What makes this recipe a winner, is the fact that it requires simple ingredients and yet, you receive an incredible return on flavour for little effort. The Parmesan cheese melts
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By Joel Mielle

Roasted glazed carrots are to me the tastiest carrots you can have. You not only have the caramelisation from the roasting but you also add a buttery glaze to enhance
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By Joel Mielle

With this yogurt cake, you’ll never need to buy packet cake mixes again, this incredible yogurt cake is so simple and virtually fail proof. Plus it tastes delicious. Prepared in
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By Joel Mielle

  The 60-Second Poached Egg That Changes Breakfast Forever I can poach two eggs using this method faster than the bread takes to toast. This is a non-traditional technique, but
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By Joel Mielle

Also known as “Involtini” which was originally made using pounded veal slices instead of the eggplant. This vegetarian version was used for the no meat days and makes a great
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By Joel Mielle

A simple and delicious chicken dish made with honey, balsamic vinegar and herbs.  Well balanced flavours that will tickle your taste buds using chicken breast that’s been browned then reduced
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By Joel Mielle

A brownie is a cross between a cake and chocolate fudge or a soft cookie, and can be anywhere in between. I like mine a little more on the fudge
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By Joel Mielle

The best cream of mushroom soup recipe you will find. Perfect for those cold wintery days by the fire. Serve it with a grilled piece of toast coated with butter,
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By Joel Mielle

One pan, twenty minutes, and a combination of ingredients that has been making the Mediterranean taste like the Mediterranean for centuries. Juicy chicken, cherry tomatoes, Kalamata olives, garlic, chilli, and
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By Joel Mielle

Thai cuisine is about lightly prepared dishes with strong aromatic flavours. Stir-fries which originated in China, require a very hot wok with a small amount of oil. The heat seals
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By Joel Mielle

A traditional English meal that originated in UK in the 1860’s. There’s nothing nicer than fresh fish and chips but the fish has to be fresh, the batter crispy and
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By Joel Mielle

Sometimes I just don’t feel like making pastry. Too much fussing about. So I grab a couple of Sebagos, or Russets if you’re in the US, peel them, and turn
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By Joel Mielle