You cannot compare fresh pasta you make yourself to the pasta you buy off the shelves. A lot of people are surprised how simple it is to make. Plus you
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By Joel Mielle

Who says you can’t make friends with salad. I guarantee this salad will make you lot’s of friends if you serve it up. The idea of a warm salad is
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By Joel Mielle

A super tasty whipped butter that’s always ready to use making your meats taste incredible! You’ll need a mixer and some soft butter. Keep it in the fridge or frozen
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By Joel Mielle

This method of slow cooked beef may seem reversed, but it works with amazing results. By first baking it at a low temperature, the meat retains its moisture and cooks
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By Joel Mielle

Souffles can be somewhat daunting when making for a group of people as you can never predict the outcome. Not to mention that by the time you bring out the
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By Joel Mielle

How to cook French fries or chips is certainly not rocket science but there are a lot of elements to consider when thriving for perfection. Firstly you want large oval
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By Joel Mielle

A simple to make mushroom pot pie recipe. It’s made using only one pot or pan and you can buy the puff pastry. By using ramekins, you have the advantage
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By Joel Mielle

A Gougere is a French cheese puff made with savoury choux pastry. It has the addition of cheese making it a great savoury appetiser. They are crunchy on the outside
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By Joel Mielle

We all love a simple recipe that yields incredible results.  Guess what? This is it!  A French apple cake that can be prepared under 20 minutes and ready under 60
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By Joel Mielle

Honey and Soy Chicken is classically an Asian dish. This Eastern recipe meets the West by using oregano and parsley. It’s cooked in an oven with soy sauce and honey
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By Joel Mielle

This is a non traditional technique for poaching an egg when you’re in a hurry. (Caution liquids can explode by buildup of steam underneath.) Eggs can also explode if your
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By Joel Mielle

Gratin Dauphinois is a classic French potato dish that you will find in many bistro restaurants in France. Traditionally there’s no cheese and instead, knobs of butter are added to
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By Joel Mielle