A Mille Feuille is a traditional French dessert meaning “Thousand Leaves” referring to all the layers in the puff pastry. It’s also known as a “Napoleon” and is made with
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By Joel Mielle

Pastry cream or as know in France “crème patissière” is a french custard filling used for a variety of pastries. It can be used for cakes, tarts, slices and as
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By Joel Mielle

A Churro is a fried dough pastry, similar to choux paste. This recipe to me is the best Churros recipe because it’s soft and moist on the inside and super
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By Joel Mielle

A quick and easy meal that’s incredibly tasty. The flavours of Italy wrapped in a toasted tortilla with melted cheese and smoked ham.

By Joel Mielle

This salad is a twist on the beef Thai salad version using spicy chicken. The chicken is coated in coriander and ginger then cooked in coconut oil. The salad is
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By Joel Mielle

Roast potatoes are by no means rocket science, but with a few minor tweaks, you can turn the humble roast potato into a heavenly experience. Laced with butter, olive oil,
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By Joel Mielle

A simple and delicious way to stuff your turkey plus have enough to bake a crispy side dish. Perfect apricot stuffing for that Christmas or Thanksgiving turkey.  See further recipes
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By Joel Mielle

Spatchcokcing or butterflying a bird has usually been reserved for BBQs. It’s a method that’s used by removing the breastbone and flattening the bird. There’s no reason why it can’t
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By Joel Mielle

Zabaglione, an Italian simple and delectable dessert made with few basic ingredients.  It’s made with  egg yolks, sugar and Marsala or another form of liqueur.  It’s a very light, whipped
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By Joel Mielle

This broccoli soup recipe has very few ingredients, it tastes awesome and still maintains it’s integrity as a vegetable soup.  There’s no need for chicken stock or even vegetable stock,
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By Joel Mielle

This turkey is quite fool proof and simple to do. You can now relax with the best Christmas or Thanksgiving dinner ever. The bacon not only gives the meat a
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By Joel Mielle

I love this style of pasta dish as it’s so simple to make.  Rigatoni is a tube shaped pasta that varies in lengths.  It comes from an Italian word which
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By Joel Mielle