No chocolate in these cookies, and just wait till you smell them baking. A great pre-dinner drink accompaniment, with nice wine or a cold beer, or simply have them as
Read More >>

By Joel Mielle

Feta cheese is a Greek style cheese made from sheep’s milk or partly with goat milk. Sadly a lot Feta cheeses are made with cow’s milk which simply doesn’t compare.
Read More >>

By Joel Mielle

A middle Eastern style cheesy dip made with healthy creamy yoghurt. If you like hummus, you will also like this.   For this recipe I used goat’s milk yoghurt, it will
Read More >>

By Joel Mielle

A quick meal option for a delightful lunch packed with Italian flavours. Instead of a mortar and pestle you can also make the pesto in a food processor. If you’re
Read More >>

By Joel Mielle

A delicious tuna salad packed with healthy ingredients.   The tuna is freshly grilled, although you could use canned if not available fresh. I do however recommend the fresh version!  The
Read More >>

By Joel Mielle

Crispy meringue outside, light soft marshmallow inside, topped with cream and fruit. This recipe is a rustic version, nothing fancy, simple to make and delicious. Originally named after the Russian
Read More >>

By Joel Mielle

A Frittata is an egg-based dish, like an omelette with a mixture of ingredients, it originated in Italy. The word “Frittata” is similar to the meaning of “Fried” and is
Read More >>

By Joel Mielle

These little beauties will be the tastiest tomatoes you have tasted. The word confit is the process of cooking food at low temperature for a long time. The process concentrates
Read More >>

By Joel Mielle

A Penne is a cylinder shape pasta piece which originally meant “Quilt”. (I gather that’s where the word writing pen comes from) It”s great with sauces as the centre of
Read More >>

By Joel Mielle

A bisque can be made form any crustaceans such as lobster, crayfish, crab, shrimp etc. The name derived from “The bay of Biscay”. It’s thickened with rice and the flavour
Read More >>

By Joel Mielle

When it comes to taste, classic coq au vin is a harmonious blend of savoury and earthy notes. The red wine infuses the dish with its robust and fruity undertones,
Read More >>

By Joel Mielle

Here’s a simple and timeless recipe ideal for a quick weekday dinner. It’s advisable to purchase a whole chicken and cut it into pieces on your own. Alternatively, you can
Read More >>

By Joel Mielle