Tomates provençales is a dish that originated in Provence.  The tomatoes are stuffed with garlic, breadcrumbs, shallots, cheese, herbs and baked in the oven.  You can have them as a
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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.
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By Joel Mielle

Caprese salad is one of those dishes that simplicity is what makes it shine.  Like any classic, whether it being art, music or food, you cannot add to it to
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By Joel Mielle

Minestrone soup which means “Big Soup” has always been a favourite of mine. It has so many goodies and can be served as a first course or a main meal
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By Joel Mielle

The French word “Croquette” means “To crunch” and croquettes are usually  small cylindrical shaped food rolls that are coated in breadcrumbs and deep fried.  These croquettes are fluffy and buttery on
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By Joel Mielle

Some may refer to it as an egg and bacon pie, this recipe is very close to the authentic and classic French version named after Lorraine, which is a region
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By Joel Mielle

Simple to make, delicious Italian Kebabs with eggplant. This recipe uses a cheesy eggwash to coat the kebab creating a crusty outside whilst sealing all the juices inside. The cheese
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By Joel Mielle

This chicken recipe is reasonably easy to make if you have a food processor. The chicken breast is filled using a pipping bag with a chive and Camembert cheese mousse.
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By Joel Mielle

An Italian dish that originated in Napoli and was once known as a great last minute pasta recipe when wanting to make a quick meal. This version also has anchovies
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By Joel Mielle

The easiest and fastest pesto recipe. Great for pasta, pizza, dips, soups, omelets, toasted bread and so much more. Keep a jar in your fridge. Let me know how you
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By Joel Mielle

A gratin is a French culinary word meaning “Browned crust”. It’s either made using, cheese, eggs or breadcrumbs and browned under a grill/broiler until it forms a golden crust. This
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By Joel Mielle

There’s endless amount of uses to this flavoursome spread.  You can certainly buy it, but why pay more for inferior products when it’s so simple to make.  Make it smooth,
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By Joel Mielle