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
Read More >>

By Joel Mielle

There’s simply no better way to make a toasted cheese sandwich for an incredible taste. By frying the bread in olive oil, it brings it to a whole new level.
Read More >>

By Joel Mielle

A North African dish that’s quite popular in the Middle East. This is my version made of eggs in tomato in one pan on the stove, it’s not just a
Read More >>

By Joel Mielle

A classic Sicilian pasta dish that can be made with fresh or canned sardines.  As canned is far easier to obtain, I chose that option.  It’s different from traditional pasta as
Read More >>

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,
Read More >>

By Joel Mielle

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
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

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
Read More >>

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
Read More >>

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
Read More >>

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
Read More >>

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
Read More >>

By Joel Mielle