Linguine pasta is similar to spaghetti except its shape is flat similar to fettuccine. It works well with seafood and I always prefer the ones made with durum wheat. This
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By Joel Mielle

Made in around 20 minutes, the ultimate comfort pasta meal everyone loves. If you like pasta Puttanesca or alla Norma, then you will surely love this.  It’s very cheap to
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By Joel Mielle

An easy polenta recipe using instant polenta and wild mushrooms. You can also use dried mushrooms, just soak them in stock or red wine first and mix them with fresh
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By Joel Mielle

One of the most delicious yet quite simple curried chickpea recipes. This is also perfect if you are vegan or vegetarian as the sauce is coconut milk based. The intensity
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By Joel Mielle

The shrimp or prawn cocktail is making a comeback! And with good reason, everyone loves them. This version is a little different to the original British one, having a slight
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By Joel Mielle

There’s nothing better than BBQ chicken if the chicken is done right. Most of the time chicken breasts are overcooked and very dry. I used a kettle style BBQ for
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By Joel Mielle

Stir-fries which originated in China, require a very hot wok with a small amount of oil. The heat seals in the flavours and the textures. In most cases, there’s no
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By Joel Mielle

Cooking a fried egg is not rocket science but the following tips should help you cook the perfect egg sunny side up. Always use the freshest eggs possible, that makes
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By Joel Mielle

Avgolemono Soup is a Greek style soup that’s made with chicken stock, rice, eggs and lemon juice. So simple, so delicious. The soup is thickened with the eggs and the
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By Joel Mielle

Although you can make the red curry paste yourself most people including the Thai will chose to buy it already made. Red curry is made from over 12 ingredients including
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By Joel Mielle

A very light thin crusted version of a ricotta tart. The buttery crust is fairly thin and dry so blind baking is not necessary.  It’s a very thin tart so
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By Joel Mielle

Tortiglioni is another version of a tube pasta similar to rigatoni. This version uses Italian style beef Ragu that’s been slowly braised for that intense flavour. Topped with grated Parmesan
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By Joel Mielle