Recipe30

Recipe30 Over 1,000 video recipes. Proper ingredients, zero fluff. Real food, properly done. Hit "FOLLOW" for more! Making cooking simple and fun! Chef Joel Mielle
(1996)

As a trained French Chef and previous restaurant owner in Australia, I have traveled many countries and noted some of the world's easiest and tastiest dishes. Most have a Mediterranean flair. I'm now happy to share these with you. Cooking should be simple, fun and tasty. I have produced a thirty second to two minute video with each recipe, to assist you in learning, cooking and enjoying the many

recipes that I have savoured over the years. I've placed clear instructions with an easy to follow step by step video guide so you can start cooking right now. Your free cooking lessons, from basic to more complicated meals. You chose what best suits you. Cooking at home shows real affection and brings friends and family together. My goal is to educate the world to stop dieting as diets simply don't work and to inspire people into cooking more at home again and enjoy a healthier lifestyle that we all used to have. I will add new and exciting recipes each week, so please come back and try something new.

31/08/2026

Pollo al Ajillo is Spanish garlic chicken done properly. No paprika, no shortcuts, just bone-in chicken, a full head of garlic, good olive oil and a hit of sherry vinegar right at the end.

The trick is treating the garlic two ways. Half the cloves stay crushed in their skins and go in early, so they turn soft and sweet while everything else cooks around them. The rest get sliced and added later for a sharper, more fragrant kick. The chicken gets browned hard, skin-side down, until it's properly golden, then simmered slowly in white w**e and stock until the sauce turns glossy.

The sherry vinegar goes in right at the finish, not as the deglaze. That's what keeps it bright and nutty instead of flat and sour. Kenji sat by the stove for most of it and got absolutely none.

Serve with crusty bread or fried potatoes to mop up the sauce.

YES! The KENJI 7 Japanese chef’s knife is backThe phenomenal knife I use everyday.Made in Seki, Japan, using VG-10 steel...
02/08/2026

YES! The KENJI 7 Japanese chef’s knife is back
The phenomenal knife I use everyday.
Made in Seki, Japan, using VG-10 steel
Rated 4.9/5 by 50+ Home Cooks

Available here:
https://taski.store/products/kenji-7

When you stand over a pan of bubbling Acqua Pazza, you catch that sharp hit of white w**e burning off, then the sweet, b...
02/08/2026

When you stand over a pan of bubbling Acqua Pazza, you catch that sharp hit of white w**e burning off, then the sweet, blistered smell of cherry tomatoes and smashed garlic taking over. Watching the mussels pop open one by one in that glossy, oily liquid feels like something small and real happening right in your kitchen. 👉 Get this written recipe here: https://recipe30.com/acqua-pazza.html/

Just butter, Parmigiano Reggiano, starchy pasta water and a pinch of saffron threads, no cream, no garlic, no fuss. Bloo...
02/08/2026

Just butter, Parmigiano Reggiano, starchy pasta water and a pinch of saffron threads, no cream, no garlic, no fuss. Bloom the saffron in hot water, melt the butter, then toss everything together until it turns into a silky golden sauce that clings to every strand of fettuccine. 👉 Get this written recipe here: https://recipe30.com/pasta-with-saffron-and-butter.html/

75% of you on YouTube voted yes, so Kenji’s walks are here to stay! 😀 He gives the decision a big paws-up
01/08/2026

75% of you on YouTube voted yes, so Kenji’s walks are here to stay! 😀 He gives the decision a big paws-up

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