“Welcome to Joe‘s Quick Kitchen. I’m Joe Remblance, Ideal World’s resident culinary expert. I’m here to guide you through some fun and easy ways to prepare tasty, hearty, home-cooked food to impress friends and family. It’ll give them, and you, a feast for the eyes and the taste-buds!”

Click below to explore Joe’s delicious recipes…

Serves 2 50 minutes

Ingredients:

For the meringue

  • Juice of a lemon
  • 100g egg whites
  • 200g caster sugar
  • ½ tsp. rose water

For the pistachio cream

  • 100g pistachios, peeled and chopped
  • 600ml double cream
  • 50g icing sugar

For the pomegranate sauce

  • 80g pomegranate seeds
  • 100ml pomegranate juice (could substitute for cranberry)
  • Juice of a lemon
  • 50g caster sugar

Method:

For the meringue

  • Use the juice of the lemon and some paper towels to wipe down the bowl and whisk of the stand mixer, any grease will stop the meringue volumising
  • In a stand mixer whisk the egg whites on max speed for 2-3 minutes until they form stiff peaks
  • Add the sugar one spoon at a time allowing the mixture to return to stiff peaks between additions
  • Add the rosewater and leave on max speed for a further 2-3 minutes
  • Spread 6 tablespoons of the mixture into flat round disc shapes around 2cm thick on a greased and lined baking tray
  • Bake 110°c in a pre-heated oven for 30 minutes, turn the oven off and allow the meringues to cool in the oven to avoid cracking

For the pistachio cream

  • Gently whip the double cream and the icing sugar until it forms very soft peaks
  • Fold in the pistachios

For the pomegranate sauce

  • Place all the ingredients in a small saucepan over a medium high heat
  • Allow the sauce to reduce in volume by half

Assemble

  • To assemble the dish take a meringue disc, spread over a layer of cream
  • Repeat this, finish with a third meringue disc and spoon over the sauce

Joe recommends …

Kenwood Chef Sense XL Kitchen Machine

Kenwood Chef Sense XL Kitchen Machine Buy Now
Makes 8-10 45 minutes Less than 180 Calories

Continuing with our New Year New You plan we want to provide you with a delicious and tasty snack that's low fat and sugar free. It's really easy, simply pop all the ingredients into the mixer, and then into the oven.

Ingredients:

  • 125g self raising flour
  • 100g wholemeal flour
  • 1 tsp. baking powder
  • 100g blueberries
  • 2 very ripe bananas
  • 2 eggs
  • 125 ml skimmed milk
  • 50g low fat quark

Method:

  • Pre-heat the oven 180°C (160°C fan-assisted).
  • Using the Kenwood Sense XL, mix together milk, eggs and quark on a medium speed for 2 minutes.
  • Meanwhile mash the bananas.
  • Add the rest of the ingredients (flour, blueberries, baking powder) along with the bananas to the machine and mix for a further 2 minutes.
  • Pop the mixture into a lined muffin tin and bake for 30-35 minutes or until cooked.

Joe recommends …

Kenwood Chef Sense XL Kitchen Machine

Kenwood Chef Sense XL Kitchen Machine Buy Now

Surprise your taste buds with this healthy and delicious juice to be made with the Kuvings Slow Juicer.

This nutrient-rich juice is packed with goodness to help you feel great.

Ingredients:

  • 2 apples
  • 1 large bulb of beetroot
  • 2 kiwis
  • ½ a lemon
  • Ice

Method:

  • Peel the kiwi.
  • Roughly chop all ingredients so they fit the chute of your juicer.
  • Put all ingredients through the juicer alternating between harder and softer ingredients.

Joe recommends …

Kuvings Slow Juicer with Frozen Dessert Maker Attachment

Kuvings Slow Juicer with Frozen Dessert Maker Attachment Buy Now
Serves 2 20 minutes Under 100 Calories

This delicious, spiced carrot soup is healthy, warming and fewer than 100 calories per serving. We invite you to make #1Change with our tasty and healthy soup that’s part of your five-a-day.

Ingredients:

Method:

  • Peel and chop potato and carrots.
  • Place the potato, carrots, cumin and chilli powder into the Tower Soup Maker.
  • Make vegetable stock and use it to fill to the soup max. line.
  • Press the smooth soup function.
  • After 20 minutes the soup will be ready.
  • Once finished, you can garnish with spiralised carrot if desired.

Joe recommends …

Tower 1.7L Glass Soup Maker with Free Ladle and 4 Year Warranty

Buy Now
Serves 2 20 minutes Under 250 Calories

Ingredients:

For the courgetti:

  • 2 Large courgettes

For the sauce:

Method:

Prepare the courgetti using the fine noodle blade in your spiralizer. Add the olive oil to the pan and place on a medium heat. Fry the onions and garlic for 2 minutes. Add the mushrooms and cook for 5 minutes until softened. Add the white wine and cream cheese and reduce to a low heat. Blanch the courgetti in a pan of salted boiling water for 2 minutes. Drain the courgetti and add to the mushrooms. Serve with a little grated parmesan.

Joe recommends …

Cookshop Copperglaze Oven To Table Pan Set

Buy Now
Serves 2-4 35 minutes Medium

Ingredients:

Method:

Grease and line an 18cm square tin with parchment. In a large sauce pan add milk, sugar and butter, slowly bringing to the boil and stirring constantly. Once a gentle boil has been established continue boiling for 15-20 minutes until the mixture achieves a temperature of 115°C. Remove from the heat, add the chocolate and stir for 5 minutes. Stir in the orange zest and cinnamon and transfer to the greased and lined tin. Allow it to cool to room temperature then refrigerate for half an hour to firm up.

Joe recommends …

Cookshop Copperglaze Bakeware Collection

Buy Now
Serves 4 100 minutes Easy

Ingredients:

  • 4 Large baking potatoes
  • 100g Melted butter
  • 1 tsp. Garlic puree
  • 4 Sprigs fresh rosemary
  • 200g Dolcelatte cheese

Method:

Pre-heat the oven to 180°C. Alternatively you could use a Halogen Oven. Using chopsticks as a guide, make at least 10 incisions ¾ deep into each potato with a knife. Stud the potatoes with the fresh rosemary. Mix the garlic and melted butter together and liberally brush the potatoes with this mixture and place into the oven for 70 minutes. Brush any remaining butter mixture and crumble the Dolcelatte cheese onto the potatoes. Return to the oven for a further 15 minutes. Remove when crispy and brown.

Joe recommends …

Cookshop 12l Halogen Oven

Buy Now
Serves 4 100 minutes Easy

Ingredients:

  • Roughly 250g Panettone
  • 50g Unsalted butter (extra for greasing)
  • 40g Sultanas soaked in 20ml of masala wine
  • 300ml Milk
  • 100ml Double cream
  • 2 Large eggs
  • 100g Light, soft brown sugar
  • Pinch of nutmeg

Method:

Pre-heat the oven to 180°C /160° fan. Alternatively you could use an Airfryer Microwave. Grease a medium oven dish roughly 25cm x 20cm in size. Cut the Panettone into wedges, butter one side, cut the wedges in half and arrange in the baking tray. Top the Panettone with the soaked sultanas. For the custard beat the eggs and mix in the milk, cream, sugar and nutmeg. Pour over the custard mixture. Bake in the oven for 30-40 minutes until the middle is set and the top is golden brown.

Joe recommends …

Cookshop Copperglaze Oven To Table Pan Set

Buy Now