“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…

Spiced Carrot Soup
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
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Creamy Mushroom Courgetti
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 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.

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Chocolate, Orange and Cinnamon Fudge
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.

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Rosemary and Dolcelatte Hasselback Potatoes
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
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Panettone Bread and Butter Pudding
Serves 4 45 minutes Easy

Ingredients:

  • 250g Panettone (roughly 250g)
  • 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.

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