Latest Articlesfrom Yuppiechef
Christmas Cake Ice Cream Sandwiches
A fun and refreshing take on the classic Christmas cake — perfect for a summer celebration. Prep: 1 hour | Cook: 20 min | Serves 6—8 Ingredients 200g dates, chopped 200g flour 4 tsp mixed spice 2 tsp ground cinnamon 1 tsp ground ginger 1 tsp ground nutmeg 150g butter,... Continue reading
Perfect Butter Chicken and Rice with Cape Herb & Spice and the Instant Pot
Serves: 4 – 6 | Prep time: 15 min | Cook time: 10 min Ingredients For the marinade: 800g chicken thighs, deboned 1 tbsp ginger 1 tbsp garlic 3 tbsp lemon juice 1 tbsp Cape Herb & Spice Butter Chicken Spice For the rice: 1 cup washed long grain basmati... Continue reading
Yotam Ottolenghi’s cauliflower, pomegranate and pistachio salad
“It was a little moment of revelation, I remember, when I first combined roasted cauliflower and raw grated cauliflower in the same dish. So different from one another, but working so well combined. This is lovely as it is, served as part of a spread, or spooned alongside some roast... Continue reading
Yotam Ottolenghi’s pappardelle with rose harissa, black olives and capers
Of this recipe, Ottolenghi says: “Pappare means ‘to gobble up’ in Italian, which is the destiny of this dish (particularly in Tara’s house, where her husband Chris makes it most Sunday nights). I like it spicy, but the quantity of harissa can easily be reduced. Make the sauce 3 days... Continue reading
Yotam Ottolenghi’s plum, blackberry and bay friand bake
Of this recipe, Ottolenghi says: “Friands are light, moist almond cakes popular in Australia, New Zealand and France. Whisked egg whites and very little flour make them wonderfully light, and the ground almonds make them really moist. Traditionally they’re small cakes, but here I tip the batter into a baking... Continue reading
