Recipes
Vanilla Horlicks
If you tasted vanilla essence when you were little because it smelt so good and malty Horlicks on a cold stormy night sounds like your cup of heat – this simple to make hot drink will be music to your... Continue reading
Minichefs: how to make apple turnovers
Nothing says “autumn” more than a warm, fruity pastry and custard. These apple turnovers were surprisingly easy to make and with less than an hour to spare they can be made for afternoon tea or a dessert treat. With the... Continue reading
How to make sugar spun baskets
Sugar spun baskets are magical things and aren’t half as difficult to make as they look. A fine web of sugar can transform the simplest of desserts into something spectacular. One caveat – watch out for the hot caramel… Ingredients:... Continue reading
How to make peanut brittle
The proverbial peanuts in crackly caramel – tasty in salad, scrumptious as a snack while watching Downton Abbey and an all round winner, especially if you master the art of making it yourself. Ingredients 2 cups granulated white sugar ½... Continue reading
Heirloom recipes: Shane’s coconut cake
We’ve been running a series of heirloom recipes and today we’ve got one from Yuppiechef founder, Shane Dryden. Welcome to the delight of the coconut cake. I used to eat cake this with my grandfather on his farm in Potgietersrus area... Continue reading
Spiced chilli hot chocolate
As the winter creeps in, keeping your fingers, toes and tastebuds warm should be a high priority in the kitchen and we think this Spiced Chilli Hot Chocolate recipe will do the trick. Ingredients (serves 6) 6 cups milk 2... Continue reading
How to make cake pops
We certainly seem to be living in the era of the bite-sized treat. Cupcakes were followed by macarons, whoopie pies and lately… cake pops. Instead of baking a giant chocolate cake and cutting a slice for everyone, you can now... Continue reading
A trio of heirloom recipes from Nicolene, Janie and Jo the vegetarian
Last month, we posted some heirloom recipes that Yuppiechef staff have enjoyed over the years, including Ali’s orange cake, Paul’s Halva cake and Mama and Louise Bailey’s crunchies. Delicious. Because we love to hear from people on the other side of... Continue reading
The science behind tempering chocolate
Unless you are a chef or have spent a few years at cooking school, you can be forgiven if you have no idea what tempering chocolate involves or why you would do it. But here’s the thing, it’s the art... Continue reading
Eat for the Earth: griddled vegetable and barley salad
Looking for inspiration for your Eat for the Earth meal on 5 June? This pearl barley and griddled veggie salad may spark a few ideas. It’s full of veggie goodness and easy to scale-up if you’ve got a crowd coming.... Continue reading
