Yuppiechef Magazine
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From humble beginnings, Yuppiechef is one of South Africa’s most celebrated online retailers with our sights set on international expansion. We currently deliver the world’s best kitchen and home products to eight countries. Yuppiechef is on a mission to bring people together through the cooking and sharing of good food.
Yuppiechef Magazine
4y ago
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, melted
4 Tbsp cocoa powder
260g brown sugar
4 jumbo eggs
100g roasted almonds, chopped
100g dried cranberries
For the filling:
750ml good quality vanilla ice cream, slightly thawed
240g fresh raspberries
Method
Preheat the oven to 180°C and grease two 27cm x 20cm Le Creuset non-stick rectangular baking sheets and line the base ..read more
Yuppiechef Magazine
5y ago
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 or jasmine rice
1 cup water
½ tsp salt
For the butter chicken curry sauce:
3 tbsp butter
1 large onion, diced
2 tbsp Cape Herb & Spice Butter Chicken Spice
2 tbsp tomato paste
400ml tomato puree
125ml fresh cream
Toasted cashew nuts & fresh coriander to serve
Method
Prep the curry by combining the chicken pieces with all the marina ..read more
Yuppiechef Magazine
5y ago
Of this recipe, Ottolenghi says: “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 chicken or lamb. Don’t throw away the leaves of the cauliflower here. They’re lovely to eat, roasted and crisp, or grated raw as you would the rest of the cauliflower. If you want to get ahead, roast the cauliflower up to 4–6 hours in advance. Keep at room temperature and then just ..read more
Yuppiechef Magazine
5y ago
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 ahead if you like and keep in the fridge until needed.”
Serves 4
Ingredients
2 tbsp olive oil
1 large onion, thinly sliced
3 tbsp rose harissa
400g cherry tomatoes, halved
55g Kalamata olives, torn in half
20g baby capers
15g parsley, roughly chopped
500g dried Pappardelle pasta (or another wide, flat past ..read more
Yuppiechef Magazine
5y ago
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 dish and cook it whole.
“You can make the batter well in advance here, if you want to get ahead – it keeps well in the fridge for up to a day ahead – but don’t macerate the fruit for this amount of time as it will become too juicy. Serve with custard, vanilla ice cream or cream. The fruit ..read more