Christmas Cake Ice Cream Sandwiches
Yuppiechef Magazine
by Angela Hawkey
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
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Perfect Butter Chicken and Rice with Cape Herb & Spice and the Instant Pot
Yuppiechef Magazine
by Angela Hawkey
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
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Yotam Ottolenghi’s cauliflower, pomegranate and pistachio salad
Yuppiechef Magazine
by Angela Hawkey
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
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Yotam Ottolenghi’s pappardelle with rose harissa, black olives and capers
Yuppiechef Magazine
by Angela Hawkey
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
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Yotam Ottolenghi’s plum, blackberry and bay friand bake
Yuppiechef Magazine
by Angela Hawkey
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
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