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  • Home
  • About
  • Recipes
    • Baking & Sweets
    • Breakfast
    • Lunch
    • Quick Meals
    • Dinners & Mains
    • Salads
    • Sides
    • Soups, Sauces & Dressings
    • Drinks
  • Cooking Classes
  • Connect
  • Table Settings
  • 0
Yolandi North_Logo
Aug
05

Pasta Making Class

5 August, 2026 10:00 - 13:30
The Togetherness Kitchen
Price:
R950,00
Limited stock
Aug
06

Pasta Making Class

6 August, 2026 18:00 - 21:30
The Togetherness Kitchen
Price:
R950,00
Limited stock
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yolandinorth

👩🏼‍🍳🤍Bringing people together through food.
Seasonal Recipes • Cooking Classes • Meaningful Gatherings
📍Johannesburg 🇿🇦
🍽️ Come sit at my table.👇🏻
CONFIT TANDOORI CHICKPEAS // Move over bread, TH CONFIT TANDOORI CHICKPEAS // Move over bread, THIS over here is what'll eat every day of the week. Ottolenghi really did an incredible job with this super simple dish from his book shelf life. This can be a starter or a topping for fresh bread. It can also be served as a main meal with rice. When I served this to my brother-in-law, he said: "If I can eat like this everyday, I would not mind being vegan. Here is how you make it: CONFIT TANDOORI CHICKPEAS, Serves 6-8 Ingredients: 2 tins of chickpeas (800g), drained (480g) 11 garlic cloves, peeled, 10 left whole and 1 crushed 30g fresh ginger, peeled and julienned 400g Cherry tomatoes 3 red chillies, mild or spicy, a slit cut down their length 1 tbsp tomato paste 2 tsp cumin seeds, roughly crushed with a pestle and mortar 2 tsp coriander seeds, roughly crushed with a pestle and mortar ½ tsp ground turmeric ½ tsp chilli flakes 2 tsp Chilli powder 1 tsp caster sugar 200ml olive oil 180g Greek-style yoghurt (or plain coconut yogurt for a vegan option) 15g picked mint leaves 30g fresh coriander, roughly chopped Juice of 2–3 limes (1 tbsp for the yoghurt) plus the remaining limes cut into wedges to serve Salt To Serve: Fresh bread or rice Method: 1. Preheat the oven to 150°C fan. 2. Put the chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato paste, spices, sugar, oil and 1 teaspoon of salt into a large sauté pan with a lid. Mix everything together to combine. Cover with the lid, transfer to the oven and cook for 75 minutes, stirring halfway through, until the aromatics have softened and the tomatoes have nicely broken down. 3. Meanwhile, put the yoghurt, mint, fresh coriander, lime juice, crushed garlic and ¼ teaspoon of salt into a food processor and blitz until smooth and the herbs are finely chopped. 4. Serve the chickpeas directly from the pan, with the yoghurt and lime wedges alongside. Enjoy! xo Yolandi 👩🏼‍🍳 Original recipe: @ottolenghi #confittandoorichickpeas #confit #ottolenggi
WHIPPED TAHINI WITH ROASTED CARROTS & CORIANDER DR WHIPPED TAHINI WITH ROASTED CARROTS & CORIANDER DRESSING // Step aside roast beef, a new main character has entered the chat! 🥕🥕🥕🥕 Recipe: serves 4-6 as a side Ingredients: 800g Heirloom / Baby Carrots / Large carrots Olive oil Salt 4 Tbsp Tahini 1 Garlic clove ½ Lemon 200ml Cold water For the Dressing ½ x 25g Fresh coriander, leaves & stalks finely chopped 1 Clove garlic, crushed ½ Lemon, zest plus 1 tbsp juice 2 Tbsp extra virgin olive oil Method: 1. Preheat the oven to 200°C. Line a baking tray with baking paper. 2. Prepare carrots: if using baby carrots, wash thoroughly and dry. If using large carrots, peel and cut on the diagonal. 3. Toss carrots with olive oil and salt. Spread on a baking tray and roast for 20–30 minutes until tender, flipping halfway through. 4. To make the dressing: When the carrots are in the oven, combine the ingredients for the dressing, taste & season. Cover & set aside until needed. 5. Prepare the tahini: Blend the tahini, garlic clove, lemon juice and salt together. Slowly add in the water until the mixture is fluffy and creamy. You might need less than 200ml of water. 6. Assemble: Swirl the whipped tahini on a plate, top with carrots and dressing. Enjoy!! xo Yolandi 👩🏼‍🍳 #carrotwithtahini #whippedtahini Adapted from an original recipe by @natsnourishments
WELCOME! Hi. My name is Yolandi. Once upon a t WELCOME! Hi. My name is Yolandi. Once upon a time, my handle was azestylife. The “zest” referring to things and ingredients that will add more flavour and fun to life. At the age of forty, I went to chef school, and as much as I love “cheffy things”, weird ingredients and fine dining, I am most interested in how food brings us together as humans. My mission is to inspire you (and myself, for that matter) to spend more time gathering around tables and around food. I love to share recipes and ideas on what to cook for everydays, high days and holidays. And if you’re in Joburg, I’d love to invite you to one of my cooking classes where I’ll teach you more in person. Thanx for being here. Leave a comment and tell me why you love food and where you’re from. xo Yolandi 👩🏼‍🍳
ONE PAN CHORIZO & CALAMARI // Try this super easy ONE PAN CHORIZO & CALAMARI // Try this super easy and comforting weeknight meal. The fact that you only use one pan is a double bonus because you won't end up with a sink full of dishes. Here's how you make it: 🥘🍷 One Pan Chorizo & Calamari, serves 4 Ingredients: 15ml Vegetable Oil 1x Chorizo Sausage, thinly sliced ½ Onion, chopped 1 Clove garlic, crushed 1 Teaspoon smoked paprika 400g Cleaned Squid with tentacles, sliced into rings ½ Red Pepper, sliced ½ Yellow Pepper, sliced ¼ Cup of Calamata Olives, pitted and halved Salt Pepper 1 Lemons - Juice and zest of 1 lemon, 2nd lemon cut into wedges for serving Flat leaf parsley Method: 1. Rinse the calamari well and pat dry. Season with salt and pepper and set aside. 2. Heat some oil in a frying pan over low heat. Slowly let the slices of Chorizo until the oils release and the chorizo is caramelized on both sides. About 2-3 minutes. 3. Remove the Chorizo from the pan and set aside. 4. Add the onion and garlic and fry until almost soft. 5. Add your sliced peppers and fry until just cooked. Remove and set aside. 6. Now add the calamari to the pan and flash fry until it changes colour. 7. Return all ingredients to the pan, toss through, season to taste and add juice and zest of one lemon. 8. Remove from the heat. 9. Serve in bowls, sprinkled with chopped parsley and lemon slices. This dish can be served along with baby potatoes or fresh crusty bread, but it is a protein packed winner on its own too. Enjoy! xo Yolandi 👩🏼‍🍳 #chorizobowl #chorizo
FRESHLY MADE TOMATO SAUCE // Did you know that the FRESHLY MADE TOMATO SAUCE // Did you know that the health benefits of tomatoes increase when you cook them? Studies suggest that the antioxidant (called lycopene) increases when tomatoes are cooked in any way. I can't think of a more delicious way to reduce your risk of cancer & make your heart healthier! 🍅♥️🍅♥️🍅♥️🍅 I combined some tiny tomatoes from my food garden with heirloom tomatoes from @gardenfreshsa for this sauce. If you have lots of tomatoes & you don't know what to do with them, consider this your nudge to roast them. When the tomatoes are blistered and cooked, I add fresh basil and fresh marjoram. The mixture then gets blitzed up & voila! Such a simple sauce to stir through pasta. Add some parmesan cheese & you have yourself a meal kings. 🍝🍝🍝 📍♥️ Full recipe at yolandinorth.com xo Yolandi 👩🏻‍🍳🫶🏻 #tomatosauce🍅 #tomatosauce #pastasaucerecipe
MEXICAN-STYLE CHORIZO EGG MUFFINS // Makes 12 MEXICAN-STYLE CHORIZO EGG MUFFINS // Makes 12 These egg muffins are perfecr for meal prep or brunch boards. If you are Mexican, please forgive me if this not really Mexican at all. I love to think that anything with avo, salsa & some jalapeños can pass as Mexican. 🌶️🥑 🫶🏻 MEXICAN STYLE CHORIZO EGG MUFFINS (makes 12 muffins) Ingredients: 10 Eggs, whisked 120–150g Chorizo sausage, finely diced ½ Red pepper, finely diced ½ Green pepper, finely diced 1 Small jalapeño, finely chopped (seeds removed for mild heat) 1 tsp Smoked paprika Salt & black pepper, to taste Optional: 40g grated cheddar Simple salsa to serve: 1–2 Ripe avocados, sliced or mashed Fresh coriander, roughly chopped Lime wedges More pickled jalapenos Mild salsa Cottage cheese, for dolloping (optional) Method: 1. Preheat oven to 180°C. Spray a 12-hole muffin tin well with baking spray. 2. Place the chorizo in a pan over medium heat and cook for 4–5 minutes until slightly crisp and the oils release. Remove from heat. 3. Whisk the eggs with smoked paprika, cumin, salt and pepper. 4. Evenly distribute the chorizo, peppers, spinach, onion and jalapeño into the muffin tin. (Tip: Don’t overfill—about ¾ full once egg is added.) 5. Pour the egg mixture over the fillings. Top with a little cheese if using. Sprinkle with Paprika. 6. Bake for 12–15 minutes until set in the centre. 7. Cool slightly before removing from the tin. 8. Drizzle with lime juice. Enjoy with coriander, avo, salsa & more jalapenos. xo Yolandi 👩🏻‍🍳 🥚🥑🍅 #eggmuffins #mexicanfoodlover #mealprep breakfastmuffin
FUNFETTI EASTER BUNNY CAKE POPS 💕🐰💕// Ingredient FUNFETTI EASTER BUNNY CAKE POPS 💕🐰💕// Ingredients: For the cake: 1 Packet Golden Cloud vanilla flavoured cake mix 2 Large Eggs 250ml Full cream milk 150ml Sunflower oil For the icing: 1 Packet Golden Cloud cake icing mix (included in the same box as the cake mix) 100g Salted butter, softened 30ml Full Cream Milk For decorating the cake pops: 300g White chocolate, melted in 30second intervals in the microwave 50g Rainbow vermicelli (sprinkles) Whole almonds (for bunny ears) Paper straws (cut in half) or lollipop sticks For Easter bunny faces: Dark brown sprinkles and mini heart shaped sprinkled Method: 1. Prepare the cake batter according to the packet instructions, then fold in the 50g vermicelli. Bake the cake at 180°C for 40-45 minutes. Allow to cool completely. 2. To make the cake pop mixture: crumble the cooled funfetti cake into fine crumbs in a large bowl. Prepare the buttercream according to the packet instructions. Add buttercream icing, 1 tablespoon at a time, and mix until it holds together like soft dough. You are aiming for a moist – not sticky – mixture. 3. Shape the cake pops: roll into small balls (smaller than golf balls). Place on a tray and chill in the fridge for 30–45 minutes. 4. Dip the tip of each straw or lollipop stick into melted white chocolate. Insert halfway into each cake ball. Press two whole almonds into the top of each cake pop to create the bunny ears. Chill again for 10–15 minutes to set. 5. Dip each cake pop into melted white chocolate, ensuring full coverage. Gently tap off excess. 6. Apply the two eyes and nose for your Easter Bunny before the chocolate is dry again. 7. Stand cake pops upright (in a polystyrene block or glass with rice) and allow to set completely. Happy Easter everyone! xo Yolandi 👩🏻‍🍳🐇🐣💕 #GoldenCloud #RemixThePremix @goldencloudsa #GoldenCloud
PISTACHIO CAKE // I’m having a moment with nut PISTACHIO CAKE // I’m having a moment with nutty, restrained cakes – the kind that feel both rustic & elegant. My pistachio cake has a subtle sweetness, which means it’s perfect for breakfast or teatime. 🧡 And if you are worried about the price of pistachio’s, then worry no more! November is the perfect time to stock up on your favourite nuts, seeds & dried fruit. Go to montagu.co.za – you can pick 3 products & only pay for two. Just use the code Mmm342 at checkout. Thank me later! 😉🧡 Pistachio Cake, serves 10-12 Ingredients: 250g Full cream plain yogurt 140g Butter, softened 200g Pistachio nuts (2 packets of raw 100g @montagusnacks Pistachio bags) 140g Castor Sugar 4 Eggs 50g Cake wheat flour To Serve: Icing sugar for dusting Edible flowers Additional 4 Tbsp of pistachio nuts crushed with a pestle and mortar Method: 1. Preheat the oven to 180 °C. Grease & line a 20 cm springform tin. 2. To remove the pistachio skins, place the nuts in a small pot, cover with cold water & bring to the boil. Boil for 3 minutes, then drain. Spread the nuts out on a clean tea towel, fold the towel over them & rub gently to loosen the skins. Discard the skins & pat the peeled pistachios dry. Place the green nuts in a food processor with the 50 g cake wheat flour & pulse until finely ground. 3. In a separate bowl, whisk the butter & sugar together until light and fluffy. 4. Add the eggs one at a time, whisking well after each addition. 5. Fold in the yoghurt. 6. Spoon the batter into the prepared tin & smooth the top. 7. Bake for 20–30 minutes, or until lightly golden & a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin for 10 minutes before removing. 8. Dust with icing sugar & decorate with edible flowers before serving. xo Yolandi 👩🏻‍🍳
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