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  • Home
  • About
  • Recipes
    • Baking & Sweets
    • Breakfast
    • Lunch
    • Quick Meals
    • Dinners & Mains
    • Salads
    • Sides
    • Soups, Sauces & Dressings
    • Drinks
  • Cooking Classes
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Read more about the article Easy Breakfast Egg Muffin

Easy Breakfast Egg Muffin

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yolandinorth

👩🏼‍🍳🤍Bringing people together through food.
Seasonal Recipes • Cooking Classes • Meaningful Gatherings
📍Johannesburg 🇿🇦
🍽️ Come sit at my table.👇🏻
DARK CHOCOLATE TART// On repeat these days! 🍫🍫🍫🍫🍫 DARK CHOCOLATE TART// On repeat these days! 🍫🍫🍫🍫🍫 This is how you make the tart (serves 12-16). Enjoy! Ingredients: For the chocolate biscuit crust: 2 x 128g Packets Oreo biscuits, broken into pieces (28 biscuits in total) 5 Tbsp Salted butter, melted 50g Dark (70%) Chocolate 70%, very finely chopped For the filling: 100g 70% Dark Chocolate 25g Maizena 60ml Full cream milk 500ml Cream 50g Cocoa, sieved 75g Castor sugar 1 Tsp Vanilla extract 2 Tsp Extra virgin olive oil To Decorate: Candy coated hollow chocolate (hen’s) eggs Mini pink and white easter eggs (FANTASTICAL Fairy Eggs from Woolworths) Pink and white edible flowers Method in comment below. xo Yolandi (Recipe inspired by Nigella Lawson) #chocolatetart
BEEF & BEER STEW // Every season is stew season if BEEF & BEER STEW // Every season is stew season if you ask me, but it is a bit of a bonus when it is super cold outside when you tuck into a bowl of stew. 🥘🧣🧤 I grew up on red meat, so any dish with red meat is right up my alley! This beef stew was inspired by @dennistheprescott & I’m obsessed. BEEF & BEER STEW, serves 6-8 as a main course Ingredients: Sunflower oil 200g Bacon, diced 1.3-1.5kg Beef chuck, cubed 2 Onions, finely diced 200g White button mushrooms, finely diced 2 Celery sticks, finely diced 4 Garlic cloves, minced 50g Tomato paste 4 Tbsp Flour 1 Can (500ml) Castle Double Malt 4 Cups Beef stock 3 Sprigs of rosemary, parsley and thyme (tied together with buchers twine or a piece of leek. 2 Bay leaves 1 Tbsp Worcestershire sauce 3 Carrots, peeled and cut into 4cm pieces 500g Baby potatoes 2 Tbsp Flat leaf parsley, Sea Salt & Black Pepper Method: 1. Pat the meat dry with a paper towel. Mix the flour with salt and pepper. Coat the meat with the flour mixture. 2. Heat a large pot over medium heat, then add the bacon. Fry until crispy and browned. Remove from the pot & set aside. Add the meat in batches to the pot and fry until golden brown on all sides. Remove from the post with tongs or a slotted spoon. 3. Add onions, mushrooms, celery and a good pinch of salt and pepper. Cook for 6-9minutes, or until the onions are translucent. 4. Add garlic & tomato paste then cook for about 2 more minutes. Add garlic & tomato paste. Cook for 2 minutes, stirring occasionally. 5. Add the beer & deglaze the pot. This is where all the delicious flavour sits! Now add the stock, fresh herbs, Worcestershire Sauce & a good pinch of salt & pepper. Return the beef & bacon to the pot, then stir all the ingredients together. Cook for 2 hours over medium heat, stirring every now & then. Add the carrots & potatoes, then continue cooking until the veggies are fork tender & the beef falls apart. 6. Serve with rice of your choice. Sprinkle with parsley for a finishing touch! xo Yolandi 👩🏼‍🍳 @doublemaltsa
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
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