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  • Home
  • About
  • Recipes
    • Baking & Sweets
    • Breakfast
    • Lunch
    • Quick Meals
    • Dinners & Mains
    • Salads
    • Sides
    • Soups, Sauces & Dressings
    • Drinks
  • Cooking Classes
    • Upcoming Dates
    • Cancellation Policy
  • Connect
  • Table Settings
  • 0
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Read more about the article Whipped Tahini with Roasted Carrots and Fresh Coriander Dressing

Whipped Tahini with Roasted Carrots and Fresh Coriander Dressing

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yolandinorth

👩🏼‍🍳🤍Bringing people together through food.
Seasonal Recipes • Cooking Classes • Meaningful Gatherings
📍Johannesburg 🇿🇦
🍽️ Come sit at my table.👇🏻
KIND CHIC // Which one of these do you love most KIND CHIC // Which one of these do you love most? And yes, it's totally ok to be team leftovers-for-breakfast! xo Yolandi 🧑‍🍳🍅🍽️🥢🍜🍝🍋🌽 #kindachic #kindachictrend #kindachictostartover #kindachíc Eating leftover for breakfast
FOOD FOR THOUGHT // This is ons of my favourite FOOD FOR THOUGHT // This is ons of my favourite quotes. It's taken from a Bon Appétit interview with Dennis Prescott. @dennistheprescott "Food is one of the few things that we globally share—it doesn't matter where you come from, what language you speak—we all break the same bread together as a community. The same way you reach another person with music, you can create this beautiful visceral moment at the table with the food or coffee you serve to people. These things, for me, center around community. It's why I fell in love with cooking. This might sound cheesy, but in a Ted-Talk ‘What Is Your Why?’ sort of way, I want to inspire people to move from the couch to the kitchen. We fundamentally need more time together around the table, especially after this year. Great wine, great food, great coffee all do that. We are so much better for this time at the table.” Tell me, what is your favourite food quote? xo Yolandi 👩🏼‍🍳
XMAS IN JULY // Being an adult can be quite seriou XMAS IN JULY // Being an adult can be quite serious. Right? We'll I'm here to remind you to dream up an excuse or reason to celebrate life & have a few laughs with your favourite people. We have hosted a Xmas in July party for the last 16 years. With the exception of last year when life just got too busy. This year we made up for it & hosted an epic XMas in July! Just for giggles & fun. The main events of the evening ; the exchange of the crazy white elephant gifts & the incredible XMas food. Preparations start way ahead of time. I got most of the cooking done the day before. On the day of the actual party my friend Kari (@lovilee) came over & did the decor. 🫶🏻😘 I hope that this post will motivate you to dream up idea & excuses to do something weird & fun with the ones you love! THE MENU Retro Punch @mialelong STARTER Avo Ritz @annarien Pigs in Blankets Retro Cocktail Stick Snacks with Bacon Kips @konabrown Salmon Mousse MAIN COURSE: Saffron & Honey Roast Lamb with Lemon & Dates (@bibbyskitchen recipe) Stuffing Gammon with Gingerbread Glaze Potatoes in Duck Fat Hasselback Butternut wit Maple Syrup Green Beans with Gremolata Tomato, Ginger & Chilli Jam Cranberry Sauce, Mint Sauce, Dijon Mustard DESSERT: Fruit Mince Pies Ginger Biscuits Trifle Tell me, which one of these dishes is your favourite? xo Yolandi
BEAUTIFUL, ORDINARY THING // Beauty is an attitu BEAUTIFUL, ORDINARY THING // Beauty is an attitude." - Estée Lauder xo Yolandi 🤍 Thank you for the audio @nathanmichael
5 MUST-HAVE SMALL KITCHEN TOOLS // I often get a 5 MUST-HAVE SMALL KITCHEN TOOLS // I often get asked what the must-have tools in a kitchen are, so I’ve made a list for you of my 5 favourite small kitchen tools. These are all under R350 (that is about US $21). Not bad, right?! 📌 Save this reel for your next shopping trip & come back tomorrow for Part 2 where I'll share five more kitchen gadgets that are well worth the investment. 1. Microplane (or lemon zester). 🍋 It's not just for lemons—you can use it to grate garlic, ginger & Parmesan in seconds. 2. Kitchen timer. It's simple, affordable & practical. For hygiene, you should really not use your phone timer in the kitchen. ⏰ 3. Silicone spatula. 🎂 It's perfect for scraping every last bit from those bowls & pots, so nothing goes to waste. 4. Every kitchen needs a Colander for draining pasta or washing legumes, fruit & veg! 🍝🥦🥬 5. A good pair of Kitchen tongs is a must-have. Brilliant for turning meat, tossing salads & serving food. 🥩🥗 Tell me: what are your favourite small kitchen tools? Mwah! xo Yolandi 👩🏼‍🍳 #viralreel #kitchentools #kitchentoolset #kitchenmusthaves #kitchenmusthaves♥️
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
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