Snor up for Movember

Movember is just not for the guys out  there. Someone has to throw a party after all? Cue, Mo Sista. Together with Lovilee we created this Movember party (any excuse for a party).

Its a amazing how one month has gathered so much support for education about cancer. We all know the following October has with breast cancer month, but Movember took it to another level.

So go ahead join as a Mo Bother or Sista…

Please support our Yellow Papaya Mo-Sista page here…

Visit to register as a Mo Sista

Also view our feature in the Get It Magazine for November…



Mini Falafels with tzatziki, hummus and crispy Aubergine

Makes 12 mini pita’s

150 g Readymade Hummus

Mini Pita Breads

3 Baby Aubergines, thinly sliced with a mandolin or very sharp knife

For the Falafels

1 can of chick peas

2 cloves garlic

1t cumin

1t salt

1t Italian Parsley

1 tbsp. Flour

500 ml Sunflower Oil for deep frying

For the Tzatziki:

Quarter of a small cucumber, cut into small blocks

250 ml Plain Yoghurt

Salt and pepper to taste

To make the falafels, mix together the chickpeas, garlic cloves, cumin, Italian parsley and salt and flour in a blender.  The mixture will be thick so scrape the sides of the blender with a silicone spoon until you achieve a smooth consistency.  Take a tea spoon and drop a teaspoon full in hot but not smoking oil and fry until golden brown. Check the first one by breaking in half to see if the mixture is cooked through. This will give you a good indication of the time needed to fry them

After the falafels are fried, place the sliced baby aubergine in the oil and fry till golden brown. They fry very quickly so keep an eye on them so they don’t burn. Place on kitchen paper to drain of oil and sprinkle with salt.

To make the tzatziki, mix the blocks of cucumber with yoghurt and season with salt and pepper to taste.

To assemble, cut the pitas lengthways to form a pocket.  With a spoon spread some hummus on the pita. Add two falafels and top with tzatziki and fried aubergine.

Mini Chilli Con Carne with Corn Bread

Makes 12 mini Chili Con Carne’s


For the Chilli Con Carne:

250g Beef Minced Meat

100g Plum Tomatoes

1 small red onion

2 garlic bulbs, finely chopped

1 t chilli, finely chopped

1 t cumin

1 t paprika

1 t smoked salt

1 olive oil


For the Corn Bread:

1 cup Polenta

¾ cup flour

1 ½ t baking powder

1 t sugar

6 tbsp. butter

2 t baking powder

¼ t salt

2 eggs

1 cup cultured milk

1 cup sweet corn


To make the Chilli Con Carne:

Fry the onion in a pot until translucent. Add all the spices and fry for another minute. Add the ground beef and fry till brown, then add the tomatoes and cook on a very low heat for 45 minutes. Stir the pot often to make sure it does not burn.

For the Corn Bread

Mix all of the dry ingredients together in a bowl. In a separate bowl mix the eggs, cultured milk and sweet corn together. Add the egg mixture to the dry ingredients and carefully fold in until all the ingredients are incorporated. The mixture will be a bit lumpy (don’t worry that’s how it should be) Place in a greased bread pan  and bake for 30-35 minutes until golden brown and when tested with a skewer it comes out clean.

Barbeque mini chicken wings

12 Chicken wings

For the marinade:

½ cup Chutney

½ cup tomato sauce

1 t Worchester sauce

1t tabasco

1 clove garlic, finely chopped

Pinch of salt and pepper

Place all of the ingredients for the marinade in a bowl and mix well. Add the chicken wings, cover with plastic wrap and marinade overnight.

To cook the chicken wings place the chicken wings in an ovenproof dish with the chicken wings slightly apart.  Cook in an oven pre-heated to 200°C. Cook for 10 minutes on the one side and turn over and cook for a further 10 min. The chicken wings should be sticky and starting to brown.


Salted Caramel Coke Float

Salted Caramel Ice Cream

1 L Coke

Pour the glass half full with coke. Add a straw to the coke. This will ensure the drink doesn’t pour over the edge when you add the ice cream. Using an ice cream spoon, carefully place one spoon salted caramel ice cream into the glass.  Enjoy!|


Photography – Yolande Snyders YSP/Yellow Papaya

Styling & Food production –  Simone Kruger Yellow Papaya

Shot on location at Blankspace, Cape Town,            – Big Moustache                                           – Moustache packet sets                                        – Moustache clips and moustache bowls                                         –  Ring & Tie Pin                                                 –  Moustache Print, Detail Smith Ceramics