Yinka Ogunbiyi

What kind of content does Yinka Ogunbiyi make?

Yinka Ogunbiyi shares vibrant cooking tutorials and mouthwatering recipes across Instagram. Their culinary expertise shines through in dishes like succulent seafood, flavorful chicken, and decadent baked goods, from creamy cheesecakes to savory cornbread. Yinka also delights audiences with refreshing cocktail and mocktail creations, often spotlighting key ingredients and brands within their engaging video content.

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Cooking

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RASPBERRY WHITE CHOCOLATE CHEESECAKE 🍰 so decadent with a dash of drama from the filo pastry crown and deliciousness using @marksandspencerfood ingredients. the M&S collection white chocolate is a revelation and a joy, when I tell you it almost didn’t make it into this cake #ad

Ingredients to serve ~8:
8 sheets of Filo Pastry (~270g pack)
Melted Butter (30g)
Caster Sugar (3 tbsp for sprinkling and 40g for the cake)
M&S Collection White Chocolate w/ Masgascana Vanilla (2 x 100g packs)
Full fat Cream Cheese (1x250g pack)
M&S Collection Greek Yoghurt (250g)
3 large eggs
M&S Collection Sapphire Raspberries (1x180g pack)
Note: Take the cream cheese, greek yoghurt, and eggs out of the fridge to come to room temperature for ~1 hour before using. You can put them in lukewarm water to speed this up.

Instructions:
Preheat the oven to 180 C / 160C fan. Line the base of a 9in baking pan or springform with parchment paper.
For the base, brush each layer of filo pastry with a little melted butter and 1 tsp of sugar. Layer in different directions in the baking pan and scrunch the edges into artful folds over the edge of the pan.
Bake the pastry for 10 minutes until golden. Turn the oven to 140 C / 120 C fan oven.
Meanwhile, melt white chocolate gently over a pot of warm water or in the microwave.
In a large bowl, beat the 40g sugar and cream cheese. Beat in the melted white chocolate then the yoghurt.
Beat in the eggs one by one until just combined and smooth.
Bake the cheesecake in the oven for 45 minutes. The middle should be wobbly, not yet set. Crack the oven door open and leave for 1 hour to cool. Then transfer to the fridge to cool for a few hours.
Serve with raspberries, a dusting of icing sugar, and enjoy!

#thisisnotjust #collection

TOMATO COCONUT POACHED COD 🍅 fragrant and delicious using gorgeous tomatoes and ingredients from @marksandspencerfood collection which really make this sing

Ingredients for 4:
* ~600g M&S collection cod fillets (2 packs)
* Turmeric, ½ tsp
* Salt, 2 tsp for fish and more to season
* Lime, 1 juiced and zested and 1 cut into wedges to serve
* Vegetable oil
* A handful of basil leaves or coriander/cilantro stalks
* 1 shallots, thinly sliced
* 3 large garlic cloves, thinly sliced
* 1 small knob ginger, thinly sliced
* Chilli flakes, 1 heaped tbsp
* M&S Capella vine tomatoes, 1 pack
* M&S Piccolo vine tomatoes, 1 pack
* Coconut milk, 400ml
* M&S Collection honey, 1 tbsp
Instructions:
* Season your fish with turmeric, salt, lime juice and zest.
* For Crispy Herbs: Heat a few tbsps of oil on high heat. Add herbs such as basil, coriander stalks and sizzle for 1-2 minutes then remove and place on a paper towel.
* For Chilli Oil: In a deep pan, heat ~60ml of oil to medium. Add shallots, garlic, and ginger. Sauté for a few minutes until fragrant and softening, add chilli flakes, sauté for two more minutes until the oil is tinted red. Remove the oil from the pan leaving 2 tbsp.
* Add tomatoes to the oil and sauté on medium high heat for ~5 minutes until slightly softened and browning. Smush with a spoon to release juices and sauté until saucy.
* Add cod, coconut milk to cover the cod, and honey, turn the heat down to medium and poach for about 5 minutes until just cooked.
* Serve with the chilli oil and aromatics, a wedge of lime, crispy herbs and Enjoy!

#thisisnotjust #collection #ad

SWEET POTATO CROQUETTES For @hellmannsuk Fridge Night, I made these delicate little crispy deliciousness using some old sweet potato and onion that had been sitting in my fridge. I used some of Hellmann’s mayo for the fluffiest texture and dipping sauce - it’s v flexible: feel free to swap out sweet potato for butternut squash or pumpkin and use garlic, spring onion, whatever you have. There’s also more inspo for using up what’s left in your fridge on the Hellmann’s Fridge Night app

Ingredients

2 sweet potatoes, peeled and chopped
1 tbsp Hellmann’s real/vegan mayo plus much more to serve
Aromatics/alliums: i used 1/2 small onion and a clove of garlic, but you could use shallot or spring onion or ginger, finely chopped
spices: 1-2 tsp garam masala or curry powder, 1/2 tsp cayenne or chilli
breadcrumbs (panko are great or blend some stale crustless bread)
plain flour
beaten egg

serve with a little side salad - i had cabbage and radish - dressed in mild vinegar

1. Boil sweet potato in salted water until soft. Drain water and leave sweet potato for a few minutes on low heat until it dries out.
2. Sauté aromatics in oil. add to the sweet potato and mash all the ingredients. Season with spices. Leave to cool.
3. Form into circular patties, coat in flour, egg, then breadcrumbs
4. deep fry on high heat for 2 minutes until golden brown.
5. Serve with mayo, sliced cabbage dressed with a little vinegar

You can freeze these before cooking and fry from frozen for a bit longer!

#reels #mayo #sweetpotato #croquette #recipe #vegetarian #FridgeNight #hellmannsuk

PUMPKIN KATSU CURRY SOUP 🥣 delicious warming soup - so good for the soul! in collaboration with the charity @hellohubbub . This Halloween 22 million pumpkins will go to waste which is wild because you can simply cook your pumpkin carvings! here’s a v ~interpretative~ pumpkin katsu curry soup with toasted rice and bread crumbs for low effort crunch

For the curry brick:
2 tbsp Butter
1 tbsp (Madras) curry powder
1/2 tsp Cayenne pepper
1 tbsp Flour
For the soup
1/2 a carving pumpkin
1 onion, chopped
4 cloves garlic, chopped
1 thumb sized knob of ginger, chopped
Optional but nice: 1 medium (sweet) potato, 2 small carrots, chopped
Soy sauce, 3 tbsp
Rice vinegar, 2 tbsp
Curry brick
1 vegetable stock cube
1 small apple, chopped

Cut pumpkin into large chunks and salt liberally. Drizzle oil and roast on 200 C/400F for 45 minutes until softened. Peel off skin and tear into smaller chunks.
Fry butter until browned, add curry powder and cayenne, then add flour and stir and cook for a few minutes until browned and thickened. Let cool.
Heat a large pan/pot on medium, add oil, saute onion, garlic, ginger. Add any vegetables, pumpkin, and all the other ingredients. Cover and simmer for 15-20. Add 2-3 tbsp of the curry brick. Simmer for 10 more minutes until vegetables are soft. Blend and serve
Suggested Toppings: spring onion (thinly sliced and soaked in ice water if you want the curl), toasted breadcrumbs, toasted rice (put them in the oven on grill/broil for ~5 minutes)

#PumpkinRescue #EatYourPumpkin #pumpkin #soup #katsu #recipe #reels #vegan #vegetarian

Who is Yinka Ogunbiyi’s audience?

Yinka Ogunbiyi's audience is likely comprised of home cooks and food enthusiasts in Great Britain seeking accessible and appealing recipes, particularly for seafood and baked goods. Their high Instagram engagement rate (16.91%, significantly exceeding benchmarks like TikTok's ~3.0% and Instagram's ~1.5%) indicates a highly motivated and interactive community. This suggests strong intent signals, with followers actively seeking inspiration, asking questions, and likely to convert on related product recommendations or exclusive content offered on Nutcake.

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