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These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon." 2 cups/250g all-purpose flour 1 1/4 cups/240g white sugar 2 teaspoons/10ml baking soda 2 teaspoons/10ml ground cinnamon 1/4 teaspoon/1ml salt 2 cups/2 pounds/1kg  shredded carrots 1/2 cup/76g raisins 1/2 cup/58g chopped walnuts 1/2 cup/38g unsweetened flaked coconut 1 apple - peeled, cored and shredded 3 eggs 1 cup/250ml vegetable oil 2 teaspoons/10ml vanilla extract Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.  In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.  In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cu

Sardines are named after Sardinia, the Italian island where large schools of these fish were once found. While sardines are delightful enjoyed fresh, they are most commonly found canned, since they are so perishable. With growing concern over the health of the seas, people are turning to sardines since they are at the bottom of the aquatic food chain, feeding solely on plankton, and therefore do not concentrate heavy metals, such as mercury, and contaminants as do some other fish. While there are six different types of species of sardines belong to the Clupeidaefamily, more than 20 varieties of fish are sold as sardines throughout the world. What these fish share in common is that they are small, saltwater, oily-rich, silvery fish that are soft-boned. In the United States, sardines actually refers to a small herring, and adult sardines are known as pilchards, a name that is commonly used in other parts of the world. Sardines are abundant in the seas of the Atlantic, Pacific and

Today is national chocolate milkshake day.  Why not add some spirits! Bourbon, chocolate syrup and vanilla ice cream?  Don’t mind if we do. 2 ounces/60ml bourbon 2 ounces/60ml chocolate syrup 1/2 cup/125ml whole fat milk 1 cup/138g vanilla ice cream Tools: blender Glass: milkshake or 16 oz. pint Combine all ingredients in a blender and blend until smooth. If too thick add more milk Palm Beach Personal Chef Fort Lauderdale Personal Chef Miami Personal Chef Freelance Chef www.yadachef.com

These delicious bars are filled with wonderful healthy ingredients including apricots, cashews, hemp seed, unsweetened coconut, and oats; a great snack to send the kids to school with or take to work. Most packaged granola bars or snack bars are stuffed with artificial flavors, colors, added sugars,  so these are a great alternative, and super easy to make! Serves: 8 1 cup/5.3 ounces/151g dried apricots ½ cup/2 ounces/56g raw cashews ¾ cup/2 ounces/57g shredded unsweetened coconut ⅓ cup/1 ounce/27g rolled oats 2 tablespoons/30ml agave syrup 1 tablespoon.15ml coconut oil, melted 2 tablespoons/30ml hemp seeds ¼ teaspoon/1ml sea salt Line and 8 inch/20cm baking pan with parchment paper or saran wrap, and set aside. Pulse cashews in food processor until crumbly, place in a separate bowl. Pulse apricots in food processor until finely chopped. Add all other ingredients to the apricot mixture and process until well combined. Add the chopped cashews to the mixture and pulse until combined

INGREDIENTS: 1 Tablespoon Olive Oil 1/2 small onion, chopped 1 can Lite Coconut Milk 3 Tablespoons vegetable or chicken stock 1 Tablespoon Soy Sauce   (Tamari) 1 jar Green Curry Paste 2 cups chopped vegetables, such as white potatoes, sweet potatoes, carrots and green beans 3/4 lb boneless skinless chicken breasts, cut into 1-inch pieces salt and pepper, to taste Jasmine Rice DIRECTIONS: Heat oil in a medium to large saucepan over medium high heat and saute onion 3-5 minutes. Mix in coconut milk, stock, soy sauce and green curry paste and brown sugar in medium. Bring to boil. Reduce heat to low and add in vegetables and chicken; simmer 20-25 minutes or until chicken is cooked through and vegetables are tender. SERVE over cooked Jasmine Rice. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com fort lauderdale catering and personal chefs

When I think of dill and mint together I think of Greece. My favourite tzatziki always has a touch of mint. One day I was asked to make some “Danish Meatballs” with a creamy dill sauce. I happened to have an abundance of mint, it grows like a weed for me. So I chopped some up and had a hit on my hands. Serves 4 1 pound/450g gluten free egg noodles, cooked according to package directions 1 pound /450g ground turkey 1 teaspoon/5ml sea salt ½ teaspoon/2ml black pepper 1 tablespoon onion, minced ½ cup/118ml rice crumbs ¼ cup/60ml melted butter or canola oil 2 tablespoons/30ml gluten free a/p flour ½ cup/125ml chicken stock ½ cup/125ml rice sour cream 1 tablespoon/15ml fresh dill 1 tablespoon/15ml fresh mint, chopped Preheat oven to 375F/190c/GasMark as5 In a large bowl, combine ground turkey salt, pepper, onion and rice crumbs.  Moisten hands and roll into golf sized balls. Arrange in a single layer on a large, shallow baking sheet. Bake meatballs for

This is the perfect summertime and picnic salad. It has no dairy products, is easy t assemble and is tasty. Have as a starter or as a main with crusty bread and a chilled prosecco or rose wine. Serves 4-6 For the lemon oil: 1/2 cup/125ml extra-virgin olive oil 1 lemon, zested For the pasta: 1 pound/450g bow tie pasta 2 tablespoons/15ml olive oil 2 shallots, diced 2 garlic cloves, minced 16 ounces/450g frozen shrimp salad shrimp ( you can use fresh if you have it 1/4 cup/60ml lemon juice (about 2 lemons) 1 lemon, zested 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 ounces/85g arugula/rocket Large handful chopped fresh flat-leaf parsley Directions For the lemon oil: Combine the olive oil and the lemon zest in a small bowl and reserve.  Make pasta according to package directions. Defrost the shrimp, or if using fresh place in boiling seasoned water until just pink. In a large bowl, add the olive oil, shallots, garlic, lemon juice, salt, and peppe

If a fruity pie is your answer to a delicious dessert, then you will LOVE this one! The following recipe, we used four different   types of berries. Use what you can find, either frozen or fresh - there is no right or wrong answer. If you like your pie more tart than others, play with the amount of lemon juice. Add more of it if you like. Decrease the amount of sugar. Baking is only as fun as you make it. This pie recipe will serve eight people. In the real world, more like six. This is what you will need: 1 cup of sugar 1/4 cup of all-purpose flour 3 cups berries (preferably a mixture of raspberry, blackberry, blueberry and strawberry) 1 large apple, cored, peeled and grated 1/2 teaspoon lemon juice pie crust for a 9 inch pie, bottom and top 3 tablespoons unsalted butter sugar for sprinkling This is what you do: Preheat your oven to 350 degrees. In a large mixing bowl, mix your sugar and flour together. Add berries and apple as well as the lemon juice

You can use any previously cooked fish. This was originally made from leftovers in the fridge. Serves 4 1 pound/450ml cod fillet 2 tablespoon/30ml olive oil 1 large egg, lightly beaten ½ bunch thinly sliced scallions 2 tablespoon/30ml mayonnaise 1 tablespoon fresh lemon juice 2 tablespoon Dijon mustard 6 tablespoon/90ml rice crumbs 3 tablespoons/45ml chopped fresh parsley 3 dashes hot sauce 1 teaspoon/5ml sea salt ½ teaspoon/2ml black pepper Preheat oven to 400F/204C/GasMark 6 Rub fish with half of the oil.  Place fish on a sheet pan dish. Bake fish 10-12 minutes. Remove fish, keeping the oven on.  Break into pieces in a large mixing bowl.  Combine the fish with the egg, scallions, mayonnaise, lemon juice, mustard, rice crumbs, parsley, hot sauce, salt, and pepper.  Using a ¼ cup/60ml scoop. Form into patties.  Place on the baking sheet and bake for 10 minutes or cakes are firm.   Serve with roast sweet potatoes and vegetable

National Raspberries N’ Cream Day is observed annually on August 7th.  With Raspberry season in full swing, what better way to celebrate with this simple and delicious treat. "When our garden produces an abundance of raspberries, we know it's time to make this fruity frozen dessert," reports Diana Leskauskas of Chatham, New Jersey. "It's super in the summertime...and a treat throughout the year made with frozen raspberries." —Diana Leskauskas, Chatham, New Jersey INGREDIENTS 2 cups fresh or frozen raspberries, partially thawed 1 cup sugar 2 cups heavy whipping cream 1 cup half-and-half cream 2 teaspoons vanilla extract DIRECTIONS Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended. Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing heads

This flavorful pasta salad is hearty and delicious. If you don't have chopped fresh dill, a few teaspoons of dried dill weed would work as well. It's easy to prepare and makes a good main dish or side dish for summer meals. This is a flavorful pasta salad, perfect for an everyday lunch with soup, or serve it as a side dish at your next cookout. Make this salad with cavatappi pasta, macaroni, rotini, or similar pasta shapes. What You'll Need  8 ounces/225g cavatappi, macaroni, or rotini pasta 1 can (6 to 7 ounces/170-198g) tuna, flaked and drained 3 tablespoons/45ml finely chopped red onion 2 cloves garlic, mashed and finely minced 1/4 cup/60ml finely chopped red bell pepper 3 tablespoons/60 chopped fresh dill 4 teaspoons lemon juice 3/4 to 1 cup/185-250ml mayonnaise 3 tablespoons/45ml sour cream 1/2 to 1 cup/125-250ml sliced grape tomatoes Salt and freshly ground black pepper, to taste How to Make It  Cook the pasta in boilin