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Cake doughnuts can be a healthy way to have an American breakfast favourite that is bak ed not fried. This is a spiced cake version without wheat or nuts using an All-Purpose GF commercially produced flour by King Arthur. Drizzle a bit of glaze if you like or spread with your favourite frosting. We say - “go naked”. 2 cups/244g King Arthur GF Flour 3/4 cup/144g granulated sugar 2 teaspoons/10ml baking powder 1 teaspoon xanthan gum (you can leave this out but the consistency will be drier) 1/2 teaspoon/2ml ground nutmeg 1/4 teaspoon/1ml cinnamon 1/4 teaspoon/1ml allspice 1 teaspoon/5ml salt 3/4 cup/185ml almond milk (sub dairy, soy or your preferred) 2 eggs beaten 2 teaspoons/10ml pure vanilla extract 3 tablespoons/45ml oil Pre-heat oven to 325F/162C/Gas 3 Lightly grease your doughnut pan. Whisk the flour, sugar, baking powder, xanthan gum, nutmeg, cinnamon, allspice and salt together in a mixing bowl. In a separate bowl whisk the milk, egg, vanilla and oil. Make a well in

Haven’t you ever noticed that brussels sprouts come in so many different sizes? In fact, after much research in grocery store and farmers market bins, we’re most likely to find varying sizes of brussels sprouts in every batch. Not every brussels sprout is created equal and in fact, sometimes they vary so much in size that it can be a nightmare in the kitchen. Different size brussels sprouts means different cooking times and over the years, we’ve found that readers who have made our brussels sprouts recipes have had varying cook-time results. It’s always because of the different size of brussels sprouts that changes cooking times so we’re hoping this visual explanation will help us all in getting the best results out of our brussels sprouts recipes. We made a video to illustrate the range of different brussels sprouts sizes: Some brussels sprouts are huge, almost equal to a standard large egg. While others are more around the size of a quarter, others can be as small as

Annabelle Tometich and  Ed Killer , Fort Myers News-Press Published 7:00 a.m. ET Aug. 10, 2018 |  Updated 1:39 p.m. ET Aug. 10, 2018 Island Seafood Co. on Matlacha has been quiet. Too quiet. As a  massive red tide bloom  kills fish, dolphins and sea turtles in the Gulf of Mexico, with toxic blue-green algae choking inland waters, this usually popular seafood market and fish house has been equally dead. What few customers trickle in have the same question: Is the seafood safe? “Is red tide affecting you guys? Does it affect these fish? We hear that from everyone,” Island Seafood’s owner Katie Fischer said. “We’ve owned this for five years and this has been our worst month since we’ve owned it. Our goal has become to educate people, to let them know the seafood we’re bringing in and the seafood restaurants are serving is safe to eat.” And it is. At least in those cases. The overarching answer to the “Is the seafood safe?” question is, however, much more complex. Little

If you are so inclined and enjoy the papaya. In Chinese Medicine the papaya is used medicinally to: 1 - Moisten the lungs and alleviate cough 2 - Tonify the stomach (a great digestive aid) 3 - Treats dysentery, & indigestion 4 - Clears excess mucus 5 - Soothes arthritic pain (anti-inflammatory) 6 - Helps digest protein (due to papain enzyme) strongest in under ripe papaya and its seeds 7 - Anti-tumor (due to content of carpaine) personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

A mousseline sauce is a luxurious, light, smooth and very rich version of a classic Hollandaise sauce. However, the classic has a very generous helping of whipped cream carefully folded into it, making it just gorgeous. The mousseline is also called a Chantilly sauce, reminiscent of the favorite dessert sauce,  Chantilly Cream  because of the airy cream component. But these two should never be confused and are not substitutes for each other. The mousseline is for savory dishes, the Chantilly, sweet. So, perhaps best to skip the second description.  Mousseline translates as  muslin  in French,  and as this also describes a delicate, light cloth, which neatly sums up the texture needed. As a classic mousseline sauce is so light and airy, you need to think carefully about what to serve the sauce with; it will not hold up to strong, or heavy flavors or textures.   The mousseline needs to be served with other equally delicate textured foods, like fi

It is hard to believe it is already time for Acorn Squash. They are small, round, heavily ridged winter squash, which usually has a dark shiny green skin. Oran ge-skinned acorn squash can also be found but they are not so widely available. Acorn squash flesh is a distinctive bright orange colour and it has a deliciously rich, sweet chestnut flavour. Each squash is an ideal size for one person when stuffed and baked. Buy squash that feel heavy for their size and have hard, thick skin.Acorn squash can be baked whole and filled with a variety of tasty savoury fillings including cooked rice and chopped peppers, diced cooked chicken or ham in a cheese sauce or goat's cheese mixed with pine nuts and pesto. Cooked acorn squash can be included in soups, stews, pasta sauces and stuffings. To bake, wash thoroughly and prick with a fork. To cook chopped acorn squash, wash and peel, halve and scoop out the seeds and any fibrous pulp with a spoon, then chop into even-sized chunks.

Bubble and Squeak. A household fav. of ours. Bubble and Squeak is so called because of the noises it makes whilst frying in the pan, though others have said that the bubble and squeak is the noise your stomach makes after eating it! You decide. Recipes are difficult because this is made from leftovers, usually from Sunday Roast or Christmas dinner. People that were alive during WWII may not be as  fond of this as am I. The usual quantities are equal portions of potato to cabbage (any wilted green will do including brussel sprouts) Crush the potatoes a bit before adding to a heavy bottomed pan that has hot fat (beef drippings are traditional and allow for a higher temp to form a crust) Season with salt and pepper. Crust should be on both sides. Don't worry it won't flip in one piece like an omelette. Form single patties and top with an egg for a morning fry up.  personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com

2 (6) ounce/175g cans albacore tuna (we prefer chunk light) 1/4 cup/50g finely diced red onion (about 1/4 small onion) 1/4 cup extra-virgin olive oil 1 tablespoon /60ml balsamic vinegar 1 tablespoon minced basil 1/2 teaspoon crushed red pepper Salt and freshly ground pepper 4 ciabatta rolls, split Dijon mustard and mayonnaise, for spreading 4 slices Swiss or cheddar cheese (total 6 ounces/175g) Sixteen 1/8-inch-thick lengthwise slices of kosher dill pickle 2 tablespoons/30g unsalted butter, softened In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper. Heat a panini press or griddle. Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms and cover with the pickles. Close the sandwiches and spread the outsides of the rolls with the butter. Add the sandwiches to the press and cook over modera

Today is Welsh Rarebit Day. The 'Fluffy Bunny Brigade' need not have a fit with this "Rabbit" recipe Rabbit, Not Rarebit The on ce-famous Welsh rabbit (please don’t call it “rarebit”) is a very old formulation. There isn’t much agreement on how Welsh rabbit might have gotten its name, but our favorite story is that sharp cheese melted into ale or beer, served over crisp toast, was a substitute for meat when the men had been unsuccessful in their hunting that day. It was left to the women to fix a meal, and we wouldn’t doubt, some clever woman came up with the name. Welsh rabbit is similar to fondue, except that the melted cheese is poured over toast instead of dipping bread chunks into a pot of melted cheese. Serves 2 2 tablespoons/29g butter 2 tablespoons/16g all-purpose flour 1/3 cup/80ml milk 1/2 cup/125ml beer or ale 1 teaspoon/5ml dry mustard 1/4 teaspoon/1ml each cayenne pepper and paprika 1 teaspoon/5ml Worcestershire sauce 1-1/2 cu