YaDa Chef Private and Personal Chefs

  You can reduce cooking time using a pressure cooker. Add all the ingredients except for the cream. Place the lid and bring to full pressure. Lower the heat to stabilize and cook for 5 minutes. Remove from heat and release the pressure. Take off the cover and simmer for 10-15 minutes uncovered then follow the remaining steps. Serves 4 1 pound/450 grams sliced potato 1 pound leeks, rinsed and sliced including the tender part of the green 2 quarts/2 liters water or chicken stock 1 tablespoon/15ml salt 1/4 teaspoon/1ml ground white pepper (optional) 1/4 cup/60ml heavy cream Add the potato, leeks, water or stock and salt to a large pot.  Bring to a boil on hight then turn down heat to medium and simmer partially covered for 30-40 minutes or the vegetables are very tender.  Place the mixture in two (2) batches in the blender or your can sieve through a food mill (smallest disk).  Once pureed pour in the cream. You may season with white pepper if you wish.  Serve hot or ch

Need a little something different and elegant - a little rustic?  This soup is the answer.  It is thickened with potatoes, not flour, and is hearty enough to serve as a luncheon main course or starter for your next dinner party. Ingredients: 1 large head white cauliflower with leaves 2 medium potatoes (about one pound) 1 handful dandelion leaves (or fresh celery leaves) 1 small onion, chopped 2 cups/500ml vegetable stock (water or chicken stock is fine) 1 tablespoon Italian seasoning 2 cups/500ml cauliflower water salt and white pepper, to taste (black pepper is fine) 1/2 cup/125ml white wine 1/2 - 1 cup/125-250ml cream or milk (regular or vegan is fine), optional croutons Directions: Wash and trim the cauliflower, keeping the pale-green inner leaves that cling to the head.   Separate the head into florets and cook in a large pot of salted boiling water for 3-4 minutes.   Drain the cauliflower, reserving 2 cups of the cooking water. Wash, pare and dice the potatoes.  Put the potatoes,

Need a little something different and elegant - a little rustic?  This soup is the answer.  It is thickened with potatoes, not flour, and is hearty enough to serve as a luncheon main course or starter for your next dinner party.  Why?  The milky, sweet, nutty flavor of cauliflower is a nice change from stronger-flavored vegetables. Even though it lacks chlorophyll, cauliflower has plenty of other nutrients including vitamin C (91.5% of the DV), folate and dietary fiber. Cauliflower is even a good source of omega-3 fatty acids. Look for tightly packed heads with no brown spots Ingredients: 1 large head white cauliflower with leaves 2 medium potatoes (about one pound/450g) 1 handful dandelion leaves (or fresh celery leaves) 1 small onion, chopped 2 cups/500mls vegetable stock (water or chicken stock is fine) 1 tablespoon/30ml Italian seasoning 2 cups/500mls cauliflower water salt and white pepper, to taste (black pepper is fine) 1/2 cup125ml white wine 1/2 -