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  In honour of Bastille Day. Serves 4-6 1 roasting chicken 2kg/4 pounds 1 tablespoon/15ml olive oil 1/2 head of garlic, mashed into a paste 1 tablespoon/15ml/15g Herbes de Provence 1/2 tablespoon/7ml sea salt 1 teaspoon/5ml fresh ground pepper 1 lemon cut into wedges 3 baking potatoes cut into large pieces Preheat oven to 475F/ 246C/Gas 9. Pat chicken dry. Rub with olive oil. Mix garlic, Herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over the inside and outside of the chicken. Place the chicken on a wire rack set inside a roasting pan with potatoes scattered around the chicken. Roast chicken until the skin begins to brown, 25–30 minutes. Reduce heat to 350F/175C/Gas 4 and roast until an instant-read thermometer inserted into thigh registers 165F/87C, 25–30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) ww

  Does salt on watermelon make it even sweeter? It’s important to stay hydrated during the summer, but that doesn’t mean you can only get your hydration from water. Whether you’re hanging out by the beach, relaxing by the pool or playing a few rounds of soccer, you need to look after yourself. Take breaks, drink water and eat hydrating foods… like watermelon! This popular melon is a summer staple. But have you ever served it with salt? Southerners love to put salt on watermelon, and while it may sound strange, we’re here to explain why. (And it’s not even the most fun way to eat watermelon.) Why You Should Put Salt on Watermelon You’ve probably heard this a million times before, but adding a bit of salt to something sweet will actually make it sweeter. That’s why you’ll often add a pinch of salt to chocolate chip cookies or brownies. Sweet and salty go together extremely well. Think sea salt mocha cookies or mango and Tajin. There’s a reason sweet and salty desserts are so popular! Thi

Yes that’s right!  Wine! These go great with a sharp cheese, such as Feta and Blue.  You can swap the wine and pair it with whatever cheese you normally would.  Serves 6 2 ¼ cups/570ml Manischewitz Concord Grape Red Wine ¼ ounce/7g packet of powdered gelatin Pour wine in a medium saucepan.  Sprinkle the gelatin over and stir in.  Place it on a medium low burner and stir constantly for 1-2 minutes.  Ladle equal amounts into 4 custard cups.  Place in the fridge to set.  personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

  Ingredients 5 apricots, stoned and quartered 2 cups water 1/4 cup /50 g caster sugar 4 strips of orange zest, is a potato peeler Seeds of 5 cardamom pods For the Ricotta 1/2 cup/100 g vegan cream cheese 3/8 cup/30 g icing sugar 1 cup/70 g silken tofu 1/3 cup/40 g coconut oil, melted Granola Brittle 3/8 cup/30 g golden syrup 3/8 cup/30 g coconut oil 3/8cup/30 g pecans chopped 2 tbsp soft dark brown sugar 3/8 cup/30 g rolled oats 1 T flour 1/8 t cinnamon Seeds of 5 cardamom pods, ground in mortar and pestle Good pinch of maldon salt Instructions To Make the Apricots Bring the water and sugar to the boil in a medium saucepan. Add the orange zest and cardamom seeds and boil for a minute. Add the apricots and reduce the heat to low. Simmer for 3 mins. Transfer the Apricots using a slotted spoon to a bowl. Pour in the syrup from the pan through a sieve until the Apricots are just covered. Return the pan and what’s left of the syrup to the job over medium heat. Reduce for 10 minutes until t

  Ingredients 2lbs/900g skirt, flank or sirloin tip steak, cut into thin, wide strips against the grain  1 cup/250ml teriyaki sauce  1 tablespoon/15ml minced ginger, plus 1 teaspoon  1 tablespoon/15ml minced garlic, plus 1 teaspoon  1 teaspoon/5ml salt  1/4 cup/57g smooth sunflower butter, plus 1 tablespoon/15ml 1/2 cup/113g unsweetened coconut milk  1 1/2 teaspoons/7ml sesame oil  2 teaspoons/10ml soy sauce  1 teaspoon/10ml brown sugar  1 tablespoon/15ml lime juice  1/2 teaspoon/10ml Thai fish sauce  1/4 teaspoon/5ml cayenne pepper  1 tablespoon/15ml chopped cilantro  1 tablespoon/15ml toasted chopped peanuts  1 cup/50g julienned carrots  Directions: Place the beef strips in a medium-sized bowl and pour the teriyaki sauce over them. Add 1 tablespoon of ginger, 1 tablespoon garlic and the salt to the bowl and stir to combine. Marinate, refrigerated, while you make the dipping sauce. In a small bowl, combine the remaining ginger, peanut butter and coconut milk in a small bowl and whisk

What do you do when you accidentally bought chocolate stout instead of the beer you thought you were buying?  Cook with it.  You can make this totally GF by substituting the flour for corn starch/flour.   Serves 6 3 eggs, sub 3 tablespoons/45ml ground flax seed with 9 tablespoons/135ml water 1/3 cup/45 grams all-purpose flour (sub 5 tablespoons/22g cornstarch/flour) 1/2 cup/115g  golden or light brown  sugar 1/8 teaspoon/.5ml salt 1 cup chocolate stout 1 1/2 cups/360ml almond milk 4 tablespoons/30g unsweetened baking cocoa 1 teaspoon/5ml pure vanilla extract 3/4 cup/6 ounces/170g semi sweet dairy free chocolate chips ( you can double this if you want) In a large mixing bowl, combine eggs, flour, sugar and salt. Whisk until smooth.. In a saucepan over medium high heat, combine Guinness, almond milk and baking cocoa. Heat until the mixture is steaming and little bubbles are beginning to form around the edges. . Remove from heat. Slowly drizzle in the milk mixture to the eggs.  Make sure

  Chicken strips, chicken tenders, chicken fingers—whatever you call them, they are one of the most popular foods eaten in American households. Anyone who has ever prepared chicken at home has seen that white, string-like piece hanging from the chicken tender portion of the breast. So, what is it? Read on to find out, plus learn what, if anything, you should do about it. Chicken is  one of the healthiest protein choices  you can make when deciding  what to cook for dinner . And  chicken breast  boasts great flavor with minimal internal fat, making it  low in calories and still high in protein . But if you have not worked with chicken a lot, you might notice while prepping that there is a white stringy thing in the chicken breast. And you may wonder if you should remove it or if it is safe to eat. Related:  Are Chicken Thighs Healthy? Here's What a Dietitian Has to Say What is that white string in the chicken breast and is it ok to eat? The white string you see in your chicken is ju

  Very few people in England ate large amounts of meat before the Vikings settled, and there is no evidence that elites ate more meat than other people, a major new bioarchaeological study suggests. Its sister study also argues that peasants occasionally hosted lavish meat feasts for their rulers. The findings overturn major assumptions about early medieval English history. 'You are what you eat' isotopic analysis of over 2,000 skeletons by far the largest of its kind. Early medieval diets were far more similar across social groups than previously thought. Peasants didn't give kings food as exploitative tax, they hosted feasts suggesting they were granted more respect than previously assumed. Surviving food lists are supplies for special feasts not blueprints for everyday elite diets. Some feasts served up an estimated 1kg of meat and 4,000 Calories in total, per person. Picture medieval England and royal feasts involving copious amounts of meat immediately spring to mind.