YaDa Chef Private and Personal Chefs

It’s an easy, delicious, spicy, creamy and highly addictive jalapeño dip. The perfect appetizer to serve at gatherings. The hardest part of this recipe is not eating it all by yourself! Serves 4. 1 ½ cups/225g raw (unsalted) cashews, soaked overnight, then drained 2 teaspoons/10ml lemon juice 4 fresh jalapeño peppers, seeded and chopped 2 cloves garlic 1/3 cup/20g nutritional yeast 1/2 teaspoon/2ml sea salt (or more to taste) 1/2 teaspoon/2ml ground black pepper 1/3 cup/80ml water (or more as necessary) Add soaked (and drained) cashews, lemon juice, jalapeños, garlic, nutritional yeast, sea salt, pepper and water to a food processor. Puree, scraping down the sides as necessary, until the cashew cheese is a smooth, creamy consistency. Pour mixture into a microwave safe serving dish, and microwave on High until hot, about 3 minutes. Serve with sliced sourdough baguettes, tortilla, pita or bagel chips. Tip: Be careful when cutting hot peppers; avoid touching your face- eyes. priv

Ingredients: Bananas - 2 (really ripened with brown spots) Oranges - 4  Strawberry - 1/2 cup/83g or more Lime juice - 1 tablesoon/15ml Sweetener - Sugar / Honey Yogurt / curd (thick and not sour) - 1/2 cup/120ml (optional, but it does suppress the citrus punch) Procedure: Squeeze the oranges to extract orange juice. Now combine all the ingredients in a blender until smooth. Serve chilled or you may use ice-cubes while blending. Tip: Now if you don't want to add bananas, try substituting with watermelon juice... Its perfect! private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs

SERVES 6–8 2 serrano chiles, stemmed, seeded, and finely chopped 2-4 large ripe avocados, pitted, peeled, and roughly chopped 1/2 medium white onion, finely chopped 6 cups/1.4L chicken or vegetable stock 1 cup/250ml heavy cream ⅓ cup/78ml fresh lime juice Kosher salt and freshly ground black pepper, to taste 2 plum tomatoes, cored, seeded, and finely chopped -- Combine the serrano chiles, the avocados, and the onion in a food processor or blender, and process until a smooth paste forms. Add stock, cream, and lime juice, and purée until very smooth. Pour through a fine strainer into a bowl or pitcher, and season with salt and pepper; cover and refrigerate until chilled, at least 2 hours. Garnish with tomatoes. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs

2 cups/199g and 1-2/6-12g Tbsp of sifted, all purpose flour separated 2 teaspoons baking powder 1/2 teaspoons salt 1/4 cup/57g (1/2 stick) unsalted butter, softened 3/4 cup/144g sugar 1 large egg 1/2 cup/125ml milk 1 pint/450gblueberries Topping ingredients: 1/4 cup/57g unsalted butter, softened 1/2 cup/96g sugar 1/3 cup/33g sifted all purpose flour 1/2 teaspoon cinnamon Preheat the oven to 375F/190C/Gas 5 Grease an 8 inch/20cm spring form pan Sift together the 2 cups/199g of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside. Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter. Bake for one hour. Test for doneness by gently inserting a fork. If i

Soupe à l’Oeuf Provençale The first time you have this you will be amazed at the sweet and subtle flavour. If you didn’t know there was garlic in it you would never know.  The poached egg gives it a creaminess that is unreal. Traditionally it is served with a “croute” and grated cheese. We omit that for a lighter version when serving as a soup course. 1 separated head of garlic, unpeeled (about 16 cloves) 2 quarts water 2 teaspoon/10ml sea salt Pinch of  white pepper 2 whole cloves 1/4 teaspoon/1ml sage 1/4 teaspoon/1ml thyme 1/2 bay leaf 4 parsley sprigs 1 tablespoon/15ml olive oil 6 eggs, room temperature 6 hard toasted rounds of French bread (croutes)* Optional Drop garlic cloves in boiling water and boil 30 seconds. Drain, run cold water over them, and peel. Place the garlic and the rest of the ingredients in the saucepan and boil slowly for 30 minutes. Correct seasoning. After the soup has been simmered for half an hour, strain it in

Ingredients (24 squares) For the treats 3 tablespoons butter 1 bag (8 oz.) Campfire Lemon Meringue Mallow Bursts 1 teaspoon fresh lemon juice 1 teaspoon lemon zest 5 cups Rice Krispie cereal For the meringue 2 egg whites 1/2 cup sugar 1/4 teaspoon vanilla extract Instructions For the treats In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted. Remove from heat and add lemon juice and zest. Stir until completely mixed. Then add the Rice Krispie cereal. Mix until all is well incorporated. Then pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of waxed paper. Place in fridge to cool and set. For the meringue Fill a medium saucepan with about 1 inch of water and bring to a simmer over medium heat. Place egg whites and sugar in a metal stand mixer bowl and clip on a candy thermometer. Place bowl over simmering pot of water. Whisk egg whites/sugar mixture constantly until

These deliciously easy candied pecans are so lightning-fast! You’ll be making them all the time … for snacks, on salads … even as last-minute gifts! ~ Easy Candied Pecans (Just 5 Minutes and 4 Ingredients!) Ingredients 1½ tablespoons/22mls packed brown sugar 1½ teaspoons/7mls water ⅛ teaspoon/.5mls vanilla ⅛ teaspoon/.5mls kosher salt 1 cup/121g pecan halves Preparation In a small bowl, combine brown sugar, water, vanilla, and kosher salt, stirring to combine (don't worry that the sugar and salt won't all be dissolved). Set this at-the-ready, next to your stove, as this recipe goes really quickly. In a medium-large saucepan over medium heat, toast pecans for 2-3 minutes, stirring occasionally to prevent burning. When you begin to smell a lovely, nutty aroma, they're done. Quickly drizzle the sugar mixture into the pan, on top of the pecans, stirring the nuts as you drizzle. Stir constantly for about 15 seconds, until the pecans are thoroughly coated in the sugar mixtu

We had tomatoes that we wanted to get rid of. First we were going to just make the traditional basil pesto, and add raw tomatoes to the dressed pasta. We were not in the mood to do a lot of chopping, and decided to just throw them in the food processor while making the pest. This was excellent with the grilled chicken and broccoli that we also tossed with penne pasta. You can eat this plain or add whatever vegetables and protein that strikes your fancy.  Let us know how you liked this.   Tomato/Basil Pesto Recipe 2 handfuls/2 cups/450ml fresh basil leaves 2 Roma/plum tomatoes cut into quarters (we did bother cutting ours) 2 cloves garlic ½ teaspoon/2ml salt ¼ teaspoon/1ml black pepper pinch crushed red pepper flakes 2 teaspoons/10ml lemon juice ½ cup/118ml Parmigiano Reggiano cheese 3-4 tablespoons/45-60ml/24-31g pine nuts (omit for anyone with nut allergies) ½ - ¾ cup/125-180ml olive oil Combine all ingredients except oil in food processor or blender. S

Ingredients: 1 pound/450 grams ground turkey or beef 3 tablespoons tomato paste 1 16-ounce/473-ml can diced tomatoes 1 teaspoon chili powder 1 teaspoon worcestershire sauce 1 tablespoon prepared mustard 1/2 teaspoon sugar *optional 1/4 teaspoon garlic salt (or regular salt with 3 smashed and diced fresh garlic) Directions: Cook the meat in a medium skillet.  Halfway through cooking add the tomato paste. Drain the fat from the cooked meat is you choose. Add remaining ingredients and stir well. Bring mixture to a boil then reduce to a simmer for a minimum of 10 minutes - the longer it simmers the better the result. Serve over your favorite crust bun or bread - preferably toasted. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)

INGREDIENTS: 1/2 cup/120ml  Green Valley Organics yogurt 2 tablespoons dairy free mayonnaise 4 tablespoons ketchup 2 tablespoons sweet or dill pickles, finely diced 2 teaspoons dehydrated onions 1 teaspoon white vinegar 2 teaspoons Worcestershire sauce 2-3 dashes Tabasco sauce OR 1 Chipotle Chile pepper in adobo sauce (optional) DIRECTIONS: Add all ingredients to a small bowl and mix well. Refrigerate for at least an hour to allow the flavors to meld. Serve. Keeps refrigerated for 3 – 4 days (probably longer, but for us it’s long gone by then). 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