YaDa Chef Private and Personal Chefs

This has all of the flavours with a lot less fuss. A client needed a quick and “elegant” casserole for a potluck dinner and loved the classic version of this. They were the “star” of the evening. Serves 6-8 4 cups/1 liter poached chicken, cut into 1/4 inch/6mm pieces 3 cups/675 turkey ham, cut into 1/4 inch/6mm pieces 1 1/4 cup/280g dairy free shredded Swiss or Provolone cheese 1 cup/225ml chopped onion 1/4 cup + 2 teaspoon/70ml butter substitute or olive oil 3 tablespoons/45ml potato or corn starch 2 cups/500ml rice, soy or almond milk 11/4 teaspoon/6ml dry dill 1/8 teaspoon/.5ml dry mustard 1/8 teaspoon/.5ml ground nutmeg 1/8 teaspoon/.5ml ground mace 1 cup/225ml crisped rice crumbs 1 teaspoon/5ml dried Italian Spices 1 teaspoon/5ml paprika 1 teaspoon/5ml chile powder Preheat oven to 350F/176C/GasMark4 In a large bowl, combine chicken, ham and 1 cup/225g of shredded cheese. In a saucepan, sauté onion in 1/4 cup/60ml of butter substitute or oil un

Did you know red peppers can lower your risk of developing from cervical cancer? Red peppers have high amounts of a nutrient called lycopene. Lycopene helps protect against developing prostate cancer, cervical cancer, and bladder cancer. So eat up, better  yet, grow your own! personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)

You can modify this by totally leaving out the "milk" and make it into the most smooth and creamy ice "cream" you will ever experience. Store in an airtight container in the freezer. 2 cups/500ml alternative milk substitute (unsweetened), water or dairy milk 2 bananas, large, frozen, cut into pieces 1 1/2 cups/337g cherries, frozen 2 tablespoons/30mls honey, optional 1 tablespoon/15ml kirsch water, if making nice cream Place all ingredients in blender (food processor if making nice cream) and blend until smooth. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)

This cod is loaded with flavour and not salt using a homemade blackened spice mix. The creole sauce add even more flavour and if you close your eyes you could be in a little restaurant somewhere in New Orleans. Cast iron pans work best for blackening. Serves 4 4 cod fillets 1 teaspoon/5ml canola oil 1 heaping tablespoon/30ml paprika 1 teaspoon/5ml salt 1 teaspoon/5ml garlic powder 1 teaspoon/5ml onion powder ½ teaspoon ground cayenne pepper (add less if you want it less spicy) 2 teaspoons/10ml black pepper ½ teaspoon/2ml dried thyme ½ teaspoon/2ml dried oregano Mix the salt, garlic powder, onion powder, cayenne, black pepper, thyme and oregano in a small bowl. Heat a large skillet over medium heat. Brush cod with half of the oil. Sprinkle with blackened seasoning to coat. Heat a heavy bottomed pan on medium high heat add remaining oil. Place fish skin side down, in hot skillet. Cook for about 2-3 minutes, until fillets move easily. Cook for another

Serves 4-6 1 ½ pounds/675g pressed tofu sliced ½ inch/1.27cm strips 1 tablespoon/15ml vegetable oil 20 ounce/565g pineapple chunks in juice ¾ cup/185ml water ¼ cup/60ml vinegar 1 tablespoon/15ml gluten free soy sauce or Braggs Liquid Aminos ¼ cup/59ml/50g brown sugar ½ teaspoon/2ml salt 2 tablespoons/30ml potato starch 2 tablespoons/30ml water ½ cup/118ml sliced onion 1 green pepper, cut into thin strips 2 cups/450ml/322g cooked brown rice Sauté tofu in oil over medium heat until browned, 2-4 minutes per side.  Drain pineapple, reserving juice. Combine juice, water, vinegar, Braggs, brown sugar and salt.  Pour over tofu, cover and simmer for 5 minutes. Mix starch and water together. Add to pork mixture, whisking until combined and thick.  Add pineapple chunks, onion and pepper. Cover and simmer 10 more minutes. Serve over rice. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-3

Tip for cutting thin pork strips:  place in the freezer for about 10 minutes before slicing. Serves 4-6 1 ½ pounds/675g boneless pork, sliced ½ inch/1.27cm strips 1 tablespoon/15ml vegetable oil 20 ounce/565g pineapple chunks in juice ¾ cup/185ml water ¼ cup/60ml vinegar 1 tablespoon/15ml gluten free soy sauce or Braggs Liquid Aminos ¼ cup/59ml/50g brown sugar ½ teaspoon/2ml salt 2 tablespoons/30ml potato starch 2 tablespoons/30ml water ½ cup/118ml sliced onion 1 green pepper, cut into thin strips 2 cups/450ml/322g cooked brown rice Sauté pork in oil over medium heat until browned, 2-4 minutes per side.  Drain pineapple, reserving juice. Combine juice, water, vinegar, Braggs, brown sugar and salt.  Pour over pork, cover and simmer for 5 minutes. Mix starch and water together. Add to pork mixture, whisking until combined and thick.  Add pineapple chunks, onion and pepper. Cover and simmer 10 more minutes. Serve over rice. private chefs

4 cups/675g blueberries 3/4 cup/144g sugar 1/4 cup/94g all-purpose flour 1 tablespoon/15ml fresh lemon juice 1/2 teaspoon ground cinnamon On a lightly floured surface, roll out the Flaky Pie Pastry into two 12 inch/30.5cm rounds 1/8 inch/3mm thick. Fit 1 round into a 9 inch/23cm glass pie plate. Transfer the other round to a baking sheet lined with wax paper. Refrigerate until ready to use. Preheat the oven to 375F/190C/Gas 5 In a bowl, toss the berries with the sugar, flour, lemon juice and cinnamon. Pour the filling into the lined pie plate. Lightly brush the rim of the bottom crust with water and drape the top crust over the filling. Press the dough edges together and trim the overhang to 1/2 inch/1.25cm, fold the overhang under and crimp decoratively. Using a sharp knife, make slash in the center of the top crust to let steam escape. Bake the pie for 1 hour, or until the filling is bubbling and the crust is golden. Transfer to a wire rack to cool before serving.

Filling Ingredients: 1 cup/125g all purpose/regular flour 4 pints/2 liters mixed berries 1 cup/192g granulated sugar 1 teaspoon/5ml cinnamon  1 teaspoon5ml nutmeg 1/2 teaspoon/2ml vanilla extract Topping Ingredients: 1/2 cup/85g toasted hazelnut nut 1 cup/124g granola  1/2 cup/72g brown sugar 1 cup/125g flour  1 cup/230g unsalted butter Toss together filling ingredients. Separately, in a food processor blend the topping ingredients together. Place the filling ingredients in an ungreased baking dish.  Add the blended topping mix on top of the filling. Place in a preheated 350F/175C/Gas 4 oven for 30-40 minutes until golden brown. Serve with fresh plain yogurt or Creme Fraiche. ** To make gluten free, use a standard gluten free flour mixture. ** personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)

Essential oils can reduce pain caused by muscle spasms, and pain caused by inflammation in sport injuries. Their medicinal p roperties can also reduce menstrual and joint pain. Since aromatic oils are concentrated, they should never be applied directly on the skin. They are usually dissolved in neutral oils or so-called substrates which also have good effect on the skin. Various types of oil can be used as substrates. Olive oil is usually used as a base for normal and dry skin and sunflower oil for oily skin. You can also use jojoba, coconut or sweet almond oil. These natural plant oils hydrate skin perfectly. Add 10 to 12 drops of your favourite essential oil to the base oil to prepare a mixture you can use later. You can add this mixture in the bathtub you have already filled with hot water or you can just massage any sore spot you have. The best essential oils with analgesic and anti-inflammatory properties are chamomile, sweet marjoram, lavender, eucalyptus, pepp

We would like to share a bit of research we came across recently concerning "Sourdough". What originally caught our  eye was an analysis of laboratory tests. They say that Sourdough contains the greatest amount of protein for it's weight and size of any comparable food. "Hmm" we thought "just how does that come about when it's ingredients are all carbohydrates?" Apparently a wild yeast forms in the fermentation process of the starter. At that stage, a starch food is turned into a protein dynamo food. The History of Sourdough Sourdough is the oldest and most original form of leavened bread. The oldest recorded use of sourdough is from the Ancient Egyptian civilizations. It was probably discovered as most things are by accident. If you simply mix any ground up grain with a liquid such as water or milk and let it sit in the open air at room temperature, wild yeasts in the air will settle in the mix, eat the natural sugars and convert th

Serves 4 as a side 2 as a Main 2 tablespoons/28g butter divided* 1 tablespoon/15ml olive oil ¼ cup shallot, minced 1 clove garlic, minced 1 cup/211g arborio rice 1 cup/250ml white wine 4 ¼ cup/1060ml vegetable stock ⅔ cup/101g frozen peas 1 bunch asparagus cut into ½” pieces ½ teaspoon/2ml salt ¼ teaspoon/1ml black pepper ½ cup/90g romano cheese, grated 1 tablespoon/15ml mint, cut into thin strips 1 tablespoon/15ml lemon juice, about ½ lemon In a heavy pot melt half the butter over medium heat and add olive oil and shallot. In a separate pot heat the stock to medium. Sweat shallot for about 2 minutes then add garlic 30 seconds. Add rice and cook, stirring regularly for 2 minutes. Add white wine and stir until the rice has absorbed.  Start adding stock a 1 cup at a time until absorbed about 5 minutes. Making sure to stir every couple of minutes. When risotto is almost done (still a firm bite). Stir in asparagus for 3 minutes then add peas. Kee