YaDa Chef Private and Personal Chefs

Souper  broth  An old wives' tale? No!  C hicken   soup  really CAN fight a cold, say scientists.  Chicken soup is good for the soul, they say. And as a homespun remedy for everything that might ail you during winter, there are few things as deliciously soothing.  Could such a broth be more than just a cold comfort? According to the latest scientific study, the answer is yes. Research in the American Journal of Therapeutics showed that a compound found in chicken soup – carnosine – helped the body’s immune system to fight the early stages of flu.  The authors warned this benefit ended as soon as the soup was excreted by the body, so that means you may need to have a fairly constant supply. The study wasn’t the first to look at this. More than a decade ago, Dr Stephen Rennard, of the University of Nebraska Medical Center, Omaha, wanted to find out why his wife’s recipe for chicken soup, handed down through generations, was so healing. Using blood samples from volunt

Prep time: 5 minutes Cook time: 30 minutes Preheat the oven to 400°F/Gas6/204°C. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake in a hot oven for 30-35 minutes, or until the cloves feel soft when pressed. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Eat as is (we love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with

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

Chocolate Chip Cherry The origin and history of the National Biscotti Day are anonymous.  Biscotti  ( / b ɪ ˈ s k ɒ t i / ;  Italian pronunciation :  [biˈskɔtti] ; English:  twice-cooked ), known also as  cantucci  ( [kanˈtuttʃi] ), are  Italian  almond  biscuits  that originated in the city of  Prato . They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally  Vin Santo . A dough of flour, sugar, eggs, and unskinned or unroasted almonds are used in the preparation of the Biscotti. According to Wikipedia  Cantuccio   is an old Italian word that literally means "little place" or "nook","corner" but that, in past, was also used to indicate a little piece of bread with a lot crust (usually the first and last slices of the loaf, the "corners"). The word  Biscotto  instead, used in modern Italian to refer to a biscuit (or cookie) of any kind, originates from the medieval Latin word  biscoctus , meaning

Ingredients 1 pork tenderloin, medium size, about 1 lb 2 oz part skim mozzarella cheese, thinly sliced 1/2 cup spinach, fresh 1/4 cup sun dried tomatoes, dry 2 garlic cloves, crushed with garlic press 10 basil leaves, fresh Salt and pepper to taste Directions 1. Preheat oven to 425 F degrees. 2. Cut pork tenderloin almost in half lengthwise so it opens like a book. Cut each half in half lengthwise one more time. Be careful not to cut through. Pound both sides through plastic wrap to flatten slightly. Rub salt, ground black pepper and 1 clove of crushed garlic on both sides. 3. Lay cheese, spinach, basil, sundried tomatoes and the rest of crushed garlic down the centre of the tenderloin, leaving 1” border around the edges. Press gently. Roll the long edge over stuffing overlapping as necessary, and fold in the narrow end. Secure with skewers, toothpicks or kitchen string. 4. Place meat on a baking pan with a rack and place in preheated oven. Roast for 20-25 minutes o

We have shared this before but feel it is worth sharing again. 1. Eat, but not all day long. Three meals a day, plus the children’s traditional after-school “gouter,” or snack, which might be a pain au chocolat, fruit or applesauce. When mealtimes roll around, you eat with real pleasure because you’re hungry. 2. Eat real foods and generous portions. Consuming three meals a day without grazing in between means you can eat well when you sit down at the table — and that includes a starter, main course, cheese and dessert. Portions are generous without going overboard. An example of yesterday’s lunch menu: Starter course: Lentil salad Main course: Roasted chicken, green beans Cheese course: Vanilla yogurt Dessert: Apple and orange slices … and that was in the public school cafeteria. 3. Choose water. Generally speaking, the French do not drink their calories. At mealtimes, water (whether still or sparkling) is the drink of choice. Adults might opt for a

YaDa Chef Baked Crisps Recipe The original potato chip recipe was created in Saratoga Springs, New York by George Crum after having a  customer continually send back fried potatoes because they were too thick. Since they have become the addictive unhealthy choice of many as a snack. We have been baking our “rustic” crisps for years, but were never truly satisfied with the results. Inspiration came all at once. Our secret is to “blanch soak” the sliced potatoes. Whether you do them thin or rustic is up to you. Take this recipe and run with it. Use your favourite seasonings. Serves 4 2 medium russet potatoes, sliced with a mandolin 1mm (for very thin) 2mm (for rustic) 1 tablespoon/15ml oil 1/4 teaspoon/1ml Sea Salt 1/2 teaspoon/2ml coarsely ground black pepper Pre-heat your oven to 450F/230C/Gas 8 Place your sliced potatoes into a large bowl. Pour in just enough water to cover the slices. Gently move them around with your hands. Drain the water to0 remove excess s