YaDa Chef Private and Personal Chefs

Do you have type 2 diabetes and have trouble with healing sores or wounds?   Use BAY Leaves or Laurel Leaves Daily! Bay leaf extract was found to have antimicrobial activity against some of the most comm on pathogens. Bay Leaf improves insulin function . It helps drop the blood glucose, cholesterol and triglycerides in your body. Fresh leaves are very rich source of vitamin-C. Fresh Bay leaves and herb parts are very good in folic acid,Folates are important in DNA synthesis and when given during the peri-conception period, they can help prevent neural tube defects in the baby. Bay leaves are an excellent source of vitamin A which is essential for healthy visual sight. Laurel Leaves is a good source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper are used by the body as co-factors for the

Napoleon Bonaparte reportedly once said, "An army travels on its stomach." We're not sure if that's true,  but we can definitely appreciate the sentiment behind it, and today it seems particularly important. In honor of Veterans Day, here is a delicious and patriotic recipe you can make to help celebrate the military members in your life. These crispy white chocolate sandwiches are the perfect Veteran's Day snack for the whole family. INGREDIENTS 3 tablespoons butter or margarine 1 package (10 oz., about 40) JET-PUFFED Marshmallows OR 4 cups JET-PUFFED Miniature Marshmallows 6 cups Kellogg's® Rice Krispies® cereal OR 6 cups Kellogg's® Cocoa Krispies® cereal 1 1/2 cups white chocolate morsels 1 tablespoon vegetable oil 3/4 cup powdered sugar 2 tablespoons water Red-, white- and blue-colored sprinkles DIRECTIONS 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from hea

Pecan Pumpkin Glazed Donuts: Thanksgiving is't the only time to enjoy pumpkin. Paired with a cup of coffee, you will be smitten over the spicy, sweet, glaze and crunchy pecan topping. Pecan Glazed Pumpkin Baked Cake ​Doughnuts (gluten free, soy free and vegan) Makes 6 large donuts 2 tablespoons/30ml/19g brown rice flour 1/2 cup/85g potato starch 1/2 cup/61g sorghum flour 1 teaspoon/5ml pumpkin pie spice 2 1/2 teaspoons/12ml baking powder 1/2 cup/100g coconut sugar (or regular sugar) 1/2 cup/115g pumpkin puree 3/4 cup/185ml buttermilk ** 3 tablespoons/45ml coconut oil in liquid form (or oil of your choice) ** we make our own buttermilk using 1 cup/250ml coconut milk and 1 1/2 tablespoons/22ml apple cider vinegar. Preheat oven to 350F/175C/Gas. Add coconut sugar, pumpkin puree, coconut oil into a bowl. Stir then add in your dry ingredients. Add in buttermilk and stir till combined. Pipe or scoop batter into ​doughnut pan. You can use m

Heated wine dates back to ancient times, when spoilt wine was converted back into a drinkable form by heating and the adding of spices and honey. In medieval times heated wines were called Ypocras or Hipocris, named after 'the father of medicine,' the Greek physician Hippocrates. Purer than the water in those days, it was thought to be a very healthy drink.  During the 1500's, the mulling of clarrey , or bordeaux wine was popular, sweetened with honey and spiced with cinnamon and cardamon. Living in Southern Florida times are few and far between (at least according to our northern brethren) that we need a drink to warm us up on a cold winter’s night.  The popularity that this spiced and sweetened wine enjoys in Great Britain and Europe has not hopped the pond. Why I am not sure. To me mulled wine spells holidays and festivity.  It brings back wonderful memories of family and friends spending time together. Mulled wine goes by many different names here are a

YaDa Chef Citrus Marinated Tuna Serves 4 4 5 ounce/145 g tuna fillets 2 cloves garlic, minced 1 lime zested and juiced (reserve 1/2 of the lime zest) 1 orange, zested and juiced (reserve 1/2 of the orange zest) 1/4 cup/60 ml olive oil 1/2 teaspoon/2 ml sea salt 1/2 teaspoon/2 ml ground black pepper 3 branches rosemary, leaves removed from stems and minced 4 plum/roma tomatoes, cut in half 2 red onions, cut in quarters Heat a grill to medium high heat. Combine the garlic, 1/2 the zest and juice of the lime and orange, olive oil, salt, pepper, and rosemary. Place the tuna, tomatoes and onions in a large container. Pour the marinade over the fish and vegetables. Let marinate while the grill is heating. Place the tomatoes and onion on the grill at least 5 minutes before the fish. Turning over once. Place the fish on the grill. Cook for 2 - 3 minutes on one side then turn over and cook another 2 - 3 minutes for medium rare. Remove the food from the grill, sprinkle with th

This hearty dish will warm you from the inside out. Sneak in good-for-you kale into this s avory pasta dish. Ingredients: 1 pound penne pasta (or any pasta you prefer) 1 pound spicy italian sausage, removed from casing 1/2 cup heavy cream 1 large bunch kale, trimmed and coarsely chopped 1/2 cup grated parmesan Directions: In large pot of boiling, salted water, cook pasta until al dente; drain. In large skillet, cook sausage over medium-low until browned, about 7 minutes. Add 1/2 cup water and cream; simmer until reduced by half, about 7 minutes. Add kale; toss until wilted. Remove from heat; toss with pasta. Sprinkle with parmesan. 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

Ahhhh, Guinness! there was a time while traveling through the Emerald Island I would not even consider going into a pub unless a placard with the Guinness emble m/sign was prominently displayed. By that I do not mean some garish electrical thing but a wooden placard. After much experimentation a la JC, here is a take on the oh so French classic of Onion Soup. You will note it is not smothered in cheese as cheese is not the main ingredient. Serves 4-6 1 ½ pounds/675g yellow or Spanish onions 2 tablespoons/30ml butter 2 tablespoons/30ml canola oil 1 ½ teaspoon /6ml sea salt, divided ¼ teaspoon/1ml white sugar 3 tablespoons/45ml flour 2 quarts/2liters hot chicken stock ½ cup/125ml Guinness Stout ¼ teaspoon/1ml black pepper ¼ teaspoon/1ml dry thyme 5 dashes hot sauce 1 baguette cut into ¼ inch/6.35ml rounds olive oil to drizzle 1-2 cloves peeled garlic 4 ounces/115 bleu cheese Pre-heat oven to 350F/176C/Gas Mark 4 In a large heavy bottom sauce/stock pan over medium low heat,

Frozen Ghosts are a GREAT Halloween treat for the kids or the kid in you! Light and tasty, makes for a fun treat or a  great party menu item! If you are looking for a great theme treat for any upcoming Halloween party this season, then FROZEN GHOSTS are a BOO-TIFUL addition to the festivities! Ingredients: 3 Bananas 1 pkg white chocolate chips 1 pkg dark chocolate chips 1 (8 oz) container non dairy whipped topping (1 tub) 6 wooden skewers Directions Melt in separate bowls, the white and dark chocolate chips. Mix in the whipped topping in the separate bowls of the dark and white chocolate. Cut the bananas in half and peel them. Gently place skewers in bottom half of banana and dip in either chocolate mixture. (Be careful! If you move too quickly, the banana will break!) Place on wax paper and put in freezer for at least an hour. Take out of freezer and set aside. Fill 2 big freezer bags – one each with different melted chocolate, carefully cutting a SMALL bottom corne

The history of the Yorkshire pudding is shrouded in mystery, the national dish of Roast Beef and Yorkshire Puddings is recognized across the world but its origins are virtually unknown. The origin of the Yorkshire pudding is, as yet, unknown. There are no cave drawings, hieroglyphics and so far, no-one has unearthed a Roman Yorkshire pudding dish buried beneath the streets of York. The puddings may have been brought to these shores by any of the invading armies across the centuries but unfortunately any evidence of this has yet to be discovered. The first ever recorded recipe appears in a book, The Whole Duty of a Woman in 1737 and listed as A Dripping Pudding - the dripping coming from spit-roast meat. 'Make a good batter as for pancakes ; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton , instead of a dripping pan, keeping frequently shaking it by the handle and it will be light

2 1/3 cup/291g all-purpose flour  2 1/2 teaspoon/12ml baking powder 3/4 teaspoon/3ml salt 1 cup/192g sugar (reserve 1/4 cup/48g) 1/2 cup/110g/118ml shortening 3/4 cup/185ml milk 2 eggs (large) 2 tablespoons/30ml fine dry bread crumbs 40 fresh plums (prune, Damson, or greengage), pitted and cut in half; or use 2 cans (30 ounces/850g) whole purple plumbs drained and pitted 3 tablespoons/45g/45ml butter, cut in pieces  1/4 teaspoon/1ml ground cloves Combine flour, baking powder, salt, and 3/4 cup sugar in a large mixing bowl. Add shortening, milk, and eggs. Beat at medium speed for four minutes. Grease bottom and sides of 13x9x2 inch/33 x 23 x 5 cm pan. Coat with bread crumbs.  Turn batter into prepared pan. Place plums on top, pushing on edge of each half down 1/4 inch/,6cm into batter. Dot with butter. Combine remaining 1/4 cup/48g sugar and cloves; mix well. Sprinkle over plums.  Bake at 350F/180C/Gas 4 for about 40 minutes. To serve, cut into pieces. App

Take into consideration how much you currently spend on restaurant meals, prepared foods from the grocery store, and the groceri es you bought intending to cook that end up in the trash. Now factor in the amount of time you spend planning meals, rushing around after a tough day at work trying to throw one together, and scrubbing those pots and pans that formed a nice crust while you were eating and at soccer practice. We shop - a lot, so we know how to get the most for your grocery dollars. Some of our clients even feel in the long run they are saving money by having a personal chef because they aren't throwing away ingredients they never got around to preparing, plus they don't have to resort to unhealthy, expensive carry-out meals when there isn't a meal planned. private 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

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