YaDa Chef Private and Personal Chefs

Ingredients for winter cake 12 oz/1 1/2 cups water (or orange juice for more flavor) 3 ½ cups Italian type 00 flour,  1 1/4 cup sugar,  2.8 oz/ 1/4plus 2 1/2 teaspoons sunflower seed oil,  Grated zest of 1 lemon (or the beans from a vanilla pod),  2 teaspoons  baking powder Instructions: Preheat the oven to 350°F. Sift the flour and baking powder together into a large bowl. Then add the sugar and lemon zest. In a separate bowl, combine the oil and water and mix well. Slowly add the dry ingredients to the water and oil, and mix it all. When the oven is hot, pour the mixture into a greased cake pan and bake for about 45 minutes. Always test the cake with a toothpick in the center before removing it from the oven. If you like, you can dust the cake with powdered sugar. 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 perso

Chicken  scarpariello , the Italian-American dish of chicken braised with sausage and peppers in a sweet-and-sour sauce, is one of those perfect Tuesday-night meals. It's punchy, it's not for the timid, but it's ultimately very easy to make, requiring just a single sauté pan or Dutch oven, about 25 minutes on the stovetop, and a half hour in the oven. Serves: 4-6 4 chicken breasts or thighs, cut in large pieces. Thighs give more flavour and stay juicy. ½ teaspoon/2ml salt ¼ teaspoon/1ml black pepper 2 tablespoons/30ml olive oil 3-4 link Italian style sausages (sweet or hot, we prefer the hot) 1 red bell pepper, cut in 1 inch/2.5cm pieces 1 green bell pepper, cut in 1 inch/2.5cm pieces 3 hot cherry pepper drained, seeded & chopped 4 garlic clove chopped or thinly sliced ½ cup/120ml dry white wine ½ cup/120ml chicken stock 2 tablespoons/30ml cornstarch 2 tablespoons/30ml hot cherry pepper juice (optional) 12 ounces/340g orzo pasta olive oil Handful of parsley, ch

Are you happy now?? by  KORIN MILLER JAN 29, 2020 Despite their genius nature, sporks aren’t something you regularly see on tables. So, it’s only natural that people get really, really excited when they happen to spot one in the wild. Apparently, some people visiting  Disneyland  have been so pumped about spotting the super special sporks at the Docking Bay 7 restaurant in  Star Wars : Galaxy’s Edge  that they’ve kinda-sorta-totally stolen them. Disneyland caught wind of this after people posted on social media about their loot, and, after a few months, they decided to actually put them up for sale, per  CNN . If you happen to visit the Docking Bay 7 restaurant, you’ll have the option of purchasing your own spork (with a  Galaxy's Edge -themed travel bag!) for $10.99—it’s right on the  menu . At nearly $11, the spork is nearly double the cost of the next-most expensive menu item (Rising Moon Overnight Oats made with yogurt, oats, fruit, and “popping pear

Pickles have been around for more than 4000 years with mentions of them in the Tigris Valley in 2030 BC. Julius Caesar fed his troops  pickles believing they gave them more stamina and strength. Cleopatra believed in them for her famed beauty. Shakespeare may have been the first to use the word “pickle” as a noun or a metaphor. Read here from NY food museum organisation’s website for more history  http://www.nyfoodmuseum.org/_ptime.htm Makes about 16 half pickles 2 3/4 pounds/1.25kg small pickling pickles (about 8)* 2 cloves crushed garlic 1 cup/250ml white vinegar 5 cups/1.25liters water 1/4 cup/59ml coarse sea salt handful fresh dill or 3 tablespoons/45ml dried dill weed Cut the top tips off of the pickles (you can cut them in half or quarters if you want). Place them snuggly into a 6 cup/1.4 liter sterilised jar (we used a cleaned commercial pickle jar). You can buy 1 pint/500ml jars--you’ll need 2-3. Add vinegar, water and sea salt to a sauce pan. Bring to a boil and

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