YaDa Chef Private and Personal Chefs

    Ingredients: 4 level tablespoons/60ml corn flour 6 tablespoons/75g/90ml white sugar 2 cups/500ml milk substitute 1 cup/225ml water 5 tablespoons/37.5g/75ml cocoa 1 teaspoon/5ml vanilla extract Add all ingredients to a saucepan and whisk vigorously until completely combined and smooth without lumps. Place the saucepan on the stove on low-medium heat, continue to whisk frequently for about 10 minutes until it slowly brought to the boil. Be careful that the custard does not stick to the bottom of the saucepan. Take off the heat at this point (It will have thickened but will still be easy to pour). Allow to sit for 10 minutes to allow to thicken if eating hot or pour into a bowl or ramekin and refrigerate for at least 3 hours until completely set. The set consistency will be similar to a soft jelly.   personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

  If you're making it in a stove top pressure cooker or in a 8 quart or larger electric pressure cooker, you will likely need to increase the water.  1 to 2 tablespoons/15-30ml vegetable oil  4 pounds/2kg  boneless pork shoulder, cut into two equal pieces  2 cups/500ml barbecue sauce, divided, plus more for serving  1/2 cup/125ml water  Toasted rolls, for serving Select Saute to preheat the pressure cooking pot. When hot, add the oil to the cooking pot. Brown pork on both sides, about 3 minutes per side. Brown each half of the roast separately. Remove to a platter. Add 1 cup/250ml barbecue sauce and the  water to the cooking pot. Stir to combine. Add browned pork and any accumulated juices to the pot. Lock lid in place. Select High Pressure and set the cook time for 75 minutes. Allow the pressure to release naturally (approximately 20 minutes). Carefully remove the lid. Remove the meat from the pressure cooker and shred with two forks, discard excess fat. Strain cooking liquid, res

Amelia Lucas Employers across the country are crafting plans to bring workers back to the office as Covid-19 vaccination rates rise and pandemic restrictions ease. Those decisions could have an outsize impact on restaurant sales for businesses located near city centers and office buildings, according to celebrity chef Ming Tsai. "We don't know the new normal," Tsai said at CNBC's Small Business Playbook conference. "Are half the people going to come back to work and the other half are going to stay at home, or is it two-thirds? Whatever it is, it greatly affects restaurants that rely on the lunch business, because right now there's none. ... It relies on happy hour and, of course, on dinner." Tsai is the host and executive producer of the TV cooking show "Simply Ming" and owns the Boston restaurant Blue Dragon. When lockdowns started, Tsai teamed up with Chef Ed Lee, more than a dozen other restaurants and Kentucky distiller Maker's Mark to

Whether you are camping in the countryside, heading to the backyard bbq grill, or just want head into your kitchen, these brownies "baked" in orange shells will give you just what you want.   Serves 6-8 6 - 8 medium to large oranges 1 box of your favourite brownie mix or use our recipe found here https://food.yadachef.com/2018/01/yada-chef-brownie-recipe.html    aluminium foil to wrap the oranges. Build a campfire, or preheat your grill oven to 350F/180C/Gas 4 Cut the top of the orange about 1/8 of the way down.  Scoop the flesh out and reserve for later use.  Make the brownie mix according to the directions.  Fill the orange shells up 3/4 of the way.  You should have about 1/2 inch/1.3cm gap.  If cooking in the ashes of a campfire or the grill, put the lid back on the orange. Wrap tightly in heavy duty foil and place in the still hot ashes cut side up, until the batter is firm and a tooth pick comes out clean. If using the bbq grill or baking in the oven you can leave the to

  BY  BÁRBARA PINHO 6 APRIL 2021 Weeds and other plant pests can no longer be controlled by chemicals as easily as they could. Bárbara Pinho talks to the scientists finding solutions Fleming first called it ‘mould juice ‘. Returning from vacation, the Scottish bacteriologist saw peculiar blobs of mould in his Petri dishes  of Staphylococcus . There were no bacteria around these spots; it appeared as if ‘mould juice’ had cleared the way. It did, and it got a sophisticated name afterwards – penicillin, the first antibiotic. Penicillin was mass-produced in 1941, yet nature fought back soon after. In 1942, penicillin-resistant  Staphylococcus aureus  was discovered. Today, rapid bacterial evolution and cross-resistance to multiple antibiotics raise fears of a world where antibiotics no longer work. Multiple public campaigns and initiatives have taken conversations of antibiotic resistance everywhere. However, another resistance-based threat is lurking right under our noses, literally on ou

  Serves 6 1/2 cup/125ml beef broth 1/3 cup/80ml reduced sodium soy sauce (we prefer Braggs Aminos) 1/3 cup/80ml brown sugar, packed 4 cloves garlic, minced 1 tablespoon/15ml sesame oil 1 tablespoon/15ml rice wine vinegar 1 thumb size knob freshly grated ginger 1 teaspoon/5ml Sriracha, or more, to taste 1/2 teaspoon/2ml onion powder 1/2 teaspoon/2ml white pepper 3 pounds/1.5kg boneless beef chuck roast, cut into 1-inch cubes 3 tablespoons/45ml cornstarch 1 teaspoon/5ml sesame seeds 2 green onions, thinly sliced In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper. Place chuck roast into a 6 quart/liter pressure cooker.  Stir in beef broth mixture until well combined. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. In a small bowl, whisk together cornstarch and 3 tablespoon

A Nova Scotia resident thought they'd spotted someone breaking indoor dining rules during lockdown. By   Jelisa Castrodale   On Wednesday morning, the entire province of Nova Scotia went into a four-week lockdown, which again closed schools, made masks mandatory in office buildings, and required all non-essential retailers to close. "This is not the time for half measures," Premier Iain Rankin  said . "We need strong, quick action to drive this virus out of our province. If we took an incremental approach, we'd likely end up in the same place. We need to regain control over this virus."  The Halifax Regional Police has asked locals to call them if they see anyone failing to adhere to the coronavirus-related restrictions, whether that's a person not wearing a mask in public, or a restaurant allowing customers to eat in their indoor dining areas. Someone called to report a suspected violation at the Ardmore Tea Room in Halifax, and owner Mike Cormier was a