Paella Mixta Recipe

June is the the beginning of Summer here in the northern hemisphere and it is also the time when we celebrate the longest day of the year. “Skt. Hans”, or St. John’s Day, as it is known throughout Scandinavia, is celebrated with bonfires and outdoor cookery.  Originally I wanted to do typical Norwegian fare, but after speaking with a dear friend I learned that the traditional foods have given way to “International Fare”.  Spain has a huge expat Norwegian community, and Florida was founded by the Spaniards in 1513 by Ponce de Leon who led the first European expedition.  So I thought I would  offer one of my favourite dishes from Valencia Spain, Paella.

Paella was originally a peasant dish, cooked over an open fire in the fields and eaten directly from the pan.  Originally snails were the main protein used as they were plentiful in the fields.  Occasionally rabbit or duck would be added and - if you were really well off - chicken. Every Spanish mother claims to make the best paella. Variations to the dish abound.  The three most well known versions are the “Valencian Paella” which is described above, the “Paella de Marisco”(seafood), and the “Paella Mixta” (a mixture of land animals, seafood, white rice and vegetables).  Below is my favourite version of the Mixta. This can easily be done on the grill or an open flame outside. You need to be able to regulate the heat.

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Serves 6-8

5 cups/40 ounces/1.25 liters chicken broth

1/4 teaspoon/1 ml smoked paprika

1/2 teaspoon/2 ml saffron

1 small yellow onion, peeled

1/2 cup/4 ounces/125 ml olive oil

4 ounces/115g cured chorizo, cut into 1 inch/2.5 cm pieces

1 small chicken cut into 8 pieces

8 pieces of rabbit (or all chicken)

1 medium yellow onion, diced

6 cloves garlic, minced

2 cups/15 ounces/420g short grained Spanish rice (bomba)

4 plum tomatoes, diced

2 bay leaves

1 pound/450g medium shrimp (16-20)

16 clam and or mussels

4 ounces/115 g frozen peas

4 ounces/115 g pimento stuffed green olives

2 roasted red peppers, cut into strips

handful chopped parsley

In a large saucepan heat the broth with paprika, saffron and peeled onion to a boil.  Let simmer for 15 minutes while you are preparing the other ingredients.  In a metal paella pan with a 15 inch/38cm bottom pour in the oil.  Add the chorizo and cook for 7-8 minutes (notice the beautiful colour the oil turns from the chorizo).  Remove from pan to a dish, and add the chicken to the pa,n being careful not to crowd it or it will steam, not brown.  You may need to do this in batches.  Cook on one side for 3-4 minutes and repeat on the other side.  Remove the pieces to the plate with the chorizo. Cook the rabbit the same way. Next add the diced onion and garlic. Cook for 2-3 minutes or until the onions begin to soften, stirring occasionally. Add the rice, making sure to stir well, coating with the oil for 2 minutes or until it becomes opaque. Add in the tomatoes and bay leaves, stirring to combine.  Remove the whole onion from the broth.  Pour in 3/4 of the broth. It should cover the the rice completely.  Let the mixture boil for about 5 minutes, stirring to scrape up any crispy bits off of the bottom.   Nestle the chicken, rabbit and chorizo into the rice. Cover and cook for 15 minutes.  Add the remainder of the broth, shrimp, clam/mussels and arrange the pepper strips on top, sprinkling with the olives.  Cover and let cook for 5-10 more minutes. The rice on top should be a bit “al dente”.  Remove from heat, recover and let sit for 5-7 minutes.  Sprinkle with parsley and serve family style. You should have a layer of crispy toasted rice at the bottom of the pan, called “socarrat”.

Pâté the Perfect Picnic Plate - Article & Recipe

The following article and recipe was written and created by our own Chef Joseph based on a traditional French Pâté.

When it comes to warm weather eating, many of us turn to room temperature dishes, chilled dishes or salads.  In most cultures where warm weather dominates you will find just the opposite in both temperature and spiciness or a combination of both.  Personally I believe the perfect warm weather meal is the latter.  A nice cool starter followed by a something hot and spicy finished with something cool.  Why the spicy or hot? makes you sweat. Sweat cools you off.  It is a no brainer.  Sometimes, though, a lighter meal seems right and a pâté is not only elegant, but perfect to be served by itself or with a salad or simple pickled vegetables, cheese and some fruit.  Wrap it all up in a pastry crust (Pâté en Croûte) and you elevate it to a whole other level.

What is pâté? Many think it is a pureed glob of liver.  Actually it is nothing more than a fancy meatloaf of sorts, usually made of a mixture of ground veal and pork laced with herbs, spices port and cognac with some duck, goose or chicken livers all surrounded by a lovely jelly.  Sometimes it is wrapped in a pastry crust (en croûte).

As usual I’ve lightened it up a bit by using only fowl and poultry.  You can use all chicken if you like.

A round springform pan will make it look like this came from a Parisian charcuterie, but a loaf springform or regular loaf pan will also work as well as make it easier to cut equal slices.

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Pâté en Croûte

serves 4-6

Preheat oven to 425F/218C/ Gas 7

1 medium onion minced

1/2 tablespoon/7 g butter

2 1/4 cups/224 g All purpose flour

1/2 tablespoon/7ml salt

4 ounces/113 g butter (one stick) (cold)

4 tablespoon/2 ounces/57 g crisco (cold)

3/4 cup/175ml ice water

3/4 pound/340 g ground turkey

3/4 pound/340 g ground duck or goose

1/4 pound/113 g minced duck or goose fat (about 1 cup)

2 large eggs

1 tablespoon/15ml salt

2 cloves garlic minced (or poached and pureed)

3 stems of thyme, leaves only

pinch of ground bay leaves

1/2 teaspoon/2ml ground mace

1/4 teaspoon/1ml allspice

1 teaspoon/5ml fresh ground pepper

1/4 cup/60ml cognac

2 1/2 tablespoons/37ml dry port or sherry

1/2 pound chicken livers (lightly browned in butter)

1/2 pound/225 g turkey bacon

1/4 pound/113 g duck or goose fat (optional)

Jellied Aspic: 4 cups/1 liter hot chicken stock mixed 4 tablespoons/60ml plain gelatin, cooled.

Place the flour, salt, butter, crisco, salt in a bowl.  Using a pastry cutter, two knives or your fingertips, quickly mix everything together until it looks like a coarse corn meal or sand.  Slowly blend in water until the mix comes together. Remove the dough to a lightly floured surface and knead until it is a smooth firm ball.  Wrap the dough in plastic and place in the refrigerator for 1-2 hours.

Saute the onion in butter for 2-3 minutes until soft and translucent.  In a large bowl combine the ground turkey, duck, duck fat, salt, thyme, mace, allspice, and pepper, cognac and port.  Add the cooled onion and mix until well combined.  

Remove the dough from the refrigerator.  Quickly roll the dough out on a floured surface to about 3/4 inch/2cm thick. Cut the excess leaving about 1 inch/2.5cm larger than your mold.  You should have enough to make a cover and decorate the top. Place the dough into a greased mold lightly pressing it down to fit into the corners.  If using duck fat place 1/4 of it on inside bottom of the dough.  Layer the bacon to form a “net” that the ground meats will sit in with 1/4 of the fats on both sides. Place 1/2 of the ground meats in the mold on top of the bacon and duck fat.  Place the sauteed livers evenly across the meat.  Place the rest of the ground meat on top of the livers. Form the top of the net with the remaining fat and bacon. Place the top dough over the pate. Paint the edges of the top dough with water.  Fold over the 1 inch/2.5cm overhang, pressing lightly to seal.  With a sharp knife cut 2 holes on either side of the top crust. Make a funnel out of aluminum foil and stick the aluminum funnels into the 2 holes for steam vents.  If you have extra dough you can cut it into shapes and “paste” them on with an egg wash.  If you do not want to decorate, brush the top with an egg beaten with water to make a shiny brown crust.  Place in pre-heated oven for 20 minutes. Turn the oven down to 350F/180C/Gas 4 and cook for another 30 minutes or  until the internal temperature is 165F/74C.  Remove from oven and let cool for at least 1½ hours.  Pour in the aspic jelly down the aluminum funnels.  Remove the funnels and refrigerate.  It can hold for up to one week.

’Tis The Season To Barbecue

 Hamburgers, hotdogs, and sausages are the most common. They are served with the ubiquitous “macaroni or potato salad”, and sometimes baked beans. There are so many options for the grill from chicken on the bone to steaks. Living next to the water we in South Florida do a lot of seafood also. 

How do vary your menu? When choosing a fish for the grill you want to pick a firm fleshed fish like tuna, mahi mahi, whole snapper (fillets tend to fall apart) or swordfish. Vegetables are transformed to a new level on the grill. Even your dessert can be grilled. The fruit’s natural sugars caramelise to enhance the flavours. Below you will find an entire meal from entree to dessert. 

We have chosen tuna (blackfin) as it is one that prefers our warm coastal waters, but can be replaced with cobia or mahi or one of the other above mentioned fish. The crowning glory are the glazed bananas. Substitute turkey or vegan versions of the bacon if that is your liking.

Citrus Marinated Tuna with Grilled Tomatoes and Onions
Serves 4
4 5 ounce/145 g tuna fillets
2 cloves garlic, minced
1 lime zested and juiced
1 orange, zested and juiced
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 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 pan. 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 the remaining zest and serve.

Glazed Bacon Wrapped Bananas
Serves 4
4 peeled bananas, cut into quarters
4 slices of bacon
1/4 cup/60 ml balsamic vinegar
1/4 cup/60 ml honey
1 teaspoon/5 ml dry English mustard
1/2 teaspoon dry chili flakes

Mix the balsamic, honey, dry mustard and chili flakes in a small bowl. Wrap bananas with bacon securing with a toothpick. Place wrapped bananas on the warm grill and shut the cover. Open the grill and turn over the bananas. Brush them with the glaze. Cook for 3-4 minutes more. The bacon should be crispy, not burned. Turn over and brush other side. Remove from grill. Serve with extra marinade on the side or drizzled on top. This is GR
EAT with plain vanilla ice cream.

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Baked Eggs in Tomato Cups Recipe

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This is a Great dish to do for a crowd of 2 or 20.  Many people over cooked baked eggs and they come out tough.  There are two ways to remedy this. Both methods are shown below. Try both choose the one that works for you.  We have not done either of these in a convection oven.  If you use the fan your times/temperatures will be different.   These are a wonderful first course or even for a main course at lunch drizzled with a bit of balsamic reduction.

Serves 4

Preheat oven to 425F/218C/Gas 7

4 large Beefsteak (Beef) Tomatoes

Salt and pepper

8 large leaves of basil (4 minced and 4 of the best saved for garnish)

Olive oil to drizzle

4 slices of fresh mozzarella or shredded swiss (optional)

Slice 1/3 of the bottom off of each tomato, scoop out the ribs and seeds, place upside down on paper towels to drain.  Place into a baking dish. Season the insides of the tomatoes with salt and pepper. Divide the minced basil evenly between the tomatoes.  Break one egg into each tomato cup. Place the sliced “cap” back onto the tomato.  Drizzle with olive oil. Place tomatoes into oven and bake for 10 minutes.  Remove tops and add cheese if desired.  Bake for 5-7 minutes more. The eggs should still shake slightly  to have a soft/runny yolk. If topped with cheese it will be brown and bubbly.

Second Method

Preheat oven to 375F/190C/Gas 5

For this you will need two baking dishes, one that is a bit larger and can be used stove top.  On the stove top pour 1/4 inch/6mm of water to a simmer. Place the tomatoes without the caps on in either a baking dish or into ramekins.  Place the container with eggs into the simmering water and let them cook until you can see the eggs just beginning to set on the bottom of the tomatoes (2 minutes).  Carefully place the bain marie (water bath) in the preheated oven.without the caps on.  Let bake for 6-7 minutes.  The eggs should be set with just a slight wiggle to them let cool in or out of the water off the heat for 5 minutes.  *

*this is a much gentler method of cooking and you will end up with a more tender egg.

Get Your Vitamin C with Kiwis

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Need a Vitamin C boost? Here's a fruity tip: Eating one Kiwi fruit gives you approx. 112 percent of the daily recommended amount of Vitamin C! Here are the benefits of this super fruit:

Phytonutrients: Kiwis have phytonutrients, which repair DNA, act as the body’s protection against some cancers, and function as antioxidants.

Vitamin C: One serving of kiwi gives the body a boost of Vitamin C, which helps heal wounds, increase iron absorption, and boost the immune system.

Fiber: Kiwi is a good source of fiber which has a role in the prevention of constipation and some cancers.

Folic Acid: Kiwi provides 10% of the RDA (Recommended Daily Allowance) for folic acid, which is important for expectant mothers and works to produce red blood cells.

Vitamin E: Kiwi provides 10% RDA for Vitamin E and decreases the risk of heart disease.

Who's having some of this superfruit today?

Graduation Party Catering

Celebrate your graduate's achievement with a party everyone will want to be a part of. At YaDa Chef we aim to please with summer time offerings from all day snacks and strolling stations to themed picnic and barbecue menus.

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The key to a successful graduation party is a sustainable menu. Sure you could offer hand scooped ice cream and the first 15 people to show up will love it. However, you will need some assistance if you hope to sustain your menu and keep your food fresh all day. The professional catering service from YaDa Chef includes any assistance we can offer in the preparation and sustaining of your appetizers, meal offerings, and dessert. We also provide plated service or portioning if you so desire. Plus, we handle the setup, flatware, plates, napkins, and cleanup.

Your graduation party planning just got a whole lot easier... 

For a more formal graduation open house, YaDa Chef will provide a trained wait staff, buffet service, individual plated service, or strolling service for your guests - you choose!

Something for Everyone

Whenever you have a large gathering of people, variety is a must to ensure everyone finds something to enjoy. To accommodate the varied tastes of your guests, YaDa Chef provides a number of offerings available in smaller portions to easily provide a multitude of salads, veggie and fruit trays, and much more on a modest budget.

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To begin your dinner planning, you may want to start in our appetizers for starter and finger foods. Perhaps a picnic and barbecue for the main meal. Other popular menu items for graduation parties include the appetizer platters, giant party subs,and salads. If you have more planned than a simple picnic, there are themed menu options for inspiring pairings for your open house including:

Such as...

  •  The Barbecue Feast
  • The Distinctive Picnic
  • Hawaiian Luau

Be sure to look ask for our vegetarian and vegan items to ensure everyone attending your graduation open house finds something to enjoy at your table.

Ketchup Recipe, Healthy and Homemade

A natural and simple homemade ketchup recipe that kids love.

Ketchup is one of the most kid-friendly foods out there, and some kids will eat anything with ketchup on it. 

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Whip up a batch of ketchup in your kitchen and avoid harmful ingredients.  

Serves: 8+


  • 18oz/510g organic tomato paste 
  • ½ cup/125ml apple cider vinegar
  • 1 teaspoon/4ml garlic powder 
  • 1 tablespoon/15ml onion powder
  • 2 tablespoons/30ml raw honey 
  • 2 tablespoons/30ml molasses
  • 1 teaspoon/5ml YaDa’s Maya Sea Salt
  • 1 teaspoon/5ml dried mustard powder
  • A pinch of each of the following (to taste): Cinnamon, cloves, all-spice, cayenne
  • 1 cup/250ml of water
  • Optional: 1 teaspoon/5ml powdered chia seeds (powder in food processor or blender) for thickness


  1. Put the ingredients in a blender or food processor and blend well. Put in fridge to let flavors meld overnight or at least two hours

Pastes that put the Pizzaz in your Plate

It is grilling season again.  One of the biggest problems is over-cooked under seasoned meat, fish and vegetables.  That and everything soaked in ooyie gooyie red stuff be it “BBQ” sauce or ketchup.  We find that quick pastes or “wet rubs” both flavour and help your foods brown nicely.  So whether your in the mood for a something with a bit of fruit, Indian, Moroccan, Asian inspired and more we've found some quick and easy recipes to help you YaDa Too!

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Floribbean Pineapple  white fish, chicken, and pork

1 tablespoon/15ml coconut oil

4 teaspoons/20ml cumin

1/2 cup/125ml pineapple juice concentrate (sub grated, drained fresh or canned pineapple)

Apple Curry  sword fish, tuna, chicken, pork, lamb

1 tablespoon/15ml canola oil

1 tablespoons/30ml curry paste (you can used 2 times the powder if you do not have the paste)

1/2 cup apple juice concentrate

Jerk Style  fish, chicken, pork, lamb, mutton, beef

1 tablespoon/15ml canola oil

2 tablespoons/30ml dry Italian Seasoning

1 teaspoon/5ml ground coriander

1 teaspoon/5ml ground allspice

2 teaspoons/10ml cayenne sauce (or your favourite to taste)

1/2 cup frozen margharita mix thawed (sub frozen limeaid concentrate)

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Italian Citrus Rosemary fish, chicken, pork, lamb, mutton, beef, shell fish

1 tablespoon/15ml olive oil

1 large rosemary branch stripped of leave and leaves minced (about 2 tablespoons/30ml)

1/2 teaspoon garlic powder (optional)

1/2 cup/125ml frozen lemon or orange juice concentrate

Moroccan whitefish, chicken, pork

2 tablespoons/30ml canola oil

1 teaspoon/5ml paprika

1 teaspoon/5ml garlic powder

1 teaspoon/5ml ground ginger

1 teaspoon/5ml ground cumin

2 tablespoon/30ml prune jam

1/2 cup/125ml limeade concentrate

Indo-Chinese fish, chicken, pork, lamb, beef, shell fish

1 tablespoon/15ml canola oil

1 tablespoon/15ml sesame oil

2 teaspoons/10ml garlic powder

2 teaspoons/10ml ginger powder

1 teaspoon/5ml red pepper flakes

2 tablespoons/30ml creamy peanut butter

1/4 cup/60ml braggs liquid aminos

1/2 cup/125ml pineapple juice concentrate (sub grated, drained fresh or canned pineapple)

In a small sauce pan on medium heat add oil and any dry or fresh spices/herbs. Let heat up until just fragrant (30-45 seconds once the oil is heated), add remaining ingredients. Raise heat and let boil for 10 minutes or until mixture reduces by half or  is a paste consistency.  Remember the mixture will thicken as it cools.

Foods and Herbs For Arthritis Pain

A Few Foods and Herbs for Arthritis and Other Inflammatory Pain

by Paul Fassa
Natural Society

Recently by Paul Fassa: You’ve Been Lied to About the Fever

We’ve been conditioned to accept pharmaceutical prescriptions from doctors or to buy over-the-counter (OTC) pharmaceuticals for pain relief. Some prescriptions can be addictive and all of them have unhealthy, and sometimes dangerous side effects. Many of these drugs are taken to treat some type of inflammatory-related pain, especially that stemming from arthritis. But there are plenty of foods and herbs that can be taken or used to relieve this arthritic, inflammatory-related pain.

Risks of Over-the-Counter Medications

In addition to the massive list of side-effects accompanying prescription drugs, OTC drugs have their issues as well. Ibuprofen, used in brands like Advil, is an NSAID or non-steroidal anti-inflammatory drug. Although short term minor side-effects are similar to most other OTC drugs, long-term side effects of NSAIDs cause over 100,000 hospitalizations and 16,500 deaths annually, according to a study on NSAIDs causing severe intestinal damage.

Products like Tylenol contain acetaminophen. Acetaminophen is taboo for anyone with liver issues because it does cause liver damage. There have been several suicide attempts from ingesting massive amounts of Tylenol or generic acetaminophen products. Acetaminophen is the leading cause of acute liver failure death, according to a 2005 medpage report.

Aspirin has another set of issues including severe gastrointestinal inflammation and eventually strokes after long term use. So why not look into some less expensive food and herbal non-toxic solutions to ease the pain?

Helpful Herbs

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Turmeric – Turmeric has been clinically tested for its anti-inflammatory and anti-cancer properties extensively over the past couple of decades, even earning kudos from within the medical establishment. The spice also matches or surpasses OTC and prescribed medications for handling arthritic inflammation.

This herb is used mostly as a spice with food, but the best way to consume turmeric easily on a daily basis and get the most bio-available form of its active ingredient, curcumin, is mixing it with fats like coconut oil or milk and heating. Add some pepper to increase bio-availability.

To ensure the stomach’s acids don’t interfere with small intestinal absorption, the capsules (if you’re taking it in pill form) should be enteric coated. They should also contain pepperine, pepper’s active ingredient that enhances absorption.

Curcumin, the active compound in the spice, is what makes turmeric so powerful for healing and disease prevention.

Ginger – For many individuals, ginger can be just as effective as ibuprofen for only without the nasty side-effects. It also relieves upset or queasy stomachs. The traditional way to prepare ginger is by making a tea from the roots. Buy the roots, shave of the skins, and slice up enough to cover the bottom of a medium sized pan. Fill with purified water and bring to a boil, then let it simmer for a half hour.

After it cools you can refrigerate it. Another method is to juice the roots with a slow speed masticating juicer. Keep that juice in your fridge then put at least a tablespoon in water or a healthy beverage of you choice and drink.

Ginger capsules are also available. Just make sure you buy premium quality ginger supplements with high dosage amounts in each capsule.

Article found at:

Raspberry Tart Recipe

To make sure the pastry stays crisp and flaky, arrange the raspberries on top no more than 30 minutes before serving. The jam not only sets the berries in place, it also adds flavor intensity and gives them a beautiful shine.

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3 cups/375g chilled all-purpose flour, plus more for rolling
1/2 teaspoon salt
3 sticks (3/4 pound/340g) unsalted butter, thinly sliced and chilled
1/4 teaspoon/2ml fresh lemon juice
About 1 cup/250ml cold water

1 large egg yolk mixed with 1 tablespoon/15ml water
1/4 cup/285ml plus 3 tablespoons/45ml seedless raspberry jam
1 1/2 pints/225g fresh raspberries

Vanilla ice cream, whipped cream or crème fraîche (optional), for serving

In a chilled bowl, whisk the flour with the salt. Scatter the butter over the flour. Add the lemon juice and 1 cup of cold water and stir with a wooden spoon just until the flour is moistened; add 1 to 2 tablespoons more water if needed. The butter will still be very visible.

Gather up the dough and turn it out onto a floured surface. Spread it with the heel of your hand into a rough 8-by-12-inch/20 x 30cm rectangle. Brush any flour off the surface of the dough. Using a pastry scraper, fold the dough in thirds (as you would fold a letter) to make a rough 8-by-4-inch/20 x 10cm rectangle.

Lightly flour the dough and pound it with a rolling pin to flatten it slightly. Roll out the dough to an 8-by-20-inch rectangle. Brush off any excess flour. Using the pastry scraper, fold in the bottom end and the top end so they meet in the center without overlapping, then fold the rectangle in half where they meet; this is called a "double fold." Roll out the dough to an 8-by-20-inch/20 x 30cm  rectangle 2 more times, flouring as necessary and doing a double fold each time. Wrap the dough in plastic and refrigerate for 1 hour, or until well chilled.

Cut the dough into 3 equal pieces. Wrap 2 pieces in plastic and refrigerate or freeze for later use. On a lightly floured surface, roll out the dough to an 8-by-18-inch/20 x 46cm rectangle a scant 1/8 inch/3mm thick. Transfer to a parchment-lined baking sheet and freeze for 5 minutes, or until firm. Use a ruler and a very sharp knife or pastry wheel to neatly trim the edges of the dough, forming it into a neat 7 1/2-by-17-inch/18 x 43cm rectangle.

Brush 2 inches/5cm all around the edge of the rectangle with water. Fold in 1 1/4 inches/3cm of the edge all around the tart. Press lightly to seal. Using the ruler and knife, trim the edges all around, so the 2 layers of dough can be seen on all 4 sides. Using a fork, prick the bottom of the dough all over to prevent it from rising. Brush the rim lightly with the egg wash and, using a paring knife, score it with shallow crosshatched lines for decoration. Freeze the tart shell for 1 hour.

Preheat the oven to 400F/200C/Gas 6

Position a rack in the lower third of the oven. Bake the tart shell until golden and the rim is well risen, about 35 minutes; if the bottom puffs during baking, press it down with the back of a fork.

While the shell is still warm, spread 1/4 cup/60ml of the raspberry jam over the bottom in an even layer. Set aside enough of the best-looking berries to arrange nicely on top. Spread the remaining raspberries in the tart shell in an even layer and lightly crush them with a fork. Transfer the tart on the parchment paper to a rack to cool.

In a small saucepan, melt the remaining raspberry jam. Spoon half of it over the crushed berries. Arrange the remaining whole raspberries in neat rows on top and carefully brush with the remaining melted jam. Let the tart cool, then cut into strips and serve with vanilla ice cream, whipped cream or crème fraîche.

The dough can be refrigerated for up to 2 days or frozen for up to 4 months.

South Florida - The Americas - International Personal and Freelance Chefs