Diet types

The Atkins’ Diet
Originating way back in the 1960s, the atkins diet is still one of the most popular diets today. Popular with many famous celebrities, it supposedly allows fat reduction whilst encouraging you to eat many of the foods you love, for example meat and hard cheese.
With this diet you are encouraged to eat meat and fat, it is the carbs that must be avoided. It is often referred to as a low carbohydrate/high protein, weight loss program.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Peche Royale Dans Son Panier Fleuri

	Category	Chocolate Recipes
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Ingredients And Procedures

1/2 c Flour

1/4 c Sugar

2 lg Eggs

1/2 c Milk

Oil, for frying 4 ea Genoise, 3" layers **

2 ea Peaches, ripe

Pate a choux ** ----------------------------------SABAYON---------------------------------- 3 ea Egg yolks

1/4 c Sugar

2 oz Grand Marnier

2 tb Water, warm

** See recipe for Genoise Put the flour in a bowl and add sugar and mix. Beat in eggs one at a time and, when they are incorporated and the dough is smooth, add milk to make a batter. Dip a ladle or a mold into the hot fat briefly and dip into the batter. Put the ladle back into the fat carefully and fry until a "basket" comes away from the ladle. Fry the basket until it's golden and drain. Fit the genoise into the bottom of each basket. Drop peaches one at a time into boiling water for 10 seconds to loosen the skin, then peel, halve and remove the pit. Place a peach half on each genoise. Form "handles" for the "baskets" out of Pate a Choux and bake them, then secure to the baskets with thick chocolate icing. Top each peach with sabayon and garnish with candy flowers. Sabayon: ======== Whisk egg yolks with sugar until they are light and lemon-colored. Add Grand Marnier and continue whisking. Put the mixture over low heat and cook carefully. Add warm water in a stream and whisk to form a smooth light-yellow sauce. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans

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<h1>Peche Royale Dans Son Panier Fleuri</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Flour <P>1/4 c Sugar <P>2 lg Eggs <P>1/2 c Milk <P>Oil, for frying 4 ea Genoise, 3" layers ** <P>2 ea Peaches, ripe <P>Pate a choux ** ----------------------------------SABAYON---------------------------------- 3 ea Egg yolks <P>1/4 c Sugar <P>2 oz Grand Marnier <P>2 tb Water, warm <P>** See recipe for Genoise Put the flour in a bowl and add sugar and mix. Beat in eggs one at a time and, when they are incorporated and the dough is smooth, add milk to make a batter. Dip a ladle or a mold into the hot fat briefly and dip into the batter. Put the ladle back into the fat carefully and fry until a "basket" comes away from the ladle. Fry the basket until it's golden and drain. Fit the genoise into the bottom of each basket. Drop peaches one at a time into boiling water for 10 seconds to loosen the skin, then peel, halve and remove the pit. Place a peach half on each genoise. Form "handles" for the "baskets" out of Pate a Choux and bake them, then secure to the baskets with thick chocolate icing. Top each peach with sabayon and garnish with candy flowers. Sabayon: ======== Whisk egg yolks with sugar until they are light and lemon-colored. Add Grand Marnier and continue whisking. Put the mixture over low heat and cook carefully. Add warm water in a stream and whisk to form a smooth light-yellow sauce. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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