Dieting tips

The Atkins’ Diet
Although it originated back in the 1960s, the famous atkins diet has been one of the most popular weight loss systems over the last few years. Although highly controversial, it allows fat reduction whilst allowing foods that are normally considered bad for diets, like bacon and some dairy produce.
Unlike other diets, on the atkins diet it is considered good to eat fat and protein, it is carbohydrates that need to be avoided. It is referred to as a low carb/high protein, diet system.
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.
With the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

Caramel Pastry Cream Recipe

	Category	Baking Recipes
	Views	106
	Ratings	0

Ingredients And Procedures

1/4 Cup cornstarch

1/2 Cup granulated sugar

4 egg yolks

2 Cups milk

1/2 Cup granulated sugar

2 Tablespoons water

1 plump vanilla bean -- split lengthwise

and seeds scraped out with a small spoon

Place the cornstarch and 1/4 cup sugar in a medium bowl and mix together well; add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk. Place remaining 1/4 cup sugar and water in a small heavy pot and stir to combine. Cook over medium heat, swirling the pan occasionally but not stirring, until sugar turns a medium amber. Carefully pour in remaining milk and stir until smooth, Stir in vanilla seeds. Bring mixture back to a simmer then pour hot mixture over mixture in bowl, whisking constantly. Pour back into saucepan. Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Transfer to a bowl. Cover with buttered parchment or plastic wrap touching top of cream to avoid skin formation. Chill a minimum of 2 hours or as long as 2 days. 10/23/96 SHOW

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<h1>Caramel Pastry Cream</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/4 Cup cornstarch <P>1/2 Cup granulated sugar <P>4 egg yolks <P>2 Cups milk <P>1/2 Cup granulated sugar <P>2 Tablespoons water <P>1 plump vanilla bean -- split lengthwise <P>and seeds scraped out with a small spoon <P>Place the cornstarch and 1/4 cup sugar in a medium bowl and mix together well; add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk. Place remaining 1/4 cup sugar and water in a small heavy pot and stir to combine. Cook over medium heat, swirling the pan occasionally but not stirring, until sugar turns a medium amber. Carefully pour in remaining milk and stir until smooth, Stir in vanilla seeds. Bring mixture back to a simmer then pour hot mixture over mixture in bowl, whisking constantly. Pour back into saucepan. Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Transfer to a bowl. Cover with buttered parchment or plastic wrap touching top of cream to avoid skin formation. Chill a minimum of 2 hours or as long as 2 days. 10/23/96 SHOW <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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