Living with Type 2 diabetes, “Godmother of Soul” Patti LaBelle has had to give up some of her soul food. But harnessing her spunk and zest for cooking, she devised a crafty way to get her fill of one of her favorite carb-heavy dishes — without wreaking havoc on her blood sugar.“Before I was diagnosed,” LaBelle told The Daily Meal, “I was eating everything that I shouldn’t have been eating.
RecipesDish typePies and tartsSweet pies and tartsFruit pies and tartsPear pies and tartsFresh apples and pears pair perfectly with cinnamon and a buttery pastry for the ultimate autumn dessert.2 people made thisIngredientsServes: 8 Pastry300g plain flour1 tablespoon caster sugar1/4 teaspoon salt170g cold butter, cut into small pieces6 tablespoons cold baking fat, cut into small pieces8 tablespoons ice water, or as neededFilling200g caster sugar3 tablespoons plain flour3/4 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon nutmeg1/4 teaspoon salt750g Granny Smith apples - peeled, cored and cut into 1cm thick slices750g firm ripe pears - peeled, cored and cut into 1cm thick slices1 egg yolk2 teaspoons water1 tablespoon butter, cut into bits1 tablespoon caster sugarMethodPrep:40min ›Cook:1hr ›Extra time:3hr chilling › Ready in:4hr40minCombine 300g plain flour, 1 tablespoon sugar and 1/4 teaspoon salt in a large bowl.
I scream, you scream, we all scream for the best ice cream in the worldiStock.com/Yummy picThe World& 39;s 50 Best Ice Cream ParlorsThe jangle of music box melodies blaring from ice cream trucks heralds the start of summer in most parts of the world, but for The Daily Meal, it’s always ice cream season.
Separate the egg whites from the yolks, then mix the egg whites well with 8 tablespoons of sugar and 2 sachets of vanilla sugar. Mix the yolks with 4 tablespoons of sugar and 2 tablespoons of oil until it becomes a whitish cream. rain and mix with a paddle from bottom to top slightly until the flour is well incorporated, then we put the obtained composition in a tray (45/35 cm.
This classic Tiki drink was created in 1978 at the Aviary bar of the Kuala Lumpur Hilton.1 1/2 oz Dark rum3/4 oz Campari1/2 oz Demerara syrup (one part demerara sugar, one part water)1 1/2 oz Fresh pineapple juice1/2 oz Fresh lime juiceGarnish: Pineapple wedgeFill a mixing glass three-quarters with ice, and add all of the ingredients.
Prepare the fish: season, put in the hot pan with a little butter (about 30 gr), a few pieces of garlic, leave a little, turn on both sides, add the wine, leave for 5 minutes on each side, then remove! Serve the fish hot! -liked our recipe & 34; Fish without bone in wine & 34; don't forget to review it.