#princess-diana

#princess-diana

Princess Diana's favourite was rose pouchong, the black tea with the rose petals, however, she was more of a coffee drinker. If she wanted a coffee, she preferred instant.

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Chef McGrady said, "For her roast potatoes, [I'd] take some potatoes, toss them in egg whites and also a little paprika, and so dry bake them ... no fat in there whatsoever." The combination of the egg whites and the dry heat of the oven would make the skins extra crispy. Those egg whites really are the secret for deliciously crispy potatoes every time.

Recently, I was introduced to the general concept of the princess breakfast. The princess breakfast, as defined by my colleagues at work, can be thought of as any simple breakfast routine dressed up to the nines, sugary-sweet, and overly saccharine. Think yogurt bowls with sweet cherries, dark chocolate shavings, sweetened coconut flakes, whipped honey, and pistachio butter. In other words, the breakfast every sixth-grade girl begged for, but whose parents always forbade.