As i mentioned yesterday, i have been eating more severely the ketogenic diet. It is mainly for combating my diabetes. It would be better if i were to loose a couple of kilos, say around ten. I am back to measuring my glucose once or twice a day. In the morning it is quite high. While writing this post, before dinner on Thursday, i measured it and it is 5.3, which is acceptable.
I think i need to measure it during the night for a couple of times. There are several possibilities why my glucose is so high in the morning, the Dawn Phenomenon and the Somogyi Effect.
I have to say here that it does take time to understand all these processes. I am not a doctor or a nurse or anything like that. But i do want to understand my body a bit better. So the next few days i will measure my glucose at night around three.
Next i have collected some keto recipes for Christmas. The soups and the desserts are most to my liking. The mackerel pate too!
Over the weekend i came across the following video Buddha Sushi Bowl with Orange Sesame Sauce. It stuck in my mind. So this Tuesday morning i propoed to make this dish. Or rather, a dish like this one. I went to the marke and got some vegetables, to the eco shop to get tempeh and sesame seeds.
For the sushi rice :
60g apple vinegar
2 tbsp beet sugar
1 tsp salt
For the orange sesame sauce :
40g soy sauce
40g olive oil
40g toasted white sesame seeds
1/2 tsp salt
1 winter carrot
1 bush spring onions
salt and pepper
2 sheets nori
make sushi rice. in a small cup, combine rice vinegar, beet sugar and salt then set aside until it dissolves. cook rice and then pour sushi vinegar over the rice and mix well.
in a blender, mix all the ingredients for the orange sesame sauce. pour some of it over tempeh.
cut vegetables in a bite size and drizzle olive oil and sprinkle salt and pepper. put them with tempeh in an oven and bake at 356F/180C for 30 minutes.
Plate sushi rice, nori sheets, avocado, vegetables, tempeh, spring onions, sesame seeds. drizzle orange sesame sauce or soy sauce as you like.
I am cooking a going away dinner today. Yesterday i did all the shopping for it. I will make a coq au vin, or rather, poulet au vin. There are many recipes for this dish online. I have checked quite a few, and decided to make my one based on all of them. So yesterday evening i poured red wine over the chicken things with bones and let it sit in the fridge for the whole night. Around four this afternoon i will start preparing the dish. Bake the chicken in a pan in butter together with thinly sliced onion and a couple of carrots also sliced. After that cook the bacon, the shallots and the mushrooms. Hmm, maybe i better blanch the shallots first in boiling water. Yes! Deglaze the pot with a chicken stock. Add a bit of flour. Add some rosemary. Put everything in the pot and let it simmer for a while. Add the red wine, bay leaves, put in the oven for one and a half hour.
With this dish i will bake potatoes and boil carrots with some butter and a bit of brown sugar. I hope i will make some photos of the dish once it is ready!
The dessert is simple: strawberries and whipped cream with a bit of vanilla paste. Yum 🙂
I felt a bit more as usual today. Yesterday i was at home the whole day. I did do some dishes. I cleaned up the table in the front room. I cleaned up my kitchen. This morning i started with doing some more dishes. I still have some to do. Mostly the pans and bowls are having everything soaked off right now.
Today i walked by Julien. He has a room for rent for two months, starting January 31. So i went though the room and i will rent it – for only 250 euros each month. This gives me more time to look for another cheap house, preferably in the northern part of Rotterdam.
Thinking back about the dinner party makes me feel very happy. It still is in my head.I know i need to start thinking about packing, throwing things away, giving things away. And i will! But i do still feel a bit rosy afterwards. Bless all my guests!
I have some links to recipes for you from last Sundays dinner.
Today i baked the Dutch Appeltaart. Not for myself, but for a friend. Too sweet for me i confess. It is lovely of course. Filled with apples surrounded by a sweet baked dough. Cinnamon and vanille are the main tasty ingredients. Apart from the apples and the sugar and the flour. I used Goudreinette, the apple i use to make an applesauce most of the time. A sweet and sour apple which does cook easily to a pulp.
I used a recipe i found online on Eef kookt zo. In Dutch of course.
1 kilo of Goudreinetten apples
450 gr flour (any you want, i used a wheat flour which was partly freed of brown stuff
250 gr butter on room temperature
225 gr light brown sugar
100 gr raisins – sultana’s are the ones i used
3 teaspoons of cinnamon
1 teaspoon of vanille paste
fresh lemon juice
Put the raisins in a bowl of warm water and let it sit for a couple of minutes
Heat up the oven to 175ºC
Mix the flour, butter, sugar, vanille paste, salt and one and a half egg until it is nice and compact
Grease a springform of 23-25 cm wide in with butter and press in 3/4 of the dough in the form, going up all the sides
Core the apples, peel them and cut them in small wedges. Put in a bowl with the freshly squeezed lemon juice. Pour the water away from the raisins and add them to the apples. Mix the apple and raisin misture with a spoon of sugar and the cinnamon.
Fill the dough with the apples. Press down with a bit of force.
Take the remaining dough and roll out to a thin layer, slice strips of it. Weave the strips over the appeltaart.
Use the remaining quarter of the egg to brush over the dough at the top.
Bake for an hour in the oven until it is golden brown
Last Friday there was a first harvest of courgette (zucchini for you USA people). I decided to make a courgette cake with, as i made tens of times before in the years past. This time though, it would be a keto cake. No sugar, no wheat flour. In stead, i will use erythritol and almond flour. No sultanas this time, i stopped eating them the beginning of this year. Too sweet.
To be honest, i found the cake a bit too savory. I should have thought about the lack of sultanas and add a bit more sugar. I think for next time i will buy some sultanas, even though they are too sweet for me personally. But, on the whole i enjoyed the cake. Especially the almond flour adds a really nice flavour.
butter, for the tin
3 medium eggs
125ml vegetable oil
350g courgette, coarsely grated
1 tsp vanilla sugar (optional)
300g almond flour
1 tablespoon of psyllium powder
2 tsp cinnamon
¼ tsp nutmeg
½ tsp bicarbonate of soda
85g almonds, roughly chopped, or any other nut or seed you have
a pinch of salt
Heat oven to 160C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.
In another bowl, combine the remaining ingredients with a pinch of salt.
Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr and ten minutes, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.
Mixed the eggs, erythritol and oil. Added the vanilla sugar.
Since January this year i’ve been getting more into a keto diet. Not that i really want to loose weight, no. I want to keep my glucose level and lower. Since a year i had been eating low carb, but it didn’t really work that well. So this keto diet seemed the next step. More serious, more hardcore, less carbs, hardly any sugar, more fat, the same proteine.
I did need to find new ways to bake. I did settle mostly on almond flour and erythritol. Way more expensive, yeah, sad to say.
Today i wanted to bake me some cookies. I bought chocolate, a 85% dark chocolate. I did have all the other ingredients at home. Half the mix i’m saving in the fridge. I will bake more cookies tomorrow, and take them with me to the garden.
The almond flour tastes great. The cookie is not as sweet as usual, with the dark chocolate into it. But i love it!
1/2 cup butter softened
1/8 cup boconut oil
1 large egg
1/2 cup erythritol
1 1/2 cups almond flour
1/4 teaspoon baking soda
1/4 teaspoon salt
100 gr dark chocolate
Preheat the oven to 180° degrees Celsius. Line a baking sheet with parchment paper or use a baking mat.
Melt the butter and coconut oil.
Add the erythritol and egg and mix until combined.
Mix in the salt and baking soda.
Add the almond flour a little bit at a time to avoid any clumping, Whisk everything together.
Chop the chocolate in small bits. Fold and stir in the dark chocolate chips.
Shape the dough into tablespoon cookies a few inches apart.
Bake for 12-15 minutes, or until it begins to brown around edges. Let the cookies cool for around fifteen minutes.
The cookies taste best on the day they are baked. You can put the dough in the fridge or the freezer and bake them within a couple of days.
Yesterday at the garden i picked a few rhubarb stems. My first ever! So today i baked a rhubarb almond cake, which i will bring with me to the garden tomorrow. I just had my first piece. Lovely!
I used this recipe from sugaryandbuttery.com as a basis. I did not use regular sugar for this, but erythritol, which doesn’t spike my glucose. I also used wheat flour in stead of corn flour. I don’t mind the gluten. I used my brownie 20×20 cm form.
6 eggs, separated
200 gr erythritol powdered (i use my coffee grinder to powder)
60 gr wheat flour
1 teaspoon baking powder
200 gr almond flour
1 packet of vanilla sugar
pinch of salt
3 stalks of rhubarb (this is all i had picked in the garden – was luckily enough for the cake)
Preheat oven to 160ºC and grease a 20×20 cm rectangle cake pan.
Wash, peel and cut rhubarb, set aside.
Beat the egg yolks, vanilla and sugar for about 5 minutes until light and creamy.
Add flour, baking powder and salt. Set aside.
Beat the egg whites until stiff.
Carefully fold the almond flour and egg yolk batter into the egg whites, do not stir or beat.
Pour batter in cake pan and sprinkle the rhubarb pieces on top evenly.
Bake for 20 mins.
Sprinkle the almond slices over the cake and bake for another 30 mins.
Let cool or enjoy warm.
The egg yolks, powdered erythritol and vanilla sugar beaten until it is light and creamy
The egg whites beaten stiff
The almond flour
The cake with the sliced rhubarb on top, before it went into the oven