Yesterday Nitai came by and brought a 1 kilo Cheddar cheese pack from the dumpster. It was a bit moldy, so i did cut of the sides. We shared it. I had seen the recipe for these Cheddar Cheese Crackers earlier, so today i thought i would make these.
These crackers are great for my low carb diet. And yes, i would like to loose a bit of weight, but most importantly it is good for my glucose level. I still have the wish to get rid of the diabetes injections and medicine.
- 200 gr almond flour
- 110 gr cheddar cheese, grated by hand
- 15 gr nutritional yeast
- 1 teaspoons chili pepper
- 3 gloves garlic, very finely
- 1 small onion, cut finely
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 2 large eggs
- 1 tablespoon olive oil
- Preheat oven to 180ºC and place the rack into the middle position. Cut a piece of parchment paper to fit the dimensions of your sheet pan. Grate the cheese.
- Measure the dry ingredients (the first 8 ingredients) into a medium bowl, stirring thoroughly with a whisk to break up any lumps.
- Add the eggs and the oil to the bowl with the dry ingredients. With a rubber spatula, work the ingredients together to form a ball of dough.
- Place the parchment on the counter and the ball of dough on top. Flatten the dough slightly with your hands. Cut a piece of waxed paper longer than the parchment. Begin rolling out the crackers. Cut any dough that goes beyond the parchment and patch it to areas that need more. Continue until the dough is even in thickness and just about to the edges of all sides of the parchment.
- Cut the dough into 4 cm columns and rows. Make a small hole in the middle of each cracker.
- Bake for 15-18 minutes. Remove and let cool for 5 minutes. Carefully break up the crackers, spread them evenly in the pan, and place them back into the warm oven for 10 minutes to complete baking. Cool completely before enjoying. Store in an airtight container on the counter or in the refrigerator if you prefer.
Published on November 29, 2018 at 6:00 by Ellen
My quest for finding edible food for my low card diet continues. Today, for the second time, i made linseed crackers, also known as flaxseed crackers. I did do a search for other recipes. I settled for a vegan one with other seeds and i decided to finally use the nutritional yeast i had bought a month or two ago.
- 120 gr broken linseed
- 2 tablespoons of sunflower seeds
- 2 tablespoons of pumpkin seeds
- 4 tablespoons of nutritional yeast (or nooch)
- 2 table spoon of whole linseed
- 1 teaspoon of cumin
- 1 teaspoon of coriander seeds
- put water over the broken linseeds till they are covered with around a centimeter and leave them for half an hour at least
- heat the cumin and coriander seeds and grind them fine
- add the sunflower, pumpkin and whole linseeds to the broken linseed mixture together with the nutritional yeast
- add the ground cumin and coriander seeds, salt and pepper
- add a bit more water if the mixture is too dry
- roll out half the mixture on baking paper (i baked the other half after the first one
- bake in a 150ºCelsius hot oven for half an hour
You may break the large crackers into smaller pieces and leave them in a closed box. Not sure for how long, a week or two i guess. I do enjoy the nutritional yeast in this, it gives a savoury flavour to the crackers.
There are many different spices and herbs you may add: rosemary, thyme, garlic or turmeric for example. You could also add sundried tomatoes and olives.
Enjoy your weekend!
The different seeds and nutritional yeast and spices
Toasting the cumin and coriander seeds
Grinding them fine
Adding to the broken linseed and water mixture
Adding the sunflower, pumpkin, whole linseeds and the nutritional yeast
Spreading the dough out with a rolling pin on a baking sheet
The linseed crackers
Published on November 23, 2018 at 6:00 by Ellen
I love quince. Last year was the first year i ate them. Here in the Netherlands they are not well known. But we have them in the garden, so i started to look for recipes. And there are plenty. The membrillo i made two weeks ago. Jams and jellies. And cakes!
I’m taking a Nigel Slater cake as inspiration. I didn’t have golden syrup, so i added a bit more muscovado sugar and some honey i still lying around. This week i saw quinces on the market at a Turkish stall, for 80 cents a kilo. I bought four big ones.
water 1.5 litres
caster sugar 150g
quinces 3, medium
For the cake:
self-raising flour 250g
ground cinnamon 1 tsp
ground ginger 1 tsp
bicarbonate of soda 1 tsp
salt a pinch
dark muscovado sugar 125g
poaching syrup from the fruit 240ml
First you need to boil the quinces until they are soft in the water and sugar liquid. I let mine boil for around an hour. The recipe said to core them afterwards with a teaspoon. That didn’t work for me. So i halved the quinces again so i could cut out the cores. It worked reasonably well. Some bits broke off. To me it still looked good.
Pre-heat your oven at 180ªC. Use a round cake tin with a diameter of around 24 cm and butter it.
For the cake you mix the dry ingredients. Then you warm up the butter, muscovado sugar and the honey (or golden syrup if you have that). The two eggs and 240 ml of the poaching liquid are mixed separately. Add the butter and sugar mixture to the dry ingredients and mix them. Then add the egg and liquid mixture. This leaves you with a slightly runny cake mixture. Pour this over the quinces in the tin.
Bake the cake for around 40-45 minutes.
Published on October 26, 2018 at 6:00 by Ellen
Tomato harvest is going towards its end. Last weekend we picked most of the tomatoes from the plants. Green ones. Around a month ago i made green tomato chutney. I likd it, but it was too sweet for some people. So i searched for another recipe. I found this one on the BBC Good Food website.
In the comments there are some variations mentioned. So i’m adding some spices and chili’s. I will add the old chutney i made, simply add less sugar and taste a bit more.
The courgettes are for a pickling sweet sour courgette recipe. I ended up not making it. Another day.
- 2½ kg green tomato
- 500g onion
- 1 rounded tbsp salt
- 500g sultana
- 500g cooking apple
- 300g light muscovado sugar
- 1 litre jar spiced pickling vinegar
- spices: ground ginger, tumeric, ground star anice, dried chili
- I didn’t leave the tomatoes and onion overnight. Too impatient. I did start out with them though and left them standing for a while.
- Next i picked the jars from my collection of saved ones and put them in big pans with boiling water. I left them in there with the water boiling fiercely for around ten minutes.
- Chop the sultanas. Peel, core and chop the apples.
- Put the sugar and the vinegar into a large pan, boil and stir to dissolve the sugar
- Add the sultanas and apples to the vinegar and sugar and simmer for around ten minutes
- Strain the tomatoes and onions, don’t rinse. Add the tomatoes and onions
- Put the ginger, tumeric, star anice and dried chilis in a dry pan and roast them for around ten minutes. Add them to the chutney mixture
- Simmer for around an hour or until you are happy with the consistency.
- Transfer the chutney to the jars, make sure they are really full and cover with the lids
Published on October 25, 2018 at 6:00 by Ellen
paste, a Spanish jelly made with quince and sugar
Quarter the quinces and cut out the core. I didn't peel them. More pectine and more taste!
Boil tha quinces in water for around an hour
Get rid of the water and puree the quinces
Add the sugar. The recipes says to add the same weight, i added a bit less
Cook on a low fire...
.. till it gets brown. It took me around two hours. Do go through it with a wooden spoon to prevent it from burning at the bottom
Put the paste in a tin and let it cool. The brown bits are from the paste getting burned a bit. Lazy me.
Some apples drying. I hope these will work out! And that the flies keep of them.
Published on October 12, 2018 at 6:00 by Ellen
A proper Dutch apple tart. Delicious!
- 200 gr soft butter
- 160 gr light brown sugar
- 1/2 tsp cinnamon
- 300 gr flour
- bit of salt
- 1 egg
- 100 gr raisins
- 1 kilo of Elstar apples
- 100 gr walnuts sliced coursly
- 4 tsp sugar
- 1 bag vanilla sugar
- Rub a 24 cm wide springform in with butter and cast flour over it
- Preheat your oven to 180°C.
- Whisk the butter, light brown sugar and cinnamon
- Sift the flour over it with a pinch of salt and add one egg
- Mix to a supple dough and leave to rest in the fridge for at least fifteen minutes
- Divide in three parts, one part for the bottom, one part for the side and one part for the top
- Roll out two parts and put this in the springform
- Divide the breadcrumbs over this
- Put the rum over the raisins and leave them be – i did this at the start of making the cake
- Peel the apples and cut into course pieces
- Put in the raisins, decide for yourself if you want to sift out the rum (i didn’t)
- Mix the apple, raisins, walnuts, sugar, vanilla sugar and cinnamon
- Put the apple filling in the springform
- Roll out the rest of the dough , slice this into small ribbons and cover the cake with them
- Break an egg, scarmble this and cover the ribbons with it
- Bake the cake in 60 minutes
- Let the cake cool a bit
- Serve with some powdered sugar and whipped cream if you like this
Published on September 21, 2018 at 6:00 by Ellen
In the busy time of making the batter for the brownies, i forgot to make photos of each phase. So i only have a photo of the wet ingredients. Well, it is not that difficult. I used this recipe on Great British Chefs as a source. I left out some of the spices, the cardamom and pistachio nuts. Still is pretty good to me. I will make another photo once they are done. There are of course many more recipes for courgette (zucchini for you US people) brownies to be found. I have made other ones before. One of my favourite baking websites Joy of Baking has many different options for any type of brownie you want!
- 2 large eggs
- 1 packet vanilla sugar
- 1/4 tsp salt
- 160g of light muscovado sugar
- 60g of oil, flavourless, such as vegetable or rice bran, or in my case, sunflower
- 1/4 tsp ground cinnamon
- 45g of cocoa powder
- 1 1/2 tsp baking powder
- 130g of spelt flour, or plain flour
- 2 courgettes, or 1 large courgettes, grated
- 100g of dark chocolate chips
- Preheat the oven to 175°C/gas mark 4. Grease a 20x20cm baking tin and line with baking parchment
- In a large bowl, whisk together the eggs, vanilla, salt, sugars, oil and cinnamon. In another bowl, mix together the cocoa, baking powder and flour
- Sift this into the wet mixture and fold gently to combine. Fold in the grated courgettes and chocolate chips, and mix until just combined
- Pour into the prepared tin and bake for 30–40 minutes, until the batter has set and springs back when pressed in the middle. Leave to cool
- I leave the brownie to cool overnight in the fridge, i like the fudgy feel it gets then, but if you can not control yourself, slice into 16 squares straightaway and enjoy!
Published on September 6, 2018 at 6:00 by Ellen
Today i got these things from a friend from the garden. Dumpster dived. Skipped. Whatever name you give it. I can use this for the cakes i am gonna bake the end of this week. The savoury cakes i will bake for the garden work moment. Thanks!
Five kilos of wholemeal wheat flour milled in Schiedam
Lineseed oil cold-pressed
Two packs of savoury cake mix
One kilo of spelt flour milled in Schiedam
Published on September 4, 2018 at 6:00 by Ellen
I confess, this morning when i peeled and cut the apples i got from the garden, i sighed. And decided to use to of the Delcorfs new harvest i bought on the market. Because they are bigger.
The recipe i used is from smulweb.nl, a Dutch cooking website. I did do a search on duckduckgo.com for the word appeltaart, trying to find a good recipe for the Dutch appeltaart. And there i found this Italian applecake recipe. Hmm.
- 150 gram butter
- 150 gram sugar ( i used light brown sugar)
- 4 eggs (i only had three, i added soaked lineseed for the fourth)
- 500 gram apples
- 150 gram flour
- 1 teaspoon baking powder
- 1 lemon, the juice and the rind
- a bit of salt
- 1 courgette, rasped (because i have so many and this cake is for the garden)
- preheat your oven to 180 ºC
- melt the butter on a low fire, keep an eye on this and put out the fire once the butter is completely melted
- peel the apples, slice them finely
- rasp the courgette over the apples
- rasp your lemon
- squeeze your lemon and put it over the apple slices
- put the sugar, salt, lemon peel and four eggs in a bowl, whisk this till it is foamy
- add the melted butter to the apples
- add the flour and the baking powder to the apples and mix
- add the apples and flour and butter to the egg mixture and mix good
- cover a 26 cm wide round springform with butter and add a spoon of flour to it and swirl it around
- put the dough in the springform
- bake for 40 to 50 minutes in the oven
- put the oven out once it is done and leave the cake inside for five minutes
Published on September 3, 2018 at 6:00 by Ellen
Seven years ago i was diagnosed with diabetes. Since then i took pills. And for two years i have been giving myself insulin after i have measured a too high glucose in my blood. I also started to go to a dietitian again. Seven years ago i went to another dietitian, but it to my liking. The only thing i learned was to spread my meals a bit during the day. I also got a piece of paper with the traditional low fat meals on it. I never used it.
I have been talking with my current dietitian about my food. I do have a sweet tooth. I do enjoy bread. Potatoes. Pasta. The one thing i learned through reading online is that low-carb is a good type of diet for diabetes.
I talked with my dietitian about this and i have tried to minimize my carbs. With difficulty.
At the start of June, just over a month ago, i decided to really make a go with it. These are the rules from A Guide to Healthy Low-Carb Eating with Diabetes i follow:
Foods to Eat
- Meat, poultry and seafood
- Non-starchy vegetables (most vegetables except those listed below)
- Olive oil, coconut oil, butter, cream, sour cream and cream cheese
Foods to Eat in Moderation
- Berries: 1 cup or less
- Plain, Greek yogurt: 1 cup or less
- Cottage cheese: 1/2 cup or less
- Nuts and peanuts: 1–2 oz or 30–60 grams
- Flaxseeds or chia seeds: 2 tablespoons
- Dark chocolate (at least 85% cocoa): 30 grams or less
- Winter squash (butternut, acorn, pumpkin, spaghetti and hubbard): 1 cup or less
- Liquor: 1.5 oz or 50 grams
- Dry red or white wine: 4 oz or 120 grams
Foods to Avoid
- Bread, pasta, cereal, corn and other grains
- Starchy vegetables like potatoes, sweet potatoes, yams and taro
- Legumes, such as peas, lentils and beans (except green beans and snow peas)
- Fruit other than berries
- Juice, soda, punch, sweetened tea, etc
- Desserts, baked goods, candy, ice cream, etc
I have minimized my alcohol ever since 2011. A year and a half ago i stopped drinking wine at home. I drank two bottles a week then. Now i occasionally drink wine or beer. Usually once a month. Longer even. Sugar, desserts, cakes and all, that is hard to leave standing. Really hard. still working on it. Coffee is hit and miss. The past three weeks i did drink coffee at home, with sugar and cream. I will go back to tea once the coffee is finished. Tea i drink with no sugar. Bread is difficult. Today i baked a new bread, with lots of eggs, courgette and coconut flour. I like it. I will try more recipes. I’ll keep you posted here about them!
I am happy i am an omnivore. It would be really difficult to eat low-carb as a vegan.
My glucose has been significantly less the past month. I just got to keep it up.
Published on July 12, 2018 at 6:00 by Ellen