Categories for Food

Fail

Yesterday and today i failed in keeping up my keto diet. I have diabetes, it is better for me to eat very few carbs. Yesterday i ate some bread. Hmmm. This morning my house lord said he had bought an Easter stollen. I tried to prevent myself, but no. Three slices! Lovely!

Well, dinner was good. Two eggs, spinach and a bit of smoked salmon. Coffee next, a small piece of 85% chocolate. Later this evening i will drink some broth.

Tomorrow i have an appointment with my dietician. I do need to come clear over my failings. Set myself a new standard. Eat more veggies. More salads.

Sigh.

Published on April 6, 2021 at 6:00 by

Keto Christmas inspiration

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!

Enjoy your weekend. Salute!

Keto Smoked Mackerel Pate
Mackerel Pate with Horseradish

Creamy Keto Chicken Soup
Keto Chicken Soup
Keto Egg Drop Soup

Greek Courgette Salad

Cauliflower Rice Chicken Biryani
Keto Mashed Cauliflower

Mascarpone with berries
Keto Chocolate Pudding
Keto Bulletproof Coffee Ice Cream
Keto Chocolate Mousse

Added later:
Keto Eggnog

Published on December 11, 2020 at 6:00 by

Vegan sushi bowl

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.

Ingredients
For the sushi rice :
450g rice
60g apple vinegar
2 tbsp beet sugar
1 tsp salt

For the orange sesame sauce :
1 orange
40g soy sauce
40g olive oil
40g toasted white sesame seeds
1/2 tsp salt

400g tempeh

1 broccoli
1 winter carrot
1 bush spring onions
250g mushroom
edamame beans
olive oil
salt and pepper

2 sheets nori
2 avocado’s

Instructions

  1. 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.
  2. in a blender, mix all the ingredients for the orange sesame sauce. pour some of it over tempeh.
  3. 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.
  4. Plate sushi rice, nori sheets, avocado, vegetables, tempeh, spring onions, sesame seeds. drizzle orange sesame sauce or soy sauce as you like.
  5. Enjoy!

Published on October 7, 2020 at 6:00 by

Coq au vin

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 🙂

Published on June 1, 2020 at 6:00 by

Some links to recipes and a couple of thoughts

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.

Published on January 15, 2020 at 6:00 by

Menu

Entree
Chicory leaves
Cherry tomatoes
Aioli
Roasted Garlic Lupini Bean Dip
Salted Butter
Sunflower Pumpkin Linseed Chia Seeds Crackers
Bread

Main Course
Pumpkin, Chestnut and Cashew Nut Roast
Baked Brie with Nuts and Figue Jam
Chicken Liver Pate
Oven Baked Goose

Sauerkraut
Celeriac, Hazelnuts and Lentil salad
Beetroot salad
Brussel Sprouts salad
Boiled Leeks with a dressing
Baked Goudreinet Apples stuffed with Onions and Sage
Boiled Potatoes

Cranberry sauce
Onion Marmelade
Green Tomato Chutney

Wines and Drinks brought by the Guests

Dessert
Vegan Trifle
Chocolate Mousse with Whipped Cream

After
Coffee
Tea – Green Tea with Jasmin, Starry Mix, Earl Grey
Ginger Tea
Self Made Vegan Chocolate Truffles with Calvados
Calvados V.S.O.P.
Tawny Port

Published on January 13, 2020 at 6:00 by

Dutch Appeltaart

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.

Ingredients

  • 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
  • 2 eggs
  • 3 teaspoons of cinnamon
  • 1 teaspoon of vanille paste
  • salt
  • fresh lemon juice

Method

  1. Put the raisins in a bowl of warm water and let it sit for a couple of minutes
  2. Heat up the oven to 175ºC
  3. Mix the flour, butter, sugar, vanille paste, salt and one and a half egg until it is nice and compact
  4. 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
  5. 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.
  6. Fill the dough with the apples. Press down with a bit of force.
  7. Take the remaining dough and roll out to a thin layer, slice strips of it. Weave the strips over the appeltaart.
  8. Use the remaining quarter of the egg to brush over the dough at the top.
  9. Bake for an hour in the oven until it is golden brown
  10. Enjoy!

Published on December 10, 2019 at 6:00 by

Keto courgette cake

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.

Ingredients

  • butter, for the tin
  • 3 medium eggs
  • 125ml vegetable oil
  • 100g erythritol
  • 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

Method

  1. 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.
  2. In another bowl, combine the remaining ingredients with a pinch of salt.
  3. 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.
And the rasped courgette.
Put the raw almonds on the top of the cake
... and done!
Published on July 15, 2019 at 6:00 by

Keto chocolate chip almond flour cookies

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!


Ingredients

  • 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

Instructions

  1. Preheat the oven to 180° degrees Celsius. Line a baking sheet with parchment paper or use a baking mat.
  2. Melt the butter and coconut oil.
  3. Add the erythritol and egg and mix until combined.
  4. Mix in the salt and baking soda.
  5. Add the almond flour a little bit at a time to avoid any clumping, Whisk everything together.
  6. Chop the chocolate in small bits. Fold and stir in the dark chocolate chips.
  7. Shape the dough into tablespoon cookies a few inches apart.
  8. Bake for 12-15 minutes, or until it begins to brown around edges. Let the cookies cool for around fifteen minutes.
  9. 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.

Published on June 12, 2019 at 6:00 by