Amazing that it’s been four years since we opened the studio on Thesen Harbour Town.
First light. Fabulous cycle through the Forest and up Homtini pass. Legs struggling to turn the pedals on the steep, rough sections. Shoulder complaining at the abuse. Shaking hands not the best for a finger painter
Etosha. Cobalt Blue and Burnt Sienna grey mixture to soften the edges of the animals that felt as they were shouting from the canvas with the darker Ultramarine Blue and Burnt Umber grey.
Striving for the balance between a line that says so much and detail that kills it.
The perfect end to a summer’s day. Walk and play on the beach with Prince and Ricco before a sunset picnic high up on the Brenton cliffs overlooking the sea. Didn’t expect the mozzies to be out hunting!
I never knew that the best way to store tubes of oil paint in not with the caps up not is it with the tubes on their side. The best way to store artists oil paint is with the caps downward. This way the linseed oil can rise to the top and when you open the tube you get the pigment you need, without the extra liquid. I have some sorting to do!
Thanksgiving dinner at the Worroll’s. Made a diabetic-sensitive chocolate remoulade, with blueberry and thyme juice.
bûche de Noël
CHOCOLATE YULE LOG
- 6 eggs separated
- 1/3 cup 38g coconut flour
- ½ cup 107g erythritol (or sugar substitute)
- 1/3 cup 28g cocoa powder, unsweetened
- ½ teaspoon baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup 60g heavy/whipped cream, (whipped into stiff peaks)
- 2 tablespoons cranberry chia jamoptional
- 4 oz 112g butter unsalted, softened
- ¼ cup erythritol or sugar substitute
- 6 oz 168g cream cheese, softened
- ¼ cup 22g cocoa powder, unsweetened
Preheat the oven to 180C/350F degrees.
Grease and line a long rectangle baking tin with parchment paper. My tin is about 8 inches by 12 inches.
Whisk the egg whites until stiff.
In another bowl whisk the egg yolks and erythritol together.
Add the remaining cake ingredients to the egg yolk mixture and combine well.
Fold in the egg whites to the cake mixture.
Spoon into the baking tin and smooth evenly.
Bake for 20 minutes until firm.
Remove from the oven and place a piece of parchment paper over the cake whilst still warm (be careful not to burn yourself!).
Remove the cake from the tin, keeping the parchment paper on the bottom of the tin so that the cake has parchment paper either side of it.
Gently roll the cake from the smaller edge into a swiss roll shape. This will make it easier to unroll and fill later.
Set aside to cool.
Once the cake is cool, gently unroll the cake from the parchment paper and spread with the cranberry chia jam. Add an even layer of the whipped cream.
Gently roll the cake back into the swiss roll shape.
Place in the fridge for at least 30 minutes to help keep its shape.
Make the topping by blending the butter and cream cheese together until smooth.
Add the erythritol and cocoa powder and beat until smooth and blended.
Smoother the topping all over the cake.
Keep in the fridge to firm up the topping.
Eat and enjoy!
Makes 8 slices
Nutritional Info per slice: 272 Calories, 24g Fat, 8g Protein, 9.6g Total Carbs, 4.3g Fibre, 5.3g Net Carbs