Acrylic on canvas 20cmx20cm
Acrylic on canvas 20cmx20cm
‘Princesses for a Day’, my painting of Lauren and Livy. Purple of royalty amongst the rich colours of the background, while butterflies lead them through the magical garden of their imagination. ‘The butterfly children play, dance and sing all day long with their little brothers and sisters’.
Master Chef final dinner at J9. Clare did a clever plate of tapas to start the evening. ‘Penguins’ from olives and feta, with salmon rolls and white anchovies. A beautiful presentation of tuna done two ways that tasted fabulous. A main dish of lamb with a clear sauce that was sent from the gods.
Dessert, the diabetic kind, our challenge. Crepes, with blueberries cooked in thyme with cream and lemon zest. definitely moreish.
Thunder storms, not Prince’s best. The rain welcome even if it did mean a bunch of running rather than being out on my bicycle. And that without my Achilles screaming at me! Fortunate to manage the ride through Homtini between the weather days.
Completely sugar-free and low carb, My Keto Crepes are rich and sweet with the added value of healthy fats and the best coconutty aroma!
Calories: 197 kcal
Author: Olivia Crouppen
• 1/2 cup (2oz/57g) coconut flour
• 1/4 cup (2oz/57g) Lakanto sugar substitute, or Swerve sugar substitute
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 6 eggs
• 1/4 cup (2floz/57ml) coconut oil, or butter, melted
• 3/4 cup (6floz/170ml) coconut milk, or another non-dairy milk
• 1 teaspoon vanilla extract, optional
1. In a large bowl combine the coconut flour, Lakanto sugar substitute, baking powder, and salt.
2. In a separate bowl combine the eggs, oil, and coconut milk. Then, add the wet ingredients into the dry and whisk until a smooth batter is formed. Allow the batter to rest at room temperature for 10 minutes, this will allow the coconut flour to fully absorb all the liquid.
3. After 10 minutes, heat a medium nonstick skillet over medium heat. I allow my pan to separate dry for about 4 minutes.
4. Once the pan is hot, grease with a little bit of butter or coconut oil, then using a 1/3 cup measure, spoon the batter into the pan, gently swirling the medium in a circular motion until batter is evenly distributed across the pan.
5. Allow the crepe to cook for about 3-4 minutes on the first side. When the medium is ready to flip there will be tiny bubbles all over and the edges of the crepe will be golden brown.
6. Using a large flat spatula, gently loosen the crepe from the pan then flip over. These crepes are actually more flexible than traditional ingredients so don’t worry about them breaking when flipping or folding over.
7. Allow the crepe to cook on the second side for about 1-2 minutes. Remove from the pan and place on a large plate. Repeat the process until you’ve used all the batter.
8. To serve, fold 2-3 crepes into triangles and top with Lakanto Maple Flavored Syrup and fresh berries if desired. Enjoy!
9. Cover and store the crepes in the fridge for up to 2 days. They re-heat nicely in a pan over low heat or in the microwave.
Easy Keto Crepes
Amount Per Serving (2 crepes)
Calories from Fat 144
% Daily Value*
Total Fat 16g
Saturated Fat 11g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Total Carbohydrates 6g
Dietary Fiber 3g
* Percent Daily Values are based on a 2000 calorie diet.
‘At the Zeitz MOCAA’
Oil on canvas 90cmx60cm.
A random moment. ‘Tell me your story. My name is magic fused with life purpose…” Story telling by Vusumuzi Mpofu amongst the bricks of Kendell Geers’ ‘Hanging Piece’.
Poetry transcending the horror of the hangman’s noose. Red ropes made ordinary by the red of clothing. Bricks, of terror fading into life, with purpose.
One of those evenings when I have managed to break, mess, and destroy. Nothing I can blame on crazy blood sugars. Or even too much wine.
Temperature regulation quite an issue on my Kamado Jan. Once that machine gets hot, it’s kind of impossible to get the temperature down. The monster chicken, while full of flavour was heading towards the charcoal side.
Order placed for the first batch of silk scarves. Time now an issue to finalise designs, sort pricing (exchange rate more erratic than my blood sugars) and get delivery before the holiday season.
Sold. South Sudan. Exhausting.
Stunning cheese cake that is diabetic sensitive. Tasty, and indulgent. A taste sensation amongst the week of amazing food indulgence. Chicken livers (which I don’t eat) at Chef Hirsch. Subtly tangy and perfect with the Newton Johnson Pinot Reserve, as well as the Sauvignon Blanc, Semillon blend. Beef fillet curry at Chef Coreta with a Delheim Vaaldrei Cab Franc that was better than my favourite Raats Cab Franc.
Remarkably privileged to have my painting of the migration ‘On the Plains’, hanging in its new rebuilt home after the fires. Particularly after an evening visiting a home that proudly shows its scars of the fires that tore through Knysna.
Lemon Cheese Cake
This banting friendly lemon cheesecake from Jump on the Bant Wagon, by Nick Charlie Key, R265, (Human & Rousseau), is the ultimate indulgence, without the guilt
For the crust
1 cup almond flour
2T melted butter
For the filling
680g cream cheese, at room temperature
1t vanilla extract
A pinch salt
4 eggs, at room temperature
60ml lemon juice
1T lemon zest
60ml whipping cream
250ml sour cream
30ml lemon juice
1T lemon zest
1/2t vanilla extract
Try this dark chocolate cheesecake recipe
1. Preheat the oven to 190°C.
2. Prepare a springform cake pan. Put some baking paper over the bottom of the pan
and snap it into place when you tighten the sides of the pan.
3. Grease the sides and bottom of the pan (and the baking paper) using butter.
4. Mix all the crust ingredients together in a medium-sized mixing bowl. Once it’s a
doughy, crumbly and moist texture, press it into the bottom of the prepared pan.
5. Bake for 10 minutes or until golden brown.
6. Reduce the oven temperature to 170°C.
7. For the filling, beat the cream cheese until it becomes fluffy, making sure to scrape
the sides of the mixing bowl. Add the xylitol, vanilla, salt and two of the eggs. Beat
well, then scrape the sides of the bowl again.
8. Add the remaining two eggs. Beat well and scrape once again. Add the lemon juice,
zest and cream. Beat well, scrape and pour the filling mixture over the pre-baked
9. Place the springform pan into a bigger pan that has been pre-filled halfway with
boiling water, and then place into the oven to bake for roughly 1 hour. The
cheesecake should still be a little wobbly in the centre when it comes out.
10. While the cheesecake is in the oven, mix all the topping ingredients together in a
mixing bowl.Get the recipe for the cheesecake topped with frilled honey buttered
11. Remove the cheesecake from the oven, spread the topping evenly over the
cheesecake and then return to the oven for another 10 minutes.
12. Take the cheesecake out of the oven and let it cool. Once at room temperature, pop
it into the fridge for a few hours to chill properly.
Serves 10–12 people
First ‘Wearable Art’ 100% silk scarves with my paintings sold and heading to new homes. Orders for the next batch received with a few adjustments made to the art work. ‘Irises’ design painting finished, adding an additional option to the range. Working on an elephant painting that is also designed to be used as a scarf painting. The link to the website sorted and the international purchase pricing adjusted to include free shipping.
Running with my shadow in the early morning before the storm made being in front of the fire the more sensible option. Getting Prince out that much more challenging, as he didn’t see the need to move from his warm bed before the birds were awake.
The painting of ‘Irises’, a simple, abstract approach. Colours clean and vibrant. The long rectangular format, challenging. Working in acrylics allowing for a fast application of paint. The course canvas trashing a couple of layers of skin on my fingers.
Bicycle cleaned, ready for the 3 day Karoo Tour in Calitzdorp. First, birthday weekend lies ahead. One of those life milestones.
A high-speed snake of steel. Holiday traffic hurtling homeward. Courteous, sensible. For the most part.
Unexpected, trip to Montagu to see Dad. Skies clear after the rain. Green valleys pushing into fields of yellow canola. Mountains with their snow mantel the warning that we would be looking for places with fireplaces.
Didn’t expect to be out in the early morning dark playing soccer with Prince. A soccer ball the new favourite toy, which he found in the garden at Rainbow Glen. As it belonged to one of the kids, it had to be rescued before he destroyed it. Fortunately we found one in Montagu so he now has his own ball. A treasured companion.
Prince, already exhibiting that Border Collie, wonder dog, therapy trait. His exuberance to get close to Dad not quiet what Dad needed. However, for 36 hours he has ensured that we were never alone. Exhausted he his.
Being in wine country and not able to do anything while Dad went to the specialist, we took the opportunity to stop at Esona Boutique Estate.
The light from the fire creating magic in the fabulous wines, visually stunning in Riedel glasses.
We opted not to have the tasting as we were already familiar with the wines and settled for the 2014 Shiraz and Chardonnay with a platter of ostrich pate and Mochella. A delicious ‘sandwich’ of cheddar, mozzarella and ham.
Vineyard pruned and silent. Tranquil, cosy and warm for our bruised souls and cold fingers.
Terry made a vegg laden boboti dinner that Dad could manage and had zilch sugar or carbs. Delicious comfort food that would also have worked well with eggplant included to lower the amount of meat in the dish. Not something that Dad would countenance! Graham Beck Game Reserve Chardonnay and Shiraz to ensue we didn’t dehydrate next to the fire
Streets full of athletes as the Oyster festival gets underway. Days of sunshine between the storms ensuring challenging conditions without mayhem. Magnificent beach run for the Featherbed trail run. My bum a tad unhappy after the hills.
World peace must contain a distillation of good friends, laughter, the aroma of 3-day ox-tail dinner in the apartment, with a healthy jolt of good jazz and a smidgen of fabulous 3-Graces and Radford-Dale, simmered over the fire and tempered by the rain. Terry’s magic.
‘Angel Shadows and Sunbeams’. Oil on canvas 1,5mx1,0m. Nieu-Bethesda. Shadows from the ‘Owl House’ sculpture garden and the sun motive from the windows in the house woven into a typical street scene of a typical small Karoo town.
An underpainting of Naples Yellow. Peach tones, a mixture of Indian yellow and Quinacridone Rose. Permanent Magenta and Ultramarine Blue, the purple shades with the grey, a mix of Cobalt Blue and Burnt Sienna. Lemon Yellow and Cobalt Blue for the green. Cadmium Yellow medium and Turquoise with a splashes of Raw Sienna and Cerulean Blue.
Hopefully, collectors who receive my paintings from the couriers are as thrilled as I was to get the book I ordered, wrapped in brown paper. ‘84 Charring Cross Road’ special.
Reading the list of Van Gogh’s colour demands from his brother, Theo, a tad intimidating as I wind down my paint supplies. Some of which I have had far too long and I become increasingly concerned that they will become hard and useless. Fabulous Provençal colours that haven’t been used. Scandalous!
‘My dear Theo,
Am obliged to write to you as I’m sending you an order for colours which, if you place it with Tasset & Lhote, rue Fontaine,1 you’ll do well — since they know me — to tell them that I expect a discount at least equivalent to the cost of carriage’
10 Silver white large tubes
6 Veronese Green double tubes
3 Lemon chrome yellow
3 No2 chrome yellow double tubes
1 No3 chrome yellow
1 Vermilion double tube
3 Geranium lake, small tube
6 Ordinary lake
3 Prussian Blue
4 Emerald green
Angel shadows and sunbeams, the Nieu Bethesda scene in my head for the canvas in the studio. An underpainting of Naples yellow. The softer tones indicative of the calmness of this small town, with the sculptural elements, and sunbeam floor polish, of the ‘Owl House’ in the shadows.
Yachts and whales at sea on a sparkling day after a run to East Head Cafe. Renoir? My ‘funky pants’ their own craziness.
Marinated crottin served with a glass of Balia Pinot Noir, followed by a chorizo chicken dish with Le Bonheur Prima and a hint of Ile de Pain campagna. Coreta’s menu to distract us from the rugby.
Shaken, bruised, rattled. A bit of blood and mud. Contours, with a touch of single-track through the Forest, to emphasize how unprepared I would be if I was racing in the Oyster Festival. Fortunately, the studio keeping me away from being too silly.
‘Visitors to Knysna should not miss visiting this studio on Thesen Island. Truly a great artist and a master at it.’
‘A spot of blue’, Acrylic on linen 40cmx50cm.
A dusting of frost on the wild blue flowers outside the church in Nieu Bethesda. The underpainting inspired by the multicoloured glass of the ‘Owl House’. The linen providing an interesting Owl House ‘glass-bead’ type texture to the painting.
Surprisingly little blood after my tumble on our run through the Forest along the contours. A mass of pink. Erica’s in full bloom. The cycle up Gouna Pass to the small San Ambroso Chapel built in 1891. It sits quietly in the heart of the Forest, beautifully restored and very Italian. The story of the 32 pioneering Italian families that were brought to the forest to start up a silk farming industry, but then suffered unexpected hardships, is told in Dalene Matthee’s ‘Mulberry Forest’ (Moerbeibos).
Beans about coffee, Oudtshoorn.
There are moments when a place, a moment, a pause, define. Replacing the expected with the magical.
Directions given. Unexpected grandeur of the old bank building. Fabulous service. An unusual ‘bobotie quiche’ that didn’t send my sugar levels into orbit. Great coffee, and that special touch of allowing Prince to sit under our table on a cold morning.
Montagu. Baboon patrol. Prince keeping the baboons away from the children playing on the trampoline in the garden. ‘A prince meets his princess’, the comment from Lily in her ballet skirt.
Cosmos flowers coming into Heidelberg. A patch of brilliance. The only place I have seen them here on the Garden Route. Special. My painting, ‘A Touch of Pink’ Oil on canvas 50cmx40cm For the underpainting, different layers of Naples yellow, raw Sienna, gold oxide, and hints of crimson and cadmium yellow. For the wispy leaves of the cosmos plants, an intense green mixed from French lemon yellow and cobalt blue was applied in short dashes. Turquoise and cerulean blue the darker stems.
The apartment full of the smell of rich goodness. Wine, butter, herbs, lemon, garlic and fresh, crusty bread. A French inspired dinner menu with pâté de campagne starter (from Aly in Grenoble), Marita van der Vyver’s Boeuf bourguignon, and a diabetic version of Madeline’s served with a lemon cream sauce.
The Madeline’s a tad ‘heavier’ than expected. However, at least edible after the initial gooey mess!
My balance isn’t the best. My coordination nonexistent, and I tend to get lost a great deal of the time, yet cycling through the Forest, some thought it a good idea to let me find a path through the mud. The Forest, after the rain, breathtaking.
With the fire keeping the apartment cosy, the weather seemed to dictate a comforting salmon-pasta sort of meal. Pasta, of course, not an option. However, some genius has developed cauli-noodles that are simply fabulous. In a cream and wine sauce, the calorie count was probably off the charts. Scrumptious.
Low tide on a perfect morning for a beach run along Brenton. Prince less sure about why his normal beach play, turned into a 10km run, with minimal stone-chasing play time. The subject of a small painting, while I prepared the new larger canvases for my painting of the Karoo skies.
Diabetic, mohair socks, something special as temperatures head into the winter levels of uncomfortable.
Small elephant painting sold. Always special to have a painting head to its new home.
Creamy pasta (cauli-noodles) with salmon
• 3 packets of cauli-noodles (pasta)
• Half an onion finely chopped
• 2 tablespoons (30 ml) butter
• 1/2 cup (125 ml) white wine
• 2 tubs (500ml) cream
• 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
• 1/2 cup (125 ml) mixed chopped fresh herbs (chives, basil, oregano)
• 2 cups (500 ml) salmon with chili flakes
1. In the butter, cook the onions, stirring constantly, until transparent. Add the white wine and bring to a boil, stirring with a whisk. Add the cream and bring to boil.
2. Stir in the cheese, and herbs and add tons of ground pepper, add the salmon and reduce for 5 minutes until it thickens.
3. Switch off the heat, and add the cauli-noodles, to the pot and toss to coat with the sauce. Serve immediately.