Crown for a King
Oil on canvas 20cmx20cm
Prince’s second birthday. All his friends, including Licorice and Popcorn visiting. Benji and Hobo for a beach play. A boereworse braai with new squeaky toys. Chaos.
‘Craig’s and Coreta’s Charity Challenge’, a team run, and MTB jaunt out to Brenton. For the runners, across the iconic Train Bridge, while the cyclists went around over the historic Red Bridge. The climb up the Brenton nights, negotiated by all. My bothersome Achilles reducing me to an ambling shuffle.
A fisherman has been wondering about outside the studio, followed by his corgi type companion, called ‘Come Along’. They have been homeless around Knysna for awhile, having come from Cape Town. The little dog, a ‘Yoda’ personality, and it’s just possible that Obi-Wan lurked behind the facade of the fisherman. After all, the mists on the water could hide any number of worlds.
Christmas. Food shelves and magazines packed with delicacies I can’t touch. Particularly with my current blood sugars that are too high for comfort.
Decided to try and make a diabetic sensitive bûche de Noël. Whipping the egg whites proved to be quite a chore, while separating the egg whites still proved challenging, even with the special separator gadget. I didn’t want to use the cranberry jam that was in the recipe as it has too many sugars. Rather I opted for slow cooked blueberries with a few bits of fresh thyme.
It tasted surprisingly good, needed more cream filling and Im not sure that the 20min cooking time wasn’t a tad long, as it felt too firm which meant i struggled to roll the warm cake. I also used a tea towel as the wax paper was too complicated.
bûche de Noël (CHOCOLATE YULE LOG)
AUTHOR: ANGELA COLEBY
Makes 8 slices
Nutritional Info per slice:
9.6g Total Carbs,
5.3g Net Carbs
• 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
1. Preheat the oven to 180C/350F degrees.
2. Grease and line a long rectangle baking tin with parchment paper. My tin is about 8 inches by 12 inches.
3. Whisk the egg whites until stiff.
4. In another bowl whisk the egg yolks and erythritol together.
5. Add the remaining cake ingredients to the egg yolk mixture and combine well.
6. Fold in the egg whites to the cake mixture.
7. Spoon into the baking tin and smooth evenly.
8. Bake for 20 minutes until firm.
9. Remove from the oven and place a piece of parchment paper over the cake whilst still warm (be careful not to burn yourself!).
10. 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.
11. Gently roll the cake from the smaller edge into a swiss roll shape. This will make it easier to unroll and fill later.
12. Set aside to cool.
13. 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.
14. Gently roll the cake back into the swiss roll shape.
15. Place in the fridge for at least 30 minutes to help keep its shape.
16. Make the topping by blending the butter and cream cheese together until smooth.
17. Add the erythritol and cocoa powder and beat until smooth and blended.