Juleaften spiser jeg denne fantastiske Vaniljefromage.

Konrads Vaniljefromage med Mandelsplitter og Hindbærsovs (LCHF, KETO)

 

– Madlavning med Konrad og Type 1 Diabetes

For English please see below.

I stedet for Risalamande spiser jeg denne fantastiske Vaniljefromage juleaften. Og et par gange mere om året for den er super lækker. Uden ris og sukker så mit blodsukker ikke går amok.

Fromage: (30,5 gram Kulhydrater)

2 blade husblas = 0 KH (KH = gram kulhydrater)

1 æggehvide = 0 KH

1 Vaniljestang = ca. 4 gram vanilje (50 gram/100 gram kulhydrater) = 2 KH

30 gram sødestof:

10 g. Sukrin Melis* = 0 KH

20 g. fiberSirup clear** (5/100) = 1 KH

3 dl Piskefløde= 300 gram (3,1/100) = 9,5 KH

½ dl appelsinsaft = 40 gram (9,5/100) = 4 KH

100 + 50 gram mandelsplitter (9/100) = 14 KH

1 mandel + mandelgave!!

Sovs: (11,5 gram Kulhydrater)

150 gram (frosne) hindbær (7,3/100) = 11 KH

30 gram sødestof:

20 g. Sukrin Melis* = 0 KH

10 g. fiberSirup clear** (5/100) = 0,5 KH

Ialt: 42 gram kulhydrater (6 portioner = 7 gram kulhydrater pr. portion)

Læg husblas i koldt vand i ca. 15 minutter.

I en mindre skål piskes æggehvide sej.

I en stor skål piskes vanilje fra vaniljestangen, sødestof og piskefløde til let skum.

I en tykbundet gryde lægges husblas, den tomme vaniljestang, appesinsaft og 2 spsk af vaniljeflødeskum. Smelt ved lav varme med en finger på bunden af gryden. Hvis det er for varmt for din finger så tag gryden af varmen. Rør rundt til husblas er smeltet. Lad det køle i 2 minutter. Fjern vaniljestangen.

Kom ½ af vaniljeflødeskummet op i den lune gryde og pisk godt. Kom straks den lune masse op til resten af vaniljeflødeskummet og 100 gram mandelsplitter og vend det forsigtigt sammen. Vend forsigtigt den stiftpiskede æggehvide i.

Fordel de sidste 50 gram mandelsplitter i 6 portionsglas Fyld fromagen halvt op. Put en mandel i et af glassene og fyld resten af fromagen i.

Stil på køl i minimum 2 timer. Gerne natten over.

Hindbærsovs: I en gryde koges hindbær og sødestof i ca. 10 minutter. Sæt på køl til det skal bruges.

Server Fromagen med hindbærsovs og husk mandelgave til den der finder den hele mandel!

Velbekomme!!

* Sukrin indeholder kulhydrater (100/100) men de metaboliseres ikke i kroppen. Dvs de ikke påvirker blodsukkeret og der ikke skal tages insulin til. Derfor står sukrin i opskriften som 0 KH.

**FiberSirup består af isomaltooligosakkarider og er 60% så sød som sukker. Det kan virke afførende ved stort indtag.

Kulhydrattælling: Se på næringsindholdet på produktet og benyt frida.fooddata.dk til de ingredienser der ikke har næringsindhold. Det er en hjemmeside fra Fødevaredirektoratets Institut for Fødevaresikkerhed og Ernæring. Her ligger skematiske oplysninger om fødevares indhold. Man kan søge på de enkelte ingredienser og kig her efter tilgængelige kulhydrater (ikke de totale).

© 2016. KonradsKitchen.dk

Konrads Vanilla and Almond Pudding with Rasberry Sauce (LCHF, KETO)

– cooking with Konrad and Type 1 Diabetes

Pudding: (30,5 gram Carbs)

2 blade gelatine/isinglass = 0 Carbs

1 eggwhite = 0 Carbs

1 vanilla bean = ca. 4 gram vanilla (50 gram/100 gram Carbs) = 2 Carbs

30 gram sweetener:

10 g. Sukrin Melis* = 0 Carbs

20 g. fiberSirup clear** (5/100) = 1 Carbs

3 dl doubble cream 38% = 300 gram (3,1/100) = 9,5 Carbs

½ dl juice of an orange = 40 gram (9,5/100) = 4 Carbs

100 + 50 gram flaked almonds (9/100) = 14 Carbs

1 whole almond + and an almond present!! (see explanation below!)

Sauce: (11,5 gram Carbs)

150 gram (frozen) rasberries (7,3/100) = 11 Carbs

30 gram sweetener:

20 g. Sukrin Melis* = 0 Carbs

10 g. fiberSirup clear** (5/100) = 0,5 Carbs

Total: 42 gram Carbs (6 portions = 7 gram Carbs per portion)

Put the gelatine/isinglass in cold water for 15 minutes (or per instruction for the geleatine of your choice).

In a smaller bowl whip the eggwhite firm.

In a larger bowl whip the vanilla from the vanilla bean, sweetener and doubble cream to a light whipped cream.

In a thick-bottomed pot put the gelatine/isinglass (only if you are using gelatine that needs to melt! Otherwise you don’t need this step. Check instructions on the gelatine packet), the (empty) vanilla bean, juice from an orange and 2 tbsp of the lightly whipped vanilla cream. Melt at low heat with your finger on the bottom of the pot. If it gets too hot for your finger remove the pot from the heat. Stir until the gelatine has melted. Leet it cool for 2 minutes.

Put half of the lightly whipped vanilla cream into the lukewarm pot and stir. Empty the pot into the vanilla cream with 100 grams of flaked almonds and turn it over very lightly. Trn in the firm eggwhite lightly.

Take 6 glasses and place the last 50 grams of flaked almonds in each glass. Put half the pudding in the glasses. Now put the whole almond in one of the glasses and cover with the rest of the pudding.

Cool in the fridge for at least 2 hours. You can leave it overnight.

Rasberry Sauce: Cook rasberries and sweetener for 10 minutes and cool until you need it.

Serve the pudding with the rasberry sauce and remember a present for the one who gets the whole almond (which of cause needs to pass inspection!).

Enjoy!

* Sukrin is a sweetener without Carbs. Sukrin contains Carbs (99,3/100) but they don not metabolise in the body and therefore do not affect the blood sugar and you should not take insulin for sukrin.

**FiberSirup consists of isomalto oligosaccarides and is 60% as sweet as sugar. It may produce laxative effects at excessive indtake.

Carb Counting:

See the individual products Nutrient List and for products without a Nutrient List see www.frida.fooddata.dk The Danish National Food Institute’s Food Composition Databank which contains information about the nutrient content in the most important Danish and foreign foods. It also has links to food composition sites all over the world.

This pudding is a LCHF KETO substitute for the traditional Danish Rice Pudding (Risalamande) served at Christmas in Denmark. The Original Rice Pudding is full of rice and sugar. This pudding is without rice and with sweetener and almonds and vanilla and in taste very similar to the original pudding. For more info about the traditional Danish pudding see:

https://en.wikipedia.org/wiki/Risalamande

In Denmark we have a tradition to hide a whole almond in the pudding and the one who finds it gets a pressent. 🙂 This of cause also works with the LCHF KETO pudding.

At my house we don’t eat Risalamande any more. The rice in the traditional dessert used to send my blood sugar flying high. The last 3 years we have had this pudding on the 24th of December after Christmas Dinner. I love it! And so does my blood sugar.

Musik: http://www.bensound.com/royalty-free-music

© 2016. KonradsKitchen.dk

Dinner’s ready!

Konrads Chicken Legs with Broccoli Bacon Salad (LCHF KETO)

– cooking with Konrad and Type 1 Diabetes

Chicken Legs (700 gram) = 0 Carbs (0/100)
Olive Oil = 0 Carbs (0/100)
Paprika,  Chili Flakes, Cayenne Pebber, Fresh Garlic, Salt & Pebber and fresh Thyme = 8 Carbs (50/100)

Broccoli Bacon Salad Total = 20 Carbs
Mayonnaise (250 gram) = 0 Carbs (0,5/100)
Sweetener: Sukrin gold* (1 tbsp) = 0 Carbs (0/100)
Vinegar (1 tbsp ) = 0 Carbs (0,6/100)
Red Onion (65 gram) = 3,5 Carbs (8,1/100)
Bacon (200 gram) = 0 Carbs (0/100)
Sunflower Seeds (50 gram) = 5,5 Carbs (11/100)
Broccoli (350 gram) = 11 Carbs (2,9/100)

Total: 28 Carbs

Marinate the Chicken Legs with Olive Oil and spices. Put in the oven on medium hot (175 celcius) for aprox. 1 hour. Turn the legs once in a while until the legs are chrisp and done.

Meanwhile make the Broccoli Bacon Salad: Put mayonnaise, sweetener, vinegar and a chopped Red Onion in a bowl and mix well. Add fried crisp Bacon and Sunflower Seeds and mix again. Chop the broccoli into small pieces. Mix.

Enjoy!!

* Sukrin gold  is a sweetener based on erythritol and steviol glycosides. It does NOT affect the blod sugar.

(DANSK tekst nedenfor)

Konrads Kyllinglår med Broccoli-Baconsalat (LCHF KETO)

– Mad med Konrad og Type 1 Diabetes

Kyllinge lår (700 gram) = 0 Kulhydrater (0/100)
Oliven Olie = 0 Kulhydrater (0/100)
Paprika,  Chili Flager, Cayenne Peber, Frisk Hvidløg, Salt & Peber and frisk Timian = 8 Kulhydrater (50/100)

Broccoli-Baconsalat ialt = 20 Kulhydrater
Mayonnaise (250 gram) = 0 Kulhydrater (0/100)
Sødestof (Sukrin gold*) (1spsk) = 0 Kulhydrater (0/100)
Eddike (1spsk) = 0 Kulhydrater (0/100)
Rødløg (65 gram) = 3,5 Kulhydrater (8,1/100)
Bacon (200 gram) = 0 Kulhydrater (0/100)
Solsikkekerner (50 gram) = 5,5 Kulhydrater (11/100)
Broccoli (350 gram) = 11 Kulhydrater (2,9/100)

Ialt: 28 Kulhydrater

Mariner kyllingelår med olivenolie og krydderier. Sæt dem i en ovn ved ca 175 grader i ca en time. Vend en gang imellem lårene og lad dem blive sprøde og gennemstegt.

Lav imens broccoli-baconsalaten: put mayonnaise, sukrin gold, eddieke og et hakket rødløg i en skål og bland. Tilsæt stegt sprødt bacon og solsikkekerner og bland igen. Skær broccoli i små stykker. Bland

Velbekommen!!

* Sukrin gold  er et sødestof baseret på erythritol og steviolglykosider der ikke påvirker blodsukkeret.

Music: http://www.bensound.com/royalty-free-music

© 2016. KonradsKitchen.dk

Så er der kold jordbærsuppe med flødeskum!!

COLD STRAWBERRY SOUP WITH WHIPPED CREAM (for English see below)

Ca. 1 liter jordbærsuppe

1 kg jordbær (8,8/100 = 8,8 kulhydrater (KH)/pr. 100 gram) = 88 KH
1 vaniljestang (50/100) = 1 KH
50 g sukrin gold* = 0 KH
3 dl vand = 0 KH

Ialt = 89 KH (kulhydrater) (dvs. 8,9 KH pr. dl suppe)

Jordbær skæres i stykker og kommes i en gryde. Flæk vaniljestangen og tag vaniljekornene ud. Tag lidt sukrin og bland det med vaniljen og kom vanilje, sukrin, vand og vaniljestængerne i gryden sammen med jordbærene.

Bring gryden i kog og lad koge i 20-30 min.

Fjerne vaniljestængerne og blend til en suppe. Smag på suppen og tilsæt evt. mere sødestof hvis suppen skal være sødere. Tilsæt evt. mere vand hvis suppen skal være tyndere.

Sæt suppen på køl indtil den er kold. Gerne til dagen efter. Den smager bedst når den er iskold! – på en varm sommerdag! Spis suppen med flødeskum! (¼ liter piskefløde 38% (3,2/100) = 8KH)

* Sukrin gold  er et sødestof baseret på erythritol og steviolglykosider der ikke påvirker blodsukkeret.

ENGLISH: 1 Liter Strawberry Soup

1 kg Strawberries (8,8/100 = 8,8 Carbs/per 100 gram) = 88 Carbs
1 vanilla bean (50/100) = 1 Carb
50 g sukrin gold* = 0 Carbs
3 dl water= 0 Carbs

Ialt = 89 Carbs (dvs. 8,9 Carb per. dl suppe)

Cut the strawberries and put them in a pot. Scrape the seeds from the vanilla bean and mix with sukrin gold. Put the vanilla seeds and bean, sukrin gold and water into the pot.

Set the pot to boil and let it simmer for 20-30 minutes.

Remove the vanilla beans and blend to soup. Taske the soup and add sukrin gold if needed. Add more water if you want a thinner soup.

Cool the soup in the fridge. If you can for the next day. The soup tastes best ice cold!! – on a warm summers day! Eat whit plenty of whipped cream. (1/4 liter double cream 38% fat (3,2/100) = 8 Carbs)

Sæt suppen på køl indtil den er kold. Gerne til dagen efter. Den smager bedst når den er iskold! – på en varm sommerdag! Spis suppen med flødeskum! (¼ liter piskefløde (3,2/100) = 8KH)

* Sukrin gold  is a sweetener based on erythritol and steviol glycosides. It does NOT affect the blod sugar.

© 2016. KonradsKitchen.dk

Konrad goes blue on World Diabetes Day November 14, 2015

World Diabetes Day on Konrads Kitchen (DANSK tekst nedenfor)

Konrads WDD Shrimps on a Stick (LCHF, KETO)
– cooking with Konrad and Type 1 Diabetes on World Diabetes Day

Marinade:
Chili (10 gram) = 1 Carb (7,7/100 = Carbs/pr 100 gram)
Garlic (10 gram) = 3 Carbs (31/100)
Ginger (15 gram) = 2 Carbs
Lemon Zest = 0 Carbs (8,6/100)
Lemon Juice = 0 Carbs (5,4/100)
Coriander = 0 Carbs
Salt and Pebber = 0 Carbs
Olive Oil = 0 Carbs
Shrimp = 0 Carbs

Dressing:
Sour Cream 38% fat (250 gram) = 5 Carbs (2,2/100)
Tomato Pure (30 gram) = 4 Carbs
Paprica and Cayenne Pebber = 2 Carbs (50/100)
Salt and Pebber = 0 Carbs

Total: 17 Carbs

Carb Counting:
See the individual products Nutrient List and for products without a Nutrient List see www.foodcomp.dk The Danish National Food Institute’s Food Composition Databank which contains information about the nutrient content in the most important Danish and foreign foods. It also has links to food composition sites all over the world.

Music: http://www.bensound.com/royalty-free-music

World Diabetes Day: http://www.idf.org/wdd-index/

DANSK: Verdens Diabetes Dag (VDD) i Konrads Kitchen.

Konrad er blå i dette afsnit af Konrads Kitchen i anledning af Verdens Diabetes Dag 14 november 2015 hvor han laver:

Rejer på Spyd

Marinade:
Chili (10 gram) = 1 KH (7,7/100 = Kulhydrater/pr 100 gram)
Hvidløg (10 gram) = 3 KH (31/100)
Ingefær (15 gram) = 2 KH
Citron Skal = 0 KH (8,6/100)
Citron Saft = 0 KH (5,4/100)
Koriander = 0 KH
Salt and Peber = 0 KH
Olivenolie = 0 KH
Rejer = 0 KH

Dressing:
Creme Fraiche 38% fat (250 gram) = 5 KH (2,2/100)
Tomatpure (30 gram) = 4 KH
Paprika and Cayennepeber = 2 KH (50/100)
Salt and Peber = 0 KH

Total: 17 KH

Kulhydrattælling: Se næringsindhold for den enkelte madvare. For de madvarer der ikke har en deklaration se http://www.foodcomp.dk som er fødevaredirektoratets Institut for Fødevaresikkerhed og Ernærings hjemmeside. Her findes skematiske oplysninger om alle danske fødevarers indhold.

© 2015. KonradsKitchen.dk

Min første danske video!!

Så er min første danske video klar! (My first Danish video is online!)

Konrads Lakseroulade med Salat (LCHF, KETO)

– Mad med Konrad og Type 1 Diabetes

Røget Laks (150 gram) = 0 KH (0/100 = 0 Kulhydrater/pr 100 gram)
Creme Fraiche 38% (200 gram) = 5,4 KH (2,7/100)
Philadelphia Ost Classic (100 gram) = 4 KH (4/100)
Dijon Sennep (7 gram) =  0,5 KH (3,5/100)
Citronskal (> 0,5) = 0 KH (5,4/100)
Citronsaft (16,5 gram) = 1,5 KH (8,6/100)
Frisk Dild = 0 KH (4,9/100)
Frisk Persille = 0 KH (3,9/100)
Salt & Peber = 0 KH
Ørredrogn (50 gram) = 1 KH (2/100)
Blandet Salat (60 gram) = 2,1 KH (ca. 3,5/100)

Total: 14,5 KH

Kulhydrat tælling:
Se næringsindholdet på den enkelte madvare for kulhydrater. For de madvarer der ikke har en deklaration af næringsindholdet se http://www.foodcomp.dk som er Fødevaredirektoratets Institut for Fødevaresikkerhed og Ernærings hjemmeside. Her findes skematiske oplysninger om alle danske fødevares indhold.

ENGLISH
Konrads Smoked Salmon Roll with Salad (LCHF, KETO)
– Cooking with Konrad and Type 1 Diabetes

Smoked Salmon (150 gram) = 0 Carbs (0/100 = 0 Carbs/pr 100 gram)
Sour Cream 38% fat (200 gram) = 5,4 Carbs (2,7/100)
Philadelphia Cheese Classic (100 gram) = 4 Carbs (4/100)
Dijon Mustard (7 gram) = > 0,5 Carbs (3,5/100)
Lemon Zest (> 0,5) = 0 Carbs (5,4/100)
Lemon Juice(16,5 gram) = 1,5 Carbs (8,6/100)
Fresh Dill = 0 Carbs (4,9/100)
Frisk Parsley = 0 Carbs (3,9/100)
Salt & Pebber = 0 Carbs
Trout Roe (50 gram) = 1 Carbs (2/100)
Mixed Salad (60 gram) = 2,1 Carbs (aprox. 3,5/100)

Total: 14,5 KH

First make the Dressing: Mix Sour Cream with Philadelphia and Dijon, Lemon Zest and Juice, Fresh Dill and Parsley, Salt & Pebber and Trout Roe.

Take out a large piece of clingfilm. Distribute the Smoked Salmon on the clingfilm and on top of that the dressing. Now use the clingfilm to roll the Smoked Salmon and dressing into a firm roll. Leave it in the fridge or freezer to cool and be firm enough to cut for min half an hour.

Put salad on a plate with the sliced Salmon Roll. Enjoy!

Carb Counting:
See the individual products Nutrient List and for products without a Nutrient List see www.foodcomp.dk The Danish National Food Institute’s Food Composition Databank which contains information about the nutrient content in the most important Danish and foreign foods. It also has links to food composition sites all over the world.

Musik: http://www.bensound.com/royalty-free-music

© 2015. http://www.KonradsKitchen.dk

Konrads Kitchen EP 2 Konrads Cheddar Chips with Guacamole LCHF KETO

Konrads Cheddar Chips with Guacamole (LCHF, Keto)
– cooking with Konrad and Type 1 Diabetes

Red Cheddar (200 gram) = 0,2 Carbs (0,1/100 = Carbs/pr 100 gram)
Avocado (200 gram) = 13 Carbs (6,5/100)
Sour Cream 18% fat (150 gram) = 5,9 Carbs (3,9/100)
Spices (aprox 4 gram) = 2 Carbs (aprox 50/100)

Total: 21,1 Carbs

Carb Counting:
See the individual products Nutrient List and for products without a Nutrient List see www.foodcomp.dk The Danish National Food Institute’s Food Composition Databank which contains information about the nutrient content in the most important Danish and foreign foods. It also has links to food composition sites all over the world.

For the Recipe in Danish please see: www.KonradsKitchen.dk
Music: http://www.bensound.com/royalty-free-music

Konrads Cheddar Chips med Guacamole (LCHF, Keto)

Rød Cheddar (200 gram) = 0,2 KH (0,1/100 = Kulhydrater/pr 100 gram)
Avocado (200 gram) = 13 KH (6,5/100)
Creme Fraiche 18% fat (150 gram) = 5,9 KH (3,9/100)
Krydderier* (ca 4 gram) = 2 KH (ca 50/100)

Total: 16,2 KH

* Krydderier: Chili Flager, Cayenne Peber, Timian, Knust Spidskommen, Paprika, Frisk Hvidløg og salt og peber.

© 2015. KonradsKitchen.dk

Konrads Kitchen EP 1 Konrads Special Scrambled Eggs LCHF KETO

My first video is online!!!

Se recepies below. Also in Danish. (Se dansk opskrift neden under.)

4 Eggs (217 gram) = 2 Carbs (1/100 = Carbs/pr 100 gram)

½ dl Double Cream 38% fat (50 gram) = 1,6 Carbs (3,2/100)

Red Pebber (50 gram) = 2,3 Carbs (4,5/100)

Spring Onions (17 gram) = 0,8 Carbs (4,7/100)

Tomatoes (80 gram) = 2,2 Carbs (2,7/100)

Mozzarella (125 gram) = 1,9 Carbs (1,5/100)

Coconut Oil = 0 Carbs

5 Sausages (225 gram) = 5,4 Carbs (2,4/100)

Total: 16,2 Carbs

Carb Counting:

See the individual products Nutrient List and for products without a Nutrient List see www.foodcomp.dk The Danish National Food Institute’s Food Composition Databank which contains information about the nutrient content in the most important Danish and foreign foods. It also has links to food composition sites all over the world.

For the Recipe in Danish please see below.

Music in the video: http://www.bensound.com/royalty-free-music

 

DANSK VERSION:

Konrads Røræg med pølser (LCHF, Keto)

4 Æg (217 gram) = 2 KH (Kulhydrater (1/100 = Kulhydrater/pr 100 gram)

½ dl Piskefløde 38% fedt (50 gram) = 1,6 KH (3,2/100)

Rød Peber (50 gram) = 2,3 KH (4,5/100)

Forårsløg (17 gram) = 0,8 KH (4,7/100)

Tomater (80 gram) = 2,2 KH (2,7/100)

Mozzarella (125 gram) = 1,9 KH (1,5/100)

Kokos Olie = 0 KH

5 Pølse (225 gram) = 5,4 KH (2,4/100)

Total: 16,2 KH

© 2015. KonradsKitchen.dk