Spanish Gazpacho

Hello Everyone,

since I blogged this recipe end of last summer, most of you might not have tried this so far. So I decided to give it another try, I hope you enjoy it!

It’s a Spanish cold soup, called Gazpacho. This is how it’s prepared:

500g Tomatoes, 1 cucumber (rather big one or you take 2-3 small ones), 1 bell pepper (a green one), 1 garlic clove, 3 slices of low protein bread, 2 spoons of olive oil and 2 spoons of red wine vinegar (I’m not sure, whether this is the common word for it, I hope you know what I mean :-P)

Douse the tomatoes with boiling water and remove the peel. then cut them as small as possible. Also peel the cucumber and slice it. Bell pepper also needs to be cut into small pieces, as well as the bread. Add salt, garlic, oil, red wine vinegar and blend everything until there are no pieces left.

Store it in the refridgerator for a few minutes and enjoy the cold, refreshing soup, it’s DELICIOUS!

Love,
Katie xxx

Making butter :)

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Hey,

my mother bought a wonderful book about country kitchen, making bread and milk products… So I learned about butter, it’s not difficult to make it yourself. So I decided to make a herb butter. And: It worked!!!! Totally delicious and I was so proud (I made butter!!!!!). And you can put in everything you want, your own spice mixture or as I did with herbs.

You simply take whipping cream and mix it. First it will get the consistence we know all – yummy whipped cream I love it with cake or strawberries. But you have to keep on mixing and at some point the fat (which by then is butter 🙂 of the whipping cream will separate from the fluid (which is buttermilk and can be drunk as well, at least by your family… high in phe). Then you take the butter with a kitchen towel and rinse and knet it toroughly under water, (the buttermilk needs to be “washed out” completely, otherwise the butter will turn rancid). After this you can add salt, herbs or whatever you want – or even leave it just as it is.

The butter can be kept in refrigerator up to 4 days, or, if you want to freeze it, up to 4 weeks. Enjoy!

Love,
Katie xxx

PS: over here, the margarine has a very healthy image – most people think, it’s better to eat margarine than butter, especially for the calories. But that is not true. Foods which are in origin condition or as close as possible are best for us, and margarine actually is produced in different steps and with different ingredients and is also said to be cancer-causing, but there are still studies which ought prove this (for which of course the industry has no interest in).

Cupcake Recipe

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Hey everyone,

Many readers asked for the recipe, and here it is, nothing special at all, but try it 🙂

Banana cupcakes (recipe is very old, taken from the book “Eiweißarme Küche” from Milupa, I simply love it because it tastes great and turns out very well every time)

125 g margarine

110g sugar

210 g low protein flour

1 1/2 teaspoon baking soda

1/4 teaspoon natron

1/4 teaspoon salt

1/4 teaspoon muskat

1/4 teaspoon cinnamon

200g bananas

60 ml water

you’ll get 12 cupcakes out of it and one cupcake (without topping) has approximately 12 mg Phe.

190°C baking for 20-25 minutes.

I chose to make a topping with cream cheese, this is higher in phe of course but also in consideration of the calories, you could add only a little bit on each cake, so it won’t be that much, I guess.

100g icing sugar

100g butter

100g cream cheese

If you prefer the lowest phe variant, then just have a look on the internet, you can also easily make a topping with butter and icing sugar only, but I haven’t made this yet so I cannot provide a recipe 🙂

If you want to add colour, I can recommend powder food colouring. I could easily add it until I had the colour I wanted and the topping still kept its consistency. You can also add glitter, I have some by the company “The sparkle range – Rainbow dust”. There are so many different colours available. You can also obtain edible “objects” like those butterflies (edible paper), roses (sugarpaste, bought at the supermarket, but if you want to do it on your own, also the internet provides a great variety of recipes and how-to-dos 😉 and you can also use different sweets to put on top.

I would also be curious for your tips, recipes and toppings 🙂 Please let me know, I will publish the recipe in your name of course!

Love,
Katie xxx

Potatoe-Ramps-Soup

Hey 🙂

I know, by now the time for ramps is almost over, but maybe you still get the chance to collect some before it blooms. Be careful, in the meantime it has developed a very strong taste, so only take a few leaves in the beginning, you can still add more later if you want a stronger taste.

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It is as simple as this: just chop some potatoes into slices, ramps too, bring some vegetable stock to boil and add potatoes and ramps, let it cook until the potatoes are done. Then add some salt, pepper and, as I think, nutmeg fits in very well too. Blend it all well and ENJOY! 🙂

I would love to hear your opinion in case you get the chance to try it. it’s a bit higher in phe, but you might also replace some potatoes by carrots to bring down the amount of phe in this meal.

Love,
Katie xxx

Low protein “steak”, bread with pepper-citron spread and savoy cabbage

 

Hey 🙂

I recently tried out savoy cabbage. But when I looked it up in my phe amount overview, I realized that it has a lot phe in it. 😦 120mg / 100g is a lot if you’re only allowed to have 350 / day. It was dinner and I hadn’t much phe left, so I decided to have 100g of savoy cabbage, cooked it in a vegetable soup, added a little cream to it. I prepared a Promin burger, and toasted a slice of bread, I made the spreading of crème fraîche mixed with a seasoning mixture (more about this in the next posting!) which tastes of pepper-citron. WOW. That was more a compromise but tasted so good.

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Do you like savoy cabbage?

Love,
Katie xxx

 

 

 

My veggie day breakfast

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Hey everyone,

I’m continuing in realizing my New Years revolution. One of them, as I already wrote before, is, that I want to have veggie-days, only fruits, low protein milk and veggies allowed, of course water, tea and soup, too.

I will also introduce the diet, which I took as inspiration for this, shortly here on the blog.

So I am trying to have a fruity breakfast twice a week and I like this sweet smoothie option. Well not exactly a smoothie, since the base of the drink is actually low protein milk. I also added some blackberries and strawberry plus raspberries – I also added some vanilla sugar, but in this case, it was too much. Too sweet for my taste.

What about you, what is your favourite milk shake or smoothie recipe? Is it enough for a light breakfast or do you need bread or something else?

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Love,
Katie xxx

Italian Christmas Recipe from Elena

Hey everyone,

I saw, that Elena posted a delicious low protein recipe for Christmas on facebook. Here’s a picture of the two Santas: Elena and her daughter who has PKU. Thank you Elena, for giving us this recipe, it’s a modification of a traditional Italian recipe.

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Low protein Pandolce genovese

ingredients:

85 g margarine

100 g  sugar

300 g low protein flour

1 pinch salt

10 g pine nuts

raisins

25 g diced Shoxxi chocolate (the original version has the orange peel and candied Citron)

100 g rice milk

6 drops of Orange aroma

vanillin sachet

1 sachet of baking powder

Work margarine with sugar, then add flavorings (vanilla, orange and salt).
Join the flour and then a little bit of rice milk.
Add raisins, citron and orange (or chocolate).
Separately, mix the flour and yeast.
Add to the mix flour, baking powder and milk.
Bake in the oven at 180 for about 30 minutes.

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Love,
Katie xxx