Here in Denmark we have the food blogger challenge and I am joining for the first time. This time the challenge is specific ingredients, and there is both a savory and a sweet challenge.
Sweet dishes, cakes and desserts is always a challenge when you are diabetic, but I pride myself in making things that does not taste “sugar-free”.
Homemade chili oil is a great thing to have in your refrigerator. You can fry in it to give an extra punch, or pour it directly over your dish or salat if you need a bit of heat.
The best thing is that it does not take more than a couple of minutes to throw together, so what are you sitting there reading for? Get a pot and get started 😉
Red currant jelly is another Danish classic. I could not imagine eating meatloaf without red currant jelly, but it is also great with most pork dishes and game.
It can also be wonderful on top of a freshly baked warm bun with melting butter and excellent piece of cheese. I’ll often have a bowl of skyr for breakfast and I’ll put in a couple of tablespoons of jelly. A spoonful in the gravy, makes the most wonderful sauce. Only your imagination sets the limits.
Here is the recipe for homemade sugar-free red currant jelly. I hope you will love it.
We love Italian food here at home. Unfortunately pasta is not the most healthy food around, because it is made by finely ground wheat flour, so I have experimented with making my own pasta from hvidhvede and that is delicious. It does require a bit more egg compared to the common pasta dough recipe, which uses about 1 egg per 100 grams of flour.
So here is my version of a healthier sausage carbonara with homemade whole wheat fettuccine. The cream has been replaced with low-fat cooking cream, so it contains less fat, but it is still as creamy. Yummy.
I am working my way through condiments for meat dishes, though in healthier versions. This time it is classic Danish homemade sugar-free pickled red cabbage. It goes great with pork.
When it comes to pickled red cabbage I am pretty conservative. No nonsense as cinnamon or other heavy spices, the sugar has been replaced with sukrin so there are no calories and bloodsugar rises from the sweetness. Continue reading
