Low Carb Kale Chips


In Holland it isn’t easy to find Kale as a bunch. It is sold just about everywhere, but then the kale is shredded because most of the time it’s eaten in ‘stamppot’, which means together with potato mash and sausage.

But in one store in Rotterdam I found some organic kale, so I bought this to try making kale chips again. Last time they didn’t turn out great. This time they did!

IMG_20151206_101157 IMG_20151206_102641 IMG_20151206_111653

The recipe:

Some kale (I just used 50 grams)

Olive oil


Preheat the oven on 250F/120C.

Wash and dry the kale. Sprinkle oil over the kale and make sure all the leaves are covered. Use your hands.

Lay the kale in a single layer on an oven plate covered with parchment paper. Sprinkle with salt (not too much, I did this I am sad to say) and put into the preheated oven.

After 20 minutes check how they are doing. If they are crispy, they are ready! If not, leave them for another 5 minutes.



Halloumi – Cypriotic Cheese


I am crazy about cheese. That is one of the reasons why eating keto or low carb works so well for me. I wouldn’t want to miss cheese in my diet. I eat just about every type of cheese. One of these cheeses is Halloumi.

Halloumi is a Cypriot semi-hard, cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk.It has a high melting point and so can easily be friend or grilled.

Halloumi is served fried with vegetables, or as an ingredient in salads. Cypriots like eating halloumi with watermelon in the warm months.

Halloumi has almost no carbs, just 1,8 grams per 100 grams.

This is what Halloumi usually looks like:

Halloumi Halloumi2

I have made lots of salads using Halloumi as a source of fat and protein. See photo’s beneath:


Lemon Meringue Pie!!


Don’t know how many times I have seen this pie being baked on cooking shows or how many times I have seen this recipe in my cookbooks, but up to now I have never made this pie myself.

Why? Because I am a person that has a huge sweet tooth…the thought of eating something with lemons didn’t appeal to me that much. But I was wrong!!

I friend of mine sent me a recipe of this pie and the result was delicious!!

Lemonpie1 Lemonpie2 Lemonpie3

Recipe: Savory Gruyère Crackers – a Winner!


When browsing on Instagram I saw someone’s post on crackers. This person made the crackers with Cheddar cheese, which I didn’t have at that moment. But, when I get it in my head that I want to bake something, it has to happen, so I thought about what I had in the fridge that would also be possible to use.

Than I thought of some leftover Gruyère cheese that I used to make my broccoli and Gruyère pie!

Using buckwheat flour, oats, butter, baking powder, milk, some salt and the grated Gruyère cheese I made a whole batch of very nice crackers! I ate the crackers with some creamcheese and this was a delicious snack, I must say!

Can’t find the recipe I based these crackers on I’m sad to say, but I’ll sure be trying other types of savory crackers soon! Next time I will make the crackers even thinner, and then punch holes in them with a fork before baking them. They will look even more like crackers then!!



Homemade Sourdough Bread


After two days spent in the kitchen preparing for and cooking christmas dinners, I am finally sitting down on my couch and getting my rest, well deserved if I say so myself!

In the coming days I will be posting some items about the christmas dinners I cooked, but for now I want to share a post about sourdough bread.


Baking bread is one of my new found passions. Countless possibilities, flavours, tastes, shapes, anything you imagine you can make and bake. Sweet, savory, plain, filled with nuts, fruit, etc.. Anything!

When I am in the mood of spoiling myself a little I sometimes buy a sourdoughbread at a special organic shop.

Sourdough bread is made using sourdough, a rising agent that takes a lot of effort and time and patience to make, a very complicated proces!

But, because of the fact that is quite expensive to buy a real sourdough bread, I took on the challenge to make my own sourdough as the base for baking sourdough bread!

First off I did some research on how to create (grow) your own sourdough, and I found some great pointers and pictures on how to do it and how it should look like each day. It is like taking care of a pet, feeding it everyday, it is a live organism of course!

The result after about two weeks looks like the picture you see below (not my own picture).

With the use of my sourdough I made two breads: One of them I included in this post. Not bad I thought, for a first try! A lot of work and a lot of pafience, waiting for the dough to rise etc, but when you take the time it’s worth it!

Zuurdesem Zuurdesembrood

Recipe – Meringue Ghosts


On sundays, when my sons go swimming with their dad, I always bake. Or cook. And my daughter likes to help me. Most of the time that is. This sunday my daughter wanted to make something out of a book that was a present for her from my aunt. See picture below.

We have already tried other recipes from this book, and most of them need a lot of ingredients and a lot of work, but thankfully Kate picked the recipe for Meringue Ghosts!

With only three ingredients and very little work a very simple recipe, and after a few hours in the oven a very cute and delicious treat!

Just take two eggwhites, a pinch of salt, and 125 grams of sugar. Whisk the eggwhites with the salt until stiff peaks form, then whisk in the sugar until it dissolves.

With a piping bag make little ghosts and use (pieces of) raisins to make the little eyes! In the oven at 130 degrees for 1,5 hours, and after that turn off the oven leave the ghosts in the oven (with the door of the oven open or just put a wooden spoon between the oven and the door) for another 2 hours.

The result: nice little Meringue Ghosts and a happy Kate!




Only 10 days old – nominated for an award already!


It’s been only 10 days since I started this blog, and already it has been nominated for an award! The so-called Liebster Award is an award that offers new bloggers the opportunity to get some exposure for their blog. How nice!

Thanks to Barbara Kuiper, also a mum, a nurse and a baking enthusiast! You can find Barbara on Twitter (@domesticbabsjuh) and she also has a blog: domesticbabsjuh.blogspot.nl. Look her up if you have the time!

Barbara has sent me some questions to answer, what I will do in my next post today!


We all love our bread!


In Holland it was in the headlines today that people are eating less and less bread.

All because of the changes in dietary habits of a group that is becoming larger everyday; the low-carb movement… The new book “voedselzandloper” (food-hourglass?), written by a Belgian doctor, has contributed even more.

Personally, I have been cutting down on carbs, and recently I have been trying to eat wheat free when possible.

But I still like eating bread-like products, so I decided to bake a bread using almond flour and linseed. Some eggs as raising agent, and after about half an hour a nice bread was the result!


Chocolate Fudge


After making a banoffee pie last week, I found out that condensedmilk isn’t that hard to work with as I thought.

And because there was another can of condensed milk calling me from the cupboard, I decided to make fudge!

I had some dark chcolate in the fridge and enough nuts, raisins and cranberries, so I warmed the condensed milk, melted the chocolate in the condensed milk and after that I mixed in the nuts, raisins and cranberries.

about an hour in fridge, and…. DONE!

My colleagues will really love me tomorrow… 😉