Traveling diabetic

The Table
De Meye Estate, Stellenbosch

Hi,

Jan here.

The utmost care is taken to source the highest quality organic ingredients for the country cuisine served at The Table restaurant. Limited seating under ancient oak trees ensures that the service matches the care taken with food preparation.

While the Beetroot Tarte Tatin starter wasn’t an option for me, the green and sour-cream salad was tasty, and the olives delicious. It’s accompanying stone-ground bread very tempting!

I didn’t understand the slow roasted Karoo lamb, with a cold aubergine tagine and roasted veg dish. While perfect for my diabetic needs, the cold veggies made the tender lamb ‘soapish’. Something even the delish Merlot couldn’t sort.

The panna cotta with raspberry gelato looked amazing and there were a bunch of takers to ensure my serving wasn’t wasted.

Blood sugars

Low 5.0 mmol/L (Fasting target 4 – 6mmol/L)

High 5.8 mmol/L (2 hours after meal target, less than 7.8 mmol/L)

Weight 86Kg

Diabetic Carbs 45g (target, less than 50g)

BEETROOT TARTE TATIN (serves 4)
ingredients:

  • 8 – 10 small to medium sized beetroots
  • 60g butter
  • 120g brown sugar
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, crushed
  • fresh thyme leaves or oregano
  • sea salt and black pepper
  • ready rolled puff pastry
  • sour cream to serve

method:

  1. Place the beetroots in a saucepan and cover with cold water. Bring to a simmering boil over medium heat and cook until a knife pierces through the beetroots easily. Drain from the water and allow to cool before peeling and cutting in half.
  2. Preheat oven to 200C. Melt the butter in a heavy based 24cm pan or skillet. Add the sugar and cook until golden and caramelised. Add the red wine vinegar (be careful of hot steam!) as well as the garlic and fresh herbs,
  3. Arrange the beetroot halves evenly over the caramel. Season with salt and pepper. Trim the pastry into a disc or square big enough to cover the beetroots. Tuck in any excess pastry edges, and prick the pastry lightly with a fork.
  4. Bake for 20 minutes or until puffed and golden. Cool in the pan for a couple minutes, then carefully turn out onto a serving plate. Top with sour cream.

Author: Jan Raats

Be inspired by the high-energy art of award winning artist, Jandre. An emotional artist, the influence of the Impressionists on his Representational style is evident from his limited pallet of colours, however, it is to Kandinsky that he looks for his inspiration where objects depicted arise out of pure emotion. In this focus on form and colour, he asks questions of the viewer to see beyond the mere representational to the emotional signal contained in clusters of line and colour, reinforced by ridges of light made possible through his technique of painting with his fingers, imparting his emotions directly onto canvas. Traveling extensively, his material is taken from his environment, dominated by his work as a humanitarian – most recently with the United Nations in South Sudan - in post conflict, emergency response, and in the fight against HIV/AIDS. Awards and Exhibitions 2016, Special Merit Award Winner and Honourable Mention 'Art of outstanding quality', LST Open Art Exhibition 2015, 2014, 2013, 2011 and 2009 Honourable Mention London International Creative Competition 2008 Finalist at the Thapong Botswana Artist of the Year 2002 Finalist at Patchings, Nottinghamshire Selected for the Permanent World Children’s Exhibition in Toulouse France. Several group and solo exhibitions (Cape Town)

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