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.

Traveling diabetic #26

Kommetjie

Hi,

Jan here.

There is something special about being on the road at sunrise. How to deal with fingers that get increasingly frigid on the steering wheel while driving something I will need to think about. Particularly as winter approaches.

Road works added an extra hour and a half to the trip. Fortunately, Terry had packed a box of cold braai bits so we could eat at one of the long ‘stop-and-go’ points, which kept my blood sugars from plummeting on the six hour trip.

Bistro 1682 at Steenberg. Mouth watering options. The risotto with pecorino cheese and Steenberg Sauv Blanc too tempting to resist. It didn’t disappoint. Terrifyingly morish. I did limit the damage to the starter portion and didn’t succumb to the equally tempting dessert menu

Blood sugars

Low 5.3 mmol/L (Fasting target 4 – 6mmol/L)

High 6.9 mmol/L (2 hours after meal target, less than 7.8 mmol/L)

Weight 85Kg