Miss R Daisy

Cook & blogger. Lover of ethical & happy produce. Lifestyle & recipes. Following a keto diet. Lover of Mini schnauzers with a Baci & Beso. 🐾🖤

Everyday Meals

Keto Beetroot Fritters

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Keto Beetroot Fritters
Ingredients

1 Med Beetroot
1 Med Zucchini
1/2 Head small Cauliflower
1 Cup Cheddar
1.5 tablespoons Coconut Flour
Salt and Pepper
3 tablespoons Coconut Oil
2 Free Range Eggs

Lets Cook

Pre heat your oven to 180 degrees. Now prep your vegetables, peel your beetroot and remove outer leaves from cauliflower and large stem. Get your grater out and grate your zucchini, cauliflower and beetroot. Then squeeze out any liquid from each vegetable and sprinkle salt on each to draw out any further liquid.

Next get a mixing bowl and add vegetables giving them one last squeeze to remove any excess liquid. Then add coconut flour, two free range eggs, and grated cheddar. Mix together and season with salt and pepper. And then arrange 4 fritters.
In a fry pan heat the 3 tablespoons of coconut oil and seal off the four fritters and place in oven. Cook for 10 minutes and then flip over and cook for another 10 minutes.

Remove from oven and enjoy with eggs or steak, a fantastic side dish.

Enjoy.X

Macros
Protein 42.2g
Carbs 14.7g
Fats 89.7g

Per Serve
Protein 10.5g
Carbs 3.7g
Fats 22.4g

Print Recipe
 Keto Beetroot Fritters
Keto Beetroot Fritters fabulous with eggs or as a side dish
Prep Time 15
Cook Time 20
Passive Time 10
Servings
Ingredients
Prep Time 15
Cook Time 20
Passive Time 10
Servings
Ingredients
Instructions
  1. Lets Cook
  2. Pre heat your oven to 180 degrees. Now prep your vegetables, peel your beetroot and remove outer leaves from cauliflower and large stem. Get your grater out and grate your zucchini, cauliflower and beetroot. Then squeeze out any liquid from each vegetable and sprinkle salt on each to draw out any further liquid.
  3. Next get a mixing bowl and add vegetables giving them one last squeeze to remove any excess liquid. Then add coconut flour, two free range eggs, and grated cheddar. Mix together and season with salt and pepper. And then arrange 4 fritters.
  4. In a fry pan heat the 3 tablespoons of coconut oil and seal off the four fritters and place in oven. Cook for 10 minutes and then flip over and cook for another 10 minutes.
  5. Remove from oven and enjoy with eggs or steak, a fantastic side dish.
  6. Enjoy.X

Keto beef carpaccio with goats cherve

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Keto beef carpaccio with goats cherve
Ingredients
Beef fillet 5cm wide x 7cm long
Dijon mustard
3 tbps Fresh tarragon chopped finely
3 tbps Fresh parsley chopped finely
2 tbps Fresh sorrel chopped finely
2 Lemons of zest
4 tbsp olive oil
1 tbsp sorrel cut into fine strips
150g goats cherve
Salt and pepper
Edible flowers

Now to cook
Firstly take your fillet out of the fridge and allow to rest and come to room temperature. In the meantime chop parsley, sorrel, tarragon, cut sorrel and zest lemon. Once beef is at room temperature paint with Dijon mustard. Then mix parsley, tarragon, sorrel and half the lemon zest together and season with salt and pepper then roll the fillet on all sides so it is covered. Now heat a pan and add 2 tbps olive oil and sear meat on each side. You just want to get some colour on each side not cook the meat. Allow to rest. Mix remaining olive oil with lemon zest. Now slice the meat in ultra thin almost paper thin slices I use an electric knife for this.
On a platter arrange the meat so it is slightly over lapping, and then drizzle with olive oil and lemon zest mix. Now in spoonfuls add the goats cherve around the platter then sprinkle the cut sorrel over, lastly adding the edible flowers for decoration. Then enjoy.X

Per serving.
Protein 14.2g
Carbs .03g
Fat 22.1g.

Print Recipe
 Keto beef carpaccio with goats cherve
A delicious main dish perfect for brunch, lunch or dinner.
Prep Time 15
Cook Time 10
Passive Time 10
Servings
Ingredients
Prep Time 15
Cook Time 10
Passive Time 10
Servings
Ingredients
Instructions
  1. Now to cook
  2. Firstly take your fillet out of the fridge and allow to rest and come to room temperature. In the meantime chop parsley, sorrel, tarragon, cut sorrel and zest lemon. Once beef is at room temperature paint with Dijon mustard. Then mix parsley, tarragon, sorrel and half the lemon zest together and season with salt and pepper then roll the fillet on all sides so it is covered. Now heat a pan and add 2 tbps olive oil and sear meat on each side. You just want to get some colour on each side not cook the meat. Allow to rest. Mix remaining olive oil with lemon zest. Now slice the meat in ultra thin almost paper thin slices I use an electric knife for this.
  3. On a platter arrange the meat so it is slightly over lapping, and then drizzle with olive oil and lemon zest mix. Now in spoonfuls add the goats cherve around the platter then sprinkle the cut sorrel over, lastly adding the edible flowers for decoration. Then enjoy.X

Keto Aspargus, Egg and Rocket Salad

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Keto Asparagus, egg, and salad.
Ingredients
1 bunch of asparagus
1/2 bag organic rocket
1/2 pine nuts
6 free range eggs
1/4 cup pomegranate molasses
1/2 cup olive oil
Salt and pepper
1 tsp Dijon mustard
2 cups of ice
Spray olive oil
1/4 Parmesan shavings

Time to cook
Let’s prepare the dressing first. Mix the Dijon mustard with the pomegranate molasses and olive oil, and season with salt and pepper then set aside. Now snap the asparagus off where it naturally snaps and blanch in simmering water for 3 minutes. Now time to cook your eggs place in water on the stove and bring to simmering and wait 10-12 minutes, once cooked strain them under cold water and place on ice to snap cold. Once cold roll them on the bench smashing the shells and remove the shells. These should lift off very easily. Then slice into quarters.  Finally take a pan and spray it with olive oil and heat and add pine nuts and toast until just golden. Now your ready to assemble. Place everything into a large mixing bowl and toss, then season with salt and pepper and dress the salad with the dressing. Toss again. Transfer to a salad bowl for serving and garnish with Parmesan shavings. Enjoy.X

 

Full Recipe
Protein 52.5g
Carbs 42.7g
Fats 185.1g

Per serve
Protein 7.9g
Carbs 6.4g
Fats 27.8g

Print Recipe
 Keto Aspargus, Egg and Rocket Salad
A delicious fresh salad with the extra protein of free range eggs.
Prep Time 10
Cook Time 20
Servings
Ingredients
Prep Time 10
Cook Time 20
Servings
Ingredients
Instructions
  1. Time to cook
  2. Let’s prepare the dressing first. Mix the Dijon mustard with the pomegranate molasses and olive oil, and season with salt and pepper then set aside. Now snap the asparagus off where it naturally snaps and blanch in simmering water for 3 minutes. Now time to cook your eggs place in water on the stove and bring to simmering and wait 10-12 minutes, once cooked strain them under cold water and place on ice to snap cold. Once cold roll them on the bench smashing the shells and remove the shells. These should lift off very easily. Then slice into quarters.  Finally take a pan and spray it with olive oil and heat and add pine nuts and toast until just golden. Now your ready to assemble. Place everything into a large mixing bowl and toss, then season with salt and pepper and dress the salad with the dressing. Toss again. Transfer to a salad bowl for serving and garnish with Parmesan shavings. Enjoy.

Cheats Ricotta and Vegetable Tart

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Cheats ricotta and vegetable tart

Ingredients
1 sheet square puff pastry
1 1/2 cups ricotta
1 cup Parmesan
1 bunch asparagus blanched and cut in 2cm slices
2 handfuls unshelled peas shelled
2 zucchini in ribbons
4 spring onions sliced
1 free range egg beaten
Salt and pepper

Time to cook
Turn your oven on 180 degrees.
Line a baking dish with baking paper and place the puff pastry on to it. Fork the puff pastry leaving a 1cm boarder.
Next spread the ricotta on the forked area. Then sprinkle the asparagus, spring onions, peas, zucchini ribbons and Parmesan on top. Season with salt and pepper.
Now egg wash the 1cm border of the puff pastry. Then place in oven for 20-25 minutes until golden.
Serve warm with garden salad.
Enjoy.X

Print Recipe
 Cheats Ricotta and Vegetable Tart
A quick and easy tart, perfect for a light Summers dinner with a simple salad.
Prep Time 10
Cook Time 30
Servings
Ingredients
Prep Time 10
Cook Time 30
Servings
Ingredients
Instructions
  1. Time to cook
  2. Turn your oven on 180 degrees.
  3. Line a baking dish with baking paper and place the puff pastry on to it. Fork the puff pastry leaving a 1cm boarder.
  4. Next spread the ricotta on the forked area. Then sprinkle the asparagus, spring onions, peas, zucchini ribbons and Parmesan on top. Season with salt and pepper.
  5. Now egg wash the 1cm border of the puff pastry. Then place in oven for 20-25 minutes until golden.
  6. Serve warm with garden salad.
  7. Enjoy.X

Keto Vegetable Gratin

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RECIPE TIME!
Vegetable gratin

Ingredients
All the below ingredients sliced thin. I use a mandolin so they are even.
2 Orange carrot
2 zucchini
About dozen Cauliflower heads – 1 cup
Small wedge of pumpkin
Small sweet potato
About a dozen of small broccoli heads – 1 Cup

2 300mls of thickened creamed
3 packets of @meredithdairy goats cherve approx 450g
Breadcrumbs I used Panela Fresh breadcrumbs. 1.2g carbs
Salt and pepper
Nutmeg grated
2 cloves of garlic crushed
Baking dish approximately 30x20cm. I use a @falconenamel dish.
Time to cook

Start by turning your oven on to 180 and let it warm up while you are doing the prep.
Now get a sauce pan large enough for all the vegetables and place cream and bring to just simmering. Then add about a teaspoon of grated nutmeg and garlic cloves let sit for 5 minutes to infuse.
Now add the vegetables hardest to softest. So first the carrots and cook for 5 minutes, then the sweet potato & pumpkin and cook for another 5 minutes, next add the broccoli and cauliflower for 5 minutes. Take off heat and season with salt and pepper, then fold through the goats cheese.
Transfer to the baking dish and sprinkle with breadcrumbs and place in oven for 20-30 minutes until golden.
Perfect served as a side dish or on its own with a side salad.
With Daisy Love. X

Serves 6

Protein 108.7g
Carbs 39.5g
Fat 251.2g

Per serve

Protein 18.1g
Carbs 6.5g
Fat 41.86g

 

 

 

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Keto Vegetable Gratin
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Vegetable gratin
Ingredients
  • All the below ingredients sliced thin. I use a mandolin so they are even.
  • 2 Orange carrot
  • 2 zucchini
  • About dozen Cauliflower heads - 1 cup
  • Small wedge of pumpkin
  • Small sweet potato
  • About a dozen of small broccoli heads - 1 Cup
  • 2 300mls of thickened creamed
  • 3 packets of
  • @meredithdairy
  • goats cherve approx 450g
  • Breadcrumbs I used Panela Fresh breadcrumbs. 1.2g carbs
  • Salt and pepper
  • Nutmeg grated
  • 2 cloves of garlic crushed
  • Baking dish approximately 30x20cm. I use a
  • @falconenamel
  • dish.
Instructions
  1. Time to cook
  2. Start by turning your oven on to 180 and let it warm up while you are doing the prep.
  3. Now get a sauce pan large enough for all the vegetables and place cream and bring to just simmering. Then add about a teaspoon of grated nutmeg and garlic cloves let sit for 5 minutes to infuse.
  4. Now add the vegetables hardest to softest. So first the carrots and cook for 5 minutes, then the sweet potato & pumpkin and cook for another 5 minutes, next add the broccoli and cauliflower for 5 minutes. Take off heat and season with salt and pepper, then fold through the goats cheese.
  5. Transfer to the baking dish and sprinkle with breadcrumbs and place in oven for 20-30 minutes until golden.
  6. Perfect served as a side dish or on its own with a side salad.
  7. With Daisy Love. X