Miss R Daisy

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

Mains

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

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 Carrot and Goats Cheese Frittata

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Keto Carrot and Goats Cheese Frittata

Ingredients
3 Heirloom Carrots
12 Free Range Eggs
150g Packet of Meredith Goats Cheese
1 tsp dried Thyme
8 Fresh Thyme Stalks
Salt and Pepper
2 Tbsp Olive Oil
1 Spray of Coconut Oil
1/2 Cup Thickened Cream

Time to Cook

Firstly heat your oven to 180 degrees. Then scrub your carrots and dice into 1 cm chunks and toss in olive oil, season with salt and pepper. Then roast for approximately 30 minutes until tender.

Using an electric whisk, crack all the eggs into a bowl. I personally crack each egg into a single bowl first to ensure I don’t get any egg shell or off eggs. Once all in the large bowl season with salt and pepper, and add dried thyme and cream then whisk together.

Once the carrots are cooked and your mixture is prepared, spray a square baking dish with coconut oil and line with baking paper. Then pour in mix, arrange carrots and goats cheese and place in oven for 30-40 minutes until it poofs up and is cooked through.

Once cooked remove from oven and allow to sit for 10 minutes, use a spatula to go around the sides to loosen it before turning it out. Once out use the fresh thyme sprigs to decorate and serve with a side salad.

Enjoy. X

Whole Frittata
Protein 97.2g
Carbs 25.3g
Fat 148.1g
6 Serves per Frittata
Protein 16.26g
Carbs 4.21g
Fat 24.68g

Print Recipe
 Keto Carrot and Goats Cheese Frittata
A beautiful light fritatta with the deliciousness of goats cheese with only 4.21g Carbs per serve.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Time to Cook
  2. Firstly heat your oven to 180 degrees. Then scrub your carrots and dice into 1 cm chunks and toss in olive oil, season with salt and pepper. Then roast for approximately 30 minutes until tender. 
  3. Using an electric whisk, crack all the eggs into a bowl. I personally crack each egg into a single bowl first to ensure I don't get any egg shell or off eggs. Once all in the large bowl season with salt and pepper, and add dried thyme and cream then whisk together.
  4. Once the carrots are cooked and your mixture is prepared, spray a square baking dish with coconut oil and line with baking paper. Then pour in mix, arrange carrots and goats cheese and place in oven for 30-40 minutes until it poofs up and is cooked through.
  5. Once cooked remove from oven and allow to sit for 10 minutes, use a spatula to go around the sides to loosen it before turning it out. Once out use the fresh thyme sprigs to decorate and serve with a side salad.

Keto Chicken, Spinach and Mushroom

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Keto Chicken, Spinach and Mushrooms

Ingredients

4 Chicken Thighlets with skin off
1 Cup of Button Mushrooms Sliced
2 Cups of Spinach
2 cloves of garlic grushed
1 small onion diced
3 tbsp Olive Oil
200ml Thickened Cream
Salt and Pepper

Time to Cook

Firstly dice your chicken into 1-2 cm pieces, and then get a fry pan and heat your olive oil and brown your chicken on both sides. Removing from pan once cooked through. Then saute your mushrooms with onions and garlic, until the liquid begins to release and then add your spinach and saute for approximately 30 seconds until wilted.

Next add back your chicken and mix through the vegetables and season with salt and pepper. Now add the thickened cream and allow to reduce until you have a thick sauce about 5-10 minutes.

Then serve with either cauliflower rice or a cauliflower puree.

Enjoy.X

Serves 2

Full Recipe
Protein 47.2g
Carbs 4.4g
Fat 81.9g

Per serve
Protein 23.6g
Carbs 2.2g
Fat 41g

Print Recipe
 Keto Chicken, Spinach and Mushroom
Easy breezy dinner, easy to whip on a night that you don't feel like cooking.
Prep Time 10
Cook Time 30
Servings
Ingredients
Prep Time 10
Cook Time 30
Servings
Ingredients
Instructions
  1. Time to Cook
  2. Firstly dice your chicken into 1-2 cm pieces, and then get a fry pan and heat your olive oil and brown your chicken on both sides. Removing from pan once cooked through. Then saute your mushrooms with onions and garlic, until the liquid begins to release and then add your spinach and saute for approximately 30 seconds until wilted.
  3. Next add back your chicken and mix through the vegetables and season with salt and pepper. Now add the thickened cream and allow to reduce until you have a thick sauce about 5-10 minutes. 
  4. Then serve with either cauliflower rice or a cauliflower puree.

Brooklands Sausage Ragu

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Ingredients

Ragu

3 Tbs of Olive Oil
1 Onion Diced
1 crushed clove of garlic
4 Brooklands Garlic and Pepper, Fennel or Toulouse Free Range Sausages
1 cup red wine
400ml Chicken Stock or Vegetable Stock
1 can of diced tomatoes
2 Bay Leaves
Salt and Pepper
Parmesan Shavings to serve

Polenta

250ml Milk
1 cup Polenta
1/2 cup cream
100 grams Butter
100g Parmesan
Salt and Pepper

Lets get cooking

Firstly deskin sausages and roll into little balls about 4 per sausage,then heat oil in a large sauce pan.Add olive oil and heat, then add sausage balls and cook until they have color all over. Add onion and bay leaves until golden, add wine and bring to boil then turn down and simmer until wine has evaporated.

Add tomatoes and stock then cook until you have a rich sauce and salt and pepper to season.

Polenta

Heat the milk with 1000ml water and a good pinch of salt once boiling reduce heat and rain in your polenta while whisking to prevent clumping. Cook on a low heat until the polenta has absorbed all the liquid. Then whisk in the cream, butter and parmesan then season to taste.

Serve the ragu on top of a serving of polenta with a lovely garden salad.

For more on Brooklands Free Range farm and their sausages, and the markets they visit head to this link

https://www.facebook.com/BrooklandsFreeRangeFarms/

With Daisy Love. x

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Brooklands Sausage Ragu
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ingredients
  • Ragu
  • 3 Tbs of Olive Oil
  • 1 Onion Diced
  • 1 crushed clove of garlic
  • 4 Brooklands Garlic and Pepper, Fennel or Toulouse Free Range Sausages
  • 1 cup red wine
  • 400ml Chicken Stock or Vegetable Stock
  • 1 can of diced tomatoes
  • 2 Bay Leaves
  • Salt and Pepper
  • Parmesan Shavings to serve
  • Polenta
  • 250ml Milk
  • 1 cup Polenta
  • ½ cup cream
  • 100 grams Butter
  • 100g Parmesan
  • Salt and Pepper
Instructions
  1. Lets get cooking
  2. Firstly deskin sausages and roll into little balls about 4 per sausage,then heat oil in a large sauce pan.Add olive oil and heat, then add sausage balls and cook until they have color all over. Add onion and bay leaves until golden, add wine and bring to boil then turn down and simmer until wine has evaporated.
  3. Add tomatoes and stock then cook until you have a rich sauce and salt and pepper to season.
  4. Polenta
  5. Heat the milk with 1000ml water and a good pinch of salt once boiling reduce heat and rain in your polenta while whisking to prevent clumping. Cook on a low heat until the polenta has absorbed all the liquid. Then whisk in the cream, butter and parmesan then season to taste.
  6. Serve the ragu on top of a serving of polenta with a lovely garden salad.