Miss R Daisy

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

Melbourne Blogging

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 Kohlrabi Gratin

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Keto Kohlrabi Gratin

Ingredients
1 med Kohlrabi
1 med onion
Chives
Nutmeg
2 cloves garlic
Salt and Pepper
1/2 cup grated cheddar cheese
100-150 ml Thickened Cream

Lets Cook

Firstly heat your oven to 180 degrees. Then peel Kohlrabi and onion. Then slice thinly on a mandolin. Next take your chives and chop finely until you have about 2 tsps. Then crush your garlic.

Now take a baking dish one big enough to hold all the ingredients, and start to layer them Kohlrabi, onion, garlic, a sprinkle of chives and then repeat finishing with a layer of Kohlrabi. Top with a layer of the grated cheese and pour over cream and season with, nutmeg, salt and pepper. Then place in oven for 20-30 mins. Then enjoy. X

Full Recipe
Protein 18.3g
Carbs 12.1g
Fat 54g

Per Serve (serves 2)
Protein 9.2g
Carbs 6.1g
Fat 27g

Print Recipe
 Keto Kohlrabi Gratin
A delicious substitute to potatoes, a Kohlrabi Gratin,
Prep Time 15
Cook Time 30
Servings
Ingredients
Prep Time 15
Cook Time 30
Servings
Ingredients
Instructions
  1. Lets Cook
  2. Firstly heat your oven to 180 degrees. Then peel Kohlrabi and onion. Then slice thinly on a mandolin. Next take your chives and chop finely until you have about 2 tsps. Then crush your garlic.
  3. Now take a baking dish one big enough to hold all the ingredients, and start to layer them Kohlrabi, onion, garlic, a sprinkle of chives and then repeat finishing with a layer of Kohlrabi. Top with a layer of the grated cheese and pour over cream and season with salt and pepper. Then place in oven for 20-30 mins. 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

Beef Crostini

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 Beef Crostini.
Ingredients
makes 24

1 baguette
1 jar of onion or tomato chutney
2 free range porterhouse steaks
1 large piece of cheddar (enough for 24 slices)
1 bunch of parsley or dried French flowers
1 cup olive oil
12 garlic cloves crushed
Cracked pepper and salt

Let’s cook
Firstly remove your steak from fridge and allow to reach room temperature. Next slice on a slight angel 24 thinish slices of baguette. Mix olive oil with garlic and allow to infuse. Next turn your bbq on and salt and pepper your steak and cook to medium rare about 55 degrees or 20-25 minutes and allow to rest for 10 minutes. We are actually going to let cool. Now turn your oven on 150 degrees and get a tray out that will hold the 24 slices of baguette. You might need to do this in two stages. Lay the bread out and paint the olive oil mix on each piece generously and then cook for 10 minutes. Then turn over each slice and paint again and cook for a further 10 minutes. Now cut 24 thin slices of cheese. And get ready to assemble.
Your baguette slices should be dry but slightly oily and your meat cool by now. Cut 12 slices of meat from each steak the length of the slices of baguette. Now open your chutney and put some on each slice, then add the cheese and steak. Now finally chop your parsley and sprinkle over with a good grind of pepper. If you have dried French flowers (available at Essential Ingredient) use these instead of parsley. Then arrange on a platter and enjoy. X

Print Recipe
 Beef Crostini
A lovely beef crostini canape
Prep Time 15
Cook Time 50
Passive Time 10
Servings
Ingredients
Prep Time 15
Cook Time 50
Passive Time 10
Servings
Ingredients
Instructions
  1. Let’s cook
  2. Firstly remove your steak from fridge and allow to reach room temperature. Next slice on a slight angel 24 thinish slices of baguette. Mix olive oil with garlic and allow to infuse. Next turn your bbq on and salt and pepper your steak and cook to medium rare about 55 degrees or 20-25 minutes and allow to rest for 10 minutes. We are actually going to let cool. Now turn your oven on 150 degrees and get a tray out that will hold the 24 slices of baguette. You might need to do this in two stages. Lay the bread out and paint the olive oil mix on each piece generously and then cook for 10 minutes. Then turn over each slice and paint again and cook for a further 10 minutes. Now cut 24 thin slices of cheese. And get ready to assemble. 
  3. Your baguette slices should be dry but slightly oily and your meat cool by now. Cut 12 slices of meat from each steak the length of the slices of baguette. Now open your chutney and put some on each slice, then add the cheese and steak. Now finally chop your parsley and sprinkle over with a good grind of pepper. If you have dried French flowers (available at Essential Ingredient) use these instead of parsley. Then arrange on a platter and enjoy. X