These courgette cheese fritters are enhanced by the addition of a spicy tomato relish, which really is the star of the show as it cuts through the richness and adds a spicy, sweet and acidic freshness. These fritters may be a little too rich and too high in protein to be served as a side dish, but they will make a great breakfast or light lunch option at 2.6g carbs per serving. Squeezing all the moisture from the grated courgettes is essential, and I used a piece of inexpensive muslin / cheesecloth to do this and I highly advise you do too. Be sure to check out the other Breakfast ideas on the site.
This is a FABULOUS Keto Creamed Spinach recipe – perfect when served with a juicy ribeye nestled alongside it. It serves two people, so double up the ingredients to feed the family (although we all know that a mountain of fresh spinach will wilt down to nothing, but luckily it happens pretty quickly, so simply add the spinach to the pan in two or three batches at a time.) I gently caramelised shallots and garlic for added flavour beforehand and added the raw spinach to the pan – again, cooking slowly and over a low heat with no added moisture (please don’t boil your spinach!). It takes some patience and constant stirring, but the results are crazy-amazing…
I get so many messages from friends and readers wanting to know what knives I use. When I finished culinary school many years ago, Funnyman bought me a Robert Welch Cook’s Knife and… I LOVE IT! I use a hundred times a day, I sharpen it with pride and it still lives in its protective box. No one is allowed to touch it, not even Funnyman (unless he wants me to use it on him). If you are looking to get a great knife set for your loved one, RW have a set now available – a perfect gift for the foodie in your life. To cut a long story short, I thought it would be a great time to showcase what knives I use, especially on this dreamy side dish which will sit perfectly on the side of your rib eye…
As I mentioned on a previous post, if you aren’t a fan of Brussels sprouts, you are probably preparing them wrong. Here, I simply tossed cooked-and-drained sprouts in melted Beurre Noisette (browned butter) – and it’s outstanding! (I have done the same thing with cooked broccoli and its incredible!) If you haven’t already tried browning butter, please give it ago…
I grew up in South Africa and a mandatory ‘potato bake’ was the highlight of any braai – especially in my family where my aunt would get frequent requests to bring one along to family gatherings. It is a wonderful memory and one that deserved mention here. After moving to the UK in 2012, I used to make my own version, which was more of a classic Dauphinoise. After going keto in early 2018, not being able to tuck into one was the only thing that stung a little – until I discovered how low in carbs celeriac was! So, I adapted the exact recipe I used to do, but used celeriac instead of potatoes – with fantastic results! Try it alongside the Pork Belly and Keto Gravy on this site.
This is a nifty way to mimic rice when you are serving a dish that needs all its lovely sauces mopped up. I cooked down onions and garlic to add more flavour before adding and cooking the blitzed cauliflower. It’s high in fibre and filling. You can play around and pimp it using different freshly chopped herbs or flavoured oils, but this recipe below is a good ‘base’, so go wild. Be sure to also check out my Creamy Keto Cauliflower Mash.
Some may turn their nose up at mashing up cauliflower to mimic The Great Potato, but if you try it like this – you will be converted. I didn’t just stop at using a potato masher, I added full-fat cream cheese and then blitzed the mixture into a creamy, (dreamy) puree. All it needed was a little seasoning and it’s perfect as a side dish to mop up all those lovely flavours of your dish. You could also use it like I did to top my Low-carb Seafood Bake and Spicy Low-carb Cottage Pie.
A super-simple two-ingredient dish of coconut roasted broccoli that ticks all the boxes as the perfect keto side dish. We have this at least two or three times a week to accompany our chicken, fish or braai (BBQ) meat – and we love it to the point of craving it. The stems soften and melt in your mouth, while the florets caramelise and crisp up – and the coconutty flavour is just heavenly.
While I simply love meat, a lot of my attention is focussed on the accompanying side dishes. Think further than frozen broccoli (gag!), because there is a multitude of things you could do with salads or cooked fresh vegetables making them interesting and fun. Here is one that is packed with flavour and can be served warm – or as a cool salad at your next braai… Be sure to check out all the other SIDE DISH ideas on the site.
Poor kale has had a bad rep. It can be bitter and, well, let’s be honest – it’s kale. But once you try it prepared this way, it will convert you. Crunchy and partially charred, crispy kale is a fabulous side-dish. Carefully measure the olive oil that you add on the kale and mix/coat it well using your hands in a large bowl ensuring each leaf is evenly coated before spreading out and roasting in the oven. A sprinkling of Pink Himalayan Salt, grated Parmesan or finely grated lemon zest are all great ways to finish it – but I love it with salt. Happy crunching on this crispy kale!
Funnyman took me to Santorini in 2015 so that I could recover from an unpleasant abdominal operation. We spent 8 days in the sun, drinking beer and Ouzo and eating our body weight in seafood, lamb and salads – pretty much doing everything opposite to what the surgeons advised me. I couldn’t have cared less – we were in Greece, my life had changed forever and I felt sorry for myself. Returning home, I realised that Greece ruined tomatoes for me. The tomatoes in Greece are simply the most fantastically-delicious balls of heaven you will ever come across – and any tomato you eat after visiting Greece will be a sore disappointment. Here in the UK, opt for organic, deep-red, on-the-vine, and ones that look over-ripe, and you might find something close. But if you want the best – go to Greece! (And please don’t store tomatoes in the fridge…)