Daffodil Kitchen

Delicious Food at YOUR Fingertips

Alt Sidebar
Random Article
Search
  • Recipes
    • Core Recipes
      • Savoury Core Recipes
      • Sweet Core Recipes
      • Batch Cooking
    • Basic Recipes
      • Savoury Basic Recipes
        • Butters and Oils
        • Chutneys
        • Dressings, Marinades, Pestos, Harissa
        • Savoury Sauces
        • Other Basic Savoury
      • Sweet Basic Recipes
        • Icings and Frostings
        • Pastry
        • Preserves, Spreads and Butters
        • Sweet Sauces
        • Other Basic Sweet
      • Spice Mixes and Curry Pastes
        • Savoury Spice Mixes
        • Sweet Spice Mixes
        • Curry Pastes
    • Nibbles and Dips
      • Nibbles
      • Dips
    • Breakfast and Brunch
      • Savoury Breakfast and Brunch
      • Sweet Breakfast and Brunch
      • Cereals
    • Starters and Lunch
      • Soup
      • Meat and Poultry
      • Fish and Shellfish
      • Vegetarian Starters and Lunch
      • Sandwiches and Rolls
      • Quiche and Tarts
    • Main Courses
      • Meat
      • Poultry
      • Fish and Shellfish
      • Vegetarian Main Courses
    • Rice, Pasta, Grains and Sides
      • Rice Dishes
      • Pasta Dishes
      • Grains and Pulses
      • Potato Dishes
      • Vegetables
      • Salads
    • Cheese
    • Desserts
      • Hot Desserts
      • Cold Desserts
      • Frozen Desserts
      • Pies and Tarts
    • Cakes and Cookies
      • Cakes
        • Round Cakes
        • Loaf Cakes
        • Mini Cakes
        • Slices
      • Cookies
      • Muffins and Loaves
    • Bread and all things with yeast
      • Loaves
      • Rolls
      • Flat Breads
      • Other Bread/Yeast Recipes
    • Confectionery
    • Drinks
    • Family and Pets
  • Useful Information
    • Measurements
    • Oven Temperatures
    • Volumes
    • Weights
    • Top Tips for Beginners
  • Eating Out
  • Books and Blogs
  • About
  • Contact
  • Recipes
    • Core Recipes
      • Savoury Core Recipes
      • Sweet Core Recipes
      • Batch Cooking
    • Basic Recipes
      • Savoury Basic Recipes
        • Butters and Oils
        • Chutneys
        • Dressings, Marinades, Pestos, Harissa
        • Savoury Sauces
        • Other Basic Savoury
      • Sweet Basic Recipes
        • Icings and Frostings
        • Pastry
        • Preserves, Spreads and Butters
        • Sweet Sauces
        • Other Basic Sweet
      • Spice Mixes and Curry Pastes
        • Savoury Spice Mixes
        • Sweet Spice Mixes
        • Curry Pastes
    • Nibbles and Dips
      • Nibbles
      • Dips
    • Breakfast and Brunch
      • Savoury Breakfast and Brunch
      • Sweet Breakfast and Brunch
      • Cereals
    • Starters and Lunch
      • Soup
      • Meat and Poultry
      • Fish and Shellfish
      • Vegetarian Starters and Lunch
      • Sandwiches and Rolls
      • Quiche and Tarts
    • Main Courses
      • Meat
      • Poultry
      • Fish and Shellfish
      • Vegetarian Main Courses
    • Rice, Pasta, Grains and Sides
      • Rice Dishes
      • Pasta Dishes
      • Grains and Pulses
      • Potato Dishes
      • Vegetables
      • Salads
    • Cheese
    • Desserts
      • Hot Desserts
      • Cold Desserts
      • Frozen Desserts
      • Pies and Tarts
    • Cakes and Cookies
      • Cakes
        • Round Cakes
        • Loaf Cakes
        • Mini Cakes
        • Slices
      • Cookies
      • Muffins and Loaves
    • Bread and all things with yeast
      • Loaves
      • Rolls
      • Flat Breads
      • Other Bread/Yeast Recipes
    • Confectionery
    • Drinks
    • Family and Pets
  • Useful Information
    • Measurements
    • Oven Temperatures
    • Volumes
    • Weights
    • Top Tips for Beginners
  • Eating Out
  • Books and Blogs
  • About
  • Contact

Archives

  • September 2025
  • August 2025
  • July 2025
  • May 2025
  • April 2025
  • February 2025
  • December 2024
  • November 2024
  • October 2024
  • September 2024
  • August 2024
  • July 2024
  • June 2024
  • May 2024
  • April 2024
  • March 2024
  • February 2024
  • January 2024
  • December 2023
  • November 2023
  • October 2023
  • September 2023
  • August 2023
  • July 2023
  • June 2023
  • May 2023
  • April 2023
  • March 2023
  • February 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • January 2020
  • December 2019

Tags

almonds beef breakfast Brown Butter Brownies Cake cheese chicken Chilli Chocolate Chocolate Cake Christmas Cinnamon coconut coffee cookies Coriander curry family frangipane Garlic ginger gluten free honey ice cream lemon loaf cake Lyngen Lodge Mint muffins oats orange Pasta peanut butter pecan nuts pet update pie potatoes rice soup Sweetcorn tomatoes vegan Vegetarian white chocolate
  • Photograph of White Chocolate, Cranberry and Orange Christmas Muffins
    Breakfast and Brunch,  Cakes and Cookies,  Muffins and Loaves,  Recipes,  Sweet Breakfast and Brunch

    White Chocolate, Cranberry and Orange Christmas Muffins

    By Susan / 19th December 2020

    Orange infused light and fluffy muffins studded with white chocolate with a burst of delicious cranberry sauce in the centre. As these muffins bake, the festive aromas will waft through the house; what a delicious way to…

    read more
  • Photograph of Christmas Chutney with Pears, Cranberry, Ginger and Cinnamon
    Basic Recipes,  Chutneys,  Recipes,  Savoury Basic Recipes

    Christmas Chutney with Pears, Cranberry, Ginger and Cinnamon

    By Susan / 18th December 2020

    Pears, Apples and Cranberries come together with cinnamon, cloves and ginger to make a delectable chutney ideal for use at home or to give as a gift. Bursting with the flavours of Christmas and with a hint…

    read more
  • Photograph of Roast Parsnips and Carrots with Honey and Thyme
    Recipes,  Rice, Pasta, Grains and Sides,  Vegetables

    Roast Parsnips and Carrots with Honey and Thyme

    By Susan / 17th December 2020

    Wedges of sweet parsnips and carrots roasted with honey, fresh thyme and seasoning. Parsnips and carrots are naturally sweet vegetables and you would think that adding honey would make them too sweet. Somehow though, it really just…

    read more
  • Photograph of Braised Red Cabbage with Port, Cranberries and Ginger
    Recipes,  Rice, Pasta, Grains and Sides,  Vegetables

    Braised Red Cabbage with Port, Cranberries and Ginger

    By Susan / 16th December 2020

    This beautiful, vibrant red cabbage dish is bursting with all the flavours of winter and Christmas – port, cranberries, ginger as well as some red onion and garlic. Even better it can be completely cooked a day…

    read more
  • Photograph of Sweet and Spicy Roast Nuts
    Nibbles,  Nibbles and Dips,  Recipes

    Sweet and Spicy Roast Nuts

    By Susan / 16th December 2020

    Shiny, crispy nuts coated in a delicious sweet and spicy combination of honey, chilli, smoked paprika, salt and cinnamon. These incredibly moreish treats are prefect with a glass of something bubbly and works with beer, champagne or…

    read more
  • Photograph of Roast Brussels Sprouts with Hazelnuts
    Recipes,  Rice, Pasta, Grains and Sides,  Vegetables

    Roast Brussels Sprouts with Hazelnuts and Butter

    By Susan / 16th December 2020

    A quintessential Christmas dinner in the UK undoubtedly includes Brussels spouts. I adore these little, compact cabbage like vegetables with their nutty and sweet taste. However, they have had a bad rap over the years and certainly,…

    read more
  • Photograph of Gifting Cakes
    Cakes,  Cakes and Cookies,  Recipes

    Gifting Cakes

    By Susan / 14th December 2020

    I love homemade gifts at Christmas, particularly when it is something I can eat or drink! Indeed, homemade cakes and cookies are a fabulous treat to receive at any time of the year but, during the busy…

    read more
  • Photograph of Chocolate Orange Cheesecake
    Cold Desserts,  Desserts,  Recipes

    Chocolate Orange Cheesecake

    By Susan / 10th December 2020

    Dreamy, creamy cheesecake loaded with chocolate orange on a delicious crunchy base made from Bourbon biscuits, with a slight salty kick! OMG – chocolate orange heaven. Charlotte has been nagging me to make this recipe for a…

    read more
  • Photograph of Lebkuchen Cupcakes with Salted Whipped Chocolate Ganache
    Cakes,  Cakes and Cookies,  Mini Cakes,  Recipes

    Lebkuchen Cupcakes with Salted Whipped Chocolate Ganache

    By Susan / 10th December 2020

    Mr Daffodil absolutely adores Lebkuchen – those delicious spicy German cookies with apricot jam in the centre, often heart shaped and covered in chocolate. I think it goes back to the very early 90s when I lived…

    read more
  • Photograph of Sausage Rolls
    Meat and Poultry,  Nibbles,  Nibbles and Dips,  Recipes,  Starters and Lunch

    Sausage Rolls

    By Susan / 9th December 2020

    Homemade or shop bought, with sausages or a vegetarian alternative, sausage rolls feature in most people’s houses at some point during the year, but almost definitely at Christmas. With a luscious filling simply wrapped in a light…

    read more
 Older Posts
Newer Posts 

About

My name is Susan. Food is my passion – cooking and eating (of course!) delicious, flavourful, seasonal, healthy (most of the time!) and easy to prepare family food influenced by my travels, family and friends. Read more

Daffodil Kitchen🌼

daffodil_kitchen

Delicious food at YOUR fingertips

Rick Stein’s Baked Sea Bass with Roasted Red Pep Rick Stein’s Baked Sea Bass with Roasted Red Peppers, Tomatoes, Anchovies and Potatoes
 
Tender, fresh, sea bass roasted in one pan with lightly caramelised peppers, sweet tomatoes, salty anchovies and melt-in-the-mouth potatoes. Although this takes over an hour in the oven, it comes together very quickly, and the joy of cooking it in this way, ensures that the flavours concentrate, develop and merge as everything cooks.
 
Spectacular enough for entertaining, but quick enough for a family dinner, I have been making this Rick Stein recipe for many years. I am not sure where I first saw it, possibly in a magazine, but it is featured in his 100 Fish & Seafood Recipes (My Kitchen Table). I am a huge fan of Rick Stein recipes. They are bursting with flavour, exceedingly reliable, use accessible ingredients and are generally very doable for the home cook. Not too cheffy at all. This recipe is a perfect example of all of these things.
 
Ingredients:
- 85ml olive oil
- good pinch of saffron strands
- 2 tbs hot water
- 900g potatoes, slice 1cm thick
- 250g – 400g tomatoes, skinned, halved
- 50g anchovy fillets
- 8 plump garlic cloves, peeled and sliced
- 150ml good quality chicken stock. (Or fish or vegetable)
- 3 – 4 red peppers/capsicum, deseeded, cut into 8
- 8 sprigs of fresh oregano, or 1 tsp dried oregano
- ¼ – ½ tsp fine sea salt
- ¼ – ½ tsp freshly ground black pepper
- ¼ tsp chilli flakes
- 1.5 – 1.75kg whole sea bass, cleaned and trimmed
 
To read more about this recipe, or to find other great recipes, please take a look at www.daffodilkitchen.com or go to the link in my bio, tap on the picture and go straight to the recipe.

If you make this recipe, do please tag me on @daffodil_kitchen. 💛🌼
Cherry Clafoutis I am excited that cherry season Cherry Clafoutis
 
I am excited that cherry season is upon us again because this is one of my favourite desserts. Clafoutis is a classic, timeless, rustic French dessert defined by both its simplicity and melt in the mouth deliciousness. It describes a dish of luscious, sweet cherries topped with a thick, lightly sweetened custard type batter, enhanced with nutty brown butter. It is baked in the oven until golden, slightly crispy on the outside and soft and fluffy on the inside, with the flavours of the fruit bursting through. You can serve it warm or at room temperature, it can be cut into slices or simply spoon it out like a crumble. Delicious on its own, it also works well with ice cream, fresh pouring cream or Chantilly Cream. Leftovers, served with plain or Greek yoghurt, also make a wonderful breakfast.
This recipe is very slightly adapted from Raymond Blanc, of Le Manoir aux Quat’Saisons fame. 

Ingredients

For pan:
- 10g unsalted butter, soft.
- 25g – 30g caster sugar
 
Fruit and batter:
- 400g fresh cherries
- 20g unsalted butter
- 2 eggs
- 45g caster sugar
- ½ tsp vanilla extract or paste
- 20g plain flour or a gluten free alternative
- ⅛ tsp fine salt
- 75g milk. 
- 75g double/heavy cream
- 2 tbls Amaretto or Kirsch. (optional)
 
To read more about this recipe, or to find other great recipes, please take a look at www.daffodilkitchen.com or go to the link in my bio, tap on the picture and go straight to the recipe.

If you make this recipe, do please tag me on @daffodil_kitchen. 💛🌼
Cream of Sweetcorn Soup A silky-smooth, creamy b Cream of Sweetcorn Soup
 
A silky-smooth, creamy bowl of golden sunshine! The simple, sweet flavour of the sweetcorn shines through in this creamy delight, which takes only 10 minutes to make and around 20 – 25 minutes to cook. Most of the prep is done whilst you cook, so with a few extra minutes to blend, and possibly strain, this delightful soup can be on the table in around 30 minutes. Although wonderful all year round, I particularly love it on a cool day in summer, when you need something to both brighten and warm you up, all at the same time.
 
Whilst I made this soup with chicken stock and sprinkled some bacon bits on the top, it can easily be vegetarian, using vegetable stock and with different toppings. To make it vegan, use olive oil or a vegan butter alternative and plant-based milk and cream. It is also gluten free – although if using a stock cube, it is best to check, to be sure.
 
Soup:
- 30g unsalted butter, olive oil or vegan butter alternative
- 125g/1 onion
- 3 plump cloves of garlic
- 400g sweetcorn kernels, fresh, frozen or tinned
- 200g peeled floury potatoes eg Maris Piper
- ¼ – ½ tsp fine salt. 
- ¼ tsp freshly ground black pepper (optional)
- 500ml vegetable or chicken stock
- 100ml – 250ml milk, dairy or plant based

Topping ideas:
- fresh cream or coconut cream
- chopped crispy bacon
- extra kernels of sweetcorn
- croutons
- chopped herbs eg chives, parsley
- chilli oil
- grated cheese
 
Serve with:
- fresh crusty bread or toast
- cheese toasties
 
To read more about this recipe, or to find other great recipes, please take a look at www.daffodilkitchen.com or go to the link in my bio, tap on the picture and go straight to the recipe.

If you make this recipe, do please tag me on @daffodil_kitchen. 💛🌼
Citronmåne or Lemon Moon Cake Just in case you Citronmåne or Lemon Moon Cake
 
Just in case you are planning to do some baking this weekend …...
 
This Citronmåne, or Lemon Moon Cake, is a moist, fragrant cake laced with generous quantities of lemon, sweet almonds and marzipan and topped with a zesty lemon icing. If a cake can be considered a national treasure, it seems that Citronmåne would fall into this category in Denmark. As such, the number of recipes are too many to count. 

The first recipe I came across for Citronmåne caught my attention because it included both lemons and marzipan. Two of my favourite things. On further research, all the recipes I came across were for lemon cakes, but not all included almonds and marzipan. Bamboozled by all the recipes on line, I took my favourite elements and this is the result. And what a fabulous cake it is! If you love Bakewell Tart, frangipane or marzipan, and lemons of course, then this cake will be right up your street. It is not an exceptionally light cake, but that is exactly how it is meant to be – moist and bursting with flavour. I love, love, love it with a cup of tea but equally, it makes a stunning dessert with some cream and some raspberries or strawberries.
 
Cake:
- 100g marzipan
- 130g unsalted butter
- 130g caster sugar
- 2 eggs
- 130g plain flour
- 50g ground almonds
- grated zest of 2 lemons. 
- ¾ tsp baking powder
- ¼ tsp bicarbonate of/baking soda
- ¼ tsp fine salt
- 1 tsp vanilla extract
- juice 1 lemon
- 100g sour cream
 
Icing:
- 150g icing sugar
- 5 – 6 tsps lemon juice
 
Topping:
- grated lemon zest
- roasted flaked almonds 
 
To read more about this recipe, or to find other great recipes, please take a look at www.daffodilkitchen.com or go to the link in my bio, tap on the picture and go straight to the recipe.

If you make this recipe, do please tag me on @daffodil_kitchen. 💛🌼
Afghan Chickpea Curry with Sweet Potato, Spinach a Afghan Chickpea Curry with Sweet Potato, Spinach and Peas: think silky chickpeas, chunks of soft, sweet potatoes, vibrant, green spinach and peas, all swathed in a rich, red lentil thickened sauce infused with classic Afghan spices. It is then drizzled with yoghurt and finished with chopped, fresh coriander. You can eat this curry simply as it is, or you can mop up the wonderful sauce with fresh flat breads or serve it over rice. This is a bold, spicy, but not hot, vegetarian curry loaded with texture, nutrients and flavour. With two easy changes, it is vegan friendly and, even better, it can be on the table in under an hour, with most of this time being hands free.
 
This recipe is adapted from a wonderful dish from Recipe Tin Eats called Melting Afghan Chickpea Curry.  I have made a few adaptations to the original because I wanted to pack it with vegetables and make it more of a complete meal right there in the pan. I am not claiming that this is now a classic Afghan dish, but I certainly hope that I haven’t distorted the integrity of it too much. If you haven’t come across Recipe Tin Eats before, I highly recommend you take a look. It is an incredible site with a wealth of fabulous and authentic recipes.

Ingredients

Curry:
- 25g ghee, unsalted butter or olive oil
- 1 cinnamon stick
- 1 onion, peeled, chopped
- 1 carrot, washed, trimmed, chopped
- 2 bay leaves
- 5 garlic cloves, peeled, finely chopped
- 20g fresh ginger, finely chopped
- spice mix (see below)
- 80g dried split red lentils
- ¼ tsp fine salt, to taste
- ¼ tsp freshly ground black pepper
- 500ml – 650ml vegetable stock
- 400g can of chickpeas, drained, rinsed
- large pinch bicarb of soda
- 1 peeled sweet potato, chopped
- 100g fresh baby spinach, roughly shredded
- 100g frozen peas

Spice mix:
- 2 tsps coriander powder
- 2 tsps cumin powder
- 1 tsp turmeric powder
- ½ tsp cardamom powder
- ⅛ tsp powdered cloves
 
To read more about this recipe, or to find other great recipes, please take a look at www.daffodilkitchen.com or go to the link in my bio, tap on the picture and go straight to the recipe.

If you make this recipe, do please tag me on @daffodil_kitchen. 💛🌼
Load More… Follow on Instagram

Never Miss a Recipe

  • Photograph of Spicy Date Cake with Pecan Nuts and a Salted Tahini Caramel - Vegan, Gluten and Processed Sugar-freeSpicy Date Cake with Pecan Nuts and a Salted Tahini Caramel – Vegan, Gluten and Processed Sugar-free
  • Photograph of Warm Chicken and Potato Platter with Sweetcorn, Mango, Avocado and a Spicy Peanut DressingWarm Chicken and Potato Platter with Sweetcorn, Mango, Avocado and a Spicy Peanut Dressing
  • Photograph of One-pot Thai Roast Chicken, New Potatoes and Green Beans with a Red Curry and Peanut GravyOne-pot Thai Roast Chicken, New Potatoes and Green Beans with a Red Curry and Peanut Gravy
  • Photograph of Rick Stein's Baked Sea Bass with Roasted Red Peppers, Tomatoes, Anchovies and PotatoesRick Stein’s Baked Sea Bass with Roasted Red Peppers, Tomatoes, Anchovies and Potatoes
  • Photograph of Cherry ClafoutisCherry Clafoutis

Search this site

Bard Theme by WP Royal.
Back to top

NEVER MISS A RECIPE 

Photograph of Bara Brith

Eating Out, Books and Blogs Policy - Terms and Conditions - Privacy Policy