Daffodil Kitchen

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  • Photograph of One-Pot Pasta Primavera
    Pasta Dishes,  Recipes,  Rice, Pasta, Grains and Sides

    One-Pot Pasta Primavera

    By Susan / 11th September 2023

    Pasta Primavera, translated as pasta with spring vegetables, is made up of a wonderful selection of fresh green vegetables and spaghetti, all swathed in a creamy, cheesy sauce. It was created in the 1970s by Sirio Maccioni,…

    read more
  • Photograph of Dark Chocolate and Courgette Loaf
    Cakes and Cookies,  Loaf Cakes,  Recipes

    Dark Chocolate and Courgette Loaf

    By Susan / 10th September 2023

    This rich chocolate sponge, loaded with grated courgette and chunks of chopped dark chocolate, is light and fluffy but also, intense in flavour. You really would not know you are eating courgette; it dissolves into the cake…

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  • Photograph of Risotto Milanese
    Recipes,  Rice Dishes,  Rice, Pasta, Grains and Sides,  Starters and Lunch,  Vegetarian Starters and Lunch

    Risotto alla Milanese

    By Susan / 31st August 2023

    Golden, cheesy and creamy, this saffron infused, dreamy risotto is the classic accompaniment to Osso Bucco. However, it also makes a wonderful side with pan-fried meat, such as chicken piccata, or grilled fish. Equally, it can be…

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  • Photograph of One-Pot Tuna Ragù with Orecchiette and Mint
    Pasta Dishes,  Recipes,  Rice, Pasta, Grains and Sides

    One-Pot Tuna Ragù with Orecchiette and Mint

    By Susan / 29th August 2023

    Paying homage to a classic Sicilian dish, this fabulous, simple, one-pot pasta dish uses mostly store cupboard ingredients and can be on the table in 45 minutes, with less than 10 minutes being hands on time. This…

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  • Photograph of One-pot Chicken Tikka with Turmeric Pilau Rice
    Main Courses,  Meat and Poultry,  Poultry,  Recipes,  Rice Dishes,  Rice, Pasta, Grains and Sides,  Starters and Lunch

    One-pot Chicken Tikka with Turmeric Pilau Rice

    By Susan / 1st August 2023

    Warmly spiced, melt in the mouth, chunks of chicken tikka, flavoured with cumin, coriander, cardamom, chilli, garam masala and lemon, are cooked on a bed of vibrant and aromatic turmeric rice. All cooked in one-pot, you start…

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  • Photograph of Peanut Butter Rice Crispy Slice with Dark Chocolate and Sea Salt
    Uncategorised

    Peanut Butter Rice Crispy Slice with Dark Chocolate and Sea Salt

    By Susan / 20th July 2023

    Crispy, chocolatey, chunks of sweet, delicious peanut butter heaven! A gloriously decadent treat, light as a feather and seriously addictive. Brown butter and peanut butter come together with rice crispy cereal to create a wonderful crunchy base,…

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  • Photograph of Maple Roast Apricot and Almond Streusel Cake
    Cakes,  Cakes and Cookies,  Cold Desserts,  Desserts,  Recipes,  Round Cakes

    Maple Roasted Apricot and Almond Streusel Cake

    By Susan / 16th July 2023

    Moist and loaded with almonds and roasted apricots, this incredibly flavourful cake has a wonderful balance of flavours and contrasting textures. Roasting the apricots not only intensifies their flavour, it reduces the liquid content in the fruit…

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  • Photograph of Sour Cream Cake - Core Recipe
    Cakes,  Cakes and Cookies,  Core Recipes,  Recipes,  Sweet Core Recipes

    Sour Cream Cake – Core Recipe

    By Susan / 15th July 2023

    A fluffy, buttery, classic sponge cake which lends itself to a range of different recipes. All mixed in one bowl in less than a minute, this recipe can be used for loaf cakes, slices, sandwich cakes and…

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  • Photograph of Brown Butter Fruit and Nut Chocolate Chip Cookies with Oats and Coconut, finished with Smoked Salt
    Cakes and Cookies,  Cookies,  Recipes

    Brown Butter Fruit and Nut Chocolate Chip Cookies with Oats and Coconut, finished with Smoked Salt

    By Susan / 14th July 2023

    Unbelievably delicious oaty cookies, fully loaded with chunks of fruit and nut chocolate, desiccated coconut and smoked flakes of sea salt guaranteeing the perfect balance of sweetness, nuttiness, and savoury kick. Unutterably irresistible, the brown butter adds…

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  • Photograph of Feta and Avocado Salad with Quick Pickled Red Onion and Pomegranate Seeds
    Breakfast and Brunch,  Cheese,  Recipes,  Savoury Breakfast and Brunch,  Starters and Lunch,  Vegetarian Starters and Lunch

    Feta and Avocado Salad with Quick Pickled Red Onion and Pomegranate Seeds

    By Susan / 14th July 2023

    The combination of salty feta, creamy avocado, tangy onions and sweet pomegranate seeds is utterly fabulous. The drizzle of olive oil adds richness, while the black mustard seeds and fresh rocket add freshness and provide a hint…

    read more
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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

Delicious food at YOUR fingertips

Daffodil Kitchen🌼
Roasted Cherry Tomatoes, Black Olive Tapenade and Roasted Cherry Tomatoes, Black Olive Tapenade and Whipped Goat’s Cheese Dip

This is one of my favourite ways to use the Black Olive Tapenade I posted last week.

Sweet, chilli-spiked cherry tomatoes, roasted with garlic and fresh basil, are served over silky, smooth, dreamy, whipped goat’s cheese and finished with black olive tapenade and basil. Exceptionally easy to prepare, and using easy to find classic ingredients, this wonderful dip can be served for nibbles, a sharing starter or a delightful lunch. The layers of texture and deep flavours melt in the mouth when scooped up and eaten with some warm, toasted olive oil ciabatta or fresh baguette.

Ingredients - Serves 4
Roasted cherry tomatoes –
- 450g cherry tomatoes
- 4 tbl olive oil
- 4 cloves of garlic, skin on
- ⅛ tsp chilli flakes, or to taste
- ⅛ tsp fine salt
- ¼ tsp freshly ground black pepper
- stalks of fresh basil
- ½ – 1 tsp runny honey, to taste

Whipped Goat’s Cheese –
- 150g soft goat’s cheese
- 50g cream cheese
- 50g Greek or natural yoghurt
- 1 tbl olive oil
- ½ tbl lemon juice
- Sea salt and freshly ground black pepper, to taste
- 4 cloves of roasted garlic, from above

Serving options –
- a few spoonfuls of Black Olive Tapenade
- fresh basil leaves
- toasted ciabatta/fresh baguette

Instructions

1 Preheat oven 200°C/400°F/G6 (fan 180°C).
2 Roasted cherry tomatoes: throw olive oil, tomatoes, garlic, basil, chilli flakes, s&p and stalks of basil into oven-proof pan. Shake well cook in oven 30 mins.
3 After 30 mins, remove garlic cloves and basil. Remove skin from garlic, set aside. Discard basil.
4 Taste, adjust seasoning/add some honey, to taste. Set aside to cool a little.
5 Whipped goat’s cheese – beat all ingredients until silky smooth. Add s&p to taste.
6 Beat roast garlic into goat’s cheese.
7 Assemble – spread whipped cheese onto serving plate and top with roasted tomatoes.
8 Dollop on tapenade, scatter over a few basil leaves.
9 Serve warm or at room temperature. 

To read more about this recipe, take a look at www.daffodilkitchen.com or go to the link in my bio and go straight to the recipe.⁠

If you make this recipe, please tag me on @daffodil_kitchen. 💛🌼
Strawberry Mousse Storms were forecast for London Strawberry Mousse

Storms were forecast for London yesterday but instead, we had a beautiful and rather warm day, here in the capital. I’m still in denial about summer being over so decided to celebrate the sunshine and post this recipe for Strawberry Mousse.

Bursting with sweet, fresh strawberries, a hint of lime, and silky smooth, fresh cream, this delightful light and airy mousse is a classic summer dessert. In truth, however, I make it all year round. To concentrate and deepen the flavour of the strawberries, they are first slowly roasted in the oven, with a little sugar, before being pureed. Although, the better the strawberries, the better the mousse, this method of preparation ensures you will still have a fabulous dessert, even in the middle of winter!

Ingredients - serves 4 - 5

- 400g fresh strawberries, hulled and halved
- 1 tbl caster sugar
- 1½ sheets gelatine
- juice of ½ lime
- 1 egg white
- 60g caster sugar
- 250g fresh double/heavy cream

Topping –
- whipped cream
- strawberries

Instructions in Comments

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. 💛🌼
Black Olive Tapenade If you love olives, you’ll Black Olive Tapenade

If you love olives, you’ll love tapenade. Primarily made from black olives, but always with some capers and olive oil as well, tapenade can be kept really simple or you can add a few other ingredients too. This tapenade lets those classic ingredients shine but includes a few complementary flavours. Still dominated by the olives, it is sweetened by semi-dried tomatoes, there is some zesty freshness from the lemon, and a delicious spicy warmth from the chilli and fennel. Of course, there has to be some garlic in there as well. Utterly addictive, tapenade is an exceptionally tasty and useful condiment to have in your fridge and can be used in a myriad of different ways. Even better, it takes only 5 minutes to make.

If, like me, you are in denial about the onset of Autumn, whip up a batch of tapenade and dream of summer!

Slightly adapted from a fabulous recipe by Jamie Oliver and Gennaro Contaldo.

Ingredients
- ¼ tsp fennel seeds
- ⅛ tsp chilli flakes (optional)
- 200g pitted black olives
- 1 tbl capers, rinsed
- 40g sun-dried tomatoes
- 2 tbl oil from the sun-dried tomatoes
- 45ml/3 tbl olive oil
- 1 small clove of garlic, peeled
- 1 tbl lemon juice
- ¼ tsp freshly ground black pepper
- sea salt, if necessary

Instructions
1 Heat a pan over moderate heat. Add fennel seeds and chilli flakes. Cook 30 secs – 1 min, until aromatic. Pulse in spice grinder until turned into powder.
2 Place all ingredients into food processor. Blitz until broken down to your liking.
3 Transfer to a serving dish and eat!

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. 💛🌼
Lemon and Coconut Drizzle Cake (with or without gl Lemon and Coconut Drizzle Cake (with or without glacé cherries)

Lusciously lemony, with added coconut, the recipe for this wonderful, moist cake, which is well over 50 years old, has totally stood the test of time. I found the recipe in my grandmother’s cookery book, hand written by my Aunty Blodwen on the back of an envelope, in the 1970s. I have no idea where she got the recipe from, but the original also includes glacé cherries. In my opinion, it works equally well with or without – totally up to you! Details below are given either or. However you choose, this cake is exceptionally easy to make and is perfect with morning coffee or afternoon tea.

Cake:
- 100g glacé cherries (optional) wash, dry, mix with 10g flour 
- 115g unsalted butter, at room temperature
- 170g caster sugar
- 2 eggs
- 160g plain/all-purpose flour
- 1⅛ tsp baking powder
- ¼ tsp fine salt
- 85g desiccated coconut
- grated zest of 1 lemon
- 125ml milk

Drizzle:
- Juice from 1 lemon
- 55g caster sugar

Instructions
1 Preheat oven 180°C/350°F/G4 (fan 160°C). Grease and line deep 20cm/8 inch round cake tin.
2 Cake - if using cherries, prepare and set aside.
3 Cream butter and sugar until light and fluffy.
4 Beat in eggs, one at a time.
5 Fold in flour, baking powder, coconut, lemon rind, salt and milk. If using, fold in cherries and transfer to cake tin.
6 Bake 45 mins – 1 hour, or until cooked. 
7 Drizzle - mix lemon juice with caster sugar and spoon syrup over hot, cooked cake.
8 Cool in tin 30 mins. Transfer to cooling rack. 

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. 💛🌼
Pasta Primavera Pasta Primavera is made up of a w Pasta Primavera

Pasta Primavera is made up of a wonderful selection of fresh vegetables and spaghetti, all swathed in a creamy, cheesy sauce. It was created in the 1970s by Sirio Maccioni, co-owner of the legendary Le Cirque restaurant in New York. Although it is now recognised as an Italian-American classic, apparently it was originally created in Canada, on Prince Edward Island to be precise.

Story has it that Maccioni was on a hunting trip with friends on PEI and, when asked to make supper that didn’t include wild boar or salmon, he cobbled this dish together after a fridge raid of vegetables. Another version of the story however, claims that it was actually Maccioni’s wife, rather than Maccioni himself, who created the original dish. Either way, it achieved fame after being served at Le Cirque and there are now many, many versions and adaptations of the recipe out there.

The ‘original’ recipe is readily available on the net and uses asparagus, green beans, broccolini, courgettes, peas, tomatoes and mushrooms. The recipe I am sharing is all cooked in one-pot, and the vegetables I used from my fridge raid, include spring onions, asparagus, tender stem broccoli, courgettes, peas and tomatoes. This recipe is cheesy and creamy, but not excessively so. My advice would be to use your favourite vegetables and pasta and increase or decrease the cheese and cream to suit your taste. As long as you have a good selection of vegetables and they are swathed in a dreamy sauce, you have your own personal recipe for Pasta Primavera!

Ingredients and Instructions are in the Comments

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. 💛🌼
White Chocolate Panna Cotta with Blackberries and White Chocolate Panna Cotta with Blackberries and Blueberries

This silky smooth, creamy, White Chocolate Panna Cotta with a delicious layer of Blackberry and Blueberry Coulis, is a classic dessert, which is surprisingly easy to make but everyone will think you have been in the kitchen for hours! If you’ve been out picking blackberries, why not give it a try?

Panna Cotta is a traditional Italian dessert from the Piedmont area; it is simply a sweetened cream thickened with gelatine. You can introduce flavours into the cream, with vanilla, chocolate, coffee, rum and marsala being the most popular. Although you can serve it as is, Panna Cotta is frequently garnished with fruit coulis, a caramel or chocolate sauce, fresh fruit, and even with some liqueurs. Whilst it is often presented in small glass dishes, as shown here, it is also popular to set the Panna Cotta in moulds and invert them to serve.

Ingredients

For the White Chocolate Panna Cotta –
- 1½ gelatine leaves
- 60g white chocolate, broken into pieces
- 1 vanilla pod
- 400ml double cream
- 100ml milk
- 40g icing sugar

For the Blueberry and Blackberry Coulis –
- 150g blueberries
- 150g blackberries
- 2 tbl caster sugar
- 2 tbl water

Instructions in Comments

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. 💛🌼
Hot Goat’s Cheese Canapés with Fresh Figs and C Hot Goat’s Cheese Canapés with Fresh Figs and Chilli Spiked, Salted, Honeyed Walnuts

Hot, creamy goat’s cheese, topped with chilli spiked, salted, honeyed walnuts, served on crispy crackers and topped with a drizzle of honey and slices of ripe, fresh, ‘in season’ sweet figs. Sweet and salty, soft and crunchy, these beautiful canapés, come together in less than 15 minutes - perfect weekend treat!

Ingredients

Honeyed Walnuts:
- 75g walnuts or pecan nuts
- 2 tsp unsalted butter
- 2 tbl runny honey
- ⅛ tsp fine sea salt flakes
- ⅛ tsp chilli flakes
- 2 sprigs fresh thyme

Also:
- 12 crackers of your choice – I used sourdough crackers 
- 150g log of goat’s cheese
- extra sea salt flakes
- extra runny honey
- slices of fresh fig

Instructions

1 Preheat oven 200°C/400°F/G6 (fan 180°C)
2 Honeyed nuts: melt butter in small frying pan, over moderate temp, with honey, salt, chilli and thyme.
3 Add walnuts, stir thoroughly. Cook gently 4 – 5 mins, stirring.
4 Tip out onto baking parchment lined baking tray, separate nuts, remove thyme, leave to cool. When cool, chop the nuts.
5 Finish canapés: slice log of cheese into 12 equal slices.
6 Lay 12 crackers on baking sheet and place slice of goat’s cheese in centre of each cracker.
7 Cook 5 mins, until cheese is hot and soft.
8 Top with chopped nuts, press down to secure and transfer to serving plate.
9 Add drizzle of honey and sprinkling of sea salt to each canapé.
10 Top with wedges of soft, fresh fig. Serve immediately.

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. 💛🌼
Nectarine Cobbler The combination of ripe, juicy, Nectarine Cobbler

The combination of ripe, juicy, sweet nectarines, with a touch of lemon, and a light, sweet, buttery, crispy topping, is truly delightful. Serve with ice cream, fresh cream or crème fraiche and you have the perfect warm weather treat. If the weather is cooler, it is also delicious served with warm custard.

This dish works equally well with peaches. They have a similar flavour and texture profile and can be prepared and cooked in the same way.

Cobblers are an Anglo-American creation. When America was first colonised, early English settlers, unable to find suet to make suet puddings, compromised and topped their fruit desserts with a scone, biscuit or dumpling batter instead. Cobbled together out of necessity and with a top reminiscent of cobbles, this delicious dessert was aptly named, ‘cobbler’!

This recipe is slightly adapted from Recipe Tin Eats’ Peach Cobbler. 

Ingredients

Nectarines:
- 8 nectarines, approx 750g, peeled, stone removed, sliced
- 40g caster sugar
- ½ tsp cornflour
- 1 tbl lemon juice

For the cobbler:
- 100g plain flour
- ½ tsp baking powder
- ¼ tsp bicarb of soda
- ⅛ tsp fine salt
- 45g unsalted butter, fridge cold, cubed
- 30g caster sugar
- 65g natural yoghurt or sour cream
- 15g demerara sugar 

Instructions:

1 Nectarine base: tip nectarine slices into large bowl, sprinkle over sugar, mix well. Macerate 30 mins.
After 25 mins, preheat oven to 180°C/350°F/G4 (fan 160°C).
2 After 30 mins, strain nectarines, reserving juice. Mix nectarine juice with cornflour and lemon juice.
Pour over nectarines and tip unto baking dish. Bake 15 mins.
3 Cobbler: measure flour, baking powder, bicarb of soda and salt into food processor. Pulse.
4 Add cubed butter, pulse until it forms breadcrumbs. Alternatively, rub butter into flour by hand. Add sugar and mix.
5 Next, add yoghurt and pulse until just mixed in.
6 Scoop cobbler batter on top of nectarines, sprinkle with sugar.
7 Bake 35 – 40 mins until golden.

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. 💛🌼
Honey Roast Beetroot with Whipped Goat’s Cheese Honey Roast Beetroot with Whipped Goat’s Cheese and a Lemon Vinaigrette with Dill and Mint

Sweet, caramelised chunks of heritage, honey roast beetroot, served with silky, smooth, dreamy, whipped goat’s cheese, all drizzled with a fresh, zingy, lemon dressing, loaded with mint and dill. 

Ingredients
Honey Roast Beetroot:
- 1kg unpeeled beetroot, ideally mixed heritage, peeled, cut into wedges
- 1 head of garlic – separated, no need to peel, and roughly crushed
- 1½ – 2 tbl olive oil
- 3 – 4 sprigs fresh thyme
- ⅛ tsp fine salt
- ⅛ tsp freshly ground black pepper
- 1 – 2 tbl runny honey, to taste

Whipped Goat’s Cheese:
- 150g soft goat’s cheese
- 50g cream cheese
- 50g natural yoghurt
- 1 tbl olive oil
- ½ tbl lemon juice
- sea salt and freshly ground black pepper, to taste

Lemon and Shallot Vinaigrette with Mint and Dill:
- 3 tbl olive oil
- 2 tbl lemon juice
- 15g shallot, finely chopped
- 1 tsp grainy mustard
- 1 tsp runny honey
- sea salt and freshly ground black pepper, to taste
- 5g finely chopped mint
- 5g finely chopped dill

Serve:
- green salad leaves – I like pea shoots or lambs lettuce
- fresh bread

Instructions

1 Beetroot – preheat oven to 200°C/400°F/G6 (fan 180°C)
2 Toss beetroot in olive oil, s&p. Add thyme and garlic.
3 Spread out on baking sheet. Cook 25 mins. Toss, return to oven 15 – 25 mins until soft in centre.
4 5 mins before end of cooking, drizzle beetroot with honey.
5 Goat’s cheese – beat all ingredients until silky smooth. I use electric whisk. Add s&p to taste.
6 Vinaigrette – measure all ingredients, apart from herbs, into jug or jar. Mix thoroughly. Immediately before serving, stir in chopped herbs.
7 Serve – divide whipped cheese between 4 plates, add roast beetroot. Drizzle on some vinaigrette. Scatter over green leaves.
8 Serve with extra vinaigrette and fresh bread.

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. 💛🌼
Maple Roasted Apricot and Almond Streusel Cake T Maple Roasted Apricot and Almond Streusel Cake 

This soft, almond sponge, with hints of vanilla, provides the ideal base for intense, sweet, maple roasted apricots and a crunchy, streusel topping. Roasting the apricots not only intensifies their flavour, it reduces the liquid content in the fruit which allows you to incorporate even more fruity deliciousness into the cake. Delightful served with a cup of tea or coffee, it is also delicious with some natural yoghurt for breakfast or brunch, and it works wonderfully well as dessert, with some ice cream, custard or fresh cream. Your choice!

Ingredients

Maple roasted apricots:
- 800g fresh apricots, halved, stone removed, each half chopped into 4 - 6 pieces
- 15g maple syrup or runny honey
- 30g unsalted butter, melted

Streusel:
- 50g unsalted butter
- 80g plain flour
- 100g granulated sugar
- 25g flaked almonds
- ⅛ tsp fine salt

Cake:
- 130g unsalted butter, at room temp
- 130g caster sugar
- 2 eggs
- 100g plain flour
- 80g ground almonds
- ¾ tsp baking powder
- 1 tsp almond extract
- ½ tsp vanilla extract
- ¼ tsp fine salt
- 100g sour cream or natural yoghurt

Instructions in Comments

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. 💛🌼
Cod Ceviche with Mango and Chilli Salsa, Avocado a Cod Ceviche with Mango and Chilli Salsa, Avocado and Lime Sorbet

Topped with the Avocado and Lime Sorbet I posted yesterday, this Cod Ceviche with Mango and Chilli Salsa, is a texture sensation and an explosion of fresh, sweet, savoury and spicy flavours:

- fresh, sweet, melt in the mouth cod, swathed in lime juice, red chilli, fresh dill and coriander,
- topped with a zingy mango and chilli salsa,
- finished with a scoop of luxuriously smooth and silky, bright green, sweet, Avocado and Lime Sorbet.

An outstanding combination!

Ingredients:

Mango and Chilli Salsa –
- 150g fresh mango, skin removed and flesh chopped into small cubes
- 1½ spring onions, trimmed and finely chopped
- ½ small red chilli, stem and seeds removed and finely chopped
- 2g – 3g dill fronds, finely chopped
- 2g – 3g coriander leaves, finely chopped
- juice from 1½ limes
- 2 tbl olive oil
- freshly ground sea salt and black pepper, to taste

Cod Ceviche – 
- 350g very fresh skinless cod fillet, cut into small cubes
- juice from 1½ limes
- ½ spring onion, trimmed and finely chopped
- ½ red chilli, stem and seeds removed and finely chopped
- 2g – 3g dill fronds, finely chopped
- 2g – 3g coriander leaves, finely chopped
- freshly ground sea salt and black pepper, to taste

Avocado and Lime Sorbet –
- see yesterday’s recipe

To decorate –
- dill fronds
- pomegranate seeds

Instructions:

1 Salsa: mix mango, spring onions, chilli, dill and coriander in mixing bowl. Drizzle over lime juice and olive oil.
2 Add freshly ground sea salt & black pepper, to taste.
3 Cod Ceviche: 10 mins before serving ceviche, pour lime juice over cod, add herbs and chilli and stir to mix.
4 Add freshly ground sea salt & black pepper, to taste. Set aside for 10 mins.
5 Serve: divide cod ceviche between 4 plates and top with salsa.
6 Add a scoop of avocado sorbet and garnish with dill and pomegranate seeds. Eat immediately.

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. 💛🌼
Avocado and Lime Sorbet Luxuriously smooth and si Avocado and Lime Sorbet

Luxuriously smooth and silky, this delectable bright green, sweet Avocado and Lime Sorbet, complements both sweet and savoury food, or indeed, it is wonderful just as it is. Delicious served between courses, to cleanse the palate, as an unusual but exceptional dessert, it is also sublime with a cod or trout ceviche. (Recipe for Cod Ceviche with Mango and Chilli Salsa, Avocado and Lime Sorbet, coming tomorrow.) It is surprisingly easy to make, uses only 5 ingredients and is perfect now that the weather is finally warming up! 

I found this recipe, by Galton Blackiston, on the Great British Chefs’ website. 

Ingredients:
- 100g caster sugar
- 100ml water
- 2 avocados, peeled, stone removed and chopped – 240g of avocado flesh
- 2 limes, juice and zest
- 1 lemon, juice only

Instructions:
1 Heat water with sugar over low heat until sugar has dissolved. Simmer on moderate heat for for 5 mins. Cool.
2 Blitz avocado flesh, lime zest & juice and lemon juice in food processor until smooth and creamy. 
3 Either:
– Scoop into ice cream maker and churn, in accordance with appliance instructions.
Or:
– Transfer to freezer proof bowl, large enough to whisk sorbet regularly as it freezes, cover and place in freezer for 30 mins.
– Remove, beat well with electric whisk, cover and place back in freezer.
– Continue to cover, freeze and beat every 30 mins until very cold and too stiff to beat. You may need to repeat this 4 – 5 times.
– Serve immediately or cover and freeze. .
4 If making ahead, take out of freezer, 5 – 15 mins before you serve it, to soften slightly. 

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. 💛🌼
Prawn Risotto When you want something bright and Prawn Risotto

When you want something bright and summery but the British weather makes you crave warm and hearty, this risotto is the perfect compromise - comfort food which looks like sunshine!

Succulent, sweet, juicy prawns served in a dreamy, rich risotto bursting with flavours from prawn shells, fennel and a hint of spice. This crustacean creation is surprisingly easy to make yet fabulous enough that anyone would believe you have been in the kitchen for hours. If serving sides, keep them simple - green leaves, broccoli, green beans, samphire, asparagus - are all excellent. 

Using a great stock will dramatically improve your risotto. For speed, I buy a good quality fresh fish stock from M&S or Waitrose and, if time permits, I enhance it by simmering it with prawn shells and vegetables. It’s quick to do and really really worth it. Details in Comments. 

Ingredients: 

- 65g//1 banana shallot, peeled, roughly chopped
- ½ fennel, trimmed, roughly chopped
- 50g unsalted butter
- 1 tbl olive oil
- 2 cloves of garlic, peeled, crushed
- 300g risotto rice e.g. Arborio
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 125ml dry white wine
- 1 litre good quality fish/shellfish stock (see Comments)
- milk, if necessary
- 1 bay leaf
- 4 – 6 tbl double cream
- 20g unsalted butter
- 450g raw, peeled prawns (save shells for stock) 
- a few extra king prawns with or without shells, to serve
- 25g – 50g parmesan cheese, optional 

Instructions in Comments

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. 💛🌼
Pink Grapefruit Drizzle Cake This light, fluffy, Pink Grapefruit Drizzle Cake

This light, fluffy, moist and buttery sponge loaf bursting with pink grapefruit flavour is drizzled with a sweet and tangy pink grapefruit syrup and then topped with a crispy, zesty pink grapefruit icing. Fresh and delicious, this cake screams summer! And with the weather as it is, I recommend a hot cup of tea on the side!

Ingredients

Cake:
- 130g unsalted butter, at room temp
- 130g caster sugar
- 2 eggs
- 160g plain flour
- 20g cornflour
- 1 tsp baking powder
- ¼ tsp bicarb of soda
- 1 tsp vanilla extract
- ¼ tsp fine salt
- 100g sour cream or natural yoghurt
- grated zest from 1 medium pink grapefruit

Soaking syrup:
- 15ml/1 tbl water
- 80g caster sugar
- 90ml/6 tbl pink grapefruit juice

Icing:
- 100g icing sugar
- 4-5 tsp pink grapefruit juice

Instructions:

1 Sponge: preheat oven 180°C/350°F/G4 (fan 160°C)
2 Make sure butter is at room temp and soft enough to beat. 
3 Measure all remaining cake ingredients (apart from grapefruit zest) into mixing bowl with butter. Beat until combined with electric whisk - less than a minute. 
4 Scrub grapefruit, grate zest directly into bowl. Fold in.
5 Tip into 900g/2lb lined baking tin and level surface.
6 Bake in centre of oven for 45 – 55 mins, or until cooked. 
7 Soaking syrup: dissolve sugar in water in saucepan. Take off heat, add pink grapefruit juice.
8 As soon as cake comes out of oven, puncture with cake tester or skewer. Spoon syrup over cake, cool in tin.
9 Icing: when cake is cool, mix grapefruit juice with icing sugar, until pouring consistency and there are no lumps.
10 Remove cooled cake and place on wire rack. Pour icing over cake, let it trickle down the sides.

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. 💛🌼
Brown Butter Fruit and Nut Chocolate Chip Cookies Brown Butter Fruit and Nut Chocolate Chip Cookies with Oats, Coconut and Smoked Sea Salt

Delicious oaty cookies, fully loaded with chunks of fruit and nut chocolate, desiccated coconut and smoked flakes of sea salt. The brown butter adds a rich, caramelised, nutty flavour whilst the smoky, savoury sea salt provides a delightful counterpoint to the sweetness. 

Ingredients

- 125g unsalted butter, cubed
- 300g fruit and nut chocolate, chopped (I use Cadburys)
- ½ tsp fine salt
- 100g soft brown sugar
- 75g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 20ml milk
- 125g plain flour
- 75g porridge oats
- 25g desiccated coconut
- ½ tsp baking powder
- smoked sea salt 

Instructions

1 Preheat oven 180°C/350°F/G4 (fan 160°C). Line 2 baking sheets with baking parchment.
2 Brown butter: heat butter over moderate heat, stir from time to time, until it turns brown and smells nutty. Transfer to mixing bowl, set aside to cool. 
3 Chop fruit and nut choc into chunks of differing sizes.
4 Cookie dough: add salt and sugars to butter. Mix thoroughly.
5 Mix in egg, vanilla, milk.
6 Fold in flour, oats, coconut, baking powder.
7 Fold in chopped chocolate. Leave to sit for 5 mins for dough to thicken as oats absorb liquid.
8 Divide dough into 16 x 50g balls. Place spread out on baking sheet and flatten each cookie into disk shape roughly 1cm – 1½ cms thick. Sprinkle over a little smoked sea salt. Gently press into dough.
9 Bake: bake 11 – 14 mins. (I bake for 12 mins). They will spread out and be slightly brown on edges, soft in middle and look slightly underdone. 
10 Transfer to wire rack after 10 mins.

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. 💛🌼
Fresh Tomato Salsa and Guacamole I often serve th Fresh Tomato Salsa and Guacamole

I often serve these 2 wonderful dishes alongside the Mexican Chicken and Red Rice which I posted yesterday. Neither of these quintessential, classic dishes really need any introduction. They can be served on the side, as dips, as a topping or spread in various Mexican dishes, on burgers or in sandwiches. There are so many ways.

They are frequently, but not exclusively, served alongside each other. To quickly whip up both, I make the salsa first, set some aside and then add this to some avocado with extra coriander and lime. Made in a food processor, you can make both dips in minutes, literally at the push of a button.

Should you add chilli peppers?

Ultimately, this is down to personal preference. If serving these dips alongside spicy dishes, omitting the chilli helps to balance the heat and allow other flavours to shine through. However, adding chilli to salsa and guacamole enhances their flavour profile, and adds a spicy kick and complexity to the overall taste. Your choice.

Ingredients 

Fresh Tomato Salsa:

- 35g/¼ onion, peeled, roughly chopped
- 1 red chilli or ⅛ – ¼ tsp chill flakes (optional)
- 20g fresh coriander, including stems, roughly chopped
- 350g/4 med tomatoes, stems removed, roughly chopped
- ⅛ tsp sea salt
- ⅛ tsp freshly ground black pepper
- juice 1 lime

Guacamole:

- 4 tbl Fresh Tomato Salsa
- 1 red chilli or ⅛ – ¼ tsp chill flakes (optional)
- 5g fresh coriander, roughly chopped 
- 1 – 3 avocados/ 200 – 250g avocado flesh
- juice 1 lime
- ⅛ tsp sea salt
- ⅛ tsp freshly ground black pepper

Instructions

1 Fresh Tomato Salsa: blitz onion, coriander and chilli (if using) in food processor.
2 Add tomatoes, s&p. Pulse until tomatoes are broken down to your liking.
3 Stir in lime juice. Taste, adjust seasoning. Serve.
4 Guacamole: blitz salsa and coriander.
5 Add avocado, lime juice, s&p.
6 Pulse until broken down to your liking. Taste, adjust seasoning. Serve.

To read more about this recipe 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. 💛🌼
Mexican Chicken Served with Red Rice, Black Beans, Mexican Chicken Served with Red Rice, Black Beans, Sweetcorn and Coriander

Tender marinated Mexican inspired chicken is cooked in one pot with rice, sweetcorn, black beans, and a wonderful collection of Mexican herbs and spices, to create a wonderfully, spicy, satisfying and nutritious meal, full of flavour, colour and texture.

Although there is a long list of ingredients; the majority are probably already in your  cupboard and require little or no preparation. Options are suggested, should you be missing something.

Although this dish is actually a complete meal in its own right, it is also wonderful served with fresh tortilla, lime wedges, sour cream, fresh tomato salsa/pico de gallo and guacamole, on the side.

Chicken and marinade:

- 2 tbs olive oil
- juice of 1 lime
- 2 tsp runny honey
- 4 cloves of garlic, peeled and crushed
- ¾ tsp ancho grande chilli powder – or use chilli powder or cayenne
- ¾ tsp chipotle powder – or use smoked paprika
- ¾ tsp cumin powder
- ¼ tsp dried chilli flakes
- ¼ tsp dried oregano
- ¼ tsp fine salt
- ¼ tsp freshly ground black pepper
- 400g – 600g skinless chicken breast or thigh, chopped into large pieces

Mexican Red Rice:

- 2 tbl olive oil
- 1 red onion, peeled and finely chopped
- 1 red pepper/capsicum, stem and seeds removed, finely chopped
- 2 cloves of garlic, peeled and crushed
- 300g long grain white rice
- 900ml chicken or vegetable stock
- ¼ tsp fine salt
- ¼ tsp freshly ground black pepper
- 30g tomato paste
- 1 Jalapeno chilli pepper, whole
- 150g frozen sweetcorn kernels
- 1 x 400g tin black beans, drained and rinsed
- 10g – 15g chopped fresh coriander

Instructions in Comments

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. 💛🌼
Peanut Butter Rice Crispy Slice with Dark Chocolat Peanut Butter Rice Crispy Slice with Dark Chocolate and Sea Salt

Crispy, chocolatey, chunks of sweet, delicious peanut butter heaven! A gloriously decadent treat, light as a feather and seriously addictive. Brown butter and peanut butter come together with rice crispy cereal to create a wonderful crunchy base, topped with bitter, sweet dark chocolate and flecks of sea salt. Utterly addictive and exceptionally easy to make, these treats use store cupboard ingredients and require no baking. If you love chocolate and peanut butter, I’m sure you will love these!

Ingredients

Base:
- 50g unsalted butter
- 180g smooth peanut butter. I use Sunpat
- 180g golden syrup
- 80g soft brown sugar
- 1 tsp vanilla extract/paste
- ¼ tsp fine salt
- 160g – 180g rice crispy cereal

Topping:
- 250g dark chocolate, 70% cocoa solids
- 20g smooth peanut butter
- sea salt, to taste

Instructions

1 Base: line 20cm/8in square tin with baking parchment.
2 Brown butter: chop butter into cubes into saucepan. Heat over moderate heat, stirring from time to time, until butter turns brown and smells nutty.
3 Add peanut butter, syrup, sugar, vanilla and salt. Mix thoroughly over moderate heat, stirring, until sugar has dissolved.
4 Add rice crispy cereal and mix well. Tip into baking tin, flatten surface.
5 Topping: break chocolate into pieces (if necessary) or blitz in food processor and then melt in microwave or bain marie. 
6 Add peanut butter. Beat to thoroughly mix.
7 Spread melted chocolate over base and sprinkle with sea salt.
8 Set aside for a few hours for chocolate to harden. Slice into squares or fingers to serve.

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. 💛🌼
Feta and Avocado Salad with Quick Pickled Red Onio Feta and Avocado Salad with Quick Pickled Red Onion and Pomegranate Seeds

The combination of salty feta, creamy avocado, tangy onions and sweet pomegranate seeds is utterly fabulous. The drizzle of olive oil adds richness, while the black mustard seeds and fresh rocket add freshness and provide a hint of spice.

This Nigella recipe landed in my inbox a few days ago. Nigella is known for her flavourful and approachable recipes, and this one is no exception. Indeed, it really does not even need  a recipe – a simple list of ingredients will suffice. For ease however, I have attached the quantities Nigella recommends for 2 people, but feel free to adjust according to taste. Recipes rarely come simpler or as tasty – the only challenging thing is remembering to steep the red onion ahead of time.

Ingredients:

- ½ red onion, peeled and finely sliced
- 2 tbl red wine vinegar
- 200g – 250g feta cheese
- 1 ripe avocado, peeled, stone removed and sliced
- 2 tbl pomegranate seeds
- ½ tsp nigella seeds or black mustard seeds
- 1 – 2 tbl extra virgin olive oil
- freshly ground black pepper, to taste
- sea salt, to taste

To serve:

- fresh rocket leaves (arugula)
- fresh flat or sour dough bread

Instructions:

1 A minimum of 20 mins, but preferably at least 2 hours, before making salad, place the onion and vinegar in non-metallic mixing bowl. Stir, cover, set aside.
2 Make salad: break up feta directly onto serving plates. Add sliced avocado.
3 Scatter over some onion, (you may not need it all), season with s&p, to taste. Feta can be salty, so go easy on salt – you may not need any at all.
4 Sprinkle over black onion seeds, some rocket leaves and drizzle on extra virgin olive oil.
5 Serve straight away with extra rocket and warm fresh bread.
6 NB Store any remaining pickled onion in sealed jar, in fridge, for up to 2 days.

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. 💛🌼
Chicken Jambalaya with Chorizo and Prawns Marinat Chicken Jambalaya with Chorizo and Prawns

Marinated chicken and prawns with chorizo, peppers/capsicum, garlic, peas and sweetcorn, all cooked in one pot with rice, chicken stock and a wonderful collection of Cajun herbs and spices – cayenne, smoked paprika, turmeric, thyme and oregano. With Caribbean, French, Spanish, German and African influences, this classic one-pot dish, which originated in South Louisiana in the eighteenth century, is a fantastic flavour bomb with oodles of nutrients.

Delicious served simply straight from the pot, it also works well with a fresh green or mixed salad, some fresh bread and a range of salsas. My personal favourite is a Pineapple and Avocado Salsa with Fresh Mint and Coriander.

Please do not be put off by the long list of ingredients, many will be already in your cupboard and need little or no preparation. 

Ingredients -

Marinade, meat and prawns:
- 2 tbs olive oil
- 1 tsp garlic powder
- 1 tsp sweet paprika
- ½ tsp smoked paprika
- ½ tsp turmeric
- ½ tsp cayenne powder
- ½ tsp onion powder
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- juice of 1 lime
- 1 tbs maple syrup or honey
- ⅛ tsp fine salt
- ⅛ tsp freshly ground black pepper
- 400g skinless chicken breast or thigh, chopped
- 250g king prawns, peeled and deveined
- 200g chorizo, skinned and thickly sliced

Remaining ingredients:
- 1 red onion, peeled, roughly chopped
- 4 garlic cloves, peeled, roughly chopped
- 1 stick celery, trimmed, roughly chopped
- 1 red pepper, deseeded, stem removed, roughly chopped
- 1 green or yellow pepper, deseeded, stem removed, roughly chopped
- 1 tbs olive oil
- 300g white long grain rice
- 900ml chicken or vegetable stock, or use water
- 70g tomato puree
- ½ tsp fine salt
- ½ tsp freshly ground black pepper
- 75g frozen sweetcorn
- 75g frozen peas or petit pois

Instructions in Comments

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. 💛🌼
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