Daffodil Kitchen

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  • 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
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      • Rice Dishes
      • Pasta Dishes
      • Grains and Pulses
      • Potato Dishes
      • Vegetables
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      • Pies and Tarts
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      • Cakes
        • Round Cakes
        • Loaf Cakes
        • Mini Cakes
        • Slices
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      • Muffins and Loaves
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      • Rolls
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      • Other Bread/Yeast Recipes
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almonds banana 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 pet update potatoes rice soup spicy Sweetcorn tomatoes vegan Vegetarian white chocolate
  • 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 Pink Grapefruit Drizzle Cake
    Cakes,  Cakes and Cookies,  Loaf Cakes,  Recipes

    Pink Grapefruit Drizzle Cake

    By Susan / 14th May 2023

    Light, fluffy, moist and buttery sponge loaf bursting with pink grapefruit flavour, drizzled with a sweet and tangy pink grapefruit syrup and topped with a crispy, zesty pink grapefruit icing. Fresh and delicious, it is no surprise…

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  • Photograph of Buckingham Palace Tea Bread
    Cakes,  Cakes and Cookies,  Loaf Cakes,  Recipes

    Buckingham Palace Tea Bread

    By Susan / 5th May 2023

    If you are planning to do some baking for King Charles' coronation this weekend, I guarantee that you cannot go wrong with this Tea Bread. I found the recipe on the Royal Collection Trust website. Made with…

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  • Photograph of Barmbrack - Báirín Breac
    Cakes,  Cakes and Cookies,  Loaf Cakes,  Recipes

    Barmbrack – Báirín Breac

    By Susan / 17th March 2023

    Báirín Breac, also known as Barmbrack, is literally translated as Speckled Loaf. It is a moist Irish fruit loaf cooked with delicious spices and loaded with dried vine fruits. More of a cake than bread these days,…

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  • Photograph of Coconut, Almond and Chocolate Loaf Cake
    Cakes,  Cakes and Cookies,  Loaf Cakes,  Recipes

    Coconut, Almond and Chocolate Loaf Cake

    By Susan / 18th February 2023

    Soft, moist, vanilla and almond sponge loaded with desiccated coconut and chunks of dark chocolate. Exceptionally tasty with a cup of tea or coffee and perfect to pack up for a picnic or packed lunch, this cake…

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  • Photograph of Honey and Fig Fruit Loaf with Pecan Nuts
    Cakes,  Cakes and Cookies,  Cheese,  Loaf Cakes,  Recipes

    Honey and Fig Fruit Loaf with Pecan Nuts

    By Susan / 22nd November 2022

    This wonderful soft and moist cake is lightly sweetened with honey and loaded with figs, sultanas and pecan nuts. This cake is very versatile: slice it thinly and serve it as an accompaniment to a cheeseboard –…

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  • Photograph of Vegan and Gluten Free Apple, Pecan and Sultana Loaf
    Cakes,  Cakes and Cookies,  Loaf Cakes,  Recipes

    Vegan and Gluten Free Apple, Pecan and Sultana Loaf

    By Susan / 8th November 2022

    Loaded with fresh, grated apple, juicy sweet sultanas, roast pecan nuts and desiccated coconut, this fabulous, moist, healthy, vegan and gluten free loaf cake is lightly sweetened with maple syrup, and warming, sweet cinnamon.

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  • Photograph of French Lemon Yoghurt Cake with Blueberries
    Cakes,  Cakes and Cookies,  Loaf Cakes,  Recipes

    French Lemon Yoghurt Cake with Blueberries

    By Susan / 1st November 2022

    Studded with fresh blueberries and oozing with zesty, zingy lemon, this French Lemon Yoghurt Cake with Blueberries has a meltingly soft, light, moist crumb, is bursting with juicy berries and then brushed with a simple, yet luscious,…

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  • Photograph of French Lemon Yoghurt Cake
    Cakes,  Cakes and Cookies,  Loaf Cakes,  Recipes

    French Lemon Yoghurt Cake

    By Susan / 22nd October 2022

    Oozing with lemon flavour, this French Lemon Yoghurt Cake has a meltingly soft, light, moist crumb which is then brushed with a simple, yet luscious, lemon syrup. This classic French recipe is perfectly balanced: neither too sweet,…

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  • Photograph of Vegan Lemon and Dubonnet Drizzle Cake
    Cakes,  Cakes and Cookies,  Loaf Cakes,  Recipes

    Vegan Lemon and Dubonnet Drizzle Cake

    By Susan / 29th May 2022

    I recently posted a Lemon and Dubonnet Drizzle Cake recipe as part of a series of recipes to celebrate the Queen’s Platinum Jubilee. It was so well received that I really did not want people following a…

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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🌼

daffodil_kitchen

Delicious food at YOUR fingertips

Delia’s Roasted Salmon Fillets with Crusted Basi Delia’s Roasted Salmon Fillets with Crusted Basil Pesto Topping
 
Soft, beautifully seasoned and perfectly cooked salmon fillets topped with a crunchy, cheesy basil pesto topping. Quick to throw together and easy to prepare ahead of time, all this wonderful dish needs alongside is some salad or vegetables (or both) and perhaps some new potatoes as well. Here I chose some broccoli and ratatouille giving the whole dish a wonderful feel of the Mediterranean. Although it is best served alfresco, you can genuinely make this dish all year round. 

Just as we were getting used to more Autumnal weather, it seems to be warming up again this weekend. This dish would be perfect! The recipe below is for 2 people but it is a fabulous recipe to scale up or down. It works really well for entertaining because it can all be prepared ahead of time and then just popped in the oven 10 minutes before you want to eat.
 
I first had this dish a few weeks ago at my friend Mandy’s house, followed by a really delicious Poached Apricot and Ricotta dessert. The recipe itself is from the wonderful Delia Smith. I’m not sure if it is in a cookery book, but it can be found on line on her website deliaonline.com
 
Ingredients
- 2 salmon fillets, skinned. Around 130g – 175g each
- drizzle of olive oil
- juice from ½ lemon
- pinch of salt and freshly ground black pepper
- 2 tbls basil pesto, either shop bought or home made
- 2 tbls panko breadcrumbs, divided
- 4 tsps finely grated Pecorino or parmesan cheese, divided
 
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. 💛🌼
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. 💛🌼
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