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
    • 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
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almonds beef biscuits 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 pie potatoes rice soup strawberries Sweetcorn tomatoes Vegetarian white chocolate
  • Photograph of Pumpkin Spiced Latte Cupcakes with Coffee and Vanilla Mascarpone Frosting
    Cakes,  Cakes and Cookies,  Mini Cakes,  Recipes

    Pumpkin Spiced Latte Cupcakes with Coffee and Vanilla Mascarpone Frosting

    By Susan / 21st October 2020

    Incredibly soft and fluffy coffee cupcakes infused with pumpkin spice and topped with lashings of smooth and silky coffee and vanilla mascarpone frosting. What a wonderful way to celebrate coffee week in the UK!! Coffee is one…

    read more
  • Photograph of Nanaimo Bars
    Cakes and Cookies,  Recipes,  Slices

    Nanaimo Bars

    By Susan / 12th October 2020

    With a crispy, crunchy base layer loaded with chocolate, coconut, digestive biscuits and roast almonds, a rich yet light, creamy middle layer flavoured with custard and vanilla, these bars are then finished with a thick layer of…

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  • Photograph of Cinnamon, Apple and Almond Cupcakes
    Breakfast and Brunch,  Cakes,  Cakes and Cookies,  Mini Cakes,  Muffins and Loaves,  Recipes,  Sweet Breakfast and Brunch

    Cinnamon, Apple and Almond Cupcakes

    By Susan / 7th October 2020

    The sun is shining brightly but Autumn is definitely on its way. There is a cooler edge to the light wind that blows around our garden and the leaves are falling generously on the lawn. I love…

    read more
  • Photograph of Coffee and Chocolate Chunk Pecan Nut Loaf Cake
    Cakes,  Cakes and Cookies,  Loaf Cakes,  Recipes

    Coffee and Chocolate Chunk Pecan Nut Loaf Cake

    By Susan / 23rd September 2020

    Loaded with roast pecan nuts and chunks of chocolate, this traditional loaf cake is bursting with the flavours of coffee and roast pecan nuts. The contrasting textures from crispy pecan nuts, creamy chocolate and a light and…

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  • Photograph of Carrot Cake with Coconut and Pecans and a Vanilla Cream Cheese Frosting
    Cakes,  Cakes and Cookies,  Muffins and Loaves,  Recipes,  Round Cakes

    Carrot Cake with Coconut and Pecans and a Vanilla Cream Cheese Frosting

    By Susan / 18th September 2020

    This is definitely one of my favourite cakes ever! Moist and bursting with flavours from spices, carrots, pecan nuts, coconut and vanilla, this foolproof cake can be eaten as is or enhanced with a deliciously, smooth and…

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  • Photograph of Chocolate Coconut Crunch
    Cakes,  Cakes and Cookies,  Recipes,  Slices

    Chocolate Coconut Crunch

    By Susan / 26th August 2020

    We love, love, love this recipe. I have been making these utterly delectable Coconut Chocolate Crunch bars for a few years now; as soon as I made them, they became a firm family favourite. The recipe is…

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  • Photograph of Coffee and Roast Pecan Cake with Coffee Buttercream Icing
    Cakes,  Cakes and Cookies,  Recipes,  Round Cakes

    Coffee and Roast Pecan Nut Sponge Cake with Coffee Buttercream Icing

    By Susan / 29th June 2020

    Light and fluffy, melt in the mouth Coffee and Roast Pecan Cake with a deliciously smooth and sweet buttercream icing enhanced by a slight kick of salt. If I ask Emma to choose her favourite cake she…

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  • Cakes,  Cakes and Cookies,  Recipes,  Slices

    Millionaire’s Shortbread

    By Susan / 16th June 2020

    Three layers of moreish, addictive, crunchy, smooth and creamy, chocolatey sweet heaven. If you have a sweet tooth – it doesn’t get any better than these, trust me. The layers: Shortbread – this base layer is buttery,…

    read more
  • Photograph of Flapjacks
    Cakes,  Cakes and Cookies,  Recipes,  Slices

    Flapjacks

    By Susan / 10th June 2020

    These very British oaty treats, known as flapjacks, are as delicious with a cup of tea at home as they are half way up a mountain, come winter or summer. With a crispy top and chewy under…

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  • Photograph ofLemon and Almond Cake with Lemon Icing
    Cakes,  Cakes and Cookies,  Desserts,  Hot Desserts,  Recipes,  Round Cakes

    Lemon and Almond Cake with Lemon Icing PLUS Lemon and Almond Sponge Pudding with Raspberries

    By Susan / 19th May 2020

    A soft, light and fluffy lemon and almond sponge cake with lemon icing. Serve with raspberries and cream or ice cream as a dessert or enjoy this cake with a cup of tea for an afternoon treat.…

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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

Wadadli Spiced Roast chicken and Coconut Gravy I Wadadli Spiced Roast chicken and Coconut Gravy
 
If you try no other new recipes this spring, I urge you to make this incredible roast chicken from Antigua. Spicy, herby, melt in the mouth roast chicken, with a crispy skin, is served with a coconut gravy and traditional roast chicken accompaniments. It is delicious with roast or mashed potatoes, and some steamed vegetables of your choice. Yorkshire puddings also work exceedingly well, or even some steamed rice.
 
I came across this recipe in the February 2025 edition of Waitrose Food magazine. It is a recipe from chef and broadcaster, Andi Oliver. Andi is probably best known for her role in the television cooking show, Great British Menu. She describes this dish as being ‘love in action.’ She says that ‘this pot of food is all the love language we need; within it lie all the answers.’ I could not agree more; it is amazing! Apparently the ancient Arawak name for Antigua is Wadadli; this delicious and comforting dish encompasses and makes the most of the island’s fragrant spices.
 
Ingredients:
- 1.5 – 2kg whole chicken
- 1 med onion, halved
- 3 cloves of garlic
- 400ml can good quality coconut milk
 
Spice oil:
- 15g fresh ginger, peeled, roughly chopped
- 35g/10 cloves garlic, peeled
- 2 spring onions, trimmed, roughly chopped
- 20g coriander leaves
- 20g flat leaf parsley
- 1½ tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp dried chilli flakes
- ¾ teaspoon fine salt, to taste
- 100ml olive oil
 
To serve:
- fresh chopped coriander and parsley
- lemon wedges
 
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. 💛🌼
Easter Bark If you are looking for a ‘homemade Easter Bark
 
If you are looking for a ‘homemade’ and incredibly quick and easy treat for Easter, and/or looking for a fun activity for your children, this Easter Bark could be just what you are looking for. It is so easy, that you really do not even need a recipe. You simply melt your favourite chocolate – it could be milk, white or dark, in a warm oven for less than 10 minutes, swirl the top and then add your choice of Easter goodies and treats. If you don’t have anything Easter related, sprinkles work really well too. Let it set and voila! Happy Easter! 🐣
 
I saw this recipe on @puddingforbreakfast’s wonderful insta site. She has many fabulous recipes with incredible photographs – you should definitely take a look and follow her.
 
Ingredients:

- your choice of chocolate. I made 2 barks – one with 2 x 180g bars of milk chocolate and the other with 3 x 180g bars
- Easter chocolate treats – I used mini eggs and Maltesers’ bunnies. Or use sprinkles.

Instructions:
 
NB The chocolate needs time to set so you need to start making this bark around 2 – 3 hours before you want to eat or gift it.
 
1 Line baking tray(s) with baking parchment. Preheat oven 80°C/175°F (fan 60°C).
2 Lay whole bars of chocolate on trays. Heat in oven 5 – 10 mins. Keep a close eye on it – you want the chocolate to melt, not cook or burn. Mine took 8 mins.
3 When soft, remove from oven, swirl with knife to blend the squares. Allow to cool 5 mins.
4 Decorate with your favourite treats and leave to set.
5 Break off pieces and enjoy!
 
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. 💛🌼
Bara Pasg - Easter Bread Bara Pasg, translated as Bara Pasg - Easter Bread

Bara Pasg, translated as Easter Bread, is my version of a festive Bara Brith, dressed up as a Simnel Cake. If, like me, you haven’t made a Simnel Cake, but you are looking for a last minute and quick alternative, this recipe could be your answer. Whilst lighter than a traditional Simnel, it comes together very quickly and can be eaten straight away. As a nod to Easter traditions, it is decorated in the same way as the classic cake, including the 11 marzipan balls which represent the 11 apostles. The marzipan in the centre melts into and infuses the cake, as well as helping to keep it moist. It is full of wonderful flavours and perfect if you have a houseful of visitors. Happy Easter!

What is Bara Brith?
 
Famous in Wales, Bara Brith, literally translated as speckled loaf, was originally made from a yeasted dough speckled with dried fruits. It is now more commonly made as a cake, in the shape of a loaf and is frequently served with butter. It is made with tea or some other liquid such as juice or milk and loaded with dried fruits and sometimes some spices as well.
 
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. 💛🌼
Leek and Potato Soup or Vichyssoise The weather Leek and Potato Soup or Vichyssoise
 
The weather in London is all over the place at the moment. One minute sunny and warm, the next wet and cold. A bit like this soup, which is equally delicious served hot or cold! If you are looking for a quick lunch recipe or a starter this Easter weekend, why not give this recipe a try? It will work wherever you are and whatever the weather. 
 
This classic, creamy, velvety smooth soup is made from a wonderful blend of gently sautéed and steamed leeks, potato and onion. It is a fabulous example of how 6 simple ingredients can come together so quickly to create a smooth and luxurious dish. We often think of soups as a warming winter dish but this wonderfully versatile recipe straddles all the seasons. It can be served hot, to warm you on a cold day, or cold, to cool you on a hot day. Either way, garnish with a swirl of extra cream, your choice of garnishes and some fresh bread.
 
Vichyssoise, which is served cold, is often prepared with more cream than hot Leek and Potato Soup. However, make both to suit your own palate. It is always the best way to cook!
 
Ingredients:
- 50g unsalted butter
- 125g white onion, peeled and chopped
- 350g leeks, white and pale green part only, washed and chopped
- 250g floury potatoes, peeled and chopped. I use Maris Piper 
- ½ – 1 tsp fine salt
- 500ml chicken or vegetable stock
- 100ml – 250ml milk, as needed, or use cream. 

To serve:
- fresh cream
- sautéed leeks
- croutons
- chopped fresh herbs such as chives or spring onions
- grinding of black pepper
- fresh bread
 
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. 💛🌼
Lemon and Poppyseed Cake with Almonds and Lemon Ic Lemon and Poppyseed Cake with Almonds and Lemon Icing
 
This delicious lemony sponge, loaded with ground almonds, is topped with a silky, light, fresh lemon icing. The olive oil in the cake pairs wonderfully with the lemon, and they, in turn, are balanced with the mellow, sweet, nutty poppy seeds and almonds. The sponge is bursting with natural, harmonious flavours and the crumb is soft and moist. The sweet icing elevates this simple cake to a special treat for afternoon tea.

Wonderfully quick and easy to make, this recipe uses mostly store cupboard ingredients. Should you not have any ground almonds, or you would prefer a nut-free cake, simply replace the almonds with flour. I love it this way too!
Thank you to @finfinl24 for the gorgeous plate. 💛
Dry ingredients:
- 150g plain flour
- 70g ground almonds
- 1 tsp baking powder
- ½ tsp bicarb of soda
- ¼ tsp fine salt
- 170g caster sugar

Wet ingredients:
- 170g olive oil (mild flavoured)
- 2 eggs
- 200g natural yoghurt
- ½ tsp almond extract
- ½ tsp vanilla extract 
- grated zest 2 lemons
- juice 1 lemon

Icing and topping:
- 200g icing sugar
- 6 – 7 tsp lemon juice
- 2 tbl roasted flaked almonds
- poppyseeds

Instructions
1 Preheat oven 180°C/350°F/Gas 4 (fan 160°C) Grease and line base of 20cm round, deep-sided cake tin. 
2 Scatter flaked almonds for topping onto baking tray, roast in oven 5 – 7 mins or until lightly browned. Tip into bowl to cool. Set aside.
3 Cake – measure dry ingredients into bowl. Stir to mix.
4 Next, grate over lemon zest, add wet ingredients. Beat with balloon whisk. 
5 Fold in poppyseeds.
6 Pour into cake tin, cook 35 – 45 mins or until cooked.
7 Leave in tin 10 mins, remove to cooling rack to cool completely.
8 Icing – slowly add lemon juice to icing sugar. Mix until you have thick, spreadable, paste.
9 Transfer cake to serving plate. Pour on icing.
10 Scatter with toasted almonds and some poppyseeds. 
 
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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