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
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      • Hot Desserts
      • Cold Desserts
      • Frozen Desserts
      • Pies and Tarts
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      • Cakes
        • Round Cakes
        • Loaf Cakes
        • Mini Cakes
        • Slices
      • Cookies
      • Muffins and Loaves
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      • Loaves
      • Rolls
      • Flat Breads
      • Other Bread/Yeast Recipes
    • Confectionery
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    • Family and Pets
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  • Photograph of Mince Pies
    Cakes and Cookies,  Desserts,  Mini Cakes,  Pies and Tarts,  Recipes

    Mince Pies

    By Susan / 19th December 2023

    Nothing tastes like Christmas quite like traditional mince pies. The lightly sweetened buttery pastry encasing spicy, citrusy vine fruits provide the perfect texture and flavour combination. Serve with a cup of tea or warm with cream or…

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  • Photograph of Bakewell Slice
    Cakes,  Cakes and Cookies,  Pies and Tarts,  Recipes,  Slices

    Bakewell Slice

    By Susan / 19th September 2023

    The layers of deliciousness in this Bakewell Slice include a buttery, crisp, sweet, shortbread pastry base, a thick layer of raspberry jam and a further layer of moist, yet light, frangipane loaded with almonds and hints of…

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  • Photograph of Pear and Almond Flan - Flan di Pere e Mandorle
    Desserts,  Pies and Tarts,  Recipes

    Pear and Almond Flan – Flan di Pere e Mandorle

    By Susan / 22nd December 2022

    With a crispy, buttery, homemade, sweet pastry base, this fabulous, classic flan is topped with fresh, juicy sweet, fresh pears and finished with a layer of moist, nutty, light frangipane. I normally serve this flan for dessert,…

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  • Photograph of Croatian Lemon Cake
    Cakes,  Cakes and Cookies,  Cold Desserts,  Desserts,  Pies and Tarts,  Recipes,  Round Cakes

    Croatian Lemon Cake

    By Susan / 15th September 2022

    With a sweet, soft, buttery base, a luscious, creamy, lemon and almond topping with a light meringue like crust, this dreamy Croatian Lemon Cake is as fabulous with a cup of tea, as it is, with a…

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  • Photograph of Strawberry Galette with Lemon
    Desserts,  Pies and Tarts,  Recipes

    Strawberry Galette with Lemon

    By Susan / 10th August 2022

    Whilst this Strawberry Galette with Lemon may look like a showstopper, it is as ridiculously easy to make, as it is beautiful to look at and, even better, incredibly delicious! Luscious, soft and juicy strawberries, wrapped in…

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  • Photograph of Halloween Jam Hand Tarts
    Breakfast and Brunch,  Desserts,  Pies and Tarts,  Recipes,  Sweet Breakfast and Brunch

    Halloween Jam Hand Tarts

    By Susan / 28th October 2021

    Shaped like sculpted pumpkins, these Halloween Jam Hand Tarts make the perfect scary dessert, as well as being a wonderful, creative half term activity!

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  • Photograph of Rhubarb and Orange Frangipane Galette
    Breakfast and Brunch,  Desserts,  Hot Desserts,  Pies and Tarts,  Recipes,  Sweet Breakfast and Brunch

    Apricot and Lemon Mascarpone Pandowdy with Maple Syrup and Rosemary

    By Susan / 26th August 2021

    Full of texture and summer flavours, Apricot and Lemon Mascarpone Pandowdy with Maple Syrup and Rosemary is delicious served hot, warm or at room temperature. It can be served for dessert ,on its own or with ice…

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  • Photograph of Rhubarb and Orange Frangipane Galette
    Cakes,  Cakes and Cookies,  Cold Desserts,  Desserts,  Hot Desserts,  Pies and Tarts,  Recipes,  Round Cakes,  Sweet Breakfast and Brunch

    Rhubarb and Orange Frangipane Galette

    By Susan / 25th August 2021

    Sweet rhubarb, a layer of melt in the mouth almondy, orange frangipane, inside crispy puff pastry, all topped with a sweet glaze; this Rhubarb and Orange Frangipane Galette is bursting with summer flavours, wonderful textures and it…

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  • Photograph of Blueberry and Pistachio Bakewell Tart
    Cakes,  Cakes and Cookies,  Cold Desserts,  Desserts,  Pies and Tarts,  Recipes,  Round Cakes

    Blueberry and Pistachio Bakewell Tart

    By Susan / 7th July 2021

    A crisp pastry base, a layer of blueberry jam and a further layer of moist, yet light, pistachio frangipane loaded with hints of vanilla and salt. Topped with a white icing, fresh blueberries and chopped pistachio nuts,…

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  • Photograph of Pistachio and Cherry Bakewell Tart with Pink Rose Water Icing
    Cakes,  Cakes and Cookies,  Cold Desserts,  Desserts,  Pies and Tarts,  Recipes,  Round Cakes

    Pistachio and Cherry Bakewell Tart with Pink Rose Water Icing

    By Susan / 26th June 2021

    A crisp pastry base, a layer of cherry jam and a further layer of moist, yet light, pistachio frangipane loaded with hints of vanilla and salt. Topped with a beautiful pink and rosewater icing, this amazing tart…

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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

Healthy Chocolate and Pecan Brownies I kid you n Healthy Chocolate and Pecan Brownies
 
I kid you not, these sticky, gooey, intensely chocolatey brownies, which are loaded with almonds, crunchy pecan nuts and chunks of dark chocolate, are good for you! Rather unbelievably, they are both processed sugar free, and also fat free, as well as being gluten free. The sweetness, with hints of caramel, comes mainly from the dates, giving you a healthy brownie with wonderful layers of flavour and a rich nutrient profile. They can be enjoyed as they are with a cup of tea or coffee or serve them for dessert with some Greek yoghurt and red berries. You could even pack some up and take them on a picnic or to work and have a nibble when you need a pick me up.
 
This recipe is inspired by an @doctorbowl recipe called Healthy Date Cake with Chocolate and Pecans. Dr Divya Sharma’s quick, easy, healthy recipes are all vegetarian and/or vegan and gluten free, sugar free, fat free recipes are also highlighted. It is a fabulous insta site and she has a cookery book as well, called Doctor Bowl: Quick + Simple Balanced Vegetarian and Vegan Food. Whatever diet you follow, I really recommend this site.
 
If you plan to do some baking this weekend, I urge you to give these a try. 
 
Ingredients:
- 250ml milk
- 200g/approx 15 pitted Medjool dates
- 180g pecan nuts or walnuts
- 100g dark chocolate, 70% cocoa solids – to melt.
- 120g ground almonds
- 30g unsweetened cocoa powder
- ½ tsp baking powder, gluten free if necessary
- ¼ tsp bicarbonate of soda
- ¼ tsp fine salt
- 2 eggs
100g dark chocolate chunks, 70% cocoa solids – to fold in.
 
Toppings:
- 20g chopped pecan nuts
- 20g chopped dark chocolate, 70% cocoa solids
 
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. 💛🌼
Homemade White Bread Baking bread is wonderfully Homemade White Bread
 
Baking bread is wonderfully therapeutic – there is something very satisfying about creating an artisan bakery version of such a staple product, in no time at all. Not only does it taste better, it costs a fraction of the price of shop bought, the house will smell incredible whilst it bakes and, very importantly, it is not full of preservatives. As a result, it doesn’t last as long, but, to be honest, it doesn’t need to! Obviously, it is best served on the day it is made, but it is so good, it will disappear exceedingly quickly. Fortuitously, if you have any left, it is still wonderful the next day and by the third day, it will make great toast. However, if you don’t want to make such a big loaf, this recipe can be easily halved.
 
I think a lot of people are put off bread making because of the time it takes. It can take up to 5 hours from start to finish to make this loaf. However, most of this is hands-off time. If you use a food processor like I do, the hands-on time is minimal: maximum 15 minutes. If you are kneading by hand: 25 minutes. The remainder of the time the dough is rising or cooking. You do need to be around to check on the dough from time to time though, so plan your day, and then it is really very easy.

Ingredients:

- 500g strong white flour
- 1 x 7g sachet easy bake dried yeast
- 1½ tsp fine salt
- 1 tsp caster sugar
- 50g very soft unsalted butter
- 275ml – 325ml luke-warm water
 
You will also need:
 
- 1 – 2 tsp oil (to grease a bowl for the dough to rise in)
- extra flour for kneading and topping
- 500ml water, for cooking
 
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. 💛🌼
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. 💛🌼
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