Daffodil Kitchen

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  • Photograph of Chilli Dogs
    Main Courses,  Meat,  Recipes,  Vegetarian Main Courses

    Chilli Dogs

    By Susan / 11th November 2020

    A fun, quick, easy, super delicious Hot Dog supper using either Chilli Con Carne or Vegetarian Lentil Chilli with Black Beans, Sweetcorn and Chick Peas. A fabulous supper to throw together on any night of the week…

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  • Photograph of Chilli Topped with Cornbread, Red Onion, Red Pepper, Red Chilli and Garlic
    Main Courses,  Meat,  Recipes,  Vegetarian Main Courses

    Chilli Topped with Cornbread, Red Onion, Red Pepper, Red Chilli and Garlic

    By Susan / 9th November 2020

    A thick layer of delicious, spicy Chilli Con Carne or Vegetarian Chilli with Black Beans, Sweetcorn and Chickpeas all topped with light and fluffy cornbread which is preloaded and bursting with the flavours from red onions, red…

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  • Photograph of Mexican Chilli Brownies with Cinnamon and All Spice
    Cakes,  Cakes and Cookies,  Recipes,  Slices

    Mexican Chilli Brownies with Cinnamon and All Spice

    By Susan / 8th November 2020

    Delicious, fudgy, intense chocolate squares infused with cinnamon, allspice, and ancho grande chilli all topped with a layer of salted milk chocolate, cinnamon and chilli flakes. These incredible brownies will blow your mind! Not literally – you…

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  • Photograph of Oven Baked Fries
    Potato Dishes,  Recipes,  Rice, Pasta, Grains and Sides

    Oven-Baked Fries

    By Susan / 7th November 2020

    Delicious oven-baked fries, crispy on the outside with soft, melt in the mouth potato on the inside. Part cooked on the hob to ensure a soft centre and then crisped up in the oven, these fries are…

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  • Photograph of Hot Chocolate Orange
    Drinks,  Recipes

    Hot Orange Chocolate

    By Susan / 7th November 2020

    It is Chocolate Orange Season! Chocolate orange is everywhere and in everything! Although there are lots of orange flavoured chocolates out there, the most common one seems to be Terry’s Chocolate Oranges. Rather fortuitously, they are on…

    read more
  • Photograph of Chilli Dip
    Dips,  Nibbles and Dips,  Recipes

    Chilli Dip

    By Susan / 6th November 2020

    My new favourite dip! This dip can be made with my Chilli Con Carne or Vegetarian Lentil Chilli with Black Beans, Sweetcorn and Chickpeas or indeed if you have your own favourite chilli recipe, you can use…

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  • Photograph of Brown Butter Chocolate Chip Cookie Bars
    Cakes,  Cakes and Cookies,  Cookies,  Recipes,  Slices

    Brown Butter Chocolate Chip Cookie Bars

    By Susan / 6th November 2020

    Heavenly Brown Butter Chocolate Chip Cookies in a bar! Oh yes please! Slightly crisp on the outside with a chewy interior, these bars are utterly addictive! Even better, prepared in just one pan, they are extremely quick…

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  • Photograph of Chicken Katsu
    Main Courses,  Meat and Poultry,  Poultry,  Recipes,  Starters and Lunch

    Chicken Katsu

    By Susan / 6th November 2020

    This classic Japanese dish has gained universal popularity and it is not hard to see why. Tender chicken breasts covered in a crispy breadcrumb coating served over sticky Japanese white rice and swathed in a delicious and…

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  • Photograph of Fried Fish
    Fish and Shellfish,  Fish and Shellfish,  Main Courses,  Recipes,  Starters and Lunch

    Pan Fried Fish

    By Susan / 4th November 2020

    The freshest of fish, seasoned, floured, fried in a little oil and served with lemon wedges and new potatoes is Andrew’s absolute favourite way to eat fish. Simple, with no fancy pants sauces, he likes the fish…

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  • Photograph of Irish Potato Farls
    Potato Dishes,  Recipes,  Rice, Pasta, Grains and Sides

    Irish Potato Farls

    By Susan / 3rd November 2020

    I had eaten Irish Potato Farls (or Irish Potato Cakes) on many occasions and, dare I say it, bought pre-made ones, but I had never made them until recently. I saw them on @guaca_coey insta feed and…

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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

Raymond Blanc’s Glazed Lamb Shanks After the g Raymond Blanc’s Glazed Lamb Shanks
 
After the glorious, spring, warm sunshine in the middle of the week, it is 10C cooler today so now I’m back to thinking about comfort food. 
 
I love this recipe for Glazed Lamb Shanks for many reasons, not least because it is a perfect example of how just a few simple ingredients can come together to create a truly sublime dish—one that tastes and looks as though you have spent hours in the kitchen. Using only lamb shanks, onion, carrot, swede, water, salt and pepper and a little oil, the result is soft, tender, melt-in-the-mouth lamb served with a rich, glossy jus full of the sweet, deep flavour of the meat.
 
While this dish can be prepared, cooked, and served on the same day, I strongly recommend partially preparing and cooking it the day before you plan to eat it. There is very little hands-on work involved, but this approach makes the process even easier. Allowing the lamb to rest in its cooking juices overnight enhances the flavour, and as lamb is a naturally fatty meat, removing excess fat is far simpler once the dish has been chilled.
 
You can serve this dish with the vegetables cooked alongside it, some creamy mashed potatoes, and perhaps a side of green vegetables as well. While I’m not usually a fan of vegetables cooked this way—I prefer them freshly cooked with a firmer texture—I think their meat-infused flavour is incredible. For the best of both worlds, I love to mash the swede and carrots directly into mashed potatoes, then serve some fresh vegetables on the side too.
 
This is Raymond Blanc’s recipe from his cookery book ‘Blanc Vite’. I’ve been making it for over 25 years, and I can’t quite believe it’s taken me this long to put it on the blog.
 
Ingredients for 2 people:
- 2 lamb shanks
- 1 tbsp olive oil
- 2 medium carrots
- ½ swede – or use 4 baby turnips
- 1 onion – or use 4 medium shallots
- ¼ tsp fine salt
- ¼ tsp freshly ground black pepper

 
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. 💛🌼
Dad’s Tuna Pasta Bake with Loads of Veggies Bu Dad’s Tuna Pasta Bake with Loads of Veggies
 
Bursting with flavour, nutrients and colour, this delicious, moreish, cheesy, tuna pasta bake is loaded with eight different vegetables. Topped with a layer of molten and slightly crispy cheese, this is comfort food at its best! Serve as it is or with a salad and perhaps some garlic bread on the side.

Whilst the list of ingredients is long and you need to allow around 30 – 45 minutes to prepare the bake, (some of this is hands off time though,) it is a wonderful dish to prepare ahead of time. Then, all you then need to do is pop it in the oven, for around an hour, before you want to eat it.

Vegetarian in the house? Simply spoon a portion of the bake into a separate baking dish before you add the tuna and cook separately. Very easy to keep everybody happy!

This is another recipe I created to accompany my lovely cousin’s winning poem ‘Picnic’. This bilingual poem, written in Welsh and English, is aimed at 3 -5 years. The competition was organised by Books Trust Cymru, a charity set up to inspire a love of reading in children in Wales. 

To watch the film and hear the poem, simply go to the Books Trust Cymru website and type ‘Picnic by Patricia Sumner’ in their search bar. Alternatively, copy and paste this link - https://www.booktrust.org.uk/resources/find-resources/picnic-by-patricia-sumner/ - into your search bar. 
 
Roast vegetables:
- 1 red pepper 
- 1 courgette 
- 1 aubergine 
- 100g cherry tomatoes
- 1 red onion 
- 2 tbl olive oil
- ⅛ tsp fine salt
- ⅛ tsp freshly ground black pepper

Cheese sauce: 
- 50g unsalted butter
- 4 cloves of garlic
- 50g plain flour
- 700ml milk
- 150g strong cheddar cheese
- 75g mozzarella cheese
- 50g parmesan
- ⅛ tsp fine salt
- ⅛ tsp freshly ground black pepper

Pasta:
- 200g dried pasta e.g. macaroni/elbow, penne, rigatoni
- 1 x 200g tin of tuna
- 75g frozen sweetcorn
- 75g frozen peas
- 100g fresh baby spinach
 
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. 💛🌼
Uncle Huw’s Crempogau - Welsh Pancakes Wonderf Uncle Huw’s Crempogau - Welsh Pancakes
 
Wonderfully light and fluffy on the inside, with a slightly crispy exterior, these Welsh Pancakes – or Crempogau, if you are a local – make a wonderful breakfast or, indeed, a treat at any time of the day! At their best when served warm, straight off the bakestone, they are traditionally served with butter, and frequently some jam too. However, these beauties also lend themselves to more modern accompaniments, such as maple syrup, crispy bacon, Nutella and fruit compote and yoghurt, for example.
 
Crempogau have been eaten in Wales for centuries, and like Scottish Pancakes or Drop scones, are most likely the precursor of the ever popular American pancake. The recipes are very similar, although a classic Crempogau recipe will include some vinegar. This vinegar activates the bicarbonate of soda guaranteeing pancakes which tend to be lighter and fluffier than their American counterpart.

This is another recipe I created to accompany my lovely cousin’s winning poem ‘Picnic’. This bilingual poem, written in Welsh and English, is  aimed at 3 -5 years. The competition was organised by Books Trust Cymru, a charity set up to inspire a love of reading in children in Wales. 

To watch the film and hear the poem, simply go to the Books Trust Cymru website and type ‘Picnic by Patricia Sumner’ in their search bar. Alternatively copy and paste this link https://www.booktrust.org.uk/resources/find-resources/picnic-by-patricia-sumner/

For the Crempogau –
- 200ml milk
- 30ml white vinegar, divided
- 25g unsalted butter
- 150g plain flour
- 1 egg
- 50g caster sugar
- ½ tsp bicarbonate of soda
- ⅛ tsp fine salt
 
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. 💛🌼
Nain’s Potato Pancakes If you are looking for Nain’s Potato Pancakes
 
If you are looking for something a little different for Shrove Tuesday, why not try these Potato Pancakes?

Tender and soft with caramelised edges, these delectable potato pancakes are a fabulous way to use up leftover mashed potato, they are quick to make, use minimal store cupboard ingredients and come together very quickly. Think of them as the birth child of American pancakes and Irish potato farls. Like potato farls, they can form an integral part of many dishes but are particularly good with a full cooked breakfast. Like American pancakes, they are delicious served with some bacon and maple syrup.
 
This is another recipe I created to accompany my lovely cousin’s winning poem ‘Picnic’. This bilingual poem, written in Welsh and English, is aimed at 3 -5 years. The competition was organised by Books Trust Cymru, a charity set up to inspire a love of reading in children in Wales.
 
For those who don’t know, ’Nain’ (pronounced ’nine’) is the Welsh word for grandmother, primarily used in North Wales. In South Wales, Mamgu is more commonly used.

To watch the film and hear the poem, simply go to the Books Trust Cymru website and type ‘Picnic by Patricia Sumner’ in their search bar. Alternatively copy and paste this link: https://www.booktrust.org.uk/resources/find-resources/picnic-by-patricia-sumner/
 
Ingredients
- 200g left-over mashed potato. Or make fresh.
- ¼ tsp baking powder
- 1 egg
- 50ml – 75ml milk
- ⅛ tsp fine salt, or to taste
- ⅛ tsp freshly ground black pepper
- 50g plain flour
To cook:
- a little oil – I use olive oil
- some butter
 
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. 💛🌼
Nain’s Cream of Roast Tomato Soup with Sun-Dried Nain’s Cream of Roast Tomato Soup with Sun-Dried Tomatoes and Parmesan Croutons
 
This luscious, creamy, thick soup is loaded with roasted and sun-dried tomatoes, garlic and fresh thyme; in addition, the chilli flakes add a wonderful warming sensation, without overpowering the natural flavours. Roasting and caramelising the tomatoes, with the onion, garlic and thyme, helps develop the vegetables’ natural sweetness and enhances all the flavours. Plus, using milk, rather than stock and cream, guarantees a creamy, yet healthy, rich, filling soup. Together with the crispy parmesan croutons, this soup packs a huge flavour and texture punch, and is perfect for this time of year. 
 
This is another recipe I created to accompany my lovely cousin’s winning poem ‘Picnic’. This bilingual poem, written in Welsh and English, is aimed at 3 -5 years. The competition was organised by Books Trust Cymru, a charity set up to inspire a love of reading in children in Wales, 
 
For those who don’t know, ’Nain’ (pronounced ’nine’) is the Welsh word for grandmother and is used primarily in North Wales. In South Wales, Mamgu is more commonly preferred.
 
For further details, please see my ’Taid’s Chicken Butty’ post. To watch the film and hear the poem, simply go to the Books Trust Cymru website and type ‘Picnic by Patricia Sumner’ in their search bar.

Soup:
- 600g fresh tomatoes, quartered
- 4 cloves of garlic, peeled and smashed
- 1 onion, peeled and sliced
- 70g sun-dried tomatoes
- 4 sprigs fresh thyme
- ⅛ tsp chilli flakes, or to taste
- ¼ plus ⅛ teaspoon fine salt
- ¼ tsp freshly ground black pepper
- 3 tbls olive oil from sun-dried tomatoes
- 25g – 50g parmesan cheese, finely grated, to taste
- 500ml – 700ml milk or coconut milk
- 1 tsp honey, optional
 
Parmesan Croutons:
- 2 slices of bread
- 2 tbls olive oil
- pinch of salt and pepper
- parmesan cheese, finely grated
 
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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