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
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        • Preserves, Spreads and Butters
        • Sweet Sauces
        • Other Basic Sweet
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        • Savoury Spice Mixes
        • Sweet Spice Mixes
        • Curry Pastes
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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 pie potatoes rice soup strawberries Sweetcorn tomatoes Vegetarian white chocolate
  • Photograph of Coronation Crustless Quiche with Spinach and Broad Beans
    Breakfast and Brunch,  Quiche and Tarts,  Recipes,  Savoury Breakfast and Brunch,  Starters and Lunch,  Vegetarian Main Courses,  Vegetarian Starters and Lunch

    Coronation Crustless Quiche with Spinach and Broad Beans

    By Susan / 5th May 2023

    Loaded with spinach, broad beans and mature cheddar cheese, this delicious crustless quiche, is exceedingly quick to make, full of flavour, and has a fabulous custard like texture. Like the child of a traditional quiche and a…

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  • Photograph of Caramelised Red Onion and Goat's Cheese Galette with Fresh Figs and Basil
    Breakfast and Brunch,  Main Courses,  Quiche and Tarts,  Recipes,  Savoury Breakfast and Brunch,  Starters and Lunch,  Vegetarian Main Courses,  Vegetarian Starters and Lunch

    Caramelised Red Onion and Goat’s Cheese Galette with Fresh Figs and Basil

    By Susan / 21st October 2022

    Whilst this Caramelised Red Onion and Goat's Cheese Galette with Fresh Figs and Basil may look like you have spent the morning in the kitchen, it is ridiculously easy to make and exceptionally moreish! Dreamy, creamy, goat's…

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  • Photograph of Camembert Baked in Puff Pastry and Served with Roast Pecan Nuts and Chilli Honey
    Breakfast and Brunch,  Cheese,  Dips,  Nibbles,  Nibbles and Dips,  Quiche and Tarts,  Recipes,  Savoury Breakfast and Brunch,  Starters and Lunch,  Vegetarian Starters and Lunch

    Camembert Baked in Puff Pastry and Served with Roast Pecan Nuts and Chilli Honey

    By Susan / 28th November 2021

    Ideal to tuck into whilst watching sport or good film, wonderful after a long walk on a cold and blustery day and perfect after a few hours on the piste (or off the piste!), Camembert Baked in…

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  • Photograph of Cherry Tomato and Goat's Cheese Tart with Olives, Basil and Rocket
    Breakfast and Brunch,  Main Courses,  Quiche and Tarts,  Recipes,  Savoury Breakfast and Brunch,  Starters and Lunch,  Vegetarian Main Courses,  Vegetarian Starters and Lunch

    Cherry Tomato and Goat’s Cheese Tart with Olives, Basil and Rocket

    By Susan / 5th September 2021

    This Tomato and Goat's Cheese Tart with Olives, Basil and Rocket is quick and easy enough to whip up for a family lunch or light supper but beautiful and delicious enough to bring out for guests.

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  • Photograph of Baked Broccoli and New Potato Frittata with Cheddar Cheese
    Breakfast and Brunch,  Main Courses,  Nibbles,  Nibbles and Dips,  Potato Dishes,  Quiche and Tarts,  Recipes,  Rice, Pasta, Grains and Sides,  Savoury Breakfast and Brunch,  Starters and Lunch,  Vegetarian Main Courses,  Vegetarian Starters and Lunch

    Baked Broccoli and New Potato Frittata with Cheddar Cheese

    By Susan / 24th August 2021

    By simply throwing all your ingredients into an oiled baking dish, this incredibly tasty Baked Broccoli and New Potato Frittata with Cheddar Cheese takes only 5 minutes to throw together and another 25-30 minutes hands-off time in…

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  • Photograph of Red Pepper and Red Onion Frittata with Ricotta and Pecorino Romano
    Breakfast and Brunch,  Main Courses,  Nibbles,  Nibbles and Dips,  Quiche and Tarts,  Recipes,  Savoury Breakfast and Brunch,  Starters and Lunch,  Vegetarian Main Courses,  Vegetarian Starters and Lunch

    Red Pepper and Red Onion Frittata with Ricotta and Pecorino Romano

    By Susan / 22nd August 2021

    Chopped red pepper/capsicum and red onion sautéed in olive oil until sweet and lightly caramelised, then cooked in a luscious combination of beaten egg, ricotta cheese and Pecorino Romano. Neither an omelette nor a crustless quiche, but…

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  • Photograph of Burrata cooked in Filo Pastry with Roast Vegetables and Hot Chilli Honey
    Quiche and Tarts,  Recipes,  Starters and Lunch,  Vegetarian Starters and Lunch

    Burrata cooked in Filo Pastry with Roast Vegetables and Hot Chilli Honey

    By Susan / 22nd March 2021

    Hot, dreamy burrata cheese cooked in crispy filo pastry, served with roast cherry tomatoes, pepper/capsicum, garlic, olives and basil, all drizzled with hot chilli honey. Oh. My. Giddy. Aunt!! Charlotte and I were certainly giddy with excitement…

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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

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Delicious food at YOUR fingertips

Daffodil Kitchen🌼
Swiss Apple Cake Before the rush of Christmas rec Swiss Apple Cake

Before the rush of Christmas recipes, something a little more Autumnal. Swiss Apple Cake has a light, fluffy, buttery, lemon scented sponge base, a generous helping of tender, sweet apples and a crunchy, sugary topping. It is traditional comfort food at its best. Serve warm with some cream, crème fraîche or custard for dessert, or serve simply with a cup of tea or coffee. I also love it for breakfast, ideally with some natural yoghurt.

The Swiss eat more apples than any other fruit and they have a wealth of recipes to showcase them. This classic Swiss Apple Cake is a Betty Bossi recipe. The name has become synonymous with Swiss food and Betty Bossi’s cookery books are a common feature in many Swiss kitchens. Interestingly however, Betty Bossi is not a person, rather a Swiss Cookbook publisher and supplier of a range of convenience foods and kitchen products, which can be found in most supermarkets in Switzerland.  Please see here for the recipe on Betty Bossi’s site.

Ingredients
- 150g unsalted butter, at room temp
- 150g caster sugar
- 1 lemon, zest and juice
- ¼ tsp fine salt
- 3 eggs, separated
- 150g plain/all-purpose flour
- 1 tsp baking powder
- 3 eating apples, I use Pink Lady
- extra 2 – 3 tbl caster sugar

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. 💛🌼
Pumpkin Spiced Muffins with Pecan Nuts, Raisins an Pumpkin Spiced Muffins with Pecan Nuts, Raisins and Coconut

Wonderful moist, soft and fluffy, crunchy topped muffins, loaded with pumpkin and Autumn spices, chopped pecan nuts, coconut and raisins. Deceptively easy to make, yet full of flavour with an amazing texture, these muffins are made from the same recipe as my Spiced Pumpkin Cake with Cream Cheese Frosting which I recently posted, but with added goodies stirred through and no cream cheese frosting.

Like the cake, the pumpkin purée, yoghurt and oil guarantee a tender, moist crumb, whilst the warm spices, which include cinnamon, ginger, nutmeg, cloves and all spice, ensure the muffins burst with seasonal, comforting flavours. The muffin batter is not overly sweet, which makes it perfect for breakfast or a mid-morning snack. However, the raisins add a delicious pop of sweetness, and the nuts bring a wonderful texture contrast to complement the crunchy topping. I love salted butter with my muffins, particularly when they are warm, but these are so moist and flavourful, they are equally delicious without!

Ingredients

Dry ingredients:
- 190g plain flour
- 1 tsp bicarb of soda
- 1 tsp baking powder
- 1½ tsp cinnamon powder
- ½ tsp ginger powder
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp all spice
- ½ tsp fine salt

Wet ingredients and sugar:
- 180g unsweetened pumpkin puree. For homemade - 200g peeled, deseeded chopped pumpkin simmered until soft and pureed.
- 140g sunflower oil
- 80g plain/natural yoghurt
- 2 eggs
- 1 tsp vanilla extract
- 120g light brown sugar

Additional ingredients:
- 100g pecan nuts, plus 18 whole pecans (omit if allergic)
- 120g raisins
- 50g desiccated coconut
- 30g demerara sugar

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. 💛🌼
Cream of Cauliflower and Broccoli Soup A velvety, Cream of Cauliflower and Broccoli Soup

A velvety, smooth and silky soup made with broccoli, cauliflower, potato and onion. Quick, easy and very economical to make, this vegetarian soup is ideal to serve as a starter or a light lunch, with some fresh, crunchy bread, on the side.

I love this soup for many reasons, not least its flavour, texture and how easy it is to make. However, I also love that I made it purely from broccoli and cauliflower stems and leaves left over after making the Roasted Cauliflower and Broccoli Three Cheese Risotto I posted on Monday. Using up food, which I would otherwise have discarded, gives me much joy! If you are not using leftovers to make this recipe, make sure you use the florets, stems and leaves; there should be no waste.

Not only does this soup use up scraps and leftovers, it uses milk, as well as stock, to help create a creamy soup, without the need to add cream or extra butter. However, if you are that way inclined, (as I am!) a good glug of cream stirred into the soup, or drizzled on top, is utterly delightful. 

Ingredients

Soup:
- 30g unsalted butter
- 1 onion, peeled, chopped
- 2 cloves of garlic, peeled, roughly chopped
- 500g broccoli and cauliflower – florets, stems and/or leaves
- 100g floury potato, such as Maris Piper, peeled, cubed
- 400ml vegetable or chicken stock, gluten free, if necessary
- ¼ – ½ tsp fine salt
- ¼ – ½ tsp freshly ground black pepper
- 100ml – 300ml milk (I use full cream dairy milk.) 

Suggested toppings and serving options:
- gruyère, comté, or strong cheddar, grated or finely crumbled
- drizzle of cream or natural yoghurt
- croutons, either plain, garlic or cheese
- scatter over chopped crispy bacon
- small florets  roasted broccoli/cauliflower
- 1 – 2 spring onions, trimmed, finely sliced
- chopped herbs eg chives, parsley, thyme
- fresh warmed bread – white, brown, naan, garlic or any flatbread

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. 💛🌼
Roasted Cauliflower and Broccoli Three Cheese Riso Roasted Cauliflower and Broccoli Three Cheese Risotto

A rich risotto swathed in a silky, three cheese sauce, finished with roasted cauliflower and broccoli. Like the child of risotto and cauliflower cheese, this is sublime comfort food. Perfect now that the weather has finally cooled down and Autumn (and storms) are here. Roasting vegetables helps to both concentrate and sweeten the flavours, as well as creating a crispy exterior which complements the soft centre of the vegetables and the dreamy, cheesy sauce beautifully. 

Clearly, this is not an authentic, classical dish; it is instead a wonderful fusion and is utterly delicious. Serve with a simple mixed or green salad. You could add some garlic bread but, to be honest, I really don’t think it needs anything else.

There is quite a lot of waste when cutting the cauliflower and broccoli florets. Do not throw anything away – save the thick stems and outer leaves to make a wonderful, creamy soup. (Recipe coming soon.) 

Ingredients:

Cauliflower and Broccoli:
- 300g cauliflower florets
- 300g broccoli florets
- 3 tablespoons olive oil
- ⅛ tsp freshly ground black pepper
- ⅛ tsp fine salt

Basic Risotto:
- 20g unsalted butter
- 1 tbl olive oil
- 125g/2 – 3 banana shallots or 1 onion, peeled and finely chopped
- 16g/4 cloves of garlic, peeled and crushed
- 300g risotto rice such as Arborio or Carnaroli
- ¼ tsp freshly ground black pepper
- ¼ tsp fine salt, or to taste.
- 125ml dry white wine
- 1 – 1.2 litres good quality vegetable or chicken stock
- 1 bay leaf and/or a sprig or two of fresh thyme
- 60 – 90ml double/heavy cream (optional)
- 20g unsalted butter

Three cheeses:
- 50g Parmesan cheese, finely grated
- 75g mature/extra mature/vintage cheddar cheese, grated
- 75g gruyère or comté cheese, grated

To serve:
- fresh basil, shredded
- crisp green or mixed salad
- extra parmesan cheese

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. 💛🌼
Spiced Pumpkin Cake with Cream Cheese Frosting Ha Spiced Pumpkin Cake with Cream Cheese Frosting

Have you been carving pumpkins for Halloween? If so, it is likely you will have plenty of leftover pumpkin tomorrow. Don’t bin it! Cook and purée it and make this fabulous cake! Whilst you can use a tinned purée, home made is quick and easy to make and a great idea when trying to cut down on waste in the kitchen. 

This Spiced Pumpkin Cake with Cream Cheese Frosting is deceptively easy to make, yet full of flavour with an amazing texture. The pumpkin purée, yoghurt and sunflower oil guarantee a tender, moist crumb, whilst the warm spices, which include cinnamon, ginger, nutmeg, cloves and all spice, ensure the cake bursts with seasonal, comforting flavours. Swathed in a silky, creamy cheese frosting, this cake is utterly irresistible and your house will smell incredible as it cooks. 

I have deliberately made this cake nut and coconut free. However, you could add desiccated coconut and chopped nuts to the cake batter, if you prefer. Pecan nuts or walnuts would work particularly well.

Ingredients
Dry ingredients:
- 190g plain flour
- 1 tsp bicarb of soda
- 1 tsp baking powder
- 1½ tsp cinnamon powder
- ½ tsp ginger powder
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp all spice
- ½ tsp fine salt

Wet ingredients and sugar:
- 180g unsweetened pumpkin puree. For homemade - 200g peeled, deseeded chopped pumpkin simmered until soft and pureed.
- 140g sunflower oil
- 80g plain/natural yoghurt
- 2 eggs
- 1 tsp vanilla extract
- 120g light brown sugar

Cream Cheese Frosting:
- 125g unsalted butter, at room temp
- ¼ tsp fine salt
- 325g icing sugar 
- 1¼ tsp vanilla extract
- 125g cream cheese, at room temp

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. 💛🌼
One Pot Tuna Ragù with Orecchiette and Mint To One Pot Tuna Ragù with Orecchiette and Mint
 
To celebrate World Pasta Day, I am 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 mins, with less than 10 mins being hands on time. Classically it is made with fresh tuna, but for for ease and economy, I have swapped this out for tinned.

A delectable fusion of tomatoes, pasta, tuna and black olives, this dish benefits from the complex deliciousness that is roast garlic, a spicy kick from chilli flakes and a bright, sharp yet sweet tang from fresh mint. The mint sounds like an unusual addition, but it is a key part of the flavour profile, so please do not miss it out. It turns this dish from exceedingly tasty to sublime!

Ingredients - Serves 2

Tuna Ragù:
- 450g sweet cherry tomatoes
- 16g/4 cloves of garlic, skin on and bashed
- ⅛ – ¼ tsp chilli flakes
- ⅛ tsp fine salt
- ¼ tsp freshly ground black pepper
- 3 – 4 stalks of fresh parsley
- 4 tbs oil from tuna, made up with olive oil
- 200g tinned tuna, in oil
- 100g pitted black olives
- 1 tbs chopped mint

Pasta:
- 170g orecchiette pasta
- 560ml boiling water
- ⅛ tsp fine salt
- 1 tbs chopped parsley

Instructions

1 Preheat oven 200°C/400°F/G6 (fan 180°C).
2 Throw tomatoes, garlic, chilli flakes, parsley stalks, s&p into oven-proof pan you can also use on hob.
3 Add oil, stir well, pop in oven, uncovered, 30 mins.
4 After 30 mins, remove parsley and garlic. Take skin off garlic, mash soft flesh, add to pan.
5 Add orecchiette, boiling water and salt, mix well, pressing down on tomatoes. Return to oven, uncovered, 10 mins.
6 Finish cooking on hob. Boil briskly, stirring constantly, to reduce sauce and finish cooking pasta. This also helps create a thicker sauce which clings better to pasta.
7 When nearly cooked, add tuna, olives and mint. Heat through. 
8 Serve immediately sprinkled with chopped parsley 

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. 💛🌼
Blackberry Crisp Bursting with fresh blackberries Blackberry Crisp

Bursting with fresh blackberries and covered with a buttery, crispy, topping of oats, nuts, seeds and coconut, this delightful dish is as wonderful served warm with ice cream or custard for dessert, as it is with natural yoghurt for breakfast. Exceptionally quick and easy to make, you can have this in the oven in under 10 minutes. Apart from quickly chopping a few nuts, all you have to do is weigh, melt butter and mix. No rubbing butter into flour, no peeling and chopping fruit. So good, yet so simple.

As a breakfast dish, I think about it as a warm, nutritious and satisfying deconstructed stewed fruit and granola! As a dessert, I think about it as sweet, comforting and full of flavour and texture. If you cannot get hold of blackberries, you can also use blueberries or raspberries.

If you are looking for some warm, fruity and comfort in this current stormy weather, why not give this crisp a try? 

Ingredients

Crisp:
- 100g unsalted butter, melted
- 75g plain flour
- 50g rolled oats
- 50g mixed nuts, roughly chopped – I used pecan, pistachio and hazelnuts
- 25g desiccated coconut
- 25g mixed seeds - pumpkin, sunflower, sesame
- 75g light brown or coconut sugar
- ¼ tsp fine salt

Base:
- 450g blackberries
- 45g caster sugar
- 2 tsp cornflour

Serving suggestions:
- natural or Greek yoghurt
- ice cream
- fresh cream or crème fraîche
- custard

Instructions

1 Preheat oven 180°C/350°F/G4 (fan 160°C).
2 Crisp – melt butter. Weigh in remaining ingredients, mix thoroughly.
3 Base – tip blackberries directly into baking dish, scatter over sugar and cornflour. Toss to mix.
4 Add crisp topping, breaking up any large pieces with your hands.
5 Bake 35 – 40 mins, or until base is bubbling up through surface and top is lightly browned and crispy.

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. 💛🌼
Heritage Tomato Upside-Down Tart Upside-down tart Heritage Tomato Upside-Down Tart

Upside-down tarts are all the rage on insta and Tik Tok, so I thought it was about time I tried it out. Super quick, easy and bursting with flavour, this tart makes a speedy and healthy lunch -  I used half a sheet of pre-rolled pastry and is was enough for 2 people but could stretch to 4 for a light lunch with some sides.

Cooking the tart up-side down ensures all the flavours and juices stay within the tart and do not evaporate away. Furthermore, it guarantees a crispy pastry top, which when inverted becomes a crispy pastry base – no soggy bottoms here!  I topped it with creamy burrata, rocket leaves and extra balsamic – soo good.

Ingredients - serves 2

- drizzle of olive oil, ½ – 1 tbs
- drizzle of balsamic vinegar, ½ – 1 tbs
- freshly ground sea salt and black pepper
- ¼ red onion, finely sliced 
- 350g – 400g fresh tomatoes, sliced
- ½ roll/160g ready rolled puff pastry, shop bought
- egg wash

Topping suggestions:
- rocket leaves
- fresh burrata or mozzarella
- shavings of parmesan
- black or green olives
- balsamic vinegar

Instructions:

1 Preheat oven 200°C/400°F/G6 (fan 180°C). Line baking tray with baking parchment.
2 Drizzle olive oil and balsamic vinegar on baking parchment roughly the size of the pastry. Grind over salt and pepper.
3 Scatter over finely sliced red onion.
4 Layer over tomatoes. Grind over a little more salt and pepper.
5 Check pastry will cover the tomatoes. If not, roll out slightly to ensure correct size.
6 Lay pastry over tomatoes, pressing edges down with a fork. Brush with egg wash.
7 Bake 20 – 30 mins or until pastry is light brown and crispy.
8 Sit for a few mins. Carefully drain off any juices. Save these to pour over tart before you serve.
9 Invert onto serving plate. Finish with chosen toppings.

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. 💛🌼
Chocolate and Courgette Slice with Cream Cheese Fr Chocolate and Courgette Slice with Cream Cheese Frosting

This rich chocolate sponge, loaded with grated courgette, is exceptionally light and fluffy but also, intense in chocolate flavour. You really would not know you are eating courgette; it dissolves into the cake ensuring that the sponge is soft, stays moist and is not overly sweet. The icing on the cake, quite literally, is the icing – a sweet, luscious, creamy, dreamy, silky smooth cream cheese frosting. A wonderful combination of flavour and texture.

Ingredients

Wet ingredients:
- 250g courgettes, washed, trimmed, grated
- 140g sunflower oil
- 80g natural yoghurt
- 2 eggs

Dry ingredients:
- 140g caster sugar
- 150g plain flour
- 40g unsweetened cocoa
- 1 tsp instant coffee powder
- 1 tsp bicarb of soda
- 1 tsp baking powder
- ½ tsp fine salt

Frosting:
- 75g unsalted butter, at room temp
- ⅛ tsp fine salt 
- 200g icing sugar 
- ¾ tsp vanilla extract
- 75g cream cheese
- grated chocolate

Instructions
1 Cake: preheat oven 180°C/350°F/G4 (fan 160°C). Line 20cm square baking tin with baking parchment.
2 Courgette: wrap towel tightly around grated courgette, squeeze out excess liquid.
3 Wet ingredients and sugar: weigh oil, yoghurt, eggs, caster sugar into mixing bowl. Use balloon whisk, mix well.
4 Dry ingredients: sieve over flour, cocoa, coffee, bicarb of soda, baking powder and salt. Fold in until nearly mixed, then quickly beat well with balloon whisk, until smooth. Di not over-mix.
5 Bake: fold grated courgette into batter. Transfer into cake tin, level surface. Bake 45 – 50 mins or until cooked 
6 Cool 10 -15 mins, transfer to cooling rack
7 Frosting: beat butter and salt until light and fluffy.
8 Gradually add icing sugar, whisking well in between each addition until light and fluffy - up to 5 mins.
9 Beat in vanilla and cream cheese.
10 When cake is cool, top with frosting and finish with grated chocolate. Slice into 16 squares, serve.

To read more about this recipe, please 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. 💛🌼
Aubergine Caponata A kaleidoscope of Mediterranea Aubergine Caponata

A kaleidoscope of Mediterranean ingredients and flavours come together in this luscious and healthy Aubergine Caponata. Aubergine, red pepper, onion, garlic and celery are lightly caramelised and cooked with capers, olives, tomatoes, raisins and red wine vinegar. It is then finished with fresh parsley, toasted pine nuts and a squeeze of zesty lemon.

This classic dish, with bursts of sweetness and pops of acidity, is best served warm or at room temperature. Serve it as a dip, it is delicious on crispy, olive oil toasted ciabatta, with cous cous or pasta and works wonderfully well with burrata. Indeed, why not add a bowl of caponata to a cheese and/or charcuterie board?

Ingredients
- 30g pine nuts or almonds
- 4 tbl olive oil, divided
- 2 aubergines/egg plant, trimmed, cut into cubes, 1 – 1½ cms square
- 1 red pepper/capsicum, stem and seeds removed, chopped into cubes
- 1 red onion, peeled, chopped
- 1 stick celery, trimmed, sliced
- 4 garlic cloves, peeled, crushed
- 200g cherry tomatoes, halved
- 50ml red wine vinegar
- 100g pitted green olives, halved if large
- 50g raisins
- 3 tbl capers, rinsed
- 1 – 2 tsp sugar or honey
- ¼ – ½ tsp fine salt
- ¼ tsp freshly ground black pepper
- 10g chopped fresh parsley or basil
- juice ½ lemon

Instructions
1 Lightly brown pine nuts in frying pan over moderate heat. 2 – 3 mins. 
2 Heat 1 tbl oil in pan over moderate heat. Fry half the aubergine for around 5 mins until lightly caramelised. Stir from time to time. Remove from pan and repeat.
3 Add another 2 tbl oil. Cook onion, red pepper and celery for 5 mins, until soft. Stir from time to time.
4 Add garlic, cook 1 min.
5 Return aubergine and add remaining ingredients, apart from pine nuts, parsley and lemon, to pan.
6 Stir well. Cook, covered for 15 – 20 mins, until soft. Stir in parsley, pine nuts and a squeeze of lemon juice. Taste and adjust seasoning. 

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. 💛🌼
Orange and Cardamom Drizzle Cake with Yoghurt and Orange and Cardamom Drizzle Cake with Yoghurt and Olive Oil

As summer comes to an end, the temperature starts to drop and Autumn is in the air, the wonderful combination of flavours in this light, fluffy, moist orange and cardamom cake, seem to mirror the change of season. The fresh, sweet and juicy orange, reminiscent of summer, combines beautifully with the warm cardamom which brings further citrus notes to the table, as well as warm, peppery, floral flavours. Furthermore, the olive oil and yoghurt guarantee a moist crumb with a slight, complementary tang.

Nothing fancy, quick and easy to make, this cake is delightful served simply with a cup of tea or coffee, at any time of the day. However, it also makes a wonderful dessert, served with some natural yoghurt. It works particularly well as part of a Mediterranean or Middle Eastern spread.

Ingredients
Cake:
- 2 medium oranges, washed and dried
- 170g caster sugar
- 170g mild olive oil
- 2 eggs
- 1 tsp vanilla extract
- 200g natural yoghurt
- 190g plain/all-purpose flour
- 30g cornflour
- 1½ tsps cardamom powder
- 1 tsp baking powder
- ½ tsp bicarbonate of/baking soda
- ¼ tsp fine salt
Drizzle:
- 90ml/juice from 1 orange
- 50g caster sugar
Icing:
- 125g icing sugar
- 5 – 6 tsp orange juice

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. 💛🌼
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.⁠
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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. 💛🌼
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