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
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      • Quiche and Tarts
    • Main Courses
      • Meat
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      • Fish and Shellfish
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    • Cakes and Cookies
      • Cakes
        • Round Cakes
        • Loaf Cakes
        • Mini Cakes
        • Slices
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      • Muffins and Loaves
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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

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Books and Blogs

Charlotte Explores. A Physio, a Foodie and an Amateur Explorer

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Recipes, Rice, Pasta, Grains and Sides, Vegetables

Cauliflower Purée

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  • Photograph of Ginger and Dark Chocolate Brown Butter Cookies
    Cakes and Cookies,  Cookies,  Recipes

    Ginger and Dark Chocolate Brown Butter Cookies

    By Susan / 15th December 2022

    These Ginger and Dark Chocolate Brown Butter Cookies are a celebration of the timeless and classic, festive flavour combination of dark chocolate and ginger. Browning the butter, takes these cookies up a notch by deepening the flavours…

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  • Photograph of Thai Fried Rice with Prawns and Hot and Sour Sauce
    Fish and Shellfish,  Fish and Shellfish,  Main Courses,  Recipes,  Rice Dishes,  Rice, Pasta, Grains and Sides,  Starters and Lunch

    Thai Fried Rice with Prawns and Hot and Sour Sauce

    By Susan / 13th December 2022

    Fragrant Jasmine rice fried with sweet prawns, scrambled egg, red onion and garlic, seasoned with palm sugar and fish sauce and finished with fresh, juicy tomatoes, crispy beansprouts, crushed peanuts and loads of fresh herbs and spring…

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  • Photograph of Baked Pears with Marsala Wine and Cinnamon
    Desserts,  Hot Desserts,  Recipes

    Baked Pears with Marsala Wine and Cinnamon

    By Susan / 12th December 2022

    Soft, melt in the mouth pears baked with cinnamon in Marsala wine and sweetened with Muscovado sugar. Serve with crème fraîche, fresh cream or vanilla ice cream and you have an outstanding winter dessert which you can…

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  • Photograph of Thai Red Pork Curry with Pineapple and Ginger
    Main Courses,  Meat,  Meat and Poultry,  Recipes,  Starters and Lunch

    Thai Red Curry of Pork with Pineapple and Ginger

    By Susan / 9th December 2022

    Thin slices of tender, melt in the mouth fillet of pork, cubes of luscious, sweet fresh pineapple and a good hit of ginger, this spicy, creamy, red, coconut curry packs a huge, complex and spicy flavour punch.…

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  • Photograph of Peanut Butter and Dark Chocolate Chip Cookies – Vegan, Gluten Free, No Processed Sugar
    Cakes and Cookies,  Cookies,  Recipes

    Peanut Butter and Dark Chocolate Chip Cookies – Vegan, Gluten Free, No Processed Sugar

    By Susan / 6th December 2022

    Bursting with peanut butter flavour, these vegan, gluten free cookies have a light, soft, melt in the mouth texture, studded with delectable luscious lumps of chopped dark chocolate.

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  • Photograph of Peanut Butter and Dark Chocolate Chip Cookies - gluten and dairy free
    Cakes and Cookies,  Cookies,  Recipes

    Peanut Butter and Dark Chocolate Chip Cookies – Gluten and Dairy Free

    By Susan / 5th December 2022

    Peanut Butter and Dark Chocolate Chip Cookies - bursting with peanut butter flavour, they have a light, soft, melt in the mouth texture, studded with delectable luscious lumps of chopped dark chocolate.

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  • Photograph of Spicy Shepherd's Pie
    Main Courses,  Meat,  Meat and Poultry,  Recipes,  Starters and Lunch

    Spicy Shepherd’s Pie

    By Susan / 4th December 2022

    Fancy some classic comfort food but also craving some spice? This is the dish for you! This fabulous Spicy Shepherd Pie is a combination of 2 dishes already on the website. Using my Quick Keema with Lamb…

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  • Photograph of Beef Cooked in Guinness with Black Olives and Prunes
    Main Courses,  Meat,  Recipes

    Beef Cooked in Guinness with Black Olives and Prunes

    By Susan / 1st December 2022

    Rich with Guinness and tomatoes, studded with slightly salty, piquant olives, sweetened with juicy prunes, slow-cooked red onions and red pepper, this unique Beef and Guinness Casserole has layers of intense flavour, as well as interesting texture…

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

    Honey and Fig Fruit Loaf with Pecan Nuts

    By Susan / 22nd November 2022

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

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  • Photograph of Thai Yellow Curry Paste
    Basic Recipes,  Corry Pastes,  Recipes,  Spicer Mixes and Curry Pastes

    Thai Yellow Curry Paste

    By Susan / 20th November 2022

    Thai Yellow Curry Paste is typically milder than the classic red and green curry pastes and uses more Indian inspired spices and flavours. As such it works particularly well with fish and for those who prefer milder…

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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

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. 💛🌼
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.
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If you make this recipe, do please tag me on @daffodil_kitchen. 💛🌼
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