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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    • Main Courses
      • Meat
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      • Fish and Shellfish
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      • Cakes
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almonds beef biscuits breakfast Brown Butter Brownies Cake cheese chicken Chilli Chocolate Chocolate Cake Christmas Cinnamon coconut coffee cookies Coriander curry family frangipane Garlic ginger gluten free honey ice cream lemon loaf cake Lyngen Lodge Mint muffins oats orange Pasta peanut butter pet update pie potatoes rice soup strawberries Sweetcorn tomatoes Vegetarian white chocolate
Main Courses, Meat and Poultry, Poultry, Recipes, Starters and Lunch

Chicken Casserole with Leeks and Mushrooms

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Potato Dishes, Recipes, Rice, Pasta, Grains and Sides

Masala Chips

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Breakfast and Brunch, Recipes, Savoury Breakfast and Brunch

Chicken, Brie, Cranberry and Chilli Sandwich with Spinach and Mayonnaise

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  • Photograph of Magic Shell Ice Cream Topping
    Basic Recipes,  Desserts,  Frozen Desserts,  Recipes,  Sweet Basic Recipes,  Sweet Sauces

    Magic Shell Ice Cream Topping

    By Susan / 18th July 2022

    Magic Shell Chocolate Ice Cream Topping is a delicious soft runny chocolate topping which sets into a crunchy shell, as soon as it hits the freezing cold ice cream. It creates a delicious, set, chocolate topping with…

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  • Photograph of Strawberries and Cream Vanilla Muffins
    Cakes,  Cakes and Cookies,  Mini Cakes,  Muffins and Loaves,  Recipes,  Sweet Breakfast and Brunch

    Strawberries and Cream Vanilla Muffins

    By Susan / 6th July 2022

    These Strawberries and Cream Vanilla Muffins make a wonderful breakfast or tasty treat with your morning coffee and are best served with a healthy dose of Wimbledon tennis! These soft and fluffy vanilla muffins are loaded with…

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  • Photograph of Loaded Carrot Cake Slice with a Sweetened Cream Cheese Topping
    Cakes,  Cakes and Cookies,  Mini Cakes,  Recipes,  Round Cakes,  Slices

    Loaded Carrot Cake Slice with a Silky Cream Cheese Topping

    By Susan / 5th July 2022

    Moist and bursting with flavours from spices, carrots, pecan nuts, coconut and vanilla, this foolproof cake can be eaten as is or enhanced with a deliciously, smooth and creamy Sweetened Cream Cheese Topping.

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  • Photograph of Spreadable Cream Cheese Frosting
    Icings and Frostings,  Recipes,  Sweet Basic Recipes

    Silky Cream Cheese Frosting

    By Susan / 4th July 2022

    This dreamy, creamy, smooth, silky Spreadable Cream Cheese Frosting is classically teamed with Carrot Cake, Carrot Cake Slice or Carrot Cupcakes, but is actually very versatile and can be used on a variety of different cakes.

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  • Photograph of Strawberry and Avocado Salad with Burrata, Salted Caramel Pecan Nuts and a Balsamic Dressing with Honey and Poppy Seeds
    Recipes,  Rice, Pasta, Grains and Sides,  Salads,  Starters and Lunch,  Vegetarian Starters and Lunch

    Strawberry and Avocado Salad with Burrata, Salted Caramel Pecan Nuts and a Balsamic Dressing with Honey and Poppy Seeds

    By Susan / 2nd July 2022

    Strawberry and Avocado Salad with Burrata, Salted Caramel Pecan Nuts and a Balsamic Dressing with Honey and Poppy Seeds

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  • Photograph of Eton Mess
    Cold Desserts,  Desserts,  Recipes

    Eton Mess

    By Susan / 1st July 2022

    Eton Mess - a traditional English dessert made from a mixture of strawberries, cream and meringue. This luscious and luxurious dessert is dreamy, creamy and fruity with a little crunch from the meringue.

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  • Photograph of Roast Sweet Potato, Fresh Cherry and Goat's Cheese Salad with Cranberries, Pecan Nuts and Pickled Red Onion
    Recipes,  Rice, Pasta, Grains and Sides,  Salads,  Starters and Lunch,  Vegetables,  Vegetarian Starters and Lunch

    Roast Sweet Potato, Fresh Cherry and Goat’s Cheese Salad with Cranberries, Pecan Nuts and Pickled Red Onion

    By Susan / 25th June 2022

    Roast Sweet Potato, Fresh Cherry and Goat's Cheese Salad with Cranberries, Pecan Nuts and Pickled Red Onion may be a bit of a mouthful, but I promise, you will LOVE this salad!

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  • Photograph of 'Love is Love' Cookies with White Chocolate, Cranberries and Pistachio Nuts
    Cakes and Cookies,  Cookies,  Recipes

    ‘Love is Love’ Cookies with White Chocolate, Cranberries and Pistachio Nuts

    By Susan / 21st June 2022

    Soft and chewy, yet crispy on the outside, loaded with white chocolate chunks, cranberries, pistachio nuts and topped with multi-coloured sprinkles; these cookies, made to celebrate Pride month, are utterly irresistible. Here at Daffodil Kitchen, we are…

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  • Photograph of Chopped Italian Pasta Salad
    Pasta Dishes,  Recipes,  Rice, Pasta, Grains and Sides,  Salads,  Starters and Lunch

    Chopped Italian Pasta Salad

    By Susan / 20th June 2022

    This Chopped Italian Salad is loaded with soft cheese, flavourful salamis, both crunchy, fresh and marinated vegetables, olives and pasta and is swathed in a lemony, herby, garlicky cheesy dressing. Perfect for lunch, brunch or supper and…

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  • Photograph of Cornwall with Emma and Arty, June 2022
    Eating Out

    Cornwall with Emma and Arty, June 2022

    By Susan / 18th June 2022

    I have just arrived back in London after a couple of fabulous days in Cornwall with Emma. Making the most of this glorious corner of the UK before Emma leaves next month, we were blessed with stunning…

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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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