Daffodil Kitchen

Delicious Food at YOUR Fingertips

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    • Core Recipes
      • Savoury Core Recipes
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    • Basic Recipes
      • Savoury Basic Recipes
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        • Savoury Sauces
        • Other Basic Savoury
      • Sweet Basic Recipes
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        • Other Basic Sweet
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        • Savoury Spice Mixes
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almonds banana beef breakfast Brown Butter Brownies butter Cake cheese chicken Chilli chilli con carne 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 orange Pasta peanut butter pet update pie potatoes rice salmon soup Sweetcorn tomatoes white chocolate
  • Photograph of Mango and Avocado Salsa with Coriander, Mint and Lime
    Recipes,  Rice, Pasta, Grains and Sides,  Salads,  Vegetables

    Mango and Avocado Salsa with Coriander, Mint and Lime

    By Susan / 14th June 2022

    Incredibly quick to come together and bursting with the flavours of summer, this Mango and Avocado Salsa with Coriander, Mint and Lime is a wonderful accompaniment to barbecues, buffets, picnics, grilled meats, grilled fish, in tacos -…

    read more
  • Photograph of Chickpea and Red Lentil Curry with Fresh Spinach and Coriander
    Grains and Pulses,  Main Courses,  Recipes,  Rice, Pasta, Grains and Sides,  Starters and Lunch,  Vegetarian Main Courses,  Vegetarian Starters and Lunch

    Chickpea and Red Lentil Curry with Fresh Spinach and Coriander

    By Susan / 31st May 2022

    Is this Chick Pea and Red Lentil Curry with Fresh Spinach and Coriander a curry or a dal? I'm not sure, but I do know it is incredibly delicious, exceedingly nutritious and quick and easy to make.…

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  • Photograph of Warm Sweet Potato and Chickpea Salad with Feta Cheese, Fresh Herbs and Pomegranate
    Grains and Pulses,  Main Courses,  Recipes,  Rice, Pasta, Grains and Sides,  Starters and Lunch,  Vegetables,  Vegetarian Main Courses,  Vegetarian Starters and Lunch

    Warm Sweet Potato and Chickpea Salad with Feta Cheese, Fresh Herbs and Pomegranate

    By Susan / 23rd May 2022

    This fabulous Sweet Potato and Chickpea Salad with Feta Cheese, Fresh Herbs and Pomegranate makes a delicious meal in it's own right, but it is also a fabulous addition to a barbecue or Middle Eastern spread.

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  • Photograph of Roast Carrot Soup with Ginger, Cumin and Coriander
    Recipes,  Soup,  Starters and Lunch

    Roast Carrot Soup with Ginger, Cumin and Coriander

    By Susan / 10th February 2022

    This comforting, velvety smooth, luscious Roast Carrot Soup with Ginger, Cumin and Coriander is simple to make yet bursting with layers of flavour.

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  • Photograph of Sesame Ginger Noodles with Chilli, Garlic and Coriander
    Fish and Shellfish,  Fish and Shellfish,  Main Courses,  Meat and Poultry,  Poultry,  Recipes,  Starters and Lunch,  Vegetarian Main Courses,  Vegetarian Starters and Lunch

    Sesame Ginger Noodles with Chilli, Garlic and Coriander

    By Susan / 12th December 2021

    Quick and easy to make and bursting with flavour, Sesame Ginger Noodles with Chilli, Garlic and Coriander is a Thai inspired quick noodle dish which can be served as is or enhanced in a range of ways…

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  • Photograph of Chimichurri Sauce
    Basic Recipes,  Recipes,  Savoury Sauces

    Chimichurri Sauce

    By Susan / 17th September 2020

    Chimichurri is an amazingly vibrant, fresh, herby, colourful South American sauce with a chilli and garlic kick. It can be used as both a marinade and a condiment adding layers of flavour, a delicious piquancy and WOW…

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  • Photograph of Thai Red Chicken Curry with New Potatoes and Roast Cashew Nuts
    Family and Pets,  Main Courses,  Poultry,  Recipes,  Rice Dishes,  Rice, Pasta, Grains and Sides

    Thai Red Chicken Curry with New Potatoes and Roast Cashew Nuts

    By Susan / 31st May 2020

    If you asked any member of our family to name their favourite curry, we would all say, without exception – Thai Red Curry. Andrew, Charlotte and I tend to opt for it with chicken, whereas Emma, our…

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  • Photograph of Middle Eastern Sweet Potato and Butternut Squash Stew with Red Lentils, Spinach, Coconut and Mint
    Grains and Pulses,  Main Courses,  Recipes,  Rice, Pasta, Grains and Sides,  Starters and Lunch,  Vegetarian Main Courses,  Vegetarian Starters and Lunch

    Middle Eastern Sweet Potato and Butternut Squash Stew with Red Lentils, Spinach, Coconut and Mint

    By Susan / 25th May 2020

    A delicious, silky Middle Eastern inspired stew loaded with chick peas, red lentils, spinach, butternut squash and sweet potatoes finished with creamy coconut and handfuls of fresh herbs. Serve with cous cous or rice and garnish with…

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  • Photograph of Lemon and Coriander Hummus
    Dips,  Grains and Pulses,  Nibbles and Dips,  Recipes,  Rice, Pasta, Grains and Sides

    Lemon and Coriander Hummus

    By Susan / 17th April 2020

    A fresh, zingy, tangy hummus loaded with fresh coriander and lots of lemon rind as well as juice. Just the thought of eating this and I am transported to a warm summer’s day, eating outside in the…

    read more

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

Delicious food at YOUR fingertips

Daffodil Kitchen🌼
Cinnamon Swirl Vanilla Slice Delicious, moist, li Cinnamon Swirl Vanilla Slice

Delicious, moist, light as a feather, squares of vanilla sponge cake infused with a generous amount of a sweetened cinnamon and cardamom salted butter and drizzled with a buttery, vanilla icing. If, like me, you are a massive fan of Cinnamon Rolls but rarely have the time, or remember, to start making them a few hours in advance, this recipe is definitely for you.

Ingredients

Cinnamon Butter:
- 150g very soft, unsalted butter
- 2½ tbl cinnamon powder
- ¾ tsp cardamom powder
- 60g light brown sugar
- 60g caster sugar
- ¼ tsp fine salt

Vanilla Cake:
- 130g unsalted butter, at room temp
- 130g caster sugar
- 2 eggs
- 160g plain/all-purpose flour
- 20g cornflour
- 1 tsp baking powder
- ¼ tsp bicarbonate of/baking soda
- 3 tsp vanilla extract
- ¼ tsp fine salt
- 100g sour cream

Vanilla Icing:
- 120g icing sugar, sifted
- 1 tbl/15ml melted butter
- 1 tsp vanilla extract
- 1 – 3 tbl milk or cream

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. 💛🌼
Masala Chips Crispy chips/french fries coated in Masala Chips

Crispy chips/french fries coated in a luscious, spicy masala sauce, drizzled with natural yoghurt and sprinkled with fresh, chopped coriander and sliced red chillies. Exceptionally quick to make, using staple, store cupboard ingredients, serve this wonderful game day treat with some extra natural yoghurt and a beer on the side.

Where is this recipe from?
This recipe is from the wonderful @khinskitchen . Khin was born and raised in Burma by Chinese-Burmese and Indian-Burmese parents. She lives in the UK now and shares a range of delicious Asian recipes influenced by her mixed heritage, with easy step-by-step instructions. You should definitely take a look. Everything I have tried, has been FANTASTIC!

Ingredients:

- 500g frozen, uncooked chips/french fries – cooked according to packet instructions. 

Masala sauce:
- 1 tablespoon vegetable oil
- 125g/1 medium onion, peeled and finely chopped
- 16g/4 garlic cloves, peeled and finely chopped or crushed
- 1 teaspoon curry powder
- ½ teaspoon turmeric powder
- ¼ teaspoon chilli flakes
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon fine salt
- 2 tablespoons tomato ketchup
- 4 – 5 tablespoons water

To serve:
- chopped parsley or coriander
- sliced red chillies
- natural yoghurt

To read more about this recipe, or to find other great recipes, please take a look at www.khinskitchen.com/ or www.daffodilkitchen.com. Alternatively 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. 💛🌼
Barmbrack - Báirín Breac Happy St Patrick’s D Barmbrack - Báirín Breac

Happy St Patrick’s Day

Báirín Breac, also known as Barmbrack, is literally translated as Speckled Loaf. It is a moist Irish fruit loaf cooked with delicious spices and loaded with dried vine fruits. More of a cake than bread these days, Báirín Breac is traditionally a yeasted loaf enhanced with a little sugar, spices and dried fruits.

The yeasted form of Báirín Breac was served sliced, with butter, preferably salted Irish butter. This has continued with the cake form; it is moist and delicious enough to eat without butter, but with butter is definitely my preferred option.

Once associated with special days and celebrations, Báirín Breac is now eaten throughout the year but is particularly popular around St Patrick’s Day. It is also strongly associated with Halloween. Little gifts are hidden and baked in the loaf, and your fortune then predicted based on the object you found.

This recipe requires no butter so to make the cake vegan, you simply need to replace the egg with a vegan alternative, I like ground flax seed. Simply mix 1 tablespoon ground flax seed with 3 tablespoons luke-warm water, set aside to thicken for 5 minutes and then add to the batter, instead of an egg.

Ingredients
- 250ml tea, I use English Breakfast
- 50ml Irish Whiskey (or more tea)
- 350g mixed dried fruit
- 50g glacé cherries, halved
- 1 egg 
- 100g soft brown sugar
- 225g plain/all-purpose flour
- 1½ tsp baking powder
- 1 tsp mixed spice
- ¼ tsp fine salt

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. 💛🌼
Coffee Drizzle Slice with Baileys Irish Cream Get Coffee Drizzle Slice with Baileys Irish Cream

Get ready to celebrate St Patrick’s day with this fantastic Coffee Drizzle Slice infused and drizzled with with a generous serving of that wonderful creamy classic, Baileys Irish Cream. Serve as a decadent afternoon treat with a cup of tea or add some fresh cream, ice cream and a slosh of Baileys and you have the most wonderful dessert. Perfect for St Patrick’s day!

Cake ingredients:
- 4 tsp instant coffee mixed with 2 tsp boiling water
- 130g unsalted butter, soft
- 130g caster sugar
- 2 eggs
- 160g plain/all-purpose flour
- 20g cornflour/cornstarch
- 1 tsp baking powder
- ¼ tsp bicarbonate of/baking soda
- 1 tsp vanilla extract
- ¼ tsp fine salt
- 70g sour cream (or natural yoghurt)
- 30g Baileys Irish Cream

Drizzle ingredients:
- 50ml espresso/strong coffee
- 2 tbl Baileys Irish Cream
- 75g granulated sugar

Instructions:
1 Coffee slice: dissolve coffee powder in boiling water, leave to cool.
2 Measure all ingredients, apart from coffee, into mixing bowl. Finally, add coffee at end.
3 Beat with electric whisk until combined - should take less than a min. 
4 Tip into lined baking tin and level surface. Bake in centre of a preheated oven (160°C/180°C/350°F/Gas 4) for 40 – 50 mins until cooked. 
5 Drizzle: make up your chosen strong coffee and set aside to cool. 
6 Mix sugar, cooled coffee and Baileys Irish Cream. 
7 As soon as cake comes out of oven, spoon drizzle over top. Leave to cool in tin for 30 mins and then transfer to wire rack
8 Sprinkle over a little extra granulated sugar and slice into 16 squares.

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. 💛🌼
Carrot and Onion (or Butternut) Squash Soup with P Carrot and Onion (or Butternut) Squash Soup with Parsley Oil and Sour Cream

As much of the UK is covered in snow, it is definitely time for a warming bowl of soup. This creamy soup made from carrot, butternut or onion squash, coconut, garlic and ginger, is a silky smooth, velvety hug in a bowl. The addition of chilli flakes adds a wonderfully warm, flavour punch. Quick and easy to make, this vegetarian soup is ideal as a starter or as a satisfying lunch with some fresh, crunchy bread, on the side.

Ingredients

For the soup:
- 2 tbl olive oil
- 200g red onion, peeled and finely chopped 
- 300g onion or butternut squash, peeled, seeds removed and chopped 
- 200g carrots, peeled and chopped 
- 8g/2 cloves of garlic, peeled and chopped or crushed
- 15g peeled ginger, chopped 
- 400ml tin coconut milk
- 600ml vegetable stock
- ⅛ – ¼ tsp chilli flakes, to taste
- ¼ – ½ tsp fine salt
- ½ tsp freshly ground black pepper

Parsley Oil and Garnish:
- 25g fresh parsley, including stems 
- 90ml extra virgin olive oil
- 4 – 6 tbl sour cream
- chopped parsley

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. 💛🌼
Coconut Almond and Chocolate Loaf Cake In recogni Coconut Almond and Chocolate Loaf Cake

In recognition of International Women’s Day, I am posting this wonderful Coconut Almond and Chocolate Loaf Cake. The recipe came from my husband’s grandmother, or Naini, as she was known. Our elder daughter’s namesake, she was an excellent cook and loved by all who knew her. We remember her in many ways, but particularly when I eat her delicious cake. The recipe is decades old, but it is as delicious today, as it was when she used to make it. 

It is a soft, moist, vanilla and almond sponge loaded with desiccated coconut and chunks of dark chocolate. Known as Naini’s cake, in our house, it is wonderfully quick to make, uses mostly store cupboard ingredients and keeps really well in an airtight container for a few days. 

Ingredients:

- 170g unsalted butter, at room temperature
- 170g caster sugar
- 3 eggs
- 85g ground almonds
- 85g desiccated coconut
- 85g plain/all-purpose flour
- ½ plus ⅛ teaspoon baking powder
- ¼ teaspoon fine salt
- 2 teaspoons vanilla extract
- 85g chopped chocolate, I use Bournville dark chocolate which has 36% minimum cocoa solids

Instructions:

1 Preheat oven to fan 150°C/170°C/325°F/G3.
2 Grease and line a 900g/2lb loaf tin.
3 Beat butter and sugar with electric whisk, until light and fluffy, 1 – 2 mins 
4 Beat in eggs, one at a time.
5 Fold in ground almonds, desiccated coconut, flour, baking powder, salt and vanilla extract until nearly mixed in.
6 Finally fold in chopped chocolate and tip into baking tin, level surface.
7 Bake 1 hour – 1 hour and 15 mins until cooked. Leave in tin for 10 mins before removing 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. 💛🌼
Welsh Pancakes Wonderfully light and fluffy on t Welsh Pancakes 

Wonderfully light and fluffy on the inside, with a slightly crispy exterior, these Welsh Pancakes, or Crempogau, 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 Scotch Pancakes or Drop scones, are most likely the precursor of the ever popular American pancake. The recipes are very similar, although a classic Crempog recipe will include some vinegar. This vinegar activates the bicarbonate of soda guaranteeing pancakes which are wonderfully light and fluffy.

For the Crempogau –
- 200ml milk, I use semi-skimmed
- 30ml white vinegar, divided
- 25g unsalted butter
- 150g plain/all-purpose flour
- 1 egg
- 50g caster sugar
- ½ teaspoon baking/bicarbonate of soda
- ⅛ teaspoon fine salt

Suggested toppings –
- butter, ideally salted Welsh butter
- jam
- honey or maple syrup
- crispy bacon
- fresh fruit
- yoghurt – natural or with fruit
- nut butter
- chocolate spread

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. 💛🌼
Green Shakshuka with Leeks, Laverbread and Caerphi Green Shakshuka with Leeks, Laverbread and Caerphilly Cheese, Yoghurt with Green Chilli Oil

Loaded with an exciting range of green vegetables, fresh herbs, soft poached eggs, salty, crumbled Caerphilly Cheese and a spritz of lemon juice, this Welsh inspired Green Shakshuka is incredibly delicious, fresh and very nutritious. Drizzle with Yoghurt with Green Chilli Oil, add some fresh avocado and serve with warm, fresh bread and your weekend breakfast or brunch is sorted.

Laverbread or Laver Seaweed has been collected from Pembrokeshire beaches and eaten in Wales for centuries. It is not a bread at all. Instead it is a puree of seaweed which has been boiled for up to 10 hours (to make it palatable) and pureed. A similar species to nori in Japan, this particular seaweed can only be found in Wales. It adds an unami, or depth of flavour, to dishes, not to mention being a nutritious power house. If you don’t have any, simply omit it, but if possible, I urge you to try it. I bought this Laverbread from the Pembrokeshire Beach Food Company @beach_food. They have a great online shop, as well as a lot of information about the history of seaweed and laverbread in Wales and 
and its health benefits. ⁠

Ingredients and 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. 💛🌼
Happy St David’s Day - Dydd Gŵyl Dewi Sant Hapu Happy St David’s Day - Dydd Gŵyl Dewi Sant Hapus

St David, or Dewi Sant, is the patron saint of Wales.  He was a devout monk and the only British/Irish saint to be born in the country of which he is patron. He is associated with many miracles and became celebrated as a teacher and preacher. St David’s last words to his followers are recorded as: ‘Be joyful, keep the faith, and do the little things that you have heard and seen me do.’

This fabulous message to ‘do the little things’ or ‘gwnewch y pethau bychain’ is a well-known phrase in Wales and the maxim by which St David lived his life. It suggests that life isn’t about grand gestures, but more about the regular, small gestures we should all make, in order to support and benefit those around us.

Today I am celebrating St David’s Day with this delicious Beef and Ale Pie recipe which I made with Welsh Wagyu beef and Welsh ale.  Melt in the mouth, fall apart beef, swathed in a thick and rich ale sauce and topped in light, crispy, golden puff pastry. Serve with your choice of potatoes and vegetables – we opted for Gratin Dauphinois and some roast carrots and sautéed kale.

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. 💛🌼
Welsh Cake Cookies Made from lightly sweetened, v Welsh Cake Cookies

Made from lightly sweetened, vanilla cookie dough, studded with raisins or currants, with a hint of spice, a touch of salt and dipped in sugar, these Welsh Cake Cookies mimic their namesake wonderfully. They stay moist and melt in your mouth for days after they are baked.

Classic Welsh Cakes are, undeniably, one of my favourite teatime treats, particularly when served on the day they are made and ideally, warm, directly from the bakestone. However, if this is not convenient, I turn instead to these cookies. With all the flavours of their name sake, they are quick and easy to make, they are simply baked in the oven, and there is only a little bit of faff shaping them as soon as they come out of the oven. Smear with some salted butter and you will be in Welsh Cake Cookie heaven day after day!

Ingredients:

- 125g unsalted butter, at room temperature
- 100g caster sugar
- ½ tsp fine salt 
- 1 egg
- 2 tsp vanilla extract or paste
- 200g plain/all-purpose flour
- ¾ tsp mixed spice
- ½ tsp baking powder
- 100g currants/raisins/sultanas
- extra caster sugar to coat the cookies

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. 💛🌼
Welsh Onion Cake With St David’s Day around the Welsh Onion Cake

With St David’s Day around the corner, it seems the right time to post this Welsh Onion Cake. Layers of thinly sliced potatoes and lightly caramelised sweet, onions are cooked in lashings of seasoned butter until the top is golden and crispy and the centre is soft and melts in the mouth. Seasoned with salt and pepper, and with the addition of fresh rosemary or thyme, this traditional, glorious, comforting dish, using truly humble ingredients, would grace both the smartest, or most casual, supper table.

Ingredients:
- 375g brown onions, thinly sliced or chopped– 2 largish onions
- 150g unsalted butter
- ½ tsp fine salt
- ½ tsp freshly ground black pepper
- 1 tbl olive oil
- 1 – 2 large sprigs of rosemary or 2 sprigs of thyme
- 1kg potatoes, I use Maris Piper, thinly sliced (no need to peel)
- chopped fresh herbs to garnish, such as parsley, chives, rosemary, thyme

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. 💛🌼
French Lemon Yoghurt Cake with Blueberries Studde French Lemon Yoghurt Cake with Blueberries

Studded with fresh blueberries and oozing with zesty, zingy lemon, this French Lemon Yoghurt Cake with Blueberries has a meltingly soft, light, moist crumb, is bursting with juicy berries and then brushed with a simple, yet luscious, lemon syrup. This classic French recipe is perfectly balanced: neither too sweet, nor too tart, with a fabulous consistent texture throughout and just the right amount of lemon and berries. I normally make it in a loaf tin, but it also makes fabulous muffins.

Ingredients - 

For the cake:
200g caster sugar
zest 2 lemons
125g natural yoghurt
3 eggs
110g neutral flavoured oil such as vegetable, sunflower or canola oil
1 tsp vanilla extract
195g plain/all-purpose flour
1½ tsp baking powder
¼ tsp fine salt
150g fresh blueberries, halved if large, plus 2 teaspoons plain/all-purpose flour
plus an extra 25g blueberries, halved if large, not mixed into flour

For the lemon syrup:
80g icing sugar
juice 2 lemons

Instructions in Comments

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Shrove Tuesday - what sort of pancakes are you hav Shrove Tuesday - what sort of pancakes are you having today?

These light and fluffy American pancakes work well with so many different toppings. We love maple syrup, crispy bacon, yoghurt, fruit compote, chocolate spread, honey, lemon and sugar, ice cream, to name just a few. I've even made leftover pancakes into mini Welsh rarebits. Whether you choose American style or crepes, sweet or savoury, enjoy your pancakes today!

Ingredients: (Makes 10 - 12)

- 250ml milk
- 2½ tbl lemon juice or white wine vinegar
- 70g unsalted butter, melted
- 1 large egg
- 200g plain/all-purpose flour
- ¾ tsp baking powder
- ¾ tsp bicarbonate of soda
- ¼ tsp fine salt
- Plus, vegetable oil to cook the pancakes

Instructions:

1 Melt butter in microwave or saucepan. Set aside to cool.
2 Make buttermilk by mixing milk and lemon juice or vinegar. Set aside to thicken.
3 Add egg and butter to buttermilk. Mix well.
4 Measure flour, baking powder, bicarbonate of soda and salt into large mixing bowl. Stir.
5 Pour buttermilk mixture over flour mixture. Fold in until approx 95% combined. It is important not to over mix – few lumps are OK.
6 Add about 1 – 2 teaspoons oil to cooking pan and heat on a medium heat. 
7 When hot spoon 2 – 4 tbl batter onto pan. You should be able to cook 2 – 4 at a time.
8 Cook 2 – 3 mins on first side, or until bubbles rise to surface, and 1 – 2 mins on other side or until lightly browned and cooked through.
9 Either serve directly from pan or transfer cooked pancakes to pre-heated oven (fan oven 130°C /150°C/300°F/Gas 2) whilst you cook the remainder of the batter. 
10 Serve piled onto warmed plates with the toppings of your choice.

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. 💛🌼
Broccoli and Cheddar Cheese Soup Broccoli and Che Broccoli and Cheddar Cheese Soup

Broccoli and Cheddar Cheese Soup is a thick, rich, cheesy, creamy, comforting soup loaded with broccoli, some onion and garlic and a cheeky helping of delicious mature cheddar cheese. Quick and easy to make, and, although luxuriously dreamy, you would never guess that this soup uses no cream; I use semi-skimmed milk. Healthy comfort food at its best, Serve with some warm garlic or fresh, crispy bread and you have a wonderful lunch on the table in under 40 minutes.

Broccoli is well known as a super food powerhouse and is loaded with vitamins, antioxidants, minerals and fibre. Although cheese is not hailed as a superfood (apart from the fact it is a super delicious food), it is an important source of calcium and protein, as well as vitamins A, K and iron. 

Soup ingredients:

30g/2 tablespoons unsalted butter
125g/1 onion, peeled and chopped
16g/4 cloves of garlic, peeled and crushed
40g/2 tablespoons plus 2 teaspoons plain/all-purpose flour
800ml – 1.2 litres milk
600g broccoli, stem included, chopped, roughly 1 large head
¼ – ½ teaspoon fine salt
¼ – ½ teaspoon freshly ground black pepper
200g mature cheddar cheese, grated

Suggested accompaniments: 

- 40g mature cheddar, grated or finely crumbled
- croutons, either plain or garlic or cheese 
- drizzle with chilli oil
- scatter over chopped, cooked crispy bacon
- small cooked florets of broccoli
- 1 – 2 spring onions, trimmed, finely sliced
- chopped chives or parsley
- fresh warmed bread – garlic, white, brown, naan 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.
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If you make this recipe, do please tag me on @daffodil_kitchen. 💛🌼
Instagram post 17944025519569551 Instagram post 17944025519569551
Thai Fried Rice with Prawns and Hot and Sour Sauce Thai Fried Rice with Prawns and Hot and Sour Sauce

If, like me, you always make too much rice, this is a wonderful way to use it up the following day. 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 onions. Drizzle with a delicious spicy, hot and sour sauce.

This recipe is very slightly adapted from my favourite Thai Cookery book called ‘Spirit House’. The Spirit House is a renowned and award winning contemporary Asian restaurant and cookery school in Noosa, Queensland, Australia. Thank you to @roehrsheidi for giving me this wonderful book nearly 20 years ago! 💛

Ingredients - 

Hot and sour sauce:
2 red chillis, stem removed, roughly chopped
16g/4 cloves of garlic, peeled, roughly chopped
2 tbl fish sauce
90ml lime juice (3 to 4 limes)
15g palm sugar

The fried rice:
2 tbl vegetable oil, divided
2 eggs, beaten
1 red onion, peeled, roughly chopped
20g coriander stalks
12g/3 cloves of garlic, peeled, roughly chopped
225g green peeled prawns, deveined – chopped if large
450g/3 cups cold rice, ideally Jasmine, cooked the day before and stored in the fridge
1½ tbl fish sauce
15g palm sugar
65g/1 – 2 medium tomatoes, chopped
125g beansprouts
15g chopped coriander or Thai sweet basil, or a mix

Garnish:
25g beansprouts
5g chopped coriander or Thai sweet basil, or mix of the two
30g – 50g crushed peanuts, to taste
3 – 4 spring onions, trimmed, finely sliced

Instructions - see 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. 💛🌼
Rich, Fudgy Chocolate Cake with White Chocolate Di Rich, Fudgy Chocolate Cake with White Chocolate Dipped Strawberries

Soft and gooey on the inside and slightly crispy on the outside, this intensely chocolatey, fudgy, cake, with a hint of salt, is dotted with delectable, luscious lumps of dark chocolate hidden, like treasure, throughout the cake. Sweet, juicy strawberries, dipped in creamy white chocolate, finish this delightful cake with aplomb. 

A perfect Valentine’s Day dessert which can be whipped up in no time at all! 

Ingredients - 

For the cake:
200g unsalted butter, in cubes
200g dark chocolate, 70% cocoa solids, broken into pieces
100g soft brown sugar
100g caster sugar
3 eggs
¼ tsp fine salt
100g plain/all-purpose flour, sieved
25g unsweetened cocoa, sieved
½ tsp instant coffee powder, sieved
additional 100g dark chocolate, 70% cocoa solids, chopped into chunks of varying size

For the strawberries and white chocolate:
10 – 12 fresh strawberries, washed and dried 
100g white chocolate, chopped
icing sugar

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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. 💛🌼
French Apple Cake If you fancy some baking today, French Apple Cake

If you fancy some baking today, why not try this classic French Apple Cake? A soft, fluffy, buttery sponge with a slightly crispy, top layer, laden with sweet chunks of soft, cooked apple. Perfect for afternoon tea, delicious warm with some crème fraîche for dessert, leftovers also make a fabulous breakfast. 

Huge thanks to the Lequeux family for being my official testers for this recipe!

Ingredients:

130g unsalted butter
130g plain/all-purpose flour
1 tsp baking powder
¼ tsp fine salt
2 eggs
130g caster sugar
1 tsp vanilla extract
45ml dark rum (or replace with milk)
3 – 4 medium eating apples, peeled, core removed and cubed 1-2 cms in size. 350g prepared apple
extra caster sugar, to sprinkle on the cake before and after cooking

Instructions:

- Preheat oven to fan oven 160°C/180°C/350°F/Gas 4.
- Grease and line 20cm/8in deep, round cake tin with baking parchment.
- Melt butter. Set aside to cool.
- Mix flour, baking powder, salt. Set aside.
- Whisk sugar and eggs with electric whisk until light and fluffy - 5 mins.
- Whisk in rum and vanilla.
- Whisk in half the flour and fold in half melted butter.
- Fold in remaining flour and butter.
- Gently fold apple into batter and transfer to cake tin.
- Level surface, sprinkle over 1 – 2 tbl caster sugar
- Bake 45 mins or until golden, cooked through and has light, crispy surface.
- Cool in tin 10 mins. Very carefully, transfer to a cooling rack. Sprinkle with an extra 1 – 2 tbl caster sugar.

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. 💛🌼
Baked Camembert, Roast Pecans, Hazelnuts, Apricot, Baked Camembert, Roast Pecans, Hazelnuts, Apricot, Chilli and Thyme Honey

Lusciously rich and creamy baked Camembert, crunchy nuts, soft apricots, drizzled with sweet, seasoned, chilli and thyme honey.  Serves 4.

For the Camembert, Nuts and Seeds:
- 250g small, round Camembert or Brie cheese
- 7 – 8 pecan nuts, chopped
- 1 tbl hazelnuts, chopped
- 1 tbl slivered or flaked almonds
- 1 tsp pumpkin seeds
- 1 tsp sunflower seeds

For the Apricot, Chilli and Thyme Honey:
- 4 tbls runny honey
- 4 tbls water
- 4 – 5 dried, ready to eat apricots, chopped
- ⅛ – ¼ teaspoon chilli flakes, to taste
- 2 sprigs of fresh thyme
- salt and pepper

Serving options:
- extra fresh thyme, fresh or garlic bread, breadsticks, crackers, sliced, fresh apple

1. Camembert, Nuts and Seeds – remove packaging and place Camembert in baking parchment inside a ceramic Camembert dish or small bowl.
2. Bake pre-heated oven Fan 180°C/200°C/400°F/Gas 6 for 20 – 25 mins until very soft
3. Scatter nuts onto baking tray, oven for 3 mins. After 3 mins, add seeds. Cook further 2 – 3 mins.. 
4. Apricot, Chilli, Thyme Honey – simmer apricots, honey, water, chilli flakes and sprigs of thyme 5 mins.. 
5. Finish – divide Camembert into 4. Scatter over nuts and seeds. 
6. Discard thyme. Divide apricots and syrup between the 4 plates.
7. Garnish with fresh thyme. 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.
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If you make this recipe, do please tag me on @daffodil_kitchen. 💛🌼
Banana Bread and Banana Muffins Buttery, light, f Banana Bread and Banana Muffins

Buttery, light, fluffy and full of banana flavour, this recipe can be used to make either banana muffins or a banana loaf. Delicious served simply with butter, or why not throw together a whipped, salted maple or honey butter? You can also introduce other ingredients and flavours to this recipe such as chopped chocolate, nuts and dried or fresh fruit, different spices, lemon, orange, almond, coffee or vanilla.

Like any banana bake, this recipe benefits from using over-ripe bananas. Not only does this avoid waste, this is when bananas are at their sweetest and perfect for baking. Over-ripe bananas can be frozen (peel, chop into 2cm pieces and defrost before using) so you can make banana loaf at any time without waiting for the bananas to become sufficiently old!

As with all my muffin recipes, they can be frozen whilst raw and then cooked directly from the freezer. Mix up a batch of muffins, cook what you need and freeze the rest for another day! Use the bananas up at the right time but have banana muffins anytime!

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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