Daffodil Kitchen

Delicious Food at YOUR Fingertips

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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
      • Sandwiches and Rolls
      • Quiche and Tarts
    • Main Courses
      • Meat
      • Poultry
      • Fish and Shellfish
      • Vegetarian Main Courses
    • Rice, Pasta, Grains and Sides
      • Rice Dishes
      • Pasta Dishes
      • Grains and Pulses
      • Potato Dishes
      • Vegetables
      • Salads
    • Cheese
    • Desserts
      • Hot Desserts
      • Cold Desserts
      • Frozen Desserts
      • Pies and Tarts
    • Cakes and Cookies
      • Cakes
        • Round Cakes
        • Loaf Cakes
        • Mini Cakes
        • Slices
      • Cookies
      • Muffins and Loaves
    • Bread and all things with yeast
      • Loaves
      • Rolls
      • Flat Breads
      • Other Bread/Yeast Recipes
    • Confectionery
    • Drinks
    • Family and Pets
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almonds banana beef biscuits breakfast Brown Butter Brownies butter Cake cheese chicken Chilli chilli con carne Chocolate coconut coffee cookies core recipe curry Dessert family Garlic ginger gluten free honey ice cream lemon meatballs Mint muffins no churn orange Pasta pet update pie potatoes puff pastry restaurant rice salmon soup Sweetcorn tomatoes Vegetarian white chocolate
  • Photograph of Massaman Meatball Curry with Tamarind and Peanut Butter
    Main Courses,  Meat,  Meat and Poultry,  Recipes,  Starters and Lunch

    Massaman Meatball Curry with Tamarind and Peanut Butter

    By Susan / 20th January 2022

    Massaman Meatball Curry with Tamarind and Peanut Butter: just imagine tender, melt in the mouth, juicy beef meatballs swathed in a rich, silky massaman curry sauce loaded with coconut, peanut butter and tamarind. Utter deliciousness! It is…

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  • Photograph of Oven-Baked Swedish Meatballs in Cream Sauce
    Main Courses,  Meat,  Meat and Poultry,  Recipes,  Starters and Lunch

    Oven-Baked Swedish Meatballs in Cream Sauce

    By Susan / 30th October 2021

    Soft, tender, melt in the mouth beef and pork meatballs, served in a creamy and velvety sauce over buttery, fluffy mashed potatoes; Swedish meatballs are the ultimate comfort food. As the weather cools, and the days shorten,…

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  • Photograph of Ciabatta Meatball Hero
    Main Courses,  Meat,  Meat and Poultry,  Recipes,  Sandwiches and Rolls,  Starters and Lunch

    Ciabatta Meatball Hero

    By Susan / 20th May 2021

    This incredible meatball and cheese sandwich hails from New York – apparently the ‘hero’ name was coined in the 1930s claiming that only a hero could eat such a large sandwich! I don’t know about that, but…

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  • Photograph of Italian Meatballs with Tomato Sauce
    Main Courses,  Meat,  Meat and Poultry,  Pasta Dishes,  Recipes,  Rice, Pasta, Grains and Sides,  Starters and Lunch

    Italian Meatballs with Tomato Sauce

    By Susan / 20th May 2021

    Light and soft large meatballs slowly simmered in a rich tomato sauce: absolutely classic, absolutely delicious and absolutely, hands down, the easiest and best recipe I have made for this dish. The recipe is from a cookery…

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  • Photograph of Lamb Kofta Meatballs served in a Coconut and Tomato Sauce
    Main Courses,  Meat,  Meat and Poultry,  Recipes,  Starters and Lunch

    Lamb Kofta Meatballs served in a Coconut and Tomato Sauce

    By Susan / 19th April 2021

    Melt in the mouth, spiced lamb kofta meatballs deliciously loaded with slow-cooked onions, coriander, cumin, turmeric, chilli and fresh mint. Cooked slowly in a rich, yet fresh, tomato and coconut sauce with lemon, mint, cinnamon, cardamom and…

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  • Photograph of Crab and Chicken Meatballs with a Honey, Soy and Garlic Sauce with Chilli and Lime
    Fish and Shellfish,  Fish and Shellfish,  Main Courses,  Meat and Poultry,  Poultry,  Recipes,  Starters and Lunch

    Crab and Chicken Meatballs with a Honey, Soy and Garlic Sauce with Chilli and Lime

    By Susan / 19th February 2021

    These delectable, soft, sweet crab and chicken meatballs are wrapped in a sticky honey sauce, with salty soy, tangy lime and a kick of chilli. Serve with some sticky rice, or noodles, to absorb all that deliciousness…

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  • Photograph of Japanese Pork, Sesame and Ginger Meatballs with Soba Noodles
    Main Courses,  Meat,  Meat and Poultry,  Recipes,  Starters and Lunch

    Japanese Pork, Sesame and Ginger Meatballs with Soba Noodles

    By Susan / 20th November 2020

    Small, round, melt in the mouth pork meatballs loaded with sesame and ginger, swathed in a rich, sticky, soy and honey sauce served over noodles or sticky rice. Oh my word – taste and texture heaven in…

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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

Delicious food at YOUR fingertips

Daffodil Kitchen🌼
Raspberry, White Chocolate and Banana Muffins The Raspberry, White Chocolate and Banana Muffins

These Raspberry, White Chocolate and Banana Muffins are Charlotte’s absolute favourite muffin. With a soft and fluffy, moist banana flavoured base, bursting with fresh raspberries and chunks of white chocolate, they make the perfect breakfast or mid-morning treat. In fact, they make a wonderful treat at any time of the day.

Although we love to eat these all year round, they are a particularly perfect treat in this gorgeous warm and sunny weather - light and fresh, loaded with the flavours of summer, and all whipped up in one bowl in 5 minutes. Why not give them a try this weekend? 

Even better, these muffins can be made in advance to the point of cooking, then immediately frozen, whilst still raw, and cooked directly from the freezer. So make a few extra and you can have hot muffins straight out of the oven at the drop of a hat – what’s not to like? See the recipe for full instructions.

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💛🌼
Nutella Chocolate Mousse Creamy, dreamy, light a Nutella Chocolate Mousse 

Creamy, dreamy, light and silky Nutella Chocolate Mousse is incredibly quick and easy to prepare, yet tastes like rich, chocolate, hazelnut heaven. No one would believe that this dessert has taken you literally 5 minutes to make, a couple of hours in the fridge and then you are good to go. Certainly a dessert for a special occasion, but also, quick enough to prepare for a family meal on a weeknight. Go on, treat yourself!

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💛🌼
Vietnamese Shaking Beef - Bò Lúc Lắc After a Vietnamese Shaking Beef - Bò Lúc Lắc

After a few weeks away from instagram enjoying some wonderful trips in Europe (details coming soon), I am back with an incredible recipe. Melt in the mouth, cubes of tender, luscious beef steak, marinated in a flavourful mix of soy sauce, oyster sauce, fish sauce and sugar, cooked with onions, garlic and butter and served with a salted lime juice dipping sauce and fluffy rice. Don’t omit the dipping sauce – it adds an incredible salty, crunchy and sour kick to this dish and elevates it from mouthwateringly delicious to mouthwateringly delicious with a bang! So unbelievably good!

When I first saw the recipe on @sweet2savoury it jumped out at me for its simplicity and speed of preparation yet complex, delicious range of flavours. It absolutely did not disappoint. We loved it! A huge thank you to Lily who has kindly agreed for me to include it on my blog – you are my go-to for Vietnamese recipes!

Lily was born in Germany to Vietnamese parents, before they moved to settle in Canada. She set up Sweet2Savoury to share recipes inspired by her mother’s cooking and her unique background. I really recommend that you take a look at her site – it is an absolute gem. The recipe selection is international, but she focuses on the authentic Vietnamese, German and Canadian recipes she has grown up with. 

Lily explains that in Vietnam Bò Lúc Lắc is a typically served as an appetiser, on a bed of watercress with sliced tomatoes and cucumbers, and a cold beer on the side. However, in many Vietnamese restaurants in the west, it is increasingly being served with rice as a main course. Either way, I really urge you to try this recipe.

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. Alternatively, go directly to www.sweet2savoury.com.

If you make this recipe, do please tag me @daffodil_kitchen and @sweet2savoury 💛🌼
Anzac Biscuits Heralding from Australia and New Z Anzac Biscuits

Heralding from Australia and New Zealand, Anzac Biscuits are delicious crispy, yet chewy cookies, loaded with oats, coconut and golden syrup. Perfect with tea or coffee at any time of the day, they are quick to make using store cupboard ingredients. Hugely popular all over the region, they are now also readily available in the UK. (Hurrah!)

These biscuits are synonymous with Anzac Day, the national day of remembrance in Australia and New Zealand. Celebrated on April 25th, the first Anzac Day was observed in 1916 to remember those who lost their lives at Gallipoli, the ANZACs first major military action in WW1 (1914 – 1918). Commemorative services are held at dawn around both countries where it is not uncommon to see people enjoying a drink called ‘Gunfire’. This is hot tea or coffee with rum – in memory of the soldiers who would have been given a tot of rum to drink with their morning tea before sunrise and stand-to. 

The story of Anzac Biscuits is slightly contested. The popular story is that wives, mothers and girlfriends would send these biscuits to their loved ones who were away at war. This seems unlikely though, as it would have taken at least 6 weeks for the cookies to arrive by boat, by which point they would most likely have spoiled. 

It is more likely that these biscuits are confused with ‘hardtack’ a very hard nutritional substitute for bread fed to troops on the front line. These became known as Anzac wafers or Anzac tiles, hence the confusion. However, Anzac biscuits were made and sold during this time at fetes, and in shops, to raise money for troops and the war effort. 

Like many classic recipes, there are many versions out there, similar yet different. This is our recipe of choice - golden with crispy edges, a chewy centre and utterly moreish.

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. 💛🌼
Quite possibly the best lemon cake I have ever eat Quite possibly the best lemon cake I have ever eaten, served with a fabulous fruit platter and grazing board made by the chef at the incredible @lyngen_lodge_norway . A wonderful afternoon treat after a long snow shoe, lunch in a mountain cabin and breathtaking views of the Lyngen Alps. Have a great day everyone. 💛🌼
Celebrating Easter with some warming Moose Stew, d Celebrating Easter with some warming Moose Stew, delicious Coconut Cake, sledding and husky puppies in the Lyngen Alps, Norway. Absolutely amazing. I hope you are all having a wonderful Easter 🐣💛🌼
Grand Hôtel & Kurhaus, Arolla, Valais A very qui Grand Hôtel & Kurhaus, Arolla, Valais

A very quick trip to this stunning place with the beautiful Emma for a quick Arolla Spritz (basically an Aperol Spritz, but made with génépi), a scrumptious slice of apple tart, a cup of black coffee, and one of the most incredible views I have ever seen.

We sat on the terrace outside the front of the @grandhotelkurhausarolla , overlooking the village of Arolla, with stunning views over the Evolène Valley in the Valais.

The photographs and receding snow do not do it any justice, but we are continually blown away by the views, every time we visit, be it winter or summer.

Although today was just a brief visit, we have eaten here often; they serve excellent Valaisanne food using local and seasonal produce. We will just have to come again, so I can share more information about their delicious food!

Happy eating and hopefully see you soon. 💛🌼
Our favourite pizzeria in the Alps! If you are in Our favourite pizzeria in the Alps!

If you are in the Thyon-Les Collons/Veysonnaz area, @pizzerialaluge is a 'must visit' for all pizza fans!

No trip to this wonderful area of the Swiss Alps is complete for us, without a trip to this friendly, lively restaurant. We’ve been coming here for over 15 years, so I speak from considerable experience. 

La Luge has been run by 3 generations of the Coretti family since 1974. You are assured an incredibly friendly welcome and an amazing collection of fresh pizzas, all made to order in front of you. 

Last night Emma and I shared an amazing Pizza Napolitaine with anchovies and capers, as well as a mixed salad. (Too many frites with our Aperol Spritz earlier in the day to manage a whole one each 😂!). Washed down with a glass of the local Fendant white wine, it was the perfect meal to end a fabulous day. 

Do swing by and try it out if you are in the neighbourhood, you will not be disappointed. But don’t forget to book - it gets very busy.

Happy eating and hopefully see you soon. 💛🌼
Hot Cross Buns Easter just wouldn’t be Easter w Hot Cross Buns

Easter just wouldn’t be Easter without Hot Cross Buns. Soft, spicy rolls with a hint of orange, some dried fruit or chunks of chocolate and with an eponymous cross emblazoned over the surface. These buns will delight everybody, for breakfast, a mid-morning snack or an afternoon treat. Ideally, serve fresh and warm, as is or with butter; however, they are equally delicious toasted the next day and served hot with butter. Leftovers can also be used to make a rather fabulous bread and butter pudding – watch this space!

They are not difficult to make but you do need to allow plenty of time for the dough to rise twice. Ideally start making them a good 4 – 5 hours before you want to eat them; whilst you need to be organised, most of the time is hands off, as the yeast does its thing.

If you want them for breakfast, but don’t want to get up in the middle of the night, you can leave them in the fridge overnight at the point of the second rise and all you need to do in the morning, is let them come to room temperature, finish the rise, add the cross and pop them in the oven. Hot Hot Cross Buns for breakfast – what could be better? 

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💛🌼
Restaurant de l’Alpage, Thyon, Valais Andrew’ Restaurant de l’Alpage, Thyon, Valais

Andrew’s gone back to London so Emma and I are left to our own devices - hence the Aperol Spritz and frites at our favourite piste side restaurant @alpagethyon

Have a good day everyone!💛🌼
La Vache Restaurant, Verbier. Wonderful day on th La Vache Restaurant, Verbier.  Wonderful day on the slopes in the beautiful Valais today with these two fabulous people @kneeskidoc and @emmac_davies . Missing the gorgeous @charlottee.davies though.

The best part of skiing is that you feel completely justified having a hearty lunch and a cheeky glass of wine. Our appetite was wonderfully satiated today at the restaurant @lavache_verbier . Delicious burgers, pizzas and pastas served in a cosy alpine setting, with immaculate, friendly service and views to die for!

If you are in the area, I highly recommend a visit. It can get very busy though, so remember to book first!

Happy eating and hopefully see you soon. 💛🌼
Double Chocolate Brownie Cookie Ice Cream Sandwich Double Chocolate Brownie Cookie Ice Cream Sandwiches

This really does not need a recipe, but instead a quick reminder that if you make the luscious, rich Double Chocolate Brownie Cookies loaded with chunks of creamy, milk chocolate that I posted yesterday, don’t forget to hold a few back and serve them as a sandwich with cold, creamy, dreamy vanilla ice cream. I promise you will absolutely love them!

All you need to do is:
- take the ice cream out of the freezer for around 5 – 10 minutes to warm up a little, until it becomes thick but spreadable.
- lay a pastry cutter, the same size as the cookies, on some baking parchment, spoon in some  ice cream, making them as thick as you like. Mine were around 1½ cms thick. 
- flatten the surface of the ice cream and remove the pastry cutter. Make as many as you need and place them in the freezer to harden.
- when you are ready for dessert, sandwich the ice cream with the cookies and serve. Heavenly!

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💛🌼
Double Chocolate Brownie Cookies Double Chocolate Double Chocolate Brownie Cookies

Double Chocolate Brownie Cookies are a wonderful combination of rich dark chocolate cookies, with the texture of brownies, loaded with chunks of creamy, milk chocolate and finished with a sprinkling of sea salt. Do you want chocolate cake or cookies? Can’t decide? This recipe has you covered!

You are going to love these cookies; with their intense chocolate flavour and varying textures, they are easy to make and quick to cook. Make them for morning coffee, afternoon tea or fill a box with them and gift them to a friend. They also make a wonderful dessert as is, or why not try making them into Double Chocolate Brownie Cookie Ice Cream Sandwiches – utter heaven!

Like most cookies, these brownie cookies can be frozen before cooking and then cooked from frozen – simply add 3 – 4 minutes to the overall cooking time. I normally double or triple the ingredients, cook a few and freeze the rest. Chocolate deliciousness on demand, what’s not to like?

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💛🌼
Miso Ramen with Ginger Chicken, Mushrooms, Sweetco Miso Ramen with Ginger Chicken, Mushrooms, Sweetcorn, Broccoli and Soft Boiled Eggs

Bursting with flavour, nutrients and texture, Miso Ramen with Ginger Chicken, Mushrooms, Sweetcorn, Broccoli and Soft Boiled Eggs is the perfect supper come rain or shine. Wheat noodles are served in rich chicken stock deeply flavoured with miso, soy sauce, sake and vegetables and then topped with sliced, tender chicken, mushrooms, sweetcorn, broccoli, soft boiled egg and a sprinkling of seaweed. If you enjoy a little spicy kick in your food, drizzle on some chilli sauce.

Exceedingly delicious and loaded with all the unami and health benefits of miso and a variety of vegetables – this dish will tick all your health boxes with zero compromise on flavour. In fact, the flavours and textures will have you coming back for more!

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 @daffodil_kitchen 💛🌼
Chocolate Brownie and Greek Yoghurt Layered Desser Chocolate Brownie and Greek Yoghurt Layered Dessert

This Chocolate Brownie and Greek Yoghurt Layered Dessert is ridiculously simple and quick to make, yet full of wonderful, rich flavours and textures. Intense, chocolate brownie chunks are layered with creamy, tangy, silky-smooth Greek Yoghurt and finished with a thick layer of grated chocolate.

The tang in the yoghurt cuts through the sweetness of the chocolate, whilst the silky, velvety texture contrasts wonderfully with the slightly chewy, brownies. This is an extremely uncomplicated dish which develops into a wonderful, luscious and exciting dessert.

You can use any brownies, be they your own recipe, Daffodil brownies or shop bought. It is also an excellent way of using up any ‘past their best’ brownies or brownies which may be slightly over or under cooked. This dessert will give them a whole new lease of life, in the best way possible.

I first ate this at my sister, Sarah’s house; she used to buy a similar dessert from Pret and recreated it at home. I never tried the original version myself, so I don’t know how similar it is, but I do know that this particular combination is wonderfully delicious and very addictive.

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💛🌼
Almond and Pistachio Cake with Pears, Lemon and Ca Almond and Pistachio Cake with Pears, Lemon and Cardamom

This delectable Almond and Pistachio Cake with Pears, Lemon and Cardamom is bursting with the flavours of spring. A light, moist almond and pistachio sponge with lemon and cardamom is topped with a layer of softly cooked pears and finished with a lemon icing and chopped, roast pistachio nuts. It is ridiculously good.

This cake is delicious served simply with a cup of tea or coffee but it also makes a fabulous dessert, served with cream or ice cream. Andrew is a massive almond and pistachio fan and he LOVED this cake – in fact, we all did!

Incidentally, this cake would make a wonderful dessert to follow the lamb tagine I posted earlier in the week!

Unbelievably quick and easy to make, this wonderful recipe is a slightly adapted recipe from a fabulous blog I follow, called The Brick Kitchen, or on insta as @claudiabrick . The original recipe is topped with apricots, but they were not in season in the UK so I used pears, and they worked perfectly. I will definitely be making it again with apricots in the summer though.

Originally from Auckland, New Zealand, Claudia is a doctor working in Melbourne, Australia. She said she started sharing her incredible food ‘as a creative outlet from anatomy and physiology lectures’. It is a wonderful site and I really recommend that you take a look. Claudia also shares travel and food guides – the Paris guide, I can confirm, is fabulous!

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 @daffodil_kitchen and @claudiabrick 💛🌼
Lamb Tagine with Saffron, Tomatoes and Dates Soft Lamb Tagine with Saffron, Tomatoes and Dates

Soft, melt in the mouth cubes of lamb served in a spicy, sweet, saffron tomato sauce with crispy pistachios and parsley, this tagine, served with herbed couscous and yoghurt, is the ultimate Middle Eastern comfort food. 

This Marcus Wareing recipe, which I first saw on @menumistress, is guaranteed to be a regular feature in our menu rotation. Quick and easy to make, bursting with flavour and incredibly comforting, the lamb is marinated for up to 48 hours in an intoxicating mix of spices including cinnamon, turmeric, paprika and cayenne pepper. The meat is then sealed and cooked slowly in a tomato sauce which is loaded with flavour from onions, garlic, ginger and saffron and sweetened with dates and sultanas. I like to pop a rice pudding in the oven alongside to have for dessert - it makes a wonderful end to the meal.

You are going to LOVE, LOVE, LOVE this dish. You can prepare, cook and eat it straight away, or you can cook it in advance and warm it up as and when you want it. Letting the tagine sit before eating, ensures the flavours have even more time to infuse and the meat is guaranteed to fall apart as you eat it.

Tanya, from @menumistress, shares delicious savoury and sweet recipes, as well as cocktails, which she has tried and tested from her very extensive range of cookery books. You should take a look at her site, it is a real gem.

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 @daffodil_kitchen and @menumistress 💛🌼
Orange and Almond Blondies with White Chocolate Or Orange and Almond Blondies with White Chocolate Orange Mini Easter Eggs

A little inspiration to get you through Hump Day! 

Melt in the mouth, fluffy and light, yet rich and a little gooey on the inside, these Orange and Almond Blondies with White Chocolate Orange Mini Easter Eggs make wonderful cakes, and are utterly heavenly when warmed and served with ice cream for dessert.

Flavoured with fresh orange zest, vanilla and ground almonds, they are loaded with both chunks of Terry’s White Chocolate Orange, as well as White Chocolate Orange mini eggs. They add a wonderful taste and texture contrast to these slices of zesty, almond, orange deliciousness.

These were a special request from Charlotte as she recovers from her knee operation! She’s a massive fan of white chocolate and these white chocolate orange mini eggs are utterly delectable. 

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. 💛🌼
Slow Cooker Roast Chicken Dinner Roast chicken, s Slow Cooker Roast Chicken Dinner

Roast chicken, sausage meat stuffing, potatoes, carrots and a luscious gravy, all cooked together in the slow cooker! This is the quickest and simplest roast chicken dinner I have ever made, yet utterly delicious! Melt in the mouth moist chicken, slow cooked new potatoes cooked in chicken stock, perfectly cooked carrots, and an incredible gravy

Throw everything in together, cook on low for a few hours and finish off by browning everything under the grill and thickening the gravy. Honestly it was so good. Recipe coming soon on @daffodil_kitchen 

Have great day - enjoy this beautiful weather. 💛🌼
Turkish Eggs Need breakfast or brunch inspiration Turkish Eggs

Need breakfast or brunch inspiration? Look no further – Turkish Eggs are healthy, quick to make, and bursting with flavour, texture and goodness. Thick, creamy Greek yoghurt, mixed with chopped, fresh dill, crushed garlic and sea salt, add some soft poached eggs, a luscious, spicy Aleppo pepper butter, and finish with crumbled, salty feta cheese and fresh dill. Serve with crispy toasted sour dough bread on the side. I kid you not – this will tickle your tastebuds, satisfy your tummy and, I guarantee, by the time you have finished it, you will be planning to make it again!

Feta cheese is not traditionally added to this dish, but we love the salty, creamy kick that just a little crumbled over, brings to this dish. Up to you.

Using easy to find and store cupboard ingredients, the only slightly unusual ingredient is the Aleppo Pepper, and even this is available in most large supermarkets. Also known as Pul Biber, it is a Turkish and Syrian paprika style spice used both as a condiment and in many Middle Eastern and Mediterranean dishes. It is peppery, tangy, slightly sweet, and is about half as hot, or less, as standard pepper. If you cannot get hold of it, use a combination of sweet paprika and chilli flakes instead. 

If you google Turkish Eggs, you will find many, very similar recipes. The first time I made it, I used Nigella Lawson’s recipe and have subsequently adapted it, albeit only very slightly, and also added some crumbled feta cheese. 

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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