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
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      • Nibbles
      • Dips
    • Breakfast and Brunch
      • Savoury Breakfast and Brunch
      • Sweet Breakfast and Brunch
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      • Fish and Shellfish
      • Vegetarian Starters and Lunch
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      • Fish and Shellfish
      • Vegetarian Main Courses
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  • Photograph of Rösti
    Breakfast and Brunch,  Family and Pets,  Main Courses,  Potato Dishes,  Recipes,  Savoury Breakfast and Brunch,  Vegetarian Starters and Lunch

    Swiss Rösti

    By Susan / 20th January 2020

    Coming to the Alps and not eating Rösti would be like having strawberries at Wimbledon without cream, drinking gin without tonic or tea without some milk. (No arguments here please – I’m British and we drink our…

    read more
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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

Hobnobs If you fancy doing some baking today, I Hobnobs
 
If you fancy doing some baking today, I can’t recommend these biscuits enough. Hobnobs are a classic, quintessential British biscuit; they are oaty, crispy, sweet, with a kick of salt, and can be served as they are or with a chocolate topping. Milk or dark chocolate, your choice. Utterly moreish, I have always loved these biscuits, but I buy them with caution. I simply can’t resist them. Serve with a cup of tea: this is non-negotiable.
 
When I saw this recipe for homemade hobnobs on an insta post by Hebridean Baker, I set to immediately. They are divine and I’ve made numerous batches already. I have given most of them away though, because I couldn’t trust myself not to scoff the lot!
 
If you have yet to come across Coinneach MacLeod, I urge you to take a look. He is an international best-selling cookery book author from the Scottish Islands, and he shares fabulous bakes inspired by ‘family recipes, Scottish flavours and the myths & legends of the Hebrides.’ All beautifully photographed and filmed, he combines his love of food with stories and folklores from Scotland and his travels around the globe. His book, The Hebridean Baker at Home: Flavours & Folklore from the Scottish Islands, is available on Amazon. Unusually I made absolutely no changes to the biscuit recipe, although I did choose milk over dark chocolate for the topping, purely based on my own personal preference.
 
Hobnobs:
- 125g unsalted butter, at room temperature.
- 80g light brown sugar
- 2 teaspoons golden syrup
- ¼ tsp fine salt
- 100g rolled porridge oats
- 100g plain wholemeal flour
- ½ tsp baking powder
- ½ teaspoon bicarbonate of soda
 
Topping:
- 100g dark chocolate. I like 70% cocoa solids.
- 30g unsalted butter
- sea salt flakes (optional)
 
Or:
- 150g milk chocolate
- sea salt flakes (optional)
 
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. 💛🌼
Jon Watt’s One-Pan Butter Chicken Tender chunk Jon Watt’s One-Pan Butter Chicken
 
Tender chunks of warmly spiced, melt in the mouth chicken fillet, marinated in yoghurt and lemon juice with curry powder, garlic and ginger, swathed in a heavenly, spicy sauce loaded with tomatoes, cream and butter. And even better – all cooked in one tray. Serve with light and fluffy steamed rice, some hot Naan Bread, fresh coriander and a squeeze of lemon juice. A tomato and cucumber salad with sliced red onions would also be delicious on the side. 
 
I found this Jon Watts’ recipe in an article in the Times. Not only did the recipe sound fantastic, I really enjoyed learning more about this inspiring man’s story.
 
According to the Times ‘Watts was 18 when he was sentenced to six years in a young offender institution, where he learnt to cook in the prison kitchen, before getting a job at a Jamie Oliver restaurant.’ He also went on to become the first person in custody to achieve Bronze, Silver and Gold Duke of Edinburgh awards. After 5 years with Jamie, Jon opened Jon’s StrEAT food, began his television career, has published 3 cookery books and has over 1.5 million followers on social media.
 
This recipe is from Jon’s latest cookery book, Speedy Comfort. I really urge you to take a look at his book and give him a follow on insta @jonwatts88 .
 
Ingredients:
 
Chicken and marinade:
- 150g natural yoghurt
- 2 tbs curry powder
- 4 garlic cloves, crushed
- 30g fresh ginger, finely grated
- juice half a lemon
- ¼ tsp fine salt
- ¼ tsp freshly ground black pepper
- 2 large skinless chicken breasts, each one cut into chunks. 
- 10g fresh coriander 
 
Sauce:
- 275g fresh tomatoes, skinned or 200g can chopped tomatoes
- 150ml double cream
- 40g unsalted butter, melted
- 1 tbs tomato puree
- 1 tbs curry powder
- ¼ tsp fine salt
- ¼ tsp freshly ground black pepper
 
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. 💛🌼
Galette des Rois Light, buttery, golden flaky pa Galette des Rois
 
Light, buttery, golden flaky pastry encasing a moist, yet light, orange scented frangipane loaded with almonds and a hint of dark rum. Galette des Rois, or King Cake, is a traditional French pastry eaten to celebrate the Epiphany.
 
The Epiphany, also known as ‘Three Kings’ Day,’ is a Christian feast day celebrated on 6th January. It celebrates the day the ‘Three Kings’ or the ‘Wise Men’ found the baby Jesus after his birth. They famously followed a bright star to the stable where he was born in Bethlehem.
 
This dessert is beloved by adults and children alike. Tradition has it that a surprise is baked in the frangipane. Classically this has been a fève (bean), a small trinket, a whole almond or even a coin. Whoever finds the surprise in their slice of galette, becomes ‘king’ or ‘queen’ for the day. Some bakeries in France even include a gilded paper crown with the sale of the cake.
 
Ingredients
Pastry:
 
- 2 x 320g shop bought pre-rolled all-butter puff pastry or use homemade
- 1 egg yolk
- 1 tsp milk
 
Frangipane:
 
- 125g unsalted butter, at room temperature
- 125g caster sugar
- 1 egg
- 1 egg yolk
- 125g ground almonds
- 20g plain/all-purpose flour
- ¼ tsp fine salt
- 2 tsps dark rum
- ¼ tsp almond extract
- grated zest of ½ – 1 medium orange.
 
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. 💛🌼
Wishing you all a very happy new year and all the Wishing you all a very happy new year and all the very best for 2026 💛🌼
Merry Christmas. Apologies for the delay. I hope Merry Christmas. 

Apologies for the delay. I hope everyone had a merry and peaceful Christmas Day full of love, laughter, and hopefully lots of delicious food.

It was Christmas in Wales for me this year - here with my mum, gorgeous niece Eleanor, and Monty the dog! 

Nadolig Llawen
Merry Christmas
Joyeux Noël
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