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
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        • Savoury Sauces
        • Other Basic Savoury
      • Sweet Basic Recipes
        • Icings and Frostings
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        • Other Basic Sweet
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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 slices soup tomatoes white chocolate
  • Photograph of Halibut Fillets Coated with Crispy Pistachio and Served with a Creamy Lemon and Parsley Sauce
    Fish and Shellfish,  Fish and Shellfish,  Main Courses,  Recipes,  Starters and Lunch

    Halibut Fillets Coated with Crispy Pistachio and Served with a Creamy Lemon and Parsley Sauce

    By Susan / 6th April 2021

    Crunchy pistachio crusted fillets of fresh white fish, served with a luxurious creamy, lemon and parsley sauce. This easy dish is quick enough for a midweek supper but special enough to impress guests for a delicious meal…

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  • Photograph of Miso Marinated Side of Salmon
    Fish and Shellfish,  Fish and Shellfish,  Main Courses,  Recipes,  Starters and Lunch

    Miso Marinated Side of Salmon

    By Susan / 21st November 2020

    Whole side of salmon marinated for a minimum of 1 day, but preferably 3 days, in a remarkable combination of miso, mirin, sugar and sake and then quickly caramelised on the hob and finished in the oven.…

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  • Photograph of Fish Pie
    Fish and Shellfish,  Fish and Shellfish,  Main Courses,  Recipes,  Starters and Lunch

    Fish Pie – Andrew’s Favourite!

    By Susan / 19th November 2020

    A delicious layer of a variety of fresh fish – we like salmon, smoked haddock and haddock or cod – all wrapped in a smooth, unctuous parsley sauce infused with onion, cloves and bay and topped with…

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  • Photograph of Onigiri with Honey Garlic Salmon and Toasted Seaweed
    Breakfast and Brunch,  Fish and Shellfish,  Recipes,  Rice Dishes,  Rice, Pasta, Grains and Sides,  Savoury Breakfast and Brunch,  Starters and Lunch

    Onigiri with Honey Garlic Salmon and Toasted Seaweed

    By Susan / 24th May 2020

    Onigiri are balls of rice, often wrapped in seaweed and usually with some filling which can be meat, fish or vegetable. Great for food on the run, they are sold in Japan in supermarkets, small takeaway shops…

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  • Photograph of Honey Garlic Salmon Fillets with Soy, Chilli and Lime
    Family and Pets,  Fish and Shellfish,  Fish and Shellfish,  Main Courses,  Recipes,  Starters and Lunch

    Honey Garlic Salmon Fillets with Soy, Chilli and Lime

    By Susan / 23rd May 2020

    Sweet honey, salty soy, tangy lime and a kick of chilli – a delicious sticky moreish sauce coating skinned fillets of sweet salmon. Serve with rice or noodles to absorb all these delightful flavours and dress up…

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  • Photograph of Oven Baked Salmon with Lemon, Mint and Dill
    Fish and Shellfish,  Fish and Shellfish,  Main Courses,  Recipes,  Starters and Lunch

    Oven Baked Salmon with Lemon, Mint and Dill

    By Susan / 3rd May 2020

    Sometimes good quality ingredients cooked in the easiest and simplest of ways can be the best food. This oven baked salmon is quick, easy and full of flavour. Delicious as is with some new potatoes and green…

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  • Photograph of Salmon Teriyaki Donburi
    Fish and Shellfish,  Fish and Shellfish,  Main Courses,  Recipes,  Rice Dishes,  Rice, Pasta, Grains and Sides,  Starters and Lunch

    Salmon Teriyaki Donburi with Vegetables, Sesame and Roast Nori

    By Susan / 4th April 2020

    Salmon Teriyaki Donburi is one of my absolute favourite rice bowls. There’s a good reason Teriyaki is one of Japan’s most well known sauces – it is a totally delicious sweet, salty, sticky, shiny, sauce which packs…

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  • Photograph of Potted Salmon with Horseradish and Pickled Cucumbers
    Breakfast and Brunch,  Fish and Shellfish,  Recipes,  Sandwiches and Rolls,  Savoury Breakfast and Brunch,  Starters and Lunch

    Potted Salmon, Horseradish and Pickled Cucumber

    By Susan / 19th January 2020

    Delicious flaked salmon with zesty lemon, fresh herbs, the warmth of horseradish and richness of butter complemented by the acidity and sweetness of the pickled cucumbers. Delicious served with hot toast as a starter, breakfast, brunch or…

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  • Picture of Curry Spice
    Basic Recipes,  Recipes,  Savoury Spice Mixes,  Spicer Mixes and Curry Pastes

    Curry Spice Mix

    By Susan / 5th January 2020

    This is my most complex spice mix, it is bit more fiddly to make (but not difficult), has a long list of ingredients and a few more bits of equipment. It took me a while and a…

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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🌼
Italian Sausage Ragù with Fennel Seeds and Chilli Italian Sausage Ragù with Fennel Seeds and Chilli

The fennel seeds, chilli and wine add a flavourful touch to this delightful pasta sauce, without being too rich or losing its ‘comfort food’ appeal. For all the delicious and harmonious flavours, it is still, thankfully, remarkably quick and simple to make and ideal for a weeknight supper or a night in with guests over the bank holiday. 

Ragù:
- 1 tsp and 1 tbl olive oil, divided 
- 400g Italian or pork sausages
- 1 onion, peeled, finely chopped
- 1 stick celery, trimmed, finely chopped
- 1 carrot, trimmed, finely chopped
- 4 cloves of garlic, peeled, finely chopped
- ½ tsp fennel seeds
- ¼ – ½ tsp chilli flakes
- 1 tsp dried rosemary
- 1 bay leaf
- 125ml white wine
- 125m chicken stock
- 2 tins tomatoes, whole or chopped
- 2 tbl tomato paste
- 1 – 2 tsp brown sugar
- Zest of 1 lemon
- ¼ – ½ tsp fine salt
- ¼ tsp freshly ground black pepper

Penne:
- 300g penne pasta
- 2 tsp fine salt
- chopped parsley

To serve:
- 1 tsp chopped fresh parsley
- parmesan
-green salad with balsamic dressing

Instructions :

1 Take skin off sausages, break up meat.
2 Heat 1 tsp olive oil in pan, over moderate temp, and cook sausage for 5 – 10 mins, until lightly browned. Break meat up as you stir.
3 Remove sausage from pan onto kitchen paper. Tip all bar 1 tbl oil from pan or add extra olive oil, as necessary.
4 Add onion, celery and carrot. Cook 5 mins, until soft.
5 Add garlic, fennel, chilli, rosemary and bay.
6 Return sausage to pan. Add wine, reduce by half.
7 Add chicken stock, reduce by half.
8 Add tomatoes, tomato puree, 1 tsp sugar, ¼ tsp salt and pepper.
9 Simmer, lid half on 30 mins. Taste, adjust seasoning. 
10 Stir in lemon zest, cook 2 – 3 mins.
11 Cook penne.
12 To serve: add penne to ragù with ½ cup of pasta water. Cook 2-3 mins. Add extra pasta water as necessary.
13 Sprinkle with chopped parsley and serve with salad, bread on the side and grated parmesan.

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. 💛🌼
Ginger Thins These crispy, spicy Ginger Thins are Ginger Thins

These crispy, spicy Ginger Thins are fabulous with a cup of tea or coffee and they make the perfect crunchy accompaniment to soft and smooth desserts. Particularly good with ice cream, they are also wonderful served with a delicious Dark Chocolate Mousse. or the Pink Grapefruit Posset I posted recently.

Do you love ginger and dark chocolate? If so, simply dunk these delicious biscuits in melted dark chocolate, leave to set, and then sit back and enjoy.

This is a Mary Berry recipe from her book “Mary Berry: Fast Cakes’ page 223. 

Ingredients - makes 22-25
Ginger Thins:
- 100g golden syrup
- 50g unsalted butter
- 25g demerara sugar
- ⅕ tsp fine salt
- 100g plain/all-purpose flour
- ½ tsp bicarbonate of soda
- 1½ tsp ginger powder
- ½ tsp ground mixed spice
Chocolate: (optional)
- 100g dark chocolate, 70% cocoa solids

Instructions

1 Make the Ginger Thins: preheat oven to fan 160°C/180°C/350°F/G4 and line 2 – 3 baking sheets with baking parchment.
2 Weigh golden syrup, butter, demerara sugar and salt into a saucepan. Heat over a medium temperature until melted.
3 In separate bowl, mix the flour, bicarbonate of soda, ginger and mixed spice powders. Add to syrup mix and beat to mix thoroughly.
4 Use a teaspoon to roughly divide into 22 – 25 dough balls. Roll between your hands to neaten.
5 Lay spread out on baking sheets and bake for 10 – 15 mins, or until dark golden brown. At 10 mins they will be a little chewy, whilst at 15 mins they will be quite crispy. I cook for 12 mins.
6 Leave on tray for 5 mins, then transfer to cooling rack.
7 Dip in chocolate (optional): break chocolate into squares and pulse in food processor until like breadcrumbs.
8 Transfer into microwave safe bowl and melt in 15 sec increments, in microwave. Stir between each blitz.
9 Transfer into small, deep bowl and dip biscuits in chocolate. Set aside on baking parchment lined tray, to set.

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. 💛🌼
Pink Grapefruit Posset Luxuriously silky and smoo Pink Grapefruit Posset

Luxuriously silky and smooth, both fresh yet rich, light yet filling, this take on the classic English dessert, is a wonderful way to end a meal. Serve as they are, or accompany them with some crispy biscuits; shortbread and thin ginger cookies, both work particularly well.

Whilst the recipe is refreshingly simple and quick to make, the end result is dreamy, luscious and luxurious. 

Ingredients:
- 1 pink grapefruit, rind and juice 
- 300ml double/heavy cream
- 75g caster sugar plus extra 2 tsp

Instructions:
1 Grate grapefruit zest directly into saucepan. Remove 1 tsp zest into a small bowl. Cover, set aside.
2 Cut thin slice from centre of grapefruit, set aside Squeeze juice from grapefruit. You need around 75ml. If you have more, reduce in saucepan.
3 Add cream and sugar to grapefruit zest in saucepan and bring to boil, over moderate temperature. Simmer gently 2 – 3 mins.
4 Add grapefruit juice to posset, stir well. Cool for 5 mins.
5 Strain posset through sieve over jug.
6 Pour posset into 3 - 6 serving glasses, cups or ramekins, depending on size.
7 Refrigerate, for min of 2-3 hours, to set. 
8 Just before serving, mix 1 tsp zest with 2 tsp caster sugar. Rub together with fingertips.
9 Decorate each posset with pink grapefruit and grapefruit sugar.
10 Serve as is or with a crunchy biscuit, eg shortbread or crispy ginger cookie.

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. 💛🌼
Chicken Casserole with Leeks and Mushrooms Loaded Chicken Casserole with Leeks and Mushrooms

Loaded with vegetables and lighter than a traditional casserole, this comforting chicken dish is perfect for the current unpredictable spring weather. Nothing fancy, nothing complicated, just good fresh ingredients cooked simply to develop their flavours and allow all the components to shine.

Ingredients - Serves 4
- 2 – 3 tbl olive oil
- 650g skinless, boneless chicken, breast or thigh
- 1 onion, peeled, chopped
- 2 sticks celery, trimmed, thinly sliced
- 200g mushrooms, quartered
- 4 fresh thyme sprigs or 1 tsp dried thyme leaves
- 2 cloves of garlic, peeled, crushed
- 4 carrots, sliced, roughly 1 – 1½ cms thick
- 2 tbl plain flour
- 500ml chicken stock
- 2 leeks, trimmed, washed, sliced
- ½ tsp fine salt, or to taste
- ½ tsp freshly ground black pepper
- ½ lemon, juice and shell, pips removed
- 3 – 4  tbl double cream
- chopped fresh parsley, to garnish

Instructions:

1 Preheat oven to fan 180°C/200°C/400°F/G6.
2 Chop chicken. Heat 1 tbl oil in cast iron pan over a moderately hot temp and brown chicken, in batches. Remove from pan. 
3 Add extra oil and add onion and celery. Cook 5 mins over moderate heat, until softened. Stir and scrape up sticky bits from base of pan. 
4 Add mushrooms and thyme. Cook 5 mins, stirring from time to time.
5 Add garlic and carrots. Cook 1 min until aromatic.
6 Stir in flour, s&p thoroughly, add stock. Bring to simmer, stirring.
7 Return chicken to pan and add leeks.
8 Squeeze over lemon juice, tuck lemon shell into casserole. Cook, covered, in oven, or gently on hob, 40 mins.
9 Remove lemon shell and sprigs of thyme and stir in cream. Serve sprinkled with chopped parsley.
10 Delicious with potatoes, (mash, roast or jacket) cooked rice or lentils, and extra vegetables of 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.⁠

If you make this recipe, do please tag me on @daffodil_kitchen. 💛🌼
Coronation Crustless Quiche with Spinach and Broad Coronation Crustless Quiche with Spinach and Broad Beans

If you need some inspiration to quickly whip up topical food for today, why not try this Coronation Crustless Quiche?

Loaded with spinach, broad beans (or peas) and mature cheddar cheese, it is exceedingly quick to make, full of flavour, and has a fabulous custard like texture. Like the child of a traditional quiche and a frittata, this dish is my take on King Charles’ widely publisiced Coronation Quiche. Ideal for breakfast, lunch or a light supper, it has no crust, so has the benefit of being gluten free.

Ingredients: 

- 35g unsalted butter, divided
- 180g fresh spinach
- 1 tbl chopped fresh tarragon or fresh basil
- 5 eggs
- 250ml double/heavy cream
- ¼ tsp fine salt
- ¼ tsp freshly ground black pepper
- 125g frozen or fresh broad beans (or peas)
- 150g mature cheddar cheese, grated 

Instructions:

1 Preheat oven to fan 160°C/180°C/350°F/G4.
2 Heat half of butter in 22-24cm/9-10 inch cast iron pan or oven proof frying pan, over moderate temperature. Add spinach and cook, stirring from time to time, until it has completely wilted. Tip out onto 2-3 layers of kitchen paper. Squeeze out excess liquid.
3 Chop the spinach and tarragon or shred basil.
4 Meanwhile, thoroughly mix eggs, cream, s&p.
5 Add remaining butter and broad beans to pan. Cook over a moderate heat for 1 – 2 mins. Use heat-proof pastry brush to brush excess butter up sides of pan.
6 Add chopped spinach and basil/tarragon, pour in egg/cream mix and mix well.
7 Scatter over grated cheese and mix.
8 Bake for 30 – 35 minutes, or until quiche has risen and centre is just cooked.
9 Serve hot, warm or at room temperature, as is or with a mixed salad and/or some fresh or garlic bread on the side.

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. 💛🌼
Buckingham Palace Tea Bread Another baking idea f Buckingham Palace Tea Bread

Another baking idea for the weekend. I found this Tea Bread recipe on the Royal Collection Trust website. Made with quintessential British Earl Grey tea, the citrus flavours and a hint of spice balance wonderfully with the dried fruits. Happily, not over-sweet, soft brown sugar adds a wonderful caramel note, which complements the sticky, shiny honey glaze.

The Palace recommends serving it as is, simply sliced, or with some salted butter, (my favourite), perhaps some added jam, or even with cheese. It is exceptionally quick and easy to make, but you do need to remember to start soaking the fruit in tea and sugar, the night before you plan to bake it.

Ingredients:

- 300ml boiling water
- 4 x Earl Grey teabags, or your tea of choice
- 240g soft brown sugar
- 500g dried mixed fruit
- 360g plain/all-purpose flour
- 2 tsp baking powder
- 2 tsp ground mixed spice
- ½ tsp fine salt
- 3 (150g) free-range eggs, beaten – make up with milk, if necessary
- 80g runny honey, to glaze

Instructions:

1 The day before: pour boiling water over tea bags. Leave to infuse for 10 mins. After 10 mins, remove tea bags.
2 Measure dried fruit directly into mixing bowl with tea. Add sugar and mix well. Cover and leave overnight.
3 Make the cake: preheat oven to fan 150°C/170°C/325°F/G3. Grease and line 2 x 900g/2lb loaf tins or use cake tin liners.
4 Stir dried fruit, tea and sugar well.
5 Fold in flour, baking powder, spice, salt and eggs.
Transfer to loaf tins and level.
6 Bake 50 mins, or until loaf is very nearly cooked and turns golden-brown.
7 Heat honey and brush liberally over loaves. Return to oven for 10 – 15 mins or until cakes are dark golden and glossy.
8 Cool in tin 5 mins and then transfer to wire 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. 💛🌼
Coronation Chocolate Cupcakes Are you baking for Coronation Chocolate Cupcakes

Are you baking for the Coronation this weekend? The recipe for these delicious soft and fluffy chocolate cupcakes has been shared by the pastry chefs from Buckingham Palace.

Cupcakes: makes 24

- 60g unsalted butter, melted and cooled
- 250gplain/all-purpose flour
- 70g unsweetened cocoa powder, sieved
- 300g caster sugar
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- ¼ tsp fine salt
- 300ml milk
- 50ml vegetable oil
- 2 eggs
- 1 tsp instant coffee powder
- 3 tsp white wine vinegar
- 100g white chocolate chips, optional

Chocolate Buttercream:

- 200g dark chocolate, 70% cocoa solids
- 200g unsalted butter, at room temperature
- 250g icing sugar
- ½ tsp fine salt

Cakes:

1 Preheat oven to 170C or 150C fan.
2 Weigh flour, cocoa, sugar, baking powder, bicarbonate of soda and salt into mixing bowl. Mix well.
3 Add milk, oil, egg, coffee and vinegar to melted and cooled butter and mix well.
4 Slowly add wet mixture to dry mixture. Ensure there are no lumps but be careful not to over-mix.
5 Fold in white chocolate chips, if using.
6 Divide mixture between 24 muffin cases and bake in centre of oven for 20 mins, or until cooked. They will be springy to the touch.
7 Leave to cool on wire rack

Buttercream:

1 Melt chocolate in bain marie or microwave. Set aside to cool.
2 Beat butter until light and fluffy.
3 Slowly beat in icing sugar, folding it in first with a spoon and then using an electric whisk.
4 Beat in cooled melted chocolate.

Mug from @marksandspencerfoodpr 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. 💛🌼
Cheddar Cheese Scones Light, buttery, cheesy, mel Cheddar Cheese Scones

Light, buttery, cheesy, melt in the mouth, hot savoury scones served warm, with salted butter. Delicious served simply but also wonderful with salad, some extra cheese or ham, alongside a grazing board or dunked into hot soup.

Ingredients

- 150g mature cheddar cheese, divided
- 180g plain/all-purpose flour, plus more for dusting
- 2 tsp baking powder
- ⅛ tsp fine salt
- ⅛ tsp freshly ground black pepper
- 50g cold unsalted butter, cut into small cubes
- 1 egg, divided
- circa 65ml – 75ml milk
- 1 tsp Dijon mustard

Toppings:
- ½ tbl beaten egg 
- 50g mature cheddar cheese 
- chilli flakes or sesame seeds, optional

Instructions

1 Preheat oven to fan 200°C/220°C/425°F/Gas 7 and place baking tray in oven to heat up.
2 Grate cheese or pulse in food processor to form large crumbs. Divide into 2 portions - 100g (for scone mixture) and 50g (for topping). Set aside.
3 Measure flour, baking powder, s&p into food processor and pulse to mix.
4 Add butter and pulse to fine breadcrumbs.
5 Next add cheese and pulse to mix.
6 Beat egg and remove ½ tbl. Set aside to use as a glaze before scones go in oven.
7 Add milk to remaining egg to a total of 100ml. Mix in Dijon mustard.
8 Pour milk and egg mixture into food processor and pulse until just mixed.
9 Bring together with lightly floured hands on floured surface. Very gently knead dough 2 or 3 times, to bring it into a ball. 
10 Press dough to 3cms thick. Dip 5cm plain cutter in flour and  cut out as many scones as possible, around 4.
11 Re-knead dough lightly and cut a  further 4 scones from remaining dough. 
12 Brush tops of scones with ½ tbl egg. Sprinkle over cheese and chilli flakes or sesame seeds, if using.
13 Take hot baking tray out of oven and place scones directly onto tray. 14 Bake for 8 – 10 mins until risen and lightly browned.

To read more about this recipe, or to find other great recipes, please take a look at 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. 💛🌼
Double Chocolate Chip Muffins with Chocolate Streu Double Chocolate Chip Muffins with Chocolate Streusel and Chocolate Mini Eggs

Soft, moist, fluffy chocolate muffins studded with dark and milk chocolate, topped with a crunchy streusel and finished with chocolate mini eggs. Surprisingly, these delicious muffins are not over-sweet. The dark chocolate, sour cream and olive oil balance the sugars and milk chocolate perfectly. Furthermore, whilst cocoa powder can dry out baked goods, the sour cream and olive oil ensure that the muffins stay moist and soft, without having to add excessive sugar to compensate.

Get ready for Easter Sunday by making up a batch of these muffins and, instead of cooking them, pop them (in the paper cases in the baking tray) immediately in the freezer. As soon as they are frozen. cover with cling film and save until you want to bake them. 

Ingredients

Chocolate Streusel:
- 25g unsalted butter
- 50g Demerara sugar
- 30g plain/all-purpose flour
- 10g unsweetened cocoa powder
- large pinch fine salt
- 25g dark chocolate, 70% cocoa solids

Wet Ingredients, cocoa and sugars:
- 75g olive oil
- 90g sour cream
- 1 egg
- 50g soft brown sugar
- 30g caster sugar
- 25g unsweetened cocoa powder
- ½ tsp instant coffee powder

Dry Ingredients:
- 100g plain/all-purpose flour
- ¾ tsp baking powder
- ¼ tsp bicarbonate of/baking soda
- ⅛ tsp fine salt
- 100g mini egg chocolate/milk chocolate
- 75g dark chocolate, 70% cocoa solids

Topping:
- 18 chocolate mini eggs
- 40g dark chocolate, 70% cocoa solids, melted, chopped

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. 💛🌼
Chocolate Nemesis This recipe for the infamous Ch Chocolate Nemesis

This recipe for the infamous Chocolate Nemesis – an indulgent, decadent, flourless chocolate cake with a rich mousse like consistency, from the legendary River Café in London – is an absolute belter! The River Café have long since shared their recipe, which serves 18, uses 10 eggs, nearly 700g of chocolate and half a kilo of butter. However, even for chocaholic me, it is a tad large!

Scaling recipes up and down, particularly when baking, is not always straight forward. So I was delighted when my foodie friend Tanya, from @menumistress, shared an authentic recipe, but half the size! She found it on a You Tube video, posted by a chef from the River Café. This recipe is outstanding.

With just 4 ingredients, plus some water, please find below, chocolate heaven. Easter dessert sorted.

Ingredients
- 350g dark chocolate, 70% cocoa solids, broken into pieces
- 225g butter (plus extra to grease tin)
- 300g caster sugar
- 125ml water
- 5 eggs
- sieved cocoa powder, to decorate

Serving options –
- ice cream or sorbet
- crème fraiche or fresh 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.⁠
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If you make this recipe, do please tag me on @daffodil_kitchen. 💛🌼
Lamb Casserole with Rosemary and Garlic Spring is Lamb Casserole with Rosemary and Garlic

Spring is here and warmer weather beckons, but, for the time being, it is still casserole season in my book! With tender, melt in the mouth, sweet lamb, and a thick, rich gravy enhanced with garlic and rosemary, this comforting, casserole is perfect at this time of year. 

It is delicious drizzled with mint sauce and served with potatoes, (mash, roast or jacket), Celeriac Purée or Creamed Cauliflower and some green vegetables. It also works well with some fresh, warm bread to dip into the fabulous sauce.

Ingredients
- 2 – 3 tbl olive oil
- 1.5kg stewing lamb, boneless leg or shoulder, diced with excess fat removed
- 250g/2 med onions, peeled and chopped
- 100g/2 sticks of celery, thinly sliced
- 350g/6 medium carrots, trimmed, sliced on an angle
- 16g/4 cloves of garlic, peeled and crushed
- 50g plain/all-purpose flour
- 1 litre beef or lamb stock – stock cubes work well. 
- 2 tbl tomato puree
- 1 tbl Worcestershire sauce
- 2 – 3 sprigs fresh rosemary
- 2 bay leaves
- 1 tsp fine salt
- ½ tsp freshly ground black pepper
- fresh rosemary, chopped, to garnish

Instructions in Comments 

To read more about this recipe, or to find other great recipes, please go to www.daffodilkitchen.com. Alternatively 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. 💛🌼
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.⁠
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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.
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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.⁠
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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.⁠
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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.
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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.⁠
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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.⁠
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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.
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If you make this recipe, do please tag me on @daffodil_kitchen. 💛🌼
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