Daffodil Kitchen

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  • Recipes
    • Core Recipes
      • Savoury Core Recipes
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      • 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
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        • Savoury Spice Mixes
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  • Photograph of Gado Gado
    Main Courses,  Recipes,  Rice, Pasta, Grains and Sides,  Starters and Lunch,  Vegetables,  Vegetarian Main Courses,  Vegetarian Starters and Lunch

    Gado Gado

    By Susan / 13th May 2021

    Gado Gado is an Indonesian salad made using blanched or quickly steamed vegetables, cooked potatoes, hard boiled eggs, some tofu or tempeh, all drizzled with an unctuous and spicy peanut sauce and served with prawn crackers on…

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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

Afghan Chickpea Curry with Sweet Potato, Spinach a Afghan Chickpea Curry with Sweet Potato, Spinach and Peas: think silky chickpeas, chunks of soft, sweet potatoes, vibrant, green spinach and peas, all swathed in a rich, red lentil thickened sauce infused with classic Afghan spices. It is then drizzled with yoghurt and finished with chopped, fresh coriander. You can eat this curry simply as it is, or you can mop up the wonderful sauce with fresh flat breads or serve it over rice. This is a bold, spicy, but not hot, vegetarian curry loaded with texture, nutrients and flavour. With two easy changes, it is vegan friendly and, even better, it can be on the table in under an hour, with most of this time being hands free.
 
This recipe is adapted from a wonderful dish from Recipe Tin Eats called Melting Afghan Chickpea Curry.  I have made a few adaptations to the original because I wanted to pack it with vegetables and make it more of a complete meal right there in the pan. I am not claiming that this is now a classic Afghan dish, but I certainly hope that I haven’t distorted the integrity of it too much. If you haven’t come across Recipe Tin Eats before, I highly recommend you take a look. It is an incredible site with a wealth of fabulous and authentic recipes.

Ingredients

Curry:
- 25g ghee, unsalted butter or olive oil
- 1 cinnamon stick
- 1 onion, peeled, chopped
- 1 carrot, washed, trimmed, chopped
- 2 bay leaves
- 5 garlic cloves, peeled, finely chopped
- 20g fresh ginger, finely chopped
- spice mix (see below)
- 80g dried split red lentils
- ¼ tsp fine salt, to taste
- ¼ tsp freshly ground black pepper
- 500ml – 650ml vegetable stock
- 400g can of chickpeas, drained, rinsed
- large pinch bicarb of soda
- 1 peeled sweet potato, chopped
- 100g fresh baby spinach, roughly shredded
- 100g frozen peas

Spice mix:
- 2 tsps coriander powder
- 2 tsps cumin powder
- 1 tsp turmeric powder
- ½ tsp cardamom powder
- ⅛ tsp powdered cloves
 
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. 💛🌼
Healthy Chocolate and Pecan Brownies I kid you n Healthy Chocolate and Pecan Brownies
 
I kid you not, these sticky, gooey, intensely chocolatey brownies, which are loaded with almonds, crunchy pecan nuts and chunks of dark chocolate, are good for you! Rather unbelievably, they are both processed sugar free, and also fat free, as well as being gluten free. The sweetness, with hints of caramel, comes mainly from the dates, giving you a healthy brownie with wonderful layers of flavour and a rich nutrient profile. They can be enjoyed as they are with a cup of tea or coffee or serve them for dessert with some Greek yoghurt and red berries. You could even pack some up and take them on a picnic or to work and have a nibble when you need a pick me up.
 
This recipe is inspired by an @doctorbowl recipe called Healthy Date Cake with Chocolate and Pecans. Dr Divya Sharma’s quick, easy, healthy recipes are all vegetarian and/or vegan and gluten free, sugar free, fat free recipes are also highlighted. It is a fabulous insta site and she has a cookery book as well, called Doctor Bowl: Quick + Simple Balanced Vegetarian and Vegan Food. Whatever diet you follow, I really recommend this site.
 
If you plan to do some baking this weekend, I urge you to give these a try. 
 
Ingredients:
- 250ml milk
- 200g/approx 15 pitted Medjool dates
- 180g pecan nuts or walnuts
- 100g dark chocolate, 70% cocoa solids – to melt.
- 120g ground almonds
- 30g unsweetened cocoa powder
- ½ tsp baking powder, gluten free if necessary
- ¼ tsp bicarbonate of soda
- ¼ tsp fine salt
- 2 eggs
100g dark chocolate chunks, 70% cocoa solids – to fold in.
 
Toppings:
- 20g chopped pecan nuts
- 20g chopped dark chocolate, 70% cocoa solids
 
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. 💛🌼
Homemade White Bread Baking bread is wonderfully Homemade White Bread
 
Baking bread is wonderfully therapeutic – there is something very satisfying about creating an artisan bakery version of such a staple product, in no time at all. Not only does it taste better, it costs a fraction of the price of shop bought, the house will smell incredible whilst it bakes and, very importantly, it is not full of preservatives. As a result, it doesn’t last as long, but, to be honest, it doesn’t need to! Obviously, it is best served on the day it is made, but it is so good, it will disappear exceedingly quickly. Fortuitously, if you have any left, it is still wonderful the next day and by the third day, it will make great toast. However, if you don’t want to make such a big loaf, this recipe can be easily halved.
 
I think a lot of people are put off bread making because of the time it takes. It can take up to 5 hours from start to finish to make this loaf. However, most of this is hands-off time. If you use a food processor like I do, the hands-on time is minimal: maximum 15 minutes. If you are kneading by hand: 25 minutes. The remainder of the time the dough is rising or cooking. You do need to be around to check on the dough from time to time though, so plan your day, and then it is really very easy.

Ingredients:

- 500g strong white flour
- 1 x 7g sachet easy bake dried yeast
- 1½ tsp fine salt
- 1 tsp caster sugar
- 50g very soft unsalted butter
- 275ml – 325ml luke-warm water
 
You will also need:
 
- 1 – 2 tsp oil (to grease a bowl for the dough to rise in)
- extra flour for kneading and topping
- 500ml water, for cooking
 
To read more about this recipe, or to find other great recipes, please take a look at www.daffodilkitchen.com or go to the link in my bio, tap on the picture and go straight to the recipe.

If you make this recipe, do please tag me on @daffodil_kitchen. 💛🌼
Wadadli Spiced Roast chicken and Coconut Gravy I Wadadli Spiced Roast chicken and Coconut Gravy
 
If you try no other new recipes this spring, I urge you to make this incredible roast chicken from Antigua. Spicy, herby, melt in the mouth roast chicken, with a crispy skin, is served with a coconut gravy and traditional roast chicken accompaniments. It is delicious with roast or mashed potatoes, and some steamed vegetables of your choice. Yorkshire puddings also work exceedingly well, or even some steamed rice.
 
I came across this recipe in the February 2025 edition of Waitrose Food magazine. It is a recipe from chef and broadcaster, Andi Oliver. Andi is probably best known for her role in the television cooking show, Great British Menu. She describes this dish as being ‘love in action.’ She says that ‘this pot of food is all the love language we need; within it lie all the answers.’ I could not agree more; it is amazing! Apparently the ancient Arawak name for Antigua is Wadadli; this delicious and comforting dish encompasses and makes the most of the island’s fragrant spices.
 
Ingredients:
- 1.5 – 2kg whole chicken
- 1 med onion, halved
- 3 cloves of garlic
- 400ml can good quality coconut milk
 
Spice oil:
- 15g fresh ginger, peeled, roughly chopped
- 35g/10 cloves garlic, peeled
- 2 spring onions, trimmed, roughly chopped
- 20g coriander leaves
- 20g flat leaf parsley
- 1½ tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp dried chilli flakes
- ¾ teaspoon fine salt, to taste
- 100ml olive oil
 
To serve:
- fresh chopped coriander and parsley
- lemon wedges
 
To read more about this recipe, or to find other great recipes, please take a look at www.daffodilkitchen.com or go to the link in my bio, tap on the picture and go straight to the recipe.

If you make this recipe, do please tag me on @daffodil_kitchen. 💛🌼
Easter Bark If you are looking for a ‘homemade Easter Bark
 
If you are looking for a ‘homemade’ and incredibly quick and easy treat for Easter, and/or looking for a fun activity for your children, this Easter Bark could be just what you are looking for. It is so easy, that you really do not even need a recipe. You simply melt your favourite chocolate – it could be milk, white or dark, in a warm oven for less than 10 minutes, swirl the top and then add your choice of Easter goodies and treats. If you don’t have anything Easter related, sprinkles work really well too. Let it set and voila! Happy Easter! 🐣
 
I saw this recipe on @puddingforbreakfast’s wonderful insta site. She has many fabulous recipes with incredible photographs – you should definitely take a look and follow her.
 
Ingredients:

- your choice of chocolate. I made 2 barks – one with 2 x 180g bars of milk chocolate and the other with 3 x 180g bars
- Easter chocolate treats – I used mini eggs and Maltesers’ bunnies. Or use sprinkles.

Instructions:
 
NB The chocolate needs time to set so you need to start making this bark around 2 – 3 hours before you want to eat or gift it.
 
1 Line baking tray(s) with baking parchment. Preheat oven 80°C/175°F (fan 60°C).
2 Lay whole bars of chocolate on trays. Heat in oven 5 – 10 mins. Keep a close eye on it – you want the chocolate to melt, not cook or burn. Mine took 8 mins.
3 When soft, remove from oven, swirl with knife to blend the squares. Allow to cool 5 mins.
4 Decorate with your favourite treats and leave to set.
5 Break off pieces and enjoy!
 
To read more about this recipe, or to find other great recipes, please take a look at www.daffodilkitchen.com or go to the link in my bio, tap on the picture and go straight to the recipe.

If you make this recipe, do please tag me on @daffodil_kitchen. 💛🌼
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