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
    • Nibbles and Dips
      • Nibbles
      • Dips
    • Breakfast and Brunch
      • Savoury Breakfast and Brunch
      • Sweet Breakfast and Brunch
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      • 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
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      • Pasta Dishes
      • Grains and Pulses
      • Potato Dishes
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      • Cold Desserts
      • Frozen Desserts
      • Pies and Tarts
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      • Cakes
        • Round Cakes
        • Loaf Cakes
        • Mini Cakes
        • Slices
      • Cookies
      • Muffins and Loaves
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almonds beef biscuits breakfast Brown Butter Brownies Cake cheese chicken Chilli 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 oats orange Pasta peanut butter pet update pie potatoes rice soup strawberries Sweetcorn tomatoes Vegetarian white chocolate
  • Photograph of Beurre Noisette with Lemon, Parsley and Capers
    Basic Recipes,  Butters and Oils,  Fish and Shellfish,  Fish and Shellfish,  Main Courses,  Recipes,  Savoury Basic Recipes,  Savoury Sauces,  Starters and Lunch

    Beurre Noisette with Lemon, Parsley and Capers

    By Susan / 19th August 2021

    A classic, rich yet fresh, super speedy sauce you can whip up at home in only 5 minutes. Wonderful as an accompaniment to pan-fried fish - seen here with sea bass and sea bream - you will…

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  • Photograph of Banana Split
    Cold Desserts,  Desserts,  Frozen Desserts,  Recipes

    Banana Split

    By Susan / 9th August 2021

    Fresh banana, a selection of ice cream and some fresh cream - a simple, yet exquisitely heavenly combination of flavours and textures come together to make this classic dessert. Optional extras include chocolate or caramel sauce, maraschino…

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  • Photograph of Light and Fluffy Vegan Chocolate Mousse
    Cold Desserts,  Desserts,  Recipes

    Light and Fluffy Vegan Chocolate Mousse

    By Susan / 8th August 2021

    Richly chocolatey yet deliciously light and fluffy chocolate mousse, this utterly addictive vegan dessert uses only a few ingredients and is quick and easy to make. Creamy, dreamy, heavenly.

    read more
  • Photograph of Focaccia Bread with Vegetable and Herb Flowers
    Bread and all things with yeast,  Flat Breads,  Loaves,  Recipes,  Sandwiches and Rolls

    Focaccia Bread with Vegetable and Herb Flowers

    By Susan / 7th August 2021

    Focaccia is a flat oven-baked Italian bread which has become universally popular. There are many variations across Italy, which vary from light and fluffy to a much crisper and flatter version. This fluffier and thicker version is…

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  • Photograph of Flatbread
    Bread and all things with yeast,  Flat Breads,  Recipes

    Flatbread

    By Susan / 6th August 2021

    These soft flatbreads are quick and easy to make: no yeast, just mix, quickly knead, rest, roll out and cook in minutes in a pan. I promise, that once you try these, you will never buy them…

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  • Photograph of Spatchcock Chicken
    Basic Recipes,  Other Basic Savoury,  Recipes,  Savoury Basic Recipes

    How to Spatchcock a Chicken

    By Susan / 4th August 2021

    A spatchcock chicken is a whole chicken which has had its back bone removed, so that you can open it up and lay it out flat. Sometimes it is referred to as a butterflied chicken.

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  • Photograph of Cheese and Onion Puff Pastry Bites
    Cheese,  Nibbles,  Nibbles and Dips,  Recipes

    Cheese and Onion Puff Pastry Bites

    By Susan / 4th August 2021

    Melt in the mouth, crispy, butter puff pastry cooked with layers of grated mature cheddar cheese, finely chopped red onion and a hint of smoked chilli flakes. Delicious as a snack on the go or in front…

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  • Photograph of Emma's Amazing Raspberry Dessert
    Cold Desserts,  Desserts,  Recipes

    Emma’s Amazing Raspberry Dessert

    By Susan / 3rd August 2021

    Smashed sweet, fresh raspberries mixed with natural yoghurt, whipped fresh cream and a little sugar, then stirred together with some crumbled meringue. Incredibly quick and simple, yet exceptionally delicious. Ideal to make with young children! If you…

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  • Photograph of Sauce Vierge
    Basic Recipes,  Fish and Shellfish,  Fish and Shellfish,  Main Courses,  Recipes,  Savoury Basic Recipes,  Savoury Sauces,  Starters and Lunch

    Sauce Vierge

    By Susan / 29th July 2021

    Sweet tomatoes marinated in lemon juice and olive oil served with fresh herbs are the core ingredients of this delicious summer sauce. But like many classic recipes there are many variations and options to make it your…

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  • Photograph of Coffee and Banana Muffins with Milk Chocolate Chunks
    Breakfast and Brunch,  Cakes and Cookies,  Muffins and Loaves,  Recipes,  Sweet Breakfast and Brunch

    Coffee and Banana Muffins with Milk Chocolate Chunks

    By Susan / 29th July 2021

    Soft and fluffy, buttery, coffee flavoured banana muffins loaded with chocolate chunks – wonderful for breakfast but a perfect treat at any time of the day. Best served warm, either as they are or simply with 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🌼

daffodil_kitchen

Delicious food at YOUR fingertips

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. 💛🌼
Bara Pasg - Easter Bread Bara Pasg, translated as Bara Pasg - Easter Bread

Bara Pasg, translated as Easter Bread, is my version of a festive Bara Brith, dressed up as a Simnel Cake. If, like me, you haven’t made a Simnel Cake, but you are looking for a last minute and quick alternative, this recipe could be your answer. Whilst lighter than a traditional Simnel, it comes together very quickly and can be eaten straight away. As a nod to Easter traditions, it is decorated in the same way as the classic cake, including the 11 marzipan balls which represent the 11 apostles. The marzipan in the centre melts into and infuses the cake, as well as helping to keep it moist. It is full of wonderful flavours and perfect if you have a houseful of visitors. Happy Easter!

What is Bara Brith?
 
Famous in Wales, Bara Brith, literally translated as speckled loaf, was originally made from a yeasted dough speckled with dried fruits. It is now more commonly made as a cake, in the shape of a loaf and is frequently served with butter. It is made with tea or some other liquid such as juice or milk and loaded with dried fruits and sometimes some spices as well.
 
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. 💛🌼
Leek and Potato Soup or Vichyssoise The weather Leek and Potato Soup or Vichyssoise
 
The weather in London is all over the place at the moment. One minute sunny and warm, the next wet and cold. A bit like this soup, which is equally delicious served hot or cold! If you are looking for a quick lunch recipe or a starter this Easter weekend, why not give this recipe a try? It will work wherever you are and whatever the weather. 
 
This classic, creamy, velvety smooth soup is made from a wonderful blend of gently sautéed and steamed leeks, potato and onion. It is a fabulous example of how 6 simple ingredients can come together so quickly to create a smooth and luxurious dish. We often think of soups as a warming winter dish but this wonderfully versatile recipe straddles all the seasons. It can be served hot, to warm you on a cold day, or cold, to cool you on a hot day. Either way, garnish with a swirl of extra cream, your choice of garnishes and some fresh bread.
 
Vichyssoise, which is served cold, is often prepared with more cream than hot Leek and Potato Soup. However, make both to suit your own palate. It is always the best way to cook!
 
Ingredients:
- 50g unsalted butter
- 125g white onion, peeled and chopped
- 350g leeks, white and pale green part only, washed and chopped
- 250g floury potatoes, peeled and chopped. I use Maris Piper 
- ½ – 1 tsp fine salt
- 500ml chicken or vegetable stock
- 100ml – 250ml milk, as needed, or use cream. 

To serve:
- fresh cream
- sautéed leeks
- croutons
- chopped fresh herbs such as chives or spring onions
- grinding of black pepper
- fresh bread
 
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. 💛🌼
Lemon and Poppyseed Cake with Almonds and Lemon Ic Lemon and Poppyseed Cake with Almonds and Lemon Icing
 
This delicious lemony sponge, loaded with ground almonds, is topped with a silky, light, fresh lemon icing. The olive oil in the cake pairs wonderfully with the lemon, and they, in turn, are balanced with the mellow, sweet, nutty poppy seeds and almonds. The sponge is bursting with natural, harmonious flavours and the crumb is soft and moist. The sweet icing elevates this simple cake to a special treat for afternoon tea.

Wonderfully quick and easy to make, this recipe uses mostly store cupboard ingredients. Should you not have any ground almonds, or you would prefer a nut-free cake, simply replace the almonds with flour. I love it this way too!
Thank you to @finfinl24 for the gorgeous plate. 💛
Dry ingredients:
- 150g plain flour
- 70g ground almonds
- 1 tsp baking powder
- ½ tsp bicarb of soda
- ¼ tsp fine salt
- 170g caster sugar

Wet ingredients:
- 170g olive oil (mild flavoured)
- 2 eggs
- 200g natural yoghurt
- ½ tsp almond extract
- ½ tsp vanilla extract 
- grated zest 2 lemons
- juice 1 lemon

Icing and topping:
- 200g icing sugar
- 6 – 7 tsp lemon juice
- 2 tbl roasted flaked almonds
- poppyseeds

Instructions
1 Preheat oven 180°C/350°F/Gas 4 (fan 160°C) Grease and line base of 20cm round, deep-sided cake tin. 
2 Scatter flaked almonds for topping onto baking tray, roast in oven 5 – 7 mins or until lightly browned. Tip into bowl to cool. Set aside.
3 Cake – measure dry ingredients into bowl. Stir to mix.
4 Next, grate over lemon zest, add wet ingredients. Beat with balloon whisk. 
5 Fold in poppyseeds.
6 Pour into cake tin, cook 35 – 45 mins or until cooked.
7 Leave in tin 10 mins, remove to cooling rack to cool completely.
8 Icing – slowly add lemon juice to icing sugar. Mix until you have thick, spreadable, paste.
9 Transfer cake to serving plate. Pour on icing.
10 Scatter with toasted almonds and some poppyseeds. 
 
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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