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Eating Out

Paris, April 2022

By Susan / 29th May 2022

A few days in Paris in the spring time

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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

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Delicious food at YOUR fingertips

Mango Chutney Despite the awful weather at the m

Mango Chutney

Despite the awful weather at the moment, I live in hope that the sunshine will soon break through and summer will arrive. We love to barbecue in the warmer months and this is one of the sides I always have available. Fruity, sweet, savoury and spicy with a hit of ginger, and a tart kick from the tamarind and cider vinegar, this chutney is delicious, exceptionally easy to make and very versatile. It makes a fabulous accompaniment to grilled meats or fish, include it on a cheeseboard, serve with Indian food, in sandwiches, cheesy toasties or a side with a salad. The options are endless. It also makes a fabulous gift and I often include it in my Christmas hampers.

Although there is a long list of ingredients, most of them are spices, which, if you cook Indian food, you will probably have in the cupboard already. Plus, this recipe works as well with frozen mango as it does with fresh mango. Frozen mango is often cheaper than fresh in the UK and has the added advantage that it is frozen when ripe and sweet, so no need to wait for them to ripen in your fruit bowl.

Ingredients:
- 800g fresh, ripe mango, skin and stone removed, flesh chopped – or use frozen
- 4 cloves of garlic (12-16g), peeled, finely chopped
- 30g peeled ginger, finely chopped or grated
- 150ml cider vinegar
- 40g tamarind paste
- 2 cinnamon sticks
- ¼ tsp black mustard seeds
- ¼ tsp black onion seeds
- ¼ tsp garam masala
- ⅛ tsp chilli flakes
- ⅛ tsp cardamom powder
- ⅛ tsp coriander powder
- ⅛ tsp chilli powder
- ⅛ tsp cumin powder
- ¼ tsp fine salt
- ¼ tsp freshly ground black pepper
- 150g caster sugar

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 Almond Olive Oil Slice with Blackberry M

Lemon and Almond Olive Oil Slice with Blackberry Mascarpone Frosting

I have been rather quiet on here recently but, rest assured, I do have some delicious treats in the wings ready to post.

This delicious lemony sponge, loaded with ground almonds, is topped with a luscious, light and creamy blackberry mascarpone frosting. The olive oil in the cake pairs wonderfully with the lemon, and they, in turn, are balanced with the mellow, sweet almonds. Together they ensure that the cake is bursting with natural, harmonious flavours and the crumb is soft and moist. The silky frosting elevates this simple slice to a luxurious treat, as well as bringing complementary flavours, textures and a beautiful colour to boot.

This slice works as well for afternoon tea as it does for dessert. It is incredibly quick to make and the sponge 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.

Dry ingredients:

- 110g plain flour
- 110g 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
- 1 tsp almond extract
- ½ tsp vanilla extract
- grated zest from 2 lemons
- juice from 1 lemon

Frosting:

- 200g blackberry jam, sieved
- juice from ½ lemon
- 50g unsalted butter, at room temp
- ¼ tsp fine salt
- 50g icing sugar
- 300g mascarpone cheese, at room temp

Topping:

- 2 tbs roasted slivered almonds
- 50g blackberry jam

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. 💛🌼

Self-Saucing Lemon Dessert I’m not sure what h

Self-Saucing Lemon Dessert

I’m not sure what has happened to the weather this year, but despite the fact that it is nearly midsummers night, we have yet to see summer! It is pretty disappointing but hopefully this delicious warm, lemon dessert will put a smile on your face. As it cooks, it separates into a super light and fluffy sponge topping with a wonderful lemon sauce underneath. The sauce is a cross between a lemon curd and a lemon custard; it is silky and comforting but not too rich or heavy. Serve it as it is or with some cream, crème fraîche, natural yoghurt or vanilla ice cream. Full of summer flavours, serve it hot to keep you warm and cosy as we wait for summer.

Quick and easy to make, it comes together in around 10 minutes and cooks in 40. It can be served hot, warm or at room temperature. It is not overly-sweet, and as such, any leftovers are wonderful for breakfast with some natural yoghurt.

Ingredients:

- 45g unsalted butter, melted, plus extra for greasing
- finely grated zest 2 lemons
- 75ml lemon juice – roughly juice from 2 lemons
- 120g caster sugar
- 30g plain flour
- ¼ tsp fine salt
- 1 tsp vanilla extract
- 3 egg yolks
- 240ml milk
- 3 egg whites

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. 💛🌼

Single Serve Shortbread Following on from my la

Single Serve Shortbread

Following on from my last post in which I shared a recipe for a meal for one, this is a wonderful cheeky homemade sweet treat for one, to satisfy cravings without the temptation of dozens more! Based on my shortbread biscuit recipe, this tender, buttery, single-serve cookie literally melts in the mouth, takes less than 5 minutes to make, you then just pop it in the oven, rest it for 10 minutes and voila! Make a cup of tea, put your feet up, relax and enjoy it. You can use the basic recipe to create a classic shortbread or throw in some additional ingredients to suit your craving. You can add oats, coconut, chocolate and nuts or seeds, for example.

I tend to make these when I am using the oven anyway and can pop it in alongside whatever else is cooking. I have therefore given instructions for a range of different oven temperatures. They also bake wonderfully in an air fryer.

Ingredients

Basic ingredients:
- 15g/1 tbl unsalted butter, at room temperature, quite soft
- 5g/1 tsp caster sugar
- 20g/2 tbl plain flour
- pinch fine salt

Optional changes: reduce the flour to 15g/ 1½ tbl and add:
- Almond shortbread – 3 tsps ground almonds, OR
- Oat shortbread – 2 tsps porridge/rolled oats, OR
- Coconut shortbread – 3 tsps desiccated coconut, OR
- Oat and Coconut shortbread – 1½ tsps porridge/rolled oats and 1½ tsps desiccated coconut, OR
- Almond shortbread with chopped almonds – 2 tsps ground almonds, 1 tbl chopped almonds

Optional add-ins:
- 1 tbl chopped white, milk or dark chocolate
- 1 tbl chopped nuts such as pecan nuts, hazelnuts, almonds, pistachios
- 2 tsps seeds such as poppy, pumpkin, sesame

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. 💛🌼

One-pot Sweetcorn and Spinach Orzo with Garlic But

One-pot Sweetcorn and Spinach Orzo with Garlic Butter and Black Pepper

When I’m cooking a meal for one, this is the sort of thing I love. Quick to make, delicious to eat, full of healthy ingredients and all cooked in one pot, so easy clean up afterwards. This dish is a riff on the classic, and equally wonderful, Cacio Pepe, but includes both a generous amount of sweetcorn kernels and a good handful of fresh baby spinach. The salty pecorino romano both balances the sweetness from these vegetables perfectly, as well as helping to create the creamy sauce which swathes the pasta. It is important to stir the pasta from time to time, as it cooks; this helps to release some starch, which in turn, helps to create a thicker sauce which will cling to the sides of the pasta. Much like cooking a risotto, but with pasta instead of rice.

Ingredients:
- 1 tbl unsalted butter
- ½ tbl olive oil
- ½ tsp freshly ground black pepper
- 100g frozen sweetcorn kernels
- 1 clove of garlic, peeled and crushed
- 85g orzo
- 280ml boiling water
- ⅛ tsp fine salt
- 50g fresh baby spinach, shredded
- 40g – 60g pecorino romano (or use parmesan), to taste

To finish and serve:
- extra cheese
- extra freshly ground black pepper
- green or mixed salad, on the side
- fresh/garlic 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. 💛🌼

Nigella’s Almond and Apple Cake - naturally glut

Nigella’s Almond and Apple Cake - naturally gluten and dairy-free

This delicious, soft, moist almond and apple cake is full of fresh flavours, incredibly simple to make and naturally gluten and dairy-free. The only difficult thing is remembering to make the apple puree slightly ahead of time, so it has time to cool before blitzing with the remaining ingredients in a food processor. You will want to eat it at any time of the day: it works as well with yoghurt and fruit for breakfast, as it does with cream or ice cream for dessert. It is also wonderful served simply with a cup of tea or coffee.

This is a Nigella recipe, so you know it is going to be fabulous. I came across it on-line but it is also featured in her ‘Feast’ cookery book. Nigella’s original recipe serves 12; I rarely need a cake that big so I halved the ingredients and made it in a smaller cake tin.

Ingredients

Apple Purée:
- 2 tart, medium eating apples such as Braeburns, peeled, cored and chopped
- 1 tsp caster sugar
- ½ tbl fresh lemon juice

Cake:
- butter or oil to grease cake tin
- 4 eggs
- 175g ground almonds
- 150g caster sugar
- 1 tbl fresh lemon juice
- 25g flaked almonds

Decorate:
½ – 1 tsp icing sugar

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. 💛🌼

Kothu with Chicken Curry Kothu is a classic Sri

Kothu with Chicken Curry

Kothu is a classic Sri Lankan street food which consists of sliced day old roti (flatbread), your choice of leftover chicken, vegetable or fish curry, eggs, spring onions and some extra vegetables. Food is never wasted in Sri Lanka and this dish has developed as a way to use up leftover food. However, it has become so popular that many street food vendors specialise in kothu. This Kothu is a wonderful mix of the Sri Lankan Chicken Curry I shared last week, mixed with sliced, roti/flatbreads, eggs, shredded cabbage and grated carrots, served with spring onions, coriander and natural yoghurt. It was so delicious.

This recipe is from Hoppers, The Cookbook. There are 3 Hoppers restaurants in London, at King’s Cross, in Soho and another in Marylebone. These award-winning restaurants celebrate food inspired by the cuisines from Sri Lanka and South India.

Ingredients:
- 2 tbl vegetable oil
- 1 small red onion peeled, thinly sliced
- 1 medium/large carrot, washed, trimmed and grated
- 250g white/hispi/sweetheart cabbage, stem removed and leaves finely sliced
- 2 eggs, lightly beaten
- 300g Hoppers’ Chicken Curry
- 150g shredded roti/flatbreads, either homemade or shop bought. You could even use tortillas.
- 2 spring onions, trimmed and roughly sliced
- ¼ – ½ tsp fine salt
- ½ tsp freshly ground black pepper
- small handful fresh coriander, roughly chopped
To serve:
- natural yoghurt

Instructions in Commets

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. 💛🌼

Bircher Muesli The warmer weather has well and tr

Bircher Muesli

The warmer weather has well and truly arrived in the UK and I’m craving lighter, healthier food. This breakfast dish is the perfect way to start the day. Bircher muesli is a wonderful, nutritious and simple breakfast dish made up rolled oats, a liquid – usually juice, milk and/or yoghurt, fresh fruit – typically apple and often banana, nuts and seeds. It was developed by Dr Maximilian Oskar Bircher-Benner, a Swiss physician and nutritionist, at the beginning of the last century. He understood that eating a healthy and varied diet would benefit his patients hugely and he believed that eating fresh, raw fruit, was an important part of a balanced diet. Rather like Overnight Oats, but with a lower proportion of oats to fruit and yoghurt ratio, there are many iterations of this recipe. The key for me is to make it how you like to eat it, keeping it as healthy and including as much fruit as possible.

Classically, the basic muesli is mixed the day before you want to eat it and left in the fridge overnight. This allows the oats to swell, soften and become more easily digestible. However, if, like me, you forget to do this the night before, don’t worry. Just make it up as directed and leave it for as long as possible before eating. Even if it is just 10 minutes, it will still be delicious.

This recipe is from a wonderful Swiss website called Helvetic Kitchen. Set up by Andie, a Swiss-Canadian living in Switzerland, she shares a host of delicious Swiss and alpine recipes. Andie has also written about Dr Maximilian Oskar Bircher-Benner and given his original recipe. They are really worth a read. You should take a look at her site, it is a real gem.

Ingredients and instructions in Comments below.

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. 💛🌼

Hoppers’ Chicken Curry This wonderful, fragran

Tear and Share Iced Buns Super soft, sweet bread

Tear and Share Iced Buns

Super soft, sweet bread rolls topped with melt in your mouth icing; Iced Buns are a delicious and addictive British classic. Naughty but very, very nice, these nostalgic little buns have been popular across the generations for decades. Wonderful served fresh, as they are, or, if you are in a decadent mood, sandwich with whipped fresh cream and jam. Unbelievably good. Either way, a cup of tea (or coffee) is essential.

The Globbatrotter

I made these Iced Buns to celebrate the publication of my cousin’s (Pat Sumner’s) incredible new children’s fantasy novel, called The Globbatrotter. I was honoured to have a sneaky peak earlier in the year and I can guarantee that it is an absolute page turner. Aimed at 9-12 year olds, and set in the marshes, rhynes and ditches of the Somerset Levels, the Globbatrotter takes you on a magical, exhilarating adventure with pathos, humour and suspense. With relatable, likeable, and sometimes unlikable (yet interesting) characters, this wonderful tale is a masterclass in creative writing and page-turning story telling. Furthermore, references to Arthurian legends and Shakespeare permeate throughout the novel and add further interest and knowledge invaluable for young minds.

So why Iced Buns? You’ll have to read the book to find that out! Whilst iced buns feature from the opening credits to the book itself, they play a small, but important, part of the story. No spoilers here, however, you’ll have to read the Globbatrotter to find out! It is available on Amazon, through most major book shops, as well as through the publisher, Ginger Fyre Press.

Please note, this is not a paid AD. I simply loved the book and want to share it. I also love iced buns, of course! Have a great weekend.

Ingredients and instructions in Comments below.

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. 💛🌼

Crunchy Oat Chocolate Chip Biscuits Growing up i

Crunchy Oat Chocolate Chip Biscuits

Growing up in the 1960s and 1970s in the UK, biscuits (or cookies) were small and were normally crunchy. It wasn’t until I was an adult that I tried American style large chocolate chip cookies with a gorgeous gooey centre. I genuinely love both, but recently I have been craving the small, crispy biscuits from my youth. Although these are somewhat bigger by comparison, they are deliciously crispy and crunchy and are the perfect accompaniment to a cup of tea or coffee. Equally, if you live over the pond, they work wonderfully well with a glass of milk!

These particular biscuits are loaded with chunks of milk chocolate, oats and coconut. Bringing them into the 21st century, I have made them with brown butter, which adds a wonderfully nutty taste to these otherwise nut-free biscuits. Are you a dunker? I’m not but apparently these biscuits are perfect for dunking. Your choice!

Ingredients:

- 150g unsalted butter
- 100g caster sugar
- 50g soft brown sugar
- ½ tsp fine salt
- 1 egg - 20 ml milk
- 2 tsps vanilla extract
- 125g plain flour
- 75g porridge oats
- 25g desiccated coconut
- ½ tsp baking powder
- 200g milk chocolate, chopped into chunks (I use Cadburys)

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. 💛🌼

Belizean Monkfish Curry or ‘Poor Man’s Lobster

Belizean Monkfish Curry or ‘Poor Man’s Lobster’ Curry

Sweet, tender, melt in the mouth slices of monkfish, soft cubes of potato, coconut milk and an array of peppers, tomatoes, onion and garlic, come together beautifully in this delicious curry. The thick sauce is actually light and fresh and balances wonderfully with the mild and meaty monkfish and flavour infused potatoes.

When my daughters were travelling around Belize a few years ago, they happened to be there in lobster season and raved about the lobster curry they ate on a number of occasions. In recreating the recipe, I chose to use monkfish rather than lobster. It has a similar meaty texture and mild flavour and, in fact, it is often referred to as ‘poor man’s lobster’. The price is certainly more favourable than lobster in the UK and monkfish works really well in curries.

Serve the curry simply with steamed rice, chopped coriander and a squeeze of fresh lime.

This recipe is based on the classic Belizean dish for Coconut Curried Lobster which I found on a website called Hot Mama’s Belize.

Ingredients:

- 300g waxy potatoes, such as baby new or Charlotte
- 1 tsp fine salt – for cooking potatoes
- 2 tbl olive oil, divided
- 350g prepared monkfish fillets
- 1 red onion, peeled, roughly chopped
- 1 red, 1 orange, 1 yellow pepper, stems and seeds removed, roughly chopped
- 5 cloves of garlic, peeled
- 200g sweet tomatoes, roughly chopped
- 3 tsp Belizian curry powder – I use Jamaican curry powder
- ¼ tsp chilli flakes
- ½ tsp fine salt
- ½ tsp freshly ground black pepper
- 1 x 400g tin coconut milk

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. 💛🌼

Self-Saucing Chocolate Pudding With a soft and fl

Self-Saucing Chocolate Pudding

With a soft and fluffy chocolate sponge on top, reminiscent of a good soufflé, and a luscious, silky, chocolate custard underneath, this dessert manages to be comforting, without being too rich, and luxurious, without being too heavy. Whilst it is delicious served simply as it is, it also works exceptionally well with some cream, crème fraîche, natural yoghurt or vanilla ice cream.

Quick and easy to make, the dessert separates as it cooks to create the two layers. It comes together in around 10 minutes and uses mostly store cupboard ingredients. 40 minutes later, you have the most wonderful chocolate dessert. It can be served hot, warm or at room temperature. It is not over-sweet, and as such, you can serve any leftovers with some natural yoghurt for a glorious, cheeky, chocolate breakfast treat.

I could make a very strong argument for serving this dessert all year round, however, it is perhaps most ideal when the weather starts to warm and the sun comes out, but it is a little chilly outside and, as such, you are still craving warm comfort food. In fact, it is the perfect chocolate Easter dessert!

Ingredients:

- 45g unsalted butter, plus extra for greasing
- 100g dark chocolate 70% cocoa solids, broken into pieces
- 75ml strong coffee. Espresso or 1 tsp instant coffee mixed with hot water
- 120g caster sugar
- 15g plain flour
- 15g unsweetened cocoa powder, sieved
- ¼ tsp fine salt
- 1 tsp vanilla extract
- 3 egg yolks
- 240ml milk, ideally full fat
- 3 egg whites

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. 💛🌼

Kuku Sabzi – Persian Herbed Frittata Kuku Sabz

Kuku Sabzi – Persian Herbed Frittata

Kuku Sabzi, or Persian Herbed Frittata, is a lusciously light and healthy, oven-baked frittata stuffed full of a selection of fresh green herbs. This classic Persian dish is typically made to celebrate Nowruz, the Persian new year. Based on the spring equinox, it is celebrated today, 21st March, which marks the first day of the Gregorian calendar.

Recognised by a number of different ethnic groups around the globe, there are many customs at this time of year. Although they can vary significantly, they tend to involve fire and water, poetry reading, spending time with loved ones and other classic rituals such as traditional dancing and sharing gifts. Of course, food plays a large part in this celebration too and Kuku Sabzi is but one classic Persian dish associated with Nowruz.

Like most classic recipes, there are a plethora of versions out there. Eggs and fresh herbs, however, are consistent in all the ones I have seen. I found this Sabrina Ghayour recipe on the BBC Good Food website. Sabrina is a multi-award winning British and Iranian chef and food writer who specialises in Persian and Middle Eastern flavours.

Ingredients:

- 1 – 1½ tbl olive oil
- 20g fresh dill, roughly chopped
- 20g fresh chives, roughly sliced
- 25g fresh coriander, roughly chopped
- 25g fresh flat-leaf parsley, roughly chopped
- 4 spring onions, trimmed and roughly sliced
- 4 eggs
- 1 tbl natural yogurt
- ½ tsp baking powder
- ¼ tsp ground turmeric
- ⅛ tsp fine salt
- ⅛ tsp freshly ground black pepper
- 15g dried barberries (optional) or use sour cherries, cranberries, chopped apricot or goji berries.

To serve:

- extra Greek/natural yoghurt
- tomatoes
- barberries

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. 💛🌼

Irish Chicken Fillet Roll Happy St Patrick’s D

Irish Chicken Fillet Roll

Happy St Patrick’s Day!

Everywhere I look today I see recipes for the Irish Chicken Fillet Roll, which sems to have gone viral. I’ve never had one in Ireland and all the recipes posted seem to be different. This is my version. I’m not sure how authentic it is, but I can guarantee that it is absolutely scrumptious. Crispy, breaded, tender, hot chicken layered with lettuce, homemade coleslaw, grated cheddar cheese (Irish, of course) tomatoes and red onion in a warm roll generously spread with Irish salted butter. So good! It is supposed to be a fantastic cure for a hangover. If you indulged a little too much yesterday, watching the rugby, or think you’ll need a helping hand tomorrow, give it a go!

Chicken:
- 1 chicken breast, halved horizontally
- 1 tbl plain flour
- ¼ tsp paprika
- ¼ tsp onion powder
- ⅛ tsp garlic powder
- ⅛ tsp fine salt
- ⅛ tsp freshly ground black pepper
- 1 small egg, beaten
- 35g panko breadcrumbs
- Oil and butter to cook

Coleslaw:
- 50g grated green or red cabbage
- 40g grated carrot
- 10g grated red onion
- 2 – 3 tbl mayonnaise
- small ⅛ tsp fine salt
- ⅛ tsp freshly ground black pepper

You will also need:
- 1 small white baguette or small/ ½ ciabatta, warm or lightly toasted
- 25g salted butter, ideally Irish
- 4 - 5 leaves gem lettuce
- tomato slices
- red onion slices
- 50g grated cheddar, ideally Irish

Instructions in Comments

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. 💛🌼

Buttery Lemon Shortbread Buttery, melt in the mo

Buttery Lemon Shortbread

Buttery, melt in the mouth, sweet, crispy, delicious shortbread with a slight kick of salt and a zesty lemon finish. Made in minutes, with a handful of store cupboard ingredients, these biscuits are wonderful served simply for a snack with a cup of tea or coffee, or as an accompaniment to a dessert. They work wonderfully well with something smooth, creamy and silky such as a mousse or panna cotta, for example.

When looking at American shortbread recipes, I noticed that they use much more butter and sugar than the classic Scottish recipe, which is 3 parts flour, 2 parts butter and 1 part sugar. Like most British recipes, these parts are defined by weight. The American deviation from such a classic recipe confused me. However, when translating the American cup measurements into grams, it occurred to me that the majority of American recipes were also pretty close to a 3:2:1 ratio. Rather than being based on weight however, these ratios appeared to be based on volume. With so many Scottish immigrants to the USA, I can only assume that over time, whilst the ratios have remained the same, the manner of measuring the ratios have changed in line with how recipes are classically documented in these different parts of the world. This is just my surmise - if anyone has any further information on this, I’d love to hear it!

This particular recipe is really a hybrid of the two. It is made with a higher proportion of butter, like American recipes, but with less sugar and a combination of flour and semolina, like my classic shortbread recipe. The semolina helps to help give it that classic crunch and the extra butter gives it a luxuriously buttery flavour.

Ingredients

- 125g soft unsalted butter, at room temperature
- 50g caster sugar
- 125g plain flour
- 25g semolina (or extra 25g plain flour)
- ¼ tsp fine salt
- extra caster sugar for sprinkling

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. 💛🌼

One-Pan Chicken and Puy Lentils with Leek, Carrots

One-Pan Chicken and Puy Lentils with Leek, Carrots, Fresh Herbs and Lemon

Unbelievably tasty and full of wonderful nutrients, the layers of flavour in this dish are developed by lightly caramelising the bacon, removing it from the pan and then using the bacon fat to sear the chicken and gently cook the vegetables and herbs. Everything is then returned to the pan with some garlic, mustard and lentils and cooked, on a very low heat, for just under an hour, until tender, cooked through and the flavours have infused and developed. Filling, comforting and warming, this dish is lifted by the fresh lemon and mint and, as such, is as perfect on a cold winter’s day as it is on a beautiful sunny spring or autumn day. Whilst this dish is a meal in itself, I like to serve mine with some fresh rocket and semi-dried tomatoes. A fuss-free side which complements the chicken and lentils wonderfully.

This recipe is slightly adjusted from Nigella’s Poached Chicken with Lardons and Lentils which can be found on her website.

Ingredients

- 100g smoked streaky bacon, finely sliced
- 2 supremes or breasts of chicken, or use chicken thighs
- 150g/1 onion, peeled and chopped
- 200g/2 medium carrots, washed or peeled and sliced
- 150g/1 leek, trimmed, washed and sliced
- 50g/1-2 celery stalks, washed, trimmed and sliced
- 15g fresh parsley, chopped
- 5g fresh mint leaves, chopped (or 1 tsp dried mint)
- zest 1 lemon
- 1 tbl olive oil, if necessary
- 8g/2 cloves of garlic, peeled and crushed
- 150g Puy lentils, uncooked
- 2 tsp grainy mustard
- 600ml water
- ¼ tsp fine salt
- ¼ tsp freshly ground black pepper

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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Happy St David’s Day: Welsh Cakes Born in the

Happy St David’s Day: Welsh Cakes

Born in the sixth century AD, 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.

Classically eaten all year round, but definitely on St David’s Day, Welsh cakes make a wonderful gift, if you fancy making someone’s day, this St David’s Day, or simply want to brighten up their weekend. Made from store cupboard ingredients including flour, butter, sugar, currants, egg and a dash of milk, they are similar to thin scones. Cooked on a griddle, coated in a little sugar and served warm, they melt in the mouth. Should you be tempted to add some salted butter and/or some jam onto your warm cakes, I think you will love them even more! The classic Welsh Cake recipe, varies very little. This is my grandmother’s version.

Ingredients
- 250g plain flour
- 2 tsps baking powder
- ¾ tsp grated nutmeg – or mixed spice/cinnamon (optional)
- ¼ tsp fine salt
- 100g unsalted butter, fridge cold and cubed
- 25g lard or vegetable shortening, fridge cold and cubed
- 75g caster sugar
- 1 – 1½ tbl milk
- 1 egg
- 125g currants, or sultanas/raisins
- vegetable oil or small knob of butter
- extra caster or granulated sugar for dipping

Instructions in Comments

To read more about Welsh Cakes, 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. 💛🌼

Sticky Date Cake with Brown Butter and Condensed M

Sticky Date Cake with Brown Butter and Condensed Milk

Rich, sticky and loaded with dates, prunes, dried vine fruits and warming ginger, this wonderful cake is incredibly moist and bursting with flavour. The condensed milk guarantees the sticky texture, and browning the butter adds a nutty flavour to this nut free cake. I like mine sliced with a cup of tea. I particularly love it spread with salted butter and it works incredibly well with a strong cheese.

Rather wonderfully, this cake can also be served as a winter dessert; simply warm a slice and serve it with fresh cream, custard or ice cream. Trust me, you’ll love it!

Ingredients –

Fruit and wet ingredients:
- 200g unsalted butter, chopped in squares
- 300g dates, stones removed and chopped
- 125g raisins
- 125g sultanas
- 100g ready to eat prunes, chopped
- 50g stem ginger, finely chopped: 3-4 balls
- 275ml milk
- 397g can condensed milk
- 2 tbl dark treacle
- 1 tsp instant coffee
- ¼ tsp fine salt

Dry ingredients and eggs:
- 300g plain/all-purpose flour
- 1½ tsp ginger powder
- ½ tsp baking powder
- ½ tsp bicarbonate of/baking soda
- 2 eggs

To finish:
- syrup from stem ginger jar

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. 💛🌼

Garlic Mushroom Risotto A silky, creamy risotto

Garlic Mushroom Risotto

A silky, creamy risotto swathed in a garlicky, cheesy, buttery sauce with pan-fried, lightly caramelised garlic mushrooms stirred both throughout and finishing this dreamy meal. Full of flavour and texture, it tastes decadent, yet is economical, it looks like a culinary challenge, yet is easy to make, and it works as well in the winter, as it does in the summer. Whichever season you choose to serve it though, it will always fall firmly in the comfort food bracket.

Serve with a simple mixed or green salad or steamed green vegetables, some extra parmesan cheese and warm, garlic bread on the side.

Ingredients

Garlic mushrooms:
- 600g mixed mushrooms, cleaned and sliced or quartered – I use button and chestnut
- 40g unsalted butter
- 1 tbl olive oil
- ⅛ tsp freshly ground black pepper
- ⅛ – ¼ tsp fine salt, to taste
- 2 cloves of garlic, peeled and crushed

Risotto:
- 20g unsalted butter
- 1 tbl olive oil
- 125g/2 banana shallots or 1 onion, peeled and finely chopped
- 4 cloves of garlic, peeled and crushed
- 300g Arborio rice
- ¼ tsp fine salt, or to taste
- ¼ tsp freshly ground black pepper
- 125ml dry white wine
- 1 – 1.2 litres good quality, hot vegetable or chicken stock
- 1 bay leaf or 1-2 sprigs of fresh thyme

Optional add-ins:
- 60g Parmesan cheese, finely grated
- 4 – 6 tbl double/heavy cream
- 20g unsalted butter
- 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.
⁠
If you make this recipe, do please tag me on @daffodil_kitchen. 💛🌼

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