Daily menu, September 17: delightful mini chelsea buns, creamy celery soup, and indulgent marble cake

Thursday 17 September 2026 15:00 - Juliette Hess
Daily menu, September 17: delightful mini chelsea buns, creamy celery soup, and indulgent marble cake
Welcome to our daily menu for September 17th, where we bring you a delightful trio of recipes that will elevate your dining experience. Start your day with mini chelsea buns, a sweet and fluffy treat perfect for breakfast alongside your favorite tea or coffee. For lunch, enjoy a comforting celery and sweet corn soup that is both nourishing and satisfying. Finally, indulge in a stunning marble cake with almond glaze for dessert, combining rich flavors and textures that will impress any guest. This menu offers a harmonious blend of sweetness, creaminess, and indulgence, making it ideal for any meal of the day. Let’s dive into each recipe and discover the magic they hold!

Mini chelsea buns: a sweet start to your day

Begin your culinary journey with mini chelsea buns, a delightful starter that pairs beautifully with tea or coffee. These soft, fluffy buns are made from a simple dough enriched with butter and eggs, and are studded with dried fruits like apricots, raisins, and currants. The addition of ground cinnamon adds a warm, aromatic touch, making them a perfect breakfast treat. Brush them with honey for a glossy finish, and enjoy the comforting flavors that will brighten your morning.
Mini chelsea bunsRecipe Mini chelsea buns

A delicious simple recipe that you can prepare for a breakfast to accompany by tea or coffee.

Celery and sweet corn soup: a comforting bowl of goodness

For the main dish, savor the creamy celery and sweet corn soup, a nourishing option that warms the soul. This soup features fresh, chopped celery and sweet corn, creating a delightful balance of flavors. Cooked in butter and optionally enhanced with vegetable stock, it’s a simple yet satisfying dish. The addition of water allows you to adjust the consistency to your liking, making it perfect for a light lunch or dinner. Garnish with cooked corn for a touch of sweetness and texture.
Celery and sweet corn soupRecipe Celery and sweet corn soup

Grind smoothly two uncooked fresh corns using 3cups of water and keep it aside.

Marble cake with almond glaze: a show-stopping dessert

Conclude your meal with a stunning marble cake with almond glaze, a dessert that is sure to impress. This cake features a beautiful swirl of chocolate and vanilla flavors, complemented by a crunchy praline base. The almond glaze adds a rich finish, making each bite a delightful experience. Although it may seem elaborate, the steps are straightforward, allowing you to create a masterpiece that will wow your guests. Treat yourself to this award-winning dessert that combines elegance with deliciousness.
Marble cake with almond glazeRecipe Marble cake with almond glaze

We bring you a recipe that will make ordinary cakes seem simple :D A marble cake with a crunchy praline base and chocolate and toasted almond glaze. A true chef's dessert. Very easy to prepare, although a bit elaborate due to the steps involved. Treat...

Frequently asked questions

Can I make mini chelsea buns ahead of time?
Yes, you can prepare the dough in advance and refrigerate it overnight. Just allow it to come to room temperature before baking.

What can I serve with the celery and sweet corn soup?
This soup pairs well with crusty bread or a fresh salad for a complete meal.

How do I store leftover marble cake?
Store the cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

Can I substitute ingredients in the mini chelsea buns?
Yes, you can use different dried fruits or even nuts based on your preference.

Is the celery and sweet corn soup suitable for freezing?
Yes, this soup freezes well. Just ensure it’s cooled completely before transferring to a freezer-safe container.

Shopping list for today's menu

Mini chelsea buns
  • 3 1/2 cups (420g) bread flour
  • 1/4 cup granulated sugar
  • 1/4 oz. active dry yeast
  • 1 teaspoon salt
  • 2/3 cups milk (or unsweetened soy milk)
  • 3 ounces butter (or shortening), melted
  • 2 eggs, beaten
  • 1/4 cup chopped dried apricots
  • 1/2 cup raisins
  • 3 tablespoons dried currants
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoon ground cinnamon
  • Honey, for brushing
Celery and sweet corn soup
  • 3 cups chopped celery
  • 3 sweet corn (2 uncooked for grinding, 1 cooked for garnish)
  • 1/2 teaspoon butter
  • 1/4 cup vegetable stock (optional)
  • 3 cups water or as needed
  • Salt to taste
Marble cake with almond glaze
  • 2 eggs
  • 1/2 cup sugar
  • 1/3 cup cream
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1 pinch of salt
  • 1/4 cup butter
  • 2 eggs
  • 1/2 cup sugar
  • 1/3 cup cream
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1 pinch of salt
  • 1/4 cup butter
  • 3.5 oz chocolate
  • 1.7 oz milk chocolate
  • 2 oz praline
  • 1.7 oz lacy crepes
  • 1 Tbsp butter
  • 1.4 oz almonds
  • 5.6 oz milk chocolate
  • 1 Tbsp oil
Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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