saffron

Spinning off @Duck59 's thread about the decline in potato sales... now I just adore mashed potato. In fact, I love it so much I even like Smash (the UK dried flaked or powdered potatoes which you reconstitute with boiling water). :eek: Yes, I really do like that. Mashed potatoes can be made up...

This recipe was inspired by the beautiful Orange Rapture tomatoes, grown here in Kent. You could make this with any good ripe tomatoes, of course but use golden or yellow tomatoes if you want the colour. Saffron and splash of white wine adds a real depth and aromatic twist to the sauce. (Serves...

I've been experimenting with parsnips and attempting to create something a little different with an Autumnal feel. This is a dish packed with Autumn flavours and colours; sweet earthy parsnips meet musky, spicy mushrooms with a bittersweet note of saffron. But have I got the balance of...

This is a Greek/Turkish style dish. Cinnamon is the key to the taste here. Its a spice I often forget about and only remember when making apple pies. But the Greeks know that cinnamon works brilliantly with meat. I served this with a Greek salad incorporating salty Feta cheese and black olives...

Some of you may know that I'm not a fan of sweet things and consequently not a very experienced cake-maker. However, I thought I'd make a bit of an effort for Easter. Muffins have to be the easiest recipe in the world when it comes to cakes. After all, they actually need to be made with a lumpy...

I don't usually post recipes which aren't my own - but this one is cooked from a book sent to me by a friend. Its written by his sister-in-law, who comes from Persia. You can find the recipe here: http://jila-dana-haeri.tumblr.com/post/111777021301/chicken-and-seville-oranges-khoresh-khoresh-e...

I made this last night to use up some elderly leeks. Originally I was just going to make a basic leek & potato soup - but then I thought why not jazz it up a bit. Hmm... saffron perhaps... oh, and some basil oil drizzled over the top. Ingredients: 2 large leeks (chopped into rings) 2...

It's one of the most expensive ingredients in the world (if not THE most expensive). I've been wondering what type of flavor it actually brings to dishes and how to get the best out of it?

Hello! I am wondering what you all suggest I use my special saffron on. This last summer we "invested" in some when we went to Dubai but we have yet to use it at all. We were thinking to do "risotta alla Milanese" but I am interested in other ideas.