Soak 1/2 teaspoon saffron in 2 tablespoons single cream.
Beat this, 1/4 teaspoon salt flakes and 1/2 teaspoon ground cardamom into the butter until smooth.
Roll, sprinkle another 1/2 teaspoon saffron strands over rolled butter, cover again and store in refrigerator.
FOR GIFT:
Wrap each butter roll in foil and then tissue paper, twisting the ends like a sweet wrapper.
Add a label with the flavour.
Include suggestions for uses or recipes and bundle together in a gift basket.
ame directions.
Add the saffron to the liquid and mix
Heat oil in large skillet.
Add pork and chicken; cook for 15 minutes or until chicken is browned on all sides.
Add onion, garlic and ham; cook for 5 minutes longer.
Season with salt and pepper.
Add broth mixed with saffron and bay leaf.
Cook 30 minutes, remove bay leaf and add rice.
Cover and cook 15 minutes.
equired.
For the saffron risotto, soak saffron in 2 tbsp boiling
Steep the saffron threads in warm water for about 10 minutes. Drain water, but don't allow threads to dry out.
Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
Add pressed garlic, only 1/2 of saffron threads, 1 teaspoon of saffron powder, and 1/2 teaspoon of cayenne pepper and continue to mix once again until uniform in texture.
Use remaining saffron threads to garnish aioli in a small ramekin, bowl, or directly on top of food. Serve cool to slightly below room temperature.
nd add the softened saffron threads or saffron powder - mix well.
br>Meanwhile, to make the saffron rice, heat oil in a
eat.
Remove and add saffron, set aside.
Put rice
Place a few tablespoons of milk in a small bowl and add the saffron threads. Gently stir with a wooden spoon and set aside. The saffron will infuse the milk and turn it into a golden color.
Pour the remaining milk in a pitcher and stir in sugar until dissolved. Add two drops of rosewater (too much rosewater makes the drink bitter). Lastly, add the saffron-infused milk into the pitcher and stir.
Refrigerate until ready to serve. Garnish with chopped pistachios before serving.
Soak lentils for about 6 hours.
Peel and halve the onion and place into a saucepan with 3 tablespoons oil and the ham.
Drain the lentils and add them to the saucepan, brown breifly, then moisten with the wine.
Add the saffron strands and powdered saffron.
When the wine has evaporated, pour just enough hot stock to cover the lentils.
bring to a boil, lower the heat and cover and cook for 20 minutes.
Taste and add salt if necessary, then discard the onion and serve hot.
p Milk and soak the Saffron in it.
2. Set
Dissolve the saffron threads in 4 tablespoons hot
2 four oz servings. The saffron called for in the garnish
Stir saffron into hot water, and set
icrowave for 2 minutes. Put saffron into the boiling water and
ver medium heat.
Add saffron to the skillet and heat
t 375 degrees.
Instructions: Saffron Risotto.
In a medium
minutes.
Prepare Saffron Aioli:
Put saffron threads in a
nd chilled, covered.
Crumble saffron threads into a small metal
f boiling was. Put the saffron in a saucer on the