Recipes ..... just for you

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Ingredients

  • 4 tablespoons olive oil.
  • onion, chopped.
  • cloves garlic, minced.
  • red bell pepper, chopped.

  • ounces Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice.

  • 2 skinless, boneless chicken breast halves - cut into 1 inch cubes.
  • 1 (12 ounce) package uncooked Arborio rice.
  • 5 cups chicken broth.
  • ½ cup white wine.
  • 1 sprig fresh thyme.
  • 1 pinch saffron.
  • salt and ground black pepper to taste.
  • 2 squid, cleaned and cut into 1 inch pieces.
  • 2 tomatoes, seeded and chopped.
  • ½ cup frozen green peas.
  • 12 large shrimp, peeled and deveined.
  • 1 pound mussels, cleaned and debearded.
  • ¼ cup chopped Italian flat leaf parsley.
  • 8 slices lemon, for garnish.

Preparation

  • Step 1 

    Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally. 

  • Step 2 

    Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done. 

  • Step 3 

    Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.  

  • Step 4 

    Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges. 

 

Ingredients

  • 1 cup basmati rice.
  • little saffron threads.
  • 1/4 cup boiling water.
  • 1 tablespoon butter.
  • 1/2 teaspoon onion powder.
  • 1/4 teaspoon salt.
  • 1 3/4 cup stock chicken.

Preparation

  • Step 1 

    Combine saffron threads and boiling water and allow to 'steep' for at least 5 minutes. In a medium pot, combine saffron + boiling water with the basmati rice, and all other ingredients. 

    Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes. Remove from heat and let sit for another 10 minutes before serving. 

  • Step 2 

    For the rice cook 

    Combine saffron threads and boiling water and allow to 'steep' for at least 5 minutes. Combine saffron + boiled water with the basmati rice and all other ingredients. Cook using the 'white rice' function 

    Once the cook time is up, fluff with a fork and serve. 

 

 

Ingredients

  • 4 medium chicken breasts.
  • 1/2 tsp salt.
  • 20g butter.
  • 250g baby tomatoes.
  • 2 jalapeños or chillies, sliced.
  • 2 tbsp tomato purée.
  • 1/4 tsp ground saffron.
  • 250ml boiling water.

Preparation 

  • Sprinkle the chicken with salt.

  • Melt the butter in a large frying pan over medium-high heat and sear the chicken.

  • Add the halved tomatoes and sliced jalapeños or chillies, if using.

  • Sauté for a couple of minutes to soften them a little
    then add the tomato purée and sauté for another minute or two.

  • Dissolve the saffron in one tablespoon of the boiling water in a small cup.
    the rest of the boiling water over the chicken.

  • Bring to the boil and cook, covered, for five minutes.

  • Add the saffron liquid to the pan and simmer on medium low for 15 minutes
    or until the chicken is cooked through and the sauce

  • Correct the seasoning and cook for 2 minute.  

 

 

 

Ingredients

  • 1 medium onion, very finely chopped.
  • 8 Tbs. unsalted butter.
  • 1 lb. arborio, vialone nano, or carnaroli rice, - or short-grain rice.
  • 1/2 cup dry white wine.
  • 6 cups hot homemade or low-salt canned chicken broth.
  • 1/2 tsp. saffron threads.
  • 1 cup finely grated parmesan, preferably Parmigiano-Reggiano.
  • Salt and freshly ground black pepper to taste.

Preparation 

  • Step 1 

    In a heavy-based saucepan that’s large enough to hold the rice, with plenty of room left over, cook the onion in 2 tablespoons, of the butter over medium heat until it’s translucent and fragrant, about 5 minutes.  

  • Step 2 

    Stir in the rice and cook it over medium heat for about 3 minutes Add the wine, 2 cups of broth, and the saffron 

    Turn the heat to high until the broth comes to a simmer 

    and then adjust the heat to maintain a steady simmer. 

  • Step 3 

    Cook until most of the liquid has been absorbed, stirring every minute or two Add another cup of broth and keep cooking, stirring and adding broth until the rice is al dente but not raw or grainy in the middle 

  • Step 4 

    When the rice is ready, stir in the cheese. Add a little more broth to give the risotto Off the heat, stir in the remaining 6 tablespoons butter. 

    Season with salt and pepper

Ingredients

  • 1 pinch saffron.
  • 3 tablespoons olive oil.
  • 1 small fennel bulb thinly sliced.
  • 3/4 teaspoon salt.
  • 2 cloves garlic minced.
  • 1 cup dry white wine.
  • 12 ounces linguine.
  • 1 pint cherry tomatoes.
  • 1 pound cod fillet.
  • 2 tablespoons fresh lemon juice.
  • 1/4 teaspoon freshly ground black pepper.

Preparation 

  • Step 1 

    Bring a large pot of salted water to a boil for the pasta. 

    Place the saffron into a small bowl. 

    Spoon 2 tablespoons of the hot water from the pasta pot over the saffron. 

  • Step 2 

    In a large, deep skillet over medium heat, heat 2 tablespoons of the olive oil. until shimmering. Add the fennel and 1/4 teaspoon of the salt, and cook, stirring, until slightly softened, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds more.

  • Step 3 

    Add the wine, increase the heat to high and cook, uncovered 

    until the wine is reduced by about half, about 3 minutes. 

    Add the pasta to the pot of boiling water and cook according to the directions on the package, until al dente. 

  • Step 4 

    Add the tomatoes to the skillet, reduce the heat to medium, cover and cook, stirring occasionally, until the tomatoes have softened slightly, about 4 minutes. Stir in the saffron, along with its soaking water, then add the cod, lemon juice, the remaining 1/2 teaspoon of salt and the pepper. Stir gently to combine, then cover and cook, stirring once or twice until the cod is no longer translucent and flakes easily, about 5 minutes. 

  • Step 5 

    Add the drained pasta to the skillet and, using tongs, toss gently with the sauce to combine. 

    The fish will begin to break up, but try to keep as many chunks intact as possible. 

    Drizzle with the remaining 1 tablespoon olive oil. 

    Add the reserved pasta water as needed to loosen the sauce, and additional salt and pepper.        

 

 

Ingredients

  • 10-12 strands Saffron Threads 
  • 4 cups water 
  • 2 inches fresh ginger root 
  • 3 tablespoons honey 

Instructions 

Pour 4 cups of water into a pot add gingerand bring to a boil. Uncover, turn heat down slightly, add saffron threads. 

And simmer for an additional 5 minutes, add honey

 

 

Ingredients

  • 1 Teaspoon vanilla.
  • 1 Teaspoon honey.
  • 1/4 Cup oats.
  • 2 Cups coconut water or apple juice.
  • Pinch of saffron.

Instructions 

Combine all ingredients in a blender and blend until smooth

 

 

Ingredients

  • 11 1/2 cups sugar.
  • 2 cups water.
  • 1 cup orange juice.
  • 1 1/2 teaspoons green cardamom powder.
  • 8 strands, saffron.

Instructions 

Make a simple syrup by dissolving the sugar and water over low heat.
Stir occasionally to ensure that it does not burn.
Simmer for a minute once the sugar is dissolved.
Turn off the heat. Add the cardamom and saffron and cool completely.
Pour in the orange juice and stir to mix.
To make the lemonade, pour 3 tbsp. of the concentrate in a glass.

 

 

Ingredients

  • 2 cups whole milk.
  • 2 tablespoons cornstarch.
  • Pinch of saffron threads.
  • salt.
  • 3/4 cup sugar.
  • 1/2 cup crème fraîche.
  • 1 teaspoon orange blossom water.
  • 1/3 cup chopped pistachios.

Instructions 

  • Step 1

In bowl, whisk cornstarch with 1/2 cup milk.
Pour remaining 1 1/2 cups milk in small saucepan.
Add salt and saffron let saffron infuse in milk for 60 minutes.
Heat saucepan over medium-high heat. Whisk in cornstarch-milk mixture.
Continue whisking until milk begins to boil and mixture thickens.
Add sugar and continue whisking 10 minutes.
Reduce heat to medium-low

  • Step 2

Remove mixture from heat and transfer to 2-quart measuring cup.
Whisk in crème fraîche and orange blossom
Cover cup with clean kitchen towel and let cool completely,
whisking every few minutes to prevent skin from forming.
Cover mixture with plastic wrap and refrigerate 6 hours until thoroughly chilled.
Transfer mixture to ice cream maker
Transfer to airtight container and freeze 10 minutes uncovered
Serve sprinkled with chopped pistachios.