Recipes for Saffron Dishes
Step by Step Instructions
Saffron arepas (for 4 people)
Mix 150 grams of white corn flour with half a teaspoon of salt and a cup of water in which you will have diluted a sachet of SARGOLD saffron. Let the dough rest for 20 minutes. Divide into about ten loaves and mash them until you get at least one centimeter thick discs. Fry the arepas in a little oil for 10 minutes until they are golden brown. Cut them horizontally and fill them as desired.
Saffron tagliatelle with artichoke cream (for 4 people)
Brown 4 artichokes cut into slices in an onion sauce, then add a handful of chopped pine nuts, 4 tablespoons of cooking cream, a pinch of salt and mix. Add a sachet of SARGOLD saffron previously dissolved in a little milk and cook until the artichokes are tender. Put 350 grams of tagliatelle in salted water and when cooked, serve them with the sauce, flavoring with parmesan and a pinch of black pepper.
Slices of lamb with saffron in sweet and sour sauce (for 4 people)
Chop 800 grams of lamb and toss them in a sauce of garlic and oil. Add the juice of two lemons, two sachets of SARGOLD saffron in pistils diluted in a little broth and 1 teaspoon of sugar. Simmer for about 40 minutes, stirring occasionally and adding broth as needed. Serve with chopped fresh parsley and accompany with Thai rice or baked potatoes.
Dilute 0.3 grams of SARGOLD saffron powdered in a cup of hot water and let stand for 15 minutes. Place half a glass of filtered orange juice and a little finely grated zest in a pan and bring to a boil, lower the heat and add the diluted saffron, after a few minutes, turn off and let cool. In a bowl beat 3 eggs with 100 grams of icing sugar until a frothy and homogeneous mixture is obtained. Add 150 grams of sifted cake flour, 350 grams of almond flour, half a sachet of yeast, the reduced orange juice and 125 grams of softened butter at room temperature. Mix well and pour the mixture into a pan after having sprinkled the surface with butter. Put in a preheated oven at 180 degrees and cook for about 45 minutes.
Butter cookies with raisins and saffron
Crumble 30 grams of brewer’s yeast into a bowl. Melt 100 grams of butter in a saucepan, add 2 sachets of SARGOLD saffron dissolved in half a glass of milk. Pour the mixture into the bowl with the yeast, add 500 grams of flour for cakes, 100 grams of sugar, a pinch of salt, sultanas and mix everything. You will get a soft dough that you will have to let rise for about 40 minutes covered with a cloth. After rising, knead the dough until you get about 20 biscuits with the desired shapes and sizes, then leave to rest for 30 minutes. Arrange the biscuits on a baking sheet, brush them with a whole beaten egg. Put in a hot oven at a temperature of 250 degrees and cook for 10 minutes.
For a colorful and tasty saffron yogurt, dilute a quarter of SARGOLD saffron sachet finely powdered in a little hot milk, once cooled, add it together with a little sugar in a jar of low-fat yogurt and mix well.