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Recipes with Saffron – Four Ideas

Due to its complex harvest, saffron is one of the most expensive spices in the world and is not used that often in western recipes. However, its health benefits and tart, pungent flavor make it a popular ingredient.

Saffron Risotto Recipe

If you have had enough of the mushroom risotto, you can spice it up with saffron or leave out the mushrooms altogether. The basic recipe remains the same, only a packet of saffron threads is added to refine the taste. The recipe is for about 2-3 servings.

  • First, heat the oil in a pan and then sauté onion and any number of diced mushrooms.
  • Add approx. 250 g risotto rice and 1-2 cloves of garlic, sauté briefly and then deglaze with white wine.
  • Put the saffron threads in the pot together with 800 ml of vegetable broth, bring to a boil and then simmer for about 20 minutes, stirring constantly, until the rice is soft. Stir in the parmesan and the saffron flavor explosion is ready!
  • Extra tip: Fish and seafood go very well with saffron. Risotto is very easy to change, simply fry shrimp or fish and the Mediterranean saffron risotto is ready!

Saffron Mashed Potatoes recipe

Saffron is also suitable as an ingredient for side dishes – for example, to refine the well-known and tried and tested mashed potatoes, which are easily cooked at home. The saffron is particularly in focus here, as it gives the well-known taste of the puree additional spice.

  • Peel 800 g floury potatoes, cut them into quarters, and cook for about 20 minutes, depending on their size, until they are soft.
  • Now grate half a teaspoon of saffron threads with a little salt in a mortar and let them steep in 3 tablespoons of warm water. This allows the saffron to develop its taste.
  • Heat 300 ml milk and add the saffron mixture.
  • The finished potatoes are now mashed and mixed with milk and saffron mixture.
  • Pour melted butter over and season with salt and pepper.
  • Extra tip: Roast the pistachios or flaked almonds and sprinkle on top to serve.

Recipe for saffron buns

The golden yellow rolls are a sweet pastry from Sweden. They go well with coffee and tea. The saffron gives them its delicious color. The recipe is for 10 rolls.

  • Crush 3 tablespoons of sugar and two cans of 0.35 g saffron threads in a mortar. Heat 2.5 dl milk and saffron sugar to 50° and mix with 20 g yeast until the sugar and yeast have dissolved.
  • Now put 400 g flour and half a teaspoon of salt in a large bowl and form a well. Add the milk-saffron mixture and stir briefly. Then cover and let rest in a warm place for 20 minutes.
  • After the dough has risen a little, beat in an egg and knead it into a silky dough. In addition, 60 g of soft butter is now worked into the dough. The dough is now covered with a damp cloth and set aside again for an hour.
  • When the dough has now doubled in size, it must be formed into 10 equal parts and then into “sausages” that are 30 cm long. These are now rolled up from both sides so that an “S” shape is formed. If you want, you can press raisins into the middle. Then let the dough rest for the last 30 minutes.
  • Finally, the oven is preheated to 180° and the rolls are brushed with egg yolk and cream. Then put it in the oven with it. 12 minutes later, best served warm.

Recipe for saffron almond milk

After the filling suggestions, here’s one more to start the day perfectly. The saffron almond milk is prepared in a flash! Saffron also contributes to our mental health.

  • Of course, you can also make your almond milk, but for the sake of simplicity, we’ll use one from the refrigerated section in this recipe.
  • But first, soak 5-10 threads of saffron in a teaspoon of milk.
  • Heat as much milk as you want, along with some cardamom.
  • Then stir in the saffron mixture and the saffron-almond milk is ready.
  • Extra tip: To sweeten the milk, you can add rice syrup or coconut blossom sugar, for example.
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Written by Kelly Turner

I am a chef and a food fanatic. I have been working in the Culinary Industry for the past five years and have published pieces of web content in the form of blog posts and recipes. I have experience with cooking food for all types of diets. Through my experiences, I have learned how to create, develop, and format recipes in a way that is easy to follow.

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