Mango Saffron Smoothie
- 1 cup nut milk
- 1 cup frozen mango
- ½ frozen banana
- pinch ground ginger
- pinch ground cardamom
- 2 saffron threads, soaked in 2 tablespoons warm almond milk
- 1 scoop vanilla protein powder (optional)
- 1 tablespoon hemp seeds
- Warm the 2 tablespoons of almond milk by placing it in a small cup and microwaving for 20 seconds. Add saffron threads, stir, and allow to soak for five minutes.
- Place all other ingredients in a blender. Add saffron threads in milk and blend until smooth and creamy.
Perfect Flourless Orange Cake
- Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
- Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
- In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.
- Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.
Saffron Pear Lollipops
Recipe by William Werner
Photograph by Michael Graydon + Nikole Herriott
IngredientsMAKES 30 SERVINGS
- Nonstick vegetable oil spray (optional)
- 2 tablespoons finely chopped candied ginger
- ⅛ teaspoon saffron threads, plus more
- 1⅓ cups sugar
- ½ vanilla bean, split lengthwise
- ⅓ cup light corn syrup
- ⅛ teaspoon kosher salt
- ⅓ cup plus 1 Tbsp. pear liqueur
- 30 lollipop sticks; a candy thermometer
Line 2 rimmed baking sheets with silicone baking mats or parchment paper (lightly coat parchment with nonstick spray). Have lollipop sticks, candied ginger, and extra saffron at the ready.
Place sugar and ⅛ tsp. saffron in a food processor; scrape in vanilla seeds (reserve pod for another use). Pulse to combine, then transfer to a medium saucepan fitted with thermometer. Stir in corn syrup, salt, ⅓ cup liqueur, and ¼ cup water and cook over medium-high heat, swirling pan occasionally, until thermometer registers 300°. (Syrup will hit what is known as the hard crack stage. When cooled, it will be hard and will snap when bent.) Remove pot from heat and add remaining 1 Tbsp. liqueur, swirling pan to cool syrup slightly.
Pour half of syrup into a 1-cup heatproof measuring cup with a spout; set remaining syrup aside. Working quickly, pour syrup onto prepared baking sheets to make 1” rounds (syrup will spread slightly).
Immediately place sticks in the center of each round, spinning to coat (so they stay stuck in the cooled candy). Scatter a few saffron threads and pieces of ginger on top. Repeat with remaining syrup (reheat gently if it starts to seize). Let cool.
DO AHEAD: Store lollipops airtight between sheets of parchment paper at room temperature up to 1 week.
Strawberry Saffron Dip
Manju Mahli’s easy version of this Indian dessert makes a wonderful dip for strawberries - the saffron turns the dessert a beautiful shade of pale yellow gold.
- 3-4 saffron strands
- 4 tbsp milk, warmed
- 150g/ 5oz Greek-style yoghurt or low-fat crème fraîche
- 1 tbsp cream
- 1 tsp clear honey
- pinch ground nutmeg
- punnet of strawberries
Place the saffron into a cup with the milk and leave it to soak for a couple of minutes
Whisk together the yoghurt (or crème fraîche), cream, honey and nutmeg in a separate bowl.
Gently stir the milk and saffron into the yoghurt mixture.
To serve, place the strawberries into the dip.
Kozani Chicken with Saffron
A warmly spiced chicken dish from Kozani, a part of Greece famous for its saffron. This simple stew of chicken thighs is brought to life with saffron, paprika and prunes.
- 8 chicken thighs, skin removed
- pinch of saffron
- 4 tbsp olive oil
- 3 red onions, thinly sliced
- 1½ tbsp sweet paprika
- 20 pitted prunes
- 1 tsp salt
- 6 turns black peppermill
Put the chicken thighs in a large saucepan with 1 litre/1¾ pint water and the saffron. Bring to the boil, then reduce the heat and poach for 10–15 minutes. Drain, reserving the cooking liquid.
Heat the oil in a large saucepan over a medium-low heat and sweat the onion gently until very soft, about 10 minutes.
Add the paprika, cook for 2 minutes. Add the chicken thighs, about 700ml/1¼ pint of the cooking liquid and the prunes. Season with the salt and pepper and simmer for about 20 minutes, until heated through.
If the sauce is very watery, remove the chicken, prunes and onions with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion.
Serve with pilaf rice.
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