 I made this delicious Cheesecake with the Saffron Ricotta, made from the 'Mae Hill Farm' recipe. This recipe is easy to make, yet very effective.
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Last week I liked a post by 'Mae Hill Farm' about them making Ricotta from scratch. We subsequently had some message exchanges and they kindly shared their recipe with me. Of course I added Eladnelle Saffron! In a couple of days I'll share what I do with the Saffron Ricotta next. Please find the recipe below.
Reposted from @Huon Valley Meat Co "Looking for an autumn freezer filler? We have some limited numbers of boxed lamb available at a great price! You get a whole lamb, artfully butchered here in store, cry-vac or paper wrapped ready for your freezer. You will get roasts, Barnsley chops, rumps, rib plates, shoulder, mince. Shanks and diced. Or you can tell us how you would like it prepared. Derwent Valley lamb from #eladnellefarm ....... producers of fine lamb and excellent Tasmanian Saffron! Comes with a jar of Saffron grown alongside the lambs and a free recipe. $15.50kg avg 18-20kg lambs. DM to order with email address and phone number." Please follow the link below to the recipe for the Eladnelle Lamb Tagine with Eladnelle Saffron and Dried Apricots. The recipe and Eladnelle Saffron is currently provided as part of the purchase of Eladnelle Lamb at Huon Valley Meat Co.
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AuthorJen & Lee own and operate Eladnelle Farm. They produce and sell high-quality Tasmanian Saffron. Archives
October 2020
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