 Weather has cooled down significantly at Eladnelle Farm, so the need for some comfort food was in order. What better than this satisfying and comforting meal? Please check out the recipe on the link below.
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 Out for lunch today at friends to celebrate Australia Day and have some normality. I made dessert, with you guessed it Saffron From Eladnelle Farm.
Lemon and Saffron Cake with Cardamon and Saffron Syrup. Recipe can be found at link below:  Many thanks to @ottolenghi for his delicious recipe, which I made last night “Tah Chin” which is an Iranian Rice Cake with an chicken and spinach filling – with of course Eladnelle Farm Saffron as part of the recipe. I made the side dishes of ‘Courgette (Zucchini) and Walnut dip’, plus ‘Smashed cucumber salad with sumac onion and radishes’ which added to the whole experience as well. Link below:
https://www.theguardian.com/food/2018/dec/29/yotam-ottolenghi-tah-chin-cucumber-salad-courgette-walnut-yoghurt-recipe-new-year
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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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