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Saffron Risotto with Prawns and Peas

13/2/2019

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Saffron Risotto with Prawns and Peas, Eladnelle Farm, Ellendale, Tasmania



      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.

Download recipe
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Happy Australia Day and Lemon and Saffron Cake

26/1/2019

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Lemon and Saffron Cake, Eladnelle Farm, Ellendale, Tasmania
​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:
Download recipe
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Delicious Meal

19/1/2019

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Tah Chin, Eladnelle Farm, Saffron, Ellendale, Tasmania
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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Seared pork chops with baked apple and cherry relish.

7/12/2018

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BHG - Seared Pork Chops with Baked Apple and Cherry relish with Saffron
BetterHomes and Garden – Karen Martini.
Prep: 15 Minutes 
Cook: 40 Minutes 
Easy - Serves 4
 
Once you’ve made this moreish relish, you’ll never go back to plain apple sauce.
Download Recipe
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Paella with Eladnelle Saffron, Chicken, Chorizo and Prawns

28/11/2018

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Paella made with Saffron, from Eladnelle Farm - Ellendale, Tasmania, Australia
SBS Food Safari's Spanish Paella with chorizo, prawns and chicken. Adapted by Eladnelle Farm.

"Traditionally, paella is made on a Sunday and because women need a day off from cooking it is usually made by the men.

Calasparra or Bomba is a low-starch, short-grain rice and when cooked it is fluffy with separate grains. It is the best rice to use for paella; it can absorb heaps of liquid so it bursts with flavour. To increase the quantities and serve more people (although you will need a giant paella dish), allow about 80 g of rice per person." 


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    Author

    Jen & Lee own and operate Eladnelle Farm. They produce and sell high-quality Tasmanian Saffron.

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