​​Cooking with Saffron

I’m “just a plain cook” exactly as my darling Mum would describe her cooking. Nonetheless, I enjoy cooking with Saffron. It gives a beautiful flavour, colour and aroma when cooking food; without a lot of effort on my part as the cook.

​You can access the over 30 recipes made by us at Eladnelle Farm, via these photos below.

If you'd like to cook one of these dishes and need some award winning Saffron, you can acquire some here.
Here are some other ideas to inspire you, from across the web/world and different websites. Browse and decide for yourselves.
Try Spanish, French, Australian, North America, Portuguese; the list is actually endless.
​
Links for inspiration:
sbs.com.au/food/article/2015/08/19/10-ways-saffron
errenskitchen.com/chicken-and-saffron-rice/
thespruceeats.com/saffron-rice-pilaf-recipe-with-vegetables-2394839
geniuskitchen.com/recipe/saffron-chicken-21607
taste.com.au/recipes/tomato-saffron-fish/ae27d82b-a760-43df-b6c3-68f2497863cd
sbs.com.au/food/recipes/orange-pistachio-bundt-cake-saffron-syrup
finedininglovers.com/blog/food-drinks/saffron-recipes
eatingwell.com/recipes/21645/ingredients/herbs-spices/spices/saffron
taste.com.au/search-recipes/?q=saffron
pinterest.com.au/myspicesage/serious-saffron-sweets/

It's preferable to soak your saffron 24-hours in advance in a few mls of tepid water, but if you don’t and want to cook with saffron on an impulse, just make sure you grind the saffron strands prior to adding them to what you are cooking.

Saffron should be kept in an airtight container, that doesn't allow light in and which has an environment that has a relatively consistent temperature; if kept under these conditions Saffron should last for several years.
​Please email us if you have any questions.

We hope you will enjoy your experience with Saffron, I know we do.

Kind Regards

Jen and Lee