Lussekatter or luciabullar are Scandinavian saffron buns served on St. Lucia Day (13 December). Ingredients 2 packages (4½ tsp) active dry yeast ¼ cup lukewarm water ½ tsp crushed (¼ tsp powdered) saffron threads ¾ cup (180 ml) half and…
Saffron rice is yellow or tan, with a taste reminiscent of spice breads and spice cakes. It goes well with chicken. Ingredients 1 cup long-grain rice (basmati preferred) ½ teaspoon saffron threads 2 cups chicken stock 6 tablespoons oil or…
Rouille is a traditional Provençal spicy garlic mayonnaise. It is usually served with bouillabaisse fish stew. Ingredients Baguette bread 1 egg yolk 100 ml olive oil 4 garlic cloves Saffron or annatto (for color) 6 Tbsp fish stock Salt Pepper…
Ingredients 1 ½ cups rice (basmati is preferred) 1 tsp salt 1 large scoop (⅛ tsp) saffron (expensive but worth it!) ½ cup white granulated sugar ½ cup raisins or currants ¼–½ cup slivered almonds, toasted if desired Procedure Wash…