All our recipes are carefully chosen and tested. Most of them are closely related to the regional cuisine and bought back from my travels. They have been „europeanized“ a bit so they can be reproduced in any respectable kitchen.
Saffron releases its tantalizing aroma and bright color the best if you grind it to a fine powder with a pestle and mortar at room temperature and then warm it in a small porcelain or glass bowl. The mortar should also be made from glass or porcelain; a metal one can adulterate the aroma of the saffron. Saffron powder dissolves the best in a warm liquid, such as milk, stock, cream, white wine or water. This may take up to an hour.
Discover what is the right amount of saffron for you. The given measures are only a guideline – often, less is more. Some recipes require a certain amount of previous knowledge and some, a second try – Saffron needs time.
Please do not hesitate to contact me with your questions or suggestions. I look forward to receiving your recipe ideas. I would like to thank all the chefs of this world, who have permitted me a peak into their pots and revealed the “titbits” of their mastery.