How To make Lemon Saffron Bread
1 1/2 c Flour
1 1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1 pn Powdered saffron
1/4 c Hot water
1 tb Lemon peel; grate
1/4 c Lemon juice
1/4 c Shortening
1/2 c Sugar
1 Egg
Mix flour, baking powder, baking soda, and salt. Dissolve saffron in hot water; blend with lemon peel and juice. Cream shortening; add sugar gradually, beating until thoroughly blended. Add egg and beat until light and fluffy Add dry ingredients and liquids alternately, mixing just until blended after each addition. Turn into well greased and floured cooker bake pan or 2 lb. coffee can. Cover bake pan with lid or coffee can with 6 layers of paper toweling. Set in crock pot. Cover and
cook on high 2 - 3 hours. Remove; let cool 10 minutes then remove from pan. From "Culinary Arts Institute Crockery Cooking" -----
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Ariana’s Persian Kitchen - Rillette with a Lemon Saffron broth/آشپزخانه ایرانی آریانا – آبگوشت
Award-winning Iranian-American chef Ariana Bundy shows you how to a make a classic Persian stew that is served in an unusual way.
آریانا باندی، سر آشپز آمریکایی ایرانی تبار و برنده جایزه معتبر کتاب آشپزی گورمند طرز تهیه یک غذای کلاسیک ایرانی بنام آبگوشت را که با اندکی تغییرات و با روش خود آن را طبخ می کند، آموزش می دهد.
In this extract from the Tehran 2 episode of her award-winning TV show “Ariana’s Persian Kitchen”, Ariana shows viewers how to make a hearty Persian dish that’s been eaten for centuries. Combining chunks of meat, chickpeas, beans, vegetables, dried limes and spices this Ab-Ghusht is slow cooked until it is ready to a roughly mashed into a Rillette-like paste and eaten with its lemony broth and fresh bread.
در این بخش از قسمت برنامه آشپزی آشپزخانه ایرانی آریانا و در سفری دوباره به تهران، آریانا طرز پخت یک غذای دلچسب ایرانی که قرنهاست در سفره های ایرانی حضور دارد را آموزش می دهد. در تهیه آبگوشت از تکه های گوشت، نخود، سبزیجات، لیمو عمانی و ادویه های مختلف استفاده می شود و سپس این مواد در کنار هم و به آرامی پخته می شوند تا آماده کوبیدن شوند، حاصل کار، مخلوطی نرم و خوش طعم است که به همراه آب این خوراک که طعم ترش لیمو عمانی دارد و با نان تازه سرو می شود.
Cornish Saffron Buns with Currants!
Looking for an authentic British dessert? Try these traditional Cornish saffron buns—bright yellow, flaky rolls packed with currants. These sweet treats taste great with butter at a tea party. Learn how to make these delicious homemade yeast rolls in a few steps!
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???? INGREDIENTS
???? 1 teaspoon good quality saffron threads
???? 3 tablespoons boiling water
???? 4 1/4 cups bread flour (500g)
???? 2 teaspoons fine salt (10g)
???? 6 tablespoons unsalted butter, chilled (87g)
???? 6 tablespoons lard, chilled (87g)
???? 1/2 cup caster sugar (100g)
???? 3 teaspoons fast-action yeast (10g)
???? 1 large egg
???? 3/4 cup whole milk (175 ml)
???? 1 1/2 cup dried currants (225g)
???? 1 tablespoon orange zest (from 1 medium orange)
???? 1 tablespoon lemon zest (from 1 medium lemon)
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???????????? FULL RECIPE here:
???? PRINT RECIPE here:
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The Rice & Bread Series (Chokha Nay Rotiyoun) l Tari | Sweet Saffron Rice l केसर के मीठे चावल
Tari (Sweet Saffron Rice)
Tari or Sweet Saffron Rice is one of the main traditional festive dishes served for Lunch and is usually prepared on festivals like Cheti Chand (New Year), Diyari (Diwali), Holi (Festival of Colors), Janmashtami (Birth of Krishna) & on Chand (Full moon day); It is also prepared on special occasions like birthdays.
Tari is usually eaten with Tee Dali Poath (Lentil Curry)
For the detailed recipe click on the following link
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Monday Nomday: Sous Vide Lemon Buttermilk Saffron Tart
This pie is packs so much flavor, yet remains light and delicate. Give it a try!
Full recipe here:
The fluffiest saffron buns I have ever eaten | Lussekatt |Santa Lucia
In this video I show you how to make the fluffiest saffron buns. Lussekatt are really famous in Sweden and traditionally eaten on Santa Lucia´s day13.12.
For this recipe it is really important to heat ingredients to max 37 degrees Celsius to not destroy the yeast. The yeast needs some time to do its magic???? but the result will be a fluffy and juicy dough, so it´s worth waiting????
Lussekatt Recipe:
500 ml milk
12 g dry yeast
150 g butter
1 g saffron
250 g quark (10% fat) ( I used the brand kesella)
180 g sugar
960 g flour
1 egg+ 1 tbsp milk
raisins