INGREDIENTS MAKES 2 CUPS 1 1/2 cups dairy or plant-based milk 1 dash of water 1 Teaspoon of Rose powder and a pinch of rose petals/ rosebuds Sweetener as desired (honey, date syrup, coconut blossom sugar, etc Method 1. Heat the plant/dairy-based milk as desired with a shot of water. 2. Add the rose powder 3. Froth with whisk or frother 4. Garnish with some rose petals/rosebuds 5. Sweeten as desired.
Ingredients: 900g refined sugar 300ml water 900g ripe barberries de-seeded 1 tbsp butter Instructions: 1. combine the sugar and water in a pan, bring to a boil and cook, stirring occasionally, until the mixture becomes white and falls in masses from the spoon. 2. Add the prepared barberries and cook, stirring frequently, for five minutes. 3. Skim the surface of the jam then stir in the butter. 4. Allow the jam to cool a lite then pour into warmed, sterilized jars
Tender Wagyu tongue is grilled to perfection. The Baharat Spice gives it deep flavours while the Date Glaze using #SaffronAndMore’s Date Syrup adds beautiful caramelization and just the right amount of sweetness. Finished off with a Tahini Sauce, this masterpiece on a stick is a must-try.
MAKES 12 CUPCAKES INGREDIENTS 2 cups self-raising flour 1 cups sugar 1/2 teaspoon Saffron threads 4 large eggs, at room temperature 2/5 tablespoons rosewater 1/2 teaspoon vanilla extract 1 cup canola oil 1 cup milk 2 tablespoons finely slivered pistachios or poppy/sesame seeds
You’ve just found the recipe you’re looking for: #Barberry Jam! Iranian dried barberry is cooked in a simple syrup and finished with a spoonful of butter. This sweet and citrusy easy-to-make jam is truly versatile — it will dance yummily on the most elegant cheese plate and spread nicely on the humblest breakfast toast. It’s a no-fuss, must-try recipe for all jam lovers! INGREDIENTS 900g refined sugar 300ml water 900g ripe barberries de-seeded 1 tbsp butter
Threads inside. As for the taste? Let’s just say these are the most sophisticated lollipops you’ll ever taste in your life. Sweet syrup and fruity pear liqueur are complemented by the warm marshmallowy vanilla and balanced by spicy candied ginger. The distinct notes of Saffron dance nicely against this flavourful backdrop. No trick here, just a yummy treat on a stick!
Serves 4 Ingredients Juice of 5 lemons 4 tbsp olive oil Garlic 3 tbsp crushed sea salt Black pepper Generous pinch of saffron threads Instructions 1. Put the lemon juice, garlic, olive oil, yogurt and sea salt, black pepper into a large mixing bowl and mix well. 2. Using a pestle and mortar, grind the saffron to a powder, then pour over the boiling water and leave to infuse for 5-10 minutes and add to the above mix,