There are two ways. First, with more saffron in a mortar and pestle. Second, if you already have a mortar and pestle, use a mortar and pestle to pound a small handful of saffron into a dough or pastry and roll as a fluted disc.
In a large bowl, mix together all the ingredients except for 1 tsp. of salt (see note) and the milk. Whisk in all the ingredients except 1 tsp. of salt to form a ball in the milk mixture and roll into the shape of the saffron disc. Place on a floured surface and turn in the oven using a pastry roller or a rolling pin until round and browned.
Transfer the saffRON disc to a plate or platter to cool completely.
Once cool, cut the saffron into small rings and cut them into about 4″ sticks. Store in an airtight container with the cut ends hanging upside down by their tips (if you are a flax bean fan, you can hang them upside down on the fridge!)
Creamy Buttery Tomato Salad with Saffron Dressing Ingredients 2 teaspoons balsamic vinegar
2/3 c. plain Greek yogurt
2 cloves garlic minced
1 c. finely chopped tomatoes
1/2 large ripe red onion chopped
1/2 c. baby spinach shredded
Salt and pepper to taste Directions In a large bowl (or large pot), mix together the balsamic vinegar, Greek yogurt, garlic, tomatoes, and onion. Taste for salt and salt pepper. Add the spinach and season with salt and pepper to taste. Cover and refrigerate for about an hour. While the dressing is cooling, put the red onions and tomatoes under hot water and cook for about 15 minutes or until tomatoes are tender. Peel and dice the spinach and cut into small pieces. Add to the sauce in your bowl and toss well. Stir in the spinach, salt and pepper and toss again. Toss in the balsamic vinegar mixture and serve right away. Notes Try making this as a meal with leftover roasted spinach, spinach, and mushrooms over rice. In another bowl or pot, heat 3 Tbsp. olive oil or canola oil for 3-4 minutes and fry the onion, tomatoes, and balsamic, making sure to prevent frying over high heat. Add the cooked onion, tomatoes, and balsamic, toss with a wooden spoon and cook over medium heat for about 4 minutes or
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