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Showing 1-4 of 4
on October 25, 2012
This is such a lovely gift idea! I made it for my mom and since I need to keep it for a bit longer I didnt add the water just yet. But when I used a bit of this to test it out I put it into liquid and it turned a very nice yellow colour. And its very aromatic, too.
THANK YOU SO MUCH for sharing this winner with us, Ana!
Made and reviewed for Fall Pick a Chef October 2012.
By Pesto lover
on August 25, 2013
What a great idea! I made up a batch, mixed some into boiling water, which I used to cook my couscous. Very good. Thanks for sharing the recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 18, 2014
This was amazingly good on a fried egg! I whisked together three eggs with about 2 tablespoons of pecorino romano. Heated up 1 tablespoon each butter and olive oil and cook the egg each side. Plated, sprinkled with the saffron salt, few shakes of freshly grated black pepper and a light sprinkle of more cheeseI. Garnished with fresh blooming chives from our garden. Served with lightly steamed asparagus and roasted root vegetables (chioggia beets, yellow and white carrots, golden beets, parsnips). The recipe was cut in half. I would like to test this next on vegetables. Made for Spring NA*ME tag.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 25, 2013
Unique! The aroma is wonderful. I do grow my own saffron so I was able to be heavy handed with it. Thanks Anna! Made for Feb Sun and Spice.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (99 g)
Servings Per Recipe: 1