Safran rouge grec en poudre

Short Description

Greek Red Saffron Powder / 4X25G Greek Red Saffron Powder /;; 4x25gSaffron, the GOLD OF GREEK EARTH as it is called, was among the most popular and valuable spices of ancient civilizations, for its flavor, color, pharmaceutical and aphrodisiac properties. Krokos Kozanis saffron gives to dishes a delicate aroma, a subtle spicy flavour and a beautiful yellow color. It goes perfectly with rice, pasta, sauces, chicken, fish soups, lamb, potatoes, pulses, bred and cakes, even ice-cream! Using Krokos Kozanis saffron is like using an expensive perfume: a little bit has an amazing effect, so it should be used sparingly, in the quantity stated in each recipe. Krokos Kozanis in powder form is dissolved in water before being added to cooking. The stigmata of Krokos Kozanis are dissolved in a cup of water for 1 hour before cooking and added in food either together with the water or add just the water after straining out the stigmata. For every cup, use 10-12 stigmata of Krokos Kozanis or in powder form, use half of the 0,25g sachet. It is not necessary to dissolve powder previously, as you can add it directly to the drinks. Custard filled filo pastry rolls with Krokos Kozanis (saffron) 400g fillo pastry125g butterFor the custard50g sliced butter1 tablespoon cornstarch80g fine semolina110g caster sugar500ml milk1 / 2 sachet powder Krokos Kozanis (saffron)For the syrup2,5 cups caster sugar1,5 cup water1 / 3 cup glucose syrupPreheat the oven to 180┬░C. To make the syrup: In a saucepan, bring the sugar and water to a boil over medium-low heat. Reduce heat to low, and cook for 10 minutes. Remove from heat and set aside, to cool. In a bowl, whisk together the semolina, cornstarch and the sugar. In a large saucepan pour the milk and add Krokos Kozanis over medium heat. When the milk comes to a boil, gradually add semolina mixture stirring constantly until it thickens and comes to a full boil. Add the butter, remove from heat, and set aside. Keep warm. Fold each sheet of pastry in half, brush it with butter, place 2 tablespoon of custard at its end and roll it. Brush each roll with butter and place it in a buttered baking dish. Bake for 20-25; in the oven, until the top crust is crisp and the custard filling has set. When the rolls come out of the oven, spoon the hot sugar syrup over them. Cool before serving.;,;;;;;,;;;;;;,;;,;,;;;;;.;;,;;,;;;;;,;;;;;;;.;;;,,;,;,,,;,,; &,.;;;;,;; ';; :;;;;,;;;;;;;.;;;;.; '; 1;;;;;,,.;;, 10-12;;;.;;;;; 0,25g;;;.;;;;,;; ';;;.;; 400; 125;;; 2;;; 50;; 1 -80; 110 500ml 1/2; 2,5; 1,5 1/3;;;;;;;; -;,; -;,;;;.;;;;.;;;;;, 2;;;.;;;;.; 180;; 20-25;,;.;;;;;; 5;

Long Description