Secret use: Saffron needs time to develop its flavors complexes.On will infuse therefore, in very little hot water for 4 hours minimum, 24 hours is ideal for the release of all its flavor and pigments.On can then add this precious saffron infusion and its coloring magic (with the stigma) in the preparation you want flavor, but only 10 minutes before the end of cooking.
* The prolonged boiling or frying destroy the aromatic molecules and leaving the pigments of color.
Follow a series of succulent recipes: rice, risotto, bouillabaisse, fish soup, paella, tripe, court-bouillon of fish, mussels.
and of course, excellent tea saffron you soon ...........
1 ° The delicious tea SAFRAN We recommend the tea as it was
saffron drink all day in the region Taliouine. A base of green tea, it is almost like preparing tea with mint. In a kettle of cold water, put a handful of tea leaves, a pinch of
saffron and let simmer for a quarter of an hour. Eventually decoction, add sugar to taste. Serve, enjoy .... You can use the bottom of the teapot to make a second drink. Attention to always cook your meals with metal instruments! Otherwise, the yellow color of
saffron definitely your wooden spoons and rubber squeegees!
2° Bomb energy saffron This is a recipe that is said to be like Viagra. It warms the central part of the body and sent down the heat on the pelvic area of the body. In a glass, put some warm water or green tea and
10 filaments of saffron, wait 1 minute and stir with a wooden utensil. Add sugar. Do not put too much water or tea for a creamy consistency between the aqueous and. Drinking and now !!!.... One day I will and I will tell you how it went! .. This is a recipe that is used to warm the body. I can assure you that Taliouine, Tinfat and Tagmout Siroua at the foot of which culminates at 3304 m are very cold areas. In the highest areas on the terraces of the High Atlas, there are a lot of snow. Perhaps the alternative Moroccan vodka? .. We need to warm up ..! and no matter how ...... Moroccan drink = vodka saffron!
3 ° Brochettes of monkfish with saffron PREPARATION:
Serves 4
Prep Time: 0 minutes
Cooking time: 0 minute
Facility:
1 2 3 4
Cost:
€ €
INGREDIENTS:
- 1 lote tail about a kilo
-
Saffron filaments - Olive oil
- Salt and pepper.
Preparation:
Make infuse the
saffron in a little warm water a few hours or all night.
Keep a few strands of
saffron for decoration.
Cut the monkfish into large cubes.
Dip cubes of monkfish in saffron infusion and thread onto skewers.
Salt and pepper and sprinkle with
saffron filaments.
Oil and place a grid over the skewers.
Place the grate over your fire and cook on both sides 5 minutes each.
4 ° Bouillabaisse For: 8 people:
Preparation time: 20 minutes
Cooking time: 25 minutes
Facilities: 1 2 3 4
Cost: € € € €
Ingredients:
- 500 g of fish per person
- Crawfish, redfish, or galinette gurnard, lively, roucaou, John Dory
- 3 onions
- 4 cloves garlic
- A sprig of thyme, all of fennel, parsley, a bay leaf
- A piece of orange peel
- 1 / 2 cup olive oil
-
Saffron, salt, pepper,
Preparation:
After collecting the necessary fish, shell and empty.
Cut into pieces and put on two courses, one on the fish
farm, crawfish, redfish, deep, gurnard, feel, monkfish, crab, on the other, the fish tender: wolf, roucaou, John Dory, whiting.
Put in a saucepan the onions, garlic cloves, crushed, peeled tomatoes, seeded and chopped, a sprig of thyme, all of fennel, parsley, a bay leaf,
a piece of orange peel; drop over the fish farm, oil water, wet a little more than cover with boiling water;
Saffron season with salt and pepper, and let the liquid from boiling heat to very strong.
The pan must pass half in the furnace
ie, it must be half surrounded by flames.
After 5 minutes of boiling, add the fish tender, as
Wolf, roucaou, etc..
Continue boiling still strongly, yet 5 minutes
which is 10 minutes from the beginning of the boil.
Remove from heat, pass the liquid on sliced bread
of 1 centimeter and a half thick, a little stale or dried
oven is better ... stored in a baking pan.
Make fish symmetrically on another dish.
Sprinkle all with chopped parsley and send at the same time.
Observe especially that the cooking is done much,
is a key point, for this reason, the mixture of oil with the stock takes place and gives a juice perfectly bound, otherwise it would separate the supernatant liquid and the surface, which would not be appetizing.
We understand that we can vary to infinity ................
5 ° Tajine vegetables in saffron Place all vegetables in the tajinier and drizzle with olive oil. Place the tagine on the fire to begin to warm the clay. In a glass, put warm water and
10 filaments of saffron, wait 1 minute and stir with a wooden utensil. Pour the mixture over the vegetables, increase heat and cook until everything is cooked. We must never put the rudder at the end of cooking because, as for tea, saffron needs a few moments of heat to release its active ingredients.
" Very-Top made produce to the land : drugs and the wise man does not disdain "
