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If you are going to delve into the marvellous world of Moroccan cooking then it’s a good idea to check out some of the wonderful recipes by Marco Pierre White. Moroccan cooking is colourful and flavourful, in particular when it comes in cooking fish like red mullet with these flavourings – cayenne pepper, saffron, cumin and, please note that you can indeed add “Knorr Chicken Touch of Taste’ from knorr.co.uk. This is a very nice way to prepare the fish. Moroccan spices add depth to this dish and red mullet is a fish which can absorb these punchy flavors.
Moroccan food is one of the most sensual in the world and it is even better with Saffron. It appeals directly and unashamedly to the senses of smell, sight and taste in a way that no other cuisine can match. Most of all, the recipes have been practiced for centuries.
Kedgeree is a traditional British breakfast from colonial India and it’s a lovely little dish with saffron, with a nice balance of spicy and smoky flavours. It makes a tasty lunch or supper too – you can also add Saffron to turn it into a delightful dish! Kedgeree is thought to have originated in the British Raj and it became very popular on Victorian breakfast tables. knorr.co.uk has a great video of Marco Pierre White doing this dish. Please check it out and you only need 25 minutes to cook this dish.
This is the variation of the Jamie's Fish Supper: recipes here at “channel 4 food recipe”. It uses our product 'Saffron Olive Oil' where we have it available and the rest as per Jamie’s recommendations. This is what Jamie says about the recipe: Please check the original at Channel 4 Site here.
We love our artichokes here at Eden Aromata However, we accept that this is rather difficult and a pain to prepare. Try this steamed artichoke dish. Serve them as a side, appetizer or in place of chips and dip. Believe us, you won’t get fibber, vitamin C, folate, vitamin K and magnesium from any packaged snacks.
Starting with a basic panna cotta base and mixed in some of our new Home Grade 'Saffron Olive Oil' to give it an added dimension. This pairs well with bitter honey, so do your best to find some. If you can’t, you could serve the panna cotta with another type of honey or even with saba, a honeylike syrup made from grapes. But obviously the pure honey would be better for you. This recipe is easy to cut in half if you’re cooking for two.
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