Sunny Saffron Dumplings

Product :saffron
Category : deserts
Nº of Portions :0
Origin : Britain
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Heat the milk, do not boil, and add the saffron, leave for half an hour to infuse. Sift the flour and salt in a bowl, rub in the butter, then mix in the parsley. Add the milk/saffron mixture to the flour and mix to form a stiff dough. Pat out on a floured surface and roll out lightly. Portion the dough in small handfuls which should be cut with a deep incision. Cook the dumplings in the stew for about 20 minutes with the lid on. Serve as soon as they are cooked.
Advice :
30 saffron filaments
60 ml milk
125g self-raising flour
¼ teaspoon salt
50 g butter
2 teaspoons dried parsley, or fresh parsley chopped

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