Herb & Saffron Dip

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Herb & Saffron Dip

small pinch of saffron threads (do not use saffron substitutes, they have no taste)
200g crème fraiche or thick natural yoghurt
10 chives
10 large basil leaves
salt & pepper to taste

Infuse saffron threads in 1tbsp of boiling water. Leave for 5 minutes. In a bowl, mix crème fraiche or yoghurt with saffron and liquid. Stir until smooth.
Add finely chopped chives. Tear (not cut) basil into small pieces and stir them into the mix. Season with salt & pepper to taste. Chill until ready to use.

Variations:

Saffron & Rosemary – Combine 1tbsp chopped rosemary with saffron and boiling water, let infuse for 5 minutes. Instead of chives and basil use 1tbsp wholegrain mustard and a handful of rosemary flowers (if available). Finish dip as above.

Mascarpone & Rocket – Leave out the saffron. Add ½ cup of mascarpone into the mix and stir in a small handful of torn rocket leaves (preferably wild rocket). Finish as above.

 

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