Saffron and Lemons

An epicurean Aladdin's cave, this blog is an eclectic mix of food from the Middle East, Africa and other destinations of an adventurous homecook with incurable culinary wanderlust.

Wednesday, 14 January 2009

40th anniversary bash roundup

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Saffron Mama's Glasgow trifle--one of the dishes that didn't make the feast table I'm back in Japan now after a fabulously relax...
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Uncle D's Cypriot dolma-dakia

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Photo courtesy of Saffron Papa Uncle D, a good friend of Saffron Papa and Mama's, is Greek Cypriot and has a great interest in food and...

Saffron papa's traditional Boxing Day mango sorbet

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It is a tradition at Saffron Papa and Mama's that we have Saffron Papa's special mango sorbet on Boxing Day. It just happens that ma...
Saturday, 27 December 2008

Christmas roundup 4: On pancetta, chestnuts and brussels sprouts

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Can Brussels sprouts ever be sexy? It's probably not something you'll have spent much time pondering, but you might be surprised to ...

Christmas roundup 3: The "big chicken" is stuffed

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As I mentioned at the start of this roundup, Saffron-Papa had already chosen a "big chicken" (in his parlance, of course) for our ...

Christmas roundup 2: Deluxe Christmas pies

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I love Christmastime and one of the very best aspects of the season is the heady scents that emanate from the kitchen. And one of the very b...

Christmas roundup 1: Roasted root vegetables with honey, tamarind and lemon

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Christmas has come and gone, and like most of us, you're probably very happy not to have to think about it for another twelve months. We...
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About Me

Saffron
Yokohama, Japan
Sometime in the late 1990s, a friend visiting from Australia brought me a jar of preserved lemons. I'd never heard of them, so they stared out dolefully from the fridge for a year until a desperate Net search for what to do with the things opened the gateway to a world of cooking. That is how exotic scents of the world began to emanate from one shoebox-sized kitchen in downtown Yokohama. These blogs are for N who brought me salty lemons, for G who thinks I should write a cookbook instead of reading them, and for Zanmei, who suggested blogging to begin with.
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