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.

Thursday, 21 January 2010

Ottolenghi's meatballs baked in tahini

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I've been in a bit of an Ottolenghi kick the last while. The man has a genius for putting the bold and brassy tastes I love together to ...

Friday, 15 January 2010

Chargrilled asparagus, zucchini and semi-dried tomato salad with yogurt cheese

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When I was in Ikea for a bookcase to corral my ever-expanding cookbook collection (I swear that they reproduce all by themselves; it's n...

Tuesday, 12 January 2010

Ottolenghi's roast chicken with sumac, za'atar and lemon

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I had a little manna from Amazon Japan at the end of last year. Ottolenghi: The Cookbook , which I had been lusting after for ages (but hang...

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Monday, 4 January 2010

Osechi tier 2

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(1) Date-maki (sweet rolled omlette with fish paste) Symbolizes fashion sense Time/Effort: * Cost: * Flavour: *** This is super easy, delic...

Osechi tier 1

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I tried various recipes this year, only some of which I think I will repeat in New Years to come. I'm going to use a 3-star scale to rem...

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Saturday, 2 January 2010

New Year in Japan: Osechi ryori

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Happy New Year!! This is the first post for 2010. Hopefully we will be a bit more "regular" than we were in 2009. Thank you for re...

Orange khoresh

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When winter gets you down, it's good to know that there are always juicy citrus fruits to pep you up. On of my favourite things about th...

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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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