Meal Recipes Archives - Krokos Kozanis

Onion Soup

Krokos Kozanis — Thu, 12 Nov 2020 10:04:35 +0000

Onion Soup with Krokos Kozanis

INGREDIENTS

1/2 a teaspoon of Krokos Kozanis (saffron) threads
6 cups chicken broth
3 medium-sized onion cut in rings
1 cup cream
3 medium-sized potatoes cut in cubes

INSTRUCTIONS

Soak the saffron in hot water for 30-40 minutes. Simmer the onions for 5-6 minutes until they become transparent. Add the potatoes and the chicken broth and simmer for another 25-30 minutes until soft.

Beat them in the blender and add the cream and the saffron with its water. Heat the soup before serving but do not let it boil. Serve garnished with some more cream

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Vinegraitte with Krokos

Krokos Kozanis — Thu, 12 Nov 2020 09:59:26 +0000

Vinegraitte with Krokos

Υλικά

Mια πρέζα Kρόκος Κοζάνης σε νήματα
4 κουταλιές σούπας ξύδι από λευκό κρασί
6 κουταλιές σούπας παρθένο ελαιόλαδο
1 μικρό shallot ψιλοκομμένο
αλάτι και φρεσκοτριμμένο πιπέρι

Εκτέλεση

Βάλτε τον κρόκο και το ξύδι σε μια κατσαρόλα και σιγοβράστε για 1-2 λεπτά, μέχρι να μειωθεί το υγρό στο μισό. Αφήστε το να κρυώσει. Βάλτε το ξύδι με το σαφράν σε ένα βάζο με καπάκι, προσθέστε το λάδι, το shallot και το αλατοπίπερο. Κλείστε το καπάκι ερμητικά και κουνήστε το δυνατά. Το υγρό, πρέπει να ανακευτεί καλά για να ενωθεί το λάδι με τα υπόλοιπα υλικά και αυτός είναι και ο πιο εύκολος τρόπος. Εναλλακτικά, μπορείτε να το χτυπήσετε καλά με έναν αβγοδάρτη.

Η βινεγκρέτ είναι έτοιμη για σερβίρισμα.

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Meatballs with Krokos

Krokos Kozanis — Thu, 12 Nov 2020 09:54:22 +0000

Meatballs with Krokos

INGREDIENTS

500gr mixed beef and pork mince
3 slices stale bread
zest from 1 lemon
4 tablespoons chopped bacon
¼gr Krokos Kozanis (saffron)
2 eggs
¼ teaspoon paprika
some thyme
salt and pepper
flour and oil for frying

INSTRUCTIONS

Beat the eggs with the spices and the Krokos Kozanis (saffron). Chop the bread in a blender and pour it on the eggs. Sauté the bacon in a frying pan and when ready, mix it with the mince and the lemon zest. Add the eggs with the bread and knead the mixture. If it’s liquid, add some more bread. Leave the kneaded mixture 2-3 hours in the fridge, knead the meatballs, batter them and fry in sunflower oil.

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Fettuccine with Courgettes and Krokos

Krokos Kozanis — Thu, 12 Nov 2020 09:47:06 +0000

Fettuccine with Courgettes and Krokos

INGREDIENTS

500gr fettuccine
100gr melted onion
700gr courgettes cut in matchstick-like strips
1 cup cream
½gr Krokos Kozanis (saffron)
6 tablespoons grated parmesan
salt, freshly ground pepper

INSTRUCTIONS

Prepare the sauce. Cut the courgettes in half end-to-end and with the use of a teaspoon remove the white pulp. Cut the remaining courgettes in half rounds. Sauté the onion in a pan with the butter until all its juice is absorbed. Add the courgettes and Kozani saffron. Stir and sauté.

Add the cream. Meanwhile you have already boiled your fettuccine in plenty of salted water and drained them. Pour half of the sauce in the pot were you boiled the fettuccine and empty the pasta back in.

Add the rest of the sauce on top. Stir well, add the parmesan and freshly ground black pepper and stir some more.

Best served hot.

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Potatoes with Krokos and Garlic

Krokos Kozanis — Thu, 12 Nov 2020 08:43:26 +0000

Potatoes with Krokos Kozanis (Saffron) and Garlic

INGREDIENTS

1 μεγάλη πρέζα κρόκο Κοζάνης σε στίγματα
600ml καυτό ζωμό λαχανικών
12 πατάτες μεσαίου μεγέθους
4 κ.σ. λάδι
2 ψιλοκομμένες σκελίδες σκόρδο
αλάτι και φρεσκοτριμμένο πιπέρι

INSTRUCTIONS

Προθερμαίνετε το φούρνο στους 190οC. Μουλιάζετε τα στίγματα σε 2 κ.σ. από το ζωμό για 10 λεπτά και μετά προσθέστε τον υπόλοιπο ζωμό.
Σ ένα ταψί βάζετε τις πατάτες χοντροκομμένες, ρίχνετε το λάδι, το σκόρδο και δενδρολίβανο, αλατοπιπερώνετε και προσθέστε τον καυτό ζωμό.
Ψήνετε για 1-1.5 ώρα περιχύνοντας 2-3 φορές με το ζωμό, μέχρι το υγρό να απορροφηθεί και οι πατάτες να είναι τραγανές. Αλατίζετε και
σερβίρετε αμέσως.

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Orzo with Saffron

Krokos Kozanis — Fri, 16 Oct 2020 14:16:51 +0000

Orzo with Saffron

Ingredients

500g orzo
1 sachet Saffron (saffron powder)
100ml water
salt
12 cherry tomatoes
4 tbsp olive oil
2 onions, cubed and 2 tbsp olive oil
salt and pepper
2 carrots, grated

Method

In a non-stick pot, sauté the olive oil with the orzo stirring constantly with a wooden spoon so it does not burn.
At the same time, put the Saffron in hot water to fully dissolve.
In another non-stick pan, lightly sauté the onions.
Sprinkle salt and pepper over the orzo and add the carrots, the sautéed onions and the cherry tomatoes.
Add the water with the Saffron, stir well and then add 1200ml cold water.
Stir and boil for about 25 minutes.

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Stuffed Zucchini with Saffron

Krokos Kozanis — Wed, 16 Sep 2020 14:34:50 +0000

Stuffed Zucchini with Saffron

Ingredients

10 large zucchinis
2 onions, finely cubed
200ml olive oil
500g ground beef, twice ground
10 tbsp Carolina rice
10 Saffron threads
2 carrots, grated
1/2 bunch parsley, finely chopped
1/2 bunch dill, finely chopped
salt
freshly ground pepper
a few sprigs of parsley and dill

For the avgolemono sauce

2 eggs
juice of 2 lemons
zest of 2 lemons

Method

Remove the stem and slice off part of the bottom of the zucchini so they can stand upright in the pot.
Cut a slice off the top to use as a lid. Using a special tool or a spoon scoop out the inside flesh of the zucchini and finely chop. In a deep pan, heat up 1/2 the olive oil and sauté the onions for 3-4 minutes.
Add the zucchini (the finely chopped flesh) and the carrots and continue to sauté for 2-3 minutes.
Finally, add the ground beef and sauté until golden brown. Add the rice, the herbs, the Saffron and sprinkle with salt and pepper.
Add 1 cup water for the stuffing to expand.
Stir well to combine.
Take the stuffing and using a spoon, stuff the zucchini 3/4 of the way. Cover with the slice we reserved as a lid.
Place the zucchini upright in a narrow pot.
Pour over the rest of the olive oil and add water to cover the zucchini just over halfway
Add the bunches of parsley and dill tied with a string.
Sprinkle with salt and pepper.
Cover the pot, bring to a boil, and then simmer on medium heat for about 30 minutes.
Beat the egg whites with a whisk, add the egg yolks, while still beating and then gradually add the lemon juice and zest.
Add a bit of the water from the pot to the avgolemono sauce and then pour the sauce over the zucchini in the pot, shaking the pot by the handles.

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Pan-fried Pork with Saffron

Krokos Kozanis — Tue, 01 Sep 2020 19:23:17 +0000

Pan-fried Pork with Saffron

Ingredients

500 g pork tenderloin, cubed
2 onions, finely chopped
1 large leek, sliced in rings, only the white park
100 ml olive oil
1 tbsp fresh butter
150 ml white wine
8 Krokos Kozanis threads, dissolved in 2 tbsp hot water
salt, pepper
1 tbsp sweet paprika
10 white mushrooms, sliced

Method

In a large non-stick pan heat up the olive oil and saute the onions and the leek. Add the mushrooms and the Krokos Kozanis, lightly saute for another 3 minutes, and then add the meat and the fresh butter.

Sprinkle with salt and pepper, add the paprika and once the meat is brown on all sides, pour in the wine. Simmer for 4 minutes and remove from the heat.

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Soutzoukakia with Saffron

Krokos Kozanis — Sun, 16 Aug 2020 14:37:44 +0000

Soutzoukakia with Saffron

Ingredients

500g ground beef
2 garlic cloves, minced
4 tbsp olive oil
1 tsp Saffron powder
1 tsp cumin
3 slices bread, stale
1 cup MYLOPOTAMOS NAMA wine
salt
freshly ground pepper

For the sauce

1 kg fresh tomatoes, grated
2 tbsp olive oil or butter
4 threads Saffron
1 tbsp tomato paste
1 pinch sugar
2-3 allspice berries
salt
pepper

Method

Soak the bread in the wine, squeeze dry and crumble into breadcrumbs.
Put the wine aside.
In a bowl, put the ground beef, the bread and the rest of the ingredients for the soutzoukakia and knead together to combine. Put the ground beef mixture in the refrigerator for a bit.
Heat up some olive oil in a pan on medium to high heat. Knead the ground beef into oblong meatballs, dipping our hands in the wine between each one.
Fry for 2-3 minutes.
Combine all ingredients for the sauce.
Boil the sauce for 10-15 minutes until it thickens.
Add the soutzoukakia to the tomato sauce and cook for about 10 minutes.

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Risotto with Saffron

Krokos Kozanis — Thu, 16 Jul 2020 14:38:54 +0000

Risotto with Saffron

Ingredients

50g olive oil
80g onion, finely chopped
250g Arborio rice
75ml white wine
900g chicken broth
1g Saffron
100g Parmesan cheese, grated
50g butter

Method

Heat the broth and keep it warm throughout the cooking process.
The high temperature of the broth helps the rice to retain its boiling and thus the risotto to cook better.
Heat a non-stick pot over high heat, add the olive oil and saute the onion, until translucent and golden brown. Add the rice and saute for about 2-3 minutes.
Pour in the wine and allow it to be absorbed completely.
Add the broth using a ladle in small portions, stirring constantly and waiting for the broth to be absorbed before adding more broth.
The amount of the broth should be enough to cover the rice.
Stir and keep the boiling low but constant.
Add the Saffron and continue adding broth, in portions, until the rice is al dente and reaches the desired consistency.
Remove the pot from the heat and add the Parmesan cheese and butter. Cover the pot with a towel and let the risotto rest for 2-3 minutes.

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