it would work on gluten free toast as well as it does on spelt sourdough, gluten free crumpets are a supermarket product or can easily be made, real toast does have an edge on most "without" versions
saffron butter
soften 50 gm good salted butter* if the butter is "industrial quality" add some coarse sea salt
with a fork press/fold 20 strands into the butter, forming a small block as it cools
wrap in baking paper and rest in fridge for a couple of days
it improves over a week and keeps for several if needs be or will prevails over moreishness
good on baked and fondant potatoes, good on fish as well(you might want to swerve the marmite with those )
*it might work with veg "not butter" spreads, i am not going to find out
i dont think i have seen it as a product, but it is a very old tradition if one has butter and saffron
a good way to distribute the flavour for cooking or spreading
the best flavours of saffron are soluble in fats and takes a while to extract from the strands
hence soaking it in milk for saffron buns etc and using it in cream based things
Nicky cigreen
Joined: 25 Jun 2007 Posts: 9811 Location: Devon, uk
i dont think i have seen it as a product, but it is a very old tradition if one has butter and saffron
a good way to distribute the flavour for cooking or spreading
the best flavours of saffron are soluble in fats and takes a while to extract from the strands
hence soaking it in milk for saffron buns etc and using it in cream based things
sounds like a good idea. I have made other butters - e.g. wild garlic butter - not that you would want to eat that on toast with marmite! ( but excellent in cooking)
View Latest Posts