Apple and saffron scones: the recipe

Still in the trend of pairing saffron and apples, I baked some scones. This time, I put aside the great recipe of Stewart and tested the one of Cavoletto di Bruxelles, which does not include the final tournage of the dough. As I was in a hurry, I kneaded the dough in my standing mixer (big mistake!). Consequently, I overworked the dough and the scones didn’t come with the typical layers (in my face! :P). And given that I was really really in a hurry, I cut them in squares!

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Saffron: how to pair it in your recipes

Well, I think mostly everyone knows what is saffron, but just to refresh our memories…it is the pistil of the flower Crocus Sativus, after having been picked up and dried. Iran is first for the production of saffron. However, the spice is also grown in Italy and other Mediterranean areas. Saffron is expensive…very expensive…it is much more pricey than gold (no kidding)…it is a prestigious spice to be used in special recipes.

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Carbonnade a la Flamande canadian way: the recipe

While preparing carbonnades, I started to recall about Bruxelles, its boulevards, the smell of the boulangeries, the beautiful parks and my strolls in the Petit Sablon. And, how to forget about the shrimps, or crevette, of the North Sea, and the chocolate shops…And all those nostalgic cafes where to sit and sip a mint tea or a good bier, on those lazy Sunday afternoons, while listening to the clickety-clack of the raindrops that flowed slowly and, as the hours, passed, in the attendance of the Monday morning…

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