s sa sb sc sd se sf sg sh si sj sk sl sm sn so sp sq sr ss st su sv sw sy

Перевод: saffron

[прилагательное]
шафранный; шафрановый;
[существительное]
шафран [бот.]

Тезаурус:

1. Make sure no saffron strands are left on the whisk.
2. Whisk the butter and icing sugar, then whisk in the saffron cream.
3. At a meeting in Saffron Walden in October 1938, arrangements for Essex were discussed by Revans, Hickson, Douglas-Smith and Jacques.
4. An early correspondent of both Miller and Blair was Dr James Douglas (1615-;1742), whose paper on the cultivation of saffron, as presented to the Royal Society, was included by Miller in the Dictionary .
5. Dishes on offer include sauted chicken with truffle and cream sauce; fish ragut with saffron sauce; roast duck with ginger and thyme; and glazed venison with black cherry and Kirsch sauce.
6. 40g/1oz unsalted butter 1 medium onion, finely chopped 150ml/5fl oz/ cup dry wine 450g/1lb/2 cups arborio or risotto rice 1 envelope or 5ml/tsp powdered saffron 1 litre/2pt/5 cups chicken stock 40g/1oz unsalted butter 75g/3oz fresh Parmesan cheese, finely grated salt and freshly ground black pepper, if required
7. It is good for vegetarian recipes, too, and the pudding collection is inspiring - try the first gooseberries of the year with a saffron honey custard, for instance.
8. EGG SALAD WITH SAFFRON MAYONNAISE 8 hard-boiled eggs Frisee lettuce 1 pinch saffron strands 2 tbsp white wine vinegar 2 egg yolks 1 tsp Dijon mustard 6 fl oz olive oil Salt and pepper HEAT the saffron in a long-handled kitchen spoon until it is lightly toasted, then crush and mix with the wine vinegar.
9. He was always willing to acknowledge and incorporate authoritative information and appreciated how Douglas had carefully surveyed the growth of this commodity in the Saffron Walden area between 1723 and 1728.
10. SAFFRON AND CURRANT BISCUITS 2 tbsp cream or milk generous pinch saffron strands 6oz/175g butter 2oz/50g icing sugar 6oz/175g self-raising flour 2oz/50g fine semolina 4oz/100g currants Put the cream or milk and the saffron into a saucepan, bring just to bubbling point and then leave to cool, stirring once or twice so that the saffron infuses well.