Pumpkin risotto with sage and saffron is lovely healthy recipe that could be a side or a main course.
Serves
2- 4
1 cup Carolina rice
1 onion chopped
1/2 cup white wine
Sage
1/3 cup olive oil
1 pinch of saffron threads
5-6 cups of chicken or vegetable stock
1/3 cup grated parmesan (optional)
1 small pumpkin, roasted
Corinth raisins are tiny, black dried fruits, packed full of flavour and nutrition. Cultivated in the South of Greece, the name comes from the ancient city of “Corinth”. They are known as “Zante currants” in the States, Zante currants – Corinth raisins – Corinthian raisins or simply currants in the UK and Ireland.
There are three different types of dried grapes; currants, sultanas and raisins. Currants are dried, dark red, seedless grapes. Raisins are dried white grapes. Sultanas are dried white grapes from seedless cultivars.
All three are produced around the world; Corinth raisins (or currants) are only produced in Greece. Continue reading →
Strongly aromatic and slightly bitter, absolutely essential to your Hummingbird cocktail, or for your pork or poultry stuffing. Or if you are of a more alternative persuasion, burning it cleans the negative energy from your environment.
Sage has remained a widely appreciated herb throughout the centuries due to its connection with wisdom and longevity and its therapeutic properties. Known since antiquity, it is depicted on the Minoan frescos in Knossos. Ancient Greeks used sage as a body and mind toner and in case of snake bites. To the Romans, it was considered a sacred herb, that was only collected by a designated person. It was so highly regarded by the Chinese in the 17th century, that Dutch merchants found the Chinese would exchange three chests of tea for one chest of sage leaves.
Are you a fan of Greek cuisine? Sign up for our new workshops!