Lemon Gold

A very simple dessert that does not take much to explain. Simply take two lemon cake slices out of the box and sprinkle in a pinch of the finest Connoisseur 23 ct Gold flakes. Then serve.

Saffron Risotto

Saffron Risotto 

Serves 2

5 cups vegetable stock
2 tbsp butter
1/2 cup chopped onion
1 cup Arborio rice
1/2 cup dry white wine
1/2 tsp saffron threads
1/3 cup freshly grated Parmesan

1. Bring 5 cups of vegetable stock to a boil in a medium pan, turn burner off. Remove 1/2 cup of hot stock to a mug and add saffron threads. Set aside to allow saffron to steep.

2. In a medium sized non-stick wok or frying pan, sauté onion in 1 tbsp of butter. Add rice and stir around until coated. Add 1/2 cup of wine and stir and simmer until wine is absorbed. Start adding hot broth 1/2 cup at a time, waiting until liquid is fully absorbed before adding the next 1/2 cup. Continue until all broth has been absorbed by the rice (this entire process should not take more than 20 minutes). 

3. Add the 1/2 cup of reserved broth with saffron. Stir until this last 1/2 cup of liquid is absorbed.

4. Right before serving stir in 1 tbsp butter and 1/3 cup Parmesan cheese.

Caviar and Coriander

Caviar and Coriander is a new site set up talking about luxury, expensive foods, cuisine and recipes.

Such recipes will include a wide range of courses all giving instructions on how to make dishes including high end and luxury meals. 

Such recipes will include truffles, saffron, gold flakes plus other ingredients.

Hope you will like this site when it is truely up and running. 

                                                                                         Kind regards Caviar and Coriander.