Saffron is very appreciated in Spanish cooking. This spice contributes to our recipes adding colour, as well as flavour. In order to bring out all the best of it, the fine threads should first be slightly toasted on a pan over a low fire, so that they dry and can be easily ground. We then dilute them in a little bit of water, or
Today we would like to share with you a very sweet and seasonal dessert, made with a traditional Spanish sweet- Quince paste. Quince is a late fruit, harvested at the end of September, when the summer is very nearly over. When picked, quinces are very hard and sour, so they are best transformed into a sweet delicate jelly, which is very often eaten with cheese,