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Rot wie Safran

Kontaktinformationen, Karte und Wegbeschreibungen, Kontaktformulare, Öffnungszeiten, Dienstleistungen, Bewertungen, Fotos, Videos und Ankündigungen von Rot wie Safran, Küche/Kochen, Braunschweig.

28/07/2026

I’m in heaven….if I had to choose one country and one season, it would be summer in Greece.
I thought I was too early this year but the fig tree in our garden didn’t want me to leave the island disappointed.
For today it’s a bucket full and I will have to decide what to do with all the fresh figs apart from enjoying them directly from the tree, sitting on a bench overlooking the sea….

28/07/2026

I’m in heaven….
I thought I was too early this year but the fig tree in our garden didn’t want me to leave longing for fresh figs.

10/07/2026

The epitome of summer…. Juicy ripe tomatoes that actually taste of tomatoes, sweet peaches, rehydrated carob rusks, salty Feta, fruity olive oil from Mani, aged Aceto Balsamico from Modena, fresh oregano, salt and pepper. Exactly what it takes to make me happy…. well, the sound of the waves is missing but I’ll have that soon 💙❤️.

SALAD
GREECE
VEGETARIAN
DELICIOUS
HAPPY

26/06/2026

Real cooking these days boils down to omelettes, fried eggs and maybe a cheese toast. The rest is cold soups, yogurt bowls and salads. Can’t tolerate anything else in this scorching heat.
We loved this WATERMELON, FETA AND CHICKPEA SALAD.

Cubed the flesh of half a small watermelon ( seeds removed as much as possible ) and added a can of drained chickpeas, a handful of torn fresh mint, about a teaspoon of lemon zest, some salt, olive oil, fig balsamic vinegar and topped everything with Pul Biber and some nigella seeds.
That’s it. Refreshing, nourishing and delicious. Stay cool and hydrated everyone and take care of yourself and your furry friends……. 🌈

22/06/2026

Greek summer on a plate… oven roasted apricots, caramelised with Cretan honey and delicately spiced with a dusting of cinnamon, some lemon zest and lemon juice. All this on a bed of creamy full fat Greek yogurt and topped with more honey and walnuts….. my breakfast heaven.

Greece Athens Summer Breakfast Holidays Healthy Vegetarian

27/03/2026

Last night I had the urge of baking a Fanouropita for so many reasons. Saint Fanourios, the Saint to turn to for all things lost or to be revealed, is one of the Saints in Greek Orthodoxy I strongly believe in.

This morning I woke up to a kitchen still filled with wonderful aromas. The sweet scent of orange, cinnamon and clove makes my thoughts travel…… Thank you for the beautiful recipe.
This is a vegan cake and perfect for lent.

10/03/2026

Just a very quick snap of my lunch because it was so delicious and I thought I’d share….Classic Hummus, honey roasted carrots with lots of garlic, sumac and Za’atar, crumbled Feta, a drizzle of good olive oil, some lemon zest and crushed pistachios from Aegina…. Simple but good, just the way I love food….

20/12/2025

Wishing you a relaxed, peaceful and beautiful fourth advent weekend.
Ours started with a long delicious breakfast and like every year I set the table with my favourite Christmas china, my beloved Wedgwood Sarah’s garden Christmas. The joy of being able to cling to certain traditions, most of them are simple things like baking the same cookies every year, bringing out the Christmas china, listening to the same carols, decorating the tree with old cherished ornaments and dripping essential oils that smell of cinnamon and oranges onto every wreath in the house, is what fills my heart and I’m grateful for every minute.

Have a lovely Christmas and remember to fill your hearts with precious moments.
Wishing you health, happiness and peace wherever you are 🎄❤️…….

17/12/2025

Although I started rather late with Christmas baking this year, my kitchen looks as if I planned on opening up a store.
Numerous tins and jars filled with all sorts of cookies are claiming every inch of our kitchen table. You could say that every tin and its contents has a different cultural story to tell.
From Kourabiedes from Greece, Vanilla Kipferl from Austria, Ochsenaugen from Germany, Baci di Dama from Italy to the Jewish Rugelach and many more.
The ones pictured are one of our absolute favourites. RUGELACH or Rogalach, filled with apricot jam and walnuts and spiced with cinnamon. They are delicate, flaky and buttery and so delicious.
The recipe I have been using for years is by the talented and you can choose from three different kinds of fillings which are all heavenly. ……….. ❄️

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