The history of Greek red saffron or Krokos Kozanis (Crocus Sativus Linneaus plant) dates back to prehistoric Greece.
In modern Greece, it starts again in the 17th century when traders from Kozani, Macedonia, bring the red saffron back from Austria.
For 300 years, Greek red saffron is systematically cultivated under the warmth of the Greek [...]
Continue reading about Krokos Kozanis (Crocus) or Zafora (Greek Saffron)
This is one of those recipes we used to make in Cyprus, which is probably again another recipe we learned making from the British who were on the island. My mother used to make it with condensed sweet cream and she would add some raisins as well but I prefer to make it with fresh [...]
This dish is a favourite with my family, not only as a dessert, but as a special treat. The end result of this version should be more a cream than a “set” pudding, and instead of chilling, try serving it at room temperature. This recipe is easy and has few ingredients, but it needs [...]
