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Last night I had the urge of baking a Fanouropita for so many reasons. Saint Fanourios, the Saint to turn to for all thi...
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.

Just a very quick snap of my lunch because it was so delicious and I thought I’d share….Classic Hummus, honey roasted ca...
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….

Wishing you a relaxed, peaceful and beautiful fourth advent weekend. Ours started with a long delicious breakfast and li...
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 🎄❤️…….

Although I started rather late with Christmas baking this year, my kitchen looks as if I planned on opening up a store. ...
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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