On clearing out my spice rack, I've come across the following.....any suggestions on how to use them?

[2cats2many]

I've found several jars of saffron, a jar of celery salt and a jar of something called Dill Weed.

Don't ask me how they got there. I don't know. I don;t remember buying them.

My question is, what to cook with them. Anyone got any easy Dill Weed recipes?

dill weed pancakes with a sprinkling of saffron washed down with a glass of celery salt chardonnay

sprinkle dill over fish (trout or similar) with white wine, squeeze of lemon juice seasoning and then bung it in the oven.

use the celery salt in bread

are they all in date?

they'll be mank and tasteless.
if you can't remember buying them then they are probably very old.
leg them in't bin.

oooh celery salt is my favourite thing cos my mum used it all the time lol

it's fab in a white sauce or a cheese sauce.
or just in place of regular salt in casseroles and stuff

I think they're all in date. Do dried herbs go out of date?

check the dates, I like dill weed on boiled potatoes or beetroot soup. Or even better beetroot soup with potatoes in it that have dillweed sprinkled on.

A lovely recipe for the saffron is This One from Delia Smith. It is salmon with a saffron couscous crust. Dead easy to make and very very yummy. And you don't have to make the vinegrette that goes with it if you can't be faffed.

Saffron for cooking rice (like in paella)

saffron is ncie in rice or a pinch in when you boil new potatoes.
Dill i'd use in a salad dressing.

Broad Bean Polov and Maast-o-Khiar (usually garlic salt, but why not)

books.google.co.uk/books?id=87KOW40HThAC&pg=PT152&lpg=PT152&dq=iranian+recipes+polov+ broad+beans&source=bl&ots=LSeYcCUf4L&sig=xksfbNUwqJKXteChaAWgkusNzM&hl=en&ei=kESlSaDLNaCp-QbGkrmYBQ &sa=X&oi=bookresult&resnum=1&ct=result

www.farhangsara.com/mast-o-khiar.html

Is it real saffron, cos that's worth it's weight in gold so don't chuck it!

Any of these may well have lost most of their flavour so you'll have to use larger than normal to get the taste. I'd chuck the celery salt as I loathe flavoured salts and loathe celery.

Sniff 'em, and see what you think that smell would go with.

I use dill weed in goulash and goulash soup yummm!
Saffron good in paella - and saffron cakes.

Saffron - good in rice, just put in when you boil it and it goes yellow.

Dill - very good seasoning for fish, just put in on top of fish before steaming or use as a part of a mix in stuffing the fish and wrap in foil and bake in oven.

Celery salt - use in a Bloody Mary

Dill weed goes well with all white fish and celery salt tastes great in chilli con carne, spag bol, casseroles, shepherds pie etc... Saffron in mashed potato is really yummy and the kids love the colour. Just add a small pinch though.

I use saffron in a really nice chicken stew (not boasting, recipe from my mum ).

2 tsp each of saffron, cumin and ginger added to chicken stock, chicken pieces (browned), shallots/onions and carrots. Also half a lemon.

Simmer for an hour or so, season, poss add flour if you want sauce thicker.