CREME FRAICHE DRESSING RECIPES
SMOKED SALMON WITH HORSERADISH CRèME ... - BBC G…
This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours
Provided by Good Food team
Categories Dinner, Starter
Total Time 25 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
- In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
- Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a ‘flower’. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.
Nutrition Facts : Calories 175 calories, FatContent 10 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 1 grams fiber, ProteinContent 16 grams protein, SodiumContent 2.9 milligram of sodium
SALMON & SPINACH TART RECIPE - BBC GOOD FOOD
A light lunch or dinner party starter of puff pastry topped with mustard crème fraîche, flaked salmon fillets, and baby spinach
Provided by Chelsie Collins
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a large baking sheet with baking parchment. Unroll the pastry sheet and score a border about 1cm from the edge. Prick the middle area with a fork all over and glaze the border with the egg yolk. Bake the pastry for 15 mins until puffed up and almost cooked.
- Meanwhile, put the salmon fillets in a microwaveable dish and cover with cling film. Cook in the microwave on High for 2 mins until just cooked. Set aside to cool for 1-2 mins, then flake into chunky pieces. Mix the crème fraîche with the mustard in a small bowl and season.
- Take the pastry out of the oven and flatten the middle area with the back of a spoon. Cover the base with the crème fraîche sauce, then scatter the spinach and salmon flakes over. Bake in the oven for a further 5 mins or until the pastry is cooked and golden. Serve with dressed mixed leaves.
Nutrition Facts : Calories 486 calories, FatContent 32 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 19 grams protein, SodiumContent 1 milligram of sodium
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CREAMY KALE GNOCCHI | VEGETABLE RECIPES | JAMIE OLIVER RECIPE
This is proper comfort food with a few clever twists. Mashing up cannellini beans with the gnocchi cooking water makes a super-creamy sauce that’s also rich in protein. Then, topping it off with a final flourish of crunchy herby breadcrumbs elevates this humble plateful into something really special that you can have on the table in under half an hour. Happy days!
From jamieoliver.com
Total Time 25 minutes
Calories 897 calories per serving
From jamieoliver.com
Total Time 25 minutes
Calories 897 calories per serving
- Fill a deep pot with salted water and bring to the boil.
- Peel and finely chop the garlic. Pick and finely chop the rosemary.
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the garlic, crumble in the chilli and fry until lightly golden.
- Drain beans and add to the pan with 150ml of water. Season well with sea salt and black pepper. Bring to the boil then crush the beans in the pan with a wooden spoon. Add créme fraîche and kale. Add a splash of water to wilt the kale, then cover with a lid and remove from the heat.
- Heat 1 tablespoon of olive oil in a medium frying pan over medium heat. Add rosemary and breadcrumbs, then fry for 2 to 3 minutes, or until golden, stirring regularly. Season well.
- Add the gnocchi to the boiling water and cook for 3 minutes, or until they float.
- Drain, reserving a mugful of cooking water, then add to the sauce. Fold together, loosening with cooking water. The sauce should look quite wet, as the beans and gnocchi will continue to absorb a lot of liquid. Finely grate the Parmesan and stir half through the gnocchi. Season well.
- Squeeze some lemon juice into a bowl, add 1 tablespoon of extra virgin olive oil and season. Toss the salad in this dressing.
- Divide the gnocchi between plates, scatter with the breadcrumbs and remaining Parmesan. Serve with lemon in wedges and the salad piled on top.
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CHICKEN TACOS WITH CHIPOTLE RECIPE - NYT COOKING
For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine mexican
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine mexican
- Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
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For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine mexican
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine mexican
- Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
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