CREME FRAICHE SAINSBURYS RECIPES

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EASY FISH PIE | SAINSBURY'S RECIPES



Easy fish pie | Sainsbury's Recipes image

A fine fish bake

Provided by Sainsbury's

Total Time 65 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 10

baking potatoes by Sainsbury's, peeled and cut into cubes
unsalted English butter by Sainsbury's
British semi-skimmed milk by Sainsbury's
crème fraîche by Sainsbury's
spring onions, washed and sliced
fresh flat-leaf parsley, washed and roughly chopped
zest of 1 lemon
cornflour
basics fish pie mix
mature British Cheddar by Sainsbury's

Steps:

  • Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes in a large pan, cover with cold water and bring to the boil. Cook for 15 minutes until tender, then drain and mash with the butter and milk.

    Meanwhile, put the crème fraîche in a large bowl and mix in the spring onions, parsley, lemon zest and cornflour. Stir in the fish pie mix and season with freshly ground black pepper.

    Spoon the pie filling into a 1.2-litre ovenproof dish. Top with the mashed potato and sprinkle the Cheddar over the top.

    Put on a baking tray and bake in the oven for 30-35 minutes until golden and bubbling.

Nutrition Facts : Calories 912 calories, FatContent 40.7 grams, SaturatedFatContent 22.4 grams, SugarContent 7.7 grams, SodiumContent 1400.0 milligrams salt, CarbohydrateContent 16.2 grams, FiberContent 1.8 grams, ProteinContent 8.9 grams

BUCKWHEAT GALETTES DE SARRASIN PANCAKES - DOVES FARM



Buckwheat Galettes De Sarrasin Pancakes - Doves Farm image

This traditional style of savoury pancake, popular in Northern France, is filled with spinach, cheese and egg then folded into a square for finishing in the oven.

Number Of Ingredients 14

BUCKWHEAT GALETTE PANCAKES
50 g butter, melted
100 g Doves Farm Organic Wholemeal Buckwheat Flour
pinch of salt
1 egg
300 ml milk
oil, for pan
SPINACH AND EGG FILLING PER GALETTE
25 g spinach
1 tbsp cream
25 g Comté cheese, grated
1 egg
butter, softened
salt and pepper

Steps:

  • Buckwheat Galettes Melt the butter. Put the flour into a large bowl, add the salt and stir to combine. Break the egg into the bowl, add 150ml of milk and beat to a smooth paste. Stir in the remaining 150ml of milk to make a thin batter. You can use the batter immediately or refrigerate for up to 12 hours if you wish. Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot. Stir the melted butter into the batter. Pour or spoon some batter into the hot pan and roll it out to the edges. Cook the pancake on a medium heat for 2-3 minutes, loosening the edges, until the base is golden. Turn the pancake over and cook the other side for 1-2 minutes. Transfer the galette onto a plate. Repeat until the batter is used. Spinach and Egg Filling Pre-heat the oven. Rub some butter around the inside of an oven tray. Wash and drain the spinach and put it into a saucepan over a medium heat. As it starts to wilt, stir in the cream, season with salt and pepper and remove from the heat. Lay out the galette(s) on a clean work surface. Rub a little softened butter in the middle of each galette. Arrange the spinach in a 10cm/4” circle in the middle of the galette. Finely grate the Comté and sprinkle it over the spinach. Break an egg into the centre of the cheesy spinach circle. Fold the edges of the galette over to cover the egg white and form a square. Transfer the square galette onto the prepared oven tray. Bake for 5-12 minutes or until the egg is set. Serve immediately.

More about "creme fraiche sainsburys recipes"

BUCKWHEAT GALETTES DE SARRASIN PANCAKES - DOVES FARM
This traditional style of savoury pancake, popular in Northern France, is filled with spinach, cheese and egg then folded into a square for finishing in the oven.
From dovesfarm.co.uk
Reviews 4.8
  • Buckwheat Galettes Melt the butter. Put the flour into a large bowl, add the salt and stir to combine. Break the egg into the bowl, add 150ml of milk and beat to a smooth paste. Stir in the remaining 150ml of milk to make a thin batter. You can use the batter immediately or refrigerate for up to 12 hours if you wish. Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot. Stir the melted butter into the batter. Pour or spoon some batter into the hot pan and roll it out to the edges. Cook the pancake on a medium heat for 2-3 minutes, loosening the edges, until the base is golden. Turn the pancake over and cook the other side for 1-2 minutes. Transfer the galette onto a plate. Repeat until the batter is used. Spinach and Egg Filling Pre-heat the oven. Rub some butter around the inside of an oven tray. Wash and drain the spinach and put it into a saucepan over a medium heat. As it starts to wilt, stir in the cream, season with salt and pepper and remove from the heat. Lay out the galette(s) on a clean work surface. Rub a little softened butter in the middle of each galette. Arrange the spinach in a 10cm/4” circle in the middle of the galette. Finely grate the Comté and sprinkle it over the spinach. Break an egg into the centre of the cheesy spinach circle. Fold the edges of the galette over to cover the egg white and form a square. Transfer the square galette onto the prepared oven tray. Bake for 5-12 minutes or until the egg is set. Serve immediately.
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CREAMY BEEF STROGANOFF | SAINSBURY'S RECIPES
This dish originates from Russia. It's quick to cook, easy on the taste buds and will fill you right up
From recipes.sainsburys.co.uk
Total Time 26 minutes
Calories 325 calories per serving
  • Put the rice in a pan and add enough cold water to just cover. Bring to the boil; cover with a lid and simmer for 12-15 minutes.

    Meanwhile, heat the oil in a frying pan over a high heat. Add the beef strips and stir-fry for 3 minutes until browned. Remove from the pan and set aside. Add the onion, green beans and mushrooms to the pan and stir-fry for 5 minutes.

    Add the stock and peas. Cook for 5 minutes, then stir in the crème fraîche, beef and most of the parsley. Heat for 3 minutes until the sauce is thick and the beef is cooked through.

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