HOW TO USE CREME FRAICHE RECIPES
SALMON WITH GREENS & CRèME FRAîCHE RECIPE - BBC GOOD FOOD
Simple and super quick, this lovely salmon dish tastes as good as it looks
Provided by Good Food team
Categories Dinner, Main course
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock. Simmer for a few mins until reduced slightly then add the crème fraîche and season. Cook for 1 min more.
- Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover. Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Sprinkle on the chives and serve with mashed potato, if you like.
Nutrition Facts : Calories 436 calories, FatContent 29 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 5 grams fiber, ProteinContent 36 grams protein, SodiumContent 0.34 milligram of sodium
BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME ... - BBC GOOD F…
Come in from the cold to a comforting bowl of autumnal soup. Adding a hint of chilli to this simple butternut squash soup gives it a warming kick
Provided by Good Food team
Categories Lunch, Soup
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6.
- Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
- Roast for 30 mins, turning once during cooking, until golden and soft.
- While the butternut squash cooks, melt the butter with the remaining 1 tbsp olive oil in a large saucepan, then add the onions, garlic clove and three-quarters of the chillies.
- Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
- Tip the butternut squash into the pan, add the stock and crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
- Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.
Nutrition Facts : Calories 264 calories, FatContent 15 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 6 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.61 milligram of sodium
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BEST CHICKEN ROASTED WITH GARLIC-HERB CRèME FRAîCHE RE…
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CELERIAC & APPLE SOUP | VEGETABLE RECIPES | JAMIE MAG…
Earthy, sweet & delicious, this hearty soup is perfect for winter
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 237 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 237 calories per serving
- Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
- Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
- Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
- Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
- Heat the remaining oil in a pan and fry the sage leaves until crispy.
- Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.
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EASY MOUSSAKA RECIPE - BBC GOOD FOOD
Less work than traditional moussaka and gluten-free, our Greek-style bake of potatoes and aubergines layered with lamb mince is topped with crème fraîche
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Greek
Calories 624 calories per serving
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Greek
Calories 624 calories per serving
- Once cool enough to handle, cut the boiled potatoes into thick slices. Put 1 tbsp oil in the base of a deep ovenproof dish and start with a layer of potatoes, then aubergines, a sprinkling of seasoning, then a layer of the lamb mixture. Repeat until all the mixture is used up, ending with a layer of aubergines. Spread the crème fraîche over the top and scatter with the cheese. Put in the oven for 10 mins or until the cheese is golden.
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BACON & PEA PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES
This bacon and pea pasta has become a quick dinner classic round mine – five minutes and it's done
From jamieoliver.com
Total Time 15 minutes
Calories 674 calories per serving
From jamieoliver.com
Total Time 15 minutes
Calories 674 calories per serving
- Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the Parmesan. Bring a large pan of salted water to the boil and drop in the stock cube (if using). Stir until it’s dissolved, then add the mini shells and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp.
- Meanwhile, finely chop your mint leaves. As soon as the bacon is golden, add your frozen peas and give the pan a good shake. After a minute or so, add the crème fraîche and chopped mint to the bacon and peas. Drain the pasta in a colander over a large bowl, reserving some of the cooking water.
- Add the pasta to the frying pan. Halve your lemon and squeeze the juice over the pasta. When it’s all bubbling away nicely, remove from the heat. The sauce should be creamy and delicious but if it’s too thick for you, add a splash of the reserved cooking water to thin it out a bit. Add the grated Parmesan and give the pan a shake to mix it in.
- Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves. Lovely with a simply dressed green salad.
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MUSTARD CHICKEN & LEEK ONE-POT RECIPE - BBC GOOD FOOD
Place chicken thighs, potatoes and leeks in a casserole pot with a mustard and crème fraîche sauce to make this easy, low-calorie dinner for four
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner
Calories 453 calories per serving
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner
Calories 453 calories per serving
- Put on the lid and cook for about 20-25 mins until the chicken is cooked through and the potatoes are tender. If you prefer a thicker sauce, mix the flour in a small bowl with 2 tbsp cold water. Stir into the sauce and simmer with the lid off for 2-3 mins more until the sauce thickens. Grind over some black pepper to serve.
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BACON & PEA PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES
This bacon and pea pasta has become a quick dinner classic round mine – five minutes and it's done
From jamieoliver.com
Total Time 15 minutes
Calories 674 calories per serving
From jamieoliver.com
Total Time 15 minutes
Calories 674 calories per serving
- Finely slice the bacon. Pick the mint leaves and discard the stalks. Finely grate the Parmesan. Bring a large pan of salted water to the boil and drop in the stock cube (if using). Stir until it’s dissolved, then add the mini shells and cook according to the packet instructions. Get a large frying pan over a medium heat and add a good lug of olive oil. Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp.
- Meanwhile, finely chop your mint leaves. As soon as the bacon is golden, add your frozen peas and give the pan a good shake. After a minute or so, add the crème fraîche and chopped mint to the bacon and peas. Drain the pasta in a colander over a large bowl, reserving some of the cooking water.
- Add the pasta to the frying pan. Halve your lemon and squeeze the juice over the pasta. When it’s all bubbling away nicely, remove from the heat. The sauce should be creamy and delicious but if it’s too thick for you, add a splash of the reserved cooking water to thin it out a bit. Add the grated Parmesan and give the pan a shake to mix it in.
- Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves. Lovely with a simply dressed green salad.
See details
CRèME FRAICHE SUBSTITUTE: WHAT CAN YOU USE INSTEAD ...
Nov 09, 2020 · Crème fraiche and sour cream are alike in a lot of ways and they can be substituted on a 1:1 ratio (if your recipe calls for ½ cup crème fraiche, use ½ cup sour cream). Crème fraiche and …
From allrecipes.com
From allrecipes.com
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11 SAVORY WAYS TO USE CRèME FRAîCHE - FOOD & WINE
Jul 06, 2018 · Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More Our 22 Best Crock Pot and Slow-Cooker Recipes
From foodandwine.com
From foodandwine.com
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CRèME FRAîCHE - WIKIPEDIA
Crème fraîche (English pronunciation: / ˌ k r ɛ m f r ɛ ʃ /, French pronunciation: [kʁɛm fʁɛʃ] (), lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of …
From en.m.wikipedia.org
From en.m.wikipedia.org
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HOW TO MAKE HOMEMADE CREME FRAICHE - TASTE OF HOME
Oct 25, 2018 · And, simple as that, you’ve made creme fraiche. This condiment can be used to amp up the flavor in a variety of dishes, both savory and sweet. Here are a few of our favorite ways to use homemade creme fraiche: For extra-creamy scrambled eggs, stir in creme fraiche …
From tasteofhome.com
From tasteofhome.com
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3 BEST SUBSTITUTES FOR CRèME FRAîCHE
Jan 24, 2022 · When swapping crème fraîche for Greek yogurt, opt for yogurt made with whole milk varieties for best results. Because Greek yogurt comes in many fun flavors, choose one that is plain and unsweetened so that it is a blank canvas like crème fraîche. You can use Greek yogurt in equal amounts as crème fraîche for most recipes.
From verywellfit.com
From verywellfit.com
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HOW TO MAKE HOMEMADE CREME FRAICHE - TASTE OF HOME
Oct 25, 2018 · And, simple as that, you’ve made creme fraiche. This condiment can be used to amp up the flavor in a variety of dishes, both savory and sweet. Here are a few of our favorite ways to use homemade creme fraiche: For extra-creamy scrambled eggs, stir in creme fraiche …
From tasteofhome.com
From tasteofhome.com
See details
3 BEST SUBSTITUTES FOR CRèME FRAîCHE
Jan 24, 2022 · When swapping crème fraîche for Greek yogurt, opt for yogurt made with whole milk varieties for best results. Because Greek yogurt comes in many fun flavors, choose one that is plain and unsweetened so that it is a blank canvas like crème fraîche. You can use Greek yogurt in equal amounts as crème fraîche for most recipes.
From verywellfit.com
From verywellfit.com
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HOW TO USE COOKED PRAWNS – 3 RECIPES | GEORGE HUGHES ...
Add the spices and chilli flakes, stir briefly, then pour in the tomatoes with half a can of water and the honey. Blitz everything in the pan with a hand blender until almost smooth (or use a food …
From georgehughesfishmonger.com
From georgehughesfishmonger.com
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DELIA'S TRADITIONAL ROAST BEEF RECIPE - BBC FOOD
Ingredients For the beef. 3-rib joint, wing end or sirloin of beef on the bone (approx 2.7kg/6lb) 1 level dessertspoon mustard powder; 1 level dessertspoon plain flour; 1 small onion, peeled and ...
From bbc.co.uk
From bbc.co.uk
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MERINGUE RECIPES - BBC FOOD
Whether huge, chewy clouds or crisp shells bound by thick whipped cream, meringues are a dessert that always rises to the occasion. A mixture of whipped egg whites and sugar that is baked at a …
From bbc.co.uk
From bbc.co.uk
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HOW TO USE COOKED PRAWNS – 3 RECIPES | GEORGE HUGHES ...
Add the spices and chilli flakes, stir briefly, then pour in the tomatoes with half a can of water and the honey. Blitz everything in the pan with a hand blender until almost smooth (or use a food …
From georgehughesfishmonger.com
From georgehughesfishmonger.com
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RUSSIAN BLINI (BUCKWHEAT PANCAKES) RECIPE
May 21, 2021 · Traditional Russian blini (BLEE-nee) are made with yeast-raised buckwheat and/or wheat flour batter that gives them a nutty and distinctive flavor. Eaten on all occasions, and especially …
From thespruceeats.com
From thespruceeats.com
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