RECIPES WITH CREME FRAICHE RECIPES

Name: Salmon with greens & crème fraîche
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 leek , thinly sliced; 250ml chicken or fish stock; 100g crème fraîche; 140g frozen peas; 140g frozen broad beans; 4 skinless salmon fillets; small bunch chives , snipped; mash , to serve

SALMON WITH GREENS & CRèME FRAîCHE RECIPE - BBC GOOD FOOD

Salmon with greens & crème fraîche recipe - BBC Good Food image

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

Ingredients

1 tbsp olive oil
1 leek , thinly sliced
250ml chicken or fish stock
100g crème fraîche
140g frozen peas
140g frozen broad beans
4 skinless salmon fillets
small bunch chives , snipped
mash , to serve

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

CELERIAC & APPLE SOUP | VEGETABLE RECIPES | JAMIE MAG…

Celeriac & apple soup | Vegetable recipes | Jamie mag… image

Earthy, sweet & delicious, this hearty soup is perfect for winter

Total Time 55 minutes

Yield 8

Number Of Ingredients 10

Ingredients

4 tbsp olive oil
2 onions
1 celery stalk
1 celeriac
4 Cox's Orange Pippin apples
a few sprigs of thyme
2 litres vegetable or chicken stock
200 ml crème fraîche
a few sage leaves
toasted hazelnuts or grated fresh horseradish to serve

Steps:

1. 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.
2. 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.
3. Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
4. Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
5. Heat the remaining oil in a pan and fry the sage leaves until crispy.
6. 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.

Nutrition Facts : Calories 237 calories, FatContent 16.5 g fat, SaturatedFatContent 6.1 g saturated fat, ProteinContent 6.5 g protein, CarbohydrateContent 14.6 g carbohydrate, SugarContent 9.9 g sugar, SodiumContent 0.4 g salt, FiberContent 0 g fibre

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1. 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.
2. 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.
3. 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.
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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

1. 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.
2. 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.
3. Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
4. Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
5. Heat the remaining oil in a pan and fry the sage leaves until crispy.
6. 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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1. 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.
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This bacon and pea pasta has become a quick dinner classic round mine – five minutes and it's done
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Total Time 15 minutes
Calories 674 calories per serving

1. 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.
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