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Crème fraîche |
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#1 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Crème fraîche
I've got 2/3 of a tub left over. Any idea of recipes to use it in?
Light lunch type would be good. |
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#2 |
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Forum Member
Join Date: Oct 2008
Location: Boing Boing! Boing Boing!
Posts: 2,865
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This is quite a light curry - I know you said lunch and I don't think I'd have curry during the day but it's so yummy I had to share the recipe with you.
It calls for lo-cal creme fraiche but that's not imperative. Aromatic chicken curry Serves 2 1 tbsp vegetable oil 1 medium onion, chopped finely 1 garlic clove, crushed 3 cm fresh ginger, grated finely 1/2 tsp turmeric 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp chilli powder 1/4 tsp garam masala 2 ripe tomatoes, chopped 2 x 175g chicken breasts (skinless and boneless) cut into chunks 150ml chicken stock 2 tbsp half fat creme fraiche salt and pepper 1. Heat the oil in a large saucepan, and then fry the onion and garlic for about 5 minutes until softened. Add the ginger and spices and fry for a further minute. 2. Add the tomatoes, chicken and stock, bring to the boil then turn down the heat. Simmer on a medium heat for 20 minutes, until the sauce is rich and thick. 3. Turn off the heat and stir in the creme fraiche. Check the seasoning and serve. |
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#3 |
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Forum Member
Join Date: Jul 2007
Posts: 2,330
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Make yourself a shortcrust pastry then mix the creme fraiche with some eggs and add to some cooked bacon and mushrooms. Season with salt and pepper.
Line a pastry tin with the pastry and blind bake. Then pour in the mixture and cook for 20 mins until set. Eat hot or cold. |
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#4 |
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Forum Member
Join Date: Jul 2006
Location: arcadia
Posts: 937
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Whack it on a jacket potato
Stir it into tomato soup Mix it with pasta, parma ham and asparagus I love creme fraiche
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#5 |
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Forum Member
Join Date: Jul 2009
Posts: 5,039
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Make scones with it. Delicious. Subistute the milk for the creme fraiche. Yummy.
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#6 |
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Guest
Join Date: Aug 2010
Posts: 942
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I use it for the base to my pepper sauce for my steaks - adds a real freshness to the taste!
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#7 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
Make yourself a shortcrust pastry then mix the creme fraiche with some eggs and add to some cooked bacon and mushrooms. Season with salt and pepper.
Line a pastry tin with the pastry and blind bake. Then pour in the mixture and cook for 20 mins until set. Eat hot or cold. |
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#8 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
Make scones with it. Delicious. Subistute the milk for the creme fraiche. Yummy.
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#9 |
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Forum Member
Join Date: Jul 2007
Posts: 2,330
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Quote:
It does sounds good but i'm not much of a quiche/tart guy.
.....I'll get my coat. |
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#10 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
I use it for the base to my pepper sauce for my steaks - adds a real freshness to the taste!
It was very nice
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#11 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
Make yourself a shortcrust pastry then mix the creme fraiche with some eggs and add to some cooked bacon and mushrooms. Season with salt and pepper.
Line a pastry tin with the pastry and blind bake. Then pour in the mixture and cook for 20 mins until set. Eat hot or cold. Quote:
It does sounds good but i'm not much of a quiche/tart guy.
Quote:
.....I'll get my coat.
![]() Hey, you never know. I have got bacon and mushrooms in the fridge that need using up. |
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#12 |
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Guest
Join Date: Aug 2010
Posts: 942
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Quote:
That's why I bought it. It was to finish off a cider sauce for a pork dish.
It was very nice ![]() If i have leftover creme fraiche - i sometimes roughly chop fresh apples into it and add a teaspoon or two of garam massala powder - mix it all together. Not sure what that would be called but my mum used to make it for me as a kid and I loved it. Still do!! |
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#13 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
Oh fine!!!
If i have leftover creme fraiche - i sometimes roughly chop fresh apples into it and add a teaspoon or two of garam massala powder - mix it all together. Not sure what that would be called but my mum used to make it for me as a kid and I loved it. Still do!! |
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#14 |
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Forum Member
Join Date: Jul 2005
Location: Scotland
Posts: 7,801
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Resisting the urge to make a SP joke! What about quick Nacho's? Whack some tortilla chips on a circle of tinfoil, drop on some salsa (pico de gallo would work well or even your chimichuri sauce), spot on the creme fraiche and sprinkle with cheese. Grill for a few mins and tuck in.
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#15 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
Resisting the urge to make a SP joke! What about quick Nacho's? Whack some tortilla chips on a circle of tinfoil, drop on some salsa (pico de gallo would work well or even your chimichuri sauce), spot on the creme fraiche and sprinkle with cheese. Grill for a few mins and tuck in.
![]() But now just need ideas to use it up ![]() I do have doritos in the cupboard
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#16 |
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Forum Member
Join Date: Dec 2004
Posts: 842
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I take some sausages out of the skin, break them into 'nuggets' and cook them in a pan along with some onion, then add a big spoon of mustard and creme fraiche and cook it for a couple of minutes and serve with mashed potato.... yum!
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#17 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
This is quite a light curry - I know you said lunch and I don't think I'd have curry during the day but it's so yummy I had to share the recipe with you.
It calls for lo-cal creme fraiche but that's not imperative. Aromatic chicken curry Serves 2 1 tbsp vegetable oil 1 medium onion, chopped finely 1 garlic clove, crushed 3 cm fresh ginger, grated finely 1/2 tsp turmeric 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp chilli powder 1/4 tsp garam masala 2 ripe tomatoes, chopped 2 x 175g chicken breasts (skinless and boneless) cut into chunks 150ml chicken stock 2 tbsp half fat creme fraiche salt and pepper 1. Heat the oil in a large saucepan, and then fry the onion and garlic for about 5 minutes until softened. Add the ginger and spices and fry for a further minute. 2. Add the tomatoes, chicken and stock, bring to the boil then turn down the heat. Simmer on a medium heat for 20 minutes, until the sauce is rich and thick. 3. Turn off the heat and stir in the creme fraiche. Check the seasoning and serve. Creme Fraiche works a treat to finish it off, especially as though it was a little too spicy and took it down to just the right level. |
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#18 |
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Forum Member
Join Date: Aug 2009
Posts: 675
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http://www.youtube.com/watch?v=w5w4J...eature=related
See here. I did salmon and mushy peas (which includes creme fraiche) and it's great! So simple but delicious. |
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#19 |
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Forum Member
Join Date: Jul 2009
Location: UK
Posts: 17,858
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creme fraiche isnt low fat.
2/3 tub in one go, is a helluva lot! that ain't no light lunch! |
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#20 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I've still got half a tub left.
I used a heaped teaspoon in my cider sauce. I used 2 teaspoons in the curry (enough sauce for 2) I've used a bit as a dip with celery and goats cheese. I've used 2 teaspoons mixed with sugar as a sweet cream for accompniament with cheesecake. I'll be doing the same for on top of a hot slice of cherry pie. |
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#21 |
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Forum Member
Join Date: Dec 2003
Posts: 5,488
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Quote:
It does sounds good but i'm not much of a quiche/tart guy.
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#22 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
Make yourself a shortcrust pastry then mix the creme fraiche with some eggs and add to some cooked bacon and mushrooms. Season with salt and pepper.
Line a pastry tin with the pastry and blind bake. Then pour in the mixture and cook for 20 mins until set. Eat hot or cold. Quote:
It does sounds good but i'm not much of a quiche/tart guy.
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