Sentences with phrase «fraiche as»

Here's the recipe, which is a modified version of an old Gourmet Traveller one, but I used silverbeet instead of spinach, chicken stock and water instead of vegetable stock, one less leek, and no green lentils, celery or creme fraiche as I was determined to cook with my existing pantry and fridge ingredients.

I used milk soured with lemon so if try again would use half yoghurt or creme fraiche as suggested or try with around 350 ml soured milk.

It is normally made with creme fraiche as the sauce, but I lightened it up by using a mixture of light sour cream and creme fraiche.

Not exact matches

Ladle into individual bowls and allow to cool slightly before adding toppings, so as to leave cultures in creme fraiche intact.

I reduced the amount of milk a would normally put in a scone and reduced the amount of butter as well since crème fraiche is 35 % milk fat.

As for crème fraiche, I think it would work quite well; it certainly makes a great ice cream.

Add butter (take care as it may splatter) and swirl the pan until dissolved, then add creme fraiche or heavy cream and swirl again until dissolved.

- Chile Creme Fraiche - simply swirl chile relish lazily into a small bowl of creme fraiche to use as a condiment or accent.

While I often eat these just as they are, they make a very nice plated dessert that you can top with fresh fruit and whipped cream, creme fraiche, a fruit sauce, a chocolate sauce, an ice cream, or even a sorbet.

Superbrugsen also have vegan cheese, sausages and ice cream whilst Irma matches the ice cream selection but also has houmous and various Oatly products we couldn't find elsewhere such as creme fraiche and cream.

Followed recipe as written, using creme fraiche instead of sour cream (will try crema next time), and it was de-lish!

• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)

I had already queued up plans to bake your hand pies & creme fraiche pie but realized — as I sorted the peaches — that I would still have more to tend to.

Once cool, drizzle over as much of the creme fraiche glaze as you like.

«This recipe is the first real recipe that Alex and I cooked together as a couple, about four years ago,» Meg tells me as she begins to lay out the ingredients: the cannellini beans, the freshly - cut leeks, the crème fraiche, the white wine.

Rachel's Organic Dairy, a dairy product company operating in West Wales, UK, produces a range of premium organic dairy products such as milk, yoghurt, crème fraiche, rice desserts, butter (salted and unsalted) and cream - based products.

I think it begs to be paired with parsley, garlic and toasted nuts, and when serving this soup, it's important to layer the toppings as suggested — the crunchy spices and toasty hazelnuts, and the fresh parsley, with the cold garlicky crème fraiche go so well with the hot creamy celery root soup.

We used creme fraiche instead, as we were short on yogurt and long on heavy rain outside.

I use creme fraiche because I typically only consume cultured dairy (and I like to make my own), but heavy cream works well as a substitute.

Use the soup recipe below as is, or add in any of your own favorite spices (cumin, curry, cayenne) or garnishes (a swirl of creme fraiche, chopped fresh parsley).

It's also very nice with anchovies and grated pecorino cheese: omit the shallot and onion and go for a couple of garlic cloves instead; proceed as you do, omit the cheese and creme fraiche and stir some anchovies melted in olive oil.

Added some plain yogurt in place of the creme fraiche and a good squeeze of lemon as well.

For readers who want to whip up something quick, Miyoko provides recipes for almost - instant ricotta and sliceable cheeses, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, creme fraiche, and yogurt.

You will need some time, however, as the meringues need to sit in the oven overnight and the crème fraiche will benefit from spending some quality time with the vanilla.

I had all of the ingredients on hand already: egg whites (leftover from the chocolate mousse failure), crème fraiche that I'd made the day before for another recipe and the vanilla bean with which to flavor it, as well as fresh summer berries I'd picked up at the farmer's market that morning.

I use low fat creme fraiche in the sauce and add thyme sprigs as in the picture.

I will follow your advise - butt squash instead of pumpkin, add some chopped bacon, I will use creme fraiche instead of cream, some sage (as I think it goes really well with butt squash) and lots of garlic - can't have a meal without garlic!

Lovely dish, easy to make it lower in fat by substituting the cream for half fat creme fraiche (as recommended by the other posters).

Or, skip the fillings and stack up a few zucchini crepes on your plate, top with crème fraiche, and think of them as savory pancakes.

Homemade sour cream, creme fraiche, cream cheese, yogurt cheese, and cottage cheese are foods your kid is probably already eating but the ones you buy from the grocery store are not as beneficial in terms of probiotic content as the ones you can make from home.

We have eaten it just with a cup of tea or as a dessert with creme fraiche.

Even those on a GAPS or similar gut - healing diet can and should have some raw butter or ghee on hand as well as cultured cream (crème fraiche).

Creme fraiche, as long as it doesn't have added sugars (which is typically the case for «low fat» versions of things) should work just fine.

Served with a generous amount of sweetened crème fraiche drizzled on top, this version is my personal favorite, but, as you'll see in the Spin - Offs, the possibilities are limitless.

Starters include dishes such as Spanish - style Sweetcorn Fritters (a paprika and sweetcorn fritter topped with guacamole, crème fraiche and coriander and accompanied by chorizo...

The hunting lodge surroundings come back to mind as we are being served a delicious starter of wild pigeon breast, Stornoway black pudding (a local variety of black pudding that is said to be the best sausage in the UK), served with beetroot, creme fraiche and citrus jus.