Sentences with phrase «fraiche for»

This seasonal brunch item comes garnished with tart cherries, French almonds and lemon creme fraiche for the ultimate morning (or early afternoon) treat.

Serve hot, with sour cream or creme fraiche for dipping if you want to modulate the heat from the chiles.

I like to enjoy it with a dollop of sour cream or creme fraiche for additional fat.

Not exact matches

2) My remoulade recipe calls for creme fraiche — it's quite a tasty addition.

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

We didn't have any nuts or creme fraiche in the house, and I used cranberries instead of raisins, but it still turned out delicious.Thanks again for such awesome recipes and pictures.

Ideas for optional garnishes: freshly chopped cilantro, parsley, chives, yogurt, creme fraiche, bread crumbs, heavy whipping cream

I used a little non fat greek yogurt with lime juice instead of the cream fraiche, and added a little cubed avocado for healthy fats.

Note: The greek yogurt in this recipe can be entirely substituted for creme fraiche or a mixture of both can be used.

Greek yogurt is a great substitute for creme fraiche, and avocado is a perfect match!

Satisfy winter cravings for colour and the illusion of warmth with this bright and bold salad with its creme fraiche, honey and sherry vinegar dressing.

Also, on my blog for The Solo Cook (Dinner Place), there's a great pumpkin custard topped with cinnamon - kissed creme fraiche.

I thought about going for cottage cheese or a low fat cream alternative (yoghurt, low fat soft cheese, low fat crème fraiche), but decided to keep it vegan.

Crème fraiche can be stored in the refrigerator for up to 10 days.

Trying this one for sure and definitely with creme fraiche: --RRB-

Or for a nice appetizer, flavor the creme fraiche with some finely chopped herbs and then spread on crackers or toasted bread.

Just had this for lunch, used goats» yogurt in place of creme fraiche and pecorino instead of parmesan due to milk allergy.

Though the smørrebrød pictured here appear simple — merely buttered bread topped with vivid green lettuce, a pile of shrimp, creme fraiche, cucumber, and lemon — the results are satisfying in a way that an ordinary sandwich, hastily thrown together and squished flat for transport to be eaten at work or on the go, isn't.

I did change it a little: I used much more chilli powder and fried a bit of onion with the chicken, salted the avocado, made my own roasted pepper (just put a whole red bell pepper on an oiled baking tray at 200C for 30 min) and added some creme fraiche on top!

Planning a small party for neighbors, I think I'll make these and offer fun stuff including creme fraiche, green onions, bacon, veggie blend, maybe chicken sausage coins and maple syrup.

This looks like the excuse I've been waiting for to try making my own creme fraiche.

p.s. vegan tip - I made this with a blend of soy yoghurt and soaked cashews for creme fraiche

I substituted greek yogurt for the creme fraiche / sour cream and it worked out very well.

Creme fraiche is heavier than sour cream and half & half is heavier than milk, so my guess is you might have added to much fat and richness to the recipe causing the thick, fudgy texture rather than the moist, cakey texture you were looking for.

It would make a wonderful laid back dessert if your throwing a dinner party for example, paired with an espresso and a dollop crème fraiche, it's a special treat that shouldn't be missed out on.

Wish I could eat these for breakfast right now... The creme fraiche sounds like an amazing alternative to cream cheese!

• 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 live in England and we don't use pumpkins very much at all, basically they're in the shops for a couple of weeks around Halloween and that's it, and it's pretty much impossible to buy canned pumpkin puree here, so I boiled the pumpkin and then liquidised it to make the puree, and I had to make a few other substitutions for things I didn't have - I used creme fraiche instead of yogurt, dark brown sugar instead of light, and cake flour doesn't exist here so I just used plain white flour.

* 2 avocado, pitted and diced * 2 Tablespoons lemon or lime juice * 2 Tablespoons olive oil * 2 cloves garlic * 1 medium onion, diced * 2 stalks celery, chopped * 1 Jalapeno pepper, seeded and diced * 3 cups chicken broth, divided * 1 cup half - and - half * salt and pepper * parsley or cilantro for garnish (optional) * creme fraiche or sour cream for garnish (optional)

Perfect for slathering - sweet earthiness of roasted beets accented with toasted walnuts, chives, dates, and a swirl of creme fraiche.

Ingredients 2/3 cup yellow cornmeal 3 tablespoons all - purpose flour 1 teaspoon sugar 1/8 teaspoon baking soda 1/8 teaspoon salt 1/2 cup buttermilk 1 egg 1 cup fresh corn kernels (about 2 ears) 2 shallots, minced 4oz crème fraiche 3 tbsp chopped chives (plus more for garnish) 1/2 lemon, juiced (about 1 tbsp) 1/4 tsp salt

For the crème fraiche: In a small bowl, combine the crème fraiche, lemon zest and juice, olive oil, and herbs.

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.

Shop here for your organic dairy products including organic butter, organic cheese, cream and creme fraiche, organic milk and buttermilk, and the most delicious organic yogurts (organic yoghurts) and fromage frais.

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 yoguFor 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 yogufor almost - instant ricotta and sliceable cheeses, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, creme fraiche, and yogurt.

Optional: top with a dollop of creme fraiche (omit for vegan or dairy free version)

Cook it over the fire and top with ice cream, creme fraiche or whipped cream for a fruity spin on campfire treats.

For dessert, serve with a good dollop of crème fraiche, yogurt or goats cheese (the latter a classic pairing).

I also really want to try creme fraiche, not sure why I haven't looked for it yet..

1/4 cup canola oil 2 leeks, white part only, split, chopped and rinsed 7 ears corn, kernels removed, cob discarded 6 tablespoons unsalted butter, divided Salt, to taste For Garnish: Heirloom grape tomatoes, cut in half Micro basil Crème fraiche In a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any colFor Garnish: Heirloom grape tomatoes, cut in half Micro basil Crème fraiche In a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any colfor 3 - 4 minutes, until soft, making sure not to add any color.

For the cake I used a cocoa based chocolate cake recipe and used crème fraiche to give it extra richness.

While this bread may not be the best choice for a roast beef sandwich, consider toasting it and smearing it with butter and marmalade, or making crostini to top with smoked salmon and creme fraiche.

Other starters we sampled included the Poblano Chicken Empanadas ($ 12) with mango salsa and a decidedly authentic red curry sauce; brightly flavored Crispy (Tempura) Artichokes ($ 12) accompanied by a lemon caper aioli for dipping; and, my favorite, an ample basket of Pacific Rock Shrimp & Sweet Corn Fritters ($ 9) with spiced maple and a honey - bacon crème fraiche that perfectly balanced out the savory components.

My plan for the berries had been to simply to eat them straight up, but making meringues with berries and vanilla crème fraiche seemed like a much better fate for such beautiful berries.

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.

Same goes for this yogurt ice cream, which bears a marked resemblance to the creme fraiche version and was a welcome thing to find in my freezer when I was craving a light - ish dessert — no begging required.

The inspiration recipe calls for a base of creme fraiche, but oddly my store didn't carry it, so I substituted Crema Mexicana, which is basically the same thing.

Or stew rhubarb with strawberries and chia seeds for a delicious strawberry - ginger chia jam; turn it into a sweet and sour barbecue sauce for rhubarb - glazed shrimp; or add it to lentils for a rhubarb - lentil soup with crème fraiche.

For a healthier option I swapped the cream for half fat creme fraiche and used spray oil rather than buttFor a healthier option I swapped the cream for half fat creme fraiche and used spray oil rather than buttfor half fat creme fraiche and used spray oil rather than butter.

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