Medallions of beef with mushrooms and marsala and creme fraiche sauce INGREDIENTS: handful of fresh thyme, beef fillets (I used schnitzel fillets but they weren't tender enough, I think I'd just go for some nice pieces of steak next time), olive oil, 500g swiss brown mushrooms chopped, sea salt, 2 french shallots finely chopped, 1 clove garlic peeled and finely chopped, 1 wineglass Marsala, 4
tablespoons creme fraiche (I used lactose - free cream).
12 ounces mushrooms, brushed clean 1 tablespoon unsalted butter a few pinches fine grain sea salt 1 small bulb of fennel, trimmed and sliced very thinly 1 - 2
tablespoons creme fraiche 2 tablespoons fresh dill, chopped a small bunch of chives, minced freshly ground black pepper a small bunch of watercress, sorrel, or arugula 1 teaspoon of olive oil
4 medium beets, washed and trimmed 5 plump dates, pitted and chopped 2 tablespoons cognac (bourbon, or vodka) 4 garlic cloves, peeled and smashed 2 tablespoons lemon juice, plus more to taste 1/2 cup chopped toasted walnuts 3/4 teaspoon fine grain sea salt 3
tablespoons creme fraiche, plain yogurt, or sour cream
1
tablespoon creme fraiche or coconut milk per serving 1/2 teaspoon Pompeian olive oil per serving Thyme sprigs (optional)
Not exact matches
** If you don't have
creme fraiche, use 1/3 cup whipping cream and a couple
tablespoons of sour cream.
1
tablespoon unsalted butter 2
tablespoons extra virgin olive oil 1 medium yellow onion, peeled and chopped 1 teaspoon whole cumin seeds 1 teaspoon curry powder 1/4 teaspoon turmeric scant 1/2 teaspoon cayenne pepper 1 cup canned diced tomatoes 3/4 cup water splash of cream or a dollop of
creme fraiche
1 egg 1 oz (30 g) of ham 2 portobello mushrooms 1 small garlic clove 1
tablespoon of chopped parsley 2 teaspoons of
creme fraiche 1
tablespoon of olive oil 1 slice of bread Butter Salt & Pepper
So I topped it up with the end of a pot of
creme fraiche, probably about 5
tablespoons worth, maybe a bit more.
* 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)
1
tablespoon olive oil 1 cup diced yellow onion (1 small or 1/2 large) 1/2 cup dry white wine like Chardonnay or Riesling (or substitute more stock plus 1
tablespoon white wine vinegar) 5 cups chicken or vegetable stock 1/4 cup
creme fraiche or coconut milk 1
tablespoon fresh - squeezed lemon juice Salt and pepper to taste
(I make
creme fraiche at home using a cup of heavy cream and 2
tablespoons of buttermilk in a glass jar overnight at room temperature.)
chive & dill pesto sauce from Nina's Bowls of Goodness 1 garlic clove 2 handfuls of fresh chives handful of fresh dill handful of fresh parsley 1/3 cup vegan
creme fraiche (recipe below) 3
tablespoons extra virgin olive oil (or water) 1
tablespoon nutritional yeast 2
tablespoons lemon juice salt & pepper
2 large sweet potatoes 3 cups milk, preferably raw or organic 1/2 cup cornmeal * 2
tablespoons organic butter * 1/4 cup plus 2 heaping
tablespoons brown sugar * 1/4 cup molasses * 1 1/2 teaspoon cinnamon * 1/2 teaspoon ground ginger * 1/2 teaspoon nutmeg * 1/2 teaspoon Himalayan or sea salt * 3 eggs, preferably organic and free - range, at room temperature * 1/2 cup heavy cream, half and half,
creme fraiche or sour cream, preferably organic
Meanwhile, whisk
creme fraiche and remaining 2
tablespoons cream in medium bowl until soft peaks form.
this morning I started the day with a
tablespoon of coconut oil and some freshly juiced cucumber, celery and a tomato.then had a boiled egg, then some freshly ground white rice porridge with some berries cocoa powder and about 3 big spoons of 1/2 fat
Creme fraiche.