I was at the supermarket today, and seen a 250g tub of Crème Fraiche marked
down, so without thinking I bought it on the impulsive urge.... Now I can't
find a way to use it....Any Idea's that have been tried?

--
Bigbazza (Barry) Oz

seach youtube for gordon ramsay's (ramsey's?) special scrambled eggs. they
are EXCELLENT!!!!!!!!111one



--

"Bigbazza" wrote in message
...
I was at the supermarket today, and seen a 250g tub of Crème Fraiche
marked
down, so without thinking I bought it on the impulsive urge.... Now I
can't
find a way to use it....Any Idea's that have been tried?

--
Bigbazza (Barry) Oz

Bigbazza wrote:
I was at the supermarket today, and seen a 250g tub of Crème Fraiche
marked down, so without thinking I bought it on the impulsive urge....
Now I can't find a way to use it....Any Idea's that have been tried?

My favourite thing to do with crème frâiche at the moment is to mix it
with some golden caster sugar (plain white will do if you don't have the
golden) and some good vanilla extract and serve it with grilled
pineapple, mango and peaches. I've also added melted plain chocolate to
it and served it with fresh strawberries and cherries.

Hmm... what else... It's lovely on plain chocolate cake (i.e. with no
icing) and it's also good with cut up fruit in it as breakfast. I use
it as a soured cream substitute in a lot of recipes, too (soured cream
is still hard to find here and I like it with Tex-Mex and Indian food;
it's good with hot chili!).

Hope that gives you a couple of ideas, anyway.

-Jen

Bonky wrote:
seach youtube for gordon ramsay's (ramsey's?) special scrambled eggs.
they are EXCELLENT!!!!!!!!111one


This one?

http://www.youtube.com/watch?v=4MwZrYru4gk

I do it all the time, well, when I have creme fraiche LOL Love the broccoli
soup recipe, too. Yes, it tastes very fresh. I like that.

Jill

Bonky wrote:
seach youtube for gordon ramsay's (ramsey's?) special scrambled eggs.
they are EXCELLENT!!!!!!!!111one

Oh, and notice he's got a fooshball table in his kitchen?!! LOL

"Bonky" wrote in message
...
seach youtube for gordon ramsay's (ramsey's?) special scrambled eggs.
they
are EXCELLENT!!!!!!!!111one



--

"Bigbazza" wrote in message
...
I was at the supermarket today, and seen a 250g tub of Crème Fraiche
marked
down, so without thinking I bought it on the impulsive urge.... Now I
can't
find a way to use it....Any Idea's that have been tried?

--
Bigbazza (Barry) Oz


Thanks, Bonky... I was about to come back and look up Google, when I saw
Jill's post...I liked both recipes..One uses Crème Fraiche and the other
just Broccoli... I am going to check both out...

I must say though..It is the first time I have seen him cooking 'Without'
the Vile language all through... There has been a big 'Scream' by many about
his programme that shows on one of our 'commercial' channels...With his well
repeated F... word..and also being shown at 8 30 PM when lots of kids view
it..They want it (if at all shown) at 9 30PM or later..

Bigbazza (Barry) Oz

"Jen P." wrote in message
...
Bigbazza wrote:
I was at the supermarket today, and seen a 250g tub of Crème Fraiche
marked down, so without thinking I bought it on the impulsive urge....
Now I can't find a way to use it....Any Idea's that have been tried?

My favourite thing to do with crème frâiche at the moment is to mix it
with some golden caster sugar (plain white will do if you don't have the
golden) and some good vanilla extract and serve it with grilled pineapple,
mango and peaches. I've also added melted plain chocolate to it and
served it with fresh strawberries and cherries.

Hmm... what else... It's lovely on plain chocolate cake (i.e. with no
icing) and it's also good with cut up fruit in it as breakfast. I use it
as a soured cream substitute in a lot of recipes, too (soured cream is
still hard to find here and I like it with Tex-Mex and Indian food; it's
good with hot chili!).

Hope that gives you a couple of ideas, anyway.

-Jen

Thanks Jen... The only thing is I am not fond of sweet things...Opposed to
when I was younger, when I loved the sweets... My late wife always cooked a
desert every night... But she has been gone now for 20 years, I usually
don't eat deserts or have any sweet drinks....

Bigbazza (Barry) Oz

Bigbazza wrote:
"Bonky" wrote in message
...
seach youtube for gordon ramsay's (ramsey's?) special scrambled eggs.
they
are EXCELLENT!!!!!!!!111one

"Bigbazza" wrote in message
...
I was at the supermarket today, and seen a 250g tub of Crème
Fraiche marked down, so without thinking I bought it on the
impulsive urge.... Now I can't find a way to use it....Any Idea's
that have been tried?

--
Bigbazza (Barry) Oz


Thanks, Bonky... I was about to come back and look up Google, when I
saw Jill's post...I liked both recipes..One uses Crème Fraiche and
the other just Broccoli... I am going to check both out...

I must say though..It is the first time I have seen him cooking
'Without' the Vile language all through... There has been a big
'Scream' by many about his programme that shows on one of our
'commercial' channels...With his well repeated F... word..and also
being shown at 8 30 PM when lots of kids view it..They want it (if at
all shown) at 9 30PM or later..

Bigbazza (Barry) Oz

All that F-word thing is for show (why, I don't know), Barry. If you've
ever seen him doing interviews he's actually quite a nice fellow. A family
man, although he and his wife have separate kitchens. Harks back to Cathy's
survey - his wife is a messy cook and he's not!

Jill

On Jun 4, 11:29 pm, "Bigbazza" wrote:
I was at the supermarket today, and seen a 250g tub of Crème Fraiche marked
down, so without thinking I bought it on the impulsive urge.... Now I can't
find a way to use it....Any Idea's that have been tried?

--
Bigbazza (Barry) Oz

Silver Palate has a terrific recipe for a pureed carrot and sweet
potato vegetable side dish that calls for creme fraiche - I always
make my own CF, though....

Sweet Potato and Carrot Puree Silver Palate Cookbook

4 large sweet potatoes (about 2 lbs.)
1 lb. carrots
2 1/2 C. water
1 T. sugar
12 T. sweet butter, soft
Salt and black pepper, to taste
1/2 C. creme fraiche
1/2 tsp. nutmeg
Dash of cayenne pepper (optional)

Scrub potatoes and cut a small, deep slit in the top of each. Set on
the center rack of a 375 deg. F. oven and bake for about 1 hour or
until potatoes are tender when pierced with a fork. Meanwhile, peel
and trim the carrots and cut them into 1 inch lengths. Put in
saucepan and add water, sugar, 2 T. butter, and salt and pepper to
taste. Set over medium heat, bring to a boil, and cook uncovered
until water has evaporated and carrots begin to sizzle in the butter,
about 30 minutes. The carrots should be tender. If not, add a little
additional water and cook until carrots are done and all liquid has
evaporated.

Scrape out the flesh of sweet potatoes and combine with carrots in a
food processor fitted with a steel blade. Add remaining butter and
creme fraiche and process until very smooth. Add nutmeg and season to
taste with salt and pepper. Add cayenne if desired and process
briefly to blend.

To reheat, transfer to an ovenproof serving dish and cover with foil.
Heat at 350 deg. F. for about 25 minutes, or until steaming hot.
Serves 6.


N.

Bigbazza wrote:
Thanks Jen... The only thing is I am not fond of sweet things...Opposed

For what it's worth, I don't add much sugar. I'm not fond of sickly
sweet things myself!

I was just thinking, I also use it in my lasagne as a base for my white
sauce. 'course, I did nick that idea from Jamie Oliver... heh
Here's my version:

White sauce:
500ml crème fraîche
250g ricotta
1 oz/25g parmesan
1 1/2 tsp fresh basil, crushed and chopped
a few scrapes of nutmeg
a glug or so of milk, to loosen the mixture a bit

It's not that I can't make béchamel, I just have a mild wheat
intolerance and this is a tasty alternative.

-Jen