A million and one things to do with Creme Fraiche please!

[VeniVidiVickiQV]

No rude suggestions

eat it

Blend with finely chopped smoked salmon, lemon juice and pepper for homemade smoked salmon pate.

Bin it and buy something with less added pus.

Or chop bananas in it, sprinkle it with soft brown sugar and leave for an hour or two while sugar melts a bit and becomes fudgey.

erm

eat it with strawberries
add it to soups
eat it with strawberries
add it to cheese sauce for an extra creamy version
have nachos and creme fraiche and gauacmole
eat it with strawberries
add it to any white sauce in fact.
or...

just eat it?

I can't beleive you needed to ask actually!

Mix with stewed fruit. Sling it in a blender with fruit and maybe some water/fruit juice to make a sort of smoothie.

spread it on our pron body then ..

Add to pan fried mushrooms to make a pasta sauce.

Daily cooks..used it in an amaretti & pear cheesecake...sorry can't do links

itv.com/cooks

What's a 'pron body?.'

Slowly heat it up with a tin of butter beans , a dollop of pesto and some fresh grated nutmeg. Stir in to some cooked pasta. Sprinkle with grated Parmesan and toasted pine nut kernels.

Add to sauces and soups for added richness. Make icecream, cheesecake, add to mash pots.

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LOL! Im a creme fraiche novice lol!

Have just bought it because its fat free and thats what I need to be

I didnt know if it was more like sour cream, or a bit sweeter, or could be heated without splitting etc.

But, clearly it can be used any bloody way you want in place of cream, sour cream, yoghurt, cream cheese, milk etc!

oh betty that sounds gorgeous!!!

Thank you everyone.

VVV it is popular becuase it won't split. I like it with hazelnut puree or some honey.

Thanks COV. YOu certainly know your food stuff!

So, I could put chopped herbs/chives in it and it would work as a dip for crudites?

Am feeling peckish you see....and my usual tricks for staving it off arent doing so well.....

Pea slop! I call it that, but it is the Nigella recipe for 'upmarket mushy peas'.

Boil a head of garlic in a pan of water for 10 mins (separate the garlic into the individual pieces, but don't skin). Then remove the garlic from its skins and pop back into the boiling water. Add lots of frozen peas (whole bag for 4 people), and boil for slightly longer than normal. Drain, blitz with food processor (garlic and all), then stir in a genrous dollop or two of creme fraiche and lots of black pepper.

Goes with fish, lamb, anything. Delicious!

Def use it as a dip.

Goes very well with sticky toffee pudding too, and anything that is very sweet. Offsets the sweetness better than ice-cream, IMO.

I eat a lot of creme fraiche.....

Muffin wouldn't the sticky toffee pudding element somewhat counteract the desired slimming effect of the creme fraiche?

WOW! AM loving creme fraiche more and more!

Pus or no pus.......

Spidermama - the way I see it is that the creme fraiche makes the total pudding experience less unhealthy than sticky toffee pudding plus ice-cream.

You've sold it to me muffin.
Also it counteracts the sweetness beautifully I'll bet.

Warm a flour tortilla, spread with creme fraiche and any yummy jam, wrap and eat.
or

fry in a pan with a bit of butter, sugar and sprinkle with cinamon.