What to do with Creme Fraiche?

[supersonic]

I know this is av ery stupid question but what can I do with creme Fraiche ? how can it be used ? has anyone got any ideas. I decided to buy some then thought 'what can I do with it' and then thought about how you helpful poeple on mumsnet could help me - I am looking for nore savoury dishes but desserts are welcome or just general info on how to use it.
Please help or it will be more money I manage ot waste!

Creme Fraiche is great. Try sealing some cubes of chicken, adding a few veggy bits (what ever you fancy) then adding a block of Roule cheese or similar and a tub of creme fraiche. It makes a lovely but fairly rich meal with rice or potatoes.
Its also good to use in cheese sauces and use as a dip with spices mixed with it.

Stir it into a sauce/gravy to make it tangy and creamier.
Stir it into casseroles/stroganoff for the same reason.
Make smoked mackeral pate.

I mix it with tomato pasta sauce, something like scala sun dried tomato. I put it in curry with mango chutney. I put it in jacket spuds and on top of nachos

I also mix it with pesto and smother over chicken and bake.

You basically use it instead of cream or sour cream. In savoury dishes, you can add a spoonful or two to a sauce or gravy to make a creamy version, eg tomato sauce for a pasta becomes creamy tomato sauce. In sweet dishes, you can use it where you would add a dollop of cream, eg on ice cream, fruit, or soemthing like fruit crumble. It has a slightly tangy flavour.

I like it because it lasts longer than cream so you can keep a tub in the fridge on the off-chance.

It's very good served with Tarte au Citron - better than cream.

Also very soothing for stubble burn

Aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaargh!

Thank you all very much for the ideas - now all I have to do is decide what to cook - pasta is a favourite in our house so may have to go with something like that so pasta receipes requiring creme fraiche welcome

Thanks again

How do you make tarte au Citron ?

Usually I just buy it in M&S!

But I also have a nice recipe - shortcrust pastry, baked for about 15 minutes, then the citron filling is lemons, lemon zest, egg, and very important, ground almonds and put it back into the oven so that the pastry fully cooks and the egg has time to set. You can also mix it with oranges or limes if you want. It's delicious, but it's so long since I've made it that I can't remember the quantities. If I come across the recipe, I'll post it.

Oh, and breadcrumbs and sugar - just remembered those 2 crucial ingredients.

I like it with key lime pie or cheesecake. Or even with a steamed pud.

great in chicken fajitas or enchiladas instead of sour cream...

Made mashed potatoes with it last night

Make a mushroom or courgette pasta sauce using c.f. instead of cream

buy schwartz fajita mix, peppers, chicken and make it as per instructions ...get wraps and spread with creme fraiche then fajita mix then grated cheese

add to a chicken casserole to make it creamy or to cool it down for kids

add to any stew / meat based dish to make it creamy

serve a big dollop with mixed berries .. use as a cream substitute

add to chicken liver pate .. any pate really

use instead of mayo on sandwiches

pasta recipes

any sauce you like to make add a dollop to make it creamy

nice with pancetta, onion, garlic and tomato sauce