Tuesday, 29 April 2008

In my larder - Creme Fraiche

Creme fraiche is brilliant. It can be used for a lot of different recipes and makes an easy base for creamy sauces. It doesn't split like cream can, it can boil and it won't curdle and it is lower in fat than cream. Not that I don't like cream by CF also has a better shelf life. You can do half and half with CF and cream too.

Here are some of my favourite things to do with Creme Fraiche (in a clean way people!)

Macaroni Cheese

Tub of Creme Fraiche (small tub will do 2, large tub 6)
Pasta (100g per person)
Cheddar - grated

You can make the cheese sauce by making up a roux but this is time consuming and also sometimes I get it wrong when I am tired and home from work. You also have to build the sauce up gradually so it takes more time.

Put the CF in a pot and heat up. As the CF is heating, add the cheese. With a roux you woudl have to do this gradually but with CF just bung it in. Take a taste of eth sauce and check it is cheesey enough. Give it a stir every now and then.

Cook pasta as per packet instructions, drain, and mix in the sauce. I like to serve it with some tomatoes shopped up.

To make it interesting you can add ham to the sauce, or like I sometimes do, left over chorizo or salami. And although I use cheddar here, macaroni chese is also a good way to use up any parmesan or mozzarella - so long as you have cheddar as a base. I have also added mustard on occasion.

My favourite thing though is to have plenty of HP sauce with it!

Pesto sauce

Tub of Creme Fraiche (small tub will do 2, large tub 6)
Pasta (100g per person)

Heat the CF and add pesto to tase. You get a fantastic green sauce. Cook your pasta and mix in the sauce. Sprinkle some parmesan over the top.

Sauce for Steak

Tub of Creme Fraiche (small tub will do 2, large tub 6)
Wholegrain mustard

Heat the CF and add a couple of teaspoons of mustard. You need to let the sauce simmer away for 15-20 minutes so the flavour really gets drawn out and the whiteness of the creme fraiche looks more creamy. Taste and check if you need more mustard.

This is great poured over some nice steaks with some good bread to mop up the sauce and meat juices.

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