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Crumbly quinoa infused with beetroot puree and creme fresh horseradish paste gives a nice kick and the crispy scallops seaweed (made with cabbage, though it's hard to tell the difference) with pan-roasted plum puree is another must-have.
Stir together with the smoked salmon, shallots, lemon juice, creme fresh and chives.
If you are apprehensive about the syrup being a little too spicy then have a little creme fresh or mascarpone at hand to extinguish your fears.
Curried three bean stew Serves 5 250g kidney beans, tinned 250g black eyed beans, tinned 250g butter beans, tinned 2 tbsp creme fresh 2 large red onion, sliced 2 green chilli, sliced (optional) 2 tsps garam masala 1/4 tsp tumeric 2 cinnamon sticks 1/2 tsp fennel seeds 1 cup of frozen peas 1 large carrot, diced 2 tsp garlic, minced 1 tsp grated ginger 1 fresh tomato, chopped 200g tinned tomatoes 2 tbsp sweet mango chutney 600ml vegetable stock Handful fresh coriander, chopped Salt to taste 2 tbsp cooking oil Method Pour the cooking oil in a large saucepan and heat over a medium flame.
Drain and add creme fresh to pasta & season well To serve, mix all ingredients together, and finish with grated parmesan Chef's tip: Check seasoning and add juice of 1/2 lemon (lemon and sage work well together).