3 Remove from heat add creme fraiche
, the remainder of mint leaves and puree soup using a stick blender until very smooth.
Radish and pea salad INGREDIENTS SERVES 2-3 1 teacupful of fresh peas 10 radishes, thinly sliced 1 spring onion, thinly sliced 3 tbsp creme fraiche
Milk A punnet of cress Black pepper DIRECTIONS Lightly cook the peas in boiling water, then drain and cool under the tap.
Serves 10 Ingredients: 600g full-fat cream cheese 500ml double cream Juice of 1 lemon 300ml full-fat creme fraiche
400g raspberries 36 x 4cm shop-bought macaroons 1 In a large bowl, whisk together the cream cheese and double cream until the cream is mixed in.
3 In a mixing bowl, combine the creme fraiche
and the eggs, then crumble in the goat's cheese and season with salt and pepper.
At the end of cooking, I simply stir in some pesto, this really lifts the flavour giving it a freshness at the end, and creme FRAICHE
which adds a bit of creaminess whilst keeping it light and fresh.
Broccoli, peas and pine nuts combine with creme fraiche
and mustard for a tasty midweek meal
INGREDIENTS: (Serves 4) 275g penne pasta 6-7 slices Parma ham, snipped into small pieces 1tbsp olive oil 4 spring onions, chopped 150g roasted red peppers in oil (from a jar), drained and chopped 1 large garlic clove, crushed 200g full-fat creme fraiche
1 x 30g packet of flat-leaf parsley, leaves roughly chopped 1 x 30g packet of basil, leaves roughly chopped 30g Parmesan, finely grated Salt and pepper METHOD: 1.
smoked INGREDIENTS 400g smoked mackerel fillets, skinned; 200g cream cheese; 1tbsp creme fraiche
; 1 lemon, halved; 2tbsp chopped chives; 2tbsp chopped dill; oatcakes, optional, to serve; sea salt and black pepper For Helen's pickled cucumbers: 500ml water; 100g sugar; 100ml white wine vinegar; 2 bay leaves; 2 thyme sprigs; 350g cucumber METHOD 1.
LEEK PUY LENTIL INGREDIENTS 30g butter 3 cloves of garlic, crushed 500g leeks, thinly sliced 2tsp sea salt Ground black pepper 500g vac-packed cooked Puy lentils 300ml creme fraiche
125g feta cheese, crumbled 50g panko or fresh white breadcrumbs 1tbsp olive oil GRATIN WITH topping Serves METHOD 1.
INGREDIENTS 100g light brown sugar 1 egg 4 ripe bananas (mashed) 250gr self-raising flour 1 tsp bicarbonate soda 50 gr low fat spread 2tsp cinnamon Creme fraiche
light 100 ml Handful chopped apricots Splash apple juice Handful of oats METHOD Heat oven to 170 degrees celsius (or equivalent).
INGREDIENTS 250g/8oz softened butter 250g/8oz castor sugar 250g/8oz ground almonds 3 eggs 125g/4oz polenta Zest of two lemons Juice of 1 lemon 3/4tsp baking powder Creme Fraiche
to serve METHOD 1.
INGREDIENTS 250g/8oz softened butter 250g/8oz castor sugar 250g/8oz ground almonds Juice of 1 lemon 3/4tsp baking powder Creme Fraiche
to serve METHOD 1.