1
Serve with a scoop of sour cream or creme fraiche on top.
2
Mix the mashed beans with the crème fraiche, cheddar and spring onions.
3
Add the stock, strained mushroom water and then the creme fraiche.
4
Leave to cool for 10 minutes before serving with cream or creme fraiche.
5
Serve immediately with teaspoonfuls of creme fraiche and warm crusty bread.
6
Reheat and serve with a dollop of creme fraiche and fresh thyme leaves.
7
If you prefer a creamier mussel liquor, whisk in some more creme fraiche.
8
This recipe will work with any fruit and dairy-free cream, yoghurt or creme fraiche.
9
Potted Basil Basil marinated potatoes, hot smoked trout, creme fraiche foam and rye soil.
10
Stir in the mussels and creme fraiche, and seal the pot with the lid.
11
Creme fraiche will lighten up the flavor and get rid of that salty taste.
12
Serve with crème fraiche and grated cheese melting into the Black Bean Chilli Mince.
13
Leave to cool for 15 minutes and serve with a generous blob of creme fraiche.
14
Mix the mayonnaise and creme fraiche together and put in a bowl on the table.
15
Mix the trout with the horseradish and creme fraiche.
16
Sprinkle with hazelnuts and serve with creme fraiche.