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Crème fraîche adds richness to a variety of dishes

Recipes, styling & photographs MAITE PATERNAIN

Five ways to create decadent dishes with crème fraîche.

Limoncello & Crème Fraîche Loaf Cake

free-range eggs, caster sugar, butter, crème fraîche, lemon, limoncello, self-raising flour, baking powder, icing sugar

Preheat oven to 170C and line a loaf tin with baking paper. In a large bowl, whisk 4 large eggs and 100g caster sugar until pale and thick. Add 140g melted butter, 100g crème fraîche, zest of 2 lemons and 2 tbsp limoncello and mix. Sift in 200g self-raising flour and fold in gently. Pour batter into the tin; bake for 50 minutes or until an inserted skewer comes out clean. Remove cake from tin and let cool completely. To make glaze, whisk 2 tbsp limoncello, 2 tbsp lemon juice and 150g icing sugar. Add 1-2 tsp crème fraîche for a thicker glaze if desired. Pour the glaze over the loaf cake and sprinkle with lemon zest. Serves 10

Orange Blossom Water & Crème Fraîche Waffles

free-range eggs, flour, full-fat milk, unsalted butter, crème fraîche, orange blossom water, icing sugar, citrus fruit, almond flakes

Whisk 4 eggs, 150g flour and 150ml milk to a smooth consistency. Add 50g melted butter and leave to rest for at least 1 hour until the batter thickens slightly. Add 250g crème fraîche and 1 tsp orange blossom water and cook in a preheated waffle maker for about 3 minutes. Dust the waffles with icing sugar and serve with extra crème fraîche, sliced and segmented citrus fruit and almond flakes. Serves 6

Prawn, Leek & Saffron Fettuccine

leek, olive oil, prawns, dry white wine, chicken stock, crème fraîche, saffron, fettuccine, lemon juice, parsley

Finely chop 1 leek and fry in olive oil for 5 minutes until translucent. Add 500g raw, peeled and deveined prawns and cook for 1 minute. Add ¼ cup wine and 300ml liquid chicken stock. Bring to a boil, stirring occasionally. Add 300g crème fraîche and 1 tsp saffron threads, bring to a boil and cook for 10 minutes or until sauce thickens. Cook 500g fettuccine according to packet instructions then add 2 tbsp lemon juice to the prawn sauce and pour over fettuccine. Garnish with freshly chopped parsley. Serves 4

Eye Fillet with Mushroom Crème Fraîche Sauce

beef eye fillet, olive oil, butter, shallots, brown mushrooms, crème fraîche

Preheat oven to 180C. Season a whole eye fillet (about 800g) with salt and pepper. Heat 1 tbsp olive oil in a large pan and sear fillet until brown on all sides. Roast fillet on a baking tray for 15 minutes for medium-rare, or longer as preferred. Cover and let rest for 10 minutes. Melt 1 tbsp butter in a saucepan and cook 2 finely chopped shallots until translucent. Add 250g sliced mushrooms; saute for 5 minutes. Add 200g crème fraîche, bring to a simmer and season. To serve, slice fillet into thick slices, pour mushroom sauce over and serve with roast seasonal vegetables and salad greens. Serves 8-10

Carrot, Fennel & Crème Fraîche Soup

fennel bulb, onion, carrots, kumara, olive oil, salt, fresh thyme, vegetable stock, bay leaf, crème fraîche, roast hazelnuts, maple syrup

Preheat the oven to 180C. Cut 1 medium fennel bulb and 1 onion into wedges and 4 large carrots and 1 medium kumara into cubes. Toss with 1 tbsp olive oil and 1 tsp salt on a baking tray; roast for 30 minutes. Heat 1 tbsp olive oil in a pot, add 2 sprigs fresh thyme and the vegetables. Add 750ml liquid vegetable stock and 1 bay leaf; cook covered for 10 minutes. Remove bay leaf and purée soup to a smooth consistency. Season and serve with 1 tbsp creme fraiche, roughly chopped hazelnuts and a drizzle of maple syrup. Serves 4

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2022-08-01T07:00:00.0000000Z

2022-08-01T07:00:00.0000000Z

https://stuffmagazines.pressreader.com/article/283583814108081

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