Recipes with Crème fraiche 38%

Forelterrine

Cut the 300 grams of red meat in the tern and grind them into a smooth father with egg whites. Place the dad in the freezer for 10 minutes. And gently stir the cream from the ice-cold daddy. Season with salt and pepper. Add finely chopped dill and the 300 gram

Oksebøffer with potato chips

Potato flakes: Mix the cheese and potatoes in a bowl. Put the potato mixture into small peppers (a about 1 1/2 tbsp.) On 2 plates with baking paper. Press the tops flat (about 7 cm in diameter). Dip the flakes with butter and sprinkle them with a little peppe

Fajitas a la Jette

Cut the tendons and barley from the meat and cut it into 2 x 2 cm tern. Pay attention to the skin on the underside as well as the inside. Marinate the meat in whiskey, salt, pepper, cumin, broth and ketchup 3) Chop onions, spring onions and peppers Put

Karin Raspberries Cake * Delux

The Raspberries must drop in a sieve overnight, this is very important. Next day: Mix vanilla sugar and creamy cream in cremefraiche and taste it all. Whip the cream fry so it's stiff. Whip the cream stiff Take whipped cream and turn it into cremefraiche a

Salmon with bulgus salad (Healthy and delicious dinner)

dressing: The dressing is preferably made about 2-3 hours before serving, so it can now stand a little in the fridge. Take the cream fry and pour into a bowl, then squeeze garlic in. Add a little salt and kethup. Pour a little oil into it and stir well and pl

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Spread the dough together and let it rest for an hour. Roll out the dough and cover a pie shape, approx. 20 cm in diameter. Cut the purged pears into strips, pre-cook them in salted water for a couple of minutes. Drip off and cool slightly before placing th

Bacon scented rice

sauce: Dissolve broth in water and add fraiche 38%, Dionionnep and garlic let it boil for 1 min with mild hot tubes then chives and parsley taste with salt and pepper Rice: Bacon rice: Cut the bacon into strips and sprinkle it brightly in a saucepan let it

Flower trifle

The flowers are rinsed, eviscerated through a slice at the top and filled with scalded slices of almonds. They marinate some hours in sugar and sherry. The macrons are covered with the compote that is decorated with cream fraiche, stirred soft with cream an