Crème Fraiche's guest appearances

Crème Fraiche

The Culinary Institute of America

Nutribleu FB Creuse

Le conseil de la diététicienne, Stéphanie Drieu - France Bleu Belfort Montbéliard

The Sunday Session with Francesca Rudkin

Krya Barn Leka Bäst

Elon Musk

Jordan Peele

Adam Kay

Jimmy Barnes

James Cook

Liam Gallagher

Simon Wilson

Cardinal Pell

Stella Duffy

Tom Walker

Rory Kennedy

Richard Fitzwilliams

Michelle Dickinson

Mark Watson

Peter Griffin

OwlTail

Lucy Corry

Asparagus with Mustard Crème Fraiche SERVES 2–4  PREP TIME: 5 MINUTES COOK  TIME: 5–7 MINUTES  This can be a side dish for four or a main course for two — you choose. The sauce can be made in advance and stored, covered, in the fridge for up to three days.   500g fresh asparagus, ends trimmed  1 small clove garlic, peeled and crushed to a paste with ½ tsp salt  1 generous tsp Dijon mustard  finely grated zest of 1 lemon  1 tsp freshly squeezed lemon juice  ½ cup crème fraîche  freshly ground black pepper  Cook the asparagus in a large pot of lightly salted boiling water until al dente — about 5–6 minutes for spears of medium thickness, skinny ones will be done in 3–4 minutes and their thicker compatriots will need 6–7 minutes.  While the asparagus is cooking, put the crushed garlic, mustard, lemon zest and juice in a small bowl. Mix well, then fold in the crème fraîche. Season to taste with black pepper.  Drain the asparagus and divide between plates. Serve with a generous spoonful of mustard crème fraîche.See omnystudio.com/listener for privacy information.

Asparagus with Mustard Crème Fraiche  SERVES 2–4   PREP TIME: 5 MINUTES COOK   TIME: 5–7 MINUTES   This can be a side dish for four or a main course for two — you choose. The sauce can be made in advance and stored, covered, in the fridge for up to three days.    500g fresh asparagus, ends trimmed   1 small clove garlic, peeled and crushed to a paste with ½ tsp salt   1 generous tsp Dijon mustard   finely grated zest of 1 lemon   1 tsp freshly squeezed lemon juice   ½ cup crème fraîche   freshly ground black pepper   Cook the asparagus in a large pot of lightly salted boiling water until al dente — about 5–6 minutes for spears of medium thickness, skinny ones will be done in 3–4 minutes and their thicker compatriots will need 6–7 minutes.   While the asparagus is cooking, put the crushed garlic, mustard, lemon zest and juice in a small bowl. Mix well, then fold in the crème fraîche. Season to taste with black pepper.   Drain the asparagus and divide between plates. Serve with a generous spoonful of mustard crème fraîche.See <a href="https://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Lucy Corry: Asparagus with Mustard Crème Fraiche

Behöver man verkligen licens för att få odla tomat i Italien? Smakar allt faktiskt bättre om man rullar det i en tortilla plätt? Hur ser den perfekta pizzadegen ut? Matexperterna Sara och André snackar mat och delar med sig sina bästa mattips!

Behöver man verkligen licens för att få odla tomat i Italien? Smakar allt faktiskt bättre om man rullar det i en tortilla plätt? Hur ser den perfekta pizzadegen ut? Matexperterna Sara och André snackar mat och delar med sig sina bästa mattips!

Matlagning som hobby - stoppar crème fraiche håravfall?

durée : 00:05:07 - Nutribleu FB Creuse - Animal ou végétal?

Crème fraiche ou crème soja et coco ?