If you can't find crème fraiche, you can use soured cream.
For me, crème fraîche is the number one top of the pops cook’s ingredient in the cream family. Because, by law, milk for cream has to be pasteurised, this has undoubtedly affected the flavour and made it blander than it was in former times. The French (more particularly the Normans, as Normandy is the world’s richest dairy area), not content with this diminished flavour, created a special way of adding a culture to their cream and allowed it to mature and develop the faintly acidic flavour that was lost in pasteurisation.
The best crème fraîche comes from a strictly controlled area of Normandy and has all the rich, luscious flavour that the area is famous for. If you open a pot and look closely at it, you can see the wonderful creamy-yellow colour of the real thing. The reason it is especially loved by cooks is it has a longer shelf life than double cream, so you can take a spoonful here and there, replace the lid and use it again.
Now we can also buy half-fat crème fraîche, which is less rich but still contains all the creamy flavour of the full-fat version.
Finally, the other supreme virtue of crème fraîche is that when you use it in cooking, it never curdles and separates – you can bubble and boil it and never be afraid.
This is a recipe for mashed potato that's great served with fish. I love it with some freshly grilled mackerel or herring, and it's also extremely good with smoked fish.
This is the perfect accompaniment to gammon steaks, rich beef casseroles or spicy meat casseroles, and, as always, is great with bangers.
This is a very famous recipe from Florida, where a certain special variety of limes called Key limes are used. Their season is short and there aren't enough grown to export; however, the pie tastes just as good with other varieties of lime in this au
This recipe sums up why we should support the small supplier: a wonderful baked salmon dish using fish from a smokery just down the road from Delia's house in Suffolk.
Serves 4 for lunch or as a starter or 2 as a main course
What are enchiladas? Well, they're Mexican wheat-flour pancakes that can be spread with some spicy salsa and stuffed with almost anything you have handy – in this case cheese – and then baked. An excellent light lunch dish served with a salad.