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Posts Tagged ‘Creme fraiche’

Roasted butternut squash and red onion pasta

A simple autumnal pasta dish for a tasty weeknight dinner.

Wine Suggestion:  we initially thought to open a Pinot Noir for this but hesitated because of the Parmesan and crème fraîche. We’re glad we did because the Pira Luigi Nebbiolo d’Alba was the better match. This had just the right earthiness alongside a youthful fruit (the dish isn’t too serious) plus great fresh acidity and fine tannins for the rich proteins of parmesan and cream that bring the dish together.

Roasted squash & red onion pasta – serves 2

  • 1 butternut squash, about 700g
  • 2 red onions
  • 2 garlic cloves, sliced
  • 175g penne or rigatoni
  • 3 rounded tbsp crème fraîche
  • freshly grated Parmesan, to serve

Preheat your oven to 200C/Fan 180C/Gas 6.

Peel and deseed the squash, then cut it into bite-sized chunks. Peel the onions then cut each into eight wedges. Tip the squash and onions into a roasting tin along with the sliced garlic and 2 tbsp of olive oil. Season generously with salt and pepper, then toss with your hands until everything is coated with oil. Roast for 30-35 minutes or until the veg is completely tender and browned and crispy at the edges.

Meanwhile, cook the pasta in a large pan of salted water according to the pack instructions. Drain the pasta and reserve about 4 tbsp of the cooking water. Remove the tin from the oven and stir in the the cooking water and crème fraîche. Tip in the pasta and toss well. Serve in warm bowls and sprinkle with Parmesan.

(Original recipe from BBC Good Food)

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Salmon with greens & creme fraiche

Spring is such a lovely time for fresh ingredients, encapsulated by greens like peas and broad beans. It’s broad beans with pretty much everything in our house at the minute. Serve with steamed new potatoes or mash.

Wine Suggestion: We went with a fresh Chablis that had a similar Spring vitality to the food; a Domaine Gueguen from 2015 which had hints of white flowers and smokiness with green apple skins. It was crisp with a wonderful chalky, flinty, limestone character – a good match.

Salmon with greens & crème fraîche – serves 4

  • 1 tbsp olive oil
  • 1 leek, thinly sliced
  • 250ml chicken stock or fish stock
  • 100g crème fraîche
  • 140g frozen peas
  • 140g frozen broad beans
  • 4 skinless salmon fillets
  • small bunch of chives, snipped

Heat the oil in a deep frying pan with a lid. Cook the leek until soft but not coloured, about 5-10 minutes. Pour in the stock and simmer until reduced slightly, then add the crème fraîche and season. Cook for another minute.

Add the peas and beans, then gently add the salmon fillets, nestling them in amongst the veg. Turn down to a simmer, then cover and cook for 12-15 minutes or until cooked through. Sprinkle with chives and serve with mash or steamed new potatoes.

(Original recipe from BBC Good Food)

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