cream Archives

Carrot recipes

Organic carrot salad with dates, goats’ cheese and rose water caramel dressing

15 minutes

Creamy beans with pan-fried baby marrow ribbons

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

3 bulbs baby fennel, roughly chopped
2 dried chillies, crushed
2 shallots, finely chopped
3 cloves garlic, crushed
2 t butter
2 t olive oil
½ cup wine
½ cup cream
100 g creamy Gorgonzola, crumbled, plus extra for serving
8 baby marrows, cut into thin ribbons
Sea salt and freshly ground black pepper
Crisp bread, for serving
2 cans of butter beans

Method

Place a pan over a medium to high heat and add the fennel, dried chilli, shallot, garlic, butter and 1 T olive oil. Stir-fry for 5 to 10 minutes, or until softened and fragrant.
Add the wine and stir until incorporated, then slowly add a good drizzle of cream and simmer for a further 5 minutes. Add the Gorgonzola and fold into the mixture.
Remove from the heat. In a separate pan over a high heat, fry the baby marrow ribbons in the remaining olive oil until lightly golden and cooked through.
Season to taste. Serve the creamy white beans in shallow bowls with a helping of baby marrow ribbons, extra Gorgonzola and thin crisp breads on the side.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Frosted gooseberry and mint semifreddo

Gooseberry cream puffs

Organic carrot salad with dates, goats’ cheese and rose water caramel dressing

Honey parfait with slow-roasted strawberries

Soft-poached egg with creamed-feta and-olive toasts

Sun-dried tomato scones with olive butter

Smoked haddock fishcakes with parsley and caper sauce

Wafer-thin potato bake with sweet baby onions

Creamed potato soup with sticky maple bacon

Brownie cake

Molten hot chocolate with raspberry macaroons and caramel spoons

Creamy beans with pan-fried baby marrow ribbons

Creamy beans with pan-fried baby marrow ribbons

Ingredients

Method