crème fraîche Archives

Chocolate recipes

Curtis Stone’s chocolate mousse souffles with peppermint ganache and whipped creme fraiche

15 minutes

Fruity dessert

Poached fruit with custard and crème fraîche

10 minutes

Leftovers recipes

Creamy gammon pie

35 minutes

Leftovers recipes

Loaded potato skins

15 minutes

Savoury cheesecake with garden peas

1 hour

Spinach recipes

Crème fraîche spinach

Asparagus recipes

Asparagus soup

15 minutes

Beetroot recipes

Beetroot-cured gravlax

Butternut recipes

Butternut, thyme and créme fraîche mash

30–40 minutes

Braai recipes

Braaied scones

40 minutes

Braaied scones

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

450 g self-raising flour
¼ t salt
100 g cold butter, cubed
85 g caster sugar
1¼ cup buttermilk
1 cup cultured crème fraîche
blueberry or blackberry jam, for serving

Method

Place the flour, salt, butter and sugar in a mixing bowl and rub together using your fingertips until the mixture resembles large breadcrumbs.

Add the buttermilk and use a wooden spoon to just bring the mixture together to form a dough. Place on a floured surface and shape into a ball, then gently roll out into a thickness of 3–4 cm. 3

Use a biscuit cutter to cut out rounds of dough, then place on a braai grid over low coals and cook undisturbed for 20 minutes, or until the scones have a slightly charred crust.

Gently turn and cook the other side for a further 20 minutes, or until cooked through and golden.

Serve with the crème fraîche and spoonfuls of blackberry jam.

For more over-the-coal recipes, visit the TASTE braai recipe guide here.

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Roast figs with honey and rosemary

Balsamic risotto with cauliflower and crispy sage

Curtis Stone’s chocolate mousse souffles with peppermint ganache and whipped creme fraiche

Poached fruit with custard and crème fraîche

Creamy gammon pie

Loaded potato skins

Savoury cheesecake with garden peas

Crème fraîche spinach

Asparagus soup

Beetroot-cured gravlax

Butternut, thyme and créme fraîche mash

Braaied scones

Braaied scones

Ingredients

Method