You show how versatile creme fraiche can balance a spicy Asian/South-American curry as easily as it moistens a moreish semolina cake or makes a perfect spring-onion dip: here’s the the cream of a huge crop of fresh ideas you submitted for this fridge staple...Next time we would like to see your midnight feast recipes. Upload them here to Guardian Witness or send them to recipes@theguardian.com. You could be in with a chance to win Guardian Home Cook of the Year.Creme fraiche isn’t something I often cook with; if it does appear in my fridge, it’s most often because there’s a syrupy cake that needs a touch of slightly sour creaminess on the side. This week’s theme, though, has convinced me that a pot of creme fraiche is so much more than a sidekick to sickly sweets... My tastebuds have travelled from France and Greece to South America and the Middle East, resulting in hugely varied recipes, all with boast-worthy results.Mmarilena’s Greek syrup cake – spiked with aniseed – incorporates creme fraiche into the batter and is toothsome in the extreme, as are Clairetweet’s luxury scones. Serve these hot from the oven with plenty of jam and the rest of the tub of creme fraiche. Continue reading...
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