Article: Serve salmon with a leap of imagination; Salmon with red peppercorns, chervil, creme fraoche and Puy lentils.

Article: Fill the gap with stuffed pitta.
The Evening Standard (London, England);  June 22, 2004 ;     531 words ... ... flavour and aroma in this pine-laced wine come from the resin added to it. . Tomorrow: Salmon with red peppercorns, chervil, creme fraoche and puy lentils. To cook . Preheat the oven to 250F/130C/gas mark 1. Place the pitta bread into ...

Article: A fruity, spicy winter warmer; Spiced fruit salad.
The Evening Standard (London, England);  March 11, 2005 ;     454 words ... ... cupboard. I like to serve this dessert with plenty of creme fraoche. 1/4 litre red wine 1 cinnamon quill 6 cloves, 2 fresh bay leaves 3 star anise, 4 juniper berries 1 tsp red peppercorns 2 tsp grated ginger, zest of 1 lemon 3 passion fruit ...

Article: ...eating in; TODAY'S RECIPE.
The Evening Standard (London, England);  March 11, 2005 ;     422 words ... ... also work well. I like to serve it with plenty of creme fraoche. 1/4 litre red wine 1 cinnamon quill, 6 cloves 3 star anise, 2 fresh bay leaves 4 juniper berries 1 tsp red peppercorns 2 tsp grated ginger 1 lemon, zest only 3 passion fruits ...

Article: THE COMMUTER COOK.
The Evening Standard (London, England);  January 9, 2004 ;     630 words ... ... together. When combined with lemony creme fraoche, a small amount of honey and a couple ... extremely tasty X-rated tart with more creme fraoche or rich Jersey cream. Leftovers can ... puree into a mediumsized pan. Add the creme fraoche and honey. Gently heat through, stirring ...

Article: HONEY-ROAST SALMON, PEA AND CUCUMBER OPEN RAVIOLI.
The Evening Standard (London, England);  January 7, 2004 ;     591 words ... ... through in a herby cream sauce made with creme fraoche. The combination looks as sweet as ... slices. Drain. . Tip most of the creme fraoche into the pan and heat until hot and ... Garnish with a dollop of the reserved creme fraoche and herbs. Season with black pepper ...

Article: THE COMMUTER COOK; SWEDISH ANCHOVY AND POTATO GRATIN.
The Evening Standard (London, England);  January 29, 2004 ;     654 words ... ... moistened with a little watered-down creme fraoche and topped with breadcrumbs. The potatoes ... onions very finely. Mix together the creme fraoche and water. . Cut the crust off the ... the flat of your hand and pour the creme fraoche mixture over the top; it will moisten ...

Article: Dessert that bears fruit; Cherry berry pudding.
The Evening Standard (London, England);  June 17, 2005 ;     442 words ... ... 2 eggs 150g cherries, stoned 250g creme fraoche 2 tbsp plain flour To cook . Preheat ... over 110g of the sugar. . Put the creme fraoche in a mixing bowl; add the eggs and ... for about 15 minutes, or until the creme fraoche mixture is firm and golden. . Remove ...