SOURED CREAM
Make your own soured cream to spoon onto chilli, nachos and more. It's quick to make but needs to be left overnight to develop that creamy texture
Provided by Esther Clark
Categories Condiment
Time 10m
Yield Makes 400ml
Number Of Ingredients 5
Steps:
- Pour the cream, yogurt and vinegar into a sterilised jar, put on the lid and shake well. Remove the lid and place a square of clean kitchen paper on top of the jar before sealing with a piece of string or rubber band.
- Leave the soured cream overnight in a cool place, but not in the fridge. The next day you should have a thick, spoonable mixture. To serve, stir through the chives and sea salt, if you like. Will keep in the fridge for up to two days.
Nutrition Facts : Calories 118 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.02 milligram of sodium
BRUSSELS SPROUTS WITH SOUR CREAM SAUCE
Make and share this Brussels Sprouts With Sour Cream Sauce recipe from Food.com.
Provided by Pebbles
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook sprouts according to package directions and drain.
- In saucepan, saute onion in margarine about 4 minutes.
- Stir in flour, brown sugar, mustard and salt and pepper, mixing well.
- Gradually add milk, stirring constantly.
- Bring mixture to a boil; then simmer for 2 minutes.
- Reduce heat and add sour cream; just enough to heat through.
- Pour sprouts in serving dish and cover with cream sauce.
BERRY CREAM CRUMBLE
Make and share this Berry Cream Crumble recipe from Food.com.
Provided by knitaholic
Categories Dessert
Time 1h5m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Layer the berries in a lightly greased 9x13 baking dish. Combine 2/3 c flour, 2 cups sugar, eggs, sour cream, and salt in a medium bowl and mix well. Pour over the fruit.
- Mix 1 cup sugar and 1 1/2 cups flour in a separate bowl. Add the cubed butter and mix with your hands until crumbly. Sprinkle over the batter.
- Bake at 350 degrees for 50 to 55 minutes or until brown and set.
- Serve hot.
- Top with vanilla ice cream, if desired.
- Refrigerate any leftovers.
BRUSSELS SPROUTS WITH SOUR CREAM
What to do with Brussels sprouts? It's all in how you season them, and this recipe creates a visually appealing and flavorful side dish to any meal! This recipe also works well when substituting Brussels sprouts with cooked green beans. Mmmmm good!
Provided by Aslan
Categories Side Dish Vegetables Brussels Sprouts
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir onion until translucent and tender, 2 to 3 minutes. Transfer onion to a large bowl.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, 10 to 15 minutes. Transfer Brussels sprouts to the same bowl with the onion.
- Stir sour cream, bacon bits, butter, and hot sauce into vegetable mixture until evenly coated; season with salt.
Nutrition Facts : Calories 187 calories, Carbohydrate 13.4 g, Cholesterol 22.8 mg, Fat 13.4 g, Fiber 4.7 g, Protein 6.5 g, SaturatedFat 6.4 g, Sodium 161.4 mg, Sugar 3.4 g
SOUR CREAM SAUCE
Serve on baked potatoes, burritos, tacos, or anything else that you would normally top with plain sour cream.
Provided by Millereg
Categories Sauces
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In small bowl, combine sour cream, salt, onion, chilies, cayenne pepper, and black pepper.
- Cover and refrigerate until ready to use.
Nutrition Facts : Calories 43.3, Fat 4, SaturatedFat 2.5, Cholesterol 8.4, Sodium 204.6, Carbohydrate 1.3, Fiber 0.1, Sugar 0.2, Protein 0.7
BRUSSELS SPROUTS IN SOUR CREAM (BELGIUM)
This recipe was found on www.recipes.wuzzle.org & is placed here in preparation for the ZWT6. Although the sprouts in the original recipe were probably cooked in a frying pan, I would steam mine.
Provided by Sydney Mike
Categories Pork
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put the sprouts in a steamer & cook for about 10-12 minutes or until just tender.
- About half way through the cooking time for the sprouts, in a large skillet fry the bacon for 5 minutes or until crisp, then remove the bacon to cool, & in the same skillet saute the chopped onion for several minutes.
- Crumble the cooled bacon & add it, along with the sprouts, to the skillet. Add the remaining ingredients & mix thoroughly.
- Serve warm.
SOUR CREAM CURRY
Steps:
- In a medium bowl, Combine sour cream and buttermilk. Set aside. Heat oil in a medium opt on medium high for 45 seconds. Add onion and saute for 5 minutes, or until golden brown. Add garlic and sauté for 2 or 3 minutes, or until garlci is also golden brown. sir in tomatoes (or all 3 subs) mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. Stir in water and bring to a boil. reduce the heat to low and simmer for 5 minutes. To prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream buttermilk mixture. Stir well, then our the sour cream buttermilk mixture into the pot of curry. Using a whisk, mix well and simmer, stirring continuously, for 5 minutes, or until the curry reaches a gentle boil. remove from the heat. Top Spicy Brussels sprouts with sour cream curry and serve immediately.
SOUR CREAM CURRY (TO SERVE OVER BRUSSELS SPROUTS CRUMBLE)
Steps:
- In a medium bowl, combine sour cream and buttermilk and set aside. Heat oil in a medium pot on medium high for 45 seconds, or until golden brown. add garlic and sauté for 2 to 3 minutes, or until garlic is also golden brown. Stir in pureed tomatoes (or the above listed subs) mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. Stir in water (unless you have used subs) and bring to a boil. reduce the heat to low and simmer for 5 minutes. To prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream buttermilk mixture. Stir well, then pour the sour cream buttermilk mixture into the pot of curry. Using a whisk, mix well and simmer, stirring continuously, for 5 minutes, or until the curry reaches a gentle boil. Remove from the heat. Top baked Brussels sprouts with sour cream curry and serve right away (over rice as a side dish or over naan as an appy)
SOUR CREAM SHRIMP CURRY
Great do ahead dish. Goes well with "green rice" posted under a separate recipe. Compliments any buffet table for brunch, lunch or dinner
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Place the butter, green onion, green pepper and garlic in a large microproof dish, cover and microwave on high 100% power for 2 minutes.
- Stir in the mushrooms, curry,salt& pepper, worcestershire& dry mustard.
- Cover and microwave on high 100% power for 4-6 minutes until the mushrooms are soft, stir half way through the cooking time.
- Stir in the sour cream& shrimp microwave on medium 50% power 3-5 minutes until heated through, stir once during cooking time.
- Serve with Toasted almonds on top.
- NB: You can make this dish ahead and reheat using Medium 50% power.
SOUR CREAM CURRY (TO BE SERVED WITH SPICY BRUSSELS CRUMBLE)
Steps:
- In a medium bowl, combine sour cream and buttermilk. Set aside. Heat oil in a medium pot on medium high for 45 seconds. add onion and sauté for 5 minutes, or until garlic is also golden brown. Stir in pureed tomatoes (or the list of three subs), mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. Stir in water (if you have not used subs) and bring to a boil. reduce the heat to low and simmer for 5 minutes. To prevent curdling, spoon about 3 tbsp. of the hot curry into the cour cream buttermilk mixture. stir well, then pour the sour cream buttermilk mixture into the pot of curry. Using a whisk, mix well and simmer, stirring continuously, for 5 minutes, or until the curry reaches a gentle boil. remove from the heat. Top baked Brussels sprouts with sour cream curry and serve immediately.
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