What Is Sour Cream Made Of Recipes
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Tave kosi (baked lamb and rice with yoghurt) | The ingredients in this dish – lamb, butter, oregano, garlic and yoghurt – speak of Albania’s Mediterranean cuisine. Also known as tave Elbasani, after the city in central Albania where it originates, this comforting classic is popular throughout the country – it’s the meal you’d ask your mum to make, the one that reminds expats of home. Chunks of tender, garlicky lamb and rice seasoned with oregano are covered in a yoghurt topping, and then baked u
Golden fish soup | There is nothing remotely fishy about this soup. The fish-shaped wontons worked by nimble fingers, gives the name to this dish devised by Loan from Vietnam. Such detail is typical of the finesse and delicate touch of many dishes, as is the enticing blend of colour, texture and myriad tastes of salty, sweet, hot and spicy and all shades in between so redolent of Vietnamese cuisine. Who would dream that there is a touch of custard powder in this wonderful soup recipe, but there
Blood plum and blackberry jelly with vanilla cream | As a kid I detested jelly; it probably didn’t help that my uncle Wayne used to call it shivery water. As with most things, though, you really should try it in its best form before you pass judgement. The secret, I find, is to use real fruit juice as the base, and to use only enough gelatine to just set the jelly, so it dissolves as soon as it hits your mouth. The colour of this blood plum and blackberry jelly is incredible, particularly when t
Hazelnut mousse, strawberry pretzel parfaits | For the longest time, I’ve wanted to make a parfait with pretzels in it, 'cause we all need a bit of crunchy-salty goodness in our lives. This flavour combo of creamy hazelnuts with a touch of cocoa and the juicy tartness of fresh strawberries is way too good! The whole thing takes about 40 minutes to make and it’s dairy- and wheat-free!
Oyster cream, pork crackle, sea greens | I know pork crackling isn’t really Turkish, but this combo was inspired by my visit to Turkey and it is such a cracking entree that it will be on the Maha menu for a long time to come. You could make your own pork crackling or buy it ready cooked from an Asian grocer or liquor store. Serve as part of a meze platter with plenty of crusty bread.
Beef and peanut satays with cabbage salad (suya) | This is a simplified version of the Nigerian street food. The original uses a powder made from roasted, ground peanuts that have had excess oil extracted, along with a slew of spices. The combination can vary dramatically, and some spices, such as the Sichuan pepper-like uda, are nigh on impossible to find outside of West Africa. Prawns and chicken are common alternatives to red meat, while sides include roasted plantains and cabbage salad. If y
Stuffed pizza pie with summer vegetables | Every year in August, swarms of tourists from northern Italy arrive in Romagna to celebrate Summer New Year, as the day is also called, at the beach. Kids throw water at each other and stuff their faces with ice-cream, bomboloni [doughnuts] and pizza. The ritual starts at 9am and continues until well after 8pm. Once night falls, fishermen grill sardines and seafood on the harbour and people eat and dance on the streets, waiting for the fireworks to begi
Ricotta, maple and pear cake | When we lived in Florida, I got wind that a fruit I hadn't heard of before was available at a farm not too far from where I lived. This fruit was the sand pear. That same week, I enjoyed a deliciously creamy house-made ricotta at our local organic sourdough bakery that was apparently not at all hard to make – just whole milk and lemons. So I picked up the pears and ingredients to make ricotta – both as local and as sustainable as it comes. This is the real stu
Blackcurrant vacherin | There is quite a lot of effort involved in creating this dessert, but I promise you that the finished result is worth it! Your guests will be delighted and you can enjoy many compliments – as well as a superb finale to your meal!Standing time: 1 hour 20 minutesFreezing time: 2 hoursLevel of difficulty: Medium Special equipment: 29 cm x 15 cm (2.5 cm high) rectangle frame; ice-cream machine Planning ahead: Make the sorbet and ice-cream 1 day in advance and store in the fre
Comforting semolina halva | " This halva isn’t sexy or pretty but it is delicious and a favourite. Traditionally, this halva would be made on holy days as a prasad, an offering to the gods, which once blessed we would eat. It is a really quick-to-make pudding in a world where desserts can take hours or even a day. I remember as children we used to love watching Wimbledon and would always watch the finals at our cousins on the Sunday. It was often the case that we would support opposing players a
Chocolate and blood orange tart (tarte au chocolat et oranges sanguines) | At heart, this is a simple dessert; one that could be made at home for a birthday or an unofficial dinner party. You could make the tart alone – a Sunday afternoon sort of indulgence - or serve it with blood orange segments and a scoop of ice-cream. You could also enjoy the blood orange confit in a glorious breakfast of crêpes generously layered with the slightly bitter jam. Just consider it a blueprint for your own desse
Maple sugar pie | This is a variation of Sugar pie, a baked custard-style tart that’s associated with the French-speaking Canadian province of Quebec. Versions are also popular in the American Midwest, and are variously called Sugar cream pie, Hoosier sugar cream pie and Indiana farm pie. If you wanted to make this dessert simpler to make, you could easily substitute ready-made shortcrust pastry instead of making your own. Just make sure you choose one made with butter.
Baklava and pistachio ice-cream sandwich | During our five-day stay in Istanbul, we made the journey to Karakoy Gulluoglu, a baklava parlour. As we navigated our way there, we resisted the urge to pull up a chair at any one of the countless baklava shops in the same area for the promise of the best baklava with kaymak (rich Turkish buffalo clotted cream) in town. Looking around, we realised that here baklava wasn't a pastry to have to go. It was to be devoured with friends over warm, golden
Orange blossom ‘mimosa’ cake (torta di mimosa al profumo di fior d’arancio) | In Italy, tradition has it that on the 8th March, you give the ladies in your life a bunch of mimosa to celebrate La Festa Delle Donne (Ladies’ Day). It’s a truly charming tradition. Of course, in our household, there is no festa without food and the 8th March calls for torta alla mimosa – just as Christmas calls for panettone and Christmas means lentils. I don’t know how ‘mimosa cake’ came to be customary on this day,
Zucchini koftas in coconut sauce | My family moved to India from Kuwait when I was just out of high school. The move made me an angry-at-the-world seventeen year old. To add to the pain, we moved to very a remote town, where there was little to do. Ammi (mother) was worried and tried to comfort me by cooking my favourite meals. When that failed, she asked me if I would like to teach at the town school, which was looking for a temporary replacement. It turned out to be a life-changing experience
Pork skewers with “chaotic” garlic spread (svinjski ražnjići sa urnebes) | Urnebes is a smelly spread that us Serbians crave all the time but avoid because of its high garlic content. The name roughly translates to "chaotic spread", but nobody seems to know why. My guess is its delicious spiciness. In Serbia, we use a local cheese bought fresh from the farmer’s market to make it. As it’s difficult to find elsewhere, this recipe combines feta and sour cream to replicate its texture and
Spiced chocolate pavlova with kirsch custard cream and sour cherry granita | Despite historical facts to the contrary – eating pavlova seems to be a firmly Australian tradition often associated with summer. My mother has always been fond of whipping one up and the variations that can be made are endless even though, sadly, many include banana. This is a slightly over the top version that combines cherries, another summer tradition, and the buttery flavour of macadamias.
Thick salt-pork pancakes (fleskepannekaker) | In Norway, a salt pork or bacon pancake can be made in various ways. It can be pan fried, as here, or it can be a thick oven-baked pancake, like the Swedish fläskpannkaka. This version is often served with finely snipped chives, and sometimes a bit of rømme (a heavy sour cream), or even grated cheese. I have also seen a recipe or two that suggest fried apple wedges as an accompaniment. The Swedish version of this dish is usually served with sugared l