26Jun
Crème fraîche raspberry ice cream with praline cones
Although I have been longing to use the kitchen I really haven’t had much time. I know I always go on about how busy I am, but until the wedding comes and goes it’s only going to get busier. I have palpitations just thinking about it. But there’s no time like the present, my studies are winding down before exams start up so I can spend more time in the kitchen now, guilt-free. Plus I am home alone, with my husband-to-be working in the high seas, so all the whirlwind of food projects in my head make me have something to look forward to when I get home. To get in the zone I downloaded some cheesy soap operas (guilty pleasure) and set my laptop up in the kitchen to finally get to work with my favourite new ingredient: crème fraîche. This is my heaven: trashy tv in the kitchen. I always saw crème fraîche standing next to the double and single creams in the chilled area but due to a fear of the unkown I never picked it up. Then I had a dollop of it served to me on a berry cake, well now I am I am making for