Here is a roundup of some of our favourite seafood recipes: Created by Executive Chef Harris Sakalis of the Fairmont ...

Ingredients. 150ml creme fraiche. 80g parmigiano reggiano, finely grated, plus extra to serve. zest and juice of two lemons. sea salt and black pepper ...

Indulge in exquisite bites with these buckwheat blinis, topped with your choice of cheap-and-tasty dill pickles or luxurious caviar — the perfect party snack (without the hefty price tag).

Ingredients. 400g piece of lamb shoulder, off the bone; 50ml chicken stock; Sea salt; 1tbs vegetable oil; 30g butter; 230g fresh gnocchi; 1tbs vegetable oil ...

To make my creamy chicken pasta you will need: 300g of chicken breast 250g of pasta (I used tagliatelle) 150ml of double cream 3 tbsp of creme fraiche Zest of 1 lemon About 2 tbsp of pine nuts ...

Instructions. Arrange the tart shells on a large serving platter. Combine the crème fraîche and yuzu juice in a medium mixing bowl and whisk until smooth.

You can vary this recipe by using smoked salmon or different vegetables. And if you want to cut the calories then you can use ...

This recipe can easily be halved to serve two: Keep in mind you may struggle to get a smooth, blended sauce if cutting the recipe down and using a large food processor.

1 cup thinly sliced peaches (about 3 ounces) 3 ounces low-moisture whole-milk mozzarella cheese, pulled into 1/2-inch pieces (about 3/4 cup) 5 slices prosciutto ...

When making creamy pasta sauces or dips, there’s no one-to-one swap for creme fraiche. You could use sour cream, but it’s thicker and tangier, and Mexican table cream just doesn’t have quite ...

After mixing the crème fraîche with the pasta and Parmesan, I added the remaining Parma ham and parsley. In total, it took me about 25 minutes, including prep time — just slightly longer than ...