Friday, 13 December 2013

Hot Soured Cream Dip

A friend of mine told me yesterday about the tomato butter he makes and when I found today that I'd run out of harissa to mix into some soured cream, I fell back on his recipe.

150 ml soured cream or crème fraîche
1 heaped tbs tomato puree
1 clove of garlic, crushed
sea salt
freshly ground black pepper

Mix and spread on crisp bread, serve with crudités, roast root vegetables, fish, barbecued meat, and and and :)

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