soured cream ideas please

moggylover

mocolo wrote: »

Hi,

bought this my mistake-what on earth can I do with it? Any ideas gratefully received

mocolo

Makes a wonderful basis for a potato salad to die for! Mix the sour cream with a little plain yoghurt, add some garlic (I like to use the Lea & Perrins Garlic sauce for this so not bitty) and either chives or mint (depending on your tastes). Refrigerate this (overnight is best) before popping in lots of boiled new potatoes with their skins on, and some finely chopped spring onions. If you find the flavour a little too tart, then add a little mayo. This has been my own personal recipe for years - and it is always the one that I am begged to take to barbecues and so forth.

Also, mix with chilli, peri peri sauce or coriander and marinade chicken in it, then cook the chicken (or pork or beef) in it in a covered pot in the oven. Gives the spicy flavour, but with a sharp, creamy and slightly more mellow touch.

Another one, lightly fry chicken livers, mushrooms and peppers in a little garlic butter, add a small glass of wine, then add the soured cream to make a creamy but slightly sharp sauce (yoghurt also works well)! Can also cook this with a little sweet chilli or hot chilli - the cream just takes off a little of the heat - without removing the flavour!

New potatoes, leeks and green peppers, slice thinly, place in a microwaveable dish. Add a little milk to the sour cream, and lots of fresh ground black pepper, and a little touch of powdered mustard and/or crushed garlic. Shake all together and then pour over the veggies. Microwave for between 8 and 12 mins. Lovely cooked in the oven - but does take ages - about an hour! This can be topped with a little grated cheese.

Alternatively, heat gently in a frying pan, stirring all the time so that it does not curdle. Pour over cooked cauliflower or brocolli, top with grated cheese and grill for a few mins to brown and bubble.

Loads more - but fingers running out of steam now, lol! Plus this is making me hungry!

Hawthorn

Add it to mashed potato! It's scrummy, really. I had this for the first time yesterday, and it was so moreish.

moanymoany

needaspirin wrote: »

Mix the soured cream with a packet of powdered leek soup to make the most delicious party dip!

In New Zealand - back in the early 70's - they mixed packet onion soup with tinned cream and let it stand for a few hours. It is a good dip.

Gingham_Ribbon

1 tub of soured cream, half a tub of cream cheese, a handful of finely chopped roast peppers and a couple of tablespoons of finely chopped spring onion makes a great dip.

lynzpower

Ive used soured cream before when cooking cream sauces for say steak or chicken or pork chops?
Add a bit of grainy mustard, some sautted mushrooms, a dash of sherry if you have it and voila a quick sauce. Ive also lobbed it in to make a pasta sauce ( cream/onions/bacon/ veg) I do the same with left over creme fraiche too.

lynseydee

Belfastgirl, I actually made some leek and potato soup last night which I will have tomorrow whilst freezing the rest. I purposely didn't put any milk or cream in so I could do this. How much cream would be bet to put in. The recipe I found suggested I think it was a tablespoon but I think this was for double cream. Would this be about right?

Rikki

You can make a lovely chocolate frosting for cakes using soured cream. :drool:

Chocolate Frosting:

1. Melt chocolate (250g) in a bowl over a saucepan of hot water
2. Stir in sour cream. ( 1/2 cup)
3. Stir in (sifted) icing sugar. (1 cup)
4, Cool in the fridge to thicken it.

I have a banana cake recipe using soured cream too if you want me to post it.

belfastgirl23

lynseydee wrote: »

Belfastgirl, I actually made some leek and potato soup last night which I will have tomorrow whilst freezing the rest. I purposely didn't put any milk or cream in so I could do this. How much cream would be bet to put in. The recipe I found suggested I think it was a tablespoon but I think this was for double cream. Would this be about right?

My judgement depends on how much I have and whether or not I'm desperate to lose weight for my personal taste I'd probably whack in at least a tbsp per portion, probably twice that...but I'm a greedy so and so

lynseydee

Rikki, please could you post your banana cake recipe. I made a banana and choc chip one at the weekend and one of them didn't come out too well. Think I may have tried taking it out of the tin too quickly and it also didn't help that I overfilled the tin either

Belfastgirl, I have portioned all my soup into bowl size portions so I can just take them out of the freezer as and when I want them. I think a tablespoon sounds just about right. Thanks.

I have also found a chocolate cake recipe on one of the links given which I think I will try. That will certainly make hubby happy.

pamaris

Try beef stroganoff (look up on allrecipes.com). I just used up some sour cream in a tuna casserole. As someone already pointed out, it's great in a baked potato with butter, cheese & bacon. Sour cream is great in chicken or tuna salad. I don't like mayo so I use about 2 T mayo & 1/2 cup sour cream.