Creme Fraiche

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Seeing as my “Peeling Garlic” post got more hits than anything I’ve ever posted about (does that say more about the problems of peeling garlic or the quality of my posts?) I’ve decided to post another culinary tip.

Fry some cherry tomatoes till their skin is just starting to split, add some creme fraiche and a few teaspoons of either pesto or mustard and you’ve got a very quick and easy sauce for chicken or pork.

Lets see how many hits this one gets :-)