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Curry Creme

May 15, 2012

Doesn’t get more simple than this… I use this dip/dressing for everything from scrambled eggs to oven-baked salmon and spinach “meat”balls. I make a large portion so it can sit in the fridge and work as an easy “sauce” when dinner during a busy work-week has to be fast, but delicious.

 

You need:

  • 400 grams of organic cremefraiche
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon of curry
  • 1 teaspoon of cumin
  • salt and pepper

Preparation:

1. Mix it all together in a bowl, and serve! The taste gets even better if you let it sit in the fridge overnight.

 

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From → Recipes

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