Using Up the Fridge pt. 2: Cream!
we're back baby and whiter than ever
I’m going to admit, as I imagine a lot of people at the moment, I’m finding the motivation to write difficult. I’ve spent most of my days furiously knitting or ranting into video calls instead but someone wrote me a message to tell me they had made the sun dried tomatoes from the last newsletter and they were actually good so I’m going to hold onto that kernel of motivation as long as I can to actually finish this newsletter.
As promised last time, I’m going to talk about the joys of double cream - if you’re vegan I apologise although the guardian have a guide here to whipping non dairy cream HERE. Also this is coming about when the dalgona coffee trend is all over the internet, which is a whipped instant coffee topping which is vegan so worth trying if you’re into that sort of thing (I don’t drink coffee but may experiment with hot choc or nesquik in future).
Anyway double cream, the luscious, thicc dairy sister that I can eat by the spoonful (I never pretended this would be a healthy series) which I use for two of my favourite recipes: whipped cream and sweet dauphinoise pie.
Whipped Cream
It seems simple, barely a recipe and in a way it is. But don’t be fooled, you have to work for this - boy is it worth it though compared to its meagre canned counterpart (no judgement if you love the canned stuff though, I have been known to spray it directly in my mouth).
If you want whipped cream, do not buy whipping cream. Seems counterintuitive but double cream (in my limited experience) thickens quicker with less sugar.
pour cream into the bowl. Add a tiny tsp of sugar (icing is traditional but granulated or castor is fine.
whisk.
keep whisking. There is a temptation to add sugar for thickening but don’t. Sugar should be there for flavour only.(You can taste at frequent intervals and add when necessary).
keep whisking. Honestly an electric whisk is worth it at this point if you can invest.
keep whisking. You may doubt yourself at this point as it seems the cream won’t change. It is lying, keep going.
keep whisking until stiff peaks. This means that the mixture is gloopy enough that it doesn’t come off the whisk when you pick it up (think like a soft meringue). This will happen way later then you think unless you use an electric whisk. The key is perseverance. Don’t mix it anymore except to add any extra sugar for flavour.
Voila! Done!
A versatile dessert cream which is good as a side, in a cake (as long as the sponge is cool) the topping to banoffee pie, the best of all the pies (I recommend digestives with a pinch of sweet cinnamon as a base if you can’t get biscoff) or just by itself with a spoon.
Sweet Dauphinoise Pie (that is actually savoury)
In college I discovered cheese and potato pie. It was great and years later I decided to remake it. However I only had sweet potato in, so came up with this super easy recipe.
You need:
ready made puff pastry
double cream
strong cheddar plus cheeses of your choice (I like comte myself)
salt, pepper, mixed herb/sweet cinnamon
sweet potato
Preheat to oven to around 180/200. roll out the pastry over the chosen pie dish (the premade stuff comes with baking paper so saves on the greasing!) and cut to size.
Peel and slice your sweet potatoes into thin discs (thinner takes less time to cook, although you don’t want crisps) and lay out into the pastry up to the top so you can’t see much of the bottom.
Pour the double cream (you need just enough to cover all the slices and a bit spare) into a saucepan and gently simmer whilst adding seasoning. (Mixed herbs gives a more earthy taste, chilli flakes for those of you who love spice or a tiny pinch of sweet cinnamon for a blend reminiscent of american pumpkin pie, although more savoury).
Grate chosen cheeses into the cream and stir through until melted. Once cheesy enough to your liking, pour over the sweet potatoes.
Grate a little extra cheese for topping and you can use the excess pastry you cut off to make little shapes to go on top (I tend to go for hearts or stars, but one time my friend managed to make the communist insignia as a joke). Put in the oven until well browned on the top and the knife goes through the potato easily. (Put foil on if it starts to brown too quickly).
Voila (again!)
It’s a nice veggie pie (or tart, I don’t care enough about classification) which I have found popular at potlucks and Christmas dinners and it’s easy enough to customise (Add parsnips for a christmas twist, or go fancy with garlic mushrooms and blue cheese). I will note that unless you leave to cool for a while/overnight, depending on how much sauce you use it can get very messy and liquidy. The sauce can also be used for easy cheesy pasta.
Anyway do let me know if any of you try the recipes, otherwise tune in next time for my dad’s perfect honey carrots (honestly they were so good it changed my opinions on carrots) and Rosalind’s peasant pasta! (if you have managed to acquire any at that point).
Also if you enjoy any of my recipes/ramblings and fancy giving me money for it, you can donate me a coffee here:
Ciao for now,
Ruby