Thursday, 28 January 2010

28th January 2010

Yesterday I mentioned Carbonara ...... so just for Anna here is the recipe. It really is the simplest sauce to make and yes I did make Eton Mess with the egg whites with a little help from my neighbours electric whisk....... they were both yummmmmmyyyy.



One thing I need to ask you guys though, because you bloggers are a fountain of knowledge is this.....
A lot of recipes in this book use cream and as we know this can be rather bad for the old waistline. Now I've heard that cream can be replaced by either creme fraiche or fromage frais which is a bit lower in calories. Is this true, can cream be replaced in all recipes or just certain ones or am I barking up the wrong tree altogether?
Help.................................

9 comments:

driftwood said...

you can certainly cook with creme fraiche, in fact my carbonara recipe uses it (and no eggs....) not sure if you can cook fromage frais, but you can certainly replace cream with it in no cook desserts (or do half and half).

this is from a woman who ate half a pot of clotted cream last night, not good for my diet, but sooooo tasty...........

Carol said...

Use cream, I prefer to use real cream and like everything this life....moderation is good. Next month no doubt we will be all told that creame fraiche is bad for something or another...lol! when I worked in the hospital some women were dangerously anaemic because of bad diets which they believed were healthy..not saying what they ate but they certainly were not eating what they were given teeth for! x

The domestic novice said...

We've made it without cream/creme fraiche and just egg (white and all) - it thickens into the creamy sauce from the heat of the pasta and bacon. Yum yum yum.

LizzieJane said...

You know there is nothing better than real cream. Why not cut back on dessert and use real cream now and then. I guess it's all a matter of balance. Lovely recipe by the way.
x

iSew said...

Sounds yummy, thanks for sharing!
I love cooking with cream, but it always makes me feel guilty.

Thimbleanna said...

Ooooh! You're a sweetie -- thanks for posting the recipe! I've never made carbonara -- I've heard people mention it but never seen a recipe either. It looks delicious -- I'm printing it out as we speak!

Rattling On said...

Elmlea double 'cream' is ok in cooking and thickens acceptably. But I agree real cream is best...

elsy said...

real cream is best, but creme fraiche does work....this is my favourite dish in the world....my gift to myself if husband is out(he moans about the calories) and would certainly be amongst the dishes in 'my last meal'!!

Farmyard Crafts said...

We sometimes use "Carnation Milk (Evaporated Milk)" ... which comes in skim... and also soy. Because our little girl is dairy intolerant... I use the soy version so she can eat the same meals as us. Hmmm..... I'm thinking carbonara for dinner tonight! ;)