What simple recipes can anyone give me using single cream - sensible answers please!?

Try the following





Chicken tarragon pasta





255g/9oz pasta, such as pappardelle or tagliatelle


2 tbsp olive oil


2 skinless chicken breast fillets, cut into small pieces


2 garlic cloves, chopped


150ml/5fl oz single cream


3 tbsp fresh tarragon leaves, roughly chopped


100g/4oz spinach leaves, thick stems removed


lemon wedges, to serve


salt and freshly ground black pepper





Method


1. Cook the pasta: cook the pasta in a large pan of boiling water for 8-10 minutes, or according to packet instructions, until just tender.


2. Fry the chicken: meanwhile heat the oil in a large frying pan, add the chicken and fry over a high heat for 4-5 minutes, stirring often, until golden and cooked.


3. Make the sauce: add the garlic, then stir in the cream, tarragon and 3 tbsp of the pasta cooking liquid. Heat through over a low heat.


4. Finish the dish: when the pasta is cooked, tip the spinach into the same pan and stir well (it will immediately wilt in the hot water). Drain the spinach and pasta mixture well, then toss it into the creamy chicken. Season generously with salt and pepper. Serve with lemon wedges for squeezing over.





or Sweet potato gratin





1kg/1lb 2oz sweet potatoes, peeled and sliced thinly - about the thickness of a 10p piece is ideal


2 tbsp olive oil


3 garlic cloves, finely chopped


陆-1 red chilli (depending on variety and heat strength), chopped


finely (or 1 tsp dried chilli flakes - not powder)


250ml/8fl oz single cream


salt and black pepper





Method


1. In a large mixing bowl toss the sweet potato slices with the oil and all the other ingredients until the slices are well coated and the garlic and chilli well-distributed.


2. Transfer to a lightly oiled gratin dish, spreading out the slices with your fingertips, you do not have to layer the gratin piece by piece, but try to ensure that the slices are mostly lying flat.


3. Pour over any cream remaining in the bowl and trickle the remaining oil over the gratin.


4. Bake in a preheated, fairly hot oven (180C/350F/Gas 5) for 40-50 minutes until the sweet potato is completely tender and the top is browned and crispy.


5. For extra crispness you can finish under the grill for 1-2 minutes.





or Rhubarb and ginger crumble with vanilla custard


For the rhubarb


800g/1lb 12录oz forced rhubarb, cut into 2.5cm/1in pieces


150g/5录oz sugar


20g/戮oz preserved stem ginger, roughly chopped


For the crumble topping


100g/3陆oz plain flour


50g/1戮oz unsalted butter


50g/1戮oz Demerara sugar


50g/1戮oz walnuts, shells removed, roughly chopped


For the vanilla custard


140ml/5fl oz whole milk


570ml/1 pint single cream


1 vanilla pod, seeds scraped out


5 free-range egg yolks


40g/1陆oz caster sugar





Method


1. Preheat the oven to 180C/365F/Gas 4.


2. Place the rhubarb, sugar and a little water into a pan over a low heat and cook for 8-10 minutes.


3. Gently stir in the roughly chopped stem ginger.


4. For the crumble topping, rub the flour and butter together to make a mixture that resembles breadcrumbs.


5. Add the sugar and walnuts and mix well.


6. Place the cooked rhubarb into a baking dish and cover with the crumble topping. Transfer to the oven to bake for 20 minutes, or until the topping is golden-brown.


7. For the custard, heat the milk, cream and vanilla in a pan over a medium heat.


8. In a heatproof bowl beat the egg yolks and sugar until combined and pale in colour.


9. When the milk and cream mixture is nearly boiling, remove from the heat and slowly add to the egg mixture, whisking constantly.


10. Return to the pan over a low heat and stir continuously until thickened and ready to serve.


11. To serve, place a generous portion of crumble onto each plate and serve the custard over or alongside.What simple recipes can anyone give me using single cream - sensible answers please!?
HELLO


HOW ABOUT PANACOTTA





Ingredients:


4 cups of cream


3/4 cup of icing sugar


1 teaspoon of vanilla essence


185 g of chocolate or dark cooking chocolate, finely chopped


(OPTIONAL)


2 teaspoons of gelatin


1/4 cup of water








Instructions:


Place the cream, sugar and the vanilla essence in a pan and simmer slowly, stirring constantly, until the mixture reduces to 1/3.





Make sure the cream doesn鈥檛 stick to the bottom of the pan. Add the chocolate and mix until a smooth mixture forms. Put the gelatin in a bowl and add the water. Leave for 5 minutes. Pour into a pan over low heat and cook until the gelatin has dissolved completely. Pour in the warm cream and chocolate mixture, and simmer for 1 minute. Pour mixture into 6 half-cup capacity molds and refrigerate for 4-6 hours or until set.What simple recipes can anyone give me using single cream - sensible answers please!?
In a large frying pan cook a steak, sirloin for preference or if you can get it narrow end chump is delicious and cheap as chips. Once done to your taste, finish by adding a little butter to the pan and basting the meat. Set the steak aside to rest and spoon a little of the butter over it. Deglaze the pan with a little white wine and add a spoonful of grain mustard and some of your single cream. Heat this mixture briskly stirring all the time to reduce it to a creamy sauce. Serve with fresh cooked asparagus and crusty bread to mop up the juices. British asparagus is in season right now and is of course the best in the world. Wash it all down with the rest of the wine. Yummmmm!
You could make carbonara. Gently fry some sliced mushooms and cubed ham/bacon. Add a clove of garlic -crushed and a teaspoon of dijon mustard. Pour over the cream, stir in and let it heat through. Sprinkle over some parmesan cheese and black pepper and stir in freshly cooked pasta. Simple and very tasty.
Make a simple sauce with white wine, cream, onion, garlic and black pepper serve with chicken and rice. You could thicken it a little with corn flour.





Or add some mushrooms and whole black pepper corns, allow to reduce and serve over steak.
strawberry's and cream - its a classic and simple





or make liquor coffees ( whisky , tia maria , rum etc )
please explain further