1. Add the soured cream and cook, stirring, until just warm. 2. Cover again for a minute or so, then add the soured cream and beat the potatoes well. 3. Garnish soured cream and chive dip with chives and sprinkle chopped peppers over tomato dip. 4. Garnish with a little soured cream and serve with Brussels sprouts and jacket potatoes. 5. Instead of the soured cream, you could always try using some fresh extra thick cream or double cream. 6. Mix the soured cream with ketchup. 7. Serve hot with boiled rice and a dollop of soured cream on top, if you wish. 8. Serve warm swirled with soured cream and garnished with fresh herbs. 9. Soften the cheese, then beat in the soured cream or fromagefrais. |
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