Inside Mel's Brain: Cream Recipes

As I mentioned, cream is ridiculously versatile. Just thinking what I'm gonna make with it sends me a little good kinda crazy. It’s a fridge staple for me because it can turn whatever random ingredients I’ve got lying around into something delicious.

Need a sauce? Cream’s got you covered. Think rich, creamy mushroom sauce for steak, garlic prawns for topping or dipping into, or even a cheat’s boscaiola for your protein topper or pasta.

Craving comfort food? Cream is the secret to a velvety cauliflower bake or thick, hearty chowders that pair perfectly with one of our warmed and buttered dinner rolls.

Dessert? Oh, we’re just getting started! Whip it to top pancakes, spoon it over zapple crumble, or make mousse in minutes with our dry mix—or my personal go-to, Crème Anglaise. Done and dusted in no time!

Basically, if there’s cream in the fridge, I’m 100% confident that dinner—or dessert—is sorted.

I did mention it sends me wild, right… because here are a couple of recipes that quickly come to my mind without any thought when I think of cream!

 

Creamy Mushroom Sauce

Perfect for: Steak, chicken, pork chops, or even roasted veggies.

Ingredients:

· 1 tbsp butter

· 200g mushrooms, sliced

· 1 garlic clove, minced

· 1 cup pure cream

· Salt to taste

Method:

1. Melt the butter in a pan over medium heat. Add the mushrooms and sauté until golden, about 5 minutes. You want some colour on the shrooms so it can colour your sauce and give you a deeper flavour.

2. Stir in the garlic and cook for 1 minute until fragrant.

3. Add the cream and simmer gently until the sauce thickens, about 5 minutes.

4. Season with salt and serve.

 

Creamy Garlic Prawns

Perfect for an entrée by itself, a main with a dinner roll for dipping (or cauli rice if that’s your thing,) or make yourself a surf and turf and throw it over your steak!

Ingredients:

· 2 tbsp butter

· 400g prawns, peeled and deveined

· 2 garlic cloves, minced

· 1 cup pure cream

· Juice of ½ a lemon

· 1 tbsp parsley, chopped

· Salt to taste

Method:

1. Heat butter in a pan over medium heat. Add prawns and cook until pink, about 1 minute per side. Remove and set aside.

2. In the same pan, sauté the garlic for 1 minute until fragrant.

3. Add the cream and simmer for 2-3 minutes until slightly thickened.

4. Return the prawns to the skillet, toss to coat, and heat through.

5. Finish with a squeeze of lemon juice, parsley, and seasoning to taste.

 

Creamy Cauliflower Mash

Perfect for: A side dish that feels indulgent but stays low-carb.

Ingredients:

· 1 head of cauliflower, cut into florets

· ¼ cup pure cream

· 2 tbsp butter

· ¼ cup grated Parmesan (optional but highly recommended)

· Salt & white pepper to taste

Method:

1. Steam or boil the cauliflower until fork-tender. Drain well to remove excess water.

2. Place the cauliflower, cream, butter, and Parmesan (if using) in a food processor. Blend until smooth and creamy.

3. Season with salt and white pepper to taste.

4. Serve hot, topped with extra butter or a sprinkle of fresh herbs like chives or parsley.

Fun Fact: I wanted the above to be super simple because it is, but when I make this to top your Tiny House Pies, the mash gets hung for 24 hours to get alllllll the moisture we can out of it!

 

Creamy Tuscan Chicken

Perfect for: A dinner that looks and tastes impressive but is incredibly easy to make.

Ingredients:

· 4 chicken thighs

· 2 tbsp olive oil

· 2 garlic cloves, minced

· 1 cup cherry tomatoes, halved

· 1 cup spinach leaves

· 1 cup pure cream

· ½ cup grated Parmesan

· Salt & pepper to taste

· Lemon (optional)

Method:

1. Heat olive oil in a pan over medium-high heat. Season chicken with salt and pepper, then sear until golden on both sides. Remove and set aside.

2. In the same skillet, sauté the garlic until fragrant. Add cherry tomatoes and cook until softened.

3. Reduce heat to medium. Stir in cream and Parmesan, then simmer until the sauce thickens.

4. Toss in spinach and stir until just wilted. Return the chicken to the skillet, coating it in the sauce, and cook for 5 minutes or until fully cooked.

5. Add a squeeze of lemon and serve.

 

Creamy Garlic & Herb Dip

Perfect for: Veggie sticks, Crostinis, or grilled meats.

Ingredients:

· ½ cup sour cream

· ¼ cup pure cream

· 1 garlic clove, finely grated

· 1 tbsp fresh dill, chopped

· 1 tbsp fresh parsley, chopped

· 1 tsp lemon juice

· Salt & pepper to taste

Method:

1. Mix all ingredients in a bowl until smooth and well combined.

2. Taste and adjust seasoning or herbs as desired.

3. Chill for 15-20 minutes to let the flavours meld. Serve with crostinis made from our dinner rolls or bagels!

 

Crème Anglaise

Perfect for: Everything! Have it warm (when it’s first made), have it cold, have it upside down!

Ingredients:

· 1 cup pure cream

· 2 large egg yolks

· 1 tsp vanilla extract

· 2-3 tbsp Melvia

Method:

1. Heat cream in a saucepan over medium heat until just about to simmer.

2. In a bowl, whisk together egg yolks, vanilla, and Melvia. Slowly pour the warm cream into the yolk mixture, whisking constantly to temper the eggs.

3. Return the mixture to the saucepan and cook on low heat, stirring constantly, until thickened (about 5 minutes).

4. Serve warm or chilled, topped with a few fresh berries—or just enjoy it solo!

Dammit. I’m hungry.