1,003 double recipes

Traditional Irish creamed kale simmered in butter, double cream, and stock with a pinch of nutmeg. A simple, hearty side dish that turns sturdy kale leaves silky and rich.

A delicious dish made with pearl barley, juicy apples and a bit of double cream that just might make you lucky like the Irish!

Turkey scallopine pounded paper-thin, seared in butter and oil, then finished with a grape juice or vermouth pan sauce and double cream. A 20-minute weeknight answer to schnitzel.

Very yummy ice cream, you can use the low-fat or non-fat ice cream, then don't worry about too many calories.

Ripe peach halves baked with dark chocolate tucked inside and a drizzle of kirsch. Three ingredients, ten minutes in the oven, and an effortlessly elegant dessert.

Rich meal suitable as supper time treat or as side dish.Not for those watching calories! Loaded with cheese and cream but absoultely delicious.

Creamy mushroom sauce made with just butter, mushrooms and cream, simmered into a thick, glossy sauce in about 15 minutes. No flour needed. Spoon it over steak or pile it on burgers.

Elegant frozen chocolate mousse bombe with whipped cream, chocolate ganache, and egg yolks in a make-ahead frozen dessert for special occasions.

Classic English meringues sandwiched with whipped double cream and fresh sliced strawberries. Golden, crisp-on-the-outside, marshmallow-on-the-inside meringue shells baked at low heat.

Foil-wrapped fish parcels steamed under the broiler with butter, dill, lemon, and cream. A classic French en papillote technique with no parchment fuss.

Rose bavarois cream is a classic French molded dessert made with rose petal-infused custard, whipped double cream, and gelatin. Elegant, floral, and silky smooth.

Gooseberry burnt creams are a British dessert with tart gooseberry puree topped with whipped fromage blanc and double cream, finished with a crackable caramel sugar shell. A fruit-forward creme brulee.

A traditional Welsh leek soup simmered in mutton stock with onions and celery, puréed smooth, and finished with double cream and fresh parsley. Hearty, silky, and steeped in Celtic cooking tradition.

I always do them, not only at Chrsitmas, sometimes I change some kinds of nuts, or use blueberries or strawberries, all go well!

Mushroom croustades: hollowed crusty rolls filled with garlic-rosemary butter and a creamy mushroom saute. A French-leaning vegetarian starter with dinner-party drama.

Strong coffee steeped with cinnamon sticks, cloves, and allspice, then topped with sweetened whipped cream. A warming Viennese-style spiced coffee for chilly evenings.