Magic sauce

I've not been motivated to cook properly and slowly over the last few days, but instead I have relied upon the magic ingredient of creme fraiche to add thickness, wetness and texture to food.

Creme fraiche seems to have been a fairly recent addition to supermarket shelves; at any rate, I cannot remember using it except in the last five or six years. This week, I have used it as follows:
In a lemon chicken with rice, with seafood and tagliatelle to add texture and richness, on gingercake instead of cream, and upon a hot banana. It's all good, easy stuff, and the creme fraiche makes the food that much better.

Yum.

:o)