Recipe Ideas


 

Watercress and Leek Soup (Serves 4)

125g watercress, chopped
50g butter
200g leeks, chopped (white parts)
2 medium potatoes (350g chopped)
1.5 pints veg stock
2 tbsp creme fraiche
salt and freshly cround pepper

 

Melt Butter in a saucepan, add leeks, potato and watercress, stir until coated in melted butter. Cover and heat gently for 20 minutes until soft. Add the stock, bring to boil and simmer for 15 minutes. Blend in a liquidiser until smooth and return to saucepan. Stir in the creme fraiche, season to taste, bring to boil and serve.

 

 

 

Cheddar and Watercress Tart (serves 6)

500g pack Ready Made shortcrust pastry
15g butter
1 bunch salad onions, roughly chopped
1 clove garlic, crushed
80g watercress, roughly chopped
150g mature cheddar cheese, grated
2 medium free range eggs, beaten
150ml single cream
1 tbsp fresh mint, chopped
salt and freshly ground pepper

 

Roll the pastry onto a floured surface. Place in a loose based, flan tin (8-9 inch) and prick the base. Cover and chill for 30 minutes. Line with foil and fill with rice. Bake at 200°C for 10 minutes. Remove the foil and cook for a further 5 min.
Melt the butter in a frying pan, add onions, garlic and cook until soft, add the watercress and cook for couple more minutes until it wilts.
Remove the mixture to a bowl, add the cheese, eggs, cream, mint, salt and pepper. Place the mixture into the flan and cook for 30 minutes until golden brown. Serve

 

 

 

Watercress and Bacon Salad (Serves 4)

450g small new potatoes
3 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp wholegrain mustard
2tbsp clear honey
salt and freshly ground pepper
8 rashers unsmoked bacon, chopped
100g watercress, chopped

 

Boil the potatoes for 10-15 min. In a bowl mix the oil, vinegar, mustard, honey and season.
Fry the bacon until cooked.
Mix the bacon and potatoes and serve on a bed of watercress with the dressing.