70g Blueberries (Frozen if possible)
145ml Coconut Milk
4 Strawberries (Frozen if possible)
Sixth of one lime juice
145ml Coconut water
60g Apple, Frozen if possible
145 ml Coconut water
2 tbsp (2x 15ml spoons) vegetable oil
2 onions, chopped
2 cloves garlic, crushed
12oz (350g) flat mushrooms, roughly chopped
2x 3oz (2x 75g) packs or bunches watercress, washed, drained and roughly chopped. (preferably Chalke Valley watercress!)
4oz (100g) full-fat cream cheese
Seasoning to taste
1pt (600ml) cheese sauce
12 sheets (approx) no pre-cook whole wheat lasagne
2oz (50g) cheddar cheese
2 tbsp (2x 15ml spoons) breadcrumbs
Pre-heat oven to 190c, Gas mark 5.
Fry the onions in the oil until soft, add garlic and mushrooms, fry for 2 – 3 minutes.
Add watercress; cook for a few seconds, or until softened, stir in cream cheese and seasoning.
Put a thin layer of cheese sauce in base of 8” X 10” (20cm x 25cm)
Ovenproof dish, cover with layer of dry lasagne and half the vegetable sauce.
Repeat layers of lasagne and vegetable sauce and end with a layer of lasagne. Cover with cheese sauce, sprinkle with cheese and breadcrumbs.
Bake in pre-heated oven for 30 – 40 minutes, until golden brown.
1 onion chopped
250g potatoes diced
600ml chicken stock
2 bags or bunches watercress, chopped
A little milk if needed
In a large pan, sweat the onion in the butter until soft but not browned. Add the potato and stock, cook until the potatoes are soft (approx. 15 – 20 minutes).
When potatoes are almost cooked, add the watercress (try to allow no longer than 5 minutes cooking time for the watercress). Liquidise, add cream.
Use a little extra milk if the soup seems too thick. Season with salt and black pepper and serve hot.
Add 4 pears, peeled and diced, when adding the watercress.
Liquidise, add cream and a little milk if the soup seems too thick. Season, cool and cover, then chill in the refrigerator for at least 8 hours. Check seasoning before serving.