Watercress recipes
Smoothies
Purple Warrior
70g Blueberries (Frozen if possible)
25g Spinach
25g Watercress
145ml Coconut Milk
Cobra
4 Strawberries (Frozen if possible)
25g Spinach
Sixth of one lime juice
1cm Ginger
15g Watercress
145ml Coconut water
Locust
50g Banana
60g Apple, Frozen if possible
25g Kale
20g Watercress
145 ml Coconut water
Food dishes
Watercress Lasagne
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.
Watercress Soup
1 onion chopped
25g butter
250g potatoes diced
600ml chicken stock
2 bags or bunches watercress, chopped
50ml cream
A little milk if needed
Seasoning
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.
Alternative…
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.
