Super easy and so delicious creamy watercress soup recipe. Your stove will do all the heavy cooking, and you can enjoy a super earthy soup in less than 30 minutes. Imagine a cream soup with the ...

Arrange watercress on individual plates or on a large ... Whisk to combine, drizzle evenly over salad and serve. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.

Buttery pastry, rich salmon and peppery watercress make this creamy quiche by Nigel Slater a real treat to come home to. For this recipe you will also need a round, loose-bottomed 24cm/10in tart c ...

This recipe is enough for four or five normal eaters ... then transfer them to a zip-lock bag. If you don’t like watercress, substitute with an equal amount of the more conventional Chinese ...

After 5 minutes, add the watercress, mint and frozen peas ... and we wanted to provide you with a searchable recipe database that would give you access to our archive of recipe content from ...

Choose the best pieces of watercress, ones that have a good amount ... and in the international foods section of supermarkets. Recipe from Wine Bites by Barbara Scott-Goodman/Chronicle Books ...

Put the salmon fillets in a small frying pan (I use one with a 20cm/8in diameter ... When you’re ready to unite salmon with salad, put the watercress into a large shallow bowl, sprinkle with ...

Perhaps your recipe calls for watercress, and you are 1) all out of watercress at the moment, 2) unable to find any at the grocery store, or 3) just plain over it and happy to switch things up.

Bring back to the boil and cook until the potatoes and onions are fully cooked. Add the watercress and boil with the lid off for 4-5 minutes until the watercress is just cooked. Do not overcook or ...

In a small bowl, dress watercress with a squeeze of lemon juice and 1 tablespoon olive oil, and season with salt and pepper. Scatter dressed watercress and fresh dill over and around vegetables.

Remove and set aside. In the same pot, add the watercress and cook for 2 minutes until just wilted. Remove and drain the excess moisture. Lay the pastry in the baking tin and trim the edges.

Cook the leeks in a little butter over a medium heat until soft, season with the thyme, tarragon, Dijon mustard, and salt and ...