WATERCRESS DIP
This dip developed in our Test Kitchen is similar to mock guacamole. A bit of horseradish gives it some zip.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-3/4 cups.
Number Of Ingredients 9
Steps:
- In a food processor or blender, combine the first seven ingredients. Cover and process until finely chopped. Add cream cheese; process until creamy and blended. Refrigerate until serving. Serve with chips.
Nutrition Facts : Calories 121 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 285mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
WATERCRESS CREAM CHEESE
Use this recipe when making our Smoked Salmon Danish Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Stir cream cheese and watercress in a bowl. Season with salt and pepper.
COLD CREAM OF WATERCRESS SOUP
Steps:
- Heat a large saucepan with olive oil over medium-low heat. Add the leeks and the watercress stems only and saute until wilted, about 10 minutes.
- Add the chicken stock and potatoes and season well with salt and pepper. Bring the liquid to a boil, then reduce the heat and simmer until the potatoes are tender, 25 to 30 minutes.
- Meanwhile, prepare an ice water bath by partially filling your largest mixing bowl with ice cubes and water.
- In batches to avoid overfilling and splattering, ladle the soup into a blender or food processor, adding some of the creme fraiche and watercress leaves with each batch and reserving about 2 dozen whole leaves for a garnish. Puree each batch and transfer to a fine-meshed strainer held over a large mixing bowl that fits inside the ice water bath, using a rubber spatula to press the puree through the strainer. Taste the puree, adjust the seasonings, if necessary, with more salt and pepper, and stir in the lemon juice.
- Place the bowl of soup inside the ice water bath and chill it until cool, stirring occasionally, about 1 hour. Remove the bowl of soup from the ice water bath, dry its underside, cover with plastic wrap, and refrigerate until thoroughly chilled.
- Before serving, taste the soup. If it is too thick, thin it with a little cold milk, chicken stock, or water, to a thick, creamy consistency. Adjust the seasonings, if necessary. Ladle into chilled bowls and decoratively garnish each serving with a few of the reserved watercress leaves.
GRILLED CHEESE AND WATERCRESS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat a griddle or large skillet over medium-low heat. Make 4 sandwiches of sliced cheese, chopped greens and relish, distributing the ingredients evenly among them. Butter the outsides of the sammies with softened butter and cook in preheated pan until golden and cheese has melted.
HAM AND WATERCRESS CREPES
Categories Leafy Green Quick & Easy Ham Watercress Gourmet
Yield Makes about 30 hors d'oeuvres
Number Of Ingredients 16
Steps:
- Make crêpes:
- Blend all crêpe ingredients except butter in a blender until smooth. Chill batter 30 minutes.
- Brush a 10-inch nonstick skillet with some butter, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in 1/4 cup batter, immediately swirling and tilting to create a thin, even layer. (If batter sets before skillet is coated, reduce heat slightly. Next crêpe will be better.) Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds.
- Flip crêpe carefully and cook until underside is just cooked through and pale golden, about 20 seconds more. Transfer crêpe to a large plate. Make 4 more with remaining batter (5 more if first crêpe stuck to skillet), buttering skillet each time and stacking crêpes on plate as made.
- Make cheese filling and assemble crêpes:
- Stir together cream cheese, butter, shallot, cumin, and pepper in a small bowl until smooth.
- Put 1 crêpe on a work surface and spread with 3 tablespoons cheese filling. Fold 3 ham slices in half crosswise and put over lower half of crêpe. Scatter 1/4 cup watercress over ham. Starting at end with ham, tightly roll up crêpe, enclosing ham and watercress, to form an 8-inch log. Make 4 more logs in same manner. Cut each log crosswise into 6 pieces.
WATERCRESS SAUCE
Steps:
- Cut 2 inches from the stems of the watercress. In a food processor, combine the watercress, egg yolk, lemon juice and salt and pepper. While processing drizzle in the olive oil. Keep sauce cool until serving. Place a dab of sauce aside each quail. Garnish plates with watercress.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 15 grams, Carbohydrate 0 grams, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 51 milligrams, Sugar 0 grams
WATERCRESS, RADISH AND CREAM-CHEESE SANDWICHES
Provided by Liz Logan
Categories easy, quick, appetizer
Time 15m
Yield Two open-faced sandwiches
Number Of Ingredients 5
Steps:
- Wash and cut the radishes into wafer-thin slices. Spread the cream cheese on the slices of bread. Press 3 sprigs of watercress into the cream cheese on each slice of bread. Top each with a few slices of radish and salt lightly. Serve open-faced.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 168 milligrams, Sugar 2 grams, TransFat 0 grams
CREAM OF WATERCRESS SOUP
Make and share this Cream of Watercress Soup recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and sauté onion until transparent.
- Add potato, watercress, milk and stock.
- Bring to boil, cover and simmer for 20 minutes
- Blend in a processor.
- Add cream and seasoning. Heat if needed.
Nutrition Facts : Calories 189.8, Fat 13.3, SaturatedFat 8.3, Cholesterol 44.1, Sodium 89.4, Carbohydrate 14.3, Fiber 1.4, Sugar 1.6, Protein 4.4
CHEESE & WATERCRESS SCRAMBLE
This dish is quick and easy to make - ideal for a late breakfast, lunch or supper
Provided by Sara Buenfeld
Categories Breakfast, Lunch, Main course, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Split the soda farls and put them in a toaster or under the grill to toast on both sides. Meanwhile, beat together the eggs and milk with a good sprinkling of salt and some black pepper. Grate the cheese.
- Heat the butter in a small-to-medium-sized frying pan (preferably non-stick) and when melted add the tomatoes and cook them for about 3 minutes over a fairly high heat, shaking the pan occasionally until they start to soften and the skins split.
- Pour the eggs into the pan and leave them undisturbed for about 10 seconds. Stir and leave to settle again, then stir again until the eggs are almost scrambled. Sprinkle in the cheese, roughly chop and add the watercress, then take from the heat. Butter the farls and put on serving plates, pile the scramble on top and serve straight away.
Nutrition Facts : Calories 765 calories, Fat 56 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 1.57 milligram of sodium
WATERCRESS SPREAD
Make and share this Watercress Spread recipe from Food.com.
Provided by Stacey Sweet
Categories Vegetable
Time 15m
Yield 1 1/4 Cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a blender or food processor. Blend on high speed until smooth.
Nutrition Facts : Calories 689.9, Fat 68, SaturatedFat 42.8, Cholesterol 215.4, Sodium 1515, Carbohydrate 8, Fiber 0.5, Sugar 1.4, Protein 14.7
GOAT CHEESE AND WATERCRESS SANDWICHES
Provided by Kimberly Kennedy
Categories Cheese Dairy Herb Nut No-Cook Vegetarian Quick & Easy
Yield Makes 16 triangular half sandwiches
Number Of Ingredients 7
Steps:
- 1. In a medium bowl, fold chopped watercress leaves into goat cheese. Season to taste with salt. Spread mixture evenly over eight slices of bread. Top with remaining eight slices. Butter edges of sandwiches. Cut diagonally in half to make sixteen triangles.
- 2. Place walnuts on a plate. Dip buttered edges of sandwiches into nuts. Arrange sandwiches on a platter. Garnish with watercress sprigs.
- Sandwiches can be made up to four hours ahead. Cover with plastic wrap and chill.
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