ood processor, blend the butter, watercress leaves, lemon juice, black pepper
Rinse the watercress and set aside to dry.<
puree 3/4 of the watercress in a food processor with
he bunches of watercress.
Pick through the watercress, discarding any obviously
When measuring the watercress leaves and stems, pack them
re tender. Stir in the watercress and simmer, uncovered, for 4
Process cream cheese in food processor. Add finely chopped cucumber, salmon, lemon juice, and 1 tsp. watercress. Mix until well blended. Cut 2 rounds of each bread slice. Spread cheese mixture evenly on one side of bread rounds. Spread edges of sandwiches with butter. Dip edges in 1/2 c. minced watercress. Cover and chill for 2 hours.
side 1/4 cup watercress.
Add remaining watercress and remaining ingredients
Wash spinach and watercress and remove tough stems and
ff bottom of watercress and discard.
Cut watercress into 3\" pieces
eaves from one bunch of watercress and set them aside. Discard
Snip the stalks from the watercress and place the leafy ends on kitchen paper to absorb any water. Butter the bread generously, arrange the watercress over 4 slices and season. Top with the remaining bread, cut into triangles or fingers and serve.
NB. (Don't discard the watercress stalks; they can be made into a soup. Soften a chopped onion in a pan with butter, add 250ml whole milk and bring to the boil. Add the stalks, cook for 1 minute then liquidise until smooth and foamy.).
bowl with the chopped watercress and chives. Add just enough
o package directions.
Place watercress in a colander and drain
Heat the butter in a large saucepan and saute the onion and potatoes until soft. Add the stock and season. Cover and simmer for 20 mins. Add the watercress and puree the soup. Stir in the wine and cream, and season again. Serve in glasses garnished with more watercress.
Season to taste.
Blanch watercress in boiling salted water for
Reserve a few sprigs of watercress for garnish and chop the
Place chopped pecans on plate.
Mix cheese and watercress in a bowl.
Season with salt and a dash of white pepper.
Spread mixture evenly over 8 bread slices.
Top with remaining bread.
Cut sandwiches diagonally in half.
Butter all 3 edges of each sandwich triangle.
Dip buttered edges of sandwiches into pecans.
Arrange sandwiches on platter.
Garnish with watercress sprigs.
These can be made up to 8 hours ahead.
Cover sandwiches tightly; chill until ready to serve.
Melt butter, cook and stir onions and celery in butter until onions are tender.
Stir in chicken broth.
Heat to boiling. Reduce heat.
Simmer until celery is tender, about 5 minutes. Stir in watercress and potato flakes.
Heat just until watercress is wilted, about 2 minutes.
Remove from heat; cool slightly. Pour watercress mixture in blender and blend until smooth.
Stir in pepper and cream.
Heat until boiling.
Serve hot or cold.
Cut watercress in 1-inch lengths after washing.
Blanch watercress in a pot of boiling water; then drain well.
In a bowl mix watercress, tomato slices and patis.
Chill and serve.