Spinach And Watercress In Cream Food

SPINACH-AND-WATERCRESS DIP

Steps:

• Wash spinach; drain, but do not dry. Transfer to a large stockpot. Cover, and cook over medium-high heat, stirring occasionally, until wilted, about 5 minutes. Transfer to a clean kitchen towel, and squeeze out excess liquid. Let cool slightly; coarsely chop. Set aside.
• Heat oil in a medium saute pan over medium heat. Add onion, and cook, stirring occasionally, until soft and translucent, about 8 minutes. Transfer to a plate, and let cool slightly.
• Whisk together yogurt and lemon zest and juice in a medium bowl. Stir in spinach, onion, and watercress; season with salt and pepper. Garnish with watercress sprigs, and serve with lettuce leaves for dipping.

SPINACH AND WATERCRESS IN CREAM

Steps:

• Pick over the spinach and discard tough stems and blemished leaves. Rinse and drain well. There should be about 8 cups, loosely packed.
• Cut off the tough ends of the watercress. Rinse and drain well. There should be about 3 1/2 cups, loosely packed.
• Combine spinach, watercress, cream, butter, salt and a generous grinding of pepper in a saucepan. Sprinkle with nutmeg.
• Cook, turning the greens in the sauce, about 5 minutes. Serve hot.

SPINACH AND WATERCRESS SALAD WITH LIME VINAIGRETTE

Steps:

• Combine the spinach, watercress and onion in a bowl. Whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss to coat well. Serve immediately on chilled plates.

CREAMED SPINACH

Steps:

• In a large fry pan over medium heat, melt butter. Sweat shallots and garlic. Add spinach and watercress, season and wilt. Remove from heat and allow to cool. Squeeze out excess moisture.
• In a saucepot, reduce cream with water chestnuts until thick (so that the cream will coat the back of a spoon.) Add wilted spinach and watercress and coat greens with cream. Adjust seasoning.

BAKED CHICKEN WITH WATERCRESS OR SPINACH SAUCE

Steps:

• Preheat the oven to 400°F.
• season the chicken breasts with salt and pepper and place in the bottom of an oven proof dish.
• Cover with the sliced onion and pour over the white wine.
• Cover with foil and bake in the oven for 20 minutes.
• Place the watercress or spinach in a liquidizer.
• When the chicken is cooked, drain off the cooking liquid onto the watercress or spinach.
• Add the cream cheese to the liquid and blnd until smooth.
• Pour the liquid into a saucepan and heat, seasoning to taste with the vegetable bouillon powder.
• When the chicken is cooked, remove from the oven and slice.
• place the sliced chicken on serving plates and coat with the sauce.
• Serve with salad.

SPINACH & WATERCRESS SOUP

Steps:

• Put the spinach, watercress, spring onion, vegetable stock, avocado, cooked rice, lemon juice and mixed seeds in a blender with seasoning. Whizz until smooth. Heat until piping hot. Scatter over some toasted seeds if you want added crunch.

SPINACH & WATERCRESS SALAD

Steps:

• Whisk together oil and lemon juice, then season. In a bowl, mix the leaves and onion. Drizzle dressing over and toss to combine.

SPINACH AND WATERCRESS SALAD

Steps:

• Wash spinach and watercress and remove tough stems and discard.
• Add spinach and watercress to a bowl and add 2 trays of ice cubes.
• Place in refrigerator to chill for about 1/2 hour.
• When chilled, discard ice cubes, drain.
• Tear spinach into smaller bite size pieces.
• Add spinach and watercress to a large bowl.
• Finely grate zest from one orange.
• Remove skins from both oranges and discard.
• Slice oranges thinly across the grain and cut in half.
• Remove and discard any seeds.
• In a mixing bowl, whisk together olive oil, raspberry vinegar, Dijon mustard, sugar, salt and black pepper until incorporated.
• Pour dressing mixture over spinach and watercress; toss well to coat.

SIMPLE SPINACH AND WATERCRESS SOUP

Steps:

• heat oil in a large pan.
• Add onions and cook for 3 minutes stirring occasionally till they begin to soften.
• add the potatoes, water, marjoram, thyme and bay leaf. pinch of salt for taste.
• bring to boil, reduce heat, cover and cook gently for about 25minutes until the vegetables are tender.
• remove the bay leaf and herb sprigs.
• add the spinach and water cress and continue cooking for 3-4 minutes, stirring frequently, just until it is completely wilted.
• allow the soup to cool slightly, then transfer to blender or food processor and puree until smooth.
• return the soup to the sauce pan and thin with a little more water, if wished.
• season to taste with salt pepper and nutmeg.
• place over a low heat and simmer until reheated.
• ladle soup into bowls and swirl cream into each bowl(optional).
• for vegan omit cream.