Spinach And Watercress In Cream Recipes

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.

Steps:

• Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
• In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
• Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.

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.

Steps:

• Heat 25g butter in a saucepan, then add 1 finely chopped small onion and cook for 5 mins until softened.
• Stir in 2 tbsp plain flour and cook for 2 mins, then slowly start to whisk in 200ml full-fat milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
• Meanwhile, place two 200g bags spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).
• Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
• Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.

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.

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.

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.