Cress Recipes
1. Pumpkin-dish with mustard sauce
2. Peas in cheese sauce
3. Macaroni cheese with tomatoes and salad cress
4. Salad of asparagus with smoked salmon (or ham)
5. Mediterranean mixed salad
| Peas in cheese sauce | |
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| Ingredients: 1000g peas Salt 1 onion 20g butter or margarine 125ml double cream 100g cream cheese Freshly ground pepper 1 punnet of salad cress |
Method: Boil the shelled peas in salted water for about 10 min. Prepare and chop the onion and fry lightly in the butter/margarine. Add the cream and cream cheese a bit at a time. Leave to simmer for about 5 minutes until all cheese is melted. Pour the sauce over the peas, sprinkle the ground pepper over it and garnish with salad cress. |
| Macaroni cheese with tomatoes and salad cress | |
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| Ingredients: 150g mixed vegetables (i.e. carrots,turnips or swede, onion or leek) 3 tbs sunflower oil 2 cloves garlic 1 large tin of tomatoes pepper salt 200g cottage cheese 40g grated parmesan cheese 1 punnet salad cress |
Method: Wash and chop the vegetables. Fry lightly in the hot oil for 5 minutes. Press the garlic and add to the vegetables along with the tin of tomatoes. Leave the contents to simmer on a higher flame until thickened. Add salt, pepper and cottage cheese. Boil the macaroni in salted water for about 15 minutes. Drain the macaroni, put in a heated dish, mix with the cheese sauce and cover with Parmesan cheese and salad cress. Serve with a green salad. |
| Salad of asparagus with smoked salmon (or ham) | |
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| Ingredients: 16-20 asparagus Bag of mixed salad 300 - 400g smoked salmon or ham 1 punnet of salad cress 4 bread rolls 40g butter or margarine Mustard dressing ingredients: 50ml Nut oil 7-8ml vinegar 10ml icing sugar 10ml water 5ml mustard 200ml salad oil |
Method: Prepare asparagus and boil in salted water for about 10 minutes. Mix all ingredients for mustard dressing. Divide salads over four plates. Cut asparagus diagonally in half and salmon/ham in strips. Mix lightly and arrange on the salad. Spoon the dressing on top. Decorate with plenty of salad cress. Serve with warm, buttered bread rolls. |
| Mediterranean mixed salad | |
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| Ingredients: 15g wakame or red leaved seaweed, soaked for 3-4 mins and finely cut ½ lettuce, shredded ¼ cucumber, cut thinly 1 punnet salad cress 5 or 6 radishes, finely cut 50g small pickled onions, Gherkins or olives Dressing ingredients: 1 block fresh tofu Pickled or olive water (amount as desired) 1 tsp corn or olive oil 2 tbs finely cut chives or salad onions |
Method: Mix the salad ingredients in a large serving bowl. To prepare the dressing, bring a small amount of water to the boil, add the tofu and boil for 5 minutes. Blend the pickle water and oil to your chosen consistency. Add some chives, to taste. Serve the dressing separately from the salad |
If you wish to send us your recipes, please email enquiries@wsbentley.co.uk or simply call 01274 851214.
