Its raining it’s pouring the old man is snoring…I have been stuck in side with a 14 month old baby for too many days. Southerly winds and driving rain is running down my window panes. I was planning to make a twice baked watercress souffle from Sophie Grigsons cook book – The definitive guide to delicious cooking & eating vegetables. I got my Little river grown fresh watercress from the fridge ready and waiting while I started to prepare my ingredients.One major problem I only had one egg left!. So I flagged that idea and with the inspiration from Sophie Grigson describing her “british childhood suppers of first class white bread with salty butter and packed full of watercress” decided I would make a simple watercress sandwich.
As it is cold and rainy I couldn’t have a cold sandwich, so I fried my solitary egg, toasted my honey vienna bread and added a big pile of watercress, halved cherry tomatoes and added a drizzle of balsamic vinegar, olive oil and pinch of sea salt. It was actually delicious, ok I know this is not cooking…more assembly, however I do recommend.
Rocket has now been bumped from no 1 spot for my winter salad green and watercress is now the winner!. Here are some simple facts you may not of known about watercress:
Taste & texture: Peppery taste, crisp stem & soft leaves. It puts up well with being used in a warm salad or as a cushion for other ingredients.