4 ingredients plus seasoning and fat
Can you think of anything easier than that
The pepperiness! of the watercress and the celery flavour and starchiness provided by celeriac and aromatics provided by the leek. Nice.
Sauteed leeks what a pretty colour
This would feed 4 people for lunch
1 tbs butter
1 leek washed and sliced
1 celeriac peeled and chopped
1 pkt watercress or big bunch
1 litre chicken stock
Sea salt & freshly ground black pepper
Melt the butter and sweat the leek till tender
Add celeriac toss around in buttery leeks
Add chicken stock
Bring to boil and simmer till celeriac is tender
Season S & P to taste
Into blender throw in half of the watercress
Blend
Add rest of watercress blend again till smooth.
Serve and accompany with some
Basil and Feta Scones.
2 cups self-raising flour
Pinch salt
50 gms feta cheese crumbled
10-12 basil leaves sliced
150 mls cream
150 mls soda water
To make Scones
Heat oven to 215C
Sift flour and salt into bowl
Add feta and basil and rub in a little with finger tips.
Add cream and soda water.
This dough is fairly wet but don’t worry
Flour your bench well
Turn out the dough and gently knead into a square shape
Cut into 4 and cook about 18 minutes.
1 comment:
That looks like a really delicious meal!
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