WATERCRESS SPANISH RECIPES

Steps:

• In a high non-stick pan pour a generous splash of olive oil and add the whole garlic cloves.
• Place the pan over medium-high heat and fry the garlic for 2 minutes. Then add the salted pork belly and a pinch of pepper.
• Brown the pork on both sides for 4 to 5 minutes. Then pour in the warm chicken stock.
• Bring this to a rolling boil and then turn the heat lower. Season with a little pinch of pepper. Cook for 30 minutes. Stir regularly. Then add the chopped potatoes and the drained chickpeas.
• Stir the ingredients and let them all cook for another 10 minutes. Add the cooked corn cobs (you can chop them up into smaller pieces, makes it easier to serve later on), the chopped carrots and string beans.
• Cook for another 7 to 10 minutes until all the ingredients are tender. Then take the soup off the heat. Remove a couple of tablespoons of the cooking liquid and soak the saffron in it for 2 minutes. Then add the saffron liquid back to the pan. Stir in the chopped watercress.
• Check the seasoning and add extra pepper or salt to taste if necessary. Take the pan off the heat and ladle the soup into deep bowls. Serve piping hot.

Steps:

• Pulse first 3 ingredients in a food processor until smooth. Add watercress and next 3 ingredients; process until finely chopped.
• Spread 1 Tbsp. cream cheese mixture onto each bread slice. Top with assorted vegetable slices and herbs in a single layer, pressing lightly. Trim crusts from bread. Cut each bread slice into 4 squares or 2 rectangles.
• Try These Twists:
• Goat Cheese Canapés: Omit watercress and parsley. Reduce cream cheese to 4 oz. Add 1 (4-oz.) goat cheese log, softened, with cream cheese and 2 tsp. chopped fresh thyme with salt in Step Top with: candy-cane beets and chives, or sliced squash and salmon caviar.
• Bacon-and-Olive Canapés: Omit salt. Substitute 1/2 cup green olives, chopped, and 6 cooked and crumbled bacon slices for watercress and parsley. Add salt to taste. Top with: sliced grape tomatoes and hard-cooked eggs, or basil leaves, celery, and radishes.