SIMPLE watercress canapes could wow your Guests this Christmas!
After two years of slightly muted celebrations thanks to Covid, we’re all hoping that Christmas 2022 will be one we can share unreservedly with friends and loved ones.
As such, it’s predicted that entertaining will be big this year.
But how to make canapes and nibbles that people will be talking about weeks after the tinsel and lights have been packed away for another year?
Well, The Watercress Company has done the hard work for you and come up with recipes for a range of savoury morsels that not only taste fantastic, are as pretty as a picture, but are a great way to use up the leftovers from the cheeseboard too!
What’s more, with watercress as a key ingredient in each dish you’re doing your guests a whole lot of good; watercress contains over 50 vital vitamins and minerals. Gram for gram it contains more vitamin C than an orange – essential for supporting the immune system in winter – more calcium than milk, more folate than a banana and more vitamin E than broccoli.
High in iron and a rich source of protein and fibre too, watercress is a gift to us all!
Merry Christmas everyone!
Cheesy Watercress Tortilla Cups
Makes between 4 – 8 per tortilla, depending on cutter size
Prep time: 10 mins
Cook time: 7 mins
80g Watercress, chopped with big stalks removed
70g Cheddar cheese, grated
(or use any combination of cheese)
50g Parmesan, grated
Chives, chopped finely
1. Preheat the oven to 180C and grease a muffin tray
2. Using a pastry cutter, the same size as the holes in the tray, cut circles from your tortillas. Place the circles in the bottom of the muffins tray, one per hole, press them in until they fit and brush the tops with a little oil.
3. Fill the cups with a 50:50 ratio of cheese and watercress. Sprinkle a little parmesan over the top, plus a pinch of paprika, salt and pepper
4. Bake in the oven for around 7 minutes, until the tortillas look golden, and the cheese has melted
5. Top with a some of the cut chives and serve!
Feta Watercress Pastry Wreath
Makes 1 wreath to share
Prep time: 20 mins
Cook time: 25 mins
2 sheets ready rolled puff pastry
1/2 block feta cheese, crumbled until small
1 egg, beaten
For the watercress pesto:
2tbsp pine nuts
1 clove garlic
Salt & Pepper
1. Preheat the oven to 180°, line a baking tray with grease proof paper
2. Make your pesto by combining all the ingredients in a food processor and blitz until smooth – begin with about 50ml of olive oil and add more if needed to loosen the pesto.
3. Using a dinner plate, trim both sheets of pastry to a circle (you can save the excess to make some holly and berry decorations for the top!) Then, using a mug or pastry cutter, cut a small circle from the middle of each sheet – creating two matching donut shapes.
4. Spread a layer of watercress pesto on one of the pastry shapes – about a thumb’s width in from the edge. Then sprinkle the feta over the top.
5. Lay the other pastry sheet over top and line them up until they match. Press the edges together to seal and brush all with the beaten egg.
6. Leaving a thin border in the middle of the wreath, cut 16 strips from the centre out to the edge. Twist each strip over twice, repeat on all the other strips, twisting in the same direction each time.
7. Bake in the oven for around 25 minutes, until golden brown.
This is ideal for tear & share. you can serve with more watercress pesto for a fun dip!