With more vitamin C than an orange, more calcium than milk, more iron than spinach and more folate than a banana (weight for weight), it's hardly surprising that watercress was a favourite of Hippocrates, who called it the 'cure of cures'.
Ingredients
2 x 250ml ramekins
25g butter
1 tbsp ground walnuts
30g wholemeal flour
250ml milk
2 eggs, yolks and whites
60g good-quality gruyère, grates
1 tsp Dijon mustard
50g watercress leaves
Method
Preheat the oven to 200°C/400°F/ gas mark 6. Grease the inside of the ramekins with butter and line with the ground walnuts.
Make a roux by melting the butter in a saucepan on a medium heat and then adding the flour, stirring until you have a thick paste. After a minute or so, gradually add the milk until you have a smooth white sauce. Remove from the heat and beat in the egg yolks and cheese before stirring in the Dijon mustard and then the watercress. Season well.
In a clean bowl, whisk the egg whites to form stiff peaks. Add a spoonful of the cheese mixture to loosen it before folding in the rest with a metal spoon. Spoon into the ramekins and cook for 25-30 minutes. Serve with a small handful of watercress.
Sign up to our email newsletter and each week you’ll receive inspiration straight to your inbox from Liz and the Wellbeing Team. From healthy living tips and delicious recipes to midlife beauty advice and fabulous competitions – it’s everything you need for a better second half!
×
Login
New to Liz Earle Wellbeing?
Sign up for an account to add posts to “My Wellbeing”, and to manage your orders.
Sign up for an account to add posts to “My Wellbeing”, and to manage your orders.
