When my husband and I first got together we each had a stash of cookery books, which eventually became a single stash. A book he often used – and in fact I don’t know where it is now, was called something like ‘Four Ingredient Meals’ – and that is what the recipes were, all made with just four ingredients. I’m sure a lot of us cook like that anyway – ‘oh what do I have, spring onions,prawns and eggs… so omelette with spring onions, prawns and eggs‘… So when we see actual recipes which are simple and yet interesting, it’s a gift! I notice that Jamie Oliver’s most recent book is ‘5 Ingredients – Quick & Easy Food’ so he’s thinking along the same lines!
In my little 1936 National Mark Calendar of Cooking, there is a September recipe for watercress soup – I love watercress, it’s full of iron, so I will probably love the soup!
- floury potatoes
- 1 egg yolk
- lemon juice
(OK, so it’s five ingredients!)
- boil the potatoes
- when nearly done add the watercress leaves
- when the potatoes are cooked, rub them and the watercress through a sieve (these days you can just blitz or blend them)
- return o the pan with a little extra water if needed, but do not boil
- blend the cream and egg and add to the soup off the heat and stir very well
- season with lemon juice and salt and pepper to taste
Maybe if this is just a light lunch, after the soup and crusty bread and butter, how about an even simpler three ingredient dessert:
Pears with butter
- pears, peeled, cored, sliced
- layer the pear slices in a buttered dish with more butter and sugar between the layers
- top with dots of butter and sugar, brown in the oven
Delicious served with cream!
You may wonder why i have sheep as my featured image, well, very near where these sheep are there is a little stream which runs into the sea and growing in it is watercress!