Chinese Food Recipes – Delicious Almond Jelly Desssert

Chinese Food Recipes

Chinese Almond Jelly

This is a really interesting Chinese Food dessert recipe. It is a very refreshing dessert served after a hot and spicy Szechwan dish.

You can choose to make the jelly either soft and spoonable or hard and cuttable into shapes. If you cut the Jelly into diamond shapes you can, for example, present your Chinese Food recipe as a flower, using the diamonds as petals and fruit such as strawberries, lychees or raspberries as the middle of the flower. It makes a stunning table centrepiece and its very edible too!!.

For a vegetarian version of this Chinese Food recipe you can substitute the gelatine with agar – agar. This is a processed gelatine derived from dried seaweed. It is a bit more difficult to work with than gelatine as it has to be dissolved very slowly in boiling water.


For a firm jelly – 6 teaspoons gelatine
For a soft jelly – 4 teaspoons gelatine

800 ml boiling water
200 ml evaporated milk
Half cup sugar
2 teaspoons almond essence (don't use artificial flavour)

Fruit to decorate – try strawberries, lychees, blueberries or raspberries. Or a few slivers of crystallised ginger.


Boil the water. Put 200 ml of the boiling water in a glass measuring jug. Add the gelatine. Stir until completely dissolved. Add the rest of the water, the sugar, and the evaporated milk. Stir thoroughly until the sugar is completely dissolved. Add one teaspoon of the almond essence and stir. Taste. Add another teaspoon of essence if desired.

Pour into a shallow bowl – so that jelly is about 1 inch deep. Chill in refrigerator until the jelly is set.

Once set remove the jelly from the fridge. Using a sharp knife cut the jelly in to diamond shapes. Assemble these in the shape of flower on a flat plate.

Fill the center of the flower with your choice of fruit.

Admire your handiwork and enjoy your Chinese Food Recipe Dessert.

Mexican Food Recipes- Homemade Mexican Pizzas

Mexican Food Recipe

Mexican Pizza in under 5 minutes.

Here is an easy Mexican food recipe you can cook up with no stove, no pots, no pans and no big clean up in under 5 minutes. This is a simple Mexican food recipe with plenty of flavor that will add a serious punch to your home Mexican lunch or dinner menu. These Mexican pizzas are easy, great tasting and kids love them!


1 can Refried Beans (makes more than 1 Mexican pizza)

Taco bell sauce (use desired amount)

Cheddar Cheese (use desired amount)

Mozzarella Cheese (use desired amount)

Olives (use desired amount)

2 Pre fried flat corn tortillas (per Mexican pizza)

How to prepare ingredients:

Beans: I recommend fat free either "Rosa Rita" or "Taco Bell" are excellent fat free brands. The only difference between "regular" and "fat free" is that there is no lard added in the "fat free" reducing fat and calorie content.

Taco bell sauce: I personally make use of the extra packets I get from the drive through,

or you can buy it at the grocery store.

Cheddar Cheese: grated

Mozzarella Cheese: grated

Olives: chopped

Pre fried flat corn tortillas: These are bought already prepared. Do not try and fry up a corn tortilla at home this will not taste nearly as good.

Building the pizza:

Heat the refried beans in a microwave safe bowl for 2 ½ to 3 minutes and then spread on a pre fried flat corn tortilla.

Spread "Taco Bell" sauce over beans.

Add desired amount of shredded cheddar and mozzarella cheese.

Place another pre fried tortilla on top.

Spread desired amount of cheddar and mozzarella cheese on top.

Spread Taco Bell sauce on top

Place chopped olives on top.

Heat in microwave 30-45 seconds.

Cut into 4 pizza slices up and down and then across.


There you have it a totally new Mexican food recipe you can easily make at home. That wasn't hard now was it =)

Irish Food Recipes for St. Patrick's Day – Corned Beef and Cabbage

St. Patrick's Day Corned Beef Recipe. Corned beef and cabbage has become a St. Patrick's day staple in the United States! Although, its not quite as popular in Ireland as many would think, corned beef is one dish that many will eat on our around March 17th! The following is a recipe that I've used for cooking corned beef and cabbage. Feel free to improvise and enjoy!

St. Patrick's Day Corned Beef Ingredients

– 4 lbs Corned Beef

-1 Bottle of Irish Stout

-1 Onion – Halved and Cut in Wedges

-3 Garlic Cloves – Minced

-1 Bay leaf

-1/4 Tsp Ground Cloves

-1/4 Tsp Ground Allspice

-1/4 Tsp Pepper

-1 Head Cabbage (cut into wedges)

St. Patrick's Day Corned Beef Cooking Directions

Preheat your oven to 350 degrees Farenheight. Cook the corned beef for 8-10 minutes. Once browned, pour the stout over the meat and then add the onion, bay leaf, garlic, cloves, allspice, and pepper and then cover and cook over a medium heat for 1 1/2 hours. At this point, add the cabbage and cook an additional 30 minutes. THen, remove the meat and cabbage and let cool for 5-10 minutes before cutting. Next, bring the remainder of the stout mix to a boil and cook for approximately 10 minutes and use as broth after removing the bay leaf. This recipe makes approximiately eight servings.

Custard and Pear Tart with Streusel Recipe: Recipe for Single Crust Pear Pie with Vanilla Custard and Crumble

This pear tart is a rich treat not to be missed. Made with creamy vanilla custard that bakes in your oven and sweet ripe pears; sure to become a holiday favorite.

Pears have long been a symbol of the holidays and this custard pear tart is a great addition to any holiday table. Pears are found in songs, in old tapestry and paintings, artificial pears appear in almost every store covered in glitter or adorned with dew drops. No matter where you look, they seem to be there. Why not on your dinner table too?

Pears have a delicate flavor that is easily overpowered by other ingredients. They are also delicate, easily bruised and quick to become over ripe. Many cooks shy away from using pears because of these traits but when paired with the proper foods, they can be a wonderful addition to a meal.

This pear tart is quick to assemble and can be refrigerated overnight making it a great time saver for busy holiday cooks.

Custard Pear Tart with Streusel :


  • 1 deep dish 9″ to 9 1/2″ pie crust (unbaked)
  • 5 large ripe bartlett pears
  • 1 14oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/4 cup melted butter
  • 1/2 tsp cinnamon
  • 1/4 tsp ground coriander

Streusel Ingredients:

  • 1/3 cup light brown sugar (packed tightly)
  • 1/8 tsp nutmeg
  • 1/2 cup flour
  • 4 tbsp butter


  1. Preheat oven to 425
  2. Prepare pears by first slicing each pear in half lengthwise. Next remove seeds and stem. Finally, cut thin slices of about 1/4 inch thickness.
  3. Arrange pears on bottom of pie crust
  4. In a large bowl, mix condensed milk, vanilla and eggs. Stir well
  5. Add butter, cinnamon and coriander
  6. Beat on low speed with an electric mixer for 1 min
  7. Carefully pour custard over pears
  8. Place in center of preheated oven and bake for 12 min
  9. While pie is in it’s initial baking, make steusel
  10. Combine flour, nutmeg and brown sugar in a med bowl
  11. Add butter and cut with pastry knife until coarse crumbs form
  12. When pie has baked for 12 min, remove pie from oven and sprinkle with crumb mixture
  13. Reduce oven temp to 350 and continue baking for 45 to 55 min until a sharp knife inserted in center of tart comes out clean

Custard and Pear Tart with Streusel is a rich dessert that needs no addition but if you are a fan of whipped cream, a dollop of home made vanilla whip cream goes quite well.

Home Made Vanilla Whipped Cream :


  • 1/2 pint whipping cream
  • 2 tbsp vanilla flavored syrup (the kind you use for coffee or tea)
  • or use
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract


  1. Chill bowl you will be using for whipped cream for 5 to 10 min in refrigerator
  2. Be sure cream is very cold (Don’t let it sit out on the counter. Keep cream chilled until you are ready to use it)
  3. Pour cream into med bowl that has been chilled
  4. Add syrup or vanilla extract. (If you are using sugar instead of vanilla syrup, add sugar after you have begun beating and cream begins to thicken)
  5. Beat on med speed with an electric mixer or by hand with a whisk
  6. Continue until cream forms a soft peak. Be sure to check the thickness often, if you beat the cream too
  7. long, you will end up with vanilla butter.
  8. Refrigerate immediately
  9. Whipped cream will hold it’s firmness for several hour if kept cold. Don’t try to hold overnight, the cream will begin to separate and become runny.

Cheerwine Pound Cake Recipe: North Carolina Soft Drink Flavors This Southern Cake

Cheerwine is a soft drink local to the South and a favorite for drinking and for using in baked goods.

One of the most popular soft drinks in the South is not known widely outside the area. Cheerwine is home based out of a small Southern town – Salisbury, North Carolina. It’s the soda of choice in the area and gets raves in the states where the soft drink is sold, which just includes a few Southern states. People who visit become fans though and will pay to have Cheerwine shipped out.

While the name may be confusing, Cheerwine is not a wine. It’s like Ginger Ale which is not an ale. The old names on sodas were often selected to reflect the appearance of the beverage, and Cheerwine is a beautiful wine red color.

Although, people in the South mostly drink Cheerwine, they also add it to various recipes for an extra special flavor boost. For years, women in the South have been using this secret soda ingredient. It’s not such a secret now, and Cheerwine actually sells a Cheerwine cake through the Apple Ugly Baking Company – another small local company.

There are a number of different types of Cheerwine cakes made around the South. Some are layer cakes with frosting and some are sheet cakes. Then, there are Cheerwine pound cakes. This seemed inevitable, since pound cakes are super popular in the South.

Cheerwine Soft Drink Cake Recipe



  • 1 cup butter (2 sticks) – can use margarine but butter is better
  • ½ cup shortening (Crisco etc)
  • 3 cups sugar
  • 5 large eggs
  • ¼ tsp salt
  • 2 tsp lemon extract (or lemon flavoring)
  • 3 cups plain flour
  • 1 cup Cheerwine soft drink
  • 8 drops red food coloring (optional) – but gives the cake a prettier color


  1. Put the butter out to soften. This makes it much easier to mix up this cake and gives it a better texture.
  2. Cream softened butter, shortening, and sugar until light and fluffy in a large mixing bowl.
  3. Add eggs one at a time and beat well. This gives the Cheerwine cake height and a lighter texture.
  4. Add salt and lemon extract and beat.
  5. Alternate with flour and Cheerwine and beat well until mixture is smooth.
  6. For a pinker color, add food coloring and mix.
  7. Grease a tube cake or bundt cake pan and pour batter in pan. Wipe off any drips on the side for a better appearance.
  8. Bake for 1 hour and 15 minutes to one hour and a half. Check on the earlier time with a toothpick. If the cake is done, the toothpick should come out clean.

Note: This recipe makes a smaller pound cake. It is not one of the pound cakes that goes up and over the top of smaller bundt cake pans for example.

Other Favorite Southern Dessert Recipes:

Southern Red Velvet Cake – This is a Southern fancy cake. The red cake with white frosting really stands out visually. The flavor is fabulous too.

Sweet Potato Pie Recipe – No. This does not taste like a vegetable pie. Think along the lines of pumpkin pie but with a little sweeter taste. If you’ve never tried sweet potato pie, you’re missing out. This is a classic Southern holiday dessert.

Sugar Cookies with Buttercream Frosting – Keep this great sugar recipe in your file. It’s perfect for all kinds of holidays, and it’s fun to make and decorate these cookies. Kids especially like making these tasty sugar cookies.

Grandma’s Homemade Banana Pudding – Banana Pudding made with instant pudding will never cut it after you try the real thing. It does take some time to make the pudding base from scratch, but this is the “real deal” when it comes to banana pudding.

Easy Brunch Recipes – Cookbook Review of Brunch by Parragon Books

Hosting brunch is simple with the cookbook Brunch. Egg recipes, muffin recipes, and waffle recipes are among the inclusions in Brunch.

Brunch, a cookbook authored and published by Parragon Books, Ltd (ISBN: 978-1-4075-9485-9), contains numerous recipes for the late breakfast/early lunch meal of brunch. There are four chapters of recipes in the book, and the recipes range from sweets such as muffins to savory dishes such as smoked salmon.

Each recipe includes step-by-step instructions, an ingredients list, and information on the number of servings for the recipe. Glossy color photos also accompany each recipe.

Simple Brunch Recipes

Many of the recipes in the book require minimal preparation and easy-to-follow instructions. The dishes appear elegant, but they are easy for the home cook to prepare. Some of the sweet recipes included are Dried Cherry Cheesecake Muffins, Banana Bread with Strawberry Compote & Mascarpone, and Apple Pancakes with Maple Syrup Butter.

Savory offerings in this cookbook include Eggs Benedict with Quick Hollandaise Sauce, Tortilla with Roasted Bell Peppers & Spicy Chorizo, Cheese & Herb Souffles with Sauteed Mushrooms, and Mini Bacon & Egg Pastries with Cheddar.

Planning Brunch Menus

One of the benefits of the collection of recipes in Brunch is the variety of servings offered among the recipes. When planning a brunch menu, this book will be a valuable tool because it offers recipes in small portions or in portions large enough to feed crowds. Small portion recipes include twp-serving offerings such as Sausage with Mushrooms, Bacon, Tomatoes & Cooked Bread, Tuscan Beans on Ciabatta Toast with Fresh Herbs, and Toasted English Muffins with Honey-Glazed Bacon & Eggs.

For larger brunch crowds, several of the recipes in this book will serve a group. Larger portion recipes include Doughnut Muffins which serve 12, French Croissants which serve 12, Homemade Granola which serves six to eight, and Smoked Salmon, Feta & Dill Phyllo Packages which serves six. Many of the recipes serve four to six people, as well.

Shopping for Brunch Food

One concern with the brunch recipes in this book is the expense of making the recipes. Several of the recipes include a large number of ingredients, so if budget is a major concern, this may not be the right book.

Many recipes include 10 or more ingredients, which can add up in price, especially with some more expensive ingredients such as salmon, portobello mushrooms, and Gruyere cheese. On the other hand, it is these high-quality ingredients that make the dishes so flavorful.

Unique Pickle Recipes from Antique Cookbooks: Rare, Handwritten Cookbooks Reveal Unusual Ways to Preserve Food

Frugal cooks from the early nineteenth century used a surprising variety of ingredients to make pickles, recording their favorite recipes in handwritten cookbooks.

Most people these days are familiar with dill pickles and sweet pickles. Perhaps they have even been exposed to an occasional jar of bread and butter pickles. A quick look at the pages of antique, handwritten cookbooks reveals that cooks from previous generations knew countless other ways to make pickles, using a surprising array of unique ingredients.

Rare Handwritten Books Reveal Unusual Recipes for Pickles

Cooks of old often needed to be frugal and industrious, using whatever ingredients were on hand and preserving them for later use. An antique cookbook reveals that friends often traded favorite recipes and tips for preserving the bounties of the season, and that pickles were often on the menu. Following are four unique pickle recipes found in a handwritten cookbook by Ferne Halliday of Nampa, Idaho, who recorded the recipes in the early to mid 20th century.

Peach Pickles

  • 6 pounds peaches
  • 1 ounce stick cinnamon
  • 1 ounce whole cloves
  • 3 pounds sugar
  • 1 cup water
  • 1 pint apple cider vinegar

First peel the peaches by placing a few peaches at a time in a pot of boiling water for one to two minutes. Remove the peaches from the pot and let them cool. The peels should rub off easily. Use a paring knife to remove stubborn peels. Next, remove the peach pits and cut the peaches into 1 to 1 1/2 inch slices.Tie the cinnamon and cloves in a few layers of cotton cloth. Add the bag to the vinegar, sugar, and water, and bring to a boil. Add the peaches and cook until tender.

To make syrup from the remaining liquid, boil for about ten minutes until it has thickened slightly. Ferne notes that one shouldn’t leave the spices in the syrup for too long. Lift the peaches out of the kettle, fill sterilized jars to the rim with peaches and syrup, and seal.

Sweet Green Tomato Pickles

  • 1 peck green tomatoes (a peck is 2 gallons, 8 quarts, or 1/4 bushel)
  • 6 medium onions
  • 2 heads cauliflower
  • 3 green peppers
  • 1 bunch celery
  • 3/4 cup salt
  • 2 quarts vinegar, divided
  • 2 quarts water
  • 2 quarts sugar

Slice all vegetables into bite-size pieces and sprinkle with 1/4 cup salt. Boil until clear in one quart of the vinegar and the 2 quarts of water. Drain. Add 1 quart vinegar, 2 quarts sugar, and 2/3 cups whole pickling spice. Boil all together and seal while hot.

Pickled Pineapple Chunks

  • #2 can pineapple chunks
  • 1/2 can vinegar
  • 2 sticks cinnamon
  • 1 teaspoon whole cloves

Drain the liquid from the can of pineapple chunks and fill the can halfway with vinegar. Pour the can of pineapple chunks and vinegar into a saucepan and add the cinnamon and whole cloves. Heat to boiling and then chill. Yields 34 to 40 pieces.

Pickled Pears

  • 20 pounds pears
  • 2 quarts vinegar
  • 7 1/2 pounds sugar
  • 2-3 whole cinnamon sticks
  • 1 teaspoon whole cloves
  • 1 vanilla bean, broken into pieces

Peel and core the pears, and slice them in quarters. Combine the vinegar and sugar in a large pan. Wrap the cinnamon sticks, whole cloves, and vanilla bean in a square of cheesecloth and tie securely. Add the spices and the pears to the pan and boil until slightly brown. Lift out the pears and boil down the syrup, if needed. Place the pears and syrup in sterilized jars.

Handwritten Antique Cookbooks Teach Creative Ways to Make Pickles

Handwritten cookbooks show that making pickles was a popular and frugal activity for many cooks who lived in the early 19th century. These rare books offer a fascinating look at the industrious lives of the people who took the time to write down their favorite recipes.

Orange-Glazed Sweet Potatoes Recipe: A Thanksgiving Recipe to File Under Quick Side Dishes

Similar to traditional candied sweet potatoes, this sweet potato recipe features oranges for an added kick to the typical side dish recipe.

Sweet potatoes are a must-have for a traditional Thanksgiving dinner and are likely the most commonly thought off side dish for celebrating the holiday. Candied sweet potatoes and candied yams are often topped with marshmallows but in this recipe marshmallows do not exist. Instead, the sweetness comes from a sugary syrup which is paired with a citrus infusion of orange juice and fresh zest.

Friends and family will enjoy this citrus sweet potato recipe which can be tailored to fit an individual’s taste. Add chopped pecans or a bit of cinnamon to the syrup mixture before baking to turn this into an entirely new side dish.

If Thanksgiving is looks like it will be hectic, this side dish can be prepared the day before up through step 6 in the directions, then placed into the refrigerator until the next day. The skillet can be removed from the refrigerator and baked during the hour leading up to Thanksgiving dinner.

Orange-Glazed Sweet Potatoes

Serves 6 to 8


  • 4 medium sized sweet potatoes
  • 3/4 cup boiling water
  • 1 teaspoon salt
  • 3 tablespoons butter (or margarine)
  • 1/2 tablespoon freshly grated orange zest
  • 1 tablespoon orange juice
  • 3/4 cup light corn syrup
  • 1/4 cup brown sugar
  • 3 orange slices, about 1/4 inch thick


  1. Preheat oven to a temperature of 350F (160C)
  2. Peel sweet potatoes and cut in half lengthwise. Place into a large skillet, adding boiled water then covering the skillet with a lid.
  3. Place skillet over medium heat and bring to a boil, then reducing heat so that the sweet potatoes are simmering. Continue simmering until the sweet potatoes are tender. You can poke them with either a sharp knife or fork to test the tenderness.
  4. Remove skillet from heat and drain off all but 1/4 cup of the water
  5. Dot the sweet potatoes with the 3 tablespoons of butter, cutting into small pieces and sprinkling over the sweet potatoes
  6. In a small bowl, combine the orange zest, orange juice, corn syrup, brown sugar, and orange slices. Stir to combine and then pour over the sweet potatoes in the skillet.
  7. Place the uncovered skillet into a 350F (160C) oven and bake for 20 minutes or until lightly browned and bubbling.
  8. Serve while hot

A delicious Thanksgiving side dish, sweet potatoes are one of the most requested holiday recipes. Made with fresh sweet potatoes, this recipe uses the tangy orange flavor to cut through the sugary sweetness found in many sweet potato recipes.

Pork and Ground Beef Casserole: Hearty Casserole Makes the Most of Leftovers and Pantry Staples

Leftover pork chops? Ground beef you have to use up? Combine the two into this delicious and easy casserole and never waste leftovers again.

Everyone runs into nights with too many leftovers to throw away, but not enough to make a meal. The same thing often happens with ground beef. This casserole is an excellent way to use up all the leftover meat in your refrigerator while making a creamy and nutritious one-dish meal for your family.

Pork and Ground Beef Casserole

  • 2 or 3 grilled pork chops, cut into bite-sized pieces
  • 2 or 3 large red potatoes, diced
  • 1 yellow pepper, diced
  • 1 can green beans, drained
  • ½ large red onion
  • 1 pound ground beef, browned, not drained
  • ¾ cup red wine
  • ½ cup mayo
  • ½ cup sour cream
  • ¼ cup yellow mustard
  • 1 tsp salt
  • 2 tsp cracked black pepper
  • ½ tsp paprika
  • 3-4 tbsp flour
  • 2 cups shredded cheese


  1. Butter a 9×13 inch casserole dish.
  2. Pre-heat oven to 350 degrees F.
  3. Remove any bones from 2-3 leftover pork chops and cut into 1 ½ inch pieces. Place in casserole dish.
  4. Wash red potatoes and cut into 1 ½ inch pieces. Add to casserole dish, spreading evenly.
  5. Drain can of green beans and add to casserole dish.
  6. Wash and cut yellow pepper into 1 inch pieces.
  7. Dice ½ large red onion.
  8. Crumble ground beef into a large skillet. Add onion and yellow pepper, and cook until burger is browned and onion and pepper are soft. Add to casserole dish.
  9. Sprinkle 2 tablespoons of flour over meat and vegetables. Stir to coat and then spread out in casserole dish.
  10. Deglaze skillet with ¾ cup red wine, and add to casserole.
  11. In a bowl, combine mayonnaise, sour cream, and mustard. Mix well and pour over casserole.
  12. Sprinkle casserole with salt, pepper, paprika.
  13. Top casserole with shredded cheddar cheese.
  14. Bake, covered, on 350 degrees F for 1 hour.
  15. Lower oven temperature to 300 degrees F and bake for another 2-3 hours.
  16. Remove from oven, and stir in remaining flour, one tbsp at a time.
  17. Let set up for 15 mins, uncovered, before serving.

Recipe Variations

There are many ways to make this casserole even more nutritious. You can add a drained can of corn or carrots to the casserole. You can also add fresh mushrooms, diced and sauteed zucchini, and/or yellow summer squash to the mix. If you are concerned about fat and cholesterol, make sure you trim off any excess fat off the pork chops and drain the ground beef mixture before adding to the casserole. You should also use low-fat sour cream, substitute low-fat cream of mushroom soup instead of the mayonnaise, and use either low-fat cheddar cheese or substitute low-fat mozzarella cheese instead.

Delicious Chilled Watercress and Orange Soup: Easy Vegetarian Recipe for A Healthy Lunch Party Dish

Vegetarian party food for a summer lunch need not be hard work. This easy recipe for tangy chilled watercress and orange soup will only take about half an hour to make.

Chilled summer soups are so quick to make and deliciously refreshing to serve for a lunch party. Even beginner chefs will be heaped with praise when they try this easy vegetarian recipe for watercress and orange soup with its tangy flavour. Give it a decorative swirl of natural yogurt. for that final flourish just before serving.

Watercress for a Healthy Immune System

One of the original superfoods, watercress contains high concentrates of vitamin B6, vitamin C, and vitamin A, all of which are important nutrients for a healthy immune system. Watercress is also a good source of folic acid, calcium and iron, making it an ideal ingredient for a vegetarian recipe. Iron and vitamin A are also essential for healthy skin and nails.

Watercress an Aphrodisiac?

Although related to the cabbage family, it is so much tastier. Watercress gained popularity as a soup in the 17th century in Britain. Many believed it to have aphrodisiac properties. This may or may not be true, alongside the idea that eating a good bunch of watercress is a cure for hangovers.

Now a favorite ingredient in the diets of many British people there is even a World Watercress Eating Championship which takes place annually as part of National Watercress Week in May. Leading up to the festival, amateur chefs around the country create new and unusual dishes to enter into a competition.

Healthy Vegetarian Watercress and Orange Soup

Serves 4


  • 2 large bunches or bags of watercress, rinsed and trimmed
  • 1 large onion, chopped
  • Olive oil for frying
  • 3 tbsp flour
  • 3 cups good vegetable stock (use a stock cube if necessary)
  • Juice and finely grated rind of 1 medium orange
  • Freshly ground black pepper and salt
  • ½ tsp ground ginger
  • Half cup natural yogurt for swirling


  1. Roughly chop the watercress.
  2. In a large saucepan fry the chopped onion until soft and transparent.
  3. Add the watercress, cover and cook on a low heat for about 5 minutes or until the watercress is soft.
  4. Remove the saucepan from the heat and stir in the flour and ginger.
  5. Add the vegetable stock, orange juice and orange rind and bring to the boil, stirring all the time.
  6. Add salt and pepper, cover and allow to simmer on low heat for about 15 minutes.
  7. Allow to cool and then liquidize in blender or food processor.(For a very smooth soup, strain through a sieve.)
  8. Chill in fridge until really cold.
  9. Pour into individual bowls and add a swirl of natural yogurt.