Best Watercress Cucumber And Feta Sandwiches Persian Piadine Recipes

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HUMMUS PIADINE WITH CUCUMBER AND FETA SALAD



Hummus Piadine with Cucumber and Feta Salad image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 22m

Yield 4 servings

Number Of Ingredients 13

2 English cucumbers
4 tomatoes
All-purpose flour, for dusting
4 (4-ounce) pizza dough rounds
16 ounces prepared hummus
Coarse cornmeal, for sprinkling on baking sheets
3/4 tablespoon dried oregano
1 teaspoon chopped garlic
1/2 teaspoon dried chili flakes
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Sea salt, preferable gray salt and freshly ground black pepper
1/2 pound feta cheese

Steps:

  • Place 2 baking sheets in oven and preheat to 500 degrees F.
  • Peel cucumbers. Cut them in 1/2 to remove seeds and slice them widthwise into slices about 1/8-inch thick.
  • Core the tomatoes and dice into 1/2-inch pieces.
  • On a lightly floured surface, using a rolling pin, roll dough balls into a circle about 8 inches in diameter and about 1/8-inch thick. With a spoon divide the hummus evenly between the 4 dough rounds and spread thin to cover the entire surface.
  • Remove the baking sheets from oven and sprinkle evenly with cornmeal. Transfer the prepared dough rounds to the baking sheets and bake until slightly underdone (lightly browned but still pliable), about 8 to 12 minutes.
  • While the dough rounds are baking, toss together the cucumber slices, diced tomatoes, oregano, garlic, chili flakes, olive oil, and vinegar, season with gray salt and pepper, to taste.
  • Let the baked dough cool slightly then top with the cucumber salad divided evenly among the 4 doughs. Crumble feta cheese over the top and serve open faced.

VICTORIAN WATERCRESS TEA SANDWICHES FOR HIGH TEA AND PICNICS



Victorian Watercress Tea Sandwiches for High Tea and Picnics image

During Victorian times, children used to take watercress sandwiches to school in place of meat ones. I love them, especially when cut into small trianges and served with a cuppa (cup of tea!). Use the freshest bread - I like to use wholemeal, and a fresh salted farmhouse butter. I have included a soup idea at the end of the recipe, to be made with the excess stalks! So a soup and sandwich recipe then!

Provided by French Tart

Categories     Lunch/Snacks

Time 5m

Yield 8 Rounds of Sandwiches, 4 serving(s)

Number Of Ingredients 4

2 bunches watercress
softened butter
16 thin slices bread
sea salt and black pepper

Steps:

  • Snip the stalks from the watercress and place the leafy ends on kitchen paper to absorb any water. Butter the bread generously, arrange the watercress over 4 slices and season. Top with the remaining bread, cut into triangles or fingers and serve.
  • NB. (Don't discard the watercress stalks; they can be made into a soup. Soften a chopped onion in a pan with butter, add 250ml whole milk and bring to the boil. Add the stalks, cook for 1 minute then liquidise until smooth and foamy.).

CUCUMBER AND WATERCRESS SALAD



Cucumber and Watercress Salad image

Provided by Tyler Florence

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 large cucumber, peeled and diced
1 bunch of watercress, trimmed
1/2 cup chopped parsley
2 tablespoons honey
2 tablespoons white wine vinegar
Splash of water
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • In a bowl, combine the cucumber, watercress and parsley.
  • In a separate bowl, combine the honey, vinegar, water and season. Whisk in the extra-virgin olive oil. Drizzle the dressing over the vegetables and toss to coat.

WATERCRESS SANDWICHES



Watercress Sandwiches image

Provided by Food Network

Yield 12 small sandwiches

Number Of Ingredients 3

1 small bunch watercress, stems removed
6 slices white bread
Butter to taste

Steps:

  • Repeat process as above, replacing cucumber with watercress.;

WATERCRESS SANDWICHES



Watercress Sandwiches image

Another elegant traditional English sandwich served with Cucumber Sandwiches and Egg and Cress Sandwiches for an English high tea or supper. Or these days, on numerous occasions! The watercress butter that is part of this recipe can be made in advance and frozen. I found this recipe on an English website and have posted it for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories     Lunch/Snacks

Time 10m

Yield 24 watercress sandwich rounds

Number Of Ingredients 7

125 g unsalted butter, softened
25 g watercress leaves, finely chopped
1 teaspoon fresh lemon juice
1/4 teaspoon fresh ground black pepper
1 pinch cayenne pepper
16 slices thinly cut white bread
32 sprigs watercress, plus extra for garnish

Steps:

  • The Watercress Butter: In a food processor, blend the butter, watercress leaves, lemon juice, black pepper and cayenne pepper until the mixture is very smooth. Let the mixture stand for about 30 minutes at room temperature or chill it, but bring it back to room temperature before using.
  • Watercress Sandwiches: Spread each slice of bread with about 1 1/2 teaspoons of the watercress butter, and cut 4 rounds from each slice with a 4-cm (11/2 inch) round or fluted cutter.
  • Arrange a watercress sprig on half the rounds, leaving a little extending over the edge of each and invert the remaining rounds on top to complete the sandwiches.
  • Serve the sandwiches on a tray decorated with the extra watercress sprigs.

Nutrition Facts : Calories 82.3, Fat 4.8, SaturatedFat 2.8, Cholesterol 11.2, Sodium 115.9, Carbohydrate 8.5, Fiber 0.4, Sugar 0.7, Protein 1.4

WATERCRESS SANDWICHES



Watercress Sandwiches image

Provided by Craig Claiborne

Categories     lunch, side dish

Time 5m

Yield 8 sandwiches

Number Of Ingredients 5

8 thin slices white bread
1/2 cup mayonnaise, approximately
1 bunch watercress
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Spread mayonnaise on the top of each slice of bread.
  • Cut off and discard the tough stems from the watercress. Coarsely chop the remaining watercress leaves and stems.
  • Top 4 of the mayonnaise-smeared slices of bread with the chopped watercress. Sprinkle with salt and pepper and cover with remaining slices.
  • Cut away the crusts of each sandwich. Cut each sandwich diagonally in half to make triangles.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 216 milligrams, Sugar 1 gram, TransFat 0 grams

PIADINE WITH CAESAR SALAD AND ROASTED GARLIC PASTE



Piadine with Caesar Salad and Roasted Garlic Paste image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 2h2m

Yield 4 servings

Number Of Ingredients 10

1 pound premade pizza dough
12 cups loosely packed torn romaine lettuce (about 2 heads)
Favorite Caesar dressing
Olive oil
1/2 cup Roasted Garlic Paste, recipe follows
1 tablespoon finely chopped fresh thyme leaves
6 tablespoons freshly grated Parmesan, plus extra for garnish
1 pound whole garlic heads
1/2 cup pure olive oil
Gray sea salt and freshly ground pepper

Steps:

  • Preheat a grill to high.
  • Put the lettuce in a bowl. Pour the dressing over and toss well.
  • Divide the dough into 4 equal balls. On a floured board, stretch and roll the dough into thin discs with a rolling pin. The dough may also be stretched by hand, but rolling will give you a thinner crust.
  • Coat the rolled out dough with olive oil and place, oiled side down, on a very hot grill. This can be done indoors on a cast-iron stovetop grill pan that has been preheated over medium-medium high. When you start to see bubbles on the surface of the dough, turn it over. It should be slightly browned on the bottom. Brush each round with a generous tablespoon of the garlic paste and sprinkle with the thyme. Remove from the grill with tongs and top with the Caesar salad. Grate parmesan cheese on top, fold in half, and eat.
  • Preheat the oven to 375 degrees F.
  • Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Save the small pieces of garlic for another use (see Chef's Note). Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper.
  • Cover tightly, place in the oven, and roast until about 3/4 cooked, about 45 minutes. Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes. Let cool.
  • When cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press against the skins very well to get out all the sweet roasted garlic you can. Add the oil from the baking dish and mix well until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week.
  • Chef's Note:
  • It is hard to have too much roasted garlic around. You can roast the little bits from the tips of the garlic heads. Put them in a separate small baking container, such as an individual custard cup. Season with salt and pepper, douse with olive oil, cover, and place in the oven to bake along with the whole garlic heads. Depending on their size, they will be soft and browned in about 1/2 the time needed for the whole heads. The little pieces make a good "cook's snack" while preparing dinner, or can be squeezed into tomato sauce or onto pasta.

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