April | Infancy

That Recipe on my Mind | The Cycle of Life Calendar 19


First steps into the world.

Watercress soup. Wild herbs and flowers salad with quail egg, baby carrot and radish cheese ball.

Servings: 4

Watercress soup


1 large onion, chopped

1 large bunch watercress, washed and roughly chopped

1/3 cup all-purpose flour

1/3 cup olive oil

3 cups chicken or vegetable stock

2 1/2 cups milk

How to prepare:

In a large pan heat the olive oil. Add onions and cook until translucent. Add watercress. When watercress is wilted add flour and mix well.

Add chicken (or vegetable) stock. Add milk and simmer for about 10 minutes, stirring constantly.

Turn off the heat and let it cool a little. Purée the soup with a blender.


Wild herbs and flowers salad with quail egg, baby carrot and radish cheese ball


1 handfull of wild herbs and flowers (dandelion, nettles, violets, wild garlic leaves, cowslip…)

2 tbsp. apple vinegar

2 tbsp. olive oil

4 baby carrots

1 tbsp butter

1 tbsp. honey

4 quail eggs

2 radishes

2 tbsp cream cheese

1 tbsp salt

1 tbsp sugar

How to prepare:


Wash herbs and flowers and wrap in a dishtowel.

In the salad bowl, mix the vinegar, add salt and honey and mix until both have dissolved.

Add the wild herbs to the vinegar mix in the bowl and mix well with the olive oil.


Fill a small saucepan with water and bring it to the boil.

Carefully lower the eggs into the boiling water and cover the pan.

Simmer for a minute.

Remove from heat and leave to stand for a minute.

Drain in cold water until they are cool enough to carefully shell.


Place already trimmed baby carrots in a pan with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes or until tender.

Cheese balls:

Combine cream cheese and fine chopped radish in a bowl and form balls with a spoon.