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Before you jump to Watercress soup with soft cheese ravioli recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Wonderful Product And Can Also Be Advantageous For Your Health.
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We hope you got benefit from reading it, now let’s go back to watercress soup with soft cheese ravioli recipe. You can cook watercress soup with soft cheese ravioli using 4 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to prepare Watercress soup with soft cheese ravioli:
- Prepare 1 bunch fresh watercress
- Prepare 500 ml stock
- Provide to taste Salt and Pepper
- Provide 6 cheese ravioli, store bought or you can prepare them
Steps to make Watercress soup with soft cheese ravioli:
- In deep bottom pan bring stock to a boil, season with salt pepper and add watercress, cook until tender and bright green, about 6-8 minutes, turn heat off, with a hand blender, puree the mix.
- Cook ravioli as per package instructions, place 3 pieces in each bowl, pour watercress soup over ravioli, add a light dusting of red pepper powder and enjoy!
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful germs from growing and spreading. It is possible to take some steps to help protect your own family from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw foods like meat, poultry and vegetables After visiting the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet hands disperse bacteria more readily. Maintain worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you will need to wash them completely.
You should change dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Independent raw foods from ready-to-eat food
Raw foods like fish, poultry and veggies may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, like salad, bread and fruit. That is because these types of food will not be cooked before you eat them, so any germs that get on the food won’t be killed.
To help stop bacteria from spreading:
Do not let raw food like fish, poultry or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked meals, unless they have been washed thoroughly first Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish and shop on the bottom shelf of this fridge, where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the label
It is important to read food labels to be sure everything you are likely to use has been stored correctly (based on any storage instructions) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that state just how long you may keep the food and if it needs to go from the fridge.
This sort of food often has particular packaging to help keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. That is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of instance, you may see’eat within two days of opening' on the label. Use by dates
You will also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date even when the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
When this date runs out, it does not indicate that the food will probably be detrimental, but its flavour, colour or texture might start to deteriorate.
An exception to that is eggs, that have a best before date of no more than 28 days after they are laid. After this date, that the quality of the egg will deteriorate if any salmonella bacteria are present, they could multiply to high levels and may make you sick.
If your plan is to use a egg after its best before date, be certain you only use it in dishes at which it will be completely cooked, so that both white and yolk are strong, like in a cake or as a walnut.
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