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Watkins Recipes


for April 2005

Salade Nicoise
Tomato-Basil Bread
French Onion Soup

Complete Recipe Index

Salade Nicoise
  • 1 head Boston lettuce broken into pieces
  • 1 lb/450 g fresh string beans, steamed, cooled, in half lengths
  • 4 hard-boiled eggs, cooled, quartered
  • 8 red potatoes, boiled, cooled, halved and sliced
  • 2 tomatoes, cut into wedges
  • 2 (6 oz/170 g) cans solid olive oil-packed tuna, drained
  • 24 Nicoise or other brine-cured ripe olives, pitted
  • 4 oil-packed anchovy fillets, drained, chopped
  • 1/2 tsp/7.5 ml Watkins German-Style Mustard
  • 1/4 cup/60 ml red wine vinegar
  • 2 tsp/10 ml Watkins Italian Salad Dressing Blend
  • 3/4 cup/180 ml Watkins Garlic & Parsley Grapeseed Oil
  • Watkins Sea Salt to taste
Whisk vinegar and seasoning into mustard.  Slowly whisk in oil.  Let stand 30 minutes to allow flavours to develop.  Season with salt as needed.

Arrange salad ingredients nicely atop lettuce leaves (or toss, if you prefer).  Pass dressing or toss with salad.  Serves 4.

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Tomato-Basil Bread

  • 1 pkg Watkins Good Tastings Bread Mix
  • 3 tbsp/45 ml Watkins Tomato Basil Snack & Dip Seasoning
  • 3/4 cup/180 ml tomato juice
  • 3/4 cup/180 ml (6 fl oz) beer
  • Watkins Cooking Spray
  • Sun-dried tomatoes (optional)
Stir 2 tbsp/30 ml of the dip mix into the dry bread mix.  Add the tomato juice and beer.  Mix just until blended. Spray a jelly roll pan with the cooking spray.  Shape bread into an oblong loaf.  Sprinkle the additional tablespoon of dip mix on top of the loaf.  Bake at 375 F/190 C for 35 minutes.  Place slices or diced sun-dried tomatoes on top of the loaf.  Bake an additional 5 minutes.

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French Onion Soup

  • 5 medium onions
  • 3 tbsp/45 ml butter
  • 1-1/2 quarts/litres water
  • 1/4 cup/60 ml Watkins Beef Soup Base
  • 3 tbsp/15 ml Watkins Onion Soup Base
  • 1/4 tsp/1.2 ml Watkins Black Pepper
  • Pinch of Watkins Cayenne Pepper
  • Pinch of Watkins Thyme
  • 6 slices French bread
  • Butter
  • 1 cup/250 ml (4 oz/113 g) shredded Swiss cheese (preferably Gruyère)
Peel and thinly slice onions.  Heat the 3 tbsp/45 ml butter in a heavy 3-quart/litre saucepan over low heat; add onions and cook slowly, stirring until golden in colour, about 10 minutes.  Gradually blend in water, soup bases, and seasonings.  Bring to a boil; cover and simmer about 15 minutes.  Meanwhile toast one side of the bread under broiler until golden brown.  Butter untoasted side and sprinkle slices with 1/4 cup/60 ml cheese; broil until cheese is melted.  To serve, place hot soup into oven-proof bowls or mugs; float French bread slices on top.  Sprinkle with remaining cheese; broil until cheese is bubbly and brown.  Serves 6.

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