YOU & YOUR HEALTH
Recipes
From
Mountain to sea Renowned Welsh chef Kate Probert shares some recipes from her award-winning new cookbook, From Mountain to Sea.
The book evokes the magic of French cuisine, the pleasures of a life spent cooking and eating in France and Wales, and the joy of entertaining with food. Kate, who runs a popular cookery school on the Gower peninsular, L’Amuse Chez Kate, previously ran a guidebook recognised restaurant in Swansea.
SPINACH AND WALNUT CAKE Makes 1 small loaf cake (18 cm x 8 cm) Ingredients 60 g fresh spinach, roughly chopped 1 tsp baking powder
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HOLISTIC THERAPIST 2021
2 eggs
250 ml milk
50 g chopped walnuts
12 g melted butter
50 ml olive oil
50 g fresh spinach
40 ml milk
25 g fresh coriander
Salt and pepper
1 egg
100 g ground almonds
1 spring onion
50 g grated cheddar
Salt and pepper
Method -
For the salmon
Pre-heat the oven to 180 degrees/ gas mark 6
170 g salmon (previously frozen for 24 hours, then partially defrosted to make slicing easier)
Whisk the eggs with the olive oil, add the milk. Add the spinach and cheese. If using a mixer, then lower the speed and add the ground almonds, chopped walnuts and baking powder. Line the loaf tin with parchment and pour in the mixture. Cook for approx. 35 minutes or until a skewer comes out clean. Cool before slicing.
GREEN PANCAKE WITH MARINATED SALMON Serves 6 Ingredients For the pancake batter 110 g plain flour
¼ tsp Maldon salt ½ tsp sugar Chopped dill A few drops of brandy 1 tsp olive oil Black pepper To serve... Small tub of crème fraîche
Method Pancake and serving Blend all the ingredients for the batter in a liquidiser (I put the ingredients into a food processor first to chop it all up) and leave to stand for a minimum of ½ hour. Heat a little oil in a blinis pan, crepe pan or shallow frying pan. When hot, pour in a ladle of the mixture 1 cm thick and cook until it starts to firm up.
1 tsp baking powder
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