Walnut Rosemary Crusted Salmon
Salmon and walnuts are both great sources of omega-3 fatty acids. Serve this easy walnut-crusted salmon recipe with a simple salad and a side of roasted potatoes for dinner.
Read MoreGreen pancakes
Drescription
Add some colour to your breakfast pancakes – using a low heat to fry these pancakes ensures that the green colour is preserved.
Ingredients
- 100g/3½oz young spinach or baby salad leaves
- 250g/9oz self-raising flour
- 1 tsp baking powder
- 2 large free-range eggs
- 275ml/9½fl oz milk
- ½ tsp flaked sea salt
- 1–2 tbsp oil (any cooking oil is fine)
- ground black pepper
- butter and grated cheese, to serve
Directions
- Put the spinach, flour, baking powder, eggs and milk in a food processor. Add the salt and lots of ground black pepper and blend until as smooth as possible.
- Brush a little of the oil over the base of a large non-stick frying pan and set over a low heat. (Using a low heat will help preserve the green colour of the pancakes.)
- Drop three small ladles full of the pancake mixture into the frying pan, spacing well apart. Each one should spread slowly to be around 8cm/3¼in in diameter. Cook for 1½–2 minutes, or until the pancakes rise, bubbles appear and their surface appears almost dry. Flip over with a palette knife and cook on the other side for a further minute.
- Transfer the three cooked pancakes to a warmed plate, cover with foil and a dry tea towel to help retain the heat. Cook the remaining nine pancakes in exactly the same way, greasing the pan with a little oil between each batch. If the pancake mixture begins to get too thick to pour, simply whisk in a little extra milk.
- Serve the pancakes in piles topped with butter and grated cheese.
