Click on the link below to read a BBC News article and interview with my seaweed supplier.
http://www.bbc.co.uk/news/business-25196870
Blog Brendana o wodorostach z Atlantyku
Monday, 9 December 2013
Thursday, 7 November 2013
Seaweed dressing
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| Seaweed dressing on tomato and onion |
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| Organic Irish Seaweed Dressing |
You can garnish any dish of your choice with seaweed dressing. You can use it in addition to salt and pepper or as a replacement for salt and pepper. The dressing contains dried seaweed powder of Irish wakame, dillisk, carragheen, kelp and spirulina. According to the AlgAran packaging 100g of the product contains:
Proteins - 11g
Carbohydrates - 10.6g
Fibres - 39g
Sodium - 2.8g
Vitamin B6 - 0.5mg
Vitamin B12 - 2.0µg
Calcium - 5984mg
Iron - 25mg
Magnesium - 948mg
Zinc - 2.3mg
Iodine - 30µg
Mixed Seaweed Salad with Spinach
Ingredients
Mixed dried seaweed salad 5g
Fresh spinach leaves
Feta cheese
pumpkin seeds (pan roasted)
Dried figs
Vinaigrette dressing (olive oil, lemon juice, salt, pepper)
Mix all ingredients together to serve :)
Mixed dried seaweed salad 5g
Fresh spinach leaves
Feta cheese
pumpkin seeds (pan roasted)
Dried figs
Vinaigrette dressing (olive oil, lemon juice, salt, pepper)
Wednesday, 16 October 2013
Sweet kombu Vegan Soup
Ingredients
10g of dried sweet kombu
1 courgette, chopped
1 big onion, chopped
1 celery stick, chopped
1 carrot, chopped
2 potatoes, chopped
4tbs olive oil
Salt and pepper
4 cups of water
Parsley
Soak the dried seaweed in fresh water and chop it.
Heat the oil in a saucepan. Add onion, celery, carrot, potatoes and sweet kombu. Fry over low heat for 5 minutes.Add the water and the courgette. Cook for 30 minutes, always stirring. Add extra water if needed.
Season with salt and pepper, add the parsley, lower the heat, cover and simmer for 10 minutes. Serve on a bed of toasted brown bread.
Serves 4
(Source - Algaran product packaging)
10g of dried sweet kombu
1 courgette, chopped
1 big onion, chopped
1 celery stick, chopped
1 carrot, chopped
2 potatoes, chopped
4tbs olive oil
Salt and pepper
4 cups of water
Parsley
Soak the dried seaweed in fresh water and chop it.
Heat the oil in a saucepan. Add onion, celery, carrot, potatoes and sweet kombu. Fry over low heat for 5 minutes.Add the water and the courgette. Cook for 30 minutes, always stirring. Add extra water if needed.
Season with salt and pepper, add the parsley, lower the heat, cover and simmer for 10 minutes. Serve on a bed of toasted brown bread.
Serves 4
(Source - Algaran product packaging)
Barley, Leek and Wakame Soup
Ingredients
2 leeks, chopped
10g dried wakame
300g pearl barley
1.5ltr vegetable stock
2tbs of parmesan cheese, freshly grated
2tbs of olive oil
Salt and pepper
Bring the vegetable stock to the boil in a saucepan.
Heat the oil in another saucepan. Meanwhile, soak the dried seaweed in fresh water and chop it. Add the leeks and chopped wakame and cook over a low heat, stirring occasionally until golden brown.
Add the barley and pour in the stock. Season with salt and simmer over a low heat for 1.5 hours or until the barley is tender.
Add pepper. Drizzle with olive oil and serve with parmesan.
Serves 4
(Source - Algaran product packaging)
I made this soup during the week and it worked out really well. The only change I'd make to the original recipe would be to reduce the amount of barley to 100g. I used 200g and it was still too much.
2 leeks, chopped
10g dried wakame
300g pearl barley
1.5ltr vegetable stock
2tbs of parmesan cheese, freshly grated
2tbs of olive oil
Salt and pepper
Bring the vegetable stock to the boil in a saucepan.
Heat the oil in another saucepan. Meanwhile, soak the dried seaweed in fresh water and chop it. Add the leeks and chopped wakame and cook over a low heat, stirring occasionally until golden brown.
Add the barley and pour in the stock. Season with salt and simmer over a low heat for 1.5 hours or until the barley is tender.
Add pepper. Drizzle with olive oil and serve with parmesan.
Serves 4
(Source - Algaran product packaging)
I made this soup during the week and it worked out really well. The only change I'd make to the original recipe would be to reduce the amount of barley to 100g. I used 200g and it was still too much.
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