A beautifully sweet, though not too sweet, salty though only slightly salty, chewy, crispy seaweed treat!
Generously donated by Prannie Rhatigan from her book Irish Seaweed Kitchen
Potatoes and dulse both hold time honoured places of importance in the Irish diet and the combination possibilities of these two ingredients are practically endless. Here is another delicious variation.
This is a really goo Sunday morning treat served with poached eggs, wilted spinach and fresh baby toms. Dulse has long been used as a vegan alternative to bacon with its salty, smokey, baccony taste so works really well here.
The Sea Greens in this smoothie provide not only a subtle fresh taste but are also packed full of Vitamins and nutrients to keep your body happy.
This crispy, crunchy seaweed treat would make a great snack in your lunch box or a nibble at a gathering. Can be enjoyed on its own or go wild and have it with Seaweed humus.
This is a really simple and delicious side to take to BBq’s, hand around at picnics or keep in the fridge and put in sarnies. Definitely one of my favourites so don’t be shy to double the quantities and make a big batch.
A lovely, fresh and zingy seaweed inspired pesto that would be lovely with pasta, added on top of a soup or simply spread onto a cheese sandwich.
This recipe is for the more daring cook but you will be rewarded with a to-die-for, gooey, cheesy seaweedy sensation.
The pickled Kombu really cuts through the cheese in this grilled sandwich to leave your taste buds tickled and desperate for more. Dried kombu will need boiling for 15 mins first to soften it up.