Recipes

Beet Soup and Dulse Seaweed

Published in: 28/10/2016

Ingredients:

  • 20 g Dulse Alga
  • 1 kg of red beet
  • 200 ml of cream milk or soy cream
  • 1 yogurt goat or cow
  • 1 clove garlic (optional)
  • Juice of half a lemon
  • White pepper
  • Salt herbs
  • Chives for decoration

Preparation:

Wash the beets without the peel to prevent the loss of juice while baking. Put them in boiling water with a little salt and cook enough until it detaches the skin easily. Drain and reserve. When they are at room temperature join the cream of milk or soy, yogurt, garlic, lemon, Dulse seaweed and spices. Grind until a velvety texture. Store in the refrigerator and serve cold garnished with a few sprigs of fresh chives.

Spinach omelette with the seaweed Asparagopsis Taxiformis

Published in: 14/08/2018

Ingredients:

1 tablespoon dried seaweed Asparagopsis or 100g of hydrated algae
2 eggs
1 tablespoon milk
1 hand made of spinach leaves
25g grated cheese
Chives to taste
1 tablespoon olive oil

Preparation:

Beat the eggs and add the milk. Add chopped Asparagopsis seaweed, spinach, grated cheese and chopped chives to beaten eggs. Heat the oil well in a frying pan and stir in the mixture. With the help of a fork, release the sides so that the raw egg from the top passes down. Cook for 2 minutes to 3 minutes or until the omelette begins to rise and turn golden. Serve it hot.

Note: Alternatively you can choose different varieties of algae such as Kombo and Sea Lettuce.

Tomatoes Stuffed with Algae Sea Lettuce and Dulce

Published in: 28/10/2016

Ingredients for 4 people:

  • 4 tomatoes for large salad (choose them stiff but mature)
  • 10 g Alga Dulse cut into small pieces
  • 10 g seaweed sea lettuce cut into strips
  • 4 tablespoons corn soup beans
  • 100 g of black olives
  • 1 large lettuce (cut into very thin julienne)
  • 4 raw mushrooms (in very thin laminae)
  • 1 Goldem apple (in very thin laminae)
  • Olive oil
  • Seaweed condiment (UBQ product: salt mix of algae)
  • Oregano sheets

Preparation:

First we put the seaweed lettuce sea soak for 10 minutes. Meanwhile wash the tomatoes with cool running water. Cut in half and fill with sea lettuce (already drained from soaking),with the seaweed Dulse without re soaking and the rest of the ingredients mentioned. Compose with olive oil and salt with seaweed mix. Finally sprinkle with the oregano leaves, reserve in the refrigerator and serve fresh. For lovers of sauces can accompany these tomatoes with mayonnaise, garlic mayonnaise, pesto or almond sauce. Algae combine well with all of them.

Vegetable soup with seaweed Asparagopsis Taxiformis

Published in: 14/08/2018

Ingredients:

  • 150 g of Alga Asparagopsis
  • 2 carrots
  • 1 curgete
  • ¼ Pumpkin
  • 2 cloves garlic
  • 1 onion
  • 1 potato
  • 1 tablespoon olive oil
  • Croutons to taste

Preparation:

Peel the vegetables, then cut into cubes and wash. Put the vegetables in a pan and put water to cover the vegetables. Put the olive oil. Hydrate the seaweed in water for about 10 minutes, then drain very well, pressing the Asparagopsis algae with your hands, then cut the algae into small pieces. When the water starts to boil leave to cook about 30 to 40 minutes the vegetables. Once cooked, mash vegetables until it turns cream. Then add 100g of Algae Asparagopsis to the soup and cook for another 15 minutes. In a frying pan with olive oil fry the remaining 50g of seaweed. Add the fried algae with the croutons to the soup.

Avocado Salad with Seaweed Sea Lettuce

Published in: 28/10/2016

Ingredients:

  • 10 g of seaweed sea lettuce

  • 4 avocados

  • 2 carrots a handful of currants

  • olive oil

  • lemon

  • savory

Preparation:

Put lettuce sea soak for 20 minutes. Peel the avocados and cut them into sheets and book them with lemon juice to not oxidize. Clean and peel the carrots and cut them into julienne.

Once past the 20 min of the sea lettuce soaking, we began to make the salad. We put in a container, first avocados with lemon, followed by the sea lettuce and carrots, ending with currants and season generously with olive oil and savory.

Seaweed Rice, Raisins and Pine Nuts

Published in: 28/10/2016

Ingredients for six people:

  • 30g Sea Lettuce
  • 600 g rice
  • Small onion finely chopped
  • 100g raisins or sultanas
  • 1 handful of pine nuts
  • A teaspoon curry
  • Olive oil
  • 4 soy sauce spoonsPreparation:

    Soak the seaweed in a container with warm water while sautéing the chopped onion with a little oil in a frying pan. When it begins to brown joins raisins until they swell. Later add the pinions without letting toast. Add the curry powder and mix well. In a saucepan aside rice to bake along with the algae, abundant in water (no salt) for 30 minutes on low heat. At the end add the salt and allowed to cook for another 5 minutes. Runs to surplus water of rice cooking and mixed with sautéed with raisins and pine nuts, leaving sauté until the rice is with the scent of curry. Finally add soy sauce and hot lox.

Fillet of sea bream cooked with seaweed Asparagopsis

Published in: 14/08/2018

Ingredients:

  • 1 sea bream
  • 150g of Algae Asparagopsis
  • 1 tablespoon olive oil

Preparation:

In a saucepan with boiling water, add the sea bream and the seaweed Asparagopsis with the olive oil and cook for 15 to 20 minutes. When it is cooked remove the fish and the algae Asparagopsis dripping well the water. Serve with lemon slices.

Note: This recipe can be made with several other species of fine fish. The fish and seaweed Asparagopsis can also be baked in the oven or grilled, seasoning the fish with the condiments to your liking.

Sea Lettucce With Potatoes

Published in: 25/10/2016

Ingredients for four people:

  • 6 medium potatoes
  • 1 sea lettuce Handful
  • 100 g of bacon
  • 1/2 Chorizo
  • 1 Tablespoon olive oil

Preparation:

  1. Rehydrate the sea lettuce and cut into short strips
  2. Peel the potatoes and cut into halves or quarters
  3. Cut the bacon into pieces and brown in olive oil.
  4. Cut the chorizo into small pieces and sauté with the bacon.
  5. Add the potatoes and algae and braise.
  6. Add half a cup of water and cook for 20 to 30 minutes (or 10minutes in a pressure cooker).
  7. Taste and if necessary rectify with salt
  8. Serve.