I sea lobster and shellfish soup with egg-lemon sauce

This soup based on shellfish and lobster is fresh, tasty and full of flavor. Served with seaweed pasta, egg-lemon sauce and toast.

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By Magna Carta

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Ingredients (2 portions)

30g Seamore's Seaweed Pasta
500g sea bass
1 baguette

For the sauce:

100ml shellfish bisque
30ml water
25ml passion fruit vinegar
25ml kalamansi vinegar
25g blue lobster pate
1 dash of tarragon
1 dash of salt
1 dash of Black pepper

For the egg-lemon sauce:

1 egg
20ml natural lemon juice
100ml fish broth

Preparation

For the sauce:

Boil the water in a small pot.
Add all the ingredients, lower the heat and let the sauce become homogenous.

For the fish:

Fillet the sea bass and remove the bones.
Add in the pan 25ml of olive oil and fry the fillets for 1 minute. Αt first fry the fish by pressing their skin in the pan and then turn it from the opposite side and fry it for 1 more minute.

For the seaweed:

Add water in a pot and let it start boiling.
Then, add the seaweed in the water and leave to boil for 5 minutes.
Remove from the pot and put in a bowl with water and ice cubes for 30 seconds.

For the crostini:

Cut the baguette in 2 thin slices, flavor them with olive oil, black pepper and salt and put them in the oven in 180 degrees for 5 minutes.

For the egg-lemon sauce:

Add the egg in a bowl and whip it up.
Add gradually the lemon juice along with the fish broth.
Then, add the mixture in a pot and when it reaches 65 to 70 °C use a balloon whisk to blend it quickly until it becomes a foam.
Once the dish is ready, flavor it by adding lobster oil on the top. Enjoy! ?

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I sea vegan redpool

I sea vegan redpool

Impress everyone with this vegan redpool recipe. The flavors are amazing and the seaweed chips add that extra crunch.

By Magna Carta

Ingredients (1 portion)

Seamore's Seaweed Chips
5g shiitakes
60g pond scum green noodles
30g passion fruit vinegar
8g black garlic jam
2g grounded Galangal
4g grounded Arrow root
50g tofu cream
2 beetroots
Fresh chives
300ml water
2g garlic powder
Season pepper seaweed-lemon
Sea salt
Optional: 3-4 edible flowers

Preparation

For the tοfu ballotine

1. Blend in mixer or in a food processor the tofu cream, the Arrow root, a little bit of season pepper seaweed-lemon and the garlic powder.

2. Use a rubber spatula to pour the mixture in a non-stick pan, in a moderate heat.

3. Mix the mixture, till it becomes homogenous.

4. Cut the chives in 6 cm.

5. Use a film to spread the mixture in a rectangular shape, so that the chives can fit in the film.

6. Wrap the film, so that the chives will be in the center and put the ballotine in the fridge for 2 hours.

For the broth

1. Add water, one beetroot and Galangal in a blender.

2. Use a cheesecloth for the broth.

3. Boil the broth in a high heat and once it is boiled, turn off the burner, add the Shiitakes and blend.

4. Cover the broth with a top for 10 minutes.

For the pond scum green noodles

1. Add the pond scum green noodles in a boiled water and cook them with salt for 8-10 minutes.

Decorate the dish

1. Add the black garlic jam in a feeding bottle along with the passion fruit vinegar and “draw” the dish.

2. Cut the ballotine in 3 pieces and put them in the middle.

3. Add the shiitakes and the beetroot (Paysanne cut)

4. Put the pond scum green noodles in two chopsticks.

5. Break the seaweed Chips on the top to make the dish more crispy.

6. Decorate the dish with edible flowers and add a little bit of season pepper seaweed-lemon.

7. In the end, pour the broth. Enjoy! ?

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I sea vegan redpool

Impress everyone with this vegan redpool recipe. The flavors are amazing and the seaweed chips add that extra crunch.

By Magna Carta

Recept afdrukken Pin recept

Porties 1

Ingrediënten

Seamore's Seaweed Chips
5 g shiitakes
60 g pond scum green noodles
30 g passion fruit vinegar
8 g black garlic jam
2 g grounded Galangal
4 g grounded Arrow root
50 g tofu cream
2 beetroots
Fresh chives
300 ml water
2 g garlic powder
Season pepper seaweed-lemon
Sea salt
3-4 edible flowers Optional

Instructies

For the tοfu ballotine

Blend in mixer or in a food processor the tofu cream, the Arrow root, a little bit of season pepper seaweed-lemon and the garlic powder.
Use a rubber spatula to pour the mixture in a non-stick pan, in a moderate heat.
Mix the mixture, till it becomes homogenous.
Cut the chives in 6 cm.
Use a film to spread the mixture in a rectangular shape, so that the chives can fit in the film.
Wrap the film, so that the chives will be in the center and put the ballotine in the fridge for 2 hours.

For the broth

Add water, one beetroot and Galangal in a blender.
Use a cheesecloth for the broth.
Boil the broth in a high heat and once it is boiled, turn off the burner, add the Shiitakes and blend.
Cover the broth with a top for 10 minutes.

For the pond scum green noodles

Add the pond scum green noodles in a boiled water and cook them with salt for 8-10 minutes.

Decorate the dish

Add the black garlic jam in a feeding bottle along with the passion fruit vinegar and “draw” the dish.
Cut the ballotine in 3 pieces and put them in the middle.
Add the shiitakes and the beetroot (Paysanne cut)
Put the pond scum green noodles in two chopsticks.
Break the seaweed Chips on the top to make the dish more crispy.
Decorate the dish with edible flowers and add a little bit of season pepper seaweed-lemon.
In the end, pour the broth. Enjoy! ?

Notities

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I sea Jack-O-Lantern soup

I sea Jack-O-Lantern soup

This is the perfect meal to warm you up as the days get cooler. It is originally a soup made with the classic jack-o-lantern pumpkins that people buy for halloween, we love this idea to reduce food waste. We used the seaweed bacon as a topping, adding a great crunch and nutrients.

By Magna Carta

Ingredients (for 4 portions)

35g Seamore's Seaweed Bacon
300g pumpkin cream
15g Vadouvan spice-mix
250g baldo rice
10g Del Mondo La Spezia spice-mix
15ml pumpkin seed oil
150g mushroom mix, chopped
200g stroganoff mix
200g leek
200g dried onion
200g sweet pumpkin
10g garlic paste
500g dairy cream
20ml natural 100% lemon juice
300g parmesan cheese
120ml white wine
50g butter
Olive oil
Salt
Whole black pepper granules

Preparation

For the soup:

1. Add in a pan on medium heat the olive oil together with the onion, leek, pumpkin and the garlic paste.

2. Add the dairy cream and the water until the vegetables are covered.

3. Cook this for about 25 minutes.

4. Add the sweet pumpkin cream, Vadouvan, fresh lemon juice, salt and pepper. Mix this with a hand-blender, untill it takes a creamy texture.

For the Arancini:

5. Add the rice to the pan on medium heat together with the mushrooms.

6. Reduce the heat by pouring white wine and once it evaporates add 500 ml of water.

7. Reduce the heat and let the rice absorb the water. Once the rice is ready and there is no humidity in the pan add the parmesan, La spezia mix, butter, salt, pepper and mix this.

8. Transfer this in a baking dish and let it cool down. Once the mixture has cooled down, we make balls with our hands (50g each ball) and we bread them as usual with flour, egg and stroganoff mixture.

9. Fry the arancini until they get a golden colour.

10. Fry the Seaweed Bacon following the packaging instructions.

11. Serve the soup. Add on the top of the dish the arancini, seaweed bacon, pumpkin seeds and some olive oil. Place this all in the center of the dish. Enjoy!

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I sea Jack-O-Lantern soup

By Magna Carta

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Porties 4

Ingrediënten

35 g Seamore's Seaweed Bacon
300 g pumpkin cream
15 g Vadouvan spice-mix
250 g baldo rice
10 g Del Mondo La Spezia spice-mix
15 ml pumpkin seed oil
150 g mushroom mix, chopped
200 g stroganoff mix
200 g leek
200 g dried onion
200 g sweet pumpkin
10 g garlic paste
500 g dairy cream
20 ml natural 100% lemon juice
300 g parmesan cheese
120 ml white wine
50 g butter
Olive oil
Salt
Whole black pepper granules

Instructies

For the soup:

1. Add in a pan on medium heat the olive oil together with the onion, leek, pumpkin and the garlic paste.
2. Add the dairy cream and the water until the vegetables are covered.
3. Cook this for about 25 minutes.
4. Add the sweet pumpkin cream, Vadouvan, fresh lemon juice, salt and pepper. Mix this with a hand-blender, untill it takes a creamy texture.

For the Arancini:

5. Add the rice to the pan on medium heat together with the mushrooms.
6. Reduce the heat by pouring white wine and once it evaporates add 500 ml of water.
7. Reduce the heat and let the rice absorb the water. Once the rice is ready and there is no humidity in the pan add the parmesan, La spezia mix, butter, salt, pepper and mix this.
8. Transfer this in a baking dish and let it cool down. Once the mixture has cooled down, we make balls with our hands (50g each ball) and we bread them as usual with flour, egg and stroganoff mixture.
9. Fry the arancini until they get a golden colour.
10. Fry the Seaweed Bacon following the packaging instructions.
11. Serve the soup. Add on the top of the dish the arancini, seaweed bacon, pumpkin seeds and some olive oil. Place this all in the center of the dish. Enjoy!

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I sea homemade crunchy sushi

Making sushi yourself is quite a challenge, but very tasty! ? Get your favorite fillings and use the seaweed chips as a crunchy topping.

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By Thamar Zeijen from @thaamskookshow

Thamar Zeijen@thaamskookshow Read More
"The seaweed chips add an extra crunchy bite to the the sushi!"
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Ingredients

Seamore's Spicy Sushi Chips
Bamboo roll mat
300g sushi rice
3 nori sheets
4 tbsp rice vinegar
Bowl of water
100g smoked salmon
100g shrimps
Flour
1 egg
Breadcrumbs
100g chicken breast
Ketjap manis
Honey
Baharat spices
1/2 cucumber
1/2 mango
1/2 avocado
Herb butter
Salt and pepper
Spicy mango mayo sauce: mayonnaise, mashed mango, sriracha, smoked paprika (mix to taste)
Sesame seeds
Fried onions
Soy sauce (to serve)

Preparation

1. Cook the sushi rice according to the instructions and let it cool to room temperature. Mix in the rice vinegar.
2. For the perfect rolling of the sushi, we refer you to youtube where you can find loads of tutorials. You can use the nori sheets as a base (around the sushi) or as a filling.
3. Cut all ingredients into thin strips and make the spicy mango mayo.

Shrimp Sushi:
- Heat a pan with a good layer of sunflower oil.
- Mix a beaten egg with 2/3 tablespoons of water and 1/2 teaspoon of salt.
- Coat the prawns with flour and then with the egg mixture you just made.
- Roll them in the breadcrumbs and fry them in the oil until golden brown.
- The fried shrimps are delicious in combination with cucumber, avocado and the spicy mango mayo sauce.
- As a topping to make this sushi even crunchier, use a mix of the sushi chips and the fried onions.

Salmon Sushi:
- The smoked salmon is ready-to-eat and can be combined with the herb butter, avocado, cucumber and sesame seeds. Top with the seaweed chips.

Sushi Chicken:
- Cut the chicken into thin strips and marinate this in a mix of sweet soy sauce, honey, Baharat, salt and pepper.
- Heat a frying pan with butter, fry the chicken and let it cool.
- The chicken is very tasty in combination with the spicy mango mayo, mango, avocado and the seaweed chips.

Eat the sushi with extra Seaweed Chips on the side. Enjoy! ?

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I sea salmon tartare

Smoked salmon is a winning starter and a major flavor explosion. This super easy dish with peppers and fresh ingredients is elevated with spicy sushi seaweed chips. Hints of Mexican flavors are intertwined with the flavors of Japan with the spicy sushi chips and we are ALL for it! If you're having people over and are short on time definitely try this recipe. It will be a starter to impress. It takes less than 15 minutes to make and the flavors speak for themselves! So what are you waiting for ?

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By Nikhil and Sohini from @twofoodiesinthecity

Nikhil and Sohini@twofoodiesinthecity Read More
"The Spicy Sushi Seaweed Chips elevate a dish and have all the flavors of Japan!"
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Ingredients

A bag of Seamore's Spicy Sushi Seaweed Chips
1 small ripe avocado, chopped
Juice and zest of one lime
1 spring onion, sliced thinly
A small handful of jalapeños, finely chopped
A small handful of coriander, chopped
150g smoked salmon, chopped into small chunks
Hot sauce of choice to taste

Preparation

Prep and chop all your ingredients so they are similar in size.
In a mixing bowl add your chopped avocado, lime juice and zest, jalapeños, coriander and spring onions. Mix gently and add hot sauce to taste.
Gently fold in the smoked salmon and serve straight away or within the next 30 mins.
Serve with the Seaweed Chips to scoop up the deliciousness and garnish with coriander. Enjoy! ?

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I sea Seaweed Chips toasts

I sea Seaweed Chips toasts

Craving a fancy breakfast or brunch ? Make these easy Seaweed Chips toasts with your favorite toppings! We made the following combinations:

- Tomato & Artichokes with Original
- Eggs with Spicy Sushi

By Mirka Kudlacova from @amira.cookland

Ingredients

Seamore's Seaweed Chips, choose your favorite flavor(s)
Bread of your choice, toasted
1 tomato, sliced
2 boiled eggs, sliced
1 tbsp artichokes
1 small onion, diced
1/2 tsp chia seeds
Pinch of pepper

Preparation

Spread cream cheese over your toasts and layer them with tomatoes, artichokes, eggs and any other ingredients of your choice. Top them off with chia seeds and seaweed chips. Enjoy! ?

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I sea Seaweed Chips toasts

Craving a fancy breakfast or brunch ? Make these easy Seaweed Chips toasts with your favorite toppings! We made the following combinations:

- Mushrooms with Surfin' Sweet Chili- Tomato & Artichokes with Original- Eggs with Spicy Sushi

By Mirka Kudlacova from @amira.cookland

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Ingrediënten

Seamore's Seaweed Chips, choose your favorite flavor(s)
Bread of your choice, toasted
1 tomato, sliced
2 mushrooms, sliced and cooked
2 boiled eggs, sliced
1 tbsp artichokes
1 diced small onion
1/2 tsp chia seeds
Pinch of pepper

Instructies

Spread cream cheese over your toasts and layer them with tomatoes, artichokes, sliced onions, eggs, mushrooms and any other ingredients of your choice. Top them off with chia seeds and seaweed chips. Enjoy! ?

Notities

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I sea Spicy Sushi king prawn poké bowl

This poké bowl is so easy to make, nutritious and goes perfectly with the Spicy Sushi Seaweed Chips on the side.

By Supy R from @cookingwithsupy

Supy R@cookingwithsupy Read More
"This is now definitely my new favorite snack!"
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Ingredients

1 bag of Seamore's Spicy Sushi Seaweed Chips
Sushi rice
Cooked king prawns
Pickled red cabbage
Avocado, sliced
Sriracha sauce
Spring onions, sliced
Black sesame seeds

Preparation

Add the sushi rice to a bowl of your choice. Top with the king prawns, pickled red cabbage and avocado. Drizzle some sriracha sauce on top, add spring onion and sesame seeds. Serve with the seaweed chips on the side. Enjoy!?

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I sea Hummus Bil Lahme

Hummus with Spiced Lamb (Hummus bil Lahme) is a creamy chickpea dip topped with seared spiced lamb. It’s an authentic Middle Eastern recipe that turns a plate of hummus into a spectacular meal. Perfect with crunchy Seaweed Chips on the side!

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By Mirka Kudlacova from @amira.cookland

Mirka Kudlacova@amira.cookland Read More
"Eating seaweed is nutritionally superior. These Seaweed Chips are one great way to add seaweed on your plate."
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Ingredients

1 bag of Seamore's Original Seaweed Chips
1 can chickpeas
1 tbsp tahini
1/2 lemon juice
1 garlic clove
20ml water
Pinch of salt and pepper
1/2 tsp cumin
1 tsp paprika powder
200g minced lamb
1/2 diced onion
1 diced tomato
2 tbsp roasted almonds

Preparation

Preheat your pan on high heat, start cooking the minced lamb and add salt and spices. Cook for about 10-15 minutes. Roast almonds for about 2 minutes in a dry pan.
Rinse the chickpeas with water and transfer into a food processor. Add tahini, lemon juice, spices, salt, garlic and water. Blend until smooth.
Spread the hummus on a large platter and spread it evenly. In the middle of the plate you place the minced lamb, diced onions, tomatoes. almonds and Seaweed Chips. Enjoy! ?

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I sea plant-based carbonara nachos

What about nacho's for dinner? So goood! Especially with the Spicy Sushi Seaweed Chips, plant-based carbonara sauce and sundried tomatoes.

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By Lieke Boerema from @dutchfoodheritage

Lieke Boerema@dutchfoodheritage Read More
"Ik ben nu al helemaal fan van de Spicy Sushi smaak!"
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Ingredients

1 bag of Seamore's Spicy Sushi Seaweed Chips
Fresh thyme
1 small onion
240g plant-based crème fraîche
Black pepper
1/2 vegetable stock cube
Fresh basil
Sundried tomatoes

Preparation

1. Cut a small onion in cubes. Bake the onion with thyme in some olive oil until glossy.

2. Add 240 gram of vegan creme fraiche (like oat fraiche), 1/2 vegetable stock cube and 50ml of water. Bring to a boil and add black pepper.

3. Top the Spicy Sushi Seaweed Chips with the sauce, basil and sundried tomatoes. Enjoy! ?

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I sea Gado Gado salad

This plant-based Indonesian salad is perfect when you are craving a tasty, healthy and simple dinner or a satisfying lunch. The crunchy Seaweed Chips are the perfect topping and combine well with the flavors of the fresh vegetables.

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By Alyssa Schipper from @alyssaplantbased

Alyssa Schipper @alyssaplantbased Read More
"Seaweed is rich in Iodine, high in fiber and is a source of magnesium and iron. Perfect to add to any meal, especially for vegans!"
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Ingredients

Seamore's Seaweed Chips
Lettuce
Cucumber
Taugé
Potatoes
Green beans
Gado Gado dressing
Plant-based chicken pieces with ketjap sauce

Preparation

Steam all the vegetables and fry the chicken pieces with ketjap sauce. Add all the ingredients to a bowl and top with the Seaweed Chips. Enjoy! ?

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