Today from 09:00 to 17:00
Call me back
Leave your number and we'll call you back
Send us an email
WhatsApp us: ++31 683357827
Mo - Sa 09.00 am - 17.00 pm
Your cart is empty. Shop around and add some products!
Seaweed is a versatile saline vegetable. Annette van Ruitenburg has created three recipes just for you, letting you put a nice tasting of seaweed on the table. Get to work and taste bread, butter and pesto with seaweed!
You can pick seaweed yourself on the mudflats.
20 grams of seaweed, fresh or dried
400 grams of flour from the Texel mill
3 decilitres of water; keep 3 tablespoons of this separate for soaking the seaweed
4 grams of salt
10 grams of dry yeast or 20 grams of fresh yeast
10 grams of sugar
1 teaspoon of oil
Sprinkle the seaweed with 3 tablespoons of water and let it rehydrate. Mix the flour in a bowl with the remaining water, the yeast, sugar, salt, seaweed and oil; knead everything into a dough, cover it and let it rise in a warm place. Heat the oven to 220°C. Shape a loaf of bread from the dough, put it in a baking tin and let it stand for 15 minutes. Reduce the oven temperature to 200°C and bake the bread for 50 minutes until cooked and light brown. Take it out and let it cool down on a grid.
250 grams of butter
25 grams of seaweed, rinsed and blanched
Freshly-ground white pepper
Peels of half a lemon
Put all the ingredients into a food processor and let the butter mix until everything is properly mixed. Shape the butter into a roll and leave it to stiffen in the fridge. Serve the butter in slices.
3 tablespoons of dillisk (salty seaweed) or a mixture of seaweed, sea lettuce, nori, wakame
2 hard-boiled eggs
2 spring onions, finely chopped
2 tablespoons of olive oil
Cut the lemon in half, squeeze out the juice and keep it together with the pulp. Put the lemon juice into a food processor with the seaweed, hard-boiled eggs and other ingredients, and mix it all to a puree in 2 minutes.
Dit artikel is mede mogelijk gemaakt door Annette van Ruitenburg, schrijver van het kookboek De Smaak van Texel.
Thanks to Annette van Ruitenburg, author of the cookbook De Smaak van Texel.