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.

Ingredients

Seaweed bread

• 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

Seaweed butter

• 250 grams of butter
• 25 grams of seaweed, rinsed and blanched
• Freshly-ground white pepper
• Peels of half a lemon

Seaweed pesto

• 1 lemon
• 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

Method

Seaweed bread

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.

Seaweed butter

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.

Seaweed pesto

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.

More Texel recipes