Laura’s roasted cod

Melt the butter and the olive oil, season the fish portions and quickly fry them on both sides, put them in an ovenproof dish and cook finish cooking in a preheated oven at 180C. Cook the bacon rashers in the oven or grill or in the pan, just as you prefer.
In the same pan where you fried the fish, add the chopped shallots, sliced red pepper, sliced fennel and stir for a couple of minutes, add seasoning and the hot water, simmer for about 10 minutes until the sauce is reduced and the vegetables are cooked.
Toss the cauliflower florets in cornflour and ½ a tbsp of seaweed powder, deep fry for a few minutes until they are soft and golden.
Dice the avocado.
Time to plate up, start with the diced avocado and the cauliflowers florets, the peppers and fennel sauce, the cod, topped with the bacon, and then, sprinkle everything with the seaweed powder, scatter a few basil leaves or chopped parsley

500g thick cod loin, skinned and deboned, cut into two portions
1 red pepper
1 small fennel
3 pieces of chopped sundried tomatoes or one chopped fresh tomato
1 large shallot or one small onion
Half avocado
200g cauliflower separated in small florets
1 tbsp cornflour
1 and ½ tablespoon seaweed powder from Loch Ewe Salt and Seaweed
1 tsp smoked paprika
1 large know of butter
2 tbsp extra virgin olive oil
200ml hot water
250 ml frying oil
2 rashers of streaky bacon
Basil leaves or chopped parsley
Salt and pepper

Low carbs smoked haddock chowder (makes 2 portions}

Start by cooking the chopped leek and the cauliflower florets in the butter and oil on medium heat but don’t let them take on any colour, add a bit of stock and cook for about 15 minutes until the cauliflower is soft but not mushy, add all the stock and the cream and the haddock, simmer for a few minutes until the fish is cooked. Adjust seasoning. If you like your chowder slightly denser, you can add a tablespoon of cornflour when you add the cream. Sprinkle with Loch Ewe Seaweed

200g smoked haddock cut up in small cubes
150g chopped leek
200g cauliflower separated in small florets
350ml fish or chicken stock
200ml double cream (you can also use half cream and half whole milk)
Knob of butter and a couple of tablespoon olive oil
1 tablespoon seaweed powder from Loch Ewe Salt and Seaweed
Salt and pepper

Skabam seaweed chicken pesto

Another recipe from my wonderful 15 yr old niece Zoe.
Thanks Zoe xx

Bring a large pot of salted water to the boil. Add pasta and cook for 8-10mins then drain. Heat butter and olive oil in large skillet. Sauté chicken and garlic until chicken is near cooked. Reduce heat and stir in salt, dash of pepper, and seaweed, cream, pesto and cheese. Cook until chicken is no longer pink on the inside, stir in cooked pasta.

16oz pasta
2tbsp unsalted butter
2tbsp olive oil
4 chicken breasts cut into strips
2 cloves garlic
1 1/4 cups heavy cream
1/4 cup pesto
3 tbsp Parmesan
1/2 tsp LESS salt
Pepper
1tsp LESS seaweed (Kelp,Mixed or Wrack.

Perfect Breakfast Smoothie

Ingredients
1 Medium to Large Banana
1/4 cup Rolled or instant
1 Cup Plant Based Milk
1 Tbsp Peanut butter
1Tbsp Maple Syrup
1Tsp Wrack Seaweed
1/4 Tsp Cinnamon

Blitz in a Blender/Smoothie Maker and you have a perfect breakfast smoothie

Mother in laws Gingercake

Ingredients
125g unsalted butter
125g light muscovado sugar
85g golden syrup
85g black treacle
200ml milk
3 pieces stem ginger
1 tbsp ginger syrup from the stem ginger jar
250g self raising flour
1 tsp bicarbonate of soda
1 1/2 tsp ground ginger
1 tsp cinnamon
2 eggs
2 tsps Mixed Seaweed

Method
1. Preheat the oven to 160°C and grease and line a 2lb loaf tin.
2. Place the butter, sugar, syrup, treacle and milk in a saucepan.
3. Finely chop the stem ginger and add to the saucepan with a tablespoon of the ginger syrup from the jar.
4. Place the saucepan over a gentle heat until the ingredients have combined, stirring occasionally.
5. Once the ingredients are all combined, remove the pan from the heat and allow to cool for 5 minutes.
6. Sift the flour, bicarbonate of soda, ground ginger and cinnamon into a large bowl. Add the 2 Tsps of Mixed Seaweed, Use a large bowl as the mixture will swell when the wet ingredients are added.
7. Make a well in the centre of the flour and add the eggs. Gradually begin to combine the eggs and flour then start to add the contents of the saucepan slowly, stirring with a whisk as you go.
8. Once the ingredients have been mixed together pour the cake mix into the prepared loaf tin. Make sure there are no large lumps in the mixture
9. Bake for approximately 40-45 minutes until the cake has risen and is a dark golden brown colour. Test to see if the cake is cooked by inserting a skewer into the centre and checking if it comes out clean.
10. Leave to cool in the tin for 15 minutes then turn out onto a wire rack to cool completely.

Cheese Twists

Ingredients
2 sheets thawed ready rolled puff pastry
2 Tsps Mixed Seaweed
125g grated mozzarella
125g grated mature chedder
Method
1. Lay out one sheet of pastry
2. Mix the grated cheeses together with the Mixed Seaweed (or any other you prefer) and sprinkle evenly over the pastry
3. Put the second pastry sheet on top and press down firmly.
4. Cut into strips, making 10 to 12. Pinch the ends of each strip firmly and twist.
5. Place on a baking sheet lined with parchment paper and bake at 200°C for 10 mins until puffed and golden and the cheese is melted.
6. Remove and serve stacked up on a board sprinkle with a little dried seaweed just to finish.

Seaweed Shortbread

Emily is keeping us going with her homemade recipes

 

Shortbread:
Cream 100g butter with 50g caster sugar.
Add 150g plain flour and 2 tsp mixed seaweed.
Mix and bring together. Roll out and cut into desired shapes.
Place on baking tray then into preheated oven 160°C for approx 30 mins until golden brown.
Makes 12 biscuits.

Seaweed Chocolate buns

Well yet another recipe made by the lovely Emily Doidge

Weights vary dependent on size and weight of eggs.
5 eggs weighed in shells (11.2oz) so…
11.2oz margarine
11.2oz caster sugar
10.2oz self raising flour
2oz cocoa powder
3tsps mixed seaweed
Cream same weight (as eggs) of butter and sugar. Gradually add eggs and self raising flour (weight of eggs minus 1oz so 10.2oz), 2oz cocoa powder and 3tsps mixed seaweed.
Place mixture in muffin cases then into a preheated oven 160°C for approx 30 mins until a knife comes out clean.
Makes 20.