Christmas Recipes
THE HEALTHY FOOD GUIDE TO OUR LOVELY SEAMORE PRODUCTS
SEAMORE I SEA bacon Families all over the world look forward to the holidays because it is one event where all family members and friends reunite and partake with health rich holiday dishes. We thank you for supporting us in our mission to get seaweed on everyone’s plate and we would like you to celebrate these festive days by creating memorable dishes with our I sea pasta and I sea bacon. It’s been an amazing year for Seamore and we couldn’t be more excited to share this Holiday inspired e-book with new recipes made by our food-loving contributors and our own seaweirdo’s in the office. We hope these recipes inspire you to experiment and include healthy alternative choices in your festive feast. We look forward to seeing your creations and get inspired ourselves.
I SEA PASTA
INGREDIENTS • 1 net mussels • 1 bunch of leek • 4 carrots • 250 g small boiled potatoes in bloks • I sea bacon • 5 dl apple cider • 2.5 dl whipped cream • Piments d’espelette • Chives
Appetizer SERVES FOR 4 PEOPLE
HOW TO First we clean the mussels, wash the leeks and place the white pieces of the leeks aside. Cook the potatoes for about 10-12 minutes and let them cool slightly.
PREPARATION 20 min
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I sea bacon
Cut two carrots roughly and the other two in small fine tern (brunoise) and put these aside.
MUSSEL I SEA SOUP
Seamore and HAV held a foodblogger recipe contest in celebration of Fiskens Day in Denmark. Anders Hjerming, being a food fanatic with the foodblog Mest om Med, grabbed this opportunity to bring a delicious creamy mussel soup that wow-ed the judges and hundreds of visitors. A classy sea soup to kickstart the winter Holiday season, one that could be enjoyed by the old and the young ones in the family.
RECIPE By Anders Hjerming
Sauté the leeks and the carrots in butter and olive oil. Pour the cider in and add the mussels when the cider boils. After approx. 2 min or when they have opened, take them out and remove the mussels from the shells. Bring in the I sea bacon pieces and let the soup cook for 5-10 min. Pour the soup through a strainer and then add the cream. Once it’s cooked, add half the mussels into the soup and then blend it. Season with Piments d’espelette and add the white leeks and carrots to a boil for approx. 10 min. Add the potatoes, cook a bit and then season with salt and pepper to taste. Once the soup is ready, pour it with a couple of mussels and sprinkle with the I sea bacon and chives. Serve with a few slices of good bread and enjoy!
INGREDIENTS Dough: • 200g • 50 ml • 30 ml • 40 ml
Appetizer
Stuffing: • 100 ml Soy sauce • 1 tsp Potato starch • 6 g Seamore I sea bacon • 300 g Boiled Broccoli • 150 g Boiled lentils • 1 tsp Salt • A sprinkle of black pepper
SERVES FOR 8 PEOPLE
Cream: • 60 g boiled beetroot • 1/2 tsp salt • black pepper to taste • 70 ml soy cream
HOW TO
PREPARATION 30 min
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Whole wheat flour Natural Water White wine Extra virgin oil
I SEA-TRUDEL
Obviously, every region has its own tradition of cooking Christmas dishes, which in Erica’s case it’s this delicious I Sea-trudel. Erica is founder of the Italian food blog, il mio mondo sano, which translates to My Healthy World. Her recipe for the strudel is perfect for appetizing before the main course, a tasty and healthy strudel that you can prepare in advance.
I sea bacon
RECIPE By: Erica Marucci
I sea bacon in the strudel is mainly used for the flavor...tasty and savory-umami, which allows to drastically reduce the salt and off course the health benefits that seaweed offers.
Mix the flour with water, wine and oil in a bowl and knead the dough. Let sit in the refrigerator for 1/2 hour. While we wait, dissolve the starch in the cream, cook in a saucepan for two minutes until boiling, keep on stirring until a cream is obtained. Soak the seaweed in water for about one minute, chop it in pieces afterwards. Chop the broccoli, add to the seaweed, lentil and soy sauce all in a bowl with salt and pepper to taste. Roll out the dough into a thin rectangle on a baking sheet. Lay the filling on the dough, with the seaweed in the middle of it, and pour the cream over it. By using the baking sheet, close the strudel from the longer side, seal the edges with a fork and place it on the baking tray, making sure the closure is on the bottom. Bake at 180°C for about 45 minutes. Chop the beetroot into pieces and put in a processor together with salt, pepper, soy cream. Strain the liquid with a sieve to obtain a nice smooth cream. When serving, pour a spoon of beetroot cream on the bottom of the plate and place a slice of strudel on top of it.
Seaweirdos Our PR in Denmark has been working non-stop to get seaweed on people’s plate. From events to foodbloggers and newspapers. Spreading the seaweed word and smiles all over Denmark.
main course SERVES FOR 4 PEOPLE
PREPARATION 30 min
We love this recipe in the office, stir-fry is healthy, quick and easy to prepare and we can combine it with leftovers which is really important here at Seamore to not contribute to food waste. Give this stir-fry a sea chance and let it amaze your taste buds with oh so flavorful sauce which is always nice with noodles.
INGREDIENTS • 1 pack(500g) I sea pasta • 2 tbs Oyster sauce • 1 tbs Soy sauce • 1/2 tbs Brown Sugar • 1 tbs Lemon juice • 2 tbs Sesame oil • 1 Broccoli cut into florets • 1 Carrot peeled and sliced • 1 small onion sliced • 1 tsp grinded ginger • 1 Garlic clove finely chopped • Salt & pepper to taste
HOW TO Website
Soak the I sea pasta in warm water for 20 minutes. Then boil for another 10-20 minutes. While the I sea pasta is boiling, whisk in a small bowl the oyster and soy sauce, brown sugar, lemon juice and set aside.
I sea pasta
In a large nonstick saute pan or a wok, heat the sesame oil over high heat. When the oil begins to swirl add the chopped broccoli, carrots and onion. Saute while rapidly tossing and stirring. Once tender, pour in the sauce and add the fresh ginger and finely chopped garlic. Add salt and pepper to taste. Drain the I sea pasta add it to the wok.
Stir to coat the I sea pasta on low heat and once fully coated, transfer the mixture to a serving bowl. Have a great Asian inspired dish with Ireland’s best pasta, from the sea. A holiday meal that can persuade your family members to join the seaweed revolution for a better health and planet.
RECIPE By: Seamore Seaweirdos
I SEA STIR FRY
main course
Upgrade your traditional dish with I sea bacon, make a seaweed twist to your Risotto. A hearty main course that is guaranteed a winner among your holiday guests. Line, founder of Mad-Til-Mor foodblog has made this delicious Risotto that combines traditional with creativity to prepare dish in less than 30 minutes. Give it a go! We’re sure you’ll love it.
INGREDIENTS SERVES FOR 4 PEOPLE
PREPARATION 10 min
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• 300 g of green cabbage • 2 onions • 2 cloves of garlic • 25 g butter • 2 tbs olive oil • 3.5 dl risotto rice • 1.5 dl white wine • 8-9 dl broth • 60 g I sea bacon • 2 tbs of cream or white cream cheese (eg Mascarpone) • 75 g grated parmesan cheese + a little extra for serving
I SEA-RISOTTO BACON
RECIPE By:mad-til-mor I sea bacon
HOW TO
Remove the leaves from the green cabbage stems and clean thoroughly and set aside. Chop the onion and garlic. Place the butter in a deep frying pan on medium heat. Once melted, add oil, the onions, garlic and risotto rice in the mixture. Stir for 2-3 minutes until the rice is crisp and almost transparent. Heat your broth (or boil water and pour over a broth if you do not have a ready-mixed broth) Mix the white wine in it. Pour the broth in the deep pan. It should be a few inches over the rice mix. Let the rice simmer for about 10-15 minutes until its completely soaked.
Add a spicy cream or a pair of spoonfuls of neutral cream cheese. Chop the cabbage leaves roughly and add them with 1-2 dl water. Let the kale simmer for 5-10 minutes until it has collapsed but still has a bite. Remove the deep pan from the fire, add grated parmesan cheese and stir around. Cut the I sea bacon into smaller pieces and fry them in a little oil for approx. 1 minute. Once the I sea bacon turns green, it’s ready to sprinkle over the rice.
Seaweirdos This year was a really exciting one for the Seamore team. We attended events all over the world, working on new products and ideas to continue our seaweed revolution together with YOU!
Tender on the inside, crunchy on the outside. This flour-less cookie recipe is easy and seaweirdo proof, a home-made feeling to get all warm and fuzzy about these festive days. Being surrounded by family and friends, there’s no better way share a healthy bite to conclude the feast.
Dessert
INGREDIENTS • 1 ¼ cup oats • 1 ½ tbsp. cornstarch • ½ tsp baking powder • ½ tsp kosher sea salt • ½ cup unsalted butter • 2 tbs granulated sugar • ½ cup brown sugar packed • 1 large eggs • 1 ½ tsp vanilla extract • 1 cup crumbled I sea bacon • 1 cup chocolate chips or chunks
SERVES FOR 6 PEOPLE
PREPARATION 10 min
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I sea bacon
I SEA BACON COOKIE
HOW TO
Preheat oven to 180°C, line a baking sheet pan with parchment paper which is a fancy word for baking paper. Next, add the oats in a food processor or blender with the baking powder and salt, pulse until finely grounded but not powdery. In a large mixing bowl, beat the butter and sugar until fluffy, then add the egg and vanilla extract and mix them until combined. Here comes the good part, break the I sea bacon into pieces and mix the chocolate chips with a spatula in the dough. You can choose to fry the I sea bacon first also.
Use a cookie scoop or tablespoon to place the dough onto your baking sheet. Place in oven and bake for 10-12 minutes or until golden brown. Once it’s done, let them cool for a bit or put them next to your favorite ice cream and enjoy. Is this the waw factor to your holiday meal? I-sea-bacon-lutely!
RECIPE By: Seamore Seawierdos
“Who’s in love with chocolate?! And who’s in love with bacon? Too bad the first is sweet and the second one salty. Wait, what? That’s an interesting combination! Okay, I admit, you’ve got to love the taste of sweet and salty in one bite. But if you do, you’re gonna fall in love with this special treat!” - Gulia from Renmeisje love a challenge so she came up with the ultimate chocolate...ultimate because it has the superfood of the moment in them. Seaweed to the chocolate rescue!
dessert
INGREDIENTS
SERVES FOR 8 PEOPLE
• ½ cup of coconut oil • ½ cup of maple syrup • ½ cup of cacao powder • A handful of I sea bacon
PREPARATION 10 min
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HOW TO SWEET & SALTY BACON
In a pan, fry the I sea bacon until crispy in some hot oil. Mis the melted coconut oil with the maple syrup and cacao powder until you get a smooth consistency. Stir in almost all of the crispy bacon and spread the chocolate mixture evenly in a brownie tin or oven dish. Top with the leftover crispy bacon and set in the freezer for at least 4 hours.
I sea bacon
Once ready, take the chocolate and cut in desired amount of pieces. Enjoy this next to a hot tea, coffee or a champagne to conclude the amazing year that you had.
RECIPE By: Renmeisje
Seaweirdos Every work day during lunch, you’ll find us on our own kitchen island. We chat, we joke and taste the latest from Seamore’s R&D kitchen.
Thank you I SEA bacon
I SEA PASTA
The support that we’ve received during these last years has been amazing and heart warming. Thank you for downloading our Holiday e-book and we hope it inspired you to experiment to try our I sea bacon and I sea pasta with your favorite holiday recipes. Share your creation with us using the hashtag #Iseapasta and #Iseabacon Thanks to your support, it pushed us to come up with our third product that will be available to our fans, beginning next year. I sea wraps 50% seaweed - 30% Spelt - All Organic
It takes a village... or in our case, an ocean of seaweirdos in the offcie and around the world to have come this far. We look forward to an exciting new year!
Seaweirdos
Wish you MERRY CHRISTMAS & HAPPY NEW year
Find more inspiration on www.seamorefood.com #iseapasta #iseabacon #seamore