|Cooking with seaweed if you don't live by the sea and yes, it is yummy in cake.|
The Victoria Sponge isn't a completely random addition, it contains home dried South Uist sea lettuce. If you like this idea, check out the recipe for sea lettuce madeleines in my book .
The book by Annie Dillard arrived in the post too. It is a complete mystery to me and I would love to know, to whom I need to send a thank note... a shack on the dunes sounds most appealing. I hope that the heroine cooks lots of seaweed, I'll let you know.
I am happy to review all seaweed products. I will give my honest opinion and will not accept any payment for said review. If products are given free of charge, I will note this in any blog. If you would like me to consider a seaweed product, please email hebrideanforager (at) gmail.com
My aim is not to compare and contrast products, each product / producer will be blogged independently. I hope that this blog will make people aware of the versatility of Marine algae and become a useful resource for those interested in seaweed.
I cook with seaweed on a daily basis: it adds flavour (umami), can set and/or thicken, is easy to use and most importantly, is simply delicious, and this is all before the nutritional properties of seaweed are even mentioned.