I sea ceasar salad
Ceasar salad with a Seamore seaweed bacon. We've also added some freshly cooked salmon for extra protein. You'll have to decide whether you want to share or keep it all to your self.
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Ingredients
- 500 g romane hearts, leaves separated, washed and dried
- 4 salmon fillets with skin on (about 150 g each)
- 2 teaspoons maple syrup
- 2/3 teaspoon salt
- Black pepper
- 1 tablespoon coconut oil (replace with olive oil)
Cesar Salad Preparation
- Wash and dry the salmon fillets and marinate with maple syrup, salt and pepper
- Cook the salmon, without touching it, until the lighter-colored flesh has moved about 3/4 of the way up the fillets, for about 5–7 minutes (depending on the thickness of the fillets)
- Tear I sea bacon leaves in smaller pieces. Heat a layer of olive oil in a pan. Put a few bacon leaves in the hot oil (make sure that bacon leaves don`t touch the bottom of the pan).
- Bake the leaves 10sec on each side, till they turn green. Put the baked leaves out of the pan on a paper towel, repeat for all of the leaves.
- Add the dressing to the romane leaves
- Put baked I sea bacon leaves on the top of the dish and spread it over 4 plates.
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I sea quiche
This vegetarian quiche recipe keeps all the savory flavors of bacon without the actual meat. Keep it simple or classic or throw in any leftover vegetables that need eating up. Enjoy for breakfast, lunch, or dinner!
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Ingredients
- 10 I sea bacon leaves
- 6 slices of pastry
- 6 eggs
- 125 gr of grated cheese
Preparation
- Tear I sea bacon leaves in smaller pieces. Heat a layer of olive oil in a pan. Put a few bacon leaves in the hot oil (make sure that bacon leaves don`t touch the bottom of the pan).
- Bake the leaves 10sec on each side, till they turn green. Put the baked leaves out of the pan on a paper towel, repeat for all of the leaves.
- Heat the oven on 180 degrees.
- Put the pastry in an baking dish.
- Mix the eggs and grated cheese. Place baked I sea bacon on the pastry. Add the egg mix and shuffle a little. Put in oven for cca 30 min.
- Serve the piece with baked I sea bacon leaves on top of it.
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I sea pea soup
Warm up this winter with this pea soup recipe. Beautifully green, this is a nice, heart warming soup, topped with crunchy seaweed bacon!
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Ingredients
- 4 I sea Bacon leaves
- 4 cups of peas, fresh or frozen
- 3 cups vegetable broth
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 teaspoon chopped fresh thyme or parsley
- 1 tablespoon olive oil
- Salt and pepper to taste
- Mint leaves
Pea Soup Preparation
- Tear I sea bacon leaves in smaller pieces. Heat a layer of olive oil in a pan. Put a few bacon leaves in the hot oil (make sure that bacon leaves don`t touch the bottom of the pan).
- Bake the leaves 10sec on each side, till they turn green. Put the baked leaves out of the pan on a paper towel, repeat for all of the leaves.
- Heat olive oil in a new pan over medium heat. Add chopped onion, garlic and thyme/parsley and cook until softened.
- Stir in the peas. Add vegetable broth and bring to a simmer. Cook until very tender.
- Puree the soup in a blender and add in salt and pepper.
- Pour into a bowl or cup and top it off with a leave of I sea bacon and some mint leaves.
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I sea scrambled eggs
Spice up your scrambled eggs with salty, crunchy, flavorful seaweed bacon.
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Ingredients
- 4 eggs
- ½ bunch parsley
- 2 small onions
- Butter
- 4 leaves
- I sea bacon
- Cream
Scrambled Eggs Preparation
- Whisk the eggs gently add some salt
- Fry the I sea bacon crispy in butter and cut in smaller pieces
- Stir-fry the onions for a few minutes and add to the eggs and mix well
- Scramble and cook the eggs over medium heat add the I sea bacon and the parsley
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