I sea Ruga Maro

Τhe translation of the dish is red sea and if you take a look at the pictures you will understand the reason why. The first reason is the prevalence of the red color. The second reason is its high salt content, as in the red sea we can float on its surface due to the salt. Seaweed Bacon is added for the ultimate crunch.

Previous
Next

By Magna Carta

Share on facebook
Share on pinterest

Ingredients (1 portion)

Seamore's Seaweed Bacon
120 g sea bream fillet
5g aji mirasol
3g season pepper seaweed-lemon
20ml mango vinegar
2g fleur de sel
2g back pepper "Lambong" whole
80-100ml Tomato San Marzano
70g aloe vera
Fresh chilli
Fresh coriander
Sun-dried crispy pepperoni
10ml celeriac cream
20ml fresh lime juice

Preparation

Cut the sea beam fillet in small cubes of 3-4 cm.
Marinate the fish with Aji mirasol, Fleur de sel and black pepper“Lambong”whole.

For the celeriac cream

Βoil half of the celeriac for 40 minutes in 300ml coconut milk and 200 gr water.
Remove the celeriac and blend them with orange peel of the half orange, a little bit of dairy cream and butter. Check the salt and pepper.
Cool it down and put it in a feeding bottle.
Blend the San Marzano and add a little bit of salt and pepper.
Create the Leche de Tigre with Aloe vera, San Marzano tomato, mango vinegar and fresh lime juice.
Add the sea beam cubes,the Leche de Tigre (keep some of it for the final stage of the dish), the fresh herbs and blend them.
Fry the seaweed bacon for 10sec on 160 degrees celsius.
Put the fish in the center of the plate and add some celeriac cream dots. Add on the top the sun-dried crispy pepperoni, the seaweed bacon and in the end the Season pepper seaweed-lemon.
When the decoration of the plate is finished, add the rest of Leche de Tigre. Enjoy! ?

You need the following product to prepare this dish:

Get it !

Are you feeling creative?

You can share your recipes with us via Instagram or Facebook, don't forget to use #iseabacon!

To receive the latest recipes from Seamore subscribe to our Newsletter.

I sea Jack-O-Lantern soup

I sea Jack-O-Lantern soup

This is the perfect meal to warm you up as the days get cooler. It is originally a soup made with the classic jack-o-lantern pumpkins that people buy for halloween, we love this idea to reduce food waste. We used the seaweed bacon as a topping, adding a great crunch and nutrients.

By Magna Carta

Ingredients (for 4 portions)

35g Seamore's Seaweed Bacon
300g pumpkin cream
15g Vadouvan spice-mix
250g baldo rice
10g Del Mondo La Spezia spice-mix
15ml pumpkin seed oil
150g mushroom mix, chopped
200g stroganoff mix
200g leek
200g dried onion
200g sweet pumpkin
10g garlic paste
500g dairy cream
20ml natural 100% lemon juice
300g parmesan cheese
120ml white wine
50g butter
Olive oil
Salt
Whole black pepper granules

Preparation

For the soup:

1. Add in a pan on medium heat the olive oil together with the onion, leek, pumpkin and the garlic paste.

2. Add the dairy cream and the water until the vegetables are covered.

3. Cook this for about 25 minutes.

4. Add the sweet pumpkin cream, Vadouvan, fresh lemon juice, salt and pepper. Mix this with a hand-blender, untill it takes a creamy texture.

For the Arancini:

5. Add the rice to the pan on medium heat together with the mushrooms.

6. Reduce the heat by pouring white wine and once it evaporates add 500 ml of water.

7. Reduce the heat and let the rice absorb the water. Once the rice is ready and there is no humidity in the pan add the parmesan, La spezia mix, butter, salt, pepper and mix this.

8. Transfer this in a baking dish and let it cool down. Once the mixture has cooled down, we make balls with our hands (50g each ball) and we bread them as usual with flour, egg and stroganoff mixture.

9. Fry the arancini until they get a golden colour.

10. Fry the Seaweed Bacon following the packaging instructions.

11. Serve the soup. Add on the top of the dish the arancini, seaweed bacon, pumpkin seeds and some olive oil. Place this all in the center of the dish. Enjoy!

Are you feeling creative?

You can share your recipes with us via Instagram or Facebook, don't forget to use #iseabacon!

I sea Jack-O-Lantern soup

By Magna Carta

Recept afdrukken Pin recept

Porties 4

Ingrediënten

35 g Seamore's Seaweed Bacon
300 g pumpkin cream
15 g Vadouvan spice-mix
250 g baldo rice
10 g Del Mondo La Spezia spice-mix
15 ml pumpkin seed oil
150 g mushroom mix, chopped
200 g stroganoff mix
200 g leek
200 g dried onion
200 g sweet pumpkin
10 g garlic paste
500 g dairy cream
20 ml natural 100% lemon juice
300 g parmesan cheese
120 ml white wine
50 g butter
Olive oil
Salt
Whole black pepper granules

Instructies

For the soup:

1. Add in a pan on medium heat the olive oil together with the onion, leek, pumpkin and the garlic paste.
2. Add the dairy cream and the water until the vegetables are covered.
3. Cook this for about 25 minutes.
4. Add the sweet pumpkin cream, Vadouvan, fresh lemon juice, salt and pepper. Mix this with a hand-blender, untill it takes a creamy texture.

For the Arancini:

5. Add the rice to the pan on medium heat together with the mushrooms.
6. Reduce the heat by pouring white wine and once it evaporates add 500 ml of water.
7. Reduce the heat and let the rice absorb the water. Once the rice is ready and there is no humidity in the pan add the parmesan, La spezia mix, butter, salt, pepper and mix this.
8. Transfer this in a baking dish and let it cool down. Once the mixture has cooled down, we make balls with our hands (50g each ball) and we bread them as usual with flour, egg and stroganoff mixture.
9. Fry the arancini until they get a golden colour.
10. Fry the Seaweed Bacon following the packaging instructions.
11. Serve the soup. Add on the top of the dish the arancini, seaweed bacon, pumpkin seeds and some olive oil. Place this all in the center of the dish. Enjoy!

Notities

Are you feeling creative?

You can share your recipes with us via Instagram or Facebook, don't forget to use #iseabacon!

I sea (plant-based) green pesto pasta

We like the fancy look and the easy preparation. This homemade green pesto, spaghetti, tomatoes and crunchy seaweed bacon make a great dish! A perfect family dinner, that will be loved by everyone.

By Julie Kreis from @seaweed.adventure

Julie Kreis@seaweed.adventure Read More
"My 2 young sons love this pasta dish with crunchy seaweed bacon."
Share on facebook
Share on pinterest

Ingredients

Seamore's Seaweed Bacon
Spelt spaghetti
Fresh tomatoes

For the pesto:

1 bunch of parsley
Olive oil
Seaweed salt
Splash of lemon juice
5 tbsp grounded almonds or sunflower seeds

Green Pesto Preparation

Put the parsley, almonds or sunflower seeds with oil, lemon juice and some salt in a small food blender. Mix until it is a smooth paste, add some more oil or water and seeds if needed.

Cook the spaghetti following the packaging instructions and serve this on your plate. Prepare the seaweed bacon following the packaging instructions. Add the pesto, bacon, tomatoes to your plate. Enjoy!?

You need the following product to prepare this dish:

Get it !

Are you feeling creative?

You can share your recipes with us via Instagram or Facebook, don't forget to use #iseabacon!

To receive the latest recipes from Seamore subscribe to our Newsletter.

I sea lentils

Delicious and nutritious, this lentils & seaweed bacon recipe is satisfyingly vegetarian. The combination of a lentil base, creamy eggplant, fresh goat cheese and crunchy seaweed bacon is filling, satisfying, and healthy. Enjoy!

Share on facebook
Share on pinterest

Ingredients

5 pieces of I sea bacon
1/2 eggplant
50g goat cheese
75g mixed salad
100g lentils
50g quinoa
1 red onion
2 tbsp balsamic vinegar
A handful of flat-leaf parsley
Olive oil
Salt and pepper

Preparation

Tear the seaweed bacon leaves in smaller pieces.
Next, heat a generous layer of olive oil in a pan. Put a few bacon leaves in the hot oil (make sure that the bacon leaves don't touch the bottom of the pan).
Grill the eggplant.
While the eggplant grills, slice the goat cheese.
Simmer the onion in 1 tablespoon of balsamic vinegar.
Stir-fry the lentils with the onion.
Cook the quinoa and add both salt and pepper.
Finally, serve the lentil mix on a plate, add the eggplant and goat cheese and top with seaweed bacon. Enjoy! ?

You need the following product to prepare this dish:

Get it !

Are you feeling creative?

You can share your recipes with us via Instagram or Facebook, don't forget to use #iseabacon!

To receive the latest recipes from Seamore subscribe to our Newsletter!

I sea cheesy tortellini

Make this vegetarian cheesy tortellini recipe to amaze your friends and family. Cheesy, creamy, and oh-so-satisfying, this vegetarian dish bursts with umami. Delicious and light comfort food, these tortellini swim in heartwarming homemade vegetable stock! In order to make this stock more savory, we added some seaweed bacon.

By Lieke Boerema from @dutchfoodheritage

Lieke Boerema@dutchfoodheritage Read More
"Delicious and light comfort food. In order to make this stock more savory, I added some Seaweed Bacon."
Share on facebook
Share on pinterest

Ingredients

Soup Ingredients

250g cheese tortellini

10g Seamore's Seaweed Bacon

80g brussels sprouts

Stock Ingredients

4 carrots

2 onions

2 celery sticks

1 garlic clove

1 bay leaf

10 peppercorns

6 sundried tomatoes

1 tsp salt

2 tbsp ketchup

Cheesy Tortellini Preparation

Cut the onions, carrots and celery sticks in even parts. Crush the clove of garlic and cut it in slices.
Heat some olive oil in the cooking pot and add the chopped vegetables. Bake these until the onion is glossy.
Add the other stock ingredients and add 1,5 liter water. Bring this all to a boil and let it cook for about 1 hour.
Meanwhile, you can clean and cut the Brussels sprouts in slices. Feel free to add any other type of vegetables that you have at home.
Next, sieve the stock by pouring it through a fine sieve. Taste the stock and add any additional flavorings or seasoning.

Bring the sieved stock to a boil.
When the stock is boiling, add the Brussels sprouts and tortellini. Cook the pasta as long as described on the package. Add the seaweed bacon the last minute of the cooking time.
To make sure the pasta doesn't overcook, it's best to serve the soup immediately ? Enjoy!

You need the following product to prepare this dish:

Get it !

Are you feeling creative?

You can share your recipes with us via Instagram or Facebook, don't forget to use #iseabacon!

To receive the latest recipes from Seamore subscribe to our Newsletter.

I sea avocado toast with poached egg

This avocado toast with poached egg and seaweed bacon recipe will make you rethink breakfasts. Looking for a way to upgrade your weekend brunch to a next level ? We upgraded the classic avocado toast with our seaweed bacon, adding the ultimate crunchiness and salty taste. ?

Previous
Next

By Lieke Boerema from @dutchfoodheritage

Lieke Boerema@dutchfoodheritage Read More
"Pimp up your regular avocado toast with this crispy seaweed bacon! It adds not only a great savory flavor but also crispness."
Share on facebook
Share on pinterest

Ingredients

4 pieces of Seamore's Seaweed Bacon
2 slices of bread
2 eggs
2 tbsp vinegar
A few radishes
2 tbsp olive oil
2 tbsp vinegar

For the avocado mash

1 avocado
1/2 lemon
Crushed or powdered garlic
Optional: parsley

Avocado Toast With Poached Egg: Preparation

Let's start preparing the water for the poached eggs. Bring about a liter of water to a boil. Besides that, you can already toast the slices of bread.
Then, the mashed avocado. For this, you cut open the avocado. Remove the seed and scoop out the avocado flesh. Mix the avocado with a pinch of salt, pepper, freshly grated lemon zest and lemon juice. If you like to add any herbs like cilantro or parsley, you can chop that and mix it in as well.
Divide the mashed avocado on the two slices of bread.

Heat the olive oil in the frying pan, and bake the Seaweed Bacon for about 30 seconds.

Next, break the egg in a small bowl, however making sure the egg yolk remains intact.
When the water is cooking, you can add the vinegar. Mix this shortly and bring the water to a boil again. Turn the heat on a low level. The big bubbles should be gone and only small bubbles should appear on the bottom of the pan.
Use a whisk to create a strong whirlpool, and while the whirlpool is still there, you can gently drop the egg in the center of the whirlpool. Let the egg cook for about 3 minutes, after which you can take it out with a slotted spoon.
Keeping the in the slotted spoon, tap the egg on a kitchen towel to remove any water.
Poach the second egg using the same steps as above.

Add the poached eggs on top of the mashed avocado.
Top the toast with the Seaweed Bacon, radish slices and some salt & pepper. Enjoy!?

You need the following product to prepare this dish:

Get it !

Are you feeling creative?

You can share your recipes with us via Instagram or Facebook, don't forget to use #iseabacon!

To receive the latest recipes from Seamore subscribe to our Newsletter.

I sea bacon toasts

I sea vegetarian bacon tartines

Two wonderfully delicious sandwich options for a healthy lunch!

By Thamar Zeijen from @thaamskookshow

Thamar Zeijen@thaamskookshow Read More
"This seaweed bacon is deliciously crunchy & ideal as a meat substitute."

Recipe video

Share on facebook
Share on pinterest

Ingredients

Handful of Seamore's Seaweed Bacon
2 toasts
Salt and pepper
Farmers salad
1 egg
1 avocado
Fresh cilantro
Olive oil

Vegetarian Bacon Tartine Preparation

Toast the sandwiches in the toaster.
Fry the egg and season with salt and pepper.
Next, fry the seaweed bacon briefly until it turns green.
Cut the avocado into the desired shape and mix ¼ of the avocado with some olive oil, salt and pepper.
Top one piece of bread with farmers salad, bacon, avocado, salt and pepper.
Top the second piece of bread with avocado (that has been mixed with the olive oil), bacon, fried egg, fresh coriander.
Finally, you can squeeze some lemon juice on top of both sandwiches. Enjoy! ?

You need the following product to prepare this dish:

Get it !

Are you feeling creative?

You can share your recipes with us via Instagram or Facebook, don't forget to use #iseabacon!

To receive the latest recipes from Seamore subscribe to our Newsletter.

I sea sorrel omelet

I sea sorrel omelette

This omelet filled wrap is perfect for a quick, tasty and easy lunch.

By Lieke Boerema from @dutchfoodheritage

Lieke Boerema@dutchfoodheritage Read More
"Due to these superfoods in the wraps, these wraps contain more fiber, magnesium, manganese and protein than regular wraps. To me, that’s a great food switch!"
Share on facebook
Share on pinterest

Ingredients (For 1 Person)

1 of Seamore's Seaweed Wraps
2 eggs
Handful of sorrel
Fresh herbs or spinach

Top with..

Cherry Tomatoes
Seamore's Seaweed Bacon
Spinach

Sorrel Omelette Preparation

Cut the sorrel in small pieces and the cherry tomatoes in half.
Add the eggs to the bowl as well as the sorrel, salt & pepper. Use a fork to mix everything.

Baking

Place a non-stick baking pan on the heat and add a few tablespoons of olive oil. Then you can add the egg mixture.
Stir the egg mixture around until it starts to thicken. Bake the omelet on a medium-low heat, until the bottom is completely cooked and the top is still a little wet. Not too liquid though.
Place the wrap on the omelet and turn the omelet. Do you like a soft wrap? Then your omelet is ready. However do you prefer a crispy wrap? In that case, you can bake the wrap until crisp.
In the meanwhile, you can bake the seaweed bacon in some olive oil for about 30 seconds.

Serving

Serve the wrap with tomatoes, seaweed bacon and extra herbs/spinach. Enjoy!?

You need the following products to prepare this dish:

Get it !

Are you feeling creative?

You can share your recipes with us via Instagram or Facebook, don't forget to use #iseawraps and #iseabacon!

To receive the latest recipes from Seamore subscribe to our Newsletter.

I sea pizza with mozzarella, bell pepper and seaweed bacon

This healthy tortilla pizza recipe is perfect if you are craving comfort food but still want to stay on track with eating healthy. Feel free to add your own personal favorite toppings as well! ?

By from Lieke Boerema @dutchfoodheritage

Ingredients (For 2 People)

2 of Seamore's Seaweed Wraps
170 ml passata
2 tbsp Italian herb mix or oregano
1 (vegan) mozzarella boll
½ bell pepper
Seamore's Seaweed Bacon

Serve with...

Chili oil

Tortilla Pizza Preparation

Preheat your oven on 150 degrees celsius or 302 degrees Fahrenheit.

Cut the bell pepper in really thin slices and tear the mozzarella ball apart in very small pieces.
Mix the passata with the Italian herb mix, salt & pepper.
Time to assemble the pizza's! Use a spoon to divide the passata sauce on the wraps. Top off with the mozzarella and bell pepper.
Bake the wraps in the middle of the oven. The pizza's are ready once the cheese is melted, which should take about 7 minutes. Once the cheese is melted, you can add the seaweed bacon. Bake the pizza for another couple of minutes to crisp up the bacon.
You can also bake the seaweed bacon in some olive oil until crispy. This takes about 30 seconds. Now you're pizza is ready, Enjoy! ?

Serving

We love chili oil & pizza! So we always add some chili oil after baking to spice up our pizza. But if you don't really like spicy foods, feel free to leave this step out.

You need the following products to prepare this dish:

Get it !

Are you feeling creative?

You can share your recipes with us via Instagram or Facebook, don't forget to use #iseawraps and #iseabacon!

To receive the latest recipes from Seamore subscribe to our Newsletter.

I sea tortellini di Seaweed

This is one of those recipes that can't go wrong. You can prepare it within 15 minutes, making it perfect for chefs of all levels.

By Pascal van der Haas from @passiekookt

Pascal van der Haas@passiekookt Read More
"This "bacon" is a real positive surprise that I will certainly use more often."
Share on facebook
Share on pinterest

Ingredients

10g of Seamore's Seaweed Bacon
Fresh ricotta tortellini
Tomato seaweed pastasauce
150g cherry tomatoes
40g (vegan) parmesan cheese

Preparation

Prepare the tortellini and the pasta sauce following the package instructions. Heat a dash of (olive) oil in a frying pan and fry the seaweed bacon for about 20-30 sec. Leave the bacon to drain on a piece of paper. Cut the cherry tomatoes in half. Serve the pasta in deep plates with a spoonful of sauce. Divide the cherry tomatoes and seaweed bacon. Top it off with some (vegan) parmesan. Enjoy! ?

You need the following product to prepare this dish:

Get it !

Are you feeling creative?

You can share your recipes with us via Instagram or Facebook, don't forget to use #iseabacon!

To receive the latest recipes from Seamore subscribe to our Newsletter.