Dried Dulse RecipeOrigin: Ireland Period: Traditional |
|
Dried dulse is a salty condiment that is found in many health-food stores and which is very expensive. However, a trip to the seashore will allow you to make this flavouring very cheaply yourself for just pennies. Ingredients:2kg dulse fronds 
Dried Dulse Preparation:Method:Collect the dulse and bring home in a bucket of sea water (this way they keep their colour and nutrients). Drain thoroughly then rinse thoroughly several times in plenty of fresh water. Spread the fronds out on a lightly-greased baking tray (ensure they are not overlapping) and dry in full mid-summer sunlight for about 8 hours (or in a warm room for about 1 week). Alternately, dry for about 4 hours in an oven pre-heated to 50°C (but this will make your house stink of seaweed). Once dry (the fronds will have shrunk and blackened) crumble finely and use as a seasoning for rice, soups and stews. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Dried Dulse to your online bookmark site: 
|
|
More European recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with greens as a primary ingredient Shchi Postniye Broccoli Purée Pickled Parsley Piert Irish Sorrel Soup Lumbardy Tarts Purslane with Bacon Spicy Chicken and Goosegrass Okra and Cassava Leaf Soup White Pizza Spinach Tagliatelle Mallow Stew Nettle Purée Fish and Dried Mallow Leaf Stew Dried Kombu Greens with Green Pepper Sorrel and Cucumber Soup Lamb's Lettuce and Crispy Bacon Salad Cold Green Sauce Deadnettle Greens Kombu Dipping Sauce Mkhwani with Groundnut Flour Ewedu Nõgesesupp Clear Soup with Wakame Sea Lettuce Salad Sweet Cicely Ice Cream Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
