Butaresalat med rødbete, gulrot og eple

Butaresalat med rødbete, gulrot og eple

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Ingredienser:

2 gulrøtter
1 eple
60 g rødbeter
20 g tørket butare
30 g valnøtter
Litt sitron
Salt
Balsamicoeddik

Fremgangsmåte:
1. Riv gulrot, eple og rødbeter i lange strimler. Hakk valnøtter i små biter. Bland godt i en salatbolle.
2. Kok opp vann, og la butaren trekke i 2-3 minutter. Hell av vannet og skjær butaren i lange strimler.
3. Legg butaren inn med de andre ingrediensene. Tilsett balsamico, sitron og litt salt.

Share your meal, and tag @lofotenseaweed on Instagram

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Having a good weekend? The pesto’s yet to come 😏 These pesto buns are easy to make and are delicious served with soup, a salad or eaten as a snack!✨ Here’s how to make them: Ingredients: Pesto ingredients: 10g Simply Seaweed
15g pine nuts
75g olive oil
50g goats cheese, grated
2 pinches of salt
1 small clove of garlic
1 squeeze of lemon
25 g fresh basil Bun ingredients:
500g flour
1 tbsp sugar
1 tsp salt
7g sachet fast-action dried yeast
350 ml milk
75g butter Directions: 1) For the pesto: Soak the winged kelp for half an hour in water.
2) Once rehydrated, squeeze the winged kelp, getting rid off as much water as possible.
3) Place all ingredients in a blender and blitz to a paste.
4) Taste and season.
5) For the buns: In a pan, warm the milk until steaming but not boiling. Add the butter and set aside to cool until lukewarm.
6) Put the flour, sugar, salt and yeast into a large bowl. Mix until well combined. When the milk and butter mixture has cooled, add to the flour and mix to form a soft dough. Tip onto a work surface and knead for 10 mins, until the dough is smooth and stretchy adding more flour if needed. Place the dough into a bowl, cover with a tea towel or cling film and leave to rise for 1- 2 hrs or until doubled in size (you could prove it in the fridge overnight).
7) Punch the dough down to knock out the air, then roll to a rectangle roughly 35 x 45cm, with the longer edge facing you. Spread the pesto over the surface, right to the edges. Fold left side to the middle, than fold the right side over the left side. Turn the dough so that the openings are on the left and right sides and roll out the dough slightly. With a sharp knife or pizza cutter cut the dough into 1,5 – 2 cm wide strips. Take a strip, twist it then wrap around your first and second fingers twice, then tuck the ends inside the circle of dough you’ve just made.
8) Place the shaped buns on a lined baking tray and preheat the oven to 180°C/350°F/gas 4. Leave the buns to rise until doubled (about 30 minutes).
9) Bake for 15-20 mins until golden brown – swap the trays halfway through if they’re browning unevenly.
10) Enjoy! #lofotenseaweed #seaweed

Yipeee it's Friday!! 🥳️⁠ ⁠ What are your

These long, bright days call for fresh flavours in

⚡️ Did you know that seaweed is one of the bes

Yipeee it's Friday!! 🥳️⁠ ⁠ What are your

These long, bright days call for fresh flavours in

⚡️ Did you know that seaweed is one of the bes

Looking for a special dinner idea that is guarante