Dulse

Alga (Dulce) is the most famous of the North Atlantic and is said to chew the Celtic and Viking warriors on their voyages. Red algae is the richest in iron so it is recommended in cases of anemia. It has a high content of magnesium, potassium, iodine and phosphorus. It is the second richest in protein, after the nori. Just keep it to soak for a few minutes to add to salads. Combines well with cooked cereal.

in our diet provide us with fiber, one of the main elements to combat constipation and to prevent degenerative diseases of the intestines. With the seaweed salad you can enjoy a range of new flavors.

Ingredients: • 1
a handful of wakame seaweed
• January 1 handful of seaweed Hijiki
• 1 handful of algae Atlantic dulse "
• 4 •
tender carrots 2 tablespoons salted peanuts
• 3 tablespoons olive oil
• 2 tablespoons rice vinegar or white wine
• 2 tablespoons orange juice,
salt and pepper.

Preparation:
In a pot with hot water, pouring all the algae and leave to soak for 10 minutes, then escϊrrelas, carve up the algae that are larger and enter it all in a salad bowl.

Macaroni Dulse seaweed
Ingredients:
• 500 grams of macaroni integrals
• 1 bunch green onions, 2 leeks
• 3 garlic cloves
• 1 bundle of fresh herbs or a teaspoon of each kind of grass (eg, 3 different: anise, basil and savory, are carmine and helps digest the best pasta) •
a handful of cooked peas < BR> • 2 artichokes cut into thin slices 1 zucchini
• a • dice
1 tbsp dulse seaweed soaked several minutes (3 or 4) and chopped • sea salt

• olive oil •
sesame (optional).

Preparation:
boiled macaroni in plenty of water with a little sea salt and a bit of olive oil to avoid sticking. Once cooked (a little softer than "al dente" are more digestive), passed through cold water and drain.
In a skillet stir-fry the spring onions, leeks and garlic, all cut often with a little oil and salt (about 5-7 minutes on medium-low heat to avoid burning) and then add the artichokes, zucchini and a glass of water and herbs for flavor and color, besides the dulse seaweed. When the artichokes are soft, put the peas. A couple of minutes and took the bundle of herbs if cocinαbamos with fresh herbs, and put all the sauce in a bowl that can be drawn to the table. Above, macaroni: the right to remove that pervade the taste of the sauce. Finally add the sesame seeds on top. This dish can be varied and enriched with 1) a black olive slices, 2) with pickles, whether we like vinegary taste, 3) with chopped nuts and raisins soaked in advance, 4) with roasted red peppers and cut into pieces; 5) with a mixture of avocado and cheese chopped into pieces, and so on. etc. Likewise, vegetables (peas, artichoke), can be replaced with carrots and mushrooms, or mushrooms, green peppers or red Penca of kale into pieces and almonds. Finally, he admits many possibilities and you can toggle between spaghetti pasta, lacitos or any integral that we like variety.

Spaghetti al pesto with dulse seaweed
Ingredients: • 400g spaghetti
integrals
• 2 cloves garlic fresh basil

• • 50 g pine nuts olive oil •
1st cold pressing
• Soy sauce • 30g
dulse seaweed

Preparation: Put
boiling water, when boiling add the spaghetti, cook over medium heat until the pasta is al dente. Soak in cold water to prevent sticking and escurrir.Moler in a mortar the garlic, pine nuts and basil, add a dash of soy and olive oil. Add a little water to soften the pesto.
Mix the sauce with the pasta.Tostar Alga Dulse on a hot pan, it is crisp, shred with fingers and sprinkle the spaghetti at the time of service.

Warm salad of scallops with crisp lettuce and sea foam dulse seaweed
Ingredients: For the crunchy

• 250 grams of rice
• 75 grs lettuce
sea water • 300 grams •
200 ml of extra virgin olive oil to the foam

cream • 100 ml milk • 100 ml
Fumet fish • 75 grams
dulse seaweed
• 75 grams of butter to finish

cream • 100 ml milk • 100 ml
Fumet fish
• 75 grams of algae • dulse
75 grams of butter

Preparation: The crisp

To cook the rice in a saucepan on fire for 20 min.Triturar in termomix, stretch and leave in a silpat dehydrate in a warm place for a pan cocina.Poner andalusia fire with olive oil and when hot fry until they inflate the crunch.
Foam: Put in a saucepan to heat all ingredients and bring to 60 Ί C
To finish: Place the crunchy seaweed the center of a plate, arrange lettuce on and above the previously passed by the scallop sauce plancha.Batir using a foam Turmix trying to get out and finally the scallops sauce.

Dulse seaweed salad
Ingredients: Toasted Walnuts •
.
• Alga Dulce.
• Lettuce.
For the vinaigrette:
• garlic, oil, vinegar, mustard and soy sauce.

Preparation: • Cut
fine lettuce, fresh seaweed soaked for 5 minutes and cut.
• turn the nut paella.
• For vinaigrette mix the oil, garlic, soy sauce, vinegar and mustard.
• In a salad bowl put lettuce, seaweed, and the vinaigrette over all toasted walnuts.
Our advice
• In case of not finding Sweet we can use other algae such as seaweed or wakame Arame.

Hamburgers with dulse seaweed

Ingredients • 1 cup of any vegetable or cooked cereal (rice, millet, chickpeas, etc).
• 1 chopped onion.
• 1 clove minced garlic.
• 1 tablespoons of seaweed Dulse soaked, drained and chopped.
• ½ carrot grated finely.
• Parsley chopped fine.
Condiments:
• ½ teaspoon of coffee powder Comino.
• Oil and soy sauce.
• White Flour.

Preparation: • Skip
onion, minced garlic and Dulse seaweed with a little oil and a few drops of soy sauce for 5 minutes.
• Crush the cereal or legume and cooked with a fork or make puree. Add the onion and garlic sautιed with shredded carrots and drained, parsley and Comino. Mix well.
• Add a bit of white flour, if necessary, to give a drier consistency.
• Take a little of the dough with your hands and form each hamburger.
• Rebozo with a little white flour and fry the burgers a few minutes on both sides until golden and crisp consistency. Dry each burger on a absorbent kitchen paper and serve.