10 articles
For partners, kids and friends who 'don't like seaweed': the four-step ladder from invisible to celebrated, five conversion recipes, and the mistakes that backfire.
Sofia Andersson ·
Fresh kelp is easier than it looks. How to clean, blanch, cut and store fresh kelp — plus the trick that turns it emerald green and tender.
Sofia Andersson ·
Why a strip of kombu softens stubborn bean skins, speeds cooking and rescues old legumes — the chemistry of tenderising, tested against plain water and soda.
Sofia Andersson ·
A piece of kombu in your bean pot softens skins, deepens flavour and may make beans easier to digest. Here's the why and the how, with a master recipe.
Sofia Andersson ·
How to toast nori over flame to revive aroma and crunch: the yaki-nori technique, gas-electric-electric hob workarounds, safety, and when to leave the sheet raw.
Sofia Andersson ·
Dulse flakes are seaweed's easiest habit. How to toast them, where to sprinkle them, how they differ from kelp powder, and buying tips for the good stuff.
Sofia Andersson ·
Make seaweed pasta three ways: a kelp-flour dough that stays tender, a dulse-butter pan sauce, and a crisped-nori topping. Ratios, technique, timing.
Sofia Andersson ·
How to cook with kelp powder — the everyday seasoning doses, the iodine maths that matters, blends, dressings, doughs, and what to look for when buying.
Sofia Andersson ·
How to cook dulse — the North Atlantic red seaweed that fries up smoky and crisp. Pan-frying, flakes, the DLT sandwich, and buying and storage tips.
Sofia Andersson ·
Fresh, dried, frozen or salted — how each form of seaweed behaves in the kitchen, how to rehydrate properly, and which to buy for the dish you're making.
Sofia Andersson ·