This flavourful chicken kebab recipe uses Furikake seasoning to add the nutritional boost of 5 different seaweeds to the dish!
Seaweed Tartare is a local specialty in Brittany - France where it is served with many of the beautiful seafood. Versatile garnish for lots of applications.
Make your own snacks for the summer season. These cheese sticks take minutes to prepare & are far more nutritious than the store-bought ones!
One of my endeavours has been to tackle Anchoïade, a Provencal puree of anchovies, garlic & olive oil, often served on grilled bread or as a dip with any combination of crudités.
Roast pumpkin with Furikake is always a succulent addition to a meal…the pumpkin gets a golden colour and the Furikake caramelises on it, yum!
This wonderful way to prepare crab with Chilli Kelp is one of my favourite. It brings back memories of St-Pierre & Miquelon where I first tasted it. Easy to make!