[pchealth] Traditional Scottish Recipes - Scottish Culture

Frances and David fdnokes at hotmail.com
Sat Dec 22 11:05:59 EST 2012


Irish moss is a thickening agent.  It gets treated in a variety of ways 
after harvesting from the sea.
Carrageenan is derived from it.
Kelp is highly nutritious and you've probably seen it in plant food.
I found a source for sea spaghetti, if you're interested. It is lovely in 
soups, I have found.
F

-----Original Message----- 
From: Frances and David
Sent: Friday, December 21, 2012 8:57 PM
To: Permaculturist Health
Subject: Re: [pchealth] Traditional Scottish Recipes - Scottish Culture

Sea spaghetti, irish moss, and kelp are all different forms of seaweed.
Like its name, sea spaghetti is noodle-like in shape.
f

-----Original Message----- 
From: venaurafarm
Sent: Friday, December 21, 2012 2:34 PM
To: Permaculturist Health
Subject: Re: [pchealth] Traditional Scottish Recipes - Scottish Culture

On 12/21/2012 5:28 PM, Linda wrote:
> For traditional recipes from all over the world see www.celtnet.org.uk
> <http://www.celtnet.org.uk>
>
> Not a pretty website but very comprehensive…

That's the most recipes I have seen in any one place. What is sea
spaghetti? Irish moss? Kelp?

Sample:
Avocado and Sea Spaghetti Salad Recipe from Britain
Origin: Britain
Period: Modern
This is a modern British recipe for a classic starter of a salad made
from a blend of avocado, carrots and currants in a sea spaghetti base
dressed with basil and olive oil.

Ingredients: 10g dried sea spaghetti, cut into 5cm lengths 4 avocados 2
carrots, scraped and cut into julienne strips (thin matchsticks) 1
generous handful of currants olive oil lemon basil leaves sea salt, to
taste Celtnet recipes chicken recipe divider Avocado and Sea Spaghetti
Salad Preparation: Method: Wash the sea spaghetti well, place in a bowl
cover with warm water and set aside to soak for about 1 hour, or until
tender. After the sea spaghetti has soaked for 50 minutes, beginning
preparing the salad. Halve the avocados and remove the stones. Take off
the skins then cut the flesh into strips. Drizzle the lemon juice over
the avocado strips and toss to coat (this will both flavour them and
stop them from turning brown). When ready to serve, arrange the avocado
slices and carrots in the base of a bowl. Drain he soaked sea spaghetti
and arrange on top of the avocado slices. Scatter over the currants then
dress with olive oil and sea salt. Toss gently to combine, garnish with
a little shredded basil and serve.

Read more at Celtnet:
http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-avocado-sea-spaghetti-salad
Copyright © celtnet

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