Podcast: Sounds of the sea's pantry
Get ready to head out into the great outdoors and find your own ingredients for your next meal.
In this section, Jens Helt guides you on how to safely and easily catch delicious crabs, harvest crisp seaweed and tasty mussels.
Cooking
If you are unsure what to do after listening to THE SOUND OF THE SEA'S PANTRY, then of course you should cook with one (or more) of the three ingredients from the section.
Recipes:
Seaweed (From Jens Helt/Havsmag APS).
Harvest the outer tips of the bladderwrack. Make sure the seaweed is harvested in clean seawater.
Clean the seaweed and chop it finely with a knife.
Mix:
1 part chopped seaweed, 1 part sunflower seeds, 1 part wheat flour. Add yeast in the appropriate amount. Add water and knead the dough until smooth. Roll the dough out very thinly on a piece of baking paper. If necessary, place a sheet of baking paper on top of the dough when rolling it out. Cut it into the desired sizes with a knife or pizza wheel. Cover with a tea towel and leave to rise for 30 minutes. Sprinkle with coarse salt if desired.
Bake at a low heat for 45-60 minutes at 125 degrees. They should be completely dry and crispy, and the sunflower seeds golden.