Finding gifts for some people may be a difficult task. Offering food can be a nice solution especially if you prepare it yourself and the presentation shows an investment of time and creativity. ‘My Favourite Things’ features Home-made gift ideas and nibbles with a difference for entertaining during the Holiday Season. Making your own gifts really transforms the gesture of giving into something much more personal…isn’t it the meaning of the Season ?
The soup that I am going to introduce you to, attends to all the senses: the chewiness of the mushrooms and the crunchiness of the beans; the red of the seaweed against the different browns and the green of the spring onions; the aroma of the mushrooms and of course, the nourishing rich taste. Several of the ingredients are considered super-foods in their own right; consequently, this nutrient-rich broth feeds the body as well as the soul.
Most people’s first experience of seaweed is sushi. These little bite size morsels are considered ‘fast food’ in Japan. Although they are a delicious way to start appreciating the taste of nori, seaweed wraps are often over processed and glazed with flavoured salty mixtures to make them shiny and resistent to the ambient moisture. The recipe below won’t result in a sheet that is as crunchy as the traditional sushi wrap but it is much more resilient and contains far less sodium and other additives. Another advantage is that any seaweed leaf can be used to produce wraps of various colours and flavours. The flavour can also be enriched by soaking the seaweed in a liquid of your choice (a juice, herbal tea or stock) and adding herbs, seeds or spices to the mixture. Read on to find out how easy it is !
The word ‘Pesto’ comes from the Italian for ‘pounding’ or ‘crushing’, traditionally done with a pestle & mortar. The name is now commonly used for mixtures containing various types of herbs, nuts, allium (genus for various onions & garlic) & cheese. Try this version with the red seaweed ‘Dulse’ !