I notice that you call for Celtic
sea salt in your recipes — any particular reason why you call for that over other kinds of salt — i.e., regular table salt, kosher salt, or other types of sea salts?
More and more I see recipes specifying kosher (ing) salt or
sea salt in recipes.
I omitted additional
sea salt in this recipe because I use ingredients like organic soy sauce, hoisin sauce substitute, and sriracha sauce, which are all plenty salty already.
My only suggestion is to be careful with the salt — I used the required
sea salt in the recipe and then topped off the crackers with extra salt but found it to be too salty, so just be careful.
I omitted additional
sea salt in this recipe because I use ingredients like organic soy sauce, hoisin sauce substitute, and sriracha sauce, which are all plenty salty already.
I was wondering about the celtic
sea salt in all your recipes.
Not exact matches
And then I tried a raw version inspired by your
recipe (I soaked the buckwheat groats together with dried blueberries, whizzed it
in a food processor the next morning and topped it with a drizzle of peanut butter, maple syrup, hemp seeds and a sprinkle of
sea salt) and it was divine!
«If you're looking for a
sea salt that is versatile enough for using both as a table salt and in your favorite dishes and recipes, look no further than our fine ground Celtic Sea Sa
sea salt that is versatile enough for using both as a table salt and in your favorite dishes and recipes, look no further than our fine ground Celtic Sea S
salt that is versatile enough for using both as a table
salt and in your favorite dishes and recipes, look no further than our fine ground Celtic Sea S
salt and
in your favorite dishes and
recipes, look no further than our fine ground Celtic
Sea Sa
Sea SaltSalt.
In addition to this, I use sea salt very lightly in this recipe rather than regular sal
In addition to this, I use
sea salt very lightly
in this recipe rather than regular sal
in this
recipe rather than regular
salt.
I used coarse mediterranean
sea salt... wondering if it's different than «coarse
salt», which is called for
in this
recipe.
(Yes, I added the eighth - teaspoon
sea salt called for
in the
recipe.)
I have a «flakey
sea salt» and
in the first batch I made I added the amount stated
in the
recipe but the majority clumped together and sunk to the bottom.
Denise — The
recipe calls for «2 teaspoons flaky
sea salt, such as Maldon, or less of a finer one» — flaky
sea salts are very light and
in bigger flakes; 2 teaspoons of flaky
salt yields much less saltiness than 2 teaspoons of a finer one.
Crispy and creamy combine
in these Dark Chocolate Covered Almonds
Recipe with
Sea Salt.
The three things I love about this
recipe are, # 1 You get to use sel gris, french grey
sea salt,
in a cookie dough with unsalted butter, # 2 You get to pound the dough with your rolling pin and # 3 You don't have to be neat, oh and one more, Accuracy doesn't count!!!!! I played -LSB-...]
Paleo Mayonnaise Print This
Recipe Serves 1 - Multiply by - +
RECIPES > CONDIMENTS, DRESSINGS, & DIPS Save to Favorites Ingredients: 1 pasture raised egg (room temperature) 1/2 tsp mustard powder 1/2 cups walnut oil or other nut oil 1 tsp fresh squeeze lemon juice
Sea Salt and pepper to taste Step: Preparation: 1 Combine egg, mustard powder, and lemon juice
in a food processor until it reaches a thick, creamy consistency.
Just roasted, diced, and mixed with a good olive oil, a little
salt and a little cinnamon) Heirloom Tomatoes with Olive Oil, Sea Salt and Basil (no recipe, all ingredients listed in title) Mixed Greens with Cranberry Vinaigr
salt and a little cinnamon) Heirloom Tomatoes with Olive Oil,
Sea Salt and Basil (no recipe, all ingredients listed in title) Mixed Greens with Cranberry Vinaigr
Salt and Basil (no
recipe, all ingredients listed
in title) Mixed Greens with Cranberry Vinaigrette
I looove homemade caramel and experimenting with different
recipes (
sea salt, vanilla beans, etc.) Though, some simple sweetened condensed milk
in the crock pot is nothing I complain about eating either:)
Hi Elena, The carrot cake
recipe in your book says 2 teaspoons
sea salt, but the above says 1.
The
recipe in your cookbook called for 2t
sea salt (which I thought was a lot) but here it was 1t (which I did).
* 1 cup organic, full - fat coconut milk (I like Native Forest brand): please see directions for how to properly use the coconut milk
in this
recipe * 2 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * pinch of fine
sea salt * 1 heaping cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten * coarse
sea salt or smoked
sea salt - optional (I used large flake smoked
sea salt)
I use a fine
sea salt for all my cooking and I make sure to list that
in my
recipes as the
salt to use.
Semolina pasta (and other wheat varieties) is reserved for
recipes that are meant to be smothered
in hella olive oil /
sea salt flakes / fresh cracked pepper and / or various tomato sauces (marinara, vodka, etc.).
Your phat fudge pre-order page includes
sea salt as an ingredient, but it is not listed
in this
recipe above.
Serves 6 - 8
Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut
in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon
sea salt 1-1/2 teaspoons black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed
500g courgettes, grated (I prefer grated to diced
in this
recipe) 1 small red or white onion, finely chopped (if using) Zest of half a lemon 1 egg, lightly beaten 2 - 3 tablespoons of grated Parmesan 70g mozzarella diced 30g breadcrumbs (around 1 slice of bread with crust) 20g ground almonds 1 tablespoon fresh parsley, chopped 1 garlic clove, finely chopped
Sea Salt and Black Pepper to season
I used the exact Chosen Foods avocado oil suggested with Kirkland's organic virgin cold pressed unrefined coconut oil and a bit of
sea salt, and followed the
recipe exactly — it's been
in the fridge for almost an hour and is still an oily liquid that hasn't solidified even a slight bit... what could be the problem??
In this
recipe you will make three different flavors of plantain chips;
sea salt, cinnamon sugar, and Cajun.
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the
recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut
in half if large * 1 teaspoon ground cumin * 1/2 teaspoon
sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this
in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear
in the original
recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
This Macadamia Nut Macaroon
recipe only calls for 4 simple ingredients (macadamia nuts, honey, toasted coconut and a pinch of
sea salt) and they come together
in about 10 minutes.
A delish
recipe from a great chef and friend of «Culley's», Dan Pearson (Egg & Spoon Pop Up Restaurants) INGREDIENTS Shucked Clevedon oysters Culleys Smoked Hickory Sauce Streaky bacon White onion
Sea salt METHODGrill bacon until crisp then cool and drain on paper towel.Slice white onion, roll
in seasoned flour and shallow fry
in oil until crisp.
Sweet Potato + Avocado Bites
recipe and photo from Blissful Basil Rosemary Parmesan Popcorn
recipe and photo from Five Heart Home 5 Minute Smoked Salmon & Cream Cheese Cucumber Bites
recipe and photo from Baker by Nature Beet and Avocado Deviled Eggs
recipe and photo from Amazingly Tasty Roasted Edamame with
Sea Salt and Cracked Pepper from The Kitchn Mediterranean Cucumber Roll Ups from The Wholesome Dish The Best Slow Cooker Spiced Cashews from Vegan
in the Kitchen
I bought some celtic
sea salt, as you use that
in all your
recipes.
1/2 cup / 70 grams organic whole wheat pastry flour 1/2 cup / 64 grams organic all - purpose flour 1/4 cup plus 1 tablespoon / 31 grams Dutch - process cocoa powder 1/4 cup / 50 grams organic granulated sugar, finely ground
in a blender 1 teaspoon / 5 grams aluminum - free baking powder 1 teaspoon / 5 grams baking soda 1/2 teaspoon / 2.5 grams fine
sea salt 1/4 cup / 60 ml mild tasting extra-virgin olive oil or organic neutral vegetable oil 1/2 cup / 120 ml pure maple syrup, Grade B or dark amber 3/4 cup plus 2 tablespoons / 210 ml any nondairy milk 1 1/2 teaspoons / 7.5 ml pure vanilla extract 1/2 teaspoon chocolate extract (optional) 1 teaspoon / 5 ml apple cider vinegar 1
recipe Bittersweet Chocolate Ganache Glaze (
recipe follows)
Or
in this hummus
recipe with Garlic
Sea Salt Pita Wedges.
* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries
in this
recipe) * 4 tablespoons organic sugar, plus more to taste * 2 teaspoons pure vanilla extract * pinch of fine or coarse
sea salt * juice of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste
I recently got some Himalayan
sea salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I'll use them
in this
recipe tonight.
I found this super interesting
recipe that took chocolate chip cookies and added cayenne and rosemary, then dipped them
in dark chocolate and topped them with
sea salt.
This time, I am also willing to try preserving lemons
in sea salt, although I am not sure I will use them much
in my
recipes.
Full of both vegan and vegetarian «goodness» with
recipes like kasha and rhubarb with peanut butter, Stockholm scramble (a favorite), beetroot falafel, Moroccan harissa salad, watermelon poke bowls, Laska noodles, royal korma, «neatball» masala, and cherry choco +
sea salt crumble — you will never get bored
in the kitchen with this cookbook.
Fine table
salt,
sea salt or kosher
salt can be used
in bread
recipes.
I can't wait to dig
in to these delicious dessert
recipes, but the few that immediately caught my eye are the fruity pebble cookies, snickerdoodle bundt cake, cinnamon cheese buns, cookie dough fudge pie, cookies n» cream stuffed waffles, and chewy
sea salt caramels.
However, if you'd like to use
salted butter instead, just dial down the
sea salt in this cookie dough
recipe from 1 teaspoon to 1/2 teaspoon.
In between chatting and listening to music, it took us an hour to prepare the first
recipe for Divine Fig, Walnut, and
Sea Salt Brownies.
In a shallow pan, mix in (with your hands is best) one tablespoon Extra virgin olive oil, sprinkle some sea salt and roast like the above recip
In a shallow pan, mix
in (with your hands is best) one tablespoon Extra virgin olive oil, sprinkle some sea salt and roast like the above recip
in (with your hands is best) one tablespoon Extra virgin olive oil, sprinkle some
sea salt and roast like the above
recipe.
The
recipe calls for frying the pods
in olive oil and sprinkling them with
sea salt.
I confess I haven't been able to get enough, turning to my jar of
sea salt every time a
recipe calls for
salt and leaving the regular table
salt to gather dust
in the spice rack!
Annemarie Ahearn's first cookbook, Full Moon Suppers at
Salt Water Farm:
Recipes from Land and
Sea, comes out
in May.
I like to garnish this salad with marinated mushrooms from another
recipe in the same cookbook: 1/2 pound of Shiitake and Crimini mushrooms (or any wild mushrooms)-- sliced 3 tablespoons olive oil 3 tablespoons lemon juice some fresh herbs (I used basil and cilantro) some
sea salt garnish with freshly ground black pepper
3 tablespoons roasted peanut oil 1 medium red onion, finely diced 3 cloves garlic, minced 1 small serrano pepper, seeded and finely chopped 1 - 2 tablespoons minced fresh ginger 1 1/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 can (14.5 ounces) crushed fire roasted tomatoes 1 small can (6 ounces) tomato paste, optional 1 cup creamy peanut butter 4 cups vegetable stock 1 butternut squash, peeled and cut into 1/2 ″ chunks (my chunks weighed
in at 1 pound 4 ounces) 2 cups cooked chickpeas 1/2 cup spicy peanuts, finely chopped (
recipe follows) Fine
sea salt, to taste