Seaweed bread spread
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Recipe by: chelsey
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
Collect baskets of laver (a seaweed), avoiding sandy pieces. Break up
large pieces, wash thoroughly in cold water and cook steadily for
about 4 hours in large pan of boiling water. Check every 30 minutes
so it does not boil dry.
Done when sheets of laver have broken up into tiny pieces, forming
smooth puree. Drain excess liquid and refrigerate (will keep fresh
about a week). Best served warm on fried bread garnished with bacon.
~from European Heritage, the journal of the Council of Europe's
cultural heritage committee -from Inland Valley Daily Bulletin
November 24, 1994
typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 12-02-94
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