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Bod Ayre Shetland Seaweed – Giveaway #1

Published on August 22, 2013 • Last updated October 14, 2014 by Elizabeth Atia

I am absolutely thrilled to have the opportunity to offer you, dear readers, your very own chance to win one of these three Böd Ayre Seaweed Grinders in my very first giveaway! Regular readers will be well aware that I am quite fond of including Shetland seaweed in my dishes, using it to enhance and enrich recipes including pasta and pesto to soups, ice cream and even a Norwegian gingerbread house! Böd Ayre Shetland Seaweed is one of my favourite local ingredients to work with and I’m delighted to have the chance to introduce it to you too!

A few days ago I enjoyed a cuppa and pleasant chat with the lovely and delightful Margaret, half of the dedicated husband and wife team who operate Böd Ayre in Vidlin, on the east coast of Shetland. Shetland is a remote archipelago north of the mainland of Scotland. Their premises are situated down a long and windy single track road with gorgeous views out over the clean, crisp waters of the North Sea.

Böd Ayre produce 100% organic edible Shetland seaweeds in a sustainable manner for both human and animal consumption. Their seaweed is grown in a seaweed cultivation farm on ropes just off the shore and they are deliberately not spored as to not upset the delicate ecosystem. Rather, they leave the ropes to spore naturally and carefully harvest the seaweed by hand, leaving the root and part of the plant to regrow. They also make a very successful liquid extract sold as a plant fertiliser, a perfect product for an organic garden.

The main seaweed in Böd Ayre products is sugar kelp, with dulse, sea lettuce, Laminaria hyperboria and Fucus vesiculosis also making an appearance. Seaweed is a super food; it is naturally packed full of nutrients and boasts a whole range of antioxidant and other health benefits. Böd Ayre edible seaweeds are organically certified by SOPA, accredited by Safe and Local Supplier Approval (SALSA) and production approved by Food Safety.

How to Enter
For your chance to win one of three Shetland seaweed grinders, kindly offered by Böd Ayre, enter using the Rafflecopter below. Come back and tweet about the giveaway every day for more chances to win!

Terms & Conditions
You will need to answer a question by leaving a comment on this post which then opens additional chances to enter the competition. Rafflecopter will pick three winners at random from the entries received. I will be verifying entries and any automated entries will be disqualified.

This giveaway is open to worldwide entries. Entrants must be age 18 or over. Winners will need to respond within 7 days of being contacted. Failure to do this may result in another winner being selected.
Prizes are offered and provided by Böd Ayre and Elizabeth’s Kitchen Diary accepts no responsibility for the acts or defaults of said third party. The prize is one of three Böd Ayre Seaweed Grinders. There is no cash alternative and the prize is not transferable.

If you need some help using Rafflecopter, here’s a quick clip to show you how.

Closing date is midnight on Monday 30 September 2013

Disclaimer: All opinions above are my own and I was not paid for this post.
a Rafflecopter giveaway

Category: Giveaways, Past Giveaways

About Elizabeth Atia

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home.

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Reader Interactions

Comments

  1. talesofpiglingbland

    September 30, 2013 at 8:22 am

    Hurrah! I won.thanks!

    Reply
  2. John Sutton

    September 29, 2013 at 8:34 pm

    I would add it to soups

    Reply
  3. John Sutton

    September 29, 2013 at 8:33 pm

    I would add it to soups

    Reply
  4. ClearlyBex

    September 29, 2013 at 8:00 pm

    I’m thinking i’d try it in a paella, or a stew :o)

    Reply
  5. Rachel

    September 27, 2013 at 12:55 pm

    sounds interesting, I don’t think I have ever cooked with seaweed before. I’d like to try it in biscuits

    Reply
  6. Rachel

    September 27, 2013 at 12:53 pm

    sounds interesting, I don’t think I have ever cooked with seaweed before. I’d like to try it in biscuits

    Reply
  7. Jules Guthrie

    September 23, 2013 at 9:26 pm

    Seaweed Pesto

    Reply
  8. Michelle

    September 19, 2013 at 2:35 pm

    I can see sprinkling this on and in all savory dishes I make but especially the various pasta primavera dishes I throw together from our garden produce.

    Reply
  9. Anonymous

    September 19, 2013 at 7:02 am

    Would put my name but can’t work out how! Sorry. Think would be delicious in home made spelt bread.

    Reply
  10. Anonymous

    September 19, 2013 at 2:27 am

    Joyce I would add it to spiced nuts. Yummy!

    Reply
  11. Sharon Wilson

    September 16, 2013 at 10:30 pm

    I would add it to slow cooked stew recipes

    Reply
  12. Anonymous

    September 16, 2013 at 5:10 pm

    I would use it on everything maybe something sweet

    Reply
  13. Gardener

    September 16, 2013 at 4:12 pm

    On a delicious freash Beetroot and Feta or Goats Cheese Salad

    Reply
  14. Linzi_Barrow

    September 11, 2013 at 9:40 am

    Probably Lancashire HotPot 🙂

    Reply
  15. Linzi_Barrow

    September 11, 2013 at 9:36 am

    Probably Lancashire HotPot 🙂

    Reply
  16. Corin Leach

    September 10, 2013 at 4:06 pm

    I would use it with Fuss Free Flavours recipe http://fussfreeflavours.com/2013/05/recipe-one-pan-speltotto-with-poached-fish/

    Reply
  17. Choclette

    September 7, 2013 at 6:22 pm

    Oh I have Shepherd’s pie in mind and think it would go beautifully in the mashed potato topping – crosses fingers!

    Reply
  18. Foodie Quine

    September 3, 2013 at 2:02 pm

    I’d like to try some on the top of cheese scones

    Reply
  19. Maya Russell

    September 2, 2013 at 10:05 am

    I’d add it to Spanish omelette.

    Reply
  20. Karen Whittaker

    September 1, 2013 at 6:53 am

    I’d use it on top of lamb chops mixed with some breadcrumbs and dried cranberries to give a crispy topping

    Reply
  21. Anonymous

    August 28, 2013 at 5:47 pm

    A nice strong Cheddar cheese and chive souffle omelette
    sandra Oliver

    Reply
  22. CALLUM DAVIES

    August 27, 2013 at 6:42 pm

    I haven’t got a clue, so I’d give it to my partner as he’s a fantastic cook (frances hopkins)

    Reply
  23. Worktop Guy

    August 26, 2013 at 7:13 pm

    That looks like it would be a pretty impressive thing to have in the kitchen,what would you use it for?

    Reply
  24. Cate E

    August 26, 2013 at 6:18 pm

    I’d add it to green pesto and stir it through pasta. Served with a lovely warm ciabatta roll it sounds delicious!

    Reply
  25. Shaheen

    August 26, 2013 at 6:49 pm

    It has to be sprinkled over popcorn. I do it with Chaat Masala and curly kale crisps, delightful. So know it would work here too.

    Reply
  26. Kat

    August 26, 2013 at 2:04 pm

    Here in my country we eat a lot of steamed rice…this would go well sprinkled on top with plain steamed rice, and a fried fish with sweet and sour sauce. yum 🙂

    Reply
  27. laura banks

    August 25, 2013 at 7:24 pm

    probably fish pie

    Reply
  28. Vicki Higham

    August 25, 2013 at 7:13 pm

    i can imagine this doing amazing work to boost the flavour of soups, particularly a chowder. Yummm

    Reply
  29. twannywun

    August 25, 2013 at 4:14 pm

    add it to stewing beef and veg in my slow cooker
    karen s
    twannywun at hotmail dot com

    Reply
  30. Amy Jacobson

    August 25, 2013 at 3:37 pm

    I’d add it to fish and chips!

    Reply
  31. Sarah Davies

    August 25, 2013 at 1:53 pm

    I’d use it in a Thai seafood noodle dish I make.

    Reply
  32. Vanessa Earle

    August 25, 2013 at 11:41 am

    I’d add this to spaghetti bolognese or perhaps carbonara.

    Reply
  33. katie skeoch

    August 25, 2013 at 11:10 am

    I’d add it to one of my seafood stews & wonder how it would taste if added to a beautiful rabbit casserole in the winter

    Reply
  34. Melli MSE

    August 25, 2013 at 10:36 am

    I’d make a risotto with scallops and cubed pancetta, then top it with roast pine nuts and the seaweed grind

    Reply
  35. Chas

    August 25, 2013 at 10:29 am

    I would put on my fish and chips

    Reply
  36. bloomers

    August 24, 2013 at 9:29 pm

    I would add it to Ratatouille

    Reply
  37. teresa1963

    August 24, 2013 at 7:33 pm

    to my wild mushroom risotto, think it will just add that extra thing thats missing

    Reply
  38. Baking Addict

    August 24, 2013 at 7:25 pm

    I’d make a seaweed and nut biscuit or maybe even try seaweed and chocolate!!

    Reply
  39. Janice Pattie

    August 24, 2013 at 3:38 pm

    I would use it with lamb to get that salt marsh lamb flavour

    Reply
  40. Jan Drayson

    August 24, 2013 at 2:38 pm

    Whatever you put it on/into, it’s very good for you, AND me.!

    Reply
  41. elaine dale

    August 24, 2013 at 8:42 am

    put it in homemade soups

    Reply
  42. Galina Varese

    August 24, 2013 at 9:21 am

    Add to a beef stew or chicken stir fry. In Russia they sell tinned seawood which is widely used in salads and is very tasty.

    Reply
  43. Chris

    August 23, 2013 at 2:23 pm

    I would use it with grilled trout fillet or steamed mussels. It sounds really gourmet. Love the idea that we can actually use sea weed commercially as there is plenty of it about.

    Reply
  44. Tracy K Nixon

    August 23, 2013 at 1:29 pm

    I’d use it in fish pie and tartlets!

    Reply
  45. mpsandy

    August 23, 2013 at 1:05 pm

    I would grind it over a fish pie.

    Reply
  46. Claire Toplis

    August 23, 2013 at 12:34 pm

    I would add it to a lobster dish

    Reply
  47. Jane Willis

    August 23, 2013 at 12:17 pm

    I’d grind it over tuna steaks before grilling

    Reply
  48. Pete W

    August 23, 2013 at 9:21 am

    I like to make cheesy chicken pasta and I just love the idea of adding seaweed to the dish.

    Reply
  49. talesofpiglingbland

    August 22, 2013 at 8:04 pm

    I recently had marmite on toast with seaweed on top and would love to have it again. I know it’s not gourment but it was REALLY good!

    Reply
  50. Hotrod mum

    August 22, 2013 at 5:37 pm

    a stew

    Reply
  51. Gillian Holmes

    August 22, 2013 at 6:31 pm

    Miso soup

    Reply
  52. Ruthdigs

    August 22, 2013 at 2:42 pm

    I’d like to try it in a dauphinoise style dish, or even just mash. You could also try it in a ravioli filling with ricotta I think. Try adding some to a salt / pepper / spice mix with oil, toss nuts & seeds in then roast them in the oven.
    Hmmm – so many options! 🙂

    Reply
  53. Carole Butler

    August 22, 2013 at 1:37 pm

    I’ve used seaweed in biscuits and oatcakes previously, a really interesting subtle flavour. Would love to try it out with more savoury dishes, like baked fish and lamb stews

    Reply
  54. vohnmcg.com

    August 22, 2013 at 11:26 am

    I think a topping for pavlova, mixed with caramel might be divine

    Reply
  55. Camilla @FabFood4All

    August 22, 2013 at 10:28 am

    I’d put some in a Ratatouille.

    Reply
  56. Becci Charlton

    August 22, 2013 at 6:55 am

    Id love one of these, Id add it to fish pies, that would be interesting! Xx

    Reply
  57. Laura Huggins

    August 22, 2013 at 6:53 am

    I would add it to stews, casseroles and cottage pies x x x

    Reply

Trackbacks

  1. Shetland Black Potato & Fennel Gratin says:
    August 24, 2014 at 11:20 am

    […] As I do with many of my dishes, I’ve included Shetland seaweed in this recipe. This is optional, but if you want a chance at winning one of your own Shetland seaweed grinders do enter my very first blog giveaway before the end of September: Bod Ayre Shetland Seaweed Giveaway #1 […]

    Reply

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About Elizabeth

Adventurer. Expat Canadian. Foodie. Loves bikes. Calls Shetland home. Read More…

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