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.
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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
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
talesofpiglingbland says
Hurrah! I won.thanks!
John Sutton says
I would add it to soups
John Sutton says
I would add it to soups
ClearlyBex says
I’m thinking i’d try it in a paella, or a stew :o)
Rachel says
sounds interesting, I don’t think I have ever cooked with seaweed before. I’d like to try it in biscuits
Rachel says
sounds interesting, I don’t think I have ever cooked with seaweed before. I’d like to try it in biscuits
Jules Guthrie says
Seaweed Pesto
Michelle says
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.
Anonymous says
Would put my name but can’t work out how! Sorry. Think would be delicious in home made spelt bread.
Anonymous says
Joyce I would add it to spiced nuts. Yummy!
Sharon Wilson says
I would add it to slow cooked stew recipes
Anonymous says
I would use it on everything maybe something sweet
Gardener says
On a delicious freash Beetroot and Feta or Goats Cheese Salad
Linzi_Barrow says
Probably Lancashire HotPot 🙂
Linzi_Barrow says
Probably Lancashire HotPot 🙂
Corin Leach says
I would use it with Fuss Free Flavours recipe http://fussfreeflavours.com/2013/05/recipe-one-pan-speltotto-with-poached-fish/
Choclette says
Oh I have Shepherd’s pie in mind and think it would go beautifully in the mashed potato topping – crosses fingers!
Foodie Quine says
I’d like to try some on the top of cheese scones
Maya Russell says
I’d add it to Spanish omelette.
Karen Whittaker says
I’d use it on top of lamb chops mixed with some breadcrumbs and dried cranberries to give a crispy topping
Anonymous says
A nice strong Cheddar cheese and chive souffle omelette
sandra Oliver
CALLUM DAVIES says
I haven’t got a clue, so I’d give it to my partner as he’s a fantastic cook (frances hopkins)
Worktop Guy says
That looks like it would be a pretty impressive thing to have in the kitchen,what would you use it for?
Cate E says
I’d add it to green pesto and stir it through pasta. Served with a lovely warm ciabatta roll it sounds delicious!
Shaheen says
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.
Kat says
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 🙂
laura banks says
probably fish pie
Vicki Higham says
i can imagine this doing amazing work to boost the flavour of soups, particularly a chowder. Yummm
twannywun says
add it to stewing beef and veg in my slow cooker
karen s
twannywun at hotmail dot com
Amy Jacobson says
I’d add it to fish and chips!
Sarah Davies says
I’d use it in a Thai seafood noodle dish I make.
Vanessa Earle says
I’d add this to spaghetti bolognese or perhaps carbonara.
katie skeoch says
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
Melli MSE says
I’d make a risotto with scallops and cubed pancetta, then top it with roast pine nuts and the seaweed grind
Chas says
I would put on my fish and chips
bloomers says
I would add it to Ratatouille
teresa1963 says
to my wild mushroom risotto, think it will just add that extra thing thats missing
Baking Addict says
I’d make a seaweed and nut biscuit or maybe even try seaweed and chocolate!!
Janice Pattie says
I would use it with lamb to get that salt marsh lamb flavour
Jan Drayson says
Whatever you put it on/into, it’s very good for you, AND me.!
elaine dale says
put it in homemade soups
Galina Varese says
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.
Chris says
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.
Tracy K Nixon says
I’d use it in fish pie and tartlets!
mpsandy says
I would grind it over a fish pie.
Claire Toplis says
I would add it to a lobster dish
Jane Willis says
I’d grind it over tuna steaks before grilling
Pete W says
I like to make cheesy chicken pasta and I just love the idea of adding seaweed to the dish.
talesofpiglingbland says
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!
Hotrod mum says
a stew
Gillian Holmes says
Miso soup
Ruthdigs says
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! 🙂
Carole Butler says
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
vohnmcg.com says
I think a topping for pavlova, mixed with caramel might be divine
Camilla @FabFood4All says
I’d put some in a Ratatouille.
Becci Charlton says
Id love one of these, Id add it to fish pies, that would be interesting! Xx
Laura Huggins says
I would add it to stews, casseroles and cottage pies x x x