What could be more of a weekend treat than a cheese scone! We've added a little twist, that gives them a lift in the flavour department. INGREDIENTS 225g self raising flour 1 tsp Seaspoon Seaweed Herb Mix pinch salt 1tsp baking powder 55g butter (cold, cut into small pieces) 100g...
Food and lifestyle blogger Rebecca, of Rebecca Cooks, has created her own version of a quick Japanese style ‘Shichimi Tōgarashi’ spice blend which uses Seaspoon seaweed Umami Blend in place of Nori seaweed. Use the flavoursome blend in rice bowls, soba noodles, miso soups and to season meat/fish. This recipe uses the blend to create an irresistible flavour to potato chips.
