Karengo seaweed adds unique flavour to this Japanese style eggplant recipe.
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Karengo Almonds are an easy, healthy snack to make, high in vitamin E and minerals. Guaranteed to make your salad extraordinary, this adds a naturally salty taste and crunchy, creamy texture.
Rich in colour & flavour, this karengo tomato salsa will satisfy your taste buds and nourish your body with much needed minerals.
This seaweed snack contains 3 different seaweeds, one from each colour group, providing a wide range of nutrients & therapeutic benefits.
Flounder recipes can be boring, but not this one! Jan Bilton added Karengo, wine, and whitebait or crab to the flounder and created a delicious combo with excellent colours.
Old school with a modern twist, crêpes are wonderful with sweet or savoury fillings. Here the karengo is added to the basic batter, which gives the crêpes a purple, burnished hue and great flavour.
Laverbread is a traditional Welsh delicacy made from laver, a Northern Hemisphere cousin of Karengo.
Appearances can be deceptive! This may not look appetizing, but it is very tasty and can be served as a snack on its own, with eggs in the morning, or fried with bacon and cockles as part of a Welsh breakfast. Try it, you will become a fan!
Looking for a great flavour combination? Try this broad bean stir fry featuring Karengo, broadbeans and tomatoes which results in a colourful & nourishing stir fry.
Karengo, ginger and chocolate pair beautifully together to make this a dessert you will remember for a while.
Karengo Pesto is delicious as a spread or garnish with a variety of foods, and bursts with nutrition.
This adaptation of ‘PUTTANESCA’ from the traditional Neapolitan recipe is in no way a compromise on the original dish. Try it on pasta and Sea Spaghetti!