Maldon Sea Salt

A veggie take on ham, egg and chips.. Introducing cauli steak! Recipe is available via the following link. https://www.maldonsalt.co.uk/570g/cauli-s teak/ #maldonsalt #recipe #foodie #vegetarian #veggie

Arguably one of the best ways to taste Maldon Salt... Recipe is available on our website! #maldonsalt #recipe #foodie #tapas #padronpeppers

To celebrate the launch of our new 570g tub we have created some street food inspired recipes which can be made at home! If you fancy the recipe for this vibrant falafel sandwich visit our website! #maldonsalt #recipe #foodie #healthyeating #vegetarian

New product alert!!! Introducing our 570g Maldon Salt tub! Soon to be available online at Ocado. To celebrate the launch we will be sharing some street food inspired recipes throughout the month so keep an eye out!!
... #maldonsalt #recipe #foodie #newproduct
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Something new is coming... #maldonsalt

We interrupt your rainy/snowy Thursday with a much needed Winter warmer cinnamon hot chocolate recipe!
Ingredients 450ml whole milk 75g dark chocolate (at least 70% cocoa solids), chopped, plus a little extra grated chocolate to garnish... pinch ground cinnamon pinch nutmeg 3 tbsp caramel dessert sauce pinch hot chilli powder pinch Maldon salt 4-6 cinnamon sticks, to serve (optional) Method -Put the milk in a saucepan and bring to a simmer over a gentle heat. Remove from the heat and stir through the chocolate, cinnamon, nutmeg, salted caramel and chilli. Stir until the chocolate has melted. Add the sea salt, to taste. Return to the heat, stirring, until it just starts to simmer. -Pour into small cups. Serve with the cinnamon sticks to use as stirrers, if using. Sprinkle with the grated chocolate. Enjoy! #maldonsalt #hotchocolate #recipe #chocolate #foodie #winter
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Shrove Tuesday! Here is our recommended recipe from Marriage's flour
What you will need: 100g Marriage’s Plain Flour... A good pinch of salt 2 large free-range eggs 300ml semi-skimmed milk A small - about 17cm - non-stick frying pan lightly greased (Makes about 12)
Method: 1.Combine the flour and salt in a mixing bowl. Make a well in the centre and add the eggs and milk. 2.Using a small hand whisk, mix the ingredients in the well then gradually work in the flour, whisking well, to make a smooth thinnish batter. Cover the bowl with a clean dry tea towel. Leave to stand for about 30 minutes (the batter can be made up to 4 hours ahead and kept in the fridge). 3.When ready to cook, turn the oven on low to keep the cooked pancakes warm. 4.Heat the pan over medium heat, then add about 2 tablespoons of batter and swirl the pan so the base is evenly covered. 5.Cook for 1-2 minutes until the underside is nicely browned. Loosen the edges with a round-bladed palette knife then flip the pancake over and cook the other side until speckled with brown spots. 6.Tip the pancake onto a heatproof plate and cover with a sheet of greaseproof paper. Keep warm while cooking the rest of the pancakes. Baker’s Tip: The pancakes can be used for sweet and savoury dishes, plain or stuffed. They can also be wrapped and frozen.
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Have you ever seen a more perfect combination! Love Cocoa Maldon Sea Salt & Dark Chocolate Easter egg available to buy online at Ocado for a limited time only whilst stock lasts!! Vegan friendly & plastic free! #maldonsalt #Easter #lovecocoa #vegan #plasticfree #veganfriendly #chocolate

The only date you need this Valentines... #valentinesday #medjooldates #maldonsalt #date #foodie @mydiaryofus

Delicious rhubarb is back in season and we’re here for it! What's your favourite way to enjoy rhubarb? #seasonalfood #maldonsalt #rhubarb

Local foodie @beckyexcell has shared with us this delicious cookie bar recipe, oh so simple to make, golden and crispy on the outside with a chewy chocolate loaded middle. Becky is known for her easy to follow gluten free recipes, here's one for you to try!
Ingredients 130g butter (dairy free if necessary)... 50g caster sugar 150g light brown sugar 1 large egg (egg replacer if necessary) 1 tsp vanilla extract 280g gluten free plain flour 1/4 tsp xanthan gum 1 tsp bicarbonate of soda 1/2 tsp Maldon salt 1 tbsp cornflour (also known as corn starch) 200g chocolate chips (dairy free if necessary)
Instructions Preheat your oven to 160C Fan / 180C. Prepare a 9inch square baking tin with baking paper (leave enough overhang to lift out the bars later once cooked). Add your melted butter and both sugars to a large bowl and mix together. Do this until totally combined - it will take a few minutes with a spatula by hand. Add in your egg and vanilla extract and mix again until fully combined. Add in your flour, xanthan gum, bicarbonate of soda, salt and cornflour and mix (I still do this by hand). It can take quite a bit of time to fully combine but you should be left with a yummy cookie dough! Add in your chocolate chips and mix into the dough evenly. Leave a few chocolate chips out (20-30g) to pop in the top of the cookie bars. Place your cookie dough into your prepared tin. I spoon mine in and push it to the edges making sure its an even layer without any gaps. (Get your hands in there if need be!) Push some chocolate chips into the top of the cookie dough. Place in your preheated oven for about 22-25 minutes until a skewer comes out fairly clean. Leave to cool in the tin (you can lift them out to cool on a cooling rack after about 20 minutes if you want to). Drizzle with a little extra melted chocolate (optionally) and then cut into squares. Enjoy!
#maldonsalt #beckyexcell #baking #cookies #recipe #foodie
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The sun is shining here in Maldon this morning.. making us look forward to the Summer months! Brunch inspiration courtesy of @pancakes_stacey Blood oranges, whipped ricotta, honey and parma ham on sourdough with a sprinkling of Maldon. #maldonsalt #brunch #breakfast

Our little corner of the World! #Maldonsalt #Maldon #Essex @viewsoftheestuary

Happy Friday! Who is preparing a feast for the weekend? We have 2 big eating occasions this weekend with Burns Night & Chinese New Year! Which one are you celebrating in your household? We have a Burns Night Recipe to help you out...
... Burns Night Cured Salmon Ingredients 1kg salmonside 250ml fresh beetroot juice 125g Maldon Salt 125g caster sugar 1tsp pepper dill 250g long sliced smoked salmon 1.5 leaves gelatine soaked in water Serves 8
Method Cut the salmon side into bars 2.5cm thick. Place the bars in half the beetroot juice to colour for an hour. Mix the Maldon Salt, sugar, pepper and half the dill together in a bowl. Drain the salmon, roll them in the salt and sugar mix to coat them with it. Put the salmon bars in a baking tray and cover with cling film for 8 hours. Line a terrine mould with cling film, line it with the smoked salmon. Warm the remaining 125ml of beetroot juice and melt the leaves of gelatine into the juice. Drain the salmon bars from their marinade and pat dry with kitchen roll. Finish by pouring a little beetroot juice in the bottom and on top of the smoked salmon. Sprinkle with chopped dill. Spoon over a little of the beetroot juice and melted gelatine mix. Repeat this process until it fills to the top and seal. Leave overnight before serving.
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Easy mid-week recipe! ~Pesto Pasta~
INGREDIENTS 400g of spaghetti Black pepper... Parmesan 1 garlic clove 100g soybeans Sunflower seeds (preferably roasted) Olive oil 1 tbsp TABASCO® Green pepper sauce
METHOD Pesto: Peel the garlic. Cook the beans according to the instructions on the package. Let off steam. Put the beans and garlic with the rest of the ingredients for the pesto in a food processor and mix together. Season with salt and pepper. Cook the pasta according to the instructions on the package. Mix the pasta with pesto, season with black pepper, grated parmesan and sprinkle with sea salt and drizzle with olive oil.
@taframdetbasta #maldonsalt #recipe #pasta #pesto
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Blended and bottled in England, Æcorn Drinks are made from 100% English grown Pinot Noir, Meunier and Chardonnay grapes, pressed early and blended with appetite stimulating herbs, roots and bitter botanicals.
The result is the world’s first range of non-alcoholic drinks designed to open up food by providing the foil that it needs.
Maldon Salt features as an ingredient in DRY which can be enjoyed over ice with tonic water and a slice of lemon.
... Take our word for it, it’s delicious. #aecorn #maldonsalt #non-alcoholic #dryjanuary #noloalcohol
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Quick fix poached eggs on toast. Perfectly crushed grinders available from Tesco, Morrisons & Ocado. #maldonsalt #perfectlycrushed #eggs #eggsontoast #foodie

FRIDAY RECIPE Bramley apple and lemon thyme crumble pudding! #maldonsalt #dessert #pudding #crumble #foodie
Ingredients ... 50g caster sugar 60g soft unsalted butter 55g ground almonds ½ tsp Maldon salt 60g soft white flour 3 bramley apples 5 tsp clear thyme honey 25g unsalted butter 1 sprig fresh lemon thyme 10g sultanas
Preheat oven to 180c. Mix the sugar and butter, rubbing them together. Add the ground almonds, Maldon salt and flour, continue to rub everything together to create a crumbly texture. Spread the mixture onto a baking sheet lined with a silicone baking mat and bake for 15 minutes or until golden brown in colour. Remove from the oven and set aside. Wash, peel and cut the bramley apples into 1cm dice. In a shallow pan cook the honey, butter and lemon thyme until they reach a light caramel. Add the sultanas and then add the apples. Reduce the heat, place a piece of baking paper over the top and continue to cook slowly until apples are soft to touch. Remove from the heat. Place four 6cm stainless steel rings on a silicone baking mat or baking sheet. Spoon a little of the crumble mix into the base of each ring and place on top enough of the cooked apple mixture to come 2 thirds up the ring. Put more crumble on top of the apples and place them in the oven for 12 minutes to warm through and further colour the crumble. Carefully lift each crumble onto its serving plate and remove the ring.
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