How to use

"Gastronomic Use of Halophytes Plants"



The book Gastronomic Use of Halophytes Plants is the result of the XtremeGourmet research project, and its purpose is to contribute to the careful expansion of the culinary use of halophyte plants.

The panel of collaborators to investigate the gastronomic use of these marine vegetables included the most prestigious Portugal Chef´s, with a common denominator: the passion for cooking, and in particular, the use of products linked to the sea.

Use, test, appreciate, and enjoy the wonderful salty vegetable experience!

Gastronomic Use of Halophytes Plants (Check)

Gastronomic Use of Halophytes Plants (Download)

Eggplant and Roasted Tomatoes Soup with Samphire (Salicornia) and Almond


4 small aubergines

6 small tomatoes

2 small onions

3 garlic cloves

1/4 red pepper

olive oil

1/2 teaspoon of salt

1/2 teaspoon of paprika

1 L of water

salicórnia Riafresh

almonds in toasted chips



Cut the aubergines, tomatoes, onions, peppers and garlic, sprinkle with salt and paprika and water with a strand of olive oil. Bake at 200º C for about 30 minutes. Put the vegetables in a saucepan with the water and let them boil. Grind very well.

Serve with chopped salicornia and toasted almonds.

Recipe and photo by Blog Prazer a Cozinhar

Chickpea and Pea Bolls with Curry and Samphire (Salicornia)


1 onion, chopped 

2 garlic cloves, finely chopped

1 teaspoon fresh ginger grated 

1 medium carrot, grated 

130 g peas, cooked

230 g chickpeas, cooked

50 g almond flour

4 tablespoons potato starch

1 teaspoon curry

1 teaspoon full of nutmeg


1 tablespoon salicornia Riafresh, chopped 





Preheat the oven to 180ºC. On a processor, place the onion, garlic, ginger, and carrot. Process a little and set aside.

Cook the peas and set aside some whole. Meanwhile puree the cooked chickpeas and the peas, with the help of a vite pass.

Add to the onion preparation and process a little more, then adding the potato starch and the almond flour as well as the condiments (curry, nutmeg, pepper and salicornia).

Remove the preparation from the processor and make small balls. Put on a tray with parchment paper and bake in about 20 to 25 minutes. Remove and allow to cool slightly.

It can serve as a main meal accompanied by a salad or a cuscus or as an appetizer or snack.

Recipe and photo by Blog Dona Delicia Atelier de Sabores

Homemade Butter from Samphire (Salicornia)


400 ml of cream (very fresh)

35 g of salicornia Riafresh

cold water q.s.



In a mixer with the wire rod, place the cream and let it beat at medium speed until it passes from the point "in the castle". Continue to beat until a thick texture is separated from a liquid (serum).

Remove the butter and put it in a fine colander or a sack of tissue to strain as the image, extract the whey and put the butter back into the mixer. With your hands wrap the salicornia broken into very small pieces and this time with with the stick of cakes still at medium speed add cold water to the wire, enough to "wash" the butter and do the same process - remove from the mixer, Pass through the bag, remove the serum, place in the mixer and add the cold water well in the wire, until the serum comes out clean "dirty". Do this process as often as needed because it is very important and is what makes the butter last longer.

Wrap the butter on parchment paper or place in a glass-based tupperware in the refrigerator.

Recipe and photo by Blog A minha marmita 

Salmon Burger with Samphire (Salicornia)


250g of salmon loin


purple onion1 small

red pepper

samphire (salicornia) Riafresh

For the caramelized onion sauce

1/2 onion purple

1 tablespoon honey


To ride


lettuce leaves


samphire (salicornia) Riafresh






Add all the ingredients cut to pieces and chop until all is well crushed.

Shape 4 hamburgers and put on vegetable paper. Take to refrigerator for at least 30 minutes.

To prepare put a wire of olive oil in the frying pan and put, leaving about 2 min on each side.

For caramelized onion sauce, place the chopped onion with honey and salt in a pan and bring to the heat until it begins to caramelize.

To put together place a leaf of lettuce, slices of tomato, the onion and the hamburger and on top some sprigs of salicornia.

Recipe and photo by Blog Prazer a Cozinha

Hake Pastry with Samphire (salicornia)


2 boiled hake loins

2 boiled potatoes, pureed

1 carrot, peeled and grated

1 onion, peeled and finely chopped

4 stems of salicornia RiaFresh

Black pepper q.s.; Butter, spread; Flour, for sprinkling




Cook the hake loins, let them cool, remove the pimples and undo them into pieces. Book it.

Peel the potatoes, bake them and reduce them to puree.

Peel the onion and finely chop it, wrap the mashed potatoes, the peeled and grated carrot and the hake. Season with salicornia, chopped and black pepper.

Grease a shape and sprinkle with flour. Pour the mixture into the baking oven.


Suggestion: Serve with a green salad.

Recipe and Photo by Blog Tertúlia da Susy

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