Mini tuna panna cotta crowns with pistachios and strawberries

Mini tuna panna cotta crowns with pistachios and strawberries

Anyone who thinks there is a limit to how many appetisers you can make from preserves obviously hasn’t discovered Conservas Serrats. We keep on receiving your fantastic ideas for creations made with our products. Just look at what Dolores has sent in! Her mini tuna panna cottas with pistachios and strawberries speak for themselves. This is just one of the excellent recipes you can find in “Mi gran diversión”, the artist’s blog. Because Dolores, like you, knows that getting out the pots and pans is a great way to have a good time. What could be more fun than experimenting, mixing and kneading, and then presenting delicacies like the ones shown here?  By the way, this recipe is specially designed for the Thermomix – that fantastic appliance we’re going to put to great use today! Read more

Pasta nest salad with sea urchin caviar

pasta nest salad

 

We love receiving recipes containing Conservas Serrats products which are not used as commonly as our anchovies or bonito.  On this occasion, the original pasta salad with tomato which Silvia has sent our way is dressed with Conservas Serrats sea urchin caviar.  Silvia works with us, sending us fantastic recipes which leave us open-mouthed, and she continues to surprise us even though we keep regularly updated with her blog “Jugando a las cocinitas”, which is bursting with simple and delicious recipes.  Well, folks, this salad has left us similarly gobsmacked, and we won’t rest until we have a plate of it sitting in front of us! Read more

‘Three-phase’ snack consisting of blue cream cheese, pepper jam, tuna and crispy onion

 ‘Three-phase’ snack consisting of blue cream cheese, pepper jam, tuna and crispy onion

Silvia, with this latest creation – which is served in a cocktail glass and eaten with a spoon – has once again shown us that she is a genius when it comes to imaginative cuisine.  It takes just minutes to prepare, but its visual appeal is matched by few, and it’s also delicious! Indeed, we often visit “Cocina con Silvia”, the blog where the author of this terrific three-layered dish gives full expression to her art.  Shall we try making it ourselves? OK, then: let’s dust off those cocktail glasses we received as wedding gifts ;D Read more

Spaghetti with anchovies

Spaghetti with anchovies

Through the ages, Italy has made some wonderful contributions to the world. Renaissance art, incredible architecture, unique music, Silvio Berl…. that is, mortadella, its 100% Mediterranean character… But above all else, if the rest of the world has an eternal debt to Italy, it’s for bringing us PASTA! Cheap, simple, easy to make, and the most versatile product on earth. There is no ingredient or sauce that can compromise a pasta recipe. Good pasta will always absorb the flavour and turn it into a mouth-watering dish.   On this occasion, Sonia has recommended combining it with cream and Conservas Serrats anchovies. Tempted to try your hand? ¡Avanti un buon piatto di pasta per tutti i nostri amici! Read more

Piquillo peppers stuffed with tuna

 

Piquillo peppers stuffed with tuna

Charo’s latest recommendation is fantastic! Who has never used these delicious piquillo peppers with their wood-oven aroma and stuffed them with all kinds of ingredients? It’s virtually impossible to go wrong, and when the stuffing comes from Conservas Serrats you’re guaranteed a resounding success. We’re already familiar with Charo’s sensational recipes because we’re regular visitors to “Uhmm que rico!!”, the blog where she delights readers with her gastro art. In fact, we’ve picked up lots of tips there ourselves. Today we’re off for some quality bread and fine red wine. Enjoy! Read more

Cream of artichoke and anchovy sandwich

Anchovy Sandwich

We just love Ángeles’s recipes! They’re always fantastically original, simple to prepare and suitable for anyone with gluten intolerance. If you’re looking for these types of recipes, check out “La cocina de Gele”. It’s packed with examples of how with a little artistry and imagination you can overcome the obstacles of gluten-free cooking and create all kinds of delicious dishes. Take a look at today’s recipe: sandwiches filled with cream of artichoke and Conservas Serrats anchovies. Sound good? Ángeles says she’s using ham instead of anchovies in many of her dishes and the results couldn’t be better. Fancy trying your hand at these sandwiches? Off to the kitchen we go! Read more

Special salad with leek mayonnaise

Special salad with leek mayonnaise

If, at Conservas Serrats, someone asks us about glamour couples, we have to admit that we don’t immediately think of Brad and Angelina. Call it professional bias, but when we think of perfect couples, we think of Bay of Biscay white tuna with mayonnaise. We can’t think of any other couple that gets on so well and combines so perfectly.   Our friend Silvia evidently agrees: she adores cooking, as her blog shows (Jugando a las cocinitas), and has gone one step further by creating an original mayonnaise which provides the dressing for an outstanding salad dish. For us, whatever Silvia says is a culinary article of faith so we’re off to find our whisk! Read more

Courgette bites stuffed with anchovies and cheese

Courgette bites

Courgette bites stuffed with anchovies and cheese

Remember our friend Leire, who won last month’s competition with her wonderful “Tuna baskets”? Well, she’s clearly a chef of her word! As she promised in her blog “Cocinando entre fogones” after receiving our gift box, she really stoked her creative fires and has now come up with some fantastic recipes using our preserves. You can see one of them here: stuffed bites that have already made the mouths of our board of chefs water in sweet anticipation. Time to get your pans out! Read more

Morsels of leek with white tuna in olive oil and anchovy

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Silvia gives another touch of class with this recipe for a snack that could not be more simple and delicious. Have you still not discovered her blog “Jugando a las cocinitas“? Don’t miss out for even a second longer and have a look, you will see that Silvia varies between great desserts and traditional dishes, including very simple recipes such as the one she sent today: some leeks with Conservas Serrats that will look just as good on your table as they do in the photo. By the way, if the spring has come to visit you and has brought gourmet muses along with it, don’t hesitate to send us your recipe, remember that a fantastic box of our products is waiting for you! Read more

Savoury Serrats Bites

 Savoury Serrats Bytes

When Maite uses here imagination there’s no stopping her. Remember her fake ice cream, and her Bloody Mary? All her recipes have one thing in common: an element of surprise in the presentation. Today is no different: using a selection of delicious, easy-to-make bites from Conservas Serrats(and a brick!), she’s concocted a fantastic snack recipe. Break the taboos surrounding cooking and presenting dishes. Original, fun compositions are always a success.  Follow Maite’s recipes to discover lots of ideas yourself! Read more