Preserved baby peppers stuffed with tuna and cheese mousse

Preserved baby peppers stuffed with tuna and cheese mousse

 

It sounds like the name of a French restaurant, but Chez Silvia is Silvia‘s blog. She is competing with us again today. And we can say without any shadow of a doubt that her recipes are on a par with those of any restaurant. And here’s an example: Her canned baby peppers stuffed with tuna and cheese mousse look spectacular.  But we’ll need a great deal of goodwill to resist the temptation to have a nibble of them, as we need to wait a few days before they can be eaten. Read more

Small glass of crab, prawns and avocado

Small glass of crab, prawns and avocado

Good weather has arrived, bringing with it the most refreshing meals. We’ll soon be calling up our friends and setting our tables and chairs on the balcony, because good food tastes better in good company. As for us, we already have the best company: yours. And the tasty things? We have those too: ¡Your recipes!

Today Charo offers us the key to surprise, enjoy and exclaim: “Mmmm, delicious!!” Do not miss her little glasses of crab! Read more

Pasta with anchovy sauce

Pasta with anchovy sauce

What is it that makes pasta so popular with everyone? Taste, texture, variety… If we combine all the types of pasta there are with all the sauces we can create, we’d have a deliciously endless list! Because pasta combines with all kinds of ingredients: meat, vegetables, fish… Today we have the pleasure of trying the pasta with anchovy sauce that Paulina cooks. She not only cooks, but also writes about it on her hugely entertaining blog Paulina Cocina. Don’t miss it! Read more

White tuna in brine

White tuna in brine

Today’s protagonist is our White Tuna in Brine. Or rather, the protagonist is Rebeca, from El blog de acebeR who has sent us a recipe in which the tuna has a delicious accompaniment.

It’s one of those recipes that’s really easy to prepare, where the quality of the raw materials makes every bite a real pleasure. Read more

Crunchy peppers with a White Tuna heart

Crunchy peppers with a White Tuna heart

We love receiving your recipes. We really enjoy each and every one of them. It’s a real pleasure to share your creations; from the more innovative to the more traditional, from the more elaborate to the most simple recipes. But all -and I mean all- of them manage to make our mouths water.

Today we have a recipe for you by Noelia, who on her blog Las recetas de Noe tells us that she likes “traditional cooking, simple and easy to prepare”. Well, with these crunchy peppers with a white tuna heart she has really convinced us! Read more

Warm tuna stew lasagne with tomato vinaigrette

Warm tuna stew lasagne

What do you think of when you hear the word ‘mandoline’?
Some of you will think of the kitchen utensil, others of the musical instrument.
And for us, with your recipes, it’s all heavenly music.

In the case of Agustín (El Bulli…r….. de Agus), the mandoline came in handy to prepare the great tuna stew lasagne that we have for you today. Just wait and see how delicious it is! Read more

King Prawn Crostini

King Prawn Crostini

What do we all want to hear when we have guests and offer them something to nibble at? The answer for us is clear: “Mmmm, delicious!!” This is exactly what we said when we tried this recipe from our friend Charo. She tells us this is a very easy recipe to make. And the result is impressive: Yummy! Read more

Conservas Serrats, all the benefits of oily fish, without mercury

White tunas

By now, we all now how beneficial oily fish is; but in recent years, some alarm has been generated regarding the risks of mercury that certain species of oily fish may contain. From Conservas Serrats, we’d like to send a clear message of calm: our products do not contain mercury.

In the case of tuna, the fish needs to be over 22-25 kilos in order for the mercury level to be noticeable; however,  all specimens that we buy at the market to make our canned Spanish white tuna are specimens of 15 kilos maximum.

Nutrition experts and doctors recommend eating oily fish due to the numerous health benefits: Read more

Aubergines filled with anchovies from the Bay of Biscay

Aubergines filled with anchovies from the Bay of Biscay

The aubergine is a very common ingredient in Serrats’ cooking. And it’s no surprise because it can take the form of as many recipes as imaginative chefs are part of this family: escalivada (Catalan dish of smoky grilled vegetables.), moussaka, canapés and all types of fillings with which you never cease to surprise us. Read more

Endives with picón blue cheese and anchovies

Endives with picón blue cheese and anchovies

Endives for some, chicory for others; but to be honest, we get a bit “envious” when we see photos of your recipes and we can’t go to the kitchen immediately to prepare and try them. That’s what happened to us today with the recipe sent in by Silvia, who we love to play in the kitchen with. Read more