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

White Anchovy and Braised Courgette Toast Drizzled with Garlic Parsley Oil

 

 

White anchovy and braised courgette toast drizzled with garlic parsley oil

We know from other recipes she’s sent us that Silvia has a wonderful time “cooking up fun”. She’s also an expert in inventing new ways to use our preserves, as you can see from today’s recipe and a few more that she’s sent in that we’ll be sharing with you soon. The toasts shown here are ideal for any celebration and are guaranteed to make you look like a four-star chef.  They’re light, sophisticated and delicious, and drizzled in garlic parsley oil for that extra special flavour. Take a tip from Silvia—she really knows what she’s talking about! Read more

Bloody Mary with Serrats Anchovies

bloody mary serrats

We’ve always known that Conservas Serrats fish preserves can be used in all kinds of dishes—at least if the variety of recipes you send in are anything to go by—but until now we’d never seen them used as a cocktail ingredient!  It’s occurred to Maite that a few anchovies might be the perfect garnish for a Bloody Mary, that special mix for after a night on the town that they say can resurrect you from the dead. And judging from the ingredients, we’re convinced it must be true. Maite, you’ve found a whole new dimension for our products! Read more

Fillets of sea bass with Sea Urchin Roe

Fillets of sea bass with Sea Urchin Roe

Fillets of sea bass with Sea Urchin Roe

Ingredients

  • 1 can “Serrats” Sea Urchin Roe
  • 1 sea bass
  • 2-3 tablespoons of cream
  • ½ teaspoon butter
  • Salt Read more

Seafood quiche with “Bonito del Norte” and prawns

Seafood quiche with White Tuna (Albacore) and prawns

Seafood quiche with “Bonito del Norte” and prawns

Ingredients

  • 2 cans “Serrats” “Bonito del Norte (White Tuna, Albacore)” – Olive oil
  • 1 round sheet short-crust pastry
  • 150 g peeled prawns
  • 4 eggs
  • 1 large onion
  • 200 ml single cream
  • Olive oil and salt Read more