Christmas canapés: Rice cracker with white tuna belly

Christmas canapés: Rice cracker with white tuna belly

 

3, 2, 1… We haven’t brought forward the countdown to the end of the year, no. It’s the countdown for our Christmas canapé competition, because with today’s one, there are three left to complete the recipe book that will delight your guests this New Year’s Eve.

We owe today’s proposal to Rosalía, a cuisine and good food enthusiast, who on her blog Rossgastronómica says that she likes cooking and seeing happy faces at a table covered in her delicious dishes. She’s certainly made us more than happy with this recipe. Read more

Christmas canapés: “Sardussel” millefeuille

Christmas canapés: sardine and mussel millefeuille

We’re heading towards the final stretch of the Christmas canapé competition with this recipe by Margarita, the author of the Acibechería blog: a millefeuille with sardines and mussels. Sard-ussels.

A simple recipe with a great result. However, Margarita warns us that we should make at least two millefeuilles per person, because they’re so tasty one just isn’t enough. Read more

Christmas canapés: Soft tuna and mussels nougat

Christmas canapés: Soft tuna and mussels nougat

A few of you are surely thinking… nougat in a starter? Nougat canapés? Well yes, my friends, because Sofía has got out her ladle and has prepared a very special “turrón” (nougat) for our Christmas canapé competition. Read more

Christmas canapés: Mini vol-au-vents with anchovies and cheese with fine herbs

Christmas canapés: Mini vol-au-vents with anchovies and cheese with fine herbs

With good raw materials (like our anchovies from the Bay of Biscay) you can create delicious snacks in a jiffy. And this is an example. Ok, you will need to make a tiny effort. But Leire’s recipe is well worth it.

What with how busy we normally are with Christmas lunches and dinners, this simple snack is perfect so that the family can have a bite to eat while they wait for the main course. Read more

Stuffed eggs in little glasses

Stuffed eggs in little glasses

At Serrats, we’ve seen all kinds of stuffed eggs, or at least so we thought. Now Silvia has sent us a surprising recipe, namely for its presentation in little glasses.

We’re sure you’ll take note of this recipe to surprise guests at your next meal. If you’re looking for more ideas to round out your menu, you can always check out its author’s blog, Chez Silvia. Read more

Gilda and company

Anchovies and white tuna skewers

What can we say about Gildas that hasn’t already been said? This little skewer is a classic that never disappoints.

They say that it’s named after the main character of the film Gilda, played by Rita Hayworth… Well, in Irantxe’s recipe, the star is accompanied by quite the leading man: “Bonito del Norte” (‘The Handsome Northerner’, Spanish for White Tuna). Very well put Read more

Stuffed piquillo peppers

Stuffed piquillo peppers

Pedro has sent us a recipe that you will love: piquillo peppers stuffed with a delicious combination of tuna, crab sticks, lettuce and mayonnaise. He tells us that he usually serves these as a “tapa” on a piece of toasted bread when he has friends or relatives visiting, but that we can also enjoy them as a main dish.

We think they are both great options

How about you? Read more

Summer millefeuille

Summer millefeuille

Summer? you might be saying, but we’re in the middle of November… And you’d be absolutely right, but we miss it so much that we decided to publish the recipe by Natalia to let our imagination run free and take us to a summer’s day on the beach. Want to come? Read more

Anchovy on artichoke mousse with a confit of cheese and orange blossom honey and served with caramelised onion

Anchovy on artichoke mousse with a confit of cheese and orange blossom honey and served with caramelised onion

Fresh cheese, sautéed onion, anchovies from the Bay of Biscay… I’m sure many of you imagine these ingredients served on crostini. But no, my friends. In La cocina de Serrats we like to take you by surprise, and Sofía has hit the mark with this artichoke mousse. And the fresh cheese also adds a special touch. Don’t miss her recipe!

Read more

White tuna belly fillets with tomato, piquillo pepper sauce and cheese ice cream served on a savoury biscuit crunch

White tuna belly fillets with tomato, piquillo pepper sauce and cheese ice cream served on a savoury biscuit crunch

David from Cocinando en Guadarrama has entered our recipe competition with a pintxo full of contrasting flavours and textures: savoury, sweet, sour, crunchy, soft, creamy, cold… He says that his initial idea was to make a white tuna belly fillet salad with tomato, piquillo peppers and cheese, but in the end he decided on something different and added the cheese ice cream.

The result? A simple, quick and surprising recipe. Read more