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

Sweet-salty pintxo

Sweet-salty pintxo

Marino is taking part in our recipe competition with a pintxo that is very easy to prepare and which will surprise you with its pleasant sweet and salty contrast. Read more

White Tuna and Black Olive mini-focaccias

 White Tuna and Black Olive mini-focaccias

We have a great plan for you today: put your favourite Italian music album on at full volume and everyone get their hands dirty! Yes, we’re going to get them dirty, because with this recipe by Rocío we’re going to prepare a delicious home-made focaccia dough. Read more

Mussels and cream cheese snacks

Mussels and cream cheese snacks

Last week we dedicated a post to compiling pintxo recipes using tinned fish, and you liked it so much that we’ve decided to publish a new pintxo, so you can carry on enjoying these tasty snacks. And luckily we had this recipe sent in by María de Gracia for our recipe competition handy. Read more

Rice and white tuna belly salad

Rice and white tuna belly salad

For many, September is the end of the continuous morning shift and a return to the tupperware. We dedicate today’s recipe to them, a salad that’s ideal for taking with you, wholesome and delicious. But don’t thank us, thank Eva, who sent it in for the recipe competition. Read more