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Tonijn cream

Tonijn cream

María, from In my little Kitchen, is taking part in our recipe competition with a delicious snack of Dutch inspiration. It is a delicious tuna cream (“tonjin” is tuna in Dutch) for dipping that has a very special touch. 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!

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Piquillo peppers stuffed with white tuna and prawns

Piquillo peppers stuffed with tuna and prawns

How many stuffed pepper recipes do you know? Lots of them I’m sure, because they’re very versatile. Hot and cold, with all sorts of fillings. Today we’ll try David‘s recipe, some mouth-watering peppers stuffed with White Tuna and prawns. The recipes you can find on his blog, La cocina de Gibello, are also also mouth-watering.

Try these peppers, and tell us how they went ;) Read more

Salmorejo ice cream with tuna and crispy Iberian ham

Salmorejo ice cream with tuna and crispy Iberian ham

Who said that in a meal ice cream is served for dessert? Today we’re swapping the wafer for yellowfin tuna and want to propose a surprising starter that you’re bound to enjoy: Salmorejo ice cream with yellowfin tuna and crispy Iberian ham. A recipe by Elena, her debut in our recipe competition, though she is quite experienced when it comes to cooking.  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

Piquillo peppers stuffed with white tuna in hot pepper sauce

Piquillo peppers stuffed with white tuna in hot pepper sauce

Does the postman always ring twice? If it is to deliver a recipe by Mª Isabel, we’re more than happy if he rings three, four… as many times as he wants! Last month she already delighted us with a white tuna pudding where she took care of every last detail and now she’s back with some peppers filled with white tuna that will make your guests feel like they are eating at a king’s table.

I don’t know about you, but we can’t wait to go to the kitchen Shall we begin? Read more

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

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

Fusilli pasta twists, cream, Yellowfin Tuna and mushrooms

Fusilli pasta twists, cream, Yellowfin Tuna and mushrooms

Fusilli pasta twists, cream, Yellowfin Tuna and mushrooms

Ingredients (for 2 people)

  • 1 can “Serrats” Yellowfin Tuna – Olive Oil
  • 250 g fusilli pasta twists
  • 30 g butter
  • 1 tablespoon olive oil
  • 1 chopped onion
  • 75 g sliced mushrooms
  • 2 garlic cloves
  • 125 ml single cream
  • Juice of a small lemon
  • Chopped basil Read more