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Christmas canapés: Cherry bonbon with purple parmentier and cockles

Christmas canapés: Cherry bonbon with purple parmentier and cockles

Second round of our Christmas canapé competition! Take note of the Cherry bonbons with purple parmentier and cockles  that Rosalía has sent in from  Rossgastronómica, because if you prepare these, success is guaranteed. A delicious snack with the seafood taste of our Rías Gallegas cockles. Read more

Christmas canapés: White bread sushi with White Tuna

Christmas canapés: White bread sushi with White Tuna

We’re starting with the first Christmas canapés! And when doing so with some delicious snacks inspired by sushi that are very easy to prepare, sent in by Cristina from Step-by-step recipes. Take note!

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Vol-au-vents with White Tuna in brine

Vol-au-vents with White Tuna in brine

Vol-au-vent: a small, round hollow case of puff pastry filled with a wide variety of ingredients. And at Serrats we love this diversity, but if among those ingredients there are any of our seafood products, this “pastry” gains many points. A clear example is this recipe by CristinaRead more

Stuffed piquillo peppers

Stuffed piquillo peppers

There are as many stuffed pepper recipes as there are chefs in the world. Hot, cold… With meat, fish… Yolanda has chosen the cold variety (perfect for the summer!) and as it could be no other way on Cooking with Serrats, with fish. What’s more, the vinaigrette gives it a tasty final touch. Take note of the recipe, try it and tell us about it… Read more

Seafood tacos

Seafood tacos

 

Ándele,  marinerito! Esther‘s recipe combines Mexican cuisine with the best products of the Cantabrian sea. We encourage you to try her seafood tacos. You won’t regret it! And if you want more ideas to surprise the whole family, you can visit her blog Mummy what’s for lunch, where there is a huge collection of “tasty ideas for edible children” Read more

Truffled tuna belly toastie with beetroot mayonnaise

Truffled tuna belly toastie with beetroot mayonnaise

Ana, author of the blog Recetas para cocinillas, sends us a snack worhty of the most demanding palates. We’ll only say two things to convince you: one, tuna belly; and two, truffle.

Carry on reading to discover the rest of the ingredients, prepare the recipe at home and tell us about it… Read more

Cheese pintxo with honey and mustard sauce

Cheese pintxo with honey and mustard sauce

When faced with a surprise visit, the usual thing to do is bring out some crisps or olives. But we can also score a point to become the host of the year with this idea by Cristina. Take note of this recipe, because it can be prepared in a jiffy and has a delicious result. Read more

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

Basque prawn salad pintxo

Basque prawn salad pintxo

You’ll see Ángeles’ table full of delicious prawn salad pintxos. Very tempting, isn’t it? At Serrats we’re sure that not a single pintxo was left over, otherwise, we’d go to la cocina de Gele without thinking twice.

What about you? You’ll find the recipe below so that you can enjoy this delicacy at home. What’s more, although bread is the base of the pintxo, this recipe is suitable for coeliacs, as Ángeles uses gluten-free bread. 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