Kailani Iced Tea – the healthy drink that tastes great too!

Have you ever discovered a brand where their ethos really resinates with you? Let me introduce to you Kailani Iced Tea. The opening line on their website sums them up….. “Kailani was born out of a desire for a refreshing drink that does you good,but tastes great too” The idea is simple, but so well executed….

Olive, Caper & Garlic crusted Cod recipe

For a few days I´ve been craving a nice meaty piece of white fish. Something substantial enough to get your teeth stuck into, that is also packed full of flavour. This is a tasty, healthy, nutritious meal that doesn´t take long to prepare. It´s lean and good for you, as well as being quite light!…

Anjalina Chugani – chef, entrepreneur & author of Soul Spices

Since the recipe book Soul Spices came out in November 2016, Pescetarian Pleasures has seen Anjalina Chugani everywhere! We wanted to get an insight into what made this chef such a pioneer in cooking with spice! Anjalina was born in London and moved to Bangalore at the age of 13. She travelled extensively and lived abroad…

Pescetarian Pleasures meets Barcino Brewers

Barcino Brewers began in 2011, on a rooftop in El Gòtico. It started with 3 friends, who were bored of the beers available, here in Barcelona. They brewed beers for themselves to enjoy and to supply their own bars at the time. It has grown and expanded since then and they now offer 4 different beers, named…

Fish ´n´chips cookies (chocolate & chilli)

For me, chocolate and chilli is a great combination! I think they are 2 flavours which compliment each other nicely, and they taste great in this spiced cookie! The quantity in this recipe makes enough for around 50 cookies. So what are you waiting for, give them a try! Ingredients: 350g plain flour 150g brown…

Pescetarian Pleasures Launch Event

I´m so excited still, I feel like I could fly! Saturday 4th March we held a Pescetarian Pleasures launch night at El Casal Cafe, to celebrate the start of my great food adventure! There were art installations on the night from the talented artist Lisa Rubin. She decorated the tables with a series of collages, all…

Pavlova – with seasonal fruits

The Pavlova is a tried and tested classic; always a lovely light way to end a meal. They say this dessert comes from Australia and you can imagine, with all that heat, the last thing you crave is a big, sticky dessert. My happiest memory of Pavlova was in a small Swiss village. It was served as…

Blood orange coulis

This post is a bit of a nod to my love of this fine fruit, the blood orange! I´m always super excited when they come into season, forgetting about how great they taste, they are just so damn good to look at! The deep crimson colour that seems to seep through to the outer peel,…

A Calçotada in Gavá

With the same family of friends we usually go away with to Vinaixa, we decided to do our own calçotada, a little closer to home. ´A calçotada, what is that?´…I hear some of you say! Well a calçot is a vegetable (think cross between a spring onion and a leek). They´re in full season here…

Galette

It´s Shrove Tuesday, an exciting time when I was young as it meant it was pancake day! Instead of the traditional crêpe, this year I wanted to make some galettes, which are the typical pancake of Brittany. Galettes are made from buckwheat flour and have a slightly heavier, more savoury flavour than a crêpe. More…

Beetroot cured salmon

Since making Gravlax before Christmas, I´ve wanted to cure some salmon using beetroot. Other than being really pretty to look at, the salmon is much sweeter, after being cured this way. It only takes 2 days to make, but gives you a lovely piece of fish to slice up and nibble at for days! Ingredients:…

Healthy Fish & Chips

I really miss a British Fish ´n´Chip shop! When I was younger, a trip to the chippy was a weekend treat, when no one fancied cooking at home. As I hit my late teens, it became somewhere you stopped on your way home, after a night out on the town! Now that I don´t live in…

Romesco Sauce

Romesco sauce originates from Tarragona, which is here in Cataluña. It is often associated with Calçots, although it was initially made to eat with fish. The nutty, sweet, garlicky flavour, with a slightly coarse texture goes really well with most fish and seafood dishes. Ingredients: 4 red peppers, sliced and roasted 500g almonds 3 garlic…

Dana´s Jambalaya recipe

I spend a lot of my time talking about food! Whilst chatting to a good friend Dana, we got onto the topic of Creole food, as Dana is from Louisiana. I haven´t eaten much Southern (American) food, but I really wanted to make a Jambalaya. The first recorded mention of Jambalaya was in the 1870´s, a time…

Blogging & Content Marketing – a Shaw Academy course review

I recently completed a Blogging & Content Marketing Course at Shaw Academy. Eight 1 hour sessions spread over 4 weeks, where you log in to a Webinar online. Each week guides you through the basics of what you need to know to run a successful blog.

Red prawns flambéed with Cognac

Whilst chatting to my lovely friend Jimena about this recipe, she was saying it was not really an everyday dish. She wouldn´t make it because she doesn´t have Cognac at home, and certainly not caviar. If you don´t have Cognac, you can flambé with other spirits, such as rum. And if the idea of flambéing puts…

Sweet chili tomato sauce

WARNING! This sauce packs some serious heat! I´ve mentioned my love of hot sauces before, in my Chipotle Salsa recipe post. I needed a spicy dipping sauce, and for once the Chipotle Salsa wasn´t going to do the job! This sauce is great for dipping spring rolls, crab cakes, or being diluted in a vinaigrette style dressing…

Sweet Tuna Melt – Communal bread making in Sarnac

Bread doesn´t occur to many people when they think of fermentation, but it´s one of the most commonly eaten fermented foods. Bread is a very important food across many cultures; traditionally before people had their own ovens, the baker played a crucial role in the community. The first records which mention bread, suggest it was considered a miracle…

Tangy Seasonal Fruit Salad – Kiwi Tangerine & Pomegranate

I´ve been in a bit of a dilemma people! Since starting this blog, several people have given me advice on the best way to move forward. Many said you have to ´niche down´, to choose one type of food and stick to it. So, I reluctantly decided to focus on fish and seafood dishes, keeping health in…

Steamed Mussels in Cream & Cider Sauce – delicious easy seafood

As some of you may know, my other half hails from Normandy, in the North Western corner of France. Their biggest exports are seafood (mussels and oysters), apples (therefore cider and calvados) and dairy products (including milk, cheese, butter and cream). The cream is thick, rich, calorific and lovely, similar to Clotted cream for those British…

Baby Octopus, with Rocket & Cherry Tomatoes

Variety is the spice of life they say, and I´m always looking for something a bit different to feed my friends. I found the answer here….my recipe for Baby Octopus, with Rocket & Cherry Tomatoes. An easy, healthy seafood dish, packed full of flavour; just the kind of meal I love! Since the flesh of octopus is mainly muscle,…

HAPPY NEW YEAR! From Char @ Pescetarian Pleasures

2016 was an interesting year, to say the least! On a personal note it was great, because I finally started Pescetarian Pleasures, which I´ve wanted to do for years. But looking at the bigger picture, it wasn´t quite so fantastic. I´m not going to talk politics here (it´s a food blog!) but we all know there…

Wild Mushroom Tartiflette

As a lover of all things cheese, the Après Ski dishes from The Alps are right up my street. Fondue, Raclette, Tartiflette….all contain loads of melted cheese, so press all the right buttons for me! We were lucky enough that Lore and Sebastian bought us some Reblochon from the source, close to Lake Geneva. So, on…

A DOZEN DO´S AND DON´TS OF LIVING WITH A CHEF

Living with a restauranteur and chef can have it´s high and low moments! There´s something about having a professional pair of eyes, evaluating your every move in the kitchen. Here is Pescetarian Pleasures´ guide to success, if you´re thinking of shacking up with a chef…. Do save every glass jar that you come across, you…

Merry Christmas!

Char from Pescetarian Pleasures wishes you a very Merry Christmas, filled with lots of fun, fab food and many mince pies!