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!

Gravlax

One of the pescetarian highlights of the festive period is Gravlax or smoked salmon. Gravlax is a traditional Nordic dish where fresh salmon is cured using salt, sugar and dill. So, this year Pescetarian Pleasures decided to buy a whole, line caught salmon and cure it ourselves. The important thing is to buy the highest…

Foodie Christmas holiday viewing – Netflix series ´Chef´s Table´

On a cooking programme ´Cooked´, producer and host Michael Pollan said… “This phenomenon of cooking shows has just grown and grown….the less time we invest in cooking ourselves, the more time we spend watching other people cook on television” Well Michael, that´s not quite true in our household! Having recently finished the last episode of Netflix…

Baileys Truffles

Rich, boozy and indulgent…. perfect for the festive period! These truffles are so easy to make, they can easily become a part of your annual Christmas routine. Ingredients: 300ml double cream 50g butter 300g dark chocolate 150ml Baileys 35g desiccated coconut, toasted 250g chocolate sprinkles Method: Gently heat the cream and butter in a pan,…

Cranberry Roasted Shallots, with Capers

Having seen these beautiful shallots on a recent Retreat to Sarnac I bought two bunches and decided to revisit an old favourite recipe, oven roasted shallots! They just looked so appealing, vibrant and shiny, I was sure they would taste great. I couldn´t resist them! Shallots are much sweeter than regular onions. Their flavour is more subtle and…

Raclette

This post was written on a recent Retreat to Sarnac to visit Rayen and Joan. I went to make Raclette, one of the trio of ´Apres ski´dishes that I love and that involves copious amounts of delicious, salty, gooey, lovely melted cheese. Raclette is a semi hard cheese, that is especially good when melted. The name of the dish Raclette…

Festive mince pies

It’s early December and Christmas is officially approaching fast. The best thing about Christmas for me, has to be the mince pies! Well, obviously there’s the tree, decorations, spending time with family, presents etc etc, but let’s face it, the food is the only important thing really. I’m a big fan of Christmas; the ritual…

Fermented Salsa and homemade Corn Chips

You know when a person’s enthusiasm for something is contagious….meet Matthew Calderisi. He’s the ultimate ‘fermentation fanatic’. Having been a restauranteur  in Montreal, before coming to Barcelona many years ago, he has always been very interested in food. His years of experience fermenting foods started when his Korean friend Donald’s mum taught him to make Kimchi,…