baking – Pescetarian Pleasures

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…

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…

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

baked – Pescetarian Pleasures

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…

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…

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…

With La Castañada and Halloween just around the corner, pumpkins are everywhere you look at the moment. Why not try out this vegetarian spicy, baked pumpkin? It´s a real winter warmer! The rich textures and flavors make it a popular dish in our household – it’s pretty easy to prepare, so once you conquer it I’m sure it…

Pescetarian Pleasures – Page 4 – Pescetarian foodie cooks easy, healthy, tasty recipes, using high quality, seasonal ingredients

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

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…

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…

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,…

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…

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…

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…

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,…

The home bar needs some movement; we need to clear some room for the new bottles we will no doubt gather over the Christmas period. We are not alcoholics, honest! But as we enjoy having friends over for dinner regularly, with good food, always comes alcohol! We have boxes of our favourite bottles of wine, a case of…

Our kitchen has seen a lot of onion action recently, as I made Char’s Sweet ‘n’ Smokey Chipotle Salsa just a few of days ago. Onion soup has been around for centuries. Dating back to Roman times, it used to be seen a food for the poor, because onions grow in such abundance. It has…

Oh my goodness, this stuff is to die for! The sweet, salty, sticky, gooey, buttery loveliness….it’s naughty stuff, but it just tastes so damn good! It can be spooned onto desserts, poured over pancakes, added to coffee, drizzled over ice cream, or even just enjoyed on a piece of toast. I made this batch be…

I’ve been chatting to a lot of people recently, who talk about autumn being their favourite season. I do like seeing the colours of the leaves on the trees change as winter approaches, but ultimately I’m a summer baby! I spend most of autumn and winter anxiously waiting the first signs of spring, and therefore summer. It must…

maple syrup – Pescetarian Pleasures

Pecan pie has to be in my top 5 list of favorite deserts (with sticky toffee pudding taking the gold medal position)! Best served warm, with a big scoop of quality vanilla ice cream, it makes a great end to most meals. With still loads of Barb and Dale´s maple syrup to get through, I decided to…

We met Barb and Dale in Cuba earlier this year. They are from Ontario and we bonded playing Yahtzee on a rainy morning, at a beachside resort. Little did we know, that they would be over to Barcelona to visit us within 6 months, bringing 2 litres of some of the finest maple Syrup that…

Tangy Lime and Maple Syrup cheesecakes – Pescetarian Pleasures

We met Barb and Dale in Cuba earlier this year. They are from Ontario and we bonded playing Yahtzee on a rainy morning, at a beachside resort. Little did we know, that they would be over to Barcelona to visit us within 6 months, bringing 2 litres of some of the finest maple Syrup that Canada has to offer.

What a treat! This stuff is like delicious, rich, liquid gold. The main recipe I usually use maple syrup in, is Pecan Pie, and I´ve already made 2 of those in the last month! I decided to incorporate the syrup with lime in some small cheesecakes and I think it works really well, don´t you think?

Ingredients:

14 Digestive biscuits

150g butter

1tsp cinnamon

600g cream cheese

4tbsp maple syrup

4 limes

Icing sugar for dusting

Crush the Digestive biscuits in a bowl using a wooden muddler or rolling pin handle. Some people blitz them in a food processor, but I prefer to leave some chunks, so the base has some texture. Melt the butter in a pan on a low heat and pour over the biscuit crumbs. Add the cinnamon and mix well.

Place the moulds onto a tray covered with baking paper and line the inside of the moulds with baking paper too. Divide the mixture between 8 moulds (mine are 8×4 cms) and press the base down with the muddler.

Meanwhile, prepare the limes. We want the zest of 4 limes but only juice 2 of them. The limes are pretty potent and too much juice means the cheesecakes probably won´t set properly.

In another bowl add the maple syrup, lime juice and zest to the cream cheese and stir thoroughly.

Spoon the mixture into the moulds, smoothing off the top with a spoon. Leave to set in the fridge for a few hours, before serving.

#bloggingbranding – Pescetarian Pleasures

I´ve been really inspired this week, cooking lots and on a bit of a posting frenzy! Once I have got to grips with the admin side of the blog I will send you all a fortnightly roundup, highlighting the latest Pescetarian Pleasures recipes. I don´t want to spam you, so in the mean time if you are getting fed up with…

I started Pescetarian Pleasures (food blog) a month ago now and I´m already loving it! I´ve been asked a couple of times ¨what´s the point?¨ and more importantly ¨what do I hope to get out of it?¨ Here are the 3 main goals for the blog…. To connect with a community of food lovers all over the world (and in the wonderful…

Tangy Lime and Maple Syrup cheesecakes – Pescetarian Pleasures

We met Barb and Dale in Cuba earlier this year. They are from Ontario and we bonded playing Yahtzee on a rainy morning, at a beachside resort. Little did we know, that they would be over to Barcelona to visit us within 6 months, bringing 2 litres of some of the finest maple Syrup that Canada has to offer.

What a treat! This stuff is like delicious, rich, liquid gold. The main recipe I usually use maple syrup in, is Pecan Pie, and I´ve already made 2 of those in the last month! I decided to incorporate the syrup with lime in some small cheesecakes and I think it works really well, don´t you think?

Ingredients:

14 Digestive biscuits

150g butter

1tsp cinnamon

600g cream cheese

4tbsp maple syrup

4 limes

Icing sugar for dusting

Crush the Digestive biscuits in a bowl using a wooden muddler or rolling pin handle. Some people blitz them in a food processor, but I prefer to leave some chunks, so the base has some texture. Melt the butter in a pan on a low heat and pour over the biscuit crumbs. Add the cinnamon and mix well.

Place the moulds onto a tray covered with baking paper and line the inside of the moulds with baking paper too. Divide the mixture between 8 moulds (mine are 8×4 cms) and press the base down with the muddler.

Meanwhile, prepare the limes. We want the zest of 4 limes but only juice 2 of them. The limes are pretty potent and too much juice means the cheesecakes probably won´t set properly.

In another bowl add the maple syrup, lime juice and zest to the cream cheese and stir thoroughly.

Spoon the mixture into the moulds, smoothing off the top with a spoon. Leave to set in the fridge for a few hours, before serving.

chocolate – Pescetarian Pleasures

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…

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,…

interview – Pescetarian Pleasures

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….

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…

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…

seafood – Pescetarian Pleasures

A new pulses brand Beans&Cuits commissioned a group of chefs and recipe developers to design some exciting new recipes, using their cooked pulses. Pescetarian Pleasures was selected to develop 2 recipes using 2 of their main ingredients, black quinoa and kidney beans. This recipe is inspired by the Arab dish tabbouleh, but using quinoa instead…

The cheapest, best way to buy fish, is to buy it whole and fillet it yourself. On average 40% of the fish is thrown away, including the guts, head, skin and bones….but lots can be done with this! Buying a whole fish, encourages using the head, tail, bones and skin to harvest the full flavour. These…

They say becoming pescetarian can seriously improve your health! Protein is essential to repair tissue all over the body….here are 9 top tips for getting enough!

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…

Looking for the perfect pescetarian recipe to kick off your Valentine´s meal? Whether cooking for yourself, a friend or your lover, these crab cakes will go down a treat!

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…

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…

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,…

With lots of people cutting red meat from their diets for environmental and ethical reasons, Pescetarianism is becoming more popular in today´s society….

We often spend a feral weekend with a big group of friends in the middle of nowhere, in Vinaixa. There is not much to do there apart from relax and eat, which are luckily two of our favourite things! The highlight is usually the paella, lovingly prepared by Eva and Rafa, cooked on an open fire…

Gyoza are Japanese adaptation of a small half moon shaped dumpling, originally from China. They are widely eaten throughout Asia as well as being a popular snack in other parts of the world. Usually served as a side dish or an appetizer, they make a great way to begin any meal. The fillings vary from…

Ingredients: 1 large onion, sliced 3 garlic cloves, crushed 1 thumb-size piece of fresh ginger, sliced 2 tbs of sunflower oil dried lemon grass and galangal 1 tbs Thai red curry paste 1 tin coconut milk 350g yellow cherry tomatoes, halved 1/2 head of broccoli 500g raw peeled prawns 25g dried goji berries 120g spinach…