recipes – Pescetarian Pleasures

I fell in love with the Larb salad during my trip 12 days in Vietnam Even though ground meat is usually used, we use cauliflower ´rice´ instead, making it a great vegetarian alternative. This salad is not only appealing to pick up and eat, it is full of great textures and flavours. The spicy, sharp, garlicky dressing…

It´s that time of year again. The winter feels like it´s lasted for ages. The streets of Barcelona have been crisp and chilly, but the sun is still shining brightly. The first signs of spring are in the air (at least in my head they are)! I usually eat a lot of soups during the…

It´s totally nuts, but it´s been 6 months since I started Pescetarian Pleasures! And what a great 6 months it´s been! I hope you can tell, I really enjoy writing the blog, now even more than ever. I wanted to thank all of my followers, I hope you have got as much out of it…

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:…

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…

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…