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:…

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 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…

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,…

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…

Ricotta stuffed courgette flowers

If you are lucky enough to have a big garden or allotment, it probably provides you with an abundance of edible flowers. Courgette flowers; what a delight! It always excites me when I see these beautiful, courgette flowers on a menu. The delicate structures are simple, light and take on any flavours you decide to fill them…

Stuffed round courgettes, with sun-dried tomatoes and parmesan

You can stuff these little round courgettes with just about anything, but my favourite combination so far has to be sun-dried tomatoes and parmesan. This healthy recipe does contain a bit of fish, but for a strictly vegetarian dish just omit the anchovies. Sometimes I add red quinoa or a handful of baby spinach leaves, but…

Caramelised Onion and Roquefort tartlets

These tartlets are vegetarian. Ingredients: 4 large onions, finely sliced 1 brown sugar cube 50g raisins 1/2 tsp garam masala 50g Roquefort, chopped Filo pastry sheets 30g butter Method: Using some of the butter, rub around the muffin tray cups. Heat the rest of the butter in a frying pan and sauté the onions with the…

Prawn and Shiitake gyoza

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…

Carrot, coriander and halloumi fritters

Ingredients: 800g carrot, grated 250g Halloumi, grated coriander, chopped a few spring onions, sliced 2 eggs 4 anchovies ground coriander and cumin seeds a splash of hot petter sauce salt and pepper to taste Oil for frying Method: Combine all the ingredients in a mixing bowl and season, using the beaten eggs to bind the…

Smoked salmon and asparagus terrine

Ingredients: 400g smoked salmon 400g cream cheese 50g double cream 4 thick stems asparagus 20g chopped coriander, stalks removed 1 small lemon, zest only freshly ground black pepper Method: Line a loaf tin with cling film. Line the base and sides with half the salmon making sure you leave some overhang and that there are no…

Ecuadorian Prawn and Calamari Ceviche

Ceviche is a dish which originates from Peru and usually consists of fresh, raw fish which is marinaded or cured in lime or lemon juice. Garlic, onion, coriander and seasoning are added to enhance the flavours. In Ecuador however they do things a little differently, the seafood is cooked briefly before marinading, giving it a…