Red prawns with black quinoa, lime & tahini recipe

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…

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!…

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…

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…

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…

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,…

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…

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…

Courgetti with salmon, rocket and spinach pesto

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…

Red snapper, courgette and coconut gratin with spinach pesto

Whether it´s served on its own as a light lunch, or is bulked up with some carbs, the elements in this dish go so well together. You will love it, because it´s healthy, tasty and super easy to make. To prepare, make the Spinach, walnut and parsley pesto in advance. Follow the HOW TO…clean and scale fish post, if…

Olive and Bean Baked Pumpkin

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…

Shakshuka

With origins in the Middle East, Shakshuka was traditionally eaten for breakfast, but we find this goes down well at any time of the day. It’s spicy, healthy and pretty cheap, so overall it’s a big winner! If you like a bit of heat and are vegetarian, you should definitely  try this dish. For me it’s…

Prawn and asparagus Paella

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…

Tricolour Spaghetti – with pepper, anchovies and basil

You are going to LOVE this pasta, it’s so tasty and moorish you will definitely want to go back for seconds! This recipe should serve 4 (but today we were both feeling greedy so it only served 2)! Ingredients: 200g squid ink spaghetti 2 red peppers 1 yellow pepper Garlic, 1 whole head 40g anchovies…

Prawn, edamame and ginger Thai red curry

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…

Broccoli and tofu stir fry

Ingredients: 2 red onions, sliced 3 garlic cloves, crushed 1 thumb-size piece of fresh ginger, sliced 2tbs sunflower oil 2 red peppers, sliced 750g broccoli florets 250g marinated tofu 100g cashews soy sauce 250g egg noodles small bunch coriander 1 tbs fish sauce Method: Fry the onions, garlic and ginger in the oil in a…

Pumpkin, red pepper and rocket pasta salad

Ingredients: 1kg Pumpkin, cubed 1 large red onion, sliced 2 onions, sliced 1 red pepper, roughly chopped 225g Fusilli pasta 200g haricot beans, cooked 50g rocket 150g seedless red grapes, halved 4 cloves of garlic, crushed Red pepper corns, cumin seeds and coriander seeds, crushed in a pestle and mortar. Olive oil Tahini 1 lemon,…