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…