cookingwithserrats.com
garlic | Cooking With Serrats
http://www.cookingwithserrats.com/tag/garlic
Sautéed broccoli with White Tuna. March 30th, 2017. Along with the arrival of Spring. We tend to make lighter dishes. Plus, we spend more time outside and less time in the kitchen. This broccoli and White Tuna. Sent us is ideal for those kind of days: it’s healthy, flavourful, light but hearty, and very simple to prepare. Read more. Bonito del Norte"-White Tuna Recipes. Creamy rice with mussels in brine and beer. June 28th, 2016. Lunch time. The blog Arroces Melosos. Extra virgin olive oil. June 8th, 2016.
cookingwithserrats.com
surimi | Cooking With Serrats
http://www.cookingwithserrats.com/tag/surimi
June 16th, 2016. It looks like the summer and good weather is here. With the sunshine and warmth, who doesn’t feel like eating a salad? The blog El Bulli de Agus. Brings us this recipe with a taste of the sea. A salad. To take to the beach or to prepare as a starter, or as a snack for a picnic with friends. Springtime flowers, various green leaves and our anchovies. Among other ingredients make this dish a delicacy worthy of the most demanding palates. And why is it called a Beluga Salad? Which he presen...
cookingwithserrats.com
chilli peppers | Cooking With Serrats
http://www.cookingwithserrats.com/tag/chilli-peppers
Christmas canapés: tuna, anchovy and mussel sushi selection. December 16th, 2015. If you’ve been put in charge of the Christmas canapés. For this year’s family meals, you’re in the right place, because there’s no shortage of ideas here. For example, this sushi selection proposed by Juana. La cocina de Juani. Surprise your family with this Cantabrian-Japanese fusion cuisine! Bonito del Norte"-White Tuna Recipes. Anchovies from the bay of biscay. Tuna belly and surimi baby eels sandwich. July 21st, 2015.
cookingwithserrats.com
egg | Cooking With Serrats
http://www.cookingwithserrats.com/tag/egg
Puff pastry with anchovies and blue cheese. March 24th, 2017. When we see a picture of a puff pastry like the one sent in to us by Pilar, we start to daydream imagining the delicious filling that it might be hiding. Of course, although we imagine all kinds of ingredients, there’s one that’s never missing: canned fish. What filling are you imagining? Have a look at this recipe, which is sure to inspire you. Read more. Anchovies from the bay of biscay. Serrats tuna belly salad with raisins. June 1st, 2016.
cookingwithserrats.com
Conservas Serrats Recipes | Cooking With Serrats
http://www.cookingwithserrats.com/recipes
Some ideas to enjoy with our products. 8220;Bonito del Norte” rice wrap with purée of Catalan vegetable medley. Anchovies and potato millefeuilles. Anchovies with pesto in appetiser spoons. Anchovy and pâté toast with jam. Anchovy and pear toasties. Anchovy and tartar sauce sandwich. Anchovy on artichoke mousse with a confit of cheese and orange blossom honey and served with caramelised onion. Anchovy toasties with ‘salpicón’. Asparagus au gratin with mayonnaise and White Tuna. Basque prawn salad pintxo.
cookingwithserrats.com
“Boquerones” Recipes | Cooking With Serrats
http://www.cookingwithserrats.com/canned-fish-recipes/boquerones-recipes
8220;Boquerones” Recipes. Christmas canapés: Sardussel millefeuille. December 30th, 2016. We’re heading towards the final stretch of the Christmas canapé competition with this recipe by Margarita, the author of the Acibechería blog: a millefeuille with sardines and mussels. Sard-ussels. A simple recipe with a great result. However, Margarita warns us that we should make at least two millefeuilles per person, because they’re so tasty one just isn’t enough. Read more. November 24th, 2016. We will publish t...
cookingwithserrats.com
Tuna belly and surimi baby eels sandwich | Cooking With Serrats
http://www.cookingwithserrats.com/tuna-belly-and-surimi-baby-eels-sandwich
Tuna belly and surimi baby eels sandwich. July 21st, 2015. Are a really handy dish for summer. We can also make them as imaginative as we want and create some truly gourmet dishes, such as this idea that Marta. Has sent in for the recipe competition. One tin of white tuna belly (. Cut half a clove of garlic into slices and set the other half aside. Pour a dash of oil into a frying pan and cook the chilli and sliced garlic until slightly golden. Peel and dice the tomato and cucumber. Hot… quite hot. Mail ...
cookingwithserrats.com
cucumber | Cooking With Serrats
http://www.cookingwithserrats.com/tag/cucumber
November 11th, 2016. You might be saying,. But we’re in the middle of November…. And you’d be absolutely right, but we miss it so much that we decided to publish the recipe by Natalia. To let our imagination run free and take us to a summer’s day on the beach. Want to come? Couscous salad with white tuna belly. August 24th, 2016. You can tell we’re in the middle of summer because our bodies are craving refreshing dishes like today’s couscous salad. Which has been brought to us by Pilar. March 22nd, 2016.
cookingwithserrats.com
multigrain bread | Cooking With Serrats
http://www.cookingwithserrats.com/tag/multigrain-bread
Tuna belly and surimi baby eels sandwich. July 21st, 2015. Are a really handy dish for summer. We can also make them as imaginative as we want and create some truly gourmet dishes, such as this idea that Marta. Has sent in for the recipe competition. Read more. Bonito del Norte"-White Tuna "Ventresca" Recipes. Go to "Serrats" website. Send us your recipe. Bonito del Norte-White Tuna Cogote Recipes. Bonito del Norte-White Tuna Ventresca Recipes. Bonito del Norte-White Tuna Recipes. Sea Urchin Roe Recipes.
cookingwithserrats.com
lemon | Cooking With Serrats
http://www.cookingwithserrats.com/tag/lemon
Christmas canapés: Sardussel millefeuille. December 30th, 2016. We’re heading towards the final stretch of the Christmas canapé competition with this recipe by Margarita, the author of the Acibechería blog: a millefeuille with sardines and mussels. Sard-ussels. A simple recipe with a great result. However, Margarita warns us that we should make at least two millefeuilles per person, because they’re so tasty one just isn’t enough. Read more. Avocado stuffed with Cantabrian anchovies and tuna. It tastes of...
SOCIAL ENGAGEMENT