Claudia&Julia's blog

Noelia, known to many of you for La Cucharina Mágica , brings us a perfect recipe for this fall: she uses chestnuts and pomegranate to make a tender and aromatic lamb tagine, perfect for any family meal. It should also be noted that it is a recipe that does not require great complications, but only a little patience so that cooking in a tagine offers us an amalgam of flavors that will make you dream.

Today's recipe, many of you were waiting for it! It is our friend Luisa Morón, who you know well from her blog Cooking with my Carmela, who brings us an adaptation of Julia Child's popular bouef bourguignon, thus achieving a more affordable but equally delicious recipe. With what only remains to say "Bon appetit!"

Our collaborator Virginia, from the Sweet & Sour gastroblog, brings us an ideal recipe for mushroom season: meat pies with trumpets of death. One of those recipes that create happiness at home: a delicious combination of flavors with an irresistible presentation.

Miriam García, from El Invitado de Invierno, invites us to prepare a juicy grilled prey accompanied by vegetables, made with a Le Creuset iron grill. A dish as simple as it is appetizing, healthy and tasty!

Today I bring you a traditional recipe for Persian sirloin, a very tasty and rich meat recipe, since the sirloin is accompanied by onion, tomato and lentils flavored with turmeric, cumin, nutmeg and cinnamon, but it is very easy to cook.

The lamb tagine is a very popular dish that we can make with our Emile Henry tagine. The tagine condenses the cooking steam in its peculiar lid until it recovers its liquid state and falls back on the food. In this way the lamb is cooked over a low heat, leaving a tender and very tasty meat. It can be presented at the table in the tagine itself.

As our beloved Julia Child tells us in her essential book, Mastering the art of french cooking, there are many ways to get to a good Boeuf Bourguignon. Cooked over low heat in broth and wine, this dish is a typical Burgundian dish that has become a classic of French haute cuisine around the world. As I was telling you, there are many variants of this recipe, the one I bring you today is an updated version of the classic recipe.