Claudia&Julia's blog

Today Miriam, author of The Winter Guest, offers us a really easy recipe that lovers of baking will enjoy: this rabbit with garlic and herbs is delicious.

The recipe that Luisa brings us today, from Cooking with my Carmela, is a recipe that you will enjoy with the family without taking much time in the kitchen. You love the idea, right? That being the case, I encourage you to try it, because these mussels with sauce are for dipping bread!

The Fiesta Mayor is one of the events I look forward to most of the summer. It is a week spent on the street surrounded by friends and in which music, theater and many other activities fill our agenda.

Le Creuset has always made us fall in love with its use of cast iron and its fabulous cocottes, with their characteristic design and such quality. Well, with these two qualities it has made us fall in love again, but this time with stainless steel: it launched the Le Creuset Inox range on the market, which is spreading everywhere due to its high performance and beautiful design (And that shine that has no equal!).

Today Loreto, author of the blog Sabores de Colores, brings us a recipe full of flavor that I certainly encourage you to try. This seafood soup has been prepared in the Le Creuset cocotte of a very successful color, the costal blue.

Le Creuset's mini-cocottes are a hit: they're pretty, they're easy to store, and they're really versatile. Although we often find that they tell us "Everyone says they are good for everything... but what really?". That's why Laura, author of the gastroblog Because , today tells us about them, and gives us many ideas so you can get a lot out of them!

I love Julia Child's book. It is a book that tells the different culinary techniques, knowing that the reader may not know anything about cooking, to see them applied to the different recipes that it exposes, which are many. Thus, you enter the culinary world, and the truth is that your passion for cooking invades you.

Raquel, author of Los Tragaldabas, talks to us today about that always chup chup, that way of cooking and flavors of yesteryear that we like to recover and savor so much. To do this, he brings us an uncomplicated recipe, which with just a few minutes of preparation and a little patience for it to finish cooking, can turn out to be an exquisite recipe. I encourage you to try!

When we considered incorporating barbecues into the store, it was very clear which manufacturer would be chosen. We analyzed several alternatives, but in the end Weber Stephen was confirmed as the best option.

The author of Flavors and Moments , Patricia, surprises us today with a recipe that is ideal for everyday life but presented in the most original way! I would have liked to see the children's faces when they saw that at the table, at lunchtime, there was a cake mold instead of the traditional source. I imagine them saying "But mom, this pan is for cakes!".

A few months ago, in France, I found myself with some friends and came across a company that I didn't know much about. The idea I had for Pillivuyt The thing was that they mainly sold tableware and were very focused on the hospitality industry, so I hadn't paid much attention to it. Well, one day these friends took me to visit Pillivuyt, because we were nearby; "it has a product that you will love," they assured me.

Picantones are nothing more than young chickens that weigh around half a kilo and have tender, fat-free meat, although a bit tasteless for my taste. For this reason, when I prepare them, I try to accompany it with very aromatic ingredients so that they are well impregnated with their flavors.