Claudia&Julia's blog

Yesterday our friend Àngels Pallàs was at We Love Cooking doing a special of savory cakes. One of the ones I liked the most was this crispy mushroom, spinach and shallot. It can be made to the size we want, a large cake or small individual cakes like Àngels prepared for us yesterday. I hope you enjoy the recipe as much as I do!

do you recommend?

So I thought it would be a good idea to make a post to clear doubts.

This delicious and original recipe was made by our friend Stéphane Poussardin in the Claudia&Julia showroom, We Love Cooking. Stéphane is a good friend who has a beautiful space in Barcelona (L'Atelier d'Stéphane) where he offers creative market cooking workshops and tasting menus for small groups.

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.

This delicious risotto can be prepared in a cocotte or casserole or we can even make it in a moment in our Kuhn Rikon Duromatic pressure cooker.

We are very happy with how our project is progressing. We have reached a good rate of orders and we have many repeat customers, which makes us very happy. In addition, we are incorporating new products on the website and very soon there will be a couple of new features: new Le Creuset colors and a surprise section that we are preparing that you are going to love.

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.

One of my favorite cocottes, the one I always use on special occasions, is the Le Creuset Doufeu cocotte. The origin of its name is a nice combination of the French terms "doux" and "feu" which mean "soft" and "fire". According to documentation that the brand itself has, it was patented by Le Creuset in 1934.

This risotto can be prepared with an Emile Henry ceramic cocotte or a Le Creuset iron cocotte.

This classic recipe allows me to unite two of my great passions: chocolate and Le Creuset! It can be prepared with Le Creuset ceramic mini cocottes or with the Coeurs Fondants Emile Henry set. I hope you like it!

Coq au vin (or chicken recipe in wine as we would say here) is a classic dish of French cuisine of Occitan origin, really delicious.

Today we bring you a delicious chicken recipe cooked with a cocotte doufeu Le Creuset!