Claudia&Julia's blog

As many of you want new ideas to get the most out of mini-cocottes, we went to Stéphane Poussardin's Atelier, who, apart from being a friend, is a private chef and always gives us great ideas. On this occasion, we asked him to prepare some recipes that were very easy to prepare and very successful.

The combination of lamb tenderloin with couscous, spices and yogurt results in an explosion of flavors and textures. This piece of lamb is a cut that is made just above the leg of the animal and is usually cooked whole on the grill, and then cut at the time of serving.

I am convinced that you will love today's recipe: delicious cheeks made in cocotte, without many complications but taking advantage of all its flavor!

Today's is an ideal recipe for day to day: An original recipe without complications and with a lot of flavor! Patri, from Sabores&Momentos, brings it to us, and I'm sure you'll love it.

Today I bring you a healthy and delicious recipe from one of my favorite media chefs, Jamie Oliver.

This spaghetti recipe is from her latest book: Healthy recipes for every day . I confess that I have all of Jamie's books, and I love the kind of cooking she does, practical and full of spices and suggestive aromas... that is precisely what you will find in her latest book: many healthy dishes full of flavour, with the added value that many of her proposals are vegetarian.

We love to get the cocotte going! Cooking in it has nothing to do with complicated recipes, but delicious! The recipe that Beatriz brings us today, from To Be Gourmet, is ideal: pork tenderloin with cider vinegar, a recipe that has minimal complications in the kitchen, but with which you get a tender and tasty meat that you will love.

You will agree with me that one of the things we have seen all our lives in the drawer of our parents' house is the corkscrew - that little kitchen utensil that seems to be immortal. In the same way, when you buy one, you hope that it will last the same time in your drawer, and that it responds to aspects as important as being easy to use, that it does not require force -and that it does not need skill either!- and that it takes cap in perfect condition. That is why it is important to know the options, and choose well.

Luisa, whom you know from the Cooking with my Carmela blog, invites us to prepare a delicious chicken lasagna, which will surprise you with its easy preparation and original presentation. I assure you that your guests will love it!

"If you think you can leave the water here heating up and go see what you kill time with, then you haven't learned anything from England," a friend teased me. He was absolutely right (about the water... regarding England, the truth is that it taught me many things): if you are going to prepare tea you should enjoy every moment, from the moment you put the water on to heat until you sit down to enjoy it. Do you know someone who drinks tea in a hurry?

I can't remember the last time I bought an industrial muffin... and when you try this recipe, you won't do it again either!

If you follow my instructions, you will get fluffy muffins with a very high crest. Furthermore, they will keep perfectly for several days.

Loreto, from Sabores de Colores, offers us a quick way to prepare truly delicious cannelloni: stuffed with spinach, ricotta and salmon and cooked in a skillet for an original presentation.

Cooking in a cocotte is always a pleasure, even more so when we prepare traditional recipes over low heat, with good raw materials and a lot of love. This is the recipe that Raquel brings us, from Los Tragaldabas, who proposes us today a delicious recipe: beef stew with beer.