Claudia&Julia's blog
Le Creuset Iron Skillet Pans
One of the pans that we sell the most in the store is the Le Creuset Skillet pan. As you know, at Claudia&Julia we are specialists in iron utensils, and we want to answer the most common questions about one of Le Creuset's most iconic pieces, the skillet pan, and tell you why we are great lovers of this pan, which is so versatile. as pretty and durable.
Apple and fennel stuffed sea bass with cider reduction
I remember well the day that Virginia, author of the Sweet&Sour food blog, told me that she had prepared a sea bass for that weekend that, in a very simple way, had been out of a movie. Knowing her recipes and photos, as many of you already know, I was dying to see the recipe. And here it is! As I ran out of words, I say no more. Just enjoy!
Raspberry crème brûlée
Valentine's Day is very close. Making it a special day is in our hands, and that is why Virginia, author of Sweet&Sour , suggests us to prepare a delicious raspberry crème brûlée: the perfect dessert to give our partner and our palate with the most delicious and romantic touch!
Strawberry Rhubarb Cobbler for Two
When a dessert has a heart of strawberry and a coverage similar to a sponge cake but with a crunchy point, it ceases to be a dessert and becomes a real vice!
Le Creuset cast iron products: benefits and tips for use
Today I want to talk to you about a material that is the great ally in my kitchen and with which I feel completely calm when preparing my dishes: cast iron.
And why do I like cooking with iron so much? Very simple, it is a material that can be used on any heat source, be it gas, electric, ceramic, induction or even in the oven and directly on fire. So I am sure that even if I change my current "vitro" for another system, I will be able to continue using my cocottes and pans without any problem.
Bread with old dough in cocotte
This week we have presented on the blog some basic concepts of kneading and techniques , tips to keep in mind when making your own homemade bread within our bread blog series. They came from the hand of Virginia, author of the Sweet and Sour blog , and after enlightening us with that little guide to making bread, she encourages us to try making it with this recipe for homemade bread en cocotte. Dare to put your hands in the dough: making your own homemade bread is priceless!
The winter cocotte, healthy and comfortable
After Christmas, you want to lighten your body from copious meals, and a rich cocotte recipe shelters your body from the cold winter. Laura -author of the gastronomic blog Because- knows it very well, and has the perfect recipe to achieve this purpose. Healthy and easy to prepare, this winter recipe will warm your stomach while charming your heart!
Rice With Chicken And Vegetables
Rice is one of the ingredients that I like to use the most in my kitchen because of its versatility and how well it combines with anything. Whether with vegetables, meats, fish or shellfish... it will always turn out well and we will certainly obtain a luxurious dish.
Sautéed noodles with chanterelles
Luisa Morón, gastronomic blogger from www.cocinandoconmicarmela.com, makes our mouths water with a recipe that you will love: it is easy to prepare, its base is pasta (guaranteed success!) and it is delicious. I encourage you to try!
Cantonese chicken (Sechuan chicken)
Carmen, from the gastronomic blog Yerbabuena en la cocina, brings us an oriental-inspired recipe that will allow us to fill the house with exotic aromas and surprise our guests. It is a very easy recipe to prepare, do you dare to try?
spaghetti with vongole
Laura, from the gastronomic blog Because, gets away from the copious casserole meals that abound so much these days, to propose a very traditional recipe of Neapolitan cuisine: Spaghetti con vongole or, what is the same, spaghetti with clams - flavor of the sea that melts with the touch of tomato, garlic and chili. A very easy recipe to make, which you cannot miss.
Stuffed chicken round stewed in cocotte
I have always enjoyed the typical Christmas dishes, from soup to lamb, suckling pig, turkey and capon; but without a doubt my favorite dish has always been and will be the traditional stuffed chicken. It brings back good memories: it reminds me of a lot of family meals, at a table laden with the best cutlery we had and a lot of trays full of food, and where we argued over who got the last bite; once full, the desktop lasted for an hour
