Claudia&Julia's blog

I think this recipe can easily become a favorite at home. It is a very rich recipe, economical and also very easy to prepare. In addition, chicken is usually liked by both children and adults and it is really delicious with this sausage and mushroom meat filling. A tasty combination that is also a seasonal dish. It's time to take advantage of autumn!

Today we come with a chicken tagine with pears and apples that will drive you crazy. A very easy recipe cooked over low heat, with which you will get a dish with a lot of flavor.

Beatriz, author of To Be Gourmet, brings us the American monkfish recipe, a luxurious recipe: if you like to enjoy a good fish you will see how prepared following the step by step is a real delight.

After the Christmas Eve and Christmas Eve banquets (and for some also St. Stephen's Day), there are still a few days of celebrations ahead and people want dishes that are not as strong as the roasts so typical of these dates. This is why I want to share with you my recipe for zarzuela, a traditional dish cooked with fish and seafood that you are sure to love.

Patri, author of Flavors and Moments, brings us a perfect fish recipe for everyday use: baked sea bass with vegetables results in a healthy, tasty dish that will not require any complications when preparing.

Christmas is approaching and a perfect proposal to make our loved ones enjoy that day cannot be missing from our cookbook. The one brought to us by Luisa, author of Cooking with my Carmela, is an easy and quick recipe to prepare, and one of the most delicious: pork loin stuffed with quince. As you can see, it has it all!

Well into December we only have one thing on our minds, Christmas! As there are several special meals to prepare those days and we are eager to see proposals to think about it, Leti, author of Revealing Flavors, brings us a perfect recipe to get along with friends and family, which without great complications results in a delicacy , quail with pears accompanied by some delicious glazed onions.

I love the fruits that autumn gives us: chestnuts, mushrooms, sweet potatoes, pomegranates... After eating a lot of raw vegetables during the summer, I crave other types of more elaborate dishes and, if they are spoon-fed, much better.

Beatriz, author of To Be Gourmet, brings us a most authentic recipe, a marmitako made in cocotte. Marmitako is a tuna-based stew accompanied by onion, potatoes, pepper and tomato. Do not stop preparing it at home, the classics always live for a good reason!

Today's recipe is a rack of roast lamb (or roast lamb chops), an exquisite dish that you will get after a simple marinade and a preparation that is really easy to follow. It is brought to us by Patricia, author of Sabores&Momentos, and I am convinced that both its presentation and the resulting flavor will enchant you.

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.