Claudia&Julia's blog
Lamb tagine with chestnuts and pomegranate
Noelia, known to many of you as La Cucharina Mágica , brings us a perfect recipe for this autumn: she uses chestnuts and pomegranate to make a tender and aromatic lamb tagine, perfect for any family meal. It is also worth noting that it is a recipe that does not require great complications, but only a little patience so that cooking in a tagine offers us an amalgam of flavours that will make you dream.
Turkey with fruits and tangerine sauce
The turkey cannot be missing in a traditional Christmas meal. Àngels Pallàs' proposal is a recipe for traditional British cuisine from the beginning, adapted to our palates. It can be made with a whole turkey by increasing the ingredients of the stuffing, in fact the original recipe was intended for a whole stuffed turkey.
Persian sirloin in cocotte
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.
Lamb tagine with prunes and almonds
The lamb tagine is a very popular dish that we can make with our Emile Henry tagine. The tagine condenses the cooking steam in its peculiar lid until it recovers its liquid state and falls back on the food. In this way the lamb is cooked over a low heat, leaving a tender and very tasty meat. It can be presented at the table in the tagine itself.
Chicken in wine (Coq au vin recipe)
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.
