Claudia&Julia's blog
3 bloggers 3 different Christmas Eve menus
Christmas days are a real marathon for the kitchens of each family. And although it is a great opportunity to show off, create, surprise and enjoy, surely many of you know what you are going to eat. Probably the same as last year, and the one before, and the one before...
Red shrimp cream
Our dear Stéphane Poussardin (L'Atelier d'Stéphane ) came back to our showroom a few days ago to prepare some Christmas recipes. The cream of prawns that she prepared with a Le Creuset cocotte is very easy to prepare and I assure you that it is delicious.
Winter Delights: Khun Rikon's Caro Deer Fondue
One of the greatest pleasures that winter brings us is undoubtedly enjoying an exquisite fondue. It's cold outside and the windows are fogged with baho, but inside the house the heat of the flame, the smell of melted cheese and the embrace of a gathering with family or friends, returns the heat to these icy months.
Zucchini cannelloni with goat cheese, honey, sesame and apple
I leave you another recipe that Stéphane Poussardin (L'Atelier d'Stéphane) has made in our showroom, We Love Cooking. It is a very easy to make and very original appetizer that can be cooked with our Le Creuset grill and a De Buyer Kobra mandolin or Gefu ceramic.
Crispy mushrooms, spinach and shallots
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!
Mushroom cream with crispy prawns and cocoa cappuccino
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.
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.
Teriyaki salmon with vegetables and noodles
Continuing with oriental recipes, today I bring you a very easy recipe to prepare that will surprise our guests with a tasty fusion of flavours. It can be cooked and served in a Le Creuset aluminum saucepan.
Thai rice with seafood
This delicious recipe with suggestive Asian flavors and aromas is very easy to prepare. The most difficult thing may be finding some typical ingredients of Asian or Latin cuisine, although every day it is easier to find these ingredients in large supermarkets or in small Asian or Latin food stores.
Semi-wholemeal bread with oven Emile Henry
Yesterday our friend Laia made a delicious semi-wholemeal bread with the new Emile Henry bread oven . Laia made the dough in the bread maker so we only had to put the dough in the oven, but I'll leave you with the recipe to knead the bread manually for those of you who don't have a bread maker at home. The bread baked with this Emile Henry oven is incredible, very soft on the inside and with a very crispy crust. If you like making bread at home, don't miss out on trying it.
Spaghetti with carbonara sauce
This traditional Italian recipe is a favorite at home. It is about spaghetti with a delicious sauce of bacon and egg. It is ideal accompanied by a green salad or a little arugula. It is prepared very quickly with a frying pan and a Le Creuset non-stick saucepan.
Plumcake with candied fruit
This delicious plumcake can be prepared and served with the Emile Henry ceramic plumcake pan. To enjoy all its flavor, it should rest for 4 days before tasting (if we manage to get it to arrive). If necessary, it can be kept in the fridge for a couple of weeks.
