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Risotto de tomate y albahaca fresca

Tomato and fresh basil risotto

Of Patri's recipes, from Sabores y Momentos, I would highlight that they are very accessible to everyone, and their use of always very natural ingredients. Look for a touch in simplicity that surprises you and makes your palate fall in love.

Garbanzos con arroz y sofrito de pimentón

Chickpeas with rice and paprika sauce

I bring news that you will surely like! Today we welcome Beatriz, author of the gastronomic blog To Be Gourmet, as a collaborator on the blog. To reach everyone in the warmest and most daily way, he has prepared a recipe with daily ingredients and without eccentricities: he brings us a dish that is easy to prepare, but with a special, tasty and healthy touch. Welcome Beatrice! Enjoy the recipe!

5 Comments
Frittata de tomate

tomato frittata

Sometimes we want to see easy, fast and tasty recipes, right? Well, without a doubt, this recipe that Raquel, author of Los Tragaldabas, brings us today, meets the three requirements; especially the tasty one, because we will all agree that the recipe looks great. Do not miss it, because you are going to love it!
3 Comments
Sartenes Skillet de hierro Le Creuset

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.
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Lubina rellena de manzana e hinojo con reducción de sidra

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!
13 Comments
Entrecot de ternera con chimichurri

Beef entrecote with chimichurri

Chimichurri is a traditional Argentine sauce that is ideal to accompany meats. Its preparation is very simple and we can personalize it with the spices that we like the most. I always recommend letting it rest for a couple of days before using it, since this way its flavor will be more accentuated and the result will be even tastier. Of course, if you haven't had the foresight to make it in advance, you can prepare it at the moment.
Sandwich de pollo asado y quesos Cheddar & Brie

Grilled Chicken and Cheddar & Brie Cheese Sandwich

Patri, author of Sabores y Momentos, reminds us that there are other ways to take advantage of leftovers from the day before, than simply heating them up. Today he presents us with a super-appetizing idea to turn leftover chicken into the ideal dinner that you won't leave a bit of.
2 Comments
Cómo hacer crêpes en casa: cómo sacar el máximo partido a tu crêpera de hierro

How to make crêpes at home: how to get the most out of your crêpe iron

A few days ago I was talking with Miriam, from the blog El Invitado de Invierno, about some of the products in the store and she told me how happy she was with the pan for crêpes since she used it a lot. Listening to the recipes he prepared and how often he used it, he gave me such an illusion that I couldn't do anything other than ask him to tell us about crêpes, and give us some good advice to learn how to get the most out of the pan. I leave you with his post!

Blinis con crema de queso y huevos de codorniz

Blinis with cream cheese and quail eggs

Today we welcome Raquel Carmona, whom you will not only know for her gastronomic blog Los Tragaldabas, but also for being co-author of the book La Mesa del Pecado, which has recently been awarded the "Best Innovative Cookbook" (Spain) award. Awarded by the Gourmand World Cookbook Awards 2014.
2 Comments
Cobbler de fresas y ruibarbo para dos

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!
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Productos de hierro fundido Le Creuset: beneficios y consejos de uso

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.

42 Comments
Minestrone a mi manera

minestrone my way

With the cold you want hot dishes, and if they are to be eaten with a spoon, so much the better! Miriam, author of the Winter Guest blog, brings us a minestrone well loaded with healthy and varied ingredients, achieving flavors that will surprise you.
5 Comments