Claudia&Julia's blog
Chicken thighs with vegetables
Raquel, author of Los Tragaldabas, talks to us today about that always chup chup, that way of cooking and flavors of yesteryear that we like to recover and savor so much. To do this, he brings us an uncomplicated recipe, which with just a few minutes of preparation and a little patience for it to finish cooking, can turn out to be an exquisite recipe. I encourage you to try!
How to make a good grilled steak
Today the author of The Winter Guest, Miriam, gives us some really useful tips on how to properly cook a piece of meat such as a ribeye or a steak. Because although cooking on the grill is something within everyone's reach, it also has its tricks to do it gracefully!
Spicy mustard, honey and lemon
Picantones are nothing more than young chickens that weigh around half a kilo and have tender, fat-free meat, although a bit tasteless for my taste. For this reason, when I prepare them, I try to accompany it with very aromatic ingredients so that they are well impregnated with their flavors.
Baby squid with onions with pochas and clams
You will agree with me that good weather calls you to use more the wok , in those quick and healthy cookings, and if you also add the aromas of the sea, then you get an ideal recipe for summer, which is already approaching! That is why Carmen, author of the blog Yerbabuena en la Cocina invites us to try this recipe today that is sure to please!
Roasted chicken in a cocotte with vegetables
For several days when I went to the greengrocer I saw some beautiful fennel bulbs. It is a product that catches my attention because of how beautiful it is but that I had never used for cooking. So I decided to remedy this matter.
Cod with Canarian onion and wrinkled potatoes in a cocotte
Loreto, author of Sabores de Colores, brings us a recipe that I am convinced you will love: it is a traditional recipe from her land, the Canary Islands. A recipe of a lifetime, prepared in the perfect casserole, a Le Creuset iron cocotte. To her!
Rustic baked chicken with herbs
Most of us are attracted to baked recipes, easy to prepare and result. Miriam, author of The Winter Guest, brings us today one that everyone will undoubtedly like. Super-tasty and with minimal complication, you cannot stop seeing it.
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!
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.
Chicken tagine with candied lemons, fennel and olives
When you are preparing a family meal, sometimes it is difficult to get away from the usual dishes of these dates. If you want an original proposal, Virginia, author of the gastronomic blog Sweet&Sour , makes us one for that day that will be cheap but very tasty. It is a very special lemon chicken tagine, with candied lemons.
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
