Claudia&Julia's blog
Perforated molds: Are they as good as they're made out to be?
At Claudia&Julia we love perforated pans because we think they're brilliant in their simplicity. Who doesn't like a crust — the crunchier, the better? Long live crispiness.
Iberian pork terrine en croûte
The recipe Miriam brings us today, author of El Invitado de Invierno, Iberian pork terrine with crust, is original and delicious. I encourage you to make it at home — it will be a surefire success!
Meat terrine with the Le Creuset terrine
Our friend Miriam García, author of the blog El Invitado de Invierno, always knows how to make the most of the various kitchen utensils. Recently she noticed Le Creuset's ceramic terrine and has featured on her blog a recipe that stands out for its quality and ease of preparation.
