Claudia&Julia's blog
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!
Strawberry and rhubarb tarte tatin
To savor in a different way the fruits that will soon flood the markets and fruit stores, Carmen, author of Yerbabuena in the Kitchen , presents us with a delicious strawberry tarte tatin: she moves away from the typical tart that includes apple, and brings us closer to the color and essence of romantic spring. I recommend you try!
Nordic Ware Moulds: Make a perfect bundt cake!
I knew that Noelia, La cucharina magina, was delighted with the Nordic Ware moulds. For this reason I could not resist and the last time I spoke with her I asked her if she could prepare an entry explaining the virtues of these molds and how to use them. If you are interested in these molds, don't miss it!
Chocolate Bundt Cake
Luisa Morón, from the blog Cocinando con mi Carmela, presents us today with a delicious chocolate bundt cake. The cake that you propose is easy to prepare and can be baked in any mold, but a bundt type mold will give it that special presentation and texture that we like so much. I hope you enjoy her recipe and photos.
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.
My Opinion on Emile Henry Ceramic Products
Patricia, from the Sabores y Momentos blog, talks to us on this occasion about some products that she knows well and is very fond of. Patricia has been using Emilo Henry molds and other ceramic utensils in her recipes for a long time, so I thought it would be interesting for her to share her experience and advice on our blog.
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.
Raspberry crème brûlée
Valentine's Day is very close. Making it a special day is in our hands, and that is why Virginia, author of Sweet&Sour , suggests us to prepare a delicious raspberry crème brûlée: the perfect dessert to give our partner and our palate with the most delicious and romantic touch!
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 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.
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!
