Claudia&Julia's blog
Galets stuffed with monkfish and prawns
The first dish that Àngels Pallàs suggested for our Christmas lunch is a delicious fish recipe presented in galets, one of the typical ingredients of Catalan Christmas cuisine. What he proposes is to make some delicious galets stuffed with seafood. In the absence of galets, it can also be made with any pasta that we have on hand, as long as it is very large and easy to fill.
Christmas punch
This week I will show you the Christmas food that our friend Àngels Pallàs prepared in our showroom, We Love Cooking. It is a delicious meal designed with great detail, so a cocktail cannot be missing to receive our guests. Throughout the week I will hang the other plates :)
A mix of flavors for your Christmas table
Miriam is the author of the blog The Winter Guest . This cooking enthusiast stands out for the variety of her recipes and the genius of her photographs. Miriam's menu is a mixture of flavors and cultures that achieves an original and surprising combination.
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.
Cooking with ceramics Emile Henry
Burgundy is a beautiful French region famous for the excellent wines that are grown on its limestone soil, rich in minerals. This same land, and the clay it produces, is what Jacques Henry used in the small ceramic workshop he founded in 1850 in Marcigny , in southern Burgundy.
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.
Julia Child and The Art of French Cuisine
Today I want to write about a woman who is a reference for me. If you know its history, you will immediately understand what my tastes and style are in the kitchen.
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!
What cocotte to buy?
do you recommend?
So I thought it would be a good idea to make a post to clear doubts.
"WE LOVE COOKING" COOKING SHOWROOM
Those of you who follow our Facebook page will have seen photographs and small bits of information that mention the “We love cooking” showroom .
I know, I had pending to present it properly, so I am going to dedicate this blog post to this little corner that has me more excited every day
