Claudia&Julia's blog

I don't know if you know the typical Aranese cream from the Vall de Arán. It is a cream similar to crème brûlée or Catalan cream, but here vanilla essence is added instead of cinnamon and lemon. In some places I have also tried it with a touch of anise.

Christmas cakes are to British Christmas as nougat is to Spanish. There is no house in which he is not present, for these things the English are the most traditional. It is a fairly forceful cake, made with dried fruits and nuts galore, which is usually soaked in liquor. And I say “usually” because there are those who refer to savoring fruits without them being masked by alcohol. I love the touch of alcohol in this cake, specifically the cognac one. I'm a drunk, what am I going to do.

The tajine, as you know, is typical of North African cuisine, and in it all kinds of preparations are made, I mean, both meat and fish, vegetables and even fruit. The most exciting thing about this type of container is that the cooking will be different depending on how we place the ingredients, for example, the one that we place in the highest part will be steamed, thus achieving more juiciness, and the hardest ingredients will always be placed in the base where will be the liquid and contact with fire.

The starting signal for the Christmas recipes has begun, and how could it be otherwise, I bring you a proposal that you will not be able to refuse. This is a veal Bloody Mary . This recipe by Jamie Oliver is an ideal option for this Christmas, since it is made on its own, and although it needs about 6 hours of cooking, it will get ready by itself in its Le creuset® cocotte while you are doing other things.

One of the things I like the most at Christmas is putting up the tree, it fascinates me. I enjoy it as much or more than when I was little. I must admit that I love this time of year for many reasons and, one of them, is the amount of wonderful sweets that accompany us during these dates. There is such a wide assortment that it is impossible for someone not to like at least one of them. Today we are going to focus on nougats, so versatile, wonderful and exquisite.

Who doesn't like a good roast chicken, with its potatoes and vegetables? And if I tell you that there is a utensil where it cooks itself and that it doesn't get the oven dirty... Well, what I'm telling you is the Emile Henry chicken roasting oven .  You can get a crispy, golden chicken that avoids the dreaded grease all over the oven.

To many, hake pie or fish pie in general may sound old-fashioned; maybe it's not fashionable. But that does not mean that it is not delicious and that it does not come wonderfully for any celebration such as the next Christmas feasts, because it is one of those dishes that you can prepare in advance and that is eaten cold. A convenience for whoever is in charge of preparing the agapes at home.

More and more of us are not resigned to eating processed products, those of us who enjoy making recipes at home, with healthy ingredients, and without preservatives and even more so if they are products that in theory are called "healthy".

Officially or unofficially, it's starting to smell like Christmas around here. And it was to be expected that among the most festive recipes of the year the sweetest ones begin to make an indisputable niche. Like this one that I bring you today: some almond, coconut and honey stars that could not better anticipate what is to come.

A cocotte is to the kitchen as a white shirt is to your closet. A basic that allows you to prepare stews and roasts, creams, soups and purees; that can go over fire or in the oven. In short, it is a very versatile and highly durable casserole.

With this casserole I have prepared a wonderful traditional Moroccan recipe: Chicken with preserved olives and lemons. It is a simple but splendid stew that takes little time to prepare.

Today chef Rafa brings us to Claudia&Julia's kitchen some magnificent squid with onions and sobrassada, a quick and easy recipe typical of the Balearic Islands. With the personal touch of the sobrasada, it results in a dish with a powerful flavor, really tasty. A recipe that you can present both as a first course and as a second, a versatile and handy recipe.

I love terrine recipes! I find them a tremendous resource for Sundays, holidays, to take away and to look good. Today's is a recipe for asparagus and prawns, delicious, and it comes from the hand of WMF Spain.