Claudia&Julia's blog
Sirloin steak with pepper
What a pleasure to listen to Luísa -Cooking with my Carmela- talk about the recipe that she brings us today! "Yummy, yummy, and easy and quick to prepare." Because I think you'll agree with me that slow, traditional chup-chups are great, but we also like practical recipes for days when we don't have much time in the kitchen. So I'm sure today's recipe will interest you!
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.
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.
Homemade Chicken Nuggets
Laura, author of the blog Because , uses a utensil that I love, the De Buyer fryer with draining basket , to bring a recipe that you will surely dare to prepare at home: Do you feel like preparing your chicken nuggets? Go for it!
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.
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.
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
American Style Baked Stuffed Turkey
Christmas is just around the corner, and Miriam - from the gastronomic blog El Invitado de Invierno - brings us a special recipe for these Holidays: the typical American turkey, stuffed and tasty, prepared in a Le Creuset cast-iron tray . I encourage you not to miss this fantastic recipe, which Miriam tells you with love and good advice.
Honey lamb with red cabbage jam
Today we welcome Carmen, author of the gastronomic blog Yerbabuena en la Cocina, as a collaborator. His first proposal will make you take note, since you will surely see in this recipe a fantastic idea to delight the guests of the next family meal. Do not miss this lamb with honey, which Carmen accompanies with red cabbage jam to give those present a round plate.
Lamb tagine with chestnuts and pomegranate
Noelia, known to many of you for La Cucharina Mágica , brings us a perfect recipe for this fall: she uses chestnuts and pomegranate to make a tender and aromatic lamb tagine, perfect for any family meal. It should also be noted that it is a recipe that does not require great complications, but only a little patience so that cooking in a tagine offers us an amalgam of flavors that will make you dream.
