Claudia&Julia's Blog
Sausage stew with beans
Stewed sausages are an extremely handy dish, since sausages tend to be liked by both children and adults, and they turn out very flavorful. Today we make the recipe for smoked sausage stew with beans, a dish you can both prepare in the cold months and use to celebrate St. John's Eve.
Roasted carrot and ginger cream
It's time for creamy, hot soups, and one of the cream recipes most loved at home is undoubtedly this roasted carrot and ginger cream. It's a healthy soup that, when made with roasted carrots and a bit of pumpkin, greatly enhances the flavor and yields an exquisite cream.
Sun-dried Tomato and Pesto Bread "Crusty Cob"
Do you think anyone could resist a loaf baked in a casserole as tasty as this? Tasty is the word, because it hides sun-dried tomatoes and pesto inside, intense aromas that turn this bread into the perfect centerpiece for an appetizer, in sandwiches, served with summer soups and stews, or cut into pieces as part of a "mezze platter." It’s delicious on its own and with accompaniments!
Monkfish tails American-style with clams
You asked us for more fish recipes in a casserole, and nothing is more delicious than monkfish tails in sauce, American-style and with clams. It’s a truly exquisite recipe, first for the quality of its main ingredient—we all know how exquisite monkfish is in every bite—and also for the bold flavor of the sauce we serve with it.
Confit artichokes in olive oil
Artichokes are one of my favorite vegetables and, if I have to choose which way of preparing them I like best, I definitely go with artichokes confited in olive oil. Confiting artichokes is a process in which we cook the artichokes submerged in olive oil, at low temperature and for a prolonged period of time.
Stuffed chicken in a casserole (traditional recipe)
Few recipes are more impressive when family or guests come over than roast chicken. Today I bring you the way we always make a stuffed chicken roll (but with the same step-by-step and tips you can make a whole chicken).
The important thing is to make the chicken very flavorful and well roasted, so here are the key points for roasting chicken.
The important thing is to make the chicken very flavorful and well roasted, so here are the key points for roasting chicken.
Sangochao with cuttlefish
The cuttlefish sangochao, or "sipia" as they'd say in my town, is one of the most typical and popular dishes of Torrevieja's cuisine. Along with the octopus sangochao, it is one of the many delicacies you can enjoy on any tapas route through the city.
Meatballs with sun-dried tomato cream, olives and capers
I just read a book recommendation in which the author says you learn to cook to love, to give pleasure, to please. Without love there is no cooking, only survival. And these meatballs with a sun-dried tomato cream, olives, and capers are made with lots of love in the Le Creuset casserole. An ideal, durable pot for a lifetime. Perfect for slow-simmered recipes like this.
Squid in Its Ink
I remember how little squid in its ink appealed to me when I was a young girl, and how surprised I was when I finally decided to taste it for the first time. I liked it so much that I swore up and down to make up for lost time and cook and eat it as often as I could. Fortunately, this classic of Spanish cuisine is very easy to prepare and only requires a handful of basic ingredients, so it’s a recipe within everyone’s reach.
Gratinated meat and ricotta meatballs
You can give a fresh twist to an everyday, traditional dish like meatballs in sauce very easily: this recipe for pork and ricotta cheese gratin meatballs turns out delicious. A complete dish that both little ones and grown-ups will love at home!
Traditional Beef Stew
This classic beef stew with vegetables is perfect for an uncomplicated recipe, since it really takes just 10 minutes of preparation… The rest is taken care of by my WMF Fusiontec pot, which, well covered and simmered slowly for an hour, makes a stew that’s finger-licking good!
Christmas Panettone
¡This recipe we bring you today is very special! It is a Christmas Panettone prepared in a Cocotte.
The Panettone is a sweet bread filled with dried fruits traditionally from Italy. It is a sweet bread with a spongy texture that is usually eaten as a dessert during the Christmas season, but I also really enjoy having it with coffee or tea, early for breakfast or in the mid-afternoon as a snack
The Panettone is a sweet bread filled with dried fruits traditionally from Italy. It is a sweet bread with a spongy texture that is usually eaten as a dessert during the Christmas season, but I also really enjoy having it with coffee or tea, early for breakfast or in the mid-afternoon as a snack
