Claudia&Julia's Blog

Fantastic collection, right? Even if only for a second, most of us thought that what Le Creuset is presenting this time is a new casserole. And it certainly looks like it. Le Creuset, once again, has hit the mark with this new collection of stainless steel cookware.

Our contributor Virginia, from the gastroblog Sweet & Sour, brings us a perfect recipe for mushroom season: meat pies with black trumpets. A recipe that creates happiness at home: a delicious combination of flavors with an irresistible presentation.

Often, when you think about buying a frying pan, you ask us: Which frying pan should I buy that works for everything and doesn't stick at all? And also: “Which frying pan can I buy that is non-stick and not harmful to health?” We'd love to have the perfect frying pan: economical, lightweight, durable, versatile, non-stick and totally natural. The problem, to be honest, is that that perfect frying pan doesn't exist.

Virginia, from Sweet and Sour, features on her blog a recipe that catches our attention for several reasons.

This week Luisa Morón, from cocinando con mi carmela, shows us that, by combining affection with a little water, flour and a few more ingredients, you can make a homemade pizza that will put a joyful smile on the faces of both children and adults. Don’t miss this recipe from our friend Luisa, because you’ll discover you can enjoy homemade pizza without much effort or difficulty.

It's been a long time since we've worked with Kitchen Craft products, and some of you may have noticed that lately we've added more items from this brand. The truth is I have a special fondness for this brand — it gives me a feeling that somehow intoxicates me, inspires me, and I think they have a character, a vibe, that fits very well with the Claudia&Julia style.

Surely many of you have visited Noelia's blog. You know her by her nickname or the blog's name: "La Cucharina Mágica". It's starting to sound familiar, isn't it?

How nice it is to remember that there are things that, without elaborate preparations, are absolutely delicious! Our friend Míriam, well known for her blog El invitado de invierno, knows this very well. Today she tells us how she enjoys some prawns cooked in the Le Creuset cast-iron skillet (everything cooked on iron tastes even better, right?), and she pairs them with a homemade aioli that you'll want to finish by dipping bread into.

Those of you who don't know her yet will gradually discover that Virginia is a food blogger who loves to prepare different recipes. Different in the best sense, of course. And the difference often comes from ingredients that are uncommon in our kitchens, or a different touch that gives the dishes she prepares a very personal flavor.

This time, Laura, from the food blog Because, suggests an easy-to-prepare and very healthy salad, thinking about going back to work. She prepares it in airtight glass containers, as you well know the healthiest and most hygienic option for preserving food.

Several customers have asked us about tagines. They're very attractive, aren't they? But people wonder how to use them, what they're really for and, very importantly, whether the investment pays off. Just this week we were discussing them with a customer, and so many worthwhile points came up that I'm here writing about a topic I think might interest you.

I'm sure many of you have been curious about the title of this Bolo de caramelo recipe. Seeing the photographs has likely whetted your appetite as well. And it's no wonder! Virginia, from Sweet&Sour, treats us to this caramelized recipe that comes from afar, typical of Madeira, explained with all the care and detail, just as she knows how to do.