Claudia&Julia's Blog
Turkey with Fruit and Mandarin Sauce
The turkey is indispensable at a traditional Christmas meal. Àngels Pallàs's proposal is a recipe of early British traditional cuisine adapted to our tastes. It can be made with a whole turkey by increasing the stuffing ingredients; in fact the original recipe was intended for a whole stuffed turkey.
Cheese Gougères
Today I bring you an appetizer perfect for a special meal. It is a small delight with a cheese heart that Àngels Pallàs prepared on We Love Cooking as an appetizer for a Christmas meal that we will be publishing this week.
Galets stuffed with monkfish and prawns
The first course Àngels Pallàs suggested for our Christmas meal is a delicious fish recipe served in galets, one of the typical ingredients of Catalan Christmas cuisine. What she proposes is to make tasty galets stuffed with seafood. If you don't have galets, you can also make it with any pasta you have on hand, as long as it is very large and easy to fill.
Christmas Punch
This week I will show you the Christmas meal our friend Àngels Pallàs prepared in our showroom, We Love Cooking. It’s a delicious meal thought out in every detail, so a cocktail to welcome our guests is a must. Throughout the week I’ll be posting the other dishes :)
3 bloggers, 3 different Christmas Eve menus
Christmas days are a true marathon for the cooks in every family. And although it’s a great opportunity to show off, create, surprise and enjoy, I’m sure many of you already know what you’re going to eat. Probably the same as last year, and the year before, and the year before that…
Cream of red shrimp
Our dear Stéphane Poussardin (L'Atelier d'Stéphane) returned a few days ago to our showroom to prepare some Christmas recipes. The prawn cream he made with a Le Creuset casserole is very easy to make, and I assure you it's delicious.
Winter Delights: Caro Deer Fondue by Khun Rikon
One of the greatest pleasures that winter brings is undoubtedly enjoying an exquisite fondue. Outside it's cold and the windows are fogged with condensation, but inside the house the warmth of the flame, the smell of melted cheese and the embrace of a gathering with family or friends returns warmth to these icy months.
Cook with Emile Henry Ceramic
Burgundy is a beautiful French region famous for the excellent wines grown in its limestone, mineral-rich soil. This same soil, and the clay it produces, is what Jacques Henry used in the small ceramic workshop he founded in 1850 in Marcigny, in the south of Burgundy.
Zucchini Cannelloni with Goat Cheese, Honey, Sesame and Apple
Here’s another recipe made by Stéphane Poussardin (L'Atelier d'Stéphane) in our showroom, We Love Cooking. It’s a very easy and original appetizer that can be cooked with our Le Creuset grill and a Kobra mandoline from De Buyer or a Gefu ceramic one.
Julia Child and the Art of French Cooking
Today I want to write about a woman who is a true role model for me. If you know her story, you'll immediately understand my tastes and my style in the kitchen.
Mushroom, Spinach and Shallot Crisp
Yesterday our friend Àngels Pallàs was on We Love Cooking doing a special on savory tarts. One of my favorites was this crispy mushroom, spinach and shallot tart. It can be made in whatever size we want, a large tart or small individual tarts like Àngels prepared yesterday. I hope you enjoy the recipe as much as I did!
Which casserole to buy?
do you recommend?
So I thought it would be a good idea to make a post to clear up doubts.
