Claudia&Julia's Blog

The tajine, as you already know, is typical of Maghrebi cuisine, and all kinds of preparations are made in it — I mean meat as well as fish, vegetables and even fruit. The most fascinating thing about this kind of vessel is that the cooking will vary depending on how we arrange the ingredients; for example, what we place in the top will cook by steam, thus achieving more juiciness, and the tougher ingredients should always be put at the base where the liquid and contact with the heat will be.

The kick-off for Christmas recipes has begun, and, of course, I'm bringing you an idea you won't be able to refuse. It's a Bloody Mary beef. This recipe by Jamie Oliver is an ideal option for this holiday season, since it practically cooks itself, and although it needs about 6 hours of cooking, tucked into its casserole Le creuset® it will be ready while you're busy with other things.

One of the things I enjoy most at Christmas is putting up the tree; I love it. I enjoy it as much as—or more than—I did when I was a child. I must admit I adore this time of year for many reasons and one of them is the number of wonderful sweets that accompany us during these dates. There is such a wide assortment that it’s impossible for at least one of them not to appeal to someone. Today we’re going to focus on turróns, so versatile, marvelous, and exquisite.

Who doesn't love a good roast chicken, with its potatoes and little vegetables? And if I tell you there's a utensil where it cooks all by itself and, on top of that, the oven doesn't get dirty… Well, what I'm telling you is, with the Emile Henry chicken roasting oven you can get a crispy, golden chicken that saves us from the dreaded grease all over the oven.

To many, hake pie or fish pie in general may sound old-fashioned; maybe it isn’t trendy. But that doesn’t mean it isn’t delicious or that it wouldn’t be perfect for any celebration like the upcoming Christmas feasts, because it’s one of those dishes you can prepare in advance and eat cold. A convenience for whoever is in charge of preparing the spread at home.

More and more of us refuse to resign ourselves to eating processed products; we enjoy making recipes at home with healthy ingredients and without preservatives, and even more so when the products are supposedly the so-called "healthy" ones.

Officially or unofficially it's starting to smell like Christmas around here. And it's to be expected that among the year's most festive recipes the sweetest ones are beginning to make an undeniable appearance. Like this one I bring you today: little almond, coconut and honey stars that couldn't better foreshadow what's to come.

A casserole is to the kitchen what a white shirt is in your wardrobe. A staple that lets you make stews and roasts, creams, soups, and purées; it can go on the stovetop or in the oven. In short, it's a very versatile, highly durable pot.

With this pot I’ve made a wonderful traditional Moroccan recipe: chicken with olives and preserved lemons. It’s a simple yet splendid stew that takes little time to prepare.

Today Chef Rafa brings to Claudia&Julia's kitchen a magnificent squid with onions and sobrasada, an easy and quick recipe typical of the Balearic Islands. The personal touch of the sobrasada results in a dish with bold, truly delicious flavor. A recipe you can serve either as a starter or as a main course—a versatile and handy dish.

I love terrine recipes! I find them a tremendous resource for Sundays, holidays, to take with you, and for making a good impression. Today's one is an asparagus and prawn terrine recipe, delicious, and comes from WMF España.

This rice with chickpeas, raisins, and other goodies is a classic from the inland areas of the Levantine region. The recipe comes from one of my favorite cookbooks in the whole wide world, The Food from Spain by Claudia Roden, a writer of Jewish origin based in the United Kingdom, which unfortunately has not yet been translated into Spanish. It’s very refreshing to read how Spanish gastronomy inspires an outsider, with a perspective free of regional favoritism, in a deeply personal and unique collection of recipes.

Making turrón is so easy! In just a few minutes and a few very simple steps you can prepare a delicious soft almond turrón, chocolate turrón with puffed rice... Or maybe you prefer hard turrón, yema, or white chocolate?