Claudia&Julia's Blog

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.

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.

You already know how we love to make use of the casserole. From making soups and creams to cooking a rice dish, putting together a good, hearty fabada or stew, preparing braises, cooking countless fish recipes or, of course, cooking meats to the max with very little effort. That’s what we’re doing today!

Although it takes a while for autumn to arrive on the islands and summer almost merges with "winter" for us, we do like to prepare dishes worthy of the season we're entering.

It's a season when those comforting stews you want to dip bread into are appealing, and you also have the option to add seasonal ingredients like chestnuts or even mushrooms.

They arrived in Spain to stay, like countless dishes that enrich world cuisine. Today I’m talking to you about kebabs, already familiar to everyone. Plain kebabs are those skewers of meat or even fish that are cooked on a skewer over charcoal, always seasoned with many spices which, to my taste, are what make them special.