Claudia&Julia's Blog
Beet and Goat Cheese Salad for Returning to the Lunchbox
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.
Common questions when buying a tajine
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.
Caramel Cake
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.
Kuhn Rikon, manufacturer of Duromatic pots
"Just as no self-respecting chef would work with low-quality ingredients, we only buy the best raw materials. And we manufacture our products with the same care and attention to detail that any gastronome at the start of their career would devote to preparing an exquisite meal".
How to smoke pork loin at home
I'm excited. You might think I'm exaggerating, but it's true, and I'll tell you why.
Months ago already, from time to time there have been magazines showing interest in our smoker. They are interested because it's rarely seen here, we brought it from the United States, and despite seeming that the name says it all, the smoker allows cooking results so good that it's a shame people think it only serves to give a smoky flavor
Nutella Brownie
In the mood to make a delicious snack or desserts for your loved ones? Luisa Morón, from Cocinando con mi Carmela, makes this delicious Nutella brownie, a sweet recipe made with the Le Creuset cast-iron skillet. A recipe that will make your mouth water just by reading it. Do you dare?
Fondue cooking
Many of us already have a fondue at home. It has become an ideal gift, and it's a delight to own one. But it's also true that some have it stashed away and, honestly, I think that's a real shame! Fondue is a practical kitchen utensil — one with which you can sort out a lunch or dinner quickly — it's fun for diners, it's easy to prepare and to clean — important, right? — and also, from my experience, it encourages conversation and livens up meals, since it is, so to speak, a group activity, a dish to share that invites conversation.
Apple pie, American-style apple pie
This time Míriam, from El Invitado de Invierno, makes our mouths water with this Apple Pie, prepared in a classic-style Emile Henry mold. Don't miss the recipe — it's certainly as delicious as it looks!
The provoletta
Laura, from the food blog Because, brings us a recipe that is a delight for the whole household. Easy to prepare, it will capture the attention of all your guests and be a treat for both children and adults. Here is this provoletta prepared by Laura, made in one of Le Creuset’s most versatile and stylish pans, the Skillet.
Steak tartare with fresh mint, yuzu and soy
As a result of our collaboration with Delicooks, we bring you this recipe from our dear chef Stephane Poussardin, who delights us this time with a European dish with oriental touches - steak tartare with fresh mint, yuzu and soy. We invite you to try it!
Baked spicy provolone with tomato concassé and black garlic
Loreto, de Sabores de colores, nos acaba de hacer la boca agua: ha preparado un provolone picante al horno, que combinado con ajo negro y tomate concassé convierten la receta en una maravilla.
Quiche Lorraine
Luisa Morón, from Cocinando con mi Carmela, takes us to France with this delicious Quiche Lorraine. A timeless dish that, when cooked with love for those you care about, becomes a true delight! And for a beautiful presentation, nothing better than the Emile Henry dish.
