Average score* 54/100
Main dishes
Catalan-style quail with Xamfaina
Rabbit stewed in a Catalan style, with eggplant, bell pepper, and tomato, seasoned with ham, thyme, and white wine: a hearty dish.
Casserole and stew recipes
Casserole and stew recipes: 216 easy recipes explained step by step, with timings, cost per person and nutritional values. On the menu: Catalan-style quail with Xamfaina, Quail from the Montseny mountain range, cooked in the gerondine style, Vietnamese crab and sour bamboo fondue, Veal cheeks in a red wine and port sauce…
- 216recipes
- 1 hr 41 minon average
- 91easy to make
By appliance and cooking method
- Oven recipes1630
- Pan-fried recipes1197
- Blender recipes440
- Deep-fried recipes244
- Casserole and stew recipes216
- Steamed recipes104
- No-cook recipes76
- Wok recipes58
- Barbecue recipes37
- Microwave recipes26
- Plancha recipes15
216 recipes
Average score* 54/100
Average score* 68/100
Main dishes
Quail from the Montseny mountain range, cooked in the gerondine style
Golden quail in a pot with sausage and onion, simmered in a sauce made with dry sherry, almonds, parsley, and cinnamon.
Average score* 49/100
Main dishes
Vietnamese crab and sour bamboo fondue
A fragrant Vietnamese fondue: a rice crab broth, with sour bamboo shoots, tomatoes, and crunchy vegetables, served with rice vermicelli.
Average score* 49/100
Main dishes
Veal cheeks in a red wine and port sauce
Golden calf cheeks, braised with vegetables, red wine, and port, then combined into a smooth sauce with a Chinese-inspired flavour, resulting in a rich an…
Average score* 10/100
Main dishes
Braised veal shanks and chestnut puree
Veal shanks, tied together, seared, then slowly braised in white wine, sliced, and served with a chestnut puree flavored with butter and egg yolk.
Average score* 49/100
Main dishes
Braised veal cheeks with wine, mushrooms, and rice
Veal cheeks seared, braised in red wine and port with leeks, carrots, onions, and mushrooms, and finished with rice in the sauce.
Average score* 26/100
Main dishes
Beef rolls filled with pickles and eggs
Beef patties filled with pickles, carrots, and hard-boiled eggs, browned and then simmered for a long time in a rich sauce made with red wine and vegetabl…
Average score* 78/100
Main dishes
Poha fish with tomato in a bhuna style
A very tender Bengali fish curry, made with fresh fish (poya), simmered in a rich sauce of tomatoes, onions, and spices, and flavored with green chili pep…
Average score* 5/100
Main dishes
Pork trotters, slow-cooked Filipino style
Philippine pork knuckle, cooked in three stages: boiled, then fried, and finally steamed in a sauce made with oysters, rice wine, and dried squid.
Average score* 38/100
Main dishes
Veal in almond sauce, served as a puree in a cord
Slow-cooked Catalan veal in white wine, served with a breadcrumb and almond sauce, alongside a poached potato puree and strips of bell pepper.
Average score* 50/100
Main dishes
Veal in its own juices, prepared Catalan-style
A tender, golden-brown veal roast, cooked slowly with bacon and bones, deglazed with white wine, and then simmered in its own juices, served with a rich a…
Average score* 90/100
Appetizers
Basque leek cream with olive oil and white wine
A creamy and rich soup made with leeks, onions, and potatoes, seasoned with garlic and white wine, served with croutons or crispy ham bits.