Claudia&Julia's blog

Rosa, author of Pemberley Cup&Cakes, brings us a typical American recipe. These are the classic Benedict eggs, accompanied by their English muffins, some rolls that you will enjoy making at home and that you will get a lot out of, because you can combine them with a thousand and one ingredients. Go for the recipe!

In my kitchen, the tagine has become an essential utensil. With it I get stews full of exotic aromas that transport me to other places through my palate.

A few weeks ago we talked about the numerous advantages of pans that can go both on the stove and in the oven, and which ones we recommended for it (you can see that post here). At the end we gave some ideas to inspire you to use them in the oven, but the truth is that, as there are more of you who have one every day and want to take advantage of it to get the most out of them, we thought it would be interesting to leave you with some recipes that we think you will love. .

Leti, author of Revealing Flavors, presents us with a perfect recipe for everyday or for an informal dinner. It is baked chicken with a sauce made from mayonnaise, dried tomatoes, herbs and spices. It is a very simple recipe to prepare, but with a touch of flavor that you will love.

Loreto, author of Sabores de Colores, brings us salmon burgers that are ideal for enjoying an informal dinner in a different way. With a good raw material and well seasoned as she proposes, success is assured. To enjoy!

Today Beatriz, author of To Be Gourmet, brings us a delicious recipe: duck confit with potatoes, shallots and vinegar with a touch of raspberry. If you like duck confit, I encourage you to try it!

Today I want to talk to you about pans that can go in the oven. They are pans that we normally use on the counter, but due to certain characteristics they can also go in the oven. It is an added value that they have since they have a lot of advantages.

If you are looking for a quick and tasty dinner, the frittata is always a good resource. The one that Virginia, from Sweet&Sour, brings us today is an original and delicious combination: black pudding and caramelized apple frittata. Do not stop trying it because you will love it!

What we know here as torrijas, in the Anglo-Saxon world they are known as french toasts and in France as pain perdú. In all cases, the idea is to use the bread or biscuits from the day before, but in the case of the French toast and the pain perdú, the cooking is done in a pan with a little butter and they are lighter than the traditional French toast fried in oil. Today's recipe is a version of the popular french toasts but using croissants and cooking them in the oven in mini cocottes. As you will see, it is a very easy recipe to make that is really delicious accompanied by caramelized banana. A vice!

This recipe, traditional from southern Spain, used to be cooked with the tails of fighting bulls. It was one of the least noble and cheapest parts... but a dish was cooked to say “Olé, olé and olé!”.

This recipe for sautéed zucchini spaghetti (not pasta with zucchini!) will be ready in just a few minutes! It is a perfect proposal for day to day. Carmen (Yerbabuena en la Cocina) accompanies them with a pesto sauce that suits them wonderfully. To enjoy!

Today I bring you a recipe that pays homage to spices: a very tasty lamb curry, which will fill the house with aromas that will whet the appetite of the whole family and will make you enjoy yourself at the table.