Claudia&Julia's blog

One of the great classics of our cuisine, and that of many other countries, is the empanadilla. Versatile to say the least, both in the dough, which can be made in many ways depending on the liquid and fat chosen, and in the filling, which admits infinite variations and can be adapted to one's taste... whatever you have in the fridge (it's a great recipe to use).

We are in season for soups and creams that comfort our body and spirit. That is why we bring this succulent red lentil cream with a spice and some reasonably oriental ingredients.

Chilean "empanadas de pino" have a curious name, don't you think? Pino is the name of the very traditional filling of onion, beef, olives, egg, and raisins, which apparently derives from the Mapuche word pirru and has nothing to do with the tree.

With this Cuban mojito we're kicking off the warm season, together with our Magimix Cook Expert. In this recipe we mainly use the machine to make perfect crushed ice* and to thoroughly chill our mojito, although there are purists who prefer ice cubes. This gives us an excuse to make it both ways and compare… a field study, as they call it.

With the newly introduced Cook Expert robot, many questions arise when making such an important investment. The most common is whether it's worth investing in the new Magimix robot or if the Thermomix is still the best option.