Claudia&Julia's blog

Beatriz, author of To Be Gourmet, offers us a risotto with a delicious and surprising color and flavor, ideal to prepare your partner on a special day or to surprise your friends with an unusual risotto.

Loreto, author of Sabores de Colores, takes us to the world of spices and intense flavors. Korma is an Indian stew that you can prepare as she has done, with lamb, or with other meats such as chicken, beef or pork. The steps to follow will be the same, so I encourage you to prepare it with what you are going to enjoy the most, and discover how delicious it is!

We are already beginning to smell Christmas, and many of us cannot imagine it without those family meals full of delicious dishes and joyful conversations. Cannelloni are an almost obligatory dish in many homes, so today Carolina, author of La Cocina de Carolina , makes our mouths water with some meat ones with a very special touch. Surely you want to take note, because he makes an adaptation of the traditional meat cannelloni that you will love !

The recipe that I bring you today should become a staple in your kitchen this winter. For me, it is one of the best ways to eat soup that exist, since all the ingredients are cut into small pieces and you eat the meats, vegetables, pasta and legumes all mixed together in one bite (hence its name, since barrejada means “mixed” in Catalan).

Luisa Morón, author of Cooking with my Carmela, today finds inspiration in one of our favorite books, that of our beloved Julia Child. From him he brings us a recipe without great complications but from which you will love the result: these onions stuffed with rice and cheese, flavored with herbs will delight you and surprise your guests!

Every day there are more who dare to prepare pasta at home. You choose the ingredients you use, you enjoy making it, it's fresh and it's richer. Although I think that the best thing is yet another thing: the surprise that one gets the first day of trying to do it, discovering that it is much easier than it seems.

Today Carmen, from Yerbabuena in the kitchen , proposes us to prepare a recipe that will be very delicious: pasta stuffed with spinach and ricotta. If you follow each step, it will be easy for you to do, and I am convinced that it will surprise and delight everyone!

I think that having a quality paella pan, with good heat distribution, is appreciated above all when it has been tried. I am very grateful that today Beatriz, author of To Be Gourmet, tells us about her experience with the Buyer Carbone Plus Paellera, a better paellera, like those of a lifetime and that will be in our kitchen for life; and it is a joy to see the ideas that it gives us to get the most out of it, beyond preparing the typical paella in it.

Given that the interest in things made at home is growing, and that many of you are curious to understand exactly how the Imperia pasta machine works, today Virginia -author of Sweet & Sour - tells us her point of view about this utensil and how to use it.

There are many who think that eating fresh homemade pasta is really a privilege. That's right, it's a privilege that so many others could also enjoy, because making pasta at home is much easier than most think. Today Raquel, author of Los Tragaldabas , teaches us how to do it and proposes a recipe with that freshly prepared pasta that you will love!

In summer we like to enjoy light and healthy meals. It is a great time to make the most of the grill and, of course, also the wok . The recipe brought to us by Virginia, author of Sweet&Sour , you will love it because it is very easy to prepare, tasty and very original.

The author of Flavors and Moments , Patricia, surprises us today with a recipe that is ideal for everyday life but presented in the most original way! I would have liked to see the children's faces when they saw that at the table, at lunchtime, there was a cake mold instead of the traditional source. I imagine them saying "But mom, this pan is for cakes!".