Claudia&Julia's blog

The prospect of a good cheesecake homemade is always synonymous with a party and celebration at home, a favorite in practically any of its formats and varieties. And to the delight of everyone (including the writer), the latest happy discovery has been the acclaimed cheesecake Japanese, cotton cheesecake (in English) or soufflé Japanese (as it is known precisely in Japan): : a very smooth and incredibly fluffy cheesecake.

Beatriz, author of To Be Gourmet, brings us the recipe to make gnocchi at home. Preparing them is very easy, and she also proposes a cheese sauce that goes wonderfully with them. Get your hands in the dough!

Today Luisa (author of Cocinando con mi Carmela) brings us the recipe to make patatas revolconas. You may know them better as patatas revueltas, or patatas meneadas (pronounced meneás) or stirred. Use whichever title you prefer — patatas revolconas are a dish full of flavor that everyone at home will enjoy.

Do you fancy a pisto with egg dinner with the perfect spicy touch? Yes, that’s the charm of this recipe by Yotam Ottolenghi that Miriam (author of El Invitado de Invierno) brings us today. Absolutely addictive! Go get some bread...

The monkey bread recipe (or pan de mono, as we call it here) is pure indulgence. A caramelized, cinnamon-flavored cake built patiently and lovingly, ball by ball. It's definitely worth it, especially when following the wise guidance of Virginia, author of Sweet&Sour, who shares the recipe here.

Today I want to show you a way to enrich burgers with legumes that I find very interesting for incorporating this ingredient in a different way into our diet. The beneficial properties of legumes are well known and, aside from stews or salads, there are other equally delicious ways to eat them.

Patry, author of Sabores y Momentos, brings us the traditional carrot and raisin cake in mini and full cake versions: turn the mini-carrot cakes into a multi-tier cake covered in cream cheese and coconut. A tender, delicious cake that will surely be a hit if you give it that beautiful finish.

Juana, author of La cocina de Babel, brings us a recipe that many of you may have heard of: the pilav (or pilaf) recipe prepared following Yotam Ottolenghi’s approach. Flavorful and very easy to make, you’ll surely make it again at home!

Carmen, author of Tia Alia, brings us a savory tart that is as delicious as it is eye-catching: the zucchini tart recipe with ricotta and goat cheese. A wonderful combination in a very easy-to-make recipe that you will really enjoy at home!

Some time ago a comment about making pastrami at home became very popular in our Facebook group. Yes, this delicacy made by you is possible! Eva, author of Bake-Street and passionate about culinary challenges, happily agreed to share her best homemade pastrami recipe with us. Enjoy!

Lola, author of Loleta, Food Life&Market, brings us a recipe that, if you don’t watch out, will become an addiction at home. It’s the traditional banoffee recipe, with a cookie base and a heart of banana, caramel, and cream. I know, if you’re thinking about summer it’s not the most appropriate, but what the heck, summer is still a long way off and a day is a day!

Leti, author of Revelando Sabores, brings us a perfect recipe to make the most of the casserole, emphasizing unhurried cooking and enjoying the most traditional flavors. She brings us a recipe for fabes with seafood, which you can also make with beans or similar if you prefer. A spoon dish, perfect for dipping bread. Go for it!