Claudia&Julia's blog

We start the week with a big smile. Not only because of the recipe that we bring you today, but because it is the first recipe that Lola, author of Loleta Life, Market & Cooking, prepares for our blog. Welcome, we are very excited to have you here! The recipe, this ajoblanco from Malaga, is tasty and ideal for the hot days that are approaching. To enjoy!

Today Virginia, author of Sweet&Sour, brings us a classic and totally Bilbao recipe. The "Club Ranero" Cod, together with the Biscayan Cod and of course the "pil-pil" Cod, are one of the best-known dishes of Bilbao gastronomy.

Today we bring out heavy artillery! Surely with a delicious and vicious chocolate coulant, or with a recipe as easy and quick as mug cakes, you will succeed on a daily basis... Or when you have guests at home! These are two very easy but super successful recipes that you can prepare in the beautiful Le Creuset mini-cocottes.

Many of you wanted to have a cocotte sponge cake recipe again. We had already done some in them, and they are so fantastic that we have not been able to stop repeating them. Today's is brought to us by Rosa (Pemberley Cup&Cakes), and yes, it is as delicious as it looks. To enjoy!

The author of The Winter Guest, Miriam, shows us a recipe that you will enjoy the most in your day to day life: Some of the tastiest eggs rancheros! He prepares them in an iron skillet that has me in love, the Skeppshult. Enjoy the recipe!

As many of you want new ideas to get the most out of mini-cocottes, we went to Stéphane Poussardin's Atelier, who, apart from being a friend, is a private chef and always gives us great ideas. On this occasion, we asked him to prepare some recipes that were very easy to prepare and very successful.

The combination of lamb tenderloin with couscous, spices and yogurt results in an explosion of flavors and textures. This piece of lamb is a cut that is made just above the leg of the animal and is usually cooked whole on the grill, and then cut at the time of serving.

What about the pleasure of enjoying fresh pasta freshly made at home? Preparing it is very easy, but if you also accompany it with a delicious truffle sauce as Beatriz, author of To Be Gourmet, suggests, the result is spectacular. I hope you enjoy it!

I believe that there is no better satisfaction than eating the bread that one has made. Being able to taste the result after so much care put into the choice of ingredients, the kneading, the observation during the fermentation... Seeing the evolution that the dough undergoes during the process is a really exciting experience... and without a doubt, after trying the bread, delicious! Today I want to talk to you about the Emile Henry bread ovens, and offer you a recipe with them.

I am convinced that you will love today's recipe: delicious cheeks made in cocotte, without many complications but taking advantage of all its flavor!

Carmen, author of Yerbabuena en la cocina, shows us today a recipe that she has made all her life at home: a cheesecake that is very easy to prepare, but with excellent results -with this recipe you will get a classic cheesecake at its point creamier and more delicious.

Today Luisa Morón, author of Cooking with my Carmela, brings us a recipe to enjoy with the family: the classic carbonara pizza recipe. Made at home, it is the richest. I already sense a smile on your lips just imagining you sinking your teeth into it!