Claudia&Julia's blog

The tajine — or tagine, depending on where you look — is not only a utensil that evokes slow cooking and rich aromas, but is also a symbol of the love of cooking, of enjoying meals, and of sharing recipes prepared with great care with friends and family.

We’re starting the week with a big smile. Not only because of the recipe we’re bringing you today, but because it’s the first recipe prepared by Lola, author of Loleta Life,Market&Cooking, for our blog. Welcome, we’re thrilled to have you here! The recipe, this Málaga-style ajoblanco, is flavorful and perfect for the hot days ahead. Enjoy!

Today Virginia, author of Sweet&Sour, brings us a classic, totally Bilbao-style recipe. Bacalao "Club Ranero", along with Bacalao a la Vizcaína and of course Bacalao al "pil-pil", are among the best-known dishes of Bilbao cuisine.

Today we’re bringing out the heavy artillery! With a delicious, sinfully good molten chocolate cake, or with a recipe as easy and quick as mug cakes, you’re sure to be a hit in everyday life... Or when you have guests at home! These are two very easy but super impressive recipes that you can prepare in the beautiful Le Creuset mini cocottes.

Many of you were eager to have another cake recipe in casserole. We had already made a few in them, and they turn out so fantastic that we couldn't help but repeat. Today's one is brought to us by Rosa (Pemberley Cup&Cakes), and yes, it's as delicious as it looks. Enjoy!

The author of The Winter Guest, Miriam, shows us a recipe you'll enjoy in your everyday life: delicious huevos rancheros! She prepares them in an iron skillet that I'm in love with, the Skeppshult. Enjoy the recipe!

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

The combination of lamb tenderloin with couscous, spices, and yogurt results in an explosion of flavors and textures. This cut of lamb is taken just above the animal's leg and is usually cooked whole on the griddle, then sliced at the moment of serving.

What can I tell you about the pleasure of enjoying freshly made pasta at home? Making it is very easy, but if you also pair 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 there is no greater satisfaction than eating the bread you have made yourself. To taste the result after so much care put into selecting the ingredients, the kneading, the watching during fermentation... Seeing the evolution the dough goes through during the process is a truly thrilling experience... and without a doubt, after tasting the bread, Delicious! Today I want to tell you about Emile Henry bread ovens, and offer you some recipes for them.

I'm sure you'll love today's recipe: some delicious beef cheeks prepared in a casserole, not too complicated but making the most of all their flavor!

Carmen, author of Yerbabuena en la cocina, shows us today a recipe she has made all her life at home: a cheesecake that is very easy to prepare, yet yields excellent results — with this recipe you will achieve a classic cheesecake at its creamiest and most delicious point.