Claudia&Julia's blog
Roasted pears with cinnamon and honey
Every day I enjoy the sweetness of pears more and more. Plain, in salads, in cakes and tarts, or—as I'm bringing them to you today—oven-roasted pears with a touch of cinnamon and honey.
Easter Bunnies: Honey and Vanilla Cookies
I bring you some bites that are as easy to make as they are fun: honey and vanilla cupcakes shaped like Easter bunnies. They’re perfect for decorating the mona with edible figurines, or for serving individually with coffee, at breakfast, or as an afternoon snack.
Pasca cu Branza - Easter cake filled with cheese
When Holy Week arrives we enter a season in which we're surrounded by a host of wonderful and extraordinary sweet recipes, like torrijas. But there is a wide variety of sweets from around the world that are also eaten at this time of year and that we shouldn't miss. Like this Pasca cu Branza - Easter cake filled with cheese.
American-style barbecue burger
If there's one thing that wins me over about an authentic American burger, it's the taste of the first bite.
The wonderful combination achieved with first-rate meat, fresh vegetables and the mild heat of the chile, all wrapped in good cheese and the best bread, makes that first bite feel irresistible to me.
The wonderful combination achieved with first-rate meat, fresh vegetables and the mild heat of the chile, all wrapped in good cheese and the best bread, makes that first bite feel irresistible to me.
Low-temperature and slow-cooking recipes
I believe what I have for today could be a discovery for many. I'm not bringing a recipe, but a complete menu with recipes made in a low-temperature pot. I hope you really enjoy this delicious vegetable frittata, a beef with creamy mushroom sauce, and for dessert a very smooth and delicious crème brûlée.
Stuffed hake
Stuffed hake is one of those dishes that works well year-round and is enjoyed by both young and old. We can make it simply baked with a little oil, but stuffed with prawns and served with a velouté sauce it's incredible.
Orange Brioche
I must admit that, when it comes to sweets, I have a weakness — and brioches drive me crazy! So I can't help but share with you the recipe for this delicious orange brioche. Today, I’ve shaped it as a bundt cake.
Coconut and Chocolate Tart
I bring a cake for true chocolate lovers. No more, no less, because this chocolate and coconut cake is intensely cocoa-flavored. The filling pairs perfectly with the coconut base, which I find absolutely lovely.
Lobster croquettes
Chef Antonio Arrabal shows us the perfect and easy recipe to make delicious Lobster Croquettes. Making croquettes is simple, and with a few tricks you'll achieve perfect croquettes: thanks to the clear explanations, the chef's step-by-step guide, and his tips and advice to avoid mistakes, you'll see that you can make restaurant-quality croquettes easily.
Sangochao with cuttlefish
The cuttlefish sangochao, or "sipia" as they'd say in my town, is one of the most typical and popular dishes of Torrevieja's cuisine. Along with the octopus sangochao, it is one of the many delicacies you can enjoy on any tapas route through the city.
Meatballs with sun-dried tomato cream, olives and capers
I just read a book recommendation in which the author says you learn to cook to love, to give pleasure, to please. Without love there is no cooking, only survival. And these meatballs with a sun-dried tomato cream, olives, and capers are made with lots of love in the Le Creuset casserole. An ideal, durable pot for a lifetime. Perfect for slow-simmered recipes like this.
Squid in Its Ink
I remember how little squid in its ink appealed to me when I was a young girl, and how surprised I was when I finally decided to taste it for the first time. I liked it so much that I swore up and down to make up for lost time and cook and eat it as often as I could. Fortunately, this classic of Spanish cuisine is very easy to prepare and only requires a handful of basic ingredients, so it’s a recipe within everyone’s reach.
