Claudia&Julia's blog

With spring arriving, let’s make the most of the cherries that are starting to appear at the market. In this recipe, the boneless lamb has a flavorful stuffing and is served with a thick sauce with an intense cherry and wine flavor. You’ll love it!

It's no secret that I like to cook. I love getting into the kitchen and spending hours at the stove and oven, but I also enjoy making easy recipes like this lime tart. Because I don't always have the time, the inclination, or it's unbearably hot and the last thing I consider is turning on the oven. For those moments it's perfect to have easy ideas up your sleeve and this is one of them.

The olive oil brioche I'm bringing you today has nothing to envy from the classic French sweet enriched with butter. In this brioche you'll find all the goodness of the original but with the added benefit of extra virgin olive oil.

Globalization has brought us delicious dishes from faraway lands, including all the pasta eaten in Japan, like these homemade soba noodles we can make with the KitchenAid mixer’s pasta attachment and tuck into an oriental-leaning vegetable broth. Yum.

Panna cotta (which is nothing more than "cooked cream" in Italian) is typical of the Italian Piedmont. It is one of those desserts that always work well and tend to be liked by everyone.

One of its advantages is that it doesn't need an oven; a saucepan and a little heat do wonders for this dessert that has a thousand and one variations. Its texture is similar to that of flan, but here we don't use eggs or an oven as I mentioned before, so the preparation process is much simpler.

If you were wondering how to make homemade bars you'll love reading this post (and the mold Mastrad has released!). Cereal bars are tasty, healthy, provide energy and are a perfect food to take everywhere (to work, to school, for when you're exercising or simply to carry in your bag to snack mid-morning). Also, if you make the bars at home, you can control the amount of sugars and the quality of the ingredients, and they have that extra "I made them myself" factor, which is always an added pleasure—you can't deny it.

I admit I'm a sweet-tooth, and desserts are my weakness — I like them all, really! But even so I have my favorites, and one of my top picks is fruit tarts, especially the Tatin tart, starting with the traditional apple one and ending with this one I'm bringing you today, the delicious pineapple Tatin tart.

Portuguese cuisine boasts so many cod recipes that we could make a different one every day of the year without repeating. This is one of the most popular, both inside and outside the neighboring country. At home it’s much loved, even by those who aren’t big fans of fish, which is a welcome thing. Likewise, it’s a very simple dish to prepare and doesn’t require unusual ingredients or odd gadgets.

The cheesecake we bring today is super creamy — consider yourself warned. Also, the creamy ricotta combined with sweet berries and white chocolate is a perfect combination you're sure to love.

This is a delicious dessert, also ideal to accompany afternoon tea or a good coffee.

I have always enjoyed making desserts, desserts with history like these traditional frisuelos that are made in Asturias and whose recipe has been passed down from parents to children time and time again.

When Claudia suggested I prepare a recipe with the Ilsa flan molds, I immediately replied that I wanted to make my tocinillos de cielo. They are such an exquisite and delicate bite that I wanted to show you how to make them at home. And the thing is, whenever I serve them at a gathering, they’re a hit.

If in my last recipe we traveled to the United Kingdom, today we continue there. I couldn't resist presenting the recipe for Scones. Yes, I'm sure you know them — those round rolls originating from Scotland, the little breads usually served alongside the famous tea time.