Claudia&Julia's blog

The coca de forner or baker's coca is a flat, elongated bread very typical in Catalonia that was originally made with plain bread dough, brushed with olive oil, topped with pine nuts and sugar, and sprinkled with anise as it came out of the oven. Simple and very effective.

I make these butter cookies filled with chocolate at home every week. I stopped buying the supermarket ones when I learned that industrial cookies weren't entirely healthy, especially those filled with cocoa creams.

Did you know homemade cookies can last up to a month in perfect condition if you store them properly? That is, as long as you don't get distracted and the little ones (or some older kid in the house... ahem!) don't play mouse and eat them first.

Baking cookies is one of my favorite pleasures. It's easy and also quick, since the dough requires very little mixing and the baking takes little time (about 15 minutes). Kids enjoy it too, you make sure to eat quality ingredients and, if you make them in batches, you have reserves for days.

Today I’ll show you how to make wonderful homemade vanilla-flavored custards that don’t taste like egg. Once you make them at home, they’ll become one of your go-to recipes, since they’re nothing like the ones bought at supermarkets.

Let's see, for my understanding… Who said that to eat well you had to spend a lot of time in the kitchen? Well, whoever said that surely had never tried this pork tenderloin with orange glaze.

The brioche is a light, soft bread enriched with butter. It is a French classic. This recipe has a delicious chocolate praline filling with a chocolate decoration and chopped hazelnuts. A delicious sweet to serve with a good coffee at any time.

A few months ago Nordic Ware told us that they would stop making the beautiful Beehive pan. I couldn't believe it — it's so beautiful! With it you get lovely mini cakes, perfect little treats for breakfast, to go with coffee or for the kids' afternoon snack.

Here's a new version of chickpeas with spinach that you'll love. A healthy recipe that comes together in just a few minutes and appeals to everyone.
The chickpeas are paired with sun-dried tomatoes, which, besides an unmistakable flavor, give it a pleasant aroma and a beautiful color.

One of the great classics of our cuisine, and that of many other countries, is the empanadilla. Versatile to say the least, both in the dough—which can be made in many ways depending on the liquid and fat chosen—and in the filling, which admits countless variations and can be adapted to each person’s taste... or to whatever is in the fridge (it’s a great recipe for using leftovers).

We are in soup season and creamy soups that comfort the body and spirit. That's why we bring this succulent red lentil cream with a spiced character and ingredients that are reasonably Eastern.

Usually, this is a cake I make in a 20-22 cm diameter pan, but when I wake up feeling a little unorthodox I get the urge to experiment and today has been one of those days. That’s why I reached for my individual Emile Henry crème brûlée ramekins, which I’m crazy in love with, and decided to prepare the pink apple cake individually. The presentation improves a lot and the baking time is reduced to less than half — two great advantages to keep in mind.

Today I bring you a delicious dish, my updated version of the classic huevos rotos, which is ideal for getting back to everyday cooking after the holiday excesses, but in this case without guilt, since it’s baked in the oven without using the amount of oil that frying requires, and served in the same dish they are cooked in, the pepper-colored Revol porcelain plates that I’m crazy about.