Claudia&Julia's Blog

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).

Pierogi are one of the most typical dishes of Polish cuisine. Basically, they consist of dough filled with various fillings. You could say they are quite similar to ravioli.

Chilean "empanadas de pino" have a curious name, don't you think? Pino is the name of the very traditional filling of onion, beef, olives, egg, and raisins, which apparently derives from the Mapuche word pirru and has nothing to do with the tree.

How delicious! Potato and carrot rösti, a dish you'll make in no time and will surely enjoy at any lunch or dinner. Are you up for making this recipe by Lola, author of Loleta?

We welcome back Carmen, author of Tia Alia. This time she brings us an oriental recipe, steamed dumplings, which she suggests filling with mushrooms and pork, although the possibilities are endless. A great recipe for an appetizer or an original dinner!

Miriam, author of El Invitado de Invierno, brings us some savory pancakes that, with a touch of cheese and accompanied by a tasty sauce, will quickly become a most appetizing dinner. Enjoy your meal!

Bao buns are typical steamed buns from Asian cuisine that you can fill with whatever you like, although the most common fillings are meat and vegetables. They are a healthy way to liven up a lunch or dinner, which is why Leti, author of Revelando Sabores, brings us a delicious recipe to make them. We guarantee you'll love making them and even more so enjoying them!

Miriam, author of El Invitado de Invierno, brings us the potato croquette recipe that you'll enjoy both as a snack and as a side dish with any lunch or dinner. The recipe is very easy to prepare; it's just a matter of keeping a few simple tips in mind so they turn out perfect — you'll see!

Miriam, author of Invitado de Invierno, brings us today a truly delicious traditional recipe: empanadillas filled with tuna, olives, hard-boiled egg and tomato. I assure you they're worth making at home — success is guaranteed!

Today Miriam, author of El Invitado de Invierno, brings us a recipe to make delicious croquettes at home. I encourage you to make them; with her tips and advice they'll undoubtedly turn out perfect.

There are recipes that are such a classic that we should reminisce about them from time to time. That's what's happening today with this Galician tuna empanada brought to us by Luisa, from Cocinando con mi Carmela. It's a must!

There are dishes that just by looking at them we know everyone will like. The one Luisa brings us today, author of Cocinando con mi Carmela, is one of them: a traditional meat empanada recipe. A recipe you'll prepare easily and quickly, and that will surely be a hit at home! She has prepared it in the Revol dish, with that distinctive line of the legendary French brand (you can see more products here).