Claudia&Julia's Blog

The spiced chicken skewers with yogurt sauce I'm bringing you today are strong contenders to become the star dish of the summer. In fact, they already are in my home, but I'm sure they'll also become a fail-safe dish in yours… Want to know why?

Some time ago a comment about making pastrami at home became very popular in our Facebook group. Yes, this delicacy made by you is possible! Eva, author of Bake-Street and passionate about culinary challenges, happily agreed to share her best homemade pastrami recipe with us. Enjoy!

Christmas is approaching and our recipe collection can't be without a perfect suggestion to delight our loved ones on that day. The one brought to us by Luisa, author of Cocinando con mi Carmela, is an easy and quick recipe to prepare, and absolutely delicious: pork loin stuffed with quince paste. As you can see, it has it all!

If you want to surprise your family with a super tasty homemade pâté, I invite you to follow the recipe for meat pâté with pistachios brought to us by Lola (Loleta, Life, food&Market), a country-style pâté everyone will love!

Now that December has arrived we only have one thing on our minds: Christmas! Since there are several special meals to prepare during those days and we're eager to see ideas to start planning, Leti, author of Revelando Sabores, brings us a perfect recipe to impress friends and family, which without much fuss results in a delicacy: quails with pears accompanied by some delicious glazed pearl onions.

I love the fruits that autumn gives us: chestnuts, mushrooms, sweet potatoes, pomegranates... After eating a lot of raw vegetables during the summer, I crave a different kind of, more elaborate dishes and, if they're dishes you eat with a spoon, even better.

Today I bring you a recipe that we've already made a couple of times at home this summer. It's a very simple recipe but guaranteed to be a success: marinated and roasted rabbit, served with zucchini.

Loreto, author of Sabores de Colores, brings us once again a recipe that’s both very easy and impressive. It’s an uncomplicated chicken terrine, wonderfully flavorful and satisfying. It’s sure to sort out more than one meal for you!

At this time of year I love enjoying my barbecue and spending a pleasant time on my terrace. For me, cooking on the barbecue is a whole ritual: I light it, and while it heats up I lovingly prepare the ingredients, uncork a bottle of wine and the party begins. While my guests are finishing the appetizer, I keep cooking and chatting with them while my Weber barbecue takes care of everything.

This recipe, traditional in the south of Spain, was once cooked with the tail of fighting bulls. It was one of the least noble and cheapest cuts... but it produced a dish that called for "Olé, olé and olé!".

If you've ever seen a slice of Beef Wellington you've surely thought how delicious it must be. And it is! Making it at home is possible, and it's less about difficulty and more about taking time—that's all. So we turn to Rosa (Pemberley Cup&Cakes) to tell you in detail how to prepare it. Success is guaranteed!

Chicken "en pepitoria" is a recipe you're sure to really enjoy at home. Pepitoria consists of cooking the meat enriched with hard‑boiled egg yolk and ground almonds. This combination is especially delicious when you also bathe the chicken with a bit of stock and wine and let it simmer away. It's a very easy recipe to follow, brought to us by Carmen (Yerbabuena en la cocina) just as her family tradition taught her. Enjoy!