Claudia&Julia's blog

Patri, author of Sabores&Momentos, brings us a homemade recipe to enjoy for breakfast, appetizers and summer dinners. Preparing tomato jam couldn't be easier, and it's delicious to start the day with a good smile!

The king of summer is undoubtedly ice cream, and you will love the recipe that Rosa, author of Pemberley Cup&Cakes, brings us: a traditional flavor, that of rice pudding, turned into a refreshing homemade ice cream. Go taking out the spoon, at home there will not be a pinch!

Surely you, like me, love surprising your guests with homemade desserts, but you also don't want to mess around in the kitchen because the main dishes already take work. For this reason, I have a good collection of desserts that can be prepared in advance and that are easy and successful. This is the case of panna cotta, which is a typical Italian dessert .

If you combine the popular recipe for Mac&Cheese (macaroni and cheese) with a beef ragout, you end up with a recipe as tasty as the one that Juana brings us today, from La Cocina de Babel. I assure you that you will succeed!

At this time of year I love to enjoy my barbecue and spend a pleasant time on my terrace. For me, cooking on the barbecue is a ritual: I light it, while it heats up I carefully prepare the ingredients, I uncork a wine and the party begins. While my guests eat the appetizer, I cook and chat with them while my Weber barbecue takes care of everything.

Beatriz, author of To Be Gourmet, brings us a most authentic recipe, a marmitako made in cocotte. Marmitako is a tuna-based stew accompanied by onion, potatoes, pepper and tomato. Do not stop preparing it at home, the classics always live for a good reason!

Today we bring you a very special recipe: sea bream with citrus is an alternative and really tasty version to the traditional recipe for sea bream with lemon. And it is not only lemon that tastes delicious with fish!

Today I want to talk to you about pans that can go in the oven. They are pans that we normally use on the counter, but due to certain characteristics they can also go in the oven. It is an added value that they have since they have a lot of advantages.

What we know here as torrijas, in the Anglo-Saxon world they are known as french toasts and in France as pain perdú. In all cases, the idea is to use the bread or biscuits from the day before, but in the case of the French toast and the pain perdú, the cooking is done in a pan with a little butter and they are lighter than the traditional French toast fried in oil. Today's recipe is a version of the popular french toasts but using croissants and cooking them in the oven in mini cocottes. As you will see, it is a very easy recipe to make that is really delicious accompanied by caramelized banana. A vice!

This recipe, traditional from southern Spain, used to be cooked with the tails of fighting bulls. It was one of the least noble and cheapest parts... but a dish was cooked to say “Olé, olé and olé!”.

It's a good day to remember a classic from our kitchen! Today Luisa Morón (Cooking with my Carmela) brings us the recipe for the traditional Asturian bean stew, a dish with a spoon, knife and fork, full of flavor and energy.

Today I bring you a recipe that pays homage to spices: a very tasty lamb curry, which will fill the house with aromas that will whet the appetite of the whole family and will make you enjoy yourself at the table.