Claudia&Julia's blog

I'm not going to lie to you. Today I don't bring a quick recipe. That said, it's not a difficult recipe either, but it is a bit time-consuming. Of course it's also absolutely delicious, and as soon as you try the first bite of these stuffed baby squid braised with onions, you forget all the time you may have spent preparing them and only remember how incredibly tasty they are, I promise!

You're probably wondering first: Where's the fruit? I asked myself the same the first time I saw this dessert. A cobbler is a dessert with a base of caramelized fruit covered by a layer of cookie dough or shortcrust pastry and baked. This dessert has nothing to do with the classic cobbler, but that's what they call it.

Michirones are a very traditional dish from southeastern Spain. Across the areas of Campo de Cartagena, the Huerta de Murcia, the Alicante Vega Baja, and Mazarrón, you can easily find this dish in any of their bars, taverns, or restaurants.

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.

The tray that Emile Henry has won our hearts with this year is extremely versatile. It’s a tray that serves both to present any appetizer, cheeses or cold cuts at the table, and to cook: it’s designed to go in the oven, with the great qualities of Emile Henry ceramic, so you can bake puff pastries, tartlets with brick pastry, cookies and everything your sweet side desires, or you can use it to bake delicious pizzas, roast vegetables, potatoes, make stuffed, gratinated onions or mushrooms... Whatever you can imagine! But with one great added benefit: you can take it from the oven straight to the table, and its presentation is sensational.

If you like soft, sweet buns, you'll love this chocolate brioche. The Emile Henry crown mold gives it a beautiful shape, perfect for serving at a celebration.

Mushrooms are starting to appear in the markets, the perfect sign that autumn is already here, with all that it brings: delicious recipes featuring a wonderful and very versatile ingredient.

It's autumn, and it's the season for chestnuts, sweet potatoes, and pumpkins; it seems like we’re starting to crave baking pies, tarts, cakes, and pastries with apples and pears. In a way we want to turn on the oven to fill our home with those intoxicating scents of butter, cinnamon, and sugar. If only we could keep that smell in a glass jar and open it every now and then!

At home, when the cooler season arrives stews are made more often, and it is the perfect time to recall the recipe for papas en amarillo. In my homeland this very typical dish is prepared, which is very simple, tasty and economical. It has it all! It is a dish, as I tell you, very flavorful, and also eye-catching because of its colors.

If there's an easy-to-make bread, it's undoubtedly Irish soda bread. Few ingredients, easy to find, that only need to be mixed, lightly kneaded, and baked. In half an hour of baking we have a delicious bread ready to eat. No waiting, proofing, complicated kneading techniques or anything like that.

El arroz y costra or arroz con costra (depending on the municipality where we are) is without a doubt one of the most representative dishes of Alicante. This traditional rice is typical in the comarcas of the Vega Baja, Bajo Vinalopó and the Marina Alta.

Today I want to show you how to make a delicious eggplant and beef croque cake that will be great for solving an everyday dinner or for taking to a party, since it’s a recipe that yields quite a few portions. Croque cakes are savory cakes inspired by the famous French croque monsieur, those grilled ham-and-cheese sandwiches covered in béchamel that you’ve surely seen in many bakeries.