Claudia&Julia's Blog

Rosa, author of Pemberley Cup&Cakes, brings us a typical American recipe. It’s the classic Eggs Benedict, accompanied by her English muffins, little rolls you’ll enjoy making at home and that you’ll get a lot of use out of, because you can pair them with countless ingredients. Let’s get the recipe!

In my kitchen, the tajine has become an indispensable utensil. With it I create stews full of exotic aromas that transport me to other places through taste.

A few weeks ago we talked about the many advantages of pans that can be used both on the stove and in the oven, and which ones we recommended for that (you can see that post here). At the end we gave some ideas to inspire you in their use in the oven, but the truth is that, as more and more of you have one and want to make the most of it, we thought it would be useful to share a few recipes that we think you will love.

Leti, author of Revelando Sabores, presents a recipe perfect for everyday meals or for an informal dinner. It is oven-baked chicken with a sauce made from mayonnaise, sun-dried tomatoes, herbs and spices. It’s an extremely easy recipe to prepare, but with a flavor twist you’ll love.

Loreto, author of Sabores de Colores, brings us salmon burgers perfect for enjoying a casual dinner in a different way. With good ingredients and well seasoned as she suggests, success is guaranteed. Enjoy!

Today Beatriz, author of To Be Gourmet, brings us a delicious recipe: duck confit with potatoes, shallots and vinegar with a touch of raspberry. If you like duck confit, I encourage you to try it!

Today I want to talk to you about frying pans that can go in the oven. They are pans we usually use on the stovetop, but because of certain features they can also be used in the oven. It’s an added benefit they have, as they offer a lot of advantages.

If you're looking for a quick, eye-catching dinner, the frittata is always a good option. The one Virginia, from Sweet&Sour, brings us today is an original and delicious combination: blood sausage and caramelized apple frittata. Don't miss trying it because you're going to love it

What we know here as torrijas are known in the English-speaking world as French toasts and in France as pain perdu. In all cases the idea is to make use of bread or cakes from the day before, but in the case of French toasts and pain perdu the cooking is done in a frying pan with a little butter and they are lighter than traditional torrijas fried in oil. Today's recipe is a version of the popular French toasts but using croissants and baking them in mini cocottes. As you'll see, it's a very easy recipe to make that is truly delicious when served with caramelized banana. So addictive!

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!".

This sautéed zucchini spaghetti recipe (not zucchini pasta!) will be ready in just a few minutes! It's a perfect option for everyday meals. Carmen (Yerbabuena en la Cocina) serves them with a pesto sauce that goes wonderfully with them. Enjoy!

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