Claudia&Julia's Blog

I had never made cabello de ángel and I even thought I wasn't a big fan of this sweetish concoction. This recipe is a special request from Doña Claudia, whom I thank especially because a homemade cabello de ángel like this one as it's meant to be is something else, not even comparable to the industrial bayonesas fillings I've known since I was little.

The origin of flan goes back to the Romans, who prepared it both in sweet and savory versions. The sweet version was much sweeter than the one we know, as it was sweetened with honey. At first pepper was added—yes, pepper as you hear it—until pepper was replaced by the caramel used today.

The Pascualina pie is an Italian pie prepared at Easter to celebrate spring. It is ideal for taking to a picnic or outdoor meals. It consists of a puff pastry and a savory filling, typical of the culinary tradition of Liguria, based on spinach, ricotta and eggs that are revealed when the first slice is cut.

Lola, author of Loleta, Food Life&Market, brings us a recipe that, if you don’t watch out, will become an addiction at home. It’s the traditional banoffee recipe, with a cookie base and a heart of banana, caramel, and cream. I know, if you’re thinking about summer it’s not the most appropriate, but what the heck, summer is still a long way off and a day is a day!

Get ready, because you're going to make churros at home! Yes, we recently added a fantastic churro maker and Miriam (author of El Invitado de Invierno) brings us the classic churros recipe to make them perfect at home.

Natillas are one of those desserts we absolutely must know how to make. They are very easy and quick to prepare and have nothing to do with the ones you can find in the supermarket.

Today I bring you a cream and apple muffin recipe that I'm sure you're going to love. Once you master the muffin technique, you can vary the recipe a bit and achieve a different and delicious result.

Virginia, author of Sweet&Sour, brings us the recipe for bica blanca, a delicious cake that you'll make without yeast and using only egg whites (this is the reason for its characteristic white color). You'll love it!

You can start taking out the milk and eggs, because today you're going to make crème brûlée! You'll see how delicious and delicate this classic French burnt cream turns out. Carmen, author of Tía Alia Recetas, gives you the recipe so it turns out great!

There are many reasons to bake cookies at home: the cold, wanting to give someone a gift, spending a pleasant time with the little ones in the kitchen or simply enjoying a homemade sweet. This time Rosa, author of Pemberley Cup&Cakes, offers us a staple that can't be missing at this time of year: the most delicious gingerbread cookies recipe you can make. Bet you can't resist?

Eva, author of Bake-Street, brings us the recipe to make coca de recapte. A coca full of tradition, which although we present with its classic escalivada filling with sardines, you can adapt it and serve the coca savory or sweet to your liking.

Today I'll make your mouth water, because I want to talk to you about making waffles! I'm convinced that most of you have tried them at least once, since they're a temptation wherever you see them. Today you'll see how easy it is to make them at home (although it's true you need the right utensil), and be inspired to pair them with the most tempting ingredients.