Claudia&Julia's blog

Stuffed hake is one of those dishes that goes well throughout the year and is loved by children and adults alike. We can simply cook it in the oven with a little oil, but stuffed with prawns and with a velouté sauce it is incredible.

I bring a cake for the very chocolate lovers. Neither more nor less, because this chocolate and coconut cake is the most intense in cocoa flavor. The filling goes perfectly with the coconut base, which I find most beautiful.

Chef Antonio Arrabal shows us the perfect and easy recipe to make delicious Lobster Croquettes. Because making croquettes is easy, and with a few tricks you will get the perfect croquettes: thanks to the clear explanations, the chef's step-by-step, and his tricks and tips so you don't fail, you will see that you get restaurant croquettes easily.

I bring you a way of making roasted potatoes that I adore: candied potatoes in oil and butter that we have just finally roasted in the oven. Once roasted, I suggest you enjoy them with a most intense Italian sauce, Bagna Cauda sauce, typical of Piedmont and extremely tasty.

What about making the classic Angel Food Cakes recipe but in a mini version? Yes, today's recipe is very simple but very successful, and it really is delicious. These are Mini Angel Foods made with the Nordic Ware mini Angel Food mould, which are ideal both for breakfast, as a sweet dessert or even to accompany coffee in the afternoon.

Have you considered making your own chocolates at home? Surely you are often curious to try some of those chocolates that carry the most glamorous labels, you want to try chocolate with assorted ingredients, or you want to do something for your guests on a holiday. Making homemade chocolate bars is easy, affordable and really fun to try different flavors!

This beer chicken is one of those recipes that calls for bread, a lot of bread. Because the sauce that is formed is magnificent. So good that you want to eat it by the spoonful. With the WMF super fast pot the chicken is very juicy and it takes so little to make it, that it is almost laughable to say it. 15 minutes from start to finish. Joking, right? Well that's how you get it.

The Marchioness of Parabere says, in her renowned book Culinary Encyclopedia, the Complete Kitchen, that croquettes are a delicacy that is generally appreciated by all. How right! And today we bring your recipe to make some homemade, traditional, authentic and very tasty cod croquettes.

This classic beef stew with vegetables is great for making a recipe without complications, because it really takes 10 minutes to prepare... The rest is taken care of by my WMF Fusiontec pot, which, well covered and on low heat for an hour, prepares me a stew that is ready for lick your fingers!

A clafoutis is a typical French cake, which is prepared with a liquid dough based on eggs, flour, milk, butter and sugar. The most traditional clafoutis is the cherry clafoutis, which was baked with the cherries whole and pitted. But you can make a clafoutis from any fruit! I personally adore strawberry clafoutis (we have it on the blog, here), and today we give the recipe a twist by making a base of clafoutis with cocoa -the flavor of the chocolate combines perfectly with the pear, with which we will crown this today's clafoutis.

I bring you a very easy and successful recipe for any snack or dinner, some rolls of spinach, pine nuts and cheese that are addicting. I love making them with pine nuts and raisins with a touch of muscatel, you'll see how delicious they are.

This traditional Manresan Cod recipe is based on one of the recipes compiled by the Manresan cook and gastronome Ignasi Domenech (1874-1976), in his recipe book "La Teca". In its pages, he compiled stews and stews and desserts that were cooked in the kitchens of Manresa houses of the time. As well as two recipes for Cod a la Manresana: One with potatoes and quince alioli and the second with spinach, plums, raisins and pine nuts.