Claudia&Julia's Blog

Do you fancy a pisto with egg dinner with the perfect spicy touch? Yes, that’s the charm of this recipe by Yotam Ottolenghi that Miriam (author of El Invitado de Invierno) brings us today. Absolutely addictive! Go get some bread...

The monkey bread recipe (or pan de mono, as we call it here) is pure indulgence. A caramelized, cinnamon-flavored cake built patiently and lovingly, ball by ball. It's definitely worth it, especially when following the wise guidance of Virginia, author of Sweet&Sour, who shares the recipe here.

Today I want to show you a way to enrich burgers with legumes that I find very interesting for incorporating this ingredient in a different way into our diet. The beneficial properties of legumes are well known and, aside from stews or salads, there are other equally delicious ways to eat them.

Patry, author of Sabores y Momentos, brings us the traditional carrot and raisin cake in mini and full cake versions: turn the mini-carrot cakes into a multi-tier cake covered in cream cheese and coconut. A tender, delicious cake that will surely be a hit if you give it that beautiful finish.

Juana, author of La cocina de Babel, brings us a recipe that many of you may have heard of: the pilav (or pilaf) recipe prepared following Yotam Ottolenghi’s approach. Flavorful and very easy to make, you’ll surely make it again at home!

Carmen, author of Tia Alia, brings us a savory tart that is as delicious as it is eye-catching: the zucchini tart recipe with ricotta and goat cheese. A wonderful combination in a very easy-to-make recipe that you will really enjoy at home!

Some time ago a comment about making pastrami at home became very popular in our Facebook group. Yes, this delicacy made by you is possible! Eva, author of Bake-Street and passionate about culinary challenges, happily agreed to share her best homemade pastrami recipe with us. Enjoy!

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!

Leti, author of Revelando Sabores, brings us a perfect recipe to make the most of the casserole, emphasizing unhurried cooking and enjoying the most traditional flavors. She brings us a recipe for fabes with seafood, which you can also make with beans or similar if you prefer. A spoon dish, perfect for dipping bread. Go for it!

The mascarpone brioche recipe is, without a doubt, the most popular recipe we've had these past months in our closed Facebook group (if you're not in it and you like cooking, I strongly encourage you to join and enjoy!). That's why I asked Beatriz, author of To Be Gourmet, if she could bring the recipe to the blog, and she does so in style, debuting Emile Henry's beautiful new bread pan, the crown mold. Success is guaranteed!

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.

What we propose is to create a quick and simple dish, perfect for a midweek meal. It is a pasta dish that we make with tagliatelle, but you can use the type of pasta you like best, and we serve it with peas, leeks, ham and Parmesan.