Claudia&Julia's Blog

Today I bring you one of the most traditional dishes of Catalan cuisine: cod with samfaina. This recipe can be made when the garden gives us the best vegetables, so during summer and early autumn we can enjoy this dish.

I think we can agree that there are recipes that are Sunday or family-meal classics: traditional recipes are the ones that never fail, so today we remind you how to prepare a delicious traditional meat lasagna.

Easy, tasty and eye-catching, that's the Jamie Oliver milk tart recipe that Raquel, author of Los Tragaldabas, brings us today. You surely won't want to miss it, so go for it!

The casserole is an ideal kitchen utensil: it is a very versatile enameled cast-iron pot, which can go in the oven and on the stovetop (whether gas, ceramic cooktop or induction), and it gives you tremendous versatility since you can prepare in it anything from a delicious roast chicken to legumes, rice, soups, or even bread and cakes. How many pieces of cookware can you speak this highly of?

We kick off autumn in the best way! We bring you the recipe for a fluffy, delicious spiced pumpkin cake in the shape of a bundt cake (achieve it with one of the beautiful Nordic Ware molds, the Elegant Party!) Don’t miss the recipe or all the tips it gives us to achieve a perfect bundt-style cake. You’ll love the result in both shape and flavor!

Patri, author of Sabores&Momentos, brings us a recipe perfect for enjoying spinach: creamed spinach with a gratin finish. It's ideal to enjoy at the table and also has no difficulty. You'll love the recipe, you'll see!You'll see!

Lola, author of Loleta, Life&Market, brings us a recipe that will easily become a classic for dinners with friends: some tasty, easy, and delicious beef fajitas that, with little fuss, you can have ready to enjoy to the fullest.

Today I present a recipe that “practically makes itself” but will make you look like royalty in front of your guests, a delicious baked gilt-head bream. The truth is there’s no mystery to baking fish, especially when we want the fish itself to be the star of the dish. There’s no need to mask its flavor by adding lots of ingredients. Today I bring you a seasoning you can use with any other fish: sea bass, turbot… You’ll see how versatile it will be.

There is no easier way to make bread than with a bread maker. You only need to put the ingredients into it and choose the program you want. Likewise, the bread maker allows you to make jam without having to be there stirring the mixture. In short, a real luxury.

Surely many of you have heard of the classic orange chicken recipe. But how is it made? Today Carmen, author of Yerbabuena en la Cocina, answers that question and brings you this delicious recipe which you'll see is not at all complicated. Enjoy!

Virginia, the author of Sweet&Sour, brings us a recipe that can’t be missing from our cookbooks: making hummus at home is easy and very versatile. It’s ideal both to use as an appetizer and for first courses or as a side dish. In this case she serves it with marinated quesa feta and some roasted vegetables, which go wonderfully with the hummus.

You won't be able to resist today's recipe, because the risotto brought to us by Eva, author of Bake-Street, is finger-licking good: it's a delicious and colorful risotto that I'm sure you'll love even if you're not a big fan of beetroot. It's one of the best risotto recipes for its unique flavor and the original contrast of the caramelized hazelnuts. Don't miss it!