Claudia&Julia's Blog

Today Virginia, from Sweet and Sour, brings us a delicious recipe that's worth trying not only for preparing woodcocks, but also for cooking any bird, with the touch of this sauce that is simply spectacular!

Preparing soufflé (soufflé, as Miriam rightly says) is an ideal option when you have guests... and now dates are coming when, one way or another, someone will have an engagement! Making it is within everyone's reach, but certain guidelines must be followed for it to turn out well. So I leave you with the tips from the author of The Winter Guest, and with this delicious cheese and herb soufflé.

Celebration times with family and friends are approaching, and that's why recipes like the one Carmen brings us today from Yerbabuena en la cocina are very welcome - a timeless recipe that, without much fuss, is ideal for any occasion.

Patri, author of Sabores&Momentos, brings us today a delicious and surprising recipe to prepare in your bundt pan: it’s a Hungarian roll, a soft brioche-like dough (Delicious!), which she also fills with a walnut cream that is spectacular.

Making your own homemade butter is as easy as having fresh liquid cream and 10 or 12 minutes. That's it. No additives or preservatives. You're probably curious to see how you can do it, because enjoying in the morning the delicious butter you made yourself makes the day start twice as happy!

We can already smell Christmas in the air, and many of us can’t imagine it without those family meals full of delicious dishes and cheerful conversations. Cannelloni are an almost obligatory dish in many homes, so today Carolina, author of La Cocina de Carolina, is making our mouths water with a meat version with a very special touch. You’ll definitely want to start taking notes, because she’s adapted traditional meat cannelloni in a way you’ll love!

The recipe that Beatriz from To Be Gourmet brings us today makes me very excited, for two reasons. The first is that she makes a recipe with the bread maker, which I’m especially fond of: I’ve used it a lot, to the point of making bread in it daily, and it also helps me when making jams (it has a special program for that, and it saves me from having to stir!).

The recipe I bring you today should become a staple in your kitchen this winter. For me, it's one of the best ways to eat soup, since all the ingredients are cut into small pieces and you can eat the meats, vegetables, pasta and legumes in one bite, all mixed together (hence its name, since barrejada means "mixed" in Catalan).

These cakes that Miriam, author of El Invitado de Invierno, brings us today will delight you with their tasty combination and how easy they are to prepare. Also, you can make them either in mini format as presented here, or in a single large baking dish. Don't miss it!

I remember the first day I made crepes at home: I wondered how they would turn out, I thought it would be complicated, that I wouldn't know how to flip them or that they'd come out too thick. Without a doubt the first one I made wasn't good, but after the experience of the first, the second one came out very well.

Miriam, author of El Invitado de Invierno, brings us a recipe worth trying from the first day the cold begins: this version of garlic soup will warm you up while you enjoy all its characteristic flavor. Enjoy!

In one week, next Sunday, November 15, Bundt Cake Day is celebrated. In fact, it began as National Bundt Cake Day in the U.S., when Nordic Ware set the date to celebrate its 60th anniversary, but the date crossed borders and oceans (not surprising when the use of the bundt cake has spread so widely!), and it has become the official Bundt Cake Day worldwide.