Claudia&Julia's Blog

The other day I was telling you about which utensils are the basic and essential ones when it comes to equipping a kitchen, and that in fact they are also essential to keep in mind when renewing the utensils you have. You can see the post here.

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.

Many times customers call or write to us who want to equip a kitchen or want to renew their utensils gradually, but don't know where to start. There really is such a variety and specialization of theutensils necessary for a kitchen, that sometimes it can be a difficult task to decide what is a priority and also what is essential.

Luisa Morón, author of Cocinando con mi Carmela, finds inspiration today in one of our favorite books, that of our dear Julia Child. From it she brings us a recipe without much complication but whose result you will love: these onions stuffed with rice and cheese, flavored with herbs, will delight and surprise your guests!

We choose every product in the shop with great care. Each one has its reason for being: some for their materials and robustness, others because we consider them a good option for those who don’t want very heavy products, some because we saw them one day in a store window and didn’t stop looking for them until we found them... And when you make a selection with so much care, the project becomes even more intimate.

Every day more people are daring to make pasta at home. You choose the ingredients you use, enjoy making it, it’s fresh and tastes better. Although I think the best part is something else: the surprise you get the first day you try to make it, when you discover it’s much easier than it seems.

Hoy Miriam, autora de El Invitado de Invierno, nos trae una receta de pollo con verduras, preparada en una sartén tradicional de hierro y buscando el atractivo de la receta en la forma de cortar las verduras: con la ayuda del spirelli, consigue estos espirales que hacen la receta original y nos recuerdan a los noodles también típicos de la cocina asiática. Con su toque picante, es una receta rica rica, que no puedes dejar de probar!

I love autumn! I love feeling the morning chill when I step out of the house while thinking about how much I missed it. There's another feeling I enjoy too, and that's the feeling of those comforting dishes that help you ward off the cold.

Today Raquel, author of Los Tragaldabas, invites us to prepare a very easy recipe that will surely catch your eye: a pork tenderloin accompanied by a delicious sauce that you and your loved ones will enjoy. Give it a try — it's well worth it!

Today Carmen, from Yerbabuena en la cocina, suggests preparing a recipe that you will find very tasty: spinach and ricotta stuffed pasta. If you follow each step, you'll find it easy to make, and I'm convinced it will surprise and delight everyone!

I believe that having a quality Paella Pan, with good heat distribution, is something you especially appreciate once you’ve tried it. I’m very grateful that today Beatriz, author of To Be Gourmet, is telling us about her experience with the Carbone Plus Paella Pan from de Buyer, a better Paella Pan—like the classic ones—and one that will be in our kitchen for a lifetime; and it’s a joy to see the ideas she shares to get the most out of it, beyond making the typical paella in it.

Beatriz, the author of the blog To Be Gourmet, makes our mouths water with a cake that you'll enjoy both hot and served cold. She followed one of the recipes found in a book known to all lovers of Italian cuisine, La Cuchara de Plata. Enjoy this delicious cake!