Claudia&Julia's Blog

When Beatriz, author of To Be Gourmet, told me she wanted to make the Pastel Vasco recipe for our blog I didn’t hesitate to tell her "Go ahead!", because it’s one of my favorite cakes. That delicious dough filled with custard has always delighted me! She presents it with a double filling: figs and pastry cream, a luxurious combination in a cake you’ll surely love to make at home, you’ll see!

Juana, author of La Cocina de Babel, brings us savory, oriental-style pancakes with crab and vegetables. A delicious and healthy recipe — I assure you will enjoy these original fritters!

Today we welcome a new contributor! It's Carmen, author of the blog Tía Alia, who brings us some delicious roasted potatoes with an ideal accompaniment: chili con carne. Many thanks for the recipe, Carmen. Let's get to it!

Strawberries are one of the fruits that lend themselves most to cooking. Sweet and juicy, they are undoubtedly a great accompaniment to cakes. That's why, before the season ends, Carmen (Yerbabuena en la Cocina) brings us an easy and delicious strawberry tart: a strawberry pie, with its shortcrust pastry and the strawberry filling that pairs so well. Enjoy it!

Today I want to talk to you about frying pans that can go in the oven. They are pans we usually use on the stovetop, but because of certain features they can also be used in the oven. It’s an added benefit they have, as they offer a lot of advantages.

If you're looking for a quick, eye-catching dinner, the frittata is always a good option. The one Virginia, from Sweet&Sour, brings us today is an original and delicious combination: blood sausage and caramelized apple frittata. Don't miss trying it because you're going to love it

This sautéed zucchini spaghetti recipe (not zucchini pasta!) will be ready in just a few minutes! It's a perfect option for everyday meals. Carmen (Yerbabuena en la Cocina) serves them with a pesto sauce that goes wonderfully with them. Enjoy!

If you've ever seen a slice of Beef Wellington you've surely thought how delicious it must be. And it is! Making it at home is possible, and it's less about difficulty and more about taking time—that's all. So we turn to Rosa (Pemberley Cup&Cakes) to tell you in detail how to prepare it. Success is guaranteed!

It's artichoke season and Beatriz (author of To Be Gourmet) makes the most of them with this fabulous artichoke risotto recipe. Plus, with a touch of ham you'll discover a contrast you'll fall in love with. Enjoy it as much as we do!

Chicken "en pepitoria" is a recipe you're sure to really enjoy at home. Pepitoria consists of cooking the meat enriched with hard‑boiled egg yolk and ground almonds. This combination is especially delicious when you also bathe the chicken with a bit of stock and wine and let it simmer away. It's a very easy recipe to follow, brought to us by Carmen (Yerbabuena en la cocina) just as her family tradition taught her. Enjoy!

French tradition says that on February 2nd crêpes should be prepared. They can be sweet or savory, but when making them the crêpes must be flipped with one hand while two coins are held in the other. Those two coins are wrapped in the crêpe and kept that way for an entire year, and the next year the coins are given to the poor.

Surely many of you have heard of the traditional American pancakes, although here we usually refer to them as tortitas or panqueques. They are a kind of flat, sweet bread, or you can also think of them as a small-diameter, thicker crêpe.