Claudia&Julia's Blog

There's nothing like hot, spoonable dishes to warm you up. Since the cold is already knocking at our doors, Luisa (author of Cocinando con mi Carmela) brings us a traditional, very autumnal recipe: how to make pumpkin cream. It's a very easy and quick recipe to prepare, and she also includes some tips to make creams more attractive. Don't miss them!

A nonstick pan is as practical as it is delicate. It's true that these pans are lighter than iron ones, for example, and they offer the major advantage of ensuring your food won't stick. But if you want it to stay that way for a long time, and to be a reliable pan in every respect, there are several things we strongly recommend.

Today I come with two surprises! The first is that we welcome Juana, whom many of you will know from her lovely blog La cocina de Babel. And with her comes another surprise, this delicious recipe for vegetable meatballs with a cream and mustard sauce that you will love. I won't say more, the photo speaks for itself...

If pasta is already a dish that tends to please everyone, when you prepare it with a mild pesto and pair it with king prawns the result becomes spectacular. It’s a recipe from Virginia, from Sweet&Sour, that you’ll have ready in a few minutes and without any fuss. Give it a try — you’ll love it!

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!

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.

Whether from those excesses or the return to routine, starting a new term often brings new resolutions, such as following a healthy diet. So we bring you the list of the 6 essential utensils for a healthy kitchen.

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!

Meatballs have been part of our cuisine since the Arabs taught us how to make them more than 500 years ago. In fact, albóndiga comes from the word al-bunduqa, which means “the ball”. You can imagine then that, being such an ancient dish, there are many variations of it and that we can find meatballs in many countries around the world.