Claudia&Julia's Blog

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!

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!

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.

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!

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.

Rosa, author of Pemberley Cup&Cakes, takes us to England with this version of the classic British chicken pie. Rosa presents a truly tasty version, but I encourage you to view it with your investigative-cook mode turned on, since by playing with other ingredients—the ones you like best—it will become one of your most versatile recipes.

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.