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beet tagliatelle with gorgonzola sauce and pine nuts

Beet Tagliatelle with Gorgonzola Sauce and Pine Nuts

Making pasta at home, although it may seem complicated, is actually very easy. You only need flour and egg, and to follow the steps of kneading, rolling, and cutting. A few simple steps that give us results in texture and flavor that are radically different from the pasta we usually buy.
6 Comments
Cod, Leek, and Onion Quiche

Cod, Leek and Onion Quiche

Today Patri, author of Sabores y Momentos, brings us a very versatile recipe, since this delicious cod, leek and onion quiche can work as part of an appetizer or a first course at a family meal, and can also be the perfect dinner. But besides being versatile, it is very easy to make. I'll let you discover it for yourself. Here’s the recipe!

12 Comments
tomato and fresh basil risotto

Tomato and Fresh Basil Risotto

From Patri's recipes, from Sabores y Momentos, I would highlight that they are very accessible to everyone, and her use of ingredients is always very natural. She seeks in simplicity a touch that surprises you and enchants the palate.

Chickpeas with rice and paprika sofrito

Chickpeas with rice and paprika sofrito

I'm bringing news that I'm sure you'll love! Today we welcome Beatriz as a contributor to the blog, author of the food blog To Be Gourmet. To reach everyone in the warmest, most down-to-earth way, she has prepared a recipe using everyday ingredients and no frills: she brings us a dish that's easy to prepare but with a special touch — tasty and healthy. Welcome, Beatriz! Enjoy the recipe!

5 Comments
Tomato frittata

Tomato frittata

Sometimes we feel like looking at easy, quick, and tasty recipes, right? Well, without a doubt the recipe Raquel brings us today, author of Los Tragaldabas, meets all three requirements; especially the tasty one, because we can all agree the recipe looks fantastic. Don't miss it, because you're going to love it!
3 Comments
Le Creuset cast iron skillet pans

Le Creuset Cast Iron Skillet Pans

One of the skillets we sell the most in the store is the Le Creuset skillet. As you know, at Claudia&Julia we specialize in cast iron cookware, and we want to answer the most common questions about one of Le Creuset’s most iconic pieces, the skillet, and explain why we’re big fans of this skillet, which is as versatile as it is beautiful and durable.
6 Comments
Stuffed sea bass with apple and fennel with cider reduction

Apple and Fennel Stuffed Sea Bass with Cider Reduction

I remember well the day Virginia, author of the food blog Sweet&Sour, told me she had prepared for that weekend a sea bass that, in a very simple way, turned out picture-perfect. I, familiar with her recipes and photos as many of you already know, was dying to see the recipe. And here it is! As I was left speechless, I won't say more. Just enjoy!
13 Comments
Veal ribeye with chimichurri

Veal Entrecôte with Chimichurri

Chimichurri is a traditional Argentine sauce that is ideal for accompanying meats. Its preparation is very simple and we can customize it with the spices we like best. I always recommend letting it rest for a couple of days before using it, as this will make its flavor more pronounced and the result even tastier. Of course, if you haven't planned ahead to make it in advance, you can prepare it on the spot.
Roast chicken and Cheddar & Brie cheese sandwich

Roast Chicken Sandwich with Cheddar & Brie Cheeses

Patri, author of Sabores y Momentos, reminds us that there are other ways to make the most of leftovers from the day before than just reheating them. Today she presents a super-appealing idea to turn leftover chicken into the perfect dinner you won't leave a scrap of.
2 Comments
How to make crêpes at home: how to get the most out of your cast iron crêpe maker

How to make crêpes at home: get the most out of your cast-iron crêpe pan

A few days ago I was talking with Miriam, from the blog El Invitado de Invierno, about some of the products in the shop and she told me how happy she was with the crêpe pan since she uses it a lot. Hearing about the recipes she makes and how often she uses it, she conveyed such enthusiasm that I couldn't do anything but ask her to talk to us about crêpes and give us some good tips to make the most of the pan. I'll leave you with her post!

2 Comments
Blinis with cream cheese and quail eggs

Blinis with cream cheese and quail eggs

Today we welcome Raquel Carmona, whom you will not only know from her food blog Los Tragaldabas, but also as co-author of the book La Mesa del Pecado, which was recently awarded the "Best Innovative Cookbook" (Spain), a prize granted by the Gourmand World Cookbook Awards 2014.
2 Comments
Strawberry and rhubarb cobbler for two

Strawberry and Rhubarb Cobbler for Two

When a dessert has a strawberry center and a cake-like coating but with a crunchy touch, it stops being a dessert and becomes a true indulgence!
7 Comments