Claudia&Julia's blog

The vegetarian terrine recipe that we bring you today is one of the most intense in flavor, and a fabulous option every day of the year. It is made up of layers of tomato sauce, mozzarella and fried eggplant, and it is very easy to prepare: you just have to fry the ingredients beforehand and in a very basic way, and form it in the ceramic terrine , in which you will finish cooking.

I've always found it great to find a way to use leftovers and not waste anything in the kitchen. This coconut pudding recipe is just that, a recipe for using stale bread. The bread, buns or even croissants that you have left over from a party and that you do not want to waste.

This salmon cake is very easy to prepare, and has all the flavor of homemade. I propose two sauces to accompany the cake, an avocado mayonnaise, and an orange mousseline, which is nothing more than a mayonnaise sauce mixed with mustard and orange.

If you want to surprise your family with a very tasty homemade pâté, I invite you to follow the recipe for meat pâté with pistachios that Lola (Loleta, Life, food&Market) brings us, a campaign pâté that you are going to love!

Loreto, author of Sabores de Colores, once again brings us a very easy and successful recipe. It is an uncomplicated chicken terrine, very tasty and forceful. Surely it will solve more than one meal!

The recipe that Miriam (The winter guest) brings us is one of those that we love: a very traditional pate de campagne, which you will enjoy in a big way simply accompanying it with good bread. Bon appetite!

Loleta, from Lola, Life&Market, brings today a recipe that you will love to make these Holidays or on special occasions. It is a recipe for fish cake, inspired by the popular Arzak scorpion fish recipe. Dare to prepare it, it will be a triumph!

What more appetizing than some vegetables with mozzarella? Baked in the oven in the way that Miriam, author of The Winter Guest, proposes, they are a real delicacy, so don't miss out on the opportunity to enjoy a delicious and healthy meal!

At Claudia&Julia we love perforated molds because we think they are brilliant in their simplicity. Who doesn't like a crust the crispier the better? Long live the crunch.