Claudia&Julia's Blog

Carolina, from La Cocina de Carolina, brings us an everyday recipe you’ll enjoy for its simplicity and distinctive twist: she prepares a quinoa-breaded hake loin, a healthy way to bring a coating to the table; and pairs it with roasted sweet potato. Easy and impressive, you’ll love it with a touch of tartar sauce.

As is traditional during Lent and Holy Week, we invite you to make torrijas, this sweet which, although it originated from the need to use up leftover bread from several days, is so delicious that it has become a highly desired dessert or snack. Carmen, author of Yerbabuena en la cocina, brings us the recipe with a slightly different touch: instead of sugar or honey, she sweetens them with a delicious orange-and-honey syrup. Happy Holy Week!

I've been wanting to tell you about these pans for a long time, the BRA Infinity. In fact, I have so much planned about what I wanted to say that you could say today's post is one of those that practically writes itself...

The recipe Miriam brings us today, author of El Invitado de Invierno, Iberian pork terrine with crust, is original and delicious. I encourage you to make it at home — it will be a surefire success!

Luisa, whom you know from the blog Cocinando con mi Carmela, invites us to prepare a delicious chicken lasagna that will surprise you with its easy preparation and original presentation. I assure you it will delight your guests!

Virginia, author of the food blog Sweet&Sour, invites us to make a delicious shortcrust pastry tart with a combination you'll love: goat cheese, walnut and pear. The preparation is simple and the results exquisite. You can't miss it!

Raquel, author of Los Tragaldabas, shows us how to make the most of the new Bra Infinity grill, a grill with a super-reinforced non-stick coating and a removable handle, which allows you to cook both on the stovetop and in the oven. In this case, she presents a classic: roast chicken with vegetables. Delicious, enticing, and with an excellent presentation—success is guaranteed!

Loreto, from Sabores de Colores, suggests a quick way to make truly delicious cannelloni: filled with spinach, ricotta, and salmon and cooked in a skillet for an original presentation.

Cooking in a casserole is always a pleasure, even more so when we prepare time-honored recipes slowly over low heat, with good ingredients and lots of care. Such is the recipe brought to us by Raquel, from Los Tragaldabas, who today offers us a delicious recipe: beef stew with beer.

Miriam, author of El Invitado de Invierno, brings us a leftover-friendly recipe you're going to love. These vegetarian migas are an uncomplicated, tasty, and complete dish. You're sure to enjoy it, and with the contrast and freshness of the grapes you'll add a fabulous finishing touch.

Raquel, author of Los Tragaldabas, brings us a recipe full of color, flavor and fun. After all, we can agree that tacos are often associated with a relaxed, fun dinner... And the way she prepares them guarantees they’ll come out delicious, delicious!

In the cold months we crave hearty spoon dishes that help warm us up. Today Luisa, from Cocinando con mi Carmela, brings us a stew perfect for this time of year, very tasty and with a winning combination: chickpeas with prawns. Enjoy!