Claudia&Julia's Blog

I can't deny the excitement it gives me that more and more people are encouraged each day to try the products from our pantry section. It's not easy to explain why, but imagine there is some ingredient that is special to you and that you use in your cooking, and that one day you tell a friend about it. Another day, unexpectedly, they come to you and say, "By the way, that ingredient you told me about—I saw it in a shop and tried it, I loved it!" Can you imagine the joy that comment brings you? (...)

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!

We are at the doorstep of Easter, and if there is one thing children eagerly await it is the mona de Pascua. Although there are many versions and varieties today, we encourage you to make one of the most traditional. This is the recipe brought to us by Rosa, from Pemberley Cup&Cakes, the traditional mona de Pascua recipe. Wishing you a very sweet Easter!

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...

We love getting the casserole going! Cooking in it doesn’t have to mean complicated recipes—just delicious ones! The recipe Beatriz from To Be Gourmet brings us today is ideal: pork loin with cider vinegar, a recipe with minimal fuss in the kitchen that yields tender, flavorful meat you’ll love.

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!

You'll agree with me that one of the things we've always seen in our parents' kitchen drawer is the corkscrew — that small kitchen utensil that seems immortal. Likewise, when you buy one you expect it to last the same time in your drawer, and to meet important criteria such as being easy to use, not requiring strength — and not needing any knack either! — and removing the cork in perfect condition. That's why it's important to know the options and choose well.

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!

"If you think you can leave the water heating here and go see how you kill time, you haven't learned anything from England," a friend teased me. He was absolutely right (about the water... as for England, the truth is it taught me many things): if you're going to make tea you should enjoy every moment, from when you put the water on to heat until you sit down to enjoy it. Do you know anyone who drinks tea in a hurry?

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!

I don't remember the last time I bought a store-bought muffin... and when you try this recipe, you won't either!

If you follow my instructions, you'll get fluffy muffins with a high dome. They will also keep perfectly for several days.