Claudia&Julia's Blog

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.

Le Creuset cast-iron casseroles are ideal for slow cooking and for preparing traditional recipes. We’ve often talked about them, but we’ve rarely discussed the different casseroles that exist—there are many—and I think it’s interesting to talk about which casserole is most ideal for each recipe. Casseroles are, by definition, versatile tools, but it can be helpful to know what each of the casseroles we have in the store is most appropriate for.

Beatriz, author of To Be Gourmet, suggests a risotto with a delicious, surprisingly vibrant color and flavor—ideal for making for your partner on a special day or for surprising your friends with an out-of-the-ordinary risotto.

Rosa, from Pemberley Cup&Cakes, brings us today some delicious cream tartlets ideal for surprising your partner or guests. Also, it’s an easy recipe to prepare by following her instructions, so I definitely encourage you to make them at home!

The great success of bundt-style pans comes from the fact that even the recipe you've been making your whole life in a traditional pan is completely transformed the moment it takes on an elegant, attractive shape—the shape of a bundt cake; and all without any added difficulty, simply by changing the pan.

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.

Virginia, from Sweet&Sour, brings us a typical dish of Basque cuisine, the porrusalda, in its most complete, tasty and delicious version. It is a hearty and healthy dish that, when served piping hot, is perfect for winter days.

Carmen, whom you know from Yerbabuena en la Cocina, brings us a classic of French pastry that has become popular worldwide. As she says, the tarte Tatin is the queen of apple pies. Delicate, full of flavor and, contrary to what it may seem, very easy to prepare!

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!

It’s important to take care of a kitchen knife since we use it continuously for any recipe we prepare. Also, if you know how to maintain and restore the edge, a good knife can remain in the kitchen for a lifetime. Therefore it’s worth having good knives, but also knowing how to care for them.

Loreto, author of Sabores de Colores, takes us into the world of spices and bold flavors. Korma is an Indian stew that you can make as she did, with lamb, or with other meats such as chicken, beef, or pork. The steps to follow will be the same, so I encourage you to make it with whatever you'll enjoy most, and discover how delicious it turns out!