Claudia&Julia's Blog

As many of you know, a couple of months ago we opened our new offices. Here, a carpenter we knew worked the wood as it has always been done. This workshop, where we now have the offices, still conveys what it once meant and gives me the feeling that it largely inspires what we do, helping us convey this sense of craftsmanship — that we appreciate the traditional, and that we put care into what we do in the same way the carpenter put care into working the wood.

These mini cakes with a hint of cognac, walnuts and raisins will be a hit this Christmas! They're suggested by Beatriz, from To Be Gourmet, and will make the perfect breakfast or afternoon snack... or the little cakes everyone will savor during the long holiday family meals.

Today Virginia, from Sweet and Sour, brings us a delicious recipe that's worth trying not only for preparing woodcocks, but also for cooking any bird, with the touch of this sauce that is simply spectacular!

As you know, a few weeks ago we opened the Pantry. It’s a section I’m particularly excited about, because we put a lot of care into selecting the products and suppliers. I think we have a good variety of ingredients that can be great for adding a different touch to everyday life or for saving for a special occasion.

Preparing soufflé (soufflé, as Miriam rightly says) is an ideal option when you have guests... and now dates are coming when, one way or another, someone will have an engagement! Making it is within everyone's reach, but certain guidelines must be followed for it to turn out well. So I leave you with the tips from the author of The Winter Guest, and with this delicious cheese and herb soufflé.

Celebration times with family and friends are approaching, and that's why recipes like the one Carmen brings us today from Yerbabuena en la cocina are very welcome - a timeless recipe that, without much fuss, is ideal for any occasion.

I am filled with joy when December arrives. Christmas is approaching, a time of year I love: thinking about family meals, those meals that sometimes end up as dinners, and also seeing the excitement of children when they wake up and run to look beside the tree.

Patri, author of Sabores&Momentos, brings us today a delicious and surprising recipe to prepare in your bundt pan: it’s a Hungarian roll, a soft brioche-like dough (Delicious!), which she also fills with a walnut cream that is spectacular.

Making your own homemade butter is as easy as having fresh liquid cream and 10 or 12 minutes. That's it. No additives or preservatives. You're probably curious to see how you can do it, because enjoying in the morning the delicious butter you made yourself makes the day start twice as happy!

In recent years we've seen how Japanese kitchen knives have become very popular in Spain and Europe in general. Although I'm not a big fan of Japanese knives, I understand the interest they've generated, as they bring different characteristics to European knives and some models are truly interesting.

We can already smell Christmas in the air, and many of us can’t imagine it without those family meals full of delicious dishes and cheerful conversations. Cannelloni are an almost obligatory dish in many homes, so today Carolina, author of La Cocina de Carolina, is making our mouths water with a meat version with a very special touch. You’ll definitely want to start taking notes, because she’s adapted traditional meat cannelloni in a way you’ll love!

The recipe that Beatriz from To Be Gourmet brings us today makes me very excited, for two reasons. The first is that she makes a recipe with the bread maker, which I’m especially fond of: I’ve used it a lot, to the point of making bread in it daily, and it also helps me when making jams (it has a special program for that, and it saves me from having to stir!).