Claudia&Julia's Blog

When we set out to add grills to the store, I was very clear about which manufacturer would be chosen. We analyzed several alternatives, but in the end Weber Stephen proved to be the best option.

With the San Juan festivities approaching, Loreto, author of Sabores de Colores, offers us a completely festive recipe that will fill the table with color, joy, good food... and very little prep work! Give this fondue a try, because it will very likely be different from any you've tried before, and it will be a sure hit with all your guests.

La autora de Sabores y Momentos, Patricia, nos sorprende hoy con una receta que ideal para el día a día pero presentada de la forma más original! Me hubiera gustado ver la cara de los niños al ver que en la mesa, a la hora de comer, había un molde de tarta en lugar de la fuente tradicional. Me los imagino diciendo "Pero mamá, ¡si este molde es para tartas!".

On several occasions I have asked Loreto, author of Sabores de Colores, to make a recipe for us using a tool she knows very well, the smoker. On those occasions she has achieved some incredible results! That’s why, and since the smoker is largely unknown to many, and so many of you ask us for information about it, we thought it would be interesting for her to give you her opinion and explanations about it. I’ll leave you with the account of her experience

For those of us who enjoy contrasts, the tartness of red berries combined with the sweetness of chocolate is an excellent pairing. Placed on a puff pastry base, it makes a finger-licking tart. This is the recipe Carmen, from Yerbabuena en la cocina, shares in the post you'll find on her blog.

We already talked a few weeks ago about naked cakes (if you missed it, be sure to check the post where I talked about the return to the traditional cake). Then Rosa, author of Pemberley Cup&Cakes, showed us an example of one, a red berry cake that was a hit. Given the great reception, today she brings us another naked cake, which I would bet you'll love just by its appearance.

Virginia, author of Sweet&Sour, offers us on her blog a delicious recipe that will undoubtedly please you: the famous "Bakewell tart", a tart characterized by having a shortcrust pastry base and a layer of jam -which she has made from strawberries, but which can be any other that tends to be tart-, and topped with an almond coating.

Today the author of El invitado de Invierno, Miriam, gives us some truly useful tips on how to properly cook a piece of meat such as a chuletón or a steak. Because while cooking on the grill is within everyone’s reach, it also has its tricks to do it with finesse!

A few months ago I found myself in France, thanks to some friends, with a company I didn’t know much about. The idea I had of Pillivuyt was that they mainly sold tableware and were very focused on hospitality, so I hadn’t paid much attention to them. Well, one day those friends took me to visit Pillivuyt because we were nearby; “they have a product you’re going to love,” they assured me.

Picantones are nothing more than young chickens that weigh around half a kilo and have tender, lean meat, although somewhat bland for my taste. For this reason, when I prepare them, I try to accompany them with very aromatic ingredients so they absorb the flavors well.

Even as a personal opinion, I must say I think most of us love to see healthy recipes that are very easy to make and quick to prepare. Today Laura, from the blog Because, brings us one that fits all of that perfectly: a frittata which, with the contrast of the artichokes' flavor and the salty touch of the ham, you'll love!

Cherry season has arrived! Blessed they are, because they’re one of the fruits I enjoy most. I love that they’re part of the snack platter — to refresh and quiet hunger while waiting for the meal to be ready — at teatime, warning the kids to watch out for the pit and seeing how they enjoy trying to get every bit of juiciness, and, of course, how I love making jams and cakes with them!