Claudia&Julia's blog

Today we land in Mallorca to enjoy one of its traditional dishes, the well-known Coca de Trempó, a simple recipe that is always a success. For both informal and not-so-informal dinners, presenting it in
individually and with some extra ingredient that I will tell you at the end of the recipe. It is a base made with bread dough and crowned with trempó, which is a salad of peppers, onion and tomato.

One of the most delicious breads I have made to date is the cinnamon pull apart bread. Its texture is slightly reminiscent of brioche and the layers that form in the bread are fun and make this bread perfect for sharing. The crumb is soft, juicy and very tasty. Take it to the table and it will disappear in a blink of an eye.

Pumpkin cakes or pumpkin toñas is one of the oldest sweets in the entire province of Alicante, and in particular, a very typical sweet from the Vega Baja region. Outside our borders, this sweet bun is quite unknown, so today I am going to give you all the tips and tricks so that you can get some finger-licking cakes.

Today I bring you one of those traditional recipes –gluten-free– that never fail: coca de cuarto mallorquina; This cake with only 3 ingredients (eggs, sugar and potato starch) will delight anyone, from the largest to the smallest in the house.

Coca boba may be one of those recipes that have been there, in my life, from day one. My mother used to do it (and still does it) every few minutes as if nothing had happened, without any kind of prolegomena or planning – that's how simple she is; now even my father is encouraged!

Related to the family of flans and puddings , Calatrava bread may be one of the easiest recipes to prepare and at the same time most appreciated. Its basic ingredients could not be more: milk, eggs and sugar, to which is added a part of pastries or bread (hence its name) as the main characteristic. Come on, a classic egg flan only with a prize. Doesn't look bad at all, does it?

The origin of this cake is in Saint-Tropez where, in the 1950s, the Polish pastry chef Alexandre Miccka made and sold a delicate cream-filled brioche. The invention was so delicious even Brigitte Bardot herself fell for it. In fact, it was the actress who suggested the name "Tarte Tropézienne" which today is a recipe and a registered trademark and is still as popular as it used to be.

The olive oil brioche that I bring you today has nothing to envy to the classic sweet of French origin enriched with butter. In this brioche you will find all the benefits of the previous one but with the extra virgin olive oil.

You know that I really like sharing recipes from different parts of the world with you, it's something that drives me crazy. I think there is nothing better than getting to know a place through its gastronomy and traditions. When we travel, I would dare to say that I almost feel like going to markets, restaurants, shops, pastry shops... than visiting the place itself! LOL. It's something I really enjoy. Today we are not going very far, I want to share with you how to make and enjoy an incredible Mallorcan potato coca.

Coca de forner or baker is a flat and elongated bread very typical in Catalonia that was originally prepared with unenriched bread dough, painted with olive oil, garnished with pine nuts and sugar on top and sprinkled with anise when it came out. from the oven. Simple and very effective.

Brioche is a light, soft bread enriched with butter. It is a French classic. This recipe has a delicious chocolate praline filling with a decoration of chocolate and chopped hazelnuts. A delicious sweet to serve with a good coffee at any time.

If you like tender and sweet buns, you will love this chocolate brioche. With the Emile Henry crown mold, a beautiful shape is achieved, ideal to present at a celebration.