Claudia&Julia's blog

My son is an unconditional fan of pasta with cheese, like almost all young people in the world. My goal is always for him to eat vegetables and more vegetables, those that he seems to refuse to eat more and more. That's why I make up different versions of your favorite vegetable dishes.

I had never made angel hair before and even thought I wasn't a big fan of this sweet concoction. This recipe is a special request from Doña Claudia and I am especially grateful to her because a homemade angel hair as it is ordered is something else, not even a point of comparison with the industrial bayonese fillings that I have known since I was a dwarf.

I think this recipe can easily become a favorite at home. It is a very rich recipe, economical and also very easy to prepare. In addition, chicken is usually liked by both children and adults and it is really delicious with this sausage and mushroom meat filling. A tasty combination that is also a seasonal dish. It's time to take advantage of autumn!

Rabbit is one of my favorite meats, especially when we barbecue at home. It is a white meat, low in fat and that I find very tasty, especially if we help it with aromatics such as rosemary and thyme. I also enjoy preparing it with garlic, with rice or like today, with this Moorish rabbit that almost cooks itself and I have finished cooking it in the oven.

Rice and crust or rice with crust (depending on the municipality where we are) is undoubtedly one of the most representative Alicante dishes. This traditional rice is typical in the regions of Vega Baja, Bajo Vinalopó and Marina Alta.

Do you like mussels? At home we love them, so I prepare them very often and, although we like them prepared in any way, I am always on the lookout for new recipes. This oriental-style mussels that I bring you today is one of our latest discoveries. And what a find!

If there is a salad that defines Italian gastronomy, that is without a doubt the caprese salad. The base of this salad is mozzarella and fresh tomato seasoned with fresh basil. From there the variations are endless. I have eaten it as a normal salad, assembled as if it were a millefeuille, on a board with the ingredients separately and in a stuffed tomato.

Today I bring you a recipe that I have always loved, the apple cookie. The biscuit is a mix between cake and tart. It never ceases to amaze me how something so simple and so delicious can enter so much by sight. To make the cookie a more curious point, we give it a soft and different touch thanks to the flavor of almonds, ginger and honey.

Today Luisa (author of Cooking with my Carmela), brings us the recipe to prepare revolconas potatoes. Maybe it sounds more like scrambled potatoes, or shaken potatoes (read shakes) or stirred. Use the title you prefer, revolconas potatoes are a dish full of flavor, which everyone at home will enjoy.

Patry, author of Flavors and Moments, brings us the traditional carrot and raisin cake in a mini version and in a cake version: she turns the mini-carrot cakes into a multi-tier cake covered with cream cheese and coconut. A tender and delicious cake, with which you will surely succeed if you give it that beautiful finish.

Leti, author of Revealing Flavors, brings us a perfect recipe to take advantage of the cocotte, emphasizing cooking without haste and enjoying the most traditional flavors. Thus, he brings us a recipe for beans with seafood, which you can make if you prefer with beans or similar. A plate of spoon and dipping bread. Go for it!

As we do not want the traditions to be lost, today Luisa (author of Cooking with my Carmela) brings us the recipe for stew of vigil, a dish that is traditionally served on Friday of Lent and that surely, with the cold that still accompanies this year, you will be grateful to drink it warm. To enjoy!