Claudia&Julia's blog

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!

Custard is one of those desserts that we have to know how to make no matter what. They are very easy and quick to prepare and have nothing to do with those we can find in the supermarket.

Now you can get ready because you are going to make homemade pickled mussels! Virginia, author of Sweet&Sour, gives you the recipe to make this delicacy, an ideal recipe for appetizers and salads.

Today Patri, author of Flavors and Moments, brings us the recipe to make polenta at home with a side dish that is divine and most appetizing: vegetables and Parmesan. A round dish, which you can quickly prepare in your day to day.

Beatriz, author of To Be Gourmet, brings us the American monkfish recipe, a luxurious recipe: if you like to enjoy a good fish you will see how prepared following the step by step is a real delight.

Today we bring you a recipe that will quickly become your favorite breakfast treat: Cinnamon Raisin Rolls. This is not just any recipe for these rolls, this one is loaded with sugar syrup, which makes them as sticky as they are delicious.

After the Christmas Eve and Christmas Eve banquets (and for some also St. Stephen's Day), there are still a few days of celebrations ahead and people want dishes that are not as strong as the roasts so typical of these dates. This is why I want to share with you my recipe for zarzuela, a traditional dish cooked with fish and seafood that you are sure to love.