Claudia&Julia's blog

I love aromatics; I use them for almost everything in the kitchen. Some, like basil, I don't get all year round, others, in exchange, are always available in a pot... like rosemary.

In general, the aromatic ones are usually sold in trays that carry more quantity than we are going to need. Many times, as happens with parsley bouquets, the herbs end up spoiling inside the refrigerator.

I admit that I am a person with a sweet tooth, and that desserts are my weakness. I like them all, come on! But even so, I have my favorites and one of the ones I like the most are the fruit tarts, especially the Tatin tart, starting with the traditional apple tart and ending with the one that I bring you today, the delicious pineapple tart Tatin.

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.

At home we usually make a lot of fresh pasta, we love it, but especially my son. I couldn't say what he likes more, spending time together in the kitchen preparing it or tasting it afterwards. He is a fan of pasta. I've been introducing him to Asian cuisine (which I adore!) for some time now and he's quite enjoying it so far. The easiest thing to make a first contact with are the noodles. It could be said that it is a direct family of pasta, so with this I was on the safe side. So today I show you how to make egg noodles.

Summer is to enjoy to the fullest, in all aspects, and if it is with ice cream, much better. During this time of year they want to consume fresh and light elaborations. Help us beat the heat, but also make us smile. Like for example this Ice Cream S'more that I assure you you will love.

Beatriz, author of To Be Gourmet, brings us the recipe to make gnocchi at home. Preparing them is very easy, and it also offers us a cheese sauce that goes wonderfully. Hands in the dough!

The monkey bread recipe (or monkey bread, as we know it here) is pure vice. A caramelized and cinnamon-flavored sponge cake built with patience and love ball by ball. Without a doubt, it is worth it, especially following the wise instructions of Virginia, author of Sweet&Sour, who here leaves you the recipe.

Today I want to show you a way to enrich burgers with legumes that I find very interesting to incorporate this ingredient in a different way into our diet. The beneficial properties of legumes are well known and apart from in stews or salads there are other equally delicious ways to eat them.

We know from several people who have already tried it, that the oven offers everything it promises: You are making irresistible loaves! And for those of you who are waiting for ideas to get the most out of it, I leave you with a couple of recipes that, without complications, will make you enjoy a good homemade bread. Hands to the dough!

Delicious! Potato and carrot rosti, a dish that you will make in no time and that you will undoubtedly enjoy at any lunch or dinner. Do you dare to prepare this recipe from Lola, author of Loleta?

Virginia, author of Sweet&Sour, brings us the recipe for bica blanca, a delicious sponge cake that you will prepare without yeast and only with egg whites (this is the reason for its characteristic white color). You'll love it!

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.