Claudia&Julia's blog

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!

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.

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.

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.

Lola, author of Loleta, Food Life & Market, brings us a recipe that, if you don't watch, will become a vice at home. This is the traditional banofee recipe, with a biscuit base and a heart of banana, caramel and cream. I know, if you think of summer it's not the most appropriate thing but, wow, summer is still a long way off and one day is one day!

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!

What we propose is to create a quick and simple dish, perfect for a midweek meal. It is a pasta dish that we make with tagliatelle, but you can use the type of pasta that you like the most, and we accompany it with peas, leeks, ham and Parmesan.

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.

Beatriz, author of To Be Gourmet, brings us a delicious recipe: rice with vegetables and lamb. A very tasty dish that you will prepare very easily. Cheer up with him!

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.