Claudia&Julia's blog

El pan dulce de aceite o la "pompe à huile" es un pan tradicional de Provenza, en el sudeste de Francia. Su textura no es tan esponjosa como la del brioche, pero su sabor es único y muy aromático. Aunque en su región de origen se suele preparar durante la época navideña, os aseguro que vale la pena romper esa costumbre y tomarlo como desayuno o merienda en cualquier momento del año.

There's something magical about making homemade focaccia: that moment when the dough starts to transform, the aromas of garlic and parmesan fill the kitchen, and you know you're creating something special. This recipe has it all: a crispy, golden crust that smells heavenly, a soft, fluffy interior that soaks up the finest olive oil, and the unmistakable tang of parmesan that elevates every bite.

Can you smell it? That cinnamon bread aroma fills the whole house and all my senses, that's why I couldn't keep this recipe to myself! It's a delicious bread! This cinnamon and raisin bread is a very easy bread to prepare. It requires little kneading and I call it bread... although it would be just as fair to call it cake, since it's right there in the middle of both (it's a bread that requires leavening, but you won't have to knead it for a long time).

There's no better way to put a smile on your guests' faces than by serving this garlic bread with cheese as a snack at a dinner party. They'll go crazy! The result is a bread that's crispy on the outside and soft on the inside, with the outstanding and delicious flavor of the cheese mixture and garlic. Without a doubt, an occasion to make the saying come true: you won't even leave the crumbs!

Can you imagine a burger that will be the center of attention at your next barbecue? This recipe for a Burger with Black Bread and Jägermeister Sauce is perfect for those nice days when you want to enjoy the outdoors. The black bread, with its soft texture and unique flavor, is the ideal complement to the juicy meat and fresh vegetables. But what will really have everyone talking is the Jägermeister sauce, with its blend of herbs and spices.

Swedish buns, known as 'Kanelbullar' (kanelbulle, singular), have become a culinary treasure of Swedish tradition. These intricately braided, imperfect and individual buns capture the warm essence of cardamom from South India. Cinnamon and cardamom are the most popular fillings, garnished with Swedish pearl sugar in the cinnamon ones and a hint of cardamom sugar in the spice ones. I encourage you to try them because they are delicious!

One of the snacks from my childhood (and adolescence!) that I remember most fondly was bread with chocolate. A few ounces with a piece of bread made me the happiest girl in the world. That bread tasted like heaven and what to say about chocolate! With today's recipe we will turn this fantastic duo into a single piece, giving it the shape of a mini chocolate baguette that will delight at home at snack time or for breakfast.

Discover how to make authentic Pita Bread, the popular Arabic flatbread, similar to naan bread but hollow inside. This characteristic gives it the great advantage of being a very versatile bread (you can fill it with anything from the classic falafel to raw or roasted vegetables, or delicious strips of meat). And you will love to know that it is a super easy recipe to make!

I'm excited to introduce you to a cinnammon recipe with a new twist that marks the debut of our lovely new Le Creuset Noel limited edition cocotte. It is an opportunity to share something special and combine the traditional with the surprising. If you've seen it already, I'm sure you're with me in saying "It's prices!"

You have to discover how delicious Adjarian Khachapuri is: today I come with an authentic culinary trip to Georgia, where this recipe for boat-shaped bread with cheese and egg comes from, which has captivated the hearts and palates of those who try it.

Surely you have ever heard of pan de muerte (or bread of the dead), a recipe that every year, when All Saints' Day approaches, gains more popularity around the world. It is a recipe for an enriched bread, tender and tasty, with a very characteristic shape (with some pieces of dough in the shape of bones crossing it on top).

I confess that I am in love with focaccia, whatever the way it is seasoned. Seasoned only with extra virgin olive oil, a little salt and rosemary, I find it delicious both to accompany some cheeses or the salad of the meal, and to eat it as it is. If you like it as much as I do, I invite you to prepare this recipe for Mediterranean focaccia, which with a touch of ham is delicious.