Claudia&Julia's blog

With this mushroom soup with tomato we inaugurate the season of spoon dishes. Just entering autumn, it's time for a change of wardrobe and also a change in the refrigerator shelves, which now contain the necessary ingredients to prepare creams, stews or vegetables in an express pot.

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.

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.

I admit that one of the things that is most difficult for me to eat at home in the summer are legumes, and the truth is that it does not surprise me because I am the first who, as soon as the heat arrives, only wants fresh things. Is it your case too? Well, I can only tell you one thing… You have to try this spicy chickpea and mango salad!

Ajoblanco is a typical cold soup of Andalusian gastronomy composed mainly of almonds, bread, water, olive oil, salt and vinegar. Normally, to refresh it, it is accompanied by grapes or melon.

When summer arrives, salads are the protagonists of our table. They are refreshing, light, healthy and you can make them as tasty as you want. What happens to me, yes, is that I get very tired of always repeating the same ingredients or condiments, and I have a high opinion of the most classic salads. That is why I am always looking for different things.

Who doesn't like a good rice as the culmination of a morning at the pool or beach! This black rice recipe is one of my favorite versions of what we colloquially call “paella” after all.

Chilean pine empanadas have a curious name, don't you think? Pine is the name of the very traditional filling of onion, beef, olives, egg and raisins, which apparently derives from the Mapuche word pirru and has nothing to do with the tree.

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.

Without a doubt I can say that pizza is one of the recipes that we repeat regularly, there is no Friday that is missing at home! It is very popular, and the more traditional recipes like the ones I have brought you on other occasions (like the one from bacon and arugula or the traditional carbonara ) are guaranteed success. But I gave myself the pleasure of preparing a pizza with an alternative base : today's proposal is a pizza with a cauliflower and flax seed base.

There are dishes that once you try them you cannot live without them, that is what happened to me, when during a trip to Vietnam I tried for the first time a delicious salad called Bún bò xào.