Claudia&Julia's blog

When the heat begins to arrive, they only want to eat light and fresh dishes, which help us combat the high temperatures, but without stopping eating well. For that reason I am always looking for new ideas. And the day I saw this cold aromatic soup with tomato and toasted bread I fell at his feet.

Today I want to teach you how to prepare a delicious aubergine and veal croque cake that will come in handy to solve a daily dinner or to take to a party, since it is a recipe that comes out with enough portions. Croques cakes are savory cakes inspired by the famous French croque monsieur, those mixed sandwiches covered with bechamel and au gratin that you have surely seen in many bakeries.

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.

Do you sign up for a ratatouille dinner with an egg with the perfect spicy touch? Yes, here is the grace of this Yotam Ottolenghi recipe that Miriam (author of The Winter Guest) brings us today. A vice! Go for bread...

Juana, author of Babel's kitchen, brings us a recipe that many of you have heard at some time, the recipe for pilav (or pilaf) made following Yotam Ottolenghy's proposal. Tasty and very easy to prepare, I'm sure you'll repeat at home!

Carmen, author of Tia Alia, brings us a savory tart that is as delicious as it is colorful: the recipe for zucchini tart with ricotta and goat cheese. A great combination in a very easy recipe to prepare and that you will enjoy a lot at home!

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!

Patri, author of Flavors and Moments, brings us the tricks to make the tastiest potato gratin. It is a great recipe to enjoy as a first course or to accompany a second course of meat or fish. You will see that it becomes a staple recipe.

Carmen, author of Tía Alia, brings us a sautéed chicken and vegetables, a rich, healthy, natural recipe. She makes it in a wok, and it is a recipe that has it all, from color to flavor, perfect for everyday use.