Claudia&Julia's blog

We are undoubtedly a country of traditions and we have a lot of popular Easter recipes that are part of our gastronomy and our culture. I was excited to make a compilation of them.

Making sliced ​​bread at home is right now one of our hobbies. It's great for kids who sometimes prefer to eat a sandwich with softer bread for a snack. Or for breakfast some delicious toast with oil.

We are going to do our bit so that this delicacy, the authentic fried milk recipe , does not disappear! I really wanted to bring a homemade dessert, one of those that are very popular and curiously, it is being lost in many homes where there is no grandmother nearby. So today I bring you one of the most popular desserts in our country, especially typical of Easter (in fact, it also takes the name of Easter milk, Lenten milk or basca milk ).

This recipe so simple and easy to make will not leave you indifferent. This milk and oatmeal bread is soft and tender, “brioched” by the effect of milk and flavored with rosemary honey.

A few days ago we incorporated a few of the most practical utensils from a well-known brand in Switzerland, the Betty Bossi brand. One of our favorites is the slicer, a tool with which you can make long and wide slices of all kinds of vegetables. What can we do with it? From all-vegetable lasagnes (what about replacing the pasta sheets with courgette or potato slices?), to gutters, original garnishes for our salads... Or potato or courgette roses like the ones we bring today!

I would say that meatballs are not in fashion like they used to be; Perhaps they seem too laborious in these times of immediacy, but these meatballs in carrot sauce, in addition to being succulent, are made in a moment if you get the whole family to help. And also forming the meat bowls will give you the zen moment of the week. I swear to Snoopy.

One of the great advantages of the new WMF multi-function cooker is that in a single device you can do different types of cooking, from pressure cooking as in a pressure cooker to steaming, sautéing, browning, slow cooking... The idea of ​​today's recipe is to make use of this multi-functionality.

I love making sweet preparations, whether they are cakes, desserts,... I like any of them, with fruit, with cream, with or without dough. But above all I like that they are not excessively sweet, that is, that you cannot enjoy all their nuances because the excess sugar covers them.

I had never heard of Galician zorza until Claudia suggested I do it and I have to admit that I have fallen at her feet (well, me and everyone at home), because we have found a new way to prepare meat in a different way and nothing complicated.

Today Julio teaches us how to make an authentic Moorish tea, a most comforting sweet tea. Apart from comforting you when served hot, it is a very healthy drink (especially if we control the sweetness, as is the case in our recipe).

This coming February 2nd is International Crepe Day, and what better way than to celebrate it by making a fabulous crepe for the family? Making crepes is one of the easiest things in the kitchen, and you can make them in any combination you like best. Now, I encourage you to prepare them with one of the fillings for crepes that I like the most: cheese, mushroom and cauliflower crepes.

Today we bring a 5 michelin star recipe. It is a cod with quince pilpil that, in fact, is very easy to make, but the result is spectacular.