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.

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...

The monkey bread recipe (or monkey bread, as we know it here) is pure vice. A caramelized and cinnamon-flavored sponge cake built with patience and love ball by ball. Without a doubt, it is worth it, especially following the wise instructions of Virginia, author of Sweet&Sour, who here leaves you the recipe.

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.

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!

A long time ago in our Facebook group a comment was successful in which there was talk of making pastrami at home. Yes, this DIY delicacy is possible! Eva, author of Bake-Street and passionate about culinary challenges, was delighted to bring us her best homemade pastrami recipe. Enjoy it!

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!

The mascarpone brioche recipe is, without a doubt, the most popular recipe that has been during these months in our closed Facebook group (if you are not in it and you like cooking, I strongly encourage you to enter and enjoy!) . That's why I asked Beatriz, author of To Be Gourmet, if she could bring us the recipe to the blog, and she also does it through the front door, debuting the beautiful new Emile Henry mold to make bread, the crown mold. Success is assured!