Claudia&Julia's blog

Preparing souflé (soufflé, as Miriam says) is an ideal option when you have guests... and now dates are approaching in which, who more who less, will have some commitment! Preparing it is within everyone's reach, but certain guidelines must be followed to make it look good. So I leave you with the advice of the author of The winter guest , and with this delicious soufflé of cheese and herbs.

Seasons of celebration with family and friends are approaching, and for this reason recipes like the one that Carmen brings us today, from Yerbabuena in the kitchen -a traditional recipe, which without great complications is ideal for any situation.

Patri, author of Sabores&Momentos , brings us today a delicious and surprising recipe to prepare in your bundt mold : it is a Hungarian roll, a soft brioche-type dough (Delicious!), which is also filled with a walnut cream that looks spectacular.

Making your own homemade butter is as easy as having fresh liquid cream and 10 or 12 minutes. Nothing more. No additives or preservatives. Surely you are curious to see how you can do it, because enjoying the delicious butter that one has prepared in the morning makes the day start doubly happy!

We are already beginning to smell Christmas, and many of us cannot imagine it without those family meals full of delicious dishes and joyful conversations. Cannelloni are an almost obligatory dish in many homes, so today Carolina, author of La Cocina de Carolina , makes our mouths water with some meat ones with a very special touch. Surely you want to take note, because he makes an adaptation of the traditional meat cannelloni that you will love !

The recipe that Beatriz brings us today, from To Be Gourmet , makes me very excited, for two reasons. The first, because it makes a recipe with the bread maker, which I have a special fondness for: I have used it a lot, to the point of making bread in it daily, and it also helps me make jams (it has a special program for it, and saves me having to stir!).

The recipe that I bring you today should become a staple in your kitchen this winter. For me, it is one of the best ways to eat soup that exist, since all the ingredients are cut into small pieces and you eat the meats, vegetables, pasta and legumes all mixed together in one bite (hence its name, since barrejada means “mixed” in Catalan).

These cakes that Miriam, author of The Winter Guest , brings us today, will enchant you with their tasty combination and how easy they are to prepare. In addition, you can do them both in mini format as they are presented here, as well as in a single large font. Do not miss it!

I remember the first day I made crepes at home: I doubted how they would be made, I thought it would be complicated, that I wouldn't know how to turn them or that they would be too thick. Without a doubt, the first one I did was not a good one, but after the experience of the first one, the second one turned out very well for me.

Miriam, author of El Invitado de Invierno, brings us a recipe that is worth practicing from the first day that the cold begins: this version of the garlic soup will make you warm up, while you enjoy all its characteristic flavor. To enjoy!

In a week, next Sunday, November 15, Bundt Cake Day is celebrated. In fact, it started as National Bundt Cake Day in the US, when Nordic Ware set it to celebrate its 60th anniversary, but the date crossed borders and oceans (it's no wonder when the use of bundt cake has become so widespread! ), and has become the official bundt cake day around the world.

Rosa, author of Pemberley Cup&Cakes , takes us to England with this version of the classic British cuisine chicken pie. Rosa presents us with a really tasty version, but I encourage you to see it with the investigator cook mode on, since playing with other ingredients, the ones you like the most, will become one of your most versatile recipes.