Claudia&Julia's blog

Homemade burgers! Who doesn't know they're ten times better than the ones we can buy? They are because we choose the best meat and mix it with the ingredients we like most, and also because homemade always has that extra bit of satisfaction that makes us proud.

In summer we like to enjoy light, healthy meals. It’s a great time to make plenty of use of the grill and, of course, also the wok. The recipe that Virginia, author of Sweet&Sour, brings us is one you’ll love because it’s very easy to prepare, tasty, and very original.

I love Julia Child's book. It's a book that explains different culinary techniques, aware that the reader may know nothing about cooking, and shows them applied to the many recipes it presents. That way you immerse yourself in the culinary world, and honestly her passion for cooking sweeps you up.

How nice to hear Luísa -Cocinando con mi Carmela- talk about the recipe she brings us today! "Delicious, delicious, and easy and quick to prepare." Because I think you'll agree with me that the slow, usual chup-chup dishes are wonderful, but we also like practical recipes for the days when we don't have much time for cooking. So I'm sure you'll be interested in today's recipe!

The Nordic Ware Angel Bundt pan is a very popular pan because, being round, smooth and tall, it's very versatile and allows a multitude of recipes and combinations. It's one of the classics when it comes to bundts.

Raquel, author of Los Tragaldabas, talks to us today about that familiar simmer, that way of cooking and flavors of yesteryear that we love to revive and savor. To that end, she brings us a simple recipe that, with only a few minutes of preparation and a little patience while it finishes cooking, can become an exquisite dish. I encourage you to try it!

Beatriz, author of the blog To Be Gourmet, brings us a recipe made with a utensil I was very eager to show you. It’s a small popsicle maker that we keep in the freezer to use whenever we want to make homemade popsicles. Its use is extremely simple: you only need to put in the ingredients and in a few minutes the ice creams are ready to eat. Beatriz has prepared on this occasion some delicious ice creams with very natural ingredient. Would you like to try?

Rosa Ardá, a quien muchos conocéis por su blog Velocidad Cuchara, me ha dejado encantada con las deliciosas, esponjosas e irresistibles magdalenas que ha preparado. Algunos pensaréis que hacer magdalenas es simple. Yo diría que no es complicado, pero cogerles ese punto que las hace deliciosamente ricas a la vista y al paladar tiene su qué!

With the San Juan festivities approaching, Loreto, author of Sabores de Colores, offers us a completely festive recipe that will fill the table with color, joy, good food... and very little prep work! Give this fondue a try, because it will very likely be different from any you've tried before, and it will be a sure hit with all your guests.

La autora de Sabores y Momentos, Patricia, nos sorprende hoy con una receta que ideal para el día a día pero presentada de la forma más original! Me hubiera gustado ver la cara de los niños al ver que en la mesa, a la hora de comer, había un molde de tarta en lugar de la fuente tradicional. Me los imagino diciendo "Pero mamá, ¡si este molde es para tartas!".

For those of us who enjoy contrasts, the tartness of red berries combined with the sweetness of chocolate is an excellent pairing. Placed on a puff pastry base, it makes a finger-licking tart. This is the recipe Carmen, from Yerbabuena en la cocina, shares in the post you'll find on her blog.

We already talked a few weeks ago about naked cakes (if you missed it, be sure to check the post where I talked about the return to the traditional cake). Then Rosa, author of Pemberley Cup&Cakes, showed us an example of one, a red berry cake that was a hit. Given the great reception, today she brings us another naked cake, which I would bet you'll love just by its appearance.