Claudia&Julia's blog
Steak tartare with fresh mint, yuzu and soy
As a result of our collaboration with Delicooks, we bring you this recipe from our beloved chef Stephane Poussardin, who delights us this time with a European recipe with oriental touches -steak tartare with fresh mint, yuzu and soy. I encourage you to try!
Cheesecake and bacon from heaven
Our friend Laura, from gastroblog Because surprises us by using the multidelices yogurt maker to make some delicious individual cheesecake desserts. Or did you think that the yogurt maker was only for making yogurt? It can do so much more!
Sponge cake made in Cocotte
Luisa Morón, from Cocinando con mi carmela, has prepared an easy and quick recipe for us to make in Le Creuset cocotte, for all of us who want to get all the juice out of this utensil that we like so much. Do you dare to try it?
Crepes and lemon cream cake
Our friend Miriam, author of the blog El invitados de invierno , brings us an original crêpe cake that she made using the De Buyer cast iron crepe maker . I hope you enjoy it!
Quiche Origin and how it is prepared
Surely many of you have cooked quiches. A quiche is a savory tart from French cuisine. The original recipe was born in the Lorraine region, in northwestern France. Hence its name: 'Quiche Lorraine'.
Crème Brulee. Origin and recipe
Crème Brûlée, Trinity Cream, burnt milk, burnt cream or Catalan cream, this creamy dessert is one that I love to prepare. It brings back great memories of when I was little.
Origin and curiosities of the Tarte Tatin
Who has not enjoyed a delicious Tarte Tatin ? It is a variant of apple pie, in which the apples have been caramelized before incorporating the dough. The most peculiar thing is that it is a cake that is prepared upside down: the apples are placed underneath and covered with the dough.
Chocolate cake in the style of Carmen Vázquez
One of our favorite bloggers, Carmen Vázquez has prepared this delicious recipe with our Emile Henry ceramic mould: An appetizing chocolate cake made her way. Have you seen what he paints? To lick your fingers!
Chocolate and chestnut cake
To end the Christmas meal prepared by our friend Àngels Pallàs at We Love Cooking, nothing better than a very easy-to-make Christmas cake that will surprise our guests.
Crispy mushrooms, spinach and shallots
Yesterday our friend Àngels Pallàs was at We Love Cooking doing a special of savory cakes. One of the ones I liked the most was this crispy mushroom, spinach and shallot. It can be made to the size we want, a large cake or small individual cakes like Àngels prepared for us yesterday. I hope you enjoy the recipe as much as I do!
Plumcake with candied fruit
This delicious plumcake can be prepared and served with the Emile Henry ceramic plumcake pan. To enjoy all its flavor, it should rest for 4 days before tasting (if we manage to get it to arrive). If necessary, it can be kept in the fridge for a couple of weeks.
