Claudia&Julia's blog

The Cierva cake is a typical elaboration of the Murcian region, dating from the end of the s. XIX (with legend included) on the coast of the Mar Menor. It is a somewhat peculiar recipe, as it combines the salty flavor of the filling with the sweetness of the dough in a single bite. It is quite a striking contrast, especially for those who have not known her since they were children, and come across her out of the blue, since the sweet/salty contrasts are very pronounced.

Today we are going to prepare a very traditional focaccia because, apart from a dough in the purest Italian style, we will add mozzarella and give it a touch of the Ligurian area thanks to the seductive aroma of taggiaca olives. And we will also add romesco, the spices you can never miss.

You can make many tarte tatin recipes, not just with fruit. From chicory with cheese to tomato tart tatin, these are absolutely delicious tarts that you can serve as a starter or as a summer dinner. Today, a cake that falls in love, the red onion tart tatin recipe. You'll love it!

An onion, a handful of shallots, a roll of goat cheese, a few sprigs of rosemary and a sheet of shortcrust pastry. That's all we need to prepare this beauty and succeed. Well, that and the dough is homemade. The difference with the industrial ones is abysmal and, in case you didn't know, it costs nothing (or almost nothing) to make it at home.

If you have that inevitable temptation to turn on the oven and you are looking for a recipe without complications, I bring you the ideal recipe: I strongly invite you to prepare this Rustic tomato and feta cheese cookie . Very fast to prepare, and at the same speed it will disappear. It's delicious, word! Do you dare to make it dinner tonight?

Today's recipe comes from Martín Berasategui, and it is a complete wild card when you want a recipe with few complications to take to the table on any occasion or to solve a dinner. It is a puff pastry tart with mushrooms and ham, and it is very tasty!

Today we land in Mallorca to enjoy one of its traditional dishes, the well-known Coca de Trempó, a simple recipe that is always a success. For both informal and not-so-informal dinners, presenting it in
individually and with some extra ingredient that I will tell you at the end of the recipe. It is a base made with bread dough and crowned with trempó, which is a salad of peppers, onion and tomato.

This pumpkin, mushroom and hazelnut cake works well for dinner as well as a first course at any meal. It is a salty cake for which you will prepare the filling very quickly, and the result is spectacular. A wonderful combination of autumn flavors in a surprising cake.

In summer, savory tarts are a perfect solution for summer dinners, excursions or picnics. They are easy to transport and it is something that everyone likes; In addition, they are as delicious hot as they are warm, so it is not a problem to take it anywhere to share a few hours after preparing it.

I love savory tarts, they have always been very versatile and perfect to serve as dinner, starter or even as an appetizer. It is also an elaboration that allows us to leave it prepared in advance in the absence of serving it at the time we need. I was looking for some new savory tart ideas when I came across a sun tart from the Saines Gourmandises blog. I thought it was absolutely beautiful, so I had to adapt it to bring you this Autumn Suncake.

In summer we don't feel like cooking so much and spending hours in front of the stove, but we can't live on salads alone. Savory tarts are a good solution to serve at a summer dinner. It is true that we tend to resort to wheat flour as a base for our cakes, but there are actually other good, healthy options that are a little different from the usual ones.

Today I want to teach you how to prepare a delicious aubergine and veal croque cake that will come in handy to solve a daily dinner or to take to a party, since it is a recipe that comes out with enough portions. Croques cakes are savory cakes inspired by the famous French croque monsieur, those mixed sandwiches covered with bechamel and au gratin that you have surely seen in many bakeries.