Claudia&Julia's blog

Last week Virginia, author of Sweet&Sour, gave us an introduction to jams and preserves, giving us the differences between jams, preserves and jellies, and explaining how we should go about preparing them.

Miriam, author of the blog El Invitado de Invierno, invites us to prepare some vegetable chips in a light version. Light in fat, but full of flavor! These vegetable chips will become an original appetizer at the table or a great option to enjoy with the kids between meals.

I love that Loreto, author of Sabores de Colores , surprises me with her creations using the smoker . The reason? We often think that the smoker will be used to smoke salmon and other fish... and we don't go any further. But it can certainly be used for much more, as she has told us and shown us on other occasions. I'm sure you'll agree with me: This duck magret that she's presenting us today is a real delicacy!

Making jam is a pleasure, and enjoying it is a real joy. The main process to prepare it is really simple, but there are many points that are important to know. That is why we have asked Virginia, author of Sweet&Sour, to tell us a little more about them, hoping that it will be of interest to you.

Carolina, author of the gastronomic blog La Cocina de Carolina, proposes a recipe that will captivate many: some of you will be impatient to prepare it now, and many others will be eager to try it! Whether you are one of the first or the second, enjoy it!

You already know that we are super in favor of always taking advantage of the food that each season offers us. Rosa, author of Pemberley Cup&Cakes, also makes the most of them. This time, don't miss out on the delicious figs to prepare a recipe that smells like autumn: I leave you with this delicious fig and pistachio plum cake!

This year we celebrate a very important event for all of us who love good cuisine: Le Creuset celebrates 90 years!

The author of Sweet&Sour, Virginia, surprises us today with a recipe full of flavor and color. You will love this beetroot cream cold on hot days, although it is also ideal hot to warm up on colder days.

Today Carmen, from Yerbabuena in the kitchen , proposes us to prepare a recipe that will be very delicious: pasta stuffed with spinach and ricotta. If you follow each step, it will be easy for you to do, and I am convinced that it will surprise and delight everyone!

I think that having a quality paella pan, with good heat distribution, is appreciated above all when it has been tried. I am very grateful that today Beatriz, author of To Be Gourmet, tells us about her experience with the Buyer Carbone Plus Paellera, a better paellera, like those of a lifetime and that will be in our kitchen for life; and it is a joy to see the ideas that it gives us to get the most out of it, beyond preparing the typical paella in it.

Today Miriam, author of The Winter Guest, offers us a really easy recipe that lovers of baking will enjoy: this rabbit with garlic and herbs is delicious.

What more appetizing than enjoying seasonal fruits with a delicious cake? Today Eva, author of Bake-Street, brings us a proposal that will encourage you to go out and look for wild fruits and peaches to prepare it. Why yes, this cake is as delicious as it looks!