Claudia&Julia's blog

For those of us who like contrasts, we know that the acid flavor of red fruits together with the sweetness of chocolate is an excellent combination. If we put it on a puff pastry base, we will obtain a finger-licking cake. This recipe is the one presented by Carmen, from Yerbabuena in the kitchen, in the post that you will find on her blog.

We talked a few weeks ago about naked cake (if you missed it, be sure to check out the post in which I talked about the return to traditional cake). Then Rosa, author of Pemberley Cup&Cakes, showed us an example of it, a red fruit cake that we loved. In view of the great acceptance, today he brings us another naked cake, which only with its appearance I would bet that you will love it.

Virginia, author of Sweet&Sour, offers us on her blog a delicious recipe that you will undoubtedly like: the famous "bakewell cake", a cake that is characterized by having a shortcrust pastry base and a layer of jam -which she has made from strawberries , but it can be any other that tends to acid-, and has a coating of almonds on top.

Today the author of The Winter Guest, Miriam, gives us some really useful tips on how to properly cook a piece of meat such as a ribeye or a steak. Because although cooking on the grill is something within everyone's reach, it also has its tricks to do it gracefully!

A few months ago, in France, I found myself with some friends and came across a company that I didn't know much about. The idea I had for Pillivuyt The thing was that they mainly sold tableware and were very focused on the hospitality industry, so I hadn't paid much attention to it. Well, one day these friends took me to visit Pillivuyt, because we were nearby; "it has a product that you will love," they assured me.

Picantones are nothing more than young chickens that weigh around half a kilo and have tender, fat-free meat, although a bit tasteless for my taste. For this reason, when I prepare them, I try to accompany it with very aromatic ingredients so that they are well impregnated with their flavors.

Still being a personal opinion, I must say that I think most of us love to see healthy recipes, very easy to make and quick to prepare. Today Laura, from the blog Because, brings us one that perfectly responds to all this, a frittata that, with the contrast of the flavor of the artichokes with the salty touch of the ham, you will love!

Cherries time has come! Blessed be, because they are one of the fruits that I enjoy the most. I love that they are part of the pica-pica -to refresh and quell hunger while waiting for the food to be ready-, at snack time, tell the kids to watch with the bone and see how they enjoy trying to take advantage of the juicy part to the fullest and, of course, how I love to make jams and cakes, with them!

The grill is a utensil that we use all year round, for meat, fish and vegetables (at least!), but cooking on the griddle is something as easy as it is healthy, and in good weather we tend to use it even more. That is why we thought it interesting that Miriam, author of The Winter Guest, gave us her opinion on the Le Creuset smooth iron grill, which she has had for a long time and knows well.

Everyone dares with the wok, and most of them see it as just another frying pan with high sides. But this shape is undoubtedly its grace - the hotter base to brown the food quickly, the sides to keep it warm, and its height also allows steaming, boiling, stewing...

You will agree with me that good weather calls you to use more the wok , in those quick and healthy cookings, and if you also add the aromas of the sea, then you get an ideal recipe for summer, which is already approaching! That is why Carmen, author of the blog Yerbabuena en la Cocina invites us to try this recipe today that is sure to please!

Chiffon cakes are a type of cake typical of American baking. They are usually prepared in an aluminum mold with a hole in the center, which was invented specifically for this type of cake. This is the famous mold for preparing Angel Food cakes , which you can find here .