Claudia&Julia's Blog
Quiche: Origin and How It's Made
Surely many of you have cooked quiches. A quiche is a savory tart from French cuisine. The original recipe originated in the Lorraine region, in northeastern France. Hence its name: 'Quiche Lorraine'.
Crème Brûlée. Origin and recipe
Crème Brûlée, Trinity Cream, leche quemada, crema quemada o Catalan cream, this creamy dessert is one of my favorites to make. It brings back very fond memories of when I was little.
Origin and interesting facts about the Tarte Tatin
Who hasn't enjoyed a delicious Tarte Tatin? It is a variation of the apple tart, in which the apples have been caramelized before adding the pastry. The most peculiar thing is that it is a tart made upside down: the apples are placed underneath and covered with the pastry.
Carmen Vázquez-style Chocolate Cake
One of our favorite bloggers, Carmen Vázquez, has prepared this delicious recipe with our Emile Henry ceramic mold: a tasty chocolate tart made her way. Have you seen how it looks? Finger-licking good!
Chocolate and chestnut cake
To finish 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.
Mushroom, Spinach and Shallot Crisp
Yesterday our friend Àngels Pallàs was on We Love Cooking doing a special on savory tarts. One of my favorites was this crispy mushroom, spinach and shallot tart. It can be made in whatever size we want, a large tart or small individual tarts like Àngels prepared yesterday. I hope you enjoy the recipe as much as I did!
Plumcake with candied fruit
This delicious plumcake can be prepared and served in the Emile Henry ceramic plumcake mold. To enjoy its full flavor it should rest for 4 days before tasting (if we manage to get it that far). If necessary, it can be kept in the refrigerator for a couple of weeks.
