Claudia&Julia's Blog
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.
