Claudia&Julia's Blog

Summer is for enjoying to the fullest, in every way, and if it’s with ice cream, even better. During this time of year we crave very fresh, light creations. Ones that help us beat the heat, but that also make us smile. Like this S´more Ice Cream, which I assure you you will love.

Now the heat has finally arrived, at least in this part of our country in the Mediterranean, finally!!!! How badly we needed sun and warmer temperatures this year, right? So to celebrate, today an afternoon snack in the garden with some amazing blueberry and banana muffins!

Many of you are getting encouraged to bake bread at home. It's an appealing hobby and very rewarding. That's why today we encourage you to bake bread at home with the recipe for Parisian baguettes, in a basic version that's perfect for trying homemade bread.

The prospect of a good cheesecake homemade is always synonymous with a party and celebration at home, a favorite in practically any of its formats and varieties. And to the delight of everyone (including the writer), the latest happy discovery has been the acclaimed cheesecake Japanese, cotton cheesecake (in English) or soufflé Japanese (as it is known precisely in Japan): : a very smooth and incredibly fluffy cheesecake.

Beatriz, author of To Be Gourmet, brings us the recipe to make gnocchi at home. Preparing them is very easy, and she also proposes a cheese sauce that goes wonderfully with them. Get your hands in the dough!

The monkey bread recipe (or pan de mono, as we call it here) is pure indulgence. A caramelized, cinnamon-flavored cake built patiently and lovingly, ball by ball. It's definitely worth it, especially when following the wise guidance of Virginia, author of Sweet&Sour, who shares the recipe here.

Today I want to show you a way to enrich burgers with legumes that I find very interesting for incorporating this ingredient in a different way into our diet. The beneficial properties of legumes are well known and, aside from stews or salads, there are other equally delicious ways to eat them.

Patry, author of Sabores y Momentos, brings us the traditional carrot and raisin cake in mini and full cake versions: turn the mini-carrot cakes into a multi-tier cake covered in cream cheese and coconut. A tender, delicious cake that will surely be a hit if you give it that beautiful finish.

Lola, author of Loleta, Food Life&Market, brings us a recipe that, if you don’t watch out, will become an addiction at home. It’s the traditional banoffee recipe, with a cookie base and a heart of banana, caramel, and cream. I know, if you’re thinking about summer it’s not the most appropriate, but what the heck, summer is still a long way off and a day is a day!

The mascarpone brioche recipe is, without a doubt, the most popular recipe we've had these past months in our closed Facebook group (if you're not in it and you like cooking, I strongly encourage you to join and enjoy!). That's why I asked Beatriz, author of To Be Gourmet, if she could bring the recipe to the blog, and she does so in style, debuting Emile Henry's beautiful new bread pan, the crown mold. Success is guaranteed!

We know from several people who have already tried it that the oven delivers everything it promises: you’re making irresistible breads! And for those of you looking for ideas to get the most out of it, here are a couple of recipes that, with no fuss, will let you enjoy a great homemade loaf. Let’s get baking!

We are very used to seeing sweet tarte tatins (apple, peach, pear...), but there are savory tarte tatin recipes that you will love! Like this cherry tomato and cheese one brought to us by Leti, author of Revelando Sabores. Don’t fail to make it because it will sort out a dinner and leave you wanting more!