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Stuffed sea bass with apple and fennel with cider reduction

Apple and Fennel Stuffed Sea Bass with Cider Reduction

I remember well the day Virginia, author of the food blog Sweet&Sour, told me she had prepared for that weekend a sea bass that, in a very simple way, turned out picture-perfect. I, familiar with her recipes and photos as many of you already know, was dying to see the recipe. And here it is! As I was left speechless, I won't say more. Just enjoy!
13 Comments
Strawberry and rhubarb tarte tatin

Strawberry and Rhubarb Tarte Tatin

To enjoy in a different way the fruits that will soon flood markets and fruit shops, Carmen, author of Yerbabuena en la Cocina, presents us with a delicious strawberry tart tatin: it departs from the typical tart that includes apple, bringing us closer to the color and essence of romantic spring. I recommend you try it!
5 Comments
Nordic Ware pans: Make the perfect bundt cake!

Nordic Ware Molds: Make the Perfect Bundt Cake!

I knew that Noelia, La cucharina magina, was delighted with Nordic Ware molds. For that reason I couldn't resist and the last time I spoke with her I asked if she could prepare a post explaining the virtues of these molds and how to use them. If you're interested in these molds, don't miss it!
4 Comments
Chocolate Bundt Cake

Chocolate Bundt Cake

Luisa Morón, del blog Cocinando con mi Carmela, nos presenta hoy un delicioso bundt cake de chocolate. El bizcocho que nos propone es fácil de preparar y se puede hornear en cualquier molde, pero un molde tipo bundt le dará esa presentación especial y esa textura que tanto nos gusta. Espero que disfrutes de su receta y sus fotos.

15 Comments
Veal ribeye with chimichurri

Veal Entrecôte with Chimichurri

Chimichurri is a traditional Argentine sauce that is ideal for accompanying meats. Its preparation is very simple and we can customize it with the spices we like best. I always recommend letting it rest for a couple of days before using it, as this will make its flavor more pronounced and the result even tastier. Of course, if you haven't planned ahead to make it in advance, you can prepare it on the spot.
My opinion on Emile Henry ceramic products

My opinion on Emile Henry ceramic products

Patricia, del blog Sabores y Momentos, nos habla en esta ocasión de unos productos que conoce bien y a los que tiene mucho cariño. Patricia lleva mucho tiempo usando moldes y otros utensilios cerámicos Emilo Henry en sus recetas por lo que me ha parecido interesante que comparta su experiencia y consejos en nuestro blog.
10 Comments
Roast chicken and Cheddar & Brie cheese sandwich

Roast Chicken Sandwich with Cheddar & Brie Cheeses

Patri, author of Sabores y Momentos, reminds us that there are other ways to make the most of leftovers from the day before than just reheating them. Today she presents a super-appealing idea to turn leftover chicken into the perfect dinner you won't leave a scrap of.
2 Comments
Raspberry crème brûlée

Raspberry Crème Brûlée

Valentine's Day is just around the corner. Making it a special day is up to us, which is why Virginia, author of Sweet&Sour, suggests preparing a delicious raspberry crème brûlée: the perfect dessert to treat our partner and our palate with the most delicious and romantic touch!
5 Comments
How to make crêpes at home: how to get the most out of your cast iron crêpe maker

How to make crêpes at home: get the most out of your cast-iron crêpe pan

A few days ago I was talking with Miriam, from the blog El Invitado de Invierno, about some of the products in the shop and she told me how happy she was with the crêpe pan since she uses it a lot. Hearing about the recipes she makes and how often she uses it, she conveyed such enthusiasm that I couldn't do anything but ask her to talk to us about crêpes and give us some good tips to make the most of the pan. I'll leave you with her post!

2 Comments
Blinis with cream cheese and quail eggs

Blinis with cream cheese and quail eggs

Today we welcome Raquel Carmona, whom you will not only know from her food blog Los Tragaldabas, but also as co-author of the book La Mesa del Pecado, which was recently awarded the "Best Innovative Cookbook" (Spain), a prize granted by the Gourmand World Cookbook Awards 2014.
2 Comments
Strawberry and rhubarb cobbler for two

Strawberry and Rhubarb Cobbler for Two

When a dessert has a strawberry center and a cake-like coating but with a crunchy touch, it stops being a dessert and becomes a true indulgence!
7 Comments
Productos de cast iron Le Creuset: benefits and usage tips

Le Creuset cast iron products: benefits and usage tips

Today I want to talk about a material that is my greatest ally in the kitchen and makes me feel completely confident when preparing my dishes: cast iron, and especially to share all the secrets to learn how to cook with and get the most out of Le Creuset cocottes, skillets, and grill pans.

45 Comments