Claudia&Julia's Blog
How to make traditional aioli
Traditional alioli is a delicious sauce used as an accompaniment for fish or seafood dishes, grilled meats, and it is also served with paellas and fideuás. The word alioli comes from Catalan and means garlic oil.
Cinnamon Braid in a skillet
If you’ve been lucky enough to have tried — not to mention made — that wonderful invention called cinnamon rolls (or cinnamon buns), you’ll easily sense that what follows is going to create an irresistible urge to run check the pantry and get into the flour as soon as possible. Am I wrong?
Meatballs in Carrot Sauce
I'd say meatballs aren't as fashionable as they once were; they may seem too labor-intensive in these times of immediacy, but these meatballs in carrot sauce, besides being delicious, are ready in no time if you get the whole family to help. And shaping the little meatballs will give you the week's zen moment. I swear it on Snoopy.
Stewed Lentils with Pork Rib
One of the great advantages of the new WMF multi-function pot is that in a single appliance you can perform different types of cooking, from pressure cooking like in a pressure cooker to steaming, sautéing, browning, slow cooking... The idea of today's recipe is to make use of that multifunctionality.
Parisian Flan
I love making sweet preparations, whether tarts, desserts,… I enjoy any of them — with fruit, with cream, with or without pastry. But above all I like them not to be excessively sweet, that is, so I can appreciate all their nuances rather than have them masked by too much sugar.
How to choose a good paella
To prepare a paella you need 2 essential things: good ingredients and a good paella (or paellera, as manufacturers call it). Today we analyze why it's worth investing in a good paellera, which paellas we recommend and the differences between the Carbone and the Mineral paellas from De Buyer.
Galician zorza
I had never heard of Galician zorza until Claudia suggested making it, and I must admit I’ve fallen for it (well, me and everyone at home), because we’ve found a new way to prepare meat that’s different and not at all complicated.
Strawberry Tarte Tatin
Today I felt like putting on my apron to make my favorite tarte Tatin. It's the strawberry tarte Tatin — so easy to make and absolutely delicious!
Ladyfinger sponge or ladyfingers
The soletilla sponge cake, or the soletillas we all know, are small flat, elongated sponge cakes, tender and fluffy, made with a very common sponge cake formula, similar to that of the Genoise sponge or almost identical; in fact, some people use the Genoise sponge recipe directly.
Corn, Cheddar and Jalapeño Waffles with Cheese Sauce
We start this New Year 2020 with a recipe that's super easy and impressive. Corn, cheddar and jalapeño waffles; a recipe that, I'm telling you now, will become a must for your whole family. And to make it even better, I'll tell you we're going to serve it with a cheddar cheese sauce. Yes, yes, just what you're thinking: for properly dunking the waffle!
How to Make an Authentic Moroccan Tea
Today Julio shows us how to make an authentic Moroccan tea, a wonderfully comforting sweet tea. Besides being comforting because it's served hot, it proves to be a very healthy drink (especially if we control the sweetness, as we do in our recipe).
