Easy and Healthy Cooking Recipes - Claudia&Julia Blog – Tagged "recetas"

Vanilla ice cream

A few days ago I told you about my experience with the Kitchen Aid. If you read the article, you will know that I am completely satisfied with this machine.

The latest accessory I have purchased is the ice cream maker (the ice cream accessory Kitchenaid), and honestly I'm delighted. I have used it to make healthy, refreshing fruit slushes and also this vanilla ice cream that is in no way inferior to commercial ones. Also, by making our own ice cream, we know exactly what we are eating. No additives or preservatives and we can also control the amount of sugar we use... So there are no excuses not to dare to make homemade ice cream!

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Ratatouille

Good weather is on the horizon, and with it a bunch of seasonal vegetables that will fill our kitchen with color and our table with healthy, tasty food without much fuss.

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Beet Tagliatelle with Gorgonzola Sauce and Pine Nuts

Making pasta at home, although it may seem complicated, is actually very easy. You only need flour and egg, and to follow the steps of kneading, rolling, and cutting. A few simple steps that give us results in texture and flavor that are radically different from the pasta we usually buy.

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Tomato and Fresh Basil Risotto

From Patri's recipes, from Sabores y Momentos, I would highlight that they are very accessible to everyone, and her use of ingredients is always very natural. She seeks in simplicity a touch that surprises you and enchants the palate.

Chestnut and Chocolate Bundt Cake

Lately we've been talking a lot about the Bundt cake-style pans. They give a simple sponge cake a phenomenal appearance. But if you also make the cake with care and a few well-chosen ingredients, the result will be exquisite. And that's exactly what Miriam, author of El invitado de Invierno, did by showing us how to make this delicious and beautiful chestnut and chocolate bundt.

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Chickpeas with rice and paprika sofrito

I'm bringing news that I'm sure you'll love! Today we welcome Beatriz as a contributor to the blog, author of the food blog To Be Gourmet. To reach everyone in the warmest, most down-to-earth way, she has prepared a recipe using everyday ingredients and no frills: she brings us a dish that's easy to prepare but with a special touch — tasty and healthy. Welcome, Beatriz! Enjoy the recipe!

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Tomato frittata

Sometimes we feel like looking at easy, quick, and tasty recipes, right? Well, without a doubt the recipe Raquel brings us today, author of Los Tragaldabas, meets all three requirements; especially the tasty one, because we can all agree the recipe looks fantastic. Don't miss it, because you're going to love it!

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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!

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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!

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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.

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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.

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.

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