Claudia&Julia's Blog
Almond cake with homemade jam
Making homemade jam is within everyone's reach. Those of you who have already made it know this well, and those who haven't tried it, I definitely encourage you to do so, because there is no jam more delicious than the one you make yourself with your favorite fruit! You'll be surprised at how easy it is to make.
Bilbao-style anchovies with prawns
With little more than some good boquerones, a bit of garlic, oil and shrimp, you can prepare boquerones a la bilbaína that are a true delicacy. This recipe, brought to us by Carmen (author of Yerbabuena en la cocina), is very tasty, healthy and easy to prepare. It's an ideal recipe for these summer days — don't miss trying it because you'll be a hit!
My opinion and tips on cooking with a wok
The wok allows us to prepare original and healthy recipes. Laura, author of the food blog Because, knows this type of cuisine very well, so I asked her if she could give us her tips and some guidelines to bear in mind when using it. Here is her article, which you will surely find interesting!
Raspberry and Nectarine Flaugnarde
When Loreto, author of Sabores de Colores, presented to me the recipe you find here today, she told me "Claudia, go ahead and make it because it's super-delicious!". After seeing it, I didn't doubt her words, because the photos already make it clear that this is a recipe we should all try. I already have, and I confirm she is absolutely right!
Angel food cake recipe: how to make an egg-white sponge cake
One of the most classic bundt-style pans is the Nordic Ware Angel Bundt pan. It’s a pan that's very popular because, being round, smooth, and tall, it offers a lot of versatility and allows for countless recipes and combinations.
My review of the Imperia pasta machine
Given the growing interest in homemade, and since many of you are curious to understand exactly how the Imperia pasta machine works, today Virginia—author of Sweet & Sour—shares her perspective on this tool and how to use it.
Fettuccine with eggplant and cherry tomatoes
Many people believe that eating homemade fresh pasta is truly a privilege. It is — a privilege that many others could also enjoy, because making pasta at home is much easier than most people think. Today Raquel, author of Los Tragaldabas, shows us how to do it and presents a recipe made with that freshly prepared pasta that you'll love!
Seafood soup with rice
Today, Loreto, author of the blog Sabores de Colores, brings us a recipe full of flavor that I definitely encourage you to try. She has prepared this seafood soup in the Le Creuset casserole in a very fitting color, costal blue.
My opinion on Rösle kitchen utensils
I am often surprised when, talking with customers, I find they don't know the Rösle brand. In my opinion it is one of the best manufacturers of stainless steel utensils in the world, both for domestic and professional use, and it is without doubt a brand to keep in mind when equipping a kitchen.
Lemon and Rosemary Marinated Salmon
I’m convinced many of you know the blog La Cocina de Carolina. Well, it’s that same Carolina whom we welcome today on the blog! She offers us a recipe that many will like, marinated salmon, a recipe she prepared with the new Monix frying pan, which she was able to try exclusively before its market launch and which you can find here from today. Welcome, Carolina, and to everyone, enjoy your meal!
Oven-baked Turbot
Given the time of year we're in, Miriam, author of El Invitado de Invierno, brings us a light, healthy recipe: a delicious baked turbot that, if you like fish and don't want any fuss, I assure you you'll love it!
My opinion of the Le Creuset Pâtisserie nonstick molds
We're talking about Le Creuset again, but this time about a range that many of you haven't heard of: Le Creuset's bakeware range, which includes some non-stick molds that are wonderful. Miguel Ángel, author of the blog Pimientos Verdes, is delighted with them and shares his experience in this post.
