Claudia&Julia's Blog

Today I'd like to talk to you about homemade pasta. It seems complicated to make and the truth is it's not as hard as it looks. I really enjoy preparing it and it's a guaranteed success at home :)

I don't know if this happens to you too, but now that we're enjoying warmer weather, fruit ripens faster than when it's not so hot. If I don't eat it within a few days, there are always some pieces that go bad.

For a long time this technique has been used on many ingredients so they don’t spoil and last longer. It’s a culinary practice in which foods are exposed to the smoke produced by a fire made with wood that has little resin. Today, smoked foods feature in many recipes for their flavor rather than because they need to be preserved.

Far from making just homemade yogurt, in the yogurt maker you can prepare countless desserts (why else would they call it Multidelices Yogurt Maker?), from custards and creams to puddings, flans, fresh cheese or even cakes. After all, a electric yogurt maker is a steam-cooking appliance.

Are titanium pans safe for health? Are diamond ones better? Many customers call us looking for non-stick pans without Teflon because they are concerned about the effects of this substance on their family’s health. Some customers ask us for titanium or diamond pans because they understand they do not have Teflon (we can assume their coating is made of titanium, diamond or in some cases granite or stone).

Surely many of you have cooked quiches. A quiche is a savory tart from French cuisine. The original recipe originated in the Lorraine region, in northeastern France. Hence its name: 'Quiche Lorraine'.

Crème Brûlée, Trinity Cream, leche quemada, crema quemada o Catalan cream, this creamy dessert is one of my favorites to make. It brings back very fond memories of when I was little.

I have a bit of a weakness for discovering new flavors and experiencing different sensations every time I cook a recipe. If these dishes are prepared in a special way, my satisfaction is complete.

As many of you know, I’m a true fan of the Le Creuset brand and its cast iron casseroles. They are a true icon of French cooking. cast iron is a material that was already used in Roman times to make cookware; and even today, with all the materials we have at our disposal, there’s no other material as versatile, as good-looking, and with better heat retention.

Yesterday we had our friend and great cook Stéphane Poussardin at We Love Cooking preparing some "tapas" or tasty and very easy-to-make appetizers. Here are a couple of recipes that were very successful; I hope you enjoy them.

As a true lover of traditional, healthy cooking, a meat grinder is indispensable in my kitchen. With that fantastic tool I make meat for my sofritos, meatballs, meatloaves, fillings for empanadas, sausages, steak tartare and hamburgers.

Who hasn't enjoyed a delicious Tarte Tatin? It is a variation of the apple tart, in which the apples have been caramelized before adding the pastry. The most peculiar thing is that it is a tart made upside down: the apples are placed underneath and covered with the pastry.