Claudia&Julia's Blog
Roasted Brussels sprouts with ham
If you're looking for a super quick, healthy recipe suitable for all kinds of situations, this roasted Brussels sprouts with ham recipe is for you! You make it in 1 minute and let the oven work for only 20, so it's a quick and very impressive recipe.
Roasted garlic: how to make it and how to use it
I bring you a kitchen staple, roasted garlic, a preparation essential both for enjoying on its own and for boosting the flavor and result of any dish you use it in. Here you'll find how to make roasted garlic, how to use it in your recipes, and also ideas for making the most of the wonderful garlic‑infused oil that comes from storing roasted garlic in oil.
Garlic mushrooms
The garlic mushrooms are an ideal way to enjoy mushrooms. In this case, we make garlic button mushrooms, since it's a recipe you can make all year round. It's an easy and effective recipe.
Vegetable tian with garlic tomato sauce
You can go ahead and grab a kitchen mandoline and some fresh, colorful, and varied vegetables: that’s the secret to making this vegetable tian with garlic tomato sauce taste as delicious as it looks. That, and the Le Creuset roasting pan—new, lightweight, durable, and fabulous for making all kinds of roasts.
Vegetable gyozas (Chinese dumplings)
I love the way the different cuisines of the Asian continent season their dishes. The blandest foods are transformed into tasty bites, with peculiar and very powerful flavors. Among my favorites are gyozas, Chinese dumplings that I could eat with both hands every day of the week.
Vegetable curry
Curry is a spice blend very popular in India that, depending on its composition, can be mild or very spicy. If applied to a stew it is also called curry. Today the curry is a vegetable curry, and, as is traditional in this recipe, we will use it to accompany a good serving of rice.
Savory shallot and goat cheese tart
One onion, a handful of shallots, a log of goat cheese, a few sprigs of rosemary and a sheet of shortcrust pastry. That’s all we need to make this beauty and be a hit. Well, that and for the pastry to be homemade. The difference with store-bought is huge and, in case you didn’t know, it costs nothing (or almost nothing) to make it at home.
Vegetable Frittata with Parmesan
One of the best ways to eat eggs and vegetables, and a great way to sort out dinner, is the fritatta.
Unlike an omelette, the fritatta lets us step away from the pan and we don't have to watch it to flip it. We simply cook the ingredients on the stove and, once ready, bake them.
Vegetable gratin
Many times we fall into the routine of always cooking vegetables the same way, and the truth is there are countless recipes and cutting styles so that the vegetables have a completely different appearance and flavor in each preparation.
Low-temperature and slow-cooking recipes
I believe what I have for today could be a discovery for many. I'm not bringing a recipe, but a complete menu with recipes made in a low-temperature pot. I hope you really enjoy this delicious vegetable frittata, a beef with creamy mushroom sauce, and for dessert a very smooth and delicious crème brûlée.
Roasted potatoes and bagna cauda
I'm sharing a method for making roasted potatoes that I adore: potatoes confited in oil and butter and finished off in the oven. Once roasted, I suggest enjoying them with a very intense Italian sauce, Bagna Cauda, typical of Piedmont and extremely flavorful.
Coca with Trempó
Today we land in Mallorca to enjoy one of its traditional dishes, the well-known Coca de Trempó, a simple recipe that's always a hit. Perfect for informal dinners as well as those not so informal, serving it individually and with an extra ingredient I'll tell you about at the end of the recipe. It consists of a bread dough base topped with trempó, which is a salad of peppers, onion, and tomato.
