Claudia&Julia's Blog

The Cierva pastry is a typical preparation from the Murcia region, dated to the end of the 19th century (with legend included) on the coast of the Mar Menor. It is a somewhat peculiar recipe, as it combines in a single bite the savory flavor of the filling with the sweetness of the dough. It’s a quite striking contrast, especially for someone who didn't know it from childhood and comes across it so suddenly, since the sweet/salty contrasts are very pronounced.

Risotto alla bianca is the base recipe for this traditional dish of Italian cuisine. Many other preparations are built on it: asparagus, mushrooms, etc. All of them exquisite, yes, but the “bianco” is a singular dish; it is more than enough on its own to captivate anyone who tries it.

Fresh, easy, complete and delicious, this salad has it all! The combination of the freshness and sweetness of the strawberries contrasts with the intensity of the feta cheese, and we dress it all with a very easy-to-make Modena and honey vinaigrette that enhances the flavor of the strawberries even more.

Greek-style cooked beans are incredibly easy to make: the oven will be on for a few minutes, but I assure you that this recipe for cooked beans topped with feta cheese and honey is very simple to prepare, resulting in a complete and very tasty dish.

You can make many tarte Tatin recipes, not just with fruit. From endives with cheese to tomato tarte Tatin, they are absolutely delicious tarts that you can serve as a starter or at a summer dinner. Today, a tart that will steal your heart: the red onion tarte Tatin recipe. You'll love it!

Arroz a banda with salmorreta is a coastal rice dish typical of the province of Alicante. This traditional sauté based on ñoras is the true star, since it not only gives it the characteristic reddish color, but also an incredible and unmistakable flavor of our region. Additionally, because of its simplicity, it is perfect for getting started in the world of pressure cooker rice dishes.

I love the crunchy bite of spring rolls. Making them at home takes very little time and allows me to make the filling to my taste or adapt it to the ingredients I have on hand. Today, we bring a great beef spring roll recipe, with a touch of curry that makes them delicious in contrast to the sweetness of the brick pastry that wraps them.

Is there anything in the world more comforting than a soup? There might be, but nothing will make you feel better than enjoying a good hot bowl of this dish. I love soups and creams, of all kinds and consistencies. The latest one I made is this vegetable minestrone soup, with a few tweaks to suit my tastes and made in record time thanks to the pressure cooker.

Shall we make a vegetable tian like you’ve never seen before? It’s an eggplant, carrot, and zucchini tian, and what makes it special is its lengthwise-cut presentation, which gives it an elegant and truly appetizing look.

I'm in love with the combination of the sweetness and softness of pear with the flavor, intensity, and saltiness of gorgonzola cheese. It's a combination I often have as an appetizer or snack to stave off hunger: pear sliced with little pieces of gorgonzola cheese. As is, delicious! But you can give that combination a prettier, more rounded finish if you wrap it in jamón serrano and melt it in the oven. Wonderful!

You probably know I love exploring simple recipes that fill the table with delicious sides without requiring much extra time in the kitchen. So today I bring the recipe for lemon asparagus, a dish that can be a starter if you want to enjoy it on its own, or an appetizer (I'll tell you how), and it's certainly the perfect vegetable to accompany a meat or fish dish.

There are recipes that are undoubtedly classics of Mediterranean cuisine, and this is one of them: eggplant, tomato and mozzarella timbales, finished with a delicious pesto and served with black olives.