Claudia&Julia's Blog
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.
Crostini with marinated sardines
No one will be able to resist this snack or luxurious dinner we’re proposing today. It’s a Crostini with marinated sardines made in a very special way: fresh sardines, fried and marinated on toasted country bread, crowned with a delicious pickled radish and onion. Are you in?
Potato, Spinach and Gruyère Gratin
This potato, spinach and gruyère cheese gratin is a delicious, easy, and flavorful option to cook any day of the week. A perfect starter or the side dish for a meat or fish course.
Rustic tomato and cheese galette
If you have that unavoidable urge to turn on the oven and you're looking for an uncomplicated recipe, I bring you the ideal one: I warmly invite you to make this rustic tomato and feta galette. Super quick to prepare, and just as fast it will disappear. It's delicious, I promise! Will you dare make it tonight's dinner?
Yakisoba with Vegetables and Shrimp
We bring you the recipe for Yakisoba stir-fried with vegetables and shrimp, a super quick everyday option—very complete and packed with flavor.
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.
Lobster croquettes
Chef Antonio Arrabal shows us the perfect and easy recipe to make delicious Lobster Croquettes. Making croquettes is simple, and with a few tricks you'll achieve perfect croquettes: thanks to the clear explanations, the chef's step-by-step guide, and his tips and advice to avoid mistakes, you'll see that you can make restaurant-quality croquettes easily.
Squid in Its Ink
I remember how little squid in its ink appealed to me when I was a young girl, and how surprised I was when I finally decided to taste it for the first time. I liked it so much that I swore up and down to make up for lost time and cook and eat it as often as I could. Fortunately, this classic of Spanish cuisine is very easy to prepare and only requires a handful of basic ingredients, so it’s a recipe within everyone’s reach.
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.
American hamburger crepes, honey-glazed onions and goat cheese
Beyond traditional crepes, there's a world of original crepes to discover. Today I bring you a savory crepe that's full of flavor: American burger crepe, honeyed sweet onion, and goat cheese. A winning combination!
Traditional cod croquettes from Marquesa de Parabere
The Marchioness of Parabere says, in her renowned book Culinary Encyclopedia, The Complete Kitchen, that croquettes are a delicacy generally appreciated by everyone. How right she is! And today we bring her recipe for making homemade cod croquettes, traditional, authentic and utterly delicious.
Spinach and Goat Cheese Bites
I’ve got a super easy, impressive recipe for any snack or dinner: spinach, pine nut and cheese rolls that are absolutely delicious. I love making them with pine nuts and raisins with a touch of Moscatel — you’ll see how tasty they are.
