Claudia&Julia's Blog

With this leg of lamb braised in red wine with a yogurt and lemon sauce, no one will go away hungry — and everyone will want seconds! Slowly cooked to absorb the wonderful aromas of the wine, thyme, garlic and lemon, it’s the perfect excuse to gather family or friends around the table any Sunday. It’s sure to be a hit, because this roast, cooked in a casserole and slow-simmered for hours, is the ultimate draw.

Today I invite you to put a twist on torrijas, pain perdu, or French toast, which, although not the same, could be called half-sisters. We’re not going to fry them in oil or cook them on the griddle with a knob of butter, but with this Crispy French Toast Pudding recipe, we’ll turn brioche bread into a true spectacle.

If I tell you it's impossible to eat just one of these gluten-free red fruit bars, you must believe me. At home they're an absolute hit. You leave the plate with the bars on the table and before I can turn around, several little heads peek around the kitchen door, drawn by the unmistakable aroma of this delight.

If you adore cinnamon rolls, with their delicious topping and intense flavor, this Pan cinnamon roll will feel like a dream come true. A cinnamon roll, wrapped inside another roll that is wrapped in a third, and finally wrapped in a fourth and last one, forming a large cinnamon roll, perfectly baked, generously covered with a wonderful cream cheese and butter frosting and rounded off with the aroma and taste of cinnamon. Could you ask for more? I don’t think a response is necessary!

Pan-fried gnocchi in a skillet is a little pleasure. Crispy on the outside, soft on the inside, and with that comforting flavor that makes you always want seconds. We love them at home, and this time I paired them with Brussels sprouts, shiitake mushrooms, and a generous handful of grated pecorino on top. The result is a simple but delicious recipe, with a creamy touch and a bit of crunch that makes it irresistible.

Today I take you on a journey with this delicious traditional Shepherd’s Pie: Irish lamb pie. This typical meat pie is a true classic in Irish kitchens, and a dish that cannot be missing on Saint Patrick's Day. The celebration of St. Patrick's Day has crossed borders and I'm sure most of us mark the date in green on our calendars, like the green of the shamrock that the saint used as an example to explain the Holy Trinity.

Do you want to enjoy delicious dishes in record time? In this post I share 10 irresistible recipes for the pressure cooker (olla a presión or olla exprés, as we used to call it). I hope they help you not only enjoy the pressure cooker, but also encourage you to explore a wide variety of recipes to get the most out of your cooker.

Sometimes we make life complicated searching for recipes to impress at home and don’t realize that making something tasty can be really simple. Like these eggs with pesto I bring you today. I assure you there’s no easier recipe than this one, which you’ll have ready in the blink of an eye and that you’ll love—Claudia’s word!

Take good note of today's recipe and everything I have to tell you! Today we bring a classic of Italian cuisine, Ossobuco alla Milanese. If you've ever tried it, I have no doubt that what you will remember is enjoying tender meat and a sauce full of flavor. Ossobuco is made with veal shank, a bone-in cut that, when slow-cooked, becomes incredibly tender and juicy.

Surprise! The Le Creuset handled roasting tray, besides being oven-safe, is also suitable for use on the stovetop! Did you know? And today I'm giving it a grand debut with this recipe for Roast beef with herb butter and a spectacular mushroom sauce. It's an amazing recipe: incredibly tasty, easy to make, and I think it's perfect to show you how practical and versatile the beautiful three-layer Le Creuset tray we're working with is.

Cinnamon is a spice that turns the most everyday recipes into something special, thanks to its warm aroma and unmistakable flavor. I believe that, after salt, pepper and rosemary, it’s the spice I use most in the kitchen. Especially in sweet recipes, as I imagine is the case in your kitchen too, but also in savory dishes like roasts, cannelloni, some rice dishes, tagines or creams, it adds a distinct touch that completely changes the recipe or how you enjoy it.