Claudia&Julia's Blog

Today we head to Italy with this "gorgonzola, pea and mint risotto." This is one of my favorite risotto recipes: creamy, smooth and with the burst of peas in every bite. Risotto is one of the most traditional dishes of Italian cuisine; to achieve an ultra-creamy rice it is essential to use a good rice for the task: Arborio, Carnaroli, etc. Due to these rices' ability to absorb liquid, they will give us that typical pasty texture of risotto.

I don't know whether this lemon cake will be the best in the world or not. What I can tell you is that it will make you fall in love like nothing else before. It's a dense cake, with all the texture of buttery English cakes and with lemon flavors and aromas that will put everyone in the house in a good mood.

Today I'm not bringing you onebut several recipes tomake at home creamy, delicious Italian gelato. For years I had been wanting an ice cream maker like the one I used to prepare the recipes I bring you today.

Eggplants are one of my favorite vegetables. At home, we like them breaded, stuffed, in moussaka or parmigiana. The recipe I present to you is another easy and quick way to prepare them, like a zucchini cannelloni, filled with a whimsical mix of ricotta and spinach and served with a homemade tomato sauce flavored with basil or lemon thyme.

Emile Henry has released a beautiful ceramic cheese baker designed to bring us plenty of joy at the table. They call it Cheese Baker, and besides being able to store brie- or camembert-style cheeses in it once you've opened them, what's truly rewarding is using it to cook your cheeses. Yes, to cook them, so you get delicious melted, seasoned cheeses at the perfect consistency for dipping or enjoying with a bit of bread.

There are spoon dishes that are magical, dishes that transport you back to childhood and to grandma's home cooking. This Canarian rancho that I bring you today is one of them, a simple spoon dish and, although the best-known version is prepared with meat, I’m passionate about the octopus version. It is a typical preparation from the Canary Islands, a humble yet truly delicious dish.

It's hard to find something quicker, simpler and more delicious to prepare in the kitchen than homemade cookies (especially if we have a pair of "extra" hands ready to help). There are countless cookie recipes, but usually each of us has one that stands out above the rest, our favorite cookie recipe, the one that never fails. In our case, and after a long and undisputed reign of the typical chocolate chip cookies, these brownie-style chocolate cookies are our latest weakness.

The Vitalis pot is today one of the most popular pots for steaming. Its success lies in the pot's versatility of uses on one hand, and on the other that, being made of stainless steel, it is a pot that will last us a lifetime in the kitchen.

We love fresh salmon at home and our latest discovery is these salmon tacos in an Asian-style sauce. To prepare them we use a wok and in very little time they are on the table.

I'm sure more than once you've wanted to know how to make homemade cocoa and hazelnut spread (the well-known Nutella or Nocilla). It's one of those foods that all children love and, let's be honest, adults also enjoy eating by the spoonful!

When you start experimenting with juices, a huge window of possibilities opens up before you. From making simple juices from assorted fruits, to beginning to make smoothies and lassis with yogurt and milk, experimenting with the pleasure of using all kinds of plant milks that give you nutrients and a wide range of flavors, and playing with spices. The world of juices is endless!

Who doesn't like croquettes? Grandma's, your mother's, or the neighbor's. But what should a good croquette be like? Crispy on the outside and soft and creamy on the inside; there are many fillings but Jamón Serrano croquettes are a classic. This is one of those foolproof recipes that will work wonderfully for you.