Claudia&Julia's Blog

If you've traveled abroad recently, you've likely seen a curious refrigerated dessert in most supermarkets: cookie dough. Yes, literally translated it's cookie dough, not for baking, but to enjoy by the spoonful, just as is, raw, without going through the oven. Warning: it's addictive, and today you'll see how to make this edible cookie dough recipe at home — in less than 15 minutes you'll have it ready to enjoy!

If a few days ago I shared a savory clafoutis recipe, today I return to the more traditional version, although with some variations that make this cherry tart a delicious treat, with a crunchy, very aromatic touch. This cherry clafoutis with almonds and orange blossom water is perfection in every bite, whether you leave the cherries with pits or prefer them pitted.

Although it’s not in season yet, today I bring you the wonderful baked cacio e pepe artichoke recipe, which you must make when they are at their best because it’s really worth it. The truth is I love artichokes, no matter how they are cooked. If someone gave me a bouquet of these flowers, they would make me the happiest person in the world!

If you're looking for the recipe for a super quick-to-make frittata with a very interesting intensity of flavors, this recipe is for you! This salmon, cheeses and sun-dried tomato frittata is delicious, and I won't lie when I say it's a recipe for someone who doesn't feel like cooking: it's a frittata that requires no prep, just mix a few ingredients and put it in the oven or, as we did, straight into the air fryer where it was ready in just 12 minutes.

If you were looking for the recipe for a creamy, smooth and unctuous cheesecake, for engines because you have just found it. This cheescake de mascarpone recipe grabs you from the first spoonful and, once you try it, wins you over forever with its creaminess and flavor.

If there's one thing about cooking, it's the large number of recipes that can be reimagined. A good example is this cherry tomato and cheddar Tatin tart, a savory adaptation of one of the most iconic apple tarts of French patisserie and, without doubt, one of its happiest mistakes. The result of this recipe, in which the Tatin tart changes register, is clearly a high pass—very high!—because I promise you it's incredible.

Making lemonade at home is one of those things that seems so simple you hardly think to look for a recipe... until you make it and it turns out too tart, too bland, or with the sugar floating at the bottom. That's why today I’ll tell you how to make traditional homemade lemonade, with the right balance of tartness and sweetness, and with a trick that makes the difference: dissolving the sugar in a light syrup.

If you're looking for a fresh, light and delicious drink, I think you should stay: this Apple and Lemon Slush recipe has won me over. It's a healthy slush with a touch of ginger that we make with the Ninja Slushi. Sweetened with a pinch of honey, you'll see it tastes absolutely delicious.

Listen closely, because I'm not bringing you a tortilla with pan con tomate, but I'm bringing the traditional recipe for a pan con tomate tortilla. I love it!

This pan con tomate tortilla is a traditional Catalan recipe, but nowadays it is little known and you will rarely find it.

You probably associate clafoutis with cherries, which is understandable given that they are the main ingredient of this typical French tart made with crêpe batter. But today I swap this sweet dessert for a zucchini, feta and basil clafoutis, a savory and delicious version of one of the quintessential fruit flans.

Summer and horchata go hand in hand... I'm sharing a perfect way to use leftover tiger nut pulp and to accompany horchata in the most delicious way! These tiger nut, cinnamon, and apple muffins are pure fluffiness and taste delicious.

Don't be intimidated by this recipe, because preparing this roasted beet carpaccio with goat cheese, pistachio crunch and honey is almost faster than reading the name of the dish. A different warm salad, elegant and very healthy, featuring an ingredient that doesn't get as much spotlight as it deserves: beetroot.