Claudia&Julia's blog

Making gyozas at home is much easier than it seems – and the result is truly delicious. These small Japanese dumplings bring together the best of both worlds: a thin, soft dough on the outside, and a juicy, flavourful filling on the inside. Today I’ll show you how to make chicken gyozas – a simple and rewarding version you can prepare with ingredients you most likely already have at home.

With the permission of the most purist chefs, today I suggest reinterpreting one of the classics of French cuisine, the Coq au Vin, by preparing a chicken in cider wine that truly rivals the traditional recipe. Without hesitation, chicken cooked in a cocotte is always delicious, but in this dish, replacing red wine with dry cider is a brilliant idea, as its apple notes pair wonderfully with the chicken.

If there’s one stew that can fill the kitchen with aromas and win over everyone at the table, it’s spiced chicken tagine with pumpkin and chickpeas. Slowly cooked in the tagine, with its distinctive conical lid that circulates the steam, the chicken becomes juicy and tender, infused with spices; the pumpkin turns soft and sweet; the chickpeas add substance; and the dried fruit adds a contrasting touch that makes it irresistible.

Looking for a dish that brings out the best of Spanish cuisine in just a few steps? This rib-eye steak with Padrón peppers is exactly what you need: juicy meat, intense flavour, and that little green surprise from the peppers. In this recipe, I’ll show you how to achieve a perfectly seared steak, full of rosemary and garlic aroma, paired with a vibrant sauté of Padrón peppers.

If you enjoy stuffed pork loins, I’m sure you’ll love these goat cheese and kale stuffed pork chops. The combination of kale and goat cheese is truly delightful, especially when cooked and served hot. Add to that the sauce with cherry tomatoes and shallots, and not only does it keep the pork juicy, but it also enhances its flavour. They’re also quick and easy to make, making them a fantastic option for a weeknight dinner.

Today I bring you a super easy and quick recipe – perfect for a relaxed lunch or a different kind of dinner. These griddled fajitas are going to be a hit! And since they’re so simple to make, you’ll be cooking them again and again this summer – and throughout the year!

When I discovered this recipe, I knew everyone at home would be excited. From selecting the ingredients to the very last bite, we’ve all enjoyed it like little kids. I think it’s a fantastic option to prepare and savour with the family, whether cooked in the home kitchen or on the campsite barbecue. I promise you, this spiral butifarra on the grill is amazing. You really have to try it!

Today I invite you to prepare a recipe I love: a stew of chicken with corn and creamy sauce. I find it a truly delicious way to cook chicken breasts. They turn out fantastic and have an incredibly appetising flavour. Corn is a luxurious companion to the chicken and, along with the chilli slices and lime juice, it adds a touch of Mexican flavour—ideal for rounding off the dish.

Preparar en casa unas perfectas brochetas de cerdo caramelizadas es de lo más sencillo, y el resultado no puede ser mejor. Su maravilloso sabor, con ese toque oriental que tanto me gusta y que tan bien le sienta a la carne de cerdo, y lo fáciles que son de hacer, las convierte en un plato comodín con el que podrás lucir tus habilidades culinarias sin complicarte en la cocina. 

Today’s recipe is one of the pillars of Italian gastronomy: today I invite you to travel to Italy with the recipe for authentic Bolognese sauce, along with some tips on how to make traditional ragù alla bolognese. I assure you, there’s no more famous pasta sauce!

I assure you I’m not exaggerating when I say this is the best camembert burger I’ve ever tasted. The combination of ingredients and the perfect balance of all the flavours turns every bite into a celebration. Without a doubt, this burger has become the ultimate burger at home, the one everyone prefers by far.

With this braised leg of lamb in red wine with yoghurt and lemon sauce, no one will go hungry – and everyone will want seconds! Slow-cooked to absorb the wonderful aromas of wine, thyme, garlic and lemon, it’s the perfect excuse to gather family or friends around the table on any Sunday. No one will want to miss it, because this roast, cooked slowly in a casserole for hours, is the best kind of invitation.