Claudia&Julia's blog

Summer and sangria go hand in hand, so today we bring you a drink that is as refreshing as it is delicious, with which you will leave your guests delighted but with a zero point complication.

You can make some super tasty recipes just with a frying pan! On this occasion, Julio (WMF chef), brings us an oriental-style vegetable sauté that is addicting. The result are delicious sautéed vegetables, a recipe that can be served as a first course or as an accompaniment to meat or fish.

It means arriving at this time of year and putting myself in "dinners on the terrace" mode, with friends, in a lively environment and with cool recipes that take me very little work. Without a doubt, the one that never fails is the steamed mussels, which is one of the easiest dishes to prepare that you can resort to. It is an inexpensive dish that everyone usually likes, and washed down with a good Ribeiro... What am I going to tell you that you don't know!

I love aromatics; I use them for almost everything in the kitchen. Some, like basil, I don't get all year round, others, in exchange, are always available in a pot... like rosemary.

In general, the aromatic ones are usually sold in trays that carry more quantity than we are going to need. Many times, as happens with parsley bouquets, the herbs end up spoiling inside the refrigerator.

One of the great classics of our cuisine, and that of many other countries, is the empanadilla. Versatile to say the least, both in the dough, which can be made in many ways depending on the liquid and fat chosen, and in the filling, which admits infinite variations and can be adapted to one's taste... whatever you have in the fridge (it's a great recipe to use).

It's hard to find someone who doesn't like pasta, right? I would say that it is almost impossible, since there are many varieties and it would be extremely rare not to find one that suits your tastes. Well, the same thing happens with ravioli, this pasta can be filled with anything you can imagine, there is even a version of sweet ravioli.

Are you thinking about the Christmas menu? Well, these cheese and grape tartlets with Pedro Ximénez sauce are an excellent appetizer: they are easy and the combination of flavors of all the cheeses is sensational.

Since Emile Henry launched the new range of baking and serving trays, there is not a week that you write to us commenting on how beautiful they are, and that you want ideas to get the most out of them. So that's what we come here for today, to bring you 6 easy appetizer recipes but with the perfect touch to be fabulous with family and friends. This Christmas you are going to get the most out of them!

The fig season is officially inaugurated, and we will not be the ones who run out of ideas when it comes to enjoying them! At home we love them, especially my husband and eldest son, and although they enjoy them naturally at this time of year, as an accompaniment to a good cheese it becomes a delicious dinner!

Chilean pine empanadas have a curious name, don't you think? Pine is the name of the very traditional filling of onion, beef, olives, egg and raisins, which apparently derives from the Mapuche word pirru and has nothing to do with the tree.

Do you like mussels? At home we love them, so I prepare them very often and, although we like them prepared in any way, I am always on the lookout for new recipes. This oriental-style mussels that I bring you today is one of our latest discoveries. And what a find!

Some time ago I discovered this recipe for yogurt cheese balls in extra virgin olive oil and I really wanted to share it with you. You have to be organized and patient when preparing them, because the yogurt has to drain by itself and the thing takes between two and three days. But except for this trifle, preparing this appetizer so cool and tasty is a matter of sewing and singing.