Claudia&Julia's blog

I love the way different Asian cuisines spice up their dishes. The most insipid foods are transformed into tasty morsels, with peculiar and very powerful flavors. Among my favorites are gyozas, Chinese dumplings that I could eat with two hands and every day of the week.

Curry is a very popular mixture of spices in India, which depending on its composition can be sweet or very spicy. If we apply it in a stew it also takes the name of curry. Today, the curry is made of vegetables, and as is tradition in this recipe we will use it to accompany a good dish of rice.

An onion, a handful of shallots, a roll of goat cheese, a few sprigs of rosemary and a sheet of shortcrust pastry. That's all we need to prepare this beauty and succeed. Well, that and the dough is homemade. The difference with the industrial ones is abysmal and, in case you didn't know, it costs nothing (or almost nothing) to make it at home.

One of the best ways to eat eggs and vegetables, and a great way to round off a dinner, is the fritatta.

Unlike with the tortilla, the fritatta allows us to ignore the pan and we do not have to be aware of it to turn it. We simply prepare the ingredients on the fire and, once ready, we bake them.

Many times we fall into the routine of always cooking vegetables in the same way, and the truth is that there are countless recipes and cutting styles so that the vegetables have a totally different appearance and flavor in each preparation.

I think that today can be a discovery for many. I do not bring a recipe, but a complete menu with recipes made in a pot at low temperature. I hope you enjoy this delicious vegetable fritatta, a veal with a creamy mushroom sauce and for dessert a smooth and delicious crème brûlée.

I bring you a way of making roasted potatoes that I adore: candied potatoes in oil and butter that we have just finally roasted in the oven. Once roasted, I suggest you enjoy them with a most intense Italian sauce, Bagna Cauda sauce, typical of Piedmont and extremely tasty.

Today we land in Mallorca to enjoy one of its traditional dishes, the well-known Coca de Trempó, a simple recipe that is always a success. For both informal and not-so-informal dinners, presenting it in
individually and with some extra ingredient that I will tell you at the end of the recipe. It is a base made with bread dough and crowned with trempó, which is a salad of peppers, onion and tomato.

One of the most popular ways to prepare peppers is to stuff them, especially when it comes to piquillo peppers.

Some people prefer them stuffed with meat or seafood, but those with cod are usually the most popular because they are very easy to prepare and because everyone at home likes them.

We made this secret rice with mushrooms for the first time on a Saturday on vacation. Since then we have already repeated it a few times because it is a very complete dish that everyone likes and I am happy to be able to bring it today, to pay tribute to the next World Paella Day, on September 20.

Today we are heading to Italy with this “gorgonzola, peas and mint risotto”. This is one of my favorite risotto recipes: creamy, smooth, and bursting with peas in every bite. Risotto is one of the most traditional dishes of Italian cuisine; to get a hyper creamy rice it is essential to use a good rice for this task: Arborio, Carnaroli, etc. Due to the ability of these rice to absorb liquid, it will offer us that typical pasty texture of risotto.

These days we are juggling to vary our recipes with what we may have at home. That is why I bring you a spoon dish, which without pretensions or complications ends up being a very tasty stew.