Claudia&Julia's blog

Autumn has arrived, the leaves on the trees are changing color, we've already changed the clocks, and the markets are full of pumpkins! Today I bring you a very sweet recipe: a pumpkin and coconut jam that's as aromatic and versatile as it is easy to make, and I'm sure you'll love it.

Do you know what happens if you put nuts in a food processor and keep grinding and grinding? You turn them into butter made from that nut (Yes, with nothing added but the nut itself). Are you a fan of hazelnut butter? Or peanut butter? Then you definitely have to try making it at home. And if instead of using the raw nut you use roasted ones, you'll increase the intensity of the butter's flavor, and it will be gold for your recipes!

Frangipane is a typical French pastry cream with a subtle almond flavor, widely used in all kinds of cakes and sponge cakes. It is made by mixing traditional pastry cream with almond cream. It is used to make, for example, the classic Galette de Rois (King cake) and is also a staple in pear tarts and sponge cakes, among many others.

Often we look for a companion as juicy as it is delicious to go with crepes and waffles, and this blueberry sauce I bring you today takes very few minutes to make, and it’s delicious.

It’s also perfect for filling or decorating cakes, for sponge cakes and bundt cakes, or for your cupcakes and muffins:

Loved and hated in equal measure, garlic is the perfect companion to add to butter to create a dressing full of flavor that will take your breath away. Making a delicious garlic butter is as simple as its result is rewarding. You’ll see it’s made almost without making a mess and in no time you’ll have turned a good butter into a special ingredient that will elevate your dishes and bring you lots of joy. To you and your guests!

This recipe for homemade orange marmalade comes from French chef Philippe Laruelle, and it's sure to be a success thanks to the tips and proportions he provides.

You're going to make a cherry filling for pies, tartlets and cakes in just a few minutes, and it's truly delicious. Cherry filling (or any fruit you use) is an incredibly versatile and addictive preparation: the process is the same as when making cherry jam, but with a much lower sugar ratio, so it's healthier and you can enjoy it without guilt.

Pesto sauce is one of the most well-known and popular sauces in Italian cuisine, and because of its many uses and possible combinations it has become popular around the world.

You can find pesto sauce in all major supermarkets, but truth be told: nothing beats homemade pesto. Believe me, making a fresh pesto sauce is very easy, and it has no rival.

I bring you a kitchen staple, roasted garlic, a preparation essential both for enjoying on its own and for boosting the flavor and result of any dish you use it in. Here you'll find how to make roasted garlic, how to use it in your recipes, and also ideas for making the most of the wonderful garlic‑infused oil that comes from storing roasted garlic in oil.

If you haven't heard of brown butter, a whole new world will open up to you today. The brown butter, also called noisette butter, hazelnut butter or browned butter, is the ingredient that works wonders in any recipe, whether in baking or in savory dishes, and it is incredibly easy to make. Brown butter takes any recipe you make with it to the next level (there's a reason some people call it "liquid gold"!).

Today I bring you some sauces that are ideal for accompanying all your dishes and appetizers this summer.

Because we often celebrate summer with our friends and family, I'm sharing some delicious sauce recipes that will save you at many dinners, appetizers, and meals, and that will surprise all your guests. These sauces are as delicious as they are easy to make.

Today I bring you my favorite jam recipe, the homemade strawberry jam recipe that I like the most and that drives my children crazy too. It’s really simple to make, but the purpose of today’s post is precisely to encourage you to start making your own jam if you don’t already, because it’s well worth it.