Claudia&Julia's blog

If you agree with me that baked potatoes are much more than just a top-class side dish, then this recipe for baked potatoes with cheese in the air fryer will excite you just as much as it does me. They’re just as delicious as when cooked in the oven, but take less time to prepare. That means lower energy consumption – and it’s always a joy to find ways to keep the electricity bill down.

If you’ve travelled abroad recently, you’ve probably come across a curious chilled dessert in most supermarkets: cookie dough. Yes, literally translated, it’s cookie dough — but not for baking! It’s meant to be eaten by the spoonful, raw, straight from the tub. Fair warning: it’s addictive. And today you’ll learn how to make this edible cookie dough recipe at home — ready to enjoy in under 15 minutes!

A few days ago I shared a savoury clafoutis recipe, and today I’m returning to the more traditional version – though with a few variations that make this cherry tart a delicious dessert, with a crisp texture and wonderfully aromatic flavour. This cherry clafoutis with almonds and orange blossom water is perfection in every bite, whether you leave the stones in the cherries or prefer them pitted.

Although it’s not quite artichoke season yet, today I’m bringing you this fantastic recipe for baked cacio e pepe artichokes – one to try when they’re at their peak, because it’s so worth it! I absolutely love artichokes, no matter how they’re cooked. If someone gave me a bouquet of these flowers, I’d be the happiest person in the world!

If you were looking for a recipe for a creamy, smooth and luscious cheesecake – stop right here, because you’ve just found it. This mascarpone cheesecake will captivate you from the very first spoonful, and once you try it, it will win you over forever with its creaminess and flavour.

If there’s one thing that defines cooking, it’s the endless number of recipes that can be adapted. A great example is this cherry tomato and cheddar Tarte Tatin – a savoury twist on one of the most iconic apple tarts in French patisserie and, without doubt, one of its happiest accidents. The result of this recipe, where the Tarte Tatin takes a different turn, is a clear success with top marks – very top marks! – because I promise you: it’s absolutely amazing.

Making lemonade at home is one of those things that seems so simple you rarely think to look for a recipe... until you make it and it turns out too sour, too bland, or with sugar settling at the bottom. That’s why today I’m showing you how to make traditional homemade lemonade, with the perfect balance of tartness and sweetness – and a trick that makes all the difference: dissolving the sugar in a light syrup.

You probably associate clafoutis with cherries—and that’s only natural, since they’re the main ingredient in this classic French tart made with crêpe batter. But today I’m swapping the sweet dessert for a courgette, feta and basil clafoutis—a savoury and delicious version of one of the most iconic fruit flans.

Summer and horchata go hand in hand... and I’ve got the perfect way to use up leftover chufa pulp and enjoy horchata in the most delicious way! These chufa, cinnamon and apple muffins are delightfully fluffy and taste amazing.

Don’t be put off by this recipe — preparing this roasted beetroot and goat’s cheese carpaccio with crunchy pistachios and honey is almost quicker than reading the name of the dish. A warm salad that’s different, elegant and very healthy, featuring an ingredient that deserves more attention: beetroot.

Si buscas una receta super refrescante, veraniega y ligera, acabas de dar con lo que buscabas: esta ensalada de sandía, queso feta y pistachos es deliciosa y suuuper colorida. Junto a la menta y la cebolla tierna, tomarla es siempre una alegría. Y debo añadir que prepararla también, porque si tienes la cebolla encurtida en la nevera, ¡La ensalada la tienes lista en 5 minutos!

How about making fresh pasta at home? I assure you, there’s nothing simpler – and the result is amazing. To give it a richer flavour and a brighter colour, this time we’ll make it using only egg yolks. So get your flour and eggs ready to prepare this fantastic recipe for pasta all’uovo: Egg spaghetti with sautéed asparagus.