Claudia&Julia's blog

Today I’m sharing an easy, light and equally delicious recipe. Inspired by the traditional rösti or Swiss potato pancake, these crispy potato and vegetable fritters with yoghurt sauce are the perfect side dish for lunch or dinner. Served with a Greek yoghurt sauce with mint and lemon, they offer a refreshing twist – but if you're after a vegan recipe, simply serve them without the sauce and you'll still have a highly nutritious dish that everyone at home, young and old alike, will love.

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.

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.

Edamame has become one of the trendiest healthy appetisers. You've probably seen it in Japanese restaurants or on Asian food menus, served as a light and flavourful starter. But the best part is that it's very easy and quick to prepare at home. If you're wondering how to cook edamame to get it just right, with that glossy and slightly charred touch, here's the complete guide.

If you fancy a walk through Naples, I suggest starting with one of its most popular and passionate Italian pasta recipes: spaghetti alla Puttanesca. You’ll see how the sauce will transport you to Italy while you’re cooking, without even leaving home. And as soon as you bring the dish to the table and taste the spaghetti, just close your eyes and you’ll feel as if you were dining in one of its seaside restaurants. 

You probably already know that I love fresh pasta. I love making it, cooking it and savouring it. I enjoy it in all its forms and with any sauce or accompaniment. Since I also like to adapt recipes (forgive me, purists), today I bring you these Spaghetti with cuttlefish and prawn ragù, a delicious dish with a real taste of summer, because I think seafood dishes always taste like summer.

Listen closely, because I’m not bringing you an omelette with tomato bread, but the traditional recipe for an omelette MADE WITH tomato bread. I love it!

This tomato bread omelette is a traditional Catalan recipe, but nowadays it’s hardly known and rarely found.

This recipe for grilled turbot with fennel and lemon is the perfect example of “less is more”. Both in terms of the number of ingredients and the simplicity of the preparation. It’s the perfect excuse to take advantage of your ceramic frying pan and to enjoy an extraordinary white fish. A dish with Mediterranean aroma and flavour, where the turbot takes centre stage.

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 that this Goat’s Cheese Frittata is a fantastic option for many dinners, although I must admit that it has also made for a wonderful Sunday lunch on occasion. Just like with omelettes, there are endless possibilities, and frittatas offer the same versatility, making both excellent recipes for using up leftovers. In today’s version, I’ve paired this cheese frittata with spinach, garlic, and red pepper. A combination I absolutely love!