Claudia&Julia's blog

We have reached the end of the year, and we cannot stop doing our usual summary of the year.

This 2020 has undoubtedly been a year marked by adaptation in many moments and confusion in many others. In the store we have not stopped doing things, and I think that if I look back what comes to mind the most and I want to highlight from this 2020 that has ended is:

• We have launched a Claudia&Julia textile range that makes us especially excited, because it was an illusion that we had with Jordi for a long time come true.
• We have made a cookbook that is in every bookstore in the country, a dream that I would never have imagined could come true. This is Cocina en Olla Exprés , published by Cupula.
• In networks we have not stopped growing, and we have reached the symbolic figure of 50,000 followers on Instagram and more than 8,000 on YouTube .
• On Facebook, everything is illusion, especially our cooking group Cocinar Con Claudia&Julia, where we already have 12,000 members.
• Sergi has left us to discover new projects. We are short of words of gratitude for your know-how and dedication all this time with us (since the beginning of Claudia&Julia). Thank you very much, Sergi!
• There are other new faces in the office who are learning the hard way and are very supportive. Welcome Sandra, a second Jordi, Maria, Laura and Male!
• Ainoa is still as efficient as ever; Pere -who helps us understand some numbers, although it will never be our thing- has increased his dedication to the project; and we are happy that Bea is pregnant.
• A mention cannot be left out of Meritxell, who helps me on social networks and is patient enough to make up for my lack of time.
• We are growing a lot and turning the Cookexpertas project around, with Mónica Prego behind it (Thanks for your efforts too, Mónica!).
• We have incorporated hundreds of new references.
• Our thanks also to all our collaborators in the warehouse . It has been a really complicated year due to all the limitations and obligations of the coroanvirus, while the increase in references and the special weeks throughout the year have made management very difficult. But once again they have turned to serving all the orders day by day and they could not have gotten a better grade in all of it.
• The blog posts and gorgeous shop photos continue to be the work of our external collaborators, bloggers, photographers, and culinary professionals who turn a written recipe into a wonderful dish we can't wait to make at home.
• It is the year that we have done the most VIP Weeks and FlashSales in the history of Claudia&Julia, bringing a lot of the most special offers from a lot of brands. We cannot be more grateful for the support we are receiving from all of them! We take this opportunity here to thank Le Creuset, WMF, De Buyer, KitchenAid, Emile Henry and all the other brands in our catalog for the support they give us to make all our ideas and dreams come true.

Top 10 recipes of the year!

Yes, there are recipes that you have always liked a lot, but we have published some recipes this year that have superseded others that were traditionally highly visited on the blog. So I leave you with the Top 10 recipes of 2020:

I encourage you to try these recipes, the truth is that I have made them at home and they are guaranteed success. So go for it, and eat 2021!

Today we are going to make ricotta cheese and we are going to use it to make a delicious toast: toast with pear, ricotta and honey, a dish that will be a wonderful breakfast as well as an afternoon snack or a delicious light dinner.

If there is any dessert that is the most fluffy and soft, it is this lemon pudding cake that we bring you today. We bring it in an individual version, presented in the Le Creuset mini cocottes that we like so much, both to present at the table and to bake, because the truth is that there are some luxury biscuits left!

Thinking of recipes to celebrate Christmas, I couldn't resist preparing this recipe for truffled meat cannelloni. Normally at home it is a header recipe in the form of lasagna, but today I wanted to adapt it so that you can enjoy it prepared in cannelloni mode.

This recipe that we bring you today is very special! It is a Christmas Panettone prepared in Cocotte.

Panettone is a sweet bread filled with dried fruit traditionally from Italy. It is a sweet bread with a spongy texture that is normally eaten for dessert at Christmas time, but I also really enjoy it with coffee or tea, either early for lunch or mid-afternoon for an afternoon snack.

What do you think if I tell you that I bring the perfect dish for this Christmas? This turkey breast stuffed with dried apricots with cava sauce has it all: it is delicious, easy and quick to prepare, economical and very attractive!

Today's recipe comes from Martín Berasategui, and it is a complete wild card when you want a recipe with few complications to take to the table on any occasion or to solve a dinner. It is a puff pastry tart with mushrooms and ham, and it is very tasty!

With the Cookexpert we can do great things and today we show it to you with this delicious typical sweet bread from Alsace. Because yes, the Cookexpert apart from cooking and processing, also works the masses that are scary.

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.

What happened today is a complete scandal. These garlic prawns, traditional to say the least, have earned their popularity by hand. In addition to being very tasty, they are prepared in the blink of an eye. A delicious tapa, perfect for any weekend or even as an appetizer for a celebration lunch or dinner.

In this week's live broadcast with Antonio Arrabal, finalist of the first edition of Top Chef Spain, we show how to make a delicious and ideal recipe for this Christmas, a pork loin in the De Buyer iron pan made with very few complications but with an exceptional result. We leave you the written recipe below, although you can see the direct one by clicking here .