Claudia&Julia's blog

We bring you a sponge cake with only three ingredients. Yes, what you read, only three ingredients and air, a lot of air! This way you will get the sponginess that you are looking for to make a super sponge cake that you will love to eat as is, with a little chocolate, to fill with cream or cream, to cover with chocolate and decorate with fruit... It is a perfect cake for the thousand and one combinations!

This beer chicken is one of those recipes that calls for bread, a lot of bread. Because the sauce that is formed is magnificent. So good that you want to eat it by the spoonful. With the WMF super fast pot the chicken is very juicy and it takes so little to make it, that it is almost laughable to say it. 15 minutes from start to finish. Joking, right? Well that's how you get it.

Who doesn't like a chicken with a crispy crust and a delicious filling? This recipe has the best of fried chicken but without the downside of frying.

The Marchioness of Parabere says, in her renowned book Culinary Encyclopedia, the Complete Kitchen, that croquettes are a delicacy that is generally appreciated by all. How right! And today we bring your recipe to make some homemade, traditional, authentic and very tasty cod croquettes.

This classic beef stew with vegetables is great for making a recipe without complications, because it really takes 10 minutes to prepare... The rest is taken care of by my WMF Fusiontec pot, which, well covered and on low heat for an hour, prepares me a stew that is ready for lick your fingers!

A clafoutis is a typical French cake, which is prepared with a liquid dough based on eggs, flour, milk, butter and sugar. The most traditional clafoutis is the cherry clafoutis, which was baked with the cherries whole and pitted. But you can make a clafoutis from any fruit! I personally adore strawberry clafoutis (we have it on the blog, here), and today we give the recipe a twist by making a base of clafoutis with cocoa -the flavor of the chocolate combines perfectly with the pear, with which we will crown this today's clafoutis.

I bring you a very easy and successful recipe for any snack or dinner, some rolls of spinach, pine nuts and cheese that are addicting. I love making them with pine nuts and raisins with a touch of muscatel, you'll see how delicious they are.

This traditional Manresan Cod recipe is based on one of the recipes compiled by the Manresan cook and gastronome Ignasi Domenech (1874-1976), in his recipe book "La Teca". In its pages, he compiled stews and stews and desserts that were cooked in the kitchens of Manresa houses of the time. As well as two recipes for Cod a la Manresana: One with potatoes and quince alioli and the second with spinach, plums, raisins and pine nuts.

We've reached the end of the year, and we can't help but do our usual summary of the year.

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 we are particularly excited about, because it was a dream that Jordi and I had had for a long time to make a reality.
• We have made a cookbook that can be found in all the bookstores in the country, a dream that I would never have imagined could come true. It is Cocina en Olla Exprés , published by Cupula.
• We have not stopped growing on social media, and we have reached the symbolic figure of 50,000 followers on Instagram and more than 8,000 on YouTube .
• On Facebook, everything is about dreams, especially our cooking group Cocinar Con Claudia&Julia, where we already have 12,000 members.
• Sergi has left us to discover new projects. We lack words of gratitude for his know-how and dedication all this time with us (since the beginning of Claudia&Julia). Thank you so much, Sergi!
• There are other new faces in the office who are learning at a fast pace and are a great support. Welcome Sandra, a second Jordi, Maria, Laura and Male!
• Ainoa is still as efficient as ever; Pere - who helps us understand some numbers, although he will never be our thing - has increased his dedication to the project; and we are happy that Bea is pregnant.
• A mention must go to Meritxell, who helps me on social media and is very patient to make up for my lack of time.
• We are growing a lot and giving a new twist to the Cookexpertas project, with Mónica Prego behind it (Thanks for your efforts too, Mónica!).
• We have added hundreds of new references.
• We would also like to thank all our collaborators in the warehouse . It has been a really complicated year due to all the restrictions and obligations of the coronavirus, while the increase in references and the special weeks throughout the year have made management very complicated. But once again they have gone all out to serve all orders day after day and they could not have scored better in all of this.
• The blog posts and beautiful photos in the shop are still the work of our external collaborators, bloggers, photographers and culinary professionals who turn a written recipe into a wonderful dish that we can't wait to make at home.
• This is the year in which we have had 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 couldn't be more grateful for the support we are receiving from all of them! We would like to take this opportunity to thank Le Creuset, WMF, De Buyer, KitchenAid, Emile Henry and all the other brands in our catalogue 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 loved, but we have published some recipes this year that have overtaken others that were traditionally very popular 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 to be a success. So go for it, and let's 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.