Claudia&Julia's blog

The Marchioness of Parabere says, in her renowned book Culinary Encyclopedia, The Complete Kitchen, that croquettes are a delicacy generally appreciated by everyone. How right she is! And today we bring her recipe for making homemade cod croquettes, traditional, authentic and utterly delicious.

This classic beef stew with vegetables is perfect for an uncomplicated recipe, since it really takes just 10 minutes of preparation… The rest is taken care of by my WMF Fusiontec pot, which, well covered and simmered slowly for an hour, makes a stew that’s finger-licking good!

A clafoutis is a typical French tart made with a liquid batter of eggs, flour, milk, butter, and sugar. The most traditional clafoutis is the cherry one, which was baked with whole cherries and their pits. But you can make a clafoutis with any fruit! I personally love strawberry clafoutis (we have it on the blog, here), and today we put a twist on the recipe by making a cocoa clafoutis base — the chocolate flavor pairs perfectly with pear, which is what we'll top today's clafoutis with.

I’ve got a super easy, impressive recipe for any snack or dinner: spinach, pine nut and cheese rolls that are absolutely delicious. I love making them with pine nuts and raisins with a touch of Moscatel — you’ll see how tasty they are.

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

We reach the end of the year, and we can't fail to make our usual yearly summary.

This 2020 has undoubtedly been a year marked by adaptation at many times and confusion at many others. In the shop we haven't stopped doing things, and I think if I look back what comes to mind most and what I want to highlight from this 2020 that has ended is:

• We have launched a Claudia&Julia textile rangewhich excites us especially, because it was a dream Jordi and I had for a long time come true.
• We have made a cookbook that is available in all the country's bookstores, a dream I never would have imagined could be true. It is called Cooking in a Pressure Cooker, published by Cupula.
• On social networks we haven't 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 dreams, especially our cooking group Cooking With Claudia&Julia, where we are already 12,000 members.
• Sergi has left us to discover new projects. We have no words to thank him for his know-how and dedication all this time with us (since the beginning of Claudia&Julia). Infinite thanks, Sergi!
• There are other new faces in the office who are learning at full speed and are a great support. Welcome Sandra, a second Jordi, Maria, Laura and Male!
• Ainoa remains 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 have the joy that Bea is pregnant.
• There must be a mention of Meritxell, who helps me on social networks and is incredibly patient to make up for my lack of time.
• We are growing a lot and turning the Cookexpertas project around, with Mónica Prego behind it (Thank you for your efforts too, Mónica!).
• We have added hundreds of new SKUs.
• Our thanks also to 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 SKUs and special weeks throughout the year have made management very difficult. But once again they have been committed to fulfilling all orders day by day and they couldn't have done better in all of it.
• The blog posts and the beautiful photos in the shop 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 in which we did the most VIP Weeks and FlashSales in the history of Claudia&Julia, bringing a bunch of very special offers from many brands. We couldn't be more grateful for the support we are receiving from all of them! We take this opportunity 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 have always been very much liked by you, but we published some recipes this year that have dethroned others that were traditionally very 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 a guaranteed success. So go for it, and Enjoy 2021!

Today we're going to make ricotta cheese and use it to make a delicious toast: pear, ricotta, and honey toast, a dish that will be both a great breakfast and will sort you out for a snack or be a delicious light dinner.

If there’s any dessert that’s incredibly fluffy and soft, it’s this lemon pudding cake we bring you today. We present it in individual portions, served in the Le Creuset mini cocottes we love so much, both for serving at the table and for baking — because honestly, they make truly luxurious little cakes!

Thinking about recipes to celebrate Christmas, I couldn't resist making this truffled meat cannelloni recipe. At home it's usually a go-to dish in the form of lasagna, but today I wanted to adapt it so you can enjoy it prepared as cannelloni.

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

The Panettone is a sweet bread filled with dried fruits traditionally from Italy. It is a sweet bread with a spongy texture that is usually eaten as a dessert during the Christmas season, but I also really enjoy having it with coffee or tea, early for breakfast or in the mid-afternoon as a snack

What if I told you I have the perfect dish for this holiday season? This turkey breast stuffed with dried apricots and cava sauce has it all: it's delicious, easy and quick to prepare, economical and very impressive!!

Today's recipe comes from Martín Berasategui, and it's a real ace up your sleeve when you want a low-effort dish to bring to the table for any occasion or to sort out a dinner. It's a puff pastry tart with mushrooms and ham, and it's really tasty!