Claudia&Julia's blog

This coming February 2nd is International Crepe Day, and what better way to celebrate than by making a fabulous crepe for the family? Making crepes is one of the easiest things in the kitchen, and you can make them with whichever combination you like best. Now, I encourage you to prepare them with one of my favorite crepe fillings: cheese, mushrooms, and cauliflower crepes.

With the cold that accompanies us at this time of year, I can’t think of a better plan than turning on the oven and making some treat we can then enjoy with the family (and no, you can’t eat it all without sharing, huh? We know each other, hehe). And one of my latest discoveries has been this delicious honey and spice bread.

Today we bring a 5-star Michelin recipe. It's a cod in quince pilpil that, in fact, is really easy to make, but the result is spectacular.

I discovered long ago that pure cocoa and oil work very well. Personally, I love cakes made with butter, but olive oil gives an unmatched flavor and texture to cocoa cakes.

These French pastries called Cannelés have always been one of my little treats. I used to buy them in Saint-Jean-de-Luz when we went for the day. They originate from the beautiful city of Bordeaux but are commonly found throughout France.

The recipes for roast chicken or roast turkey are, without a doubt, among the easiest to prepare and some of the most impressive to present at the table. It's as simple as placing the main piece in the pot accompanied by those elements that will give it flavor (herbs and spices), a good glug of oil and, from there, the oven will do all the work.

At this time of year and after days of bingeing I always need a comforting stew that's not heavy, and this potato stew with choco or squid is very popular at home, and the best part is it's easy to make.

I don't know if curiosity grabs you as much as it does me, but when the end of the year arrives I think of those TV recap shows that show everything that's happened over the past months. In my case, in the case of Claudia&Julia, what I think about is everything we've done and achieved. This year, honestly, we haven't stopped! Let's recap...

I don't know if you're familiar with the typical Aranese cream from the Vall de Arán. It's a custard similar to crème brûlée or crema catalana, but here vanilla essence is added instead of cinnamon and lemon. In some places I've also tried it with a touch of anise.

Christmas cake is to a British Christmas what turrón is to a Spanish one. There’s hardly a home where it isn’t present; when it comes to these things, the English are as traditional as they come. It’s a fairly hefty cake, made with dried fruits and nuts galore, and it’s usually soaked in liquor. And I say "usually" because some prefer to savor the fruit without it being masked by the alcohol. I love the touch of alcohol in this cake—specifically cognac. I’m a bit of a lush, what can I say.

The tajine, as you already know, is typical of Maghrebi cuisine, and all kinds of preparations are made in it — I mean meat as well as fish, vegetables and even fruit. The most fascinating thing about this kind of vessel is that the cooking will vary depending on how we arrange the ingredients; for example, what we place in the top will cook by steam, thus achieving more juiciness, and the tougher ingredients should always be put at the base where the liquid and contact with the heat will be.

The kick-off for Christmas recipes has begun, and, of course, I'm bringing you an idea you won't be able to refuse. It's a Bloody Mary beef. This recipe by Jamie Oliver is an ideal option for this holiday season, since it practically cooks itself, and although it needs about 6 hours of cooking, tucked into its casserole Le creuset® it will be ready while you're busy with other things.