Claudia&Julia's Blog

One of the best ways to eat eggs and vegetables, and a great way to sort out dinner, is the fritatta.

Unlike an omelette, the fritatta lets us step away from the pan and we don't have to watch it to flip it. We simply cook the ingredients on the stove and, once ready, bake them.

Many times we fall into the routine of always cooking vegetables the same way, and the truth is there are countless recipes and cutting styles so that the vegetables have a completely different appearance and flavor in each preparation.

I believe what I have for today could be a discovery for many. I'm not bringing a recipe, but a complete menu with recipes made in a low-temperature pot. I hope you really enjoy this delicious vegetable frittata, a beef with creamy mushroom sauce, and for dessert a very smooth and delicious crème brûlée.

I'm sharing a method for making roasted potatoes that I adore: potatoes confited in oil and butter and finished off in the oven. Once roasted, I suggest enjoying them with a very intense Italian sauce, Bagna Cauda, typical of Piedmont and extremely flavorful.

Today we land in Mallorca to enjoy one of its traditional dishes, the well-known Coca de Trempó, a simple recipe that's always a hit. Perfect for informal dinners as well as those not so informal, serving it individually and with an extra ingredient I'll tell you about at the end of the recipe. It consists of a bread dough base topped 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 we talk about piquillo peppers.

Some prefer them stuffed with meat or seafood, but the cod-stuffed ones are usually the most popular because they are very easy to prepare and because everyone at home likes them.

We made this secreto pork rice with mushrooms for the first time on a Saturday during vacation. Since then we've made it a few times because it's a very complete dish that everyone likes, and I'm happy to be able to bring it today to pay tribute to the upcoming World Paella Day on September 20.

Today we head to Italy with this "gorgonzola, pea and mint risotto." This is one of my favorite risotto recipes: creamy, smooth and with the burst of peas in every bite. Risotto is one of the most traditional dishes of Italian cuisine; to achieve an ultra-creamy rice it is essential to use a good rice for the task: Arborio, Carnaroli, etc. Due to these rices' ability to absorb liquid, they will give us that typical pasty texture of risotto.

These days we're juggling to vary our recipes with whatever we might have at home. That's why I'm bringing you a spoon dish that, without pretension or complication, ends up being a very tasty stew.

If you think lentils with vegetables are a half-hearted effort, you’re very wrong. Especially when those lentils are beluga or caviar, the amount of vegetables is considerable and the pot we cook them in is our Every casserole. Small but mighty. With all that, we whip up stewed beluga lentils with carrot and pumpkin, packed with flavor.

If I tell you that roses, besides being beautiful, can be delicious, I'm not just practicing the art of rhyme; I want to offer you an easy and charming way to present edible flowers, like these rosemary potato roses, to share with those you love most. You only need potatoes, rosemary and a kitchen mandoline or a slicer. You'll see how simple they are to make and they look so pretty, you'll feel bad about eating them!

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.