Claudia&Julia's Blog
Vegetable gyozas (Chinese dumplings)
I love the way the different cuisines of the Asian continent season their dishes. The blandest foods are transformed into tasty bites, with peculiar and very powerful flavors. Among my favorites are gyozas, Chinese dumplings that I could eat with both hands every day of the week.
Vegetable curry
Curry is a spice blend very popular in India that, depending on its composition, can be mild or very spicy. If applied to a stew it is also called curry. Today the curry is a vegetable curry, and, as is traditional in this recipe, we will use it to accompany a good serving of rice.
Savory shallot and goat cheese tart
One onion, a handful of shallots, a log of goat cheese, a few sprigs of rosemary and a sheet of shortcrust pastry. That’s all we need to make this beauty and be a hit. Well, that and for the pastry to be homemade. The difference with store-bought is huge and, in case you didn’t know, it costs nothing (or almost nothing) to make it at home.
Vegetable Frittata with Parmesan
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.
Vegetable gratin
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.
Low-temperature and slow-cooking recipes
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.
Roasted potatoes and bagna cauda
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.
Coca with Trempó
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.
Cod-Stuffed Peppers
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.
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.
Secreto and mushroom paella
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.
Pea, Gorgonzola and Mint Risotto
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.
Stewed beans with squid in a casserole
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.
