Claudia&Julia's Blog
Confit artichokes in olive oil
Artichokes are one of my favorite vegetables and, if I have to choose which way of preparing them I like best, I definitely go with artichokes confited in olive oil. Confiting artichokes is a process in which we cook the artichokes submerged in olive oil, at low temperature and for a prolonged period of time.
Vegetable tian with garlic tomato sauce
You can go ahead and grab a kitchen mandoline and some fresh, colorful, and varied vegetables: that’s the secret to making this vegetable tian with garlic tomato sauce taste as delicious as it looks. That, and the Le Creuset roasting pan—new, lightweight, durable, and fabulous for making all kinds of roasts.
Marinated Onion with Tuna in Balsamic Vinegar of Modena
In summer, the queen of salads at home is this recipe of onion marinated in oil and vinegar, which we serve with tuna. This is not tuna with onions, a recipe in which the proportion of tuna is greater than that of the onion.
Arugula salad with caramelized walnuts and crispy ham
You can put a twist on a salad in the easiest way. I strongly encourage you to try this arugula salad with toasted walnuts and raisins and crispy ham; paired with the apple it's a wonderful combination. And those toasted, caramelized walnuts... Oh, my God! They're delicious!
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.
Mediterranean-style terrine
The vegetarian terrine recipe we bring you today is intensely flavorful and a fabulous option any day of the year. It’s made up of layers of tomato sauce, mozzarella and fried eggplant, and is very easy to prepare: you only need to fry the ingredients beforehand in a very basic way, and shape it in the terrine cerámica, in which you will finish the cooking.
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 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.
Crostini with marinated sardines
No one will be able to resist this snack or luxurious dinner we’re proposing today. It’s a Crostini with marinated sardines made in a very special way: fresh sardines, fried and marinated on toasted country bread, crowned with a delicious pickled radish and onion. Are you in?
Potato, Spinach and Gruyère Gratin
This potato, spinach and gruyère cheese gratin is a delicious, easy, and flavorful option to cook any day of the week. A perfect starter or the side dish for a meat or fish course.
Rustic tomato and cheese galette
If you have that unavoidable urge to turn on the oven and you're looking for an uncomplicated recipe, I bring you the ideal one: I warmly invite you to make this rustic tomato and feta galette. Super quick to prepare, and just as fast it will disappear. It's delicious, I promise! Will you dare make it tonight's dinner?
