Claudia&Julia's Blog

Who doesn't like croquettes? Grandma's, your mother's, or the neighbor's. But what should a good croquette be like? Crispy on the outside and soft and creamy on the inside; there are many fillings but Jamón Serrano croquettes are a classic. This is one of those foolproof recipes that will work wonderfully for you.

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.

Today we have Julio, a Galician chef, to bring us the authentic recipe for Galician-style octopus in a pressure cooker (or pulpo á feira, as they say in Galicia). There’s no one better than him to show us how to make the traditional recipe!

The combination of potato and cheese is always welcome at home. In mine and, surely, in most of yours. They're a perfectly matched pair, especially when used to make this potato and raclette cheese pie. Can you imagine how good the result is?

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!

One of the great advantages of the new WMF multi-function pot is that in a single appliance you can perform different types of cooking, from pressure cooking like in a pressure cooker to steaming, sautéing, browning, slow cooking... The idea of today's recipe is to make use of that multifunctionality.

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.

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.

Today Chef Rafa brings to Claudia&Julia's kitchen a magnificent squid with onions and sobrasada, an easy and quick recipe typical of the Balearic Islands. The personal touch of the sobrasada results in a dish with bold, truly delicious flavor. A recipe you can serve either as a starter or as a main course—a versatile and handy dish.

I love terrine recipes! I find them a tremendous resource for Sundays, holidays, to take with you, and for making a good impression. Today's one is an asparagus and prawn terrine recipe, delicious, and comes from WMF España.

We need to learn not to make things too complicated — I say that as someone who's always busy — but that's why I love preparing delicious recipes while looking for the most comfortable and quickest way. That's why I'm taking out my WMF pressure cooker again to make a creamy soup you'll want to write down to have ready in the fridge for any occasion, and you can't imagine how well asparagus pairs with mushrooms and coconut milk.