Claudia&Julia's Blog

Did you know that we spend between 30-50% of our time daydreaming? That without realizing it we get distracted and are absorbed in a stream of internal thought unrelated to external stimuli? We spend so much time like this that it has even been said to be the default state of our brain.

Globalization has brought us delicious dishes from faraway lands, including all the pasta eaten in Japan, like these homemade soba noodles we can make with the KitchenAid mixer’s pasta attachment and tuck into an oriental-leaning vegetable broth. Yum.

Portuguese cuisine boasts so many cod recipes that we could make a different one every day of the year without repeating. This is one of the most popular, both inside and outside the neighboring country. At home it’s much loved, even by those who aren’t big fans of fish, which is a welcome thing. Likewise, it’s a very simple dish to prepare and doesn’t require unusual ingredients or odd gadgets.

For years I lived in ignorance, thinking that pisto manchego was the only pisto in Spanish cuisine, but how wrong I was! Today’s recipe is one of the variants that stems from the original pisto made only with tomato and green pepper, which is the father of all pistos. But it’s not the only one, although we won’t get into that because the one we’re interested in is this one, the recipe for pisto riojano.

Can you think of a better plan for a Friday night than the classic “sofa and movie?” I can: pair it with a great dinner!! What can I say, I have a very developed foodie streak, hehe. But you can't deny that pairing a good movie with a good dinner is a perfect plan! And if there's one dish that's sneaked into our favorites for these nights, it's pulled pork tacos.

Michirones are a very traditional dish from southeastern Spain. Across the areas of Campo de Cartagena, the Huerta de Murcia, the Alicante Vega Baja, and Mazarrón, you can easily find this dish in any of their bars, taverns, or restaurants.

Here's a new version of chickpeas with spinach that you'll love. A healthy recipe that comes together in just a few minutes and appeals to everyone.
The chickpeas are paired with sun-dried tomatoes, which, besides an unmistakable flavor, give it a pleasant aroma and a beautiful color.

One of the great classics of our cuisine, and that of many other countries, is the empanadilla. Versatile to say the least, both in the dough—which can be made in many ways depending on the liquid and fat chosen—and in the filling, which admits countless variations and can be adapted to each person’s taste... or to whatever is in the fridge (it’s a great recipe for using leftovers).

We are in soup season and creamy soups that comfort the body and spirit. That's why we bring this succulent red lentil cream with a spiced character and ingredients that are reasonably Eastern.

Today I bring you a delicious dish, my updated version of the classic huevos rotos, which is ideal for getting back to everyday cooking after the holiday excesses, but in this case without guilt, since it’s baked in the oven without using the amount of oil that frying requires, and served in the same dish they are cooked in, the pepper-colored Revol porcelain plates that I’m crazy about.

It's hard to find someone who doesn't like pasta, right? I'd say it's almost impossible, since there are countless varieties and it would be very rare not to find one that suits your tastes. The same goes for ravioli: this pasta can be filled with anything you can imagine, and there's even a sweet ravioli version.

If there's one dish that's loved at home, it's pasta. And this duck confit lasagna is a festive version we make very occasionally. We reserve it for special occasions, a celebration, a birthday, or even New Year's Day. The charm of this lasagna isn't just the more festive filling, but that you can say you made the pasta yourself. And that is undoubtedly always a plus.