Claudia&Julia's Blog

You can make some really impressive recipes using just a frying pan! On this occasion, Julio (WMF chef) brings us an oriental-style vegetable stir-fry that's delicious. It results in very tasty sautéed vegetables, a recipe you can serve either as a first course or as a side with meat or fish.

Anyone else here who lives on salads during the summer? And anyone else who by the end of July has run out of new ideas and ends up always eating the same salad? I admit that having a varied repertoire that suits the whole family isn’t always easy, so I try different salads and save the ones that are most liked at home to share with you. And, what can I tell you, this pickled chicken salad with mango, goat cheese and walnuts has been a huge hit!!

When this time of year comes around I switch into "dinners on the terrace" mode, with friends, in a lively setting and with cool recipes that take very little effort. Without a doubt the one that never fails is steamed mussels, which is one of the easiest dishes you can make. It's an economical dish that everyone usually likes, and paired with a good Ribeiro... What can I tell you that you don't already know!

Surely this isn't the first time you've been drawn to alternative ways of enjoying pizza without feeling guilty about it. Maybe the idea of making a cauliflower-based pizza free of flours and remorse came up when you were looking for new ways to get your little ones to eat cauliflower without complaints. Either way, these cauliflower-based pizzas are a new, healthy way to make quick, fresh, and delicious pizza.

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.

I’m not sure if you’ve ever tried  pulled pork, but if not, you need to do it as soon as possible. It’s simply pork marinated with barbecue sauce and spices and cooked at a low temperature for a long time, which makes the meat so tender that it can easily be shredded into strands. And if we then enjoy it in the form of a taco, the recipe becomes unforgettable!

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).