Claudia&Julia's Blog

With this mushroom soup with tomato we kick off the season of spoon dishes. Just into autumn it's time for a wardrobe change and also a change on the refrigerator shelves, which now hold the ingredients needed to prepare creams, stews, or legumes in a pressure cooker.

El arroz y costra or arroz con costra (depending on the municipality where we are) is without a doubt one of the most representative dishes of Alicante. This traditional rice is typical in the comarcas of the Vega Baja, Bajo Vinalopó and the Marina Alta.

At home we usually make a lot of fresh pasta, we love it, but especially my son. I couldn't say which he likes more, whether sharing the time together in the kitchen preparing it or later tasting it. He's a pasta fanatic. I've been introducing him to Asian cuisine for some time (which I adore!) and so far he's liking it quite a lot. The easiest way to make a first contact are noodles. You could say they're a direct relative of pasta, so with this I was on safe ground. So today I show you how to make egg noodles.

I admit that one of the things I find hardest to get people to eat at home in the summer is legumes, and honestly it's no surprise because I'm the first who, as soon as the heat arrives, only wants cool things. Is it the same for you? Well, I'll tell you one thing... You have to try this spiced chickpea and mango salad!

Ajoblanco is a cold soup typical of Andalusian cuisine made mainly from almonds, bread, water, olive oil, salt, and vinegar. It is usually served with grapes or melon to refresh it.

When summer arrives, salads become the stars of our table. They're refreshing, light, healthy, and you can make them as tasty as you like. What happens to me, though, is that I get very tired of repeating the same ingredients or dressings, and I'm very familiar with the most classic salads. That's why I'm always on the lookout for different things.

Who doesn’t love a good rice dish as the finishing touch to a morning at the pool or the beach! This black rice recipe is one of my favorite takes on what we colloquially call "paella", whatever it turns out to be.

Chilean "empanadas de pino" have a curious name, don't you think? Pino is the name of the very traditional filling of onion, beef, olives, egg, and raisins, which apparently derives from the Mapuche word pirru and has nothing to do with the tree.

Do you like mussels? We love them at home, so I make them very often and, although we like them prepared any way, I'm always on the lookout for new recipes. The one I bring you today for mussels in an oriental style is one of our latest discoveries. What a discovery!

If there is a salad that defines Italian cuisine, it is without a doubt the Caprese salad. The base of this salad is mozzarella and fresh tomato dressed with fresh basil. From there the variations are endless. I have served it as a regular salad, stacked as if it were a millefeuille, on a board with the ingredients separated, and in a stuffed tomato.

Without a doubt I can say that pizza is one of the recipes we make regularly — there isn’t a Friday without it at home! It’s very popular, and the more traditional recipes like the ones I’ve shared before (such as pancetta and arugula or the classic carbonara) are a guaranteed success. But I treated myself to making a pizza with an alternative base: today’s proposal is a pizza with a cauliflower and flaxseed base.

There are dishes that once you try them you can't live without, that's what happened to me when during a trip to Vietnam I tried for the first time a delicious salad called Bún bò xào.