Claudia&Julia's Blog

Although the origins of the cannelé are uncertain, history has it that the nuns of the Annonciades convent in Bordeaux made them for the poor. They used as ingredients the wheat they found on the docks, fallen from the holds of ships or from torn sacks, and the egg yolks that were discarded to clarify wine, since only the whites were used in the cellars. Thanks to the ships that arrived at the Port of the Moon, they obtained vanilla and rum to enrich their recipe.

Chicken is one of the most versatile meats, and today I bring it in a recipe as classic as it is flavorful, the traditional Mustard Chicken recipe.

It's one of my favorite ways to prepare chicken, with its tangy flavor from the mustard and creaminess from the cream. Very easy to make and delicious — served with a little white rice on the side you'll have a complete meal.

With leftover brioche, pan de leche, croissants, or ensaimadas you can make a delicious dessert. This coconut milk pudding won us over from the very first spoonful.

Few recipes are more impressive when family or guests come over than roast chicken. Today I bring you the way we always make a stuffed chicken roll (but with the same step-by-step and tips you can make a whole chicken).

The important thing is to make the chicken very flavorful and well roasted, so here are the key points for roasting chicken.

Who says gluten-free recipes can't be tender and moist? The cake before you, besides being easy, tender and moist, is gluten-free. To achieve this delight you only need one "secret" ingredient: gluten-free polenta (yellow corn flour).

Stuffed hake is one of those dishes that works well year-round and is enjoyed by both young and old. We can make it simply baked with a little oil, but stuffed with prawns and served with a velouté sauce it's incredible.

I bring a cake for true chocolate lovers. No more, no less, because this chocolate and coconut cake is intensely cocoa-flavored. The filling pairs perfectly with the coconut base, which I find absolutely lovely.

Chef Antonio Arrabal shows us the perfect and easy recipe to make delicious Lobster Croquettes. Making croquettes is simple, and with a few tricks you'll achieve perfect croquettes: thanks to the clear explanations, the chef's step-by-step guide, and his tips and advice to avoid mistakes, you'll see that you can make restaurant-quality croquettes easily.

I'm sharing a method for making roasted potatoes that I adore: potatoes confited in oil and butter and finished off in the oven. Once roasted, I suggest enjoying them with a very intense Italian sauce, Bagna Cauda, typical of Piedmont and extremely flavorful.

How about making the classic Angel Food Cakes recipe but in mini form? Yes, today's recipe is very simple yet impressive, and it's truly delicious. These are Mini Angel Foods made with the Nordic Ware mini Angel Food pan, which are ideal for serving at breakfast, as a sweet dessert, or even to accompany an afternoon coffee.

Have you ever thought about making your own chocolates at home? You're probably often curious to try some of those chocolates with the most glamorous labels, you want to try chocolate with varied ingredients, or you want to make a little something for your guests on a festive day. Making homemade chocolate bars is easy, affordable, and really fun for trying out different flavors!

This beer chicken is one of those recipes that begs for bread, lots of bread. Because the sauce that forms is magnificent. So good you’ll want to eat it by the spoonful. With WMF’s pressure cooker the chicken stays very juicy and it takes so little time to make that it’s almost laughable to say it: 15 minutes from start to finish. Sounds crazy, right? Well, that’s how it’s achieved.