Claudia&Julia's Blog

This classic beef stew with vegetables is perfect for an uncomplicated recipe, since it really takes just 10 minutes of preparation… The rest is taken care of by my WMF Fusiontec pot, which, well covered and simmered slowly for an hour, makes a stew that’s finger-licking good!

A clafoutis is a typical French tart made with a liquid batter of eggs, flour, milk, butter, and sugar. The most traditional clafoutis is the cherry one, which was baked with whole cherries and their pits. But you can make a clafoutis with any fruit! I personally love strawberry clafoutis (we have it on the blog, here), and today we put a twist on the recipe by making a cocoa clafoutis base — the chocolate flavor pairs perfectly with pear, which is what we'll top today's clafoutis with.

I’ve got a super easy, impressive recipe for any snack or dinner: spinach, pine nut and cheese rolls that are absolutely delicious. I love making them with pine nuts and raisins with a touch of Moscatel — you’ll see how tasty they are.

This traditional recipe recipe of Bacalao a la Manresana is based on one of the recipes compiled by the Manresan cook and gastronome Ignasi Domenech (1874-1976), in his cookbook "La Teca". In its pages, he collected stews and braises and desserts that were cooked on the stoves of Manresan homes of the time. As well as two recipes for Bacalao a la Manresana: one with potatoes and quince alioli and the second with spinach, plums, raisins and pine nuts.

Today we're going to make ricotta cheese and use it to make a delicious toast: pear, ricotta, and honey toast, a dish that will be both a great breakfast and will sort you out for a snack or be a delicious light dinner.

If there’s any dessert that’s incredibly fluffy and soft, it’s this lemon pudding cake we bring you today. We present it in individual portions, served in the Le Creuset mini cocottes we love so much, both for serving at the table and for baking — because honestly, they make truly luxurious little cakes!

Thinking about recipes to celebrate Christmas, I couldn't resist making this truffled meat cannelloni recipe. At home it's usually a go-to dish in the form of lasagna, but today I wanted to adapt it so you can enjoy it prepared as cannelloni.

¡This recipe we bring you today is very special! It is a Christmas Panettone prepared in a Cocotte.

The Panettone is a sweet bread filled with dried fruits traditionally from Italy. It is a sweet bread with a spongy texture that is usually eaten as a dessert during the Christmas season, but I also really enjoy having it with coffee or tea, early for breakfast or in the mid-afternoon as a snack

What if I told you I have the perfect dish for this holiday season? This turkey breast stuffed with dried apricots and cava sauce has it all: it's delicious, easy and quick to prepare, economical and very impressive!!

Today's recipe comes from Martín Berasategui, and it's a real ace up your sleeve when you want a low-effort dish to bring to the table for any occasion or to sort out a dinner. It's a puff pastry tart with mushrooms and ham, and it's really tasty!

With the Cookexpert we can do great things and today we show you with this delicious sweet bread typical of Alsace. Because yes, besides cooking and processing, the Cookexpert also works doughs scarily well.

Today we land in Mallorca to enjoy one of its traditional dishes, the well-known Coca de Trempó, a simple recipe that's always a hit. Perfect for informal dinners as well as those not so informal, serving it individually and with an extra ingredient I'll tell you about at the end of the recipe. It consists of a bread dough base topped with trempó, which is a salad of peppers, onion, and tomato.