Claudia&Julia's Blog

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.

When the heat starts to arrive you only crave light, fresh dishes that help us beat the high temperatures, without giving up eating well. For that reason I'm always on the lookout for new ideas. And the day I saw this cold herb and tomato soup with toasted bread I fell head over heels for it.

Today I want to show you how to make a delicious eggplant and beef croque cake that will be great for solving an everyday dinner or for taking to a party, since it’s a recipe that yields quite a few portions. Croque cakes are savory cakes inspired by the famous French croque monsieur, those grilled ham-and-cheese sandwiches covered in béchamel that you’ve surely seen in many bakeries.

The Pascualina pie is an Italian pie prepared at Easter to celebrate spring. It is ideal for taking to a picnic or outdoor meals. It consists of a puff pastry and a savory filling, typical of the culinary tradition of Liguria, based on spinach, ricotta and eggs that are revealed when the first slice is cut.

This recipe is a version of the vegetarian Koftas, very popular in India. They are made from cauliflower, potato, red lentil and are spiced with garam masala. These are juicy meatballs, with a crunchy edge thanks to the cashews and a sweet note from the dates. They are served with a double sauce made of yogurt and a natural mint and lime syrup.

Beatriz, author of To Be Gourmet, brings us the recipe to make gnocchi at home. Preparing them is very easy, and she also proposes a cheese sauce that goes wonderfully with them. Get your hands in the dough!

Today Luisa (author of Cocinando con mi Carmela) brings us the recipe to make patatas revolconas. You may know them better as patatas revueltas, or patatas meneadas (pronounced meneás) or stirred. Use whichever title you prefer — patatas revolconas are a dish full of flavor that everyone at home will enjoy.

Do you fancy a pisto with egg dinner with the perfect spicy touch? Yes, that’s the charm of this recipe by Yotam Ottolenghi that Miriam (author of El Invitado de Invierno) brings us today. Absolutely addictive! Go get some bread...

Some time ago a comment about making pastrami at home became very popular in our Facebook group. Yes, this delicacy made by you is possible! Eva, author of Bake-Street and passionate about culinary challenges, happily agreed to share her best homemade pastrami recipe with us. Enjoy!

Leti, author of Revelando Sabores, brings us a perfect recipe to make the most of the casserole, emphasizing unhurried cooking and enjoying the most traditional flavors. She brings us a recipe for fabes with seafood, which you can also make with beans or similar if you prefer. A spoon dish, perfect for dipping bread. Go for it!

Get ready, because you're going to make churros at home! Yes, we recently added a fantastic churro maker and Miriam (author of El Invitado de Invierno) brings us the classic churros recipe to make them perfect at home.