Claudia&Julia's Blog

Although it takes a while for autumn to arrive on the islands and summer almost merges with "winter" for us, we do like to prepare dishes worthy of the season we're entering.

It's a season when those comforting stews you want to dip bread into are appealing, and you also have the option to add seasonal ingredients like chestnuts or even mushrooms.

They arrived in Spain to stay, like countless dishes that enrich world cuisine. Today I’m talking to you about kebabs, already familiar to everyone. Plain kebabs are those skewers of meat or even fish that are cooked on a skewer over charcoal, always seasoned with many spices which, to my taste, are what make them special.

Today's recipe is one of the healthiest we can eat. A steamed salmon with vegetables and teriyaki sauce that tastes heavenly and is ready in no time. All upside for a great dish we love that leaves us more than satisfied every time we prepare it.

Wrapping tasty vegetable meatballs together with fresh vegetables and a delicious sauce is something I could never get tired of. Eating a wrap like this with your hands is a celebration of life and the senses. And here I leave you the recipe for a good one. Roasted eggplant and mushrooms give the balls an intense flavor (without being fried; in the Le Creuset nonstick pan they can be made with very little oil, without sticking).

Lebanese cuisine is a true delight; I really enjoy preparing dishes based on this gastronomy and sharing them with friends on summer evenings.

For that reason, and because I know you love surprising your diners, I suggest mini burgers — you know they’re always a draw, and if they’re different from the usual ones we have in mind they’ll always be a hit. So today I bring you mini falafel burgers.

At home my mother always made the hamburgers; she preferred to choose the meat and have it ground on the spot and then season it with garlic, parsley, and onion. Those things are not forgotten and I have been unable to buy ready-made hamburgers.

The cod is without a doubt one of the most versatile fish. We can find it salted and now in almost all supermarkets also at the right level of salt, which means we can decide to have cod almost immediately.

Today we are going to prepare it with white wine and tomato. We will use cherry tomatoes of different colors that give it a fresh and very appetizing appearance these days when the heat sets in.

I love trying new recipes. At home they always reproach me for not making that milk bread with such a tender crumb anymore, or that banana ice cream that turned out so delicious. Sometimes I try so many things that I forget to cook the everyday, simple dishes.

They say this burger isn’t just any burger... It’s the deluxe edition! A vegetarian burger with marinated mushrooms, grilled on the grill. Honestly, if you’re tired of the original version or simply want to try a new recipe, this one is well worth it.

With spring arriving, let’s make the most of the cherries that are starting to appear at the market. In this recipe, the boneless lamb has a flavorful stuffing and is served with a thick sauce with an intense cherry and wine flavor. You’ll love it!

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.

The simplest recipes often become the ones we repeat most. Today I bring you one of them: a simple and very healthy recipe, but absolutely delicious. A steamed gilt-head bream flavored with lemon, rosemary and pink pepper, which will make you banish forever the idea that steamed fish is boring. The flesh turns wonderfully juicy and firm, and the flavors are enhanced because the bream cooks in its own juices. The touch of lemon and rosemary, together with the pink pepper, give a fresh note and a surprising counterpoint to the palate in this recipe.