Claudia&Julia's Blog

If there’s one recipe that deserves a permanent place in your repertoire, it’s this one. Tagliatelle all'Alfredo is one of those dishes that feels restaurant-worthy but can be on the table in under 20 minutes. Creamy, flavourful and with that touch of nutmeg that changes everything.

Alfredo sauce originated in Rome and is, essentially, the perfect combination of butter, cream and Parmesan. No fuss, no strange ingredients. Just quality produce and good technique. The secret is cooking the pasta directly in the sauce so it absorbs all the flavours and becomes perfectly coated.

At home we make it with fresh tagliatelle, which has that soft, porous texture ideal for soaking up the sauce. But if you can’t find fresh pasta, good-quality dried fettuccine works beautifully too. The result is always a dish everyone loves, that comes together in no time and that — let’s be honest — you’ll definitely make again.

Ingredients

• 400 g fresh tagliatelle
• 45 g butter
• 125 g cream
• 50 g grated Parmesan
• 1 glass of milk
• Freshly grated nutmeg
• Salt
• Freshly ground black pepper
  

Method

1. In a large WMF Favorit stainless steel frying pan (you can use the 24 cm or 28 cm version), add the butter and cream over medium heat. Stir until well combined and just beginning to simmer.
2. Add the grated Parmesan and continue stirring until the cheese has completely melted into the sauce.
3. Season with salt and pepper, add a generous pinch of freshly grated nutmeg and gradually pour in the milk, stirring continuously, until you achieve a smooth and creamy sauce.
4. Add the fresh tagliatelle directly into the frying pan with the hot sauce, stir well so the pasta is thoroughly coated, cover the pan and cook over a low heat for the time indicated on the pasta package.
5. Serve immediately.

Original, contundente y muy casera, esta receta nace de la fusión de dos grandes clásicos de las cocinas española e italiana. Y de la unión de dos de las preparaciones más emblemáticas de las nonnas de allí y las yayas de aquí, no podía resultar nada mejor que esta tortilla de patatas con boloñesa, un plato original, completo y delicioso que os va a conquistar desde el primer bocado. 

There are many recipes in which chicken is the star ingredient, and this beer chicken with potatoes and carrots is one of my favourites. It turns out wonderfully tasty and the sauce is perfect for dipping bread into, so don’t forget to serve it with a good crusty loaf!

Cod is a fish I like in any way. Breaded, with pisto, stewed with potatoes, baked, or in a salad with xató sauce, I find it an incredibly versatile fish and, above all, delicious. That’s why I think this Cantonese-style steamed cod recipe is fabulous, because it’s a different option from the ones we usually make at home, and it’s so easy to make that it’s ideal for dinners on days when we’re short on time.

Today I’m bringing you a dessert that announces good weather and summer evenings. This strawberry and pistachio tart is a very easy chilled tart to prepare and one that will make you look fantastic. The baked shortcrust pastry base, crisp and with just the right touch of sweetness, offers the perfect contrast to the silky texture of the pastry cream and the slightly tangy note of the strawberries.

The potato and spinach curry I’m sharing with you today is an easy vegan recipe that has it all, just the kind I love. It’s quick and easy to make, can be prepared ahead of time since you can boil the potatoes in advance, it’s delicious, nutritious, and can be adapted to suit the cook’s taste. An ideal recipe!

If you have your sourdough starter ready and want to know how to make homemade bread, today’s recipe is perfect for baking a wonderful loaf at home. This homemade sourdough bread baked in a clay pot is an easy recipe with spectacular results, thanks to the terracotta pot we’re going to bake it in. You’ll see just how soft the crumb and how crusty the crust turn out this way.

These traditional, homemade lemon doughnuts rank high on my list of favorite sweet treats. They’re very easy to make, something I really appreciate, and since we all like them equally at home, we enjoy eating them together—and making them, too!

If you love vanilla, as I do, you must try these Swedish vanilla buns or vaniljbullar. I can assure you they make the perfect accompaniment to coffee, at any time of day. The dough, flavored with cardamom, and the creamy vanilla filling combine beautifully, and the result is delicate, balanced, and very aromatic.

There are recipes that never fail, and this roast chicken with vegetables is one of them. It is one of those complete, flavoursome and wonderfully rewarding dishes that practically cook themselves in the oven and always turn out well.

The key to a great entrecôte like the one in this entrecôte with blue cheese butter recipe lies in the searing, and that can only truly be achieved with cast iron. The Lodge cast iron grill pan reaches very high temperatures and, above all, maintains them consistently – something essential for searing the meat correctly from the very first moment.

The blue cheese quiche is one of those recipes you always fancy: creamy, full of flavour and very easy to prepare. A perfect option for a quick weekday meal or for a more special dinner, thanks to the characterful touch of blue cheese.