Claudia&Julia's blog

Looking for a complete dish that’s healthy, tasty and quick to make? This recipe for chickpeas with roasted vegetables in the Ninja CRISPI air fryer has it all. Chickpeas provide plant-based protein, fibre and minerals like iron and magnesium, making them an excellent choice for lighter and more balanced meals.

There are many recipes for aubergine parmigiana, but this one will truly stand out. The moment you bring it to the table and your family tries it, they won't want any other version. That’s exactly what happened to me, and I’m sure I won’t be the only one. This dish is an absolute delight, with a wonderful, creamy flavour and aroma, full of nutrients and colour — a dish to enjoy from start to finish.

Making gyozas at home is much easier than it seems – and the result is truly delicious. These small Japanese dumplings bring together the best of both worlds: a thin, soft dough on the outside, and a juicy, flavourful filling on the inside. Today I’ll show you how to make chicken gyozas – a simple and rewarding version you can prepare with ingredients you most likely already have at home.

With the permission of the most purist chefs, today I suggest reinterpreting one of the classics of French cuisine, the Coq au Vin, by preparing a chicken in cider wine that truly rivals the traditional recipe. Without hesitation, chicken cooked in a cocotte is always delicious, but in this dish, replacing red wine with dry cider is a brilliant idea, as its apple notes pair wonderfully with the chicken.

As the afternoons grow shorter, I find myself longing to turn on the oven and bake comforting recipes. One such example is this winter galette, filled with a delicious mixture of roasted pumpkin and feta cheese, and infused with a wonderfully Mediterranean aroma thanks to thyme and oregano.

If you love aromatic cakes with a soft crumb and that special something that makes them unforgettable, this bundt cake with orange, cardamom and olive oil will win you over. It’s light, fluffy and full of fresh orange flavour and warm spices – perfect for a slow breakfast, afternoon tea or a comforting homemade dessert.

Autumn has arrived, the leaves on the trees are turning colour, we’ve already changed the clocks, and the markets are full of pumpkins! Today I bring you a wonderfully sweet recipe – a pumpkin and coconut jam that’s as aromatic and versatile as it is easy to make. I’m sure you’re going to love it.

Some Sundays call for a long table, the aroma of a good sofrito, and that slow bubbling that signals something delicious is cooking. This creamy rice with octopus and artichokes is exactly that: a flavourful dish with Mediterranean character, perfect for sharing at a leisurely pace.

If you’d like to make pulled pork at home, I’m sharing a much easier and quicker way than you might expect. Without turning on the oven or waiting for hours, today I bring you these pork carnitas in a pressure cooker. We loved them at home and, while of course it’s not exactly the same, with this pressure cooker recipe we can prepare the filling for Mexican tacos in much less time – using shredded pork, pulled pork style.

If there’s one stew that can fill the kitchen with aromas and win over everyone at the table, it’s spiced chicken tagine with pumpkin and chickpeas. Slowly cooked in the tagine, with its distinctive conical lid that circulates the steam, the chicken becomes juicy and tender, infused with spices; the pumpkin turns soft and sweet; the chickpeas add substance; and the dried fruit adds a contrasting touch that makes it irresistible.

Autumn is here and with it, as always, one of the undisputed stars of the season: pumpkin! As a small tribute, today I want to share a very easy recipe — a pasta dish with pumpkin and parmesan cream that is simply delicious and can be prepared on any occasion and with any type of pasta.

Looking for a dish that brings out the best of Spanish cuisine in just a few steps? This rib-eye steak with Padrón peppers is exactly what you need: juicy meat, intense flavour, and that little green surprise from the peppers. In this recipe, I’ll show you how to achieve a perfectly seared steak, full of rosemary and garlic aroma, paired with a vibrant sauté of Padrón peppers.