Claudia&Julia's Blog

Usually, this is a cake I make in a 20-22 cm diameter pan, but when I wake up feeling a little unorthodox I get the urge to experiment and today has been one of those days. That’s why I reached for my individual Emile Henry crème brûlée ramekins, which I’m crazy in love with, and decided to prepare the pink apple cake individually. The presentation improves a lot and the baking time is reduced to less than half — two great advantages to keep in mind.

Today I bring you a delicious dish, my updated version of the classic huevos rotos, which is ideal for getting back to everyday cooking after the holiday excesses, but in this case without guilt, since it’s baked in the oven without using the amount of oil that frying requires, and served in the same dish they are cooked in, the pepper-colored Revol porcelain plates that I’m crazy about.

The tray that Emile Henry has won our hearts with this year is extremely versatile. It’s a tray that serves both to present any appetizer, cheeses or cold cuts at the table, and to cook: it’s designed to go in the oven, with the great qualities of Emile Henry ceramic, so you can bake puff pastries, tartlets with brick pastry, cookies and everything your sweet side desires, or you can use it to bake delicious pizzas, roast vegetables, potatoes, make stuffed, gratinated onions or mushrooms... Whatever you can imagine! But with one great added benefit: you can take it from the oven straight to the table, and its presentation is sensational.

It's hard to find someone who doesn't like pasta, right? I'd say it's almost impossible, since there are countless varieties and it would be very rare not to find one that suits your tastes. The same goes for ravioli: this pasta can be filled with anything you can imagine, and there's even a sweet ravioli version.

Today I put my Nordic Ware roaster back into use and it wasn't to make potatoes. No. I felt like trying something new and thought of making a classic pastry item: baked apples. Because even though the gadget in question is christened a “potato roaster,” there are other foods and preparations for which we can use it. I'm already thinking of roasting sweet potatoes or pumpkin next time

I bring you a recipe that will leave an irresistible scent in your home, will be the ideal accompaniment for Sunday breakfasts and can also become a small gift homemade to surprise during thisseason. Sound good?

I’m one of those who believes the important thing is to celebrate all the special moments gathered around the table and, of course, with good food. At home we love to cook, as you can guess, and although we enjoy traditions, we also like to vary the menus every year, whether it’s Christmas, New Year’s Eve, Epiphany,...

If there's one dish that's loved at home, it's pasta. And this duck confit lasagna is a festive version we make very occasionally. We reserve it for special occasions, a celebration, a birthday, or even New Year's Day. The charm of this lasagna isn't just the more festive filling, but that you can say you made the pasta yourself. And that is undoubtedly always a plus.

The days are coming when our kitchen will be in full swing, and it’s one of those times when knowing a simple recipe that can sort out a Christmas dessert or breakfast is welcomed with open arms.

On the occasion of WMF's new launch of the innovative FusionTec pots, we invited Julio to create a recipe perfect for the upcoming Christmas season or to impress at any special-occasion meal: a delicious monkfish caldereta or suquet with clams. Here is the video recipe, and below you will find the list of ingredients and the steps to follow for its preparation.

Are you thinking about the Christmas menu? Well, these cheese and grape tartlets with Pedro Ximénez sauce make an excellent appetizer: they are easy and the combination of flavors from all the cheeses is sensational.