Recipes from the first Claudia&Julia Showcooking in Madrid, with WMF

A week ago we were in Madrid. We went to the Miele facilities in Alcobendas, nothing more and nothing less, with the WMF team and two collaborators whom I appreciate very much, Miriam and Carmen, to enjoy a fabulous afternoon. I enjoyed so much!

What did we do there? The idea was to be able to meet people who have been following Claudia&Julia for a long time, clients from Madrid who have trusted us for a long time, and dedicate time and always kind words to us.

It was wonderful. I think few more words are needed or can describe it better. Most of the attendees were able to arrive early, which allowed us to start to engage in conversations and share the excitement of the event. Many of them already knew each other from the cooking group that we have on Facebook, Cocinar con Claudia&Julia (if you are interested in cooking, you can join !), and we were finally able to face each other.

We had cold tea and coffee (in fact, on the spur of the moment Julio showed us how to make great coffee with the new WMF coffee press!) and enjoyed some pastries and cakes -they were really addicting- a brownie (the chocolate couldn't be missing) and a delicious carrot. We also take the opportunity to gossip and touch WMF products that we often show in the store or through networks but that you need to hold or have in front of you to appreciate the quality they really have.

After many standing talks and getting to know each other, at 4:00 p.m. we began the event as we had announced: the round table began between the guests and the two bloggers that I mentioned before, Miriam García ( El Invitado de Invierno ) and Carmen López del Iron ( Aunt Alia's Recipes ), with Claudia&Julia.

We talked about our project and theirs, how they started with their blogs and how the success of it and a change in their direction has made them now fully dedicated to the culinary world, photography and now also in videos for all kinds of companies or projects .

After an hour of conversation, questions and laughter, we moved on to the second part of the event: WMF brought us Julio López, the house cook, with extensive experience both in the kitchen and with WMF utensils . He made us no more and no less than 4 recipes (an appetizer, a first and a second course and a dessert), a complete menu with very successful recipes with ingredients from our gastronomy and seasonal ingredients. The truth is that everything turned out delicious! He enlivened everything with the most interesting explanations about food, utensils and some of those tricks that it is always good to know.

So that you can enjoy what we learned there at home, we leave you the recipes in case you want to prepare them and see how delicious they are. The places were limited, since the space is also limited, but we will repeat. I hope to get to know you all little by little in the next events that we will do!

MUSHROOM AND PRAWN PINTXO WITH PERJIL PESTO

• 12 large mushrooms
• 12 large peeled prawns, gutted
• 1 peeled garlic clove
• 2 bunches of parsley leaves
• 1/2 glass of extra virgin olive oil
• salt maldon

1. Put the garlic, parsley leaves and oil in the container for the WMF blender and blend everything well, making a green pesto.
2. Prepare the mushrooms by removing the stem, spray them with a jet of oil. Dry the prawns on kitchen paper and oil them too.
3. Put the mushrooms on the Lono Master Grill WMF griddle, let them brown on the bottom and then on the top. Withdraw and reserve separately.
4. Distribute the shrimp tails on the hot Lono Master Grill WMF griddle and brown on both sides, add the mushrooms again and sauté, pouring a couple of tablespoons of the parsley pesto.
5. Serve immediately by poking each prawn with its mushroom with a toothpick.

FENNEL SOUP WITH CUMIN AND BLUE CHEESE

For 6 people

• 1 leek
• 1/2 onion
• 200 ml of water
• 500 ml milk (or more if you want it clearer)
• Sunflower oil
• 750g. fresh fennel
• blue cheese
• 1 teaspoon cumin
• salt

1. Pour a little oil into the FUSIONTEC WMF pot and sauté the chopped leek with the onion, leaving them transparent, then add the sliced ​​fennel, a little salt and cumin, fry everything for a few minutes.
2. Add the water and cover the pot, cook for 15-20 min., then add the milk, letting it cook for a couple more minutes.
3. Shred all the vegetables and pass it through the Chinese, correct the salt and keep warm.
4. Serve the cream in a deep plate and decorate with a few drops of cream and the crumbled blue cheese on top.

PROVENCAL COD WITH TARTARE SAUCE

For 4 servings

• 4 desalted cod fillets
• 1 egg
• 100g breadcrumbs
• 1 tablespoon herbs de Provence
• 3 garlic cloves
• flour
• salt
• freshly ground white pepper
• Olive oil
• 2 butter spoons

1. Leave the cod at room temperature for an hour before starting.
2. Crush 1 garlic clove in a mortar, add the egg and a little salt, beating and mixing well.
3. Separately, mix the breadcrumbs and the Provencal herbs.
4. Dry the cod fillets with flour, then pass the pieces through the beaten egg with garlic and then through the mixture of breadcrumbs and herbs, set aside.
5. Fry the battered cod pieces in a WMF pan in plenty of hot oil until they are golden brown.

For the tartar sauce:

• 1 glass of mayonnaise
• 1 boiled egg
• 2 sweet and sour gherkins
• 1 fresh spring onion
• 1 tablespoon capers

Finely chop all the solid ingredients and mix them with the mayonnaise.

STEAMED CHOCOLATE COULANT

For 8 units:

• 250 g of dark chocolate for desserts
• 200g butter
• 5 eggs
• 100g of sugar
• 25g of flour
• 1/2 envelope of royal
• 8 aluminum flan molds
• butter and flour to grease the molds

1. Melt chocolate and butter in a bain-marie.
2. Line the molds by smearing them with butter and flour.
3. Beat eggs and sugar until doubled in volume and foamy. Add the sifted flour and yeast, without stopping beating so that there are no lumps.
4. Mix the melted chocolate and butter with the previous mass, stirring until a homogeneous mass is obtained. Put the dough in a pastry bag.
5. Pour the dough into the molds up to 2/3 (do not exceed) and place them in the perforated tray of the VITALIS® WMF pot .
6. Put the VITALIS® pot with one liter of water over high heat, when it starts to boil, place the tray loaded with the coulants and the lid, cook at 95º for 10-15 min.