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, with the WMF team and two colleagues whom I really appreciate, Miriam and Carmen, to enjoy a fabulous afternoon. I enjoyed it so much!

What did we do there? The idea was 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 who always dedicate time and 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 chatting and share the excitement of the event. Many of them already knew each other from the cooking group we have on Facebook, Cocinar con Claudia&Julia (if you are interested in cooking, you can join !), and we were finally able to meet face to face.

We had iced tea and coffee (in fact, Julio improvised how to make a great coffee with the new WMF press coffee maker!) and enjoyed some pastries and cakes - they were really delicious - a brownie (chocolate was a must) and a delicious carrot cake. We also took advantage of the opportunity to gossip and touch WMF products that we often show in the store or through social 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 4pm we started the event as we had announced: the round table discussion between the guests and the two bloggers I mentioned before, Miriam García ( El Invitado de Invierno ) and Carmen López del Hierro ( Recetas de Tía Alia ), with Claudia&Julia.

We talked about our project and theirs, how they started their blogs and how the success of it and a change in direction has made them now fully dedicated to the culinary world, photography and now also 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 chef with extensive experience both in the kitchen and with WMF utensils . He made us no less than 4 recipes (an appetizer, a first and second course and a dessert), a complete menu with very successful recipes using ingredients from our gastronomy and from the season. The truth is that everything was delicious! He livened it all up with very interesting explanations about food, utensils and some of those little tricks that are always good to know.

So that you can enjoy at home what we learned there, we leave you the recipes in case you want to prepare them and see how delicious they are. Places were limited, given that space is also limited, but we will be back. I hope to get to know you all little by little at the upcoming events we will hold!

MUSHROOM AND SHRIMP PINTXO WITH PARSLEY PESTO

• 12 large mushrooms
• 12 large peeled shrimp, gutted
• 1 clove of peeled garlic
• 2 bunches of parsley leaves
• 1/2 glass of extra virgin olive oil
• Maldon Salt

1. Place the garlic, parsley leaves and oil into the WMF blender container and blend everything well, making a green pesto.
2. Prepare the mushrooms by removing the stems and drizzle with oil. Dry the prawns on kitchen paper and drizzle with oil as well.
3. Place the mushrooms on the WMF Lono Master Grill, allow them to brown on the bottom and then on top. Remove and set aside.
4. Arrange the shrimp tails on the hot WMF Lono Master Grill and brown on both sides, add the mushrooms again and sauté, pouring in a couple of tablespoons of the parsley pesto.
5. Serve immediately by skewering each shrimp and mushroom with a toothpick.

FENNEL CREAM 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 lighter)
• Sunflower oil
• 750 g. fresh fennel
• blue cheese
• 1 teaspoon cumin
• salt

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

PROVENCAL COD WITH TARTAR SAUCE

For 4 servings

• 4 desalted cod loins
• 1 egg
• 100 g breadcrumbs
• 1 tablespoon of Provencal herbs
• 3 cloves of garlic
• flour
• salt
• freshly ground white pepper
• Olive oil
• 2 tablespoons of butter

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

For the tartar sauce:

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

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

STEAMED CHOCOLATE COULANT

For 8 units:

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

1. Melt the chocolate and butter in a bain-marie.
2. Line the molds by greasing them with butter and flour.
3. Beat the eggs and sugar until doubled in volume and foamy. Add the sifted flour and baking powder, beating constantly to avoid lumps.
4. Mix the melted chocolate and butter with the previous mixture, stirring until you obtain a homogeneous mixture. Put the mixture into a pastry bag.
5. Pour the mixture into the moulds up to 2/3 full (do not overfill) and place them on the perforated tray of the VITALIS® WMF pot .
6. Place the VITALIS® pot with one litre of water on high heat. When it starts to boil, place the tray loaded with the coulants and the lid on, cook at 95º for 10-15 min.