Wednesday, October 5

El Comidista weekly menu (November 1 to 7)


If you want to find out before anyone else about everything that is cooking, you can subscribe to our newsletter and you will receive the weekly menu of El Comidista in your email every Friday. Here you have all the information.

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CREAM OF MUSHROOM SOUP

If you also longed for the cold and the rains to arrive at once, welcome the winter fun with this cream. Comforting, warm and simple, what more could you ask for?

ROASTBEAN WITH PARSNUT AND CARROT PUREE AND MUSTARD SAUCE

One of the simplest preparations that can be made with beef, a puree with a sweet spot and a cheerful sauce to accompany it: you just have to decide what you drink and the equation is complete.

‘PANELLETS’ WITHOUT POTATOES

The ‘panellets’ are the typical sweets of Todos Los Santos in Catalonia, although they are already taken in other parts of Spain. By the way, if you make them at home, they cost less than half what they charge you in bakeries, and they taste much better.

LEEKS STUFFED WITH CECINA WITH PESTO VINEGAR

Leeks with jerky are a classic of Leonese cuisine, and now that we are already in spring, with this version you guarantee a healthy, tasty and so simple dish that it is made almost without feeling.

PASTA WITH SARDINES AND PINIONS

In pasta recipes, it is much better to have three or four ingredients that go well together and make the most of them than to hide the pasta with a thousand other ingredients. In this case we throw in the sardines and pine nuts and the result is an easy, fast, cheap and delicious pasta.

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SEASONAL FRUIT: persimmon

In addition to the squishy –the one of all the life– we also find the saroni and the persimon, with a texture more similar to that of the apple.

THAI BROCCOLI SALAD (LAAB)

This Thai dish is usually prepared with minced meat, which today we change for broccoli: its flavor is powerful, citric and spicy, perfect for when you want a healthy, colorful and different salad.

TOFU VEGAN ‘FRICANDO’

A classic stew that dispenses with the veal, but has the same flavorful dipping sauce and comes with a gift trick to dramatically improve the texture of the tofu.

APPLE AND GINGER CROSTATA

The secret of this cake of Italian origin is in the “frolla pasta”, a short dough that should be juicy and not too crunchy. For the filling, apricot jam and red apples.

BAKED TUNA CHIPS

The sweet potato, a cousin of the potato that is now in full season, is a perfect option to prepare some homemade chips in the oven. In this recipe we season them with cayenne, pepper, lime zest and thyme, but you can add whatever comes out of the tuber.

CHICKPEAS WITH ANCHOVIES, TUNA AND RAW SPINACH

Combine chickpeas with an intense fishy flavor such as anchovies and canned tuna, combine them with boiled egg and finish with minced vegetables such as spinach: never has a dish so complete been so easy, fast and at the same time gratifying with just effort.

SEASONAL FRUIT: MANDARIN

Ok: the smell of tangerines is not easy to remove from the fingers, but it is a lesser evil compared to its juiciness.

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POTATO AND MUSHROOM CROQUETTES

Potato-based croquettes are a bit easier to prepare than classic croquettes, but house kids – and not-so-kids – will love them for their soft interior and crunchy exterior.

STEAMED SEA BASS WITH VEGETABLES AND CITRUS FRUITS

A recipe that is made almost by itself and dignifies the steamed fish as a first class delicacy, thanks to the help of aromatic herbs, vegetables and a feast of citrus and spices.

GINGER, CARDAMOM AND BUTTER COOKIES

Soft, spicy, buttery, sweet and dangerous, because you can eat 20 without realizing it. This is how these cookies are, perfect to accompany a tea or a chocolate on a cold autumn afternoon.

GARLIC RABBIT

Rabbit meat, in addition to being very lean and tasty, is as versatile as chicken. Today we use it to make one of the most traditional and simple recipes with this animal: garlic.

SEASONAL FRUIT: APPLE

This fruit is rich in pectins and fiber, as well as being delicious, so take advantage of what the new season brings.

MELY RICE WITH ACCELGAS

The combination of rice and chard is very typical of the Valencian Community, where it is called arrós amb bledes. The cereal flooded with the flavor of the vegetables, the creamy texture and the aroma of garlic and olive oil make for an experience so simple, homemade and authentic that it could comfort a zombie from The Walking Dead.

INVERTED CAKE WITH ORANGES

If you want to make peace with the candied orange, prepare it at home and use it to make this cake, which you can spice up to your liking with ginger, cinnamon, nutmeg and much more.

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GLÖGG, THE SPICY SWEDISH HOT WINE

A wine-based drink that is flavored with spices and fruits, perfect to warm up and take advantage of a wine that has not turned out to be as good as you thought.

DOWNLOAD THE COMIDISTA MENU TEMPLATE

Click on the link and download the El Comidista weekly menu template. You can organize breakfasts, lunches, snacks and dinners throughout the week.


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