El Comidista weekly menu (April 17 to 23)

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We are leaving Easter behind and we are approaching the month of May.

The cold is disappearing and you are already wanting to enjoy the sun and some heat, with permission from allergies and sneezing.

Just like you want to continue enjoying those products that are in season before they stop being at their best.

With them we have prepared our weekly menu for another week, with varied recipes such as endive and salmon salad, sautéed spinach with chickpeas, sole a la Grenoblesa, pork cheeks in wine or cross buns stuffed with strawberry.

Monday April 17

FIRST:

ASPARAGUS, ALMONDS AND FETA PATÉ

We speed up the asparagus season with this very simple recipe for asparagus pate or spreadable cream with a touch of nuts, cheese and mint to refresh the whole.

The result can be customized to taste.

SECOND:

RUSSIAN STEAKS

The hybrid between the hamburger and the meatball with true Russian origin -not like the salad- admits many variations.

And it offers a tender bite wrapped by the crispy, fried outer layer.

Russians, with mustard and tomato jam ANTONIO LUNA

DESSERT:

'HOT CROSS BUNS', CROSSED BUNS FILLED WITH STRAWBERRY

The 'hot cross buns' are typical of Good Friday in the United Kingdom, but they can be enjoyed the same the rest of the year.

In our version, the raisins disappear to make way for the very spring strawberries.

Tuesday April 18

FIRST:

ENDIVE AND SALMON SALAD WITH NOUGAT VINAIGRETTE

With the rest of the nougat you can make a vinaigrette with a perfect sweet spot to fix some winter leaves such as endives and some grapes, all accompanied by a little smoked salmon.

SECOND:

PASTA WITH CHERRY TOMATOES AND ANCHOVY BUTTER

In the Italian ban on mixing dairy and seafood in pasta dishes, there is an agreed exception: anchovies with butter.

We add a lot of cherry tomatoes, some garlic, and we have a great set.

You can't see the anchovies, but you can tell MÒNICA ESCUDERO

DESSERT:

SEASONAL FRUIT: ORANGE

We are sorry to tell you that oranges do not cure colds, but they are still very tasty.

Wednesday April 19

FIRST:

MORUNIC CARROTS

One of the healthiest and most delicious appetizers in the world consists of something as simple as some boiled and seasoned carrots.

And that's it.

SECOND:

SAUTEED SPINACH WITH CHICKPEAS AND HARD-BOILED EGG

An easier and faster version of lentils a la Sevillana or Andalusian that works perfectly as a single dish.

DESSERT:

'COCA DE FORNER'

Crispy on the outside, soft on the inside: 'coca de forner' is a sweet flatbread that will delight any palate.

With patience and practice it will look like a baker's.

Gloria bakerMIRIAM GARCÍA

Thursday April 20

FIRST:

ARTICHOKES MARINATED IN OLIVE OIL

The simplest cooking technique and marinating in olive oil come together to create multipurpose artichokes.

And as an extra, a way to take advantage of the leaves you usually throw away.

Delicacies in oil ready for any occasion MIKEL LÓPEZ ITURRIAGA

SECOND:

SOLE GRENOBLESA

A version of the 'meuniere' sauce that goes well with many types of fish and incorporates capers, lemon wedges and croutons, as well as lightly toasted butter.

DESSERT:

SEASONAL FRUIT: STRAWBERRIES

If you only think of eating them alone or with yogurt, you are missing out on many of their possibilities.

Friday April 21

FIRST:

CRUNCHY AVOCADO WITH TOMATO CHUTNEY

Battering an avocado may seem strange, but the contrast between the crunchy outer shell and the creamy interior is a feast for the senses.

And more if you finish it off with a tomato chutney.

SECOND:

CUTTLEFISH STEW WITH CHICKPEAS

If cooking cuttlefish gives you a thing, here is a dish as simple as it is infallible that will put an end to all your prejudices.

And that will transform any daily meal into a banquet.

They eat three of this plate MIKEL LÓPEZ ITURRIAGA

DESSERT:

HAZELNUT AND CHOCOLATE PLUM CAKE

Do you think you are useless for pastry?

Crying will end with this easy and wonderful recipe, suitable for big hands and destined to brighten up your mornings.

Or afternoons.

Or after-dinner

Saturday April 22

MAIN COURSE:

PORK CHEEKS IN WINE

It is a rather overexploited dish, but a recipe has given us back the desire to eat it.

Discover the oven-baked cheeks of Set Culleres and gloat over its sweet and sour wine sauce.

For these cheek pieces there is no saturation MIKEL LÓPEZ ITURRIAGA / UNTO

DESSERT:

SEASONAL FRUIT: GRAPEFRUIT

Poor grapefruit, relegated since the eighties to the category of diet breakfast due to its bitterness and lightness.

Have you tried it roasted?

Sunday April 23

MAIN COURSE:

ASTURIAN 'STUFFED ONIONS'

This dish with more than 60 years of history puts an ingredient that is almost always secondary as the protagonist.

The chicha is added to the canned tuna and the boiled eggs.

DESSERT:

GLUTEN-FREE MISO AND CHEESE CAKE

The classic cream cheese cake is a great base to work with and experiment with: this time we added miso and a spiced caramel to enhance its flavor and take it to another level.

A tasty cheesecake is possibleALFONSO D. MARTÍN

the drink of the weekend

HOMEMADE ORANGE DRINK

If you learn how to make soft drinks at home with real fruit, you will go from industrial versions forever.

Narciso Bermejo, from the Macera bar, shows us three of his recipes.

If you want to read our previous weekly menus,