We eat pasta with fish below our meansRubén León
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Second week of May and here we are still erre que erre with the weekly menu.
What do you want us to tell you: we do not get tired of spreading the benefits of eating rich, healthy and with seasonal products.
a carrot vichyssoise, a pickled vegetable,
candied artichoke
bruschetta or tuna with almond hummus are just some of the recipes that you will find in this new edition.
Enjoy yourself!
Monday May 8
FIRST:
AVOCADO, QUINOA AND BEAN SALAD
Peeling the broad beans is a job, but it's really worth it.
And please, do not run away when you see an unusual ingredient like quinoa (or quinoa): not only is it extremely healthy, nutritious, but it is already found in many stores and it is as easy to cook or more so than white rice.
SECOND:
CRISPY BAKED WINGS WITH MUSTARD AND HONEY
Can you get perfectly crispy wings without frying?
Of course!
The secret is at your fingertips: probably in your own cupboard.
Baked lust crunchiMònica Escudero
DESSERT:
TWIN PEAKS
CHERRY PIE
If you dream of dwarves dancing and talking backwards, it may be the fault of your sister-in-law's cake with phosphorescent colors.
Or that you've been hung up on the mythical series and keep thinking about who killed Laura Palmer.
Tuesday May 9
FIRST:
CARROT VICHYSSOISE
A lighter and more refreshing version of the classic vichyssoise, ready to be included in the repertoire of cold soups willing to give their lives to save ours when the heat hits.
The boiled egg is greatCarlos Román
SECOND:
RIGATONI WITH MACKEREL AND GARLIC CONFIT
Pasta, oily fish and the fresh citrus touch of lemon, all wrapped up in a creamy sauce of egg yolk, dried tomato and confit garlic: if you're not already salivating, yours is pretty serious.
DESSERT:
SEASONAL FRUIT: STRAWBERRY
If you only think of eating them alone or with yogurt, you are missing out on many of their possibilities.
Wednesday May 10
FIRST:
PICKLED VEGETABLES
An ancestral preservation technique that used vinegar to extend the life of food when there were no refrigerators, with a less aggressive formula ready to send your favorite vegetables to heaven.
For you pickles Miriam García Martínez
SECOND:
LENTIL AND CHICKPEA HAMBURGER
Much healthier and cheaper than the standard ones, its only mystery is that of not going overboard with the crushed legumes: you are not going to make hummus or puree.
DESSERT:
ROASTED NECTARINES WITH HONEY AND VANILLA
The beardless alternative to peach works wonders with vanilla.
This recipe is so easy that it borders on 'jatapostrismo'.
Thursday May 11
FIRST:
ROASTED POTATOES WITH YOGURT, CHEESE AND BASIL SAUCE
A creamy and fresh sauce that dignifies the goat roll, taking it out of the recurring salad with Modena syrup in an alliance with yogurt, basil and pine nuts.
Ideal to finish off some roast potatoes.
SECOND:
TUNA WITH ALMONDS HUMMUS
This ultra-easy fish is a dish that you can also wear on special occasions.
It consists of a kind of tuna tataki with another kind of hummus/sauce/almond cream.
To repeat.
He says "eat me" El Comidista
DESSERT:
SEASONAL FRUIT: APRICOT
It is related to the peach and the plum, it has very few calories, and a good amount of fiber that makes it a very satisfying fruit.
Friday May 12
FIRST:
'
BRUSCHETTA' OF CANDIED ARTICHOKES
We confit some artichokes in oil flavored with garlic, mint and lemon -boiling them a bit beforehand to make the work easier- and serve them on toast, in the style of Italian 'antipasti'.
SECOND:
PRAWNS AND MUSSELS SUQUET
A preparation that admits almost any type of fish or shellfish with stewed potatoes, watered by a thick and tasty broth and finished off with minced garlic and dried fruit: a seaside luxury without breaking the bank.
DESSERT:
CREAM AND CHOCOLATE PEPITOS
These sweets are one of the most remembered childhood snacks for many people.
They are not easy to make, but the final shape does not matter: the important thing is to enjoy them.
Who else would eat an entire metal fence of these nuggets? Julia Laich
Saturday May 13
MAIN COURSE:
POACHED EGGS WITH VEGETABLES IN PAPILLOTE
These poached eggs are a versatile dish that is always going to be delicious, is prepared in a flash and adapts to your favorite vegetables of any season.
Comes with gift egg trick.
The succulence made eggMiriam García Martínez
DESSERT:
SEASONAL FRUIT: CHERRY
Cherries are in season and at El Comidista we celebrate by warming them up.
But if you click on the link you will see several recipes in case you get bored of eating them alone.
Sunday May 14
MAIN COURSE:
RICE WITH CHICKPEAS AND CHEEK WITH QUINCE ALL-I-OLI
An important element of this dish is the apple all i oli, a very simple invention to prepare that manages to lower the level of oil without sacrificing the sweetness of the sauce.
DESSERT:
WHOLE APRICOT GALETTE
A light and spring sweet, perfect to enjoy the natural sweetness of seasonal fruits and fill your after-dinner meals with colour.
Yes, from time to time we get poetic like that.
Fill your 'galette' with the best of springAna Vega 'Biscayenne'
the drink of the weekend
MICHELADA WITHOUT ALCOHOL
The sparkling water michelada is the best non-alcoholic mix we've had in a long time.
Here is the recipe so you can see that we are telling the truth.
Refreshes without touchingMikel López Iturriaga
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