Creamy and tastyMiriam García Martínez
If you want to know before anyone else everything that is going on 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.
Who can resist a pan of peas, wheat and mushrooms? And a plate of tuna with onions or rice with cuttlefish, prawns and peas? We don't, of course, and that's why we want to share these and many other recipes with you. Because that's why the weekly menu was born: to enjoy all tasty elaborations and seasonal products.
Monday, May 15
FIRST: GREEN BEAN SALAD WITH BUTTER AND GARLIC DRESSING
A fresh way to eat green beans, whose flavor comes up with the acidity of the green apple, the touch of garlic and the creaminess of the dressing.
SECOND: MOORISH SKEWERS
Cubes of meat marinated with a mixture of herbs and spices, cooked until golden brown on the outside but tender on the inside: the homemade version of this bar classic deserves the -little- effort.
DESSERT: TIRAMISÚ
Tiramisu is one of the easiest desserts to make, but there are big differences between a mediocre one and an excellent one. Travel with us to one of its temples and discover the keys to not fail.
It's very easy to doMikel López Iturriaga
Tuesday, May 16
FIRST: POTATOES ALIÑÁS WITH EGG
A classic of Cadiz tapas that you can also prepare at home: you only need a good potato, some onion, parsley and a very simple dressing. We can't bring the beaches closer to it yet, but we're on it.
So simple and so goodMònica Escudero
SECOND: CREAMY PASTA WITH ARTICHOKES AND SOBRASADA
We prepare a creamy pasta like a risotto and accompany it with the star vegetable of the season: the artichoke. To top it off, a touch of melted sobrasada.
DESSERT: SEASONAL FRUIT: APRICOT
It is a relative of peach and plum, has very few calories, and a good amount of fiber that makes it a rather satiating fruit.
Wednesday, May 17
FIRST: ONION TO THE PUNCH
A technique taken from an old peasant snack that not only allows us to eat a sweet, mellow onion that feels good, but also to free ourselves from stress by stoking punches.
Few ingredients for a lot of happinessMònica Escudero
SECOND: PAN OF PEAS, WHEAT AND MUSHROOMS
The season in which the peas and the trigueros coincide is as ephemeral as it is satisfactory, so any excuse to put them together on a plate is good (more if the Portobello sign up for the party).
DESSERT: MINI CHEESECAKES AND CARAMELIZED BANANA
The sweetness of the banana makes it one of the favorite fruits in baking. In this recipe it is caramelized with a little brown sugar and added to a classic jetapostre: cheesecake.
Thursday, May 18
FIRST: COLD CARROT, COCONUT AND GINGER SOUP
When temperatures rise, cold creams begin to rise in the food recipe book. This has poached carrot, vegetable broth, spring onion, ginger and an unctuous touch of coconut milk.
Prejudices are there to end themRaquel Bernácer
SECOND: TUNA ONION
We travel to one of the sanctuaries of tuna cuisine, the restaurant El Campero (Barbate, Cádiz), to learn how one of the most typical stews of that area is made: tuna with onions.
DESSERT: SEASONAL FRUIT: STRAWBERRY
If you only think of eating them alone or with yogurt, you are missing out on many of their possibilities.
Friday, May 19
FIRST: ANCHOVIES IN RICE VINEGAR WITH SHALLOT
Give a twist to the classic anchovies by marinating them in rice vinegar: it will give them a more subtle flavor and a less cured texture. Recipe with bonus for ajofóbicos.
SECOND: CAPUCHIN OMELETTE
Everything in it is a mystery: its origin, its name and its geographical scope. The only clear thing is that this potato omelette, fried bread and asparagus is a delight worth recovering.
A less monastic tortilla than it seemsAbel López
DESSERT: THE ULTIMATE CUSTARD
Who wants industrial supermarket custard being able to cook the final and homemade version with a very simple recipe? The answer is obvious: nobody.
Saturday, May 20
MAIN COURSE: BEANS WITH PICKLED QUAIL
A comforting stew that can be prepared from scratch or using cooked beans and canned quail. If you have a jar of each in the pantry, the dish will be ready in a matter of minutes.
Tasty and with trabazónClara Pérez Villalón
DESSERT: SEASONAL FRUIT: CHERRY
Cherries are in season and at El Comidista we celebrate by getting warm to them. But if you click on the link you will see several recipes in case you get bored of eating them alone.
Sunday, May 21
MAIN COURSE: RICE WITH CUTTLEFISH, PRAWNS AND PEAS
In addition to a recipe to make the wave at home any Sunday, you get a gift a technique to prepare dry rice that never fails. Prepare it and version it for happy meals 100% free of monotony.
DESSERT: APRICOTS WITH MOJITO
Roasted apricots are a dish as versatile as it is unknown: they can be used both to accompany an ice cream and a fatty meat. Here they are impregnated with mojito and come in dessert format.
Multipurpose apricotsRubén León
The drink of the weekend
HOMEMADE HORCHATA
Imbued with the spirit of Tito and Piranha we pay tribute to one of the most mythical drinks of the summer: the horchata de chufas. Cheap, rich and fresh, can you ask for more?
Equal to the one taken by Piranha, Pancho and BeaAna Vega 'Biscayenne'
If you want to read our previous weekly menus, click here
Follow us on TikTok, Instagram, Twitter and Facebook
