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Weekly menu of El Comidista (22 to 28 May)

2023-05-21T10:48:23.532Z

Highlights: Creamy scramble of potatoes and tender onions, grilled asparagus with goat cheese and strawberry vinaigrette and apricot popsicles and Greek yogurt: our weekly menu is to cry with emotion. 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. The most loyal eaters already know it well: our menu has always opted for food on its optimal date of consumption. With all of them we propose recipes full of flavor, ideal for these last days of the fifth month of the year.


Creamy scramble of potatoes and tender onions, grilled asparagus with goat cheese and strawberry vinaigrette and apricot popsicles and Greek yogurt: our weekly menu is to cry with emotion


It combines very well with the tableclothMireia Font

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.

The most loyal eaters already know it well: our weekly menu has always opted for food on its optimal date of consumption. That is why in this new installment peas, asparagus, green beans, onions, cherries or apricots abound. With all of them we propose recipes full of flavor, ideal for these last days of the fifth month of the year.

Monday, May 22

FIRST: ASPARAGUS AND PEA SALAD

Eat spring in bites with this green salad, different and resultona that takes advantage of the best of seasonal vegetables and is fable with a little cheese and a vinaigrette.

Pure springAna Vega 'Biscayenne'

SECOND: KOREAN FRIED CHICKEN

Has fried chicken been your favorite childhood dish? Normal: when it's rich it's addictive, and the Korean version has everything so you can't stop eating it.

DESSERT: STRAWBERRY AND BASIL MOUSSE

A technique to integrate air into cream, egg whites or a mixture of both to which we will flavor with a combination of strawberries and basil. The sweetness is put by the syrup.

Tuesday, May 23

FIRST: APRICOT SABELL

Preparing salmorejo at home takes no more than five minutes. In addition, you can try to make other recipes different from the classic one, such as this fruity version with apricots.

Salmorejo frutalClara Pérez Villalón

SECOND: PASTA WITH PEAS, BACON AND CREAM

To make this recipe at home you only need five ingredients and spend 15 minutes in the kitchen. And the best thing is that with the minimum economic and physical effort you have a dish well loaded with flavor.

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.

Wednesday, May 24

FIRST: CREAMY SCRAMBLED POTATOES AND ONION

This scrambled potato and onion tender from Guggenheim Bilbao chef Josean Martínez Alija is as lustful as it sounds.

SECOND: CRUNCHY BEANS WITH GREEN BEANS AND GARLIC

Combining legumes, as rich as they are healthy and cheap, with vegetables is a sure triumph. In this recipe we bake the beans and mix them with green beans.

Crunchy and very richJulia Laich

DESSERT: APRICOT POPSICLES AND GREEK YOGURT

These fruit 'jetapolos' are perfect to suck them without being confused with a bear and refresh you at the same time. You only need a freezer and two handymen to make them.

Thursday, May 25

FIRST: MACKEREL CURED WITH ORIENTAL DRESSING

Quickly cure some mackerel loins and season them with a false ponzu sauce of pineapple juice. A quick, simple and perfect dish for summer meetings.

SECOND: LENTILS WITH PRAWNS

Cover a lentil stew with shrimp meat that will cook with the residual heat. The heads and shells serve as the base for a short broth that adds flavor to the legumes.

Psychedelic dishMònica Escudero

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.

Friday, May 26

FIRST: BRAISED ARTICHOKES WITH ANCHOVY, CHILI AND PARSLEY VINAIGRETTE

In El Comidista we do not waste any opportunity to cook with the vegetable that lends us its image. On this occasion, we prepare them with a simple braising and a powerful vinaigrette.

Artichoke, mon amourMònica Escudero

SECOND: GRILLED ASPARAGUS WITH GOAT CHEESE AND STRAWBERRY VINAIGRETTE

What's more about these dates than green asparagus and good strawberries? We have decided to put them together on a plate with a little goat cheese, and the result is as satisfactory as spring.

DESSERT: DESSERT OF CHERRIES, YOGURT AND PINE NUTS

The keys to this Mediterranean adaptation of a British classic are the short cooking of the cherries and the contrast with the yogurt and crunchy pine nuts.

Saturday, May 27

MAIN COURSE: BEANS WITH CHERMOULA, OLIVES AND CROUTONS

In this recipe we cook some beans just enough to keep them crispy and season them generously with a Maghrebi sauce, kalamata olives and a little toast.

All very crunchyAlfonso D. Martín

DESSERT: SEASONAL FRUIT: STRAWBERRY

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

Sunday, May 28

MAIN COURSE: RICE WITH CUTTLEFISH AND PEAS

This rice rice very resultón, but walking around the house, is suitable for people who do not master the noble art of cooking this cereal.

DESSERT: CHOCOLATE AND HAZELNUT BRIOCHE

Currarse a brioche is one of the most satisfying experiences a baker can have: integrate the butter into the dough, work it until it is elastic, watch it ferment ... and eat it, of course.

Stay with the migaIbán Yarza

The drink of the weekend

ICED TEA WITH FENNEL AND MINT

What in the can is a kind of sweet syrup that pulls back, in the artisanal version is a subtle taste that refreshes like few drinks.

Perfect for a Sunday afternoonMikel López Iturriaga

If you want to read our previous weekly menus, click here

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Source: elparis

All news articles on 2023-05-21

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