Crispy on top, tender on the insideRaquel Bernácer
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Well, nothing, what you already know well, that here our weekly menu returns faithful to your Sunday appointment. And the dishes we propose are made with seasonal fruit and vegetables, something fundamental. Oh, and the varied and flavorful recipes, of course. As you can imagine, it is not easy to write this introduction, but the important thing is that you stay with the bases on which this section is based. Because you already know it, don't you?
Monday, September 25
FIRST: HUMMUS WITH ROASTED CARROT AND PAPRIKA
A healthy, tasty and economical snack with the characteristic flavor of roasted carrot, which can also be used to brighten up a morning toast or grilled vegetables.
To spread non-stopLeila Méndez
SECOND: STEAK WITH HERBS, LEMON AND CAPER SAUCE
The hackneyed breaded steak can have other lives: here we give it a spin with a sauce of capers, herbs and lemon. So that you liven up the dinner or give them cosmopolitan, saying that you have made Schnitzel. Take it now.
Sometimes the order of the factors alters the product, and the same recipe can give different results. Say goodbye to chance and say hello to science to unravel the mysteries of the hyperchocolate brownie.
Tuesday, September 26
FIRST: GREEN BEAN SALAD WITH CROUTONS AND OLIVE VINAIGRETTE
If to a fresh vegetable salad 'al dente' we add a tasty and colorful vinaigrette, dressings and some crusty bread, a party is mounted on the plate that you will not want to miss.
SECOND: SPAGHETTI WITH OCTOPUS AND BLACK GARLIC
Chop the garlic, add it to the sautéed octopus; And just by stirring the spaghetti already impregnates the mollusk and paste with its fantabulous flavor.
Fast and goodThe Comidista
DESSERT: SEASONAL FRUIT: PEAR
They are juicy, they are good, they are in season and can be eaten alone or combined. There is no fault.
Wednesday, September 27
FIRST: CARAMELIZED ONION CREAM
The onion is one of the basic ingredients of our gastronomy. What would become of the sofrito, the potato omelette, the stuffed onions or the classic rabbit with onions without the aforementioned bulb?
SECOND: STEWED LENTILS WITH VEGETABLES
This recipe for braised lentils with vegetables is very simple: lentils, a sauce of chopped vegetables, some carrot and tomato, and a relatively mild spice.
Chorizo looks, carrot esMiriam García Martínez
DESSERT: GINGERBREAD AND CARDAMOM COOKIES
Soft, spicy, buttery, sweet and dangerous, because you can eat 20 without realizing it. So are these cookies, perfect to accompany a tea or chocolate.
Thursday, September 28
FIRST: EGGPLANT WITH QUINCE MAYONNAISE
A vegetarian and fried appetizer – but not very guarrindondo, we promise – thanks to the secret technique we give in this recipe.
SECOND: POTATO AND MUSHROOM CROQUETTES
Potato based croquettes are somewhat simpler to prepare than classic croquettes, but the kids of the house – and the not so young – will love them for their soft interior and crispy exterior.
Different croquettesMiriam García Martínez
DESSERT: SEASONAL FRUIT: POMEGRANATE
To choose a good specimen, make sure it is heavy – compared to its size – and has a fairly pink or reddish color.
Friday, September 29
FIRST: QUINOA, BEETROOT, APPLE AND GOUDA SALAD
Inspired by the books of Israeli chef Yottam Ottolenghi, this cheerful salad appreciates a slightly hooliganistic dressing.
SECOND: SICILIAN SWORDFISH
The mixture of this fish, omnipresent in the menus of Sicily, with the sweet and sour taste of tomatoes and pickles transports you directly to this Italian island.
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.
Look at the detail of the bouquet of flowersClara Pérez Villalón
Saturday, September 30
MAIN COURSE: BAKED RICE
A traditional Valencian recipe with as many possible variants as houses in which it is prepared, where you can not miss the black pudding of Ontinyent or the baking that gives it its name.
Grandmother's kitchenRaquel Bernácer
DESSERT: SEASONAL FRUIT: FIG
Both figs and brevas are well combined: with ham, mozzarella and hazelnuts they are spectacular, and baked, even more.
Sunday, October 1
MAIN COURSE: PUMPKIN AND SPINACH GRATIN
A great way to put vegetables on the table, with a gratin that combines the softness of ricotta and the power of Parmesan.
DESSERT: ROASTED PEARS WITH CHOCOLATE AND GORGONZOLA CREAM
Roasted and caramelized fruit without added sugar, a powerful chocolate and a cream with a soft touch of blue cheese: a jetapostre that will make you look like God with little more effort than turning on the oven.
They will not win a beauty contest, but they are greatMònica Escudero
The drink of the weekend
The recipe is an adaptation to the vodka world of whiskey smash served in a bar in London's Soho, The Lucky Pig.
Impossible to refuse something with this aspectainhoa gomá
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