If you want to find out before anyone else about everything that is cooking, 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.
We enter fully into the last week of fall, which, when it ends, will give way to the even colder winter and its traditional Christmas parties. At El Comidista we still take advantage of autumn products to turn them into such rich and comforting recipes. For example, fritters with seasonal vegetables in their sauce, a battered avocado that becomes crazy when you dip it in tomato chutney, a curried sea bass with spinach and cockles and a maragato stew that is enjoyed in three parts. We also take advantage of the fact that citrus fruits are at their best to include them in desserts as a mousse orange or a pancake grapefruit.
Monday December 13
VEGETABLE FRUITS AND THEIR SAUCE
With some fresh or frozen chard and some common ingredients you can prepare delicious fritters and a sauce to accompany them. As always, it comes with a few variants.
CHICKEN A LA MORUNA
We cross the strait to enjoy authentic Spanish fusion cuisine: Ceutí. Andalusian, Arab and Berber influences are mixed in one of its most typical dishes, chicken a la moruna with nuts and olives.
The buttery and salty dough, the acidic and tasty filling, and the sweetness and texture of the meringue make this recipe a resounding success here.
Tuesday December 14
ARTICHOKES STUFFED WITH BREAD AND GARLIC
A very simple recipe to continue celebrating the season of one of our favorite vegetables, in which you can choose the acidity point that you like the most by adding vinegar or just white wine.
Nandu Jubany’s cannelloni are some of the most delicious we’ve had at El Comidista. And we have the recipe!
SEASONAL FRUIT: persimmon
In addition to the squishy –the one of all the life– we also find the saroni and the persimon, with a texture more similar to that of the apple.
Wednesday December 15
CRISPY AVOCADO WITH TOMATO CHUTNEY
Battering an avocado may seem odd, but the contrast between the crunchy outer layer and the creamy interior is a feast for the senses. And more if you finish it with a tomato chutney.
LENTIL AND COCONUT ‘DAL’ WITH BROCCOLI
A tasty and nutritious dish, halfway between stew and cream. All thanks to the particular texture of legumes without skin and cut in half, known in South Asia as ‘dal’.
Get some sweet oranges and prepare this delicious and light mousse, which will surely delight your guests now that the marathon of Christmas celebrations is approaching.
Thursday December 16
CARAMELIZED CARROT, ORANGE AND YOGURT CREAM
The secret to achieving the explosion of flavor is to sauté the carrot with butter by adding a little bicarbonate of soda, so that the vegetable does not lose an iota of its natural potency with cooking, and even increases it.
LUBINE WITH CURRY, SPINACH AND Cockles
In the West we are not very used to having fish with curry, and we should. It is a delicious combination that helps you consume more, in addition to admitting infinite combinations.
SEASONAL FRUIT: KIWI
Kiwifruit is in season and is one of the fruits with the highest concentration of vitamin C. Ideal for coping with the cold.
Friday December 17
CABBAGE SALAD WITH CARROT
Two types of cabbage, carrot and a creamy dressing with a point of acidity are the key to the success of this salad. It is better with a while of rest so that the cabbage loses a little firmness and the raisins are hydrated.
KENTUCKY FRIED BACALAO
Colonel Sanders’ secret mix isn’t that much anymore since someone found it written down in an old notebook. So that they do not accuse us of plagiarism, we use it to coat cod and put it in a delicious sandwich.
Brigadeiros are the first sweet that Brazilian children learn to prepare, they are made with few ingredients without too much elaboration; Today we teach you how to prepare them and we include them in a complete menu.
Saturday, December 18
Sunday December 19
In addition to the substance and abundance of meat and vegetable ingredients, the Leonese stew has two peculiarities: the ‘filling’ and the order in which its three parts are enjoyed.
A crunchy base covered in a delicious almond cream and topped with grapefruit slices. The citrus gives freshness and a bitter point, but if you don’t like it you can mix it or substitute it with other fruits.
Spritz is an increasingly popular Italian team in Spain, but how can it be done right? We show you in this video!
If you want to read our previous weekly menus, click here