El Comidista weekly menu (December 6-12)

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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.

The Spanish Constitution and the Immaculate Conception shake hands this week so that we can enjoy a bridge at the height of a democratic country with a Catholic tradition. The question is whether you are a Christian, a prosystem, an atheist or one of those who thinks that our Magna Carta is not so immaculate, now you have a few days to be able to enjoy the noble and entertaining art of cooking at home. If you can’t think of recipes, here we leave you a new weekly menu loaded with dishes made with seasonal fruit and vegetables.

Monday December 6

VEGETABLE AND QUINOA SOUP

This vegetable soup is a marvel in which the neutrality of the quinoa not only does not bother, but it is a bonus.

ROASTED CHICKEN WINGS MARINATED AND LACQUERED WITH HONEY

A previous marinade and a double cooking in the oven make the chicken wings tender on the inside and crisp on the outside. The thin layer of honey and the sesame and spice dressing finish the game.

ALMOND AND COCOA POLVORONES

For those who already have the list of Christmas carols ready, nothing better than to take out the tinsel and go testing homemade polvorones. Perfect to give as a gift and look like a Magician King.

Tuesday December 7

Wednesday December 8

CATALONIAN SPINACH

The well-known chef José Andrés gives a spin to the classic Catalan spinach. Its version is prepared with spinach, golden apples, pine nuts and raisins.

ALFAJORES DE DULCE DE LECHE

These sweets, of Arab heritage and typical of some regions of Spain, traveled to Argentina and there they gave them a personal touch: put them in the form of a sandwich and add their much loved dulce de leche.

Thursday December 9

COD AL PILPIL (AND A LITTLE PARSLEY)

Cod al pilpil compensates for its simplicity in ingredients with pure technique. The challenge is to get the oil scented with garlic and chilli to emulsify with the gelatinous water released by the fish.

SEASONAL FRUIT: persimmons

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.

Friday December 10

TUPINAMBOS CREAM WITH MUSHROOMS

Tupi what? Tupinambos. Auguaturmas. Ground chestnuts. Jerusalem artichokes. If you can’t find it, you can make the cream with artichokes and potatoes.

BAKED CLAMS WITH MUSHROOMS

This appetizer is ready in a jiffy and works like a charm. To be the envy of your neighbors, you only need to get fresh products and not go overboard with cooking.

HOMEMADE APPLE SWEET

An apple version of the classic quince paste very little known outside the regions that produce this fruit, which thickens thanks to the pectin and we can take it with nuts or cheese.

Saturday December 11

Sunday December 12

CAULIFLOWER AL TANDOORI MASALA WITH LIME AND CORIANDER

Cooking this autumn vegetable whole and without touching the water ensures an ‘al dente’ texture and no weird smell, while the marinade adds a lot of flavors that make the modest cauliflower a festive dish.

Weekend drink

DAIQUIRI DE KAKI

To use persimmons in drinks, it is essential that they are well ripe, like balloons filled with liquid about to explode.

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

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George Holan

George Holan is chief editor at Plainsmen Post and has articles published in many notable publications in the last decade.

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