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With autumn well advanced, we need more and more recipes to keep us safe from the cold. That is why this new installment of our weekly menu is loaded with comforting platazos such as stewed lentils with seasonal vegetables and chorizo, a salmon ‘all i pebre’ or a creamy rice with pumpkin and mushrooms that is outrageous. Maybe you are full just thinking about it, but since dessert does not go to the stomach but directly to the heart, you will surely love knowing how the perfect tiramisu is made or discovering our apple and cinnamon cake, a guaranteed success for Sunday after-dinner.

Monday, November 15

MEXICAN STYLE BEEF TARTAR

Chile instead of mustard, cucumber and red onion marinated in lime, tortilla chips to accompany and a little chopped coriander: taking a tartare on a trip to Mexico is easier – and cheaper – than buying a ticket to Tulum.

LENTILS WITH CREOLE CHORIZO, CARROT AND PARSHELL

Parsnips are not easy to find everywhere, but they give lentils an interesting extra flavor. If you don’t have them on hand, more carrots and some fennel seeds can replace them.

‘CUSTARD’ OF KAQUI, YOGURT AND COCOA

The persimmon adds the sweetness, the yogurt the creaminess and the cocoa the chocolate flavor: after a first failed attempt, this combination is claimed as a creamy, delicious and very easy dessert or breakfast.

Tuesday, November 16

POACHED EGGS WITH VEGETABLES IN PAPILLOTE

These poached eggs are a versatile dish that will always be delicious, it is prepared in a flash and it adapts to your favorite vegetables of any season. Comes with gift egg trick.

PASTA GRATIN WITH BROCCOLI AND PINIONS

Crispy on the outside, creamy on the inside and with enough broccoli to count as a vegetable dish and its detractors have no complaints. If you are looking for a good reason to turn on the oven, this is it.

Wednesday, November 17

CAULIFLOWER CREAM AND MORBIER CHEESE

Quick, simple and delicious: this is this all-terrain cream in which you can change cauliflower for broccoli or introduce other cheeses without fear of failure.

BEET BURGERS, RED BEANS AND WALNUTS

On the plate, in a good bun with extra cheese, in a container to eat at work or for a barbecue with friends: this veggie burger is so good that not even the most meaty will be able to resist.

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.

Thursday, November 18

GRILLED NUTS WITH LEMON PESTO

The classic pesto sauce inspires us to prepare a citrus, bitter and powerful seasoning. This dressing is perfect with a few buds quickly passed through the pan.

SEASONAL FRUIT: KIWI

Kiwi is in season and is one of the fruits with the highest concentration of vitamin C. Ideal for coping with the cold.

Friday, November 19

CHAMPAGNE TARTAR

Raw mushrooms work perfectly to make a version of the classic steak tartare. The secret: chop them well and hit the spot with the dressing.

SALMON ‘GARLIC AND PEPPER’

A traditional preparation from the Albufera that used to be prepared with eel stewed for a long time with a sauce of garlic and paprika, but it can be applied to other fish and much shorter cooking.

BLANCMANGE

A sweet of medieval origin that greatly affected him centuries ago and wants to triumph again, proving that the years do not pass for him and he remains lush like a girl.

Saturday 20 November

CACCIATORE CHICKEN

This recipe of Italian origin is as easy to make as it is delicious. And the best: there is a sauce based on onion, carrot, tomato, wine and the same juice of the bird that is for dipping bread for three days in a row.

Sunday November 21

MELLY RICE WITH ROASTED PUMPKIN AND MUSHROOMS

No one would say that making rice with seasonal vegetables that is tasty and mellow is easy, but we assure you that it is, and much more than it seems.

APPLE AND CINNAMON CAKE

Apple and cinnamon are a winning combination. The first gives this cake juiciness, and the second, aroma. The walnuts add the crispiness.

The weekend drink

MARIANITO DELUXE

Marianito is a very popular aperitif in Burgos, the Basque Country and La Rioja, which consists of mixing vermouth with a shot of gin. This is a fine version, courtesy of the bartender at the Bilbao Cotton Club Íñigo Parallé.

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