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.

While December arrives and not – the only month with more bridges than Rome – you can make at home some of the recipes that we collect in our new weekly menu. This time there is no shortage of dishes with mushrooms, broccoli, sweet potato or cauliflower, now that they are at their optimal date of consumption. We are in the middle of autumn, so we must use what Mother Nature offers us at this time.

Monday, November 22

MADAME DU BARRY CAULIFLOWER CREAM

A very silky cream with cauliflower as the protagonist, with an unbeatable texture thanks to the cream, butter and egg yolk and the delicate flavor that is achieved by steaming the cabbage.

CERDO HIP HOP DE CHI NANIT

Imagine some pieces of tender sirloin, covered in a layer of crunchy batter that tastes like churro and topped with the most luxurious and explosive sweet and sour sauce. That’s pretty much Chi Nanit’s “hip hop pig”.

BEETROOT AND DRIED FRUIT CAKE

With it the freshness, the blanket and the desire to turn on the oven, this comforting sweet will be your favorite autumn piece of pastry.

Tuesday 23 November

MISO SOUP WITH NOODLES AND MUSHROOMS

We fatten up a vegetable background by crushing mushrooms, vegetables and a dried fruit with festive erotic results and a texture very similar to the traditional ramen broth (but without any pork involved).

Wednesday, November 24

CARDO WITH ALMONDS

A simple but very tasty recipe that is served with some variations in different parts of the Spanish geography.

WHITE CABBAGE GRATEN AND BLUE CHEESE

At El Comidista we like cabbages a lot, and prepared with creamy dairy-based sauces and cheese, they are so great that any schoolboy would be delighted to eat them, no matter how phobic they are.

FRITTERS

All Saints is one of the festivities with the most deep-rooted sweetness, and that just happened is the perfect excuse to make this traditional dessert, ideal to make as a family.

Thursday November 25

WARM SALAD OF BONIATO, GORGONZOLA AND WALNUTS

The dates of Castañada, Magosto, All Saints and Halloween are moving away, but the sweet potato plans to stay as long as the cold lasts. Here we eat it in the form of a salad.

SEA BASS WITH TAPENADE AND POLENTA

If you always accompany white fish with potatoes or lettuce, we propose two garnishes that make a match perfect tinderesco with sea bass.

Friday, November 26

CREAM OF BROCCOLI AND RED LENTILS

The quickest legume to cook and a good amount of seasonal vegetables are the base of a cream that can be eaten hot, cold or at room temperature. The quark and croutons put the icing on the cake.

CHICKPEAS AND CAULIFLOWER CURRY

A quick Indian stew, which invites you to make an ode to the spoon on the coldest nights. It comes with a gift idea to lose the fear of making our own curry mixes.

GINGER, CARDAMOM AND BUTTER COOKIES

Soft, spicy, buttery, sweet and dangerous, because you can eat 20 without realizing it. This is how these cookies are, perfect to accompany a tea or a chocolate on a cold afternoon.

Saturday, November 27

VEGETABLES IN COCOTTE WITH ALMONDS, PARSLEY AND LEMON

We copied Jamie Oliver’s technique for cooking a whole cauliflower, massaged it with a spice and herb dressing, and served with leek and parsnip. And then we eat it all, of course.

SEASONAL FRUIT: KIWIS

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

Sunday November 28

MUSHROOM AND RACLETTE MUSHY RICE

The rice in the casserole is honeyed and with the grain covered with a tasty reduced broth. Putting it together with mushrooms and finishing it with melted cheese gives it an extra creaminess and substance.

The weekend drink

PUERTO RICAN COQUITO

Coquito is a typical Puerto Rican cocktail made with coconut cream and rum that can add a different touch to your weekend.

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