El Comidista weekly menu (November 29 to December 5)

[ad_1]

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.

Keep reading

THE ULTIMATE CARROT CREAM

The best carrot cream we’ve ever tried uses science to get the most flavor out of this vegetable. Its author explains the how and why of this recipe, which could not be easier.

JAPANESE CURRY

The Japanese version of curry was born when the English brought it to that country from India. Now it has become one of the national dishes, as typical in home cooking as ramen.

INTXAURSALSA OR NUT CREAM

Christmas dessert with 8 Basque surnames (or more), designed to take before lifting stones by hand or splitting logs. The typical thing about the holidays, there it goes.

ARANCINI (RICE CROQUETTES)

The Sicilian recipe to take advantage of the remains of the rice can become sublime, if it is managed to keep it juicy and the filling is well balanced.

MACARONI WITH CHORIZO

Enough of the fussy and complex: macaroni with tomato and chorizo ​​are one of the greatest Spanish inventions and they have nothing to be ashamed of. Sausage? Full, please.

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.

ACID APPLE TZATZIKI

A fresh and crunchy version of this classic, with a couple of tips for getting a concentrated yogurt at home and giving it the aniseed touch of ouzo, the Greek liqueur that makes all the difference.

See also  The BBC tries to unravel the mystery of the house where Queen Elizabeth II was born | People

LENTILS WITH SPINACH

A fresh seasonal vegetable has nothing to envy a lot of chorizo ​​and blood sausage, and it is also much more appropriate if you have to work after eating legumes.

CHEESE SOUP WITH ORANGE AND HAZELNUT

The freshness of the citrus fruits and the salty point of the goat cheese round off a dessert that seems very fine, but which is made with the cap.

ROASTED LEEK WITH ANCHOVIES AND ESCALIVADA WATER

An aperitif to eat with a spoon that the kitchen of the Ten´ restaurant can bring to your table. Find some tender leeks and small anchovies and you have much of the work done.

BAKED COD WITH MUSTARD CRUST

We take advantage of the cod to prepare it in the oven with a crust of bread flavored with Dijon mustard. If you do not have it on hand in this format, we also give you some tips to desalinate it.

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.

FOCACCIA WITH FENNEL AND GOAT CHEESE

Focaccia, the first cousin of pizza, is prepared with flour, olive oil, salt, water and yeast. The result, a spongy dough to which you can change the ingredients depending on the version you want to make.

WELLINGTON SALMON WITH CREAMED SPINACH

Sirloin Wellington was made a few decades ago and was found on many tables for Christmas. In this recipe we give it a spin and, instead of meat, we use creamy salmon and spinach.

See also  Frank Lampard 'excited' by Everton's fight for Premier League survival

CHOCOLATE AND CITRUS COOKIES

Chocolate and orange are already a regular artistic couple. Lemon as a companion is not so common, but it has a lot to contribute to this team. These cookies are the proof.

PERUVIAN ROASTED CHICKEN

A recipe to obtain all the flavor of a Peruvian chicken ‘al carbon’ without having to use this fuel. Homemade fries and salad are optional, but highly recommended.

SEASONAL FRUIT: ORANGE

We are sorry to tell you that oranges do not cure colds, but they are still very tasty.

CRUSTED RICE

Rice with sausage washed down with beaten egg and baked in the oven? It sounds like a garish, but it is a marvel of the popular cuisine of Elche and Orihuela.

APPLE TATIN CAKE

A classic sweet of traditional French cuisine that is made in a jiffy and with only five ingredients. It seems a lie, but it is available to anyone, oh, là, là!

CHOCOLATE TO THE CUP SPICY

A creamy, thick and very tasty version of hot chocolate, which comes to the fore thanks to a mixture of spices and in which we can dip churros, ensaimadas, gingerbreads or our favorite pasta.

DOWNLOAD THE COMIDISTA MENU TEMPLATE

Click on the link and download the El Comidista weekly menu template. You can organize breakfasts, lunches, snacks and dinners throughout the week.

[ad_2]
elcomidista.elpais.com

Related Posts

George Holan

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

Leave a Reply

Your email address will not be published.