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It is the middle of May, and the heat is already becoming everyday, although occasionally there are showers, and you have to take the raincoat out of the closet again: let’s not forget that spring is in the yard. At El Comidista, we keep this in mind, and in this new weekly menu, we use spring produce in lighter and fresher dishes, such as pea and asparagus salad, carrot, coconut and ginger cold soup, or a very typical Peruvian Lima tuna sauce. . . . . We also have hot recipes such as fried artichokes with fried eggs or hake in green sauce, which can be prepared in two ways. For dessert, we have Strawberry Mascarpone, an oven-less lemon cake, and the Black Forest, which, thanks to chocolate cake, whipped cream and strawberries, is one of the most famous cakes in the world.
Monday, May 16
ARTICHOKE WITH STAR EGGS
We make a version of the classic scrambled eggs, replacing the potatoes with artichokes, also fried. If you don’t get the contrast between its crunch and egg, you can add ham (or cheese, foie or romesco).
LENTIL, FENNEL AND CROCUS SALAD
The fennel’s aniseed flavor pairs perfectly with the powerful saltiness of the anchovies, and its iodized hue comes from the oil the toast is soaked in.
WHOLE APRICOT ‘GALETT’
A light and springtime sweetness, perfect for enjoying the natural sweetness of seasonal fruits and filling your post-meal dishes with vibrant colors. Yes, when summer comes, we become such poets.
Tuesday, May 17
SALAD WITH ASPARAGUS AND PEA
Enjoy spring in small portions with this green salad, unusual and successful, which uses the best vegetables of the season and goes great with a little cheese and vinaigrette dressing.
CHERRY TOMATOES WITH PASTA, BASIL AND LEMON
If you make the same dish with raw tomatoes, you get a pasta salad. But we still have this hot version, with juicy and lightly caramelized tomatoes.
Wednesday, May 18
COLD COCONUT, CARROT AND GINGER SOUP
As the temperature rises, the cold cream starts to rise in the food recipe book. Today we have boiled carrots, vegetable broth, green onions, ginger and some coconut milk.
BURGERS WITH BEET, RED BEANS AND WALNUTS
On a plate, in a nice bun with extra cheese, in a bowl to eat at work or to barbecue with friends: this veggie burger is so good that even the most carnac can’t resist.
LEMON CAKE AND NO-BAKE COOKIES
Carlota is the perfect cake for the whole family. You don’t need an oven or any electronics to make this cold, noble pie, which is easy to make.
Thursday, May 19
CAUSA LIMEÑA TUNA
This recipe for a classic Peruvian mashed potato pie with different toppings features suggestions from different chefs to make you feel like you’re in Lima itself.
HACK IN GREEN SAUCE
We pay tribute to Burela’s skewered hake by pairing it with one of the most appropriate sauces. We do it in two ways, one in traditional Basque style and the other in oriental style.
FRUITS OF THE SEASON: APRICOTS
It is a relative of the peach and plum and is very low in calories and high in fiber, making it a very satisfying fruit.
Friday 20 May
ROASTED ANCHOVIES WITH GREEN MOJO CILLANTER
The versatility of anchovies is as exciting as the tedium of peeling them, but it’s worth getting in on the action to enjoy recipes as delicious as the one we have today.
MACKEREL WITH POTATOES, ONIONS AND GREMOLATA ALMONDS
Cooking mackerel on a bed of potatoes and onions, using a low pan instead of an oven. Let’s get a comforting dish without getting excited, but refresh it with chopped parsley and almonds.
STRAWBERRY WITH MASCARPONE
If you want to make the most of even the most insipid strawberries, try this super-quick recipe designed for the most sophisticated pastry chefs.
Saturday 21 May
A traditional Puebla dish that can be made with any type of meat or poultry as long as it is well fried with fried tomatoes, onions, garlic and chipotle chili peppers.
SEASONAL FRUITS: CHERRY
The cherries are in season and at El Comidista we celebrate it by warming them up. But if you click on the link, you’ll see some recipes in case you get tired of eating them all by yourself.
Sunday 22 May
CHINESE FRIED RICE
A classic of Chinese restaurants, fried rice is easy to make. This dish allows the use of several ingredients, but it is advisable to follow its rules in order not to fail.
BLACK FOREST CAKE
Black Forest is one of the most famous cakes in Germany, but it has become popular in many countries around the world thanks to its spectacular combination of chocolate sponge cake, whipped cream and cherries.
WHITE WINE SANGRIA
The key to this sangria’s success is choosing a decent wine, limiting sugar, and using seasonal fruits and citrus juices to flavor the blend.
If you would like to read our previous weekly menus click here
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