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April has already passed, and May is coming, the month known to everyone as “the month of the sacrament.” It starts with International Workers’ Day, but let’s not kid ourselves the rest of the week: invitations, parties, banquets and let’s go. But among so many fried foods and cakes, there is also room for healthy and balanced meals, such as those offered by our weekly menu, which, as always, is rich in seasonal fruits and vegetables.
Monday, April 25
Homemade yoghurts are delicious. We explain how to cook them in three different ways so you can choose the one you like best.
Tuesday 26 April
CUSCOUS AND TEMPE SALAD WITH HOMEMADE TAPENADE
We make cold couscous with soy-derived tempeh, which is much more flavorful than tofu. And we finish it off with a very simple black olive tapenade that is as delicious as it is versatile.
Wednesday, April 27
BEANS WITH EGG AND DILL
The best sauce in the world is a semi-liquid egg yolk, and these tender, dill-flavoured beans need nothing more to become a classic Persian delicacy.
This savory pie, typical of Genoese cuisine, is filled with Swiss chard, boiled egg and cheese. The recipe is somewhat time consuming, but perfect for holidays and special occasions.
NUT-CHOCOLATE PLUM CAKE
Do you think you’re useless for baking? Suitable for large hands and designed to brighten up your mornings, this simple and wonderful recipe will leave no tears behind. Or in the afternoon. Or desserts.
Thursday, April 28
CREAM WITH ARTICHOKE AND SPINACH
Artichokes are in full season and fresh and delicious, but if you’re going to grind them to make cream, there’s a time-saving trick: buy them frozen.
GRILLED MACKER WITH POTATO SALAD
In this recipe, we accompany best-in-time mackerel with lettuce, which is a cousin of Russian lettuce. We cannot make it simpler and richer for you.
Friday 29 April
STEWED SWEET POTATOES
The pods of this leguminous plant, a relative of the pea, are eaten whole and without the husk. Thanks to their sweet taste and crunchy texture, snow peas are perfect for steaming or sautéing, as in this recipe.
GRATIN WITH HAM AND BECHAMEL
This typical dish of Belgian gastronomy takes chicory to the limit of its splendor. If you don’t normally cook or eat this vegetable, this recipe is the perfect place to start.
We went to Murcia-so-beautiful-you to launch a simple, cheap and delicious sweet into the world orbit. What more can you ask for in life.
Saturday 30 April
SEASONAL FRUITS: GRAPEFRUIT
A bad grapefruit, categorized as a diet breakfast since the 1980s due to its bitterness and lightness. Have you tried it fried?
Sunday 1 May
Do you have that jar of crazy laughing tarragon in your pantry? He adapts this Julia Child French classic with slightly less vaburrismo and no loss of flavor at all.
BRETON ‘SABLEE’ WITH RICOTTA AND CHERRY
how saber Breton is quite strong, it is recommended to be consumed accompanied by sour fruits that brighten everything, such as 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