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We meet again on another Sunday around the menu that only brings us joy and good ideas for what to eat during the week. This time we make a subtle transition, little by little, from the summer seasonal products to those of autumn. We delight ourselves with legumes, meats, fish, seafood, eggs, lots of vegetables and fruit and some desserts. Let’s cook.
Monday, September 23
FIRST: MANCHEGO ROAST
It contains little more than red pepper, tomato and cumin; it works as a tapa, a side dish or a starter, and can be eaten hot or cold: the typical dish from La Mancha is a multi-purpose discovery.
SECOND: CHICKEN, FIG AND ARUGULA SALAD
We take advantage of the last figs of the season to bring this chicken and arugula salad to life. The goat cheese and miso dressing makes it a standout.
DESSERT: POMEGRANATE MACERATED IN PACHARÁN WITH YOGURT
The liqueur brings out the best in this seasonal fruit, and the yogurt flavoured with fresh vanilla makes the whole thing come together. It comes with a trick for peeling the pomegranate quickly as a gift.
Tuesday, September 24th
FIRST: EGGPLANT WITH PEANUT SAUCE AND BURRATA
The sweetness of roasted eggplant together with a creamy sauce guai wei It makes a perfect cold starter. You can also prepare the vegetables in advance.
SECOND: PASTA WITH SHRIMP, GARLIC, PARSLEY AND ALMONDS
This pasta and its accompaniment are cooked in the same pot and it is a great idea: the sauce is well integrated and creamier, and the pasta gains in flavor.
DESSERT: SEASONAL FRUIT: APPLE
This fruit is rich in pectin and fiber, as well as being delicious, so make the most of what the new season brings.
Wednesday, September 25th
FIRST: CARAMELIZED ONION CREAM
Onion is one of the basic ingredients of our cuisine. What would sofrito, Spanish omelette, stuffed onions or the classic rabbit stew be without the aforementioned onion?
SECOND: LENTIL SHAKSHUKA
We turn shakshuka into a complete dish by adding a good amount of lentils. Together with the sautéed vegetables and the egg, they will give us a tasty and healthy meal without dirtying more than a pot.
DESSERT: TRADITIONAL CATALAN CREAM
No, Catalan cream and custard are not the same. Once this discussion is settled, all that remains is to prepare them at home with this recipe and enjoy their texture and flavour.
Thursday, September 26
FIRST: HUMMUS WITH ROASTED CARROT AND PAPRIKA
A healthy, tasty and inexpensive appetizer with the characteristic flavor of roasted carrots, which can also be used to brighten up a morning toast or grilled vegetables.
SECOND: STUFFED MUSHROOMS GRATIN
Turn on the oven and treat yourself to some stuffed mushrooms that are not battered or fried, but are just as crispy and have a comforting autumn flavour. The aroma they leave throughout the house is a gift.
DESSERT: SEASONAL FRUIT: PEAR
They are juicy, they are tasty, they are in season and they can be eaten alone or in combination. You can’t go wrong.
Friday, September 27th
FIRST: BROWN RICE, GREEN BEANS AND ARUGULA SALAD
Green bean season is here, and we’re going to make the most of it. Let’s start with a fresh, vegetarian, light and green salad like the Swiss Alps, the rind of a watermelon or Kermit the Frog.
SECOND: BREAM WITH BUTTER AND LEMON
The French technique called meunière It emulsifies butter with lemon juice and is perfect to accompany fish such as sea bream. Seasonal vegetables round off the dish.
DESSERT: APPLE AND CINNAMON SPONGE CAKE
Apple and cinnamon are a winning combination. The former gives this cake juiciness, the latter gives it aroma. The walnuts add crunch.
Saturday, September 28th
MAIN COURSE: KULMA FILIPINO BEEF
You will fall in love when you take the first bite of this dish of kulma of beef whose sauce is emulsified with peanut butter and mixed with coconut milk, with a creamy result full of flavor.
DESSERT: SEASONAL FRUIT: GRAPES
Take advantage of the fact that grapes are already in season and eat them at all hours, even if you don’t like eating the seeds.
Sunday, September 29
MAIN COURSE: ROASTED PUMPKIN MOORISH SALAD
We serve a salad with nuts, olives and dried fruit on two halves of roasted pumpkin and dress them with a vinaigrette that finishes off its Moorish air. You will like it whether you are a Halloween or Holywins fan.
DESSERT: PEAR AND CREAM CAKE
Although the most popular dairy partner for this fruit is cheese, cream also goes very well with it. This cake from Wales proves this, and it only has one requirement: don’t over-mix it.
The drink of the weekend
PUERTO RICAN COQUITO
There is life beyond cava and champagne to toast this holiday season. Coquito is a typical Puerto Rican cocktail made with coconut cream and rum that can give a different touch to your Christmas.
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