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Now that you feel like staying at home and escaping from the cold, it’s a good time to spend time in the kitchen and enjoy our recipes this week. We bring you a menu with dishes such as white cabbage and blue cheese gratin, leeks stuffed with cecina with pesto vinaigrette, Asian bolognese, dulce de leche alfajores and many more, all of them made with seasonal vegetables, fish and fruit and suitable for consumption.
Monday February 6
FIRST: ENDIVES WITH SPICY HONEY, WALNUTS AND IDIAZÁBAL CHEESE
This dish combines the bitterness of endive with the intensity of Idiazábal, the crunchy walnuts and the touch of spicy honey. And it can be served as a starter or accompanying a main.
SECOND: RABBIT STEW FROM ‘LORD OF THE RINGS’
We enter Tolkien’s world to make a hobbit survival recipe: Sam Gamgei’s Rabbit Stew. A unique and complete dish to endure a trip to Mordor.
DESSERT: LOLI AND MARIA’S DOGGIES
The perrunillas are pastas that are eaten in different areas of Spain, but its irradiating core is in Extremadura. Two people from Cáceres who have been making them all their lives introduce us to this jewel of a sweet shop.
Tuesday February 7
FIRST: STUFFED CHARD PADS
This part of the chard is usually discarded because it is hard and leathery. As with other foods, it is a matter of learning how to prepare them so that they are just right. In this recipe we teach you how to turn them into a delicacy.
SECOND: ASIAN BOLOGNESE
We defiled the mother of all Italian sauces with a stripped down version, but packed with loads of flavor thanks to a combination of Asian seasonings, ingredients and techniques.
DESSERT: SEASONAL FRUIT: ORANGE
We are sorry to tell you that oranges do not cure colds, but they are still very tasty.
Wednesday February 8
FIRST: SALAD OF ROASTED BEETS, QUINOA AND HERBS AND WALNUTS VINAIGRETTE
The fresh aromatics, the sour apple and the lettuce refresh the combination between beetroot, walnuts and quinoa. The result is a complete and delicious salad.
SECOND: WHITE CABBAGE AND BLUE CHEESE GRATIN
At El Comidista we really like cabbage, and when prepared with creamy sauces with a dairy base and cheese, they are so wonderful that any schoolboy would happily eat them, no matter how much they phobia them.
DESSERT: DULCE DE LECHE ALFAJORES
These sweets, of Arab heritage and typical of some regions of Spain, traveled to Argentina and there they gave them a personal touch: put them in the form of a sandwich and add their much-loved dulce de leche.
Thursday February 9
FIRST: HUMMUS WITH ROASTED CARROT AND PAPRIKA
A healthy, tasty and economical appetizer with the characteristic flavor of roasted carrots, which can also brighten up a morning toast or grilled vegetables.
SECOND: MACKEREL, POTATO, SHALLOT AND ROASTED GARLIC
A bed of thin crispy potato with thyme and shallot, topped by savory mackerel drizzled with a roasted garlic and lemon sauce. It sounds like a restaurant dish, but it can be your dinner if you heat up the oven.
DESSERT: 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.
Friday February 10
FIRST: MADAME DU BARRY’S CAULIFLOWER CREAM
A 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.
SECOND: LEEKS STUFFED WITH CECINA WITH PESTO VINAIGRETTE
Leeks with cecina are a classic of Leonese cuisine, and now that we are in spring, with this version you are guaranteed a healthy, tasty dish that is so simple that it is made almost without feeling.
DESSERT: YOGURT, CHOCOLATE AND MATCHA TEA CAKE
We update the mother of all pastry recipes with a touch of confectionery green tea and a bit of chocolate: to prepare it you still don’t need much more than a glass of yogurt as a universal measure.
Saturday February 11
MAIN DISH: SPANAKOPITA (GREEK SPINACH AND FETA PIE)
Greek gastronomy is not only reduced to moussaka. This spinach and feta pie is a fine example of wonderful Hellenic cuisine.
DESSERT: SEASONAL FRUIT: MANDARIN
Ok: the smell of tangerines is not easy to wash off your fingers, but it is a lesser evil compared to its juiciness.
Sunday February 12
MAIN DISH: A SAILOR AND MOVIE RICE
Casa Jaime’s Calabuch rice is named after Berlanga’s film, and the director himself hailed it as a masterpiece. You can prepare it at home following this recipe.
DESSERT: HOMEMADE DONUTS
The most addictive industrial bun of all time can also be prepared at home in a simple, fast way and with many versions, with a complete daily menu for those who are unaware.
the drink of the weekend
LAPSANG SOUCHONG: THE TEA THAT SMOKES EVERYTHING
It comes from China and has become fashionable for its multiple applications in the kitchen. If you want to give a smoky flavor to any dish without the need for coals or liquid smoke, Lapsang is your ingredient.
If you want to read our previous weekly menus, click here
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