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It is well known that most of the time it is not about mixing zillion ingredients to make a good dish but about choosing the best and bringing them to their maximum splendor. That wisdom is only acquired with practice – cooking and eating – so here we leave you, for one more week, a compilation of varied recipes with seasonal ingredients for you to prepare and enjoy during the week.
Monday March 4
FIRST: ROASTED RADISHES WITH ANCHOVIES AND ARUGULA
If you have always eaten this vegetable raw, try this recipe and you will discover a softer version of the radish, a little sweet and with a buttery texture.
SECOND: LEMON CHICKEN
The main trick of this Cantonese recipe is the double coating of the chicken so that it is crispy and light and holds up well to the dense honey and lemon sauce.
DESSERT: QUICK CHEESE
This is the version Fast and Furious to make cheese. You only need to beat the eggs, milk, cheese, sugar and flour, and then put the dough in the oven for about 50 minutes.
Tuesday March 5
FIRST: CATALONIAN SPINACH
Spinach combines perfectly with fruits and nuts (among other things). This creation of the traditional Catalan recipe book shows it.
SECOND: CREAMY PASTA WITH ARTICHOKES AND SOBRASADA
We prepare a creamy pasta like a risotto and accompany it with the star vegetable of the season: the artichoke. To top it off, a touch of melted sobrasada.
DESSERT: KIWI
Kiwi is in season and is one of the fruits with the highest concentration of vitamin C. Ideal for coping with the cold.
Wednesday March 6
FIRST: ENDIVIE CREAM WITH CARROT CHIPS
This cream takes the endive out of old fashion and gives it a modern touch with some crunchy carrot chips. For it to come out perfect, you have to pay attention to the two keys to the recipe.
SECOND: CHICKPEA CAKES
These pancakes are easy to prepare and are neutral enough to combine with almost any ingredient. In this recipe they go with avocado, spicy corn and a yogurt and sesame sauce.
DESSERT: CITRUS PANNA COTTA
In these same pages, furious criticism was poured into this dessert of Italian origin. Here we make it with grapefruit, orange, lime and lemon to show that this “cooked cream” is very delicious.
Thursday March 7
FIRST: LEEKS STUFFED WITH CECINA WITH PESTO VINAIGRETTE
Leeks with cured meat are a classic of León cuisine. With this version you are guaranteed a healthy, tasty and very simple dish.
SECOND: MAKERS WITH LEMON AND CHIONION
The only difficulty with this dish is removing the bones from the mackerel. If you buy them clean, this recipe is made in no time and is delicious.
DESSERT: ORANGE
We are sorry to tell you that oranges do not cure colds, but they are still very delicious.
Friday March 8
FIRST: PEAS, YOGURT AND LEMON SPREAD
If you have already passed the hummus and guacamole screens and are looking for new horizons to spread, this pea cream with yogurt, lemon and a touch of garlic can be the new protagonist of your snacks.
SECOND: MUSTARD CRUSTED COD
The important thing about this dish is that the fish is juicy, so you must pay attention to the time it spends in the oven. It all depends on the size of the cod loins you bought.
DESSERT: CHOCOLATE TRUFFLES
These truffles are made with ganache – chocolate melted with cream – and miso: a great flavor enhancer that takes them to another level. Plus, we give them an extra spark of joy with coffee, peanut butter, and sriracha sauce.
Saturday March 9
MAIN DISH: CORONATION QUICHE
The simple and tasty quiche of cheddar cheese, spinach and broad beans, with filling of crème fraichemilk, egg and tarragon that Charles III and Camilla chose for their coronation.
DESSERT: TANGERINE
Ok: the smell of tangerines is not easy to remove from your fingers, but it is a lesser evil compared to their juiciness.
Sunday March 10
MAIN DISH: STEWED TURKEY MEATBALLS
In these meatballs, turkey meat is enriched with cured meats and frolicks in a sauce with potatoes, peas and chopped almonds and garlic.
DESSERT: MARINES
The dough is firm, but not crunchy, and it falls apart when you bite it since when it comes into contact with the cold cream, it softens a little: for those who don't know them, they are a hybrid between the tile and the Sicilian cannolo.
The weekend drink
'BLOODY BREW'
Thanks to the bubbles, bitterness and lower density of the beer, the bloody brew It's lighter and more refreshing than its famous cousin.
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