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Step by step we reach June – almost half of the year has already passed! – and what better way to welcome it than with our usual weekly menu. This week we begin to mix the spring products that are already leaving with the summer ones that are beginning to appear. In addition, we add more cold preparations because we know that sweating in the kitchen is not a good taste dish for anyone.
Monday, May 27
FIRST: SALAD WITH APRICOT VINAIGRETTE
We took advantage of the apricot season to prepare a vinaigrette inspired by the Mexican Chamoy sauce, which we will use in a fresh salad ideal to relieve the heat.
SECOND: SALTIMBOCCA TO THE ROMAN
Veal, ham, sage, butter and sweet wine are the stars of a traditional Italian dish that became a trend thanks to the father of modern Italian cuisine, Pellegrino Artusi.
DESSERT: FLAKES IN SEPHARDI VERSION
These pan-fried fruits are made with a dough practically the same as that of Italian egg pasta, except for the added fat. After frying them, they are bathed in a syrup of water, sugar and honey.
Tuesday May 28
FIRST: ARTICHOKES STUFFED WITH BEANS WITH MINT
Artichokes and beans are delicious, healthy, they combine well together and have the same mystery in their preparation as that of making a French omelet. Well, okay, a little more, but nothing that a born big man like you can’t overcome.
SECOND: SPAGHETTI WITH FRIED EGG
We eat fried egg with potatoes, with rice, with ham or with bread. Why not with pasta? This recipe may sound like a student flat, but it is absolutely delicious and comforting.
DESSERT: SEASONAL FRUIT: CHERRIES
Cherries are in season and at El Comidista we celebrate it by getting warm with them. But if you click on the link you will see several recipes in case you get bored of eating them alone.
Wednesday, May 29
FIRST: ASPARAGUS WITH BARLEY AND SWEET GARLIC
Few vegetables need as little as asparagus to be healthy. Today we will eat them with young garlic and pearl barley, a cereal that has a texture similar to that of pasta.
SECOND: STEWED CHICKPEAS FOR THE LAMBS
If you like chickpeas but you are more of a drone than a worker bee, here is one of the most basic techniques to treat them: stew.
DESSERT: STRAWBERRY CAKE WITH CREAM
We debunk the cliché that cakes are complicated and tedious, thanks to purchased butter puff pastry and a very simple version of pastry cream.
Thursday May 30
FIRST: BEAN SALAD WITH APPLE AND MINT MUSTARD
Green beans can’t only be eaten hot. In a salad and cooked to perfection, they give a crunchy and fresh touch to this recipe, which comes to the fore thanks to the homemade apple mustard dressing.
SECOND: SCORPIONFISH CAKE
A classic appetizer that came from haute cuisine in the seventies, it can be prepared in the microwave and also be modified with other fish, piquillo peppers, vegetables or a spicy touch.
DESSERT: SEASONAL FRUIT: APRICOT
It is related to the peach and plum, it has very few calories, and a good amount of fiber that makes it a fairly satiating fruit.
Friday, May 31
FIRST: PRAWN CEBICHE WITH APPLE AND BANANA
It is important that the shrimp in this dish are not too small because the acid will cook them quickly. If you don’t have jalapeño sauce on hand, another ingredient that works very well in the combination is Dijon mustard.
SECOND: ROASTED POTATOES WITH YOGURT, CHEESE AND BASIL SAUCE
A creamy and fresh sauce that dignifies the goat roll, taking it out of the recurring salad with Modena syrup in an alliance with yogurt, basil and pine nuts. Ideal to top off some roast potatoes.
DESSERT: FRUIT AND ALMOND SMOOTHIE
As long as you use whole fruits and not blended or squeezed, smoothies are a good way to have fruits and vegetables when the heat hits, and if you find the right mixture, joy for the palate is guaranteed.
Saturday 1 June
MAIN DISH: CHICKEN FAJITAS
Many believe it originated in Mexico, but the famous strips of grilled meat with sautéed vegetables were born a little further north, in the United States. We prepare them with chicken.
DESSERT: SEASONAL FRUITS: STRAWBERRIES
If you only think of eating them alone or with yogurt, you are missing out on many of their possibilities.
Sunday June 2
MAIN DISH: POTATO, OCTOPUS AND EGG CREAM
Dani Lechuga, despite his vegetarian name, prepares some of the best meat dishes in the city of Barcelona. With the recipe that we have given him today, he shows that cephalopods can’t resist him either.
DESSERT: STICKY BUNS
These cakes are first cousins to ‘cinnamon rolls’, and as such they are not exactly the same: instead of the classic white frosting, they are baked on top of toffee mixed with honey and pecans.
The weekend drink
SUAUTHE COCA-COLA OF OUR GRANDPARENTS
A drink based on coffee and soda helped refresh the afternoons of the last century, and became a reference in areas of Catalonia and Aragon. A brand still bottles it, and today we delve into its history.
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