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September is that month of the year that, without being the first, becomes for many the beginning of a new cycle, like a kind of delayed New Year. Classes are back, work for those who enjoyed their vacations in August and, how could it be otherwise, our weekly menu. Surely after the usual lack of control of summer in which sometimes the heat makes you hungry and other times you eat for two in meetings with family and friends, you want to organize yourself better and eat light and seasonal. That is exactly the purpose of this new menu that is loaded with recipes without much complication and that will help you cope with “the return”.
Monday September 4
FIRST: AUBERGINES WITH QUINCE MAYONNAISE
A vegetarian and fried appetizer – but not very saucy, we promise – thanks to the secret technique of our brand new collaborators, the Stomako collective.
SECOND: KOFTAS WITH TZATZIKI
A cheerful and spicy version of meatballs that are not stewed in sauce but grilled or grilled, accompanied by a fresh yoghurt-based sauce typical of Greece and the Balkans.
DESSERT: PEARS IN WINE
The mid-season basics that comfort and warm the stomach like pears in wine are back. A classic dessert -which is not old- to warm up the autumn engines.
Tuesday, September 5
FIRST: GREEK TOMATO SALAD AND CRISP BREAD
Have you been to the Greek islands? If the answer is yes, prepare this salad to remember them. And if not, do it the same to imagine how wonderful they are.
SECOND: PASTA GRATIN WITH PUMPKIN AND SPINACH
The aroma of cheese gratin in the oven is one of the best home air fresheners. And if underneath there is a combo of pasta, bechamel and seasonal vegetables, much better.
DESSERT: SEASONAL FRUIT: POMEGRANATE
To choose a good specimen, make sure it is heavy -relative to its size- and has a fairly pink or reddish color.
Wednesday, September 6
FIRST: GOAT CHEESE AND CARAMELIZED ONION CROQUETTES
We take advantage of the effective combination of goat cheese and caramelized onion in one of the most typical preparations of our traditional gastronomy: croquettes, to which we give an oriental touch.
SECOND: CHICKPEA AND CUCUMBER SALAD WITH YOGURT, MINT AND DILL SAUCE
It is fresh, perfect for a tupperware and the best way to eat it alone or to accompany it with a hard-boiled egg, smoked salmon, leftover chicken or turkey or some canned fish.
DESSERT: CHEESE FLAN WITHOUT OVEN
Jet desserts that are prepared in 10 minutes: we present a cheese flan that works well even if you are an absolute clumsy with pastries. Includes two tunes: one in a ‘cheesecake’ plan and the other with blue cheese.
Thursday, September 7
FIRST: GRAPE SALAD WITH THAI DRESSING
The sweetness of the grapes contrasts nicely with the spiciness and acidity of Thai dressings in a super-fast salad. Due to its freshness, it is a perfect accompaniment to hearty dishes.
SECOND: SICILIAN SWORDFISH
The mix of this fish, ubiquitous on Sicilian menus, with the sweet and sour taste of tomatoes and pickles transports you directly to this Italian island.
DESSERT: SEASONAL FRUIT: FIG
Both figs and brevas are well combined: with ham, mozzarella and hazelnuts they are spectacular, and baked, even more so.
Friday September 8
FIRST: PRAWNS WITH GARLIC 2.0
We give a classic appetizer a twist using haute cuisine techniques, treating its different parts separately to achieve a silky bite and an explosion of flavour.
SECOND: DORADA WITH CRISPY LEMON CRUST
Any fresh, quality, portion size fish will work perfectly with this simple, effective, aromatic preparation that can be prepared in a jiffy.
DESSERT: APPLE PIES
A perfect sweet for breakfast, snacks and snacks that you can prepare from scratch by making the dough at home or throw yourself on a plate in the refrigerated section to speed up the process.
Saturday September 9
MAIN DISH: CHICKEN WITH APPLE AND PEARS
A quick, simple and light stew to return to gastronomic normality after the holidays without suffering. The tender thigh, the tasty sauce and the sweet touch of pears and apples guarantee it.
DESSERT: SEASONAL FRUIT: PEAR
They are juicy, they are good, they are in season and can be eaten alone or combined. There is no fault.
Sunday September 10
MAIN DISH: MUSAKA
It is as famous as sirtaki, but it is not easy to eat it well. If you want to make moussaka at home, here is the recipe from Kostis Bernardis, chef at one of the best Greek restaurants in Spain.
DESSERT: ROASTED PUMPKIN CHEESE CAKE WITH CHOCOLATE COVERING
We versioned the La Viña cheesecake with the help of roasted pumpkin to give it an autumnal touch. And, incidentally, we add an extra chocolate coating.
the drink of the weekend
CROCODILE TEARS
We give you ideas to regain strength and do an act of contrition after the summer.
If you want to read our previous weekly menus, click here
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