If you want to find out before anyone else about everything that’s happening, you can subscribe to our newsletter and you will receive the weekly El Comidista menu in your email every Friday. you have all the information.
After the holidays – for the lucky ones – it’s time to get back to normal in the kitchen too. This week’s menu is loaded with recipes with ingredients from the spring season –, , , –, and they are mostly light and easy to prepare. Remember that you don’t always have to follow all the recipes to the letter, you can adapt them to your tastes or to what you have in the pantry or refrigerator, giving free rein to your creativity.
Monday April 6
FIRST:
The vegetable par excellence of El Comidista is at its best, and with this preparation you can get the most out of it with minimal effort.
SECOND:
More than a recipe, we offer you a foolproof manual to get the best roast beef we have ever tried, step by step and without possible error from choosing the meat until you bring it to the table.
DESSERT:
A technique to integrate air into cream, egg whites or a mixture of both that we will flavor with a combination of strawberries and basil. The sweetness comes from the syrup.
Tuesday April 7
FIRST:
The classic Italian sauce can also be used to accompany vegetables of all kinds. With some golden white asparagus in the pan it is wonderful.
SECOND:
A candidate recipe for a single dish in which the yogurt and cheese-based sauce envelops al dente vegetables and pasta, with a touch of citrus and aromatic herbs.
DESSERT:
We are sorry to tell you that oranges do not cure colds, but they are still very delicious.
Wednesday April 8
FIRST:
Quick, light and very fresh: this recipe is perfect for when the heat is on and to take advantage of that lettuce that looks at you from the refrigerator drawer with a sad face.
SECOND:
The egg salad sandwich is a classic of the cuisine of the United States and the United Kingdom –egg salad sandwich–, and that of Japan –tamago sando–. Our version is easy and delicious.
DESSERT:
A classic dessert consisting of a light, airy dough filled with sweet whipped cream and dipped in chocolate sauce. It takes some work, but the result is -very much- worth it.
Thursday April 9
FIRST:
You can eat it as is as a first course or add a poached egg to make it a complete meal, but it is non-negotiable to accompany it with a good bread to spread in the yogurt and oil mixture.
SECOND:
The most difficult part of the dish is removing the bones from the fish. You can always serve it with them, but you give up the pleasure that comes with eating them clean.
DESSERT:
If you only think of eating them alone or with yogurt, you are missing out on many of their possibilities.
Friday April 10
FIRST:
We inaugurate the season of fresh first courses with this light recipe: the creaminess is given by previously soaked cashews, so it is also vegan.
SECOND:
What came before, the Cantabrian or the Andalusian piriñaca? Let’s try to unravel this mystery while we enjoy both when the ‘caloret’ hits.
DESSERT:
Even the cap of viral dishes that promise a lot and end up being rubbish? Try the ‘crinkle cake’, an easy and delicious cake that reconciles you with the cuisine of the networks.
05:39
Accordion cake: the sweet internet recipe that really works | THE FOODIST
Saturday April 11
MAIN COURSE:
Nothing can go wrong in this typical dish from the interior of Catalonia, where the tuber is mixed with black sausage and bacon fried with garlic.
DESSERT:
Poor grapefruit, relegated since the eighties to the category of diet breakfast due to its bitterness and lightness. Have you tried it roasted?
Sunday April 12
MAIN COURSE:
Making a stir-fry is the simplest thing in the world, but so that the result is not dry chicken and mushy vegetables, you have to follow a few steps. Here is an infallible recipe.
DESSERT:
It doesn’t matter if you use red or green: the recipe will be tender, sweet and soft without any effort. You can serve it as a dessert or as a garnish.
The product of the week
With a basic recipe based on water, sugar and egg, each pastry shop in the city of Malaga adds its special touch to this snack with more than a century of history.
Follow El Comidista on .
