El Comidista Weekly Menu (May 16th to 22nd)

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It’s mid-May and the heat is already becoming a part of everyday life, although every now and then it rains again and we have to get the raincoat out of the closet again: let’s not forget that it’s spring. At El Comidista we keep that in mind and in this new weekly menu we use spring products in lighter and fresher dishes such as a pea and asparagus salad, a cold carrot coconut ginger soup or a Lima tuna causa very typical of Peru. . . We also have hot recipes like fried artichokes with fried eggs or hake in green sauce that can be prepared in two ways. For dessert there are strawberries with mascarpone, a lemon cake that doesn’t need an oven and the Black Forest, which is one of the most famous cakes in the world thanks to the chocolate cake, whipped cream and strawberries.

Monday May 16th

ARTICHOKES WITH STAR EGGS

We’re making a version of the classic fried egg, substituting artichokes for the potatoes, also fried. If the contrast between the crispiness and the egg does not appeal to you, you can add ham (or cheese, foie or romesco sauce).

SALAD WITH LENTILS, FENNEL AND CROCUS

The aniseed flavor of the fennel combines perfectly with the powerful saltiness of the anchovies, while its iodized point stands out thanks to the butter that soaks the croutons.

WHOLE APRICOT ‘GALETTE’

A light and springtime candy, perfect for enjoying the natural sweetness of seasonal fruits and adding color to your after-dinner meals. Yes, when summer comes we will become such poets.

Tuesday May 17th

ASPARAGUS AND PEAS SALAD

Eat spring in bites with this green salad, different and successful, which makes the most of seasonal vegetables and is fabulous with some cheese and a vinaigrette.

CHERRY TOMATOES WITH PASTA, BASIL AND LEMON

If you make the same dish with the raw tomatoes, you get a pasta salad. But we have this spicy version with juicy and lightly caramelized tomatoes.

Wednesday May 18th

COLD COCONUT, CARROT AND GINGER SOUP

As temperatures rise, cold creams begin to rise in the cooking recipe book. Today’s has poached carrots, vegetable broth, scallions, ginger, and a hint of coconut milk.

BEET, RED BEAN AND WALNUT BURGERS

On the plate, in a good bun with extra cheese, in the Tupperware for work or for a barbecue with friends: this veggie burger is so good that even the biggest Carnaca can’t resist.

NO-BAKE LEMON PIE AND COOKIES

Carlota is the ideal cake for the family. With a noble origin and easy to prepare, this cold cake does not require an oven or any electronic devices.

Thursday May 19th

CAUSA LIMEÑA OF TUNA

This recipe for the classic Peruvian mashed potato cake with different fillings brings suggestions from different chefs to make you feel like you’re in Lima.

HAKE IN GREEN SAUCE

We pay homage to Burela’s hake skewer by pairing it with one of the sauces that goes best with it. We do it in two ways: one in traditional Basque style and the other facing east.

SEASONAL FRUIT: APRICOT

A relative of the peach and plum, it has very few calories and a good amount of fiber, making it a very filling fruit.

Friday May 20th

FRIED ANCHOVIES WITH CILANTRO GREEN MOJO

The versatility of anchovies is as fascinating as their cleaning is tedious, but it is worth getting to work to enjoy recipes as tasty as the one we propose to you today.

MACKEREL WITH POTATOES, ONIONS AND ALMOND GREMOLATA

We cook the mackerel on a bed of potatoes and onions, in a low pan instead of in the oven. We will get a comforting dish without getting hot and we will refresh it with chopped parsley and almonds.

STRAWBERRIES WITH MASCARPONE

If you want to make the most of even the dullest of strawberries, try this ultra-quick recipe, designed with the most confectioners in mind.

Saturday May 21st

Veal TINGA

A traditional Puebla dish that can be made with any type of meat or poultry as long as it’s well-seasoned with roasted tomatoes, onions, garlic and chipotle chili.

SEASONAL FRUITS: CHERRIES

Cherries are in season and at El Comidista we celebrate by warming them up. But if you click the link, you’ll see several recipes in case you get bored of eating them alone.

Sunday May 22nd

CHINESE STYLE FRIED RICE

Fried rice, a classic of Chinese restaurants, does not present much difficulty in preparation. This usage dish allows multiple ingredients, but it is advisable to follow its rules in order not to fail.

BLACK FOREST GATEAU

The Black Forest cake is one of the most famous cakes in Germany, but thanks to the effective combination of chocolate sponge cake, whipped cream and cherries, it is popular in many countries around the world.

the drink of the weekend

WHITE WINE SANGRIA

The key to making this sangria go well is choosing a decent wine, limiting the sugar content, and enjoying seasonal fruit and citrus juice to flavor the mix.

If you would like to read our previous weekly menus, click here

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