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Now that you feel like staying home and escaping the cold, it’s a good time to spend time in the kitchen and enjoy our recipes this week. We bring you a menu of dishes such as cabbage and blue cheese gratin, leeks stuffed with cecina with pesto vinaigrette, Asian bolognese, dulce de leche alfajores and many more, all prepared and ready to eat with seasonal vegetables, fish and fruit.
Monday February 6th
FIRST: ENDIVES WITH SPICY HONEY, WALNUTS AND IDIAZÁBAL CHEESE
This dish combines the bitterness of endive with the intensity of Idiazábal, the crunchy walnuts and hints of spicy honey. And it can be served as an appetizer or as an accompaniment to a main course.
SECOND: LORD OF THE RINGS RABBIT STEW
We enter Tolkien’s world to prepare a Hobbit survival recipe: Sam Gamgei’s rabbit stew. A unique and complete dish to endure a trip to Mordor.
DESSERT: LOLI AND MARIA’S DOGS
Perrunillas are pasta that are eaten in different areas of Spain, but their shining core is in Extremadura. Two people from Cáceres, who have been making them all their lives, introduce us to this jewel of a candy store.
Tuesday February 7th
FIRST: FILLED MACKING PLATES
This part of the chard is usually discarded as it is hard and leathery. As with other foods, learning how to prepare them is important in order to get them just right. In this recipe, we’ll show you how to turn them into a delicacy.
SECOND: ASIAN BOLOGNESE
We’ve tainted the mother of all Italian sauces with a stripped down version, but packed with plenty of flavor thanks to a combination of Asian spices, ingredients and techniques.
DESSERT: SEASONAL FRUIT: ORANGE
We’re sorry to tell you that oranges don’t cure colds, but they’re delicious nonetheless.
Wednesday February 8th
FIRST: ROAST BEET, QUINOA AND HERBS SALAD AND WALNUT VINAIGRETTE
The fresh flavors, sour apple and lettuce refresh the combination of beetroot, walnuts and quinoa. The result is a complete and delicious salad.
SECOND: GRATIN WITH WHITE CABBAGE AND HORSE CHEESE
At El Comidista, we’re very fond of cabbage, and when made with creamy milk-based sauces and cheese, they’re so wonderful that any schoolboy would love to eat them, no matter how terrified they are.
DESSERT: DULCE DE LECHE ALFAJORES
These sweets of Arabic origin and typical of some regions of Spain traveled to Argentina and gave them a personal touch there: put them in the form of a sandwich and add your much-loved dulce de leche.
Thursday February 9th
FIRST: HUMMUS WITH FRIED CARROTS AND PAPRIKA
A healthy, tasty and inexpensive appetizer with the signature flavor of roasted carrots that can also spice up a morning toast or grilled vegetables.
SECOND: MACKEREL, POTATO, SHALLOT AND ROASTED GARLIC
A bed of thin, crispy potatoes with thyme and shallots, topped with hearty mackerel, drizzled with a roasted garlic and lemon sauce. It sounds like a restaurant dish, but it can be your dinner when you fire up the oven.
DESSERT: SEASONAL FRUIT: KIWI
Kiwi is in season and is one of the fruits with the highest concentration of vitamin C. Ideal for colds.
Friday February 10th
FIRST: MADAME DU BARRY’S CAULIFLOWER CREAM
A silky cream with cauliflower as the protagonist, with an unbeatable texture thanks to the cream, butter and egg yolk and the delicate flavor obtained by steaming the cabbage.
SECOND: LEEKS STUFFED WITH CECINA WITH PESTO VINAIGRETTE
Leeks with cecina are a Leonese cuisine classic, and now that Spring is here, you’re guaranteed a healthy, flavorful dish that’s so simple, it almost feels like cooking.
DESSERT: CAKE WITH YOGURT, CHOCOLATE AND MATCHA TEA
We’re updating the mother of all pastry recipes with a hint of green tea confectionery and some chocolate: you still don’t need much more than a glass of yoghurt as a universal measure to prepare it.
Saturday February 11th
MAIN DISH: SPANAKOPITA (GREEK SPINACH FETA CAKE)
Greek gastronomy is not limited to moussaka. This spinach and feta tart is a good example of the wonderful Hellenic cuisine.
DESSERT: SEASONAL FRUIT: MANDARIN
Ok: The smell of tangerines is not so easy to wash off your fingers, but compared to its juiciness it is the lesser evil.
Sunday February 12th
MAIN DISH: A SAILOR AND FILM TRIP
Casa Jaime’s Calabuch rice is named after Berlanga’s film, and the director himself called it a masterpiece. You can prepare it at home using this recipe.
DESSERT: HOMEMADE DONUT
The most addictive industry bun of all time is easy, quick and lots of variations to make at home too, with a complete daily menu for the uninitiated.
the drink of the weekend
LAPSANG SOUCHONG: THE TEA THAT SMOKE EVERYTHING
It comes from China and has become fashionable because of its many uses in the kitchen. If you want to add a smoky flavor to any dish without the need for coals or liquid smoke, Lapsang is your ingredient.
If you would like to read our previous weekly menus, click here