1700971617 El Comidista weekly menu November 27th to December 3rd

El Comidista weekly menu (November 27th to December 3rd)

What beautiful light this photo hasWhat beautiful light this photo has Julia Laich

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Well, we’ve almost reached December, the last month of 2023, fellow foodies. Family dinners, business lunches, mantecados, anise and other Christmas gastronomic paraphernalia are on the rise. Because we know that maintaining a balanced diet is difficult, we want to make it easy for you with our new weekly menu, packed, as always, with dishes made from seasonal fruits and vegetables.

Monday, November 27th

FIRST: ENDIVES WITH BLUE CHEESE

We give a special touch to the old Roquefort endives by removing the cream from the recipe and replacing it with sweet wine. We also add a touch of orange for refreshment and walnuts for added crunch.

Made of light and color, like lifeOf light and color, like lifeMònica Escudero

SECOND: Duck confit with beet chips

The duck legs are marinated in oil (if available, they can also be cooked in duck fat) and the vegetables are deep fried to give them a bit of a crispy texture that will appeal to even the most beet-phobic person.

DESSERT: ALMOND AND COCOA POLVORONE

For those who have already prepared a list of Christmas carols, there’s nothing better than getting out the tinsel and trying out homemade powders. Perfect for gifting and looking like a wizard king.

Tuesday, November 28th

FIRST: Goat cheese and caramelized onion croquettes

We use the effective combination of goat cheese and caramelized onions in one of the most typical preparations of our traditional gastronomy: croquettes, to which we give an oriental touch.

SECOND: PASTA WITH THAI PESTO

Pesto can be customized to suit your taste, and here we give it a Thai twist with peanuts, fish sauce and confit garlic for a creamy, umami-packed sauce.

It's not canon, but very richIt’s not canon, but very rich. Alfonso D. Martin

DESSERT: SEASONAL FRUITS: KIWI

Kiwi is in season and is one of the fruits with the highest concentration of vitamin C. Ideal for colds.

Wednesday, November 29th

FIRST: BEET AND ROASTED GARLIC CREAM WITH EGG

It’s worth turning on the oven to get this cream with all the flavor of caramelized beetroot and roasted garlic. The addition of soft-boiled egg can make it a unique dish that is perfect for dinner.

SECOND: SAUITED BRUSSELS SPRUNS WITH MUSTARD VINAIGRETTE

The trick to keeping these cabbages from smelling like our childhood nightmares is to lightly steam them in the same pan instead of boiling them: garlic and vinegar complete the miracle.

Fresh and crispyFresh and crispyMònica Escudero

DESSERT: SWEET MILK MOUSSE

Dulce de leche is almost ubiquitous in Argentine pastries and we find it in desserts such as alfajores, pancakes or chocotortas. In this easy recipe, the sweetness has a silky texture.

Thursday, November 30th

FIRST: CANDIED ARTICHOKE BRUSCHETTA

We put some artichokes in oil flavored with garlic, mint and lemon, cook them a little beforehand to make the work easier and serve them on toast, in the style of Italian “antipasti”.

SECOND: SAUITED BEANS WITH COCKLES

Not all legume dishes are spoons or salads. They also taste great in stir-fries like this one, enhancing the butteriness of the beans with the umami of the cockles.

Butter beans and cockles for a flavor boostButter beans and cockles add a touch of flavor. Miriam Garcia Martinez

DESSERT: Seasonal fruits: permission

In addition to the soft one – the usual one – we also find saroni and persimmons, whose consistency is more similar to that of an apple.

Friday, December 1st

FIRST: HARDENED BASS, CITRUS AND ENDIVE SALAD

By pickling and curing fish in salt, we can take our appetizer to a higher level. After that, all you have to do is add a few more ingredients and we have the perfect salad.

Sea bass cured without hydrogen peroxideSea bass cured without hydrogen peroxideClaudia Polo

SECOND: LENTIL CHICKPEA BURGER

As tasty as the best beef and much healthier and cheaper. The only secret they have is not to overdo it when grinding the legumes.

DESSERT: JAPANESE curd pancakes

A version of traditional pancakes, light and airy thanks to the magic of stiffly whipped egg whites. You can replace the cottage cheese with mata, the lemon with orange, and the vanilla with cinnamon.

Saturday December 2nd

MAIN DISH: PIRI-PIRI CHICKEN

A juicy chicken, ideally prepared grilled to give a smoky touch, accompanied by a sauce with spicy, sweet and salty notes that perfectly complements it.

The secret lies in the sauceThe secret lies in the sauceClara Pérez Villalón

DESSERT: SEASONAL FRUITS: MANDARIN

Ok: The smell of tangerines isn’t easy to remove from your fingers, but compared to their juiciness, it’s a lesser evil.

Sunday December 3rd

MAIN DISH: SPINACH CANNELLONI

A hearty dish with matching béchamel sauce, ricotta and parmesan. We prepare it with pancakes, not noodles like in some South American countries.

DESSERT: GRAPEFRUIT ‘GALETTE’

A crispy base covered in a delicious almond cream and garnished with grapefruit slices. The citrus fruits provide freshness and a bitter note, but if you don’t like them you can mix them or replace them with other fruits.

If you don't like grapefruit, you can use other fruitsIf you don’t like grapefruit, you can use other fruits Julia Laich

The weekend drink

SEASONED CHOCOLATE IN A CUP

A creamy, thick and delicious version of hot chocolate enhanced by a blend of spices in which we can dip churros, ensaimadas, milindros or our favorite pasta.

Chocolate for everyoneChocolate for everyoneRaquel Bernácer

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