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The artichoke—as you might have already guessed—isn’t one of El Comidista’s aphrodisiac foods, so we try to include it in our recipe books whenever it’s in season, like artichokes and That’s what we bring you to this in Creamy Pasta with Sobrasada. Menu. but a good commissioner It doesn’t focus on one product, but makes the most of all those vegetables and fruits and combines them with meat, fish, and seafood into rich, easy, and healthy dishes. If you’re too lazy to organize or don’t have time for it, our new weekly menu has already done that for you: We assure you, you’re gonna suck your fingers.
Monday 4 April
Guacamole with Cheese
With Parmesan, with blue cheese and with goat cheese: They are not traditional guacamoles, but they are a delicious appetizer in which the intensity of the cheese is added to the creaminess of the avocado.
Lentils with Criollo Chorizo, Carrots and Parsnips
Parsnips are not easily found everywhere, but they add a very interesting extra flavor to lentils. If you don’t have them on hand, more carrots and a few fennel seeds can substitute.
Cheese flan without oven
A cheese flan that works well even if you’re a complete clumsy with pastries. Two tunes are included: one in the ‘cheesecake’ scheme and the other with blue cheese.
Tuesday 5 April
Creamy Pasta with Sobrasada and Artichokes
We prepare a creamy pasta as if it were a risotto and we accompany it with the star vegetable of the season: artichokes. To finish, a touch of melted sobrasada.
Wednesday 6 April
Cream of Pea with Mint Oil and Mozzarella
A few good frozen peas will be the basis for this comforting cream, whose flavor is intensified by the already browned leeks. A refreshing mint oil and a little cream cheese finish the drama.
Cauliflower Steak with Italian Sauce
Pan-frying cauliflower is a piece of cake, and what you fry with this method sends its flavor into the stratosphere. A fresh tomato-based sauce and Italian dressing topped the icing on the plate.
‘Coca de Fourner’
Crunchy on the outside, soft on the inside: ‘Coca de Fourner’ is a sweet flatbread that pleases any palate. With patience and practice it will look like a bakery.
Thursday 7 April
Japanese Potato Croquettes
They are one of the most popular snacks in the Japanese country, where they are also considered a useful dish. The fundamental difference with what we drink here is that the base is not béchamel, but mashed potatoes.
Curry Mackerel with Carrot Cream
Do you think that we have already exhausted all possible ways to prepare mackerel? Another season, we will try to break our own record this time with curry and creamy carrot and sweet potato.
Friday 8 April
Prawn and Grapefruit Salad
The seafood is kicked up a notch with a citric touch of grapefruit, and the whole is refreshed with an Asian-inspired dressing that features fish sauce, chili, ginger, and garlic cloves.
Cuttlefish with Pea Pesto
Italians: Don’t look, because the pesto isn’t very canonical in this recipe. But it tastes just as summery as a nice piece of grilled cuttlefish, so imagine the combination.
Strawberry and Basil Mousse
A technique of integrating air into cream, egg whites or a mixture of both that we will flavored with a combination of strawberries and basil.
Saturday 9 April
Sweet and Spicy Chicken with Thai Sauce
We glaze some succulent drumsticks with honey, chili and soy sauce, leaving the skin very crisp and totally refreshing with a Thai-inspired vegetable sauce. If possible, protest.
Seasonal fruit: Grapefruit
Bitter grapefruit has joined the ranks of diet snacks since the 1980s due to its bitterness and lightness. Have you tried it roasted?
Sunday 10 April
Rice with Monfish and Spinach
No, it’s not paella. But it is dry rice that is easy to prepare, and with the flavor of the ocean that will turn you into deep sea fish for a moment.
lemon cake
A moist and juicy cake due to lemon juice, which is not conducive to the taste less tolerant of sweets. If you make it into a round mold, you can turn it into a cake.
weekend drink
Puerto Rican Coquito
Coquito is a typical Puerto Rican cocktail made from coconut cream and rum that can give a different touch to your desktop.
If you want to read our previous weekly menu, click here
