El Comidista’s Weekly Menu (April 4 to 10) – The My News
If you want to know about everything going on before anyone else, you can subscribe to our newsletter and you will receive El Comidista’s weekly menu in your email every Friday. Here You have all the information.
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.
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.
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.