Weekly menu of El Comidista (March 6 to 12)
If you plan to go out for the weekly purchase, or if a passion for laziness attacks you and you end up ordering it online, stop by our menu and get inspired by these proposals. Have you tried corn salmorejo yet? The picantones with tangerines? And the broken eggs with artichoke? Take out the list, I'm sure some of these recipes will end up falling.
MONDAY 6 MARCH
Are your vegetable creams very healthy but a tad bland and boring? Something you are doing wrong. Learn these basic commandments.
PICANTONES WITH LEMON AND MANDARINES
Our version incorporates the tangerine to give it a sweeter point, carries Jerez wine and enhances the spices.
SPICY CHOCOLATE COAT
Although it may seem very modern and rare, the combination of chocolate and spicy dates back to the beginning of cocoa consumption.
TUESDAY 7 MARCH
CORN SALMOREJO WITH SMOKED
It is easy, cheap, different, it can be done in advance and almost everyone likes it. What are you waiting for?
SEPIA GUISO WITH GARBANZOS
If you sepia cook sepia, here is a dish as simple as infallible that will end all your prejudices.
THE QUEEN OF THE FRUITS: THE ORANGE
How to identify a good orange? Which classes are the best every month? Are those with 'navel' sweeter?
WEDNESDAY 8 MARCH
INTEGRAL RICE SALAD WITH BEET AND CORN
Tired of boring salads? Tired of thinking what noses can you do with brown rice? The thing is acid and sweet.
TORTILLA WRAPPED WITH CHANGURRO
This combination of seafood, eggs, onion and kimchi is one of the iconic recipes of Dani Carnero, chef of La Cosmopolita in Malaga.
THE SCIENCE OF DOING HOJALDRE
Making homemade puff pastry is not an impossible mission, let alone when you understand the reason for each step. You only need flour, water, salt and butter.
THURSDAY 9 MARCH
PASTA WITH PRAWNS AND RÚCULA PESTO
The mixture greatly softens the bitter virulence of the arugula, and transforms it into a perfect companion for prawns.
LACQUERED MOLLEJAS WITH BERENJENAS
Let yourself be seduced by the friendliest version of the cottage, an exquisite snack that improves even more with the Asian lacquer technique.
PEAR AND ALMOND BOARD
This recipe is crunchy for cereal, gomosilla for marzipan and juicy for pear. I mean, a real scandal.
FRIDAY 10 MARCH
MISO SOUP WITH FIDEOS AND CHAMPIÑONES
We fatten a vegetable background by crushing mushrooms, vegetables and a dried fruit with festive erotic results.
TUNA AND GARBANZOS HAMBURGES
Last hope of those who have nothing in the fridge, canned tuna has more culinary possibilities than you can imagine.
GRANADA MACERADA IN PACHARÁN WITH YOGUR
The liquor brings out the best of this seasonal fruit, and yogurt flavored with fresh vanilla makes the whole come up.
SATURDAY 11 MARCH
CREAM OF CARAMELIZED CARROT, ORANGE AND YOGURT
The secret to the explosion of flavor is to saute the carrot with butter by adding a little baking soda.
SEA WITH RED WINE SAUCE, MUSHROOMS AND ONIONS
We love this recipe because it violates a principle that seemed sacred: that of the fish-white wine association.
SUNDAY 12 MARCH
ARTICHOKES WITH STARED EGGS
We version the classic crashed eggs by changing the potatoes for fried artichokes. You can add cheese, foie or romesco.
HAM IN ESCABECHE TO THE PORTUGUESE
We miss the modernity of this recipe for more than 400 years, because at the same time it is so modern that it seems fusion cuisine.
THE DRINK OF THE END
The great silent movie star gives name to this cocktail. The mixture of flavors and color can not be more retro.