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What are we going to tell you at this point, after years publishing this weekly menu. Well, here we are again with one more installment of this section that promotes recipes made with seasonal products. Now in June potatoes, zucchini, cucumber or pepper are at their optimum date, and of course, it is very difficult not to proselytize their consumption. We, of course, do.
Monday June 6
Associated with fast food, small pieces of fried chicken can be prepared at home with better quality ingredients. The secret so that they do not remain dry is in the marinade and the batter.
APRICOT AND GREEK YOGURT POLES
These fruit ‘jetapolos’ are perfect for smacking without being mistaken for a bear and refreshing yourself at the same time. You only need a freezer and two little hands to make them.
Tuesday June 7
A fresh combination of potatoes and vegetables that can be served from as a single dish if it is illustrated with a hard-boiled egg or some canned fish.
SEASONAL FRUIT: CHERRIES
Cherries are in season and at El Comidista we celebrate it by warming them up. But if you click on the link you will see several recipes in case you get bored of eating them alone.
Wednesday June 8
A bit of kitchen-fiction: through a strange space-time crossroads, the children of Atahualpa face the famous Syrian-Lebanese salad. They put quinoa on it. And they get a hit.
NASI GORENG WITH BROWN RICE
An Indonesian dish that is usually eaten there for breakfast, but here it can be used for both lunch and dinner. It is prepared with a base of rice, tasty sauces and sautéed vegetables, as well as a fried egg.
MANGO AND WATERMELON SORBETS
Here is a refreshing recipe for you to enjoy at home making it. If you want a perfect sorbet, go to an ice cream parlor. If you are looking for your own flavor, you are in the right place.
Thursday June 9
A jewel of popular cuisine made with cod and roasted peppers that invites you to give it your all by dipping a good loaf of bread. Olives and pine nuts finish off a recipe that is as simple as it is tasty.
MEXICAN CEVICHE TOAST
Although the Peruvian is much better known, in Mexico ceviche -or cebiche- is also eaten regularly. In this recipe, the hake is lightly cooked and then marinated in lime and lemon juice.
FRUIT OF THE SEASON: WATERMELONS
It should have a yellowish stain where it has been in contact with the soil, and when you tap it with your fingers it should “feel hollow.”
Friday June 10
A creamy and fresh sauce that dignifies the goat roll, taking it out of the recurring salad with Modena syrup in an alliance with yogurt, basil and pine nuts. Ideal to finish some roast potatoes.
PEACHES IN WINE
The preparation of this dessert is very similar to the classic and old pears in wine. Advice to make it at home: use a fruity white that you would drink, because its aromas will permeate the peach.
Saturday June 11
It is a classic of Basque cuisine and tastes like heaven if done well. This is our version of such an emblematic dish that it had the honor of appearing on the tune of the mythical program ‘Con las manos en la masa’.
FRUIT OF THE SEASON: APRICOTS
It is a relative of the peach and the plum, it has very few calories, and a good amount of fiber that makes it a very satiating fruit.
Sunday June 12
It has as much substance as dry rice, but it is much easier to prepare: the only secret for this fideuá to turn out well is that the sofrito is very dry and the fish broth is very tasty.
the drink of the weekend
A Sicilian classic that will delight iced coffee enthusiasts and that can be prepared by any creature that knows how to make coffee and has a freezer: there is no more mystery.
If you want to read our previous weekly menus, click here
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