Our weekly menu is a tribute to vegetables that start their season in June, such as zucchini, which we use in a pasta with bacon, cucumber, in a vegetable salad, or pepper, with which we mark a doublet filling them with cod or including it in a Valencian ‘esgarraet’ that is a scandal. We also know that -according to the popular saying- this week we reach the fortieth of May, the day in which we can take off our coat and, therefore, incorporate very refreshing recipes such as some daring spicy and citrus watermelon popsicles or some old men -but delicious and traditional – lemons ice cream. And remember: if you want to find out before anyone else about everything that is going on, 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.
Monday May 7
A jewel of popular cuisine made with roasted cod and peppers that invites you to give it your all by dipping a good loaf of bread. Olives and pine nuts finish off a recipe as simple as it is tasty.
This Uruguayan sweet is made up of several layers: sponge cake, dulce de leche, dry meringue discs, whipped cream and peaches in syrup. It only takes a spoonful to admire this cold charrúa cake.
Tuesday June 8
The heat is back and with it, the cold soup season. This one, halfway between a green gazpacho and a vegetable cream, is made in five minutes and without any type of dairy.
Fresh pasta with zucchini and crispy bacon
An irregular pasta with a very appetizing looking, we have added zucchini to celebrate its arrival at the greengrocers and added crunchy bacon to give it an extra touch of lust. Scandal.
Seasonal fruit: apricot
It is a relative of the peach and plum, it has very few calories, and a good amount of fiber that makes it a very satiating fruit.
Wednesday June 9
Zucchini, egg and, if you like, potato; a good olive oil, salt and time for everything to cook slowly and in its own juice: this traditional aperitif will triumph if we use some good ingredients.
Light spinach lasagna
The secret to succeeding with this lasagna is to use fresh spinach, get loose with the raisins and, above all, that the bechamel we use is light.
Watermelon popsicles with lime, chili and salt
A homemade polo that is very simple to make –and even more to eat–, with the star fruit of the season as the protagonist and a sour and salty touch that makes you rethink the way you’ve always eaten watermelon.
Thursday June 10
A recipe designed to do justice to all the green beans overcooked by generations of mothers and grandmothers (and those who ate them knowing that something was not quite right there).
Peppers stuffed with cod
Yes, summer is the time for salads, gazpachos and ice cream. But what happens when you’re fed up with eating so much cold stuff and you feel like something hot? That is where these peppers stuffed with cod that I bring you today and they are wonderful come into play.
Seasonal fruit: cherries
Cherries are in season and at El Comidista we celebrate it by getting warm to them. But if you click on the link you will see several recipes in case you get bored of eating them alone.
Friday June 11
Although the cochinita pibil and el pastor triumph here, fish tacos are quite common in Mexico. Today we prepare them with mackerel and assorted dressings that can range from avocado to tomatillo.
Possessed by Karina, we took stuffed lemons from the trunk of memories, a dessert unfairly relegated to the filthiest frozen shelves. It’s easy, rich, and cool in its own way.
Saturday June 12
Some citrus, sweet and incredibly fluffy meatballs that are also suitable for coeliacs, since instead of bread they use toasted rice in the pan to give consistency to the dough.
Seasonal fruit: watermelon
There should be a yellowish spot in the area that has been in contact with the soil, and tapping it with your fingers should “feel hollow.”
Sunday June 13
This very attractive rice, but if you are at home, is suitable for people who do not master the noble art of cooking this cereal.
Red fruit pavlova cake
Legend has it that a pastry chef created this cake inspired by a Russian ballerina. Although it is not true, this dessert is very rich and you can also accompany it with chocolate, lemon cream or dulce de leche.
The weekend drink
Imbued with the spirit of Tito and Piranha, we pay tribute to one of the most mythical drinks of the summer: tigernut horchata. Cheap, tasty and fresh, can you ask for more?
If you want to read our previous weekly menus, click here