Tag: vegetable

El Comidista weekly menu (June 14 to 20)
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El Comidista weekly menu (June 14 to 20)

Allergy sufferers are in luck: spring is over this week. But before you start looking for sunny destinations for the summer, there is still one final push left. That is why we, who take care of you, rain, shine or shine have prepared a menu full of energy, flavor and color that combines the best of late spring and early summer. Fresh soups, salads, pasta dishes with lots of vegetables, some fish cannelloni and even a homemade watermelon soda so you don't have to resort to sugary drinks from the supermarket. 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 14 Pea, yogurt and lemon spre...
The magic formula for vegetable pancakes
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The magic formula for vegetable pancakes

Pancakes are a good way to start those most averse to the plant world on vegetables. Tasty, easy to eat and definitely child-friendly, its small load of egg and flour serves to smooth things over and cajole those who are terrified when they hear "broccoli." They are also useful to release those vegetables that languish in the fridge without you really knowing what to do with them, and on top of that they don't require too much work. There are multiple vegetables with which you can make this dish, and with our magic formula you can choose them at your whim. It is enough that you respect the proportions, and invent. In case you are not very buoyant of imagination, we also give you three already thought combinations: broccoli and carrot, zucchini and cabbage and spinach and cauliflower. ...
“Notre-Dame-des-Plantes” by Gilles Clément: vegetal reverie for a cathedral
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“Notre-Dame-des-Plantes” by Gilles Clément: vegetal reverie for a cathedral

Our Lady of the Plantsby Gilles ClémentBayard, 180 p., 19,90 €Children, in their games, often use the "what if ...", opening up the space of possibilities. Gilles Clément resembles them in these pages where he imagines another way of reconstructing Notre-Dame. “Since the light has finally entered this place, all we have to do is turn it into a garden! ", had launched the landscape gardener, during a conference where one asked him about what he thought of the site of reconstruction of the cathedral. Liking to cultivate words almost as much as plants, Gilles Clément was invited to deploy this intuition by the Bayard editions. The result is a little iconoclastic and springtime work, utopian and questioning.→ STORY. Notre Dame de Paris, a passion that never fadesGilles Cl...
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Vegetal reverie for a cathedral

Our Lady of the Plantsby Gilles ClémentBayard, 180 p., 19,90 €Children, in their games, often use the "what if ...", opening up the space of possibilities. Gilles Clément resembles them in these pages where he imagines another way of reconstructing Notre-Dame. “Since the light has finally entered this place, all we have to do is turn it into a garden! ", had launched the landscape gardener, during a conference where one asked him about what he thought of the site of reconstruction of the cathedral. Liking to cultivate words almost as much as plants, Gilles Clément was invited to deploy this intuition by the Bayard editions. The result is a little iconoclastic and springtime work, utopian and questioning. Gilles Clément defends his dream of seeing trees, flowers and he...
A haute cuisine menu for 13 euros
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A haute cuisine menu for 13 euros

Haute cuisine menu for 13 euros. So cheap and so good? Claris yes, sweetie, I don't believe anything. I see that you are still as nice and inspired as ever. The chef of Claris 118, Ever Cubillas, has been working with the Rías de Galicia group for a long time in their restaurant Espai Kru, in addition to other places as good as the sadly disappeared El Señorito, so their ability to cook well is beyond doubt. The first eight and eight seconds that it offers in its new premises in Barcelona are impeccable, and there is something for everyone. You can start with a salad with seasonal ingredients - to eat light, but tasty - to a pasta dish that also changes weekly, as well as another vegetable dish, delicious homemade croquettes and other egg-based creations - tortilla or broken eggs wit...
A salad, a pizza and a curry to rediscover spinach
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A salad, a pizza and a curry to rediscover spinach

As with almost all vegetables, spinach goes from blessing to disgrace when overcooked or served watered down and seasoned unwillingly. For years they have eaten like this in many houses, so that many people have taken them down and have become their haters. However, when the leaves of the spinacia oleracea they give of themselves in the kitchen more than we think, and can be used to brighten and greenish the various dishes. In the video above you will find three dishes that can promote a reconciliation with spinach: a salad with raisins and almonds, a flammkuchen (a kind of pizza typical of the border regions of France and Germany) and a green curry. They are all poor in difficulty and rich in satisfaction, so it's worth hitting the play button. SPINACH SALAD WITH RAISINS AND ALMONDS In...
Noodles with aubergines, garlic and egg
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Noodles with aubergines, garlic and egg

Pasta is a very good base to prepare simple and quick dishes, and although when we think of it the first option that comes to mind is Italian - by proximity, I suppose - there are other cultures that prepare it with the same skill. From couscous the Arabs and Berbers to the spätzle Germans, passing through the Korean rice cakes, the Argentine Sorrentinos, the pierogi Poles and others that we already reviewed in an article dedicated to world pasta. As today's recipe is Chinese-inspired, we recommend using one of the types of noodles that this gastronomy offers, which are not few (since they eat noodles in any of the meals of the day, with specific varieties for breakfast). You can choose between vermicelli based on rice -normally suitable for coeliacs, as long as the packaging indicates ...
Potato and pea pakoras
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Potato and pea pakoras

The pakora -also call pakoda, pakodi, fakkura, bhajiya, bhajji or ponako- it is a delicious salty, spicy and fried donut originated in the Indian subcontinent. The dough can have various vegetables and even pieces of meat or fish, and chickpea flour is used for the batter, but sometimes also rice or buckwheat. It is accompanied by tamarind sauce, chutney or raita; a dressing very similar to tzatziki Greek, and is eaten as a snack or as part of a meal. Unlike the samosa; that fried triangular, conical or crescent dumpling with salty filling that is almost always bought outside, the pakora It is a food that is prepared a lot at home there. In short, if the first is street, the second is more familiar. And if the samosa landed in India via the Middle East, Some affirm that in the 16th ...
Sweet Embers: 10 Simple Desserts to Make on the Barbecue
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Sweet Embers: 10 Simple Desserts to Make on the Barbecue

The barbecue is not only about meat: although it is usually the queen of the party, it is not bad to give way to other guests such as fish, vegetables or -drumroll- desserts. Even if a priori It seems difficult to think of making a grilled dessert, the truth is that there are a few interesting possibilities. We will not teach you here how to light the fire or what type of charcoal or wood to use - you can see that in Crimes that will ruin your barbecue - but we will give you some ideas so that you can finish your spring feasts with desserts like a professional grill. Before you start, an important tip: whatever dessert you make, clean the barbecue first and remove the fat that may have left what you have previously cooked. Roasted pineapple with spiced syrup If you have never had a fru...