El Comidista weekly menu (April 15 to 21) | The Comidista | Gastronomy

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We are already enjoying spring in full – except for those with allergies – and it is the time when we crave increasingly fresher dishes in our meals. That’s why on this week’s menu you will find salads, a light pasta dish, a savory pie, seasonal fruits and even ice cream, among other delicious recipes, prepared with ingredients that are in their prime.

Monday April 15

FIRST: CABBAGE, CARROT AND PARSLEY SALAD

A combination of winter ingredients typical of Macedonian cuisine, resulting in a fresh, colorful and tasty recipe. And suitable for vegans because there are no ingredients of animal origin.

SECOND: VINHA D’ALHOS (POK MARINATED WITH WINE, VINEGAR AND GARLIC)

The most traveling dish of Portuguese cuisine left versions in each port: the original is the one that concerns us today, a kind of reverse pickle where the secret is in the marinade.

DESSERT: MISO, SALTED CARAMEL AND PECAN ICE CREAM (NO ICE CREAM MAKER))

Summer has arrived, and the heat, with it. In this recipe we teach you how to make ice cream at home in an easy way and without the need for machines: just your two little hands are enough.

Tuesday April 16

FIRST: PKHALI OF SPINACH

This Georgian dish with a wifi code name is a kind of spread of finely chopped vegetables, which are mixed with a sauce made of walnuts, garlic and vinegar (and more things).

SECOND: PASTA WITH CLAMS, TOMATOES AND PESTO

The Genoese version of the famous Italian sauce raises points for this linguine recipe, in which the clams provide the flavor of the sea and the tomatoes provide the freshness.

DESSERT: SEASONAL FRUIT: GRAPEFRUIT

Poor grapefruit, relegated since the eighties to the category of diet breakfast due to its bitterness and lightness. Have you tried it roasted?

Wednesday April 17

FIRST: THAI FRIED EGG SALAD (YAM KHAI DAO)

Mixing cherry tomatoes, onion, cilantro, a sweet and sour vinaigrette with a touch of spice and fried eggs in the same dish is an idea worthy of a Nobel Prize. There’s a reason it’s one of the most popular salads in Thailand.

SECOND: SALTY WILD ASPARAGUS CAKE

Asparagus is one of the star ingredients of this season, it allows for many different preparations and is delicious baked on a butter puff pastry dough.

DESSERT: ROASTED STRAWBERRIES WITH CREAM AND CRUMBLE

At the end of any meal celebrated in a Spanish house, the classic bowls with strawberries and cream may appear. If you are a little tired of the usual, in this recipe we give it a twist as a tribute.

Thursday April 18

FIRST: FRIES HUANCAINA

Peruvian cuisine is not limited to marinated raw fish and piscos: huancaína sauce, made with fresh cheese, crackers, chili and milk, is another of its classics that is worth knowing.

SECOND: PEAS, CARROTS, PRAWNS AND ‘OCTOVINAGRETA’

The secret of this dish is in the sauce, an umami bomb by chef David Chang that we adapted in a softened version to dress a fresh vegetable dish.

DESSERT: SEASONAL FRUIT: STRAWBERRIES

If you only think of eating them alone or with yogurt, you are missing out on many of their possibilities.

Friday April 19

FIRST: GRILLED BUDS WITH LEMON PESTO

The classic pesto sauce serves as inspiration to prepare a citrus, bitter and powerful condiment. This dressing is perfect with some buds quickly fried in the pan.

SECOND: POTATO AND TOASTED CHICKPEA SALAD

Not all salads are light small dishes that go next to the plate. With this you will have a complete meal, and if you put some more vegetables in while you use the oven, so will the next one.

DESSERT: BANANA FOSTER

Its English name may not sound very appetizing to you, but if we tell you that the recipe consists of caramelized and flambéed bananas accompanied by ice cream, things change, right?

Saturday April 20

MAIN DISH: GNUDI

Does “making pasta at home” mean “suffering” if you have no experience in the matter? Not always. There are recipes like gnudi, a kind of unwrapped ravioli, that come out right the first time.

DESSERT: SEASONAL FRUIT: ORANGE

We are sorry to tell you that oranges do not cure colds, but they are still very tasty.

Sunday April 21

MAIN DISH: CHICKEN CHILI

The emblematic dish of Peruvian cuisine looks like a salad, although in reality it is more like a stew and is eaten hot. Another point in its favor: it is ideal to carry in a container.

DESSERT: CROSTATA FRESH CHEESE AND ORANGE

This recipe is inspired by the Neapolitan ‘pastiera’, a typical Easter sweet from that city. Although we have adapted it a bit: instead of ricotta, it has fresh cheese.

The weekend drink

HOMEMADE MERINGADE MILK

We rescued another summer soft drink to face the heat. The traditional – and somewhat forgotten – meringue milk should triumph due to its rice pudding flavor and its icy foam texture.

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