El Comidista weekly menu (October 4-10)

We give the definitive pumpkin cream a couple of laps to take it to Japan, thanks to the taste of miso and sesame.

FILET WITH HERBS, LEMON AND CAPPER SAUCE

The hackneyed breaded steak can have other lives – here’s a spin with a caper, herb, and lemon sauce. To liven up dinner or be cosmopolitan, saying you made Schnitzel.

JAPANESE SWEET BONIATO

This tuber is one of the favorite ingredients in the Japanese autumn and, this dessert, one of the most typical and old ways of preparing it there. There are a thousand variants of this recipe, but they are all delicious.

Tuesday, October 5

Coleslaw is not that watery soup that they put you with fast food: prepare this version with celeriac and parsnip at home and you will discover its original freshness and crunchiness.

PASTA WITH BROCCOLI, ALMONDS AND LEMON

If you have problems with broccoli because when you were a child it was prepared overcooked, with this recipe you will make peace with it in a second: it is prepared al dente and has the fresh addition of lemon.

SEASONAL FRUIT: KIWIS

Kiwi is in season and is one of the fruits with the highest concentration of vitamin C. Ideal for coping with the cold.

Wednesday 6th October

The secret to being successful with this lasagna is to use fresh spinach, let go of the raisins and, above all, keep the béchamel light.

FRITTERS

The wind fritters can be eaten without filling, just sprinkled with sugar and cinnamon. Or filled with whipped cream, pastry cream, truffle or mascarpone.

Thursday October 7

We inaugurate the season of warm creams – or not, you choose – with a delicious combination of autumn flavors. And on top of it it is pink, what more could you ask for from a plate?

MULLETS WITH HONEY AND SOY

A marinade that enhances its qualities can elevate the flavor and texture of a fish to the stratosphere. These Garlic, Ginger, Lime, and Soy Red Mullets prove it with the first bite.

SEASONAL FRUIT: APPLES

This fruit is rich in pectins and fiber, as well as being delicious, so take advantage of what the new season brings.

Friday October 8

The mild flavor of romanescu cooked to the point and the sweetness of the apple come to the fore thanks to a mixture of spices. This cream can be taken both hot and cold.

BONIATO PARMENTIER WITH OCTOPUS

This time we serve it with roasted octopus, but this simple sweet potato puree has as many variations as you want. If you push the caramelization to the limit, change the saucepan for the oven.

OVEN FELIPES

We recover some Madrid cakes from the beginning of the last century. Because endangered desserts give us almost the same pain as whales, lynxes or bee-eaters.

Saturday October 9

The duck and the turnip get along wonderfully. To avoid complicating your life making this dish, you can use a canned or canned duck confit.

SEASONAL FRUIT: PEARS

They are juicy, they are good, they are in season and they can be eaten alone or in combination. There is no fault.

Sunday October 10

We cook the wheat semolina with a sauce that admits practically any vegetable that we have on hand and the protein that we like the most. It is prepared in 15 minutes and can be used as a recipe for use.

CHOCOLATE FOAM TARTA Y ICED BROWN

Although it looks very professional, preparing this cake is as simple as making a good cookie base and filling it with chocolate mousse. The play is finished off with some autumnal candied chestnuts.

The weekend drink

Artisan sodas don’t have to be bad for your health. This ginger lemonade is a good example that seasonal fruits and sparkling water can be made at home.

If you want to read our previous weekly menus, click here

.