Pumpkin is in season. Not sure what to do with it? Well, some tofu medallions with spiced pumpkin or a pumpkin and blue cheese risotto, for example. Sweet potatoes are also at their optimum consumption date. No recipe on hand? We propose you a warm salad of lentils and roasted sweet potato. All these recipes and many more with seasonal ingredients can be found, of course, in our new weekly menu. 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 October 25
Italian gastronomy encompasses a huge and varied number of dishes beyond pasta and pizza. This recipe with veal originating in Milan is a good example of this culinary richness.
ROASTED PEARS WITH CHOCOLATE AND GORGONZOLA CREAM
Roasted and caramelised fruit with no added sugar, powerful chocolate, and cream with a light touch of blue cheese – a cake that will make you look like God with little more effort than turning on the oven.
Tuesday, October 26
This recipe brings us closer to those chowder popular in North America, whose main characteristic is the general use of bacon, some dairy such as cream and a thickener that can be flour or, canonically, crackers.
MUSHROOM AND KALE LASAGNA
This laborious but highly satisfying preparation admits infinite variations and leaves the whole house smelling of family and toasted cheese. Ideal to enter the cold without having a bad time.
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.
Wednesday October 27
A guilt-free snacking that is done in the blink of an eye. Almost as easy as opening a bag of potato chips, but definitely healthier.
TOFU AND SPICED PUMPKIN MEDALLIONS
A perfect recipe to put tofu in your kitchen, which combines it with a seasonal food such as pumpkin, gives it flavor with spices and herbs and freezes perfectly to save you a day in the cold fridge.
POMEGRANATE MACERATED IN PACHARÁN WITH YOGURT
The liqueur brings out the best in this seasonal fruit, and the yogurt flavored with fresh vanilla makes the whole thing stand out. It comes with a trick to peel the grenade quickly as a gift.
Thursday October 28
Learn how to make patatas bravas yourself, without fat and with three different sauces. Tunnel them and do whatever you want with them, except use canonnaise.
MULLETS WITH ‘TORRONADA’ AND PICKLES
Red mullet with a bed of crushed and roasted chickpeas. This free version of a recipe by Raül Balam is an extreme dish: you will love it or hate it.
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.
Friday October 29
Although it seems that this autumn salad takes a long time, thanks to the microwave and a variety of short-cooking lentils we can have it ready in just over 20 minutes.
JUDGES JUMPED WITH Cockles
Not all legume dishes are scoops or salads. They are also very good in sauteed as in this recipe, which enhances the buttery of some beans with the umami of the cockles.
Saturday October 30
The best rice dishes for Italian risottos are arborio and carnaroli, but this one with the normal and current variety comes out very good.
SEASONAL FRUITS: APPLES
This fruit is rich in pectins and fiber, as well as being delicious, so take advantage of what the new season brings.
Sunday October 31
When instead of mixing the wine with cola to pour them down your throat, you do it for cooking, the combination is dignified and even suitable for celebrations and parties to keep.
THE FINAL CUSTOMS
Who wants some industrial custard from the supermarket being able to cook the final and homemade version with a very simple recipe? The answer is obvious: nobody.
The weekend drink
Although here we associate it with savory dishes, avocado is eaten in a sweet format around the world, and its creamy texture is perfect for adding silkiness to smoothies and other drinks.
If you want to read our previous weekly menus, click here