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Our menu this week proposes you to cook a soup of chanterelles and potato with minced hazelnuts and the perfect mushroom cream, now that mushrooms populate the baskets of the stores. We also have recipes such as the rice casserole with artichokes and Iberian bacon, taking advantage of the fact that this vegetable is already showing. As you can see, our commitment to seasonal products remains the same after several years of weekly menus.
Monday, November 8
LAMB STEW WITH TOMATO AND VERMUTH
The neck is a humble and very tasty cut due to the proximity of the meat to the bone. Here it brings out all its flavor and a very tender texture after cooking for a long time over low heat with tomato and vermouth.
BUTTER COOKIES
These shortbread cookies won’t resist even if you’re a pastry disaster. The only problem you will have with them is to avoid eating them all.
Tuesday, November 9
GADITANAS PANIZAS
This chickpea flour-based appetizer cooked in water and then fried is a tasty heritage from post-war cuisine, perfect to enjoy with a glass of good wine.
SPAGHETTI WITH MUSHROOM CARBONARA
This pasta platazo is great and a bit more currado than its counterparts. I mean, perfect for these dates. If you control that the egg does not cook, you have it done.
Wednesday, November 10
THE PERFECT MUSHROOM CREAM
Autumn equals mushrooms, and few dishes are more comforting than cream when it starts to cool. Get the most out of mushrooms with our proven formula.
SHEPHERD’S PIE VEGETARIANO
A light, autumnal vegetarian version of the British classic. We change the lamb for hydrated textured soy in a tasty broth and enrich the mashed potato with some sweet potatoes.
ROASTED APPLE WITH WALNUTS AND CHEESE
The simple roasted apple can be turned into a dessert as complete and elaborated as you want: you just have to give it an aroma with some spices, the texture of nuts and some creaminess thanks to the fresh cheese.
Thursday, November 11
ROASTED PUMPKIN, TOASTED BUTTER AND ALMOND
Few things offer as much reward for little effort as lighting the oven and putting a pumpkin in it. Here we dress it with ‘noisette’ butter, sliced almonds and a generous touch of pepper.
MULLET WITH CAULIFLOWER CREAM
Two seasonal products come together to create a fall dish that is out of the ordinary. Confit the mullet in an oil that does not bubble up is essential to achieve the perfect texture.
Friday, November 12
TARTAR OF TROUT WITH RED GRAPEFRUIT AND POMEGRANATE
A fish tartare with seasonal fruits, very easy to turn into a salad by adding a bed of green leaves – for example, arugula or endive – and a simple vinaigrette based on oil and lemon.
GRATIN ENDIVES WITH HAM AND BECHAMEL
This typical dish of Belgian gastronomy takes endives to their maximum splendor. If you don’t usually cook or eat this vegetable, this recipe is perfect to start with.
YOGURT, CHOCOLATE AND MATCHA TEA CAKE
We update the mother of all pastry recipes with a touch of green pastry tea and a little chocolate: to prepare it, you still do not need much more than the glass of yogurt as a universal measure.
Saturday November 13
SEASONAL FRUIT: persimmons
In addition to the squishy –the one of all the life– we also find the saroni and the persimon, with a texture more similar to that of the apple.
Sunday, November 14
The weekend drink
SOFT
A drink based on coffee and soda helped to refresh the afternoons of the last century, and became a benchmark in areas of Catalonia and Aragon.
If you want to read our previous weekly menus, click here
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