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When the days start to get grayer, the desire to cook and eat increases. Spending a little more time in the kitchen and surrendering to the slow fire suddenly turns out to be a good plan; That’s why in this week’s menu we have included tasty spoon recipes such as tagliatelle casserole or mushroom fricandó with cauliflower puree. The rest of the week is filled with vegetables, fruits, fish, chicken, eggs and wonderful desserts.
Monday 10 November
FIRST: ROASTED CABBAGE WITH APPLE SAUCE
Cabbage is one of those vegetables treated unfairly in many Spanish homes. Today we put it in the oven to prepare a quick and simple appetizer.
SECOND: CHICKEN MEATBALLS WITH CITRUS AND HERBS SAUCE
Let’s prepare a classic that never tires with a fresh and aromatic sauce. On white rice or mashed potatoes they are a triumphant dish.
DESSERT: LIME AND PISTACHIO CAKE
Do you want a tasty dessert but don’t feel like working or turning on an appliance that gives off heat and consumes a lot of electricity? Our candy aisle for the lazy, hot and thrifty has the solution.
Tuesday 11 November
FIRST: CARROT CREAM
The best carrot cream we’ve tried uses science to get the most out of this vegetable. Its author explains the how and why of this recipe, which couldn’t be simpler.
SECOND: PASTA WITH BROCCOLI, ALMONDS AND LEMON
If you have problems with broccoli because as 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.
DESSERT: SEASONAL FRUIT: ORANGE
We’re sorry to tell you that oranges don’t cure colds, but they’re still delicious.
Wednesday 12 November
FIRST: ROASTED AND MARINATED BEET SALAD
A salad capable of bringing the most colorful tuber of winter to your Christmas table, after baking it and enjoying it in a cheerful marinade based on garlic, honey and balsamic vinegar.
SECOND: MUSHROOM FRICANDÓ WITH CAULIFLOWER PURE
Although mushrooms are usually the accompaniment to meat in this type of stew, thanks to their flavor and texture they can perfectly become the main ingredient.
DESSERT: CHOCOLATE WITH COFFEE, CREAM AND ALMOND TILE
A cold and refined version of the classic hot chocolate, with a biscuit base to give it consistency, a little cream to liven everything up and a layer of caramel and almond.
Thursday 13 November
FIRST: CORN PUMPKIN
This recipe brings us closer to that whole family of fish soup popular in North America, whose main characteristic is the general use of bacon, some dairy products such as cream and a thickener which can be flour or, canonically, crackers.
SECOND: POACHED EGGS WITH PAPILLOTE VEGETABLES
These poached eggs are a versatile dish that will always be delicious, prepares in an instant and adapts to your favorite vegetables of any season. Comes with gift egg box makeup.
DESSERT: SEASONAL FRUIT: MANDARIN
Ok: the smell of mandarins is not easy to remove from your fingers, but it is a lesser evil compared to their juiciness.
Friday 14 November
FIRST: LEEKS WITH TARTAR SAUCE
The only difficulty with this dish is preparing the mayonnaise. The rest comes down to cutting off the ends of the leeks and steaming them. Nothing else.
SECOND: CABRACHO CAKE
A classic appetizer that comes from the haute cuisine of the seventies, it can be prepared in the microwave and even modified with other fish, piquillo peppers, vegetables or a spicy touch.
DESSERT: TART FRESH CHEESE AND ORANGE
This recipe is inspired by the Neapolitan pastiera, a typical Easter dessert of the city. Although we have adapted it a bit: instead of ricotta there is fresh cheese.
Saturday 15 November
MAIN COURSE: PAPILLOTE FISH WITH GARLIC BUTTER, HERBS AND LEMON
The papillote technique involves cooking food wrapped in a heat-resistant material such as baking paper or aluminum so that it is cooked in its own juices. With fish the result is always tasty.
DESSERT: SEASONAL FRUIT: GRAPEFRUIT
Poor grapefruit, relegated since the 1980s to the diet breakfast category due to its bitterness and lightness. Have you tried it roasted?
Sunday 16 November
MAIN COURSE: Noodles in casserole
The classic Catalan cuisine is not as famous as fideuà or arròs a la cassola, but the version at the Sisé restaurant in Lleida is on a par with the best first courses.
DESSERT: ROASTED CHESTNUT WITH CHOCOLATE, SALT FLAKES AND SPICES
On wood, on the grill, on the stove or in the oven, in a chestnut or in a normal pan and grinder: roasting chestnuts at home is easy, and in addition to eating them as they are, you can prepare snacks, creams or desserts with them.
The product of the week
TETILLA CHEESE
Don Crisanto beat 300 participants in the latest state gastronomic competition in Spain. This cheese with the name of a priest is produced by a family-run company in Moreda (Lugo) in the San Simón da Costa appellation.
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