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December is already upon us, dear gourmet readers, and with it come weeks of toasts, meetings and various gastronomic excesses: nougat, marzipan, company dinners, family lunches and other end-of-year classics that some love and others hate. Since we know that despite all the fun it is difficult to maintain a certain balance in your diet, we make it easy for you with our new weekly menu: full of ideas with seasonal fruit and vegetables to eat delicious, varied and without being too complicated.
Monday 24 November
FIRST: LIGHT BEER SOUP
Typical of Germany and Poland, where the hop drink reigns. The recipe is prepared in the blink of an eye and the result is pleasant and creamy.
SECOND: BEEF STUCCOATE
If you are cold, hungry or simply need a good dish to put in your mouth, this delicious potato stew is for you. His secret? A touch of mustard.
DESSERT: RICE CAKE
If those of Bilbao are born wherever they want, why don’t they eat a rice cake without rice? This is the recipe for a classic from Botxo pastry shops.
Tuesday 25 November
FIRST: BLOOD ORANGE SALAD WITH FRIED BLACK OLIVES
Many traditional savory dishes are prepared with this citrus fruit. We add another to the list in which we combine it with a few simple ingredients.
SECOND: SPAGHETTI WITH CARBONATA
A non-canonical recipe full of memories for those of us who lived in Spain in the 1980s, with all its natza but with updated cooking points and techniques.
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?
Wednesday 26 November
FIRST: CAULIFLOWER TANDOORI MASALA WITH LIME AND COIRNTRO
Cooking this autumn vegetable whole and without touching the water ensures an al dente texture and no strange smells, while the marinade provides so many flavors that transform the humble cauliflower into a festive dish.
SECOND: ROMAN-STYLE LENTILS WITH ARTICHOKES
We revisit a 16th century recipe in two aspects: we don’t use rainwater and we include artichokes, which make the dish more complete and pair very well with aromatic herbs.
DESSERT: MARCHESA
It’s not a light dessert, but chocolatey and dense, but it’s delicious, it’s very simple to prepare at home and, as if that wasn’t enough, you don’t need an oven to make it.
Thursday 27 November
FIRST: PKHALI OF SPINACH
This Georgian dish codenamed wifi is a kind of dish of finely chopped vegetables, mixed with a sauce made of nuts, garlic and vinegar (and more).
SECOND: BOUILLABAISSE
This seafood stew originating from the central area of Provence was a very popular recipe in the 1980s. As an unconditional companion of this dish, the tasty and spicy French sauce rouille.
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 28 November
FIRST: POTATO AND CAPTERMEL SOUP WITH HAZELNUT GRAINS
A simple and comforting soup with mushrooms and potatoes that you can adapt to the contents of your refrigerator: breaking the tuber is the only trick to making the broth strong and tasty.
SECOND: CHICKPEAS WITH SHRIMP
Legumes and seafood go well together in this simple stew from Cadiz, which has been a hit throughout Andalusia since the 1990s.
DESSERT: ACCORDION CAKE
Even the cap of viral dishes that promise so much and end up being rubbish? Try the rippled cakean easy and delicious cake that reconciles you with online cooking.
Saturday 29 November
MAIN COURSE: EGG CURRY
There is no single way to make curry in India; the ingredients, spices, or container it is cooked in vary depending on the region. In this the protagonist is the egg, the thickener is the cashews and the spiciness is given by the chilli pepper.
DESSERT: SEASONAL FRUIT: ORANGE
We’re sorry to tell you that oranges don’t cure colds, but they’re still delicious.
Sunday 30 November
MAIN COURSE: CHICKEN WITH LEEK CREAM AND MUSHROOM SAUCE
The juiciest and tastiest part of the bird, the legs, come to the surface when cooked with cream and other ingredients. Accompanied by white rice or potatoes you have a dish of 10.
DESSERT: CITRUS PANNA COTTA
In these same pages furious criticism has poured out against this dessert of Italian origin. Today we make it with grapefruit, orange, lime and lemon to demonstrate that this “cooked cream” is truly delicious.
The product of the week
FLOUR FOR BATTER
Virgen de los Milagros is a flour factory operating with 73-year-old machines in the heart of El Puerto de Santa María. Its flagship product is El Vaporcito, an ideal flour for frying fish.
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