The week Direct to the palate | March 19 to 25

Desserts

As always, the last one has been a week full of news. I suppose you have noticed that lately we want to give a boost to the dissemination of gastronomic events throughout Spain (although without losing sight of Latin America), and this week it was the turn of the III Gastronomic Contest of the Iberian Pig and to the I Contest of Fried Eggs in Pamplona (an art), among others.

With the recipes that we have published this week I dare to make a menu for you, let's see what you think: as a starter I offer you a Toast of jerky with Valdeón cheese or a Puff pastry with chistorra; I would first suggest some Roquefort Artichokes with capers or a "different" lasagna: zucchini and bacon with pesto.

Second a fish: Salmon with zucchini and mustard sauce, or a meat: Beef fillets with Roquefort. If you still have a "hole" we could finish the meal with a quick and easy Tiramisu to make.

We have also talked about other things, such as Ras el hanout or Moroccan Mix; of utensils such as the multipurpose silicone lid or the Teatool, tea bag squeezer; or Venison Derr, a brand that makes deer meat available to the consumer.

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Tags:  Recipes Desserts Selection 

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