Weekly menu from September 16 to 22


Like every Monday, the weekly menu serves to remind you of all the recipes published En Directo al Paladar during the previous week. In this way you can review everything that you have missed and make a meal plan for home.

We started our menu with three delicious salads, xatonada with Isabel tuna in vegetable oil, Isabel mozzarella and tuna salad and Mediterranean salad, ideal to take to work.

If we prefer to make a complete meal with three courses, it is best to start with an appetizer. We give you two options with these original hot gildas or this aubergine with tomato sauce and prawns. To accompany we have a sliced ​​bread with buttermilk or buttermilk or in an individual version, some hochíos rolls.

To take as a first course you can opt for a whole wheat pasta recipe with roasted peppers and tapenade, and as a second, this rich hake baked in tomato sauce. If we prefer meat we offer you several proposals:

  • Roast rabbit with assorted mushrooms
  • Black pudding tacos stewed in tomato
  • Chicken stir fry with carrot and wild rice mix
  • Cheddar Cheese Stuffed Burger

This week has been a very sweet week and the desserts have made an appearance in a remarkable way, so we have variety in terms of tastes and even a gluten-free recipe that is perfect for allergy sufferers:

  • Almond cream cookies
  • Pine nut cookies
  • Donna Hay's Honey Bites Recipe
  • My mother's cream profiteroles recipe
  • Apple pie and rum. Gluten free recipe
  • Crisp and thin apple pie
  • Chocolate mousse cake. Recipe without oven
  • Applesauce

I do not want to dismiss this Weekly Menu without recommending that when you go back to school you should not forget to take care of your body to be overflowing with energy. I'll be back next week with a summary of what was published En Directo al Paladar.

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Tags:  Selection Desserts Recipes 

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