You never know very well if the month of January has flown by or if your days have advanced at a slow and parsimonious pace. In both cases, it usually leaves us with a sour feeling of a certain weariness whose best remedy, in our humble opinion, is to recover the home kitchen comfort traditional flavor.
Because the traditional flavor recipes Prepared at home they bring us good memories and lost sensations, they can help us disconnect and relax, share moments with family or friends and rediscover a healthy lunch and dinner routine. And the dishes that taste the most like home always belong more to cold days, when warming the stomach also comforts us on other levels.
For all this we have chosen a good list of recipes posted these days by the networks to raise ideas for homemade menus, with ideal dishes for this time. February will come with new festivities in sight and already glimpsing the beginning of spring, but we still have weeks of winter ahead of us. So let’s take refuge behind the stove.
Starters and first
We could not start this menu in any other way than with a soup, and in fact we do it with two. We start with the traditional onion soup of Chup chup chup, in its French version served with the typical slice of bread au gratin with cheese, which is the richest it is, why fool ourselves. Silvia tells us that there are many variants of this humble soup of ancient origin, but her recipe does not add any alcoholic beverage.
In Cooking between olive trees we have a curious dish from Albacete, the beardwhip soup, whose peculiar name refers to the fact that, originally, it was prepared with long thick noodles that “whipped” the diner’s beard when eating it. Ana María makes it with common fine soup noodles, and it also has ham, chorizo, onion, tomato and saffron.
We continue with spoon dishes, now with a healthy Chickpea and leek cream, Mai’s work in Herbs and Spices, extremely simple and just as nutritious and tasty. We could combine them in a vegan menu with the artichokes with romesco sauce proposed by Mary Luz in a knife and fork, a great way to enjoy this exquisite vegetable.
The main course
We link the chickpeas of the smooth cream with a more complete dish flavored with the sea, the chickpeas with shrimp from Les receptes del Miquel, a simple recipe but that becomes a delicacy starting with dried chickpeas, red prawns, fumet and adding the traditional minced dried fruit. To dip a lot, a lot of bread.
And whoever prefers legumes with country flavors, but doesn’t have much time to cook, at Migas en la mesa we have a succulent chicken with chickpeas in slow cooker with Arabic-inspired flavors, thanks to the touch of olives, raisins and spices. Ana also gives us tips to also make them in a traditional way or using canned chickpeas.
Another very home cooking elaboration are the meatballs, of which we all have some familiar version in our memory. At Chez Silvia a recipe awaits us chicken with peas, very complete and healthy, while in Julia and her recipes we have meatballs in onion sauce. As Julia says, a simple, traditional and lifelong recipe, both also to eat with good bread.
We finish the salty part of the menu with the tasty rabbit with onion, pepper and aubergine de Blog de cuina de la Dolorss, which must be a fable in a stone oven, for those who are lucky enough to have one at home. And, although the potatoes to importance of Craving in your kitchen are quite forceful to be a single dish, it seems like a great garnish for roast rabbit.
We leave room for dessert
For dessert we recover old time sweets without many frills, also recalling childhood snacks and breakfasts, with a glass of milk or warm chocolate, which today we can replace with a coffee or infusion to taste.
The pastry of all life never fails and that is why it is difficult for us to choose between the Comprehensive cupcakes Sweet cotton, with spelled, spices and seeds, and the almond and orange cake of MJ’s recipes, a recreation of Extremaduran Cortadillos.
More than dessert are the curd flans and port of Pinky’s kitchen, that prepared with Thermomix does not need cooking in the oven, while the typical Coquitos I have an oven and I know how to use it are a delicious traditional snack that you want at any time.
If someone wants to give the masses these days, with a fabulous soft and sweet bread to spread and dip in chocolate, the Viena bread of The winter guest may be the perfect plan. Although they are perfect rolls to eat as salty snacks, those with a sweet tooth will return to childhood by filling them with chocolate. Lost to the river.
Cover Photos | Knife and fork – Chez Silvia
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