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That’s right, the last weekly menu of 2025 is here to say goodbye to us as we love most: to help us with ideas and recipes to eat richer, better and with as little difficulty as possible. You already know the secret to making everything go well: choose seasonal produce, favor fresh produce and have a good pantry stock. Thank you for joining us for each episode of this year’s weekly menu, see you next time!
Monday December 15
FIRST OF ALL: CELERIAB AND APPLE CREAM
Celery root is related to celery, not turnips, and is a very common ingredient in French or German cuisines. Today, we combine it with apple and leek to enjoy the flavor of this somewhat ugly root.
SECOND: RIBS RIBS WITH BARBECUE SAUCE
With time, a good blend of spices and a homemade barbecue sauce you will be able to prepare this juicy, tender and tasty piece of meat.
DESSERT: FLAN DULCE DE LCHE
This dulce de leche flan will make your head explode. The secret to getting its texture is temperature, so be careful. Let’s salivate!
Tuesday December 16
FIRST OF ALL: ARTICHOKE HEARTS WITH TOUM AND THE CROWS
Canned artichokes are a very versatile food. In this recipe we grill them and accompany them with “toum”, a vegan Lebanese aioli that we can also give multiple uses to.
SECOND: PASTA AND FAGIOLI: HOW TO JOIN VEGETABLES AND ITALIAN PASTA
Halfway between stew and soup, bean pasta is a beloved Italian combination that works perfectly as a unique winter dish.
DESSERT: SEASONAL FRUITS: AUTHORIZATION
In addition to the sweet – the usual – we also find saroni and persimmon, with a texture closer to that of an apple.
Wednesday December 17
FIRST OF ALL: BETTER SAUTÉED WITH CREAM OF BEAN
We prepare this vegetable over high heat, with extra virgin olive oil and some spices and accompany it with a bean pâté with parsley and tahini (yes, as if it were hummus).
SECOND: CRISPY POTATOES IN AN AIR FRYER
A little oil, salt and a grater: that’s all you need to get a potato pancake that’s as crispy as it is superb in the fryer. With a fried egg, it sends you to heaven.
DESSERT: AUTHORIZATION, YOGURT AND COCOA CREAM
The persimmon brings the sweetness, the yogurt the creaminess and the cocoa the chocolate flavor: after a first failed attempt, this combination claims to be a creamy, delicious and very easy dessert or breakfast.
Thursday December 18
FIRST OF ALL: ARANCINS PISTACHIO AND MORTADELLA
Stuffed and fried rice balls, originally from Sicily, can be found at fast food stands throughout Italy. We teach you how to prepare them with two ingredients that combine very well.
SECOND: COD WITH GOMES DE SÁ
A delicious recipe for cod with potatoes and a complete history of our Portuguese neighbors’ taste for cod, a fish they eat more than anyone else in Europe since they supplied salt to the Vikings.
DESSERT: SEASONAL FRUITS: ORANGE
We’re sorry to tell you that oranges don’t cure colds, but they are still very delicious.
Friday December 19
FIRST OF ALL: MARINERA CLAMS
Few classic Spanish recipes are as good and require so little work in the kitchen. Here you have a proven recipe, as well as a tip for stretching them so that they don’t hurt your pocket too much in the year of inflation.
SECOND: ROASTED LOMBARD WITH CORIANDER MOJO AND DRIED TOMATOES
If you’re looking for an alternative to the classic red cabbage simmered with raisins and pine nuts, try baking it until tender but not mushy, browning it in the pan, and finally dressing it with fresh, flavorful mojo.
DESSERT: CATALAN BLOOD ORANGE CREAM TOAST
A good slice of thick sandwich bread, the sweetness of this cream and the acidic touch provided by the citrus slices: this dessert has everything you need to rock it at any event (and on TikTok).
Saturday December 20
MAIN COURSE: BREAKFAST WITH EGG AND AVOCADO
Are you tired of having the same breakfast every morning? With a wheat tortilla, eggs, tomato, avocado and arugula, you can make your first meal of the day even better.
DESSERT: SEASONAL FRUITS: MANDARIN
Ok: the smell of tangerines isn’t easy to get off your fingers, but it’s a lesser evil compared to their juiciness.
Sunday December 21
MAIN COURSE: RICE Casserole
If you’re afraid to make rice for fear it will be tough, soggy, or tasteless, try the casserole formula. It is suitable even for the most clumsy people.
DESSERT: CHOCOLATE COULANT
Volcano. Fluent. Culan. Whatever you call it, this almost ancient dessert is insultingly simple and indecently good. The moment you put the spoon in and break it is the closest thing to Nirvana.
Product of the week
CHEDDAR ‘MADE IN EMPORDÀ’
Phil Roberts changed his life to making tomme, blues and other cheeses influenced by his homeland in the Catalan mountains.
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