Good or bad restaurants. Six differences you can instantly spot
Today, in every city in the world it is easy to find restaurants for every taste. They have lunch or dinner options, organize dinners for romantic dates and business meetings, there are places to relax in, places to enjoy delicious food, and …
MoreAll about saffron
Today in home cooking there is a large number of different spices and seasonings that can be added to dishes. However, a spice like saffron isn’t always found in every kitchen. The reason for this is the high price of saffron, as it is considered to be one of the rarest …
MorePresentation of the cooking book “Fogons de salut” by Carles Flinch Font, chef of Can Manel restaurant, and Marta Pons, a nutritionist at the center of Dietetics d’Andorra, with 40 delicious and healthy typical Andorran recipes.
Photo: all-andorra.com
The event was organized at a unique four-story bookshop in the heart of the old part of the city …
MoreKitchen machines/food processors can save you time and money and they do most of the work of shredding, crushing, cutting and mixing for you. A large food processor makes your salads, mixes your salsa and other fresh sauces, quickly prepares vegetables for soup, slices, cubes, and even chops your potatoes. My post today is about …
MoreVenison medallions stewed in their own juice with rosemary
Ingredients:
1 boneless venison thigh
Salt and pepper
Rosemary
150g of pork bacon
1 onion
1 carrot
1 stalk of celery
1 clove of garlic
1 ripe tomato
1 glass of red wine
Demi-glace sauce
Mashed potatoes to garnish
Preparation:
Take 1 boneless venison thigh, cut it in half and stuff it with the bacon and rosemary. Well beat off, put …
MoreCOME TO SUPPER!
THE RECIPES HAVE BEEN SELECTED FROM THE NATIONAL ARCHIVE
What a clever idea! I was instantly hooked. What did the mountain dwellers of Andorra eat in the olden days? How was it prepared? Foreseeing possible language difficulties and knowing my friend, Maria Rosa Garrallà’s deep knowledge and interest in Andorran history, I decided to …
MoreLayered monkfish and Andorran veal’s tongue stew
Ingredients:
• 1 veal’s tongue
• 1.2 kg of monkfish
• 1 carrot
• 1 leek
• 1 medium sized onion
• 1 clove of garlic
• finely chopped spring onions
• 1 glass of white wine
• beef broth
• 1 spoonful of tomato paste
• 100g of flour
• 20g cayenne pepper
• a glass of cognac
• olive oil
• salt …
Cooking recipes of Andorra by Carles Flinch
CARLES FLINCH FONT was born in Andorra la Vella on 30th April, 1972. He studied at the lycée Comte de Foix (Andorra) and then at Montpellier university, where he obtained a certificate of professional aptitude as a chef.
In 1987, he did an internship at the “Sardinal” restaurant in Banyuls …
MoreGreens grown under natural conditions (unlike greenhouse vegetables stuffed with nitrates) carry many useful microelements. One of the champions in this respect is the common nettle which is not remarkable at first glance. The plant grows in both hemispheres but is most commonly found in the north. My blog today blog is about nettles.
Nettle burns …
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