Tomato stuffed with creamy cheese with gazpacho
4 pear tomatoes or tomatoes from the Canary’s
300 g of creamy goats cheese
200 ml of tomato juice
extra virgin olive oil
apple vinegar
50 g toasted almonds
50 g toasted hazelnuts
25 g pine nuts
salt, pepper and basil
parsley or chives for decoration
Preparation
Clean the tomatoes and cut the top …
MoreStrawberry salad with chunks of grilled monkfish
Ingredients
Mixed green salad
Fresh sprouts and herbs
¼ kg of strawberry and wild strawberries
200g of pineapple (diced)
Some asparagus
250 kg of green beans
Olive Oil Extra, salt, pepper, and apple or balsamic vinegar
200-400g of Monkfish medallion with no bone
Other options: This recipe can be done with scallops, figs or grapefruit.
Preparation
Wash and …
MorePICK OF THE WEEK: 30th April – 6th May
MUSIC
Spring Concert. Sunday, 6th May at 12h at the National Auditorium, Ordino (5€ pre-booked or 8€ on the day.) Els colors de l’orquestra. Directed by Albert Gumí with Andorra’s youth orchestra, El Jonca, plus Andorra’s Schools of Music.
PART I. El Jonca: The colours of the orchestra throughout history. …
MoreOn 14th January, Encamp celebrates the Day of Escudella, the traditional Andorran meal, which is an integral part of the celebration of Sant Antoni day. On this day, in the central square of Encamp (San Miguel), starting from 13.00, the show starts. Escudella is a high-calorie soup made of boiled pork with vegetables.
It is planned …
MoreTournedos with black truffle sauce, sweet potato chips and a Bavarian garnish
Portion for 4 people
Ingredients:
4 slices of veal fillet, 300g each
Olive oil, salt and pepper
For the sauce:
2 medium shallots
1 fresh truffle (50 g)
100 grams of foie gras (half-baked)
30 g of butter
A small glass of cognac for the flambe
A teaspoon of black caviar
200 ml of Madeira …
MoreLa Castanyada—a national holiday of Catalonia (the day of chestnut) is widely celebrated in Andorra. The name of the holiday derives from the word castanya—that is translated as “chestnut”. Chestnuts can be bought here on Allhallow Day Eve (Tots Sants) that coincides with a second popular Halloween—at night from October 31 till November 1. On …
MorePork carpaccio with autumn fruits
Ingredients:
5oo g of pork ham
Olive oil
Pear, apple, fig, pomegranate and other seasonal fruits
Fresh herbs, spices
White truffle (aestivum)
Salt and pepper
Onions
Small cherry tomatoes
Cooking method:
Slice the pork ham into very fine slivers and lay them out on foil. Put onto a plate and leave to chill in the fridge for no more than 3 …
MoreCod, vegetable ratatouille and crispy parmesan cheese cocktail
Ingredients:
500g of salted cod fillet
100g of olive oil
1 clove of garlic
Cayenne pepper
Finely chopped parsley
1 glass of milk
100g of apple puree
For the ratatouille:
1 green pepper
1 red pepper
1 onion
1 clove of garlic
1 zucchini
1 eggplant
2 ripe tomatoes
10g of tomato paste
1 glass of white wine
300g of grated parmesan cheese
1 spring onion
Greaseproof paper
Cooking …
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 …
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