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Europe
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Codonyat: Quince Paste from Andorra’s Autumn Table
A firm quince-and-sugar paste to slice and serve with cheese. Metric ingredients, clear steps and serving notes.
Peres amb Vi: Andorran-Style Pears in Red Wine
Pears gently poached with red wine, cinnamon and clove. Metric ingredients, clear steps and serving notes.
Pomes al Forn: Andorran-Style Baked Apples
Whole baked apples with a little muscat wine and sugar. Metric ingredients, clear steps and serving notes.
Orelletes: Crisp Fried Pastries from Andorra’s Recipe Repertoire
Thin, irregular fried pastries finished with a light coating of sugar. Metric ingredients, clear steps and serving notes.
Crema a l’Andorrana: Lemon and Cinnamon Custard
A chilled milk custard with citrus, cinnamon and a crisp caramelised top. Metric ingredients, clear steps and serving notes.
Fricandó amb Bolets: Andorran-Style Veal with Mushrooms
Thin veal slices simmered gently with mushrooms and an almond picada. Metric ingredients, clear steps and serving notes.
Canelons a l’Andorrana: Pork and Chicken Cannelloni
Meat-filled pasta rolls baked beneath béchamel and golden cheese. Metric ingredients, clear steps and serving notes.
Espinacs amb Panses i Pinyons: Spinach with Raisins and Pine Nuts
Tender spinach tossed with sweet raisins and toasted pine nuts. Metric ingredients, clear steps and serving notes.
Truita de Riu a l’Andorrana: Trout with Cured Ham
Pan-fried trout finished with crisp cured ham and its savoury pan juices. Metric ingredients, clear steps and serving notes.
Caragols a la Llauna: Andorran-Style Roasted Snails
Prepared snails roasted with olive oil, garlic and herbs. Metric ingredients, clear steps and serving notes.