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This page of Andorran recipes is brought to you by the Celtnet Andorran Recipes Site:
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Andorra, officially Principat d'Andorra (the Principality of Andorra) is a land-locked Parliamentary democracy and Co-principality sited in the Pyrennes between France and Spain. The capital (and largest city) is Andorra la Vella and the official language is Catalan. The original inhabitants of Andorra were Iberians and the country's name is probably Arabic, derived from al-Darra (الدّارة) [The Forest]. Indeed, the country itself was created during the 800s by a charter granted by Charlemagne and was intended to act as a buffer zone between the advancing moors and France. The territory passed to Charlemagne's son, the Cunt of Urgell and through his family it passed to the Bishop of Urgell. However, during the 11th century the bisiop placed himself and his lands under the protectorship of the Lord of Caboet, a Catalan nobleman. Later, the Count of Foix became heir to the Lord of Caboet through marriage, and a dispute arose between the French Count and the Catalan bishop over Andorra. The conflict was resolved in 1278 by a pact that effectively shared Andorra's sovereignty between Count of Foix and the Bishop of La Seu d'Urgell (Catalonia, Spain). Over the years the titles were transferred to the French kings and the rulers of Catalonian and then the Spanish crown though the Catalan co-prince is has remained the Bishop of Urgell. This is why, today the French co-prince is the President of France and the Bishop of Urgell Given its relative isolation, Andorra has existed outside the mainstream of European history, with few ties to countries other than France and Spain. In recent times, however, its thriving tourist industry along with developments in transportation and communications have removed the country from its isolation. Its political system was thoroughly modernized in 1993, the year in which it became a member of the United Nations and the Council of Europe. Andorra has the world's highest life expectancy, at 83.5 years and enjoys the status of a tax haven. Andorra is not a full member of the European Union, but enjoys a special relationship with it, such as being treated as an EU member for trade in manufactured goods (no tariffs) and as a non-EU member for agricultural products. Andorran culture (and cuisine) is Catalan in origin and essence. Andorran cooking is therefore, unsurprisingly similar to Catalan cooking, though elements of French and Italian cuisines are incorporated. Pasta, potatoes, meat, fish and vegetables are the primary ingredients in most meals, though cheese is more prevalent in the north of the country (due to a stronger French influence). Andorran local dishes also include sausages, cheese, and a large variety of Pork and Ham dishes and a vast variety of vegetables. |
The alphabetical list of recipes from Andorra follows (limited to 100 recipes per page). There are 11 recipes in total:
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A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.
If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.
Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
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