The principality of Andorra is a tiny country located high in the mountains between France and Spain. It was interesting to learn a totally new country, one that I had not even heard of before. It first reminded me of Pandora, an exotic extraterrestrial country promising of some great secrets. Then I came across the fact that Andorran’s average life expectancy is officially one of the highest in the world. Maybe, afterall they may have some great secrets.
It is also the world’s 16th smallest country, of which a large part is mountains. Andorra is a co-principality which means it is ruled by two princes, the leader of France and the Spanish Bishop of Urgell. With just over 70,000 people, Andorra is considered the world’s 14th oldest country.
As for Andorran food, it is derived from Catalonia which is an autonomous community of Spain. The food is also largely influenced by its close neighbor France. Food is mostly imported to Andorra, despite which popular ingredients include a lot of fresh vegetables, legumes, cheese, wheat, fish, and meat. The national dish of Andorra is Escudella which is a stew cooked with pork, chicken, and vegetables.
I could not find trout so I got a sea bass fillet, which was a good substitute as it is also a light fish with a moderate flavor. I also did not have pine nuts for the spinach salad so instead of it, I used toasted walnuts.
The meal turned out to be very simple to make, the type of meal you could cook up in 30 minutes. The method was pretty straightforward which made for a very delightfully simple but fresh meal. It was really just tossing around a few really fresh ingredients that complemented each other really well. I enjoyed cooking this as well as eating it, so did my toddler who was very anxious to start dinner. This is one meal I would probably cook many times in the future.
As for the Creme Catalana, I made a mistake in overheating the oven when I was caramalizing the sugar on top which somehow curdled the dish. It was very tasty, with a hint of lemon and taste of cinnamon but the texture was completely ruined. Well, it’s definitely a lesson learnt.
Can’t wait till next week, as it’s Angola. It’s where one of my closest friends is from, so very excited to cook a meal from there. Keep tuned!