{"id":1724,"date":"2012-04-05T00:07:37","date_gmt":"2012-04-05T04:07:37","guid":{"rendered":"http:\/\/www.elenamaximova.org\/food\/?page_id=1724"},"modified":"2012-04-05T00:07:37","modified_gmt":"2012-04-05T04:07:37","slug":"andorra","status":"publish","type":"page","link":"https:\/\/www.elenamaximova.org\/food\/countries\/andorra\/","title":{"rendered":"Andorra"},"content":{"rendered":"

Despite the small size of the country,\u00a0I was able to find quite a few of Andorrian\u00a0recipes. Some of them were very ingriguing\u00a0and at the same time seemed to be easy to make so\u00a0I decided to have two days of Andorrian\u00a0cuisine. On the first day, I prepared a duck with pears, trinxat, and onion salad with olives. For the second day, we had fried rainbow trout and spinach with raisins and pine nuts.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
Duck with winter pear<\/strong><\/td>\n<\/tr>\n
We all love to eat duck. Unfortunately we could not \"Duckfind any this week and I considered skipping making the duck this time but my husband was very persistent and found duck\u00a0confits at local Whole Foods. I love my husband for his persevirence! Anyway, he bought these insanely expensive duck pieces and, voila, we\u00a0got the\u00a0duck with winter pear<\/a>.<\/td>\n<\/tr>\n
Trinxat<\/strong><\/td>\n<\/tr>\n
Another type of potato cake (pancake). Boiled cabbage\u00a0\"Trinxat\"and potatoes mashed together\u00a0and then fried on a skillet\u00a0in a form of a pancake. Bacon pieces are added on top. Very homey and satisfying dish. However, my guys were not impressed. Don’t get them wrong, they ate it all, but still, Matthew told me that even though it was quite good it was not really amazing. I personally\u00a0think that the dish was very successful because Eugene not only tried it but also allowed me to place a small piece of it on his plate. He did not make another bite but still that was a huge progress in his culinary adventures.<\/td>\n<\/tr>\n
Pan fried rainbow trout<\/strong><\/td>\n<\/tr>\n
This one is really easy to make. I’ve done it in no time. \"RainbowClean, season, and cover in flour 2-3 whole trouts. Add a little oil to a non-stick\u00a0skillet and fry the\u00a0trout pieces\u00a0on medium heat until done. Transfer to\u00a0a serving plate. In the same skillet fry pieces of bacon until crispy add them on top of the fried trout.<\/td>\n<\/tr>\n
Spinach with raisins and pine nuts<\/strong><\/td>\n<\/tr>\n
Again, this is an extremely simple and yet wonderfuly \"Spinachtasty dish<\/a>. Roasted pine nuts add a unique aroma and flavor while the combination of slightly asidic spinach with sweet raisins adds some familiarity and classic feel to the dish.<\/td>\n<\/tr>\n
Honeydew Melon with Caramelia Sauce<\/strong><\/td>\n<\/tr>\n
I wanted to make a dessert but at the same time \"HoneydewI didn’t want to bake so I found this recipe<\/a> that sounded unusual but promising. \ud83d\ude42 It turned out to be a tasty dessert but nothing really special.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Despite the small size of the country,\u00a0I was able to find quite a few of Andorrian\u00a0recipes. Some of them were very ingriguing\u00a0and at the same time seemed to be easy to make so\u00a0I decided to have two days of Andorrian\u00a0cuisine. … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":2,"menu_order":20,"comment_status":"open","ping_status":"open","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-1724","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/P23NgL-rO","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/pages\/1724","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/comments?post=1724"}],"version-history":[{"count":18,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/pages\/1724\/revisions"}],"predecessor-version":[{"id":1778,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/pages\/1724\/revisions\/1778"}],"up":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/pages\/2"}],"wp:attachment":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/media?parent=1724"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}