International Cuisine

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Escargot Bolets Fordices (Escargot stuffed mushrooms)

May 22, 2014 By Darlene at International Cuisine

I really wanted to make the coal roasted cargols that are found all over Andorra, in fact, some may say it should be the national dish as they are loved there. I could not find live snails to make the dish but did find a recipe that is made from canned escargot and with mushrooms another very commonly found item in the Andorran diet. The result…. a lovely appetizer!

Andorran escargot

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5 from 2 votes

Escargot Bolets Fordices (Escargot stuffed mushrooms)

Course Appetiizer
Cuisine Andorra
Servings 4
Author International Cuisine

Ingredients

  • 1 -7 ounce can of escargot drained and rinsed thoroughly in hot water.
  • 8 stuffing mushrooms cleaned and stems removed
  • 6 tablespoons of butter
  • 4 cloves garlic minced
  • 1/3 cup white wine
  • 1/3 cup cream
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon tarragon dried
  • ¼ cup parmesan cheese

Instructions

  • Preheat oven to 350 degrees
  • Take your cleaned and drained escargot and place onto a paper towel and pat dry.
  • Melt the butter in a large skillet with the garlic over medium heat.
  • Add in the escargot and mushroom caps.
  • Cook until tender about 15 minutes.
  • Whisk together the wine, cream, flour and tarragon in a small bowl.
  • Pour into the skillet slowly and bring to a boil, stirring occasionally until the sauce thickens about 5-10 minutes.
  • Remove from the skillet and place the mushroom caps in a baking dish upside down.
  • Spoon the escargots into the caps.
  • Pour the remaining sauce over the mushroom caps and into the baking dish.
  • Sprinkle parmesan cheese over the top.
  • Bake until the cheese turns golden brown about 15 minutes.
  • Serve hot.

 

Filed Under: Andorra, Appetizer

Trucha a la piedra – Grilled Trout on slate seasoned with parsley, oregano, savory & lemon

May 22, 2014 By Darlene at International Cuisine

Trucha a la peidra is what this amazing dish is called.  Grilled trout is fun to make and cooking it on slate makes for a wonderful presentation. The spices and lemon, flavor the trout beautifully, and you can never go wrong adding a bit of bacon. I used a salt cured bacon and it was delicious!

Andorra Trout

We served with trucha a la piedra alongside espinaca and trinxat for a glorious Andorran meal.  Trout is found in the crystal clear rivers in the tiny nation of Andorra.  The fishing season in the high mountains is between mid-March to mid-November.   You can find the native brown trout, as well as rainbow and brook trout.  Andorrans also love to catch them on a fly.  I would love to go fishing in Andorra, how about you?

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

 

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5 from 3 votes

Trucha a la piedra - Grilled Trout on slate seasoned with parsley, oregano, savory & lemon

A simple and fun main course from Andorra
Course Main Dish
Cuisine Andorra
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 32kcal
Author International Cuisine

Ingredients

  • 4 fresh rainbow trout cleaned
  • 2 lemons one sliced in rounds the other in wedges.
  • 8 sprigs of fresh flat leaf parsley
  • 4 sprigs of fresh savory
  • 4 few sprigs of fresh oregano
  • 4 pieces of salt cured bacon
  • Lemon pepper to taste
  • Sea salt to taste
  • Olive oil
  • 2 12 x12 pieces of slate…. Optional You can find them at your local hardware store, that carries flooring material.

Instructions

  • Sprinkle the interior of the cleaned trout with sea salt and lemon pepper.
  • Stuff each trout with a spring of parsley, savory and oregano. (If you can’t find savory try tarragon instead)
  • Stuff each trout with 2 or 3 slices of lemon
  • Rub the exterior of the fish with olive oil
  • Place a piece of bacon and then fish on top onto the slate. You should be able to cook two trout per slate.
  • Heat the grill to a medium high heat.
  • Place the slate with the fish on the hot grill.
  • Cook until nicely charred and then flip…. Take care not to overcook the fish, and leave the bacon on the bottom to flavor the other side of the fish.
  • Carefully remove the slate from the grill, placing the slate on hot pads.
  • Garnish with the left over parsley springs and lemon wedges.
  • The slate stays nice and warm for quite some time.
  • Dig in…. squeeze a little extra lemon and enjoy!

Nutrition

Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 5mg | Potassium: 114mg | Fiber: 2g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 32mg | Calcium: 55mg | Iron: 1mg

 

 

Filed Under: Andorra, Main Dish, Recipes

Trinxat ( Andorran Potato, Cabbage and Bacon Hash)

May 22, 2014 By Darlene at International Cuisine

Trinxat is a staple Andorran side dish.  Trinxat is both delicious and pretty. You can make these as individual servings or as one big hash pancake. The cabbage adds a really nice sweetness to the dish. Typically served in the cold winters, you really can’t go wrong anytime!

Andorran TrinxatI just loved how these came out pressed with a flower cookie cutter and decorated with the bacon and parsley.  They were the perfect side dish along side the trout cooked on slate.  Andorra is such a tiny country that many people surprisingly have never even heard of.  That is what I love about this culinary journey.  If you would like to learn more be sure to check out “Our Journey to Andorra”.

Craving more?  Be sure to join the culinary and cultural journey around the world at, Internationalcuisine.com,  so you don’t miss a thing.  It’s free.  You can also find me on Instagram, Facebook ,  Pinterest and Youtube, to follow along on our incredible journey.

 

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5 from 2 votes

Trinxat ( A Potato, Cabbage and Bacon Hash)

A beautiful and scrumptious side dish from Andorra
Course Side Dish
Cuisine Andorra
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 207kcal
Author International Cuisine

Ingredients

  • ½ green cabbage cored and quartered
  • 2 medium size russet potatoes peeled and quartered
  • 4 strips bacon diced
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley chopped finely
  • Salt and black pepper to taste.

Instructions

  • Bring salted water to boil in a large pot.
  • Add in the cabbage and potatoes, cook until tender about 30-40 minutes
  • When tender, drain, very well.
  • Return the vegetables to the pot and turn on the burner to low. Let steam
  • Meanwhile cook up the bacon, reserving the fat for frying the hash.
  • Chop up the bacon, into small pieces.
  • Mash the potatoes and cabbage with a potato masher and add in the minced garlic.
  • Add in salt and pepper to taste.
  • Using a form for individual servings, press the hash mixture into the form with bacon on top, fry in the reserved bacon fat until golden brown, flip over and repeat on the other side.
  • Remove form and garnish with chopped parsley.
  • If you want to make one big hash, just use a skillet, pressing the hash into the skillet with the bacon pieces and reserved fat, then flip over once golden brown. Cut into servings.
  • Garnish with chopped parsley.

Nutrition

Calories: 207kcal | Carbohydrates: 27g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 172mg | Potassium: 692mg | Fiber: 4g | Sugar: 4g | Vitamin A: 205IU | Vitamin C: 49mg | Calcium: 64mg | Iron: 2mg

 

 

Filed Under: Andorra, Recipes, Side Dish

Espinaca a La Catalan (Andorran style Spinach)

May 22, 2014 By Darlene at International Cuisine

Espinaca a la Catalan is and Andorran style spinach that is a delicious side dish for any occasion.  The Espinaca went perfectly with the trout cooked on slate that we enjoyed as our main dish.

A bowl of Espinaca a la Catalan

This barely wilted spinach cooks up in just a couple minutes. The cooked apples and raisins adds a really nice sweetness to this dish and the pine nuts a wonderful texture. We absolutely loved it and I hope you do too.  Do you like your spinach cooked, fresh or both?  Let me know in the comments below.

Did you know that there are no airports in Andorra?  Nearly 2/3rds of the population are not Andorran, they are minority in their own country. If  you would like to learn more about this tiny country, be sure to check out “Our Journey to Andorra.”

Craving more?  Be sure to join the culinary and cultural journey around the world at, Internationalcuisine.com,  so you don’t miss a thing.  It’s free.  You can also find me on Instagram, Facebook ,  Pinterest and Youtube, to follow along on our incredible journey.

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5 from 2 votes

Espinaca a La Catalan (Andorran style Spinach)

A simply wilted spinach that makes a lovely side dish for just about anything.
Course Salad or Side dish
Cuisine Andorra
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 185kcal
Author International Cuisine

Ingredients

  • 1 sweet apple like a Golden Delicious or Fuji peeled, cored and diced
  • 2 tablespoons olive oil
  • ¼ cup pine nuts
  • ¼ cup raisins
  • 10 ounces baby spinach washed and dried
  • Salt to taste

Instructions

  • Heat up the olive oil in a large skillet to medium high.
  • Add in the apples and cook until they are lightly browned.
  • Add in the pine nuts stirring constantly so they don’t burn just about 30 seconds or so.
  • Add in the raisins and stir all together.
  • Add in the spinach and give a quick stir, remove from heat.
  • You want the spinach to just begin to wilt, do not overcook.
  • Add in salt to taste and serve warm.

Nutrition

Calories: 185kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 569mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6673IU | Vitamin C: 23mg | Calcium: 77mg | Iron: 3mg

 

Filed Under: Andorra, Recipes, Salad, Side Dish

Crema de Catalan- Andorran Custard

May 22, 2014 By Darlene at International Cuisine

Crema de Catalan is known as the Catalan Crème brulee, this custard version has a citrus twist. It is pretty easy to make you just need to watch it closely. Crema de Catalan is believed to be Europe’s oldest custard dessert.  When it says stir constantly, you really need to. You can Brulee the top with either a torch or in the broiler.

Crema de Catalan

This citrusy, custard Andorran treat was the perfect ending to our International Cuisine meal.

Did you know that Andorra is the only country in the world in which Catalan is the official language? Be sure to join the culinary journey around the world and if you would like to learn more about this tiny country of Andorra be sure to check out “Our Journey to Andorra“.

Craving even more? You can also find me on Instagram, Facebook ,  Pinterest and Youtube, to follow along on our incredible journey.

 

Bruleed crema de catalan
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5 from 5 votes

Spanish Crema de Catalan

A delicious creamy custard with a citrusy twist similar to creme brulee
Course Dessert
Cuisine Spanish
Prep Time 5 minutes
Cook Time 15 minutes
cooling time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 235kcal
Author International Cuisine

Ingredients

  • 3 Eggs Separated using only the yolks
  • ½ cup sugar
  • 2 cups milk
  • 2 Tablespoons cornstarch
  • 1/2 lemon zest
  • ½ cinnamon stick

Instructions

  • In a sauce pan, Mix the egg yolks with the sugar to a creamy consistency.
  • Add in just 1 ½ cups of milk and stir to thoroughly combine.
  • Add in the lemon zest and cinnamon stick.
  • Heat the mixture over medium high heat, stirring occasionally
  • Meanwhile, dissolve the cornstarch in the remaining ½ cup of milk.
  • Start slowly adding in the cornstarch mixture, stirring constantly
  • Bring to a slow boil while stirring and right when the first bubble appears, set it aside.
  • Ladle the custard into individual ramekins and let cool.
  • Sprinkle the top with sugar and Brulee the top with either a blow torch or put in the broiler until the top is scorched.
  • Enjoy!

Nutrition

Calories: 235kcal | Carbohydrates: 35g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 135mg | Sodium: 100mg | Potassium: 207mg | Fiber: 1g | Sugar: 31g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 1mg

 

Filed Under: Andorra, Dessert, Recipes

Welcome to International Cuisine

Hello my name is Darlene and thank you for stopping by!

I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

I love to cook, photograph, and especially travel. I hope you enjoy this culinary and cultural adventure around the world. Be sure to join the journey so you don't miss a thing. It's free!

Our Mission

To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

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