I’m hosting this month’s Eat the World Challenge after reading the Cook the Books Club choice this month, Call of the Camino. Here is my Goodreads Review.
Call of the Camino by Suzanne Redfearn
My rating: 4 of 5 stars
This is a sweet story of self discovery that follows two timelines, 1997 & 2024. Isabella and her faith were a wonderful surprise and so refreshing to read. Reine fell a little flat for me , but her character development helped me endear her to me a bit by the end.
I especially enjoyed the authors note after the story as she shares her inspiration for the characters and plot points in the novel. This almost makes me want to hike the Camino, but I think I’ll be sticking to day hikes for the foreseeable future.
View all my reviews
Though skeptical at first, (and omg, when did 1997 become historical fiction?!?) I actually quite enjoyed this novel. And I was immediately fascinated by “Dor” or Andorra.
When reading, I originally thought Andorra was a region of Spain, but after researching, found out that it’s actually a European microstate (actually, the largest of the European microstates, the smallest being Vatican City). Anyway, once I realized it was considered a country, I asked to host it as this month’s Eat the World.
I very nearly made Trinxat, a potato, cabbage, and bacon dish since it appears in the novel, but decided to look further. Much of the cuisine in Andorra is influenced by its neighbors and eventually I landed on Pa Amf Tomaquet or “Tomato Toast”.
This recipe started with homemade bread and concluded with a simple garlic toast topped with fresh tomatoes. Simple and delicious.
Eat the World
Andorra
- Ànec amb Pera by Culinary Cam
- Pa Amb Tomaquet by Amy's Cooking Adventures
- Truite de Carreroles by A Day in the Life on the Farm
- Vegan & Gluten Free Trinxat by Sneha's Recipe
Adapted from Chainbaker
Bread
⅓ cup whole wheat flour
1 teaspoon yeast, divided
⅔ cup (110 degrees F) warm water, divided
1 ¼ - 1 ½ cups all purpose flour
1 teaspoon salt
1 tablespoon olive oil
To serve
Extra virgin olive oil
2-3 cloves garlic, peeled
1 ripe tomato, diced small
Flaky sea salt, optional
To make the bread, place the whole wheat flour, a pinch of yeast, and ⅓ cup water in the bowl of a stand mixer. Stir to combine, then set aside for 10 minutes or until light and foamy.
Add the remaining yeast, water, olive oil, salt, and 1 cup of flour. Knead with the dough hook, adding the additional flour slowly until a smooth ball is formed.
Place the dough in a greased bowl and cover with a damp cloth to rise until doubled in size, about 1 hour.
Form the risen dough into a disc shape and place on a lined baking sheet. Cover with a damp cloth and set aside to rise for 30 minutes.
Preheat the oven to 450 degrees F. Bake the bread for 20 minutes or until browned. Cool on a wire rack.
Once bread is completely cooled, cut into thin slices. Place the sliced bread on a baking sheet and place under the broiler until toasted, if desired, flip and toast the other side. Watch carefully to prevent burning.
Remove the toast from the oven. Lightly brush with olive oil, then rub garlic cloves over the toast. Top with diced tomatoes and a pinch of sea salt & serve.
Amy Eats the World in...
- Cuba: Ropa Vieja
- Ireland: Cheesy Potato Soup with Irish Ale
- Thailand: Chicken Satay
- Kenya: Crunchy N’Dizi
- Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
- New Zealand: Kiwi Burger
- France: Fougasse (Provencal Flatbread)
- Argentina: Chimichurri Sauce
- Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
- India: Spiced Golden Milk
- Poland: Chrusciki (Angel Wing Cookies)
- Ethiopia: Buticha (Hummus)
- England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie
- Georgia: Lobiani (Bean-Stuffed Bread)
- Mexico: Crispy Pork Carnitas
- Cambodia: Loc Lac (Shredded Beef with Lime)
- Israel: Chicken Albondigas (Chicken Meatballs)
- Finland: Sima (Lemonade)
- Puerto Rico: Arroz con Tocino (Rice with Bacon)
- Egypt: Ghorayebah Cookies
- Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
- Portugal: Bitoque (Steak & Eggs)
- Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies)
- Trinidad & Tobago: Trini Macaroni Pie
- Iraq: T'bit (Slow Cooked Chicken & Brown Rice)
- Fiji: Fijian Creamy Lentil Soup (Dhal)
- Senegal: Cafe Touba (Senegalese Spiced Coffee)
- Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast)
- Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce
- Bangladesh: Shemai (Sweet Vermicelli Pudding)
- The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep)
- Laos: Khao Piak Sen (Lao Chicken Noodle Soup)
- Jamaica: Chicken & Pumpkin Soup
- Vietnam: Vietnamese Chicken Porridge (Chao Ga)
- Sudan: Red Lentil Soup (Sudanese Addas)
- Luxembourg: Bouchée à la Reine (Vol-au-Vent)
- Uruguay: Pasta Caruso
- China: Homemade Fortune Cookies
- Lesotho: Borotho Bread
- Scotland: Tattie Scones
- Native American Tribes of North America: Wild Rice, Squash, & Corn Soup
- Guyana: Butterflaps
- Greece: Cabbage Roll Rice Bowls
- Réunion Island: Rougail Z'Andouille
- Japan: Yoshinoya Beef Bowl (Gyudon)
- Australia: Fairy Bread
- Ecuador: Lentil Soup with Rice (Arroz con Menestra de Lentejas)
- Slovakia: Garlic & Potato Soup (Cesnaková Polievka)
- Turkey: Simit Bread
- Dominican Republic: Taco Shepherd’s Pie (Pastelón de Papa)
- Libya: Macroona Imbakbaka (Libyan Minestrone)
- Malta: Brodu Tat-Tigiega (Maltese Chicken Soup)
- Wales: Cawl Cennin (Welsh-Style Leek & Potato Soup)
- Morocco: Kefta Tagine with Eggs in Tomato Sauce
- Bermuda: Bermuda Triangle Cocktail
- Philipines: Pork Siomai
- Chile: Chilean Beef & Corn Shepherd's Pie (Pastel de Choclo)
- Slovenia: Slovenian Flatbread (Belokranjska Pogača)
- Lebanon: Ka’ak (Lebanese Purse Bread)
- Congo: Moambe Chicken (Congo Poulet Moambe)
- Guatamala: Fiambre (Guatemalan Salad)
- Austria: Viennese Kaiser Rolls
- French Polynesia: Vanilla Bean Lemonade
- Seychelles: Creole Rice
- Switzerland: Bündner Gerstensuppe (Swiss Barley Soup)
- Brazil: Brigadeiro (Brazilian Fudge Balls)
- Madagascar: Hen`omby Ritra (Malagasy Simmered Beef)
- Spain: Tortilla Española (Potato Omelette)
- Afghanistan: Aush (Afghan Noodle Soup)
- Indonesia: Nasi Goreng with Chicken
- Denmark: Frikadeller (Danish Meatballs)
- Oman: Omani Bread (Khubz Ragag)
- Costa Rica: Costa Rican Garbanzo Bean and Chicken Soup
- Palestine: Whole Chickpea Hummus (Musabaha)
- Zimbabwe: Beef Hifiridzi (Beef Short Ribs with Greens)
- Kiribati: Kiribati Squash Coconut Soup
- Belize: Pan de Muerto
- Azerbaijan: Sweet Turmeric Milk Bread (Shirin Chorek)
- Iceland: Piparkökur (Icelandic Pepper Cookies)
- Zambia: Zambian Spinach
- Burma/Myanmar: Garlic Oil Noodles with Chicken
- Moldova: Zeama (Moldovan Chicken Soup)
- Samoa: Keke Pua’a (Samoan Steamed Pork Buns)
- Honduras: Honduran Style Refried Beans
- Czech Republic: Česnečka (Czech Garlic & Potato Soup)
- Vatican City: Gnocchi al Vaticano
- Montenegro: Pečena Piletine Sa Rižom (Baked Chicken & Rice)
- Mauritius: Mauritian Beet & Potato Salad
- Togo: Zowey (Togolese Spicy Peanut Balls)
- Liechtenstein: Gerstensuppe (Barley Soup)
- Korea: Dwaeji Bulgogi (Korean-Style Pork BBQ)
- Northern Italy: Tiramisu
- St. Lucia: Cacao Tea
- Armenia: Lavash Crackers
- Algeria: Khobz El Koucha (Algerian Bread)
- 96. Andorra: Pa Amb Tomaquet
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