| gastronomy |
Cooking Recipes and Gastronomical Information Gastronomy: Luxembourg
Ah, Luxembourg, the home of fine dining. Well, not quite, but certainly the home of good hearty meals! You’ll find something here to appeal to every palate, since Luxembourgish gastronomy has been influenced by the myriad nationalities that have impacted upon this country’s past. Luxembourg cuisine is the stuff of good honest farming folk and lush farming land; although you’ll find every kind of restaurant in the big cities, there’s no denying that Luxembourg is a meat-and-potatoes country at heart. Are you in the mood for generous helpings of meat, fresh vegetables and the ever-present potato, washed down with a glass of Mosella wine? You’ve come to the right place…
Try these Luxembourgish recipes for a taste of the country at home:
‘Quetschentaart’ / Prune tart
1 ready-made pastry base
3 cups of prunes (pitted)
Juice of half a lemon
12 tbsps unsalted butter (room temperature)
1 cup sugar
3 eggs
¼ cup of plain flour
1 ½ cups finely ground almonds
¼ cup Armagnac
Apricot preserve (warm)
Put the prunes in a bowl and pour over hot water and the lemon juice. Leave the prunes to rest for thirty minutes, then pour off the water and leave the prunes on one side. Preheat the oven to 200 degrees (Celsius). Mix the butter and sugar in a large bowl, beating the mixture until light and peaky. Continue to beat and add the eggs one at a time. Gently mix in the flour and the ground almonds. Pour the mixture onto the pastry base and smooth it down with the back of a spoon. Arrange the prunes on top of the tart. Bake for thirty minutes, or until golden. Take the tart out the oven and pour the Armagnac over the top. Allow to cool for five minutes, then brush the warm apricot preserve over the top of the tart as a glaze.
‘Bouneschlupp’ / French bean soup
1 onion (chopped) 1 x 400g tin of vegetable stock
2 sticks of celery (sliced) ½ cup white wine
3 cloves of garlic (finely chopped) ¼ tsp ground pepper
1 tbsp olive oil Asiago cheese (shredded)
2 x 400g tins of French beans
On a medium heat cook the celery, onion and garlic in oil for five minutes. Keeping the cheese on one side, add all other ingredients. Bring the mixture to the boil, and then leave it to simmer for 15 minutes. Top each bowl of soup with the shredded cheese and serve.
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