My News

Another cooking Sunday! Another Luxembourgish favorite: Rieslingspaschtéit, basically a meat pie/terrine with Riesling, a white wine that's very common in Luxembourg. First off, you gotta prepare the pastry. For this you need 75g lard (Schmalz, I prepar… more »

Yeah I know the title doesn't make any sense. Anyways, since I really like rhubarb pies, I tried getting a decent recipe from my mother last Friday. As usual, I wasn't too satisfied with the two I got, so I combined elements from them and other I found… more »

Last Monday, we had nothing better to do than to bake 5kg of "Gromperenkichelcher", apparently called potato pancakes in the US, for some lucky 10 people joining Movie Mondays. This is a very famous recipe in Luxembourg and I was happy that I got some h… more »

Continuing my series of Luxembourgish national dishes and gastronomic specialties, I present you today the Liewerkniddelen, which you could probably translate by liver dumplings. It's one of my favorite dishes, and for a very long time I could not prepa… more »

Well not really, but good enough for me! The perfect breakfast on a lazy Saturday morning. You need for 1.5 person (huge portion): 2 eggs, 330ml milk, a bit of cream to add, 3-5 Tablespoons of sugar, a pinch of slat, 230g flour, raisins (I could only fi… more »

I tried this recipe for the first time last Saturday, and although it takes some time, it was more than worth it. Also called Königinnen Pasteten in German, these are one of my favorites, so all the better I now know how to prepare them. For this, I use… more »

Got bored with Gipfeli, that's why I decided to do a lazy Sunday morning (after an exhausting week) eating homemade brioches and watching the Simpsons. Things was though that the dough has to be prepared a day earlier, that's why I traveled back in time… more »

My love for experimentation does not stop when leaving the lab... No don't worry, I'm not synthesizing LSD in my bathtub, although I have been known for building explosive perfume distilleries from old chemistry sets (to my defense I was 10 then). No I'… more »

Last weekend, Jim and Trixy came over from Luxemburg and Strassbourg respectively, and thus I decided to honor their visit by trying to do a Baumkuchen, which truly must be one of the best cakes there is, if you find a good one. Usually, we would only e… more »

A couple of weeks ago, I suddenly felt the urge to eat snails, slimy little creatures that would freak most decent people out. Every now and then, I love them, so after a nearly desperate search in the Coop in finally found some frozen ones, prepared wi… more »

As I had stolen my parents noodle machine when coming to Basel, I decided yesterday that it was time to worship the FSM. The recipe seemed straightforward, 100g of flour per egg, though I couldn't resist adding some Saracen flour and a pinch of maizena,… more »

Since I've been to Luxemburg this weekend and since the Berbuerg woods are covered with one of the best edible mushrooms there is, namely the Cep or Procino or Boletus (Steinpilz in German). I thought my parents had exaggerated, but it was really true.… more »

I'm not sure if I posted this site before, but every now and then, I like to pay it a visit to get some mouth watering inspiration. It's a French blog about mostly sweet goodies, with very nice pictures and interesting recipies. Mhiam! more »

For this bouillabaisse fest (for 12 portions), you'll need: around 10 pound of white meat fish (redfish (ocean perch), red snapper, blue-mouth, rockfish, sea robin (gurnard), monkfish, cod, porgy (scup), grouper, halibut, haddock, dab, turbot, wreckfish… more »

If you're ever has to much chicken and wonder what to do with it, try making these chicken nuggests yourself. They'll be dipped into a beer pastry and fried in a large pot with boiling oil. It could be a bit heavy on the stomach though. You'll need:1/4… more »