K̩istaart РLuxembourgish Cheesecake
This might just be the most Luxembourgish cake of all time 🇱🇺 Kéistaart — straight from the old Kichechef cookbooks of the 90s. Made with quark, mascarpone and sour cream,
This might just be the most Luxembourgish cake of all time 🇱🇺 Kéistaart — straight from the old Kichechef cookbooks of the 90s. Made with quark, mascarpone and sour cream,
This Luxembourgish gratin was featured in the Kichechef cookbooks in the early 2000s – combining potatoes with Luxembourgish Kachkéis cheese, bacon and cream. For my Anne’s Retro Kitchen series on
Judd mat Gaardebounen is as Luxembourgish as it gets. A hearty dish of smoked pork collar with broad beans in a creamy sauce. In Luxembourg, shops sell cooked and uncooked
Ask any Luxembourger, young or old – everybody loves a Bouchée à la Reine! A buttery vol-au-vent pastry filled with a creamy chicken and mushroom ragout. Traditionally, veal sweetbreads were
Wäinzoossiss is a traditional Luxembourgish pork and beef sausage that’s served pan-fried with a creamy mustard sauce. The name is a bit misleading, as it means ‘wine-sausage’, but there’s usually
There’s something wonderfully nostalgic about a slice of Rubbarbstaart (rhubarb tart). This classic Luxembourgish springtime tart is built on a buttery shortcrust base, filled with tart rhubarb and topped with a
Luxembourgish Kniddelen are a true classic. These humble boiled flour dumplings are traditionally combined with smoked bacon and make for a really comforting meal. You can either serve them pan-fried
You’d think that after a month of festive eating, people would feel like taking it easy in January. But, no! On the 6th January, Luxembourg celebrates Dräikinneksdag (epiphany) by tucking
Baumkuchen, known in Luxembourg as Bamkuch, is the country’s iconic layered tree cake and a traditional wedding and celebration cake. Its name translates as ‘tree cake’ because, when the classic
I was given my great-grandmother Niny’s handwritten cookbook a few weeks ago, and as I was flipping through the pages I was instantly drawn to her recipe for a ‘Tarte