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Saturday, March 25, 2017

Candied orange peel - recipe (including photos)

Ingredients:
  • 5 oranges
  • 250 grams of sugar
  • water


Wash the oranges throughly and keep them in a bowl with cold water for about 1 hour (it's preferable to buy organic oranges).

Peel the oranges and put them in a pot full with cold water.

Put the pot on fire and let it boil for 10 minutes. Change the water with clean hot water which you kept boiling in a separate pot.

Let it boil for another 15 minutes or until the orange peel is soft.



Drain the orange peels and let them cool.


Cut them in small strips and clean the white part of the orange slowly.



Mix the juice from the 5 oranges with the sugar and let it boil.


Add the orange peel over in the boiling the juice and let it boil for another 20 minutes.


Drain them on a rack for 2 - 3 days.

After that you can keep them in a jar and use when needed.


The original recipe can be found here

Sunday, March 5, 2017

Traditional Buergbrennen throughout Luxembourg, Sunday, March 5, 2017

Like every year, the time has arrived to "burn" the winter.

The festivities will start in the early evening.

This year we did not find information that it would be held in the Petrusse Valley as well in the city centre. So you might need to go elsewhere: closest to the city is Bertrange (in front of the city hall) or in Niederanven.

A large lists of places available on Wort's website:

http://www.wort.lu/en/luxembourg/buergbrennen-luxembourg-ready-to-burn-the-buerg-all-over-the-country-58bac084a5e74263e13ab776

Have fun!



Wednesday, March 1, 2017

Lángos - recipe with step-by-step photos

Ingredients:
  • 300 grams of flour
  • 220 milliliters of water
  • 7 grams of dried yeast
  • a bit of salt
  • sunflower oil for frying


Mix the flour with the salt.
Add the dried yeast and mix.


Slowly incorporate the water until you obtain a stiff non sticky dough.

Let it rest for 1 hour in a warm place.


Divide the dough in 6-8 equal pieces.

With the help of your fingers stretch the dough in a round shape with the center thinner then the edges.

Let them rest on the table for another 30 minutes, covered with a clean towel.


Fry each of them in the heated sunflower oil.

Take them out on a paper towel and let the drain a bit.



Can be served with cheese or fresh cream, jam or as they are.
Enjoy!



The original recipe can be found here

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