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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

Monday, February 27, 2017

Jam croissants - recipe (with step-by-step photos)

Ingredients for 15 croissants:
  • 250 grams of wheat flour
  • 120-140 milliliters of warm milk
  • 100 grams of butter
  • 30 grams of sugar
  • 10 grams of fresh yeast
  • salt
  • jam



Mix the fresh yeast with the milk and 1 spoon with sugar. Let it rest in a warm place for 10 minutes.

Over the flour add the salt, the remaining sugar, the milk/yeast mixture and mix. Let it rest in the fridge over night.



The next day, divide the butter at room temperature in 3 parts.

Spread the dough on the table and add one part of the butter. Fold the dough and put it in the fridge for 15-20 minutes.

Repeat the operations 2 more times.




Spread the dough on the table and cut it in equal parts.

Add the jam and roll it.


Let the croissants rest for another 20 minutes then brush on top some milk and spread some granulated sugar.


Put it in the oven at 180 Celsius degrees for 25-30 minutes or until golden brown.


Very good as a desert or a breakfast next to a glass of milk!





The original recipe can be found here


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