Traditional recipes from Luxembourg: Top 7 flavours of the Grand Duchy

To begin, put the meat in a pot with cold water and leave it on the stove until it boils. When the water boils, change the water and simmer the pork neck for a good hour. The change of water reduces the salty taste of the neck and eliminates the impurities.

After 30 minutes, add the onions, carrots, leeks, and celery to flavour the meat and thicken the stock.

While the meat is cooking, boil a pot with salted water and cook the beans until they are tender, which takes 3 to 5 minutes and then drain them.

In a saucepan melt the butter and add the chopped onion and bacon. Then add the flour and stir well. It is necessary to wet everything with the cabbage cooking water, stirring constantly with a whisk. In this way, about half of the meat stock will be used up. Depending on your preference, thicken with a little corn flour.

Add the beans, savoury, cloves and bay leaf and cook for 10 to 15 minutes.

Add the cream and season to taste.

The first thing to do is to wash the spades, peel them and then grate them.

Then add the finely chopped onions and parsley to the mixture along with the eggs and spices to taste (salt, pepper, and nutmeg), and finally add the flour and mix well.

In a frying pan, cover the bottom with sunflower oil and heat it.

With wet hands so that the dough does not stick, form small flat pancakes with the potato dough and put them in the frying pan. 

When the surface is well browned, which lasts 2-3 minutes on each side, take them out on kitchen paper so that they lose a little oil. 

Finally they are served hot with sugar, salt, or apple sauce. 

Cut the hare into pieces, avoiding chipping the bones, then place the pieces in a marinade of red wine, vinegar, onion, carrot, herbs and spices, making sure they are well covered. Marinate in the refrigerator for 2-3 days, stirring twice a day.

Chop the speck and blanch it in cold water. When boiling, drain and fry in a little fat until crispy.

Remove the hare from the marinade and pat dry. Brown in hot fat, flambé with cognac and stir well.

Sprinkle the flour over the meat, add the strained marinade little by little until the meat is covered. Stir in the vegetables and herbs. Cook over low heat and covered for 1.5 hours. Add the mushrooms 15 minutes before the end of cooking time.

Remove the pieces of hare and keep warm. Strain the sauce, return it to the pot and add the speck. Mix the blood, the crushed liver and the sour cream with a little cognac, and add it to the sauce without boiling.

Serve the hare with its sauce, accompanied by noodles and red cabbage. A good red wine is the ideal pairing.

First, peel and finely chop the onion, then wash the green beans and cut them into small pieces of about 2-3 cm. Peel the potato and cut it into cubes of about 1 cm, and set aside all the prepared ingredients.

In a large saucepan, melt the butter over medium heat and sauté the onion for about 4 minutes until tender and translucent but not browned. Add the flour and cook for another minute, stirring constantly to form a light roux.

Pour in the hot broth a little at a time while stirring, making sure there are no lumps. Stir in the green beans and potatoes along with the bay leaf and savoury. Bring the mixture to a boil, cover the pot and simmer for 10 minutes or until the vegetables are tender but not falling apart.

Meanwhile, cut the Mettwurscht sausages into half-centimeter-thick slices. After 10 minutes of cooking, add the sausage slices to the soup and cook for 5 more minutes to release their flavour. Add the crème fraîche and stir gently to integrate it. Adjust salt and pepper to taste.

Serve the soup piping hot in bowls or bowls, sprinkling a little chopped fresh parsley on top for colour and freshness. And that's all, now enjoy the soup with some rustic bread.

The first thing to do is to peel the potatoes and carrots and cut them into cubes or slices.

Then wash and chop the leek and sauté it in a large frying pan with a little olive oil. Afterwards, add the potato cubes and the carrot slices, sauté briefly and pour in the broth.

After that, put on a low heat until the vegetables are cooked, which takes about 15 to 20 minutes. Next, season with salt and pepper and blend the soup with a hand blender until it is creamy, adding a little broth or cream if necessary.

Finally, decorate the potato soup with some chopped parsley and a slice of fried bacon and serve it hot.

Pour the flour and baking powder into a mould, add the butter and mix by hand for about five minutes. 

Make a well in the centre, break in the egg and add the salt, water, and sugar. Knead everything with your hands to create a dough and form a ball. 

Grease the mould or moulds with a little butter, spread the dough thinly in the mould and make small holes with a fork. If there is leftover dough, you can reshape it into a ball and place it in other smaller moulds. 

Preheat the oven to 180°C and while it is ready, wash and pit the plums. Then cut them into quarters or halves and spread them over the dough.

Bake for 40–45 minutes, remove from the oven and let cool. 

Mix the cream with two tablespoons of sugar and beat with a hand mixer for a few minutes until the cream is stiff. Serve the cream as a filling for the cake.

Start by pouring the flour into the mixer bowl and add the very cold butter, cut into cubes. It is important to cut the butter just before incorporating it to ensure that it remains very cold. With the flat attachment of the mixer, mix on medium speed until you have a flaky mixture where you can still see small pieces of butter in the flour.

Add the salt, sugar, egg, and quark cheese to the previous mixture. Beat a little more, just until the ingredients are coarsely mixed without forming a completely homogeneous dough, as the texture will still be somewhat crumbly. Dust the work surface and your hands with flour, turn the dough out onto the table and with gentle movements, form the dough into a ball until it comes together.

At this point, if the butter in the dough starts to get too soft or shiny, refrigerate the dough ball for at least 10 minutes. If the dough remains chilled, you can proceed directly to rolling it out on a floured surface to a suitable thickness and making sure it covers both the bottom and sides of the tart pan. Work quickly to prevent the dough from softening and sticking.

Grease the tart pan very well. Using a spatula, remove the dough from the work surface, gently fold it over and place it in the pan, carefully unfolding it to cover the bottom and sides. Cover the mould with cling film and refrigerate it and the dough for 30 minutes to keep its shape and freshness.

Preheat the oven to 180°C. In a large bowl, mix the cheese, sugar, egg yolks, starch and grated tonka until smooth and homogeneous. Separately, whip the cream until it starts to form small bubbles and add it to the mixture. Then, beat the egg whites until stiff peaks form and, using gentle, encircling motions, fold them into the cheese mixture to add lightness.

Take the mould with the dough out of the refrigerator and pour the cheese filling over the base. Bake in the oven for 55 to 60 minutes or until the filling is set. If the surface browns too quickly, cover it with aluminium foil to prevent it from burning.

Once baked, let the kéistaart cool in the pan for about 10 minutes. Then carefully unmold it and place it on a wire rack to cool completely. The filling will set up even more as it finishes cooling.