Monday, April 16, 2012

Luxembourg

STAPLE FOOD

  • Meat

Haam am Hée 

Ingredients:
  • 1 shoulder of ham, lightly smoked, of about 4 kilos
  • Hay
  • 3-5 litres water
Take a very large metal container, even a washing boiler, and pad it out with the hay. Pour between three and five litres of water over the hay. 

Lay the ham on the hay in such a manner that it does not touch the water, so that it is cooked by steaming. If necessary add hay during the cooking process. The pot should be covered.

Place the pot on the heat. From time to time add water, to replace that which has evaporated. Cooking time is about 20 to 25 minutes per half kilo.

The cooked ham should be presented on a bed of hay, and served with pommes frites and salad.

Dessert
Quetscheflued- plum cake
Put 250 gr. of lukewarm flour into a pot, and make a mould in the middle.

Mix 12 gr. of yeast, 40 gr. of sugar, 1/8th litre (1/4 pint) of lukewarm milk, a pinch of salt, 50 gr. liquid butter (or margarine) and one (entire) egg.

Pour mixture into flour and knead into a smooth dough. Leave to raise for 30-40 minutes.

Cut the plums (Damsons are the best) in half, and take out the stones. 
Spread the dough into a buttered pan some 1½ fingers high. Cover the dough with the plums in a circular pattern. 

Bake at medium temperature. Sprinkle with sugar before serving.



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