Join Anne of Anne's Kitchen on a delicious adventure, as she explores 12 traditional Luxembourgish recipes that showcase the flavours of this beautiful country.
Tailored to help discover the foundational dishes that define Luxembourg's culinary heritage, the series Tastes of Luxembourg aims to bring Luxembourgish cuisine to the homes of the country's big expat community.
Each month, Anne cooks another Luxembourg classic in her kitchen. Anne will make a sweet Bretzel for Bretzelsonndeg, Gromperekichelcher during Schueberfouer season and Boxemännchecher in December.
This month, Anne shows us how to make Kniddelen – humble boiled flour dumplings that are a true Luxembourgish classic, traditionally served with smoked bacon for a comforting meal.
You can either serve them pan-fried with a side of apple compote for a nice contrast, or add a dash of cream for a more saucy version. Serve with a green side salad to balance the richness of this dish.
And if cooking isn't your thing (and you've already discovered the best Kniddelen in the country), we'd love to hear where you've found them – share your top spot with us and help others track down the ultimate Kniddelen!
Ingredients
Serves 4
375g flour
150g quark*
3 eggs
190ml milk
½ tsp salt
250g smoked dry-cured bacon
200ml cream
Pepper
Green salad, to serve
*you will find quark in the supermarket labelled as fromage frais à la crème / wäisse Kéis mat Ram
Instructions
Put the flour, quark, eggs, milk, salt and a bit of pepper into a large bowl and mix with an electric whisk until you get a smooth batter.
Fill a large saucepan with boiling water and add a generous pinch of salt. Dip a teaspoon into the water, then grab a portion of batter with the teaspoon, and dip it into the boiling water so the dumpling slides into the saucepan and sinks to the bottom. Repeat until the bottom of the saucepan is covered with dumplings.
Boil until the dumplings float to the surface – then leave them to cook for another 2 minutes. Remove the dumplings from the water with a slotted spoon and put into bow. Cover with a lid to keep warm.
Repeat this process until all the batter is used up.
Once all the Kniddelen are done, cut the bacon into ½ cm dice. Fry in a large frying pan over a medium heat, until the bacon has rendered its fat and is brown. This will take about 5 minutes.
Add the Kniddelen to the pan and fry for a couple of minutes, then add the cream and season with salt and pepper.
Divide the Kniddelen between 4 plates and serve with a green side salad.
© Anne Faber
Recipe by Anne's Kitchen.
