I have remodeled the PhotoAlbum page with a brand new plug-in for easier viewing! In the next few weeks I will upload hundreds of pictures into various albums.

You may view more pictures by viewing the entire PhotoAlbum.

I was given a box of those famous Luxemburgerli of Spruengli by K, the personal assistant of Spruengli’s  General Manager for the Middle East. Celebrating 50 Years of Luxemburgerli, Spruengli has designed a special box and offer these Online as well in their shops in Switzerland.

Luxemburgerli do look like Macaroons but are much more refined. Brought to Zuerich by Patissier Camille Studer, from Luxemburg in 1957, he begun to work on the recipe and refined these delicious sweets to compete in a internal competition.

Luxemburgerli with Alcohol

Fresh Luxemburgerli in the following flavours: champagne, caramel, mocca, citron, raspberry, hazelnut, vanilla and chocolate.

Luxemburgerli without Alcohol

Fresh Luxemburgerli in the following flavours: hazelnut, raspberry, citron, mocca, caramel, vanilla and chocolate.

Spruengli’s Luxemburgerli Online

Back as a kid, way back that is, mum always prepared on special days lamb leg. I hated that dish and for years to come I did not touch lamb come high and come low! Only once in Australia I started to sample different dishes prepared with this meat. In Japan one hardly can find lamb offered as it is too smelly for the local market. Coming back to the Middle East a whole variety of dishes are offered and of them is the slow cooked lamb shoulder!

Seasoned lamb shoulder, sealed in a frying pan and then packed with herbs into a vacuum bag and cooked for six hours in a water bath releases a powerful and tasty explosion of flavors!

Another favorite dish are fried lamb sausages with herbs and tomato sauce; I just can’t get enough!

These served with a Spanish Omelet and some spicy mayo with Chiabatta bread is a flavorsome meal by it self!

As dessert Sour Cream with Dulce de Leche and Red Currants!