KACHEN 21 - Winter 2019 - EN by Luxe Taste & Style

KACHEN

WI N TE R

3 NEW DESTINATIONS

E NG LI S H E DI TI O N

WINTER 2019

DISCOVER

LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE

Florence

Montpellier

Nantes

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No. 21

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MORE THAN 50 RECIPES

No. 21

SEASONAL: QUINCE, LEEK CHRISTMAS COOKIES WITH THE KACHEN TEAM 9,95 €

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CELEBR ATE & ENJOY DIY: DELICIOUS GIFTS FESTIVE MENU WITH THOMAS MURER

MINDFUL LIVING NEW: LOCAL PRODUCERS THE ABC OF CBD CONSUME DIFFERENTLY

LUXEMBOURG • GR AN C ANAR IA • LIEGE • C H A M PAGN E

08/11/2019 22:25

ow n e b i r S u b s cr o n l y fo onth m / € 9,80

“Being a non-Luxembourgish resident, it can sometimes be difficult to read news in other languages. Having high-quality news in English helps me to know what is happening.” Oksana Domina, Luxembourg Times reader

Pavlowvaith Mascarpone Galbani is coming to your table for the

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EDITORIAL

Our vision for 2020

We live in a digital age in which real emotional connections can only be sustained through community and shared values. What we have achieved in the blogging and influencer community through the BLOG AWARD; that is, a constant, fruitful exchange that helps everyone develop, we will now continue consequently with the KACHEN-CLUB. Over the coming months and years we will approach you more directly than before, we will invite you to interchange thoughts and opinion with us, so that, over the next few years, KACHEN will continue to meet your expectations. This issue offers a revitalised magazine with a new design, within which you will still find familiar and recognizable articles and topics. In addition, there will be a few new categories, as already announced and implemented in the last edition. “Living consciously” will, in future, be a strong component – and we hope to have landed on a topic which is also dear to your hearts.

Dear readers, Dear friends of KACHEN! Five years of KACHEN!

That number elicits a sigh of satisfaction from me. It was an inspiring, exciting, sometimes exhausting and eventful half-decade. Now, it is time for a moment of reflexion. Those of you, who have been there, supporting and accompanying us, from the beginning, know how much heart and soul went into the magazine. Success was never guaranteed when, five years ago, from an idea and a large amount of enthusiasm, a new medium was brought into the world, which is still, today, unique in Luxembourg. Thus, with the support of our partners, Luxembourg’s own food and lifestyle magazine was born. A platform for all good and beautiful things in our small country and the greater region, which has been able to establish itself as a real point of reference for all things culinary and lifestyle. Even if the contemplation of past achievements feels good, let’s not indulge too much in nostalgia, but look forward to what the future holds and how we can contribute to it.

A new decade

A new decade, a time to reflect… as we have already indicated. The KACHEN editorial staff summarizes their “mission” in a few words: to encourage others to live a healthy, pleasurable and inspiring life. In other words: KACHEN exists in order to foster and celebrate all of our potential; to do the best we can together. We want to question ideas and deep-rooted patterns of thought. We want to offer suggestions and information for a better life, in tune with nature and society.

You will have already noticed a fundamental change in the last issue – the paper. Most of you liked it. For those of you who did not quite warm to it, rest assured, the change is for a good reason. It is a consequent decision based on the values that we stand for. KACHEN is 100 % “made in Luxembourg”, “printed in Luxembourg”, recyclable and the production is climate neutral! During our planning phase for the coming years, let us know who and what inspires you, and what topics you would like to see in KACHEN 2020! We handle your suggestions personally, whether by email or via social media.

Last but not least…

It is greatly satisfying to concentrate our energy on the essential instead of losing ourselves in the muddle of the daily jungle of information. “The more you know, the less you need” – we have taken this saying to heart. I look forward to spending the next years with you, dear KACHEN friends. Let us change ourselves together – and then the rest of the world. With gratitude

Bibi Wintersdorf CHIEF EDITOR & PUBLISHER

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34 72

82 52 24 40 6

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THE TEAM

— 5

RESTAURANT & SHOP NEWS NEWS

—6

—8

PRODUCTS THAT WE LOVE BOOKS

— 10

SEASONAL RECIPES

— 16

SEASONAL RECIPES

— 24

SEASONAL RECIPES

— 34

Christmas menu with Thomas Murer

The favourite cookies of the K ACHEN-Team

Cover cakes

BAKING BASICS

— 13

— 38

Gingerbread cake with Cathy Goedert

5 YEARS KACHEN - THANKS! KACHEN WORKSHOPS BLOG AWARD

— 32

STEP BY STEP

— 114

DO IT YOURSELF A season of giving

Vegetable Stock

FEATURE

— 154

— 52

— 60

SEASONAL FRUIT Quinces

The city's signature delights

MADE IN LUXEMBOURG The fragrance of Virginie

Leeks

RENÉ MATHIEU & HIS TEAM LUXEMBOURGISH BEEF

— 82

RESTAURANT PORTRAIT

Fondue vigneronne

FARMERS RECIPE

— 86

Christmas Stollen

Winds of change with Restaurant Chiggeri

— 96

WINE NEWS

— 92

TYPICALLY LUXEMBOURGISH

Punch - A Christmas Classic

Kachkéis (cooked cheese)

— 94

— 100

VINTNER FAMILIES

— 102

Domaine Laurent & Rita Kox in Remich

— 104

DID YOU NOTICE?! From now on, our recipes are marked with icons that show at a glance whether they are vegan, vegetarian, dairy-free, sugar-free, gluten-free or nut-free. Explanation >>

vegan vegetarian dairy-free sugar-free gluten-free nut-free

NOBLE DROPS

NE W

H A PPY HOUR

Miss Eme's waffles

— 88

— 90

GRANNY'S RECIPE FEATURE

— 72

A strong unit - René Mathieu and his team

Jean-Charles Hospital - Dare to have more fun

Venison

— 66

SEASONAL VEGETABLE

— 14

— 80

CHEF'S MASTER CLASS

— 50

Pre-Christmas spice science and recipes of Bertrand Duchamps

— 12

PORTRAIT OF A CHEF

— 42

VEGETARIAN RECIPE

— 120

RECIPE DIRECTORY & IMPRINT

NEU À LA CARTE

— 40

Airy Brioche plait

— 116

CULINARY THRILLER

M AG A ZINE

R EC IPE S

S EC T IONS

SUMMARY

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WE LLB E ING

MINDF UL LIV ING

SUMMARY

CONSUME DIFFERENTLY

— 106

Maintaining optimism in the modern world

PASSIONATE

— 108

INFO INTOX

— 110

Local produce

Sustainability! A few tips

CONSUME DIFFERENTLY

106

— 112

Amazing food storage solutions, that aren't plastic

MOOD

— 122

Reset your mood and beat the winter blues with fermented food

HEALTH & NUTRITION The ABC of CBD

GREEN KITCHEN

— 124

126

— 126

Cooking with CBD oil

LIVING BETTER Sleeping in winter

BEAUTY

— 130

— 131

Natural beauty

COLUMN

— 132

INSPIR ATION

— 134

MUST HAVES

K AC HE N ON TOUR

Winter blues?

LUXEMBOURG

A decoration full of magic

DESIGN IN LUXEMBOURG

— 138

Léa Schroeder - A passion for pattern

— 140

140

The Valentiny Foundation

ON TOUR WITH LUXAIRTOURS Gran Canaria, a miniature continent

ON TOUR WITH CFL Liège - Ardent Energy

GREATER REGION

— 144

— 149

— 152

Les Grains d’Argent - A sparkling weekend in the champagne

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C HE FS

THE TEAM

RENÉ MATHIEU

JEAN-CHARLES HOSPITAL

FRÉDÉRIC VUILLEMIN

THOMAS MURER

T HE T E A M

BERTR AND DUCHAMPS

CATHY GOEDERT

YANNICK BURROWS — PHILIPPE SALIBA — MAURIZIO MAFFEI — TANJA HAMMES — PATRICIA SCIOTTI — LIZ MIKOS JILL STERBA — BIBI WINTERSDORF — ENIA HAECK — R AMUNAS ASTR AUSKAS — VESELA SAVOVA DREWS

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NE W DISCOV E R IE S

BESTIAL

BR ASSERIE O’

COME À L A RÔTISSERIE

1, rue Charles Kieffer — Grass

2A, rue de Munsbach — Niederanven

Tel. +352 / 26 37 62

Tel. +352 / 28 11 84

70, route d’Esch — Luxembourg

bestial.lu

brasserieo.lu

comealarotisserie.lu

The unusual Bestial restaurant has just opened its doors in Grass. After Aal Schoul, the butcher school in Hobscheid, Bestial is the second restaurant of Guy Kirsch, the enfant terrible of the butcher industry in Luxembourg. Bestial is tailored to every moment of the day. Those who start the day very early will undoubtedly enjoy breakfast from 6 a.m. onwards. Around midday, Bestial offers an original formula: simply select a tray and enjoy the dishes of the day, including salads, soups, seasonal dishes and grilled meats. The restaurant welcomes you all day long, whether for dinner, after work or for an aperitif. Of course, the meat and delicatessen products of Metzger Kirsch have a permanent place on the menu.

Brasserie O' is the latest creation of the Aura Group, which specialises in Italian gastronomy and already has four companies. In the Brasserie O', located at the same address as the group's other restaurant, the ″Osteria di Niederanven″, customers can meet in a modern atmosphere for a cosy glass; happy hour, after work drinks and themed events are also offered. In terms of cuisine, the group is varied, with Luxembourgish specialities such as Wäinzoossiss or traditional brasserie dishes, burgers, fried chicken and much more on the menu.

Severin Laface is unstoppable. In the former car repair shop, converted into the trendy ″Come à la Maison″, with its various areas and extensions, he now presents his latest concept, which will be particularly popular with meat fans. The new restaurant "Come à la Rôtisserie SteakHouse & Grill" in the chalet area of the Robin du Lac concept store invites you to enjoy the finest grilled meat dishes. The delicious meat grilled on charcoal tastes both spicy and juicy. Come à la Rôtisserie prefers to work with small producers from Ireland, Scotland and even Japan who adhere to strict ethical and social standards.

Tel. +352 / 23 64 11 21

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R E STAU R A N T & SHOP N E WS

BISTRO LËNSTER

CHICHE!

ALaViTA

6, Iernzwee — Junglinster

20, Avenue Pasteur — Luxembourg

7, rue Nicolas Glesener — Junglinster

Tel. +352 / 27 40 58 58

Tel. +352 / 26 48 09 81

Tel. +352 / 26 78 00 91

bistrolenster.lu

chiche.lu

alavita.lu

The Bistro Lënster in the heart of Junglinster, called JongMëtt, is the newest restaurant from Concept + Partners. Newly opened, it offers a traditional menu for all occasions, with a wide selection of wines, beers and cocktails, in a warm ambience with relaxed service. The menu ranges from tarte flambée to the perfect egg, without forgetting Kniddelen or Paschtéit, but also surprises with risotto with prawns, Asian burger and gourmet planchets. Vegetarian and vegan dishes are also available to meet all requirements. Chef Marc Gaye, Manager Nicolas Richard and their team are particularly concerned with delighting the taste buds of their customers and ensuring that they spend a pleasant time.

The first address was only provisional, but the project continues on its way thanks to its success so far. In less than two years, the Chiche Gastronomy and Solidarity Project under the direction of Marianne Donven, Pitt Pirrotte and Chadi Bekdach has established itself as an important address in the capital. Chiche has now settled permanently in the heart of Limpertsberg. Of course, we also find the same tasty cuisine here, with the flavours and spices of the Middle East, which have already seduced our gourmet guests at the first address. The much larger room now offers space for up to 230 people, the decoration, once again entrusted to Isabelle Dickes, takes up the elements of the old address and is still inspired by the theme of migration.

A new dynamic management team, a highly motivated team and a new look for the two ALaViTA shops in Junglinster and Bonnevoie will ensure shopping pleasure for fans of fresh organic products. The ALaViTA team is convinced that anyone who has ever tried organic products can no longer do without them. Carefully selected food, fruit and vegetables, preferably from local producers, are offered fresh every day in accordance with the seasons. In the near future, fresh organic food will also be available on site and to take away. This philosophy, combined with firstclass personal service and a warm atmosphere, makes the difference. In the newly designed shops in Junglinster and Bonnevoie you can convince yourself of this with a cosy coffee!

Laangwiss 2,

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A S P OT LIG H T ON LE 18

ON T HE WAY TO A G R E E N E NE RGY F U T UR E WI T H E NOVOS FOR C AC T US

While the future national energy and climate scheme plans to use 25 % renewable energy by 2030, Cactus is working with Enovos to strengthen its engagement for solar energy by implementing two further photovoltaic units on the roofs of its supermarkets in Bettembourg and its logistic centre in Windhof. With these two new installations, the number of photovoltaic units, that produce eco energy under instruction from Cactus, rises to five. At total of 10,842 panels, installed on the roofs of the supermarkets in Bascharage, Ingeldorf, Redange and Bettembourg, and on the centre in Windhof, produce 2,488 MWh per year. That corresponds to the yearly energy usage of around 630 single-family homes. Well done, Cactus! cactus.lu

22 Journalists came together in the majestic Château de Ferrières in Paris for the 2019 Villégiature award. The top-class jury, made up out of journalists from the international press, such as Forbes, Paris-Match or Vogue and other renowned references, honours the most beautiful hotel in Europe, Africa, the Middle East and Asia. The winner in the category Best Hotel Bar in Europe, Hotel Le Place d’Armes, was up against splendid institutions, such as Hotel Lutetia with its Bar Le Joséphine, an icon of the golden age in the heart of Paris, or with the luxurious bar in the boutique Hôtel TwentySeven, a pearl in the Amsterdam industry, with its extraordinary architecture. To the honour of our country, the hotel Le Place d’Armes, represented by Jean Michel Desnos and Hubert Bonnier, was crowned with the award for Best Hotel Bar in Europe. The refined and relaxing Le 18, situated at the heart of the seven buildings on Le Place d’Armes, is a lively place with contemporary finesse. The prestigious award is richly deserved!

hotel-leplacedarmes.com

LUXE MB OURG I S H A M AT E UR C HE F AT T HE FOR E F RON T !

I’m sure you remember our summer edition with a feature on the barbecue and the amazing recipes by Luc Hoffmann! The first ever Luxembourger to make it into the famous cooking show Masterchef. Out of over 1000 applicants, the barbecue king triumphed over 99 other candidates at the casting in Cologne. As one of 30 finalists he was successful in participating in the show. After several rounds, in which the Luxembourger held his own and fashioned extremely creative dishes, he had to admit defeat in the 3rd round. He achieved the respectable 15th place and was therefore the fifteenth best hobby chef in Germany.

Masterchef is the most popular cooking casting show of all times, with more than 300 million viewers in over 50 countries.

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NEWS

F IR S T E V E N T OF FOOD -A-ME N TA L

On December 8th the first Food-a-Mental event will take place. The association was founded at beginning of the year by a number of chefs and experts from the food industry with the common goal to promote togetherness, exchange and respect. This first event offers a dinner in Ma Langue Sourit, whereby the guest is invited to experience a different kind of restaurant visit. The menu will consist of five courses, which respect the seasons and nature. Accompanying that is a recipe book, in which, to the delight of the customers, the chefs introduce their techniques and food associations. The high point is surely that the chefs will stand by to answer all your questions and fulfil your gourmet dreams. The menu with drinks (aperitif, wine, water and coffee) costs 150 euros per person. Places are limited, so do not hesitate! Registration via email only to m.williquet@horecamedia.be

With the newest edition for 2020 Gault Millau has published, for the first time, a guide solely intended for Luxembourg. It is published in two languages, French and English and under the name A Taste of Luxembourg. For this edition, Gault Millau decided to concentrate not only on restaurants, brasseries, and gastropubs, but also present important addresses that bring joy!

PR I Z E DR AW

Win one of four copies of A Taste of Luxembourg! Send an email with your name and address and the reference GAULT MILLAU to gewinnen@kachen.lu The winner will be chosen at random and notified under the email address provided. Appeals are not permitted. Closing date: 31.01.2020

CONG R AT UL AT ION S TO T HE WINNE R OF G AULT MILL AU 2020

In front of an audience of journalists and excited restaurateurs, the management of the restaurant guide presented their winners and results of the 2020 special edition A Taste of Luxembourg. As the testers of the leading institutions were sworn to secrecy, nobody knew whether they were even being observed or chosen until they received the invitation for the evening. Restaurateurs from the entire country were present. As is fitting for the beginning of a new decade Gault Millau came up with a few surprises. Cyril Molard, head chef at the restaurant Ma Langue Sourit in Moutfort was the first chef to be crowned The Chef of the Year. FURTHER WINNERS IN LUXEMBOURG: › Lady Jane – Bar of the Year › Pas Sage – POP of the Year › Pierre Zehner – Patissier of the Year (La Distillerie et Côté Cour) › Claude Rameau – Sommelier of the Year (Pefferkär) › Sébastien Périé – Host of the Year (L'Atelier Windsor) › Thomas & Emeline Murer – New restaurant of the Year (An der Villa) › Giuseppe Molinaro – Mediterranean of the Year (Tailor's Concept) › Baptiste Heugens – Young Chef of the Year (Two6Two) › Stéphanie Jauquet – Personality of the Year (Cocottes, Plateau, Tempo)

A V E RY OWN G AULT MILL AU GUIDE FOR LUXE MB OURG

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PRODUCTS T H AT W E LOV E

THE MAGIC OF CHRISTMAS AT OBERWEIS

The holidays are just around the corner and the Christmas decorations already in all the windows, scents of gingerbread and chocolate awaken our senses. The wait is over because Oberweis has created an Advent calendar full of magic for you to enjoy extraordinary moments from December 1st onwards. Designed as a mysterious box set, inspired by elegant and childlike story books, it is illustrated all around with symbolic Christmas motifs. Gourmets will discover 24 small compartments in which chocolates, biscuits, fruit jellies, sweets and other delicacies are hidden. oberweis.lu

A NE W F L AVOR FOR LUXL A IT K E F IR

Kefir is a milk drink from the Caucasus. It has a light, yoghurt-like taste and is particularly delicious for breakfast, pure or in muesli. Kefir is one of the wellness drinks because it is beneficial for digestion. Kefir Luxlait is available in natural, vanilla and now also in a new blackberry flavour! luxlait.lu

NE W C H A P T E R FOR DOM A INE S V INSMOS E LLE !

T HE DAS H T H AT M A K E S T HE DIF F E R E NC E

Domaines Vinsmoselle launches a new brand, Les Vignerons de la Moselle, characterized by respect, authenticity and passion. The new range includes seven grape varieties. From the sparkling Elbling, through the Rivaner, the Luxembourg Pinot, the fresh Auxerrois, the fine Pinot Blanc and the Pinot Gris to the typical Riesling. All wines also carry the Luxembourg PDO label and are therefore synonymous with high quality. Let yourself be convinced and taste the incomparable quality wines of Les Vignerons de la Moselle. lesvignerons.lu

Afidi (meaning "hope" in the Eton language, the dialect of a people from the equatorial forest of Central Africa) offers you the Authentic Penja Pepper. It is the first product with a protected geographical indication (PGI) in Africa, south of the Sahara. The pepper draws its aromatic richness and unique taste from the equatorial climate and volcanic soil of the Penja region in the heart of Cameroon. Completely free of additives, it is powerful without being aggressive, fresh and slightly spicy. Use it to refine your meat, season your fish, salads, ice cream and cocktails. The freshly picked pepper from Afidi will soon be on sale in Luxembourg and is already available through an official BENELUX distribution partner.

africadeli.lu

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Best Hotel Bar in Europe Prix Villégiature Awards 2019

Both noble and relaxed, “Le 18”, the bar of the Place d’Armes hotel is a lively place with contemporary elegance.

whiskies. Since this summer, the discreet terrace, nestled at the back of the hotel, allows you to enjoy a drink in a timeless space...

18, Place d’Armes - L 1136 Luxembourg

+352 27 47 37 211

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For reservations: le18bar@hotel-leplacedarmes.com

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NEU À LA CARTE

T HE C I T Y ’S S IG N AT UR E DE LIG H TS

ike the Schueberfouer kings of sweet and savoury, Joslet and Jean la Gaufre, there are people who produce such great food and drink that it has become the stuff of legends. With signature dishes that, over the years, have become the go-to for a great shindig or simply the perfect meal. Thus, the city centre's ladies who lunch and who head to the weekly market are bound to order a glass of "Alice" without saying the full name. It’s understood that they're talking about the fizz by Alice Hartmann that's part of their exciting lives, maybe even their everyday routines. They're not the only ones who’ve jumped onto the bandwagon as the quality of the Wormeldange nectars, served with smart bespoke marketing, gives them an almost legendary feel.

As for the selection of sweets in long-standing establishments, you have Namur of course. An enterprise that may not have changed much over time but whose unrivalled Mont-Blanc is still the best in the country by a mile. We'd even go so far as to say that we prefer the finesse and small size of its mix of meringue, whipped cream and chestnut vermicelli to the one by the legendary Angelina in Paris, whose in-house pastry chef created this exquisite dessert at the start of the last century and whose filling could be said to verge on the excessive. At the other famous pâtissier, Oberweis, we would pick chocolate truffles if we could only

The savoury selection is even more impressive as shops and restaurants battle it out for best place. Let's start with Kaiffer, the most famous butcher on the Grand-Rue. Practically all the products may be said to be perfect but there's nothing quite like its brawn salad on the market. The meat is cut super-thin and has secret seasoning but what really brings your tastebuds to life is the drop of vinaigrette. Kaempff-Kohler has made its mark with amazing mature cheese but, in winter, we hanker for the pickled herring bathed in a deliciously seasoned cream. When it comes to homemade cheese, their “cancoillotte” (Kachkéis) is wonderfully creamy and stands its ground when pitted against the one slightly yolky version at Oberweis. Lunch or dinner at Yves Radelet in Drauffelt is of course always a pleasure but their saucissons (e.g. with nuts), cheese spreads and yoghurts are getting more and more popular too and are now available in certain supermarkets. We'd need another page or two to list all the restaurants that are famous for their signature dishes. So let's stick to eateries that excel in unusual recipes such as ox tongue at Brideler Stuff, pommes dauphines at Bonifas in Nospelt and, when in season, truffle pasta at Roma on Rue Louvigny. To end on a high, let's keep things sweet at Bargello ice cream parlour where the mojito sorbet is already a classic.

TEXT

Claude Neu

Let's tackle breakfast time and turn our attention to Gasperich, which is so successful that clients post photos on Facebook of the huge queues outside Au Pain de Mary – even on pouring Saturday and Sunday mornings. In a very short space of time, Maryline Roux and her master baker husband have become the capital's sweethearts – whether it is for their baguette, special bread or lip-smacking pastries. Their signature "Nantais" is a fluffy pound cake whose hint of ground almonds blended with orange or rum could easily cause addiction.

stop eating the sublime “Schuedi”, a delight smothered in butter and sugar that's only available in its original format. Last but not least, at Les Cocottes we'd go for succulent speculoos and raisin bread, which is no surprise seeing as the boss and most of the kitchen staff are Belgian.

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Vo lu me 2

BOOKS

Luxembourg

Dahm - Erpeldange Au Vieux Moulin - Echternach

GAST RON OMIE & PAT RIMOIN E - GAST RON OMY & HE RITAGE

Luxem bourg

La Pomme Cannelle Oro H Argento Opéra Mu Luxembourg L’Avenue Cantine du Châtelet La Cristallerie Ristorante Essenza Le Fin Gourmand Hostellerie du Grünewald Les Jardins d’Anaïs

Aal Schoul - Hobscheid $LUÀHOG - Findel

Luxembourg Skybar - Bertrange

Fani Ristorante - Roeser Léa Linster - Frisange Le Presbytère - Lasauvage

ISBN

978-99959-925-8-3

La Maison Lefèvre - Esch-sur-Alzette

les éditions europe luxembourg

VEG

Easy & delicious meals for everyone — Jamie Oliver —

Jamie Oliver is back with over 100 brilliantly easy, flavour-packed and accessible veg recipes 320 pages — Michael Joseph ISBN 978-0-7181-8776-7

Volu m e 2

LUXEMBOURG

Gastronomy & Heritage (vol.2)

SUPER SIMPLE — Tieghan Gerard —

— Benoît Andries —

20 new chefs present their restaurants, their stories and reveal the secret of a recipe of their choice. The particularity of this book lies in the link with the environment of these 20 restaurants.

More than 125 recipes for instant, overnight, meal-prepped, and easy comfort foods 288 pages — Clarkson Potter ISBN 978-0-5255-7707-2

176 pages — Bilingual EN/FR. Europe Luxembourg s.a.

SMOOTHIE PROJECT The 28-Day Plan to Feel Happy and Healthy No Matter Your Age — Catherine McCord —

Weelicious founder serves up more than 100 transformative recipes for nourishing and delicious smoothies. Catherine McCord, the founder of Weelicious and family food brand One Potato, offers a way to change your life using only your blender. Whether you are looking to improve your overall health, to combat a chronic condition or to help your children eat better, this triedand-tested collection of more than 100 delectable recipes help you and your family achieve your goals, in a way that is practical and affordable. Complete with shopping lists, illustrated charts, testimonials and advice from top nutritionists, the book simply outlines the benefits of particular ingredients and how they work in the body.

256 pages — Abrams Books — ISBN 978-1-4197-4042-8 — Publication date 17 th December 2019

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MADE IN LUXEMBOURG

T H E F R AG R A NC E OF V I RGI N I E

In German there is a saying, in which being able to "smell" someone ("sich-riechen-können") means being able to get along. Stepping into a shop, hotel, or restaurant we make instant decisions whether or not we like a place based not only on what we see but what we can smell. All this means that if you have an educated nose, besides talent of course, as Virginie Depoorter possesses, you can aim to pamper and delight people’s olfactory senses.

The Frenchwoman, from Châteauroux in the Indre department, has dedicated one of her series to her chosen home and its scents: "Bambësch" for example smells of a walk in the woods, "Schueberfouer" of fun fair sweetmeats, and "An de Wéngerten" envelops every room with the vibe of Mosel vineyards. In her workshop Atelier Virginie Luxembourg in Helmsange, which belongs to the commune of Walferdange, Virginie creates her products by hand according to the motto: "quality not quantity". Once the candles have burnt down, the artisan offers a refill. This means that the beautifully scented treasures for your home are even more sustainable than their composition of glass and natural ingredients already makes them.

MORE INFOS ateliervirginie-luxembourg.com Atelier Virginie

... and for a visit in the workshop, contact:

Without further ado, her friends gifted her a perfume course in Grasse. It soon became clear that this change boded well and Virginie’s hand-poured candles, refined with natural scents, quickly found fans. The new line of business developed fast and so she now sells her special gift and decorative items "made in Luxembourg" in many places in the country, such as the Luxembourg House, Atelier Veraille in Esch, Pall Center Oberpallen, Lucien Schweizer, and Couturier Ezri Kahn. The latter has created his own line with Virginie.

TEXT

Jessika Maria Rauch

contact@atelier-virginie.lu

Her passion for scents and the business idea based on this developed a few years ago from a not so positive experience. An operation on her hand when she was fifty meant she could not continue the work in her workshop, which she had established in 2002. At that time she specialised in making hand lanterns, which she decorated with a creative kind of tissue decoupage on glass, and later focussed on the designing of jewellery, which she made from precious metals and decorated not only with jewels but also with fabrics. But after her operation she had to take a break and was forced to rethink her work…

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C HR I S TM A S ME NU

W I T H T HOM A S MUR E R

Thomas Murer Ramunas Astrauskas

Emeline & Thomas Murer

Our Christmas menu was created in collaboration with chef Thomas Murer from the restaurant AN DER VILLA in Steinfort and RAK, manufacturer of fine tableware with European headquarters in Luxembourg. We wish you much joy in cooking and enjoying and good luck in our competition (page 22), where you can win a set of the shown RAK tableware!

RECIPES PHOTOS

In collaboration with

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SEASONAL RECIPES

ROAS T E D SC A LLOPS , PA R S NIPS , VOATS IPE R IF E RY C RUMB LE A ND T RUF F LE C R E A M Serves 4 1 hour 43 minutes

› 1 2 large scallops without the coral

For the parsnip purée

› › › ›

500 g parsnips ½ l milk ½ l chicken stock 50 g butter

For the crumble

› › › › ›

100 g flour 100 g butter 100 g ground almonds 50 g grated parmesan 1 0 g ground Voatsiperifery pepper (wild Madagascan pepper) › T ruffle shavings or a little herring caviar For the truffle cream

› › › › › The parsnip purée 1 Peel and finely slice parsnips. Add milk and chicken stock and cook on a low

heat for 30 minutes. 2 Strain (keep the cooking stock) and blend with a little chicken stock (add slowly until you achieve the right consistency). 3 Stir in butter then season with salt and pepper. The truffle cream

Reduce the cooking stock by half, add cream, reduce by half again and add tartufata, truffle oil, salt and pepper then blend with a hand blender. The scallops

The crumble

Whisk all the ingredients with a flat beater then bake for 12 minutes at 180°C on a sheet of baking paper. Place the parsnip purée on the bottom of the plate, coat with crumble, place 3 scallops on top and garnish with a few truffle shavings and a little herring caviar (avruga). Serve the sauce on the side. Feel free to coat the entire plate in the sauce.

Colour the scallops on one side in a little oil (sunflower, olive etc.) Remove from the heat, add a knob of butter and put to the side.

200 ml chicken stock 200 ml cream 5 g truffle oil 10 g tartufata (truffle sauce) salt and pepper

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LUXE MBOURG IS H V E NISON F ILLE TS WIT H K ÄS K NE PF LE , R E D C A B BAG E A ND HUNTSM A N'S SAUC E Serves 4 3 hours + 1 hour the day before 2 hours

› 4 venison fillets (150 g each) For the red cabbage and fig chutney

› ½ grated red cabbage › 4 brunoise-cut soft figs (small › › › › › ›

dice) 2 diced Golden Delicious apples 100 ml Melfor vinegar 100 ml port 250 ml full-bodied red wine 1 chopped onion salt and pepper

For the Käsknepfle

› › › ›

250 g flour 250 g fromage blanc 4 eggs salt, pepper and nutmeg

For the huntsman's sauce

› › › › › › › › › › › ›

½ l game stock 50 g redcurrant jelly ½ l red wine 1 shallot 1 onion 2 celery sticks 1 carrot 10 g white peppercorns 2 juniper berries 10 cl cognac 1 tbsp tomato purée cornflour

The red cabbage 1 Marinate cabbage in vinegar, port

flat beater. 2 Put the mixture into a largeholed sieve over a pan full of salted water so portions of dough drop from the sieve into the water and cook. When the Knepfle come to the surface, remove them and put them into a bowl of iced water. Drain. Alternatively you can put the dough on a board and drop small portions into water using a knife. 3 Pan-fry in butter the next day.

The sauce 1 Sweat the onion, shallot, celery

and carrot in a little oil. 2 Add the pepper, juniper berries and tomato purée. Add cognac and flambé it. Add red wine and reduce by ¾. 3 Add game stock and reduce by half. Depending on the consistency, thicken with a little cornflour to achieve the right consistency.

Venison fillet

Sear all over in the pan (quickly, very hot) then roast in the oven for 3 minutes at 200°C. Season with salt and pepper.

CHEF'S TIPS Add the Terre Exotique "trapper mix" spice blend. Can be served with a wild mushroom medley. Ceps, girolles, black chanterelles... cooked in the pan with a little butter. Salt and pepper. Arrange the mushrooms in the middle of the plate. Place the venison fillet on top or next to the mushrooms. Sprinkle with the "trapper mix". Serve the knepfle, red cabbage and sauce separately.

and red wine the day before. 2 The next day, sweat the onion in oil (ideally duck fat), add cabbage, apples, figs and any remaining marinade. Cover and cook on a low heat for 1-1.5 hours stirring from time to time so it doesn't stick to the bottom.

The Käsknepfle 1 Whisk all the ingredients with a

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SEASONAL RECIPES

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SEASONAL RECIPES

R AS PB E R RY ME R INGUE CUPS WIT H LYC HE E ROS E E S PUM A

Serves 4 2 hours + 12 hours resting time 80 minutes

› 200 g raspberry sorbet For the meringue

› › › › ›

100 g egg white 110 g superfine caster sugar 35 g icing sugar 12.5 g cornflour some frozen raspberries or raspberry jam

For the Chantilly

› 100 g double cream › 11 g icing sugar For the lychee rose espuma

› › › › › ›

32 g sugar 300 g lychee purée 30 g rose water 250 g plain yoghurt 28 g lemon juice (approx. 1 lemon) 2.5 leaves of gelatine or 4.5 g gelatine powder

For the strawberry coulis

› 150 g strawberries (frozen) › 20 g sugar › 20 g water For the garnish

› Small herbs of choice The meringue 1 Whisk egg whites and sugar to

The lychee rose espuma 1 Stir all the ingredients together then bring to the boil. Leave to cool slowly

2 Mix icing sugar and cornflour then

2 Pour into a siphon whilst still warm, put 2 cartridges in and leave to rest in

form stiff peaks.

stir in the stiff egg whites with a spatula. 3 Poach 6 cm discs on baking paper. Dry out for 60 minutes at 85°C in a fan oven. Remove from the oven and scoop the bottom out with a small spoon. The cream

the fridge for 12 hours.

The strawberry coulis

Bring sugar and water to the boil. Pour the sugar water onto clean strawberries and blend. Strain in a sieve or through a cloth. Put a raspberry or raspberry jam into the meringues then use a piping bag to fill the meringues with Chantilly. Put a cloud of foam (espuma) on the plates then place a half-sphere of raspberry ice cream on top. Top with a meringue and garnish with strawberry coulis and a few baby leaves.

Beat the cream until whipped and firm with icing sugar.

and add gelatine.

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SEASONAL RECIPES

Dear readers, For the holidays we have a very special competition for you! Win a complete set of the beautiful porcelain from the series PLATINUM by RAK, on which Thomas Murer has arranged our Christmas menu! The Platinum series is a fabulous combination of elegance, brilliance and minimalism. Thanks to their silver border these unique items radiate a festive atmosphere and promote the culinary inspiration of the chefs. We are giving away a total of 3 sets of 48 pieces each, worth 3 x € 1.000, composed as follows:

› 3 X 12 assiette creuse gourmet (dessert or starter plate) - this plate was used by Thomas for the dessert.

› 3 X 12 assiette plate 33 cm (main course) - this plate was used for the main course

› 3 X 12 assiette plat gourmet (main course) - this plate was used by Thomas for the starter

› 3 X 1 assiette plate 22 cm (cake plate) - not pictured

PR I Z E DR AW To take part simply answer the following question: Why is the porcelain brand called RAK? Send the correct answer with your name and address and with RAK in the subject line to gewinnen@kachen.lu The closing date for entries 31.01.2020.

rakporcelain.eu

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ADVERTORIAL

R AISIN B R E AD 2 small loaves or 1 large loaf (500 g) 10 minutes + 1 hour 25 minutes

1 Mix the flour, yeast, sugar, butter, eggs and

170 ml lukewarm milk 14 g dried yeast 500 g plain flour 45 g sugar 80 g butter, cubed 10 g salt 2 eggs 250 g raisins

Cover with a damp tea towel and leave for 1 hour, or until doubled in volume. 3 When risen, cut the dough into 2 equal pieces. Place these in 2 baking tins. 4 Bake in a preheated oven at 200°C for approximately 25 minutes. When the bread is baked, you will be able to hear a hollow sound when you tap the bottom of the baking tin.

salt in the stand mixer bowl with the flat beater on speed 2. 2 Lower to speed 1 and slowly add the lukewarm milk until well mixed through. Change the attachment to the dough hook and kneed on speed 2 for 3 minutes. Add the raisins and quickly knead on speed 2. Do not over-knead.

› › › › › › › ›

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24 KACHEN_04-19_EN.indb 24

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SEASONAL RECIPES

T HE FAVOUR I T E COOK IE S OF T HE K AC HE N -T E A M

RECIPES PHOTOS

T h e Te a m Ramunas Astrauskas

It should be clear that the KACHEN team delights in cooking, experimenting and enjoying. However, we had a lot of fun during this shooting, as these are the favourite Christmas biscuit recipes of our editorial staff members. Especially welcome was the support of Raya and Louis. The two of them obviously had fun pilfering the biscuits and the cookies were certainly delicious!

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SEASONAL RECIPES

OAT B ISCUITS WIT H C INN A MON & WA LNUTS VESELA SAVOVA DREWS, EVENT MANAGER & BLOG AWARD PLANNER

16 biscuits 5 minutes 7 minutes

› › › › › › › › ›

They should have spread out, but every now and then they might not (climate plays a huge role in baking), so just smush down with a spoon if needed. Add a raisin on top to decorate them. 5 You can also choose to make extra biscuit dough balls and freeze them to bake at a later date. TIP For softer biscuits, store in a lidded container.

Preheat oven to 195°C. 1 Combine dry ingredients and mix very well. Add wet ingredients and form into a big ball. 2 Now make little balls from the big one. For soft biscuits, refrigerate until cold (otherwise, just bake right away). 3 Bake for 7 minutes. 4 Remove from oven when they’re still a little undercooked, then it’s important to let cool for 10 minutes before removing from the tray, as they’ll continue to bake while cooling.

140 g oat flour (gluten-free) ¼ tsp salt ½ tsp baking soda 7-8 tbsp coconut sugar or brown sugar 60 g raisins 50 g chopped walnuts 1 tsp cinnamon 2 tbsp melted coconut oil 7-8 tbsp milk of choice, as needed

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A NIS E B ISCUITS WIT H B LOOD OR A NG E JA M

R E CXEXT T C EAST EDGE OSRAIIES O XN X

TANJA HAMMES, GR APHIC DESIGNER

50 biscuits › › › ›

40 minutes

12 - 15 minutes + resting time overnight › 1 tsp anise seeds › approx. 50 g blood orange jam › butter & flour for the baking tray

3 eggs size M 250 g fine sugar 250 g flour type 405 2 tsp ground anise

1 Place the eggs and sugar in a mixing bowl and beat until frothy with a food processor until the sugar has completely dissolved. 2 Fry the anise seeds in a pan at medium heat for 5 minutes, stirring constantly. Allow to cool and crush coarsely with a mortar. 3 Sieve the flour and gently fold into the sugar mixture together with the ground anise and crushed anise seeds. 4 Heat a large baking tray briefly in the oven, grease with butter and dust with flour.

5 Fill the dough into a piping bag with a starshaped spout and spray on 2-3 cm dots. Leave a little space, because they run a little apart. 6 Leave uncovered overnight in a dry room. 7 The next day, preheat the oven to 150°C and bake the biscuits for 12-15 minutes. Don’t overbake, they should remain bright. 8 As soon as the biscuits have cooled down, assemble the biscuits by placing a small dollop of jam on one of the biscuits and placing a second biscuit on top.

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VA NILL A C R E SC E NT B ISCUITS

BAC I DI DA M A

JILL STERBA, ACCOUNT MANAGER

ENIA HAECK, GR APHIC DESIGNER

40 biscuits

› › › › › › ›

20 minutes

40 biscuits

~ 20 minutes

› › › › › ›

280 g flour 100 g almond powder 90 g sugar 200 g soft butter 2 egg yolks size M 1 pinch of salt 1 vanilla bean or vanilla extract

75 minutes

20 minutes

160 g flour type 00 120 g icing sugar 170 g almonds or hazelnuts (according to taste) 120 g butter 1 pinch salt 100 g dark chocolate

For the topping

› 150 g icing sugar › 1 sachet of vanilla sugar

Preheat oven to 190° C top and bottom heat. 1 Halve the vanilla pod lengthwise and scrape out the pulp with a knife. 2 Knead all ingredients into a smooth dough. Cut the dough in half and form it into 2 balls. Wrap them in cling film and place in the fridge for 2 hours (up to 24 hours) to allow the flavour to unfold. 3 Remove one half of the dough from the fridge and knead briefly. Form the dough into a roll about 3 cm in diameter. Using a dough scraper, cut the roll into 1.5 cm pieces. Roll the dough pieces one after the other into a ball, then form each into a roll that is a little thicker in the middle and pointed at each end. Then bend each piece into the typical crescent shape. Place the biscuits onto a baking tray lined with baking paper and bake for 8-12 minutes until golden. 4 In the meantime, mix the icing sugar with the vanilla sugar. After baking, let the biscuits cool for 5 minutes and then carefully roll one after the other in the icing sugar and let cool on a cake rack.

TIP Ideally served with Moscato or Irish coffee.

Proceed in the same way with the second dough portion (the dough can be kept in the fridge for up to 24 hours).

1 Preheat the oven to 180°C and place the hazelnuts or almonds on a baking tray. Grill for 10 minutes. 2 Put the hazelnuts or almonds into a blender and mix to a very fine powder. 3 Mix flour, hazelnuts/almonds, butter and sugar in a bowl and knead to a homogeneous dough. 4 Wrap the dough in foil and let it rest in the fridge for a few hours. 5 Take the dough out of the fridge and form it into a roll. Cut into 2 cm thick slices. Results in about 80 pieces for 40 biscuits. 6 Form the dough pieces into balls and place them on the baking tray covered with baking paper, pressing lightly on the balls to flatten the lower part slightly. 7 Bake the biscuits for 20 minutes, remove from the oven and allow to cool. 8 Cut the chocolate into small pieces and melt with a little butter in a water bath. 9 Coat the flat side of the cookies with chocolate and glue together with the flat side of another cookie.

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SEASONAL RECIPES

B RUT T I M A BUONI PATRICIA SCIOTTI, EDITORIAL MANAGER

15 biscuits

30 minutes

› 230 g sugar › 200 whole hazelnuts › 50 g hazelnut powder

› 125 g egg white › 1½ tsp vanilla extract

3 Pour the dough into a thick-bottomed saucepan

and heat over low heat while mixing to dry. You have to mix it carefully so that it does not stick to the bottom. After 15-20 minutes it is ready and must detach from the sides of the pan. 4 Using a spoon, form small piles of dough on a baking sheet covered with baking paper. Bake for about 20 minutes, the surface should be shiny, cracked and dry but not over-coloured. Let cool and enjoy.

Preheat the oven to 180°C. 1 Roast the whole hazelnuts in the oven for 1520 minutes, stirring every 5 minutes. Remove the skins by rubbing them between hands or with a cloth. Let them cool. 2 Set the oven to a temperature of 150°C. Roughly shred the hazelnuts with 50 g of sugar to obtain a coarse powder. Add the hazelnut powder, 50 g sugar and vanilla. Whisk the egg whites until stiff, adding the rest of the sugar and then gently stir into the nut mixture.

20 minutes

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SEASONAL RECIPES

FORT UNE COOK IE S BIBI WINTERSDORF, EDITOR-IN-CHIEF

20 cookies 60 minutes 5 minutes

› › › › › › › ›

2 egg whites size M 60 g icing sugar 60 g flour 1 pinch salt 35 g melted butter 1 ½ tbsp heavy cream ½ tsp vanilla extract ½ tsp almond extract

› baking paper or a silicone mat › homemade notes with

messages of happiness

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Preheat the oven to 180°C circulating air. 1 Melt the butter in a small pot over a low heat. 2 Beat the egg whites with the sugar until fluffy, add the flour and salt until the dough is smooth, then stir in the melted butter, cream, vanilla and almond extract. 3 Spread a teaspoon of the mixed dough in a circle (approx. 6 cm diameter) on the baking paper or silicone mat and repeat 3 to 4 times. Bake for 5 minutes until the edges turn slightly brownish. 4 Take the tray out of the oven and remove the dough circles from the tray as quickly as possible. Place a piece of paper with a message of happiness in the middle and fold the dough sheet into a semicircle. For the perfect fortune cookie shape, bend the half circles over a blunt object (e.g. a bowl rim) and place them in the recess of a muffin tin to cool so that they retain the shape. This process should take a maximum of 10 seconds, as the biscuits cool down quickly.

TIP Do not bake the whole dough at once. A maximum of three to four biscuits per tray is sufficient, otherwise the biscuits will cool down too quickly and break when folded!

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ADVERTORIAL

SAC R E D B R E A D! For our parents, grand-parents and actually all our ancestors, bread was at the centre of every meal. From breakfast to dinner, at any time of day (and night!), bread was always on the table. And for good reason, it goes with almost everything.

Breaking bread

managed to preserve the taste of bread from former days - the delicate crispness of its crust, the softness of its crumb and a wealth of flavours. There is no way around it: to make great bread you need to know the right gestures, and above all give it time, time, time!

Do you remember those sumptuous slices of bread with a thick crust and a heavy layer of salted butter that your grandmother prepared for you after school? Or was it your uncle who gave you a richly filled roll? Or those delicious crispy bread snacks that you stole from the kitchen while the food was being prepared? We all associate many beautiful memories with this simple yet tasty pleasure: bread. Memories that put a smile on our face. One thing is for sure: bread is part of our culture and our history.

An even tastier range of products

Preserving the taste of good bread is essential, but it is just as important to consider current market trends and customer expectations. Eager to offer only the best to its customers, Fischer has recently revised its entire range of breads, offering a delicious blend of old recipes and new flavours: from "Cereal Baguettes" to "Müsli" bread to "Baurebrout" and an extended organic range... A new chapter in our history begins!

Fischer yesterday and today

Looking back at the history of Fischer, we see, above all, a family with a deep passion for good bread – a passion that has been passed down from generation to generation. It all began with Mr Fischer, a master baker from Diekirch. His entrepreneurial spirit in combination with a lucky meeting with Mr. Muller, the owner of several mills in Luxembourg, set the ball rolling. Mr Fischer's bakeries expanded and developed into the well-known brand Fischer and became the leading bakery in Luxembourg. By using an artisanal production process and traditional recipes, Fischer has

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COV E R CAKES

For more cakes, visit her Instagram Cakes.By.Ace

RECIPES PHOTOS

Anne-Claire Decker Ramunas Astrauskas

To properly celebrate our fifth anniversary and because holidays also rhyme with sweets and pastries at KACHEN, we asked Anne-Claire Decker, a psychologist at work and a pastry chef at heart, who is passionate about this hobby, to share with us the secret of these delicacies that she makes with brio and that have made it onto our very special cover this month.

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SEASONAL RECIPES

S PECULOOS C A K E WIT H B LUE B E R RY A ND VA NILL A BUT T E RC R E A M Serves 10-12

30-40 minutes

3 hours For the speculoos cake

› 1 /2 cup butter (room › › › › › › ›

temperature) 1/2 cup oil 1 1/2 cup sugar 4 eggs 2 tbsp speculoos spices 3 cups flour 1 tbsp baking powder 1 1/4 cup buttermilk

For the blueberry and vanilla buttercream

› 1 /2 cup butter (room › › › › ›

temperature) 2 cups powdered sugar 1 tsp vanilla extract 2 tbsp heavy cream 1 cup blueberries 1/4 cup water

The cake 1 Preheat oven to 175°C and prepare two round cake tins

(12 cm) by lightly greasing the sides and bottom. 2 In a large bowl, mix together the butter, oil and sugar until creamy. Add eggs, one at a time while mixing. 3 In a different bowl, whisk together flour, baking powder and speculoos spices. Alternate adding flour mixture and buttermilk to the butter and sugar mixture until well combined. 4 Evenly divide batter into your prepared cake tins and bake on 175°C for approx. 30 minutes or until a toothpick inserted in the middle comes out clean. The buttercream 1 Place blueberries and 1/4 cup water in a small pot over

medium heat. Simmer until blueberries are broken down and most of the water has evaporated. 2 Strain the blueberries, pressing through with a spatula. Place the blueberry sauce in the fridge or even freezer to cool completely. 3 Beat the butter until soft and creamy. Gradually add the powdered sugar. Once butter and sugar have come together, add the vanilla. 4 Beat in the heavy cream and the blueberry sauce until desired consistency is reached. 5 Place one layer of cake on a cake board or a plate. Top with buttercream and spread evenly. 6 Place the second layer on top and spread frosting evenly to the top and the sides of the cake. Place in the fridge to chill for 20 minutes, then add decoration.

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C HOCOL AT E C A K E WIT H C HOCOL AT E BUT T E RC R E A M F ROS T ING Serves 10-12

CHAI CAKE WIT H M ASC A R PONE BUT T E RC R E A M Serves 10-12

30-40 minutes

3 hours For the chocolate cake

› › › › › › ›

For the chai cake

2 cups flour › 2 cups sugar 3/4 cup unsweetened cocoa powder 2 tsp baking powder 1 1/2 tsp baking soda 1 cup milk › 2 eggs 1/2 cup oil (canola or coconut oil) 1 cup boiling water

› › › › ›

1/2 cup butter (room temperature) 1/2 cup oil › 1 1/2 cup sugar 4 eggs › 2 tbsp chai tea powder 3 cups flour › 1 tbsp baking powder 1 1/4 cup buttermilk

For the mascarpone buttercream

› 1 1/4 cup heavy cream › 1 cup powdered sugar › 8oz (a bit less then 250 g) mascarpone cheese

For the chocolate frosting

› › › ›

30-40 minutes

3 hours

1/2 cup butter (room temperature) 1 3/4 cups powdered sugar 1/4 cup unsweetened cocoa powder 1 1/2 tbsp heavy cream

The cake 1 Preheat oven to 175°C and prepare two round cake

tins (Ø 12 cm) by lightly greasing the sides and bottom.

2 Add flour, sugar, cocoa, baking powder and baking

soda to a large bowl. Then add milk, oil and eggs to the flour mixture and mix together. 3 Add boiling water to the cake batter until well combined. 4 Evenly divide batter into your prepared cake tins, and bake on 175 °C for approx. 30 minutes or until a toothpick inserted in the middle comes out clean. The buttercream frosting 1 Beat the butter until creamy. 2 Then add powdered sugar, cocoa powder and heavy

cream.

tins (Ø 12 cm) by lightly greasing and flouring the sides and bottom. 2 In a large bowl, mix together the butter, oil and sugar until creamy. Add eggs, one at a time while stirring. 3 In a different bowl, whisk together flour, baking powder and chai powder. Alternate adding flour mixture and buttermilk to the butter and sugar mixture until well combined. 4 Evenly divide batter into your prepared cake tins and bake on 175°C for approx. 30 minutes or until a toothpick inserted in the middle comes out clean. The buttercream 1 Add the heavy whipping cream and powdered sugar

to a large bowl and mix.

2 Add the mascarpone cheese to the whipped cream

and whip until stiff peaks form.

3 Place one layer of cake onto a cake board or a plate.

4 Place the second layer on top and spread frosting

Top with buttercream and spread evenly.

evenly to the top and the sides of the cake. Place in the fridge to chill for 20 minutes, then add decoration.

Top with buttercream and spread evenly.

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So small.

So Good! Mini cheese rolls, 4 pack.

Choose from cheese rolls and cheese and ham rolls 4 x 80 g

3.99 (12.47/kg)

Mini ham and cheese toasties, 20 pack 20 x 12 g

2.99 (12.46/kg)

Mini pigs in a blanket, 12 pack 300 g

2.99

ALDI, EVERYDAY AMAZING!

(9.97/kg)

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G ING E R B R E A D C A K E Passionate about her job as a pastry chef, Cathy Goedert, a young Luxembourger, now offers pastry courses. She trained at the École Hôtelière Provinciale de Namur, then at the Bellouet Conseil pastry school in Paris, and now Cathy wants to share her knowledge and expertise. In this edition of KACHEN, she shows how to make a gingerbread, very light in flavours and texture, that can be prepared in no time at all.

2 gingerbreads 15 minutes 40 minutes

› › › › › › › › › › › › ›

200 g rye flour 100 g white flour 20 g baking powder 200 g whole eggs (3 eggs size L) 60 g sugar 150 g milk 300 g honey 5 g vanilla extract or in powder form 2 untreated lemons 2 untreated oranges 10 g cinnamon powder 2 g nutmeg 4 g anise powder

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BAKING BASICS

Grate the lemon and orange peel finely, making sure that only the top layer is rubbed off and not the white one, which otherwise tastes bitter.

Stir in the cold milk, then add the warm liquid honey.

Sieve flour and baking powder together.

Gradually add flour and baking powder, vanilla, citrus peel and spices and mix well.

Mix the sugar with the eggs, stirring constantly (approx. 2-3 minutes).

Brush the moulds with butter. Fill only three quarters of the cake forms with dough and bake in the oven (hot air) at 160°C for 40-50 minutes.

R E CI PE Cathy Goedert PHO T O S Ramunas Astrauskas

If desired, decorate with icing sugar and spices (star anise, cinnamon stick and vanilla stick).

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STEP BY STEP

AIRY B R IOC HE PL AIT

his juicy, delicate brioche plait stands out with its especially airy dough. This is achieved, in part, through the use of tangzhong, a starter dough originally from Asian baking culture. By heating a part of the flour with water, the flour can take up liquid more easily and this makes the pastry softer and juicier. If you do not own a suitable cake tin you can also bake on a baking tray. This means, however, that the plait will have more width than height. The plait is a perfect small present to take to a brunch or breakfast.

Makes 1 large brioche (23 x 13 x 7 cm) or 3 small ones (14 x 7 x 5 cm)

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Ursula Schersch

For a longer, cold rising process If you don’t shy away from work, after kneading, let the dough rise overnight in the fridge, covered with cling film or in a container with a lid. Let adjust to room temperature the next day by taking out of fridge ¾ to 1 hour before braiding.

Variations without the starter dough/ without raisins To make the brioche without a starter dough, simply skip step 1 and combine water and milk and dissolve yeast in the mixture. Use 450 g flour. Raisins can be left out.

RECIPE & PHOTOS

› › › › › › › › ›

100 ml water 420 g & 20 g flour (type 550) 125 ml warm milk ½ cube fresh yeast (21 g) or 1 pkt dry yeast (7 g) 75 g soft butter at room temperature 50 g smooth refined sugar 1 heaped tbsp vanilla sugar 1 egg & 1 egg yolk (size M) at room temperature 40 g sour cream (alternatively Greek yoghurt) 2 tbsp fine grain salt (8 g) 150 g golden raisins 1 egg yolk & 2 tbsp milk to spread almond flakes to sprinkle

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X X C AT EGOR I E X X

Prepare dough first: add 20 g flour into a small pot or small pan and add half the water, stirring continuously so that a relatively thick paste is produced. Stir with a whisk until all clumps have disappeared. Stir in rest of water. Heat pot on the hob until mixture is hot but not boiling. Let Tangzhong thicken briefly, stirring continuously – it should be gel- or pudding-like. Remove from hob, cover, and let cool.

Dissolve yeast in warm milk in a small bowl. Beat soft butter, sugar and vanilla sugar in a large bowl with a (hand) mixer until light and creamy – takes about 5 minutes. Combine yeast-milk, sour cream, salt and cooled dough (should not be more than lukewarm) and mix until all parts are well combined. Carefully add about 1/3 of flour (about 150 g) with the mixer. Change to a solid wooden spoon, or, if using a food processor change to a dough hook. Add raisins, distributing evenly.

TIP If fat and liquid separate, add 1-2 tablespoons flour into mix.

Slowly add rest of flour with wooden spoon. As soon as the flour is combined with the dough, continue kneading by hand (e.g. directly in the pot) for around 5 minutes. The dough will be relatively sticky but do not add any flour otherwise the raisin plait will become too firm. If the dough is too sticky, cover and set aside for 5-10 minutes. After that the dough will be easier to work with. In the food processor the soft dough is not a problem. As stated, knead the dough for around 5 minutes and then let rise at room temperature until double in volume (about 1-1 ½ hours) or over night in the fridge (see below for a tip). Divide the dough into differently sized parts, independent of making one large plait or three small plaits or how many strands will be used.

Roll out each bit on a largely flour-free surface. For a large plait make the strands around 35 cm long, for three small brioches make them each 25 cm long. Roll the finished strands in flour so that they don’t stick when braiding. Place the ends of the strands over each other and pinch together, then braid them to a plait. Tuck in the ends.

R E Z E P T Firstname Lastname FO T O S Firstname Lastname

Let each plait rise considerably in a covered tin at room temperature – for about 1 hour. Make sure the baking paper is cut a few centimetres above the tin so it can support the dough when rising. Combine egg yolk and milk and coat the plait twice, then decorate with the almond flakes. Bake plait in preheated oven at 175°C top and bottom heat until golden brown; takes around 25 minutes. Let cool for 10-15 minutes in the tin, then take out using the backing paper to help. Let cool completely on a grid.

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A S E ASON OF G IV ING

The greatest gift is to give a little bit of yourself... and when you take the time to make your own presents this is exactly what you will be doing. With our easy-to-do ideas, you will be able to spoil your friends and family with delicious goodies with a festive flair.

H A R IS SA › › › › › › › › › › › ›

125 g dried red chillies, chopped 1 tbsp dried mint 1 tbsp ground coriander 1 tbsp ground cumin 1 tsp ground caraway seeds 1 tsp ground black cumin seeds 10 garlic cloves, chopped 1 tbsp tomato purée 1 tsp smoked paprika 3 garlic cloves ½ tsp salt 250 ml olive oil

1 Cover the chillies with boiling water and leave for 1 hour. 2 Drain and process with all the other ingredients and 2 tbsp of the oil. Slowly add the rest of the oil and process until thick. 3 Spoon into a sterilised jar and cover with olive oil. Seal. It will keep in the fridge for up to 6 months.

Use to flavour couscous, grilled squid and roast chicken. Mix with yoghurt for a dip or use as marinade for meat.

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DO IT YOURSELF

S E LEC T ION OF PR E S E RV E S

MUS TA R D F RUITS

R E D PE PPE R R E LIS H

HOME M A DE K E TC HUP

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› 1 kg red peppers, seeded,

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3 plums halved & stoned 2 apricots halved & stoned 2 figs, halved 2 small pears, peeled & quartered 400 g sugar juice of 1 lemon 150 ml dry white wine 400 g honey 50 g mustard powder

1 Place all the fruit into a stainless-steel pan and add just enough water to cover. Add the sugar and lemon juice and stir over low heat to dissolve the sugar. 2 Simmer for 10 minutes so the fruit cooks but stays intact. Remove fruit with a slotted spoon, drain and place on a baking tray. 3 Cook at 120°C in the oven for about 45 minutes until dry. 4 In the meantime, add the wine and honey to the remaining syrup and simmer for about 15 minutes to reduce. Add the mustard powder and mix (stir). 5 Put the dry fruit into sterilised containers and pour the syrup over to cover them completely. Leave until cold, then seal.

Use chopped over fish, pork or with cheese. Drizzle remaining syrup over salads.

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quartered & sliced 1 tsp freshly ground black pepper 2 tsp black mustard seeds 2 red onions, sliced 6 garlic cloves, chopped 375 ml red wine vinegar 2 apples, peeled, cored & grated 1 tsp grated fresh ginger 200 g brown sugar

1 Simmer the peppers, pepper,

mustard seeds, onion, garlic, vinegar, apple and ginger together for 30 minutes until the peppers are soft. 2 Add the sugar and stir over low heat until dissolved. Simmer, stirring occasionally, for 1 ¼ hours until thick. 3 Spoon into sterilised jars. Allow the flavours to develop for a few weeks before using. Will keep in a cool dark place for 1 year. SHORTCUT VERSION Grill 8 red peppers over a gas flame or in the oven until the skins are blistered. Put in a plastic bag until cold. Remove the skins and seeds and quarter. Pack into a sterilised container dotted with 3 bay leaves and 6 garlic cloves. Cover with olive oil. Keep in the fridge.

2 tbsp olive oil 2 onions, finely chopped 1 celery stick, chopped 1 tsp chopped fresh ginger 4 garlic cloves, chopped ½ red chilli without seeds, chopped 2 tsp dried basil 2 cloves garlic 1 tsp coriander seeds salt & pepper, to taste 5-7 fresh tomatoes 2 x 340 g tinned whole tomatoes 1 handful fresh basil (opt.) 250 ml red wine vinegar 80 g sugar

1 Heat the oil and fry all the vegetables, spices and herbs for 15 minutes over low heat, then add the tomatoes and a cup of water. 2 Boil to reduce the sauce by half. Add the fresh basil, if using, and blend until smooth. 3 Put back on the heat, add the vinegar and sugar and reduce to tomato sauce consistency. 4 Spoon into sterilised container, seal and keep in a dark, cool place. Will keep for up to six months.

Use as you would commercial ketchup.

Use in salads, as a burger, pizza or sandwich topping, or with grilled meats.

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DO IT YOURSELF

S E LEC T ION OF F L AVOUR INGS BOUQUE T G A R NI › › › ›

MOROCC A N TAGINE SPICE MIX › › › › › › ›

18 bay leaves 5 tbsp dried parsley 5 tbsp dried thyme 2 tbsp dried tarragon or rosemary

Mix all the ingredients together and place 2 tsp of mixture into the centre of a small piece of muslin cloth (make sure each contains 1 bay leaf ). Tie with kitchen string. Use like a store-bought bouquet garni.

4 tbsp ground ginger 8 tbsp ground cinnamon 2 tbsp dried garlic flakes 2 tsp sea salt 2 tsp freshly ground black pepper 1 tsp saffron 2 tsp dried lemon peel (opt.)

Combine all the ingredients and place in a suitable container. (The saffron can be left out, but it does add hugely to the flavour of the final dish for which it is used.) Use to flavour meat, poultry and fish or to make tagines.

C R AC K E D PE PPE R & SA LT MIX › › › ›

GAR AM M ASA L A › › › › › › › › ›

1 tbsp cumin seeds 10 tbsp coriander seeds 3 tbsp fennel seeds ½ tbsp whole cloves 2 star anise 10 cardamom pods 2 tbsp black pepper 2 tbsp ground cinnamon ½ tsp ground nutmeg

1 Roast the cumin, coriander, fennel and cloves in a dry pan until they just start to release their aromatic flavours. 2 Combine with the star anise, cardamom and black pepper in a pestle and mortar. Pound and grind until fine. 3 Add the cinnamon and nutmeg, mix well and transfer to a suitable container.

Use as a rub for chicken, lamb, and beef or to flavour curries.

1 part pink peppercorns 1 part black peppercorns 1 part white peppercorns 3 parts sea salt

Combine the peppercorns and crush with a pestle and mortar. Add the salt and transfer to a container.

Use to flavour dishes. It also makes an excellent crust for fillet steak.

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DO IT YOURSELF

G A R LIC OIL

PA R ME SA N OIL

INDI A N OIL

› 8 garlic cloves, chopped › 500 ml olive oil

› 500 ml olive oil › 100 g parmesan, finely grated › 20 g parmesan, shaved

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Combine and allow to infuse for 3 days. Strain and use. Use in salad dressings, to make homemade aioli, drizzled over soups, in marinades and pastas, or when making popcorn.

1 Stir the olive oil and 100 g parmesan over low heat for 10-15 minutes until the parmesan cheese starts to melt and clump together. Allow to cool. 2 Strain into a sterilised container and add the 20 g parmesan cheese shavings. Seal and store in a cool, dark place for up to 6 months.

Use drizzled over pastas, soups, and salads or in homemade bread.

1 tsp garam masala 1 tsp coriander seeds 1 tsp cardamom pods 1 tsp fennel seeds 3 allspice berries 3 curry leaves 1 small dried chilli 750 ml peanut or canola oil

1 Lightly grind the spices with a pestle and mortar and add to the oil in a sterilised container. Seal and leave for 3 days. 2 Strain into another sterilised container and store in a cool, dark place for up to 3 months. (You can add fresh curry leaves and a whole chilli to the oil before sealing.)

Use in marinades for chicken, lamb or fish. Drizzle over potatoes, butternut or pumpkin before roasting.

S E LEC T ION OF OIL S

C HILLI OIL › › › › › › › › › ›

8 fresh chillies 14 small dried chillies 8 garlic cloves 4 tbsp whisky 1 tsp finely grated lemon zest 2 tbsp lemon juice 2 cups olive oil 2 tbsp red wine vinegar 1 bay leaf 2 tsp salt

1 Pulse the chillies and garlic in a food processor or grind to a paste with a pestle and mortar. 2 Transfer to a pan and add the whisky, lemon zest and juice, vinegar, bay leaf, salt and about 3 tbsp of the oil. Simmer until it releases its flavours. 3 Remove from the heat and whisk in the rest of the oil. Pour into a sterilised jar and leave for a few days before using.

Use to add flavour to soups, burgers, flavouring beef, chicken or tuna, or as a cooking base.

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ADVERTORIAL

CHESTNUT & BLACK CURRANT VANILLA CREAM

... LIKE A MONT BL ANC

60 minutes

For the jelly with black currants › 100 g black currant juice › 1 sheet gelatine › ¼ vanilla pod › 1 star anise › 1 0 g brown sugar or a black currant jelly, but not too sweet. For the whipped cream › 200 g whipped cream › 60 g mascarpone › ¼ vanilla pod › 8/10 g icing sugar

Chestnut cream 1 Mix chestnut cream and mascarpone carefully. 2 Heat the cream slightly and add the squeezed gelatine leaf (previously soaked in cold water for five minutes) and melt while stirring. 3 Add this cream to the mascarpone mixture, beat well and keep cool. Black currant jelly

1 Heat the black currant juice with

vanilla, star anise and sugar.

down and bake in the oven at 155°C for approx. 12/15 minutes until they are amber. Arrange

1 Whip the chestnut mascarpone

cream lightly again and pour into a piping bag. 2 Stir the currant jelly. 3 Sprinkle with some crumbled chestnuts and add some lime and orange peel. Enjoy!

2 Cook for 1 minute, add gelatine

(soaked and squeezed), pass through a sieve, mix well and keep cool. Whipped cream

1 Mix the whipped cream with the

mascarpone, sugar and vanilla.

For the syrup for the brick pastry › 30 g brown sugar › 60 g water › 20 g butter

2 Place in a poached bag and keep in

For the crispy leaves & decoration › 60 g candied chestnuts › 4 puff brick pastry (use the rest for small crispy biscuits to accompany foie gras according to your taste and desires) › 1 lime › 1 orange

sugar and add the butter. 2 Coat the four brick pastry plates one after the other with butter and place them on top of each other. 3 Cut into rectangular strips of 4 x 13 cm (5/6 strips). 4 Place one on top of the other between two sheets of baking paper, place a cake plate on top to weigh

a cool place. Syrup

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1 Heat the water slightly to melt the

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For the chestnut cream 180 g chestnut cream 50 g mascarpone 1 sheet gelatine 2 tbsp cream (to melt the gelatine)

› › › ›

12-15 minutes

RECIPE PHOTO

Serves 4-5

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MOR E SWE E T OF F E R INGS BUT T E R SCOTC H SWE E TS

C R A NB E R RY & PIS TAC HIO WHIT E C HOCOL AT E ROUNDS

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335 g caster sugar 2 tbsp white vinegar 2 tbsp golden syrup 120 g unsalted butter ½ tsp vanilla extract 80 ml cream 250 g dark or white chocolate, melted

800 g white chocolate, chopped 500 g desiccated coconut 250 g pistachio nuts, roughly chopped 250 g dried cranberries

Melt the white chocolate over simmering water. Add the rest of the ingredients and stir to combine. Spoon into round chocolate moulds and allow to set. (You could also spread it in a baking tin and cut into squares when set.)

Place all the ingredients except the chocolate over low heat and stir to dissolve the sugar. Increase the heat and bring to the boil. Simmer for 10 minutes or until it reaches 115°C on a sugar thermometer. Remove from the heat and pour into a lightly greased mini muffiin tin, filling the cavities only about ¼ of the way. Allow to cool at room temperature until set. Dip each sweet in melted chocolate and allow to set on a baking tray lined with baking paper.

C HR IS TM AS BON BONS › › › › › ›

350 g cake leftovers, crumbled 1-2 tbsp sweet sherry or brandy 2-3 tbsp golden syrup 125 g dark chocolate, melted 100 g white chocolate, melted silver balls for decoration

Mix the cake leftovers, sherry and syrup and add the melted dark chocolate. Form into 30 small balls, place on a lined baking tray, cover with cling film and leave in the fridge for about 30 minutes to firm up. To decorate, use a teaspoon to drip a little of the melted white chocolate on each bonbon and decorate with the silver balls.

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DO IT YOURSELF

C HOCOL AT E C HILLI SAUC E › › › ›

200 g dark chocolate 500 g cream 30 g butter ½ tsp chilli powder

Melt all the ingredients together and pour into a container. Will keep in the fridge for up to one week. (Adjust the amount of chilli powder according to your taste.) Use hot or cold drizzled over of fresh berries, ice cream and waffles or to add flavour to coffee.

S E LEC T ION OF DE S S E RT SAUC E S

BUT T E R SCOTC H SAUC E

MOC H A SAUC E

B E R RY SAUC E

› 100 g dark chocolate, chopped › 125 g double cream › 2 tsp instant espresso dissolved

› 1 part sugar › 1 part water › 1 tbsp lemon juice › 1 part fresh berries or almost

in 2 tbsp water › 1 tbsp golden syrup

Melt the chocolate over low heat, add the remaining ingredients and stir until melted. Pour into a container and keep in the fridge for up to one week.

1 Dissolve the sugar in the water over heat. Add the berries and boil until dissolved and reduced. 2 Add the lemon juice, mix and strain to remove seeds. Pour into a container and keep in the fridge for up to one week.

Use to drizzle over desserts, ice cream or meringue.

250 g soft brown sugar 125 g butter 2 tbsp golden syrup 125 ml cream 1 vanilla pod, sliced lengthways & seeds removed

1 First melt the sugar in the butter

over low heat, then bring to the boil and add the syrup, cream and vanilla pod and seeds. Simmer for 10 minutes to thicken. 2 Remove the vanilla pod and pour into a container. Will keep in the fridge for up to 1 week. Use drizzled over ice cream, baked desserts and pancakes. Can be reheated if you prefer the sauce hot.

Use hot or cold to drizzle over ice cream, brownies and poached pears.

any fruit (frozen, dried or fresh)

› › › › ›

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V E G E TA B L E S TOC K The secret to a good meal is in the base. Make your own vegetable stock and use it for your vegetarian Christmas dishes and to prepare delicious sauces! So much better than store bought! Our little secret: To achieve an extra savory ″umami″ taste, we add roasted mushrooms!

2 litres 1 hour 2 ½ hours

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2 large onions, quartered 4 garlic cloves, peeled 3 leeks, roughly chopped 3 stalks of celery, roughly chopped 2 large carrots, roughly chopped 1 small bunch parsley 1 small handful of thyme 2 tbsp olive oil 1 tsp black peppercorns 2 50g Portobello mushrooms, halved

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V EGE TA R I A N R ECI PE

Preheat oven to 200°C. Place onions, garlic, leeks, celery, carrots, parsley and thyme in a roasting tray. Drizzle with 1 tbsp of olive oil and roast for 1 hour or until golden.

Heat 1 tbsp of oil in a heavybased pot and sauté mushrooms until golden brown.

Add vegetables to the pot and fill with 3l of water. Simmer for 1 hour. Remove impurities with a ladle.

N O -WA S T E T I P

You can also use (clean) vegetable scraps for making stock! Instead of throwing away your vegetable scraps, collect them in a storage container and keep them in the freezer to make great tasting stock from scratch.

Pour stock through a strainer lined with muslin cloth and squeeze out all liquid from the vegetables. To store, pour into glass jars and refrigerate for up to a week, or freeze. If you freeze in glass jars, leave at least an inch and a half of headroom so the stock can expand without breaking the glass of the jar.

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Susanne Jaspers TEXT

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F EAT U R E

PR E - C HR IS TM AS S PIC E SC IE NC E The season of Advent has its own very special fragrance. Responsible for this are a few well-travelled exotic spices, which by now belong firmly into the inventory of the western kitchen.

hristmas is perhaps not the most important date in the Christian calendar – that is probably Easter – but surely the most popular. No other festivity is prepared as extensively or celebrated as intensely. In that, the culinary aspect plays a major role. Evidence, if needed, comes in the form of TV spots given over to heartburn medication and feelings of fullness in the days before the event, while women’s and lifestyle magazines offer the newest dieting tips right after the festive days. No other time in the year sees that kind of excessiveness. It begins with biscuits via alcoholic sins, such as mulled wine or punch, to the infamous Christmas goose. Most of these traditional and typical Christmas drinks and dishes have one thing is common: they are nothing without the equally traditional and typical Christmas spices. And in reality, these are originally just as non-Christian and non-western as Christmas itself.

CLOVES

of sweet specialities. Besides many more healing properties, cloves can also help against feelings of fullness and wind. Which is why the spice makes sense for the heavy Christmas roast – besides being delicious. If, by the way, the cloves have not been removed from the dish after cooking, do not be tempted to eat the stems for they are extremely bitter. Moreover, if you do not have the time to bake biscuits but you would still like your house to smell Christmassy, here’s a classic and quick two-minute fix: an orange peppered with cloves. The taste? Very spicy to slightly fiery with a peppery note and accompanying sweet aroma.

The clove has nothing to do with the well-known carnation flower, sometimes known as clove-pink on account of its similar scent. The spice is actually the dried buds of the clove tree, which grows on the Indonesian Maluku Islands, once known as the Spice Islands. In Europe the clove has been known since the Middle Ages. The German name for the spice “Nelke” derives from the Low German word “Negelkin”, which means small nails. Makes sense. In English, the word is also related, via the Latin “clavus”, to the word for nail. The spice, indispensible in Indian curries, belongs to every punch and mulled wine. Equally, no self-respecting gingerbread can be without. Yet, the spice is not only good for the refinement

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CARDAMOM

Cardamom is part of the ginger family and is one of the most precious spices worldwide. The seeds of the predominantly Indian and Sri Lankan plant are harvested by hand. This is a very labour intensive job and the price of the product is therefore high. Naturally, cardamom belongs to the basic ingredients found in Indian spice mixes. The famous yogi tea, for example, is made with cardamom, while in the Arabian kitchen it is used to refine coffee. Among Christmas baked goods one will find the spice predominantly in ginger bread, stollen, and spekulatius. In fact, cardamom is also excellent in the preparation of marinades and sweet sauces. However, you will need to keep the distinction between the green and the roasted, black cardamom in mind. The rule is: green for sweet, black for hearty dishes. Ahem: by the by, the spice is said to strengthen the libido. The taste? Green: spicy-sweet-sharp with a flowery, fruity note. Black: smoky-herbal, earthy.

STAR ANISE

While its name and shape fits perfectly with Christmas decorations, the star anise derives originally from China. From the blossom of the tree of the same name in the family of the magnolia trees, fruit develops with each containing eight seeds – exactly, the “stars”. In Europe, star anise has been known since the 15th century. It should not be confused, however, with the Japanese star anise, which is similar in appearance. The latter can be used wonderfully as incense but consumed it is about as poisonous as the infamous puffer fish Fugu. Star anise belongs to the most popular ingredients in punch and ginger bread. On account of its digestive properties it can also be confidently added to the fat roast duck. The taste? Like anise but way more intensive with a note similar to liquorice.

SWEET “PRINTE” & TART ROAST: A PERFECT CHRISTMAS MIX! Save yourself the cumbersome searching and mixing of spices and simply throw a couple of “printen” into your roast sauce. This type of spicy ginger bread, first made in 1820 in Aaachen, a city in North Rhine-Westphalia, combines basically all of the typical Christmas spices in its recipe. It has also become the staple ingredient in an especially wintery Sauerbraten recipe.

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F EAT U R E

CINNAMON

Last but not least the perhaps most famous and most typical of all the Christmas spices: cinnamon is said to be one of the oldest spices in the world. As far back as 4000 years ago, the dried bark of the tree belonging to the laurel family was used in the Chinese kitchen. Egyptians are said to have used the spice for embalming their mummies, alongside the refinement of dishes. In Europe cinnamon was counted as the most expensive spice of all at the beginning of the modern age. These days it is said that the thinner the bark, the finer the aroma. You can use cinnamon in the form of a stick, ground, or in slices for cooking. It works with basically everything and definitely belongs into your Christmas baking recipe: the cinnamon stars.

VANILL A

CHRISTMAS: JUST AS EXOTIC AS THE SPICES? Well, yes. The Romans paid homage to their god Saturn on the 25th, the ancient Egyptians celebrated the god of light, Horus; for the Germanic peoples Christmas Day was midwinter and in the Near East it was the birthday of the Indian god of light. It was in the year 217 that a pope called Hippolyt tried to tidy up the various beliefs and declared the 25th of December as the birthday of Christ – which is how Christmas Day came into being. With such a multicultural history, it is not a surprise that the western Christmas bakery encompasses so many international ingredients.

Vanilla is the exception among the spices as it derives from America rather than Asia. The “queen of the spices” is a dried seed vessel origi-

nally from the Mexican climbing orchid, which is, these days, cultivated predominantly on the islands in the Indian Ocean. Beside cardamom and saffron, vanilla counts itself among the most expensive spices in the world. No wonder, already the Aztecs used the spice as currency to pay back tax debts. According to legend, their ruler, Montezuma, indulged in 50 to 60 cups of cocoa sweetened with vanilla daily. The spice made its way to Europe through the Spanish conqueror Hernán Cortés. Take care when inhaling the scent: apparently vanilla contains stimulating pheromones – as is well known, these sexual signals encourage “lust”. These days, a cake or other sweet treat without vanilla is almost unthinkable. And what would Christmas be without Vanillekipferln? The taste? Sweet like vanilla ice cream. Just without the ice cream.

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E AT H E A LT H Y F OOD W I T H B E R T R A N D ’S C OOK I NG S T UDIO To complete our special on spices, chef Bertrand Duchamps, founder of the Atelier de cuisine Bertrand, offers us two vegetarian recipes, concocted with a salt specially created for the occasion. Of Breton origin, Bertrand likes to remember his French roots that have shaped his cuisine and his search for authentic, tasty and natural products.

RECIPES PHOTOS

Bertrand Duchamps Ramunas Astrauskas

atelier-de-cuisine.com

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F E AT U R E

C HR IS TM AS SA LT

› › › › › ›

1 tbsp cardamom 1 tbsp star anise 1 tbsp cloves 1 tbsp cinnamon 1 tbsp vanilla extract (powder) 5 tbsp of fine grey Guérande salt

1 Mix the spices in equal parts. 2 Roast dry in a frying pan without

adding anything. Take care not to burn. 3 Pour into the blender. 4 Add the salt.

T H A I B L AC K R IC E A ND F R IE D EGG Serves 4

15 minutes

45 minutes › 2 tbsp olive oil › Christmas salt › pepper & salt

1 Cook the rice the day before. Start cooking rice like risotto. Put the olive oil in a small pot and brown the rice until it cracks, then pour water over it and add some normal salt. Cover as soon as it boils and leave to cook at the lowest temperature (level 1)

for 40 minutes. Save for the next day. 2 Gently reheat the rice. 3 Just fry the eggs in some olive oil and sprinkle with Christmas salt. Add to the rice and serve.

› 240 g Thai black rice › 360 g water › 4 free-range eggs from the farm

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X X C AT EGOR I E X X

WILD PR AWNS WIT H C HR IS TM AS SA LT & RUM Serves 4

15 minutes

› › › ›

12 wild prawns from Argentina, whole 40 cl coconut milk ½ garlic clove 3 20 g peas, Edamame beans, white precooked beans (mixture to equal parts) › 1 tbsp clementine juice › 2-3 kale leaves

› coconut chips › 1 tsp dark rum with vanilla › a bout ten pink peppercorns from

1 Peel and devein the raw shrimps. 2 Grill the dry coconut strips in the oven at 180°C

5 Add edamame-peas-beans mixture and cook for 4 minutes. 6 Shortly before serving, add a few drops of the rum and the clementine juice. Season to taste with pepper. 7 Arrange in a flat dish: place the beans in the middle, the kale on the sides and the shrimps on top. Finally, decorate with strips of coconut and the pink peppercorns from Madagascar and serve.

Madagascar.

› Christmas salt › pepper

for 5 minutes, constantly monitoring them. 3 Blanch the kale in salted water for 5/6 minutes. Rinse with cold water and drain. 4 Place the white beans and coconut milk in a small pot, add a pinch of Christmas salt and cook for 3 minutes. Add the prawns for 3 minutes just to poach them. Then take the shrimps out of the pot and put them aside.

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ADVERTORIAL

M AC A RON FA N S , R E A DY, S E T, B A K E ! For the first time, Oberweis is offering you the possibility to represent Luxembourg in the international Amateur Macaron Competition. This event, which was established in 2010, brings a host of great French pastry chefs together, most of whom are a member of Relais Desserts. Since 2015 international pastry chefs are also welcome, which gives the competition a multicultural dimension. After teams from Canada and Italy took part in 2017, and one year later, even from Japan and Belgium, Luxembourg has now also accepted the challenge, in partnership with the house of Oberweis!

Kick-off for registrations is December 10th at 7 pm!

Find the link to participate in this extraordinary event on our website and on our social media.

Only the winner is invited (various costs included) to take part in the big final in the South of France. They will be able to dive into the world of gastronomy and will have the luck to meet renowned pastry chefs and bloggers. In order to win, the candidate must prepare a second macaron, different to the one created in the first instance. This second macaron will be introduced to a sympathetic and curious jury, made up out of chefs and important personalities of the confectionary industry. In order to provide our candidate with the greatest chance of winning, they will be accompanied by the Oberweis team in the months leading up to the big day. They will receive coaching and practice lessons in order to perfect their macaron. The following year, the candidate will be a juror in the pre-selection panel. oberweis.lu

The first 20 registered candidates will be able to take part in the international Amateur Macaron Competition. No particular knowledge is required. You need only be one of the fastest to register in order to take part. You can be an absolute amateur, without any patisserie training at all. As soon as you are registered, the organising body will check your details and contact you to inform you about participation. From then on you will have time until February 1st to hone your recipe and – who knows – make it into a winning formula… On February 1st, you must hand in the prescribed number of macarons and your recipe to Oberweis. A jury made up out of industry experts will then decide who of the twenty candidates will represent Luxembourg in the contest. Of course, all twenty registered participants will receive a present!

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SEASONAL

FRUIT

5 FAC TS ABOUT

QUINC E S A PPL E O R PE A R ? OR BOTH?

QU I NC E SY RUP TO C OU N T E R R E F LUX

Neither! While they may look similar and are also pome fruit of the rose family, only a few quince varieties are edible when raw (e.g. the honey quince). Quince are a real delicacy in the form of compote, jelly, juice, bread, or in cake – even if, these days, they are a mostly forgotten treat.

Simply prepared and taken daily for several weeks, a syrup made up of 50% diluted fruit extract, 12% sugar, and 12% water, can help, without side effects, against the uncomfortable reflux (daily 0.6 ml per kg body weight).

S TO R I N G A N D F R E E Z I NG

I T ’S N O T O N LY I N T H E PU L P! Steep a teaspoon of the kernels in one cup of warm water for a few hours. The resulting quince nectar helps against a cough, is anti-inflammatory, laxative, and helps to heal wounds (as an external poultice; taken orally for stomach and gut). A tea made with two teaspoons of the kernels boiled in 1/8 l water, and let steep for 5 minutes, helps to counter bad breath and restlessness. Careful: kernels must be prepared whole and remove them by straining before consuming!

S U PE R DE L I C I OUS – S U PE R H E A LT H Y Not only because you need to use less sugar when preserving on account of the fruit’s high pectin content (the riper, the lower the content), quince are also a strong antioxidant and are anti-inflammatory, detoxing, and a digestive. The fruit are high in tanning agents, the flavonoid quercetin and the vitamins A and C, which counteracts gout, helicobacter pylori and atherosclerosis; while folic acid is important in pregnancy.

TEXT

Martina Schmitt-Jamek

The best quince has an intensive scent and little fuzz. Small spots on the skin do not matter but if they have dents they need to be used quickly. Quince can easily transfer their strong aroma onto other fruit, therefore are best stored separately. Store at room temperature and they continue to ripen; keep cool, dry, dark, and airy and they keep for up to two months. Ripe fruit keeps two weeks in the fridge (0-2 degrees). If you want to freeze them they must be peeled and blanched.

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QUINC E TARTE TATIN › › › › ›

25 minutes

25-30 minutes

100 g butter 250 g castor sugar 1.5 kg quince preserve, cut into quarters 400 g puff pastry 100 g mascarpone

1 Preheat the oven. Place the butter and sugar in a deep frying pan (25 cm) with an ovenproof handle. Heat the butter and sugar until the sugar has melted. 2 Arrange the quince quarters close together in the frying pan and try to close up all the gaps. Remember, you are going to invert the tart, so the quinces must be neatly packed.

3 Roll out the puff pastry on a floured surface and cut it into a round slightly larger than the frying pan. Place the pastry on top of the quinces and tuck it in lightly around the edges. 4 Place in the oven and bake for about 25–30 minutes at 180°C or until the pastry is golden brown. Remove from the oven and leave to rest for 5 minutes before turning the tart out onto a plate. If any of the quinces stick to the frying pan, you can just loosen them and press them into the top of the tart. Serve with mascarpone.

R E Z E P T Firstname Lastname FO T O S Firstname Lastname

Serves 6-8

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B A K E D F RU I T SAL AD WITH CREAM

QUINC E S T RUDE L Serves 6- 8

1 1/2 hour

Serves 6-8

30 Minutes For the filling › 2 kg quinces, wiped clean and cut into slices › 300 g sugar › 4 g ground cinnamon › 4 g ground cloves › 3 g vanilla essence › 10 ml Grand Marnier › 10 g butter › water

1 hour

30 minutes For the crumb mixture

› 160 g sugar › 210 g fresh

breadcrumbs

› 6 sheets phyllo pastry

2 large quinces, peeled 6 pears, halved 100 g soft brown sugar 750 ml apple juice 1 lemon peel, grated 3 cinnamon sticks 3 cloves 30 ml pear or orange liqueur 1 small punnet gooseberries 1 banana, cut into thick slices 150 ml thick cream

1 Peel the quinces and cut them into thick slices. Place in a baking dish with the pears (cut sides down). Sprinkle with sugar, add the apple juice, lemon peel, cinnamon sticks and cloves. Add liqueur and cover with aluminium foil. Bake 180°C for about an hour in the preheated oven or until the fruit is soft. 2 Add the gooseberries and bananas and spoon the syrup over the fruit. Place under a preheated grill until the tips of the fruit begin to change colour. Remove and leave to cool. Serve the fruit salad with whipped cream.

1 Preheat the oven. Arrange the quince slices in a baking dish. Mix the remaining filling ingredients and sprinkle them over the top. Add about a cup of water and cover with aluminium foil. Bake for about 45–60 minutes until soft, depending on how thick the quince slices are. Test to see if the quinces are ready by pressing the point of a knife into them. Allow them to cool. 2 Mix all the ingredients for the crumb mixture. Brush each phyllo pastry sheet with melted butter and sprinkle some of the crumb mixture over it. Stack the sheets on top of one another. Spoon the cooled filling on top of the phyllo pastry and roll up like a Swiss roll, with the sides folded inwards so that the filling cannot fall out. Place on a baking sheet and brush the top with melted butter. Bake for about 20 minutes at 180°C until golden brown. Cut into thick slices and serve warm.

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SEASONAL

FRUIT

QUI NC E S B A K E D I N OR A NG E JUIC E Serves 4 30 minutes 1 1/2 hours

› › › › › › › › ›

3 large quinces 100 g sugar 3 cinnamon sticks 1 vanilla pod, cut open lengthways, seeds scraped out 4 large oranges, juice squeezed out 1 finger-sized piece of fresh ginger, thinly sliced 375 ml water 15 g butter, cubed 2 oranges

1 Preheat the oven at 180°C. Peel

the quinces and cut them into quarters, but reserve about 15 quince pips and 5 pieces of skin. Pack the quinces into a shallow baking dish and sprinkle the sugar over the top. Arrange the cinnamon sticks, quince pips and skin in between the quince quarters. 2 Mix the vanilla seeds with the orange juice and pour the mixture into the baking dish. Insert the ginger slices in between and pour the water over; dot with butter and cover with aluminium foil. Bake for about 1 ½ hours or until the quinces are just pink. Remove the quince skin and pips. Allow to cool. 3 To serve, segment the orange slices and add to the quinces. Serve with yoghurt or cream.

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QUINC E PR E S E RV E WIT H VA NILL A

S T E WE D QUINC E S WIT H HONE Y & LE MON

2 large jars 45 minutes 3 hours

Serves 4 30 minutes 2 hours

› 12 quinces, peeled, halved › 2 vanilla pods, cut open lengthways, › › › ›

seeds scraped out and retained juice of 2 lemons 750 ml water 750 ml verjuice 600 g sugar

125 ml honey 60 ml lemon juice 500 ml water 4 quinces, peeled, halved c reamed honey and natural yoghurt to serve

1 Place all the ingredients in a large saucepan and add some of the quince skin. Bring to the boil then simmer for about 2 hours or until the quinces are soft and the liquid is ruby red in colour and starting to thicken. 2 To serve, mix creamed honey with natural yoghurt and serve with the stewed quinces.

1 Place all the ingredients together in a large saucepan. Place a layer of baking paper over the saucepan and simmer for about 3 hours or until the quinces are soft. 2 Spoon out the quinces using a slotted spoon and pack them into the hot, sterilised jars. Increase the stove temperature and reduce the cooking liquor until syrupy. Pour the syrup over the fruit in the jars and seal the jars.

› › › › ›

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MASTER YOUR FAVOURITE CHRISTMAS DISH with AEG appliances

www.aeg.lu

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SE A SONA L V EGE TA B L E

5 FAC TS ABOUT

LE E K S

T H E P OO R WO/M A N ’S A S PA R AG US Leeks work best with fish and meat. One way to cook leek is to halve the vegetable, season with salt and pepper, coat with oil, and grill at 175°C for 5-6 minutes on each side until firm to the bite. But the delicate wild leek is also delicious uncooked in a salad, especially when combined with apples and a tangy dressing. To tone down the sharpness briefly blanch the leek in water or apple juice.

E A SY F R I E N DS H I PS Leek gets on well with chervil, caraway, tarragon, lovage, parsley, thyme, nutmeg, and chilli. Refine your potato purée with leek; you will be impressed with its zest!

BUYING AND S TO R I N G The milder, more delicate wild leek is available from June until September, while the autumn and winter leek is somewhat spicier. When buying look out for firm, green leaves; if they are already tired, the root hairs brown, or the white lower part yellowish, the leek will have seen better days. Wrapped up, leek keeps in the vegetable compartment of the fridge for up to one week. Leek that has been cut into rings and possibly blanched can easily be frozen, but should not be defrosted before use.

It can strengthen the body’s defences, cleanses, strengthens nerves; it can help to store calcium in the bones, and improve the intake of plant-based iron, guard against kidney stones, and ensure better functioning of the gall bladder. The sulphurous allicin is a natural antibiotic, as well as being antimicrobial and a fungicide, and it lowers cholesterol and blood pressure. Manganese can help against depression, and flavonoids protect the internal walls of blood vessels and guard against cancer.

M A N Y T H R OW AWAY T H E G R E E N PA R T S … …but that is a shame. All parts of the leek can be used and the green parts in particular hold 300 times more beta-carotene than the white. Beta-carotene protects against free radicals and guards against heart disease. If the somewhat stringy and woody consistency of the green parts bothers you, use them for soups and stews.

TEXT

Martina Schmitt-Jamek

T H I S V E G E TA B L E H A S MANY SKILLS!

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X X C AT EGOR I E X X

C R E A MY POTATO A ND LE E K SOUP WIT H C R IS PY LE E K R IB BONS Serves 4 › › › › › › › › › ›

25 minutes

1 Peel the potatoes, wash and chop into cubes. Clean the leek, divide halfway, wash thoroughly and let dry. Keep some of the leek for the garnish and cut into fine strips. Chop the rest into rings. Peel the garlic and chop finely. 2 In a pot, heat 2 tbsp oil, add garlic and leek and sweat without letting them colour. Add the cream to the broth; add potatoes and season with salt, pepper and a pinch of nutmeg and cook for approx. 15 minutes until soft. 3 Purée the soup until it has a fine consistency. If necessary, cook further or add broth. Season with salt. 4 Wash the thyme, shake dry and remove leaves. 5 In a pan, fry the leek strips in rest of hot oil until crispy. Add thyme, season lightly with salt and pepper. 6 Serve soup in bowls and garnish with leek ribbons.

R E Z E P T Firstname Lastname FO T O S Firstname Lastname

500 g floury potatoes 2 leeks 1 garlic clove 4 tbsp olive oil approx. 800 ml vegetable stock 200 ml cream salt milled pepper a pinch of ground nutmeg 1 stalk fresh thyme

20 minutes

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IR IS H POTATO PAT T IE S WIT H K A LE & LE E K Serves 4 20 minutes 50 minutes

› › › › › › › › › › › ›

4 Combine eggs with flour, baking powder, po-

tato gratings, leeks, kale, dill and buttermilk. Add milk or flour if needed. Season with salt and pepper. 5 In a hot, coated pan heat butter with oil; add dollops of dough with wooden spoon. Fry for approx. 5 minutes at medium heat, flip and fry for a further 5 minutes on other side until golden brown. Fry all patties in this way. Let dry on kitchen towel and serve, for example, with a herb dip.

1 Wash 2/3 of the potatoes and cook in boiling water for approx. 30 minutes. Drain, run cold water over potatoes, peel and press through a potato ricer. 2 Peel rest of potatoes, wash, grate finely, and press out onto piece of kitchen paper. 3 Wash leek, clean and cut finely. Break kale leaves from stalk, cut away thick stalks and cut central leaf veins flat. Wash leaves well and blanch for 2 minutes in boiling salt water. Drain, run over with cold water, let dry and chop up small.

500 g floury potatoes 2 leeks 200 g kale 2 eggs approx. 100 g flour 1 ½ - 2 tbsp baking powder 2 tbsp freshly chopped dill approx. 120 ml buttermilk salt milled pepper 2 tbsp butter 2 tbsp vegetable oil

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SE A SONA L V EGE TA B L E

OV E N-ROAS T E D LE E K S WIT H SMOK E D H A M , MUS HROOMS , WA LNUTS & T H YME

Serves 4 20 minutes approx. 25 minutes

› › › › › ›

4 leeks 4 slices of Parma ham, or a different smoked ham 4 stalks fresh thyme 60 g walnuts 2 tbsp olive oil 350 g mixed mushrooms, e.g. shiitake, oyster mushrooms, champignons › salt › milled pepper

Pre-heat oven to 220°C top and bottom heat.

1 Wash and clean leek. Take 1 leek and cut into approx. 5 mm thick strips. Halve the rest of leek lengthwise. Cut ham into thirds crosswise. Wash thyme, shake dry and remove leaves. Roughly chop walnuts. 2 Coat baking dish or small baking tray with 1 tbsp oil. Place the halved leeks with the cut showing onto dish/ tray and distribute the leek rings among them. Season with salt, pepper and thyme and bake in oven for approx. 20 minutes. 3 Meanwhile, wash mushrooms, dry and shorten stems. According to size, leave whole, halve or cut into pieces. Heat rest of oil in pan and fry mushrooms until golden brown and season with salt and pepper. 4 Take leek out of oven and distribute ham on top, put back into oven for around 5-6 minutes. 5 When done, take out of oven, distribute the mushrooms on top and garnish with chopped walnuts to serve.

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SE A SONA L V EGE TA B L E

LE E K QUIC HE WIT H F E TA , DR IE D TOM ATOE S & PINE NUTS

1 quiche (form 12 x 30 cm) 40 minutes 30 + 45 minutes

For the dough

› › › › › ›

230 g flour 1 tsp salt 1 egg 150 g butter flour, to work with butter, to grease form

For the topping

› › › › › › › › › › › › ›

2 leeks 1 garlic clove 2 tbsp butter 80 g dried tomatoes, steeped in oil 200 g feta cheese 4 eggs 100 g crème fraîche 80 g parmesan cheese 200 ml cream salt milled pepper 1 tbsp dried thyme 50 g pine nuts

Preheat oven to 180°C (fan). Butter the quiche form. 3 Roughly chop tomatoes. Cube feta. 4 For the broth, whisk eggs with crème fraîche, parme-

san and cream and season with salt, pepper and thyme. 5 Roll out dough on floury work surface until slightly larger than form and place into form making sure to create a border. Distribute vegetables and feta onto dough, pour broth over top and add pine nuts. Bake in oven for approx. 45 minutes until golden brown.

1 For the dough, combine flour with salt, heap onto a work surface, make a depression in the middle, crack egg into depression and distribute butter in flakes around the dip. With your hands, knead quickly to a smooth dough, form into a ball, wrap in cling film and place in fridge for 30 minutes. 2 For the topping, halve leeks, clean, wash and cut into strips. Peel garlic and chop finely. Sweat garlic and leek in hot butter for 1-2 minutes without letting them colour. Let any liquid evaporate and put pan aside.

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NATURALLY DIFFERENT

L A R G E

S E L E C T I O N

O F

R E G I O N A L

O b e r p a l l e n | S te i n s e l | S t ra ss e n pallcenter.lu KACHEN_04-19_EN.indb 71

facebook.com/pallcenter

P R O D U C T S

instagram.com/pallcenter 13/11/2019 16:22

A S T RONG UNI T

R ené Ma t hieu and his team

For René Mathieu's latest recipes, the chef wanted to honour the young team that supports him on a daily basis. Jim Meyers, Archibald de Prince, Pierre Zehner and Louise Burton work every day in the kitchens alongside the chef, and this time they have prepared the dishes that you will be able to discover in these pages.

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R E N É M AT H I E U & H IS T E A M

R ED ENDIV E C UR L S WI T H C AB BAG E , PAR S L E Y AND APPL E

For the pickles

› › › › ›

100 g sugar 200 g of vinegar 300 g water 4 cardamom seeds 1 bay leaf

For the candied cabbage

› 1 l apple juice › 1 pinch of cinnamon For the sauce

1 lemon 1 tbsp tamari sauce 1 tbsp honey 1 cm of ginger olive oil

Serves 10

20 minutes

2 hours

1 Mince the red cabbage and prepare it in three ways:

one left natural, the second pickled, and the third candied (see below). To make the pickles, bring the ingredients together to a boil, then pour hot over the cabbage and allow to macerate. To candy the cabbage, cook it with apple juice, cinnamon and let it crystalize. 2 Separate the endive leaves and set aside. 3 Prepare the tamari sauce. Mix a tablespoon of honey, tamari sauce, lemon juice, and grated fresh ginger. Emulsify with olive oil. Season with salt and pepper. 4 Dry roast the pumpkin seeds in a frying pan. 5 Mix the three cabbages, add the julienned green apples and flat parsley and season with tamari sauce. Fill the endive leaves with the mixed cabbage, apple blossom flowers, pumpkin seeds and some parmesan cheese grating.

› › › › ›

By L ouise Bur ton

R e n é M a t h i e u & Te a m Ramunas Astrauskas

6 red endives ½ red cabbage 2 apples Granny Smith 1 bunch of flat-leaf parsley a handful of apple blossom flowers 100 g parmesan cheese in chunks 100 g pumpkin seeds fine salt & pepper olive oil

RECIPES PHOTOS

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R E N É M AT H I E U & H IS T E A M

WIN T ER ROOTS ROL L UP WI T H L EMON KOHL R AB I C R E A M By Jim Meyers

Serves 10 30 minutes

For the vegetable rolls

› › › › › › › › › › › › ›

1 radish 2 yellow beets 2 red radishes 2 golden ball turnips 2 large carrots 2 green radishes 1 bunch of flat-leaf parsley 1 bunch of basil 1 celery root 1 piece parmesan cheese fleur de sel olive oil olive oil with lemon

For the kohlrabi cream

› › › ›

1 kohlrabi truffle oil 1 tbsp honey 1 lemon, juice

KOHLRABI CREAM

1 Using a mandolin, slice all the veg-

Centrifuge the kohlrabi and mix the juice with truffle oil, honey, lemon juice and add the lemon olive oil as if you were making a mayonnaise. Season with salt and pepper.

etables into thin petals. 2 Soak your various vegetable petals lightly in olive oil before placing them on a sheet of baking paper. Cover the sheet by making lines of vegetables, the petals overlapping slightly by alternating colours. Tip: While making your collage, remoisten each vegetable slice with olive oil. Sprinkle with a few grains of salt and parmesan cheese shavings. 3 Roll the vegetables up, gently peeling off the first petals resting on your baking sheet (as if you were making a maki). Gently peel off the sheet at the same time as you are making your vegetable roll. With a knife, cut off the final edge of your sheet of baking paper that extends beyond the vegetables. Wrap the baking paper back around the whole vegetable roll to hold it securely. Set aside for 15 minutes in a cool place so that the parmesan infuses each vegetable petal.

TO SERVE Unroll your sheet of baking paper again to release your vegetable roll. Cut 4 cm wide sections with a knife. Divide into a large plate. Sprinkle with a few turns of the pepper mill and Matcha green tea powder. Add some grated cashew nut and kohlrabi cream and decorate with some herbs and flowers.

› 4 cashews › Matcha green tea powder

VEGETABLE ROLLS

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T HE SAL S IF Y IS FL IRT ING WI T H T HE PE AR NU T, T RUFFL E , C HES T NU T PUR ÉE

By Archibald de Pr ince

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R E N É M AT H I E U & H IS T E A M

Serves 6 20 minutes 60 minutes

› › › › › › › ›

12 salsifies 6 pears olive oil fleur de sel 100 g butter 1 tbsp honey 1 lemon juice 2 dl tamari

For the purée

› 1 dl vegetable cream › 100 g walnuts › salt & pepper To serve

› 1 beautiful chestnut › 1 beautiful truffle › walnut oil

1 Peel two pears and cut them into 12 wedges. Keep the

peelings to cook with the salsifies.

2 Clean the salsifies by rubbing them with a brush, then

wash them thoroughly and rinse them. Place them in a vacuum bag with a little olive oil, a pinch of fleur de sel and 20 g of butter, add the peelings of the two pears and steam cook in the oven for 16 minutes at 120°C or in water. Put aside. 3 Collect the peelings and cooking juices and add them to the cream. Heat everything, add the nuts and mix to a purée. Season with salt and pepper. Put aside. 4 Cut the remaining pears into thin strips and roll them up on their own, counting 5 rolls per person. Put aside. 5 In a skillet, add the rest of the butter, add the cooked salsifies and brown with the pear quarters (they must remain crisp). Then mix the honey, lemon juice and tamari together and deglaze with this mixture. Let everything caramelize.

On a large plate, arrange the salsify and pear wedges harmoniously. Finish with the pear rolls, a few splashes of walnut purée, grated truffle and chestnut and finish with a dash of walnut oil and the caramelized juice of the salsify.

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ICE CREAM 1 Cut the vanilla pod in half and

scrape the inside with the blade of your knife to extract the seeds. 2 Peel the Jerusalem artichokes (keep the peelings, wash them and let dry in the oven for 4 hours). Cook the Jerusalem artichokes with the vanilla seeds, butter and lemon juice in a vacuum bag for 20 minutes in a steam oven. 3 Bring 320 g of water to a boil. Add the honey and the sugar. Place everything in a blender, add the cooking juice from the Jerusalem artichokes and the vanilla and mix to obtain a fine purée. Pour into an ice cream maker.

THE SPONGE CAKES

T HE JERUSAL EM AR T IC HOK E MELTS WI T H PL E ASUR E F OR T HE PR AL INE H A ZEL NU T S T R EUS EL , L EMON OIL , A L MOND MIL K B y P ie r re Ze h ne r

Beat the praline, eggs, add 30 g flour and 120 g powdered sugar and whisk well. Pour the mixture into a siphon, add 3 cartridges and shake vigorously for several minutes. Fill a plastic cup with a perforated bottom with this foam at one third of its height, immediately turn it over onto a plate covered with a sheet of baking paper and place it in the microwave for 1 minute. Unmould the sponge after cooling and place it in a container in the fridge, covered with cling film.

THE STREUSEL Serves 10

1 hour + 10 minutes

For the sponge cakes (10)

› › › ›

120 g liquid praline 6 eggs 120 g powdered sugar 30 g gluten-free flour

For the streusel

90 g powdered sugar 130 g gluten-free flour 120 g butter 90 g crushed hazelnuts 170 g hazelnut powder

For the ice cream

› › › › › ›

950 g Jerusalem artichoke 40 g butter 2 vanilla pods 80 g sugar 40 g lemon juice 50 g honey

› › › ›

500 ml almond milk 1 dl cream 1 tbsp of orgeat syrup olive oil with lemon

Beat together butter, flour, sugar, hazelnut powder and crushed hazelnuts. Spread between two baking sheets and bake at 150°C for 10 minutes. Let cool, add the dry Jerusalem artichoke peels and reduce to pieces.

TO SERVE Mix the cream with the orgeat syrup. Then, place a praline sponge and the Jerusalem artichoke ice cream on a plate. Sprinkle with hazelnut streusel, add a few drops of almond milk, a few drops of orgeat syrup and a little lemon oil.

› › › › ›

1 hour

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ADVERTORIAL

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Ramunas Astrauskas PHOTO

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PORTRAIT OF A CHEF

J E A N - C H A R L E S HOS PI TA L DA R E TO H AV E MOR E FUN

"I completely freed myself from this De Barrier in Houthalen. Here, in Flanders, far away from French cuisine, he pressure," says Jean-Charles Hospital learnt to perfect his English surrounded by cooks from all over the world. He (50). He smiles. "One day I simply told stayed for seven years: "That’s a long time in this profession." myself: stop it, Jean-Charles. Now it’s The Luxembourgish leg of his journey started about 20 years ago when he time to have some fun. Only fun." The joined Pascal Brasseur in the restaurant Wengé as chef. "For nine years he pressure is this: everything in con- put his faith in me. That was so important to me," says Hospital, "I could do nection with a Michelin star and other what I wanted in the kitchen. That was a good opportunity to put myself out prizes. The fun: the oven in Le Bistro- there in Luxembourg." Then, he and Philippe L’Hôpital opened Le Bistronome nome in the Route d’Arlon. Hospital together, with the energetic support of gastronomic advisor Tony Tintinger has worked here, in ("he helped us a lot"). The distribution of tasks is clear: the his own kitchen, since kitchen is Hospital’s responsibility; L’Hôpital takes care of the July 14th 2010. "I can service. "You can do a lot cook whatever I feel "It’s not an easy kitchen but a kitchen with several techof wonderful things like without having niques and in which one respects the simple products of the with those if the to think about certain season," Hospital defines his work thus. "Everything depends preparation is criteria, which I might on the chef," he says. He has to constantly "question himself". good and the have to fulfil to get a Everything is always changing. For example, for three years ingredient fresh." star." The stars are not now business meals have been happening less often, are strangers to him, nor becoming shorter and faster. And the clients are getting is their attraction. The man from the younger. "You have to move with the times." For Le Bistronome that means Champagne region learnt the trade that Hospital has reduced the offer of first courses and main dishes somewhat, of pâtissier, chocolatier, and glacier and reduced the price of the three-course Menu du Marché from 41 to 39 euros. at the school of hotel management in "I also use fewer noble ingredients, which are already so expensive when Saint-Didier, and won a gold medal buying and some clients find those prices exorbitant." That means less turfor being the best trainee in France. bot, John Dory, and crayfish, more gilthead or monkfish. "You can do a lot of For his military service he spent two wonderful things with those if the preparation is good and the ingredient years in Washington DC as the per- fresh." sonal cook to the French military He feels at home in Luxembourg, which is also where his son was born. "The attaché. "I was twenty years old and Luxembourgish people have given me a lot of their trust. The country is did not have a lot of experience. But beautiful and green and has a great location in Europe." Le Bistronome is I got to meet the French Minister of closed on Sundays and Mondays, as well as at Christmas and in the summer Defence and the American President." holidays. "You have to protect family life." That, he says, is important: "I realAfter that he worked with the starred ly did not want my wife to work with me in the business." He is determined chef Didier Delu in Paris for a year to protect his emotional and family life. "I’ve seen too many bad examples." and then for two years with Roger Naturally, he still cooks at Christmas and on holidays, "but only with family Souvereyns, the chef of the legend- and friends. Completely relaxed. And with an open bottle of wine in the ary Scholteshof in the Belgian city kitchen. That’s real pleasure." of Hasselt. He was chef-patissier in a two star establishment. "I was given free reign in creating the menu," he LE BISTRONOME remembers, "and Souvereyns impressed me with his savoir-faire in 373, Route dʼArlon — L-8011 Strassen the kitchen and through his innovaTel. +352 / 26 31 31 90 tive taste. Aesthetic taste, too." Then he made the change to starred chef bistronome.lu Rik Vandersanden not far away at

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V ENISON

w i t h smal l onions & bacon in pepper sauce , celer y mous sel ine

4 persons 1 hour 45 minutes

For the meat

› venison 600 g net › 1 sprig rosemary › peanut oil For the pepper sauce

› 200 g deer bones & some slices › › › › › › › › › › › › › › ›

of meat (ask your butcher) ½ l red wine 1 tbsp Sirop de Liège 1 tbsp cognac 1 tbsp strong mustard 2 tbsp sherry vinegar 1 tbsp flour 1 beautiful shallot 1 carrot 2 garlic cloves, crushed with the skin 10 black peppercorns 1 bay leaf 5 juniper berries 1 carnation 3 tbsp peanut oil salt & pepper

› 240 g smoked pork belly › 200 g baby onions › 200 g brown mushrooms or chanterelles

› 50 g butter › peanut oil › sugar, salt & white pepper For the creamed celery

› 600 g celery › 1 l raw milk › salt

R E C I P E Jean-Charles Hospital PHO T O S Ramunas Astrauskas

For the french style sides

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CHEF'S MASTER CLASS

THE ME AT

Fry for 2 minutes on each side in a pan with peanut oil. The meat must remain pink inside.

Remove the pan from the heat, add a piece of butter, a small clove of garlic crushed with the skin and a sprig of rosemary.

When the butter has melted, generously baste the venison with it for 1 minute. Place meat on a grill and keep warm in the oven at 40°C covered with a piece of foil.

THE SAUCE

5 4

Fry the bones in peanut oil over a high heat.

Add bay leaf, pepper, juniper and cloves. When boiling for the first time, skim off the foam. Continue cooking on a low heat for 30 minutes.

Add the shallots and the carrots. Brown everything together with the crushed garlic. Flambé with cognac, deglaze with vinegar and reduce. Reduce the heat, add the flour and fry lightly while stirring.

Pour through a sieve and season to taste with salt and pepper.

Add the Sirop de Liège and the mustard, immediately deglaze/ cover with red wine.

Reduce for another 10 to 15 minutes and stir occasionally with a whisk.

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CHEF'S MASTER CLASS

THE SIDES

Peel the onions (put them in warm water for 1 hour beforehand, then they are easier to peel). Put the onions in a pot and cover with cold water, add the butter, one pinch salt and one pinch sugar. Cook and reduce until the onions are soft.

Clean the mushrooms without water and cut into 4 or 6 pieces, depending on size. Dice the bacon. Fry the mushrooms in hot peanut oil in a pan, season with salt and pepper, drain, add the bacon and fry.

As soon as everything is well coloured, stir in a piece of butter and add the onions.

THE CELERY

Chop celery coarsely, add the cold milk so that the celery pieces are well covered (about 1.5 times the volume of the celery). Season with a pinch of salt. Bring to the boil while stirring, then cook at low heat for approx. 75 minutes.

Drain and keep the cooking juices. Mix the celery while slowly adding the cooking soup until the desired consistency is achieved.

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R E STAU R A N T PORT R A I T

W I N DS OF C H A NG E W I T H R E S TAUR A N T C H IG G E R I

Young, creative and engaged – and yet willing preserve The menu is small but select. The creative side of chef the good qualities of the old – that’s what Joao and Sandra Joao Ramos is obvious. Listed are classics of the bistro Ramos stand for. In March 2017 they took over the tradi- kitchen as well as more eccentric creations of the haute tional restaurant Chiggeri in the Rue du Nord. What has cuisine. The classics are nevertheless not run of the mill. not changed is the decor of the historic city palace. Time The Chiggeri hamburger on homemade bread delivers seems to have stood still in the labyrinthine former pri- with the best beef and Italian ingredients such as burrata vate home of the Feltes family. There are original wood and mortadella. The lasagne is an old family recipe handfloors, unsymmetrical and occasionally small rooms, and ed down by Sandra’s grandmother and made completely a steep and narrow wooden staircase. Exhausting for the without béchamel. “We don’t do your typical Italian, Porservice but certainly charming. Every room, from the con- tuguese, or similar country kitchen. Instead, we incorposervatory to the private salon to the romantic bay with a rate ideas and stimulations from our travels across the view on Kirchberg, has its own special atmosphere. “We world. The dishes on our menu are ones, which we loved have not changed the existing décor,” says Sandra Ramos, the taste of and which we have redefined in our own way, “instead, we changed the philosophy and the menu.” Pre- and which have withstood the rigorous family testing.” Products used are, as far as possible, viously, the brasserie downstairs and local and seasonal, and everything the gastronomic restaurant on the “The dishes on our menu first floor were separate but that’s not are ones which have withstood is cooked fresh each day. “This fresh kitchen also allows us to adapt the the case anymore. “All our guests get the rigorous family testing.” menu to the season every three the same food and wine menu and can then decide if they would rather try our bistro menu or months,” says Joao. The joy in experimentation shows in the gastronomic choice. They are free to eat a hamburger creations such as sashimi of red tuna with foie gras – now a staple on Chiggeri’s menu. at our most beautiful table.” Sandra’s father Dino Totaro is also part of the team. He is responsible for the wine menu of the restaurant. As the treasurer of the ALS (Association Luxembourgeoise des Sommeliers) the role fits him like a glove. In 2017 Chiggeri was awarded restaurant with the best wine menu in Luxembourg. For guests, it’s useful to see the labelling of the wines according to categories of price. “That helps to discretely advise guests when choosing wines; making sure they fit the food and the budget.”

RESTAUR ANT CHIGGERI 15, Rue du Nord — L-2229 Luxembourg Tel. +352 / 22 99 36

chiggeri.lu

In summer, Chiggeri’s terrace – one of the most beautiful in the city – offers the perfect place for a relaxing dining experience with a breath-taking view across the valley of the city to Kirchberg. “We have no tourists marching past, which means that guests can enjoy a calm and beautiful summer’s day without feeling disturbed by traffic noise.”

Much loved by guests are also the “Dinner in the dark” events. Every Thursday, they offer a meal for up to twelve people in complete darkness. A bite-size four-course menu is served with appropriate wines. “It’s astonishing to see the dynamics in a mixed group of guests when one of their senses is removed.” On account of its popularity, reservation is necessary.

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T E X T Barbara Fischer-Fürwentsches PHO T O S Ramunas Astrauskas

L Ë T Z E B UE RG E R R Ë N DF L E E S C H PRODUIT DU T E R ROIR ( LUXE MBOURG IS H B E E F )

R E C I P E Frédéric Vuillemin P H O T O S Ramunas Astrauskas

A recipe by Frédéric Vuillemin, owner and chef of the restaurant Becher-Gare in Bech.

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LUXEMBOURGISH BEEF

Produit du terroir

Lëtzebuerger Rëndfleesch Eng Passioun, e Genoss!

F ON DUE V IG N E RON N E Serves 4 15 minutes 1 hour

For the cooking marinade › 2 bottles of strong red wine › 1 glass port wine › 1 carrot › 1 garlic clove › 1 bouquet of flowers garni › peppercorns

La viande d’origine de qualité 100% luxembourgeoise garantie de la fourche à la fourchette !

For the fondue › 300 g beef (rump steak or fillet) › 2 chicken breasts › 1 duck breast › Espelette chilli pepper 1 Put all the ingredients with the wine and the port wine into a saucepan and simmer at low heat for an hour. 2 Remove the skin from the duck to degrease it. Cut the meat into thin slices, season with Espelette pepper and put aside in a cool place. 3 When you are ready to eat, pour the red wine reduction into a fondue pot and enjoy it like a Fondue Bourguignonne. Serve with French fries or fried potatoes.

RECOMMENDED WINES Blaufränkisch Alexander Laible Cuvée Les Darons Corbières Jeff Carrel Pinot noir Domaine Pundel Hoffeld

www.produitduterroir.lu

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C HR IS TM AS S TOLLE N

R ECI PE Berthe Elsen-Melkert PHO T O S Ramunas Astrauskas

E ASY R EC IPE WIT HOUT S PIC E S

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FA R M E R ' S R ECI PE

fter the fantastic coffee yule log recipe that Berthe let us share with our readers in last year's Christmas issue, she's back with a classic and delicious Stollen as part of our cooperation with the Luxembourg Chamber of Agriculture! As a mother of three and grandmother of seven, family matters to Berthe and she spends her days as a young retiree concocting tasty little dishes. The follow-up to her first cookbook, "Kache wéi fréier - Meng 105 beschte", is called "Cuisine d’antan – International" (available in French and German). The book is published on request of EMB, European Milkboard, grouping 7 countries, with the Luxembourg Dairy Association “D’Fair Mëllech” representing Luxembourg. Her family is a member of this group of fair milk producers.

2 Stollen (600 g) For the marzipan filling

› › › › › ›

100 g semolina 120 g melted butter 300 g icing sugar 4 tbsp ground almonds 10 drops almond extract 6 tbsp milk

30 minutes + 1 1/2 hours For the dough

› › › › › ›

1 kg flour 60 g fresh yeast 250 g butter 500 ml whole milk 150 g fine sugar 1 ½ tsp fine salt

1 For the marzipan filling: mix the ingredients together

and let sit overnight in a covered bowl. 2 Steep the currents, candied lemon peel and nuts in rum or honey schnapps for 1 hour. 3 Sift the flour into a large bowl. Form a depression in the centre and crumble the yeast into it, sprinkle 1 tablespoon sugar over the yeast and sprinkle salt over the top of the flour. 4 Pour 2 tablespoons of the lukewarm milk over the yeast. Let the mixture rise in a warm place for about 30 minutes. 5 Melt the butter in the rest of the lukewarm milk, add to the yeast.

45 minutes › 350 g currants › 3 0 g candied lemon peel and orange pieces

› 5 0 g mix of chopped nuts and almonds

› 200 ml rum or honey schnapps › icing sugar for decoration

6 With dough hooks, knead the dough from the inside

out to make a nice-looking yeast dough, let rise again until doubled in volume. 7 On a floured surface, knead the dough with your hands, working in the currants and nuts at the same time. 8 Divide the dough into two portions, roll out flat, and spread the marzipan mixture over them. Form into stollen shapes and let rise in the oven at 30°C. Bake for 45-50 minutes at 180°C. 9 Remove from the oven and brush on melted butter with a pastry brush. Let cool, then sprinkle with icing sugar. Will keep for about a month.

PR I Z E DR AW

2 CUISINE D’ANTAN – INTERNATIONAL books in French. Email us your full name and address with the word STOLLEN to gewinnen@kachen.lu The winner will be chosen at random and will be notified by email. No legal action is permitted. Submission deadline: 31.01.2020

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R E C I P E Mademoiselle Eme / Jacques Schneider PHO T O S Ramunas Astrauskas

MIS S E ME 'S WA F F LE S

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GRANNY'S RECIPE

acques Schneider, a young Luxembourg artist who brilliantly combines photographic and pictorial art, attaches particular importance to sharing, especially when it comes to eating and enjoying. For us, he has created a recipe in homage to his grandmother's best friend, Mademoiselle Eme, who died at the age of 95 and for whom he had great admiration. She was a remarkable woman who dedicated her life to serving others and prepared these simple and tasty waffles regularly for the Luxembourg scouts for more than 80 years. We had the pleasure of discovering the recipe for you during a shared moment of joy in Jacques Schneider's studio.

3xvive.lu

20 waffles › › › ›

5 minutes

2 eggs 125 g butter or margarine 1 1/2 tbsp oil 1 tbsp fine sugar

1 Whisk the eggs in a bowl. 2 Melt the butter slowly in the microwave and

› › › ›

1 sachet vanilla sugar 500 g flour 1 pinch of fine salt 1 bottle of lemonade (75 cl)

5 Bake the dough in a waffle machine, preferably in the presence of your guests, to enjoy it as quickly as possible! 6 Serve with fresh whipped cream and jam.

add to the dough. 3 Stir in a tablespoon of fine sugar. 4 Stir in lemonade and flour at the same time and continue to mix. The consistency should be slightly liquid.

40 minutes

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T Y P I C A L LY LU X E M B O U R G I S H

K AC H K É I S (C OOK E D C H E E S E ) If there is one speciality that is associated with Luxembourgish cuisine, it is cooked cheese or "Kachkéis". Hardly any other dish polarises as much as Kachkéis: you love it, or you hate it! You can find this lean sour milk cheese, which is a processed cheese, especially in Luxembourg, the north of France and in some regions of Austria. In the past, Kachkéis could not be bought ready made and you had to prepare it yourself. Today you can buy the finished product in different variations, so that only a few people still prepare it themselves. The raw cooked cheese is dissolved with water, milk or cream and refined with all kinds of spices. If you now feel like making your own Kachkéis, we have a recipe for you here.

350 ml 10 minutes › › › ›

1 roll of Kachkéis 250 g 150 ml water › butter › 1 egg yolk salt & ground pepper some cumin if you like

› A lternatively, replace water, butter and egg with:

› 2/3 cream and 1/3 white wine

and place in a pot. Add water (about 2/3 of the weight of the cheese). The cheese pieces must not be completely covered, otherwise the cheese becomes too liquid (alternatively, you can also use cream and white wine instead of water for cooking, but then omit the butter and egg yolk). 2 Melt the cheese while stirring constantly on a low flame (do not boil!). Stir in the piece of butter and, if you like, an egg yolk. Season with salt and pepper and other spices like cumin. 3 Leave to cool and store in the refrigerator. Take out of the fridge about 30 minutes before serving to allow the cheese to reach room temperature and become spreadable.

RECIPE PHOTO

Bibi Wintersdorf Ramunas Astrauskas

1 Cut the cheese into small pieces

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A C H R I S TM A S C L A S S IC

TEXT

Susanne Japsers

Dickens’ famous story about the miser Ebenezer Scrooge made punch one of the favourite drinks in the season of Advent. Yet, originally, the drink did not even come from England.

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F E AT U R E

“Four elements, join'd in an emulous strife, fashion the world, and constitute life. From the sharp citron the starry juice pour; acid to life is the innermost core. Now, let the sugar the bitter one meet; still be life’s bitter tamed down with the sweet! Let the bright water flow into the bowl; water, the calm one, embraces the whole. Drops from the spirit pour quick'ning within; life but its life from the spirit can win. Haste, while it gloweth, your vessels to bring: The wave has but virtue drunk hot from the spring!”” FR IEDR IC H SC HIL L ER

(translation: Edward Bulwer-Lytton)

hese instructions for making punch are over 200 years old and belong to Friedrich Schiller. His “Punch Song” possesses, however, a big caveat: the German poet only mentions four ingredients and that is, strictly speaking, wrong. Many think, when hearing the word “punch”, foremost of a traditional British drink. After all, at the latest since Charles Dickens’ A Christmas Carol, punch is associated with English homeliness, a crackling open fire and red cheeks. Indeed, the alcoholic drink is especially popular on the island.

British? As if!

Punch was not invented by the Brits. In reality, it comes from somewhere a bit further away, from India to be exact. In India, for many centuries, the drink has been brewed from arrak, a spirit distilled from palm wine and containing up to 60 or 70 per cent, as well as sugar, lemon, spices and water or tea. Were you counting? That’s right, there are five ingredients, dear Friedrich Schiller, not only four. The Hindi word for five is pāñč (pronounced “pantsh”). And now the English do play a role after all. In the 17th century, English sailors learnt to appreciate the Indian speciality and brought the recipe back home, as well as the name, albeit somewhat anglicised. From thereon, “Punch” spread across England , and not long after, throughout the whole of Europe.

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X X C AT EGOR I E X X

DIC K E NS’ PUNC H R EC IPE Since we have mentioned the esteemed writer, we would like to offer our readers – in time for Christmas – Dickens’ very own recipe. However, caution is advised twofold. First, rum alone was not enough for Dickens; second, the preparation is somewhat combustible.

› › › › ›

¾ cups sugar 3 lemons 2 cups rum 1 ¼ cups cognac 5 cups black tea (or water, if preferable) › lemon and orange slices › freshly ground nutmeg

A composer’s favourite drink

Partly responsible for the popularity of the drink was Wolfgang Amadeus Mozart who first encountered it on his travels to England in 1764. Up until then, it had been unknown in Vienna. “Punch, pronounced ‘punsch’, is a drink made of water, rum, sugar and boiled lime. Drunk warm or cold as desired…” wrote Mozart’s father Leopold to a friend. This letter about the drink foreshadowed the fact that it later became his son’s favourite brew. Mozart’s father also only mentions four ingredients in his description. Astonishingly, and surely unimaginable today, he writes that one might partake of the drink when cold, something that was not unusual back then. These days, one might question the wisdom of that particular enjoyment.

In a pot, add sugar and lemon peel, stir and let steep for 30 minutes. Add rum and cognac. Take a spoonful of the mixture and ignite. With the spoonful, set fire to the mixture in the pot and let burn for three minutes. Smoother flames with the lid. Remove lemon peel, add juice of three lemons and hot water or tea. Garnish with lemon or orange slices and nutmeg and serve hot in a glass.

Valued by actor Heinz Rühmann

These days there are many different ways of making the classic brew. Mark you, the legendary Feuerzangenbowle, from the film of the same name starring Heinz Rühmann, is also a variant of the punch. Basically, whatever tastes good is allowed in respect to the recipe – with or without alcohol. However, care is always advocated when partaking in warm alcoholic beverages – they are quick to have an effect and, if taken liberally, are guaranteed to create hangovers.

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ADVERTORIAL

AWA R D W I N N I NG , R E G ION A L A N D A T R E AT ! Wines and Crémants of the Domaines Vinsmoselle deliver in the international sphere

In addition, the Domaines Vinsmoselle convinces with their vintage wines. The winegrowers association received the nomination of best producer of still wine in Luxembourg at the winter 2019 edition of the Berliner Wein Trophy – Germany’s biggest international wine tasting event. Out of 1426 presenters from 41 countries, the Domaines Vinsmoselle received five gold and one silver medals. At the summer 2019 Trophy they achieved a dream medal count with nine gold and five silver medals. The Gewürztraminer GPC 2018 Vin de Paille even received a grand gold medal.

uxembourgish Crémants and wines do not have to hide at international competitions. They regularly clear the floor of prizes in the neighbouring countries. Especially the Crémants and wines of the Domaines Vinsmoselle garner attention. They can be most certainly described as “hidden champions” that deserve a far higher degree of popularity. “In 2019 we received a veritable rain of medals,” Josy Gloden, president of the winegrowers association, says delighted. “The consequent efforts over several years of our wine-growers in the vineyards and the continuing optimisation of quality have finally born fruits.”

Go to vinsmoselle.lu for information on the wines, Crémants, awards, and gift ideas of the Domaines Vinsmoselle.

At the Concours International des Crémants de France et de Luxembourg 621 Crémants were savoured overall, from all the well-known Crémant-producing regions: Alsace, Burgundy, Loire, Jura, Savoie, Bordeaux, and the Luxembourgish Moselle. Eight Crémants POLL-FABAIRE were awarded gold medal with a total of 29 medals for Luxembourg. “Proof of the fact that the consumer in Luxembourg can fall back onto first class regional and especially unusual products.” The secret of success is, besides the terroir, the choice of grapes for a Crémant. “In Luxembourg we predominantly use Auxerrois, Pinot Blanc, Pinot Noir, Chardonnay and Riesling. In the Bordeaux region Sauvignon, Sémillon and Muscadelle dominate. Not to be overlooked is the first-rate work and adventurous spirit of our cellarer. With 28 years of experience our Cuvées just get better and better,” says Josy Gloden with pride.

So why not serve some award-winning Luxembourgish wines and Crémants during the upcoming holidays? One can easily find a suitable wine or Crémant for every occasion and dinner, and they make wonderful gifts. Fittingly, the Vignum Magnum will be reissued in the festive season. If you want an advance tasting, don’t miss the Festival des Crus at the winery Wellenstein between November 22nd-24th. “The many awards are not reflected in the prices, by the way,” says Josy Gloden. “We take part in competitions in order to stay in the know and so that we can try the newest international trends. The professional opinion of our international colleagues is just as important as the feedback from our customers.”

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WINE NEWS

B RUT, ROS É , MILLÉ S IMÉ For a long time now, Luxembourgish Crémant has not only been a popular sparkling wine but has become a Luxembourgish national treasure. Crémant is part of the everyday just like “Kachkéis” and “Bouneschlupp”! Introduced in November 1991, the sparkling wine, which must undergo strict quality and production regulations, quickly became a huge success. Indeed, the product secured commercial success for many wine growers. The Luxembourgish wine-growing scene is not imaginable without Crémant anymore. According to the Luxembourgish wine growing institute, every year between 2.5 and 3 million bottles of Crémant are produced. Over the years, the quality of the product has risen and there are ever more special Cuvées that can compete with the big Champagnes. This is well attested by awards from international competitions. The classic Cuvées contain especially large amounts of Auxerrois and Pinot blanc, but also Riesling, Chardonnay and Pinot Gris are very often used in Cuvées. Some producers bank on pure brand Crémants, whereby Riesling holds special place. Those who can afford to, produce beside the Cuvées, several pure brand Crémants. Especially noble are “Champagne”-Cuvées, which are mostly made only from Chardonnay and Pinot Noir. And you can now, more and more, find Rosé-Crémants, which are hugely popular. People in the know value the vintage Crémants, which, starting with the vintage 2016, must mature with yeast for at least 24 months, in order to be recognised as Crémant millesimé. The ultimate Cuvées are those, which age with yeast for even longer and are only disgorged after many years. To these kinds of Crémants very few liqueur is added; they are often sold as Brut Nature or Extra Brut. Naturally, these kinds of manufacture are more expensive than normal Cuvées but they are also often extraordinarily creamy, concentrated and smooth. Be that as it may: a toast to Crémant, and not only on holidays!

V INTAG E 20 19

Small quantities, high quality The vintage 2019 was a vintage of extremes: a late frost in spring, sunburn in August and a constant mixture of heat and rain. 2019 was one of those years with the lowest yields. Yet, qualitatively this vintage will bring much joy from 2020 onwards, because the quality of the grapes was good to excellent. The downpours during the harvest came at exactly the right time, the vines were revitalized and the grapes could ripen and produce juice very well. The phenolic ripening process was very good in the end, the grapes had produced enough sugar and the proportions between the aromatic tartaric acid and the rather unwelcome malic acid was also advantageous. One can, once more, look forward to a thrilling vintage with big wines – but now in winter it is time to really enjoy the exceptional 2018 vintages!

08 t h & 09 t h F E B RUA RY 2020 Wine Cheese Enjoy

Following the popular event Wine Taste Enjoy at Whitsun, the ORT Région Moselle invites to their similar wine experience Wine Cheese Enjoy on the second weekend in February. This time it’s about wine and cheese. An exciting prospect that guarantees light bulb moments when a cheese is paired with the right grape variety. Besides several restaurants you will find numerous wine growers at this gourmet event: Henri Ruppert, Caves du Sud, Krier-Welbes, L&R Kox, Benoît Kox, Caves St Remy – Desom, Caves St Martin, Leuck-Thull, Beck-Frank, Cep d’Or, Caves Poll-Fabaire, Pundel vins purs, Steinmetz-Duhr, Pundel-Hoffeld/Pundel-Err. (Status: November 7th 2019)

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A toast to Crémant!

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LUXEMBOURG, SMALL COUNTRY, GRE AT WINES WWW.VINS-CREMANTS.LU

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DOM A I N E L AUR E N T & R I TA KOX I N R E MIC H INNOVAT IV E A ND B R AV E

Actually, the name should be “Domaine Laurent, Rita & Corinne Kox”, for the next generation has just stepped up. Officially, Corinne Kox, the fourth generation, is now at the helm of the family business. She still calls herself “the most demanding trainee” in the business even though she has gone through a long education and has a doctorate in molecular biology. After completing her research she felt drawn to the family business. Her love for research and her curiosity have stayed with her. “My father, Laurent, has always experimented a lot,” Corinne says, “this joy for experimenting and for creativity will continue to be a building block of our passion and work.” While her mother Rita continues to be responsible for the culinary events, such as “Le domaine invite à table”.

An exceptional product for exceptional customers

Innovation on the vineyard

On the 12-hectare growing area grapes such as Cabernet Blanc are cultivated – a relatively young, new variety with a high resistance to fungus – next to the main crop of Riesling and Pinot Gris. “We are at the forefront for the cultivation of fungi-resistant varieties on the Moselle,” explains Laurent. “This means that we can go sparingly on the use of fungicides, without which no vineyard can work. We already grow without herbicides and have done so for around 30 years.” For Corinne, too, the gentle and eco-friendly treatment of the vines is paramount, not only for the health of her bees. In 2019, together with Luxaviation, she was the first wine grower on the Luxembourgish Moselle to use drones in the upkeep of the health of the vines. “Drones are more flexible to use than other plant protection measures. They fly lower to the ground, which means less driftage, and we can be more exact,” explains Corinne. Beside all that innovation, craftsmanship, oenological competence, passion, and respect for a natural product still stand at the centre of Domaine Kox. It is of especial importance to father and daughter to improve the prominence of Luxembourgish wines. “Luxembourgish wines and Crémants are world class and will in future be seen more often on wine menus within and outside of Luxembourg.” domainekox.lu

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Bravery and innovation show themselves in many ways. Since 2014 around 1600 litres of wine, buried in the earth in Kvevri amphorae, have been vinified. This method, which is thousands of years old, originated in Georgia and produces wines with a completely different style. Pinot-Blanc and Riesling grapes are processed with their skin, like a red wine. “This so called orange wine is completely hyped around the globe at the moment and has made the international press aware of us,” says Laurent Kox. In Luxembourg, this wine is only available at the Kox winery. “This wine is truly earthy with a lot of tannin. It works wonderfully with substantial meals.” As the wines are not refinished the risk of a total loss is high. “That is why we only use 100 % healthy grapes,” Corinne states further. For a different kind of clientele there are vegan wines and wines without sulphites. “For vegan wines we do not use refining agents derived from animal components,” the vintner explains. “These are – if necessary – replaced with plant-derived proteins.” On this level, too, the Domaine Kox is unique on the Luxembourgish Moselle. Sulphites protect the wine from an oxidation that is too fast and raise storage capability. The winery offers three reds without sulphites. “At the moment we’re experimenting, because in 2020 we want to offer a Crémant without added sulphites – a technical challenge,” says Corinne.

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T E X T Barabara Fischer-Fürwentsches PHO T O S Ramunas Astrauskas

V I N T N E R FA M I L I E S

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NOBLE DROPS

Opyos Navy Strength Gin Opyos Navy Strength Gin is created by adding an extra amount of juniper berries to the classic Opyos Luxembourg Dry Gin recipe and bottled at a higher proof in order to capture the entire essence of the juniper berry. Crafted in small batches, Opyos Navy Strength Gin combines a unique botanical bouquet with a fullbodied palette of juniper-forward flavours, balanced by hearty notes of pine needles and spicy citrus aromas, while stimulating a crisp warmth.

Pinot Gris Grand Premier Cru Domaines Vinsmoselle As a good representative of the characteristics of the grape variety, this Magnum Pinot Gris Grand Premier Cru offers smoky and spicy notes of leather and orange. The palate is elevated by its great finesse and elegance, combined with its power and concentration. In the mouth, it is a voluminous wine that is creamy and warm. The finish is long and persistent. A perfect combination of grape variety and the art of winemaking.

€ 39.90 / 0.50 l

€ 36.85 / 1.5 l

Cuvée Cep d'Or "Signature" 2014 AOP

Cuvée "Savoir du Temps" Domaine de Mujolan

The Crémant "Signature", Champenois style, has a beautiful golden yellow colour with trains of fine bubbles. On the nose, a bouquet of beautiful brioche aromas blends with notes of cooked apples. These aromas are reinforced in the mouth and finish in all elegance and harmony. Crémant "Signature" is an excellent aperitif crémant but can also be drunk during your end-of-year festivities.

The vines are located on the edge of the Garelle, a stream that crosses the estate. A silty soil allowing a beautiful expression of the fruit gives birth to this white wine made from 100% Roussanne grapes. Its brilliant color is very slightly golden, the nose is flattering (candied citrus fruits, peach syrup, floral touch) and the palate is round, fresh and with the sweetness of sugar with a great aromatic persistence. Serve with foie gras, dessert, or simply as an aperitif.

€ 13.10 / 0.75 l

€ 11.80 / 0.75 l

opyosbeverages.lu

vinsmoselle.lu

cepdor.lu

domaine-mujolan.fr

PR I Z E DR AW

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WE'RE GIVING AWAY ONE BOX CONTAINING ALL THE BOTTLES DEPICTED ABOVE Answer the following question: How many bottles are we giving away on this page? Send an email with your name and address under the heading NOBLE DROPS to gewinnen@kachen.lu Submission deadline is 31.01.2020.

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M A I N TA I N I NG OP T IMI S M I N T H E MODE R N WOR L D

Our oceans and air are polluted, our soils are degraded, and more species are going extinct than ever before. Being a pessimist, however, is not a viable option if one intends to gain a deeper understanding of life. Pessimism also leads to a victim mind-set, one that makes us feel powerless to evoke any change or make a positive impact.

ways of living that will eventually lead to a better world. Developing a habit to care more about each other and about our planet is what will help create a lasting change. While only changes in government policies will have a big enough impact, the small things we do every day, our habits and routines are what builds our character and what will make a difference in the way we perceive ourselves.

Can we practice authentic optimism in a world full of despair?

And there are reasons to be optimistic too

Sadness and even constructive anger might seem appropriate considering the devastation of our environment and the terrible destruction of species on our planet that human development has caused. Realizing that overabundance and materialism are not sources of lasting happiness is the first step to claiming our own power back. We need to realize that we cannot sustain this manner of waste and harm to humanity and the earth. Implementing some techniques such as mindfulness, compassion and patience can help a person develop a sense of responsibility for one’s current situation, which in turn can help prevent one from feeling despondent about how fatalistic and dark our future looks. Becoming aware of the power of our everyday actions can help us develop more sensible, gentle and responsible

We’re in an energy and battery storage revolution. Renewable energy is more affordable than it has ever been; switching to it helps reduce carbon emissions. Single plastic use will hopefully soon be a thing of the past with increased government policies and awareness. Around the world, that message is sinking in. People are increasingly refusing to wait for the gloomy forecasts to come true and are taking it upon themselves to protect the environment, preserve biodiversity, and live more sustainably. They realize that if we want to leave Earth habitable for future generations, now is not the time to shirk our responsibilities, but to act. Because let’s face it: giving up is not an option. Sustainability isn’t something that comes naturally to most people. But with more awareness and practice it can become second nature.

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In light of current events how can we remain optimistic without being considered to be living in a world of absurdity?

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CO N S U M E D I F F E R E N T LY

HERE ARE A FEW ENVIRONMENTALLY FRIENDLY CHOICES WE CAN INCORPOR ATE INTO OUR LIFEST YLE:

Switch your car for a bike, train or public transport

From March 1st 2020, public transport will be free in Luxembourg. And even now, buses in Luxembourg City are free at the weekend, so take advantage of this availability.

Pay attention to vampire energy

Even if an appliance is “off” it uses electricity. Plug your appliance into a power strip and then shut the power strip off when not in use.

Use natural and biodegradable cleaning products in your home. Not only is this gentler for the environment, it is also beneficial for your health as you’ll reduce exposure to toxins. Some great all-purpose cleansers include lemon, baking soda and vinegar.

Invest in energy-efficient light bulbs

Saves money and is eco-friendly

Vote with your money for organic & fair fashion

When buying clothes look for fair trade and organic products, where the company offers favourable conditions for workers. Avoid any products that contain harmful substances or use materials that are harmful for the environment, such as nylon, polyester, dyes, PVC and solvents. While nothing on this list is earth-shattering, new information, it’s the small incremental changes that add up.

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Consume local food and be mindful of the origins / conditions in which your food has been produced

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LOC A L PRODUC E One common definition of “local” food is food grown within 150km of its point of sale or consumption. To many, local food means foods grown and produced in your region and coming from farmers you know and can talk to. Local is also connected to values of small-scale production and community. Consuming locally grown food helps us become more aware of what we put into our body, connects us with the seasons and the region we live in, and allows us to support foods and growers we believe in.

Better for your health

There are plenty of benefits from consuming local produce for our health and for our planet. Local foods tend to have more nutrients, as fruits and vegetables are allowed to ripen naturally. Food that travels long distances is often picked before it’s ripe, which compromises taste and nutritional value. Additionally, some fruits like pears, bananas and tomatoes are artificially “ripened” with ethylene gas before being put on the shelves of the supermarket.

More variety

Smaller farmers grow a variety of products, which you might not find at the supermarket. If you subscribe for a weekly produce box to be delivered by your farmer, you will automatically be exposed to a variety of produce you might otherwise not buy when shopping for food. In this way, small farmers can challenge you to try new things, get out of your comfort zone and become more creative in the kitchen.

Foods from local growers may contain less (or no) pesticides

Reduced CO2 emissions

Opting for produce that doesn’t have to travel long distances to get to your table is also beneficial for our planet.

Community-supported agriculture (CSA) programs

In this community-based agriculture program, community members support the farm through financial contributions, which are typically paid up-front. The farm then commits to growing food for the participating members.

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TEZ R X ET PE T VFe isresl tan Sa amveo v L a sDt n r ea w mse FO T O S Firstname Lastname

Farmers have to pay an extra fee to become certified organic. Some small-scale farmers use organic methods but aren’t certified because they simply aren’t big enough to be able to afford the certification fees. Even if they aren’t organic, small farmers tend to use fewer chemicals than large, industrialized farms. You can talk to your farmers at your local market and ask them what (if any) pesticides they use. Many of them also pay more attention to nourish their soil and rotate their produce regularly.

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PA SSIONAT E

LOC A L INIT I AT IV E S IN LUXE MBOURG This list is not exhaustive and if you, dear readers, know of similar initiatives in your area, we would be happy to hear about them!

MULLER-LEMMER

Muller-Lemmer stands for highquality brands and seasonally produced fruits and vegetables. They have a small boutique where you can discover their products. mullerlemmer.lu

KASS-HAFF

An organic farm, based in Rollingen, near Mersch. It offers activities for children, such as feeding the animals, seeing how cows are milked and learning about seasonal produce. The farm offers potatoes, milk, cheese and meat and you can purchase specialties in the adjacent Kass-Haff Naturata shop.

FERME NATURRHAFF

An organic farm in the north of Luxembourg naturhaff.lu

kass-haff.lu

TERRA COOP

TERRA is the first CSA in Luxembourg, bringing producers and consumers together in the creation of resilient local food systems that work with, rather than against, nature. Ranging from workshops to seminars, festivities and a whole range of other events, TERRA offers a truly participatory centre for action-based learning and sharing.

LES PANIERS DE SANDRINE

Focused on traditional vegetable production, Les paniers de Sandrine offers you a beautiful seasonal assortment of fresh produce. You can subscribe for their weekly basket of fresh produce to be delivered to your door or visit the farm on Tuesdays and Fridays from 3pm to 7pm. lespaniersdesandrine.lu

CO-LABOR

Co-labor produces organic fruits and vegetables on parcels of land in Luxembourg, and grows a large range of plants on their site according to the principles of sustainable development. It acts as a cooperative, which developed on the basis of the following principles: sustainable development, social commitment and environmental responsibility, combined with economic performance.

terra-coop.lu co-labor.lu

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LE CHAT BIOTTÉ

Le Chat Biotté offers a great choice of fresh, organic and seasonal produce weekly with flexible formulas that suit your preferences.

Ve s e l a S a v o v a D r e w s

sou-schmaacht-letzebuerg.lu

LABEL TERROIR

All products offered by Label Terroir are selected from local producers practicing sustainable agriculture or Organic farming and offering quality products. This guarantees ultra-fresh and tasty products all year long. You can order and manage your subscription online.

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A STEFFEN’S

The family farm, Steffen-Majerus, produces potatoes, zucchini, pumpkins and free-range eggs.

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SUS TA IN A B ILIT Y ! A F E W T I PS AVOCADO TOAST?

Though delicious and healthy, avocados need 1000 liters of water for each 1 kg produced. The growing demand for avocados is causing environmental issues, such as deforestation in Mexico and increased greenhouse gas emissions. Enjoying avocados as the rare snack is probably still ok, but we need to rethink consuming it on a daily basis.

BEEF OR TOFU?

Tofu it is! A kilogram of beef protein has the equivalent carbon emissions of a passenger flying from London to New York and back. Cows also release methane, which makes this protein source the second worst for our environment, with lamb being the first. The production of soy on the other hand causes 15 times fewer emissions compared to beef. Even soy production is not completely innocent as it is a major cause of deforestation. However, most soy production is grown as animal feed, so the reduction of meat consumption could also reduce soy production. While local is always better, in the case of meat this isn’t true. Consuming less or, better yet, making meat consumption a rare treat if not ready to give it up entirely, is best.

Cotton tote bags, but only if you already have them! A cotton bag is only eco-friendlier if you use it more than 130 times. The reason for this is that cotton requires a lot of water and pesticides. Organic cotton improves this ratio a little. However, brown paper bags are also not a solution – they require more resources than plastic and pollute the air and water with chemicals. Additionally, most paper bags are not made from recycled materials. The solution: it is just as important what you choose to put into your bag as well as carrying it as often as possible.

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PAPER OR COT TON TOTE BAGS?

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INFO INTOX

NETFLIX OR CINEMA?

Watching a half-hour show on Netflix leads to emissions of 1.6 kg of carbon dioxide, which is equivalent to driving 6.2 km. 80% of digital electricity usage is tied to video streaming. Much of the energy needed for streaming services is consumed by data centres, which deliver data to your computer or device. Last year, online video streaming produced emissions equivalent to that of Spain. On the other hand, a cinema movie with 7 kg CO2 emissions seems quite economical.

JEANS OR TROUSERS?

8 000 litres of water are needed for the production of one pair of jeans. In comparison, an average person uses 125 litres of water per day. What is the solution if you like your jeans? Wear them as much as possible and, if you need a new pair, opt for trousers or sustainably produced jeans.

COFFEE TO GO?

A person who buys a single cup of coffee each day of the week will generate 10.5 kg of waste per year. A better way? Carry a thermos or a KeepCup and ask the barista to fill it up. You might even get a discount for doing this.

WOULD YOU LIKE A STR AW?

No! Unfortunately for the environment plastic straws are not biodegradable. They are particularly harmful for marine life and our oceans. If you really want to continue using straws then opt for ones made out of glass, stainless steel or bamboo and reuse them.

ARE CIGARET TES STILL A THING?

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Notoriously known for the damage they do to our health, turns out cigarette filters are just as poisonous to our environment. Around 4.5 billion are thrown away each year, making them not just a minor waste problem. They poison our water and fish and birds die from them. It’s about time to make this a habit of the past.

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AM A ZING FOOD S TOR AGE SOLUTIONS TH AT AR E Nʼ T PL AS TIC Plastic wrap may be a convenient solution to store leftovers after whipping up dinner, but you know better than to use it. The plastic we throw away has longlasting consequences for our oceans, our soil, our drinking water supply, the health of our bodies and our planet. And while you might think that using plastic wraps just once in a while is not that much of a problem, think again. Single-use plastic products are amongst the biggest waste generators. Thankfully, there are plenty of practical and sustainable ways to store our food while respecting our environment. You will find many of the suggested solutions in health and zero-waste stores in Luxembourg, such as Naturata, Alavita, OUNI and The Good Market, as well as online.

FABRIC BOWL COVERS Use the bowls you already have to store berries, pasta, salad, and whatever else. Simply cover them with a fabric bowl cover and you’re good to go.

MASON JARS SILICONE STORAGE BAGS

GLASS FOOD STORAGE CONTAINERS Glass lasts longer and you don’t have to worry about potential contamination from your food touching plastic.

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Ve s e l a S a v o v a D r e w s

Need to store or freeze liquids, like soups? Reusable silicone bags are a great option. And you can clean them in the dishwasher! Easy-peasy.

They work great as food storage containers. Whether you’re putting away the leftovers from dinner or storing dry goods, like rice, beans, and flour.

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CO N S U M E D I F F E R E N T LY

NATURAL WAXED PAPER

Conventional waxed paper is coated with paraffiin wax — a petroleumbased product. Use waxed paper made with soybean wax, which is eco-friendly and just as convenient.

CLOTH NAPKINS SILICONE SUCTION LIDS

Wrap up sandwiches, fruits and veggies, and pretty much any food that’s not liquid in a cloth napkin for quick storage.

They make food storage easy and fun. These food covers come in a variety of sizes to fit different containers.

REUSABLE FOOD WRAP Perhaps the ultimate plastic wrap alternative is reusable food wraps. Made from organic cotton infused with beeswax and tree resin, they are lovely to store food. Just rinse and reuse. Over and over.

Premium Dairy Products

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KACHEN WORKSHOPS

K AC H E N WOR K S HOPS The team at KACHEN is always on the hunt for new subjects, talents and cuisine. This is why we organize exclusive workshops for our readers on a regular basis. The goal is to give the opportunity to everyone to learn more about a specific subject or dish. In the past, we have organized a Baking Workshop with Cathy Goedert where participants learned how to make the best lemon and meringue tart of Luxembourg. We also had an Ayurveda workshop with John Schlammes to learn more about this ancient Indian cooking process and to enjoy a nice dinner. Finally, we also had the pleasure of welcoming Francesco Micillo for a Pizza Workshop, where the best Neapolitan Pizzas were made.

WITH CATHY GOEDERT

Be sure to follow us on social media and subscribe to our newsletter to stay up to date with our next workshops. kachen.lu

WITH JOHN SCHLAMMES

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WITH FRANCESCO MICILLO

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ADVERTORIAL

ALaViTA, A B R E AT H O F F R E S H A I R I N J U N G L I N S T E R A N D B O N N E VO I E Are you looking to buy really good organic and natural products, which have been chosen with care and passion, and are offered in a cosy atmosphere? At ALaViTA, you get all of that.

ALaViTA ORGANIC STORES 7, rue Nicolas Glesener — L-6131 JUNGLINSTER +352 / 26 78 00 91 — junglinster@alavita.lu 1, rue Auguste Charles — L-1326 BONNEVOIE +352 / 29 02 91 — bonnevoie@alavita.lu

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Ramunas Astrauskas

committed team they want to play a part in breathing new life into the communes and villages of Luxembourg. The well-being of their clients, supported by service, reception and recognition, stands at the centre of the team’s efforts. In Junglinster, ALaViTA has revamped their space so that it is now bathed in light. Going shopping in a beautiful and well-kept environment is essential for the group and a key point in which to distinguish themselves from other organic shops in the country. Anne and Julien’s favourite day is Saturday; the day on which customers meet in the shops to leisurely purchase produce with their children, drink a coffee, and chat with other customers. In those moments, they truly feel the value of the work that they have accomplished during the week. Their next project? Transforming market products and offering organic cooking on site or to take away, which will reduce food waste. Always in a young and cosy atmosphere of course.

PHOTOS

n the shelves of ALaViTA in Junglinster and Bonnevoie you will find a selection of extra fresh fruit and vegetables, a great selection of cheese, gluten- and lactose-free products, cosmetic and drugstore articles, and much more. The list is far from being exhaustive. The main idea was the creation of an organic and natural shop that aims for quality and, as far as possible, for local produce. Once you have tried organic products you cannot do without them – the ALaViTA team is certain of this. You will find seasonal products, authentic taste and passionate producers, with healthy production methods that respect the soil and work without pesticides. As short journeys are very important for the preservation of our planet, ALaViTA tries to select local or regional produce as much as possible. For this reason, the group works with the cooperative TERRA, for example, and offers a large choice of produce from Luxembourg. Eating healthily is especially important in the winter months when the body is particularly fragile. That is why ALaViTA carefully selects produce, which help to strengthen the immune system such as spirulina, echinacea, propolis, ginger and fir products. Passionate about commerce and high-end products, Anne and Julien lead a team of over 15 people. Their maxims? Quality, drive and team spirit. The young entrepreneurs, both graduates of hotel management schools, with atypical backgrounds, have decided to harness their strengths in order to revive local commerce. Surrounded by an incredibly

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B LOG AWA R D

B LOG AWA R D 2020

2020

Ti m e t o v o t e! The Blog Award Ceremony is slowly approaching. Bloggers and Influencers can register for the three categories FOOD, FASHION & BEAUTY and LIFESTYLE (with topics such as health, wellness, DIY, travel, architecture, and design) until November 30th 2019.

THE PUBLIC VOTE STARTS THIS DECEMBER 1ST! And now it’s your turn! Starting December 1st, you can choose your favourite blogger or influencer. Cast your vote on www.blogaward.lu. By doing so you will help your favourite win the Audience Award for each category: food, lifestyle, fashion & beauty. The winners of the Blog Award 2020 will be announced during the ceremony gala on May 13th 2020.

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Our exclusive print partner Luxembourger Wort will present the Blog Awards 2020 on a single page on a regular basis.

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B LOG AWA R D

M A IN PA RT NE R FOR T HE C AT EGORY FAS HION & B E AUT Y For more than 40 years, Paris 8, a Luxembourg family business, has been the beauty reference in the Grand Duchy. In addition to iconic beauty brands, the brand offers a wide choice of exclusive brands combining ranges accessible to all as well as ranges of excellence. A resolutely different approach that puts exceptional service and personalized advice at the heart of its activity for each client. This universe is embodied in its 12 shops, which can be found throughout Luxembourg. Real places to share and discover, where know-how and attention to detail take on their full meaning. paris8.lu

M A IN PA RT NE R FOR T HE C AT EGORY FOOD The kitchen appliance manufacturer from the USA celebrates its 100th anniversary in 2019. Since 1919, the American brand is the best kitchen aid among professionals and hobby chefs worldwide. With its extensive product range and numerous accessories, KitchenAid reliably fulfils all culinary requirements. KitchenAid is the manufacturer of the most famous food processor in the world and is known for its colourful kitchen appliances. For their 100th anniversary, KitchenAid presents the limited edition “Queen of Hearts”, which will also be the main prize for the participants in the baking contest organized for the 100th anniversary celebration in collaboration with the BLOG AWARD, end of November. For the BLOG AWARD 2020 winner in the category “Food” an even more exciting prize is awaiting them: a trip to the KitchenAid experience store in London, to pick their own personalized KitchenAid appliance!

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B LOG AWA R D

PREMIUM PARTNER AUCHAN ORGANIZED A BLOGGER EVENT FOR THE BLOG AWARD 2020 A master cooking class with Anne’s Kitchen for the bloggers and influencers took place on October 26th at the newly opened Brasserie in Auchan Cloche D’Or. Participants got into a holiday mood and prepared a Festive Finger Food Menu that they enjoyed together at the end of the class.

The festive menu included: Marmelade Fizz Cocktails Mettwurscht Muffins (Muffins à la Mettwurscht) Wäinzoossiss Sausage Rolls (Feuilletés à la Wäinzoossiss) Smoked Trout Crêpe Rolls (Crêpes à la truite fumée) Truffle Hummus (Bouchées au hummus à la truffe) Vietnamese Rice Paper Rolls

FOOD

Les desserts de Stéphanie Stéphanie Remacle

Franzpizzalux Francesco Micillo

The Green Creator Bianca

lesdessertsdestephanie.be

instagram.com/franzpizzalux/

thegreencreator.com

Marinola Marina

Hungry Gal Nada

The Nomad Cooker Shery

Fatoumata Fatma

marinola.com

instagram.com/hungrygaaal/

instagram.com/the_nomad_ cookery/

instagram.com/fatoumata_ luxembourg/

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HERE ARE SOME OF THE BLOG PARTICIPANTS IN THE CATEGORIES FOOD, LIFEST YLE AND FASHION & BEAUT Y (CONTINUED FROM OUR L AST ISSUE):

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dichisuri.ro

instagram.com/incognito.travels/

explorewithsteffii.com

Paulina on the Road Paulina

Yasdaksworld Yasmina Dakhia

Clothes and Camera Carmen Baustert

La Rivière Rose Sarah Mignani

paulinaontheroad.com

yasdaksworld.com

instagram.com/clothesandcamera/

lariviererose.com

Sheila’s Adventures Sheila Huss

Travel with Mei & Kerstin Mei and Kerstin

Aabir offiicial Aabir Rhardane

Maminfo Anna Arbizzoni

instagram.com/ sheilasadventures/

travelwithmk.com

instagram.com/ aabir.offiicial/

maminfo.lu

Saccharine Soul Ruxandra Soare

Flawlessyouu Natasja David

LoveLux and Co Celine Roget

saccharine-soul.com

instagram.com/flawlessyouu/

instagram.com/loveluxandco

Martin Kettenmeyer Martin

Lovely Blondie Flore Meuris

The Louve Story Louve Gordet

Lili Rose Lili Martins

instagram.com/martin_kto

lovely-blondie.wixsite.com/ website

instagram.com/thelouvestory

lilimartinslm.blogspot.com

FASHION & BEAUTY

Explore With Steffii Stephanie

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LIFESTYLE

C AT EGORY

Incognito Travels Julie and Renaud

C AT EGORY

Dichisurile Ralucai Raluca

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CULINARY THRILLER

K AC HK É IS , K NIDDE LE N & C R IME

‒ PA RT 4

One thing has become clear: the poison found in the Kniddelen of the dead man in the restaurant came from a frog. But how did it get into the dumplings in the first place? And most importantly: who did it?

“One of the oldest friends of the widow. They have known each other since high school and had then lost touch. A few months ago, they met again and they got on so well, just like the old days. They poured out their hearts to each other. Unfortunately, the widow must have also told her friend of her husband’s digestive problems as well as their problems in marriage. And, even more unfortunately, her friend misinterpreted the new intimacy between the two of them. She thought she would do them both a favour. As a former biology student she knew how. She got the poison from the Darknet; after all, anybody can get in there these days. And kitchen service is always sought after. Since she knew everything about her friend, she also knew of the visit to the restaurant. So, she smuggled her way into the place and took the opportunity to remove the gentleman and so carve a way for a future together. Thing was, the widow would not have been interested in a love affair. And, of course, the three of you found her out. She’s already confessed. So, and now let’s enjoy the Mendiants!” Bea could hardly wait to tell Guy the news. When she got home, he was the one who had laid the table, lit candles, and opened an expensive bottle of wine. “Is there something to celebrate?” she asked surprised, “apart from the fact that we have just solved the crime?” “Tell me about that later. Just sit down now,” he interrupted her. “You wanted to know what I was doing in the restaurant. Well, I had planned to surprise you. For obvious reasons, that didn’t work out. So I thought to myself, we’ll just do this at home.” He poured some wine, then he rummaged in his trouser pocket and took out a small box: “Marry me?” Bea was touched and stunned and speechless. “Think about it for a moment. To mark the occasion I’ve cooked us some Feierstengzalot, since you did not have the chance to try it last time.” He stood in front of her, carrying two plats of this disgusting gloop. She almost thought of saying no. But then she said yes after all.

TIP Discover the previous episodes on our webpage. Just scan the QR-Code!

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Susanne Jaspers

t was lucky that Guy was almost over of his sulk when he came home that evening. And it was lucky that the sandwich box, in which he had taken the rest of the Feierstengzalot with him to work, was empty. To calm things down, Bea had unpacked some more of the moving boxes, had laid the table festively, decanted a wine, as well as bought a Rieslingspaschtéit at the butcher’s. Luxembourgers apparently love these things so much – surely that would do to appease her Luxembourgish partner. It worked. As they sat companionably on the couch after dinner, she told him about the latest developments. “It wasn’t the woman,” speculated Guy, “after all she looked really shocked when her husband went down. That did not look like play-acting to me. And how would she have added the poison to his Kniddelen? He would definitely have noticed that.” “Then it must have happened in the kitchen,” Bea muses, “But who there would have had a reason to do the deed? You don’t just kill your guests because they’re a bit chubby! And who of the kitchen service would have known that the man had problems with his stomach? Because otherwise, the Batrachotoxin would not have worked anyway…” “Hmm,” said Guy, “you know, I was standing at the bar for a while, because I wanted to talk over something with the owner. I had a fairly good view into the kitchen from there. There was one person who was completely incompetent, at least, judging by the chef’s yelling. She seemed to be doing every possible thing wrong, which means she did not to know anything about working in a kitchen. So, what was she doing there? Was it perhaps a one-off, a purposeful trip into the word of catering? My tip for our police colleague: cherchez la femme!” Bea didn’t need to be told twice. Before she rushed to phone Christiane Scholtes, she looked at Guy questioningly: “Tell me, what were you doing at the bar?” “Ah, well…” but that was all she got for an answer. It took two days until she heard back from Christiane Scholtes. She invited Bea and Lis one afternoon to the Chocolate House for Mendiants. She thought it would be a well-deserved treat. “How would you feel about joining the police? You basically solved the crime all by yourselves. You, Bea, because you quick-wittedly pocketed the dumpling, and you, Lis, because you discovered the poison, and, last but not least, Guy of course, because he has a good powers of observation and the right instinct!” “Don’t let us hanging! Who was it?”

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MOOD & FOOD R E S E T YOUR MOOD A ND B E AT T HE WINT E R B LUE S WIT H F E R ME NT E D FOOD

Humanity has been fermenting food since the Neolithic Age, long before people understood the science behind the process. Today, following the scientific discoveries of French microbiologist Louis Pasteur, which led to an understanding of microbes, the scientific research on the role of microbes for our health is booming. With the secrets of the fermentation processes revealed and the benefits of probiotics better understood, it’s no surprise that fermented foods are becoming so trendy. What is fermentation?

An ancient technique of preserving food, fermentation is still used today to produce foods like wine, cheese, sauerkraut, yoghurt, and kombucha. Fermentation is a process through which microorganisms like yeast and bacteria convert carbs – such as starch and sugar – into alcohol or

acids. The alcohol or acids act as natural preservative and give fermented foods a distinct zest and tartness. Fermentation also promotes the growth of beneficial bacteria, known as probiotics. Why is it important to consume fermented foods regularly?

Regularly consuming foods rich in probiotics has been shown to improve immune function as well as digestive and heart health. Fermentation helps break down nutrients in food, making them easier to digest than their unfermented counterparts. As a result, those with lactose intolerance are generally fine eating fermented dairy like kefir and yoghurt. Additionally, fermentation helps breakdown and destroy antinutrients – such as phytates and lectins – which are compounds found in seeds, nuts, grains and legumes that interfere with nutrient absorption.

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Back in trend – the traditional way of preserving food has many health benefits

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MOOD

Mood booster

When we consider the connection between the brain and the gut, it’s important to know that 90% of serotonin receptors are located in the gut. Much research is currently done to understand how gut health and diet can positively or negatively affect our mood. A few studies have linked the probiotic strains Lactobacillus helveticus and Bifidobacterium longum to a reduction in symptoms of anxiety and depression. Both probiotics are found in fermented foods. Fermented food can be helpful in the treatment of mild and moderate forms of depression and anxiety, and for Seasonal Affective Disorder. Another reason to consume more fermented foods in winter, to keep our mood high. Fermenting your own food

Not all store-bought fermented foods are the same. Canned and jarred sauerkraut for example does not offer the same nutritional benefits of probiotics. And oftentimes we don’t really know what exactly is in the fermented foods we buy or the fermentation process they have gone through. Fermenting your own food can not only solve this issue, but it also offers an excellent way to store food for longer, without losing quality and good taste. Of course, the benefits are to be enjoyed only when fermentation is done properly. The place of fermentation in the busy, modern world – the innovative method of Microjungle

Microjungle pays a lot of attention to the materials used in their Starter Kit to avoid contamination and toxic exposure. The activators are stored in recycled and compostable paper. They work with the foundation APEMH to prepare the recipes and fill the activator containers. microjungle.lu

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Stefania and Björn from Microjungle will lead you through a discovery of the fermentation process. Indeed, fermentation is a process which is influenced by multiple factors. Even if a recipe is followed to a T, it is not a guarantee the result will be what we expected. Some of the factors that influence not only the success of the fermentation process, but also the pleasant flavour of the fermented product are: › The terroir of your home. Bacteria come in touch with each other and the bacteria present in your home will influence the result of your fermentation. Temperature and humidity also play a role in the final result. › The utensils and containers used to ferment food, can either favour healthy bacteria to grow, or propel the building of mould and pathogenic bacteria. Fermenting food is a balancing act, one that requires knowledge, and most importantly – time. The idea of Microjungle is simple – to standardize the world of bacteria and modernize the traditional fermentation methods by putting together practice and research.

The Starter Kit of MICROJUNGLE consists of a specially designed container that allows optimal fermentation. It comes with recipes and four activators, containing the exact amounts of salt, sugar, yeast and certified organic spices, to guarantee a successful fermentation and an end product that tastes good. This way Microjungle reduces the margins of error and frustration but still leaves room for creativity in the fermentation process. It is a great way to include these health-promoting foods in our daily life, without the traditional time-consuming process. Stefania and Björn founded the Microtarians Academy where they regularly hold workshops to teach the process of fermentation. Once you learn how the process works, a door opens for creativity in fermentation.

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T HE A BC OF C B D Does CBD get you high? What are the actual benefits? What is the right way to use it? What are some risks andvconcerns of the use of CBD? Here’s everything you need to know about the product that’s suddenly everywhere.

Cannabidiol (CBD) and tetrahydrocannabinol (THC) are two natural compounds found in the plants of Cannabis sativa. Cannabis sativa has two primary species, hemp and marijuana. CBD and THC have similar chemical structure, but don’t have the same psychoactive effects. In fact, CBD is the non-psychoactive portion of the plant and does not produce a ‘high’ state. THC on the other hand is psychoactive and produces a high or sense of euphoria. CBD can be extracted from hemp or from marijuana. Hemp plants are cannabis plants that contain less than 0.3% THC, while

marijuana plants are cannabis plants that contain higher concentrations of THC. Both CBD and THC release neurotransmitters in the brain. Neurotransmitters are chemicals responsible for relaying messages between cells and have roles in pain, immune function, stress, and sleep, to name a few.

CBD in Luxembourg

Since 2016 the cannabis flower has been sold legally in Luxembourg if the THC level of the ‘buds’ does not exceed the 0,3% threshold. A number of shops have already

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What is CBD?

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H E A LT H & N U T R I T IO N

popped up in Luxembourg, selling products containing CBD. They are monitored regularly, and Luxembourg is currently working on reframing the legislative processes. However, the booming CBD business in Luxembourg will face some serious challenges, as an increase in tax of up to 50% could lead to fatal consequences for this new sector in Luxembourg. Up until now, CBD has been taxed at the same rate as tea, notably the standard 3% tax on food items. Starting 1. December, an increase to 33% will be applied, along with 17% VAT. This decision has hit small businesses hard, and there is some uncertainty around how these businesses will be able to afford the tax increase.

CBD everywhere

It is difficult to pinpoint a moment in time when CBD boomed the way it has. People have been using marijuana to treat pain for a long time, but with marijuana stigmatized the way it is, non-users have been hesitant to try it. It is likely that people nervous to try THC for its health benefits are more ready to accept CBD because it has the advantage of not inducing a high and for its marketability as a natural product. CBD products now come in all sorts of forms: oils, tinctures, sprays, lotions, edibles, bath bombs, gummies, vapes and more. The seeds of industrial hemp and products made from them, such as hemp oil, can be used as food products. The flowers are well known as tea. CBD oil is made by extracting CBD from the cannabis plant, then diluting it with a carrier oil like coconut or hemp seed oil.

Claimed health benefits

While CBD does appear to be more or less safe, interested individuals should consult with their doctors before adding CBD to their diets. Known side effects from the use of CBD include vomiting, nausea, drowsiness, diarrhoea, increased anxiety and changes in mood and appetite. There can be some confusion around the dosage of CBD too, as some people react to a lower dose, while others do not. There are no clear indications regarding this.

Are all CBD products the same?

The truth is that the CBD landscape can be dangerous. The industry is dangerously unregulated. It is easy for a business to say that its product contains CBD when, in fact, it contains none at all – or too much, or even synthetic cannabidiol. Most CBD products are sourced from hemp. Hemp is a bio accumulator, meaning it absorbs pesticides, heavy metals, and other toxins from the soil and water around it. These chemicals can end up in derived oils, creams, and other products, which can be detrimental to intakers’ health. When shopping for CBD products pay attention to: › Where the company’s hemp is sourced from › Look for the lab results to check purity of a CBD product › Check the certificate of analysis if the content of CBD is correct and that the CBD is not synthetic › Make sure the product does not contain higher amounts of THC than what is legal › Avoid any company that makes claims about its products’ effects

The bottom line

The main reason for the hype about CBD nowadays is linked to its natural compounds. Many people see this as an alternative to pharmaceutical remedies known to have side effects if used for longer periods. Despite CBD’s newness to the modern medical landscape – and the fact that cannabis’ legal status makes research difficult in humans – many people feel inclined to trust it. CBD is the most promising drug that has come out for neuropsychiatric diseases in the last 50 years. The reason it is so promising is that it has a unique combination of safety and effectiveness across a very broad range of conditions. If you are curious to include CBD products in your diet, discuss this with your doctor before using it, and do your research on the origin and quality of the products before committing to purchase.

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CBD has been touted for a wide variety of health issues, but the strongest scientific evidence is for its effectiveness in treating epilepsy. In numerous cases, CBD was able to reduce the number of seizures, and in some cases, it was able to stop them altogether. CBD is commonly used to address anxiety and depression, and for patients who suffer through the misery of insomnia, studies suggest that CBD may help with both falling asleep and staying asleep. Additionally, CBD may offer an option for treating different types of chronic pain. CBD applied on the skin could help lower pain and inflammation due to arthritis. A study demonstrated the mechanism by which CBD inhibits inflammatory and neuropathic pain, two of the most difficult types of chronic pain to treat. Some studies suggest that cannabidiol can be beneficial for heart health, reducing acne, migraine and more. More study in humans is needed in this area to substantiate the claims of CBD proponents about pain contvrol. As most research is conducted on animals, evidence of CBD’s effectiveness often comes from personal anecdotes.

Health risks and issues

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G R E E N K I TC HE N

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RECIPE & TEXT

Ve s e l a S a v o v a D r e w s

COOK ING WITH C B D OIL

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GREEN KITCHEN

Cooking with CBD oil can be an enjoyable, safe, and realistic way to consume CBD. But learning how to do it properly can make all the difference in your final product. Follow these tips to make sure you get the most benefits of cooking with CBD oil. • Start small: start with just a small amount of CBD oil when you first start using it in your cooking. • CBD loves fat: CBD is most easily and readily absorbed when paired with fat, such as olive oil, coconut oil, or ghee. • Do not overheat your CBD oil: excessive temperatures can cause CBD to evaporate and lose potency. Try adding a few drops of CBD oil to your salad dressings, smoothies, coconut oil, or chia puddings. • Let its natural flavour shine: CBD oil can taste earthy and a little aggressive. You can balance it out by adding some salt or lemon, but in general, if you decide to use it, let it shine.

C B D -INF US E D L AV E NDE R HOT C HOCOL AT E Lavender hot chocolate is a great way to slow down and relax after a busy day. Lavender offers calming and soothing properties that can help reduce stress. And yes, chocolate can also help regulate your sleep cycles. Combined with CBD oil, this hot chocolate can be turned into the perfect evening elixir.

1 cup 10 minutes 5 minutes

› 250 ml milk* (we prefer almond › › › › › ›

or oat milk for this recipe, but try hemp milk too) 2 tbsp unsweetened cacao powder 2 tbsp maple syrup or honey 1 tbsp dried culinary lavender 1 tsp vanilla extract 1 dropperful neutral-flavoured, high-quality CBD oil (or 10-15 drops) Pinch of sea salt

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1 In a small pot, heat up the milk but don’t bring it to a boil. Add lavender and cover; let steep for 10 minutes. Pour through a tea strainer or fine-mesh strainer to remove lavender, reserving infused milk. 2 Blend with cacao powder, maple syrup, vanilla, sea salt, and CBD oil. 3 Serve immediately.

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LUXF IT

A DIFFER ENT KIND OF FITNESS S TUDIO Body positivity is a difficult thing to come by, then there are the first signs of gout, overall, one’s body fitness could be better… thoughts known to most people. And yet, the difficulty of mustering the energy or appetite or stamina to exhaust yourself in a muscle factory is difficult to conjure. This is where LUXFIT has an innovative concept: fitness suitable for every day, without extreme discipline but with measurable and lasting results.

This kind of approach needs highly qualified staff. All of the coaches have a bachelor degree in fitness economy or a similar qualification. All in all, there are twelve instructors at the three locations in Junglinster, Leudelange and Trier. This ensures that there is always a coach to speak to. Cheating or a careless training attitude are not permissible, as our editor knows only too well. The trainers see everything and correct when an exercise is not executed accurately. “It is far more efficient to perform an exercise five times correctly than to do it ten times incorrectly,” says Marc. Exercises are not only performed with your classic fitness machines but a lot of the times with your own body weight or with small equipment such as the kettle bell. “Here, your own body is your sparring partner, rather than the weight of the equipment. And when you

go on holiday, your coach provides you with your own exercise programme, which you can do without any kind of equipment.” In contrast to other gyms, the atmosphere is familial and the space manageable, in addition to the upmarket ambience. People know each other, everybody is greeted individually and nobody has to feel bad because they are not (yet) fit as a fiddle. The founder of LUXFIT, Sebastian Backes, explains the concept thus: “For us it’s important that we begin at people’s starting points – health wise, concerning their fitness and especially their goals. The next component is their availability. All these factors contribute to the final result: a highly individual fitness concept. A good car motor runs for 300 000 kilometres; it’s similar with a healthy body. Beside strength, other skills, such as stamina, speed and coordination are a focus.” Certainly, nutrition is also part of the programme. “For a lot of our clients, losing a few pounds is something that, next to fitness, is part of their goal. We can also help in this area with a nutrition plan and tips. If desired, we can create an individual cookbook for clients with the collaboration of our partner,” says Marc Leinen. luxfit.lu

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T E X T Barbara Fischer-Fürwentsches P H O T O LUXFIT

ince its opening in 2012, LUXFIT offers individual fitness programmes, developed with the needs of each customer in mind. “Individual, short and succinct,” as Marc Leinen, director of the gym in Junglinster, summarizes. “Only short, intensive training sessions of 30 to 45 minutes each can easily be integrated into your daily life. We establish an individual training programme with each customer, which is adapted and overhauled regularly so that all muscle groups are trained and weak points worked on. This is not the place for group exercises, sauna and wellness! All that counts is efficiency and individuality.”

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ADVERTORIAL

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Exclusive for KACHEN readers: When entering into a LUXFIT membership the one-time mentoring fee of € 150 is waived for KACHEN readers. Valid until 31.01.2020. Send an email to info@luxfit.com with the reference K AC H E N .

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LIVING BETTER

S LE E PING IN WIN T E R The right amount of sleep

In the heart of winter, we experience as little as 8 hours of daily light. Our bodies rely on light and darkness to regulate our body clocks. This includes the production of melatonin, a key hormone facilitating sleep. With less light, melatonin production increases. This can be a factor in winter depression, also known as seasonal affective disorder (SAD). While many might think that the more we sleep, the better it is for us, this is not the case. Oversleeping can actually contribute to negative psychological, cognitive, and physical effects. Sticking to a standard and consistent routine of sleep (7-8 hours) all year long will help keep circadian rhythms ticking in sync. Going to bed a little earlier in winter, while waking up at the same time year round is fine.

Healthy and consistent evening routine

Creating healthy habits and routines are great ways to optimize the work of our body without any conscious effort. Blue screens can disrupt sleep, so it’s best to have your bedroom free from TV, phones, and other screens and to avoid them for at least an hour before going to bed. This will calm down the nervous system and prepare the body for rest. Taking some time to drink a warming sleep elixir to wind down is a good evening habit. Lavender, ginger, chamomile, or turmeric are great in teas and infusions. They can also replace the late-night snack before bed, which can disrupt sleep. Placing some lavender essential oil on the pillow and sleeping in a well-aired bedroom will help increase sleep quality. Remember that the optimal temperature for sleep is between 18 and 19 degrees no matter the season.

Seek out sunlight

Take maximum advantage during daylight hours to get light exposure. Open the windows as soon as you wake up to get as much light in as possible. This will help balance out hormones. Going for a brisk walk outside before noon will improve mood and increase productivity. Using bright indoor lights to stimulate wakefulness during morning and midday or trying out light therapy are other solutions.

The role of vitamin D

The most potent source of vitamin D is sunlight. And as this one is scarce in winter, many of us suffer from low levels of vitamin D during the cold months. Besides stabilizing mood and strengthening the immune system, vitamin D also enhances sleep. Lack of vitamin D reduces sleep time and lowers sleep efficiency – which can be translated into poor sleep quality. Additionally, lack of vitamin D can make us feel tired, stiff and just under the weather. You can ask your doctor to perform a blood test to check your vitamin D levels.

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Winter can bring both enhancements and challenges to a healthy sleep routine. Winter solstice on December 22nd will mark the longest night of the year and invites us for more cozy, quiet, and restful evenings. However, the extended darkness leads to changes in circadian rhythms, which can throw our sleep routines off course and leave us feeling sluggish, low-energy, and tired – even after a long night spent in bed. Knowing our daily habits – good and bad – is the first step towards sleeping well right through until spring. Here are a few things to watch out for that can impact the quality of our sleep in winter.

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BEAUTY

N AT UR A L B E AU T Y Taking care of our skin year-round is essential to looking and feeling great, but our skin needs a little extra love especially during the winter months. Not only is our skin the largest organ of our body – it is also highly permeable. What we put on our skin is likely going into our body and bloodstream. Antibacterial soaps, skin care products containing alcohol, and fragrance-filled soaps strip our skin of natural oils. We opt for natural, organic products and choose essential oils for that pleasant fragrance. Adding moisturizing components in winter like natural oils, coconut oil, vitamin E, and antioxidants, will keep your skin feeling radiant, healthy and moisturized. Thankfully, more and more natural beauty products are available in Luxembourg too as in specialized shops such as J'adore Bio. Here are a few natural products you want to have in your bathroom this winter.

1. USE AN OIL-BASED CLEANSER

Traditional cleansers often contain synthetic preservatives, fragrances, and harsh soaps like sodium lauryl sulfate. Ingredients like these can actually cause your skin to become dry. If you don’t want to experience dry, irritated, flakey skin, then choose an all-natural oilbased cleanser.

2. USE A FACE SERUM

A hydrating serum is a great tool for glowing winter skin. Try using a natural serum made with hydrating ingredients like hyaluronic acid, vitamin C, aloe and rose oil. Rich in antioxidants a face serum can help brighten the skin, providing hydration and protection from the harsh environment.

3. EXFOLIATE THE SKIN

Exfoliation is a must for keeping dry and flaky skin at bay during the winter. It also stimulates circulation and lymph. Using natural ingredients such as dead sea salt and nourishing oils will gently exfoliate, nourish and sooth the skin.

4. MOISTURIZE THE SKIN

Moisturizing the skin after exfoliation with high-quality plant oils, will reveal silkier, softer skin. Use body lotions with natural, delicate scents for a true home spa experience.

5. HYDRATE

We believe our exterior is a reflection of our interior, but skin care is a must too. Try a face mask with seasonal vegetables for added vitamins and antioxidants that will nourish and soften the skin.

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6. FOOD FOR YOUR SKIN

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1. Organic cleansing tonic by Matarrania 2. Rose Otto nourishing face serum Bio Damascena by Alteya 3. Patchouli, rosewood and geranium scrub by Mirins Copenhagen 4. Chocolate fever body butter by Wooden Spoon 5. Calming melissa hydrosol by Bioline 6. Pumpkin face mask by Beauty Garden

Ve s e l a S a v o v a D r e w s

Using natural hydrosols from the distillation of plants and leaves is a great way to keep your skin hydrated and toned.

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COLUMN

W I N T E R B LUE S ? The days become shorter as autumn turns into winter. A link between certain seasonal mental health issues and light levels has long been established, namely SAD or Seasonal Affective Disorder. This form of disorder can range from low mood to severe depression.

DR . MARC KEIPES Director ZithaGesondheetsZentrum gesondheetszentrum.lu/blog/

The sun is the clock that sets our sleep and mood biological rhythms. The day/night, light/dark cycle is the strongest timer and synchronises the sleep/wake rhythm. The effect of light exposure on the melatonin rhythm (a hormone in the central nervous system that controls the sleep/ wake cycle) and mood has been extensively proven. SAD can have the same symptoms as real depression: excessive sleep requirements, chronic fatigue, a general lack of interest or motivation, weight gain, poor concentration etc. It is vital to recognise the reoccurring rhythm of seasonal depression. That means it regularly appears in early autumn and then decreases before disappearing around February-March.

Light therapy

Sufficiently intense light has been proven to help. In practice, this requires light sources of at least 10,000 lux.