KACHEN 22 - Spring 2020 - EN by Luxe Taste & Style

SPRING

E NG LI S H E DI TI O N

SPRING 2020

SMOOTHIES H

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Colourful vitamins

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LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE No. 22

www.kitchenaid.lu

No. 22

KitchenAid K400 blender helps you achieve the perfect taste in your creations. It’s designed to power through the toughest ingredients to deliver smooth results, whether you’re making a nutritious homemade soup, baby food, lime juice, nut butter, dip, puree, sauce or smoothie!

9,95 €

DELICIOUS RECIPES

CELEBR ATE & ENJOY

MINDFUL LIVING

SEASONAL: KIWIS, ARTICHOKES FEATURES: RICE, CHOCOLATE, DETOX SMOOTHIES

EASTER: DELICIOUS GIFTS FESTIVE MENU FROM RESTAURANT KOEPPCHEN CHOCOLATE CAKE

DETOX: CORRECT WASTE DISPOSAL HOUSEHOLD SUSTAINABILITY INTUITIVE NUTRITION GREEN CUISINE

ComfortLift® Dishwasher LIFTS GENTLE TO A NEW LEVEL

Discover! A prestigious establishment proudly overlooking the banks of the Rives de Clausen, Le Sud has managed, in more than eleven years of existence, to establish its presence and its gastronomy, thus becoming a must for gastronomes residing or passing through the Grand Duchy of Luxembourg. Its location in the heart of a district full of history, and very close to the main points of interest of Luxembourg’s capital, undoubtedly contributes to its success. These elements might not be enough if they were not accompanied by the irreplaceable touch of its gourmet cuisine and desserts that chef Etienne Stein presents. Etienne is a pastry virtuoso. Self-taught, he revisits the Great Classics, surprises and shares his passion through his work.

Le Sud is also a rooftop bar with its panoramic terrace overlooking the Faubourg de Clausen. Time there stands still. Offering a relaxing and privileged moment for tasting grand crus and enjoying a selection of cigars. The top floor is accessible to the public, as is the restaurant, thanks to an all-glass elevator allowing a breathtaking ascent to this unique view in Luxembourg.

Become a spectator and taster ! The restaurant offers an elevated and open kitchen, like a stage, allowing you to admire the Chefs in full culinary spectacle. Regularly, Le Sud has the great honour of opening its cuisine to great chefs of talent, like the late Roger Jaloux, former chef of the restaurant Paul Bocuse and Wolfgang Becker, double Michelin star. During the 2019 edition, the Spanish national culinary team, having won a bronze medal at the 2018 Expogast, led by Chef Daniel Garcia Peinardo and Chef Fran Segura, also performed in the restaurant’s kitchens.

8, Rives de Clausen L-2165 Luxembourg  [+352] 26 47 87 50 - www.le-sud.lu

www.aeg.lu COUV KACHEN 01-20 EN.indd 2

@lesudluxembourg

@lesud_luxembourg

14/02/2020 15:01

EDITORIAL

Now the New Year is not so new anymore, good intentions have given way to old habits and after the wet, cold and sometimes stormy winter, we are finally heading towards spring. For us, it›s exactly the right time to air out body, mind and house again, independent of any resolutions or bad consciences. Simply because it feels good! After all, KACHEN readers are health-conscious connoisseurs and on the following pages you can discover that delicious and healthy are not mutually exclusive. Did you know that the most googled words on New Year›s Day are «healthy recipes», «diet» and «detox»? Well, you will find all these in this issue, though perhaps in a slightly different way than expected.

Dear readers, Dear friends of KACHEN! We recently celebrated the 5th birthday of KACHEN. We deliberately chose the date for our party not at the end of the last decade, but at the beginning of the new one. Because even though a brief moment of retrospection is a good thing, it›s much more exciting to look ahead and imagine what great things we can do for you in the future. And the start of a new decade is just the right time to do that!

In this spirit, stay happy and mindful and enjoy life!

Yours,

Bibi Wintersdorf CHIEF EDITOR & PUBLISHER

The first 5 years have allowed us to grow and to establish our magazine as THE Food and Lifestyle Magazine in Luxembourg. Now, we have to accept the challenges of the future and continue to work uncompromisingly on quality and content and consolidate what we have achieved and created so far. In the KACHEN editorial office, we have the saying «After the magazine is before the magazine», because as soon as one magazine is finished, work immediately begins on the next one ... and so on, and so on. This has been the case for the last 5 years and we still look forward to every new season, every new topic and every creative challenge! The KACHEN community is growing and our new publication REESEN is also very popular.

At a time when the events of a globalised world sometimes gets one down, it is no coincidence that values such as solidarity, sharing and togetherness are once again gaining in importance. Local and regional are not buzzwords and seasonal and healthy are not fads, but necessary steps towards a better and healthy environment. We can all help to make this world a little bit more liveable for our children and for ourselves every day.

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52 92 34 62 98 42 72 24 56 KACHEN No.22 | SPRING 20

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THE TEAM

—5

RESTAURANT & SHOP NEWS NEWS

—6

—8

PRODUCTS THAT WE LOVE BOOKS

R EC IPE S

S EC T IONS

CONTENTS

— 10

BLOG AWARD

— 24

SMOOTHIES

— 34

Thank you for the chocolate!

STEP BY STEP

— 42

New York style bagels

— 116

RECIPE DIRECTORY IMPRINT

CHOCOLATE

Detox in spring

— 13

— 16

EASTER MENU SAVOURY

Like at the Koeppchen restaurant

DO IT YOURSELF

— 48

A different kind of easter gift

— 150

BAKING BASICS

— 52

French vanilla cream puffs

— 151

VEGETARIAN

— 54 — 56

M AG A ZINE

Carpaccio of spring vegetables Green gazpacho with peas

NEU À LA CARTE

— 12

FEATURES

The chef runs the show

Rice - The most significant mite in the world Healthy eating with Bertrand 62

—

— 14

MADE IN LUXEMBOURG A porcelain princess

SEASONAL FRUIT

PORTRAIT OF A CHEF

Kiwi

— 78

Christophe Quentin - starry eyes

CHEF 'S MASTER CLASS

— 66

SEASONAL VEGETABLE Artichoke

— 80

— 58

— 72

TYPICALLY LUXEMBOURGISH

— 86

Easter cake with chocolate-nut filling

MY LUXEMBOURG

— 88

Yann Castano - Fillet of rabbit

FARMER'S RECIPE Cheesecake

— 90

RESTAURANT PORTRAIT

H A PPY HOUR

LUXE MBOURG

Langoustines in three variations

FEATURE

— 98

For the one it's cidre...

WINE NEWS

— 102

„Miseler Way of Life“

VINTNER FAMILY

— 104

Domaine Keyser-Kohll & Am Riefstack

NOBLE DROPS

— 106

— 92

GRANNY'S RECIPE

DID YOU NOTICE?! 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

Gnocchi della Nonna

— 94

NE W

Food for your senses - L‘Atelier Windsor

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SUSTAINABILIT Y

CONSUME DIFFERENTLY

WELLBEING

MOOD

The mistakes that make recycling impossible DIY eco-cleaning products

— 112

INFO INTOX

— 108

— 110

10 facts about plastic pollution

132

— 124

Spring in to mindfulness

HEALTH & NUTRITION Breaking the word "diet"

PASSIONATE

— 126

112

— 128

NIUM - A step towards personalized nutrition

GREEN KITCHEN

— 130

How to detox your home & kitchen

LIVING BETTER

— 132

What is biohacking?

BEAUTY

— 133

COLUMN

— 134

Skin care in spring

K ACHEN ON TOUR

INSPIR ATION

It's never too late to do something good for your health!

MUST HAVES Live in blue...

— 136

DESIGN IN LUXEMBOURG

Julie Conrad - The creative

LUXEMBOURG

145

— 140

— 142

In the land of the red rock

ON TOUR WITH CFL A train ride into nature

— 145

SPRING IN THE MEDITERRANEAN SEA A gastronomic cruise with 3 top chefs!

— 148

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TEAM

C HE FS

CHRISTOPHE QUENTIN

BERTRAND DUCHAMPS

CATHY GOEDERT JEFF OBERWEIS

YANN CASTANO

F R E E L A NC E R S

RÉGIS JOUBERT

JACQUELINE FEYDER

SANDRINE PINGEON

BERTHE ELSEN-MELKERT

METTY KRACK & DAVID FIEGEN THE CHOCOLATE HOUSE TEAM

KRISTOF DELLA SIEGA

ALEXANDRA KAHN

MYRIAM VISRAM

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©ERIC DEVILLET

NE W DI SCOV E R IE S

QOSQO

PARC LE’H

15, Place d’Armes — Luxembourg

1, rue de la Forêt — Dudelange

Tel. +352 / 28 99 55 552 1

Tel. +352 / 51 99 90

qosqo.lu parcleh.lu

At the beginning of this year, the emblematic restaurant Parc Le’h reopened its doors under the umbrella of Concept+Partners. Sheltered from the hustle and bustle of the city, the restaurant is situated on the edge of the forest in a hushed, contemporary setting, combining elegance and relaxation. By keeping the same team that made the restaurant a success and modernising the atmosphere of the establishment, the management wants to establish itself with the semi-gastronomic offer as its main draw. Warm and delightful, joyful and intimate, the Parc Le’h is a lively place, adapting to every moment of the day. It offers a creative cuisine that revisits dishes from Luxembourg’s region and the classics of French cuisine. Chef Jean-Charles Albert and his team mobilise their talents to offer refined dishes that are reinvented every week and throughout the seasons. A weekly lunch menu is proposed for those in a hurry, which can of course be transformed into an extensive lunch... And for those who only want to satisfy a small craving, the choice is big as well. In the evening, in addition to savouring sophisticated dishes and enjoying a warm atmosphere, guests can experience a new event programme.

After the opening of its first restaurant in Kirchberg, QoSQo opened the doors of its second Latin bistro. Always with the aim of taking its guests along the roads of Latin America, this second restaurant, founded by the Happy Mex S.A. company, offers contemporary cuisine with fresh and regional gourmet products. Plant-based food is at the heart of the recipes, to the delight of all. The menu, adapted to the seasons and to the availability of local products, offers traditional recipes such as ceviche, chilli con carne or grilled meat and fish. All in all, QoSQo crosses borders with its cuisine, spiced up with notes of cumin, lime, coriander and chilli pepper. With its 100 seats on two floors and 100 seats on the terrace, the new QoSQo stands out in an authentic, trendy and genuinely warm setting. The restaurant’s interior design is as colourful as the plates are! Alex McKell Murals by McKell – the well-known Luxembourgish artist of Scottish origin, has made use of her considerable talent to decorate the walls and has created an atmosphere full of character. The restaurant is accessible to people with reduced mobility.

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

LE CHAI 7 Avenue J-F Kennedy

BOUL ANGERIE-PAUL

— Luxembourg

7 Avenue J-F Kennedy — Luxembourg

Tel. +352 / 20 21 14 10

Tel. +352 / 24 52 73 82

lechai.lu boulangerie-paul.lu

In 2012, Paul’s adventure begins in Luxembourg , offering customers an alternative in bakery products, pastries, cakes and delicatessen. A first shop was opened in September 2012 in Place d’Armes, the tourist centre par excellence of our capital. The distance between the station and the city centre was quickly covered by the subsidiaries Pavillon Gare and Place de Paris. On the outskirt of Luxembourg City, a Paul can be found in the Cloche d’Or since January 2016. After developing the branch network along the Moselle with the Borders shopping centre in Remerschen in December 2017, in the South with the outlets in Foetz and the Opkorn shopping centre in DifferdangeDifferdange, a 300 m2 branch has recently opened for gourmets and gourmands at the Infinity shopping centre (opposite the philharmonic hall), which boasts, like all the other stores, a tea room, a snack bar... And to be even closer to the needs of customers, food trucks criss-cross the roads of the Grand Duchy to cover sites further away from the points of sale.

Munhowen Le Chai celebrated the official opening of its brand new wine bar at the Infinity site in Kirchberg. This new space, dedicated to passion, expertise, discovery and conviviality, will offer a unique experience to all wine lovers. The proposed offer thus responds to the demanding clientele of the Kirchberg district and makes it a true flagship of the Infinity project. With its unique architecture, which inspired the strong visual identity of the store, it consists not only of a place to buy wines but is, in fact, a truly elegant and cosy wine bar, in which a new selection of 18 wines is presented by the glass every month. The concept of this new wine bar is based on an excellent combination of great and complex wines to wines that are easier to drink, from classic wines to more exotic wines, discovered in Moldova or Bulgaria, for example, by the wine experts of the house. This is the adopted approach: it is no longer necessary to travel to discover new wines.

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Ma Langue Sourit, an already starred restaurant, brilliantly orchestrated by Cyril Molard, is multiplying signs of success! Unsurprisingly, he has kept a well-deserved second star in the Michelin guide and was crowned Chef of the Year by the Gault & Millau 2020 with 18/20, just like his sommelier Anthony Masson was elected Best Sommelier of the Year Gault & Millau 2019. The icing on the cake is that he is still doing Luxembourg’s gastronomy proud by being the first restaurant to be included in the prestigious Guide des Grandes Tables du Monde last January. These are well-deserved rewards that the KACHEN team wanted to honour. Congratulations to Cyril and his whole team! mls.lu

©MICK AËL WILLIQUE T

CONG R AT UL AT ION S TO C Y R IL MOL A R D

A LL G R E E N !

"We’re Smart World" comes to Luxembourg You may remember our congratulations to René Mathieu in last year’s summer issue, when he was voted the third best vegetable chef in the world by the organisation We’re Smart World. This year, the prestigious prize will be awarded for the 10 th time and will happen in Luxembourg! The event will take place on May 4th in COQUE and we will, of course, report on all the details in our next issue. The mission of We’re Smart® is to bring people and companies, that take an ecological and sustainable approach to food, together. To help each other and to teach ways to develop society towards more intelligent solutions for our bodies, nature and the world of tomorrow. Fruit & Veg Week©, the Best Vegetable Restaurants competition, The Vegetable Chef® and the We’re Smart® Green Guide are all part of this ambitious plan for our planet. In addition to the annual awards, We’re Smart World has provided the industry with the Green Guide, a handy tool with a wealth of information that is now available to everyone online. The guide logically assembles dozens of good addresses, including those of many chefs who give priority to vegetables, and a wide range of other addresses that are good references in the world of vegetables – an industry that is very prominent in the culinary and nutritional (health) news. We are curious to see who will be awarded five radishes this year.

weresmartworld.com

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NEWS

MACARON COMPETITION FOR AMATEURS

Design by Julie Conrad Design Studio.lu

Launched in 2010, this competition brings together many great French confectioners, most of whom are members of Relais Desserts. Since 2015, foreign confectioners have also been taking part, giving it an international dimension. After Canada and Italy in 2017, representatives from Japan and Belgium joined in 2018 and now, thanks to the House of Oberweis, Luxembourg is also part of this culinary adventure. The competition, which was launched in December, was a real success and the jury, composed of food industry professionals and gourmets, including our editor-in-chief, selected the 3 best amateur pastry chefs in January, knowing that the local winner, coached by the Oberweis patissiers, will represent Luxembourg in this international competition! 1st prize Morgane Daas: Hazelnut, Passion Fruit, Vanilla and Yuzu Heart Macaroon 2nd prize: Natacha Michayewicz Blood Orange Macaroon Timut Pepper and Kalamansi Jelly Garnish 3rd prize: Carine Schouweiler Milk Chocolate Passion Macaroon and Sichuan Passion Pepper Confit

49 CONCOUR

S NATIONA

Jonk

FUERSC

HER

NCES O-SCIE 11th EXP MBOURG E X LU

MARCH

2020

FORUM CAMPUS GEESSEKNÄPPCHEN Open for public from 11 am

FREE ENTRY www.fjsl.lu

With the support of

Sous le Haut Patronage de Son Altesse Royale le Grand-Duc

Supported by

R E S E A RC HING FOR T HE F U T UR E The Fondation Jeunes Scientifiques Luxembourg invites again this year to the open day of the national «Jonk Fuerscher" competition and the international Expo-Sciences Luxembourg at the Forum Campus Geesseknäppchen. On 29th March 2020 from 11 a.m., the 70 or so projects of young researchers from Luxembourg and all over the world can be admired. A number of projects have also been submitted on the subject of eating and cooking: some young researchers want to compare whether a vegetarian or vegan diet is healthier, others measure the effect of spicy foods on bacteria, while still others focus on the taste buds and their development in old age. The young researchers and their projects from a wide range of scientific disciplines will be selected at the award ceremony at 4 p.m. on the same day. In addition to an extensive entertainment programme in the form of key note speeches by former young researchers and musical performances by the band Irina, food and drink will of course also be provided. This year, the "Jonk Fuerscher" competition will be supported for the first time by Kachen Magazine, giving participants a taste of culinary science.

fjsl.lu

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PRODUCTS T H AT W E LOV E

WINE S WIT H A N ECOLOG IC A L A PPROAC H! From the beginning of this year, the Delhaize brand has been paying close attention to environmental issues. This also involves choosing more environmentally friendly packaging for its wines, for example with wine in a pouch. Transported in bulk, it reduces the number of trucks on the road. Delhaize is the first retailer to offer this format on the market. This wine in pouch is available in five different table wines. In addition, the quality of this wine remains excellent thanks to limited contact with the ambient air. delhaize.lu

THE "CHOUCHOUS DU CŒUR"

A 100% responsible product

The "Chouchous du Coeur" are produced in Bissen in the chocolate workshop of the Tricentenaire. With a view to inclusion through work, people with disabilities exclusively process fair trade certified cocoa here. This is a doubly social vocation that is further accentuated with the "Chouchous du Coeur", since Cactus is committed to donating € 0.50 per item to the Foundation of the Grand Duke and Grand Duchess in favour of the "Stand Speak Rise Up!” initiative. This initiative addresses the problem of sexual violence in sensitive areas, focusing on solutions to combat it, but also on justice and reparation for the victims. By buying these little delicacies "Made in Luxembourg”, Cactus customers have the opportunity to act as responsible consumers, helping to assert the rights of women throughout the world and to prevent the use of sexual violence as a weapon of war. The "Chouchous du Cœur" are now available in Cactus stores. cactus.lu

WHEN FASHION & GOURMET FOOD GO HAND IN HAND Shortbread Matcha Muse By x Oberweis The House of Oberweis has partnered with Muse By, the elegant, chic and bohemian ready-to-wear boutique at 60 Grand-Rue, to develop a magnificent box of Matcha tea shortbread. These shortbread biscuits come in an attractive box with a certificate of authenticity and behind each biscuit gourmets can also discover the ecological commitment of Oberweis and its pastry chef. Here, the sugar content is reduced, bad fats avoided and the raw materials chosen with care meet the rules of sustainable development. There are no additives or preservatives.

oberweis.lu

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The experience of a moment...

A GOURMET LUNCH, IN 1 HOUR, IN A BUCOLIC SETTING? YES, IT’S POSSIBLE!

3-COURSE BUSINESS LUNCH - 49€ EXCLUDING DRINKS - CAR PARK AND VALET PARKING SERVICE

Open from Monday to Friday - Lunch from 12:00 to 14:00 - Dinner from 19:00 to 21:30 Les Jardins d’Anaïs • 2 place Sainte Cunégonde, L-1367 Luxembourg (quartier de Clausen) • (+352) 28 99 80 00 • reservation@jardinsdanais.lu • www.jardinsdanais.lu

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NEU À LA CARTE

T H E C H E F RUN S T H E S HOW Food and drink has never been so popular. There are ever more radio and TV programmes showcasing the culinary arts whilst online blogs delve into the latest trends. What’s more, food lovers are spending their spare time cooking and we’re seeing independent and/or intellectual professionals unwind in the kitchen. Lawyers whisk up a storm, doctors are handy with a spatula and artists wield their blenders...

René Mathieu, chef at La Distillerie in Bourglinster, takes his students out into the surrounding forests to forage mushrooms and unusual herbs. You won’t be surprised to hear that the talented chef’s eatery is one of the world’s top three vegetable restaurants. Classes costing 110 euros are available on their sponsor’s website miele.lu. At Windsor by Jan Schneidewind, classes are based on recipes from the chef’s book or individual suggestions. You can even get competitive with classes like the Windsor Associates Challenge, Windsor Bachelor Challenge or Jan’s Master Challenge. The concept also lends itself perfectly to corporate events. Visit windsor.lu for details in the «team cooking» section under «catering». Receive a warm welcome from chef Alain Pierron at the iconic Les Roses fine dining restaurant in Casino 2000 and learn his culinary secrets on specific dates, available at casino2000.lu. After making a name for herself a few years ago with her delicious desserts at the Windsor, pastry chef Cathy Goedert has set up her own business with classes for companies and the general public, as well as cake making, at cathygoedert.lu. Last but not least, KACHEN runs its own classes for club members and is planning a programme with lessons from top chefs for the general public. Now, you just have to wash and iron your aprons.

TEXT

Claude Neu

he trend hasn’t escaped Luxembourg and our most talented professional chefs now run cookery classes. The man who began the trend in Luxembourg may not be a restaurateur but he sometimes coaches and advises chefs. Bertrand Duchamps is the brains behind the cookery school on Route de Longwy and his colourful glasses are just as famous as the French food critic Jean-Pierre Coffe’s eyewear. Aside from concocting classes for children and adults, Brittany’s self-proclaimed «fully baked chef» has launched his own product range including all manner of delicious sardines. His course packages, ranging from «lunch» and «dinner» to «tapas», are available to view on his website, atelier-de-cuisine.com and cost between 65 and 125 euros. Visit yvesradelet.com to see a very detailed course schedule by one of our most popular chefs who moved from the capital to Drauffelt near Clervaux to run classes in his own home before being joined by the restaurant. Budding chefs attend one or two classes a month and make their first foray into Easter menus, molecular gastronomy, game and mushrooms, or let off steam with the «eat high off the hog» principal! Generally, classes last five to six hours, including a group tasting banquet, and cost around 90 euros. Chef Arnaud Magnier brings you one-off events and special offers, which can be found on the website of the capital’s Michelin-starred crown jewel, restaurantclairefontaine.lu. He also runs classes which one attendee spoke highly of and the latter sent me mouth-watering photos of her creations made under the Michelin-starred restaurateur’s guidance. These classes are most intense, as you need to have a full day to spare with a start at 10am and a finish of 6pm. Before tasting the food, you make a 3-course menu that is then served with the appropriate wine.

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BOOKS

JOY BAUER'S SUPERFOOD

EAT SOMETHING

150 Recipes for Eternal Youth

— Evan Bloom & Rachel Levin —

— Joy Bauer —

Healthy, delicious recipes from one of the nation’s leading nutrition experts. Looking and feeling our best has more to do with what we eat and drink than anything else. With Joy Bauer’s Superfood!, the Today Show nutritionist and #1 New York Times bestselling author offers 150 recipes that taste great and offer healthy benefits. With a home cook’s instinct for easy, everyday meals, and a dietician’s understanding of the foods that promote longevity, Joy Bauer’s Superfood! will make readers feel their absolute best. 224 Pages

— Abrams

—

ISBN 978-1-419-74285-9

From nationally recognized Jewish brand Wise Sons, the cookbook Eat Something features over 60 recipes for salads, soups, baked goods, holiday dishes and more. This long-awaited cookbook (the first one for Wise Sons) is packed with homey recipes and relatable humour; it is as much a delicious, light-hearted and nostalgic cookbook as it is a lively celebration of Jewish culture. Stemming from the thesis that Jews eat by occasion (and with enthusiasm), the book is organized into 19 different events and celebrations chronicling a Jewish life in food, from bris to shivah, and all the makeshift and meaningful events in between, including: Shabbat, Passover, the high holidays, first meal home from college, J-dating, wedding and more. Wise Sons is a nationally recognized deli and Jewish food brand with a unique Bay Area ethos inspired by the past but entirely contemporary, they make traditional Jewish foods California style with great ingredients. 240 Pages — Chronicle Books — ISBN 978-1-452-17874-5

PAVLOVA Favourite Recipes from La Meringaie, Paris The luscious, fruit-and-cream-filled glory of the pavlova: a crisp, melt in the-mouth meringue spread with cream that is delicately flavoured and whipped to magical lightness then topped with luscious fresh fruit. The pastry chefs at Paris shop La Meringaie have reimagined this dessert, which was originally created in the 1920s in homage to the renowned Russian ballerina Anna Pavlova during her tour of Australia and New Zealand. Each tempting pavlova in this book— all named after 18th-century women, evoking the era of Marie Antoinette, who was known to love meringue—is a delectable contemporary take on this dessert. Plus, five top French pastry chefs have devised delicious meringue-based recipes for your enjoyment, each one a joy to make and share. 128 Pages — Abrams — ISBN 978-1-419-74370-2

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MADE IN LUXEMBOURG

A PORCE L A I N PR I NCESS

Her kingdom is an exquisite workshop in Merl, a district of Luxembourg City, and her treasures are made of white gold. Claire Royer is a trained ceramist and her world consists therefore of delicate breakables. This is quite in contrast to her business, which took off quickly after she established it and is now on firm footing. When she moved into her workshop in the Rue de Longwy and opened in September 2019, her shelves were quickly filled and her calendar was rapidly crammed. She mainly sells her creations – from cups, plates, bowls and mugs to ceramic tea and coffee filters and pots as well as homemade scented candles – from her workshop, although she is planning an e-shop during the course of the year and a few collaborations are in the works.

MORE INFOS Atelier Céramique Claire Royer 320, Route de Longwy ― L-1940 Luxembourg atelierceramique.lu

“The work is wonderfully diverse: I sculpt with children, with adults I work on the lathe. Many enjoy the escape from their everyday lives, find sculpting relaxing and go home calm and happy with their homemade object,” Claire Royer says happily. The weekly courses take around 2.5 hours; once a month there are workshops at the weekend. There is a long tradition of ceramics in Luxembourg, not only noticeable through street names such as “Avenue de le Faïncerie” in Limpertsberg, which point to the heyday of the timeless craft. “I love being able to continue such a great craft with a long history in a contemporary manner. People can rediscover homemade things and they enjoy the individual character of my pieces.”

TEXT PHOTOS

Jessika Maria Rauch Olivier Minaire

A few years earlier, however, she worked in a completely different area. “My last fulltime employment was in finance. I studied law, among other things, but I’ve only now found fulfilment,” says the native Frenchwoman from Toulouse. “I’m very grateful that Luxembourg gives you the chance to try new things and to find your place.” She has been living in the Grand Duchy for the past 16 years. A mother of two, she enjoys the combination of individual work as a creator and as a teacher of courses. Children can join her courses in groups of ten, for adults it’s five per group. Birthdays and other events can also be organized in her workshop – for small groups, naturally.

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RECIPE PHOTO

Firstname Lastname Firstname Lastname

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"LIK E AT T HE KOE PPC HE N R E S TAUR A NT " Metty Krack warmly welcomed us at the Koeppchen, his traditional restaurant of Luxembourgish cuisine that has been delighting palates since 190 . After studying economics and training at Lenôtre, this young entrepreneur with a passion for good food and fine wines took over this family restaurant and, together with his partner David Fiegen, has kept the local cuisine alive. Today, he shares the details of his Easter menu with us.

PHOTOS

Dominika Montonen-Koivisto

SAVOURY E A S T E R ME NU

KACHEN No.22 | SPRING 20

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SEASONAL RECIPES

SA LMON TA RTA R WIT H B LOOD OR A NG E › › › › ›

Serves 8

30-40 minutes

600 g organic or wild salmon fillet 2 large blood oranges 80 g spring onions 3 limes 15 g ginger

› › › ›

1 Squeeze 1 blood orange and 1 lime. Emulsify

6 Press the remaining 2 limes to juice. 7 Mix all ingredients and season with salt and

pepper.

8 Put the tartar in a food ring on the plate.

Place the thin slices of pink radish, spring onions and some blood orange peel on the tartar and remove the form. 9 Mix the spinach leaves with the vinaigrette and some cubes of blood orange. Place it next to the tartar.

the juice to a vinaigrette with the olive oil, salt and pepper to accompany the spinach salad. 2 Clean the salmon and cut it into small cubes. 3 Cut the spring onions into thin slices. Keep some slices for decoration. 4 Peel and slice the ginger. 5 Peel and fillet the other blood orange and cut into small cubes. Keep a few cubes and a little bit of peel for decoration.

150 g leaf spinach, roughly chopped 4 pink radishes, thinly sliced Salt and pepper 6 tbsp of olive oil

KACHEN No.22 | SPRING 20

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DUO OF AS PA R AGUS , SOF T EGG , GOAT C HE E S E & H A M

Serves 8 45 minutes 35 minutes

› 16 green asparagus › 16 white asparagus › 1 6 very thin slices of local smoked ham (Salaison Meyer, Bascharage)

› 8 organic eggs › 1 60 g local goat cheese, dry

(Fromagerie Schmalen, Berdorf )

› Quality olive oil › Lemon juice › Salt and pepper

1 Wash the asparagus. Scrape the green asparagus and

peel the white asparagus. Cut off the ends.

2 Carefully place the eggs in a pot of boiling water, boil

for 6 minutes, drain and rinse under cold water.

3 Cut the cheese into fine shavings with a paring knife. 4 Peel the eggs. 5 Heat a frying pan and the oil. Roast the green aspar-

agus over medium heat and stir-fry for 10 minutes. Season with salt. Keep warm. 6 Boil the white asparagus in salted water for 15 minutes. 7 Place the white and green asparagus on plates with the egg, cheese shavings and thin slices of ham in the middle. Season with freshly ground pepper, fleur de sel, olive oil and a few drops of lemon juice.

KACHEN No.22 | SPRING 20

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SEASONAL RECIPES

KACHEN No.22 | SPRING 20

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No de at

SEASONAL RECIPES

ROAS T V E A L ″PR INC E OR LOF F ″ Serves 8 45 minutes 2 hours

› 1.4 kg local veal roast › 1 6 slices of local cheese («roude › › › › › › › › › › ›

bouf» from Fromagerie Schmalen, Berdorf ) 8 slices of cooked local ham (Salaison Meyer, Bascharage) 4 0 g butter 4 tbsp of oil 4 carrots 2 00 g onions 4 garlic cloves 2 00 ml dry Riesling 2 00 ml fresh cream 1 egg yolk 1 2 potatoes V egetables of your choice

1 Brown the meat in a pan with the

butter and oil. Replace the meat with the carrots and onions and let the vegetables brown. 2 Add the roast again and add the garlic and white wine. Simmer over a low heat for 1 hour. 3 Filter the cooking juices and thicken with the fresh cream and the egg yolk. 4 Cut the roast into 0.5 cm slices. 5 Place a slice of cheese and a slice of ham between each slice of meat. 6 Place in the oven at 180 °C for 1520 minutes. 7 Remove the meat and serve with the previously prepared sauce, the fried potatoes and the vegetables of your choice.

KACHEN No.22 | SPRING 20

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Nous sommes Artisan-Producteur de Qualité dans nos restaurants, ateliers de production et supermarchés

* We produce fresh food daily at our production sites in Bertrange and Windhof.

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SEASONAL RECIPES

NOUG AT G L AC É Serves 8 1h30 min 4 hours

For the nougat glacé

› › › › › › › › › › › › ›

1 00 g ground roasted almonds 5 0 g sugar 1 65 g local honey 1 00 g egg whites 1 vanilla pod S tar anise powder, as desired 3 .5 g gelatine leaves 2 30 g liquid cream (35%) 4 2 g-ml Grand Marnier 3 5 g whole pistachios 4 0 g candied orange peel 4 0 g candied yellow lemon peel 2 5 g candied ginger

For the yellow lemon curd

› › › ›

Nougat glacé 1 Scrape out the vanilla pod and soak the gelatine. 2 Beat the egg whites to a snow with a mixer. 3 In a saucepan, boil the sugar at 110 °C. 4 In another pot, bring the honey to the boil. 5 While mixing, at first slowly pour the honey and then

Yellow lemon curd 1 Wash the lemons and cut them into half-centimetre

slices.

2 Remove all seeds. 3 Place the lemon slices in a pot and cover with 500 g of

simple syrup. Cook for 15 minutes on low heat. Drain the syrup, cover the lemon slices again with 500 g of syrup and bring to the boil a second time. Drain. 4 Put the blanched lemon slices in a blender and mix with the lemon juice, the remaining 200 g of syrup and the butter cubes until smooth. 5 Pass through a sieve and store in a cool place.

the boiled sugar onto the egg whites. Add vanilla, star anise powder and gelatine and combine. Let it cool down. 6 Whip the cream and add the Grand Marnier. 7 Using a spatula, carefully fold the whipped cream into the cooled meringue. Add the crushed roasted almonds, whole pistachios and candied fruit. 8 Pour this mixture into a mould of your choice and freeze for at least 4 hours. Remove from the freezer and serve with the lemon juice coulis and a decoration of your choice.

3 untreated lemons 1 .2 kg simple syrup 6 5 ml lemon juice 1 25 g cold butter cut into cubes

KACHEN No.22 | SPRING 20

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ADVERTORIAL

EVOLVING KNOW-HOW Oberweis has been delighting gourmet palates for many years, but the quality of its products is not only due to family know-how. Did you know that these gourmet creations are also the fruit of many reflections and constant evolution?

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RESEARCH Here the questioning of products is continuous. For example, a real awareness of the consequences of additives on health has been the starting point for a multitude of studies aimed at replacing the dyes initially used with a selection of natural dyes.

THE SHARING More is the enemy of good; research teams are constantly testing ways to lower the sugar and fat content in recipes in order to obtain products that are still tasty. As part of this approach, the teams have shared their experiences with other professionals from major houses, notably with the Maison Ducasse on the subject of flavouring...

INNOVATION

DEVELOPMENT

Sensitive to new trends and new customer requests, Oberweis has for some time now developed a vegetarian range for its restaurants and savoury foods. As part of an in-depth reflection on vegetarianism and to meet the needs of its vegan clientele, the pastry team has developed an all-vegan gourmet dessert.

Packaging, for example, is also being considered. Less plastic, more cardboard, more natural materials... From now on, bags are made of recyclable paper, boxes of chocolates are made from cardboard and cutlery is made from bamboo pulp. While keeping an aesthetic requirement and remaining a great place for innovative solutions, the whole range is being modified.

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TEXT

Theodora Mutel

T H A NK YOU FOR T HE C HOCOL AT E !

KACHEN No.22 | SPRING 20

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SEASONAL RECIPES

Whatever the season, we can all find a good (or bad) reason to enjoy a piece of chocolate. And we’re right! Chocolate may have struggled with its reputation for a long time but the sweet treat is increasingly seen as a functional food. Several recent studies have highlighted its nutritional qualities as well as its many benefits for our health and mood. So if you’re short of arguments to justify your regular consumption then here are a few good reasons not to kick the habit!

Cocoa vs chocolate: keep an eye on the ingredients!

Chocolate may be processed but cocoa solids are natural. They are made by grinding fermented and roasted cocoa beans that have been picked from a tree: the cacao tree. Cocoa solids form the foundation for several chocolate-based products: chocolate bars, biscuits, cereal etc. But here’s the rub: if you want to enjoy all the benefits of cocoa, you have to watch out for its quality and how much cocoa the recipe contains. It’s best to go for dark chocolate with at least 70% cocoa content. New to the market, raw cacao is also a great alternative so you get a healthy chocolate hit because, as the name suggest, it isn’t cooked (well, the temperature stays below 42°C) which means it holds onto almost all of the vitamins and nutrients in the cocoa bean.

Several proven benefits

Chocolate: good mood food? Almost. Countless studies have explored the subject and proven its many benefits for our bodies and minds. Once again, eating the purest form of it - meaning as unprocessed as possible - is the best way to reap the rewards. To start with, chocolate is a natural antidepressant because it’s high in magnesium and theobromine, known to stimulate and control the nervous system, and high in tryptophans, amino acids that produce serotonin - the happy hormone - in the body. Recent studies have also shown that chocolate can help prevent several cardiovascular diseases and even type 2 diabetes. A recent study by the Luxembourg Institute of Health (LIH) actually found that people who eat 10g of chocolate per day (the equivalent of a bar) on a regular basis had lower insulin resistance and better liver enzyme levels. Insulin resistance is a wellknown risk factor for cardiovascular diseases. Its high flavonoid content, namely catechin and epicatechin (two antioxidant molecules), also helps the body synthesise nitric acid. This dilates blood vessels, which lowers blood pressure, another well-known factor for cardiovascular disease. The flavonoids work on lowering bad cholesterol (LDL). Last but not least, despite not grabbing the headlines, chocolate is a great ally in the fight against skin ageing. It›s packed with antioxidants. Having two small pieces of dark chocolate every day (not at night because of the caffeine content) helps you sleep better and we all know about beauty sleep.

Always in moderation

Whatever its virtues, chocolate should be eaten in moderation as part of a healthy diet, so that you can enjoy all its benefits without being hit by its high calorie content - your body will thank you for it!

KACHEN No.22 | SPRING 20

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Dominika Montonen-Koivisto PHOTOS

KACHEN No.22 | SPRING 20

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SEASONAL RECIPES

C HOC OL AT E - ROS E CAKE FROM THE TEAM AT THE CHOCOL ATE HOUSE

1 cake (∅ 14 cm) 1 hour 10 minutes + 2h cooling time

For the sponge cake

› › › › › ›

8 egg yolks 100 g sugar 4 egg whites 80 g flour 20 g corn starch 1 pinch of salt

For the Italian cream

› › › › › › › ›

1 90 g sugar 7 5 ml water 4 00 g butter 4 egg whites 4 0 g sugar 5 0 g white chocolate 4 0 g dark chocolate (60%) 3 g organic rose oil

Syrup for the sponge base

until foamy. 2 Beat the egg whites with a pinch of salt and the rest of the sugar until fluffy. 3 Mix the flour and starch and sieve finely. 4 Carefully fold the beaten egg whites into the foamy egg yolk and finally gently mix in the flour and starch mixture. 5 Spread the preparation evenly on a baking tray lined with baking paper and bake in the oven at 220°C for 10 minutes on the middle shelf.

Italian cream 1 Bring sugar and water to the boil

in a saucepan at 120 °C.

2 Cut the butter into small cubes. 3 Beat the egg whites and sugar in a

food processor until soft peaks form, then slowly add the hot sugar syrup while stirring continuously. Finally beat the egg foam vigorously (approx. 4 minutes). 4 Now add the pieces of butter and whip to an airy cream. 5 Mix 500 g of this cream with 50 g molten white chocolate and 3 g organic rose oil to a rose cream. 6 Mix the rest of the cream with 40 g molten dark coating chocolate (60%) to a chocolate cream.

Syrup

Bring the sugar and water to the boil, stir the rose oil into the cooled syrup. Assembly 1 Remove the baking paper from the

cooled sponge cake base.

2 Cut the sponge cake into three

equally wide strips and sprinkle with the syrup. 3 Now spread the rose cream evenly onto the sponge cake. 4 Roll up the first strip from right to left, then place the small roll onto the second sponge cake strip and continue rolling, this way our cake will slowly grow in diameter. Finally, roll up the third strip. 5 Then place the roll (one of the cut sides down) in the refrigerator to cool for 2 hours. 6 Spread the cooled cake with the chocolate cream on the outside and decorate it to your fancy.

› 200 ml water › 40 g sugar › 2 g organic rose oil

Sponge cake base 1 Beat egg yolks with half the sugar

KACHEN No.22 | SPRING 20

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SEASONAL RECIPES

C L AS S IC DA R K C HOCOL AT E & VA NILL A T RUF F LE S FROM ALEX ANDR A K AHN, DIREC TOR OF THE CHOCOL ATE FAC TORY GENAVEH

35 truffles

35 minutes

› 250 g cream › 4 50 g dark chocolate of Genaveh origin (example:

15 minutes

› 2 00 g dark coating chocolate

› › › ›

1 Chop the chocolate with a knife and put it in a bowl. 2 Split the vanilla bean in half and scoop out the seeds

Assembly 1 When the mixture has hardened, take it out of the

Caribbean 66%, Madagascar 65%)

with the tip of a knife.

3 Pour the cream into a saucepan and add the seeds

refrigerator and form small balls of 10 g by hand or with two spoons. 2 Put them back into the refrigerator for 15 minutes. 3 Melt the coating chocolate in a water bath at 30°C. 4 Dip your hands in the melted chocolate and roll a ball of chocolate in your hands. Immediately place it in a bowl filled with cocoa powder. 5 Rotate the bowl in a quick circular motion to cover the ball with the powder. Sift them remove excess powder. Enjoy!

RECIPE PHOTO

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and vanilla bean. Bring to the boil and then remove the bean. 4 Remove from the heat and add the honey. 5 Pour half of the cream over the original chocolate cut into small pieces. Mix well and then add the remaining cream (hot) to melt the chocolate completely. You should obtain a very homogeneous and perfectly smooth mixture. Once the chocolate has melted, add the butter and mix. 6 Cover the bowl with cling film and set aside in the refrigerator.

8 0 g butter at room temperature 5 0 g honey 1 vanilla bean 3 00 g cocoa powder

KACHEN No.22 | SPRING 20

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SEASONAL RECIPES

C HOCOL AT E M AC A ROONS FROM JEFF OBERWEIS, DIREC TOR OF THE HOUSE OBERWEIS

35 macaroons 45 minutes 15 minutes

For the macaroon shells

› › › › › › ›

100 g sugar 2 egg whites (37 g) 20 ml water 120 g almond powder 80 g icing sugar 2 egg whites (37 g) 1 drop of brown food colouring

For the chocolate ganache

› 1 26 g Oberweis dark chocolate pastilles

tric mixer. 2 Boil the sugar with the water until it reaches a temperature of 116 °C. At this temperature, gradually pour the molten sugar over the beaten egg whites and beat at high speed. Leave to cool. 3 Preheat the convection oven to 170 °C. 4 Mix the almond powder, the icing sugar, the egg white and the drop of colour. 5 Gradually add the previously prepared meringue to this mixture. 6 Beat the mixture until it has a slightly liquid texture. 7 Using a piping bag, place nut-sized pastry dollops onto a baking tray lined with baking paper. Place in the oven for 15 minutes. The oven door can remain ajar so that the steam can escape.

The ganache 1 While the macaroon shells are

baking, prepare the ganache. Bring the cream and sugar to a boil. 2 Carefully pour this hot mixture over the chocolate pieces. Stir until the mixture has melted. 3 Add the softened butter and stir until smooth and shiny. Mix the mixture. 4 Pour the ganache into a disposable piping bag with a smooth tip and set aside. Assembly 1 Take the macaroon shells out of

the oven and let them cool down.

2 Put some ganache on one half and

combine with a second half. Assemble all the macaroon halves in the same way.

› 9 5 g liquid whipped cream › 4 0 g butter › 2 0 g sugar

The meringue 1 Beat the 2 egg whites with an elec-

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SEASONAL RECIPES

B R E TON S HORT B R E A D, H A ZE LNUT S LIC E S & C HOCOL AT E QUE NE LLE FROM RÉGIS JOUBERT, THE CHOCOL ATS DU CŒUR

Serves 8 1 hour 12 minutes

For the shortbread

Shortbread 1 In an electric mixer equipped with

a blade, mix all the ingredients, with the butter at room temperature, at a low speed for 3 -4 minutes. 2 With a rolling pin, roll out the dough to a thickness of 4 mm. 3 Cut rectangles of 11 cm by 2 cm. 4 Place on a baking sheet and bake at 160 °C for about 12 minutes, leave to cool and set aside.

Chocolate mousse 1 Take the cold cream, whip with a

Assembly 1 Slightly warm some of the fair

trade Chocolat du Cœur spread in the microwave and arrange on a plate, top with a piece of shortbread. 2 Using a rolling pin, break up the milk chocolate hazelnuts into large, generous chunks. 3 Fill a container with hot water, dip a spoon and make a nice chocolate mousse quenelle and place it on the shortbread. Repeat the step three times. 4 Put some spread in a piping bag and decorate the chocolate quenelles, add some shortbread vertically and serve.

powder “Chocolats du Cœur”

› 2 g mulled wine spices › 2 40 g flour

For the chocolate mousse

› › › ›

5 00 g fresh cream (35%) 6 0 g egg yolks 8 0 g sugar 1 60 g fair trade dark chocolate (70%) “Chocolats du Cœur”

For the decoration

› A jar of fair trade “Chocolats du Cœur” spread

› A jar of hazelnuts coated in fair

trade milk chocolate “Chocolats du Cœur”

mixer until foamy and set aside in the refrigerator. 2 Meanwhile, put the chocolate in a bain-marie to melt. 3 Put the sugar in a saucepan with a little water and cook at 117 °C. 4 Put the egg yolks in the mixer bowl, pour the hot sugar into the bowl in a small stream and whisk like a sabayon. 5 Gently mix the cream and the sabayon.

6 Pour this mixture over the chocolate, taking care to mix well, a little like mayonnaise. 7 Pour the chocolate mousse into a plastic container and place in the fridge.

› 200 g soft butter › 80 g granulated sugar › 6 0 g (a bag of ) fair trade cocoa

KACHEN No.22 | SPRING 20

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WELCOME TO THE DIMENSION

Enjoy an exceptional moment in the luxury of Le Royal. Experience fresh recipes in a trendy atmosphere and attentive service at Amélys restaurant. Sunny terrace, fun and special memories. Le Royal Hotels & Resorts • L-2449 Luxembourg • 12, boulevard Royal T (+352) 24 16 16 1 • restauration-lux@leroyal.com leroyalluxembourg.com

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RECIPE

MINI LUXL AIT EMMENTAL CHEESE C ANNELÉS & SMOKED SALMON

30 mini cannelés

20 minutes

15 minutes › › › ›

50 cl milk 150 g flour 50 g butter 1 00 g LUXLAIT grated Emmental cheese

1 Melt the butter in the milk, either

in a small saucepan or in the microwave, and let it cool.

2 In a salad bowl, mix the eggs one

› › › › ›

100 g smoked salmon 2 eggs 2 egg yolks Salt & pepper 1 silicone mould for mini cannelés

6 Cut the salmon into small pieces.

Then add a few small pieces of salmon to each small groove. Keep some for dressing.

after the other with the flour and dilute by adding the milk-butter mixture little by little.

7 Bake in the oven for about 20 minutes.

3 Add the grated LUXLAIT Emmental

your mini cannelés. Arrange them in a serving dish and add a small piece of salmon to each bite.

cheese, season with salt and pepper and mix again.

4 Preheat the oven to 200 °C.

These mini cannelés can easily be prepared in advance and even frozen. After defrosting, simply reheat them for a few seconds in the microwave before eating them...

5 Place the silicone mould on a baking tray and pour the mixture in, filling 2/3 of each cavity.

8 Wait 2 minutes before unmoulding

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KACHEN No.22 | SPRING 20

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RECIPES PHOTOS

Ve s e l a S a v o v a D r e w s Dominika Montonen-Koivisto

SEASONAL RECIPE

DE TOX SMOOT HIE S Spring is a good time to detox our bodies, but before we dive into this topic let us clarify what we mean when we use the word “detox”.

ful ingredients. Some of these foods include lemons and limes, fennel, ginger, leafy greens, avocado, berries, pineapple and beets. However, there are other ingredients that also support the detoxification process in our body. They might not be great in a smoothie or juice but can be a nice addition to a dish. Include more garlic, onions, seeds, basil, artichokes, cabbage and broccoli to your diet for an added bonus. Fasting and consuming foods with detoxing properties can bring many benefits to a healthy individual. But detoxing doesn’t have to be a restrictive approach. Including more fresh fruits and vegetables in one’s diet and focusing on whole, plant-based foods and pure water will reduce the need to go on extreme diets and makes for a lifestyle that can be easily supported in the long run. Our lifestyle does not just include the foods we consume but also our environment, our daily practices as well as our mindset. There are plenty of other detoxification strategies that do not involve food. An example of daily practices that help the body get rid of toxins more effectively include getting adequate sleep, regular exercise, dry brushing and detox baths. The smoothies below are a great way to nourish and support our detoxing organs and stimulate overall body detoxification. You can enjoy them in the morning on an empty stomach and move on to a lighter lunch and dinner, again filled with colourful vegetables and whole foods. Alternatively, you can dedicate a day to give your body and digestive system a rest and consume only smoothies or vegetable juices. Both options will provide rest and nourishment.

Although detox programmes have become popular these days, they are not a cure-all solution. Our bodies are perfectly capable to detox and get rid of accumulated toxins and they do this all the time. In fact, detoxification is an important function of some of our organs, such as our liver, kidneys and skin. These organs, however, can get burdened with constant toxic exposure – be it from our environment or through faulty digestion. In this sense, a detoxing programme can allow them to rest through fasting. Additionally, certain ingredients help replenish and revitalize these organs and they promote elimination through the intestines, thus lessening the burden of the liver and kidneys. There are plenty of fruits and vegetables that are detox friendly. Fortunately, many of them add a nice flavour to your smoothie or can be combined with other, more flavour-

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LIV E R DE TOXING SMOOT HIE

Beets can help cleanse the blood as they increase oxygen levels. They stimulate bile flow and boost enzymatic activity, which supports the liver. The content of fibre and vitamin C in beets are natural cleansers for the digestive system.

Serves 4 15 minutes

› 2 beets, washed, peeled and cut

› › › › ›

into cubes (if you prefer to have a lighter, less earthy flavour, add only one beet) 2 apples, washed and cut into cubes 3 celery sticks, washed and cut 1 00 g raspberries 2 cm fresh ginger (reduce quantity if you don’t want your smoothie to be spicy) 4 50 ml water

Blend in a high-speed blender until smooth and enjoy.

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SEASONAL RECIPE

SUNS HINE SMOOT HIE Pineapple, besides being delicious, also has cleansing and anti-inflammatory properties. Turmeric is also known for its anti-inflammatory and antioxidant benefits and coconut water contains electrolytes and keeps the body hydrated. Maca powder supports the detoxification process of the liver.

Serves 3 › › › ›

15 minutes

1 pineapple, cut into cubes 4 cm fresh turmeric 4 00 ml coconut water 1 ripe banana

› J uice of ½ lemon › 1 tsp maca powder › D ash of cayenne pepper

Blend in a high-speed blender until smooth and enjoy.

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RECIPE

RECIPES PHOTOS

Ve s e l a S a v o v a D r e w s Dominika Montonen-Koivisto

SEASONAL

KACHEN No.22 | SPRING 20

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SEASONAL RECIPE

G R E E N SMOOT HIE Leafy green vegetables like spinach and kale provide the body with lots of nutrients and thus support bodily functions and protect against oxidative stress. Lemon is known for helping digestion and flushing out toxins from the body and spirulina is high in chlorophyll with supports the detoxification process and helps remove toxins such as heavy metals and pollutants from the blood.

Serves 3 15 minutes

› › › ›

200 g baby spinach Juice from ½ lemon 2 tsp spirulina powder 1 apple, washed and cut into cubes › 2 Medjool dates, pitted › ½ cucumber peeled and chopped › 4 50 ml milk or plant milk fortified with calcium

Blend in a high-speed blender until smooth and enjoy.

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SEASONAL

RECIPE

POWE R SMOOT HIE We know we should eat more berries for all the nutritional benefits they provide. Combine them with some leafy greens and healthy fats for an added bonus. Add acerola to naturally boost the vitamin C content of your smoothie and support the immune system.

Serves 5 › › › › ›

400 g frozen blueberries ½ avocado 150 g baby spinach 1 banana 2 Medjool dates, pitted

15 minutes › 2 handfuls raw almonds › 1 tbsp chia seeds › 5 00 ml water or milk or any alternative

› 2 tsp acerola powder

Blend in a high-speed blender until smooth and enjoy.

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NATURALLY FRESH

L A R G E

S E L E C T I O N

O F

F R E S H

P R O D U C T S

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_BOOK_EN.indb 41

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STEP BY STEP

NE W YOR K S T Y LE BAG E L S T

hese bagels taste just like those from the great bakeries in New York City. The traditional method of preparation means first cooking and then baking them. They taste best when golden brown and with a slightly chewy bite, freshly baked and spread with cream cheese.

6 large or 8 medium bagels 40 min. & 90 min. rising time 15 minutes

For the dough › 225 ml warm water › 1.5 tsp honey (18 g) › 1 sachet dried yeast (7 g) › 400 g wheat flour (Type 550) › 2 flat tbsp fine salt (9 g) For the cooking water › 1-1.5 l water › 2 tbsp honey › 1 heaped tbsp. baking soda › 1 heaped tbsp. fine salt For the topping › 1 egg white (optional) › approx. 6 tbsp white sesame deeds

TIP

› Make double the amount – bagels RECIPE & PHOTOS Ursula Schersch

can easily be frozen.

› Enjoy with cream cheese and salmon for example. Taste best when freshly baked. Keep well for a few days when packed up. Toast before consuming.

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X X C AT EGOR I E X X

lovely, evenly shaped ball. Should the dough not provide enough grip for shaping, moisten the work surface with some water.

Coat the spoon handle in flour and use to make a central hole in the dough balls. Cover balls while not handling. Start with the ball that you first formed into shape – the dough expands with time. Turn the dough around the handle of the spoon, either in the air or on a slightly floury surface, so that the movement enlarges the hole. It should have a diameter of around 6-7 centimetres. If the bagels are uneven, one can correct this by hand.

Transfer dough into a clean, oiled bowl and cover. Let rise until double in volume, around 1 hour.

Place bagels onto two baking trays lined with baking paper and coated in flour. Let bagels rise at room temperature for around ½ hour, covered with a cloth, until noticeably risen.

Bake in the pre-heated oven at 230 °C until golden brown, around 10 minutes. Let cool and enjoy.

After it has risen, knead the dough once more in order to expel any air pockets. Divide into 6 large portions for large bagels or 8 portions for medium-sized bagels. Form each portion of dough, on a workspace without flour, to a

Meanwhile, prepare cooking water. In a pot (that can hold at least 2 l) bring 1-1.5 l water to the boil. Add honey, baking soda and salt. When the bagels have risen, do the water test. This means filling a bowl with water at room temperature and place a bagel in the water. It if swims, they are ready to cook. If it sinks, they need to rise for a bit longer. Preparation: sprinkle sesame seeds over a plate. Pre-heat oven to 230 °C top and bottom heat. Place every bagel with upper side down into the hot, now not simmering water. Turn after 45 seconds and cook for 30 more seconds. The bagels should expand but retain their form. Take bagel out quickly and place on a few layers of kitchen paper. Immediately coat liberally with sesame. The sesame will stick better when the top side of the bagel is coated with egg white mixed with 2 tbsp water. Place bagel on baking tray lined with baking paper. 4 bagels should fit onto one tray.

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RECIPE PHOTO

In a bowl combine warm water and honey, sprinkle yeast on top and let sit for 2 minutes. Stir in around half of the flour and salt with wooden spoon. When well combined, add rest of flour with spoon. When all combined, knead on work surface (no flour) for around 5 minutes. In order to achieve chewy bagels the dough should not be sticky and relatively firm.

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X X C AT EGOR I E X X

– Advertorial –

The ultimate kitchen statement Sophisticated design meets cutting-edge technology

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A full and busy life demands a kitchen that brings functionality and technology to the table, all without compromising on design and sophistication. Whether you’re hosting a dinner party with friends or want to impress your partner with a romantic meal at home, the right equipment makes the entire process more seamless and efficient. With their perfect blend of flexibility, convenience and precision, the Siemens flexInduc-

studioLine. Designed to make a statement.

RECIPE PHOTO

tion Plus induction hobs are the ideal partner to create lasting memories. Speaking of dinner parties, what could be more exciting for you and your guests than a Japanese dinner? Teppanyaki, for example, is the perfect embodiment of this cuisine’s refinement! This way of cooking takes its name from the metal plate on which the ingredients are cooked (called a Teppan) and is ideal for the

The exclusive appliance range for those unsatisfied with the ordinary.

https://www.siemens-home.bsh-group.com/lu KACHEN No.22 | SPRING 20

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X X C AT EGOR I E X X

studioLine flexInduction – impressive cooking, made simple The Siemens studioLine flexInduction Plus equipment makes your kitchen so much more than just the heart of your home. By choosing state-of-the-art appliances, you are able to showcase your skills, taste and personality to create meals to remember. Added features like powerMove Plus enable easy and intuitive control of your cooktop at the touch of a finger: you can easily separate your hob into two or three different heating zones and use high temperatures at the front to finish off a dish while the rest of the meal is being kept warm at the back. Finally, light bars and a range of sensors provide visual feedback and even better temperature monitoring.

RECIPE PHOTO

Siemens studioLine flexInduction hobs bring incredible levels of flexibility and technicality to the kitchen, all without compromising on creativity, taste and, of course, style, thanks to sleek lines and an overall look that just hints at the endless possibilities they offer. Using cutting-edge technology and a wide range of unique features, these innovative induction hobs are made to let your creativity run free in the kitchen, turning every mealtime into a true culinary – and visually pleasing –experience. Because high expectations and great design go hand in hand, the studioLine flexInduction hobs were created to enhance your kitchen, making it much more than a place to live, but a place to make a statement.

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When technology and design bring your kitchen to new heights

studioLine flexInduction cooktop and its activeLight pro. The flexInduction Plus cooktop indeed provides a new level of flexibility by offering space for pots and pans of any size and shape, even rectangular ones like the griddle needed for Teppanyaki! The flexible induction zone immediately recognises the number, size and shape of the pans and automatically adjusts the cooking zone. Numerous restaurants throughout the world have turned Teppanyaki into a show in itself, and the Siemens flexInduction Plus hobs easily allow you to bring this exciting cooking technique into your home. The minimalistic design of the hobs is reminiscent of this ancestral Japanese food experience, and the blue light enhances the visual experience of cooking while making it incredibly easy, even when you are busy entertaining.

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RECIPE PHOTO

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X X C AT EGOR I E X X

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ADVERTORIAL

Lamb chops in lavender and honey marinade Serves 4 Universal pan with wire For the meat: 600-700 g lamb chops with bones 1 ½ tsp lavender flowers 2 fresh thyme twigs 2 garlic cloves ½ lemon 3 tbsp lavender blossom honey Salt Fresh black pepper For the lemon-thyme butter: 1 organic lemon 40 g sugar 40 ml lemon juice 2-3 tbsp fresh thyme leaves 70 g butter Per serving: 425 kcal, 25 g carbohydrates, 31 g fat, 219 g protein, 2 BE

To set the griddle: Use a roast thermometer with the griddle, height 1, fan grill at 180 °C Core temperature: 57 °C

1. Rinse the lamb chops briefly in cold water and pat dry with kitchen paper. Rinse the thyme, shake dry and wipe the leaves off. Mix with the lavender flowers. Peel the garlic and chop finely. Squeeze half the lemon and mix the juice with honey, herbs, garlic and strong pinch of pepper. Coat the lamb chops with it and let them marinate in the refrigerator for one hour. 2. Place the meat on the griddle with grid and fry as indicated. 3. For the lemon-thyme butter, wash the lemons with hot water and dry them. Quarter them lengthwise and cut them into 1 cm wide slices. 4. Caramelize the sugar in a saucepan. Reduce the heat. Add the lemon slices, lemon juice, 50 ml water, thyme leaves and butter and let simmer for about 3 minutes. 5. Serve the lemon-thyme butter with the lamb chops.

Alternative setting: Griddle pan, place on height 1 fan grill at 180 °C Cooking time: 25-30 minutes

https://www.siemens-home.bsh-group.com/lu/

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DO IT YOURSELF

A DIF F E R E NT K IND OF E AS T E R G IF T HOME M A DE DE LIC AC IE S TO G IV E AWAY

RECIPE PHOTO

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Easter is almost upon us and we can sense the end of the cold season drawing near. Eggs have long been a symbol for Easter but where does that tradition come from in the first place? During Lent it used to be the case that one was not supposed to eat eggs and so, over weeks, one was left with a sizable collection. So then they were cooked because that meant they kept longer. Then, they were painted in order to be able to distinguish the cooked from the uncooked! On Easter Sunday, fast was broken and a feast was in order. These days, eggs are given as gifts in a variety of ways.

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DO IT YOURSELF

DECOR AT IV E SUG A R- COAT E D COOK IE S

› › › › › ›

1 hour

100 g soft butter 100 g sugar 1 egg ½ tsp vanilla extract 1 pinch cardamom 300-350 g flour plus extra flour for work surface

› › › › ›

1 pinch salt 1 egg white 300-400 g icing sugar Lemon juice Food colouring

will need 2 types of consistency for the icing: one that is stiff so that you can edge the biscuits, one that is relatively liquid so that you can quickly fill in the edged forms. Alternatively, use one type of somewhat liquid icing and dip biscuits into icing to coat one side completely. 3 Add icing to piping bag and ice contours of biscuits, leave to dry for 10 minutes, then fill in. Decorate with sugar pearls and let dry overnight, or decorate biscuits with delicate sugar embellishments the next day. Biscuits keep for longer through high sugar content.

1 Mix butter and sugar in a food processor until frothy. Add eggs, vanilla extract, cardamom and salt and mix well until all comes together. Add flour bit by bit until dough ceases to be sticky. Roll out dough ½ cm thick on floury surface. Cut out the biscuits using cookie cutters, place on baking tray and bake at 180 °C for approx. 8-10 minutes until golden brown. Leave to cool completely before decorating. 2 For the icing, mix egg whites and sugar with lemon juice until stiff. Divide mixture into desired number of portions and tint with food colouring. To decorate you

10 minutes

RECIPES & PHOTOS Myriam Visram

20 cookies

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ME R INGUE R A B B ITS 20 meringues

20 minutes

› 4 egg whites (use yolk to make

mayonnaise or carbonara sauce) › 2 25 g sugar › 2 tbsp cornflour › 2 tbsp lemon juice 1 Prepare meringue mixture in the

› 1 pinch of salt › V arious sugar pearls to decorate, if desired

› F ood colouring, if desired

4 With a wet spoon model the de-

tails and decorate with sugar pearls if desired. 5 Place in preheated oven, lower temperature to 80 °C and let harden in oven for at least 2 hours. Leave to cool completely.

same way as the pavlova tarts and preheat oven to 100 °C. 2 Add one part of mixture into piping bag (alternatively, use plastic bag from kitchen). To create the rabbit heads, form a circle and ears. 3 For the main body, form a larger circle and two paws. Combine to shape rabbits.

2 hours

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DO IT YOURSELF

PAV LOVA EGG BAS K E TS 6-8 pavlovas 20 minutes 2 hours

› 4 egg whites (use yolk to make › › › › › ›

mayonnaise or carbonara sauce) 2 25 g sugar 2 tbsp cornflour 2 tbsp lemon juice 1 pinch of salt 1 50 ml cream J ellybeans or other sweet Easter treats

ringue mixture. Put tray in oven and reduce temperature to 80 °C. “Bake” pavlova tarts for at least 2 hours in oven and then let cool completely. 3 Beat cream until stiff and tint with food colouring if desired. Add one tablespoon of cream onto each pavlova and decorate with jellybeans or other sweets. Serve immediately, as the cream gradually softens the tarts.

1 Beat together egg whites and salt with the lemon juice. Add sugar, spoonful by spoonful, then beat mixture for around 5-10 minutes until shiny and forms stiff peaks. Mix in cornflour at the end. 2 Preheat oven to 100 °C. Heap 2-3 teaspoons of meringue mixture in portion onto baking tray lined with backing paper and form mould in centre. If necessary, adhere baking paper to tray using a drop of me-

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F R E NC H VA NILL A C R E A M PUF FS

Cathy Goedert

12 puffs 1h 30min 25 minutes

For the choux buns

165 ml of water 165 ml milk 143 g butter 5 g salt 4 g sugar 190 g T55 Flour 5 eggs

› 42 g butter › 42 g brown sugar › 42 g T55 Flour

For the vanilla custard

› › › › › ›

350 ml of milk 3 egg yolks 65 g sugar 65 g of corn starch (Maïzena) 1/2 vanilla bean 65 g butter

In a saucepan, bring the water, milk, butter, salt, and sugar to a boil.

Incorporate the sifted flour and mix with a spatula to obtain a homogeneous mass. Put back on the heat and let the dough dry out.

RECIPE PHOTOS

Cathy Goedert Ramunas Astrauskas

For the craquelin circles

CHOUX PASTRY

› › › › › › ›

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3 Put the mixture into a mix-

er and mix until the steam has evaporated. Incorporate the eggs little by little and correct, adding a little more if necessary. The dough should be soft and when you lift it up on the spatula it should fall down forming a v shape. It is ready to be poached.

CUSTARD CREAM

Cut out circles of about 5 cm. Put it in the fridge for 30 minutes.

Boil the milk with the vanilla bean split in half and scraped and half the sugar.

CR AQUELIN CIRCLES

BAKING BASICS

Arrange puffs about 6 cm in diameter with a circle.

In a bowl, add the cornflour and the other half of the sugar, then the beaten egg yolks and whisk together.

Mix all the ingredients and roll out between two sheets of baking paper to obtain a dough about 2 mm thick.

Place a crumbling circle on top. Bake the choux pastry in a ventilated oven at 175 °C for 25 minutes. Allow to cool on a cooling rack.

Once the milk boils, take off the heat and pour over the egg yolks-sugar-maïzena mixture.

Put everything back on the heat and cook the custard for about 3 minutes, constantly stirring. As the custard thickens, add the butter and mix. Leave the custard to cool until ready to use.

Garnish the puffs from the bottom using a piping bag fitted with an 8 mm nozzle.

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C A R PACC IO

RECIPE PHOTOS

Sandrine Pingeon Ramunas Astrauskas

OF S PR I NG V E G E TA B L E S

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V EGE TA R I A N R ECI PE

or the vegetarian recipes in this year’s editions, we have called upon the vegetable specialist well known to the great chefs: Sandrine, from Les Paniers de Sandrine. Dynamic and committed, this atypical grower, who travels the roads of Luxembourg by motorbike, favours traditional varieties and the diversification of vegetables on her farm. lespaniersdesandrine.lu

Serves 2 30 minutes

› › › › › › › ›

4 beautiful, colourful radishes 4 yellow, white and red carrots 1 japanese white turnip and some mini turnips 4 tbsp walnut oil and 2 tbsp white balsamic vinegar A few sprigs of coriander Salt & pepper 1 piece of ginger Some pumpkin seeds

1 Brush and wash radishes and other vegetables. Cut

them one after the other into very thin slices using a mandolin. 2 Prepare the vinaigrette by mixing the white vinegar and walnut oil with a whisk. 3 Dry roast the pumpkin seeds in a pan for 3-4 minutes over medium heat. 4 Arrange the vegetable slices on a large dish, alternating colours to form a harmonious rosette. Drizzle with a few drops of vinaigrette, grate a little ginger and add a pinch of salt and a turn of the pepper mill. 5 Finish by adding a few coriander leaves and a few pumpkin seeds.

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RECIPE & PHOTOS Heimgart

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V EGE TA R I A N R ECI PE

G R E E N G A ZPAC HO W I T H PE A S Serves 2 10 minutes

For the croutons

› 4 slices of ciabatta, preferably from the previous day › 1 tbsp olive oil › 1 tsp salt Pour le gazpacho

› › › › › › › › › › ›

300 g cucumber 125 g zucchini 75 g peas 25 g parsley 1 spring onion 1 garlic clove 2 tbsp olive oil 2 tbsp cider vinegar ½ tsp salt 1 tsp maple syrup 2 tbsp Heimgart Microgreens (e.g. broccoli) › 3 - 4 ice cubes

1 For the croutons, cut the ciabatta

into 2 cm cubes. Pour olive oil into a hot pan and roast the bread cubes at medium heat for 5 minutes, stirring from time to time. Season with salt, remove from heat and put aside. 2 For the gazpacho, finely purée all the ingredients. Add some water depending on the desired consistency. For the topping, remove the core of the cucumber and finely dice the flesh. 3 Garnish the gazpacho with the cucumber cubes, Heimgart Microgreens, soy yoghurt, olive oil and croutons, add a little pepper and serve cold immediately. More recipes and infos on heimgart.de

For the topping

› 100 g cucumber › 2 tbsp Heimgart Microgreens (e.g. broccoli)

› 2 tbsp soy yoghurt › 2 tbsp olive oil › 1 tsp black pepper

TIP Gazpacho can also be prepared in advance and stored in the refrigerator until serving.

PR IZE DR AW We are giving away 2 Heimgart starter kits to grow your own microgreens at home. Answer the following question: What is the bowl in the Heimgart kit made of? Send an email with your name, address and the subject HEIMGART to gewinnen@kachen.lu.

The deadline for participation is 31.04.2020. Legal recourse is excluded.

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Susanne Jaspers TEXT

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F E AT U R E

T H E MOS T S IG N I F IC A N T MI T E I N T H E WOR L D Rice packs a punch: not only does the inconspicuous little grain feed more than half of the world population, the small jack-of-all-trades is also extremely versatile and can be used in beauty treatments.

f course, thinking of rice you might be transported to your favourite Chinese restaurant or think of a dish of Peking duck. After all, 90 % of global rice production comes from Asia. Naturally, not only from China. Think of Japan, Vietnam and Cambodia; indeed, you will find that the grain from the Oryza plant has been on the menus of almost all countries in the Far East for thousands of years. The same is true for the Indian subcontinent. The moisture-loving plant will even grow in dry Sub-Saharan Africa and counts as one of the most vital foods there. It is less well known that even Europe can claim a tradition of rice cultivation, though on a much smaller scale in comparison to the Far East. As early as over 600 years ago the Moors brought rice with them to Spain – admittedly, from China. Today, the region of Valencia is especially well known for its rice cultivation. A certain round grain variety comes from this area, appreciated for its firm bite in the national dish Paella. It’s not only the Iberians who are rice experts, however: the best ingredients for the Italian risotto come from Italian cultivation. Italy is the biggest rice producer in Europe. Naturally, the French can compete with their old culinary rival: as early as the 16th century the rice from the Carmargue has been said to be an exceptionally fine variety.

The most famous rice farmer…

the story is true is another question. After all, African Americans were not exactly appreciated at the start of the 20th century in the USA. It could, of course, also be a clever marketing tactic of the current trademark owner Mars. Either way, the face of the friendly older man on the packaging is just as famous worldwide as the globally successful parboiled long-grain rice of the company.

… is not Chinese but American, by the way, although his ancestors came from Africa. According to legend, Uncle Ben was an African-American rice farmer from Texas who, at the beginning of the 20th century, showed his rice plants lots of love, which is why the grains are supposed to have been so high quality and how the sentence: “as good as Uncle Ben’s rice” became dictum. Whether

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Spoilt for Choice

The thing is thin and white and not much else? Far from it, in this, too, the jack-of-all-trades is often underestimated. The numbers fluctuate, the opinions differ, but there are said to be between 80 000 and 100 000 rice varieties worldwide. Not possible? It’s the truth. Just think how many varieties you can come up with on the spot: white rice, black rice, red rice, purple rice, long-grain rice, round grain rice, medium grain rice, basmati rice, sushi rice, wild rice, jasmine rice… And those are but the distinguishing marks for absolute beginners: the Italians swear by the variety Carnaroli from Piemont for their risotto, while Persians prefer the Iranian Sadri rice with its flowery aroma, and the Japanese adore the sticky Mochi rice… For those for whom all of this is somewhat complicated – thank goodness there’s always the good old boil-in-the-bag rice.

Slim and firm with rice?

Diets based on rice are said to be especially effective because the grains have very little fat and one has to chew on them a lot. Although the latter is hardly applicable to all varieties and preparation methods…What is more interesting is that rice has a high potassium and low sodium content, which means it is draining, cleansing and ultimately detoxifying. A rice day can be taken in between your usual routine: cook up to 500 g of rice (but you must do without salt or butter – Basmati or brown rice work especially well) and eat in small portions throughout the day. Drink a lot of water while doing this: and soon your body will be more beautiful and firmer – at least, that’s what beauty guides and nutritionists claim. Reality, as is so often the case, is found somewhere in the middle: a rice day thrown in once in a while will not work miracles but can indeed firm (a little).

THE BUSINESS WITH THE SACK …

One of the most famous expressions of the Occident is: “A sack of rice has fallen over in China.” This pertains to the large number of Chinese inhabitants in China, which logically follows that there are also a large number of rice sacks, so that it should occur frequently that one sack falls over. This saying is used to underline the meaninglessness of an event or a statement. For an amusing variant of the saying, look to Franz Beckenbauer’s statement in 1986: “The stuff you journalists write, is so rubbish, it’s as if a bike fell over in Beijing.” Naturally, there are many of those too, as Katie Melua has famously sung: “There are nine million bicycles in Beijing.”

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F E AT U R E

To eat or to drink, that is the question

Just like you can make a drink from most cereals, you can also make a great brew from rice grains, such as rice wine. Strictly speaking that specific drink is not wine but is won from fermented, cooked grains, which is why it’s technically a bier. Most famous of these is the Japanese Sake. Significantly higher in alcohol content than the wine, which contains between five and twenty per cent, you have rice spirit. Here too, the bestknown variety is Japanese (though, apparently, the Japanese are said to have copied the production method from the Chinese or Koreans). Shōchū, which means “brandy” in English, is distilled several times, which means it’s basically scent-free and tasteless. This is the reason it carries the name “Japanese vodka”. Containing between 25 and 40 % alcohol, this domiciled brandy is enjoyed in cocktails by the Japanese youth.

Coat your hair in it!

CONFUCIUS SAYS…

China’s most famous philosopher (551-479 BC) also had something to say about rice, which, apparently, started a tradition beloved in the West today. When the wise gentleman sought to visit a neighbour, so it is told, his small toe became stuck on a sack of rice, which, as you might guess, fell over. Confucius was quick to compose a saying: “They who cause a sack of rice to fall over are blessed with luck for life!” That, according to legend, is the reason that we throw rice over the marriage couple at weddings – for lifelong luck in marriage.

These days, rice belongs into every kitchen and even the most inexperienced cook is able to somehow prepare the grains so that they are edible (except in one case, known to the author of this text, in which a kitchen novice tried to fry rice in a dry pan). Real professionals know how to really get the best out of this grain. How about this method: take half a cup of rice with four cups water, cook for twenty minutes and keep the water in a closed container in the fridge (while eating the rice, of course). Works wonders as a conditioner for shining hair (don’t forget to rinse after soaking your hair in it!). It might take a bit longer to get used to this other method: on your cleansed face, dap rice water onto skin before bed, let it dry and sink in over night. Apparently, it shrinks pores and makes dead skin cells disappear.

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H E A LT H Y E AT I NG W I T H

L‘AT E LIE R DE CUIS INE DE B E RT R A ND

atelier-de-cuisine.com

In this edition, chef Bertrand Duchamps from Atelier de Cuisine de Bertrand has once again created delicious healthy recipes for us. This time on the menu: three vegetarian variations around rice, the theme of our feature, in line with the philosophy of the Frenchman from Brittany, always in search of authentic, tasty products.

T H A I R IC E , JASMINE PE A R L S & C LE ME NT INE

Serves 4 10 minutes 30 minutes

› › › › › › ›

280 g Thai rice 1 tsp jasmine pearls 2 tsp virgin coconut oil 1 stalk of celery 1 clementine Fleur de sel A handful of almonds

1 Mince the celery very thinly. 2 Rinse the rice in a colander once.

RECIPES PHOTOS

Bertrand Duchamps Dominika Montonen-Koivisto

Fry it for 5 minutes in coconut oil with a good pinch of fleur de sel. 3 Add the jasmine pearls and water (1 part rice to 1 part water). 4 At the first boil, reduce the heat to 1 and cook covered for 20/25 minutes without lifting the lid. 5 Dry roast the almonds in the oven under the grill at 180 °C for 10 minutes. 6 Arrange in a shape, surround with celery and crushed almonds. Finish with a zest of clementine.

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F E AT U R E

B L AC K V E NE R E R IC E & BA R B E R R IE S Serves 4 › › › › ›

30 minutes

280 g black Venere rice 2 tbsp organic sunflower oil 10 cm leek 50 g broccoli florets 2 tbsp barberries

1 Rinse the rice. 2 Thinly slice the leek and sauté it in the oil

› › › ›

1 mango 2 tsp spiced salt Pepper Pea sprouts

4 Cut the broccoli into very small pieces and

cook for 3-4 minutes in boiling water. Drain.

5 Peel and mince the mango. 6 Arrange the rice in the centre of the plate,

arrange the broccoli florets around it and the mango quarters on top, decorate with a few pea sprouts.

with the salt. 3 Add the rice, sauté for 5 minutes, add the barberries, water and pepper (4 turns of the pepper mill). Count 1 part rice to 1 part water. Cook until the water is completely absorbed.

45 minutes

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F E AT U R E

R ISOT TO WIT H G R E E N SAUC E Serves 4

35 minutes

45 minutes

For the risotto

For the sauce

1 Thinly slice the onion, sauté it with the

5 For the sauce, blanch the spinach, lamb's

› › › › › › ›

280 g Carnaroli rice › ¼ onion 850 g water or vegetable stock 20 g butter › 10 cl white wine 1 tbsp olive oil › 5 cl coconut milk 40 g grated parmesan cheese Salt with spices & black pepper A handful of pink pepper berries

› › › › ›

lettuce and parsley in boiling water for 3 minutes, drain. Blend them together with the olive oil to obtain a creamy consistency. Add a pinch of spiced salt. For the dressing, arrange the rice in the center of the plate, add a few dots of sauce and a few pink berries.

rice in oil and butter for 3-4 minutes without browning it. 2 Add the 10 cl of white wine. Cook on high heat until almost absorbed. 3 Add the water as you go along so that it reduces each time. Allow about 1 part rice to 3 parts water. 4 At the end of cooking add the coconut milk and grated parmesan.

1 handful of spinach 1 handful of lamb's lettuce 1 handful of flat-leaf parsley 2 tbsp olive oil Spiced salt

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C HIC K E N SAL AD C HIC H TAOUK Lebanese cuisine is particularly delicious and Stéphane Hubert, chef of the Purple Lounge restaurant, is delighted to bring another classic from this country to our kitchens. This recipe contains chicken breasts seasoned with a delicious blend of Chich Taouk spices.

Serves 4

30 minutes

For the marinade › 200 g yoghurt › 150 ml lemon juice › 4 chopped garlic cloves › 2 tbsp olive oil › 4 thyme sticks › 1/2 tsp Espelette pepper › 1/2 tsp cumin › 1/2 tsp cinnamon › 1/2 tsp sumac › 1 pinch of saffron Chicken Chich Taouk 1 Put all the ingredients for the marinade, spices, garlic, and lemon juice in a bowl. Mix with a wooden spoon then add the chicken breasts. 2 Mix again so that the meat is well soaked. Cover and leave to marinate overnight. 3 When ready to cook, grill the chicken on the barbecue or place it in an ovenproof dish and cook in a hot oven for about 20 minutes.

KACHEN_BOOK_EN.indb 65

20 minutes › 4 skinless chicken breasts › Mixed salad For the dressing › 4 slices of pickled lemon › 16 sun-dried tomatoes › 160 ml Caesar sauce › Fresh coriander › Flat-leaf parsley

WIN 2 x 2 TICKETS for Michel VIVACQUA on 3 April 2020 The "Music-hall parisien" at CASINO 2OOO. The artists of the famous Parisian Cabaret Don Camilo will be performing at the Purple Lounge to give you an unforgettable evening. Michel Vivacqua is a talented French cabaret artist and comedian who has been in the limelight for ten years. His great talent and refreshing humour make him a versatile comedian, capable of playing and interpreting anything. Be on your guard, this man is dangerous... He will make you laugh! Send an e-mail with your name and address with the keyword VIVACQUA an gewinnen@kachen.lu The deadline for entries is 25.03.2020

Dressing

1 Arrange the mixed salad at the

bottom of the plate.

2 Slice the chicken breast and arrange

it on the salad.

3 Spread the sun-dried tomatoes.

Information and reservations: +352 / 26 678 - 420 Access to the restaurant for adults only.

Arrange the slices of pickled lemon on top of the hot chicken. Decorate with coriander and flat-leaf parsley. 4 Serve with the Caesar sauce. ... Or if you prefer, come and taste this dish at the Purple Lounge!

+352 / 23 611 -1 — info@casino2000.lu

casino2000.lu Adults only

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SEASONAL FRUIT

5 FAC TS A B OU T

K IWIS

F R U I T, B I R D O R N I C K N A ME ?

T E S T I N G R I PE N E S S

All three. In reference to the small, oval, scraggly brown kiwi bird the New Zealanders (whose nickname is Kiwis) also called the fruit, which came from China, “kiwi”. Since the name was not trademarked, however, you’ll find the power fruit from many other places, but mainly from Italy. Kiwis coming from New Zealand carry the trade name “Zespri”.

If the kiwi gently gives when pressed but does not seem squishy, the fruit is ripe. If the kiwi is still too hard, it will ripen best outside of the fridge in a paper bag or placed next to apples or bananas. Ripe kiwi keep for up to two weeks in the fridge.

S P OO N T H E M …

T WO N O - G O E S Kiwi does not go well with milk and milk products (e.g. quark or yoghurt), which become bitter and viscous through the enzyme actinidain. Gelatine is also inhibited by it. If you feel an itching in the roof of your mouth or throat, you probably have an intolerance or allergy against the fruit or have possibly developed cross sensitivity (e.g. bananas, avocados, birch pollen or latex). Better to abstain from the fruit in that case.

A B OOS T F O R YOU R IMMU N E SYS T E M Kiwis can boost your mood, heighten quality of sleep, are full of antioxidants, contain more vitamin C than oranges and lemons, almost as much potassium as bananas; indeed, they belong to the most nutritious fruit of all, containing seventeen vitamins and mineral nutrients and have very few calories (approx. 43 kcal per fruit). The enzyme actinidain splits proteins and helps athletes build muscles and aids against wind after a protein-heavy meal.

TEXT

Martina Schmitt-Jamek

Optimally ripe kiwis can easily be cut in half and eaten with a spoon. The peel of untreated, organic kiwis can also be eaten if you don’t mind the furry texture. It contains additional fibres, which aid digestion. If you plan to purée the fruit be careful not to overdo it. If the brown pips are fragmented the purée will become slightly bitter.

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PR AWNS A ND K IWI SA L A D WIT H COCONUT DR E S S ING Serves 4 1 small shallot 1-2 garlic cloves 4-5 tbsp of rapeseed oil 100 g frozen peas, defrosted 100 ml vegetable stock 50 ml coconut milk 1-2 sprigs of mint Lemon juice 200 g ribbon noodles 1 handful of picking salad mix 1 handful of herbs, e.g. cress 1 handful of arugula 1 fennel bulb 1 yellow pepper 5 00 g king prawns, ready to cook 4 kiwis Salt Pepper from the mill Cress, for dressing

15 minutes

1 For the dressing, peel and finely chop the shallot and garlic. Sauté half

of them in 1 tbsp hot oil until translucent.

2 Add the peas, season with salt and pepper, pour on the stock and cook

covered for about 5 minutes until soft. Add the coconut milk and purée everything finely. Wash the mint, shake dry, chop finely and mix in. Season to taste with lemon juice, salt and pepper, fill into small bowls and allow to cool. 3 Cook the noodles in plenty of boiling salted water until al dente, drain. 4 Select the salad mixture and herbs, wash and spin dry. Wash and clean the fennel and bell peppers and cut into strips. 5 Rinse the prawns and pat dry. Sauté the remaining shallot and garlic in 2 tbsp hot oil, add the prawns and fry until cooked. Salt lightly. 6 Heat the remaining oil in a frying pan. Peel the kiwis and cut them in half lengthwise. Fry them in hot oil on the cut surface until they have some colour. 7 Cut the noodles as desired, mix with beetroot leaves, herbs, fennel and bell peppers and divide onto plates. Add the prawns and kiwi halves. Sprinkle everything with cress and serve with the dressing.

RECIPE PHOTO

Firstname Lastname Firstname Lastname

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45 minutes

SEASONAL FRUIT

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C HI A PUDDING WIT H G R E E K YOG HURT, K IWI & M A NGO Serves 4

› › › › › ›

15 minutes

S PIC Y K IWI SA L A D WIT H TOM ATOE S

2 hours

Serves 4

› › › › › › › ›

2 kiwis 2 ripe mangos 250 ml Greek yoghurt, 10 % fat 250 ml natural yoghurt, 3.5 % fat 3 tbsp liquid honey, e.g. acacia honey 60 g chia seeds

1 Peel and slice the kiwis. Peel the mangos, remove the

4 kiwis 1-2 beef tomatoes 1 handful of herbs, e.g. coriander, lemon balm, mint 1-2 tbsp aceto balsamico 1-2 tbsp lemon juice Sea salt 1 pinch of sugar 2 tbsp of olive oil

1 Peel the kiwis, cut them into thin slices and place them

on plates.

2 Wash the tomatoes, remove the stalk and dice the

flesh. Add to the kiwis.

3 Sort the herbs, wash and shake dry. Also sprinkle over

the kiwis.

4 Mix the aceto balsamico, lemon juice, salt and sugar

and whisk the oil into the dressing.

5 Drizzle over the salads and serve.

flesh from the stone and cut into small cubes. 2 Mix the Greek yoghurt with the natural yoghurt and honey to a smooth cream. 3 Stir in the chia seeds and the yoghurt cream. 4 Leave to soak in the fridge for about 2 hours or overnight. 5 Just before serving, divide the fruit pieces between four glasses, cover with chia pudding and top with some fruit pieces. Serve immediately.

15 minutes

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SEASONAL FRUIT

A LMOND MUF F INS WIT H K IWI B E R R IE S 12 muffins › › › › › › ›

30 minutes

S oft butter and flour, for the moulds 1 25 g kiwi berries (mini kiwis with edible peel) 2 75 g flour 5 0 g chopped almonds 1 tsp baking powder ½ tsp baking soda 2 eggs

1 Preheat the oven to 180 °C convection oven. 2 Grease individual baking tins or the cavities of a

› › › › › ›

1 00 g sugar 1 tbsp vanilla sugar 1 tbsp almond liqueur 7 5 ml vegetable oil 2 50 g sour cream I cing sugar, for dusting

6 Add the flour mixture to the egg mixture and

mix everything just until the dry ingredients are moist. Gently fold in two thirds of the kiwi berries. 7 Pour the dough into the moulds and spread the remaining fruit on top. 8 Bake in a preheated oven for about 25 minutes (stick test). Remove from the oven, leave to cool in the mould for a few minutes, then remove from the mould and allow to cool completely. Dust with icing sugar to serve as desired.

muffin tin and dust with flour. 3 Wash and drain the kiwi berries and cut larger specimens in half. 4 Mix the flour, almonds, baking powder and baking soda carefully in a bowl. In another bowl, whisk the eggs lightly. 5 Add sugar, vanilla sugar, liqueur, oil and sour cream and mix well.

25 minutes

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SEASONAL FRUIT

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IC E D BUT T E R MILK K IWI C A K E 1 2 slices

Premium Dairy Products

yields (Ø 26 cm) 40 minutes 12 hours

› › › › › › › › › › › › ›

200 g sponge fingers 125 g white chocolate 4 egg yolks 100 g sugar 200 ml buttermilk 1 tbsp orange grated 1 tbsp vanilla paste 150 g natural yoghurt 150 g coconut yoghurt 1 tbsp coconut flakes 400 g cream 3 kiwis Icing sugar, for dusting

1 Put 125 g biscuits in a freezer bag and crum-

ble them. Coarsely chop the chocolate and melt it over a hot water bath, then mix it with the crumbs. 2 Press the mixture into a springform pan lined with baking paper and place in the refrigerator. 3 Beat the egg yolks with the sugar in a hot water bath until creamy. Stir in the buttermilk, the orange zest and the vanilla paste until creamy and beat over a cold water bath until cold. 4 Mix in the two types of yoghurt and the coconut flakes. 5 Whip the cream until stiff and fold in carefully. 6 Pour the buttermilk-coconut cream onto the base and freeze for approx. 12 hours. 7 Before serving, peel the kiwis and cut them into thin slices. Coarsely crumble the remaining biscuits. Decorate the cake with the kiwi slices and the sponge crumbs and serve dusted with icing sugar.

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5 FAC TS A B OU T

A RT IC HOK E S H E L PS W H E N F E E L I N G F U L L AND WITH HE ARTBURN

H OW TO PR E PA R E ARTICHOKES?

Artichokes stimulate the function of gall bladder and liver and help especially with heartburn, irritable bowel syndrome and heightened blood lipid levels. They balance out cholesterol, are detoxing and stimulate intestinal muscles through high numbers of soluble fibres, which help with loosing weight. Appropriate for diabetics. If you are allergic to plants in the daisy family or if you suffer from gallstones, you should avoid consuming artichokes.

If you would like to try and prepare an artichoke yourself, instead of eating the pickled variety, the small artichoke varieties can be cooked, grilled or eaten raw in a salad from spring to summer. With large artichokes it’s best to cut off the sharp ends of the leaves, or even the top quarter. The classic preparation is boiling them in lemon-salt-water, not covered but weighed down with a lid, with a dash of sugar, until you can pull a leaf off easily.

W H AT TO C O N S I DE R WHEN BUYING

TEXT

Martina Schmitt-Jamek

These days, artichokes are available throughout the year, but they taste best from June to November. The bud must be closed and should feel plump and firm, as should the stem. The longer the stem, which serves to conserve water, the longer the artichoke will keep – ideally wrapped in a moist cloth kept in the fridge. Break off stem over edge of table just before preparing, that way, the often tough fibres from the fine but bitter-tasting blossom receptacle are removed at the same time.

ARTICHOKES IN T H E G A R DE N ?

A N D H OW DO YOU E AT I T ? The small ones can be eaten with the stem – the smaller the artichoke, the more tender it will be. Of the large ones, the lower, meaty parts of the leaves are edible, best consumed dipped in sauce or vinaigrette and scraped clean with teeth. Under the leaves you will find small, fine hairs, the "choke", which need to be removed before you can reach the delicious heart of the artichoke.

It’s totally possible: choose a sunny, sheltered spot; prepare well-fertilized, well-draining soil (esp. in winter). If your young plant has survived the winter (it can’t withstand the cold below 10 °C), it can grow in the same spot for several years and will produce more and more buds. You will need approx. 150 x 75 cm per plant. It can grow up to two metres tall. If you don’t harvest in August/September the plant will produce beautiful purple-blue flowers, which will attract bees like magnets!

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SE A SONA L V EGE TA B L E

M A R IN AT E D A RT IC HOK E S & HUMMUS IN PITA Serves 4 20 min. + 24 hours marinating time 5 minutes

For the marinated artichoke hearts

› 6 artichoke hearts (use frozen artichoke hearts)

› 1 part white wine vinegar › 1 part sunflower, olive or avocado oil

› S liced garlic, rosemary, chilli

seeds, mustard seeds or capers, according to your preference

For the hummus

› 4 00 g tin chickpeas, rinsed and › › › › › ›

drained 1 garlic clove, finely chopped 1 /2 tsp ground cumin 1 /2 tsp ground coriander 1 tsp dried chilli flakes 1 /4 cup sunflower oil S alt and freshly ground black pepper, to taste

For serving

› › › ›

1 Make enough marinade to cover the artichokes, consisting of 1 part white

wine vinegar to 1 part sunflower, olive or avocado oil. Add a generous amount of sliced garlic, rosemary, chilli seeds, mustard seeds or capers, according to your preference. Marinate defrosted artichoke hearts in this mixture for at least 24 hours. They will keep for up to 2 weeks in the fridge. 2 For the hummus, combine all the ingredients in a food processor except for the oil and seasoning. 3 Blend until smooth and slowly add the oil, blending continuously until well incorporated. Season and thin with a little water if the mixture is too thick. 4 Heat a griddle pan until hot and toast the pita breads until crispy and golden on both sides. 5 Spread the pita breads generously with the hummus and top with artichokes, onion, sesame seeds and watercress. Drizzle with a little oil and adjust seasoning before serving.

4 pita breads 1 red onion, thinly sliced 2 tbsp sesame seeds, toasted 1 handful of fresh watercress or rocket leaves › A vocado oil, for drizzling › S ea salt and freshly ground black pepper, to taste

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L A MB K E BA B S WIT H A RT IC HOK E SA L SA

SE A SONA L V EGE TA B L E

Serves 4

1 hour 45 min

20 minutes

For the marinade

› › › ›

1/2 cup plain yoghurt › 1 garlic clove, crushed 6 rosemary stalks, leaves roughly chopped 1/2 tsp ground cinnamon › 2 tbsp wholegrain mustard 1 tbsp ground cumin › 1 kg lamb leg cubes

For the salsa

› 3 tbsp butter › 1 tbsp avocado oil › 4 artichoke hearts, roughly sliced (use frozen artichoke hearts)

› 500 g brown mushrooms, sliced › 1/4 cup capers › 1 /4 cup fresh flat-leaf parsley salt and freshly ground black pepper, to taste

in a large bowl. Add the lamb, stir to coat well and leave to marinate in the fridge for at least 1 hour. 2 For the salsa, gently heat the butter and oil in a frying pan and sauté the artichokes and mushrooms until golden and tender. Remove from the heat, stir in the capers and parsley, season and set aside. 3 Preheat the oven to 200 °C. 4 Push the marinated lamb cubes onto 8 skewers, alternating the meat with the bay leaves. Place on a baking tray and roast until tender, about 20 minutes (or you can braai them). 5 Serve hot, garnished with the basil and lemon.

TEXT

Martina Schmitt-Jamek

› 16 fresh bay leaves › 4 stalks fresh basil › 3 lemons, cut into wedges

1 Combine all the marinade ingredients

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SE A SONA L V EGE TA B L E

B ROA D B E A N , A RT IC HOK E & R ICOT TA F R IT TATA Serves 4 1 hour 50 minutes

For the mayonnaise

› › › › › ›

1 whole head garlic 2 tsp avocado oil 1 large egg yolk 1 tsp smooth mustard 1 tsp white wine vinegar 3/4 cup sunflower oil salt, to taste

For the frittata

› 6 large eggs › 1 /4 cup fresh cream (or use milk if you prefer)

› S alt and freshly ground black › › › › ›

pepper, to taste 1 cup broad beans, blanched 3 artichoke hearts 1 /2 cup ricotta cheese F resh mint leaves, to serve T oasted baguette, to serve

1 Preheat the oven to 200 °C. 2 For the mayonnaise, drizzle the garlic head with the

milk) and season. Lightly grease an ovenproof pan and pour in the egg mixture. Add the beans, artichokes and half the ricotta, and cook on the stove over moderate heat until the mixture has set at the bottom of the pan. 7 Place under the grill to cook the top half of the frittata, about 3-5 minutes, being careful not to overcook it. 8 Remove the frittata from the oven, crumble over the remaining ricotta and garnish with the mint. Serve warm with the mayonnaise and toasted baguette.

avocado oil and wrap in foil. Bake near the top of the oven until soft and golden, about 35 minutes. 3 In a bowl, whisk together the egg yolk, mustard and vinegar. Add the sunflower oil a few drops at a time, whisking until incorporated before adding the next few drops. Once all the oil is combined, season and thin the mayonnaise slightly with a few drops of cold water if necessary. 4 Cut the roasted garlic head horizontally, squeeze the pulp out into the mayonnaise and stir to combine.

5 Preheat the grill. 6 For the frittata, whisk together the eggs and cream (or

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SE A SONA L V EGE TA B L E

F E NNE L , A RT IC HOK E & PA R ME SA N SA L A D Serves 4 15 minutes

For the dressing

› › › › › › › › › ›

1 /2 small onion, finely diced 3 gherkins, finely chopped 1 tbsp capers, chopped 3 stalks fresh flat-leaf parsley, roughly chopped 1 /2 cup olive oil 1 /4 cup red wine vinegar 2 tbsp dry white wine 1 tbsp mustard 3 tbsp orange juice 1 /2 tsp sugar

For the salad

› 5 marinated artichokes, thinly sliced

› 1 fennel, thinly sliced › 1 cup parmesan shavings › S alt and freshly ground black pepper, to taste

› F ennel fronds, to garnish

1 For the dressing, combine all the ingredients in a jar and shake until well combined. 2 Arrange the artichokes, fennel and parmesan on a serving platter. Pour over the dressing, season, and serve garnished with the fennel fronds.

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CL AFOUTIS WITH PEPPERS, ARTICHOKES, TOMATOES & MOZZARELL A

Serves 4 › › › › › › ›

25 minutes

1 hour

1 onion 300 g cherry tomatoes 1 yellow bell pepper 1 package of 125 g of MOZZARELLA GALBANI 80 g flour 3 eggs 1 jar of artichokes hearts in olive oil

1 Preheat the oven to 180°C. 2 Peel the onion and cut it into strips. Wash the tomatoes,

15 cl milk 15 cl liquid cream 1 sprig of parsley A few sprigs of chives Salt Pepper

5 Mix the eggs, liquid cream, milk and flour. Add salt

and pepper. Pour into an oven-safe pan, a large buttered baking pan or individual moulds. 6 Add artichoke hearts, onion-pepper mixture and chopped mozzarella cheese. Arrange the tomatoes on top. 7 Bake for about 25-30 min (depending on your oven and the size of the moulds).

Enjoy your meal with Galbani!

dry and set aside. Wash the pepper, crack open, remove the seeds and cut into strips. 3 Drain the artichoke hearts and cut into large pieces. Wash and dry the chives and parsley, remove the leaves and chop. Set aside. Drain the Mozzarella Galbani and set aside. 4 Pour into an ovenproof dish, sauté the onion and pepper strips in a little oil and cook until the mixture is soft and lightly browned.

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Ramunas Astrauskas PHOTO

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PORTRAIT OF A CHEF

C H R I S TOPH E QUE N T I N S TA R RY E Y E S

t could hardly be any faster: in June 2018 the restau- lunch at 49€ is the promise of good value for money. In rant, Les Jardins d’Anaïs opened in Clausen and the evening, the range extends from 79€ for the 5-course just six months later chef Christophe Quentin was Discovery menu to 139€ for the 7-course Exception menu. awarded a Michelin star. “I had not expected it to be For Chef Christophe Quentin, the era of high-end gourso quick,” Quentin says, smiling. “Getting a star in six met restaurants is not over. Guests still enjoy a gastromonths, that’s not bad.” There is no question that the nomic experience, often to celebrate personal occasions. listed walls of this establishment located opposite the In the light, friendly and classy-looking dining room, Mansfeld park in the Clausen district now house a new, which takes around 35 seats, you will mostly find business people at lunchtime, for dinner it’s metropolitan, top-rate restaurant. private citizens and, of course, guests of It was clear for Christophe Quentin that the small hotel, which offers seven rooms. it was his mission to enter the exclusive “I work with produce Christophe Quentin has realized, to his circle of starred chefs of the Grand Duchy for the sake of the own astonishment, that his Luxembouron his arrival in Luxembourg. The owners produce. I prefer to gish guests eat more fish than meat. This from the Champagne region, Annabelle concentrate on the is a demand that he can fulfil without Hazard and Pascal Soutiran, have from ingredient’s own problems, since provision of fish in the the very beginning had great ambitions. taste.” country works well. The Frenchman, who “It is a challenge that I’m not afraid of, has made Luxembourg his home (“I’ve even if you can never be sure that it will really arrived here”), further makes an work,” says Christophe Quentin. After all, the owners know the industry’s imponderability well – in effort to buy as many agricultural products in Luxemcontrast to investors elsewhere. They are already present bourg as possible, as well as keeping in contact with the in Épernay with the hotel restaurant Les Grains d’Argent. relevant gastronomy suppliers here, and he also has a Christophe Quentin certainly counts as someone who direct line to the Rungis market. could achieve this major effort with a newly designed Christophe Quentin is a perfectionist. This year, he looks place. The man from the French Ardennes managed to forward to improving the large terrace behind the house get employed in the Parisian Taillevent (which then had and make it even more beautiful and bring it closer to 3 stars) directly after finishing his training at the hotel nature. It will be a proper oasis of peace and tranquillity. management school in Bazeilles. Following that, his Apart from that he has big plans. He has one star now, he resume reads like an extract from the Michelin guide: says, that is a big responsibility. And then he adds, smilHotel George V, nine years at the side of Alain Ducasse ing: “And perhaps there will be another.” in the Eiffel Tower, and Les Crayères in the Champagne region. Naturally, it was hard work in all of these places, Christophe Quentin says. “You have to really want it. And you learn something new everywhere.” Unsurprisingly, he cooks to a high standard in Les Jardins LES JARDINS D‘ANAÏS d’Anaïs. Quentin calls his cuisine “classic and modern”. He uses produce of great quality. “I work with produce for 2 Place Sainte-Cunégonde — L-1367 Luxembourg the sake of the produce,” he explains, “Contrary to many of Tel. +352 / 28 99 80 00 my colleagues I don’t use a lot of spices. I prefer to concentrate on the ingredient’s own taste.” The menu rates can jardinsdanais.lu satisfy many budgets. For lunch, the 3-course business

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L ANGOUS T INES

f rom t he Breton coas t w it h her bs f rom t he Jardins d ‘Anaïs , in 3 var ia t ions Serves 4

1h30 min + 1 night

1h30min For the roasted langoustines

› 4 large langoustines size 4/7 For the langoustine carpaccio

› 6 langoustines size 16/20 For the lemon jelly

› 10 cl lemon juice › 1 g agar-agar (about 1 tbsp) For the curry mayonnaise

› › › ›

1 egg yolk 10 g mustard 25 cl grape seed oil Curry to taste (1 tsp)

For the fine langoustine filling

› › › › › › ›

6 langoustines size 16/20 50 g langoustine remains 16/20 30 g cream 5 g egg white Salt, pepper 1 0 g langoustine salpikon (finely diced) Tarragon

For the parsnip brunoise

› 6 0 g parsnip (small diced parsnip) › ½ vanilla pod › A dash of grape seed oil For the curry mayonnaise espuma

› T he rest of the curry mayonnaise › 1 0 cl liquid cream For the citrus butter

› › › › › ›

1 00 g soft butter Zest of a lemon Peel of ½ lime Peel of ½ orange Juice of ¼ lemon 6 0 g Panko (Japanese breadcrumbs), or normal breadcrumbs

For the butternut cake

› 1 butternut squash › 1 00 g nut butter (melted, heated butter, slightly browned)

› 1 0 g potato starch › 5 g coffee

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Peel the 6 langoustines and cut into thin strips. Then place them onto a piece of paper in small a round form and put them in the fridge.

Fine langoustine filling: mix 50 g of langoustine in a blender with salt, pepper, egg white and liquid cream. Add the remaining langoustine pieces 16/20 and the tarragon. Then put the mixture into round forms. Cook in a steam oven over a baking tray with crayfish stock at 82 °C for 12 minutes.

Parsnip brunoise: cut the parsnips into small cubes and cook them in a pan with the oil and fresh vanilla.

Dressing: place the boiled brunoise at the bottom of the plate, add the mayonnaise-espuma and then the poached langoustines. Add dots of curry oil to finish and decorate with tarragon leaves. You can also add an opaline (boiled and mixed sugar), a little mint powder and langoustine coral.

The espuma of mayonnaise: put the rest of the curry mayonnaise with liquid cream in a large siphon. Add 3 gas cartridges and set aside (for a small siphon, use 2 gas cartridges). Put aside in the refrigerator.

THE POACHED L ANGOUS TINE

Assembly: place the langoustine carpaccio on the plate, season with fleur de sel, add a dash of curry oil (heat 20 ml grape seed oil and add a teaspoon of curry, leave to stand and strain) and some pressed caviar (order in a fish shop) and decorate with a few drops of mayonnaise and lemon jelly.

Christophe Quentin Ramunas Astrauskas

Curry mayonnaise: beat the egg yolks with mustard. Add grape seed oil and curry powder.

Lemon jelly: reduce lemon juice by half, add agaragar. Leave to cool, then purée and put aside.

RECIPE PHOTOS

THE L ANGOUS TINE C AR PACCIO

CHEF'S MASTER CLASS

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FR IED L ANGOUS TINE WITH BUT TER NUT C AK E

Citrus butter: Stir butter until soft, add breadcrumbs, orange, lemon and lime peel, then season with salt and pepper.

For the coffee-nut butter, melt the butter until it begins take on colour (be careful not to burn it) and stir in the coffee and potato starch.

The next day, cook in the steam oven at 82 °C for 90 minutes (alternatively: cook in a water bath in a traditional oven at 8090 °C). Leave to cool and cut into thick slices.

Peel the 4 langoustines. Make an incision in the top and add a strip of citrus butter.

Cut the heads (upper part) of the butternut squash into thin strips, place them in a film-coated terrine, spread a layer of coffee-nut butter on top and season with salt and pepper. Put several layers together using the same method. Close the film on top and place a flat object on top to compress (e.g. another terrine). Place in the refrigerator for several hours, ideally overnight.

Serve: Reheat the butternut cake pieces in the oven. Cook the crawfish in a dry oven under the grill in a buttered pan for about 3 minutes.

Make small dots with the curry mayonnaise on the left side of the plate, then place the butternut cake and the langoustine in the middle. Add the curry oil and a little herb oil to complete the dressing.

For the herb oil cook the lovage and flat parsley in salted water, then mix with grape seed oil.

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EASTER CAKE

RECIPE PHOTOS

Berthe Elsen-Melkert Ramunas Astrauskas

WIT H C HOCOL AT E-NUT F ILLING

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

Berthe Elsen-Melkert

Baking tin (∅ 32 cm) 30 + 30 min. cooling time 30-45 min.

For the dough

› 250 g spelt flour › 250 g white flour › 1 pkt fresh yeast or › › › › › ›

2 pkt dry yeast 175 ml milk 3 eggs 75 g sugar 75 g butter Grated zest of a lemon Salt

For the filling

300 g hazelnuts 120 g sugar 80 g cooking chocolate 1 egg 50 ml hot milk 2 additional egg yolks for coating

the other ingredients and knead into a smooth dough with a dough hook. 2 Let the dough rest in a warm place for 30 minutes until it has doubled in volume. In the meantime, prepare the chocolate filling. 3 Finely grind the nuts with sugar. 4 Heat the milk together with the chocolate. 5 Add the egg and mix to a mushy chocolate mass. 6 Roll out the dough into a rectangle, prick regularly with a fork, brush the surface with 2 whipped egg yolks. 7 Place the chocolate filling onto the dough and roll up the dough.

8 Butter a springform pan and

sprinkle with flour or sugar.

9 Place the roll of dough inside,

make several light cuts in the surface with scissors, brush the rest of the egg yolk over it and let it rest for another 20 minutes. Bake at 180 °C on the second rack for about 35-45 minutes. 10 If the cake starts to burn on top, you can cover it with baking paper or silver foil. Take it out of the oven and let it cool in the mould, covered with a cloth.

› › › › › ›

1 Sift flour into a bowl, then add all

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MY LUXEMBOURG

FILLE T OF R ABBIT

with mustard & baker‘s potatoes by Yann C a s t ano

In this new feature, a chef and member of FOODAMENTAL – the new collective dedicated to reflection on “beautiful” cuisine created by professionals and open to the general public – will give us their revisitation of a typically Luxembourgish dish for each edition. This time it is Yann Castano, executive chef of Sofitel Luxembourg Europe and chef of the gourmet restaurant Oro & Argento, who rises to the challenge. He also shares with us his vision of FOODAMENTAL: “For me the FOODAMENTAL association represents the future! An association that is not frozen in the past, but with a vision open to the future, the future of catering, our food, our exchanges between professionals and amateurs, our consumption habits and other subjects, such as Luxembourg’s place in the international gastronomic scene. We are driven by a desire to create projects together that we would not have been able to achieve alone. Without ever forgetting our foundations: respect, inspiration, nature.”

Serves 4 45 minutes 20+30+40 min

For the rabbit

› boneless saddle of rabbit 4 › 2 sprig of marjoram › › › › › › › ›

1 shallot 1 carrot 1 celery branch 1 garlic clove 100 ml liquid cream 40 g Luxemburgish mustard 100 ml white wine 1 laurel leaf

For the trimming

› › › › ›

5 00 g heirloom potatoes 300 ml poultry broth 500 g onions 50 g butter 1 sprig marjoram

bones from the rabbit racks (ask to keep the bones), season the inside and put in the marjoram. 2 Roll them up into tightly packed, round shapes and wrap them in oiled aluminium foil. Bake in the oven for 20 minutes at 170 °C. Sauce 1 To make the sauce, fry the bones,

cut into small pieces in a saucepan, add the vegetables cut into small pieces, the white wine and reduce the liquid to ¾. 2 Cover with water, cook again until reduced to 1/3, strain. 3 Add the cream and, at the last moment, add the mustard. Be careful, the sauce must not boil. Trimmings 1 Thinly slice 100 g of onions, slice

the potatoes thinly with a mandolin. 2 Place the potatoes and onions flat in an ovenproof dish, cover with stock. Place a layer of potatoes and then a layer of onions. Season with

pepper. Repeat one layer of potatoes, one layer of onions. Season again with pepper and a little salt. Finish with the last layer of potatoes. 3 Bake in the oven at 180 °C until the broth is completely absorbed. 4 With the rest of the onions make a purée. Melt the butter in a saucepan, add the onions and sauté them until slightly coloured. Add a little water (20 ml) and the marjoram sprig, close with a lid and cook over a very low heat for about 10 minutes and then another 10 minutes without the lid. 5 Remove the marjoram and blend until smooth. Salt to taste. Dressing

Cut the rabbit bundles into slices, arrange them on the plate and pour the sauce over them. Cut a slice of the baker’s potatoes with a round cookie cutter and place a spoonful of mashed onions on top.

RECIPE PHOTOS

Ya n n C a s t a n o Ramunas Astrauskas

For the sauce

Rabbit 1 Have your butcher remove the

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RECIPE PHOTO

Firstname Lastname Firstname Lastname

X X C AT EGOR I E X X

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CHEESECAKE

RECIPE PHOTOS

Jac q ue l i ne Fe y de r Ramunas Astrauskas

WITHOUT CRUST

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FA R M E R ' S R ECI PE

dietician by profession, Jacqueline Feyder is passionate about roses. In this issue, she shares her recipe for gluten-free cheesecake with us, made especially for gluten-free enthusiasts. A dietician, but also a farmer, she has been supporting her husband for many years. He represents the 13th generation in charge of the family farm and is highly committed as a producer since he is also president of the Chamber of Agriculture. On this farm, 80 dairy cows are raised in the purest tradition of pasture-based feeding with traditional hay use.

› › › ›

20 minutes

500 g 0% curd cheese 500 g mascarpone 6 large eggs (of 70 g) 125 g caster sugar

1 Separate the whites from the yolks. 2 Mix the curd cheese and mascar-

pone well with the egg yolks and sugar. 3 Cut the vanilla bean lengthwise and remove the seeds. Grate the zest of the lemon. Add these ingredients to the cheese mix. Finish with the cornstarch. 4 Work vigorously to obtain a smooth preparation. 5 Beat the egg whites until stiff and add them to the dough very gently so as not to break them.

45 minutes › › › ›

1 vanilla bean 85 g corn starch 1 organic lemon 100 g dried cranberries

6 Line the bottom of a 28 cm springform baking tin with baking paper. Butter and flour with corn starch the edges of the pan. Arrange the cranberries in the bottom of the pan before pouring in the mixture. 7 Bake in a preheated oven at 170 °C for 45 minutes. After baking let the cake cool for some time in the oven. Remove the cake from the tin after it has cooled completely. Remove the baking paper before placing it on a serving dish.

IN COLL ABOR ATION WITH "Sou schmaacht Lëtzebuerg"

12 slices

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F OOD F OR YOUR S E N S E S : R E I N V E N T I NG T H E S TÄ R E PL A Z

he area’s past is somewhat shady, yet its present is What he means is that it’s worth listening to the recomanything other than that. The art noveau building, mendations from Périé and kitchen chef Teddy Ragain. once known city-wide as the “cabaret” of the red- This kind of “cuisine unplugged” – up-to-date creativity light district at the Place de l’Étoile, is now being looked – can lead to the client experiencing meat balls à la Liège after by Jan Schneidewind and his co-worker Sébastien one day, and the next calf’s liver with onions and apples. Périé. Since the end of May last year, L’Atelier Windsor “Expertly prepared with a couple of extra ideas. After all, offers completely different sensory pleasures for their we are artisans.” customers. And this has been welcomed by the best and On the other hand, one recognises the great classics of acclaimed even by professionals in the French cuisine, especially that of the field, since Sébastien Périé was named French kitchen pope Auguste Escoffier. «Host of the Year» in the 2020 edition You will find the “Inspiration Escoffi“I want to create of the Gault&Millau. Open at midday er” on the menu with a classic dish of something where and in the evenings, with a challenging the old master: “But interpreted a little people say: that kitchen and good, but not over-priced differently, so that everybody can eat it tastes great, that’s products – that is the culinary concept without taking ill with stomach cramps.” amazing. And that to be found in the high-ceilinged rooms. Schneidewind himself “never undercan be a simple soup.” “You have to constantly re-invent yourstood,” he says, the difference between self and adapt to circumstances,” Schneia brasserie and tavern and a bistro. “We dewind says. For him this means movare a public house. We do what we do ing his somewhat transformed “atelier” best.” That is also true, of course, for from the industrial area of Bertrange to the Stäreplaz. Hesper Park in Hesperange and the B 13 in Bertrange, In Betrange, the kitchen was, and is still, placed highly which also belong to his small restaurant group. Invesvisible behind glass at the centre of the dining room. At tors often fail in this industry because they are too fixed lunchtime the place was well visited by business people on the check and forget that they are dealing with peocoming from Kirchberg, the location is well connected ple. “You have to live gastronomy. It’s a way of life.” through the fast motorway and the large parking lot is practical. In the evenings, however, the restaurant was often half-empty. Thus, the atelier in Bertrange became the “Cantine du Windsor”. As before, the cooking is ambitious and deliL‘ATELIER WINDSOR cate, but the kitchen is now only open for lunch and for all kinds of events. At the same time that Schneidewind 2 Rue de Rollingergrund — L-2441 Luxembourg had his team remain in the “Cantine” in Bertrange, Périé Tel. +352 / 28 13 88 and five other teammates moved to the Place de l’Étoile. In the new Atelier Windsor, which has about 30 seats, there atelierwindsor.lu is a menu, “but the boys are good,” adds Schneidewind.

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PHOTOS

Ramunas Astrauskas

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

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RECIPE PHOTOS

Kristof Della Siega Ramunas Astrauskas

G NOCC HI DE LL A NONN A

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GRANNY'S RECIPE

It was in a warm atmosphere and a very friendly setting that Kristof Della Siega shared a family secret with us. Epicurean at heart, the director of the plan K agency and his companion, Frédérique Theisen, herself a communications officer at LNS, shared this family tradition with us. This recipe comes from Kristof’s grandmother, who not only gave him the list of ingredients, but also prepared the recipe with him in order to pass on her considerable know-how. In this joyful family, where cooking is synonymous with sharing and enjoyment, this emblematic dish is a favourite at family dinners on a Sunday...

Serves 8

60 + 20 minutes

20 minutes (+ opt. 15 minutes if in the oven) | Sauce 2 hours

Gnocchi 1 Boil the peeled potatoes in salted

Pasta Asciutta Sauce 1 Fry the ground beef in a saucepan

2 Form a heap with the potatoes

2 Finely chop the onions. Fry the

water.

For the gnocchi

› 1 kg potatoes, type bintje › 1 kg flour, type 55 › 2 eggs › Grated nutmeg › Salt › Grated parmesan cheese For the pasta asciutta sauce

› 2 kg ground beef › 11/2 large onion › 8 garlic cloves › Olive oil › 2 large cans of peeled tomatoes

onion with the olive oil in a separate saucepan and add the garlic at the end. 3 Add the tomato paste and then the meat. 4 Add tomatoes, wine, sugar, thyme and rosemary to the pot, mix and season. 5 Cover the pot and simmer for 2-3 hours on very low heat. Adjust the seasoning if necessary. If oil remains on the surface, remove it with a large spoon. If roasting in the oven, place a batch of gnocchi in a large baking dish, cover with sauce and sprinkle with parmesan cheese before repeating until the dish is full. Place the baking dish in the oven for about 15 minutes.

(2 x 800 g) › 1 tin of tomato purée (500 g) › 1 tube of tomato paste › 1 l red wine › Rosemary and thyme › Salt & pepper › 4-5 sugar cubes

and flour before adding the 2 eggs, then mash the potatoes with a masher. Mix everything together. 3 Add the grated nutmeg and salt and mix everything together. Check the consistency of the dough. It should no longer "stick". 4 Form the dough into rolls of ± 2 cm in diameter and cut them into 2 cm pieces. 5 Press your thumb into each gnocchi so that the sauce adheres as well as possible. 6 Poach the gnocchi in a large quantity of simmering salted water. When they rise to the surface, they are cooked enough and only need to be briefly roasted in the oven. Otherwise, leave them to simmer for 2 minutes longer. 7 Drain them. Serve on a plate covered with sauce and grated parmesan cheese.

with the olive oil.

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X X C AT EGOR I E X X

@kachenmagazine

RECIPE PHOTO

Firstname Lastname Firstname Lastname

FOR EVEN MORE RECIPES INFORMATION INSPIRATION

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Susanne Jaspers TEXT

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F E AT U R E

FOR THE ONE IT ’S CIDRE , FOR THE OTHER IT ’S ÄBBELWOI Whether served, Basque-style, from the barrel, in a Hessian “Bembel” or elegantly French from the bottle: fermented apple juice containing a few per cent is enthusiastically bottled in many corners of Europe.

The Brits slug it like bier

Not everybody who likes cider is as capricious in their serving methods as the Basque people and, indeed, the Northern Spanish – after all, the Asturians and Galicians also claim to produce the best Sidra in the world. A bold claim since the fruit-heavy drink is not only produced in Spain. Most famous is, perhaps, the French Cidre. Their reputation for elegant, sparkling drinks means that their

“Txotx!” Hear this cry in an apple wine cellar in the Basque Country – for example in Astigarraga, a place famous for its Sidra – and the aficionados know what to do. Stand up immediately from the table, which is groaning under the weight of enormous meat chops and fish omelettes, grab your cup and join the queue in front of the barrel. For “txotx!” announces the moment of tapping the barrel, which usually occurs towards the end of winter. The pronouncement follows the sputtering of the new vintage from the thousand-litre barrel, in which it has been fermenting for months, and, one hopes, into the glasses held up just in time. It takes skill to capture the drops, which gush out in a high arc – especially if this is not the first glass of the evening. In Spanish bars and pubs the customer is usually not obliged to perform this trick as the Camareros take over the performance of transferring Sidra into glasses. Real professionals hold the bottle over their head and pour with their arm stretched out, and all that in such a way that the cider lands on the rim of the glass, to better create lots of sparkles. However, in consideration of your carpet, this trick is not advisable to try at home.

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F E AT U R E

cider, too, is bottled with bubbles, in receptacles that remind of champagne bottles and which make the whole thing look quite refined. It is quite astonishing that this Cidre is basically the same product the British cider on the other side of the channel. Except that the Queen’s subjects serve their variety on tap in the pub, just like bier, even though cider is technically not a bier at all.

Beware the bellyache!

WHO INVENTED IT?

Once more, the Greeks or Romans but nobody is quite sure. Certainly, Trier counts as one of the places of origin for their tart drink. The first time cider was mentioned was around 800 AD. The emperor Charlemagne is supposed to have been a great fan and supported the dissemination of cider among the people. Using a wine press to make cider professionally is said to have first been employed by the Basques – so say the Basques. Then, they also claim that they are the oldest peoples in the world. From the Basque Country cider was brought to Normandy and Brittany, and transformed from the Sidra to the Cidre. William the Conqueror brought it with him on his campaign across the sea in the 11th century, where the enemy on the island learned to appreciate it too.

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If you have undertaken a trip to Trier, which, after all, is not that far from the Grand Duchy, you will probably have encountered the infamous Viez. An exceptionally tart affair and certainly not for everyone who loves cider. Except, perhaps, thinned down with sparkling water or lemonade. Nevertheless, caution is advisable, for besides the intoxicating effects of the tart drink, it can also cause a substantial bellyache. Something to be even more cautious about when it comes to the alcohol-free, sweet Viez, served in the autumn. This kindred drink ferments, so it is said, directly in your stomach. Viez is served in a jug called Porz, which is not the same thing as a Bembel, the latter being also a jug to serve the drink, made famous through a Hessian TV show moderated by Heinz Schenk and called “Zum Blauen Bock”. Incidentally, the path to Hessian cider, Äbbelwoi, was one of necessity. It is said that around the 15th century, grape cultivation took a heavy hit on account of crop failures and changes in climate. So, the Hessian people had to think of an alternative. And that happened to be Äbbelwoi.

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WILD R IC E SA L A D

WIT H G R A PE S & SA LMON POAC HE D IN C IDE R

Serves 4 25 minutes 25 minutes

› 200 g wild rice › 400 ml cider › 350 g salmon fillet, ready to cook without skin and bones › 2 baby fennel › 250 g green grapes, seedless › 1 green apple › 150 g rocket › ½ tsp coriander seed › ½ tsp mustard seed › ½ tsp peppercorns › 1 tsp sea salt › 3 tbsp balsamic white vinegar › 2 tbsp lemon juice › 1 tbsp honey › 4 tbsp grape seed oil

1 Cook the rice according to the instructions on the

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package. In the meantime, bring the cider to the boil in a saucepan. 2 Let the rice cool down. Rinse the salmon, dab dry and add to the cider. Reduce the heat and poach at about 65-70 °C for about 10 minutes. 3 Rinse the fennel, clean it, keep the green for garnishing and cut or slice the tubers finely. 4 Rinse and halve the grapes. 5 Wash the apple, quarter it, remove the core and cut the quarters into narrow slices. 6 Rinse the rocket, clean and spin dry. 7 Crush the coriander with the mustard seeds, pepper and sea salt in a mortar. 8 For the dressing, mix the balsamic vinegar with the lemon juice, honey and oil. 9 Loosely mix in the rice, fennel, grapes and apple and arrange on a plate. 10 Take the salmon out of the cider, drain and arrange in portions on the salad. Serve sprinkled with the seasoning mixture and fennel green.

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WINE NEWS

„ MIS E LE R

WAY OF LIF E “

“The ‘Wäimoart’ is a very popular meeting place that is an integral part of the calendar of events in the Moselle metropolis and the region”, emphasises Léon Gloden, mayor of Grevenmacher. The organisers from Grevenmacher are looking forward “as always” to the tasting of the new vintage and to “toasting to their ‘Miseler Way of Life’ with the many visitors”. The “Wäimoart” is the first event of the year at which the new, young harvest can be tasted. For wine lovers, the exciting question is how well the 2019 wines will be able to hold their own against the exceptional 2018 harvest. The winegrowers are very confident: the grapes were rich in extracts and aromatic. One can expect concentrated, fruity and full-bodied wines, which are also quite complex. The quality is right, but the yield was one of the lowest ever.

More recently, the “Wäimoart” takes place on the first Friday after Easter, this year on April 17th. More than 30 wineries are pleased to offer tastings of their still wines and crémants. There is an entrance fee. By the way, the origin of the Grevenmacher wine market dates back to September 20 th 1925; though in 1926, as well as in the years 1941 to 1946, no “Wäimoart” took place, so that now, in 2020, the 90th edition is celebrated. This year, the venue is the sports and cultural centre at the “Schweinsmoart” in Grevenmacher once more - but it will host for the last time, because the building is scheduled for demolition. The new building is planned to be ready by mid 2023.

OPENING HOURS OF THE «WÄIMOART»: Friday, April 17th 2020 from 10 am to 12 pm and from 4 pm to 9 pm

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TEXT PHOTO

Claude François C h r i s t o p h e We i l a n d

The 90 th edition of the wine market will take place in Grevenmacher this April 17 th

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19061-01

plan K

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

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06/05/2019 14:46

WINE E XPERIENCE „ AM RIEFSTACK” DOMAINE KEYSER-KOHLL MADE BY KOHLL-REUL AND FROM EHNEN In its third generation, Frank and Martine Keyser-Kohll manage the winery, which has the best vineyard locations in Ehnen, Wormeldingen and Schengen. Their wine tavern, “Am Riefstack”, is one of the most beautiful on the Moselle.

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Until the early 1970s, the Kohll family, like many others New look, new name on the Moselle, ran a mixed business with viniculture and At the turn of the decade, the company was transferred to agriculture. Frank Keyser and his wife Martine - they married in 2004. In 1973, Michel Kohll and Esther Reuland married. They Over time, Frank Keyser’s wines became drier, especialdecided to convert the business exclusively to viniculture ly the Rieslings, a style that is especially good for wines and to expand it. This conversion took from older vines or from pronounced minabout five years. eral sites. Since the 2015 vintage, Keyser In the 1980s, the farm moved from Michel has been offering a Riesling Muschelkalk “We took part in Kohll’s home to a new building a hundred that excellently reflects the nuances of the first crémant metres further up, at the foot of the vines, this terroir from the Ehner Kelterberg. competition in which because the vaulted premises had become And as another special Riesling cuvée, Luxembourgish too narrow and the barn opposite, where the assortment of Riesling 1949 includes products were also the bottles were stored, was also no longer Ehnen Wousselt, a nectar from 70-yeartasted.” adequate. old vines. When crémant was introduced in 1991, Since the 2015 vintage, Keyser fills the maMichel Kohll was immediately involved. jority of its wines into Burgundy bottles, “We took part in the first crémant competition in which and the labels and logo were also changed at that time. Luxembourgish products were also tasted,” recalls Esther Behind the elegant visual concept is the renaming of the Kohll. The crémant developed into a successful product, Domaine Kohll-Reuland to Domaine Keyser-Kohll “made and the fine still wines also found their customers. by Kohll-Reuland.” Towards the end of the nineties, the premises had again In the mid-2000s, Frank Keyser also began to use the red become too small, so Esther and Michel initiated the fur- wine grape variety, Saint-Laurent, which was allowed to ther expansion of the cellar. be replanted. “Demand has risen in recent years,” says the winemaker, who will also be launching his first rosé 23 years of winemaking crémant from Saint-Laurent grapes this year. But, in a terrible stroke of fate for the family, Michel died unexpectedly in November 2001. Yet the business had to Wine tavern with a fantastic view be continued and so Esther Kohll asked Frank Keyser, the Since 2016, you can taste Keyser’s wines and crémants in boyfriend of her daughter Martine, whether he would like the new, modern wine tavern “Am Riefstack,” whose large to take care of the wine production from now on. balcony offers a fantastic view of the pretty alleys and the “I accepted the offer, but at that time I was still in the final vineyards of Ehnen. The winery participates in events such phase of my training as a viniculture technician in Bad as “Wine Taste Enjoy” (next edition: Pentecost weekend Kreuznach. The transition was fluid,” Frank Keyser de- of May 31st and June 1st 2020). The wine bar will be open scribes it as a “leap into cold water” at the age of 23. from the Pentecost weekend until mid-August and from the Frank Keyser comes from a family of winegrowers in middle to the end of September on Saturdays and Sundays Schengen, which still owns 1.2 hectares of vineyards there from 3 p.m. It is also possible to book the premises for pritoday. These days, he processes the Schengen Chardon- vate events or to register for special evenings organised by nay, Pinot Noir and Pinot Blanc in Crémants Brut and La the winery. Maîtrise, among others. Frank Keyser belongs to the new generation of welltrained winegrowers, who provide a breath of fresh air AM RIEFSTACK and, together with older colleagues, focus on innovation. However, the Kohll-Reuland winery did not join the Pri12, Hohlgaass — L-5418 Ehnen vate Winemakers’ Charter until 2008. “We joined one Tel. +352 / 26 74 77 72 year later than others, because I like to take a look at things in peace,” he says, smiling. keyser-kohll.lu

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TEXT PHOTOS

Claude François Ramunas Astrauskas

V I N T N E R FA M I LY

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NOBLE DROPS

CUV É E "E DIT ION DU F UT UR"

OPYOS

Chardonnay Cask Aged Gin Opyos Chardonnay Cask Aged Gin is the second release of the Opyos ‘Cask Aged’ series and limited to 999 bottles. They have aimed to make the edition 2019 more local than ever, by firstly maturing their classic Dry Gin in new oak barrels from Luxembourg, originating from the forests of Berdorf. These medium toasted casks are adding an additional layer of complexity to the spirit and are enhancing flavours of fresh spices, earthy notes and a light smokiness. It is then transferred to reconditioned French oak Chardonnay barriques from the cellars of Maison Viticole Schmit-Fohl, in order to capture and balance the essential particularities of the Chardonnay casks, marked by toasty fruit nuances, spicy hazelnut aromas and a clear amber appearance. € 49.90 / 0.5 l opyosbeverages.lu

PR I Z E DR AW 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

Crémant de Luxembourg This crémant, rich in finesse, captivates with its symbiosis of Chardonnay and Pinot Gris in a light whitegold robe with green reflections. Discover a fruity bouquet of citrus fruits, apple and gooseberry, fresh and lively in the mouth, with a fine pearl play. A crémant dedicated to the sustainable work in our vineyards. Available at the Domaine L&R Kox in Remich, in the online shop and at Luxembourg Airport (Duty Free Luxembourg). € 16.80 / 0.75 l domainekox.lu

BOE K E NHOUTS K LOOF The Chocolate Block 2018 Syrah specialist Marc Kent has created a cult wine from South Africa with this cuvée. The Chocolate Block 2018 is Syrah dominated with some Grenache, Cinsault, Cabernet Sauvignon and a touch of Viognier. The vineyards for the Chocolate Block are located in the Swartland, north of Cape Town. Available at: Taste of Africa 49, rue de Contern — Moutfort

€ 24.90 / 0.75 l € 22 Special Price for KACHEN readers toawines.com

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Submission deadline is 15.05.2020

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T H E MI S TA K E S

T H AT M A K E R EC YC LING IMPOS S IB LE

We all know of the importance of recycling. And most of us are pretty good at the basics. We sort aluminium cans, glass bottles, cardboard. But many of us are still puzzled with the dos and don’ts when it comes to proper recycling. Getting recycling right is a big deal, and not doing it right can lead to your recycling being rejected and ending up in landfill.

We all have the responsibility of the correct disposal of the wastes we generate. And in honour of Earth Day this April 22nd, here’s a little reminder of what is and what is not recyclable, and how to make a bigger impact in our world and environment with our daily acts. Here is a quick list of common mistakes that people make when recycling.

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TEXT

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

Luxembourg generates quite a lot of waste. In fact, it generates the 4th highest amount of waste in the EU (according to Eurostat from 2017). Reducing the waste we create needs to be prioritized. Buying more unpacked products, avoiding plastic use and carrying bags with us when shopping are some simple things we can all do. But how we dispose of the generated waste is just as important.

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

NOT SORTING PROPERLY

USING BIN LINERS FOR YOUR RECYCLING

LEAVING FOOD RESIDUE ON RECYCL ABLES

LEAVING PL ASTIC FILM WITH OTHER PL ASTICS

A lot of waste can be recycled, but if it does not get sorted properly, it ends up in the trash. Know what your local recycling centre accepts and does not accept so you are not causing extra work or missing an opportunity to save something from going to landfill. You can contact the recycling centres in your commune or visit their website to find out how to sort your waste properly. And if there is something that you’re not sure is recyclable – you’re better off throwing it in the trash than adding it to the recyclables. Don’t practice wishful recycling – do your homework.

Using bags to line your indoor compost bins can damage the machines at the recycling facility. Food waste is not recyclable; it is compostable. Placing your food waste in a plastic bag, which is not compostable, makes no sense, don’t you agree? If you really want to keep your bin clean, then opt for compostable paper bags instead, made specifically for food waste.

Rinse out containers that had liquids or food inside and use a spatula to scrape out excess material that won’t come out with water. No need to use the dishwasher. Make sure you remove metal lids and rings from glass containers and bottles. Greasy pizza or pasta boxes are not recyclable so don’t put them together with paper and cardboard.

DON’T TRY TO RECYCLE NAPPIES

LET TING PAPER & CARDBOARD GET WET

These are not recyclable – just don’t do it. Throwaway nappies contain plastic and so does the packaging they come in. Many of them will end up in landfill, as well as the nappy’s contents, which can then end up in the water system. If you really want to reduce the waste, then opt for alternatives such as cloth nappies that can be washed and reused or biodegradable nappies (they might not really biodegrade, but they are made ethically and with better materials and less chemicals). Early potty training can also help reduce the number of nappies you use on your baby.

Wet cardboard and paper can be useless when it comes to recycling as water weakens the fibres. This decreases their value so that many recycling plants will reject them. If you think it’s going to rain overnight, it’s best to wait until the morning before taking the recycling out.

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Plastic bags, film and wrap can’t be put into the recycling bin, but they can be recycled. Check what can be placed in your Valorlux bag; some communes can now take plastic bags in there as well. Alternatively, there are some grocery stores in the country that have collection boxes where you can drop these items (plastic bags, yoghurt pots etc.) Don’t forget to take out and properly sort the plastic bags inside cereal boxes, plastic sleeves for newspapers or the packaging toilet paper comes in.

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FAC TS A B OU T PL A S T IC P OLLU T ION

What is plastic pollution? Plastic pollution is the contamination of the

environment through the accumulation of plastic particles. For example, the majority of plastic pollution ends up in the ocean from beaches, rivers and water runoffs, mismanaged landfills, corporate spills and sewage. Sea-based pollution includes fishing nets, commercial fishing pollution, containers and storage bins lost in sea transit.

A plastic bag can take

100 - 300

2021

Less than half of those bottles end up getting recycled.

years

to degrade. Not a smart trade-off, when we consider that a plastic bag is only used for about 12 minutes on average. And to put this into perspective, about 2 million plastic bags are used every minute! Simply switching to reusable cloth bags can make a big difference.

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One million plastic bottles are bought every minute around the world — and that number will top half a trillion by

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In some parts of the world, the use of plastic is

illegal .

4 6 83

All plastic produced never really goes away. Consider this the next time you are about to opt for

billion metric tons

In Kenya, if you are caught producing, selling, or even using a plastic bag, this is punishable by imprisonment of up to 4 years and fines of $40,000.

How much plastic do we produce?

of plastic has been produced since plastic was introduced in the 1950s. The amount of plastic produced in a year is roughly the same as the entire weight of humanity. The production of plastic has almost doubled since the year 2000.

convenience over sus tainabil ity.

11 .6

billions microplastics and 3.1 billion plastic nanoparticles into the water.

100 , 000 marine mammals and turtles and 1 million seabirds are killed by plastic pollution annually.

Tak ing pe r s onal

re s pon s i v ity

and avoiding use of unnecessary plastic can make a difference. While plastic is an important material for many items, we don’t need plastic straws, packaging, and utensils. Reducing our use and looking for alternatives might not seem like a lot, however if we all take personal responsibility the compound effect will make a difference.

There is more microplastic in the ocean than there are stars in the Milky Way. And if you’re a fish eater, chances are you are consuming it too.

A bout one in three f ish

that are caught for human consumption contain plastic, and we now know how harmful it is for our health.

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SOURCES: ecopliant.com/29-plastic-pollution-facts/ earthday.org/fact-sheet-end-plastic-pollution/

Plastic utensils, cups, plates and packaging are used only once, but because of their ease of use they create most of our plastic pollution problem.

Plastic in your tea? Just one plastic teabag can release billions of tiny plastic particles into tea. Steeping a single, empty plastic teabag at 95°C releases around

Small lifestyle changes will make a difference.

INFO INTOX

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

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

DI Y E C O - C L E A N I NG PRODUC T S TO S PR ING - C LE A N YOUR HOME

It is time for a spring clean. As we get ready to detox our house and environment, we lean on our cleaning products to help us do so. However, many household cleaning products pose serious health threats and environmental consequences. Many harmful chemicals in household cleaning products can disrupt our immune and endocrine system and also harm our water and air. Some of the most dangerous chemicals currently used in home cleaning products include 1,4-Dioxane, chlorine bleach, antibacterial products, formaldehyde, ammonia, 2-Butoxyethanol, flammable ingredients and fragrance. It is best if you avoid cleaning products that contain these ingredients. Even products advertised as green or natural may contain ingredients that can cause health problems. Fortunately, there are some all-natural products on the market that don’t contain the ingredients mentioned above. And if you want to take things a step further you can also create your own cleaning products. It’s easier than you might think. Here are a few basic recipes for cleaning products for a proper spring cleaning.

DISINFEC TANT SPR AY › › › ›

118 ml vinegar 118 ml vodka or rubbing alcohol 350 ml water Essential oil (optional)

AIR FRESHENER › 235 ml water › 1 tbsp baking soda › Essential oil (optional)

› Keep fresh coffee grounds on the counter.

ALL-PURPOSE CLEANER

› › › ›

235 ml vinegar 235 ml water 60 ml lemon juice Essential oil (optional)

HARD WATER STAIN REMOVER SCRUB Perfect for deep cleaning sinks and showers! › 220 g Epson salt › 110 g baking soda › 60 ml dish soap

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› 118 ml vinegar › 60 g baking soda › 2 l water

GL ASS CLEANER

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Become a Chef ! The Ikki bar-restaurant has been established for 11 years in the heart of Luxembourg in the Rives de Clausen, in the former Mousel brewery. Ikki is part of this magnificent site on the banks of the Alzette and is a meeting place for the Luxembourgish clientele, as well as that of the greater region and to the many tourists visiting the capital. Ikki is a unique and prestigious place to meet, to eat, to have fun and to celebrate until late into the night. A superb décor, sober and refined, with a design that make this place an unmissable address. Ikki’s cuisine is original and creative. The menu of the restaurant is an invitation to discover various culinary flavors and pleasure your palette. This year, ikki launches a new concept :

« Become a Chef ! » The innovation 2020 that will surprise Luxembourg ! Alone, with friends, with family, but also with colleagues, to strengthen team spirit and group cohesion, with a special Team Building Formula. The restaurant is open to those who enjoy culinary shows such as «Top chef» or «MasterChef», for those who love gastronomy and those who have the soul of a cook. In this way, the participants will have the opportunity to actively participate in the management of the Ikki, from the creation of a menu, to the communication as well as the service. Customer satisfaction is in your hands.

Become a Chef, it’s a dream come true ! Join a team, be coached by the chef and with the support of the entire restaurant team, the immersion will be total and an unforgettable experience !

How can I participate in this extraordinary adventure ? We don’t need CVS or experience in the field. To become the leader of a day, you need to be armed with a strong motivation, fresh ideas, and above all passion. Our restaurant team will take care of the rest. It will ensure drafting of technical data sheets, the ordering and the supply of fresh products. Once the menu composition (starter, dish and dessert) has been validated by the restaurant’s chef and team, the date will be set, and the adventure can begin.

Become a Chef this is also an opportunity to support your association of choice ! Indeed, at the end of the service, a part of the revenues generated by the Become a Chef team, will be donated to the association chosen by the participants. The association will also benefit from the media relay on our various communications in order to provide awareness to the largest number of people throughout the country. The representatives of the association will also be invited to the tasting.

19-21, Rives de Clausen L-2165 Luxembourg  [+352] 49 69 40 | www.ikki.lu @ikkiluxembourg

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@ikkiluxembourg

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B LOG AWA R D

B LOG AWA R D 2020

2020

MAIN PARTNERS LOGO PARIS 8 BLANC

06/01/2020

09:27

CMY

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PARTNERS

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The public vot ing has now closed! A prominent jury will assess, independently from the public prize for each category, each Blog Award participant for the jury prizes in the categories Food, Lifestyle, Fashion & Beauty. The jury will decide on the basis of the following criteria: • Content (text quality) • Look (look, output, design) • Creativity & innovation • Photo quality • Marketing (Instagram, Facebook, etc.) • Influence (engagement with followers, comments, shares etc.)

AND HERE IS THE JURY FOR THE BLOG AWARD 2020:

Carlo Sauber chef, Lycée Technique de Bonnevoie

Dave Giannandrea editor-in-chief, HORESCA

Jan Glas designer and consultant, yellow ball sàrl

Douwe Miedema editor-in-chief, Luxembourg Times

Martine Frieseisen manager at CFL Evasion travel agency

Theresa Baumgärtner cookbook author and food blogger

Myriam Grof management Group Louisiana S.A. representing KitchenAid in Luxembourg

Anne Leick marketing & sales director, CASINO 2OOO

Annie Massardier marketing & commercial director, Paris 8 Haute Parfumerie

Vesela Savova Drews editor at KACHEN magazine & organizer of the Blog Award 2020

Daniel Kasindi director of Superstar Art Foundation in Luxembourg & cofounder of the Fashion & Design Academy Luxembourg

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Pascal Brasseur CEO of Victorine

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M A IN PA RT NE R FOR T HE C AT EGORY LIF E S T Y LE CFL Evasion - A key player in the Grand Duchy for your travel bookings CFL Evasion, the CFL Group’s subsidiary dedicated to planning and booking trips for individuals and professionals, has completely rethought its visual identity. The agency located at 9, Place de la Gare has recently undergone renovations in order to welcome its clients in a relaxing atmosphere. The agency now offers clients the benefit of its many years of experience in the field of advice and personalized travel reservations. CFL Evasion has made its mark in its field from the outset by including trains in its offers. Offering travel planning and booking services, CFL Evasion has been able, over time, to join forces with many partners to broaden its range of offers. The agency is a partner of the Union Luxembourgeoise du Tourisme (ULT), in which it holds shares, and thus has quality products specially adapted to the requirements of the Luxembourg market. As a key player, the entire CFL Evasion team, always attentive to the changing needs of its clients, is delighted to be able to offer the best travel conditions throughout the world, thanks to partners such as ULT, LuxairTours, TUI, Ameropa, and many others. cfl.lu

M A IN PA RT NE R FOR T HE C AT EGORY LIF E S T Y LE CASINO 2OOO isn’t simply a place for gaming, but a venue for an ever-wider range of entertainment. Bingo!

From Luxembourg, Lorraine or elsewhere, people from the worlds of economics, sport, associations and tourism now enjoy CHAPITO for the quality of human relations, its reliable organisation, and the originality of each event taking place here. With enough space for 2.100 guests (1.320 m2 available), the venue is home to fairs, general meetings, seminars, company events and other notable happenings. Last but not least, the accommodation is outstanding! With one hotel (4 stars superior) and the Villa des Roses (very high standard), your nights will be as wonderful as your days! casino2000.lu

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The Mondorf-les-Bains venue is the most frequently visited attraction in the Grand Duchy. In addition to their gaming tables and a whole selection of constantly updated slot machines, Casino 2OOO also has three restaurants where you can find a range of quality gourmet food for all tastes and budgets. Choices range from the buffets in Le

Manège, the delicious dishes in the Purple Lounge and the gourmet menu of Les Roses. CHAPITO is a space set aside for solo performances, concerts and other musical events. Thousands of spectators can be seen leaving Mondorf-lesBains starry-eyed after watching their idols or a young, up-and-coming artist.

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B LOG AWA R D

M A IN PA RT NE R FOR T HE C AT EGORY FOOD Main Partner Kitchen Aid organized a baking contest for the participants of Blog Award 2020 KitchenAid, main partner for the Blog Award 2020 in the category Food, organized a baking contest to celebrate 100 Years of KitchenAid. The participating bloggers were evaluated by a jury on the criteria of look and taste. The jury included Yves Jehanne, founder of the Sucrés du Lux and Chef Pâtissier of Steffen Traiteur, Paul Bungert, Chef Pâtissier of the Sofitel Kirchberg, and Bibi Wintersdorf, Editor-in-Chief of KACHEN magazine. Corrie Baier and Claudia Zanchetta won the prizes for look and taste respectively and each took home a limited edition of the Queen of Hearts stand mixer.

kitchenaid.lu

PR E MIUM PA RT NE R FOR T HE C AT EGORY FOOD Premium Partner Domaines Vinsmoselle organized an annotated wine tasting for the participants of the Blog Award 2020

Domaines Vinsmoselle, premium partner for the Blog Award 2020, organised an annotated wine tasting for the participating bloggers and influencers on December 5th 2019. The event took place in Domaines Vinsmoselle’s wine shop, Vinocity, in the capital. Each tasted wine was paired with a matching aperitif. The tasting was completed with a glass of luxembourgish mulled wine to get the participants into a festive mood.

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vinsmoselle.lu

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B LOG AWA R D

FOOD FASHION & BEAUTY

Corrie Cook Corrie Baier

Reyhan’s Kitchen Reyhan Gül Ölmez

Passion meets creativity Sheyla Dostert

instagram.com/corriecooks/

instagram.com/reyhanskitchenn/

passionmeetscreativity.com

Iris Home Cooking Iris Caremi

Delph bouge son body Delphine Grandjean

Uebstagemeis Claire Frank

irishomecooking.com

instagram.com/delphbougesonbody/

instagram.com/uebstagemeis/

Dining Soul Lina Ottelé

Narin’s World of Taste Narin Melanie

De grénge Léiw Sven Mühlen

instagram.com/diningsoul/

taste.narin.com

degrengeleiw.com

Ladyinaya Sylvie Martins

Belinda Fashionista Atri Chatterjee

Haileigh & Jamie Imena Ginac

instagram.com/ladyinaya/

instagram.com/belinda.fashionista/

haileighandjamie.com

Cinnamoon Cindy Laplanche

Tania Abreu Tania Abreu

Marielol Fashion & Glutenfree Marie-Laure Moreau

instagram.com/ci.nnamoon/

abreutania.blogspot.com

instagram.com/marielaure_mo/

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C AT EGORY

Here are the rest of the Blog Award participants in the categories Food, Fashion & Beauty, Lifestyle (continued from our last issue):

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FASHION & BEAUTY LIFESTYLE

Tessy Muller Tessy Muller

instagram.com/iamluca94

instagram.com/itstessymuller/

Natascha Bintz Natascha Bintz

Aaima Mansoor Aaima Mansoor

Tourists with Kids Nicolas & Valentina Stoops

instagram.com/nataschabintz/

instagram.com/aaima_mansoor/

touristswithkids.com

My pretty glitter life Priyantika Ghosh

YaYa Yannick Schumacher

Letzflyaway Anouk Guittet-Probst

myprettyglitterlife.com

instagram.com/yayavanchique/

letzflyaway.com

Blissfoodflower Viki Mladenovski

Fifty shades of sin Sindhu Satish

Jessica Janusz Jessica Janusz

blissfoodflower.com

fiftyshadesofsin.me

jessicajanusz.com

My Cockpit View Aurélien Guittet

Not just breathe Debolina Mukherjee

Anne Louise Littlejohn Anne Louise Littlejohn

mycockpitview.com

notjustbreathe.com

getreal.lu/blog/

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C AT EGORY C AT EGORY

I am Luca 94 Luca de Michele

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EVENT

MANY THANKS, DE AR RE ADERS! We owe to you and your constant support that we could celebrate our 5th birthday in January! Together with friends, partners and readers, we had a hearty party at IKKI, with delicious finger food and cocktails, as you would expect from a food and lifestyle magazine. We are looking forward to the next 5 years, together with you, and hopefully this year we will have even more opportunities to celebrate and enjoy together! See you soon at the

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KACHEN-Club!

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Firstname Lastname Firstname Lastname RECIPE PHOTO

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Creation is all around us, especially at this time of year. Nature is slowly waking up, life re-emerges from the cold grip of the passing winter, the scenery is changing and the feeling of hope and renewal is growing.

Yet many of us are not aware of the beautiful show Mother Nature puts in front of us. We are all busy with the worlds we create for ourselves. We manufacture our busyness as well, and by doing so we might miss the opportunity to enjoy the unfolding of creations around us and the masterpieces we create in our own life. Running around just like busy bees we hover from one task to the next, looking for more fulfilment and happiness, yet somehow the tasks never seem to end, and fulfilment and happiness always seem just beyond our grasp. But what if they have always been right here, waiting for us to simply notice them?

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

S PR I NG I N TO M I N DF U L N E S S

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MOOD

MINDFULNESS

A buzzword these days, mindfulness seems complicated and time-consuming to many. It’s anything but. “Mindfulness is the basic human ability to be fully present, aware of where we are and what we’re doing, and not overly reactive or overwhelmed by what’s going on around us.” (definition by mindful.org) We all have been mindful, but being mindful in stressful situations, when this tool is most beneficial, requires some practice. Practicing mindfulness enables you to bring awareness to what you’re directly experiencing in the moment, be it your senses or state of mind. You don’t need a meditation cushion or even 30 minutes of your day to practice mindfulness. Below are a few simple mindfulness techniques that you can easily incorporate into your daily life:

PR AC TICE MINDFULNESS DURING ROUTINE AC TIVITIES

Bring awareness to the daily activities you usually do on autopilot, such as brushing your teeth, putting on your clothes or drinking your morning coffee or tea. Slowly pour your chosen beverage into a cup. Hear the sounds and notice the scent. Take a moment to savour it and feel how the liquid rolls down your throat.

PR AC TICE MINDFULNESS AS SOON AS YOU WAKE UP

How we start our day impacts the tone and mood of all of our daily experiences, so be mindful what energy you’re inviting as you wake up. Avoid going on your phone and checking social media, watching TV or reading the paper first thing in the morning. Simply allow yourself to experience your morning routine while being fully present to it.

GO FOR A WALK IN NATURE

Notice your surroundings, the bulbs that are starting to send dark green shoots above the soil. Pay attention to the birds flying and the bugs crawling. Notice how the scenery subtly changes every day as new life is created.

NOTICE YOUR BREATHING

NOTICE WHEN YOU ZONE OUT

Do you tend to just zone out while driving, web surfing or cleaning up? Just notice and become aware of what is happening, without any judgment. Bringing more awareness to these activities might bring you some valuable insights. When we start noticing what is around us and in us we become mindful. Each one of us needs to take the time to notice what is happening in our lives. Think of your life as a beautiful garden that needs to be taken care of, where we need to plant our seeds and give them the space and care they need to grow. Are there any weeds that need to be pulled, actions that need to be pruned back and others that need some tender care to bloom? When we pause to notice and take care of what is happening in our lives, we are also better able to appreciate what we have and find fulfilment and happiness in our daily activities.

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Being mindful of your breath can reduce stress and normalize blood pressure. Sense the flow of the breath, the rise and fall of your belly; notice the cold air as it goes through your nose when you inhale and the warm air as it leaves your nostrils when you exhale.

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B R E A K I NG T H E WOR D “ DI E T ”:

R E BUILDING OUR R E L AT IONS HIP WIT H FOOD & HE A LT H

Food is what fuels our body and provides it with energy. If you are an athlete or exercise regularly then this concept might be familiar to you. The way we feed ourselves and the food choices we make influence our performance, endurance and mental clarity. In this sense it is the quality of the food we consume, not just the quantity that makes a difference. The calorie trap associated with dieting is a dangerous one that not only disconnects us from our body; it creates anxiety and detaches us from the food we eat. Seeing food as nothing more than a number might lead to thoughts such as “I worked out, so I can eat a piece of cake”. This presumes that the previous energy expenditure from an exercise can make up for or neutralize the energy gain from the cake. However, we need to realize that this is not only an unrealistic view of food, but one that posits food as an enemy that hinders us from achieving our goals. Or worse, as the source of guilt and shame.

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Diet. The word itself evokes so many emotions. But what really is a diet? The Cambridge English Dictionary defines it as the type of food and drink habitually eaten or drunk by a person or group. In this sense it is the food we consume as part of our lifestyle, which is also influenced by our culture and tradition. Today, however, the word diet holds negative connotations related to restriction, deprivation, calorie counting and the notion of “less is more” when it comes to food. It is seen as a restrictive regime that one follows in order to lose or maintain weight. Its association with restriction and deprivation of joy is a factor that can negatively influence our relationship with food and health.

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

Allow yourself to experience pleasure from food without guilt. If you choose to have a piece of cake, then enjoy it fully and completely without worrying about it later. Then move on and hop back onto the wagon with choices that support your goal. Creating new habits and improving our food choices need to be accompanied with joy, improved energy and wellbeing. They are not about a certain number on the scale! Remember, food connects – it transfers energy. Celebrate it! Only when we feel comfortable in our own skin and at peace with our food can we truly improve and take responsibility for our health and wellbeing.

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Unfortunately, emotions related to food, such as guilt, obsessiveness, anxiety or stress are very common. Emotions linked to food can have a bigger impact than we actually realize, as they can influence how our body digests and absorbs the foods we consume. Seeing food as a source of reward or a guilty pleasure is very far from the real purpose of food. Fuelling our body with energy and nutrients, allowing it to build and repair itself as well as to perform at its optimal level is the main reason we eat. But food is more than that, it connects people, it evokes emotions of belonging and, of course, of pure pleasure. It is thus very clear that food is emotion, and since emotion is energy in motion – food is energy. The intention with which we consume food, can alter this energy for better or for worse. Intuitive eating is gaining popularity; it is, however, not a new concept. It is a dynamic mind-body integration of instinct, emotion, and rational thought. It propels us to reconnect with our body and its needs. Being in touch with our physical body, as well as our emotions, allows us to acknowledge when and how hungry we truly are, as well as what types of food our body needs in this moment. It allows us to recognize if a craving is coming from a physical or an emotional need. This awareness helps us make choices that are supportive of our health and actual current needs. When we are clear about our needs we also become more in touch with our values. And with clear values we can answer the question “Why we are eating a certain food right now” from a perspective that is sincere and in touch with ourselves. We are each born with beautiful bodies that have a unique shape. And while the shape of our body is something we’ve been given, and thus can’t control fully, we can control our choices. And we can gain an understanding of the daily choices we make and the impact they have on our health and wellbeing. To change our relationship with food and health, let’s work on going back to the real meaning of the word diet – which implies a lifestyle, not a restrictive, short-term programme. Next, check in with your emotions related to food and write them all down. Ask yourself if this process is enjoyable. If it is not, it needs to be modified. Write down your “why” on the food choices you make daily. Study it, and if your “why” does not support where you want to be, change it.

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PA SSIONAT E

NIUM

A S T E P TOWA R DS PE R SON A L IZ E D NU T R I T ION Alberto Noronha, founder and CEO of the start-up NIUM, realized that many health issues are related to nutrition. After completing his PhD paper in which he studied metabolism and developing the virtual metabolic human, he wanted to make sure that it would not sit on a shelf collecting dust. With his start-up, NIUM, he aims to develop a personalized nutrition platform for healthcare practitioners and patients to support the treatment and prevention of diet-related diseases.

We all love food and we need to eat food to survive. There are many aspects that impact how our body responds to food and nutrition helps us see how unique we all are. Factors that influence our nutritional needs as well as our ability to digest and absorb food include our genome and the DNA we inherited from our parents, the environment we live in and our lifestyle, as well as our gut -microbiome (the bacteria that live in our gut). Our metabolism is highly individualized as well, and it can impact how we digest food and extract its nutrients.

Research on metabolism and gut -microbiome analysis can help explain why certain people develop a disease, while others do not. Our gut -microbiome and metabolic markers can be used to predict what diet is best for different people. NIUM’s end goal is to use metabolic modelling – understanding how different food composition can change the metabolic pathways of the body – to improve the health of the consumers. Steeped in research and data analysis, their goal is to bring that knowledge into a practical, everyday tool that can help clients make the right nutritional and food choices.

Personalized nutrition made convenient

The idea behind NIUM is to put research and data analysis into an app that will be developed with potential retailers to offer menu plans and shopping lists for an easy and convenient application. Most people decide what to eat when they shop for food. Working with food retailers as partners can allow for inventory mapping of the ingredients in a specific meal plan. It will allow the consumer to find the ingredients they need for their specific meal plan in the supermarket next door.

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

Understanding the microbiome, metabolism and health

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PA SSIONAT E

Connecting with a dietitians and nutritionists is a second step in their approach to offer a more personalized nutrition. Working on specific cases, such as prediabetes, is another part of NIUM’s goal, whereby they can offer support through a tailored diet plan, as well as guidance and education through developing a tool capable of predicting each person’s blood sugar levels after the consumption of specific foods. This is done by analyzing the genetic composition of the bacteria living in our guts and other metabolic markers.

Difficulties and challenges of research in nutritional steps

There are many issues when it comes to research in the field of nutrition as many nutrients work synergistically and objective, clear-cut results can be difficult to obtain. With their large database, mathematical model and research, NIUM focuses on gaining trust and evidence-based result validation.

What’s next for NIUM?

Though only one year old, NIUM is already working with food companies, helping them understand better how the ingredients in their products impact the health of their consumers. NIUM is currently looking for clients and partners in retail and healthcare to develop recommendations and meal plans. Selected for the "Fit4Start Acceleration” programme, they will soon raise their first round of funding and are aiming at launching a pilot with a retailer next year.

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Spring is the perfect time to declutter and detox your body and your environment. Having a clutter-free, clean and healthy home environment can improve our wellbeing and motivation.

Here are a few ideas on how to detox your kitchen and the environment in which your family is being nourished and cared for. Don’t try to implement all of these points at the same time, as it might be overwhelming. Instead, focus on one change at a time and only move on to the next when the first one does not require additional effort on your part. This way you will make changes that are sustainable and long lasting.

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TEXT

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

HOW TO DE TOX YOU R HOM E & K I TC H E N

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GREEN KITCHEN

REDUCE TOXINS COMING FROM FOOD

Choose organic produce and meats whenever possible to reduce exposure to pesticides, antibiotics and more. Visit your local farmers market and get seasonal products.

REPL ACE YOUR DISH SPONGE

DO AN INVENTORY OF THE COOKWARE YOU USE

CLEAN OUT THE SPICE CABINET

Avoid non-stick pots and pans as they might contain perfluorooctanoic acid (PFOA), which is a suspected carcinogen and is released when heated. In addition, many of them contain dangerous heavy metals that can flake off into your food during cooking. Choose pots and pans made from stainless steel, ceramic, porcelain enamel, tempered glass or cast iron.

Did you know that many spices are irradiated? While the intention behind it is to reduce risk of mould and bacteria and increase shelf life, irradiation produces potentially harmful by-products and can destroy some of the nutrients found in foods. Dried herbs and spices are your best friend in turning every meal into something special, so check your spice containers if they have been irradiated or contain additives and replace them with organic and pure ones.

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Sponges are simply gross. Because they are constantly wet and easily catch food during washing, they are full of bacteria. It is not a surprise they are amongst the dirtiest items in the kitchen! Swap out your kitchen sponge for a dish brush to decrease the number of bacteria. It’s eco-friendly too.

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LIVING BETTER

W H AT I S B IOH AC K I NG?

Biohacking is a broad and nebulous term that can cover a huge range of activities. It is used to describe tools that positively influence our physiology, mentality and biochemistry with the end effect of optimizing our health and lifestyle. Some people, for example Dave Asprey – an American entrepreneur and author, founder of Bulletproof Nutrition Inc go even further by claiming that biohacking can help us extend our lifespan and live up to 180 years… Whether this can be achieved or not is irrelevant, because improving the years we’ve got left by enjoying good health, better memory and optimal performance is already something we all should strive towards. Biohacking has become popular in the past few years and it is related to taking control in order to reach optimal performance of mind and body. A biohacker has a systems-thinking approach to our own biology, compared to the self-improvement practitioner. Many biohackers indeed compare our body and biology to a machine that can be fine-tuned to improve its performance. The use of technology to improve our biology plays a large role in biohacking, however it’s not exclusive. Certain kinds of biohacking go far beyond traditional medicine while others bleed into it. Examples of biohacking include some radical practices, a few of which involve the use of technology, such as DNA injections using the technology CRISPR – a practice that is lacking research and is deemed dangerous as it can also negatively influence the expression of our DNA. Other popular and radical biohacks include young blood transfusions as a way to fight ageing, using technology to track biological processes – such as smart sleep track programs or FitBit and cryotherapy – purposefully exposing yourself to low temperatures – are other popular biohacks. Training yourself to regular brainwaves (neurofeedback) and sound therapy are also

gaining popularity. Near-infrared saunas supposedly help escape stress from electromagnetic transmissions and there are wellness centres that offer such treatments.

Are you already biohacking?

There are however ancient biohacking techniques that have been tested and performed for centuries that can have many benefits. Here are a few biohacks that are safe, and you can start implementing them right now to improve your wellbeing: › I mprove your nutrition, test for sensitivities and, if applicable, remove the affected food from your diet › Hydration – drink unprocessed spring water › Intermittent fasting › G et out into nature – connect with elements, earthing, breathing clean air › E xpose yourself to sun light › M editate › U se sounds and music to change brainwaves › S how gratitude Our motivation behind our quest to “biohack” ourselves is an important aspect to explore. Doing it out of frustration or desperation can produce different results than approaching it from an open-minded and curious state of mind. We have been altering human nature since the very first beginning. The invention of agriculture for example transformed us from nomadic hunter-gatherers into sedentary civilizations. 40 years ago “test tube babies” seemed unnatural, and now invitro fertilization has achieved mainstream acceptance. What is next? Chip implants, DNA engineering and “smart drugs” are already present and it seems technology will play an even more important role in our health and wellbeing in the future.

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

Each of us has the desire to feel better and be the best version of ourselves. This desire can range from being free of disease, boosting physical and cognitive performance to radically extending our life span. Enter biohacking.

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BEAUTY

S K I N C A R E I N S PR I NG Spring is here and with it our skin care needs to reflect the seasonal changes. While our skin suffered from the dry and cold weather in winter, now the skin’s natural oils come back into balance as the weather becomes more humid and moist and our skin products need to make a shift as well.

Using a gentle exfoliator is a must in springtime to leave your skin smooth and radiant. Exfoliation helps remove old layers of skin and helps topical treatments absorb into the skin better. In springtime you can exfoliate more often than in winter – up to twice a week.

ADD SPF

Applying sunscreen every morning is a good practice all year around. However, in springtime, it’s especially important to pay more attention and protect your skin from harmful UV rays. Though many moisturizes have SPF 15 in it, it may not be enough. A good, non-toxic broad-spectrum sunscreen with an SPF of 30 is a safe bet.

LIGHTER MOISTURIZER

With the changing weather you need to adjust your moisturizers: choose a lighter one that is not heavily oil-based to avoid slick and greasy looking skin. Look for natural serums or hydrating gels rather than heavy creams.

NATUR AL MAKEUP

› 8 0 ml of virgin coconut oil, melted over low heat › 400 g sugar › 20 drops lime essential oil › 4 drops lemon essential oil › 100 ml extra virgin olive oil (substitute safflower, jojoba or avocado oil or a mix of varieties) › ½ tsp green sugar crystals (optional) Mix the coconut oil, sugar, essentials oils, and green sugar crystals (if using) in a large bowl. Add olive oil gradually until desired consistency is achieved. Put in a glass jar, label, enjoy!

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The makeup you put on your face is just as important for your skin health as your choice of skincare products. Make sure you use healthy makeup that is free of parabens and mineral oils.

LEMON AND LIME SUGAR SCRUB

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

EXFOLIATING

And here is a quick DIY body scrub you can make at home, which will refresh and brighten your skin.

TEXT

Start with spring-cleaning your cosmetics and throw out everything that is older than 6 months. Check the expiration dates of your products. Clean your makeup brushes as they accumulate a lot of bacteria and dust that will clog the pores of the skin. Wash your makeup bag as well.

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COLUMN

I T ’S N E V E R TOO L AT E TO DO S OME T H I NG G OOD F OR YOUR H E A LT H Starting to exercise when older promises a long and healthier life.

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

According to recommendations adults should undertake at least 150 minutes per week of moderate exercise or 74 minutes of high intensity exercise. Yet, nearly all of the studies on which these recommendations are based, researched the impacts of exercise on the life span of subjects at a specific point in time, rather than over decades. In the study, on which we base this article, the researchers examined data from 315,059 adults, aging between 50 and 71, who had answered questions concerning their exercise habits from their youth until the date of the study.

Around 56 % of the participants said they were active their entire lives. 31 % of these stated that they had started with intensive exercise, which became less intensive as time went on, and 13 % had not exercised during their youth but decided to do so later in life. On average, the participants were observed for 14 years. In comparison to people who have been inactive their whole lives, the participants who led active lives since their youth and until middle age, showed 36 % lower risk of dying of whatever causes during the course of the study.

In practice › If you are active as a young adult, stay active to the same degree! But if you are between 40 and 60 years old and are inactive, then it is not too late to start now. › It is best to check with your doctor whether you should undergo a cardiovascular examination. › Don’t overdo things. Take things slow and choose an activity you enjoy and which you can gradually increase. The more you enjoy it the higher the likelihood that you will stick with it. › Start, for example, with going for a brisk walk for 10-20 minutes a week or use an exercise bike. Your breathing determines the rhythm. Aware and fast breathing is correct, without being out of breath. › Take a day off between active days so that your muscles can recuperate. Increase length but not intensity after 1224 training units. › Ideally, you will plan two endurance units (walking, slow jogging, biking, crosstrainer) and one unit to build muscles, especially back and stomach, ideally with skilled trainer. › Drink a lot. One to two hours after completion of endurance training, eat starchy foods (wholemeal bread, pasta, rice) to replenish your energy reserves. After having increased muscle mass, eat protein-rich foods (eggs, meat, fish) in order to renew muscle fibres. Resource: JAMA Netw Open 2019. Association of Leisure-Time Physical Activity Across the Adult Life Course With All-Cause and Cause-Specific Mortality

This positive effect is equal to that of inactive people who only started exercising between 40 and 61 years old. These participants have a 35 % lower risk of dying during the course of the study (from whatever cause) than if they had stayed inactive.

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So, it is never too late to start taking care of yourself! Those people who have increased their physical activity, even if only later in life, reaped the same health benefits as those who had been active all their life.

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Firstname Lastname Firstname Lastname

X X C AT EGOR I E X X

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L I V I NG I N B LUE . . .

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Klein, pastel, indigo, king, cobalt or marine... On furniture, a trendy piece of wall in the bedroom or a pattern on the kitchen wall, the nuances of this colour invite themselves into every nook and cranny of our modern cocoons. It’s the longawaited star of this year’s Pantone edition! Living Coral for 2019 is no longer, now it’s Classic Blue 19-4052, a shade presented as an ″unchanging and timeless blue, inspiring serenity, confidence and sharing″. Here is a small selection of our favourite blues...

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MUST H AV ES

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MUST H AV ES

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THE ETERNAL B LUE ikea.com desenio.com

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MUST H AV ES

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DESIGN IN LUXEMBOURG

JUL I E C ON R A D, T H E C R E AT I V E In just under a decade, Julie Conrad has really made her mark on the country’s art scene. First with her incredible UNPAPER collection, founding her own design studio, and recently with two standout projects: the LOXO, and being part of the artist collective at the Luxembourg pavilion for the Dubai Expo 2020. She made time in her busy schedule to meet us and discuss several aspects of her work.

How much of a role do ethics and sustainable development play in your specifications?

A major role, just like other values I’ve stuck to for years. It’s vital that my work reflects my ideas and embodies my identity. I’m a vegetarian so it would be hard for me to design the identity of a butcher’s brand. Creating a project always involves several opinions: those of my clients and my team. It’s important that they’re cohesive. So it’s important to address ethical and sustainable development issues before the project so that we have a clear picture early on about the restrictions and liberties we can take.

Personally, I wouldn’t say I’m «minimalist» but I am careful about buying quality items to keep them and use them for as long as possible. I prefer to wear all the clothes in my wardrobe rather than for it to be packed with clothes. That said, I have a geeky side so I do a lot of research before I actually buy anything. I try to avoid impulse buying. When I design objects or furniture, I think about every level to find alternative solutions to achieve a result that is as ethical as possible.

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Theodora Mutel Christophe Karaba

These issues often make us think about how we consume material goods. What’s your relationship with objects?

You were recently involved in designing Loxo, a premium watch with Swiss mechanism designed in Luxembourg. What drew you to the project?

Georges Weyer brought me in to work alongside Aude Legrand because he’d heard about my work. Collaborating with the French artist proved to be incredibly rewarding and simple. With hindsight, the experience was as beautiful as it was poetic: the idea to translate the notion of time passing not only with classic spinning hands but also through the watch in its entirety. The personal journey was at the heart of it all. We were given a lot of freedom whilst staying true to a central theme.

What is Luxembourg’s place on the world stage in terms of design?

Luxembourg doesn’t have its own identity in design yet, which, in a way, is an asset as it means we can hold onto influences from several countries such as France, Germany or the Netherlands. As for product design, it barely exists in Luxembourg so that gives us free rein too. That said, I think it’s a shame that the country has gone backwards in recent years. Design City, founded by Anna Loporcaro, no longer exists and that’s a real shame as it was a great showcase for the country. What’s even more worrying is that the decision came down to just a handful of people... Obviously, I don’t know all the ins and outs but I do think it’s a huge mistake... julieconrad.lu

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X X C AT EGOR I E X X

I N T H E L A N D OF T H E R E D ROC K UNIM AG INE D S IG HTS IN A N E X T R AOR DIN A RY R EG ION

If the Minett region conjures up furnaces, industrial landscapes and soot blackened manufacturing cities, prepare to let the plentiful green, the peace and seclusion that you will find in the rewilded mines surprise you. KACHEN went to visit the nature reserve “Prënzebierg – Giele Botter”, which is, since 1978, an abandoned open pit mine and which still shows traces of its industrial past. Yet today, red is not the dominant colour anymore, instead it is green. The area is shaped by different stages of plant development and numerous biotopes, which boast rare fauna and flora.

has developed. The widespread areas of erstwhile naked rock and rubble were mostly left to themselves. In the 1970s, 168 000 trees were planted sporadically as part of a reforestation programme set up to speed up the natural process. After moss and lichen, grassland developed, followed by pioneer species such as birch and willows. Over time, a mosaic of different biotopes with very specific microclimates developed. Mounds overgrown with ferns and orchids dominate this landscape, which is unique in Luxembourg. Not for nothing this region is described as a paradise by locals.

From industry to nature

You can explore this unique nature reserve in two ways. The circuit route, “Prënzebierg – Giele Botter”, which has a length of 7.6 km, takes you over the former terraces used by the lorries carrying ore, the “Buggien”, past steep rock walls, mounds of rubble and quarries, all with diverse local conditions. The path takes you past ponds and wet-

Since 1991, the 255.30 ha of the “Prënzebierg – Giele Botter” are protected. The return of the industrial site to nature has taken several steps. Depending on the time of the abandonment and the existing bedrock different succession stages have taken place and distinct bio diversity

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Barbara Fischer-Fürwentsches Pulsa Pictures ORT Sud

In the South of Luxembourg, the so-called Minette region, iron ore was still mined until the end of the 1970s. The land of the red rock, also called “Terres rouges” take its name from the shining, red iron ore. Over the years, nature has reclaimed the former pit landscape and a surprising number of rare plants and animals can now be found in what is a partly bizarre, human-forged landscape.

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LUXEMBOURG

lands, as well as dry grasslands, pioneer forests and shady lime scale beech forests. Rare orchids, such as the wild spotted orchid, find ideal growing conditions in the wet grasses of this nature reserve. Overall, 21 orchid species grow here, as well as the rare holly fern. The crested newt and swallowtail are also at home here.

The 15 communes in the Minettregion – the RedRockRegion – offer numerous other walk ways and scenic beauties and, of course, many insights into the industrial past of the South. On the way, you will come across the old gallery systems, the “Minièresbunn”, the “Léiffrächen”, and always a lot of nature. Find the brochure, RedRock Walks, and all information on the RedRockRegion on redrock.lu and in the Office Régional du Tourisme Sud, tel: +352 27545991.

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The geological nature trail, “Giele Botter” has a length of 2.6 km and takes you through the centre of the reserve and is only reachable via the discovery trail. Walkers and amateur geologists will find numerous plaques along the former quarry walls of the open pit mine, “Giele Botter”, informing visitors on interesting facts about the creation, characteristics and mining of the layers of the Minette. You can download a detailed brochure on the history as well as fauna and flora of the reserve, “Prënzebierg – Giele Botter” on nature.lu

A discovery trail in the RedRockRegion

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NEED A BREATH OF FRESH AIR? WITH LUXEMBOURG’S LEADING TRAVEL MAGAZINE

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ON TOUR WITH CFL

A T R A IN R IDE INTO N AT UR E Fancy going for a walk through the countryside without having to rely on your car? Hiking instead of roundabout paths? No problem with the CFL. Around 1000 km of cycling and walking paths are connected by train in Luxembourg, the use of which will be free in the whole country from March.

tarting with Luxembourg City, the train network is laid in a star shape and so is optimally connected to all regions. Whether in the North, South, West, or East, you can discover the most beautiful regions and most interesting places of Luxembourg by train. For you, KACHEN has tested the connection number 30, Trier – Luxembourg, a line that is so much more than simply a transport connection for commuters.

These are just a few ideas – the CFL line 30 offers numerous further starting points for discovery walks through the East of the country. On the website of the CFL, www.cfl.lu, you will find links for where to stop along the way, so that nothing stands in the way of a relaxing day out.

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Another good starting point for many different walks is the station in Munsbach. A slightly longer hike takes

you just over 24 km from Munsbach to Manternach. Walk between the Syr and Mosel rivers through the multifaceted landscape of the East. Somewhat shorter, but just as interesting, is the CFL walking tour number 39, which takes you over approximately 7.5 km through stretches of forest and finishes in the broad river valley of the Syr. This path is suitable for prams and bicycles. If you want to prolong your hike, you can combine this path with CFL path number 38, Sandweiler-Contern to Munsbach. Here, you will walk over the former Roman road, “Kiem”, through meadows and fields of the fruitful Syr valley. Don’t forget your binoculars to observe the numerous birds.

TEXT

The path from the station in Manternach to Wasserbillig in the East is truly dreamlike. The route takes you through the lower valley of the Syr River until it joins the Mosel, via the Saar-Hunsrück path, Traumschleife Manternacher Fiels, and the nature trail, Pierre Moes. It is a challenging walk and a nature experience. On a path of 10.7 km, you can admire the impressive rocky landscape at Michelslay, the deep v-shaped valley of “Schlammbach”, or discover a vineyard in the middle of a forest. Rocks overgrown with ivy and lichen, rare ferns, extraordinary views, narrow paths and the old steps of the vineyard walls ensure a varied and challenging hike. Not for nothing is this path crowned one of the most beautiful walks in Europe. The official starting point in the nature discovery centre, “A Wiewesch”, is situated near the station. Here, you can delve into the farming life of our ancestors before beginning your walk.

Barbara Fischer-Fürwentsches

Walk along dream paths and discover the East

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ON TOUR WITH CFL

The website of the CFL, www.cfl.lu, offers comprehensive information about the timetables and walking paths along the transport network. On www.cfl.lu/en-gb/network , you can click on every single station and get detailed information regarding the possible walking paths and cycling routes. You can also download the routes. Go to www.goeportal.lu to find detailed maps. Good to know: at most train stations you can park for free. At many stations you will also find a secure area for bicycles, called mBox, where you can leave your bike until your return.

Free rail transportation

From March 1st 2020, rail transport is free in the 2nd class throughout the country. Travelling with dogs and bicycles is also free. Dogs have to be kept on a leash and are not allowed to sit on seats. The number of places for bicycles varies from train to train. In order to avoid disappointment, check in advance of travel whether your train can accommodate your bicycle.

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1st class and border crossings require a fee as before. Plan your travel or buy your 1st class and border tickets with the “CFL mobile” app.

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PHOTOS

Neptun Cruises

A G A S T RONOMIC C RUI S E W I T H 3 TOP C H E FS !

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KACHEN ON TOUR

S PR ING IN T HE ME DIT E R R A NE A N S E A Do you fancy sun and sea, sightseeing, gourmet food and the chance to get to know three top chefs personally and to exchange ideas with them? Then this cruise in the Mediterranean Sea from 28 March to 4 April is just right for you!

GENOA

CIVITAVECCHIA/ROME

On board you will be pampered by Wolfgang Becker (2 Michelin stars), Peter Körner (former head chef of Casino 2000, where he earned himself a star in 2000) and Daniel Rameau (long-standing president of Eurotoques). The programme includes four exclusive gourmet dinners on board the MSC Fantasia. You will stay in a balcony suite in the exclusive Yacht Club area of the ship, also called “ship within a ship”, which organizer Neptun Cruises has chartered in full. Guests of the Yacht Club stay in a deluxe suite, have their exclusive restaurant, panorama lounge, pool deck, butler service in the cabin and all the amenities a yacht has to offer. Access to this area is only available to residents of a yacht suite. At the same time you can benefit from all the amenities of MSC Fantasia.

PALERMO

CAGLIARI

PALMA

VALENCIA

The itinerary leads over 7 amazing destinations, each of which you can discover and explore for one day: Genoa - Rome - Palermo - Cagliari Palma - Valencia - Marseille. This trip is organized by Neptun Cruises and there are still a few spots available, which you can book on www.neptun.lu or in the travel agencies of Voyages Flammang, Voyages Emile Weber or CFL-Evasion, starting from only € 3,495/person, all inclusive!

MARSEILLE

neptun.lu

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GENOA

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V E G E TA R I A N

DR INK S

Sunshine smoothie

Green smoothie

Power smoothie

Carpaccio of spring vegetables

ME AT

Liver detoxing smoothie

Fennel, artichoke and Parmesan salad

Pepper, artichoke, tomato, and mozzarella clafoutis

Duo of asparagus, soft egg, goat cheese and ham

Roast veal “Prince Orloff ”

FISH & S E A FOOD

Broad bean, artichoke and ricotta frittata

Salmon tartar with blood orange

New York bagels

Prawns and kiwi salad with coconut dressing

Decorative sugarcoated cookies

Lobsters from the Breton coast in 3 variations

Meringue rabbits & Pavlova egg baskets

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Wild rice salad with grapes and salmon poached in cider

French vanilla cream puffs

Chia pudding with Greek yoghurt, kiwi and mango

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Breton shortbread, hazelnut slices & chocolate quenelle

Mini Luxlait Emmental cheese cannelés

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RECIPE DIRECTORY & IMPRINT

Green gazpacho with peas

Chicken Chich Taouk salad

Black Venere rice & barberries

Lamb kebabs with artichoke salsa

Risotto with green sauce

Fillet of rabbit with mustard, baker’s potatoes

SWE E TS & PA S T R IE S

Lamb chops in lavender and honey marinade

Thai rice, jasmine pearls & clementine

Spicy kiwi salad with tomatoes

Marinated artichokes and hummus in pita

Gnocchi de la nonna

neutral Imprimé

Nougat glacé

Almond muffins with kiwi berries

Chocolate - rose cake

Iced buttermilk kiwi cake

Classic dark chocolate and vanilla truffles

Easter cake with chocolate-nut filling

Chocolate macaroons

Cheesecake without crust

01-18-619125 myclimate.org

Edition Luxe Taste & Style Publishing Sàrl, 4a, rue de Consdorf L-6230 Bech Publisher Bibi Wintersdorf Editor-in-Chief Bibi Wintersdorf Head Editor Patricia Sciotti Editors Yannick Burrows, Vesela Savova Drews Copy-editors Myriam Welschbillig (DE), Cara Bland (EN), Fabrice Barbian (FR) Art Director Philippe Saliba Graphic Designers Enia Haeck Tanja Hammes Offiice Manager Vanessa Schmit Printer Reka print+ Editorial Dept. redaktion@kachen.lu Advertising sales@kachen.lu Contests gewinnen@kachen.lu © Luxe Taste & Style Publishing ISSN EAN 977-2535-8820-11 The publication accepts no liability for unsolicited articles, photos and drawings. Reproduction, inclusion in online services or the Internet, or duplication onto data carriers such as CD-ROM etc. shall only be permitted with prior written consent from the publisher. All rights reserved. All information has been carefully reviewed. We accept no liability for the accuracy of information included.

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T HE SUMMER IS SUE OF

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WIL L B E PUB L IS HED ON 10 T H JUNE 2020

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SPRING

E NG LI S H E DI TI O N

SPRING 2020

KACHEN LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE

SMOOTHIES H

LË T ZE

KACHEN

TYPESC

Colourful vitamins

ER GE

LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE No. 22

www.kitchenaid.lu

COUV KACHEN 01-20 EN.indd 1

No. 22

9,95 €

DELICIOUS RECIPES

CELEBR ATE & ENJOY

MINDFUL LIVING

SEASONAL: KIWIS, ARTICHOKES FEATURES: RICE, CHOCOLATE, DETOX SMOOTHIES

EASTER: DELICIOUS GIFTS FESTIVE MENU FROM RESTAURANT KOEPPCHEN CHOCOLATE CAKE

DETOX: CORRECT WASTE DISPOSAL HOUSEHOLD SUSTAINABILITY INTUITIVE NUTRITION GREEN CUISINE

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