KACHEN 23 - Summer 2020 - EN by Luxe Taste & Style

SUMMER

E NG LI S H E DI TI O N

SUMMER 2020

TOGETHER

LË T ZE

KACHEN

TYPESC

we’ll get through this

ER GE

LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE

KEEP SMILING No. 23

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No. 23

ZÉRO NITRATE

9,95 €

SUMMER RECIPES

OUR NEW REALITY

MINDFULNESS

SEASONAL: PEACHES, CARROTS FEATURES: SOYA, ICE CREAM, APERITIF, BRUNCH VEGAN RECIPES

PANDEMIC: LIFE IN QUARANTINE TESTIMONIALS LETZCOOK

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EDITORIAL

more energetically. Now, the calm has disappeared again, and I almost wish the lockdown back, I enjoyed the quiet so much. Could it have been a coincidence that the steely blue of the sky looked ever so slightly more vibrant than before the crisis?

Dream or nightmare?

Dear readers, Dear friends of KACHEN! It is rare that an editorial writes itself so easily and at the same time takes so much effort. To find the right words in a global crisis is not an easy task. It’s not “business as usual”, even though we have hopefully overcome the worst phase. Nobody can say precisely what to expect now, and even the scientists do not always agree. It is no wonder, therefore, that conspiracy theories and protests against the perceived limitation of our basic rights to freedom abound. Even though the, admittedly stringent, measures were taken solely for the protection of us all. Foolish who could not see that. Suddenly, your own home became home office, school, kindergarten, sports ground, cinema, living space, workspace, canteen, and bar all at once… for many a real challenge. The two-month lockdown was especially challenging for families with children. Trying to keep the little ones happy, getting the job done in the home office, and then also putting three meals a day onto the table; for many an additional load that leaves no room for the often praised “forced break”.

The calm after the storm?

New priorities

All of a sudden, things that before were simply accessories have now become vital again. If you were able to cook you were in a good position, just like those of us who could sew their own face masks. Homes and gardens have been given a new lease of life, and many a book finally read after years of neglect. Seldom has so much music been listened to as in the last few weeks, and old and new films and series found new audiences. There was definitely time to switch on in order to switch off! History proves that pandemics cause drastic change in our lives and in the living environment. Thus, we will observe with interest whether home working is here to stay, and so the approaching complete collapse of the transport system can perhaps be avoided. What will our cities look like in the future, and what will the consequences be for the housing market? The other side of the coin is a complete dependency on electronic communication devices. Turn off the internet for once, then you will have proper peace and quiet… or will it be chaos?! In contrast to certain dystopias streamed on Netflix, you will not find an ESC or stop button in real life, and B.C. suddenly takes on a new meaning. What was that again about the wing beat of a butterfly (or in this case of a bat in an animal market) in China?

One of the things that I personally noticed most was the quiet. Normally, we have cars and lorries racing down our road every three minutes, and even when we go for walks in the nearby forest, you can still hear their roaring, accompanied by the bellowing of the planes in the sky. Suddenly, the quiet was absolute. It was as if the world was holding its breath. Nature could be heard once more and it seemed as if the birds were aware of this and sang

Of course, the question that begs to be answered here is whether this image of “the world holding its breath” is not somewhat naive. After all, the reason for the pause was life threatening. Even if many praised the momentary standstill as a welcome break from the hamster wheel of life turning faster and faster, the long-term effects of this forced confinement to the home are not evident yet. Not everyone has the luck to live in a house in the country with a garden, not everyone lives in socially secure countries such as Luxembourg or Germany, in which, despite initial panic buying, basic necessities were never about to run out. Not everyone has access to medical care, not everybody has the luck to live happily with a partner or within a family, and not everyone was even allowed out into the fresh air, as we were. In addition to all this, there has been a constant worry about parents, relatives, friends, and, of course, the fear of the “invisible enemy”.

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EDITORIAL

Who are the winners, who are the losers of the crisis? Apart from delivery services, online shops and conference software, I hope that the winners of this crisis will be those who have taken the time to re-think their lives, to re-organise themselves and keep this up after the crisis has been overcome, and thus inspire others to follow suit.

All together now!

It is at times like these that can encourage the best in people. It was wonderful to see how the feeling of togetherness, sense of solidarity, and mutual support flourished and was not questioned by anyone. We will see how long these things last, but when we needed it most, everybody was there for everybody else – if you disregard the nonsensical and nationalistic egoism-fuelling border closing of our neighbours. Personally, I am sceptical. We have already seen an initial negative example when a fast food establishment reopened here and caused traffic chaos that sorely tested even the police. What happened to “the last few weeks have shown us what is really important and everything will be different or improve from now on”…? One of the revelations of the past few weeks is, without a doubt, rising interest in cooking delicious meals with simple ingredients. Good for us, for cooking with pleasure instead of frustration has always been our motto. We at KACHEN are proud to have obviously inspired so many people to join us on our tasteful journey. Cooking online was never as trendy as it is now, and many have taken their cooking into the virtual sphere, for want of other employment. However, KACHEN is more than simply a food magazine. We have given our lifestyle section prominence for a while now, and at kachen.lu we started a new section at the beginning of the lockdown called “our new reality”, which shared many important tips and information on how to cope with the crisis, including a list of all restaurant, caterers, and shops that offer deliveries. For us, “holistic” is not a buzzword, but simply means that we want to cover all areas of life that, beside family, health and work, are truly important.

Back to the beginning!

We will see. We in the KACHEN team will certainly continue to campaign for a more conscious lifestyle and bring you features on mindfulness, sustainability, togetherness, local and regional matters, as well as all kinds of recipes, including many vegetarian ones, to help you, if you so wish, to slow down, and to live a healthier, responsible, mindful, and happy life. What have I personally learnt from all this? That it feels good to pause, to not constantly rush from A to B, that there is a reason why slow food, slow living, slow fashion, slow cities, and slow travel, etc., find more and more supporters. You can find much on these topics in this issue. It is the small moments that make life worthwhile and it is these moments of happiness that become even sweeter in difficult times. I hope you find sweet moments when browsing this issue and I hope we can all get through this time of crisis together and stay healthy and happy. Have a wonderful summer! With warmest greetings from the entire team.

Bibi Wintersdorf CHIEF EDITOR & PUBLISHER

What do we learn from something like this? That is, without a doubt, a big question. A crisis like this carries many dangers but also many possibilities. Will we really emerge reformed and are we capable to accept

the consequences, or will we simply continue as before? Will we listen to the true experts (scientists, doctors, researchers), or will we blindly follow self-proclaimed saviours and know-it-alls? Have we finally learned to value the work of those people who clean up after us, who look after the old and infirm, and do all of that work that we ourselves don’t want to or can’t do? Was this really the much-lauded reprieve for the environment that is close to collapse, or not more than a short hiccough in human history, after which everything will continue as it has done, only perhaps even faster and with more hunger for life? Will the respectful relations between people last, or will the “me/us before everyone else” mentality – that one could see in some places even during the crisis – prevail? Finally, will it be a stepping forward, and crashing into a wall, or a step back, and taking stock?

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TEAM

C HE FS

YANNICK FERRATON & SÉBASTIEN PERROT

CATHY GOEDERT

PAUL FOURIER

BERTRAND DUCHAMPS

FRÉDÉRIC VUILLEMIN

LOUIS LINSTER

MATHIEU MORVAN

JULIE JAGER

ALICE STEFFEN

SANDRINE PINGEON

CLAUDE KIRSCH

K ACHEN – WINTER ISSUE 2019

CFL Trip to Liège - Josiane RESIEN

A complete set of the PLATINUM series by RAK Annique FEIDER

Noble drops - Ida ANGIONI

Books “Weihnachten” & “Edle Pralinen” - Tom GEVELINGER Luxembourg, Gastronomie & Héritage / Maman fait un gâteau / La cuillère d’argent / Les aventures du garçon grand-ducal - Elisabeth MULHERN-LEMAIRE

LUXAIR TOURS Trip to Grand-Canarie - Fabienne BOES

K ACHEN – SPRING ISSUE 2020 Book Chine - Fabien ROUSSET Heimgart-Set - Eric LAVILLUNIÈRE Noble drops - Jean Paul NEU

Kochen wie früher - Géraldine WELSCHER Gault Millau - Laura JACQUELIN, Fabien ROUSSET, Jeannot MULLER, Claudine HIRT-LENGLER

WINNE R S

IN COLL A B

YVES JEHANNE

KACHEN No.23 | SUMMER 20

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CONTENTS

56 98

24 62 35

67 20 79 KACHEN No.23 | SUMMER 20

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THE TEAM BOOKS

—3

R EC IPE S

S EC T IONS

CONTENTS

—7 —8

OUR NEW REALITY

RESTAURANT & SHOP NEWS BLOG AWARD

— 16

SEASONAL RECIPES

— 22

SEASONAL RECIPES

— 32

Gourmet ice creams in the national colours

An apero at l‘Opéra

BAKING BASICS

— 128

RECIPE DIRECTORY IMPRINT

— 12

SEASONAL RECIPES

Summer brunch at the Sofitel Grand Ducal

Belgian waffles

— 158

— 38

URSULA‘S RECIPE BOOK New inspiration for recipes

— 159

STEP BY STEP

— 44

— 46

LUXE MBOURG

Strawberry shortcakes

TYPICALLY LUXEMBOURGISH

Turkey blanquette with Kachkéis

— 102

DO IT YOURSELF

FARMER’S RECIPE

— 104

VEGETARIAN RECIPE

MY LUXEMBOURG

— 106

RECIPES

Ham & cheese cake

Feierstengszalot

RESTAURANT PORTRAIT

Rainbow ratatouille

— 108

— 110

GRANNY’S RECIPE

VEGAN RECIPES Go vegan

Vegan peach tart

FEATURE

— 112

Peach

— 118

— 74

— 82

SEASONAL VEGETABLE Carrot

Two brothers — one family business

NOBLE DROPS

— 72

SEASONAL FRUIT

— 116

VINTNER FAMILY

— 62

Soya, pulses for hipsters & hippies Healthy eating with Bertrand

Hossa! Hossa! Boom boom!

WINE NEWS

— 59

VEGAN RECIPE

Family Kirsch‘s Bouneschlupp

FEATURE

— 56

Around the Tête de Moine AOP

A different kind of country inn

H A PPY HOUR

— 52

An herb for every ailment

— 120

PORTRAIT OF A CHEF

— 96

Louis Linster: One star replaces another

CHEF‘S MASTER CLASS Filet de bœuf Wellington

DID YOU NOTICE?! Our recipes are marked with icons that show, at a glance, which allergens they contain.

Vegan

Explanation >>

Nut-free

— 98

Vegetarian Dairy-free Sugar-free Gluten-free

NE W

— 88

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SUS TA IN A B ILIT Y

CONSUME DIFFERENTLY

WE LLB E ING

CONTENTS

MOOD

Sustainable fashion

PASSIONATE

— 124

INFO INTOX

— 126

— 122

Sustainable gardening

124

How to store food properly

— 134

Yoga for your body & mind

HEALTH & NUTRITION —

136

Mindful or mindless snacking?

GREEN KITCHEN

— 138

Tips on healthy eating when staying at home

HEALTH & NUTRITION Is all water good for you?

LIVING BETTER

— 140

122

— 142

The dirt of gardening

COLUMN

— 144

MUST HAVES

— 146

Ideas for garden & terrace

MADE IN LUXEMBOURG

Cheers to real couture

— 149

DESIGN IN LUXEMBOURG

Olaf Recht multifaceted design

LUXEMBOURG

— 150

147

— 152

A small garden paradise along the Moselle

ON TOUR WITH CFL

— 155

An expedition by train through the center of Luxembourg

ON TOUR

INS PIR AT ION

Can vitamins stop me getting Covid-19?

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BOOKS

IT STARTS WITH FRUIT

NOURISH ME HOME

THE SQIRL JAM BOOK

Simple Techniques and Delicious Recipes for Jams, Marmalades, and Preserves

125 Soul-Sustaining, Elemental Recipes

(Jelly, Fruit Butter, and Others)

— Jordan Champagne —

— Cortney Burns —

— Jessica Koslow —

Jordan Champagne unlocks the secrets

Nourish Me Home features 110 recipes in 6

Sqirl Away collects Jessica Koslow’s

of mouthwatering fruit sauces and but-

chapters that pay homage to the seasons

signature jellies, preserves, and jams into

ters, delicious whole-fruit preserves, and

and the elements of water, fire, air, and

a cookbook that looks and feels like no

fresh-tasting jams and marmalades from

ether. Cortney Burns is back with a perso-

other preserving book out there, inspiring

the comfort of your home kitchen.

nal cookbook project about nostalgia, im-

makers to try their own hands at canning

migration, and her own uniquely delicious

and creating. Sqirl Away will make you fall

recipes.

in love with jam.

288 pages — Chronicle Books ISBN 978-1452173580

304 pages — Chronicle Books ISBN 978-1452175850

256 pages — Abrams Books ISBN 978-1419735332

Publication date: 18 August 2020

Publication date: 21st July 2020

HOME MADE FOOD NOTEBOOK — Yvette van Boven —

This food notebook has handy information on measures and conversions, food names in different languages, a seasonal calendar, and more. In the section, “My Kitchen”, Yvette shares her pantry staples and how she makes them, from mustard to mayonnaise, butter to vinaigrette, and more. Most pages are, however, only lightly illustrated for you to fill with your recipes, lists, tips, and memories.

PR I Z E DR AW We are giving away one copy of the HOME MADE FOOD NOTEBOOK . Simply answer the following question: Who is the publisher of the book? Send the correct answer with your name and address and the keyword HOME MADE FOOD NOTEBOOK to gewinnen@kachen.lu Entries close on 31 July 2020

160 pages — BIS Publishers ISBN 978-90-6369-397-8

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OUR NEW REALITY

A T IN Y ONE

WIT H HUG E CONS EQUE NC E S . . .

Who’d have thought it?! When our KACHEN Spring Magazine was published at the beginning of March, we had no idea what was to come in the following weeks. Two months later we are not much smarter about the virus, but a bit better organised to cope with the “new” everyday life and, above all, we are enriched by a new online campaign. The spontaneously created section “Our new reality”, with over 60 recipes that we published daily on letzcook. lu and on kachen.lu, together with many other useful information and tips about the exceptional situation, obviously inspired many of you. A big thank you to Radio 100Komma7 and to RTL Today, who actively supported us in this community action. We are proud that we managed, under the highest of pressure, to put the current issue together over the last 2 weeks, as photo shoots and interviews were not possible as before and the KACHEN team, like everyone else, was in quarantine at home. Now that the newsagents have reopened, we would be happy to see a sold-out edition, because just like many others, we are “locals” who depend on the support of consumers. We would like to extend a heartfelt thank you in advance! Here is a small overview of the many ways in which people dealt with the virus and its consequences!

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OUR NEW REALITY

HOW HAS YOUR COMPANY REAC TED OR AC TED DURING CONTAINMENT? Within 48 hours, we managed to secure not only property but also people - customers and staff - using the cyclone warning methods we have experienced in our island experiments. We use this “standby” time to carry out maintenance, renovation and disinfection work on the premises. We communicate regularly with our clients and our teams to inform them about the current activity of the hotel and the measures taken to welcome them - hopefully soon - in the best conditions of comfort and health safety. The first emergency was to manage cash flow as closely as possible, using the resources made available by the Luxembourg government; and we are already thinking about the different reopening scenarios.

HOW DO YOU SEE THE FUTURE FOR COMPANIES IN YOUR SEC TOR? There will be a before and after. It will take a long time to return to normal business, especially for hotels with international guests. We will also have to change our operating methods and create new offers to adapt to the clientele, whose behaviour will inevitably change.

BONNIER HUBERT General Manager / Hôtel le Place d’Armes hotel-leplacedarmes.lu

HOW HAS YOUR COMPANY REAC TED OR AC TED DURING CONTAINMENT? It was a real shock when we were told on Saturday that we had to close our 13 salons on Monday. We had to quickly organise the closure of the shops and notify our customers. We analysed our cash flow and calculated how long we could go without revenue... Our newborn e-shop: www.hairshop.lu was a big hit and I helped every day to wrap the packages and put samples and gifts in the packages, to keep our customers happy. Fred, one of our best men’s hairdressers (multiple winner of the American Crew All Star Challenge) has created tutorials that can be viewed on our social networks (Youtube, Facebook and Instagram).

HOW DO YOU SEE THE FUTURE FOR COMPANIES IN YOUR INDUSTRY? I think the most important thing is to act on things that can be changed, a crisis is also always a great incubator for new innovative ideas, you just need to have the courage and willingness to work long hours to make your dreams come true. It’s hard to judge, because at the moment we can’t work as we used to, we need more time to make a simple haircut following the necessary disinfection of hands, workplace and equipment. We work with small teams. In order to ensure a safe recovery, we ask each customer a participation of 3€ per visit.

LAUR A FERBER FERBER hair&style, BARBERSHOP

hairshop.lu

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OUR NEW REALITY

HOW DID YOUR COMPANY AC T DURING THE CONTAINMENT? We closely monitored government announcements and immediately contacted all of our customers to inform them about the measures we have taken. As a gesture of solidarity, we were the very first to offer four FREE fitness classes per week via our Instagram page @houseoffitness360. Obviously, we are looking forward to seeing our clients again, because personal contact is essential and we miss it. If we love our job, it’s because of our clients. But I’m afraid a second wave will come in the autumn. It will be even worse, and the rent problem will absolutely have to be solved. One way or another, we are ready to face the future, whatever it may be. If we have to come up with digital solutions, we are ready! R AUL GABELLINI House of Fitness 360 hof360.com

HOW HAS YOUR COMPANY REAC TED OR AC TED DURING THE CONTAINMENT? After the shock of the news of the lockdown, and then having to pick up your stuff and go home feeling like you were at war with an invisible enemy, new work habits quickly took over. Being part of a global company, the use of different digital tools was already predominant at JLL Luxembourg. From one day to the next, the use was simply completely reversed: video-conferencing versus physical meetings. The JLL Luxembourg teams reacted very well and motivation remained intact.

HOW DO YOU SEE THE FUTURE FOR THE COMPANIES IN YOUR SEC TOR? Naturally, I believe in the agility of our business to reinvent itself if the crisis forces us to do so. ANGÉLIQUE SABRON Managing Director / JLL Luxembourg jll.lu

HOW DID YOU SPEND THE LOCKDOWN? On 17 March I tested positive, one week later I was hospitalized, after 3 weeks of convalescence I am well again. My wife and I had 2 of our daughters and their friends in our house. Cooking together, clearing the house, planting a garden, going for walks, cycling, setting up a sauna in the basement, reading... There was never a dull moment. The whole film industry is not doing well at the moment. We are working hard on solutions, but the future doesn’t look bright. My motto: “Nothing will ever be the same.”

PAUL THILTGES Film producer / Paul Thiltges Distributions

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OUR NEW REALITY

HOW DID YOU REAC T TO THE CONFINEMENT? The news of a bizarre viral infection affected our pandemic preparedness early on. When I saw the gigantic Chinese hospitals that were built in 8 days, I knew that this would be a global threat. You don’t put that much energy into something if it’s not dangerous. In early February I ordered masks/ disinfectants (which were stolen from us). We were unable to help our patients because of the 7-week lockdown, but now the daily routine is gradually starting up again... but surely nothing will be the same for a long time. DR MARC KEIPES Medical endocrinologist, Director of the GesondheetsZentrum at the Zitha

HAVE YOU BEEN AFFEC TED BY THE CONFINEMENT AND HOW HAVE YOU REAC TED? On the one hand, bottlenecks arose because alcohol was used to produce disinfectants; on the other hand, sales in various areas collapsed completely. We adapted to the situation very quickly, for example by offering our customers home delivery. The service was immediately accepted perfectly. We also had more time than ever before to plan our new projects. FR ÄNK WAGNER Co-founder / Opyos Beverages opyosbeverages.lu

HOW DID YOU EXPERIENCE THE LOCKDOWN? I’ve lived with the containment pretty well. Of course, like everyone else, the early days were complicated. Being away from my friends and away from my daily routine threw me off. Not being accustomed to this way of life, I was soon confronted with melancholy and nostalgia for “before”. Then came the adaptation stage, I got back on my feet and found a rhythm while remaining confined. And finally, the last stage, the one I’m in: impatience. I can’t wait to get back to an active life, to go to school, to see the people who used to support me - in short, to live again...

HOW DO YOU SEE THE FUTURE? We see the future as we saw it before the lockdown. It hasn’t really impacted our plans. Hopefully, the bars and restaurants will open as soon as possible, hoping that this health crisis will not have taken away from the places we liked to spend time in. With the baccalaureate in our pockets, a lot of doors are opening up to us, which implies a real change in life, including a future move to Paris to attend a communications school. With no prom or graduation party and no real stay abroad, our summer is in doubt but that just leaves us the best to come, and the worst is over, life will resume its course naturally.

CHARLOTTE Senior student at the Lycée Vauban

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

HORESCA, A FEDERATION THAT HAS BEEN ACTIVELY ENGAGED DURING THE COVID CRISIS As a federation for professionals in catering and hospitality, Horesca has maintained a close relationship with figures in the sector throughout the lockdown. They have campaigned for them in government, conveyed any relevant information, answered any requests and much more. We’re giving them the floor with an interview with François Koepp, Horesca’s Secretary General.

What has your role been during the current crisis?

The current situation is serious. Horesca has acted as an intermediary and spokesperson for the entire sector; we’re here to protect the interests of any business in the sector, from the biggest to the smallest. During the first week of lockdown, we had over 5000 phone calls and over 12,000 emails from people in the trade who were worried, as well as from individuals requesting information. Horesca was a point of contact in this area.

What do you think is the best solution for restaurant owners?

We’d firstly like to thank the government, especially the Minister of SMEs, Lex Delles, for listening to our proposals and for the support provided to adapt to the needs of businesses as the situation evolved. It won’t be enough, of course. The government can’t cover all the losses but it is trying to maximise funding for companies. Businesses in the sector have had to reinvent themselves. For example, some have gone into catering but not all of them have been able to do so due to their facilities or lack of staff. The sector has been heavily affected. There’s also the issue of rent. In this case, the government should have provided solutions for owners to cut or freeze rent in return for lower tax rates, for example. This system hasn’t been put in place yet but we hope it will be.

What do you expect of the government over the coming month?

Why did you draw up a charter?

We decided to draw up a charter to make consumers feel confident again. To do so, we drew up a strategy starting with the Horesca guide for reopening recommendations in line with Horesca’s good hygiene practices tailored to suit the current situation. It is available in three languages (French, German and English) for our members to down-

Every business owner in the sector is in a difficult situation no matter their size or location. That’s why we’re

asking for all businesses, even those employing more than 20 people, to receive funding relative to their size. Employer contributions are a heavy burden for companies. They have to be paid to the government even when furloughed. The best thing would be for employer contributions to be frozen whilst on furlough. In such an unusual situation, it would help small and large companies, and make sense given the government’s demand, for businesses to close. The government also needs to help plan for what comes next... They could detail how much overall budget will be released after the lockdown, how much funding will be available. Furlough has helped and it definitely needs to be extended after lockdown as it will help companies in our sector to better decide which solutions they need to implement so that they can stay open. Obviously, business operations and profits won’t restart at 100%. We estimate it will take 9-12 months before restaurants get back to normal and 12-18 months for the hospitality sector to recover. Our approach is intended to avoid redundancy. The government has to help companies so they don’t have to choose between going bankrupt and making people redundant.

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

load from our website and the French version is sent to all the Horesca figures. We have even sent it to non-members, as we believe we have a duty to ensure ultimate safety for consumers and employees. For example, it covers wearing masks and the rules for service in a restaurant. They are based on current recommendations and legal requirements. We’ve also planned to launch an ad campaign with the slogan “Safe to Serve” alongside mailshot to households to explain that the restaurants, bars and hotels committed to the charter will have a label for the general public to put their trust in. This charter is exclusively reserved for our members.

Do you have any advice for the members of your federation?

government. Solidarity and support are what can save us, so I would like to ask business owners to pay their subscription and become members of our federation if they aren’t already. Interview held on May 18th horesca.lu

COVID-19

HORESCA GUIDE RECOMMENDATIONS The basic document for a gradual resumption of activity

Follow the advice to keep everyone safe and stop the infection starting again, so we can avoid a second wave... One of our many recommendations is to extend terraces as much as possible and negotiate with city councils about ensuring sufficient space on terraces to reduce risk. Another recommendation is that we want all businesses to open at the same time... for now we’re disappointed by the lack of certainty for companies in our sector. We have proved what we can do for businesses in the sector during this crisis. The more of us who get involved in the federation, the more clout we’ll have with the

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FOR EVEN MORE RECIPES INFORMATION INSPIRATION

kachen.lu 2020_KACHEN_SUMMER_INT_EN.indb 14

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SEASONAL RECIPES

SUMME R B RUNC H AT SOFITEL LE GR AND DUCAL

RECIPES PHOTOS

S é b a s t i e n P e r r o t & Ya n n i c k Fe r r a t o n Dominika Montonen-Koivisto

Here are some recipes from Sébastien Perrot, Head Chef, and Yannick Ferraton, Master Confectioner at the MU restaurant in the Sofitel Luxembourg Le Grand Ducal. They are inspired by the brunch offered at the hotel on Sundays, with a wide range of savoury and sweet versions breakfast dishes, complemented by hot dishes and salads. The whole team is looking forward to welcoming you there, and everyone is already busy preparing the premises in accordance with the new, even stricter hygiene standards developed by the ACCOR Group and Bureau Veritas. sofitel.com

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SEASONAL RECIPES

AVOC A DO TOAS T WIT H ROAS T E D, S PIC Y C HIC K PE AS , POMEG R A N AT E & POAC HE D EGGS Serves 4 20 minutes 15 minutes

› › › › › › › ›

2 ripe avocados 4 slices of farmhouse bread 4 fresh organic eggs Lemon juice Tabasco Salt and pepper 150 g canned, cooked chickpeas 1 tbsp powdered spice mix of your choice (curry, turmeric, cumin, coriander, tandoori...) › Olive oil › Fresh pomegranate seeds

1 Cut the avocados in half, remove the stone

stir with a spoon to form a slight swirl, gently pour in the egg and cook for 3 to 4 minutes before taking it out with a skimmer. Immerse it in ice water to stop the cooking, then drain it on absorbent paper. 4 Toast the slices of farmhouse bread, spread the avocados on each slice of bread, add the chickpeas, fresh pomegranate seeds and place a poached egg on top.

and remove the flesh. Put the avocado flesh in a bowl, add the lemon juice, and mix so that the avocados do not oxidize. Add a few drops of Tabasco, a drizzle of olive oil and salt. Crush the avocados with a fork; there should still be some pieces left. 2 Drain the chickpeas, roast them over high heat with a drizzle of olive oil, then add the spice mixture, remove and cool. 3 Pour cold water and a little white vinegar into a saucepan and bring to the boil. Break an egg in a ramekin. When the water is simmering,

KACHEN No.22 | SUMMER 20

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SEASONAL RECIPES

T IR A MISU WIT H SUN V EG E TA B LE S & PE S TO

Serves 4 30 minutes 20 minutes

› › › › › › › › › › › › › › › ›

1 Using a cookie cutter, cut out 8 circles of soft bread the

5 In a salad bowl, whisk the mascarpone and curd

cheese and add the pesto. Mix well.

6 Place a circle of soft bread loaf at the bottom of each

jar, cover with a little of the mascarpone mixture and add the vegetables. Repeat layers until you reach the top. You can finish by adding a few arugula leaves, some toasted pine nuts and a drizzle of olive oil.

same size as the jars and toast them lightly. 2 Peel and finely chop the onion. 3 Wash the peppers, courgette and aubergine and cut them into cubes. Fry all vegetables in olive oil over high heat, season with salt and pepper and allow to cool. 4 To make the pesto: quickly blanch the basil leaves and cool them in water with ice cubes and drain them well. Put the basil leaves in a blender with the garlic cloves, pine nuts, Parmesan cheese and finally the olive oil. Blend until smooth. Adjust the seasoning to your liking.

1 small red onion 1 red pepper 1 yellow pepper 2 zucchini 1 aubergine 100 g mascarpone 50 g curd cheese 0 % 8 slices of soft bread Olive oil Pesto 2 bunches of fresh basil 15 cl olive oil 100 g grated Parmesan cheese 6 garlic cloves 100 g pine nuts Salt and pepper

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SEASONAL RECIPES

SWE E T & SAVOURY V ITA MINPAC K E D “R E D SA L A D“ Serves 4 › › › › › › › › ›

20 minutes

300 g watermelon 1 red pepper 1 red onion 2 small cooked red beets 200 g red cherry tomatoes 8 round red radishes 4 tbsp goji berries 80 g spinach shoots 80 g beet sprouts (red chard)

› 100 g gooseberry › Some edible nasturtium flowers For the dressing

› › › ›

100 g fresh raspberries 40 ml grape seed oil Salt Sumac (optional)

1 Prepare the vinaigrette: mix the raspberries, sumac and salt. Whisk the

raspberry pulp with the grape seed oil as you would to make a mayonnaise.

2 Cut the watermelon into large cubes. Cut the red pepper and the beets

into small cubes. Halve the cherry tomatoes and finely chop the red onion. Cut the radish into thin strips. 3 In a salad bowl, combine all the ingredients with the redcurrants and mix gently, season with the vinaigrette. Add a few nasturtium flowers.

KACHEN No.22 | SUMMER 20

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RECIPES PHOTOS

S é b a s t i e n P e r r o t & Ya n n i c k Fe r r a t o n Dominika Montonen-Koivisto

SEASONAL RECIPES

KACHEN No.23 | SUMMER 20

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SEASONAL RECIPES

S T R AWB E R RY & SWE E T WOODRUF F C HE E S E C A K E Serves 8 1 hour 15 minutes 50 minutes / 1 + 3h cooling

For the Graham cracker pastry

› 5 0 g wholemeal flour › 2 3 g butter › 2 5 g buckwheat flour from the › › › › ›

Our valley 1 g ground cinnamon 1 0 g milk 1 g baking powder 2 0 g acacia honey A pinch of fine salt

For the shortbread pastry base

› 1 70 g Graham cracker pastry (see above)

› 3 0 g sugar (vergeoise blonde – light beet sugar)

› 3 5 g melted butter For the cheesecake

› › › › › › › › › › › › ›

1 00 g protein 1 0 g sweet woodruff syrup 4 0 g fine sugar 5 0 g egg yolk 1 25 g fresh sheep’s milk cheese from An Dottesch 3 5 g T55 flour 1 5 g corn starch 5 0 g fresh cream 5 0 g cream cheese 3 5 g fine sugar 1 8 g melted butter ½ vanilla bean 4 0 ml liquid cream

For the strawberry cream cheese mousse

1 60 g strawberry purée 3 30 g whipped cream 2 5 g sweet woodruff syrup 2 ½ gelatine leaves 2 30 g fresh sheep’s milk cheese from An Dottesch › F resh strawberries for decoration

milk and honey until you get a homogeneous dough.

2 Let the dough rest in a cool place for at least 1 hour. 3 Spread the short pastry onto baking paper 3 – 4 mm

thick, and bake in the oven at 160°C for 10 – 15 minutes. Leave to cool.

Shortcrust pastry base 1 Finely crumble the previously prepared Graham short-

crust pastry and mix it with the sugar and melted butter, then fill it into the bottom of a 20 cm baking ring lined with baking paper. Press the mixture down with a spoon or use a glass with a flat bottom. 2 Set aside in a cool place. Cheesecake 1 Preheat the oven to 180°C. 2 Divide the vanilla pod and scrape out the seeds, then,

with a whisk, combine with fresh sheep’s milk cheese, fresh cream, cream cheese, melted butter and cream. Add the egg yolk and the sweet woodruff syrup to obtain a homogeneous, creamy and smooth mixture. 3 Whisk the egg white with the sugar. Add the flour and corn starch mixture and carefully fold in the egg white. 4 Pour the mixture onto the shortcrust pastry base and bake at 160 – 180°C for 30 – 40 minutes. Allow to cool and place in the fridge. Strawberries and cream cheese mousse 1 Soak the gelatine in cold water. 2 Whip the cream. 3 Heat the sweet woodruff syrup and melt the gelatine

in it.

4 Mix with the strawberry purée, the fresh sheep’s milk

cheese, and carefully add the whipped cream. Pour into the circle on the cheesecake. 5 Cool for at least 3 hours, preferably overnight. Decorate with fresh strawberries cut into slices or halves. Serve and enjoy!

› › › › ›

Graham cracker shortbread 1 Mix the dry ingredients, then add the softened butter,

KACHEN No.22 | SUMMER 20

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SEASONAL RECIPES

GOUR ME T IC E C R E A MS IN THE NATIONAL COLOUR S

To celebrate this special, national holiday in an intimate yet delightful way, we are thrilled to present a series of gourmet ice creams in the colours of Luxembourg. Created in collaboration with Yves Jehanne, a young and renowned pastry chef in Luxembourg, head of the pastry team at Steffen since 2017, and creator of the group ″Les Sucrés du Lux″.

RECIPES PHOTOS

Yves Jeh a n ne Ramunas Astrauskas

BY Y VES JEHANNE

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SEASONAL RECIPES

IC E C R E A M

WIT H S T R AWB E R R IE S & E S PE LE T T E PE PPE R 8 personnes 20 minutes 5–10 minutes

› › › › › › › › ›

500 g fresh, ripe strawberries Espelette pepper to taste 50 g sugar 325 g whole milk 95 g cream 35% 60 g milk powder 95 g sugar 35 g glucose 54 g trimoline or inverted sugar

1 Make a strawberry purée by crushing the fruit with 50

g sugar, then simmer in a saucepan for 1 minute and mix. Pass through a cloth. Season with Espelette pepper as desired. 2 Heat the milk and cream to 35°C, then add 95 g sugar and glucose, which you combine beforehand. Add the milk powder at 60°C, then bring the mixture to 85°C. Add the Trimoline and the strawberry purée. 3 Stir and leave to rest overnight in the refrigerator, then add to your ice cream maker.

INV E RT E D SUG A R 800 g › 750 g icing sugar › 360 g water › 0 .75 g cream tartaric

30 minutes

acid or 0.75 g citric acid or 8 ml lemon juice (0.75 g = 1/3 tsp)

Equipment

› A thermometer › A medium sized pan

Add everything to a pot. Boil over high heat and bring to 114°C; this can take 20 to 30 minutes. Pour into a cold container. Your inverted sugar is ready!

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SEASONAL RECIPES

S OR B E T

WIT H R AS PB E R RY & HIB ISCUS 8 personnes

20 minutes

› 5 00 g fresh, ripe raspberries › 5 0 g sugar › 1 50 g water

› 1 00 g sugar › 5 0 g glucose › 4 0 g dried hibiscus flowers

1 Make a raspberry purée by crushing

3 Mix the two preparations together

and strain through a cloth.

4 Leave to stand overnight in the refrig-

erator and then add to your ice cream maker.

RECIPES PHOTOS

Yves Jeh a n ne Ramunas Astrauskas

the fruit with the sugar, then cook in a pot for 1 minute and purée. 2 For the hibiscus syrup, combine the water, sugar and glucose and bring to the boil, add the dried hibiscus, cover, and leave to stand for 30 minutes.

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SEASONAL RECIPES

S OR B E T

WIT H PE R R IE R YOG HURT & LIME 8 personnes

20 minutes

› 500 g Greek yoghurt › 50 g lime juice › 150 g of Perrier

› 100 g sugar › 50 g glucose › Zest of 1 lime

1 Bring all the ingredients to a boil. 2 Blend, then leave to rest in the fridge overnight, and then add the mixture

RECIPE PHOTO

Firstname Lastname Firstname Lastname

to your ice cream maker.

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SEASONAL RECIPES

IC E C R E A M

WIT H BOUR BON VA NILL A & TONK A B E A NS 8 personnes › › › ›

20 minutes

5–10 minutes › 50 g trimoline (inverted sugar) › 2 Bourbon vanilla beans › 4 Tonka beans

500 g whole milk 100 g cream 100 g egg yolks 125 g sugar

1 Scrape the vanilla and grate the Tonka

and cook, stirring constantly until the temperature reaches 84°C. Add the trimoline and mix. 4 Leave to rest in the fridge for one night. Transfer the mixture into an ice-cream maker.

beans into the milk and cream. 2 Infuse together with the empty vanilla beans for 10 minutes over low heat. 3 Whisk the yolks with the sugar until white, pour the simmering liquids over the yolks,

KACHEN No.23 | SUMMER 20

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SEASONAL RECIPES

IC E C R E A M WIT H IC Y MINT 8 personnes 20 minutes 5–10 minutes

› › › › › › ›

500 g whole milk 100 g cream 100 g egg yolks 50 g sugar 100 g ice blue mint syrup 50 g trimoline (inverted sugar) 100 g fresh mint

1 Infuse the fresh mint in the cream and cook, simmering

for 10 minutes.

2 Whisk the yolks with the sugar until white, pour the

RECIPE PHOTO

Firstname Lastname Firstname Lastname

hot liquid over the yolks, add the glacial mint syrup, and cook in the pan, stirring constantly until the temperature reaches 84° C. Add the trimoline and mix. 3 Leave to stand in the fridge overnight. Pass the mix through a cheesecloth and then prepare in an ice-cream maker.

KACHEN No.23 | SUMMER 20

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SEASONAL RECIPES

S OR B E T

B LUE L AGOON 8 personnes

500 g fresh lemon juice 110 g glucose 10 g trimoline (inverted sugar) 365 g sugar 900 g water 70 g Curaçao 10 g Vodka Zest of 1 lemon

1 Heat the water, lemon zest and

alcohol, and at 50°C, add the sugarglucose mixture. 2 Bring everything to 85°C, add the trimoline and the lemon juice. Mix. 3 Leave the mixture to rest in the fridge overnight, then prepare in an ice-cream maker.

› › › › › › › ›

20 minutes

KACHEN No.23 | SUMMER 20

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Lu 20/05/2020 19:02

0401_E

We give you the energy You write the story

Luxembourg energy provider 2020_KACHEN_SUMMER_INT_EN.indb 29 0401_ENO_WeGiveYouTheEnergy_HORESCA-R3_210x270mm.indd 1

enovos.lu 20/05/2020 23/01/202019:02 12:14

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RECIPE

QUIC H E W I T H LUXL A I T C OT TAG E C H E E S E & ROA S T E D PE PPE R S 1 tart - serves 8

30 + 40 minutes

1 hour

For the shortcrust pastry

For the filling

Grilled peppers 1 Preheat the oven to 220°C. Brush the bell

Shortcrust pastry base 1 Put flour and Espelette pepper in a large bowl,

› › › › ›

› › › › › › › ›

250 g flour ½ tbsp Espelette chilli pepper 155 g salted butter 1 egg Some cold water

peppers with some olive oil and place them in an ovenproof dish. 2 Bake for 30 minutes, the skin should begin to blacken in some places, but still be a little firm. 3 Peel the peppers and cut them into strips, set aside. Topping 1 Break the eggs into a bowl. 2 Add the cottage cheese and the cream and

mix.

3 Add the Espelette pepper and the Parmesan

form a well, add the butter cut into small pieces and the beaten egg. Knead to a firm dough. 2 Spread the dough on a sheet of baking paper and place in a tart tin. Add a little cold water if necessary. Place in the fridge for 15 minutes. 3 Heat the oven to 185°C. Bake the dough for 10 minutes. 4 Spread the pepper strips onto the shortcrust pastry and add the filling on top. Sprinkle with Emmental cheese. 5 Put it back in the oven and bake for another 30 minutes until the tart is golden brown. 6 Allow to cool and serve.

cheese and mix. Season with salt and pepper to taste and adjust the seasoning if necessary.

2 red and 1 yellow bell peppers 250 g Luxlait cottage cheese 15 cl Luxlait liquid cream 3 eggs 50 g freshly grated Parmesan cheese 20 g Luxlait Emmental cheese ½ tbsp Espelette chilli pepper Salt and freshly ground pepper

KACHEN No.23 | SUMMER 20

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SEASONAL RECIPES

A PE RO AT T HE OPÉ R A Shortly before the first anniversary of the opening of this emblematic place in Luxembourg, we had the pleasure to shoot some tapas suggestions for an aperitif on the charming terrace of the restaurant l’Opéra. The duo Étienne-Jean Labarrère-Claverie in the dining room and Mathieu Morvan in the kitchen welcomed us in their beautiful garden. During the two-month compulsory break, they have further enhanced the charming décor and the unique terrace, so that immediately after the restaurant will reopen, they can offer their traditional cuisine, based on the use of quality products and reinterpreted with exotic accents. opera-restaurant.lu

RECIPES PHOTOS

Firstname Lastname Dominika Montonen-Koivisto

Mathieu Morvan & ÉtienneJean Labarrère-Claverie

KACHEN No.23 | SUMMER 20

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SEASONAL RECIPES

V E R R INE OF S E ASON A L V EG E TA B LE S WIT H G ING E R

1 Cut off the asparagus ends and cook the asparagus in boiling salted water for about 3 - 4 minutes to keep it crisp. Dip the asparagus spears in ice water and set aside. 2 Wash the sugar peas and cut them into very fine julienne strips. Wash the spinach leaves and remove the stems. Wash the radishes and cut them into thin strips. Dip them in iced water for 3 – 4 minutes, drain and set aside. 3 Roast the hazelnuts in the oven at 180°C for 5 minutes and crush them roughly. 4 Make a vinaigrette with lemon juice, vinegar, salt, pepper and olive oil. 5 Mix all the vegetables and fresh herbs in a salad bowl with the chopped ginger. Season to taste with the vinaigrette, add the hazelnuts. Serve in small bowls or tureens.

Mathieu Morvan Dominika Montonen-Koivisto

16 green asparagus 100 g snow peas 25 g baby spinach 10 pink radishes 20 g finely chopped sushi ginger 20 g purple basil, leaves removed 10 g chopped chives 10 g flat-leaf parsley The juice of half a yellow lemon Sherry vinegar Fine salt Pepper Olive oil 30 g blanched hazelnuts

10 minutes

› › › › › › › › › › › › › ›

30 minutes

RECIPES PHOTOS

Serves 8

KACHEN No.23 | SUMMER 20

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SEASONAL RECIPES

G R ILLE D & L ACQUE R E D B E E F F L A NK S , C AULIF LOWE R SA L A D WIT H S E SA ME

Serves 8 40 minutes 5 ‒ 10 minutes

› 6 00 g Black Angus beef flank steak

› 1 small cauliflower › S esame oil › 1 0 g roasted white sesame seeds For the marinade

› › › › › › ›

1 For the marinade, caramelise the

achieved. The meat should remain rather bluish. Apply the marinade with a brush and caramelise the meat for a few seconds on the grill. Cut into thin slices. 4 Arrange the slices of beef on a small plate and cover with the cauliflower salad. Finish with some fleur de sel.

honey and deglaze with the sherry vinegar. Reduce by half and stir in the ketchup and soy sauce. Set aside. 2 Remove and wash the cauliflower heads, cut into thin strips with a mandolin. Season with sesame oil, olive oil, the juice of one lemon, fine salt and roasted sesame. 3 Grill the bavette over a wood fire until the desired consistency is

3 00 g honey 1 00 g sherry vinegar 100 g soy sauce 80 g ketchup 1 lemon Olive oil Fleur de sel

KACHEN No.23 | SUMMER 20

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SEASONAL RECIPES

G R ILLE D S HR IMP SA L A D WIT H TOM ATO & F R E S H COR I A NDE R Serves 8 24 peeled scampi size 16/20 1.2 kg beef heart tomatoes 2 shallots chicken leg 10 g chopped chives 20 g chopped fresh coriander 2 limes Aged balsamic vinegar Sherry Vinegar Olive oil Fleur de sel 40 g cashew nuts

10 minutes

1 Dry the scampi well and fry them quickly in a pan with

hot olive oil. Deglaze with a little sherry vinegar, remove and cut into pieces. Set aside. 2 Blanch the tomatoes in boiling water for 10 seconds and rinse in iced water. Cut into pieces, sprinkle with a little fine salt and leave to stand for 15 minutes. Drain. 3 Chop the chives. Grate the lime zest with a fine grater and set aside. Roast the cashew nuts in the oven at 180° C for 5 minutes and crush them roughly. 4 Make a vinaigrette with the juice of one lime, the vinegar and the olive oil. 5 Mix the tomatoes, chives, fresh herbs, prawns and lime zest in a salad bowl and season with the vinaigrette. Arrange in small bowls.

RECIPES PHOTOS

Mathieu Morvan Dominika Montonen-Koivisto

› › › › › › › › › › ›

30 minutes

KACHEN No.23 | SUMMER 20

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SEASONAL RECIPES

Serves 8

SWE E T S T R AWB E R R IE S WIT H R HUBA R B & HIB ISCUS

25 minutes 25 minutes

› › › › › › › › › › › › ›

300 g fresh rhubarb 150 g sugar 500 ml of water 300 g fresh strawberries 5 g dried hibiscus 1 cinnamon stick 1 clove 2 star anise 1 vanilla bean, scraped 100 g pomegranate juice 10 g icing sugar 1 lime Olive oil

1 Boil 75 g of sugar with 250 ml of water. Cut

the rhubarb into 1 cm thick pieces. Poach the rhubarb simmering in the syrup, keeping it firm. Drain and set aside. 2 Boil 75 g sugar and 250 ml water with the spices. Leave to infuse for 20 minutes and strain through a strainer. Leave to cool on ice for an hour and add the pomegranate juice. Keep in the fridge. 3 Cut the strawberries into quarters, mix with the rhubarb, season with a drizzle of olive oil, lime juice and 20 g icing sugar. Place the mixture in the bottom of bowls and add the fresh spice infusion.

KACHEN No.23 | SUMMER 20

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PUB KITC

Impactful colors inspire makers in the kitchen. This year, to reflect trends of wellness, balance & tranquility, we’ve created a new vibrant, yet calming green hue... Inspiration behind KYOTO GLOW A color bright enough to refresh, but balanced enough to provide tranquility, Kyoto Glow inspires a natural, balanced and positive lifestyle. BALANCE

Your kitchen is your sanctuary for making. Find balance in the restoring essence of Kyoto Glow.

TRANQUILITY

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PUB KITCHENAID 23.indd 33 2020_KACHEN_SUMMER_INT_EN.indb 37

www.kitchenaid.lu

19/05/2020 19:02 18:34 20/05/2020

BAKING BASICS

B E LG I A N WA F F LE S BY C AT H Y GOE DE RT

6 waffles 15 + 30 minutes 20 minutes

› › › › › › › › › ›

250 g flour 1 egg 90 g warm milk 15 g fresh yeast 2 0 g inverted sugar (see our recipe for ice cream) 1 vanilla bean 4 g salt 4 0 g butter 1 00 g melted butter 1 50 g pearl sugar

For the chocolate sauce

RECIPE PHOTOS

Cathy Goedert Ramunas Astrauskas

› 1 25 g liquid cream › 1 00 g dark chocolate

KACHEN No.23 | SUMMER 20

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BAKING BASICS

T HE WA F F LE S

In a mixer with a hook, mix the flour and stir in the eggs, the yeast diluted with the lukewarm milk, the inverted sugar, the scraped vanilla pod and the salt.

Switch the mixer back on and add the 100 g cooled, melted butter and the pearl sugar. Let stand for another 30 minutes.

Knead on first speed and then knead the dough on second speed before adding the 40 g of butter at room temperature.

Place the dough on the floured work surface and sprinkle with a little flour so that it does not stick and is easier to process.

Stop the mixer and let the dough rest for about 15 minutes.

Divide the dough into 100 g pieces.

T HE SAUC E

Bake them in a lightly greased waffle iron.

Heat your cream in a small saucepan. When the cream starts to simmer, remove from the heat and pour over the chocolate. Whip the preparation until it is homogeneous.

utes.

Make small balls with the dough, flatten them slightly and let them rise for 15 min-

KACHEN No.23 | SUMMER 20

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S H A L L W E ME E T

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RECIPE

LIT T LE TOM ATO R EC IPE S BY AL AIN PIERRON, CHEF OF THE RESTAUR ANT LES ROSES

Serves 4 - 6

20 minutes

Serves 4 - 6

24 hours

1½ - 2 hours

Spring rolls

Tomato ice cream lollipop

Tomato ketchup

› 200 g tomato brunoise, previously

› 300 g beautiful beef heart toma-

› 700 g skinless and seedless toma-

› › ›

› › › › ›

› 15 turns of the pepper mill › 1 tbsp curry › 200 g apples without skin and

› › › › ›

salted, peppered and well drained 200 g lightly cut bean sprouts ½ diced avocado 80 g already cooked quinoa (or rice noodles) 3 tbsp chopped chervil 1 tbsp of oil ¼ from the juice of a yellow lemon 1 package of rice paper Salt, pepper

1 Combine all ingredients in a bowl. Season to taste and avoid the juice if possible. 2 Place a rice leaf on a slightly moistened, warm cloth and wait 1 – 2 minutes until the rice leaf is soft. 3 Place 3 – 4 tablespoons of the mixture a few centimetres from the edge. Fold the edges inwards and roll up into a roll.

toes (ripe and skinless) 40 g raspberries 4 basil leaves 5 tbsp honey 10 g brown sugar Some lemon peel

1 Carefully mix all ingredients. Pass through a fine sieve. 2 Fill small silicone moulds with the preparation, insert a wooden stick to make the lollipops. 3 Place in the freezer for several hours until the lollipops are frozen. Enjoy cold.

toes, cut into large wedges

› › › › › ›

seeds, cut into small cubes 0 g honey 4 1 pinch of salt 20 g brown sugar 20 ml balsamic vinegar 70 g Roscoff pink onions, chopped 1 pinch ground cinnamon or 1 cinnamon stick

1 Place all the ingredients in a pot with a lid that can be pushed into the oven. The pot should be of medium size so that it is half full. Bake in the oven at 120/130°C for 1 ½ – 2 hours. 2 As soon as it is well candied, remove the cinnamon stick and put everything into a blender. 3 When the mixture is smooth, pour it into jam jars. Put the jars in a cool place. The ketchup can be kept in the refrigerator for about 15 days.

TIP: These creations are perfect with grilled fish or meat. Open on Monday, Tuesday and Sunday from 18h30 to 22h30, on Friday and Saturday from 18h30 to 24h00 and on Sunday from 12h00 to 14h00 (unique menu) The times mentioned will be effective as soon as the restaurant reopens.

More infos on www.casino2000.lu

12_BAKING BASICS_EN.indd 41

+352 / 23 611 -1 — info@casino2000.lu

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

Windhof/ Luxembourg

100 % Arabica best quality coffee beans from Peru

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BOOKS

LOOK I NG F OR N E W I N S PI R AT ION S ?

For two years Ursula Schersch has provided us with fantastic step-by-step recipes. Now, our freelance colleague has published a book, which we naturally do not want to keep from you: Die Welt im Einmachglas (The World in the Preserving Jar).

These sweet and sour cucumbers have addictive potential and are the perfect accompaniment for burgers and hot dogs. But they also taste great added to breads, sandwiches or as a complement to the cheese platter. I got to know them at a burger-cooking course in the USA – since that time I always keep a jar of them in my fridge.

DIE WELT IM EINMACHGLAS (IN GER MAN)

Homemade from near and far – Boil down, marinate, ferment and much more

RECIPES & PHOTOS Ursula Schersch

— Ursula SCHERSCH —

Ursula Schersch is a journalist, food photographer and blogger. Raised on a small farm in Austria, where preservation has long been a topic, she soon found herself in the big wide world. Through her stays abroad and many of her travels, she has tasted a lot of different national cuisines and publishes the recipes on her food blogs Taste of Travel and Lil Vienna. For this book, she has spiced up her recipes with a pinch of wanderlust and accompanied them with artfully staged photography. www.tasteoftravel.at www.lilvienna.com 192 Pages — 130 Photos — ISBN 978-3-8338-7338-6

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B R E A D & BUT T E R PIC K LE S 500 ml 15 minutes 3 hours

› 400 g small gherkins (alternatively 1 cucumber) › 1 small onion › 1 tsp yellow mustard seeds › 1 tsp coriander seeds › 150 ml apple vinegar (alternatively white wine vinegar) › Salt › 80 g sugar › 1 small cinnamon stick › 3 cloves › ½ tsp ground turmeric

A PPLE C IDE R SY RUP 150 ml

1 Clean and wash the gherkins / cucumbers and cut

them into 3 – 4 mm thin slices. Peel and halve the onion lengthwise and cut into fine strips. Lightly press mustard and coriander seeds one after the other in a mortar or with a spoon. 2 Place the pressed spices in a pot with the vinegar, 75 ml water, 2 teaspoons salt, the sugar, the cinnamon stick, the cloves and the ground turmeric and heat while stirring. Let simmer for about 1 minute. Add onion strips and gherkin / cucumber slices and bring to the boil while stirring. 3 Remove the cinnamon stick. The other spices remain in the brew; mustard and coriander seeds taste great later. 4 Divide gherkin / cucumber and onion with a spoon into two glasses and fill up with the hot brew. Close the glasses and let them cool down and steep for about 3 hours. 5 After 3 hours the gherkins / cucumbers are ready to eat. They taste even better if they have been left to stand in the fridge overnight or longer. The turmeric settles in the bottom of the jar, this is normal and does not affect the quality of the pickles. 6 Store the bread and butter pickles in a cool place. Keep opened glasses in the refrigerator. The vegetables should always be covered with broth to prevent mould even if stored for a long time. If necessary, weigh them down with a weight or insert wooden skewers into the jar to keep the gherkins / cucumbers in the brew.

40 minutes

› 1 l apple juice › 1 small cinnamon stick

1 Fill a pot with a capacity of about 2 l with about 150

ml water. Mark the filling level, because the apple juice should be boiled down to this amount. Pour the water away. 2 Place the apple juice and the cinnamon stick into the pot and let it boil down to 100 – 180 ml (see tip) over a high heat for about 40 minutes. During the first 30 minutes stir from time to time, the thicker the apple juice, the more often you have to stir. Towards the end, reduce the heat slightly and stir frequently. 3 If the juice is naturally cloudy, there are sometimes deposits in the syrup. If necessary, pour the hot syrup through a fine sieve. 4 Remove the cinnamon stick and pour the hot syrup into a small bottle or glass. Close the bottle or glass and let the syrup cool down. It will keep in the refrigerator for about 3 months. It continues to thicken when cool.

TIP When boiled down to 100 ml, a very thick syrup is produced, which can be used like honey on bread. Boiled down to 180 ml, it is a thin, fine syrup that can be used to sweeten waffles, pancakes, tea, yoghurt or ice cream.

TIPS The range of spices for these pickles can be extended to include 3 allspice seeds and juniper berries. They give the pickles a refined extra aroma. Once the pickles are eaten, the stock can be used again. Simply add fresh cucumber slices. They keep in the fridge for 3 months.

5 minutes

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STEP BY STEP

S T R AWB E R RY S HORTC A K E S S

trawberry Shortcakes are a popular dessert in the USA at the beginning of summer when strawberries are in season and taste really nice and aromatic. These shortcakes are especially popular on the fourth of July, known, of course, as Independence Day. Shortcake is a mixture of shortcrust pastry and bread dough made with baking powder – also known as “biscuits” in the USA. The dough is treated like shortcrust pastry: Cold ingredients and as little kneading as possible are essential. The shortcakes are filled with whipped cream and macerated strawberries.

14 pieces 30 minutes 1 0 + 30 minutes to marinate

For the shortcakes

› › › › › ›

400 g flour 2 slightly heaped tbsp (30 g) sugar 1 1/2 tsp salt 1 sachet of (tartaric) baking powder 1 10 g cold butter 2 40 ml milk

For the filling

› 250 ml cream › 500 g strawberries › 3 slightly heaped tbsp (45 g) of fine granulated sugar

RECIPE PHOTO

Firstname Lastname Firstname Lastname

› Icing sugar for dusting (optional)

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F ILLING

As soon as the ingredients come together halfway to form a dough, roll out the dough on a work surface to a thickness of about 1.5 cm or shape it with your hands.

Finely chop the butter into small pieces and place in the freezer while preparing the remaining ingredients.

Using a metal ring or glass, cut out 7 circles 6 – 7 cm in diameter, knead the remains roughly together, flatten or roll out and cut out again.

Bake the biscuits at 220°C top and bottom heat in a preheated oven for about 10 minutes until golden. Leave to cool.

Whip the cream. Fill the biscuits with whipped cream, strawberries and some syrup. If you like, you can dust the shortcakes with a little icing sugar.

Wash, de-stem and slice the strawberries. Mix thoroughly with three slightly heaped tablespoons of sugar. Allow to stand for an hour until the sugar has dissolved.

In a bowl, mix the flour, sugar, salt and baking powder well. Add the cold pieces of butter and mix with your fingers until you can form small balls . Add the cold milk with a spoon.

RECIPE & PHOTOS Ursula Schersch

S HORTC A K E S

STEP BY STEP

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X X C AT EGOR I E X X

– Advertorial –

Exclusivity in perfection

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Functionality and design at the highest level.

REZEPT FOTO

studioLine. Designed to make a statement. The exclusive appliance range for those unsatisfied with the ordinary. siemens-home.bsh-group.com/lu/de/ KACHEN No.23 | SUMMER 20

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The centrepiece of any home Good food shared with close friends is one of life’s great pleasures, and cooking can also be a wonderful outlet for your creative drive. When you get the opportunity to spend time cooking for your guests, you want to get the most out of it and create an unforgettable experience. The kitchen is integrated into the living areas to form one big, open space in the heart of your home. And the freestanding island is more than a stylish and practical element – it’s where cooking and entertaining take centre stage. Thanks to the studioLine range from Siemens, you can have an extractor hood that gives you optimal performance while you’re cooking – and a perfectly clear view when you’re not.

cookConnect – Enhance your cooking experience. Siemens’ cookConnect system

Exclusive design, exceptional performance

links your appliances virtually, letting you regulate functions of your varioLift design hood

Great design has an ambience all of its own. With its cutting-edge minimalist appearance, the iQ700 studioLine varioLift design hood underscores the harmonious overall look of your kitchen. The elegant LED lights have adjustable light intensity to subtly accentuate the mood you want. Use the Siemens Home Connect app to set the lighting and create the perfect atmosphere in your living space. At the press of a button, the varioLift hood can be positioned to precisely the right height above the cooktop so that its powerful iQdrive motor can quietly and efficiently remove cooking odours and grease. Once you’ve finished, it can then be raised, leaving your kitchen smelling fresh and clean and your field of vision free.

straight from your cooktop.

Control at your fingertips All studioLine appliances are a bold expression of individuality and visually very impressive. And this extraordinary design and unique style are combined with innovation and performance to give you the best possible experience. With Siemens’ sophisticated cookConnect system, your cooktop and varioLift design hood always work in perfect harmony. You don’t have to remember to switch it on, because the varioLift design hood is always ready and activates itself as soon as you begin cooking. The power level and lighting can be controlled either straight from the cooktop or with the Home Connect app. And for maximum convenience, the built-in climateControl sensor automatically detects steam and cooking odours and adjusts the power level for you. The varioLift design hood epitomises the studioLine ethos of innovative appliance technology, high-quality materials and outstanding workmanship. Let this unique blend of innovation and design inspire you with kitchen appliances that embody your own creativity and ambition.

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Moorish fig dessert

REZEPT FOTO

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with port wine syrup

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ADVERTORIAL

Makes 6 portions 6 fireproof moulds Port wine syrup: 1 organic orange 1 organic lemon 6 tbsp red port wine 1 packet of Bourbon vanilla sugar Egg & cream cheese mixture: 8 capsules of green cardamom 2 eggs 60 g sugar 200 g cream cheese 50 g pistachios 3 sponge fingers Fruits: 6 fresh figs Also: Icing sugar to dust Per serving: 421 kcal, 33 g KH, 26 g F, 11 g E, 2.7 BE

Adjust as follows: Moulds on the grill, height 1 4D hot air 160°C - Preheating Steam addition strong Baking time: 15 – 20 minutes

1. To make the syrup, wash the lemon and orange in hot water, dry, grate the peel and squeeze the juice. Set aside 2 – 3 tablespoons of the orange juice and the grated orange peel for the egg and cream cheese mixture. Boil down the rest of the orange juice, mixed with the lemon juice, wine and vanilla sugar, into a syrup in a small pot. Season to taste with a little grated lemon peel. Let the syrup cool down. 2. Open the cardamom capsules and finely crush the seeds in a mortar. 3. Beat the eggs in a bowl with the sugar, grated orange peel and cardamom until fluffy. Blend the cream cheese with the orange juice and spoon it into the egg mixture. 4. Preheat the oven. 5. Finely grind the pistachios in a mixer and set aside 1 tablespoon for decoration. Mix the remaining pistachios once more with the sponge fingers and stir into the egg mixture. Divide the mixture into 6 ovenproof moulds. Wash and dry the figs and cut into them crosswise at the top. Place them in the middle of the moulds and sprinkle with the remaining pistachios. Bake as indicated. 6. Sprinkle the finished dessert with syrup, dust with icing sugar as desired and serve immediately.

Alternative setting: Moulds on the grate, height 1 4D hot air 160°C Preheating Baking time: 15 – 20 minutes

siemens-home.bsh-group.com/lu/de/ KACHEN No.23 | SUMMER 20

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DO IT YOURSELF

A HE R B FOR E V E RY A ILME N T ! IT DOE S N ’ T A LWAYS H AV E TO B E F ROM T HE S HOP. . .

RECIPES & PHOTOS Myriam Visram

Many of us are spending a lot of time at home at the moment – the corona crisis has our everyday life firmly under control. But this time of restrictions may once more open our eyes for things long forgotten. Slow down and appreciate the important things in life – solidarity, humanity and mutual support. The cycle of nature moves on. All around us, nature can offer a herb for every ailment. Doing things yourself is the motto once more - and this issue is all about herbs!

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DO IT YOURSELF

DRY ING HE R B S YOUR S E LF

IC E T E A WIT H LE MON BA LM & ROS E M A RY

3 – 4 hours for drying

2 cups

15 minutes

10 minutes

› H erbs of your choice (we used lemon balm, sage, rosemary)

› A small piece of string

› 1 handful of fresh lemon balm

1 Dry the herbs bundled together in a well-ventilated place at room temperature or at low temperature (30 – 40°C) in the oven for a few hours. 2 The herbs are ready when the leaves crackle and fall apart when crushed! To dry herbs yourself, you just have to be careful not to expose them to too high a temperature or to humidity. High temperatures can affect the healing properties of the herbs and moisture can cause rotting.

THYME Thyme helps with respiratory diseases such as bronchitis, colds and coughs! In the past, thyme was also used to treat menstrual cramps.

(4 – 5 tbsp, dried) 5 00 ml water 1 twig of rosemary ½ fresh lemon/lime S ugar as required

1 Pour hot water over the lemon balm and let it stand for at least 10 minutes. 2 Add the juice of the lemon, cut the untreated lemon peel into slices and add. 3 Sweeten to taste. 4 The rosemary is not added until right at the end, as its taste is quite strong. Serve the cooled tea with ice cubes and the sprig of rosemary. If you like, you can add a few mint leaves or even a shot of Vodka!

LEMON BALM Lemon balm helps against nervousness & stomach problems. The essential oils are also an excellent mosquito repellent.

ROSEMARY Rosemary helps against circulatory problems, depression and irritable bowel syndrome. But rosemary also promotes memory, as Shakespeare described in “Hamlet”!

› › › ›

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DO IT YOURSELF

HOME M A DE H E R B A L SW E E T S 60 small sweets 40 minutes 20 minutes

› › › › ›

1 00 ml strong sage tea J uice of 1 lemon 2 00 g sugar I cing sugar S ilicone mould if required

1 First bring a strong herbal tea to boil and let it steep for a good amount of time. 2 Combine 100 ml of the tea with the sugar and lemon juice in a pot and stir

SAGE Sage naturally helps against mouth & throat inflammation and gum disease. Chewed, the bitter substances in sage leaves also help against ravenous appetite attacks and the craving for sweets.

while heating until the sugar has dissolved. Let the mixture simmer for some time (ATTENTION, very hot!), then do the following test: Put one teaspoon of the sugar mixture into cold water – if the mixture dissolves, continue to simmer. If the sugar mass solidifies, the mixture is ready. In general, the mixture should simmer for 15 – 20 minutes (this depends on how much water and lemon juice you use). 3 With a tablespoon, drizzle the hot sugar mixture onto a sheet of baking paper in even portions, this way you get uniform coin shapes. If you have a silicone mould for ice cubes or sweets at home, you can also let the mixture cool down in these moulds (in this case they become small globe shapes). 4 After cooling down, roll the sweets in icing sugar and store them in an airtight container. The high sugar content attracts moisture.

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The New MattBlackLine www.aeg.lu 2020_KACHEN_SUMMER_INT_EN.indb 55

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R ATATOUI L L E

Sandrine Pingeon

RECIPE

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V EGE TA R I A N R ECI PE

ince the beginning of this year, vegetable specialist Sandrine Pingeon has been our guest chef for delicious vegetarian recipes. The founder of Les Paniers de Sandrine is especially well known among great chefs, but more and more private customers are also enjoying her fresh, locally grown products. Especially in times of Corona, consumers have come to appreciate healthy regional products more than ever. At times the demand was so overwhelming that Sandrine could not keep up with the deliveries, but in the meantime the business is running at full speed again. The dynamic and committed gardener focuses on traditional varieties and vegetable diversity on her farm, a trend that will certainly intensify in the coming months!

Serves 4

60 + 40 minutes

30 minutes

› › › › › ›

2 aubergines 2 large courgettes 3 red peppers 5 Cornue or Beefsteak tomatoes 3 orange Beefsteak tomatoes 2 onions

› › › › ›

3 garlic cloves 2 sprigs thyme 1 bay leaf Olive oil Salt, pepper

1 Preheat the oven to 180°C (convection + grill position). 2 Wash the aubergines, cut them into thin slices, and set

aside. Wash the zucchini, cut them into thin slices, and set aside. Cut the orange tomatoes into slices and set aside. 3 Wash the peppers, put them in an oven-proof dish, add a little water (1 glass) and put them in the oven for 30 – 40 minutes (until the peppers turn black), let them cool, then remove the skin, seeds and stalks, set the rest aside. Wash the Cornue tomatoes, cut them into pieces and set aside. 4 Fill a saucepan with salted water, heat it up, add the courgettes, boil briefly, drain and set aside. 5 Fry the slices of aubergine in a frying pan, adding a little olive oil each time, fry lightly on both sides, remove, season with salt and pepper. The sauce 1 Peel and wash the onions and cut them into fine slices.

onions and garlic over a low heat for 10 minutes, then season with salt and pepper (stir occasionally with a wooden spoon). 3 Add the chopped Cornue tomatoes, bay leaf and thyme twigs, simmer for 10 minutes on a low heat, add 350 ml of water and cook for another 30 minutes on a low heat. To serve 1 Preheat the oven again to 180°C. 2 Mix the sauce and pour into a gratin dish. 3 Arrange the vegetables in the dish as follows: a slice of

grilled aubergine, then a slice of courgette, then a piece of grilled pepper, then a slice of orange Beefsteak tomato and so on. 4 Drizzle with a dash of olive oil and a pinch of fleur de sel and pepper. Bake in the oven at 180°C for 20 minutes.

Peel, wash and crush the garlic cloves. Rinse the thyme twigs and bay leaf and set aside. 2 Put a dash of olive oil in a large saucepan and fry the

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ADVERTORIAL

T Ê T E DE MOI N E AOP The Swiss cheese delicacy shaved into delicate tantalizing rosettes

A LONG HISTORY

Tête de Moine is a name that has existed since 1790. But this cheese is far older than that. A document from 1192, a century before the Swiss Confederation began, mentions the monks of the monastery Bellelay in relation to the cheese: the monks paid the annual ground rent for certain properties with cheese made at the abbey. Several documents from the centuries that followed mention this precious cheese being used as a form of payment.

CHEESE WITH ST YLE

Tête de Moine AOP is a firm full-fat cheese that is cylindrical, weighs around 800 g and has a delicate and delicious consistency that melts in the mouth. Unlike other cheese, you don’t slice it. Instead you shave it into wafer-thin rosettes using a Girolle or pirouette scraper. The surface of the cheese comes into contact with air, which alters the consistency so the aromas can come into their own.

STRIC T SPECIFICATIONS

Tête de Moine AOP is an unpasteurised cheese that tastes good and does good. Pasteurisation destroys milk’s natural microflora. This is why using unpasteurised milk from the AOP area is a vital aspect of making cheese with such a classic flavour, as it holds onto its multi-facetted, unique aroma. Tête de Moine AOP is gluten and lactose-free but packed with protein and minerals, such as calcium and magnesium. Most of the lactose is in the whey (the liquid remaining after milk has been curdled and strained during the cheese-making process). The remaining lactose is removed during the ageing process (it’s turned into lactic acid). That means people with lactose intolerance can enjoy Tête de Moine AOP. No additives are used whilst making it either. It is exclusively made from silage-free cow’s milk, natural rennet, lactic acid bacteria and salt. So Tête de Moine AOP is gluten-free.

Want to find out more? Is your mouth watering? Find out more about this amazing cheese on www.tetedemoine.ch

Unpasteurised milk from the Swiss Jura Mountains gives Tête de Moine AOP its signature flavour. Nowadays, there are fewer than ten cheesemakers in that region of origin making the cheese. The process underlies strict requirements according to AOP specifications – using modern techniques in keeping with age-old traditions. It is aged for at least two and a half months on spruce boards.

A NATUR AL PRODUC T

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C HE R RY TOM ATO TA RT LE TS & T Ê T E DE MOINE AOP ROS E T T E S › 1 50 g cherry tomatoes (with › › › ›

stalk) 1 drizzle of chilli oil 1 puff pastry, ready to use 1 tbsp butter 2 tbsp of homemade or ready-touse pesto

1 Preheat the oven to 180°C. In a bowl, coat the tomatoes with chilli oil, salt and pepper. Sauté the tomatoes for about 3 minutes in a hot pan. Drain. Set aside. 2 Make 4 squares out of the puff pastry. Place the pastry squares in buttered square pans. Prick the bottoms.

15 minutes › Salt, pepper › 4 rosettes of Tête de Moine AOP Garnish

› Basil leaves

Spread the pesto over the tartlet bottoms and then add the tomatoes. Bake for 12 minutes. 3 Unmould the tarts. Decorate with rosettes of Tête de Moine PDO and basil leaves.

TIP Serve with an arugula salad and balsamic vinaigrette.

Firstname Lastname Firstname Lastname

15 minutes

RECIPE PHOTO

4 tartlets

RECETTES

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C A E SA R SA L A D & ROS E T T E S OF T Ê T E DE MOINE AOP Serves 4

10 minutes

Caesar sauce

› › › ›

6 tbsp of homemade or ready-to-use mayonnaise 2 tsp Worcestershire sauce 1 tsp lemon juice 2 tbsp milk

› 1 + 1 tbsp olive oil › 4 00 g chicken fillet, diced

8 minutes › › › › › ›

1 tsp dried garlic 1 romaine lettuce, cut into strips 1 2 anchovies, diced ½ bunch of cilantro, chopped ½ bunch of flat-leaf parsley, chopped S alt, pepper

Garnish

› 2 0 rosettes of Tête de Moine AOP

› 1 00 g stale bread croutons 1 Preheat a grill. Caesar Sauce: In a bowl, mix the may-

while stirring. Set aside. In a salad bowl, toss the romaine lettuce with the anchovies, croutons, diced chicken, coriander and flat-leaf parsley. 3 Divide salad among the plates. Drizzle with Caesar sauce. Decorate with rosettes of Tête de Moine AOP.

onnaise with the Worcestershire sauce, lemon juice and milk. Season with salt and pepper. Set aside. Coat the diced chicken with 1 tablespoon olive oil. Season with salt and pepper. Grill for 3 minutes on each side. Set aside. 2 In a bowl, mix the croutons with the remaining olive oil and dried garlic. Brown them for 2 minutes in a hot skillet

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RECIPES

F IN A NC IE R S WIT H F IGS & T Ê T E DE MOINE AOP 12 financiers › › › › › ›

15 minutes

1 80 g salted butter, diced 50 g almond powder 100 g flour 1 tbsp thyme, chopped 1 tbsp rosemary, chopped 5 egg whites

› 1 tbsp liquid honey › 6 dried figs, quartered › Pepper Garnish

› R osettes of Tête de Moine AOP 2 Fill mini muffin cups to ¾. Place

figs on top. Bake for 15 to 20 minutes until lightly browned. 3 Let cool on a wire rack. Decorate with rosettes of Tête de Moine AOP.

1 Preheat the oven to 200°C. Melt the butter. Set aside. In a bowl, mix the almond powder with the flour, thyme and rosemary. Season with pepper. Beat the egg whites until stiff. Incorporate them into the dry ingredients. Pour in the butter and honey.

15 minutes

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VEGAN RECIPES

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VEGAN RECIPES

GO V EG AN

Whether for health or ethical reasons, more and more people are eating vegetarian or even vegan food. In our new series, we will demonstrate how delicious and varied vegan dishes can taste and that their preparation is not at all difficult. If you are thinking of trying out a plant-based diet, we also offer some tips for those basic pieces of equipment no vegan kitchen should be without.

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VEGAN RECIPES

V EG AN PANTRY

PROBIOTICS are microorganisms such as lactic acid bacteria, yeast and fungi. They work in tandem with prebiotics, dietary fibres to support good gut health. Vegan sources include: sauerkraut (1), kimchi, kefir, miso, tempeh and kombucha. Prebiotic-rich foods include: oats, legumes, green vegetables and bananas.

CHIA SEEDS (4) are a particularly rich source of omega-3 fatty acids, which is more commonly found in fish, meat and soluble fibre. As with all seeds they are nutritionally dense, providing protein, a variety of vitamins, minerals and trace elements. And like sesame seeds, chia seeds are high in calcium. Also add pepitas, linseeds and sunflower seeds to your pantry.

SOY PRODUCTS such as tempeh (5), tofu and soy all provide vegans with a highquality source of protein, complete with essential amino acids. They are also low in unsaturated fats (the exception is tofu puffs) and contain B vitamins. However, there is a question mark around high consumption of soy products and its potential to harm male fertility.

GRAINS that are whole and unrefined have the most nutritional benefits and help with satiety. The cooking properties of quinoa (8) mean that although it is a seed it is referred to as a pseudograin. It is one of a few plant-based foods that contain all essential amino acids, making it a complete protein. And also, because it’s not technically a grain, it’s completely gluten-free.

NUTRITIONAL POWDERS are great flavour boosters with powerful antioxidants. Matcha powder (3) and dried green tea work in both sweet and savoury dishes (see our Matcha Mint Slice, p. 236). Açai powder, from an Amazonian wild berry is another to try in smoothies or raw puddings. Raw cacao, which has a bitter taste, retains more of its nutrients than processed cacao.

NUTRITIONAL YEAST FLAKES (6) are a seasoning used to provide a moreish, cheese-like umami taste. To get the most bang for your buck, buy a brand that is fortified with B12, a vitamin required for the development of healthy blood cells and the prevention of anaemia, which is only available from fortified foods or via a supplement when on a vegan diet.

SEA VEGETABLES such as nori (9), wakame, kelp and kombu are rich in nutrients and are a source of essential vitamins and minerals. In particular, they are high in iodine, needed for healthy thyroid function, which in turn aids metabolism. Too much iodine can be just as damaging as too little, so as with most foods, eat broadly and avoid supplements without consulting your doctor.

NUTS add a wide spectrum of nutrients to a vegan diet. They provide a combination of healthy monounsaturated and polyunsaturated fats, moderate amounts of protein and dietary fibre. Some can be singled out for unique attributes: almonds (7) for protein, calcium and magnesium; cashews for iron and walnuts for plant omega-3 fatty acids.

LEGUMES are essential in a vegan diet, providing high protein, slow-release carbs and are a useful source of B vitamins, especially folate. They also contain iron, magnesium, calcium and zinc. From tiny quick-cooking lentils to larger beans, like chickpeas (2) and even peanuts, which are technically a legume; all legumes are valuable.

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VEGAN RECIPES

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VEGAN RECIPES

R E D R IC E INS IDE- OUT ROLL Serves 4 › › › ›

280 g red rice › 750 ml water 60 ml sushi seasoning › S alt 4 sheets nori 1 large beetroot (200 g), peeled, cut into matchsticks

1 hour 20 minutes › 6 radishes, cut into matchsticks › 1 large carrot (180 g), peeled, cut

into matchsticks › 2 Lebanese cucumbers (260 g), cut into matchsticks

1 Rinse rice in a sieve; drain well. Add rice and the wa-

matchsticks

› T amari, wasabi paste, pickled ginger, for serving

3 To roll, fold the bottom edge of the mat over the line

of vegetables and press firmly into a roll, then continue rolling to finish. Roll the sushi in the mat between your hands a few times to make sure it’s well formed. Wipe mat clean; repeat with remaining ingredients to make four rolls. 4 Cut each roll into six pieces. Serve on a platter with tamari, wasabi and pickled ginger.

TIP Make sushi a few hours ahead of time and cut when you’re ready to serve. You can also use regular sushi rice.

FOR A NOURISHING MEAL SERVE THE ROLLS WITH STEAMED EDAMAME AND A BOWL OF MISO SOUP.

RECIPES PHOTOS

Yves Jéh a n ne Ramunas Astrauskas

ter to a medium saucepan; bring to the boil. Reduce heat; simmer, covered, for 35 minutes or until rice is tender and breaks down a little. Overcooking the rice slightly will help the sushi to hold together. Spoon rice into a large bowl; stir in sushi seasoning with a fork. Season to taste with a little salt; cool. 2 Place sushi mat on a table. Keep a bowl of iced water to dip your fingers in to stop the rice sticking. Place a sheet of nori close to the bottom edge of the mat. Press one quarter of the rice mixture firmly onto the nori, spreading thinly and leaving no borders. Turn nori rice-side down on mat; press firmly to even out rice. Add one quarter of the beetroot, radish, carrot, cucumber and avocado in a horizontal line in the bottom third of the nori, leaving a little poking out at each end.

› 1 large avocado (320 g), cut into

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VEGAN RECIPES

50 minutes (+ refrigeration)

› 8 00 g canned chickpeas, drained, rinsed (see tip)

› 2 tbsp chickpea flour › 1 bunch firmly packed fresh flat-leaf › › › › › › › › › ›

parsley leaves 1 bunch firmly packed fresh mint leaves 2 tsp finely grated lemon peel 6 green onions (scallions), chopped finely 1 25 g vegan mayo (see p. 70) 2 garlic cloves, crushed 2 tbsp finely chopped fresh chives 2 medium courgettes (240 g), sliced thinly lengthways 4 sourdough seeded bread rolls, halved, toasted 2 small avocados (400 g), sliced 1 bunch firmly packed fresh watercress leaves

For the kale chips

› 250 g kale › 1 tbsp olive oil

T HE BOTA NIS T ’S BURG E R Kale chips 1 Preheat oven to 180°C. Line two oven trays with baking paper. Remove

stems from kale: tear leaves into medium-size pieces. Place in a large bowl with oil. Massage the oil into the kale; place kale in a single layer on trays. 2 Bake for 10 minutes. Rotate trays; bake for a further 5 minutes or until kale is crisp. Cool. Season to taste. The burger 1 Process chickpeas, flour, parsley, mint and lemon peel until the mixture

comes together. Transfer to a medium bowl; stir in green onion, season to taste. Shape mixture into four patties. Place on a plate; refrigerate for 20 minutes. 2 Process mayo, garlic and chives in a clean food processor bowl until combined. 3 Cook courgette on heated oiled grill plate (or grill or barbecue) over medium-high heat for 2 minutes each side or until tender. Transfer to a plate; cover to keep warm. 4 Cook patties on same-oiled grill plate for 2 minutes each side or until browned and heated through. 5 Spoon mayo mixture on the base of rolls; top with patties, courgette, avocadoand watercress, then roll tops. Serve with kale chips. TIP You can save the drained liquid, called aquafaba, from the canned chickpeas. It can be used to make vegan meringues or mousse. Store aquafaba in the fridge for 2 days in a container or frozen for up to 3 months. DO AHEAD Patties can be made a day ahead; keep covered in the fridge. Or, wrap individually in plastic wrap and freeze in an airtight container for up to 2 months.

RECIPE PHOTO

THIS RECIPE PROVES THAT A FABULOUS VEGAN BURGER, SAUCE AND 'CHIPS' REALLY CAN BE CONSTRUCTED SOLELY FROM PLANT-BASED FOOD.

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Serves 4

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VEGAN RECIPES

EAT MORE WIDELY BY ROTATING THE TYPES OF GREENS YOU EAT TO CAPTURE THE DIFFERENT VALUABLE NUTRITIONAL QUALITIES EACH PROVIDES.

DA ILY G R E E NS S K ILLE T F ILO PIE Serves 4 › › › ›

50 minutes (+ cooling)

7 50 g silver beet (Swiss chard) › 60 ml olive oil 1 medium leek (350 g), sliced thinly 3 garlic cloves, crushed › 1 tbsp white spelt flour 1 cup (250 ml) vegetable stock

1 Preheat oven to 220°C. 2 Trim ends of silver beet stems; chop stems into 1 cm

pieces. Coarsely shred leaves.

3 Heat 2 tablespoons of the oil in a 26 cm (base meas-

2 medium courgettes (240 g), cut into 1 cm slices 200 g broccolini, cut into 5 cm lengths 120 g frozen baby peas › 6 sheets filo pastry 2 tsp black sesame seeds › 2 tsp white sesame seeds

much liquid as possible, then stir into leek mixture with courgettes, broccolini and peas. Season to taste. Cool for 20 minutes. 5 Brush filo sheets with remaining oil, loosely scrunch sheets over the mixture in the pan; sprinkle with both seeds. Bake for 15 minutes or until the pastry is golden. Stand pie for 10 minutes before serving. TIP This pie can be eaten hot, warm or cold. To take on a picnic, simply cool, wrap the frying pan in a clean tea towel and away you go! Make sure the pan or skillet is non-reactive, that is, not aluminium, pitted or with any rust spots.

urement) / 27 cm (top measurement) frying pan over medium heat. Cook leek and silver beet stems, stirring occasionally, for 7 minutes or until softened. Add garlic; cook, stirring, for 1 minute or until fragrant. Add flour; stir until combined. Gradually stir in stock; bring to the boil, simmer, uncovered, for 2 minutes or until the liquid has thickened slightly. 4 Pour boiling water over shredded silver beet in a large heatproof bowl; leave to stand for 1 minute, drain. Refresh in another bowl of iced water; drain. Squeeze out as

› › › ›

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VEGAN RECIPES

B ROCCOLI A R A NC INI WIT H ROC K E T & A LMOND PE S TO Serves 4 (16 pieces) 50 minutes (+ cooling)

› › › › › › › › ›

7 50 ml vegetable stock 2 tbsp olive oil 1 medium leek (350 g), chopped finely 1 garlic clove, crushed 200 g Arborio rice 250 ml dry white wine 150 g broccoli, cut into small florets 2 tsp finely grated lemon peel 1 10 g packaged gluten-free breadcrumbs › Grapeseed oil, for deep-frying For the rocket & almond pesto

› 1 00 g rocket (arugula), chopped coarsely

› ½ cup roasted almond kernels,

GLUTEN-FREE BREADCRUMBS ARE AVAILABLE FROM SOME SUPERMARKETS AND HEALTH FOOD STORES. CHECK THE LABEL FOR ANY DAIRY PRODUCTS.

chopped coarsely › 2 tbsp nutritional yeast flakes › 1 25 ml olive oil

1 Bring stock to the boil in a large saucepan. Reduce

4 With wet hands, roll rice mixture into 4 balls. Toss balls

in breadcrumbs to coat; place on a tray. Refrigerate for 30 minutes. 5 Meanwhile, make rocket and almond pesto. 6 Fill a large saucepan one-third full with grapeseed oil; heat to 180°C (or until a cube of bread turns golden in 15 seconds). Deep-fry balls, in batches, for 2 minutes, turning occasionally, until browned lightly and cooked through. Drain on paper towel. 7 Serve arancini with pesto. Rocket & almond pesto

Blend ingredients in a small food processor until almost smooth. Transfer to a small bowl; season to taste.

heat; simmer, covered. 2 Meanwhile, heat olive oil in a medium saucepan over medium heat; cook leek and garlic, stirring, for 2 minutes or until leek is soft. Reduce heat to low. Add rice; stir to coat in oil mixture. Add wine; cook, stirring, for 2 minutes or until wine is evaporated. 3 Stir in one third of the hot stock; cook, stirring, over low heat until liquid is absorbed. Continue adding stock, in batches, stirring, until liquid is absorbed after each addition. Total cooking time should be about 20 minutes or until rice is just tender, adding broccoli during last 10 minutes of cooking. Stir in lemon peel; season to taste. Spread rice mixture over a large oven tray; cool for 15 minutes.

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VEGAN RECIPES

B E R RY BAS K E T C R E A M TA RTS YOU WILL NEED TO START THIS RECIPE AT LEAST 4 HOURS AHEAD OF TIME.

6 small tarts 50 minutes (+ standing, cooling and refrigeration)

1 Preheat oven to 160°C. Line six 12 cm pie dishes with baking paper, extend-

› › › › ›

4 Distribute nut mix into pie dishes, pressing firmly over base and side of each

› › › › ›

3 20 g almonds 1 00 g pitted Medjool dates 2 0 g coconut oil, melted 1 tbsp psyllium husks 1 -2 tbsp coconut water, approximately 1 25 g raspberries 6 5 g small strawberries, halved 7 5 g blueberries 1 00 g cherries, halved 1 handful edible flowers, optional

For the pastry cream

3 50 g raw macadamias 1 60 ml agave syrup 1 80 ml coconut water 2 tsp finely grated orange peel 2 tsp vanilla paste 1 50 g coconut oil, melted

til mixture forms a coarse paste and clumps together.

dish. Place dishes on a large oven tray. Bake for 15 minutes or until browned lightly; cool. 5 Carefully remove tart cases from dishes; place on a large tray. Divide pastry cream between cases. Cover and refrigerate for 4 hours or overnight until set. 6 Serve tarts topped with fruit and sprinkled with flowers, if you like. Pastry cream

Place macadamias in a medium bowl; cover with cold water. Stand for 4 hours or overnight; drain. Rinse macadamias; drain well. Place macadamias into the jug of a high-powered blender with remaining ingredients; blend until smooth.

DO AHEAD Tarts can be made a day ahead; keep covered in the fridge and, if you like, decorate with berries and flowers just before serving.

› › › › › ›

ing over sides (facilitates removing the baked dough).

2 Make pastry cream. 3 Process almonds, dates, oil, psyllium husks and enough coconut water un-

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WELCOME TO THE DIMENSION

Enjoy an exceptional moment in the luxury of Le Royal. Bring your dreams to life in style at La Pomme Cannelle restaurant. Fabulous gastronomy and wonderful wines in great company. 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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VEGAN PE AC H TA RT

RECIPE PHOTOS

Julie Jager Ramunas Astrauskas

BY JULIE JAG E R

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VEGAN RECIPES

Starting with this issue, we are collaborating with Julie Jager, creative expert for delicious patisserie. Julie studied tourism in Aix-en-Provence before work took her first to Paris and then to Luxembourg. Here, she opened her own little restaurant in Bonnevoie, the “Chez Julie”, which many of our readers will certainly remember fondly. After her parental leave, she decided to dedicate herself entirely to her passion, patisserie, and is now co-managing director of the organic bakery BAKHAUS in Munsbach. Today she presents us her vegan version of a fruit tart. bio-bäcker.lu

8 tartlets or 1 tart For the almond cream

› › › › ›

3 5 g cane sugar 8 g potato starch or corn starch 9 5 g vanilla soy milk 2 0 g vegetable oil 5 0 g wholemeal almond powder

1 hour

35 minutes

For the sugar dough

› › › › › › › ›

5 5 g vegetable oil 1 60 g wheat flour t55 2 0 g wholemeal almond powder 5 0 g icing sugar 1 .25 g baking powder ½ tsp apple vinegar or lemon juice 3 5 g cold water 1 g fleur de sel

For the pastry cream

› › › › ›

1 25 g vanilla soy milk 2 5 g brown cane sugar 1 5 g corn starch V anilla 3 0 g vegetable margarine

For the decoration

› 3 00 g organic peaches cut into quarters

› S ome verbena leaves

Almond Cream 1 Dissolve starch, soy milk and sugar and heat in a small

pot until thickened. 2 Remove from heat and stir in the oil and then the almond powder.

The dough 1 Mix oil and flour with a spatula. Add icing sugar and

almond powder. 2 Mix water and vinegar and drizzle over the flour. Add baking powder and fleur de sel. The dough must be homogeneous without being worked too much. 3 Let it rest in a cool place for 20 minutes, then roll out the dough between two sheets of baking paper. Cut out

and prick. Pour the almond cream onto the bottom of the cake using a piping bag. Bake for 35 minutes in an oven preheated to 180°C. The pastry cream 1 Mix soy milk, cane sugar, corn starch, vanilla and bring

to the boil. 2 Remove from heat, add the vegetable margarine and mix. Cover with foil so it’s airtight and let cool down. 3 Spread on the cooled cake base. 4 Add the fruits in a colourful mix. Add some fresh verbena leaves and splinters of roasted pistachios for decoration.

TIPS

› T he choice of the basic ingredients is decisive for the taste of the final preparation. As our bakery-confectionery is certified organic, we only use products from organic farming.

on top. Topping is optional, if you like, heat some quince or apricot jelly and brush the fruits with it. The recipes are from Linda Vongdara, an instructor and cook for vegan patisserie.

› I have a special preference for organic rapeseed oil from the brand Die kleine Mühle, which has a buttery taste. › I always sieve flour, icing sugar and other powders. › F or a quick variant, you can do without the almond cream. Pre-bake your cake crust and then add the pudding

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TEXT

Susanne Jaspers

F E AT U R E

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F E AT U R E

SOYA PUL S E S F OR H I PS T E R S & H I PPI E S Soya is really quite amazing and versatile – as vegan vegetarians and trendy food trendsetters will know.

et’s start with a quiz: in twenty seconds, name at least five terms that start with “soya”! Bet you can! Soya can by no means only be found in Asian cuisine these days. But what is soya really? That which goes so nicely on your noodles or poured into the tank of your car? Well, firstly, “soya” as such does not really exist. The more accurate term would be “soya bean”. The soya bean is a pulse, also called a legume. Already around 9,000 years ago the Chinese are said to have started to experiment with the ancestor of the pulse, which, at that time, grew wild. The Japanese meanwhile, are said to have begun the systematic cultivation of the pulse around 3,000 BC, followed by the Koreans, around 1,500 years later. Soya, or rather, the soya bean, did not arrive in Europe and the USA until the 18th century. Since its arrival, it is celebrated in so many different places worldwide.

The soya bean sprouts… that are not soya

beans. In reality, they are Mung bean seedlings that are very similar to the soya bean. Don’t be disappointed; this is a good thing. The “real” soya bean sprout has a strong flavour, which will not be to everybody’s taste and only works with a few dishes. Furthermore, the beansprout can be poisonous when raw.

When refining your Asian dishes, such as the noodle classic Pad Thai, add to the finished dish some fresh and crisp soya bean sprouts. Use really fresh ones; you will find them in Asian supermarkets. The sprouts you buy in a glass taste sludgy, or not at all. The only snag: the soya bean sprouts you can find everywhere are not really soya

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F E AT U R E

Soya sauce: Asia’s Maggi

In contrast to the soya bean sprout, the “soya sauce” that comes in a bottle, actually contains soya. Soya sauce, made from soya beans, water, and salt (can sometimes also include cereals), can be described, in terms of seasoning, as Asia’s equivalent to Maggi. Soya sauce belongs with Japanese sushi like ketchup on a burger, but actually comes from China, where it was invented several thousand years ago. From there, the sauce made its way to Korea, Indonesia, and Japan. In China, you can get light and dark soya sauce, called “Chaing-yiu”. In Japan’s repertoire, there are five official varieties, but apparently only since the 15th century. What they all have in common – and you might want to put down any food right now – are that as good as all soya sauces are the result of a fermentation process. That means that to “brew” them, you need a fungus, the “Kōji”.

What about meat substitutes?

Soya can cause some steak lovers to turn red in anger. Well, not soya itself, but, yes exactly: tofu. The love-hate white product can also be found under the name “bean curd”. As is so often the case – but nobody is quite sure – it was the Chinese who had the idea, around the 2nd century BC, to make soya milk from soaked soya beans and water. That was then solidified, a bit like making cheese. Tofu became popular with the spread of Buddhism. That seems logical: since Buddhists are vegetarians, even the followers of Siddhartha Fautama might want some kind of meat (substitute) on occasion. Fans of tofu love it for its versatility in the (vegetarian) kitchen. Dispraisers argue that it’s no wonder it works with everything: tofu on its own has no taste at all.

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F E AT U R E

Soya oil: in the pot or in the tank

When it is not used to make milk or tofu, soya can also be used to make oil, one that is these days often treasured, not only in the Asian kitchen but in the European too. One reason for this is the positive impact on cholesterol and lipid metabolism that soya is supposed to possess. Another is that the pulse has a high smoke point and can therefore be used in salads, as well as for frying and deep-frying. The US (and many other places) have found quite a few, rather alternative uses for soya oil: on a very basic level, they mix it with alcohol to create biofuel and use it in their cars.

Soya milk or soya drink – that is the question

What you didn’t ask about…

…soya and probably don’t want to know: apparently cool slang in the German-speaking hipster community, “Das ist mir Soja Latte!” (“I don’t give a hoot!” Note the inclusion of “soya”). So, if you want to be as cool as all that, it’s not enough to order a soya latte macchiato to go, you need to know the lingo. Now you know. And if you want to be even cooler, why not think about calling your child Soja? Okay, it’s the German spelling, but still. Not possible? Indeed it is, even without annoying legal proceedings, for Soja is a Russian name for girls. Moscow’s equivalent to the Old Greek Zoe. Since it’s a name not so often seen around here, it absolutely has the cool factor. So how about that soya bean sprout? (Apologies for the groaner, that’s enough for today.)

If you consider animal husbandry to be wrong, or want to consider that cows produce too much methane emissions through their, ahem, farts, and are therefore bad for the environment, you might want to look to soya milk. In the EU, it’s not allowed to be called soya milk because the term “milk” is reserved for the product of cows’ udders. That’s why you’ll find it under the name “soya drink” or “soy drink” in the shops. For those of you who are worried about the look of your beard or the length of your cropped trousers, you might appreciate the coolness factor of soya milk too. The drink seems to be very popular among hipsters. An example: the soya latte (see below). Whether soya milk is healthier or less healthy than unfashionable plain milk, everybody has a different opinion. There are, it seems, no dominant differences. Except for one (apart from taste, of course): soya milk is not an animal product and therefore perfect for vegans.

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F E AT U R E

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 As in every issue, chef Bertrand Duchamps from the Atelier de Cuisine de Bertrand has once again created healthy recipes related to the theme of our feature. This time on the menu: three vegan variations based on soy. Good news for all the aficionados of his cooking workshops, Bertrand is once again offering group cooking classes for individuals and companies; in accordance with the guidelines laid down by the government and, of course, following the new health and safety standards!

atelier-de-cuisine.com

TOFU TOWE R Serves 1 10 minutes 15 minutes

› › › › › › › › ›

5 0 g smoked tofu 1 tbsp organic peas 1 tbsp organic edamame 1/2 organic carrot 1 tbsp sesame 1 tbsp toasted soya beans Bertrand’s spice salt Sesame oil 1 tsp soy sauce

1 Coarsely grate the carrot 2 Roast the sesame in a small pan Bertrand Duchamps Dominika Montonen-Koivisto

without fat for 3 minutes.

3 Cut the tofu into sticks, lightly fry in

a pan.

4 Blanch the edamame and the peas

in boiling water.

5 Mix the edamame, peas, sesame oil

RECIPES PHOTOS

and roasted soya beans, season with Bertrand’s spice salt. 6 Arrange the tofu in staggered rows to form a square. 7 Arrange the edamame-pea mixture around it, add the carrot. Sprinkle with sesame seeds.

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F E AT U R E

SOY S PROUTS SA L A D Serves 1 › › › › › › ›

20 minutes

3 minutes › › › › › ›

150 g soya beans 1 white asparagus 1 green asparagus 3 tbsp coconut cream 1 tbsp pistachio nuts 2 pink radishes 5 mint leaves

it, place the herbs (tarragon, mint, dill) on top, and add the radish slices and pistachios. Add a drizzle of olive oil. Season with four turns of freshly ground pepper and sprinkle with watercress. TIP Very lightly salted recipe – change the seasoning to your liking.

RECIPE PHOTO

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1 Cut the raw asparagus into wedges, marinate in the spice salt and set aside for 15 minutes. 2 Roast the pistachios gently in a small pan without fat for 3 minutes. 3 Thinly slice the radishes with a mandolin. 4 Mix the soya beans with the coconut cream and a little spice salt. 5 Put the soya in the centre of the plate, arrange the asparagus around

4 dill sprigs 6 tarragon leaves 1 handful of watercress 2 tbsp olive oil 1 tbsp soy sauce Bertrand’s spice salt

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F E AT U R E

R A ME N & MISO V EG E TA B LE S

Serves 1 3 minutes 15 minutes

› 1 tbsp miso paste › 1 5 cl mint tea › 1 50 g ramen (Japanese pre› › › › ›

cooked wheat noodles) 1 0 cm of a celery stalk 2 small brown mushrooms 4 cm long peppers 1 /2 spring onion P epper

1 Prepare your tea infusion, set

aside.

2 Gently heat the tea and, with a

whisk, dissolve the miso paste.

3 Mince the mushrooms and celery

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and the onion very finely, and cut the pepper into very small cubes. 4 Rinse the noodles in hot water and place them in a shallow dish. Arrange the different vegetables on top and pour the very hot stock over them. Sprinkle some pepper from the mill on top.

RECIPE PHOTO

TIP The broth can be prepared in advance. Be careful not to add too much salt, and change the seasoning to your liking.

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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 2020_KACHEN_SUMMER_INT_EN.indb 81

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5 FAC TS ABOUT

PE AC HE S SILK GLOVES NECESSARY

PEACHES LIKE BEING WARM & CUDDLY

To store peaches well, avoid any kind of dent in their skin. According to individual varieties, the harvest can start as soon as mid May and can last until the end of September. Unripe fruit can take quite a long time to ripen (but not directly in the sun!), but once ripe, they spoil quickly. If you can’t eat up all the ripe fruit, it will produce excellent compote, purée, jam, or juice.

The peach tree feels most at home growing in front of a sunny wall, where it is protected from storms and frosty winds. If you have a nutrient-rich and quickly warming soil, cover the ground where the roots are with a layer of bark mulch. Don’t plant the trees too close together; they need plenty of room and a lot of water, which is best done in the morning or evenings (careful: avoid stagnation of water).

The busy bumblebee starts flying around when it is only 8 degrees out and flies even in cloudy weather and in windy conditions of up to 70 km/h. Bees, on the other hand, stay in their hive when cloudy and in windy conditions of up to around 30 km/h, and they wait until it is 15 degrees before venturing forth. Furthermore, bumblebees shake the pollen out of flowers with their vibrations when they land on the petals. Since most peach trees are self-fruiting, bumblebees contribute greatly to the pollination of peaches.

INDULGE WITHOUT A BAD CONSCIENCE Peaches broadcast a wonderful scent that makes everyone’s mouth water. Because they have a high water content, the sweet fruit does not have an especially high calorie count (around 40 kcal/100 g). Yet they contain potassium, calcium, magnesium, and the vitamins A, B1, B2, and C, among other things. This means they are a healthy and delicious alternative to sweets.

GARLIC WARDS AGAINST CURLS Peach trees are often plagued by peach leaf curl, which can be transmitted by aphids. A natural method of prevention is a mixture of 700 g pressed garlic cloves, which you let steep in 3 l water for one day. Bring it to the boil and strain. To stay one step ahead of the problem, spray the first buds in spring, then repeat every 2 weeks.

TEXT

Martina Schmitt-Jamek

WHY BUMBLEBEES, OF ALL THINGS, ARE IMPORTANT…

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SEASONAL FRUIT

POR K & PE AC H K E BA B S WIT H PE AC H & CUCUMB E R COUSCOUS SA L A D Serves 4 1 hour 20 minutes 25 minutes

For the kebabs (makes 8)

› › › › › › › › › › › › › ›

2 tbsp ground cumin 2 tsp dried sage 4 tsp smoked paprika ½ tsp cayenne pepper 2 tsp turmeric powder J uice of 2 lemons 1 tsp crushed garlic 1 25 ml good quality tomato sauce 6 0 ml balsamic vinegar 6 sprigs of thyme, leaves only 3 0 ml olive oil 8 00 g – 1 kg smoked pork fillet 2 – 3 peaches, cut into 16 wedges 8 wooden kebab skewers

For the couscous salad

› 1 75 g flavoured or unflavoured › › › › › ›

1 For the kebabs, make the marinade by mixing all of the

brush with remaining marinade. Place under the grill until cooked through and tender, about 10 – 12 minutes. 5 For the salad, place the couscous in a mixing bowl and pour the warm stock on top. Cover and set aside until all the liquid has been absorbed, about 10 minutes. Allow to cool completely before stirring in the rest of the salad ingredients. 6 Serve the kebabs with couscous on the side. TIP Depending on the size of the bowl you use to make the couscous, you might need a little more or a little less stock. The main thing is to add just enough stock to cover the couscous.

ingredients together, except the pork and peaches. Soak 8 kebab skewers in hot water for 20 minutes (this will prevent them from burning while cooking). 2 Cut the pork fillet into bite-size pieces. You need 3 pieces per skewer – 24 pieces in total. Place the meat in the marinade and use your hands to rub it all over the meat. Allow to marinate in the fridge for at least 30 minutes. 3 Preheat a griddle pan until hot and heat the grill of the oven to 200°C. 4 Thread the pork and peaches onto the skewers, alternating them. Fry in the griddle pan for 3 – 4 minutes per side, keeping an eye on them to make sure they don’t burn. Place the griddled kebabs on a baking tray and

couscous 1 25 ml vegetable stock, warm 1 50 g cucumber, diced 1 ½ feta slice, crumbled 1 peach, skinned and diced ½ red onion, finely chopped A handful of fresh basil leaves

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PE AC H & R AS PB E R RY C L A FOUT IS

› › › › › › › › › › ›

PE AC H , NEC TA R INE & HONE Y G R A NITA

Serves 6

Serves 4

45 minutes

15 minutes

25 – 35 minutes

6 hours freezing time

5 large eggs 100 brown sugar 5 g vanilla extract 250 ml milk 125 ml fresh cream 90 g cake flour, sifted 2 peaches, cut into 8 wedges 250 g fresh raspberries 60 g white chocolate chips Icing sugar, for dusting Fresh cream, whipped, or vanilla ice cream, to serve

1 Preheat the oven to 180°C. 2 Whisk the eggs, sugar, vanilla, milk and cream together

5 00 ml peach juice 2 peaches, peeled and diced 1 nectarine, unpeeled and diced 1 tbsp honey 2 tbsp lemon juice F resh fruit, to serve

1 Place all of the ingredients into a blender and blend

until smooth.

2 Pour the mixture into a freezer-proof container, with-

out a lid, and place it in the freezer. Every 2 hours, run a fork through it to break it all up. Repeat the process 3 or 4 times until the whole mixture is frozen and has the texture of shaved ice. Run a fork through it again just before serving. 3 Serve with more fresh fruit on the side. It goes perfectly with an ice-cold glass of sparkling wine.

with an electric mixer. Slowly whisk in the flour and mix until smooth. 3 Pour the mixture into 6 ramekins or a deep baking dish. Scatter the fruit and chocolate on top. 4 Bake for 20 – 25 minutes when baking in ramekins or 30 – 35 minutes in a large baking dish. It should be puffy and golden when ready. 5 Serve warm or cool, topped with a dusting of icing sugar and some whipped cream or vanilla ice cream.

› › › › › ›

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SEASONAL FRUIT

G R ILLE D PE AC HE S WR A PPE D IN SAG E & PA R M A H A M WIT H A C R E A MY C HILLI SAUC E

12 pieces 20 minutes 10 minutes

For the peaches

› 1 2 strips of thinly sliced Parma ham

› 2 – 3 peaches, cut into 12 wedges › 1 2 small fresh sage leaves › F reshly ground black pepper, to taste

› O live oil For the creamy chilli sauce

› 1 50 g cream cheese, at room temperature

› 8 0 ml cream › 3 0 ml sweet chilli sauce › T abasco sauce, to taste

1 Preheat the oven to 200°C. Line a

smooth. Add a few drops of Tabasco sauce, according to taste. Thin it out with a few drops of milk if needed. 4 Serve the grilled peaches with the dipping sauce on the side.

TIP Serve as a canapé by adding the grilled peaches on top of goat’s cheese bruschetta.

baking tray with baking paper. 2 Place the Parma ham strips on a cutting board. Place a peach wedge and sage leaf at one end of the meat. Season lightly with black pepper and roll up tightly. Place on the lined baking tray and bake until the peach is tender and the Parma ham has crisped up, about 8 – 10 minutes. 3 For the dipping sauce, place the cream cheese, cream and sweet chilli sauce in a blender and blitz until

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SEASONAL FRUIT

C HOCOL AT E G A N AC HE & BUT T E R SCOTC H C R Ê PE C A K E WIT H PE AC HE S

Serves 6 1 hour 30 minutes

For the pancakes

› › › › › › › › ›

120 g cake flour, sifted 1 tsp baking powder 2 g salt 2 large eggs 200 ml milk 190 ml water 1 tsp lemon juice 125 ml vegetable oil non-stick cooking spray, for cooking

For the ganache

› 4 40 g dark chocolate, roughly chopped

› 3 10 ml cream For the butterscotch cream

› › › › ›

30 g salted butter 45 g brown sugar 60 ml cream 1 tsp vanilla extract 170 ml cream

For garnishing

2 peaches, sliced 2 plums, sliced pulp from 1 granadilla fresh mint leaves

› › › ›

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1 For the pancakes, mix all of the ingredients together with an electric mixer until you obtain a smooth batter. Cover it and set aside for 1 hour before using. 2 For the ganache, add the chocolate and cream to

a glass bowl. Gently melt over a water bath until the mixture is smooth. Set aside and allow to cool at room temperature until thick and spreadable.

3 For the butterscotch cream, melt the butter, sugar, vanilla and the cream together in a saucepan. Heat gently until melted and then turn up the heat, allowing it to bubble for a minute. Remove from the heat and allow to cool completely. When the mixture has cooled and thickened, whip up the cream until stiff peaks form, pour in the butterscotch while whisking. The cream should be stiff but spreadable. 4 Heat a small to medium frying pan over medium

heat. Coat it with non-stick cooking spray and ladle in some of the pancake batter to form a thin layer in the pan. Fry for 1 – 2 minutes before flipping over and frying for a further 30 seconds. Repeat with the rest of the batter until you have 12 – 15 pancakes. Allow them to cool completely.

5 To assemble the crêpe cake, place a pancake on

a large plate or cake stand. Spread a dollop of the cooled ganache on top and add another pancake on top. Repeat the layering process with the rest of the pancakes.

6 Spread the butterscotch cream on top and garnish with sliced fruit, granadilla fruit pulp and fresh mint leaves.

TIP The pancake batter will keep for up to three days in the fridge.

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5 FAC TS ABOUT

C A R ROTS ALL THOSE COLOURFUL ROOTS Whether orange, yellow, white, red, or even purple, all of them provide carotenoid. And yet there are differences: The top provider of beta-carotene – provitamin A for eyes, immune system and cell protection – are the orange carrots, followed by the purple, which, like the yellow ones, contains more anti-inflammatory lutein. Red carrots, like tomatoes, distinguish themselves through their lycopene content, which is a strong antioxidant. White carrots can help, just like pears and apples, to guard against a stroke.

SOME FAT IS ALWAYS NECESSARY! Carrots are extremely low in calories (26 kcal/100 g), but no matter how you eat them, always add a little bit of fat (oil, nuts, butter) to your carrots, so that the liposoluble vitamins (A and E) can be taken up more easily. Furthermore, carrots are a good source of mineral nutrients (iron, zinc, magnesium, potassium) and can lower cholesterol and aid digestion through the dietary fibre pectin.

HERBS ADD SPICE

Don’t store them in plastic otherwise they will wilt quickly, blacken and soften, and make sure to take off the greenery. They keep for up to 10 days in the vegetable compartment of your fridge; preferably stored in a damp cloth. Take care not to keep them next to fruit such as apples, pears, avocados or figs, as they will quickly go soft and wilt.

TEXT

Martina Schmitt-Jamek

STOR AGE – HOW, WHERE & FOR HOW LONG?

Traditionally, you can add dill, chervil, parsley, or chives to your carrots, but also give chilli, cardamom, ginger, vanilla, cinnamon, saffron, turmeric, or star anise a try – you will be pleasantly surprised! And don’t throw away the somewhat bitter greenery of the carrot; it can be used in pesto, soups, stews, or in smoothies.

MANIFOLD USES Consumed raw or in a juice (delicious with apples, a dash of lemon juice and some oil) carrots fill you up for longer than if cooked. Carrot soup is not only delicious but also a tried and tested method to help against diarrhoea (look up Moro carrot soup). Carrots always work in stews, should not be left out of any self-respecting vegetable mix, and work wonders as a carrot cake!

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SE A SONA L V EGE TA B L E

R A INBOW C A R ROT & A LMOND NOUG AT SA L A D

Serves 6 30 minutes 20 minutes

› 7 50 g rainbow carrots, washed › 2 5 ml olive oil › s alt and freshly ground black pepper, to taste

For the dressing

› › › › › ›

7 5 ml fresh grapefruit juice 2 5 ml maple syrup 5 0 ml olive oil 1 tsp Dijon mustard 1 25 g almond nougat 5 0 g fenugreek or rocket microgreens, to serve

1 Preheat the oven to 200°C. 2 Toss the carrots with the olive oil,

salt and pepper, and roast in the oven until tender, about 20 minutes. 3 Prepare the dressing by whisking together the grapefruit juice, maple syrup, olive oil and Dijon mustard. 4 Dress the warm carrots with the dressing and crumble the nougat over the salad. Top with microgreens and serve immediately.

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C A R ROT, C A R DA MOM & COCONUT LOA F Serves 8 1 hour 10 minutes 50 minutes

For the bread dough

› › › › › › › › › › › › › › › › › › ›

Unsalted butter, for greasing 4 eggs 225 g castor sugar 300 ml sunflower oil 1 tsp vanilla extract Zest of ½ lemon 5 medium carrots, peeled and coarsely grated 2 Granny Smith apples, peeled, cored and coarsely grated 300 g cake flour 1 tsp ground cinnamon ½ tsp nutmeg, grated ½ tsp ground ginger ½ tsp ground cardamom 70 g desiccated coconut 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp salt 150 g walnuts, finely chopped 120 g baby rainbow carrots, rinsed

For the icing

› › › ›

125 g unsalted butter 250 g cream cheese ½ tsp vanilla extract 50 – 75 g icing sugar

1 Preheat the oven to 180°C. Grease a 23 cm loaf tin

with butter and line the base with greaseproof paper.

2 Beat the eggs and castor sugar until pale. Add the oil

and whisk well.

3 Add the vanilla, lemon zest, carrots and apple, and

mix lightly.

4 Fold in the remaining ingredients and spoon into the

loaf tin. Arrange the rainbow carrots on top and bake in the preheated oven until a knife inserted into the cake comes out clean, 45 – 50 minutes. Allow to cool on a wire rack. 5 For the icing, cream the ingredients together until light and smooth. 6 Cut the loaf into slices and spread generously with the icing.

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SE A SONA L V EGE TA B L E

BL ACK SESAME SALMON SASHIMI WITH CARROT PURÉE

Serves 6 50 minutes 45 minutes

› 5 00 g yellow carrots, peeled and › › › › › › › › › ›

roughly chopped 2 5 ml canola oil 1 tsp sesame oil 2 5 ml honey 5 0 ml soya sauce 2 5 ml lemon juice 5 0 ml canola oil 1 tbsp onion sprouts 1 0 – 12 radishes, shaved 6 00 g fresh salmon 3 0 g black sesame seeds, toasted

1 Place the carrots in a saucepan

over medium-high heat, cover with water and cook until completely tender, 30 – 45 minutes. Drain and set aside to cool slightly. 2 Place the carrots in a blender and blitz until smooth, adding a little water if the mixture is too thick. 3 Add the canola and sesame oils, and blend well. 4 Rub the purée through a fine sieve and set aside to cool. 5 Prepare the dressing by combining the honey, soya sauce, lemon juice, canola oil, sprouts and radishes. Toss well. 6 Roll the salmon in the toasted sesame seeds and cut into sashimi slices. 7 Serve the sashimi on the carrot purée and spoon the radish dressing over the top.

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SE A SONA L V EGE TA B L E

C A R ROT, C R A B & AVOC A DO SA L A D Serves 6

› › › › › › › ›

15 minutes

½ onion, chopped 1 garlic clove 1 tbsp coriander seeds, crushed 20 g sugar 25 ml white wine vinegar 50 ml olive oil ½ tsp dried chilli flakes 4 00 g crab meat, cooked and drained

3 minutes

› › › ›

25 ml mascarpone 25 ml good quality mayonnaise 5 ml (1 tsp) fresh lemon juice 2 avocados, peeled and lightly mashed › 4 – 5 medium carrots, peeled and finely grated, (keep 2 aside and halve, to serve) › o nion sprouts, to serve

1 Dry-sauté the onion in a pan over medium heat, 2 – 3 minutes. 2 Add the garlic, coriander seeds, sugar, vinegar, olive oil and chilli flakes.

Bring to a boil and remove from heat.

3 Combine the crab meat, mascarpone, mayonnaise and lemon juice, and

mix well.

4 Place spoonfuls of the crab mixture, avocado and grated carrots in a dari-

ole mould and press down lightly. Spoon over the dressing and top with the halved carrots and onion sprouts. Serve immediately.

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S H AV E D C A R ROT & COCONUT B ROT H WIT H ROAS T E D H A K E Serves 6 15 minutes 15 minutes

› › › › › › › › › › › ›

500 g baby hake Olive oil, for brushing 2 tsp fennel or fennel flowers 625 ml coconut cream 125 ml water 3 cm fresh ginger, minced 1 garlic clove, minced ½ tsp red Thai curry paste 20 g sugar 25 ml lime juice 25 ml fish sauce 3 00 g medium carrots, peeled and shaved › 18 litchis, peeled and pitted

1 Preheat the oven to 200°C. 2 Brush the baby hake with olive oil

and dress with fennel or fennel flowers. Bake in the preheated oven until cooked, 10 – 12 minutes. Set aside. 3 Heat the coconut cream and water in a saucepan over medium heat. Add the ginger, garlic, curry paste,

sugar, lime juice and fish sauce. Bring to a boil, add the carrots and cook for 2 - 3 minutes. 4 Spoon the coconut broth into serving bowls, top with litchis and flaked hake, and serve immediately.

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SE A SONA L V EGE TA B L E

PUR PLE C A R ROT, DAT E & GOAT ’S C ROT T IN SA L A D

Serves 6 25 minutes 20 minutes

› 6 00 g purple baby carrots › 2 5 ml olive oil › S alt and freshly ground black pepper, to taste

› 1 25 ml natural sweet dessert wine

› 2 50 g goat’s crottin or Brie, sliced › 1 2 fresh dates, pitted

1 Preheat the oven to 200°C. 2 Toss the baby carrots with olive

oil, salt and pepper, and roast until almost tender, 10 – 15 minutes. 3 Add the dessert wine and roast for another 5 minutes. 4 Place the carrots in a serving bowl, top with the cheese and dates, and spoon the pan juices over the top to serve.

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RECIPE

C HE R RY TOM ATOE S SA L A D WIT H L A MB ‘S LE T T UC E , PINE A PPLE , R AS PB E R R IE S , MOZZ A R E LL A BA LL S & C HI A S E E DS

Serves 3 › › › › › › › › › ›

30 minutes

1 hour

15 red and yellow cherry tomatoes 1 50 g GALBANI mozzarella balls 1 5 raspberries 2 nice slices of fresh pineapple 5 0 g lamb’s lettuce 1 spring onion

For the marinade

› › › ›

1 garlic clove Fleur de sel, freshly ground pepper Olive oil Espelette pepper

To serve

1 tbsp chia seeds 1 handful of radish sprouts 1/2 organic lemon Fleur de sel, freshly ground pepper

› › › › ›

a pinch of chilli, and a dash of pepper. Leave to stand for at least 30 minutes until the tomatoes release some juice and the flavours mix. 4 In the meantime, prepare the vinaigrette. Mix the balsamic vinegar with the brown sugar. Emulsify with the olive oil. 5 Drain the mozzarella balls, add to the salad, add lamb’s lettuce and raspberries, sprinkle with chia seeds, add the vinaigrette, the zest of 1/2 lemon and mix. Sprinkle with radish sprouts and serve chilled.

1 Drain the mozzarella balls, place them in a bowl and season with a dash of Epelette pepper, salt and pepper. Add the sliced garlic clove. Mix everything together and cover with olive oil. Leave to marinate for 1 hour in the fridge. 2 Wash the cherry tomatoes and cut them into 2 or 4 pieces depending on their size. Cut the pineapple into small pieces. Cut the spring onion as fine as possible. 3 In a salad bowl, mix the tomatoes, raspberries, pineapple and spring onion. Season with a little fleur de sel,

1 tbsp brown sugar 3 tbsp olive oil 1 tbsp balsamic vinegar E spelette pepper F leur de sel, freshly ground pepper

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Dieter Ebeling Ramunas Astrauskas TEXT PHOTO

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PORTRAIT OF A CHEF

LOUIS LINS T E R ONE S TA R R E PL AC E S A NOT HE R

It’s an intergenerational change. Since 1987, this and the new chef: “But when you’ve been used to work restaurant proudly carries a Michelin star. But, every day for thirty years, it becomes difficult to stop from since the end of 2019, the place in Frisange does one day to the next, and not to receive the compliments of not belong to Léa Linster anymore, but to her son Louis the clients anymore.” (29). In 2017 he became the chef of this establishment that Much has now changed. The staff – among them eight continues to carry the name of his famous mother. “The members in the kitchen and five in the service – were exname has not changed, after all, it was my mother who changed. Instead of à la carte and a menu, there is now made the place famous,” says Louis Linster. Apart from only the menu. However, that offers a lot of choice for the that, the new chef is making a few changes. Gentle chang- individual courses. Even the character of the kitchen has es, of course. changed a bit, according to Louis Linster: “It used to be It was not always a given that Louis Linster would take a traditional French kitchen. Now it’s a modern French over the restaurant. “After I’d finished school, I had had kitchen with elements from the whole world.” The Micheenough of the place,” he remembers. “For 18 years I’d been lin guide speaks of “an unobtrusive reinterpretation of living above the restaurant and I wanted to see something traditional dishes.” Und what does Mum say? Louis Linelse.” So he went to Lausanne to study business manage- ster laughs loudly: “She enjoys it too. She ate here only a ment, because it interested him. After two and a half few days ago.” She has not completely withdrawn into reyears, he returned to Luxembourg. But before he could tirement: she is actively involved in many of the popular finish his bachelor, he started to help out cooking courses. his mother. “She was alone and needed a Could Louis Linster become a similar“It used to be a bit of support.” ly famous TV chef, just like his mother traditional French He stayed on in the restaurant. Not only was especially on German TV? “That kitchen. Now it’s because his mother decided that he was does not interest me at the moment. You a modern French old enough to work in the kitchen. “I also have to set priorities. And if you’re on TV, kitchen with elements began to really enjoy it,” says Louis Linyou can’t be in the kitchen.” The priorfrom the whole ster. “Maybe it’s in my genes. I grew up ities lie more in the direction of getting world.” there. It was quite natural and I did not a second Michelin star. “It’s mostly about think about it too much.” That fact that the validation that working fifteen hours the work was hard did not put him off. “I knew no other every day is not for nothing.” He is happy about the many way. My mother worked 12 hours a day.” younger customers. “They are in their late twenties or earEven as a nine-year-old he often used to help in the kitch- ly thirties and want to discover new things they have not en on a Sunday. When he was twelve, he started making seen before.” And if somebody asks for the famous saddle his own food from time to time: “Pasta, omelette, crêpes.” of lamb in a potato crust, with which Léa Linster won the Later, he spent a lot of time in the kitchen as a teenager: “I highest cooking award, the “Bocuse d’Or”, in 1989, the tried different things until they worked out. I always want- only woman to have done so? You won’t find it on the menu ed to know why something was made this way and not a anymore, but if you ask, you will receive it, of course. different way.” He does not have a traditional education. Louis Linster, like several other top chefs, is self-taught, and first and foremost his mother’s student. “I learnt a lot from her. I experimented a lot and read a lot of books.” LÉA LINSTER In 2012, he started to work in the kitchen at weekends. Since 2015, he has been working there full-time. And in 17, Lëtzebuergerstrooss — L-5752 Frisange 2017 he also took over the responsibility officially. “It was Tel. +352 / 23 66 84 11 surely a bit difficult for my mother in the beginning,” says Louis Linster. Not so much worrying about the restaurant lealinster.lu

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MASTERCLASS

F ILE T DE BŒ UF WE LLING TON L ouis Linster presents us with his recipe for «Filet de Bœuf Wellington», a speciality that enjoyed great popularity among customers who used the company›s delivery service and takeaway during the Covid-19 lockdown. This service is still available from Tuesdays to Saturdays, both in the starred restaurant in Frisange and in the shop (Delicatessen by Léa Linster) in the city. The menu changes from week to week and can be requested by e-mail to info@lealinster.lu or by phone on +352 23 66 84 11. Orders can also be placed in this way. So it›s easy to bring the star menu to your home!

Serves 2 1 hour + 2.5 h cooling time 25 minutes

For the mushroom duxelle

› 750 g white mushrooms › 2 shallots › 360 g fillet of beef in one piece › 6 slices of Iberico ham, each about 5 mm thick

› Some Dijon mustard › Salt, white pepper from the mill › 50 ml dry white wine › 20 g butter › 1 square puff pastry, approx.

20 x 30 cm (It is best to order in advance

from your trusted pastry chef. If you buy ready-made dough from the supermarket, make sure that it is made with butter.)

› 2 egg yolks › A little grape seed oil For the potato gratin

› 4 large potatoes, "Agria" variety (or other firm cooking variety)

› 3 garlic cloves › 250 ml milk › 250 ml cream › 3 stems of fresh thyme › 1 bay leaf › Salt, pepper For the Jus de veau

(have it prepared by the butcher)

› 30 g tomato concentrate › 2 carrots › Two onions, › 1 shallot › 1 celery stalk › 20 g fresh thyme › 1 bay leaf › 5 g peppercorns › 1 garlic head › 25 ml balsamic vinegar

RECIPE PHOTOS

Louis Linster Ramunas Astrauskas

› 1 kg veal bone › 1 kg veal offal

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Prepare the mushroom duxelle: Wash the mushrooms and cut off the stems. Dice the mushrooms very finely and fry them in a pot on medium heat for about 10 minutes until the water has evaporated. Chop the shallots very finely as well.

Remove from the pan, pepper and brush with mustard all over. Let it cool down a little, then put it in the fridge for 30 minutes.

To the mushrooms, add the wine, salt and pepper, butter and then the shallots. Simmer everything together for another 10 minutes until all the liquid has evaporated. Put the mixture in a shallow bowl, let it cool down and put it in the fridge.

Lay out a sheet of cling film on the work surface. Arrange the slices of ham on top, so that they slightly overlap in the shape of a rectangle.

Spread an approx. 5 mm thick layer of the mushroom duxelle onto the ham slices.

Take the meat out of the fridge and remove the foil. Spread the puff pastry onto the work surface and brush the edges all around with beaten egg yolk.

Take the meat out of the fridge and roll it firmly into the ham-mushroom layer. Tip: With the tip of a knife, prick a hole into the side of the cling film so that the air can escape when rolling up. Wrap it in a second layer of Cling film and put it back in the fridge for 1 hour.

Salt the fillet of beef well all over and then fry it in one piece in a pan with a little grape seed oil coating on all sides.

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POTATO GRATIN 1 Peel the potatoes and cut into 2 mm thin slices with a mandolin. Peel the garlic cloves, cut them in half with a knife and cut out the inner (green) core, then chop the garlic finely. 2 Put the milk with the cream, the garlic, the thyme, the bay leaf and some salt into a pot and add the potato slices. Cook on medium heat and let it simmer for about 20 minutes, stirring constantly, until the potatoes are done. Season to taste with salt and pepper. 3 Put the mixture in an ovenproof dish and bake again for another 20 minutes at 180°C in the oven.

Place the meat onto the pastry sheet and roll in the pastry. To seal the dough, cut the sides so that the dough overlaps and the sides can be sealed well.

Spread out another layer of cling film and firmly wrap the roll of meat in the coat of dough (when rolling it in, prick the foil on both sides again so that the air can escape!) Put the roll back into the fridge for 1 hour.

Take the meat roll out of the fridge 45 min. before baking. Unwrap it from the Cling film, brush it all around with beaten egg yolk and pattern the dough with the back of a knife (if you wish, you can also roll out a piece of dough in a grid pattern using a special roll and lay it on the filet like a net).

JUS DE VEAU

Roast the filet Wellington in the oven at 220°C for 25 minutes. The meat is done when a meat thermometer inserted into the middle shows 46°C. Take it out of the oven and let it rest for 10 minutes before slicing until the temperature inside is 52°C. Cut into slices of about 3 – 4 cm thick and serve.

Serve with a potato gratin and fresh vegetables (asparagus, carrots or whatever you like best). A home-cooked veal sauce rounds off the dish perfectly.

1 Roast the bones on a baking tray at 220°C for about 20 – 25 minutes in the oven until they are nicely browned. 2 Cut the meat into small pieces, roast in the oven at 220°C until it is golden brown (both bones and meat can be done one after the other or on 2 separate trays at the same time). 3 Shortly before the end of the roasting time, add the tomato paste to the bones and leave to roast for another 2 minutes. 4 Put the browned bones and pieces of meat together into a large pot and deglaze the frying juices on the baking tray with a little water and add it to the pot. 5 Add about 4 litres of water and bring to the boil over medium heat. While doing so, constantly skim off the foam. 6 As soon as there is no more foam, add the roughly chopped vegetables and the spices and let everything simmer for 2 hours on medium heat. 7 Pass the stock through a sieve, let it cool down and put it in the fridge for one night. 8 The next day, skim the fat from the surface, add 25 ml balsamic vinegar, bring to the boil again and reduce to the desired consistency.

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T UR K E Y B L A NQUE T T E

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RECIPE PHOTOS

Frédéric Vuillemin Ramunas Astrauskas

W I T H K AC H K É I S

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

There is nothing quite as typical as Kachkéis when it comes to Luxembourgish specialties. Today, we are delighted to offer you an unusual version of this local delicacy, created by the chef of Becher Gare, Fred Vuillemin. We hope that we will soon be able to enjoy the amazing terrace of this restaurant once more, situated in the village of Bech. bechergare.lu

Serves 6 10 minutes 90 minutes

› 1 .5 kg turkey stir-fry or turkey › › › › › › › ›

shoulder cut into pieces of about 70 g 1 2 spring onions 5 00 g fresh button mushrooms J uice of one lemon 2 tbsp sugar 7 0 g (+ a little more) butter 1 egg yolk 7 0 g flour S alt, pepper

For the broth

› 1 large onion pricked with

4 cloves 4 garlic cloves 2 carrots 1 leek white 1 celery stalk 1 bouquet garni with thyme, bay leaf, parsley › 1 vegetable stock cube › 2 tbsp coarse salt › 3 00 g ready-made Kachkéis

of cold water and bring to a boil for 1 minute to poach the meat and remove the impurities and starch. 2 Drain the meat and place it in a saucepan with 2 carrots, 1 large onion studded with 4 cloves, 4 garlic cloves, 1 leek white, 1 celery stalk, 1 bouquet garni with thyme, bay leaf, parsley, 1 vegetable stock cube and 2 tablespoons of coarse salt. Cover with water and bring to the boil. Then reduce the heat and cook for about 50 minutes, skimming regularly. 3 In a saucepan, melt a knob of butter and add the peeled spring onions with a glass of water and 2 tablespoons of sugar. Cook over low heat for 20 minutes until the liquid has evaporated a little and the onions are lightly browned. Keep warm.

4 In a frying pan, melt a knob of butter and sauté the mushrooms for 5 – 10 minutes with a little water and the lemon juice. Season with salt and keep warm. When the meat is cooked, keep it warm and collect the broth by passing it through a strainer or sieve. Melt 70 g of butter over low heat and add the same amount of flour to make a roux. Stir well until the butter is absorbed and the roux colours slightly. Add the stock 3 or 4 times, whisking until the first broths. Then add the Kachkéis mixed with the egg yolk and whisk vigorously. Adjust the seasoning and add the pieces of meat to the sauce. Serve with rice and vegetables.

103

› › › › ›

1 Place the pieces of meat in a pot

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FA R M E R ' S R ECI PE

HAM & CHEESE

CAKE

serves 8

20 minutes

45 minutes

› 3 whole eggs › 125 g softened butter › 200 ml of liquid cream › 250 g sifted flour › 1/2 packet of baking powder › Salt and pepper › 1 pinch cayenne pepper

› Grated nutmeg ›2 00 g grated cheese (Comté and/

1 In a food processor or by hand,

with a spatula. Mix well and put everything into a buttered cake form. 4 Preheat the oven to 200°C on high and low heat and bake for 45 minutes.

blend butter, cream, eggs, flour and baking powder to make a dough. 2 Dice the onion and chop the parsley. 3 Season to taste. Add the parsley, onion, cheese and ham to the dough

or Emmental and/or Gruyère etc.)

› 200 g cooked ham, in small cubes › 1 onion › Parsley

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RECIPE PHOTO

Alice Steffen Ramunas Astrauskas

ere we are, like every year, at Alice Steffen’s home, being welcomed very warmly to share one of her favourite recipes. The family farm located in Buschdorf specializes in the cultivation of potatoes (a local product – Lëtzebuerger Gromperen) and has done so for three generations! Below you will find a cake recipe for a gourmet aperitif, bon appétit!

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DOCUMENT NON CONTRACTUEL

Premium Properties 5 bedroom house for sale in RAMELDANGE

FARE S.A. YOUR TRUSTED PARTNER 2 Massewee L-6186 Gonderange • www.fare.lu • contact@fare.lu • Tel. +352 26 897 897

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MY LUXEMBOURG

F E I E R S T E NG SZ A LOT

(COLD B E E F SA L A D) REVISED BY PAUL FOURIER

For this My Luxembourg section, in which a FOODAMENTAL chef revises a traditional Luxembourgish dish, we have Paul Fourier, chef at the restaurant La Pomme Cannelle. He shares his vision of FOODAMENTAL... “For me, it is above all about an awareness of what we eat. It’s my duty to try to teach people, customers and other cooks that there are ways to make excellent dishes by respecting the following: The seasons, the location, nature, homemade cooking, etc… Support our local producers. If we can be an example, perhaps, one day, we will not find berries or tomatoes in the middle of winter in our stores anymore. It is our duty as a major player in the Luxembourg catering industry to be an example. There is also the respect we owe towards the other members of our team and the mutual help between cooks, whether they are well known, recognized or even amateurs. We can transmit our knowledge and our values, so that in the future all these things become logical.”

› › › › › › › › › ›

600 g of tenderloin beef Salt and pepper 3 shallots 2 eggs 1 dl wine vinegar 2 dl soy sauce for the marinade Thinly curled leaf salad 20 g sweet and sour pickles ½ raw red beetroot F resh herbs: tarragon, chives, chervil, cilantro, coriander

Soy mayonnaise

› › › › ›

3 eggs Mustard 1 tbsp soy sauce Salt and pepper 2 dl sunflower oil

20 min + 4h

5 minutes

1 Cook the beef in butter, keeping

it rare. 2 Leave it to marinate in the vinegar, soy sauce and black pepper mixture for 4 hours. Pat dry and cut into thin slices. 3 Whip up the mayonnaise in a bowl, combine the egg yolks, mustard, salt, pepper and soy sauce. Stir vigorously to bind the ingredients together, then gradually add the oil, whisking the sauce vigorously with a whisk. Check the seasoning. 4 Thinly julienne the beetroot. Mix the curly lettuce and beetroot sticks with the fresh herbs and a teaspoon of soy mayonnaise.

5 Arrange the slices of meat on a

plate with a few grains of coarse salt and a turn of the pepper mill. Cut the shallots into slices, hard boil the eggs and slice them finely. Garnish with slices of shallots and eggs and a few slices of sweet and sour gherkins. 6 Pour the mayonnaise into a piping bag and pipe a few dots onto the meat. Serve the salad separately.

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RECIPE PHOTOS

Pau l Fou r ie r Ramunas Astrauskas

Serves 4

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MY LUXEMBOURG

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

A DI F F E R E N T K I N D OF C OUN T RY I N N

Naturally, all products are fresh and, if possible, locally sourced. The cheapest menu is the lunch menu – also devised for business people in a hurry: three courses, each with two options, for 27 euros. In the evening, you get a more expensive menu (4 courses) that costs 57 or 68 euros (5 courses). Themed events, such as the carpaccio festival or the American barbeque in summer, are frequently organised. The main menu is changed four times a year according to the season, while the bill of fare changes monthly and the midday menu weekly. At lunchtime the guests are predominantly business people, also from Kirchberg. In the evening, it’s mainly the locals, but guests also come from across the border in Germany, Belgium, and France, says Quentin Debailleux. “It’s all going very well,” he adds.

Old, abandoned barns usually offer a lot of space – that is also the case for the “Pétry”. Eighty guests can fit into the big hall on the first floor. If necessary, even a hundred. Celebrating a wedding up here, for example, one can make use of about thirty more spaces for the “normal” guests on the ground floor. If the weather is good enough to sit outside in summer, the veranda Birthdays, communions and other family “We do festivities are all traditionally celebrated and terrace offer another forty to fifty places. everything here, in an inn. “We work a lot for groups,” says That is, theoretically, a lot of room. If, and we do it all however, everything happens to be booked, Quentin Debailleux. One year ago, he ourselves.” started doing catering. A further addition the team will need help. The kitchen employs is the guesthouse: nine, elegantly furnished four members of staff, one of them a trainee. The service team, led by wife Alexandra apartments right next to the former barn. Debailleux, is comprised of three members. “Counting the They are predominantly available for long-time renters. dishwashers, we are ten altogether. That’s really not a big But it’s not quite a hotel. “I don’t have anybody who could team,” says Quentin Debailleux. serve breakfast at 7 a.m.” The addition of the guesthouse means that the “Péitry” is now called “Restauberge”. The work is classically organised in the “Pétry”. “Everybody works at their post until everything is done,” says Quentin Awarded 13 out of 20 points in the Gault-Millau guide, the Debailleux. “We don’t have a lot of free time.” The small “Restauberge Pétry” is in good company in Luxembourg. team starts at 9 in the morning, takes a break between 3 Quentin Debailleux does not aim for Michelin stars or and 5 p.m. (Coupure) and then keeps going until late after other gastronomic titles. “That is not where our ambition midnight. The restaurant is closed on Mondays, Saturday lies,” he says. “My rent cannot be paid by ultra gastronomic lunch and Sunday evenings. Quentin Debailleux lives only dishes in a molecular kitchen.” His ambitions look differa few steps away from the restaurant: “Very practical for the ent: “I love to have a fully booked restaurant with happy customers. Stars don’t really interest me.” break in the afternoon.” Standards are high. “We do everything here, and we do it all ourselves,” says Quentin Debailleux with pride. After all, he learnt the trade on star level in Mons and Brussels. He offers the classic French kitchen, with noticeable and delectable Luxembourgish accents. The Bouchée à la reine can therefore not be absent from the bistronomic part of the menu. “Other parts of the menu are more gastronomic. There are some things that are quite unusual, the way we do them,” the chef explains.

PÉITRY RESTAUBERGE 18 Route de Luxembourg — L-6910 Roodt-sur-Syre Tel. +352 / 26 78 75 98

peitry.lu

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TEXT PHOTOS

Dieter Ebeling Ramunas Astrauskas

obody knows how old the barn really is. The masonry definitely dates back to the 18th century, says Quentin Debailleux (35). Six years ago, the young Belgian (from Mons) took over the “Restaurant Péitry” in Roodt-sur-Syre. He transformed the place into a stylish country inn that is all-round presentable. The walls are thick, the atmosphere country rustic and yet modern, and Quentin Debailleux describes the kitchen’s character as “Bistronomie semi-gastronomique”, that is, situated beyond the usual etiquettes.

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

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GRANNY'S RECIPE

FA MI LY K I R SC H ’S

BOUNE SC HLUPP

n this edition, Granny’s Recipe is brought to us by Claude Kirsch. Claude will be a familiar name with KACHEN readers on account of his column, in which the agricultural expert gives tips and tricks on fruits and vegetables.

Serves 4

15 minutes

› 1 kg beans (preferably fresh

beans for Bouneschlupp, available on the market from mid-July) › 0.5 kg potatoes

1 Chop the beans, peel and dice the

potatoes. 2 Put the beans and potatoes into a large pot, fill with water until just covered and boil until they are soft but still firm to the bite. In the meantime, fry the bacon in a pan. 3 Add the peeled tomatoes and the bacon to the beans and potatoes

30 minutes

› 1 large tin (800 g) of peeled tomatoes

› 400 g bacon › Salt, pepper › Cream and bring briefly to the boil again. Season with salt and pepper. 4 Refine with a dash of cream and serve. TIP If you like it hot, you can add a pinch of chilli paste to the bacon and tomatoes.

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RECIPE PHOTOS

Claude Kirsch Ramunas Astrauskas

Those of you who regularly shop at the market in the city will know him from his market stall Lëtzebuerger Geméis. Today, he brings us a more unusual take on the traditional Bouneschloupp, after an original recipe of his grandmother’s.

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SHOTS

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TEXT

Susanne Jaspers

F E AT U R E

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F E AT U R E

HOS SA ! HOS SA ! BOOM BOOM! Mini cocktails are not only a popular party drink but, when consumed unrestrainedly, they can lead to serious intoxication. They are not named “shots” for nothing.

Combustible shots

That these small kicks are not only hard liquor can be gleaned from their name: “shooter’ or “shot”, so the official term in Coctelero circles. Other examples of these mini cocktails are called “Kamikaze”, the unfortunately named “Irish Car Bomb” or the “B52”. The latter is, in a somewhat macabre fashion, apparently named for American planes that occasionally deposited firebombs in wartime. It’s made from coffee liquor, Baileys and hard rum. Carefully deposit the ingredients with a teaspoon in this order into a shot glass so that the components don’t mix. The drink is often set alight and then drunk through a

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At the beginning of the French cult film, “Betty Blue”, from 1986, there is a scene in which the protagonist Betty and her boyfriend Zorg enjoy copious amounts of alcohol in their beach hut. The beverage that causes them such merriment in so very little time, is called “Tequila Rapido”, otherwise known as a “Tequila Slammer”, or “Tequila Boom-Boom”. What that might be, I hear you ask? Well, it’s really a kind of cocktail, only shrunken in size. For the “Rapido”, you need a small glass, ideally with a thick base. Fill half of it with the hard Mexican liquor and half with bitter lemon. Leave some room at the top. The art of consuming this drink consists in wrapping the glass in a cloth and at the same time covering it. (If you’re a beginner, use a bier coaster). Slam your glass hard onto the table several times – boom, boom – and down it in one. The slamming causes the drink to fizz and bubble, which means it will go to your head more quickly. A hangover is guaranteed after two or three too many.

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F E AT U R E

straw. One can see where the name comes from. While delicious, it’s also very strong. After one too many of these, your head will feel as if it sustained a hard blow the day after.

Solid or liquid, with or without

Alright, so which shots are the most delicious or those with the most kick? You can never go wrong with Betty Blue’s favourite, the ever-popular party beverage, “Tequile Rapido”. For colder days (I know, but winter will come, just as surely as your hangover after drinking too much “Rapido”), try a “B52”, which is more than just heart-warming. For those who don’t want or like to drink, and those with a cold, there is the ginger shot, coming once more from the United States. It’s supposed to work against any cold (take finely cut ginger, lemon juice, water and maple syrup, if desired, mix, and you’re done).

Fiesta Mexicana!

The favourite of the author, I hear you ask? It’s called a “Mexican” even though the spicy-hot Latin drink was in reality probably dreamed up in the North, in St Pauli, a district of Hamburg. Take 1.4 l tomato juice, 0.5 l Sangrita, 0.7 l Korn, 1 tbsp pepper, 1 tbsp salt, and 3 cl Tabasco. Mix all the ingredients together, bottle and cool in the fridge. The recipe makes just about 3 litres, a lot of fun and – if consumed immoderately – a nice hangover the next day. Hossa! Hossa!

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Naturally, these little mischief-mixes can also be made without alcohol. This is especially to be advised at your summer garden party when your guests will be particularly thirsty. Always better to only let them drive home if they have had alcohol-free shots. You can really mix anything that works for the “grown-up” non-alcoholic versions. “Jelly shots” are particularly popular and look really cool. For those travelling by car (or for their offspring), these are nothing more than jelly in a shot glass. For those who have come on foot or plan to sleep on the guest couch, try this: replace half of the water used for the preparation of the jelly shots with vodka. Set into the fridge, done. You can get jelly in many different colours, which adds a wonderfully summery and happy feel to your table decorations, whether with or without alcohol. (Naturally, that means you have the make the effort to prepare several versions of the shots.)

And the winners are …

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L AV E NDE R B LUE B E R RY S HOT Serves 1

› › › › ›

5 minutes

ice cubes 3 2 cl blueberry juice 2 cl vodka 5 0 ml tonic water 1 stem lavender, with flowers

Place the ice cubes in a chilled glass. Pour the blueberry juice and vodka onto the ice cubes. Top up with tonic water and serve with lavender on or in the glass.

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WINE NEWS

C RUS WIT H A HIG H FUN FAC TOR Exploring the variety of Luxembourgish wines and Terroirs is charming and tremendously exciting

Those using the time to go on longer walks might have ambled through the vineyards of the Moselle for example, in which the vines are currently preparing to flower. On warm spring evenings, you might have indulged in a glass of wine or Crémant – in your own home, of course. Other positive side effects of this health crisis are the re-thinking and (re-) discovery of local products. A mineral Auxerrois, a nutty Riesling, a fruity Pinot Gris, or a tangy, refreshing Crémant. Despite, or perhaps because of, the very unusual circumstances, one might want to indulge in a pleasure or two, and defy the “confinement”. Perhaps some of you have found time during the crisis to explore the riches of Luxembourgish wines. Those who intensively engage with the different grape varieties, locations, vintages, and vineyards, will discover the numerous characteristics of Luxembourgish winegrowing. A truly exciting affair, for the profiles of the different wines from one and the same Terroir can be very different and

full of nuances indeed. And they are excellent with all kinds of culinary delights! THE NEW TREND: “PROBÉIERKËSCHTEN” (DISCOVERY BOXES) During the lockdown the winegrowers continued their customer service and, as usual, delivered orders into every corner of the land. Generally, the offer is very large; you can often still find older vintages in stock and in some cases the 2019 vintage is already available. Importantly, however, the unusual 2018 vintage is now on the shelves! Following the many cancellations of the traditional wine festivals and wine tastings, winegrowers have pulled out all the stops in order to continue to bring wine lovers samples of their wines and Crémants. A trend, which announced itself even before the corona crisis, and seems to be here to stay: the assembly of “Probéierkëschten”, “Discovery Boxes”, or “Cartons Découverte”. Some winegrowers offer such boxes with a selection of six wines and/or Crémants, others leave it to the customers to assemble their box according to personal taste. This way, customers can try different products and choose those that are a good personal fit. #SUPPORT YOURLOCAL

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TEXT

Claude François

The weeks of lockdown caused by the coronavirus have caused certain changes in our daily lives. But these changes are not only negative; it is possible to find the silver lining, as they say. One of these silver linings is the fact that many people have found more time to explore for themselves – to explore those things more deeply for which there was not enough time before.

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19061-01

plan K

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

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20/05/2020 19:05 06/05/2019 14:45

V I N T N E R FA M I LY

T WO B ROT H E R S – ON E FA MI LY B US I N E S S DOM A INE MME A LY DUHR IN A HN Ben and Max Duhr took over the vineyard belonging to their family when they were young. They have experienced success in developing wines with a clear profile and high recognition value.

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TEXT PHOTOS

Claude François Ramunas Astrauskas

he recent history of the vineyard, founded in 1872, of the business, which is registered as a public company. starts with the tragic death of Léon Duhr in De- Ben and Max were quickly accepted as competent vintcember 1999. Sons Ben and Max were then but ners and experts. Ben studied viniculture and oenology fifteen and eleven years old. The option to take over the in Geisenheim and Bordeaux, while Max trained viniculbusiness one day was on the table but “there was no pres- ture in Vienna and Luxembourg. Since the early 2000s, sure”, Ben Duhr insists. Their grandmother Nelly – Mme the German cellarmaster Karl-Heinz Wintrich assists them. Their uncle, Abi Duhr, who opAly Duhr – took over the business for erates Château Pauqué and is internaa while. This was a decision that she tionally renowned as oenologist, is not had to make once before in her life, „We tried a lot of different involved in his nephews’ business. But, for her husband Aly had also died things and put some ideas “we taste each other’s wines, for an exyoung. into action, while others tra opinion gives assurance.” were let go. Why should Today, it is Max’s job to look after the Distributed in brotherly fashion one change what produces work on the vineyard as well as the wine Ben and Max decided quite quickly results?“ tasting on the estate. Ben is responsible to take over the business together: mainly for the logistics, the clients, the “Our grandmother had faith in us. We could put our ideas into action, without other people book keeping and office work. Over time, the Duhrs have butting in.” A family tradition was helpful: “Affairs such developed the style of their wines further and “orientatas the distribution of land and properties were handled ed themselves on the market” and so won many young fast, so that there was clarity for everyone,” Ben under- customers. lines. Since December 2014, both brothers are part owners

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V I N T N E R FA M I LY

The business made an important step 15 years ago by forgoing herbicides. Over the last few years, wines have been developed somewhat drier, “as long as the meteorological conditions allow it.” “We tried a lot of different things and put some ideas into action, while others were let go. Why should one change what produces results?” Ben asks rhetorically. Their Barrique wines are fermented naturally and the Riesling wines spontaneously. For other varieties and for Crémant, they always use the same yeast, “in order to preserve the stylistics.” The Barrique wines are fat, dense, and long-lasting; the Riesling wines are unbelievably fruity, often with a hint of honey and, at the same time, earthy. The Pinots are very rounded and velvety. One of the specialities of the house is the development of white wines in Barriques. After a first attempt, the Cuvée 1983 was introduced onto the market. This wine is still produced today, as Cuvée Barrique – 80 percent Pinot Blanc and a touch of Auxerrois. Later, Barrique red wines were added, such as the Cuvée Bueden (Auxerrois, Pinot Blanc, and Elbling) and Monsalvat (Chardonnay and Auxerrois). “In the last couple of years, the demand for these kinds of wines has risen considerably,” Ben Duhr says happily.

Meanwhile, the Cuvé Barrique is produced in considerably higher quantities than any other wine of the Domaine Mme Aly Duhr. For reasons of space, the machinery and the stock of bottles are stored in a newly erected facility from the end of last year. The construction of a new, modern wine tavern is in the works, to be situated in a new wing adjacent to the existing house. The Corona crisis could delay the project, however. “We will have to wait and see how the situation develops in relation to the economy in general, and in particular the effect on the wine business.” On the other hand, Ben Duhr hopes, like all Luxembourgish producers, that the crisis might induce people to try more regional, local products. “This tendency was already on the rise before the crisis,” the vintner asserts.

DOMAINE MME ALY DUHR 9 + 16, rue Aly Duhr — L-5401 Ahn Tel. +352 / +352 76 00 43

Domaine Madame Aly Duhr

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Wines with a distinct style

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NOBLE DROPS

G R A H A M B EC K

Blanc de Blancs 2014

OPYOS

Luxembourg Sloe Gin 2019 Vintage Opyos Luxembourg Sloe Gin is made by resting a selection of hand-picked sloe berries in a base of the award-winning Opyos Luxembourg Dry Gin for several months. The result is a wonderfully balanced palette of flavours, characterised by gentle notes of sweet almond and seductive fruit aromas that come alive in a velvety texture and warm violet colour.

€ 36.90 / 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

The Graham Beck Winery in Robertson produces exclusively Méthode Cap Classique wines. This is the South African version of a Crémant and is also affectionately called «Bubbly». The Graham Beck Blanc de Blancs 2014 is made from pure Chardonnay grapes. Elegant, full-bodied and sparkling at the same time.. Available at: Taste of Africa 49, rue de Contern 5339 Moutfort € 18.80 / 0.75 l KACHEN Special Price 16,00 € www.toawines.com

C R É M A NT POLL-FA BA IR E

Cuvée Vintage 2015 With a beautiful yellow colour with golden shades, this cuvée exalts its aromas of honey and lime-blossom to finish on a beautiful freshness and a remarkable length. This exceptional cuvée is a blend of Pinot Blanc and Riesling, which allows many complimentary gastronomic delights or can be enjoyed as an aperitif on the terrace. This Crémant de Luxembourg is available in the vinothèques or in the online shop.

€ 14.32 / 0.75 l www.vinsmoselle.lu

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Submission deadline is 31.07.2020

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

SUSTA I NA BLE FA SH ION

FASHION AND SUSTAINABILIT Y IN NUMBERS

The fashion industry is the second-largest polluter in the world – right after the oil industry. Every year, the industry uses a total of 7.75 trillion litres of water and 10 million tonnes of oil to produce polyester. And did you know that 20% of water pollution from industrial sewage is caused by the dyeing and finishing of textiles? This makes the textile industry the second-largest water polluter in the world. In Europe, 5.8 million tonnes of clothing are thrown away every year with 75% of it ending up in the landfill or being

incinerated. In the last 15 years, the sale of clothing has doubled worldwide, while the average lifespan of a garment has decreased significantly. On average, we don’t even keep a garment for a year! Buying cheap clothing is also not fair – a seamstress in Ethiopia receives an hourly wage of under 20 cents. Cotton also has its own issues when it comes to sustainability. It takes up a lot of land to grow and it uses 25% of all insecticides worldwide for its production.

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TEXT

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

The coronavirus outbreak has hit most industries hard, and one in particular needs to radically rethink its approach: the fashion industry. It has quickly become clear that relying heavily on factories overseas and a consumer market might actually be a weakness. Indeed, it has been known for a long time now that overconsumption of fashion items is not sustainable. The demand for fast fashion is decreasing as consumers shift towards more considered, ethically minded shopping.

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

DIRECTION SUSTAINABILIT Y

With the current epidemic, we are all asked to re-examine our values and priorities. It becomes even clearer that we don’t need twentyfour new fashion collections per year to feel relevant and trendy. As we all shift towards a different understanding of luxury and status, neo-ecology is driving the sustainability movement forward. And there are indications that the fashion industry might be moving in this direction as well.

Second hand & Vintage

1. Less is more – buy fewer clothes, and only those with a higher quality of materials. Think of a capsule wardrobe, where you can mix and match fewer pieces to create various outfits. 2. Consider vintage and second-hand shops 3. Buy from small labels and look at the materials your clothes are made of. 4. Use apps to sell clothes instead of throwing them away or organize private clothes exchange parties

Green & Clean

Repair, Redesign & Upcycle

High quality & Timeless Design Fair & Ethical

produced and provided with the intention to be used and circulated responsibly and effectively in society for as long as possible in their most valuable form, and hereafter return safely to the biosphere when no longer of human use.” (Anna Brismar) Sustainability paired with quarantine can prove to turn a crisis into a true opportunity. As an example of the new way of working in the fashion industry, Italian Vogue focused on drawings instead of photo shoots for their January issue, for the sake of the climate. The Vogue editorial staff counted that it saved 20 flights, 12 train rides, 40 cars on standby, and 60 international deliveries. Exciting new materials are also currently being used and tested, such as leather from pineapple leaves, viscose from seaweed, textile yarn from raw milk and viscose from eucalyptus wood. It seems the fashion world could be an exciting place worth keeping an eye on.

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5. Don’t be blindsided by the latest fashion collections; instead, find your own unique style that is timeless.

On demand & Custom made

Rent, Lease & Swap

Slow fashion – a contrast to fast fashion – is becoming more popular than ever. This approach considers the processes and resources required to make clothing, particularly focusing on sustainability. It includes quality materials that will last longer and that are sourced fairly and sustainably. A newer, broader term, coined by Dr Anna Brismar, is “circular fashion” – a shopping concept that might turn the fashion industry around and help preserve the planet. Circular fashion refers to “clothes, shoes and accessories that are designed, sourced,

HOW CAN YOU CONSUME FASHION SUSTAINABLY?

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PA SSIONAT E

SUSTAINABLE GARDENING Organic, chemical-free methods are sustainable not only for our own health, but that of the soil, wildlife and water. And you can take your gardening even further by implementing methods of water and energy conservation, waste reduction and smart seed sourcing. Here are some tips on becoming more sustainable in your gardening.

1 2 3 4

Practice organic gardening

Think very carefully before you reach for that insect spray or synthetic fertilizer! Using fewer chemicals is good for your own health, the health of the soil and the environment. Work on building healthy soil that is rich in nutrients by adding natural compost to amend the soil and watch the worms and insects do the work for you.

Only use renewable resources in your garden

Before you buy anything for your garden make sure you can reuse, recycle and renew. If you choose to use landscape fabrics to prevent weed growth, use old clots for that purpose; recycle drink cups to grow plants from seeds, make garden fencing with scrap wood, or build veggie trellises with fallen branches and saplings.

Mulch your landscape

Mulching helps prevent weeds from springing up and retains moisture in the soil. Sustainable mulch options include shredded bark, pine needles and grass clippings.

Rethink your lawn

While a green, weed-free lawn is pleasant to the eye it uses a lot of resources. Water and fertilizer are needed to keep most lawns in top shape. Re-think your landscaping and consider more sustainable options such as low-growing plants or a wildflower meadow.

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

Growing your own food is a huge step toward leading a sustainable lifestyle. Gardening, if you have the space, just makes sense in this fragile world of environmental damage and insecurity. Applying sustainable gardening practices to your backyard might take some effort at first, but it is so worth it in the end. Find joy in the realization that you’re not just growing some of your own food – you are also helping the planet.

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PA SSIONAT E

5 6 7

Growing your own organic vegetables, fruits or herbs can be very satisfying and doesn’t have to be complicated. Depending on the space you have, you can use raised beds, or clay pots to grow some of your food. For a sustainable vegetable garden, focus on planting native plants by season. Lettuce and spinach grow well in spring and not so good in hot temperatures. Beds can then be interplanted with hot-weather crops, such as peppers and tomatoes.

Use your compost

Composting your green waste is a great way to partake in sustainable gardening practices. Dried leaves, deadheaded flowers, grass clippings and more can be turned into a nutrient-rich sustainable fertilizer.

Conserve water and energy

Using less water and energy is an important element in making gardening more sustainable. Xeriscaping is a gardening method that reduces the need of watering, as well as collecting rainwater by installing a rain barrel. Minimizing the use of mowers, blowers, and brush-cutters can additionally save energy.

Join a group of gardeners

Join local groups of gardeners where you can share and learn more about sustainable and local gardening practices.

Involve your children in gardening

If we involve our children in gardening at home or in the community, they will learn the basics of sustainable gardening from early on and will keep that knowledge for life.

Plant trees

Planting trees helps store carbon from the atmosphere in the soil. Trees offer perfect shade to cool off under in summer and let the sun filter through their bare branches in winter. If you don’t have space in your garden for trees, you could volunteer with a local conservation group.

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Grow your own local food

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INFO INTOX

HOW TO

S TOR E FOOD PROPE R LY How we store our food impacts its freshness, nutrient retainment and lifespan. In these times especially, storing food correctly can reduce waste, spoilage and nutrient loss – all important aspects when it comes to sustainability, health and wallet savings. Here are a few tips on how, where and for how long to properly store different foods in your kitchen.

IN THE PANTRY

ON THE KITCHEN COUNTER

› Whole grains, flour in an airtight container up to 6 months

› F ruits and vegetables keep separate and give them space, they need air to breathe

› Dry pasta about 2 years

› F ruits with pits like peaches and plums place in a closed bag until ripe, then keep in the fridge › Bananas › Avocado › Apples, pears etc. › Tomatoes

› Baking mixtures about 1 ½ years › C ereal in an airtight container up to 1 year (unopened) 3 months (opened) › P otatoes separately, best in a dark container

› D ry beans and legumes in an airtight container up to 2 years › O nions (should be away from potatoes) › G arlic › S quash › C offee beans in an airtight container to retain aroma 1 year (unopened) 2 weeks (open) › D ried fruits 6 months (unopened) 1 months (open) › D ry spices 2 to 3 years

› F resh herbs keep them in a glass with fresh water – like you would flowers

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› C anned goods up to 2 years, but not above 37ºC (note: do not store open cans in the fridge)

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INFO INTOX

IN THE FREEZER

IN THE FRIDGE

› Wrap and label meat, fish, and poultry before freezing

› Set fridge temperature to 0 – 5 °C degrees › R emember, each shelf has a different temperature setting, so store food accordingly.

SPICES & HERBS raw, cut and placed in a freezer bag or in ice cube trays up to 8 months

DOORS › Condiments › Juices, water › But no eggs

MEAT up to 6 months

BACON & HAM 2 months

UPPER SHELVES › › › ›

FLOURS 1 year

FISH & SEA FOOD 2 – 6 months

VEGETABLES Raw or blanched, cut and placed in a freezer bag 6 – 10 months

Leftovers Drinks Ready-to-eat foods Herbs, nuts and seeds (stored in airtight containers), nut butters, natural oils (such as flax oil), flours

LOWER SHELVES (CLOSED & SEPAR ATED) › Dairy › Eggs › Raw meat

PEPPERS & TOMATOES 3 months

NUTS up to 2 years

CRISPER › B est for ripe fruits, citrus fruits › Vegetables (note: avoid storing fruits and vegetables together as some release ethylene)

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FRUITS Washed and cut in a freezer bag 4 – 8 months

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B LOG AWA R D

S AV E T H E

NE W DAT E 14 .10. 2020

Though slightly delayed, it is our aim to make the 2020 BLOG AWARD happen. Please save the new date for the Blog Award ceremony:

14.10.2020

The location remains the same:

Hotel Le Royal

Until then, stay tuned for the gradual return of Blogger Events and more from the Luxembourgish Blogosphere. All nominated bloggers & influencers for the 2020 Blog Award have free entry to the award ceremony, but registration must be confirmed at blogaward@luxetastestyle.com

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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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B LOG AWA R D

On March 3, Miele invited the 2020 Blog Award bloggers to test the revolutionary Miele oven.

viding excellent results, with up to 70% time saving and with great simplicity.

The M Chef technology: a revolution

Lunch started with a raw cooked salmon fillet. Two different cookings on the same piece. It was followed by a meat accompanied by vegetables cooked at the same time and in the same cooking process. Surprisingly, after only 30 minutes, the meat was perfectly cooked and tender, while the vegetables retained their crispness and juice. Lunch was rounded off with a light raspberry soufflé, prepared in 14 minutes in the “Dialog Oven”.

To experience excellence, you have to experience it. The revolutionary M Chef technology of the Miele “Dialog Oven” opens up new dimensions in the world of cooking. With the help of sensors, the appliance maintains a constant dialogue with the food. The “Dialog Oven” is able to cook different foods such as meat, fish and bread simultaneously and to perfection. In addition, certain dishes, such as veal fillet in a beeswax crust, are only possible thanks to the revolutionary M Chef technology. Meat is cooked volumetrically and not from the outside in as conventional cooking methods do. Thanks to this gentle cooking method, the wax does not melt and the veal fillet remains tender and juicy. This new cooking method offers incredible results, it offers the possibility of culinary innovations, while pro-

The “Dialog Oven” also offers more than 100 automatic programs that automatically combine M Chef technology, rotating heat, conventional cooking, grilling and even steaming. A promising technology also for high-end restaurants and gourmet chefs.

miele.lu

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PHOTOS

Dominika Montonen-Koivisto

PREMIUM PARTNER MIELE ORGANIZED A DEMONSTRATION OF ITS BRAND NEW “DIALOG OVEN”, A WORLD EXCLUSIVE FOR BLOG AWARD 2020 PARTICIPANTS.

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B LOG AWA R D

VIC TORINE CUISINE URBAINE

Victorine, ECO-RESPONSABLE uses only recyclable (paper, cardboard, coconut pulp) or reusable packaging ( jars). All plastics are made of PLA (of vegetable origin and 100% compostable). Victorine, exclusively for Luxembourg, offers a water bottle made of PLA. A free water fountain is available to customers at all times.“

Pascal Brasseur, CEO at Victorine

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The products on the menu are “home-made” with a constant search for flavours that are as original as they are cheerful, all in respect of a balanced diet. And because urban life sometimes leaves little time for healthy meals at home, Victorine has thought of takeaway meals, “ready to warm-up” for dinner or the weekend.

For lunch, the restaurant is a “FAST GOOD” in which you can enjoy a fresh spring roll, a salad, a wrap, a jar of food or a pie. All the recipes take into account the different diets with 70% of the preparations being vegetarian.

Victorine

Our kitchen is responsible. We care about your health and the environment. Our commitment is to choose highquality products. All our fish dishes are 100% Label Rouge and/or MSC. All our breads are ORGANIC, our juices are cold pressed daily with organic and local fruits and vegetables in 100% compostable bottles.

At Victorine, starting in the morning, we offer quality food at fair prices, while respecting the producers. We want this place to be a space dedicated to exchanges, discovery and meaningful innovation.“

PHOTOS

“Victorine is an urban kitchen that acknowledges the passage of time. Victorine was my grandmother, a farmer from the Ardennes the like of which does not exist anymore. She was in charge of animal breeding, the orchard and the vegetable garden. The mix of tastes and smells of her cooking were my emotional guides in creating Victorine Cuisine Urbaine. We have created a menu that pays tribute to the countryside with passion and brings it to the city.

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B LOG AWA R D

WHAT IF THE REAL LUXURY IS HAVING A CHOICE?

At Pall Center we offer you a wide choice of brands, trends, inspirations and, above all, quality.

We love fashion but we also love our planet, that’s why our values are oriented towards eco-responsibility, sustainable materials and, above all, a look that is meticulous down to the details. With a beautiful selection of more than 200 brands, our advisers are at your disposal and accompany you to find THE outfit that suits you.

A perfect combination of passion and pleasure.

pallcenter.lu

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PHOTOS

Pall Center

Switch to our naturally different universe where shopping becomes a real day-trip. You›ll find plenty to fill up, relax and importantly get away from it all.

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MOOD

YOG A

F OR YOUR B ODY & MI N D Yoga is a practice that goes beyond moving the body into certain poses. It can affect our mood, lead to increased mindfulness and can also trigger some deep revelations about life. Below is a short interview with Jessica Janusz – a yoga teacher, speaker and entrepreneur, who believes in a holistic approach to wellbeing, and empowers others to be true to themselves, using vulnerability as strength.

Yoga takes you out of the cycles of the mind and connects you to the present moment. It draws awareness into our emotional state, which allows us to see our emotions for what they are and then let things pass. Through this, yoga can improve our mood and overall state because we’re not stuck in any particular emotion. Instead we’re allowing the emotion to be felt and we can move through it. The simplest technique to do that is to become aware of your breath. Close your eyes. Place your hands on your belly or chest. Notice your breathing, inhaling through your nostrils and exhaling out of your nostrils. Notice which part of your body moves as you breathe in and out. Feel your lungs expanding and releasing. Let go of any forcible breath and allow your natural rhythm to flow. If your mind gets busy, come back to the sound of your breath and the physical sensations accompanying it. Inhale and count 1, 2, 3. Hold 1, 2, 3. Exhale 1, 2, 3. Repeat for the cycle of one minute. Then notice how you feel. This technique is instant and can be done anytime, anywhere.

2. How can yoga get us to be more in touch with our emotions?

I always say to students during class: “Your yoga mat is your mirror. Notice what you arrived with today, without judging yourself for it but simply look with curiosity.” Through yoga, you are brought into a state of awareness and can quieten the hamster wheel going round and round in your mind. All of a sudden you are faced to deal with what comes up. In yoga, you are encouraged to stay when you want to run, feel when you want to avoid feeling, and surrender when you want to control. When you give yourself this space, you notice what comes up and allow yourself to feel the emotions that are there. Yoga guides your body to move into certain postures that open up different energy channels linked to our emotions. This is also why one can feel a release and a weight is lifted off you by the end of class.

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1. Can yoga help improve our mood and emotional state? What is a simple technique to achieve that?

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MOOD

3. What do you think about the development of the yoga movement in the last few years? Where do you think yoga needs to take us next?

It’s easy to recognize that yoga has increased in popularity over the last few years and, thanks to the internet, it’s become easier now than ever before to access it. This movement has become an opportunity for enormous creativity. There are no more limits. Individuals and businesses are able to bring the full spectrum of yoga forward, from practice to lifestyle, through a myriad of ways. I believe it’s more about where we want to take yoga instead of where it needs to take us. The power is now within us to choose how to use it. It’s become easy to put a teacher, guru, or influencer on a pedestal and even more normal to look for all the answers outside of us. When we do this, it already sets us up for disappointment. Allow others to guide and inspire, yet listen first to the relationship with yourself.

4. What is your approach to yoga and what do you aim for your students to get out of a class with you?

Through my own personal experience, I’ve found myself in situations that have been difficult to overcome. They were familiar, comfortable, and, basically, all I knew. I believe our painful stories have the power to heal us and others, which is how I have chosen to use mine. My approach is all about empowering students to be true to themselves. I create a safe space for them to feel whatever it is they need to feel and to show up exactly as they are. My purpose is to support and guide them to find their own inner guru. Classes portray how there is peace in vulnerability and healing in truth. I encourage students to step outside their comfort zone and into courage.

5. What can you do wrong when practicing yoga?

6. Can a complete beginner start practicing yoga at home? What do they need to pay attention to?

Of course. As a beginner, you might feel more at ease starting with home practice before coming into a large public class. Nowadays, with everything being online, much is available on YouTube, live-stream, and your favourite teacher’s website. Private lessons at home are also a great way to build a solid foundation for your body and your yoga journey. jessicajanusz jessicajanusz.com

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The only thing someone can do wrong is not listening to their body. Yes, you might be in discomfort sometimes and feel awkward in certain postures, but this is different from actively hurting yourself. In our day-to-day, we’ve all experienced times where we push ourselves to a breaking point. For some, this is even normal. But in yoga, this is

one way to get injured. It’s important to take a pause when you need to pause, rest when you need to rest, and respect your own process instead of trying to compete beyond your limits.

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

N U T R I T ION : M I N DF U L OR M I N D L E S S S NAC K I NG

Food is more than just energy for the body. It can be a source of joy, it can stimulate the senses, it can bond people and create a sense of belonging. But food can also be a coping mechanism. Stop and think about this for a minute. From your own experience, have you ever resorted to food in order to fill an emotional void, to fight boredom, or melancholy, or to bond with another person? The truth is that most of the food we consume and the way we consume it is rooted in our habits. From waking up in the morning and reaching for your favourite coffee mug, to slumping back on the couch in the evening after a long day and enjoying your favourite show. Is food involved? If so, it is probably there out of habit. Of course, we eat because we are physically hungry, but there is a difference between emotional and physical hunger. Mindless snacking refers to eating habits that we’re not consciously aware of, or that have developed automatically out of habit. Late night snacking can easily be the habit of resorting to food as a reward mechanism, or can be directly associated with an activity, such as watching

your favourite TV show. Mindless simply means we do something without putting our minds to the activity – we are not fully aware of it. When it comes to food, lack of awareness can sabotage more than just your diet. Let’s face it, we all have engaged in mindless eating at some point in our life. What does mindless eating look like? Some examples include eating in front of the TV or computer, eating while walking or driving, as well as eating while engaging in a heated conversation. All these examples illustrate how our mind is busy with something else rather than registering that we are putting food into our bodies. How does this impact our health? For starters, our digestive process is slow to catch up. Digestion starts with our senses: as we smell and see our food, digestive enzymes start to be produced. Not paying attention to proper chewing or eating in a hurry might additionally lead to indigestion and to consuming more food than we actually need. Enter bloating, stomach pain and weight gain.

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Do you find yourself snacking on food more often that you’d actually like to? Do you often reach for food when in the kitchen? Then you might have created a habit that could sabotage your health goals. It is called mindless snacking. If you want to enjoy your food more and, at the same time, improve your eating habits, then read on to discover how to implement mindfulness techniques to your food and snacking choices.

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

What does mindfulness have to do with food?

The concept of mindful eating emerged in the 1990s when a pioneering clinical trial found that binge eating disorders can be reduced with mindfulness intervention in the diet. Since then, multiple studies have confirmed the positive impact of mindfulness interventions on our eating habits1. Because eating disorders are much more serious than mindless snacking, it is always a good idea to consult a professional to address an eating disorder in the best possible way. What this approach encourages is for us to simply pay more attention when eating and being in the present moment. When we do this, we become more aware to inner stimulants in our body, such as physical signs of hunger or emotional triggers, as well as of outside habit cues, such as specific location, time or activity that makes us reach for a snack. As soon as we become more aware, we open up the possibility to change our eating habits with a higher chance for long-term success.

Bringing more mindfulness to our food helps increase the joy and pleasure derived from food, as we are able to enjoy it with all of our senses in the present moment. There are different protocols on mindful eating that you can find, and the three components listed below are considered key points on this topic by clinical researchers2. 1. Focus on your body’s internal cues and why you want to snack As you notice the urge to snack, stop and check for physical cues to see if you’re really hungry. Notice if the desire to snack is being triggered by external factors, such as social settings, time of day or convenience. Take time to think about what food exactly your body is craving. Is it the food you have in front of you, or does your body need something else?

texture, taste and smell. Eat slowly and focus on chewing your food well. 3. Use your senses to savour the snack When we focus on the smells, tastes, textures, colours and shapes of the food we consume we derive much more pleasure and enjoyment from that food. Arrange your snack nicely on a serving plate or bowl, and take the time to properly sit down on the dining table to savour it. Eating slowly also allows us to notice when we have become full and to avoid overeating.

2. Pay attention to the snacking moment Once you have made a conscious decision to snack, allow yourself to be fully present. Avoid distractions, such as your phone or the TV. Pay attention to each bite – the

Mindful snacking doesn’t need to be rigid. Stay flexible in exploring different techniques and see how you respond to them. Be curious and self-accepting. If you find it difficult to bring awareness to your snacking on a daily basis, then start slowly by choosing to practice mindful snacking for a snack that you usually have when alone or not under time pressure. As soon as you feel more confident in your approach, transfer mindfulness to main meals. Explore how your snacking experience shifts as you bring more awareness to it.

1 • Katterman SN et al. Mindfulness meditation as an intervention for binge eating, emotional eating, and weight loss: a systematic review. Eat Behav. 2014; 15(2):197-204. • O’Reilly GA et al. Mindfulness-based interventions for obesity-related

eating behaviours: a literature review. Obes Rev. 2014; 15(6):453-461. • Godfrey KM et al. Mindfulness-based interventions for binge eating: a systematic review and meta-analysis. J Behav Med. 2015; 38(2):348-362. 2 https://www.health-pro.snackmindful.com/#bibliography

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Tips on how to snack mindfully

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We have all spent considerable time in our homes these past few months. Staying in can feel nice, it can inspire us to view our home as our sanctuary, as our place to retreat, recover and rebuild. But, naturally, it can also lead to frustration, boredom and melancholy. Resorting to food to deal with these emotions can be even more common these days.

If there’s anything we have learned recently, it is that there is no better time to start taking care of our health and wellbeing than right now. Here are a few tips to help you make healthy choices when staying at home.

STOCK YOUR PANTRY WITH NOURISHING FOODS

A well-stocked pantry has been an essential lately, but how many of us consider whether the contents in our pantry promote our health? Work on reducing the food that is not health-promoting, such as chips, biscuits, sugar. To make sure you’re getting more nutrients, fibre, and flavour out of your meals make a few simple swaps. Instead of white pasta, white rice and white bread, stock up on spelt, lentil, whole-wheat pasta and sourdough bread (even better if you can make your own!). Make sure you have enough whole grains, such as quinoa, millet, oats, brown rice and amaranth and start using more dry beans in your cooking. Stock up on vegetables that can keep for longer, such as potatoes, sweet potatoes, onions, garlic, ginger, squash.

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T I PS ON H E A LT H Y E AT I NG W H E N S TAY I NG AT HOM E

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GREEN KITCHEN

STORE YOUR FOOD CORREC TLY

A well-stocked pantry has been an essential lately, Knowing how to properly store food is important to preserve the freshness, flavour and nutritional value. Store your grains and legumes in air-tight containers in your pantry, and keep your raw nuts and seeds in an airtight container in your fridge. They contain delicate oils that can become rancid when exposed to heat and air.

KEEP YOUR KITCHEN CLEAN & INVITING

USE FRESH FRUITS & VEGETABLES AS DECOR ATION

Having fresh fruits on your kitchen counter is a beautiful sight but make sure you only store certain foods at room temperature, as not all will love it. Display your fresh herbs by placing them in a container with water or plant up a herb pot.

START COOKING

Cooking is taking back control over our nutrition and health. Knowing what goes into our meals and paying attention to the ingredients we use can only be beneficial to our health and wellbeing.

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If your kitchen is a mess, you will not feel inspired to spend time there. Keeping your counters clutter-free and wiped down is pleasant to the eye and invites us to spend more time in the kitchen preparing our food.

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

H Y DR AT ION: I S A L L WAT E R GOOD FOR YOU ?

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Water is the most abundant and important substance both on Earth and in the human body. A molecule of water is made up of three simple atoms – 2 hydrogen and 1 oxygen. Water is a universal solvent. But pure water does not exist on the planet naturally – minerals and other substances are always contained within it. Nowadays the Earth’s water is in crisis, with impacts on our health and our planet. Our drinking water has also become an issue of concern. Find out about the different sources of drinking water and the possible concerns or benefits they may present.

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

Tap water

Comes mainly from groundwater and its mineral content can vary greatly, with some well water providing a rich source of minerals such as calcium, magnesium, zinc, or iron. Well, water can also be a source of toxic heavy metals or industrial by-products, such as pesticides, radon, and herbicides. Analysing the content of well water can help decide whether it is health promoting or not.

Mineral water

Most waters are mineral waters. The more calcium and magnesium ions that are dissolved in water, the harder it is said to be. Water with few dissolved mineral ions is described as being soft. The standard for bottled mineral water is about 300 ppm of dissolved minerals.

Distilled water

Springwater

Found in the surface or underground springs. The mineral content depends on the region from which the water is taken and on whether it is a surface or underground water. Surface water is generally lower in minerals.

What water should we drink?

Some experts suggest that the ideal characteristics of drinking water are total dissolved solids of about 300 ppm, hardness (containing at least 170 mg/l of calcium carbonate), and an alkaline pH (over 7.0) to reduce leaching of metals from pipes. Spring water and well waters may fit into these categories. If you are not sure about the quality of your tap water, ask your municipality for a water analysis and use a filtration system, such as solid or granulated carbon or reverse osmosis. Bottled water is often expensive and, in some cases, not better than tap water and, if bottled in plastic, can be contaminated with plastic toxins.

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Distillation involves vaporizing water and then condensing it into liquid. This process removes most minerals, organisms, and chemicals from the water. As distilled water contains no minerals, it tends to attract minerals from the body to balance with bodily fluids. For this reason, regular consumption of distilled water is discouraged as it may cause mineral deficiencies.

Water filtration allows for the removal of chemicals, metals, or bacteria. A water “purifier” should remove 99.75% of incoming bacteria. Water filtering systems include carbon filters (granulated and solid) and reverse osmosis. With reverse osmosis, nearly 100% of the organic material is removed from water, including most minerals. Home filters can be more economic in the long run, ensuring safe and good tasting drinking water.

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

Well water

Filtered water

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Comes from groundwater or from surface reservoirs formed from rivers, streams, and lakes. Tap water goes through local plants for filtration and clean up so it is fit for human consumption. Tap water can be contaminated with microorganisms (bacteria, viruses, parasites), disinfectants (chlorine, chloramines), inorganic chemicals (heavy metals, nitrates, nitrites), and pesticides. Though regulated by municipalities, not all tap water is the same. You can ask your municipality for water analysis results to learn more about your tap water.

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LIVING BETTER

T H E DI RT OF GA R DE N I NG

S U R PR I S I NG H E A LT H B E N E F I TS OF G E T T I NG YOU R H A N DS DI RT Y In addition to providing nutritious fruits and vegetables for your dinner table, and beautiful flowers to decorate it with, gardening offers a variety of health benefits.

1. Exposure to vitamin D

Getting some sun exposure increases the production of vitamin D which helps our body absorb calcium, needed for strong bones. Vitamin D additionally improves our immunity and boosts our mood.

2. Improved memory

Researchers found daily gardening to represent the single biggest risk reduction for dementia, reducing the incidence by 36%. Gardening involves functions, such as strength, endurance, dexterity, problem solving and sensory awareness that can give our brain a little oomph. There is also a scientific reason why gardening makes you happy. Studies suggest that exposure to M. vaccae, a healthy bacteria that lives in the soil, can increase levels of serotonin and reduce anxiety. Taking a walk in the wild can provide similar benefits as well. Gardening can also help us to change our outlook on life as it requires us to have faith in the future. In that sense it is a hopeful thing to do.

4. Better sleep

The light activity associated with gardening can help you sleep better at night. And good sleep is vital to good health.

5. It burns a lot of calories

Gardening is considered a moderate-intensity exercise. You can burn about 330 calories doing one hour of light gardening and yard work – that is more than walking at a moderate pace for the same amount of time.

Even if you don’t have a garden, you can profit from the benefits of gardening by taking long walks in nature and cultivating mini gardens in your home. Here are some ideas:

1. Start with a window box

There is space for one or more flower boxes everywhere: at windows, in the entrance area, simply on the house wall...

2. Grow a climber

Grow climbing plants: It doesn’t have to be an entire house wall, a green “archway” already sets pretty accents.

3. Use your walls

There are many plants that require little soil and water like sedum, alpine plants, succulents, lavender...

4. Go tropical

If there is enough space in the house, you can also create mini gardens under glass and create small biotopes in the living room.

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3. Working in dirt boosts mood and reduces stress

And if you have no garden?

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BEAUTY

SU N -K I S S E D

How to get that summer glow without the sun damage Summer! For many of us, it’s the best time of the year. Getting that summer glow from being sun-kissed might look great in the short term, but it comes with many disadvantages, especially if it goes hand-in-hand with lasting sun damage. Once the summer glow has faded, you can find yourself dealing with dark spots, fine lines and wrinkles, dull skin and uneven skin tone, not to mention the dangers of skin cancer … In that sense, being sun-kissed for a short time is not really worth the trade-off.

Physical sunscreens contain active mineral ingredients, such as zinc oxide or titanium dioxide, that sit on the surface of the skin and act as a shield, bouncing UV rays off the skin. They are also usually thicker and can require a little more effort to apply. However, they are especially great for people with sensitive skin and can contain fewer toxic ingredients.

There’s nothing wrong with getting that summer glow. The key is to be sun-kissed and protected. Keeping your skin protected and hydrated will help you rock your glow well into winter.

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Chemical sunscreens, on the other hand, contain carbon-based compounds, such as oxybenzone or avobenzone that convert UV rays into heat and then release the heat off the skin. They need to be applied about 20 minutes before sun exposure as it takes some time for the chemical components to become active. While chemical

Do your own research, for example by using the database EWG Skin Deep, before buying your sunscreen. But the most important thing is that you wear one. For everyday use an SPF 30 is fine, but on days where you go to the beach or to a garden BBQ, use coverage of up to SPF50. Don’t forget that your desired glow can also come from organic cosmetics that can give you that sun-kissed look, and which nourish the skin at the same time without exposing it to harmful UV rays. Try an organic CC cream that adds a subtle bronze finish to the skin for that perfect summer glow.

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

Wearing SPF every day should be part of your skin care routine all year around. But during summer, when the sun is stronger, it is ever so important.

sunscreens are easier to apply, they do have some disadvantages: health concerns caused by some of the ingredients used, such as nanoparticles and formaldehyde, include skin irritation, and harm to coral reefs.

TEXT

But it is possible to get that sun-kissed look without damaging your skin. You just need to be aware of the rules for summer skin care.

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COLUMN

C A N V ITA MINS S TOP ME G E T T ING COV ID -19 ? Let‘s be very clear: the only thing that will stop you getting infected by SARS-CoV-2 is avoiding contact with the coronavirus.

DR . MARC KEIPES Director ZithaGesondheetsZentrum

As tends to happen in times of crisis, there are many more or less accurate theories flying around that may have been taken out of context. Here, we would like to focus on the possible effects of vitamins C and D on the virus.

You might have noticed that the vitamin aisles in shops have been cleared out. That could be the unwanted effect of a publication about an experiment in China. A dose a hundred times higher than the recommended daily dose of vitamin C was intravenously injected into no more than 41 patients in this test. Researchers announced that patients who had taken vitamin C were less infected than those who hadn’t...

gesondheetszentrum.lu/blog/

In Luxembourg, (results taken from an ongoing individual study of almost 1000 people), 90% of people who don’t take vitamin D supplements don’t have the required healthy levels of 30-100ng/ml in their blood samples. That doesn’t mean there’s a new disease invented by doctors or the pharmaceuticals industry (vitamin D costs next to nothing). The deficiency is most likely due to our lifestyle, which has changed radically

Vitamin D doesn’t just affect our bones (it’s important for growth and preventing osteoporosis), it also affects the modulation of over 2000 genes, including 200 in the immune system. Once again, studies have shown that people with lower levels of vitamin D in their blood are more susceptible to infection. But, in most studies (Covid-19 and other viral infections) it’s unclear if the infection causes the deficiency or the deficiency creates a higher risk of infection. Which came first, the chicken or the egg? Here’s an example that might clarify things: One could say there’s a clear correlation between the number of ice-cream sales and the number of people drowning – peaking in the summer months. But there’s no causal connection in the correlation! You don’t drown because you’ve eaten ice cream. The correlation is created by the weather. If you ever have to take high doses of vitamin D, ask your doctor if you need to add a little vitamin K2. In conclusion: Get your dose of vitamin C by eating 5 handfuls of fruit and vegetables (ideally 2 and 3 respectively), but avoid high doses of vitamin C supplements as they can cause diarrhoea and/or kidney stones. As for vitamin D, in winter at least (November-April), take a supplement after talking to your GP and try to go outside between midday and 2pm if possible, without getting burnt or increasing the potential risk of skin cancer. There’s no need to sizzle on the beach to get enough vitamin D. You may not be protected from Covid-19 but you’ll be healthier overall!

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TEXT

Marc Keipes

Yes, vitamin C boosts the immune system and high doses of vitamin C can slightly reduce damage to lung cells in non-covid viruses... but thinking you can protect yourself from infection by absorbing vitamin C is nonsensical. An orange or a handful of broccoli makes up 80% of your recommended daily vitamin C intake. It’s a bit trickier for vitamin D. Obviously, people with normal levels of vitamin D in their blood don’t need supplements. (After all, putting oil in a car engine that doesn’t need it has no effect on its performance; it only helps if the gauge isn’t working!)

over the last 1 or 2 decades. 80% of our vitamin D comes from the sun on our skin and that only when the sun is at its peak. So, in Luxembourg, that’s between 10.30am and 3.30pm in the months of May to August. 200 years ago everyone worked outside during those times but nowadays, aside from a few jobs such as roofing, most people in Luxembourg work indoors in an office... hence the deficiency.

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maisonsdumonde.com

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IDE AS FOR G A R DE N A ND T E R R AC E With the approach of warm weather, the desire to bask in the sun arrives. The garden, balcony or terrace, often an integral part of the home, are equally subject to new design trends. Often small additions can suffice to spruce up your outdoor space: the addition of cushions, rugs, or a string of lights can revamp your decor. Here’s a little overview...

Garlands galore for a country dinner. lights4fun.fr

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MUST H AV ES

Boost a basic sofa: multicoloured cushions and paper lanterns. ikea.be

Elegant natural materials and black & white harmony.

Decor that brings that terrace feeling indoors.

Bohemian ambience with a mix of colourful carpets and furniture with a reclaimed effect. jardiland.fr

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giselagraham.co.uk

maisonsdumonde.com

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MUST H AV ES

bebitalia.com

boconcept.lu

gardentrading.co.uk

boxwild.com

jardiland.fr

ikea.be

jardiland.fr

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made.com

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MADE IN LUXEMBOURG

C H E E R S TO R E A L COU T U R E

The art of tailoring – especially made to measure or in small quantities – is not only reserved for the big luxury fashion houses, quite the contrary. Small businesses that are knowledgeable in their craftsmanship are popular among stylish lovers of quality clothing. These places also exist in Luxembourg, although there are not many of them. Ezri Kahn is undoubtedly at the forefront when it comes to creating made-to-measure couture and he is the only one who dresses women in the legacy of Azzedine Alaïa, who, among others, trained him. Born in Liège, he was a professional dancer before later turning to designing ballet costumes. After a few years abroad and a well-grounded training, the Grand Duchy has been his home for seven years now. Back then, he owned a studio in Hesperange. He then moved to the capital in 2018, at 14, Avenue de la Liberté. The design of his boutique, which also encompasses his own studio, is as minimalist and elegant as his couture.

Ezri Kahn Atelier 14 Avenue de la Liberté L-1930 Luxembourg www.ezrikahn.com

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“It simply takes more time to create real couture and this work has its price. But people who have their clothes tailor-made, appreciate the comfort, feel self-confident and are proud to be part of something that was designed and drawn especially for them.”

TEXT

MORE INFOS

Erzi Kahn is passionately committed to his craft, even if it is not always easy. “Nowadays, people look for something new and like to show off their purchases, especially in the luxury sector.” Yet, investing in couture makes a lot of sense. It is better to have a few good pieces in your wardrobe than having too many that you do not wear, says the creative. It is undoubtedly more sustainable to consume consciously than to follow every trend and buy cheaply created pieces that are “out” after one season, after which they will land in the attic.

Jessika Maria Rauch

Ezri Kahn’s clients have at least one thing in common: they look after themselves and their appearance. “I see my customers and myself as accomplices,” says the 50-year-old. “I create different pieces, from wedding dresses to evening gowns. All pieces are always directly associated with the personality of the person wearing it.” In the shop window and on his Instagram account, you can see handmade coats, blouses and blazers in timeless cuts and materials. His own series of scented candles extends the “Ezperience” to the home.

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DESIGN IN LUXEMBOURG

OL A F R E C H T, MULT IFAC E T E D DE S IG N After travelling around the world and moving to California, the designer Olaf Recht has returned to his home country of Luxembourg. The man who sees design as a calling rather than a career (he always wanted to be a designer) gave up his time to discuss his trade.

Given the distressing situation surrounding the global COVID pandemic, how are you?

Despite what’s happening, I can’t complain. Things are OK in Luxembourg although I’m a little disappointed with how the government has handled things. I understand they’re doing a lot to support the economy but we had to set up a group and put pressure on them to help out designers, and freelancers in general. Design tends to bring a lot of business to the country so it would be a shame to forget that during these difficult times (smiles)...

How have you been continuing your work since the lockdown began?

Clearly, everything slowed down or stopped. I thought I’d have time to focus on incomplete projects or new pieces but with kids in the house, I soon realised that not much would happen in that regard (laughs).

Anything is possible. Thinking outside the box is pretty much the norm in the US. They take more risks and try all sorts of things: like in the new technology and automobile sectors. That said, Europe is more advanced when it comes to homeware design mainly because of our long and deeply rooted culture and lifestyle vision.

You’ve designed very different projects: how do you choose them?

My diverse experience makes me relatively flexible and I think any project is worthwhile. I’ve not had many industrial or strategic design projects since I’ve been in

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

Ethics have influenced many areas. The Church of Scientology often approached us to design weapons and other items. We always turned them down although there was a lot of money at stake. Sometimes you think you’re doing something good and, in reality, money is the main issue. I’ve also thought about working with local, renewable materials and using local resources. We soon end up with items that can’t be sold in Luxembourg because of their price. Maybe this crisis will spark a new way of thinking in terms of local production. Overconsumption worries me too, I often wonder whether we really need a new product. But that’s my job and it’s a vicious circle (smiles)! It’s up to us to create timeless pieces.

What are your plans?

As soon as business picks up again, I hope to complete the restaurant in Bonnevoie that I was working on, as well as finish my other furniture and kitchen projects. I was also working on my first house that I created and designed myself. It’s currently under construction in Germany but I can’t go to monitor progress anymore. I can’t wait to be able to do that again (laughs)!

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TEXT

Theodora Mutel

You started out in the US. How is their approach to design different to the European outlook?

Luxembourg. I’ve moved into the furniture and interior design sector, although I do get other projects such as electric toothbrushes for Braun. Start-up projects come to nothing in Luxembourg because they don’t realise what’s involved in designing a product from nothing. It’s a country of services. There’s no production.

olafrecht.com

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LUXEMBOURG

A S M A L L G A R DE N PA R A DI S E

ALONG THE MOSELLE

In the tranquil wine town of Schwebsingen, which lies between Schengen and Remich, a private collector’s garden for tropical plants was created around 40 years ago. Many of these plants were souvenirs brought back from travelling the world by two passionate gardeners, Dieter Lingener and Charles Roovers, the latter who has since passed away. The backdrop for this plant collection is an old, lovingly restored farmhouse. In 2009, the two gardeners donated their life’s work to the Luxembourgish charitable foundation natur&ëmwelt – Hëllef fir d’Natur, who have been looking after the garden ever since and considering its ecological aspects.

Exotic flair and garden culture

The garden boasts Chinese peppers, kiwi plants, peach trees and persimmon; all growing next to countless other exotic decorative and crop plants in a seemingly disorderly fashion. But this seeming disorder fulfils a purpose. It allows your eye to wander, to discover more and more new sights and to linger on especially beautiful flowers or on Pan himself with his flute, sitting calmly under a tree. It transports you into another, a slower world. A feeling you might recognize from holidays in the South: A mixture of calm and Mediterranean serenity; the cosy flair of historic architecture, vases filled to the brim with flowers, colourful petals, and in between, a variety of individual artworks. The founders’ joy of collecting is palpable in the garden’s background, even if the emphasis today lies on the transmission of knowledge surrounding ecological gardening.

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TEXT PHOTOS

Barbara Fischer-Fürwentsches g.moes@naturemwelt.lu

A Mediterranean garden can soften the longing for Southern realms somewhat. KACHEN went to see the Mediterranean garden in Schwebsingen: a gem along the Moselle River, a romantic idyll, where Luxembourg meets the Mediterranean Sea.

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LUXEMBOURG

A hint of the Mediterranean

More than 1,000 plant varieties – around 400 of those in pots and tubs – profit from the uniquely mild microclimate along the Moselle River on the circa 1,500 m2 area. “Many plants you would assume belong more to the Mediterranean climate grow here too. The ‘Mediterranean’ climate along the Moselle allows palms, figs, Japanese persimmon or passionflowers to overwinter easily,” Goerges Moes explains, who is responsible on behalf of the foundation Hellef fir d’Natur. “We transformed an old barn in which many of the plants now overwinter.” In summer, the barn is used for the countless cultural activities and ecological learning sessions.

You can find a detailed list of all the plants and different varieties, as well as their descriptions and care instructions on the website of the Mediterranean garden. “This way, visitors have the option to read in peace about what they have seen and heard after their visit back in their own home,” says Georges Moes. “We see ourselves as a centre of ecological garden culture and we have set the goal to pass on our knowledge and to preserve old and rare garden plants. We do this together with our regional partners on a communal level and with the AAT – Garten und Teichfreunde (friends of gardens and ponds).”

MEDITERR ANEAN GARDEN

A centre for ecological gardening

89, route du Vin L-5447 Schwebsange Tel: +352 26 66 55 37 www.mediterraner-garten.lu

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Besides the exotic plants the collection offers a wide variety of classic herbaceous perennials, selected varieties of peonies, roses, bearded iris, daylilies, fuchsias – to mention only a few. It is a source of inspiration for hobby gardeners and a sight for sore eyes at any time of the year.

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ON TOUR WITH CFL

A N E XPE DIT ION BY T R A IN T HROUG H T HE C E NT R E OF LUXE MBOURG

only a wonderful viewing point but also a prehistoric place of worship shrouded in legend. In 1840, a small chapel with a statue of the Virgin Mary was erected in this natural grotto nestled into the sandstone rock. To this day, occasional mass is read there. At this point, the route can again be shortened at Heisdorf (Route CFL 16a). The last leg of the Sentier de l’Alzette takes us from Walferdange to Dommeldange (CFL Route 18), via around 5 km of light walking in a green landscape within view of the towns north of the capital city (Route CFL 19), along the Alzette River via Eich and Pfaffenthal to the Alzette Bridge in the picturesque Grund. The route takes you via the national cycling path PC1 and is also accessible for prams.

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One of the most beautiful and relatively easy walks along this route is the Sentier de l’Alzette, an almost 24-km-long national hiking path from the centre of the country right into the capital city. The first leg of around 13 km takes us to Lorentzweiler, along the many winding bends of the Alzette River through an impressive landscape dominated by green (CFL Route 14). If you wish to shorten the trail, you can do so at the station of Lintgen, after 8.2 km (simply follow the signs CFL 14a). A further leg takes you from the station of Lorentzweiler to Walferdange (Route CFL 16). Following a steep ascent, the route takes you on a varied journey of light ascents and descents with plenty of viewpoints. A highlight of the route is the “Fautelfiels” near Lorentzweiler, which is not

TEXT

Through the valley of the Alzette

Barbara Fischer-Fürwentsches

Today, let’s take you on a journey along line 10 of the CFL, from Luxembourg City towards Clervaux. Large stretches of the route follow the winding Alzette River, along wooded hills in a green landscape. We alight in Mersch, the centre of the country, a junction of several national walkways.

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ON TOUR WITH CFL

Through the Mamer Valley

Starting once more from the train station of Mersch, a 26-kmlong hiking trail takes you through the shady Mamer Valley (Route CFL 15). Away from traffic you follow the rivulet Mamer upstream, which flows into the Alzette at Mersch. The first kilometres take you along the bizarre rock formations in the Mierscherwald (the forest of Mersch) and past caves situated along the path. Along the way, you will be continuously treated to the wonderful views into the Mamer Valley, and later onto the tower of Schoenfels Castle. Ruins of old mills bare evidence of the past use of the river. Arriving in Mamer the remains of the Roman baths are a worthwhile detour.

the Eecherfelds – a largely untouched plateau – you start the descent to the station at Dommeldange. This variant is about the same length as the route from Mersch to Mamer, with just under 26 km.

Alternatively, take the approx. 1 km-long-walkway to Kopstal via the CFL route 15a to the station at Dommeldange. This path mostly takes you through the Bambësch. After crossing

Most of the routes can be shortened. Seasoned and novice walkers will find plenty of sights and rest stops.

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These are just a few of the available hiking paths from the centre of the country in Mersch. Naturally, these routes can also be traversed in the opposite direction. Be inspired to discover beautiful Luxembourg, especially now in the current climate. All stations of the CFL with walking tips from station to station can be found at https://www.cfl.lu/de-de/network .

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ME AT

Caesar salad & rosettes of tête de moine AOP

Grilled & lacquered beef flanks, cauliflower salad...

Red rice inside-out roll

Pork & peach kebabs with peach & cucumber couscous...

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Grilled peaches wrapped in sage & Parma ham...

Sweet strawberries with rhubarb & hibiscus

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Peach, nectarine & honey granita

Avocado toast with roasted, spicy chickpeas, pomegranate...

Daily greens skillet filo pie

Filet de boeuf Wellington

Ice cream with strawberries & espelette pepper

Apple cider syrup

Chocolate ganache & butterscotch crêpe cake with peaches

Tiramisu with sun vegetables & pesto

Broccoli arancini with rocket & almond pesto

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Turkey blanquette with Kachkéis

Inverted sugar

Strawberry shortcakes

Sweet & savoury vitaminpacked “red salad“

Tofu Tower

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Ham & cheese cake

Sorbet with raspberry & hibiscus

Moorish fig dessert with port wine syrup

Carrot, cardamom & coconut loaf

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Vegan peach tart

The botanist’s burger

Strawberry & sweet woodruff cheese cake

Shaved carrot & coconut broth with roasted hake

Sorbet blue lagoon

V E G E TA R I A N

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Lavender blueberry shot

SWE E TS

DR INK S

Ice tea with lemon balm & rosemary

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RECIPE DIRECTORY & IMPRINT

Soy sprouts salad

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Feierstengszalot

Sorbet with Perrier yoghurt & lime

Homemade herbal sweets

Verrine of seasonal vegetables with ginger

Ramen & miso vegetables

Little tomato recipes

Rainbow carrot & almond nougat salad

FISH & S E A FOOD

Quiche with Luxlait cottage cheese & roasted peppers

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26 61

Financiers with figs & tête de moine AOP

Purple carrot, date & goat’s crottin salad

Grilled shrimp salad with tomato & fresh coriander

Bouneschlupp

Ice cream with bourbon vanilla & tonka beans

Bread & butter pickles

Ice cream with icy mint

Berry basket cream tarts

Rainbow ratatouille

Cherry tomato tartlets & tête de moine AOP rosettes

Cherry tomato salad with lamb‘s lettuce, pineapple...

Black sesame salmon sashimi with carrot purée

Carrot, crab & avocado salad

neutral Imprimé

01-18-619125 myclimate.org

Edition L uxe Taste & Style Publishing Sàrl, 4a, rue de Consdorf L-6230 Bech Publisher Bibi Wintersdorf Editor-in-Chief Bibi Wintersdorf Head Editor Patricia Sciotti Editors Vesela Savova Drews Copy-editors Myriam Welschbillig (DE), Cara Bland (EN), Fabrice Barbian (FR) Art Director Philippe Saliba Graphic Designers Enia Haeck Offiice Manager Vanessa Schmit Printer Reka print+ Editorial Dept. redaktion@kachen.lu Advertising sales@kachen.lu Contests gewinnen@kachen.lu

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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 AU T UMN IS SUE OF

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WIL L B E PUB L IS HED ON 9 T H S E P T E MB E R 2020

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SUMMER

E NG LI S H E DI TI O N

SUMMER 2020

TOGETHER

LË T ZE

KACHEN

TYPESC

we’ll get through this

ER GE

LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE

KEEP SMILING No. 23

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