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No. 24
www.visitluxembourg.com
COUV KACHEN 02-20 EN.indd 1
No. 24
VisitLuxembourg @luxembourginfo @visit_luxembourg
AUTUMN DELIGHTS
LUXEMBOURG
MINDFULNESS
SEASONAL: NUTS, CAULIFLOWER FEATURES: COFFEE, DONUTS, GRATINS, STUDENT SPECIAL
FARMER’S RECIPE GRANNY’S RECIPE MY LUXEMBOURG FIEDERWÄISSEN
REDUCE WASTE FEEDING BODY AND SOUL FENG SHUI MEAL PREPPING
9,95 €
14/08/2020 09:37
A touch of vitality with Pistachio Indulge yourself with our new colour combination
(RE)GAIN A TASTE FOR THE DIMENSION
BE INSPIRED. BE CREATIVE. BE WELL. NOURISH CREATIVITY. Your kitchen is a reflection of you. Recharge and refresh with the inspiring colour of PISTACHIO.
COUV KACHEN 02-20 EN.indd 2
Enjoy an exceptional moment in the luxury of Le Royal. Experience fresh recipes in a trendy atmosphere and attentive service at Amélys restaurant. Sunny terrace, fun and special memories. Le Royal Hotels & Resorts • L-2449 Luxembourg • 12, boulevard Royal T (+352) 24 16 16 1 • restauration-lux@leroyal.com leroyalluxembourg.com
www.kitchenaid.lu
14/08/2020 09:37
EDITORIAL
offer and we look forward to introducing it to them. At the same time, they have already learnt their first Luxembourgish word, for the German “Kochen” (cooking) is here called “KACHEN”!
HELLO NEIGHBOURS! KACHEN is the new KOCHEN Dear Readers, What a year we are experiencing! In January, we celebrated KACHEN’s fifth birthday. Shortly after, a “new reality” asked everything of us and we gave it our all: online, with a full heart and all our strength. We collected and published daily recipes online, information, knowhow, encouragement, and input for our readers and the KACHEN community. Our engagement was worth it, and we received wonderful feedback and our social-media presence received a veritable boost. Now, we are going a step further: KACHEN is going international! With this September edition, we are making the step across the border of our small country and will export the Luxembourgish way of life and culture to Germany. We are proud to be able to be a calling card for our country. We would like to thank our distribution partner – who believes in us and who made the preparations for our export – for the support and partnership. Now we hope that our dear neighbours will discover KACHEN as well and get to love it, as the Luxembourgers have done for five years. Situated in the heart of Europe, between French savoir-vivre and German hospitality, Luxembourg combines the best of its multicultural populace and is unique in this. The small Grand Duchy has so much to
In a time in which it is more important than ever to be aware of your surroundings and your responsibility, there is nothing more wonderful than to give each other a helping hand and to master the difficult times together, to build the future, and to realise how small the world really is. Even though “social distancing” will presumably be the word of 2020, the pandemic has brought us closer together, has shown us what and who is really important. It is the small things in life that bring joy – we only have to realise this. A homemade cake, a shared meal, a lovingly decorated table, the careful consideration of others, but also of products and resources, time for yourself and for the truly important people and things in your life; that is what lies close to our hearts and where we will hopefully be able to inspire you! Whatever is still going to happen in this most strange of years, rest assured that we will be at your side, with passion and engagement. I look forward to our first feedback from our new readership and wish you all a healthy and pleasurable autumn. Yours,
Bibi Wintersdorf
and the entire team at K ACHEN
K ACHEN No. 24 | AUTUMN 20
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CONTENTS
106 28 18 64 32 78 50 102 53 K ACHEN No. 24 | AUTUMN 20
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THE TEAM
—5
RESTAURANT & SHOP NEWS NEWS
—6
—8
PRODUCTS THAT WE LOVE BOOKS
— 10
R EC IPE S
S EC T IONS
CONTENTS
IMPRINT
Note to all students
— 14
— 22
— 32
by Bertrand Duchamps
BAKING BASICS
— 124
RECIPE DIRECTORY
STUDENTS SPECIAL GRATINS
— 12
BLOG AWARD
DONUTS, WHAT A SWEET SIN!
by Pierre Zehner
— 40
Cake roll with raspberries by Cathy Goedert
— 158
STEP BY STEP
— 44
Boston baked beans
— 159
VEGAN
— 50
M AG A ZINE
Bakhaus lemon cheesecake Crunch bowl, breakfast burger & mayo
PORTRAIT OF A CHEF
François Jagut
—38
— 56
VEGETARIAN
Vegetable chips by Sandrine
PORTRAIT OF A CHEF Rachel Rameau
— 92
CHEF'S MASTER CLASS
FEATURE COFFEE
The most popular drink in the world Recipes by Mondo Del Caffè
— 62
— 94
St Peter's fillet with seaweed and a side of green beans
MADE IN LUXEMBOURG Baking is love!
GRUYÈRE AOP & TEA
— 106
SEASONAL FRUIT Nuts
— 68
— 74
— 86
DO IT YOURSELF
Courgettes spaghetti with pesto sauce
Cockerel in Riesling sauce by Marcel Biver
GRANNY'S RECIPE
— 100
— 102
Bouché à la Reine reimagined by Arnaud Deparis
RESTAURANT PORTRAIT
— 80
— 88
— 98
Fritters by Mamie Guiguite
MY LUXEMBOURG
Halloween
— 104
H A PPY HOUR
LUXE MBOURG
Cauliflower
TYPICALLY LUXEMBOURGISH
— 58
Tartelets & mini meatballs with Gruyère AOP
SEASONAL VEGETABLE FARMER'S RECIPE
— 52
FEATURE
— 108
Fiederwaïssen
WINE NEWS
— 112
Wines, walking and well-being
VINTNER FAMILY
— 114
Domaine Claude Bentz in Remich
NOBLE DROPS
— 116
Fabrice Salvador and La Cristallerie
Vegan Vegetarian Dairy-free Sugar-free Gluten-free Nut-free
3
EXPLANATION Our recipes are marked with icons that show, at a glance, which allergens they contain.
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MINDFUL LIVING
CONSUME DIFFERENTLY
WELLBEING
CONTENTS
MOOD
— 118
How to reduce food waste at home
PASSIONATE
— 120
INFO INTOX
— 122
Natur&Ëmwelt A .S.B.L .
Food waste in numbers
118
— 130
Food for memory improvement & concentration boost
HEALTH & NUTRITION Back to school & work
GREEN KITCHEN
— 132
— 134
Meal prepping for beginners
LIVING BETTER
— 136
Improve your wellbeing with Feng Shui
BEAUTY
— 138
COLUMN
— 140
138
Tips for mature skin
K ACHEN ON TOUR
INSPIR ATION
How to reduce your alcohol intake
MUST HAVES
— 142
Home office must-haves!
DESIGN IN LUXEMBOURG
Zaiga Baiza
LUXEMBURG
— 146
134
— 148
Esch2022 , European Capital of Culture
ON TOUR WITH CFL Finally on holiday
KACHEN ON TOUR
— 151
— 154
A star is born – Wolfgat in Paternoster
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C HE FS
TEAM
CATHY GOEDERT
BERTRAND DUCHAMPS
ARNAUD DEPARIS
PIERRE ZEHNER
ELOÏSE JENNES
CHIARA PAPPALARDO
MARC KEIPES
JULIE JAGER THE TEAM AT MONDO DEL CAFFÈ
MARCEL BIVER
DANI MACKEL
NICOLAS VECRIGNER & MAMIE GUIGUITE
5
F R E E L A NC E R S
RACHEL RAMEAU
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R E STAU R A N T & SHOP N E WS
DROP BY &
EMMA’S
OBERWEIS LUXEMBOURG
1, rue de l’Industrie — Bertrange
2, rue Ermesinde — Steinfort
1, Hauptmarkplatz — Trier
Tel. +352 / 26 11 91 66
Tel. +352 / 20 33 25 51
Tel. +49 / 651 1451 17813
kava.lu
emmas.lu
oberweis.lu
After separating from his former partners with whom he operated the Windsor and the B13, Jan Schneidewind decided to take up a new challenge. Starting this summer, the KAVA in Bertrange is running under his direction. As soon as you arrive, the valet service is there to welcome you and make your dining experience easier. The restaurant offers a modern Mediterranean interior and a cosy terrace that allows you to forget, for a few hours, that you are not on the Côte d’Azur or the Adriatic Sea. The cuisine is fresh and creative, with first-class seasonal products, as one is used to from Chef Schneidewind. The menu includes unusual and delightful creations such as ceviche of sea bream and salmon, grilled watermelon, orange carpaccio with prawns or rigatoni with grilled octopus.
New format, new store: emma’s in Steinfort, on the main road between Arlon and Luxemburg. Developed by “Pall Center Groupe”, this pilot store reflects the group’s adaptation to the dietary needs and shopping habits of a modern life. On a sales area of 1350 m2 and in the spirit of a contemporary grocery store, emma’s provides quality products sourced from a network of local partners. Located close to the border with Belgium and on the cross-border workers’ route, emma’s also has a café with a seating capacity of 60. Its focus lies on the coffee in the morning or the afternoon as much as on the convenience of ready-to-eat meals during lunch break. Emma’s Steinfort will be open from Mondays to Thursdays and on Saturdays from 8 a.m. to 8 p.m., on Fridays until 9 p.m. and on Sundays from 8.30 a.m. to 1 p.m.
Another step forward for the future-oriented Oberweis family! Their constant development and innovation have initiated the opening of a new store beyond borders. Tom and Jeff Oberweis, representative of Luxembourg’s know-how opened an “Oberweis Luxembourg” shop in the historic heart of the charming city of Trier. It is located in the pedestrian centre, at Hauptmarkplatz 1, a prime location with a view onto the main square, where customers will be able to discover Oberweis products. This completely new concept comes as a revamped version of a small tearoom, with a cosy 65 m2 space, ready to welcome 14 people in a venue combining refinement and modernity. The new line of takeaway snacks, “côté comptoir”, will also be available.
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K AVA
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R E STAU R A N T & SHOP N E WS
H AV E A GOOD T IME !
CAFÉ-BR ASSERIE BEIM ARMES
HONOLOA
COMTESSE DU BARRY LUXEMBOURG
18, Grand rue — Nospelt
14, rue Bonnevoie — Luxembourg
13, rue Beaumont — Luxembourg
Tel. +352 / 621 360 431
Tel. +352 / 621 635 777
Tel. +352 / 24 51 31 31
honoloa.lu
comtessedubarry.lu
With the success of their first location in Rue des Bains, Honoloa and its delicious PokeBowls has moved to the area of the train station. You will find a new menu with even tastier recipes, ingredients as fresh as always, a vast sunny indoor terrace just waiting for you and, of course, lots of good vibes. Open from Monday to Friday, it is with their positive energy that they will welcome you in their new facilities for a delicious PokeBowl on the spot, to take away or have it delivered to your home via Wedely.
On the 15th of May, the Comtesse du Barry, a renowned French delicatessen store since 1908, opened its doors in the heart of Luxembourg City. You will find a range of premium products from the South-West of France, such as foie gras, salmon, truffles and caviar. To delight you, they offer delicious cooked meals, prepared with noble ingredients, without colourings or preservatives. They sell both individual sharing-sized servings. The Comtesse Du Barry Luxembourg has partnered with many Luxembourgish winemakers, who share the same values of gastronomy and now distributes their products. Other brands such as L’Épicurien and Japanese Lupicia teas are also represented. Additionally, as specialists in gift composition, they create baskets or custom-made compositions for your small or large occasions.
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A metamorphosis over the course of two centuries. With great attention to detail and with effort, Marcel Biver has breathed new life to his parents’ home in Nospelt. As a typical village café, it is meant to become a social and cultural meeting point for the village, the community and the surrounding area. Since the end of June Nathalie Ghys stands behind the stove and counter under the new name of the café brasserie “Beim Armes”. Nathalie brings with her a lot of experience in the field of catering. At lunchtime and in the evening, she serves a “plat du jour” as well as typical Luxembourgish delicacies for everyone. For Marcel, the revival of the café is a matter close to his heart, letting the traditional house live on through five generations and hoping to keep a little piece of culture in the heart of Nospelt.
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NEWS
K AC HE N & F L AVOR COMB INE T HE IR S K ILL S
The last few months have been rich in reflection and in preparation of new projects. We are proud to announce that KACHEN has established an exclusive partnership with the company Flavor, who specializes in the production of culinary videos. Aware of the ever growing importance of videos, especially in the field of gastronomy, cooks and food, it was a logical step to work together with a like-minded partner who has the same demands for quality and creativity as we do. None other than Cyril Mollard, two-star chef at Ma Langue Sourit, stood in front of our camera for the first video. To be continued on the KACHEN website and on our social networks!
kachen.lu flavor.lu
E XC E P T ION A L H A NDOV E R AT “ LE S ROS E S ”
It is reluctantly, for health reasons, that Chef Alain Pierron is leaving his position as Executive Chef at the restaurant “Les Roses” in Mondorf. However, it is with great pride that he hands over his chef ’s hat to François Jagut, second in command of the kitchen and with whom he has been working for the past 15 years. The latter knows the restaurant’s history and intends to continue what has already been implemented, while adding his own personal touch. Fresh, quality products are of great importance to both chefs, who are passionate about their profession. Without hesitation, Chef Jagut says he is ready to take over the reins, while being aware of his commitment. As for Chef Pierron, he intends to stay in touch, but in the shadow of the new executive chef.
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casino2000.lu/fr/restaurants/les-roses/
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NEWS
5 R A DI S HE S DI S T R IB U T E D BY WE ’R E S M A R T® WOR LD
Published once per year with reviews and ratings of hundreds of vegetarian restaurants around the world, the We’re Smart® Green Guide is an unmissable companion for vegans and vegetarians and anyone else looking to broaden their culinary horizons. The We’re Smart® Green Guide 2020 covers a total of 967 restaurants in 42 countries around the world, which are given a rating from 1 to 5 radishes. Each restaurant is evaluated on its creative use of seasonal ingredients, the percentage of fruit and vegetable-based dishes on the menu and a number of sustainability criteria. This year, the Culina Hortus in Lyon and the Vanilla Black in London Holborn were crowned the Best Vegetarian and Best Vegan Restaurants in the World. More to come: on September 21st the world’s best veggie Chefs will be announced and we have high hopes for Luxembourg’s René Mathieu of Bourglinster’s La Distillerie, who last year ranked 3rd best and who is well known to KACHEN readers through his regular collaborations with our magazine!
HUGE NEWS FOR R AMBORN CIDER CO.
Congratulations to Ramborn Cider Co., who has become the first cider business in Europe – and the first food and drinks producer in Luxembourg – to achieve Certified B Corporation® status. Certified B Corporations® (B CorpsTM) are for-profit companies that use the power of business to build a more inclusive and sustainable economy. By attaining certification as a B Corp, Ramborn joins a global movement alongside the likes of Ben & Jerry’s, Innocent Drinks, and Patagonia. ramborn.com
weresmartworld.com
FA IR T R A DE : INC R E A S ING LY P OPUL A R IN LUXE MB OURG
In 2019, the sales of certain key Fairtrade-certified products continuously grew on the Luxembourgish market: +49% for chocolate products, +24% for bananas, +14% for coffee. Making a product in Luxembourg from Fairtrade-certified raw materials such as cocoa, sugar, coffee, vanilla, tea, and combining it with Luxembourgish creativity and local ingredients, is possible! Today, 336 Fairtrade products are sold by Luxembourgish brands, such as the Fair Mëllech chocolate milk. As a whole, these Fair & Local products have experienced a sales growth of more than 21% compared to 2018. The average annual consumption per inhabitant has reached 35.60 €, which allows Luxembourg to consolidate its 6th place in the ranking of the best countries consuming Fairtradecertified products.
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fairtrade.lu
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PRODUCTNEWS
PIC A R D
Going veggie! Picard is going all in when it comes to vegetarian recipes. For even more flavours and options, Picard is reinventing its «Tout bon, tout veggie» product range. On the menu: 6 new, very flavoursome and generous specialities. One can choose between 3 delicious prepared dishes including a vegan couscous and 3 vegetarian specialities, one of which is a vegetarian minced meat alternative. And because these recipes reflect naturalness, Picard has also revamped its packaging. The individual dishes are now offered in lovely cups made of cane pulp, a natural material that is easier to recycle and more environmentally friendly. picard.be
OLIV E OIL E HT L
A concentrate of health A partnership with Toula Vassilacou-Fassea, former Director of the European School in Luxembourg and owner of a family-owned olive grove in the southern Peloponnese, has led to an olive oil being specially bottled for the École d’Hôtellerie et de Tourisme du Luxembourg. Produced from Kroneiki olives, this ultra-premium quality extra virgin oil is particularly rich in polyphenols. Its very low acidity and a shelf life of 24 months testify, if need be, the extraordinary quality of the product. EHTL olive oil is available in 0.5l (€12.00) and 0.75l (€16.00) bottles, as well as in 3l (€45.00) cans. The sale of this outstanding product helps to finance educational projects at the EHTL and to promote the school’s reputation. ehtl.lu
ME LLIS
Finest Honey Products Made in Luxembourg MELLIS aims to support local honey and local beekeeping. New creative honey products are constantly being developed in collaboration with local producers and beekeepers. MELLIS CLASSIC, for example, is a “Hunnegdrëpp” based on apple brandy that is later refined with herbs. The result: a fine honey schnapps that can be used in many ways, including for mixing aperitifs and cocktails or for cooking. MELLIS POMACE is recommended for lovers of fine digestives. This Luxembourgish version of the “Grappa” combines the sweet notes of honey and grapes and offers a very pleasant and mild taste. For the friends of beer, there is honey beer. Contrary to what you might expect, this is not a sweet, but a slightly bitter, blond beer, as the natural sugar of the honey is partially used up during fermentation. Ideal for any upcoming barbecue evenings!
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mellis.lu
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PRODUCTNEWS
T H A LUS
Refill, reuse, recycle Thalus is the product of a local start-up company based in Luxembourg, which provides the country with excellent pure spring water. The water comes from a certified organic and regional German family business that is forward-looking and supports local ecological agriculture. The production runs with 100% green electricity, ensures sustainable production patterns, and has been tested and approved by the demanding International Food Standard. Thalus water has a unique recognition value due to its soft taste. The content of the water allows the consumer optimal supply of necessary nutrients during daily activities. It’s low in sodium and suitable for babies. With its focus on sustainability, Thalus has the advantage of being durable and practical thanks to its exceptional sustainable 500 ml packaging. The entire structure, from the source to the logistics, is located in Luxembourg and the surrounding area. thalus.lu
V E R MOR
The sweet escape Available since April, Vermor «The Sweet Escape» is the first Vermouth from Luxembourg. Made with exceptional artisanal craftsmanship, Vermor is produced with quality Luxembourgish wines from the Moselle region. Combined with herbs such as wormwood and a homemade bitter orange distillate, Vermor is a light and refreshing aperitif that can be served pure with a tonic or with a Crémant. Its slightly sweet taste reveals herbal and floral notes, in perfect harmony with the bitter orange that unfolds at the end.
BOF F E R DING B IO
The best of Luxembourg, but even better Known for being 100% natural for over 150 years, Bofferding, has bottled a new local and organic beer – from the raw material to the brewing process! Bofferding has therefore set up a partnership with the IBLA (Institut fir Biologësch Landwirtschaft an Agrarkulturafin) to promote organic barley brewing in Luxembourg. “Bofferding Bio” is now available in every supermarket in the country, as well as in Horeca outlets.
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bofferding.lu
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BOOKS
EKSTEDT
EAT GREEN
7 WAYS
The Nordic Art of Analogue Cooking
Delicious flexitarian recipes for planet-friendly eating
Easy Ideas for Every Day of the Week
— Melissa Hemsley —
— Jamie Oliver —
Bestselling author and home cook, Melissa Hemsley gives you over 100 easy recipes that focus on UK-grown, easy-to-buy ingredients, cutting down on food waste and putting flavour first. Eat Green is a helping hand towards eating a lot more vegetables in a way everyone can enjoy together.
Jamie‘s looked at the top ingredients we buy week in, week out. We‘re talking about those meal staples we pick up without thinking - chicken breasts, salmon fillets, mince, eggs, potatoes, broccoli, mushrooms, to name but a few. We‘re all busy, but that shouldn‘t stop us from having a tasty, nutritious meal after a long day at work or looking after the kids.
— Niklas Ekstedt —
A unique collection of recipes taking you to the heart of the Michelin-starred Stockholm restaurant, honouring the traditions of Niklas’ beloved Nordic food and open-fire cooking. 304 pages — Bloomsbury ISBN 9781472961969
288 pages — Ebury Press ISBN 9781529105384
320 pages — Michael Joseph ISBN 9780241431153
FLAVOUR Flavour-forward, vegetable-based recipes — Yotam Ottolenghi —
In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire. Ottolenghi FLAVOUR combines simple recipes for weeknights, loweffort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works.
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320 pages — Ebury Press — ISBN 9781785038938
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SEASONAL RECIPES
DONUTS
W H AT A SW E E T S I N !
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BY PIERRE ZEHNER
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SEASONAL RECIPES
Nothing predestined Pierre Zehner to be a pastry chef, yet from the age of 10 he dreamed of cooking and knew that he would turn it into his profession. After graduating with a diploma in cooking, he completed an additional qualification as a “restaurant pastry chef”. After two years as head pastry chef at the Domaine de la Gaichel, he now holds this position at the Château de Bourglinster. His professionalism and excellence have earned him the title of Pastry Chef of the Year Gault & Millau 2020.
PL A IN
DONU TS Makes 12‒14 30 minutes + 2 hours rest 30 minutes
Basic recipe for donut dough
For the glaze
› › › ›
1 egg white (about 30 g) 10 g honey 100 g of icing sugar A few drops of lemon juice
Donuts 1 Mix the flour and baking powder together. 2 In another bowl, beat the eggs with the sugar. Add the milk and melted
butter.
3 Add to the flour mixture. Work the dough by hand until it is homogeneous.
Make a ball, cover with a damp cloth and leave it in the fridge for 2 hours.
4 On a baking tray covered with baking paper or a floured workstation,
spread the dough to a thickness of 1 centimetre. Use cookie cutters to shape the doughnuts. 5 Heat the deep fryer to 190°C and dip the doughnuts into it. Turn them over when they are well browned so that they swell well on both sides. Drain on absorbent paper. Icing
Mix all the ingredients together until the desired consistency is reached. Dip the donuts one third into the glaze before decorating. Assembly
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Decorate with edible flower petals (rose, cornflower, dahlia, tagetes...) according to your desires and tastes.
Pierre Zehner Dominika Montonen-Koivisto
6 00 g flour 2 0 g baking powder 2 beaten eggs 1 75 g icing sugar 1 50 ml milk 1 tbsp melted butter
RECIPES PHOTOS
› › › › › ›
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SEASONAL RECIPES
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SEASONAL RECIPES
C HOCOL AT E & PE A NUT
DONU TS Makes 12‒14 45 minutes + 2 hours rest 30 minutes
For the cocoa donut dough
› › › › › › ›
5 00 g flour 2 0 g baking powder 2 beaten eggs 1 75 g icing sugar 1 50 g milk 1 tbsp melted butter 1 00 g cocoa powder
For the glaze
› › › › ›
1 egg white (about 30 g) 1 0 g honey 1 00 g of icing sugar A few drops of lemon juice 1 tbsp cocoa powder
For the chocolate cream
› › › › ›
1 50 g milk 1 50 g cream 3 5 g egg yolks 3 5 g sugar 1 40 g dark chocolate
Donuts 1 Mix the flour, cocoa and baking powder together. 2 From this step onwards follow the basic recipe for
plain donuts.
Icing
Mix all the ingredients together until the desired consistency is reached. Chocolate cream 1 Make a custard by heating the milk and the cream. 2 Beat the yolks with the sugar until they thicken and
3 Pour the milk-cream mixture over the eggs and cook
until it coats a spoon at a maximum of 82°C.
4 Pour over the chocolate and beat with a mixer until
the mixture is homogeneous. Set aside overnight in the fridge.
Assembly
Make a few holes in the top of the doughnuts and garnish with cream. Dip the donuts one third into the glaze and decorate with roasted peanuts and chocolate chips.
17
become clear.
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SEASONAL RECIPES
DONU TS WIT H CUB E R DONS
12–14 portions
30 minutes
30 min + 2 hours rest For the dough
› I ngredients from the plain donut recipe
For the glaze
1 egg white (about 30 g) 10 g honey 100 g icing sugar A few drops of lemon juice Raspberry coulis Some oxalis or mint leaves
Follow the basic recipe for plain donuts. Icing
Mix all the ingredients together until the desired consistency is reached. Dip donuts one-third into glaze before decorating. Assembly
Decorate with pieces of raspberries and cuberdons (Belgian sweets), as well as oxalis or mint leaves.
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› › › › › ›
Donuts
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SEASONAL RECIPES
DONU TS
WIT H B LUE B E R R IE S Makes 12‒14
30 min + 2 hours rest
30 minutes
For the dough
Donuts
For the glaze
Icing
› I ngredients from the plain donut recipe 1 egg white (about 30 g) 1 0 g honey 1 00 g of icing sugar A few drops of lemon juice B lueberry juice
Mix all the ingredients together until the desired consistency is reached. Dip the donuts one third into the glaze before decorating. Assembly
Decorate as you wish, with fresh fruit (blueberries and blackberries) and touches of mint.
19
› › › › ›
Follow the basic recipe for plain donuts.
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20
SEASONAL RECIPES
K ACHEN No. 24 | AUTUMN 20
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SEASONAL RECIPES
DONU TS LE MON ME R INGUE PIE S T Y LE Makes 12–14 40 minutes + 2 hours rest 30 minutes
For the dough
› I ngredients from the basic plain donut recipe
For the meringue glaze
› 100 g egg whites › 180 g icing sugar › 50 ml of water
For the lemon cream
› › › ›
120 g lemon juice 2 eggs 135 g sugar 165 g soft butter
Donuts
Follow the basic recipe for plain donuts. The meringue frosting
Cook the sugar and water at 114°C. Once the temperature is reached, beat the egg whites. When the syrup reaches 118°C, pour it in a stream over the egg whites in the mixer. The lemon cream
Cook all the ingredients, except the butter, in a double boiler. At a temperature of 60°C, add the butter piece by piece. Assembly
21
Make small holes in the doughnuts and fill them with creamy lemon. Dip in the meringue while twisting it slightly to get a pointed tip of meringue. Burn with a blowtorch.
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NOT E TO A LL S T UDE N TS :
22
COOK ING DOE S N ’ T H AV E TO B E COMPLIC AT E D!
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SEASONAL RECIPES
It is true! You don’t need to spend hours in the kitchen, nor do you need to have taken cooking lessons in order to prepare good food as a student. Twenty minutes, some fresh ingredients, a hint of patience and you’re good to go! Here, you will find our best student cooking tips, as well as 4 quick and easy recipes that will amaze you. But now it’s your turn to take up the challenge: forget about the microwave and ready meals this week and make your own healthy and balanced dishes instead!
spécial étudiant Je cuisine spécial étudiant
Comment décrocher son master cuisine dans 10 m2 ? Réalisez des plats faciles et bon marché en rentrant de cours ou même pour vos amis. De quoi vous concocter des repas maison simples et délicieux ! Fini le plat de pâtes nature tous les soirs, avec les Nuls tout devient possible. Nachos, burger italien, pizza, pad thaï, salade orientale, pancakes, crumble, retrouvez 100 recettes illustrées avec des conseils et des astuces techniques pour réussir vos plats à tous les coups. Émilie Laraison est photographe, auteur et styliste culinaire. Elle aime inventer et mettre en scène des recettes simples, colorées et gourmandes. Et, plus que tout, partager son amour de la gastronomie avec le plus grand nombre !
Regarding the necessary equipment, you don’t need a lot of kitchen gear, especially if you lack storage space. A large frying pan, a saucepan, a strainer, a large knife and a cutting board are all you need. In your cupboards, you will need a few basics to have on hand at all times: olive oil, salt and pepper, a garlic bulb, a few onions, several spice mixes and a jar of tomato sauce to spice up your dishes. Also remember to stock up on pasta, rice, potatoes and legumes such as lentils and chickpeas. All that’s missing now are the necessary fresh fruits and vegetables to effortlessly make your favourite dishes.
How to save time and money
Don’t give in to the call of fast-food meals filled with additives and preservatives, which are far from being part of a balanced diet. Following the principle of batch cooking, consider making one or two extra portions when you cook. Whether it is for lunch the next day, for the evenings to come, or to put in the freezer, it can be an undeniable time saver. Now that you know how to save time, let’s ask ourselves how to shop thoughtfully to save money. First of all, it is essential to plan your meals ahead of time. One tip is to choose recipes that use similar ingredients to save time and money. As soon as you have made your selection, prepare your shopping list, preferably by aisles if you are already familiar with your supermarket. One last little trick: avoid shopping when you are hungry so that you don’t fall for sweets or salty delicacies.
Je cuisine spécial étudiant (I cook - student special / For beginners) Pour les Nuls
Je cuisine
Je cuisine
Small Kitchen Essentials
spécial étudiant
After leaving the family nest, being alone in the kitchen can be a bit overwhelming, but not with Émilie Laraison’s new book! You are a beginner or you have very little equipment? Then this book will guide you with all the recipes and tips you need. Divided into 5 parts, it contains recipes for every occasion: solo or take-out lunches, hot and comforting meals for the evening, but also appetizers and dinners with friends, as well as a gourmet section with ideas for breakfast, snacks and desserts!
Émilie Laraison
Photographies : © Émilie Laraison
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Send an email with your name and your address with the reference STUDENT to gewinnen@kachen.lu The winners will be chosen at random and notified by email. There is no right of appeal.
23
Closing date: 31.10.2020
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TEXTE
24
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SEASONAL RECIPES
TACOS Serves 4 20 minutes 10 minutes
› › › › › › › › › ›
8 tortillas 4 chicken escalopes 2 ripe avocados About 20 cherry tomatoes 1 red onion 2 limes A few sprigs of coriander 1 pinch cumin powder Olive oil Salt, pepper
Peel and chop the red onion with a large knife. Wash the cherry tomatoes and cut them in half. Wash and dry the coriander. Press 1⁄2 lime. Cut the other lime and the remaining half into slices. 5 In a large frying pan, brown the chicken escalopes for 5 minutes on each side, season with salt and pepper. 6 With a large knife, shred the chicken cutlets and then stirfry them in the pan for 2 additional minutes, while stirring with a wooden spoon. Add the lemon juice. 7 Cut the avocados in half, remove the stone and then the flesh, and mash it with a fork. Add salt, pepper, cumin and a little olive oil. 8 Spread the guacamole on the tacos, add the meat, cherry tomatoes, onion rings and coriander. Serve with lime slices.
25
1 2 3 4
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SEASONAL RECIPES
PE N N E W I T H T UR K E Y & PE A S Serves 1
5 minutes
› 80 g penne › 1 turkey escalope › 1 00 g peas (fresh, frozen or canned)
› 1 tsp mustard 1 Pour water into a saucepan, add
› 1 tbsp heavy cream (or 1 tbsp single cream)
› V egetable oil › S alt, pepper
2 Grill the turkey escalope in a very
hot pan with a little oil for 5 min on each side. Lower the heat, add the cream and mustard, season with salt and pepper. 3 Place the turkey on a plate. Drain the pasta and peas, add them to the pan, mix and serve immediately.
26
TEXT
salt and bring to a boil. When the water boils, add the penne and peas (if fresh or frozen; if canned, add them at the end of the recipe). Stir with a wooden spoon, lower the heat and let cook for the time indicated on the pasta package.
15 minutes
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SEASONAL RECIPES
A S I A N NOODL E S A L A D › › › › › › › ›
10 minutes
60 g rice noodles 1 carrot 4 small salad leaves A few drops of lime juice 1 tbsp cashews Some mint leaves 1 tbsp nuoc-mâm (or soy sauce) 1 tbsp oil (olive, rapeseed or sesame)
5 minutes 1 Bring water to a boil in a saucepan or kettle. Remove
from the heat, pour the noodles into the water and let them cook for 4 minutes. Rinse with cold water and drain in a colander. 2 Peel and grate the carrot if you have a grater, otherwise cut it into fine sticks with a large knife. 3 Wash the salad and pat it dry. Rinse the mint. Cut them finely with a large knife (or scissors). 4 Coarsely crush the cashew nuts with a large knife. 5 Mix all the ingredients in a small bowl with a few drops of lime juice, nuoc-mâm and oil. AUTHOR’S ADVICE No need to add salt, the nuoc- mâm (or soy sauce) already contains salt.
27
Serves 1
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SEASONAL RECIPES
E A SY
BANOFFEE PIE Serves 4
› 2 bananas › 1 00 g crumbly biscuits (for example type Roudor ®)
› 4 0 g soft butter › 1 jar of salted caramel (about 5 tbsp)
› W hipped cream can
20 minutes
2 hours
1 Crumble the biscuits in a bowl. Add
the butter and mix with your fingers. On a board or flat plate covered with parchment paper, press the dough to form the base of the cake. 2 Peel and slice the bananas and arrange them on the biscuit. Top with the 5 tablespoons of salted caramel and place in the fridge for 2 hours. 3 Just before serving, add the whipped cream.
28
VA
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The experience of a moment...
UNTIL
22 DECEMBER 2020
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K ACHEN No. 24 | AUTUMN 20
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RECIPE
B U T T E R NU T SQUA S H
WITH K AC HK É IS Serves 4 20 minutes 40 minutes
› › › › › › › › › ›
2 small butternut squashes 200 g of Luxlait Kachkéis 20 g of Luxlait Rose butter 2 red onions 300 g bacon 60 g hazelnuts 200 g cooked chestnuts Olive oil Salt Pepper
1 Preheat the oven to 200°C. Cut the squash in half lengthwise. Scrape
31
out the seeds with a spoon. Remove the flesh from the squash, leaving only 1 cm along the skin. 2 Lightly oil the outside of the squashes and put them in the oven for 20 minutes. 3 Peel the onions and slice them. Heat a saucepan over low heat with the butter. Add the onions and sauté until transparent. Add the bacon and brown it. Set aside. 4 Cut the flesh of the squash into small cubes. Fry in olive oil until the squash is half cooked. 5 Add the chestnuts (chopped into pieces). Mix with the bacon and onions. Garnish the squashes with this mixture. Bake again for 15 minutes. 6 When the squash is cooked through, add the Kachkéis on top of the squash and bake for another 5 minutes. 7 Dry roast the hazelnuts in a pan and chop them very coarsely. Remove the squash from the oven and top with hazelnuts. Serve with a salad.
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SEASONAL RECIPES
T HE G R AT INS OF B E R T R A N D
32
RECIPES PHOTOS
Bertrand Duchamps Dominika M K ooinvtios nt oe -nM - Ko onitvoinset n o
atelier-de-cuisine.com
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In collaboration with Le Creuset
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SEASONAL RECIPES
T
he beginning of autumn marks the return of gratins and warm, hearty dishes. As a classic dish of French cuisine, gratins used to be made from the previous day’s leftovers and topped with a generous layer of cheese. Nowadays they are prepared in numerous different ways with vegetables, meat or fish. Chef Bertrand Duchamps of the Atelier de Cuisine de Bertrand thus presents gratin casseroles, filled with seasonal vegetables that will warm you up as soon as the rainy days and the first frosts arrive. To be shared with friends or family, these inviting and comforting dishes, seasoned with Bertrand’s spice salt to add a touch of warmth, will undoubtedly delight you.
WILD HADDOCK & B E E T C OUL I S Serves 3 10 minutes 25 minutes
› 125 g haddock For the coulis
› › › › › ›
150 g cooked organic red beetroot 1 tsp blackcurrant mustard 2 tbsp tahini 5 cl olive oil Bertrand’s Spiced Salt Butter
For the breadcrumbs
› 2 tbsp coconut cream › 2 tbsp breadcrumbs › ¼ lemon
1 Put all the ingredients in a blender to obtain a fine
purée. Set aside.
2 Zest the lemon and mix it with the coconut cream and
the breadcrumbs.
3 Cut the haddock into three large pieces. 4 Pour the beetroot coulis into the bottom of the casse-
33
role and place the haddock on top. Cover the fish with breadcrumbs and top with 1 slice of butter. 5 Cook for 10–15 minutes at 180°C, grill function. Serve with steamed potatoes and a sprig of rosemary.
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SEASONAL RECIPES
SCOT T IS H SA LMON
I N A P ORC I N I C RUS T Serves 2 15 minutes 32 minutes
› 125 g salmon › 10 tbsp breadcrumbs For the crust
› 2 shallots › 2 tbsp dried Porcini mushrooms › 2 tbsp cream cheese, e.g. Mme Loic
› 2 tbsp white port wine › 2 tbsp olive oil › Bertrand’s Spiced Salt For the coulis
› › › › › › ›
The crust 1 Finely chop the shallots and sauté
them over low heat in a pan with olive oil. 2 Add the hand-crushed porcini mushrooms, the port, a pinch of spiced salt and the cheese. Cook for 10 minutes. The coulis 1 Dice the onions into pieces of
tomato concentrate and the passata and cook for 10 minutes. 3 Add the anchovy paste. Assembly 1 Pour the tomato coulis into an
ovenproof dish and arrange the salmon on top. 2 Spread the stuffing over the salmon and sprinkle with breadcrumbs to make the crust. 3 Cook for 12 minutes at 180°C, grill function. Serve with a romaine salad and basil sauce.
34
about 1 cm. Sauté them over low heat in a saucepan with olive oil. 2 Add the thyme, the butter, the
2 large onions 2 tbsp olive oil 2 tbsp butter 2 tbsp tomato paste 2 tbsp thyme 20 cl tomato passata 1 tbsp anchovy paste
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WINTER VEGE TABLES
SEASONAL RECIPES
I N C A S SOL E T T E Serves 3
½ leek 2 carrots ¼ of butternut squash 1 ½ tbsp cumin seeds 1 ½ tsp Voatsiperifery wild pepper 90 g fresh pecorino cheese, grated Bertrand’s Spiced Salt Olive oil
25 minutes
1 Grate the carrots. 2 Sauté them for 10 minutes in a small saucepan with a
drizzle of olive oil and a pinch of spiced salt.
3 Cut the butternut into 1 cm slices and the leek into 1.5 cm
chunks. Brush them with olive oil and spiced salt. Place them in the oven for 10 minutes at 180°C, grill function. 4 In the casserole, place the carrots at the bottom and top with the butternut and 1 chunk of leek. Sprinkle with cumin, pepper and pecorino, add a drizzle of olive oil. 5 Cook for 10–15 minutes at 180°C, grill function.
35
› › › › › › › ›
10 minutes
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SEASONAL RECIPES
A M A R R I AG E OF G R A NN Y SMIT H
& C OMT É C H E E S E Serves 3 15 minutes 20 minutes
› › › › › › ›
4 Granny Smith apples Olive oil Pepper 1 pinch of turmeric 160 g of Comté cheese 50 g nut blend Pink pepper
1 Cut 2 apples into large wedges,
36
cover and cook for 20 minutes with a little olive oil, pepper and a pinch of turmeric. 2 Cut the Comté cheese into thin slices. 3 Remove the stem of the two remaining apples and cut them into 2 mm circles with a mandolin. 4 Arrange in an ovenproof dish, alternating the elements. Sprinkle with coarsely crushed walnuts. Add a drizzle of olive oil. 5 Bake for 15 minutes at 180°C, grill function. 6 Take the dish out of the oven and sprinkle with pink peppercorns. Serve with a nice chicory salad, walnut oil and lemon juice.
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SEASONAL RECIPES
CRISP ROAST DUCK ON C E L E R I AC PUR É E Serves 2 1 confit of duck leg 300 g celeriac 1 tbsp olive oil 2 tbsp broth 1 tbsp dried tarragon 1/2 tbsp butter 1 tbsp breadcrumbs 1 tbsp peas Bertrand’s Spiced Salt Pepper
20 minutes
1 Shred the duck leg with 2 forks, save the skin and set aside. 2 Cut the celery into cubes and cook in the stock for 20–30 minutes until
tender.
3 Leave to cool, then add the tarragon. Coarsely mash with a potato masher,
add the butter and adjust the seasoning.
4 Put the purée into the casseroles, top with duck, garnish with the skin and
sprinkle with breadcrumbs.
5 Cook 15 minutes at 180°C, grill function. 6 Blanch the peas for 5 minutes. Take the casseroles out of the oven and
scatter with peas. Serve with a nice Frisée salad and pancetta bacon.
37
› › › › › › › › › ›
10 minutes
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PORTRAIT OF A CHEF
F R A NÇOIS JAGU T, A B R E TON IN C H A RG E AT LE S ROS E S Originally from Brittany, François Jagut spent 15 years at the restaurant “Les Roses” of CASINO 2OOO, first as a cook and then as second in charge of the kitchen. Now he has taken over from Alain Pierron and becomes the executive chef of this prestigious and passionate cuisine. Coming from a family in which nothing predestined him for cooking, he decided at an early age that this obsession would become his profession.
self the pinnacle of his career, he does not intend to rest on his achievements. He wants to perpetuate the image of quality and excellence of this gourmet restaurant. As he says: “Being a chef in a restaurant is not insignificant, especially at a restaurant like Les Roses, there is a name to it, there is a story to it... It’s up to me not to jeopardize that and to make it evolve further. I also know what it involves... it means a lot of work and a form of pressure.” He also has a great sense of sharing and is delighted to have a close-knit team around him who, both in the dining room and in the kitchen, work hard on each and every day to provide customers with an unforgettable experience. To support him, he has chosen Loic Martinez as his second-in-command, a very young chef with a passion for cooking, just like Jagut himself, and who has been at his side for 2 years already.
38
TEXT PHOTO
Patricia Sciotti Dominika Montonen-Koivisto
A
fter studying hotel management in Saint Nazaire in a specialized, classical course, he began his career in one of the most prestigious places: with Marc Veyrat. It was a successful internship in this beautiful establishment that earned him a position in the kitchens of the two restaurants owned by this great chef, where François made his début. This was followed by a stopover in his native country where he was able to integrate several starred restaurants into his repertoire. He arrived at Les Roses, a little by chance as he says himself: “I wanted to travel to multiply my experiences. I put my suitcases down here thinking I would stay for a year or two... I’ve been here for 15 years... .” At Les Roses, alongside Alain Pierron, he has further developed his sense of perfection, detail and constant search for quality products. According to him “When you master something, you think you are done, but you actually have to move on. You don’t really have to invent, because in the world of cuisine I don’t think you can invent anything any-more, but take existing techniques or recipes and bring them up to date”. Becoming Head of Les Roses is a great recognition from the management, while it’s also the reward for the work accomplished during all these years and Jagut is very proud of it. Even though he knows that becoming executive chef at Les Roses is in it-
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RECIPE
L E MON & AVOC A DO ROL L BY LES ROSES
Serves 4 1 hour
For the biscuit › 3 egg yolks (60 g) › 115 g icing sugar › 2 eggs (120 g) › 3 egg whites › 70 g sifted flour › The zest of a lemon For the meringue › 240 g sugar › 120 ml water › 4 soaked and well-pressed gelatine sheets
› 130 g egg whites For the avocado cream › 1 ripe, but not too ripe avocado › T he juice of a lemon › 40% of the weight of the avocado in cottage cheese › 40% of the weight of the avocado in meringue › 1 /2 vanilla bean, scraped off
The biscuit
The meringue
until stiff. 3 Add some of the egg whites to the whisked eggs, then add the flour and the rest of the whites. 4 Spread the mixture on a sheet of parchment paper, about 2‒3 mm thick. 5 Bake at 190° for 4 minutes. Do not overbake to keep the biscuit soft. 6 Remove from the oven and cover with cling film to prevent the biscuit from drying out.
2 Whisk the egg whites until almost
1 Whisk the yolks, eggs, and zest. 2 Beat the egg whites with the sugar
1 Heat the sugar and water to 120°C
to make a syrup. stiff.
3 Pour the syrup over the egg whites. 4 Then add the gelatine.
Avocado cream
1 Blend the avocado with the lemon
juice and vanilla.
2 Add the cottage cheese and the
meringue and mix with a spatula to avoid breaking the cottage cheese.
Assembly
Spread the avocado cream on the biscuit 2‒3 mm thick and roll up immediately, pressing down tightly. Set aside in a cool place and cover in cling film..
Chef’s trick
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39
For a caramelized touch, sprinkle the roll with icing sugar, flame-heat the tines of a stainless-steel fork and place immediately on the sugar, which will caramelize directly. Do not hesitate to flame-heat the fork several times. You can accompany this lemon avocado roll with a seasonal fruit salad.
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BAKING BASICS
C A K E ROLL W I T H R A S PB E R R I E S BY C AT H Y GOE DE RT
1 cake roll 30 minutes 10 minutes
For the sponge cake
› › › ›
4 eggs 100 g sifted flour 100 g caster sugar 1 lemon
For the raspberry coulis
› 3 00 g raspberry pulp › 3 00 g frozen raspberries (in pieces) 1 00 g glucose 1 25 g sugar 1 5 g pectin 5 0 g sugar 6 0 ml lemon juice 1 50 g fresh raspberries
40
RECETTE PHOTOS
Cathy Goedert Ramunas Astrauskas
› › › › › ›
K ACHEN No. 24 | AUTUMN 20
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BAKING BASICS
T HE COULIS
1
Heat the frozen raspberries and raspberry pulp with the glucose.
2
Once everything is melted, add the sugar and pectin (previously combined) and whisk until the mixture thickens.
3
Cook everything to 100°C. Once the temperature is reached, add the lemon juice. Allow the coulis to cool completely before use.
T HE S PONG E C A K E
4
5
6
8
9
10
Separate the eggs and beat the egg whites with the sugar until stiff.
Add the lemon zest and egg yolks with a spatula.
Incorporate the sifted flour at the end.
7
Spread the dough with a spatula onto a baking tray covered with parchment paper and bake at 180°C for about 10 minutes.
11
41
Dampen a clean towFlip the cake so that Top with the Roll up the cake el and wring it out. the amber side faces raspberry couand place it on Lay it out flat on the you. Trim the edges lis. Arrange the the serving dish. counter and flip the cake to make a nice rectangle. fresh raspberries on top. Cut thick slices and decorate onto it. Carefully remove the with fresh raspberries as baking paper. desired.
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BAKING BASICS
S H A L L W E ME E T
ONLINE ?
42
RECIPE PHOTOS
Cathy Goedert Ramunas Astrauskas
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0401_ENO
BAKING BASICS
43
RECIPE PHOTO
Firstname Lastname Firstname Lastname
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STEP BY STEP
BOS TON
BA K E D B E A NS
B
oston baked beans earned the city of Boston the nickname “Beantown”. Molasses is one of the key ingredients in this dish and is also the reason why Boston is associated with bean stew. This viscous, dark syrup is a by-product of sugar production and is used, among other things, as a raw material for rum production. At the beginning of the 20th century, Boston was a centre for the distillation of schnapps – there was therefore no shortage of molasses. Molasses is sometimes replaced with maple syrup or brown sugar in baked beans – but the dark syrup is indispensable for the Boston beans, as this ingredient gives the stew its characteristic dark colour and special flavour. As for the beans, white beans (the navy or “great northern bean”) or pinto beans are commonly used. Since molasses has an acidic pH, the beans have to be cooked a little longer than usual until they are ready.
Serves 8 25 min. + 12 h soaking time 3 1/2 hours
› 4 50 g dried beans (here: ½ white › › › ›
› › ›
RECIPE & PHOTOS Ursula sSchersch
› ›
beans, ½ pinto beans) 1 large onion (approx. 200 g) 2 30 g bacon 1 ¼ l of water 6 0 ml (= 75 g) molasses (alternatively the same amount of sugar beet syrup/maple syrup or 50 g brown sugar) 1 30 g of tomato purée 2 ½ level tsp yellow mustard powder 3 0 ml (approx. 3 tbsp) Worcestershire sauce 2 ½ level tsp fine salt 1 tsp freshly ground black pepper
Tools
44
› O venproof pot with lid
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STEP BY STEP
1
Sort the beans – sometimes you can find small stones – and soak them overnight in plenty of water. (Note: without soaking, the cooking time and required amount of water may vary).
4
2
Finely chop the bacon and the onion.
Drain the beans through a sieve and rinse with water, then add 1 ¼ litre of water to the pot.
6
Meanwhile, preheat the oven to 150°C top and bottom heat. Place the pot in the preheated oven and bake covered for about 2 ½ hours. Stir once after a good hour.
5
3
Sauté the onions in a little oil for 3 minutes at medium to high heat until translucent, add bacon and fry for another 5 – 10 minutes until the bacon begins to brown.
Add molasses, tomato purée, mustard powder, Worcestershire sauce, salt and pepper. Mix everything well and bring to the boil on the stove.
7
After the 2½ hours remove the lid and leave in the oven for another hour, stirring once or twice. During this time the baked beans should thicken considerably. If too much liquid boils away, add some water. Serve baked beans either as a main course with bread and salad or as a side dish.
TIP
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Baked beans also taste great on a slice of sourdough bread, sprinkled with freshly grated Parmesan.
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Make your kitchen extraordinary with Siemens. Siemens devices offer exhilarating perspectives, combining the best of innovation, outstanding design and unique installation solutions. The future moving in.
REZEPT FOTO
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The BSH group is a licence holder for Siemens, a trademark of Siemens AG.
Siemens Home Appliances
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Cook in the best set-up with Siemens Why should your kitchen settle for being functional? Bring style and function together with Siemens. The built-in appliances by Siemens and their statement design fit perfectly into stunning interiors. Want to up the style stakes? Build the Siemens metalLook cooktop into your marble worktop. It’s a feast for the eyes and will tickle your taste buds. Push the design boundaries further with an oven and an iQ700 espresso machine in the same stylish scheme.
Want to elevate everyday life? Let Siemens technology do the work. It can make your dishes cook faster in the varioSpeed oven or start making your coffee from your sofa. But that’s not all: the invisible and soundless hood built into the top cupboard provides clean air and a pleasant atmosphere when you’re cooking. With Siemens, your kitchen makes everyday life easier... and better. Have the perfect coffee every time with the Home Connect iQ700 coffee machine. Its sensoFlow system guarantees the ultimate in aroma with a consistent filter temperature and intelligent grinder that adapts to each bean.
Siemens CT636LES6 IQ-700 coffee machine Access and control your coffee maker, no matter where you are. So, do you want a small or tall coffee?
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X X C AT EGOR I E X X
Saddle of venison with coffee crunch
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REZEPT FOTO
Firstname Lastname Firstname Lastname
Venison combined with squash, cranberries and coffee works sensationally well!
KACHEN No.23 | ÉTÉ 20
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ADVERTORIAL
1. Place the cranberries and sugar in a food processor and mix for about 30 minutes using the dough hook.
Serves 2 300 g cranberries 60 g sugar 1 small Hokkaido squash (ca. 600 g) 2 sprigs of rosemary
3. Place the rosemary on top, drizzle with olive oil and season with sea salt and nutmeg. Fold the aluminium foil over, roll the edges to create a parcel and place on a baking tray.
Olive oil Sea salt Grated nutmeg
4. Bake in the oven (level 2, hot air, 180°C) for about 25–30 minutes.
50 g coffee beans 1 tbs vegetable oil 1 boneless saddle of venison (approx. 400 g) 20 g butter 100 ml game stock (clear) Ground pepper
2. Cut the squash in half and remove the seeds. Cut the flesh into wedges and place on a sheet of aluminium foil.
5. Roast the coffee beans in a pan for about 1 minute, remove them and then crush them coarsely. 6. Heat the oil in a pan and then fry the saddle of venison for about 5 minutes on all sides. Remove the meat from the pan, wrap in aluminium foil and allow to rest. 7. Heat half the butter in the pan, add some rosemary and then fry the saddle of venison again for about 1 minute on all sides. Remove and roll in the coffee crunches. 8. Deglaze the pan with the game stock, add the remaining butter and whisk to a light consistency. 9. Carve the venison into slices and season with sea salt and pepper. Serve with the pumpkin strips, cranberries and game jus.
Adjust as follows: level 2, hot air, 180°C for about 25–30 minutes
siemens-home.bsh-group.com/lu/de K ACHEN No. 24 | AUTUMN 20
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VEGAN RECIPE
LEMON
C HE E S E C A K E BY JULIE JAG E R
Makes 12 mini cakes 1 hour Soaking 1 night + 12h resting time
For the base
› 1 25 g almonds › 2 5 g oat flakes › 1 20 g dates to make a paste For the cream
› › › › ›
3 00 g cashew nuts (plain) 7 0 g coconut oil 2 90 g coconut milk 2 40 g lemon juice + peel 6 0 g agave syrup
For the material
› I ndividual circles (Ø 5 cm) or verrines
› R hodoïd (pastry tape)
bakhaus.lu
The base 1 Soak the dates in cold water the day before. 2 On the day, let the dates drain and blend them to a paste. Gently mix with the
other ingredients. Place a strip of rhodoïd (or baking paper) inside the circle to facilitate demoulding. Spread 25 g in each circle. Press down. The cream 1 Soak the cashews in cold water the night before. Drain. 2 On the day, melt the coconut oil. Blend all the ingredients in a blender. The
consistency of the cream should be silky smooth and creamy, rather than liquid. Taste and adjust the lemon flavour. Pour into circles or verrines. 3 Leave to set in a cool place for at least 12 hours. Garnish.
TIP
If you like the scent of coconut oil, use a classic coconut oil, otherwise opt for a neutral coconut oil.
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RECIPE PHOTO
Julie Jager Ramunas Astrauskas
alt. use baking paper ribbons
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ALD19124
FRESHNESS BY THE PIECE ALDI’s extensive fruit and vegetable range includes fresh products of the highest quality on a daily basis. From the moment the product is harvested, until it ends up in your shopping basket, many checks are carried out. Furthermore, a large part of this range is sold individually. This way, the freshness of our deliciously crunchy carrots can be enjoyed ‘by the piece’.
Mam ALDI ass all Dag extra, ganz einfach 2020-03_KACHEN_AUTUMN_INT_EN.indb 51 ALD19124_Campagne-2020-Fresh-Q2_KACHEN-210x270_200811.indd 3
14/08/2020 09:28 10:43 11/08/2020
VEGAN RECIPES
C RUNC H BOWL WIT H B E R RY COCONUT YOG HURT Serves 6 › 1 60 g Brazil nuts › 8 0 g almond kernels › 5 0 g pepitas (pumpkin seed kernels)
20 minutes › › › ›
22 minutes
5 0 g sunflower seed kernels 3 0 g unsweetened flaked coconut 3 5 g cacao nibs 1 10 g Inca berries
1 Preheat oven to 180°C. 2 Place Brazil nuts and almonds on an oven tray, roast
for 10 minutes or until browned lightly and fragrant. Chop nuts coarsely; place in a large bowl. 3 Roast seeds on an oven tray for 8 minutes or until browned lightly; add to bowl. 4 Roast coconut on an oven tray for 4 minutes or until browned lightly and fragrant. Add to bowl with cacao nibs and Inca berries, stir to combine. 5 Spoon crunch bowl mixture into serving bowls, then the yoghurt. Serve topped with fruit and edible flowers.
› 4 20 g berry coconut yoghurt › F resh fruit and edible flowers, to serve (see serving ideas)
TIP
Any combination of nuts and seeds can be used in this recipe. Inca berries are also known as cape gooseberries and have a wonderful tangy flavour. They are high in vitamins C, B and A and are available at some supermarkets and health food stores.
SERVING IDEAS
Serve the crunch bowl mix as a muesli, or sprinkle on top of yoghurt or fruit, scattered with edible flowers and vegan chocolate, if you like. It also doubles as a trail mix for an energy-rich snack on the go. Serve your crunch bowl topped with dragonfruit, honeydew, figs, kiwifruit, cherries, blueberries, strawberries, pomegranate seeds and raspberries. You can use any combination of seasonal fruits you prefer.
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SEEDS ARE A GOOD SOURCE OF PROTEIN, FIBRE AND MINERALS. PEPITAS CONTAIN A SURPRISING AMOUNT OF IRON FOR THEIR SIZE.
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Serves 4 25 minutes
B R E A K FAS T MUS HROOM BURG E R
35 minutes
› 8 x 100 g large portobello mushrooms, trimmed
› 1 25 ml olive oil › 1 medium eggplant (300 g), cut into 4 slices crossways
› 4 00 g tomatoes, sliced thickly › 1 tbsp balsamic vinegar › 2 small avocados (400g), sliced thinly › 1 00 g baby spinach
For the rocket & walnut pesto
› 5 0 g baby rocket (arugula) leaves › ½ cup firmly packed fresh basil › › › › ›
leaves 5 0 g walnuts 1 garlic clove, crushed 1 ½ tbsp nutritional yeast flakes 1 25 ml olive oil 2 tbsp lemon juice
The burger 1 Preheat oven to 200°C/400°F. Line three oven trays with baking paper. 2 Place mushrooms cup-side up, on two trays. Drizzle with 2 tablespoons of
the oil and season. Place eggplant on remaining tray. Drizzle with half of the remaining oil. Roast vegetables for 20 minutes. Toss tomatoes in remaining oil and the vinegar in a medium bowl; place on tray around mushrooms. Roast vegetables for a further 15 minutes or until tender. 3 Meanwhile, make rocket and walnut pesto. 4 Place four mushrooms, cup-side up, on plates. Top with eggplant, tomato, avocado, spinach, pesto and remaining mushrooms, cup-side down. Season. The pesto 1 Blend or process rocket, basil, walnuts, garlic and yeast flakes until com-
bined. 2 Add oil in a thin steady stream, blending until smooth. Add juice; blend until just combined. If pesto is too thick, add 1 tablespoon water. Season to taste.
TIP
Store any leftover pesto covered by a thin film of olive oil in the fridge for up to 1 week. Use in sandwiches or swirled through vegetable soups. DO-AHEAD Pesto can be made a day ahead; keep tightly covered in the fridge. It can also be frozen in a small container.
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PORTOBELLOS HAVE A MOREISH SAVOURY TASTE KNOWN AS “UMAMI”, ARE A GOOD SOURCE OF B VITAMINS AND ARE ALSO THE ONLY VEGAN SOURCE OF VITAMIN D.
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VEGAN RECIPES
THIS MAYO RECIPE IS DAIRY, EGG AND SOY-FREE.
E V E RY DAY V EG A N M AYO 500 ml › 160 g whole blanched almonds › 125 ml water › 1 tbsp apple vinegar
1 Soak 160 g whole blanched almonds for 4 hours; drain. Rinse under cold water; drain. Blend almonds with 125 ml water until smooth. 2 Add 1 tablespoon apple cider vinegar, 1 tablespoon lemon juice and 1 teaspoon Dijon mustard; blend until smooth and combined. 3 Season to taste. With the motor running, add 125 ml olive oil in a slow, steady stream until smooth and combined. Store in an airtight container in the fridge for up to 1 month.
TIP
› 1 tbsp lemon juice › 1 tsp Dijon mustard › 125 ml olive oil
WASABI MAYO
Make an everyday vegan mayo, stir in 2 teaspoons wasabi paste or 1–2 teaspoons matcha powder. Serve with vegan sushi and other Asian-inspired recipes.
CHILLI BACONNAISE
Make everyday vegan mayo shown above; stir in 1 teaspoon smoked paprika, 2 teaspoons tomato paste, 1 clove crushed garlic and ¼ teaspoon chilli flakes. Serve with vegan burgers and anything that you’d like to add a little kick of smoky chilli flavour to.
TURMERIC MAYO
Make everyday vegan mayo above, stir in ½ teaspoon ground turmeric, 2 tablespoons finely grated carrot, 2 tablespoons white (shiro) miso and 1 tablespoon sesame oil. Works well with most things!
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You can add some crushed garlic to the mayonnaise to make an aïoli.
10 minutes (+ standing)
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RECIPE
H E A LT H Y C ROQUE MON S I E UR WIT H MOZZ A R E LL A
Serves 4
20 minutes
› 8 slices of farmhouse bread › 2 MOZZARELLA MAXI 250 g › › › › › ›
of GALBANI 3 red onions 1 tsp honey 2 avocado 1 00 g pine nuts Y oung radish sprouts B utter
13 minutes For the pesto
› › › › › ›
1 00 g grated Parmesan cheese 7 0 g toasted almonds 4 tbsp olive oil 1 nice bunch of basil 1 garlic clove S alt
The pesto 1 Dry roast the almonds. 2 Put all the ingredients in a blender. Add more olive oil or
a little water if the pesto is too compact.
The croque 1 Mince three onions and sweat them in a little olive oil
tered side of each slice of bread. Add the minced onions. Cut the mozzarella cheese into generous slices and place them on the bread, add the chopped avocado. Sprinkle with pine nuts. 5 Cover with the second slice of bread. Fry your sandwich in a pan or grill until the bread is golden brown and crispy and the mozzarella has melted. Sprinkle with young radish sprouts before serving.
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with the honey until they are translucent and slightly caramelized. 2 Dry roast the pine nuts.
3 Lightly butter each slice of bread on one side. 4 Spread about one tablespoon of pesto on the unbut-
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No de at
V EGE TA R I A N R ECI PE
V E G E TA B LE C HIPS
BY SA NDR INE
lespaniersdesandrine.lu
Serves 4–6
40–50 minutes › 2 kale leaves › 20 ml olive oil › Salt
1 parsley root 1 yellow carrot 1 Chioggia beetroot 1 parsnip
1 Peel the vegetables (if necessary). Cut as
thin as possible (here with a mandolin). 2 Wash the kale leaves and remove the very tough, fibrous middle rib. 3 Place the kale leaves and vegetables in a large bowl. Drizzle with olive oil and season with salt. Mix well. 4 Place on a baking tray lined with baking paper. Place in the oven at 100–120°C
circulating air and monitor regularly until the leaves and vegetable slices have dried without becoming too dark, i.e. about 40–50 minutes (the time depends on your oven). 5 Gradually remove the vegetables from the oven, as the cooking time required is not the same for all vegetables. Arrange and serve.
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RECIPE PHOTO
Sandrine Pingeon Ramunas Astrauskas
› › › ›
15 minutes
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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
Available at your Cactus supermarket
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TEXT
Susanne Jaspers
F E AT U R E
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F E AT U R E
COF F E E T H E MOS T P OPUL A R DR I N K I N T H E WOR L D ( A LMOS T ) Whether hot or cold, strong or weak, with or without, no foodstuff is as versatile as coffee. And none is consumed more worldwide – well, almost.
A
rabica, Excelsa, Robusta; Café Frappé, Café con hielo, ice coffee; Irish coffee, Pharisee, Carajillo; espresso, Café solo, Cortado; Wiener Melange, milk coffee, Lait Russe … Is your head spinning? No wonder: For no other beverage will you find so many ways of preparation and different names as for the most beloved of hot drinks in the world (in most cases anyway). Opinions differ whether the caffeine-containing energizer is heaven-sent or whether Aphrodite is involved.
Where does coffee actually come from?
In the Luxembourgish climate, any attempt to encourage a coffee bean to grow in the home garden is likely to fail. Coffee plants want a warm climate. Today, coffee is grown in more than fifty countries; every year around 166 million bags of 60 kg raw beans are harvested. The biggest producers are Brazil, Vietnam, Colombia and Indonesia, but equally Ethiopia and Uganda in Africa, as well as India, count as the top ten producers. Between these countries lie mountains, however: While top producer Brazil makes around 3420 tons of coffee per year, for example, Ethiopia, in fifth place, “only” produces just under 453 tons.
An African invention?
ing around that the goat herders did not get a wink of sleep. After this energising discovery, one began experimenting with the coffee cherries and beans. The story that roasting the beans began with a goat herder spitting a less savoury bean into the fire and got the right idea through the scent, might just also be the stuff of legends. In fact, it was orthodox monks who discovered roasting by pure chance.
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Technically, it’s unfair that Ethiopia lies back on fifth place; after all, that’s where coffee was apparently invented. It is said that a long time ago, a couple of goat herders in the kingdom of Kaffa, which once occupied the territory of Ethiopia today, nibbled on a bush with white flowers and red cherries and got so much energy from it that they stayed awake until the early morning hours. In a different version, it was the herders’ flock that gorged themselves on the bushes and thereafter became so hyped up jump-
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F E AT U R E
Heaven sent?
It was probably around the 14th century, possibly as a pleasant by-product of the very unpleasant slave trade, that coffee made its way to Arabia, where, from the 15th century onwards, it became a significant source of wealth. At the centre of the trade was the city of Mocha, also called Mokka. However, in Arabia you hear a different story of how the coffee came to be there. According to this tale, the account of the goat herders and goats is complete nonsense. Indeed, it was the Prophet Mohammed himself who was the first to have the idea of coffee. The way this came about was that the angel Gabriel made him a cup. Believe who will…
Time to get a bit sordid
The most expensive coffee in the world comes from islands Sumatra, Java and Sulawesi in Indonesia. You will find an animal there, the spotted civet, which is said to be responsible for the apparently extraordinary quality of the coffee variety. This wild cat loves to eat the coffee cherries. The animal only digests the pulp of the fruit; the beans are secreted with their excrement, collected and roasted. Yummy! If you want to try them, you need deep pockets. One kilo of Kopi Luwak, the name of the refined “cat coffee”, can easily cost 300 euros. This is, first and foremost, a clever marketing strategy. Today’s production methods are more than questionable, since, as a result of the significant increase in demand, the animals needed for production are kept in cages on farms and, similar to geese, are force-fed with coffee beans. The most expensive coffee in the world is, by the way, the “Geisha - Best of Panama”, which costs 1,362 € per kilo of green coffee!
Rather Caro than no coffee
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There were times when your average coffee was similarly expensive as Kopi Luwak or not available at all. Need creates invention: what developed were the so-called “coffee substitutes”. These were either thinned coffee, such as the German “Muckefuck”, or they were literal coffee substitutes that have nothing to do with actual coffee. Over time, humans have
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F E AT U R E
roasted more or less everything they could find in times of crisis. The result was, for example, malted coffee, such as Caro, made with chicory or acorn coffee. Similarly, people experimented with roasting asparagus, carrots, or wild cherries. The last one sounds pretty dangerous. All of these drinks have just one major flaw: they don’t contain caffeine, which means the delight is not really constructive.
Completely beguiling
Do you remember the Jacobs coffee Christmas 2000 ad? The one in which Claudia Schiffer dresses up in a little black dress and dabs, as a special scent, a drop of coffee onto her neck, drawing all of her handsome admirers? You will have to be strong to hear this: the trick does not always work – if at all. Which does not negate the fact that scientists attribute aphrodisiacal qualities to coffee. That is not really proven but it is known that coffee stimulates the circulation and wakes you up, and so you might be more amenable to nighttime activities. After all, there must be a reason for the infamous question: “Fancy coming up for a coffee?” If you still need a reason to believe in coffee’s sex appeal, ask yourself: do you reach more often for a Nespresso since the two-time winner of the “Sexiest Man Alive”, George Clooney, features in their add? Busted? Indeed, a recent representative survey revealed that between 80 and 90 per cent of European coffee drinkers connect drinking the beverage with the term “love”…
Where and with whom…
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Might the connection with eroticism be the reason why coffee is so popular in Germany? With over 160 litres per person per year coffee comes before mineral water in popularity (145 litres) and beer (110 litres). However, this does not make the Germans European champions by far : the front-runners (in purely arithmetical terms) are actually the Luxembourgers, with 11.3 kg of raw coffee per
person per year, ahead of the Germans with 5.7 kg per person per year. Among the biggest coffee lovers in Europe, are also the Finns with 4.1 cups per day, followed by the Danes with 3.3 and the Norwegians with 3.1 cups per day. While in Italy, the paradise of baristas, home of espresso and Latte Macchiato, one astonishingly consumes less coffee than the Germans. And as much as 40 per cent of Spaniards don’t even drink coffee on a daily basis. By the way, the worldwide winner of coffee consumption is, of course, the USA. Or can you imagine a Hollywood film without the waitress carrying a pot of coffee, or in which young and cool business ladies stalk the streets of New York with their coffee-to-go? Admittedly, even if around the globe more than 1.4 million cups of coffee are consumed every day, tea still reigns supreme as the most favourite drink worldwide.
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F E AT U R E
MON DO DE L C A F F È
R EC IPE S T H AT WA K E YOU UP!
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RECIPES PHOTOS
Steven McKinnie Ramunas Astrauskas
Steven McKinnie, team leader in the kitchen of Mondo’s Genusswelt in Trier – an establishment of the coffee specialist Mondo del Caffè – has created a coffee menu exclusively for KACHEN, which leaves no desire unfulfilled and will, without a doubt, surprise even the most demanding palates! And you can, of course, recreate this 3-course menu at home. The coffee used for the recipes comes from Colombia, Brazil and India. The ingredients are available online at mondodelcaffe.de.
The photo series was taken at Mondo’s Genusswelt in Trier. Franz-Georg-Straße 50, D-54292 Trier K ACHEN No. 24 | AUTUMN 20
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F E AT U R E
S PIC Y TOM ATO SA MBUC A SOUP WIT H COF F E E- SA LT B R E AD Serves 4 30 minutes 20 minutes
› 3 heaped tbsp Mondo del Caffè › › › › › › › › › › › › ›
1 Preheat the oven (fan: 200°C) 2 Grind coffee beans in a mortar. Wash the rosemary,
purée finely with a hand blender. Season to taste with salt, pepper, sugar and sambuca. 7 Arrange the soup and top with parsley. Serve with the coffee-salt crackers. HINT
Coffee salt from Mondo del Caffè
Mondo’s coffee salt is a particularly strong and aromatic seasoning. Surprise your guests with this special blend of coffee, salt and all kinds of spices such as vanilla, allspice, pepper, cardamom, cloves, nutmeg and cinnamon. That alone sounds special, and it definitely tastes that way. Mondo’s coffee salt is a combination of finest sea salt in a 1:1 mixture with finely ground Mondo del Caffè India Craigmore Estate, enhanced with the Indian Plaisir spices, pepper, cloves, cardamom and a pinch of nutmeg.
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dab dry and remove the leaves. Combine the coffee beans, rosemary and coarse salt. 3 Unroll the pizza dough on the baking sheet lined with parchment paper. Spread the coffee mixture on top. Drizzle with 3–4 tablespoons of olive oil. Bake in the oven for 8–10 minutes. 4 Meanwhile peel and finely dice the onion and garlic. Clean the chilli, cut lengthwise, remove seeds, wash and chop. Heat 2 tablespoons of olive oil in a large casserole. Sauté the onion, garlic and chilli. 5 Stir in the tomato paste. Add the tomatoes with their juice and 3⁄4 l water. Bring to the boil and stir in the broth. Cover and simmer for about 10 minutes. 6 Take the pizza dough out of the oven and immediately cut it into rectangles. Wash the parsley, shake dry and cut into fine strips. Remove soup from the stove and
Indien Craigmore Estate coffee (finely ground) 2 sprigs of rosemary 15 g Mondo's coffee salt 400 g pizza dough 3 tbsp olive oil 1 onion 1 garlic clove 1 red chilli pepper 1 tbsp tomato paste 1 kg strained tomatoes 1 tbsp vegetable broth (powder) 2 stems of parsley Salt, pepper, sugar (to taste) 2 tbsp Sambuca (anise liquor)
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F E AT U R E
POR K ME DA LLION IN COF F E E C RUS T, COF F E E TAG LI AT E LLE A ND COF F E E TOM ATOE S
Serves 4
For the coffee tomatoes
› › › › › ›
1 hour rest
1 20 g small grape tomatoes 5 g coffee beans 3 tbsp olive oil 2 tbsp coffee-flavoured olive oil 1 tbsp coffee liqueur S alt, pepper
35 minutes
For the pork medallion in coffee crust
For the coffee pasta
› 5 00 g wheat flour
(type 405 or type 1050)
› 4–6 eggs, depending on size › Salt › 125 ml reduced espresso
› 2 tbsp coffee beans Mondo del › › › ›
Caffè Brazil Bob-o-Link, espresso roast, coarsely ground 1 tsp Indian Plaisir pepper 9 00 g pork tenderloin 2 tsp salt C oconut oil for roasting
Coffee Tomatoes 1 Wash and quarter the tomatoes. Coarsely grind the
in a way that the steam can still escape. In this way, the water boils up again quickly.
2 Heat the coffee beans, olive oil, coffee oil and coffee
Pork medallion in coffee crust 1 Preheat the oven to 180°C. 2 Combine the coffee with pepper and salt. Rub it all
Coffee pasta dough 1 Knead all ingredients thoroughly, initially using only
3 Heat the coconut oil in a pan on medium heat and
coffee beans in a mortar.
liqueur in a pot. Briefly warm the tomatoes in the mixture and put aside. Season with salt and pepper.
roast the pork for 2 minutes on each side. Then place in an ovenproof pot or roaster and cook in the oven for about 15 minutes on the middle rack. Take the finished pork tenderloin out of the oven, wrap it in aluminium foil and let it rest for about 10 minutes.. COOKING TEST For pasta with a «bite» taste them several times towards the end of the cooking time. Simply take a noodle out of the boiling water, let it cool down briefly and taste whether it has the desired degree of firmness. As soon as the pasta is «al dente», i.e. soft with a firm core, drain the water. TIP Enough water is crucial so that the pasta can cook properly without sticking together. Rule of thumb: 1 litre of water per 100 g pasta.
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half of the eggs and adding 1 egg at a time when the dough becomes too firm and crumbly. Form the dough into a ball, wrap in cling film and leave to rest in a cool place for 1 hour. 2 Roll out the pasta dough with a pasta machine and cut into tagliatelle. Alternatively, roll out and cut by hand. 3 In a pot with the lid on, bring water for the pasta to a boil. You should cook about 100–125 grams of pasta per person when it is served as a main dish. If it is intended to be a side dish, it can be a little less, about 80 grams. Then season the boiling water with coffee salt (about one slightly heaped teaspoon of coffee salt per litre of water). Add the pasta only when the water is boiling. Stir repeatedly with a wooden spoon or fork to prevent the pasta from sticking together or to the bottom of the pot. While the pasta is cooking place the lid on the pot
around the pork tenderloin.
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F E AT U R E
MONDO’S COF F E E WA F F LE WIT H BA N A N A A ND COF F E E SOR B E T Serves 4 20 minutes (best 1 day before) 15 minutes
For the waffle batter
› › › › › › ›
5 00 g flour 250 g sugar 250 g butter 400 ml milk 80 ml espresso 50 g vanilla sugar 5 eggs (M)
For the banana sorbet
› › › › › ›
3 bananas 1 tbsp honey 100 g vanilla sugar 1 juice of a large orange 1 juice of one lemon Mineral water
For the coffee sorbet
› 4 tbsp sugar › 4 00 ml Mondo del Caffè Colombia El Encanto "Natural" Espresso
› 0 .5 l water
Waffles 1 Beat eggs and sugar until fluffy. 2 Add flour and vanilla sugar, stir in milk and espresso
and whisk the batter until creamy for about 5–10 minutes. 3 Bake in a waffle iron.
flat freezing dish, smooth it down and put it in the freezer for about ½ hour. 4 Churn the frozen mass thoroughly and let freeze completely. 5 Before serving, dip the tray in hot water, flip the sorbet onto a plate and cut into cubes.
Banana sorbet 1 Mash the bananas and mix with honey and vanilla
Coffee sorbet 1 In a pot, boil ½ l water with the sugar to make a syrup
2 Add mineral water to the orange and lemon juice to
2 Mix the sugar syrup with the espresso, pour into a
until foamy.
reach 3/8 l of liquid.
bowl and put in the freezer for 2 hours. Mix with a fork every 30 minutes to obtain the desired fluffiness.
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3 Stir the juice into the banana mixture and fill it into a
and boil it down for 5 minutes. Let the syrup cool down.
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TASTE
F E AT U R E
in all its facets
from the plant into the cup
3 Better quality and availability
1 Security and fair prices
A better quality of raw coffee and a reliable availability. One of the pillars of our work at the roasting factory.
A good start! Reliable purchases in quantities and price. Better opportunities for the producer result in better harvest yields. This makes the farmer happy.
4
Higher demand
2 A good environment
That makes Mondo del Caffè happy!
Better business allows better structures. The employees and the farmer community is happy.
5
Better quality coffee
www.mondodelcaffe.lu
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A transparent, open and positive story means better experience in taste and quality! That makes the customer/ consumer happy.
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LE G RU Y È R E AOP C HE E S E & TEA
Notes on a perfect match
T
Today, Gruyère AOP is venturing off the beaten track to explore surprising flavour sensations: a cheese and tea pairing. It puts an exciting spin on the iconic cheese.
There are three types of Gruyères AOP. Gruyère AOP Classic which is aged for 5-9 months and Gruyère AOP Réserve which is aged for at least 10 months. Both are made by the village cheesemakers all year round. Gruyère d’Alpage AOP is aged for at least five months and made in spring and at the height of summer. The plantlife in the meadows, which is a mix of grass, flowers and wild herbs, gives the milk tons of flavour.
Where does the buzz around pairing cheese and tea come from? As a matter of fact, there are similarities between tea and wine. Just like wine, tea produces tannins. The combination of tannins and bitter tea
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he most famous Swiss cheese is Gruyère AOP, the hard cheese made from unpasterised milk. It is made in and around Gruyères, a small town in Western Switzerland, by 167 village cheesemakers and 54 mountain cheesemakers. The cheese is made to a traditional recipe passed down through the generations since 1115.
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ADVERTORIAL
makes it an interesting drink to serve with Gruyère AOP. Both are natural products made using age-old expertise and take a long time to make with ageing, oxidisation and fermentation affecting texture, colour and flavour. The tannin molecules in tea join forces with the protein and fat in cheese to create a cleansing element to aid digestion. For example, the Swiss always drink tea or herbal tea with fondue to speed up digestion. Tea is also a great flavour-enhancing alternative for anyone who doesn’t like alcohol. Hot tea brings out the cheese’s softness. For the perfect taste experience, melt a bit of cheese in your mouth and have a sip of tea. The creamy texture of Gruyère AOP releases the tea’s aromas. Tea’s diverse flavours bring out the best of the cheese and create either a harmonious blend or an interesting and intense contrast.
LE GRUYÈRE AOP ET LE THÉ, Aujourd’hui encore, Le Gruyère AOP, produit depuis 1115 selon la même recette, s’aventure sur un chemin peu fréquenté, en pionnier, pour explorer de nouvelles pistes gustatives inattendues : la rencontre du fromage et du thé ! Ce grand fromage s’en trouve révélé de façon nouvelle…
carnet d’une rencontre AOP, 8 Gruyère 12 recettes 16 thés et
How do you pair cheese and tea?
Consider the tea’s aromas and the balance between the bitterness, sharp tannins and sweet notes. That way the tea’s complex notes will intensify and the cheese will taste more aromatic than with wine!
Belle découverte!
Fabienne Effertz is a Belgian cheese and tea specialist and her book “La Rencontre du Gruyère AOP et du Thé” presents 8 Gruyère AOP cheeses aged for 5-15 months and 16 teas for different times of the day. The accompanying recipes are written by Marie-Claire Quittelier, a cookbook author. Les Fromages de Suisse.
Do you want to order a copy of the book? Email info@fromagesdesuisse.be.
www.fromagesdesuisse.be
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Naturellement.
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RECIPES
TA RT LE TS WIT H G RU Y È R E AOP C L AS S IC 4 Tartlets
› › › › › › › › › › › ›
15 minutes
MINI ME AT BA LL S WIT H G RU Y È R E AOP C L AS S IC
30 minutes
1 onion, sliced 1 red onion, sliced 1 tbsp olive oil 1 tsp thyme 200 g home-made or store-bought shortcrust pastry 1 tbsp butter 2 eggs, beaten 100 ml full-fat milk 1 garlic clove, crushed 1 pinch of nutmeg 100 g Gruyère AOP Classic, grated Salt, pepper
Serves 4
› › › › › › › › › › › › › ›
20 minutes
35 minutes
1 slice of bread, in crumbs 100 ml milk 500 g minced pork and veal 100 g smoked bacon or pancetta, chopped 1 tsp thyme 3 tbsp chopped flat-leaf parsley 5 tbsp Gruyère AOP Classic, grated 1 onion, chopped 1 egg 1 tbsp olive oil 4 sesame buns, cut in half Store-bought tomato sauce of choice Salt, pepper Basil leaves
1 Preheat the oven to 180°C. In a bowl, combine the on-
ions with the olive oil. Add salt and pepper and sprinkle with thyme. Fry the onions for 10 minutes. Set aside. 2 Spread out the dough between 2 sheets of parchment paper to form a circle. Using a 14-cm cookie cutter, cut out 4 discs. Set aside. 3 Butter the base and sides of 4 baking forms (10 cm). Lay out the pastry discs. Make them stick by pressing them lightly onto the pan. Prick the bottoms with a fork. Cover with dried beans or pie weights to prevent the dough from swelling. Bake for 10-15 minutes. 4 In a bowl, mix the eggs, milk, garlic, nutmeg, salt and pepper. Then add the Gruyère AOP while stirring. 5 Spread this mixture over the tartlet bases. Bake in the oven for 10 minutes. Then top with the onions. Continue baking in the oven for 10‒15 minutes.
1 Soak the bread in the milk and wring it out. Combine
the bread and the minced meat in a bowl. Add the bacon, thyme, flat-leaf parsley, Gruyère AOP, onion and egg. Season with salt and pepper. Mix until all ingredients are blended well. 2 Form into balls of about 3 cm diameter. Set aside. 3 Heat the olive oil in a frying pan. Brown the meatballs. Pour the tomato sauce over the meatballs. Cover and continue cooking for 30 minutes. 4 Place the meatballs on the sesame buns. Top with tomato sauce. Decorate with basil leaves.
RECOMMENDED TEAS Serve Gruyère AOP Reserve 15 months with a smoked tea, Zheng Shan Xiao Zhong, from the Lapsang Souchong family Origin
This tea originates from the south-eastern part of China, from the province of Fujian. It comes from the Wuyi Mountains, a mountain chain protected for more than twelve centuries. The name of this tea refers to a particular variety of tea plants with small leaves. Tea preparation
Serve Gruyère AOP Reserve 15 months with a Tra To Quy tea, from the Wulong family of Vietnam Origin
The tea comes from the DàLat region northwest of Ho Chi Minh City at 1500 m altitude, in isolated mountains with vast forests. The tea plants are kept wild. The manufacturing process is entirely manual and traditional. Tea preparation
In a teapot, brew 2.5 grams of tea for 25 cl of water at 90°C for 3‒4 minutes.
In a teapot, brew 2.5 grams of tea with 25 cl of water at 90°C for 3‒4 minutes. It can be prepared in a Gaiwan* or according to the Gong Fu Cha* method. * Find The preparation of tea in a Gaiwan according to the Chinese Gong Fu Cha method and other recipes with Swiss AOP cheese on kachen.lu.
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GOOD TASTE HAS A NEW ADDRESS:
SMALL BUT BEAUTIFUL, EMMA'S IN STEINFORT Small and yet quite big, that's how you could describe emma's in Steinfort. emma's is a pilot store of the Pall-Center group, known for its flagship store in Oberpallen and other supermarkets across the country.
T
he choice of name for the group‘s new concept is no coincidence. The popular, friendly name in reference to the corner shop of the past is chosen to reflect exactly that: Customer proximity, friendliness, efficiency and competence. emma‘s focuses on quality products and a network of local partners. Good taste, local know-how, short distances and ecological awareness play a decisive role here; this is also evident from the assortment: carefully selected products, many of them organic, from local or regional producers. A little bit of everything, enough of everything and not too much of anything, this is how one could describe the range of products, which offers a manageable but well-thoughtout range of products and so saves the stress of making choices. According to the motto “Enjoy inspiration, taste quality”, a relationship of trust is established between the customer and the shop. Here, shopping becomes a pleasure, even for stressed in-between or after-work shoppers, because emma‘s is entirely geared to today‘s eating habits and shopping behaviour. The assortment is carefully selected, of high quality and consists partly of exclusive products, which you will be hard pressed to find elsewhere – except perhaps in the Pall Center. A fresh produce counter – with meat products from KIRSCH LE BOUCHER, a good assortment of cheeses and homemade takeaway meals of the highest quality – is at the core of the store. Further back, you will find a comprehensive selection of FISCHER bread and an entire wall of packaging-free bio food to select and fill up yourself.
Conveniently located close to the border with Belgium, directly on the route of the border crossers, with 86 parking spaces (14 outside and 72 inside), emma‘s is ideal for convenient daily shopping. Those who have a little more time to spare can enjoy a cup of tea or coffee or take a bite to eat in the adjacent café with 60 seats. The very young sales team consists of 20 refreshingly spontaneous and friendly employees. After an initial starting period, the pilot store is to be followed by further stores in the coming years. emma‘s in Steinfort, which opened on 8 July, is open from Mondays to Thursdays, on Saturdays from 8.00 to 20.00, on Fridays until 21.00 and on Sundays from 8.30 to 13.00.
2, rue Ermesinde L-8416 Steinfort Tel: +352 20 33 25 51 www.emmas.lu
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The shop is not small at all, with 1350 m 2 of sales area, but it only takes one tour and you will easily find your way around. With a maximum height of 1.40 m, the shelves are
so well organized and manageable that you are always able to see where you are and where things are placed in the store; everything is sorted in an exemplary manner and simply inviting. If you want to shop quickly and effectively, this is the perfect spot, because everything has its place and the distances are short. Minimalism is the key and shopping here is just fun.
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ADVERTORIAL
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SEASONAL FRUIT
5 FAC TS ABOUT
NU TS
NUT, KERNEL , OR FRUIT? WHAT IS IT REALLY?
SLENDERIZER Even though they contain high amounts of fat and protein, almonds check appetite. Since a quarter of their calories are discarded unused from your body, almonds are an ideal snack without having to worry about your scales. Furthermore, they contain, next to Vitamin B and E, folic acid, which stimulates haematopoiesis and is highly recommended if you’re pregnant.
“Real nuts”, such as hazelnuts, walnuts, macadamia nuts, sweet chestnuts, or beechnuts are completely ensconced in three lignified layers, called the pericarp. Peanuts have the same layers, even though they count as legumes. Almonds, pistachios, coconuts, and pecan nuts are part of the stone fruits, while Brazil nuts are capsules, and cashews are kernels that grow at the bottom of the cashew apple, just to add to the confusion.
CASHEW NUTS – FAIR TR ADE ONLY PLEASE
HER MAJEST Y, QUEEN OF THE NUTS
Cashew nuts are often more expensive than other nuts, as their harvest and processing is very elaborate. The nuts are separated from the ripe cashew apples, and then dried and roasted in order to crack and remove the shell. This, however, releases poisonous oil fumes that the workers inhale when exposed to bad working conditions. The fair trade label guaranties humane conditions. Further, if you go for organic cashews you know that no pesticides have been used in the process.
SMALL BUT MIGHT Y! Nuts are real bundles of energy. Vitamin B and E, lecithin, and magnesium are ideal for brainpower. They also contain a high proportion of healthy saturated fatty acids. Omega-3 lowers cholesterol, reduces the risk of cancer and infarct, and protects against diabetes. Almonds, pistachios, and peanuts are excellent sources of protein, while vitamin A found in hazelnuts is good for your skin and eyes. Brazil nuts contain large amounts of selenium (consume a maximum of 7 per day!), while pecan nuts contain large amounts of zinc. Chestnuts are low in calories and warm the body.
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TEXT
Martina Schmitt-Jamek
The macadamia rightly holds the title. She is the most expensive nut in the world and also has the highest fat content (76 %). The macadamia can lower LDL cholesterol considerably in a few weeks, and is also unbeatable in terms of calorie content. Her high arginine amino acid content relaxes muscles and stimulates blood flow.
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NUT & OLIV E ROUNDS 24 rounds › › › ›
15 minutes
1 roll puff pastry 1 25 ml sweet chilli sauce 9 5 g Kalamata olives, chopped 7 0 g hazel nuts, chopped
1 Unroll the pastry and spread the
30 + 20 min. › 7 0 g pecan nuts, chopped › 7 0 g marinated sun-dried tomatoes › 1 25 g mozzarella cheese, grated
Once the roll has firmed up, slice it into 1 cm slices and place the slices onto a greased or sprayed baking tray. 4 Bake for 20 minutes at 180°C or until the pastry is puffed and golden. Serve while still warm.
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sweet chilli sauce over it. 2 Arrange the olives, nuts, sun-dried tomato and cheese on the pastry. 3 Roll up the pastry lengthways, cover with cling film and place into the fridge for half an hour to chill.
SEASONAL FRUIT
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NUT & F RUIT MUE S LI 10 portions
› › › › › › › › › › › ›
15 minutes
NUT T Y B LUE C HE E S E MUF F IN 35 minutes
2 20 g rolled oats 4 0 g wheat germ 3 0 g coarsely desiccated coconut 5 0 g almonds, roughly chopped 6 0 g cashew nuts, roughly chopped 1 90 g honey 8 0 ml sunflower oil 1 30 ml apple juice 3 0 g dried raisins 5 0 g sultanas 6 0 g dried apricots, chopped 6 0 g dried pear, chopped
12 muffins
› › › › › › › › › › ›
1 Mix all the oats, wheat germ, coconut, almonds and
cashew nuts together in a large bowl. 2 Mix the honey, oil and apple juice together and drizzle over the oat and nut mixture. Toss together until coated and there are no dry areas. 3 Transfer the mixture onto two large baking trays and bake in a preheated oven for 35 minutes. Toss the mixture around every 10 minutes while baking. When golden, remove from the oven and allow to cool to room temperature. 4 Add the dried fruit and mix together well. 5 Store in an airtight container and serve with yoghurt, milk and fresh fruit.
15 minutes
15-20 min.
1 90 g cake flour 1 0 g baking powder 3 g salt 1 g cayenne pepper 1 25 g cheddar cheese, grated 1 25 g pecan nuts, chopped 8 0 g blue cheese, crumbled 6 piquant peppers, finely chopped 1 00 ml milk 1 00 ml sunflower oil 1 extra-large egg
1 Sift the cake flour, baking powder, salt and cayenne
pepper together.
2 Add the cheese, pecan nuts, blue cheese and peppers.
Toss together.
3 In a small bowl mix the milk, oil and egg together. Add
it to the dry mixture and mix together until the mixture is just combined. The batter should still be lumpy. 4 Line a muffin tray with paper linings and fill each section three-quarters full. Sprinkle with the extra nuts. 5 Bake in a preheated oven for 15–20 minutes at 180°C. Serve hot with butter.
TIP
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If blue cheese is not your favourite, try feta or ricotta cheese instead.
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SEASONAL FRUIT
AS PA R AGUS & A LMOND TA RT LE T 4 tartelets / 1 tart 35 minutes 35 minutes
› › › › ›
1 roll puff pastry 15 ml butter ½ onion, chopped 60 g cheddar cheese, grated 8 0 g whole almonds, roughly chopped
› › › › ›
150 g baby asparagus spears 2 eggs 250 ml fresh cream 1 g cayenne pepper Salt and pepper
1 Unroll the pastry and press it into individual pie tins or one large one. Bake
in the preheated oven at 180°C for 5 minutes.
2 In the meantime, melt the butter in a large pan, add the onion and sauté
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until glossy. Sprinkle the onion into the bottom of the pastry shell and then sprinkle the cheese over the onion. Top with the asparagus and chopped almonds. Place the pie dishes onto a large baking tray to avoid spilling. 3 Whisk the eggs, cream and cayenne pepper together, season with salt and pepper. Pour the egg mixture into the pastry shell until the filling is just covered. 4 Place the tray into the preheated oven at 180°C and bake for 30 minutes or until the tart is puffed up and the pastry is golden. Serve warm.
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SEASONAL FRUIT
BA K L AVA SWE E T DE LIC AC Y 24 pieces 40 minutes 45 minutes
› 1 roll phyllo pastry sheets › 1 25 ml butter, melted For the filling
› 3 00 g pecan nuts, finely chopped
› 3 00 g almonds, finely ground
› 1 00 g sugar › 2 g ground cinnamon For the syrup
500 ml water 3 00 g sugar 1 whole clove J uice of half a lemon
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› › › ›
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SEASONAL FRUIT
1 Chop the nuts in a food processor. 2 Mix the pecan nuts, almonds, sugar and
cinnamon in a bowl. Set aside.
3 Carefully remove the phyllo roll from the
plastic sleeve. Using a pair of scissors or a sharp knife cut the sheets in half. To prevent drying, cover with a damp towel.
The dressing 4 Using a pastry brush, brush the bottom and
sides of a rectangular pan with melted butter. Begin by layering six sheets of phyllo, making sure to brush each with the melted butter. 5 Add half of the nut mixture in an even layer. Pat it down with a spatula to flatten. Continue layering another 6 sheets of phyllo. Add the remaining nut mixture in an even layer. Top with the remaining phyllo sheets. 6 Before baking, score the top layer of phyllo (making sure not to go past the top filling layer) to enable easier cutting of pieces later. 7 Bake in a preheated oven at 180°C for about 45 minutes or until the phyllo turns a rich golden colour. The syrup 8 To prepare the syrup: While the baklava is
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baking, in a medium saucepan combine the water and the sugar and mix well. Add the clove and simmer over medium high heat for about 20 minutes. You want the syrup to be slightly thickened. Remove from the heat and discard the clove. Stir in the juice of half a lemon. Allow the syrup to cool slightly. 9 When the baklava is out of the oven and still warm, ladle the syrup carefully into the pan. Baklava can be refrigerated or stored at room temperature.
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SE A SONA L V EGE TA B L E
5 FAC TS ABOUT
C AULIF LOWE R WHERE DOES THE NAME COME FROM?
CABBAGE – EASILY DIGESTIBLE Cauliflower is easily digestible, in contrast to many other cabbages, and can be used as a light diet, suited to people with a sensitive stomach, or as baby food. Cauliflower is made up of almost 90 % water, and contains hardly any fat or sugar. Furthermore, it contains mustard seed oils that are anti-inflammatory. It is rich in minerals and vitamins, purifying and tightens connective tissue.
If you did not harvest cauliflower but instead let it continue to grow, the white florets, which are really buds, will grow apart, leaf out and form yellow flowers. The name comes from the fact that cauliflower is really a flower, but it is also part of the mustard family, which belongs to the cabbages.
ROYAL MISTRESS
ALMOST TOO GOOD TO COOK Naturally, cauliflower can be cooked in salty water and that water kept for further use. However, you can make better use of the precious components if you prepare cauliflower in a gentler way: lightly steamed or simply eaten raw in a salad or with a dip. Chop finely and fry as the perfect low carb alternative to rice and pasta. Indeed, cauliflower can even be prepared as a sweet dish…
BUYING AND STORING Whether green, white, or purple, make sure that your cauliflower does not show dark patches; these indicate a long and faulty storage. The large green leaves protect the florets from drying out and from light. Keep in the fridge at home or in a cool cellar, and wash only directly before preparation; when moist the cauliflower will quickly spoil. When blanched, cabbage can be frozen well.
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TEXT
Martina Schmitt-Jamek
Cauliflower was already a delicacy at the court of Louis XIV, the sun king. On account of the vegetable’s distinguished pallor and rarity, dishes were named after Mme Dubarry, the royal mistress. Cauliflower gratin, called Chou fleur Dubarry, entered the royal kitchen and remains a classic of the Haute Cuisine, alongside the cauliflower soup Velouté Dubarry.
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SE A SONA L V EGE TA B L E
C AULIF LOWE R S T E A K WIT H E DA M A ME , G R E E N AS PA R AGUS & R ICOT TA
Serves 4 10 minutes 4 minutes
› › › › › › › › ›
200 g green asparagus 250 g edamame, frozen Salt 1 kg cauliflower 3 tbsp olive oil Pepper, from the mill 1 small handful of mint leaves 100 g ricotta Fleur de sel
4 In another pan, sauté the asparagus and edamame for 2–3 minutes in the remaining hot olive oil. Season with salt and pepper. Wash the mint, shake dry and toss briefly. 5 Arrange the cauliflower steaks on plates and lay the vegetables on top. 6 Crumble the ricotta above it and serve. Sprinkle with Fleur de Sel as desired.
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1 Wash the asparagus, if necessary, peel the lower third and cut the stalks into approx. 3 chunks each. 2 Blanch together with the edamame in boiling salted water for 3–4 minutes. Pour off, rinse with ice-cold water and drain. 3 Wash and clean the cauliflower and cut into four thick slices. Heat 2 tablespoons of olive oil in a large frying pan and fry the slices for about 5 minutes on each side over low heat. Season with salt and pepper.
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SE A SONA L V EGE TA B L E
C AULIF LOWE R PA N WIT H C AS HE W NUTS
Serves 4 20 minutes 15 minutes
› › › › › › › › › › › ›
1 Clean 1 cauliflower and divide into florets. Peel and
with salt and pepper and arrange in a bowl. Sprinkle with 1 tablespoon of sesame seeds. 4 Wash and clean the spring onions and cut into fine rings. 5 Arrange the cauliflower pan in bowls, garnish with spring onions, spread the remaining sesame seeds on top and serve with the beans.
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finely chop the ginger. Peel garlic and chop finely. 2 Heat the oil in a frying pan and fry the cauliflower for about 6 minutes while tossing. Add the ginger, garlic and cashew nuts and fry briefly. Add the sherry, soy and hoisin sauce and reduce slightly. 3 Wash and clean the beans and cook in boiling salted water for about 7 minutes until al dente. Drain, season
1 large cauliflower 4 cm ginger tuber 2 garlic cloves 2 tbsp sesame oil 100 g cashew nuts 2 tbsp sherry 2 tbsp soy sauce 2 tbsp hoisin sauce 400 g green beans Salt and pepper, from the mill 2 tbsp roasted sesame seeds 2 spring onions
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SE A SONA L V EGE TA B L E
A LMOND R ISOT TO WIT H C AULIF LOWE R , SAG E , BACON & B LUE C HE E S E Serves 4 › › › › › › ›
15 minutes
30 minutes › Salt and pepper, from the mill › A pprox. 1 l meat broth or
400 g cauliflower 150 g smoked bacon 2 tbsp of olive oil 2 stems sage 1 shallot 350 g risotto rice 200 ml almond milk
› › › ›
1 Wash the cauliflower, clean it and cut into
per, cover with stock and let the rice absorb it. Gradually add the stock over 15–20 minutes while stirring, until the rice is cooked with a light bite and the risotto is creamy. 5 After about 10 minutes, add the cauliflower and bacon again and cook together until done. 6 Coarsely chop the almonds. Dice the cheese and add half of it with the butter to the risotto. Season to taste with lime juice, salt and pepper. Serve sprinkled with the almonds, the remaining cheese and the sage leaves.
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florets. 2 Cut the bacon into wide strips. Brown them together in oil in a hot pan and let the colour fade slightly. Remove the sage and fry the leaves briefly. 3 Peel and finely dice the shallot. Remove the cauliflower with the bacon and sage from the pan and sauté the diced shallots until translucent. 4 Add the rice, sweat briefly and deglaze with the almond milk. Season with salt and pep-
vegetable broth 50 g almond unpeeled 150 g blue cheese 2 tbsp of butter 1 dash of lime juice
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SE A SONA L V EGE TA B L E
N
TA RT E F L A MB É E WIT H C AULIF LOWE R BAS E 1 tarte › › › › › › ›
35 minutes
1 Wash and clean the cauliflower and chop finely in a mixer or food proces-
sor.
2 Thoroughly mix the eggs with the cheese, psyllium husks, salt and pepper
and leave to swell for approx. 10 minutes. Then add to the cauliflower.
3 Preheat the oven to 180°C bottom and top heat.
Spread the cauliflower mixture on a baking tray covered with baking paper to form a thin flat cake and bake in the oven for approx. 35 minutes until golden brown. 4 Meanwhile, cut the bacon into strips and fry in a hot pan until golden brown. 5 Peel the onion and cut into fine rings. 6 Remove the base from the oven, spread with the sour cream, add the bacon and onions on top, pepper and serve. It is best to remove the paper quickly and cut the tarte into pieces.
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400 g cauliflower 3 eggs 150 g grated Emmental 75 g grated Parmesan 2–3 tsp psyllium husks, ground Salt and pepper, from the mill 1 00 g of streaky smoked bacon, thinly sliced › 1 red onion › 1 50 g sour cream
35 minutes
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NATURALLY CRUNCHY
A
LARGE
ORGANIC
SELECTION
BY
THE
WEIGHT
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FA R M E R ' S R ECI PE
COURG E T T E S S PAG HE T T I
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RECIPE PHOTOS
Dani Mackel Ramunas Astrauskas
WIT H PE S TO SAUC E
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FA R M E R ' S R ECI PE
D
ani Mackel, secretary but above all a mother who is deeply involved in her son Tom Jungblut’s farm, welcomed us warmly into the heart of the greenhouses at «Heederhaff» farm, created by Tom in 2014. This is where they grow zucchinis, salads, pumpkins, cucumbers and other vegetables for local supermarkets and the hotel and catering sector. The farm also raises quality chickens in Luxembourg. Although Dani Mackel spends many weekends in the greenhouses helping her son, she is also a talented cook who delights in using the vegetables from Tom’s farm in her dishes.
Serves 3-4 15 minutes 8-10 minutes
For the pasta
› 1 kg of courgettes › 1 onion › 250 g cherry tomatoes For the pesto
› › › › › › › ›
2 ripe avocados 60 g basil 1 garlic clove 2 tsp olive oil 2 tbsp lemon juice 1 tbsp fine salt 60 g Parmesan cheese Pepper
The pasta 1 Wash the courgette and cut up the spaghetti
(using a spiral slicer). 2 Sauté the chopped onion and cherry tomatoes in a pan. Add the courgette spaghetti and simmer for 2 minutes. The pesto 1 Mix all the ingredients and blend them with the
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blender. 2 Mix the spaghetti with the pesto in a bowl and sprinkle with pepper and Parmesan cheese.
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DO IT YOURSELF
TRICK OR TRE AT ? DIY HALLOWEEN SWEETS TO IMPRESS!
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RECIPES & PHOTOS Myriam Visram
Since the 1990s, the North American version of “Halloween” is celebrated more and more, even in Europe. Its origin story is debatable – but the “night of horrors” is said to have Celtic and pre-Christian origins. The tradition is celebrated with various rituals on the eve of All Saints, and mainly came with Irish Catholic settlers to North America. “Trick or treat!” This is the cry that children call out as they go from house to house and demand sweets in exchange for not playing any tricks on the occupants. If you’re looking for inspiration, try the following DIY projects to appease your neighbours!
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DO IT YOURSELF
W I TC H E S ’ F I NG E R B I S C UI T S
30 biscuits 40 minutes 10 minutes
› 100 g soft butter › 1 00 g sugar (incl. 1 packet vanilla sugar) 1 large egg 350 g flour 1 pinch salt w hole almonds or almond flakes › cacao powder
› › › ›
kles (see image). Bake at 180°C for around 10 minutes (depending on the thickness). 4 When done, coat a soft brush with cocoa powder and lightly brush over the biscuits to create the illusion of dirty fingers.
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1 Combine butter, sugar, egg, salt and flour to a dough (if needed, add an extra egg spoon by spoon to help combine). 2 Form a thin sausage with 1 tablespoon dough. Shape the “ joints” by pressing down with index and ring finger when rolling the dough. 3 With a knife, create 3–4 horizontal lines in the joints to indicate wrin-
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DO IT YOURSELF
C A K E P O P MUMM Y 30 pops
R I C E K R I S PI E S PUMPK I N 8 pieces
10–12 minutes
› H omemade biscuits (alternatively, Oreo biscuits or › › › › ›
10 minutes
20 minutes
45 minutes
other “sandwich” biscuits) W hite chocolate coating W hite icing sugar S mall eyes made of sugar (alternatively, edible ink, small, dark sugar balls) H eat-resistant sticks S atin ribbons to make bows
7 5 g rice krispies 2 tbsp butter 150 g marshmallows 1 pinch salt Orange food colouring Salt / pretzel sticks (for the stem) Green fondant (for the leaves) Soft butter, to form the pumpkins
1 Melt 2 tablespoons of butter over low heat. 2 Add the marshmallows and let them melt slowly while
stirring constantly. When the marshmallows have melted, dye the mixture orange with the appropriate amount of food colouring. 3 Mix in the rice krispies and leave to cool. 4 Rub on your hands and form the mixture into small balls. Push a small salt / pretzel stick into the middle of each ball to make a stem. Decorate with fondant leaves.
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1 If you’re making the cakes from scratch (for example, by using the same dough as for the witches’ fingers): make the dough and roll out to ca. 2–3 mm. 2 Cut out two circles each, coat with egg and position a stick between the circles of dough before baking. 3 The indicated amount should make around 30 cake pops. When using bought biscuits, carefully press the stick into the filling. 4 Let the coverture melt slowly, dip the cake pops in the melted chocolate until covered. Place on baking paper and add the eyes, then leave to dry. 5 With the icing sugar draw stripes, careful not to cover the eyes. To decorate, add a satin bow.
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LOCK IN THE NUTRIENTS AND FLAVOUR OF FRESH INGEDRIENTS
AEG ULTRAFRESH+ FRIDGE AFTER 5 DAYS
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STANDARD FRIDGE AFTER 5 DAYS
www.aeg.lu
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Firstname Lastname Firstname Lastname RECIPE PHOTO
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PORTRAIT OF A CHEF
R AC HE L R A ME AU:
A WOM A N R A I S E S T H E B A R
R
achel Rameau can cook. She can cook really well even though she has never had a formal education. Last year, the chef of the restaurant “de Pefferkär” in Huncherange was elected member of the “Association des Maîtres Cuisiniers de France”. Alongside 500 men, she is only the fourth woman to gain this honour. “I am very, very proud of that,” she says. Those who are elected Maître are judged by other top chefs before their election. “And I never formally learned to cook. I don’t have that kind of background. And I don’t even have experience in big kitchens.” Rachel Rameau, from Sarrebourg in the Lorraine, became a chef in a roundabout way. She studied in Grenoble, planned a medical career and then gave that up, and finally graduated in hotel management. When she could not find work in Grenoble and Lyon, she followed the advice of her parents. “They told me: go to Luxembourg, something is happening there, there is a lot of work to be had.” In Esch, she worked at the reception of the Hotel Renaissance.
Huncherange. “When we started we always said: we want the guests to feel as if they are eating in our living room.” It all began, very down-to-earth, with a traditional kitchen, with Cassoulet and Choucroute. And in between a few “smaller dishes that required more effort”, says Rachel Rameau. ‘When we saw that these were popular among the customers, we developed this further. By then, I had made many experiences, simply because I worked things out.” Since the beginning, a lot has changed: “You have to keep developing. I am never satisfied with what I know and what I can do,” says Rachel Rameau. She is certain that more women can become chefs: “You have to believe in yourself.”
There, around almost thirty years ago, she got to know Claude Rameau, the son never satisfied with of a Frenchman from the Vosges and a what I know and Luxembourgish woman. Claude Rameau Before the coronavirus pandemic, there what I can do.” was a maximum of forty-four seats in left France to see something of the world. He reached Luxembourg: “Why should I “de Pefferkär”. After the closure, during continue on when I had found everything which Claude and Rachel Rameau took it here? This kind of quality of life cannot be on themselves to repair some furniture, found elsewhere.” Gault&Millau nominated him as “Som- there were only twenty-eight. And there are no plans to melier of the year”. “70 per cent of our clients don’t even increase them by much in the “new normal”. “We don’t look at the wine menu,” he says with pride, “they rely on want to change the number much. We will be able to offer my recommendation.” He can also help with the explana- an even better service with fewer guests,” says Claude tion of the cheeseboard that carries 35 different cheeses. Rameau. One thing stays the same, however: the countless, colourful pictures of the painter Yves Blin that fire Rachel Rameau says she learned to cook all by herself. the imagination during meals. Blin is Rachel Rameau’s Simply because she enjoyed it so much. “And every day father. “Creativity is important,” she says, “I’m happy to you can learn something new.” She probably gets her be in the kitchen every morning. It’s a passion.” curiosity from her grandmother, who was not rich – her grandfather was a stoker on a steam train. But she always DE PEFFERK ÄR wanted to try something new. And when she heard of caviar for the first time, caviar had to be bought so that 49, route d’Esch — L-3340 Huncherange she could try it.
Dieter Ebeling Ramunas Astrauskas
Today, “de Pefferkär” has its place in the first league of the Luxembourgish gastronomy with 14 points in the Gault&Millau. The menu is changed four times a year; practically every week there is a Menu du Marché, three courses for 45 and four for 60 euros. In the kitchen is also Valentin Rameau, who, in contrast to his mother, learned the trade “You have to keep solely in starred restaurants, and who felt developing. I am the pull back to the home hearth.
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de-pefferkaer.lu
TEXT PHOTO
Tel. +352 / 51 35 75
Around just under sixteen years ago, Rachel Rameau and her husband Claude opened the restaurant in
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CHEF'S MASTER CLASS
S T PE T ER ’S FIL L E T
w it h seaweed and a side of green beans Serves 4 45 minutes 2 1/2 hours
› 4 St Peter’s fish fillets For the poultry broth
› › › › › › › › ›
1 kg chicken carcass 1 onion 1 carrot 1 leek 1 celery stick 1 bay leaf 1 sprig of thyme 1 tbsp coarse salt 2 l water
For the green bean purée
› › › › › ›
400 g green beans 2 pink garlic cloves 3 shallots 3 Roscoff onions 100 g chicken broth 250 g butter
For the seaweed butter
Firstname Lastname Firstname Lastname
› › › › › ›
1 50 g butter 5 g salted dulse algae (seaweed) 5 g salted sea lettuce 5 g salted Royal Kombu Seaweed 5 g salted Wakame Seaweed O yster leaf, fennel leaf and edible flowers
For the green beans
› 2 00 g green beans › 2 yellow lemons › 1 2 fresh almonds For the basil oil
RECIPE PHOTO
› 5 0 ml organic olive oil
PDO Château d’Estoublon
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› 2 00 g basil
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CHEF'S MASTER CLASS
POULTRY BROTH
1
Bring 1 kg coarsely cut chicken carcasses to the boil in a pot with 2 litres of cold water. Boil for at least 15 minutes, skimming off impurities regularly.
2
Add one onion, one carrot, one leek, one celery stalk, one bay leaf, 1 sprig of thyme and 1 tablespoon of coarse salt, wait until it starts boiling again, reduce the heat and simmer for about 2 hours.
3
Remove the carcasses and vegetables.
GREEN BEAN PURÉE
1
3
4
Heat a dash of olive oil in a saucepan, add garlic, shallots and chopped Roscoff onions and sauté.
Rachel Rameau Ramunas Astrauskas
Cook all the beans in a large quantity of salted boiling water for 2-3 minutes.
Add 400 g green beans and fry for 2 minutes.
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2
Quench by immersing in an ice-water bath.
5
Place in a cool place for a few hours to degrease. The rest of this broth can be stored in the freezer for further preparation.
RECIPE PHOTOS
4
Pass through a fine sieve.
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CHEF'S MASTER CLASS
BASIL OIL
5
Deglaze with 4 ladles of chicken stock and cook for 15 minutes until done. They must remain green.
6
2
1
Mix with the olive oil and set aside.
Add 100 g butter and adjust the seasoning. Set aside.
SEAWEED BUTTER
Mix 100 g soft butter with all the seaweed.
1
Pluck the basil leaves and blanch 3-4 minutes.
GREEN BEANS
1
Cut 200 g green beans in half lengthwise and fry them with a piece of seaweed butter, 2 finely diced lemons and a few fresh almonds.
TO SERVE
2
Cook in the oven at 120°C for 3–5 minutes.
3
Arrange a drop of bean purée on a plate, then spread the fried green beans with seaweed on top and finish with the St Peter’s fillets. Add some basil oil, an oyster leaf, some fennel twigs and edible flowers as decoration.
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1
Spread the St Peter’s fish fillets with seaweed butter.
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Marcel Biver Dominika Montonen-Koivisto RECIPE PHOTOS
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T Y P I C A L LY LU X E M B O U R G I S H
COC K E R E L
I N R I E S L I NG S AUC E BY M A RC E L B IV E R
Serves 6 15 minutes 50 minutes
› › › › › › › ›
Preparation 1 Divide the cockerel into 8 parts by
cutting off the spine and the wing tips. Season with salt and pepper and sprinkle with flour. 2 Heat the oil in a frying pan and place the pieces including the offal (spine, wing tips and possibly head and feet, if any) inside. Do not overload the pan, but proceed in 2 or 3 steps if necessary. Braise the pieces on both sides to obtain a nice light brown colour. Remove the pieces and allow to drain. 3 Fry the thinly sliced bacon in a frying pan. 4 Add the finely chopped onion and shallot, add the crushed garlic. 5 Clean the mushrooms and put them in the pan. 6 Deglaze with the white wine and reduce by half. 7 Add the chicken stock (alternatively use water) and add the fresh
cream. Season lightly with salt, pepper and nutmeg. Add the bay leaf. Add the waste pieces and thighs first, cover and cook over a moderate heat for about 15 minutes. 8 Then add the breast pieces and wings. Cook over medium heat for about 30 minutes. Remove the pieces when they are cooked. 9 Reduce the sauce until it thickens. Check the seasoning and degrease the sauce if necessary. Serving
Arrange on a warm plate together with the sauce. Sprinkle with chopped parsley. Serve with noodles or boiled potatoes or spaetzle and a seasonal vegetable (peas and carrots or broccoli).
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1 cockerel from farm, about 1.5 kg 5 0 g butter 5 0 ml oil (soya bean or peanut) 5 0 g smoked, lean bacon ½ onion (50 g) ½ shallot (20 g) 1 garlic clove 2 00 g fresh mushrooms (small size) 2 50 ml Riesling 2 50 ml chicken stock 5 00 ml fresh cream F lour S alt and white pepper 1 bay leaf G rated nutmeg
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GRANNY'S RECIPE
F R IT T E R S
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RECIPE PHOTOS
Mamie Guiguite Ramunas Astrauskas
BY M A MI E G UIG UI T E
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GRANNY'S RECIPE
F
or this issue, we had the pleasure of welcoming Nicolas Vecrigner, responsible for the catering at the Hotel Le Royal to our kitchen, along with his grandmother, Mamie Guiguite, who did us the honour of sharing her mother’s family recipe for fritters with us. These delicacies are full of tradition and conviviality, because this recipe, handed down in the family from generation to generation, is only made by Grandma Guiguite from January to March with a base of 5 kilos of flour, so that her children, grandchildren and great-grandchildren (not forgetting the neighbours) can enjoy this delicious pastry together. Today, Nicolas proudly continues this family tradition...
40–50 pieces 1 hour + 1h–1h30 rising 20 minutes
› › › ›
1 kg of flour T45 2 50 g soft butter 1 20 g caster sugar 5 eggs
› ½ l of milk › 1 cube of fresh yeast or
2 sachets of dehydrated yeast
1 In a saucepan, melt the butter over low heat;
creating a ball. Spread your fritter dough to a thickness of half a centimetre. 6 Using a roulette wheel, cut out the shapes of your choice: triangles, diamonds, squares, circles, tie knots, etc. Place these shapes on a lightly floured baking sheet and cover with a clean, dry cloth. Put aside, always in a warm and draught-free place. The doughnuts should double in volume. 7 Heat an oil bath to 160–180°C. Carefully dip the doughnuts into it. Do not add too many shapes at once, as they will still swell ... Cook them for 40 seconds to one minute per side. 8 Once the first side is golden brown, turn them with a fork. Be careful not to prick them or they will fill up with oil and be less tasty. Take them out of their bath and dry them on a bed of absorbent paper. Sprinkle them with powdered sugar and enjoy ...
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avoid boiling it. Once the butter has melted, add half a litre of cold milk. The temperature of the mixture should be 35–40°C. 2 In a large container, mix the flour and sugar. Create a well in the centre and dilute the yeast with the whole eggs. 3 Mix vigorously with your fingers to incorporate the flour as you go along. Gently stir in the tempered liquid, milk and melted butter, while continuing to fold in the flour. 4 Knead the dough by hand for a good ten minutes to aerate it. The dough is ready when it forms “threads” and comes away from the sides of the bowl. Create a nice ball and cover the bowl with a clean cloth. Leave the dough to rest in a warm, draught-free place for about 1–1.5 hours. It should double in volume. Using fresh yeast makes it rise faster. 5 Flour your work surface and place the dough on it. Knead it to remove any air pockets before
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MY LUXEMBOURG
A
rnaud Deparis, chef of «l’Avenue» in Kirchberg for 2 years now, impresses with his career and talent. Having learned to cook with his grandmother from a very young age, becoming a chef has always been a given for him. This is why he began 4 years of study in Gérardmer and was trained in major restaurants, including the 3-star establishment «Le Pré Catelan» in Paris. The cuisine he offers is simple and elegant with a focus on quality local products. He particularly likes to reinvent traditional or traditional dishes with modern techniques. This is why he is sharing his version of the «bouchée à la reine», a true Luxembourgish classic, exclusively with KACHEN.
Serves 4 1 1/2 hours + 30 minutes 35 + 30 minutes
For the puff pastry
Détrempe › 1 25 g flour (T55) from Pains et Tradition › 6 0 ml of water › 2 5 g melted Luxembourgish ROSE butter › 5 g salt To fold › 1 20 g Luxembourgish ROSE butter For the roux
› 6 0 g flour › 6 0 g butter For the stuffing
› › › › › › › ›
3 00 g minced veal 2 ml cognac O live Oil E spelette pepper 1 onion 1 bunch of flat-leaved parsley 2 free-range chicken breast supremes 2 50 g button mushrooms 5 5 cl roasted chicken stock 6 9 g butter 6 0 g flour 1 50 g heavy cream 2 farmer's egg yolks 8 0 g white ham with herbs O ptional: black truffles (in season)
trempe and form a round dough, leave to rest for 15 minutes in a cool place. 2 Make a cross with a knife in the top of the dough, tease it slightly apart. 3 Roll out one side after the other with a rolling pin so that the dough looks like a large cross. Place the folding butter at room temperature in the middle of the dough (it should have the same consistency as the dough). Fold the sides of the dough over each other to enclose the butter, this should form a square. 4 Turn the square over and roll it out lengthwise to form a strip. 5 Take the upper 1/3 of the strip and fold it towards the middle, then take the lower 1/3 and fold it over as well. Turn the dough ¼ to the right and repeat the process, then leave to rest for 20 minutes in the fridge. 6 Repeat step 5 and put in the fridge for 20 min. 7 Roll out the puff pastry into a 4-mm-thick rectangle. 8 Place the puff pastry between two baking sheets covered with parchment paper and bake at 200°C for 15 minutes, then at 170°C for 20 minutes.
The stuffing 1 Add salt, 1 pinch of Espelette pep-
per, pepper, ¼ finely chopped onion, cognac, and ¼ chopped parsley to the minced veal. 2 Form small balls, and brown them in oil. 3 Keep the frying pan, remove the excess oil, add 200 g of mushrooms that you cut in quarters, brown them, add the rest of the chopped onion. Add the chicken stock. Once boiling, add the heavy cream and the roux. Leave to thicken and, off the heat, add the 2 farmer’s egg yolks. 4 Sear the poultry supremes skin side down and cook for 15 minutes at 180°C. 5 Cut the ham into small cubes. 6 On a filmed and oiled plate, arrange the pieces of parsley and put in the microwave for 1 minute to fry the parsley. Assembly 1 Finely mince
the remaining mushrooms to provide the taste, salt and oil. 2 Arrange the sauce with the veal dumplings, ½ supreme, pieces of puff pastry, diced ham, mushrooms in carpaccio, grated truffles and fried parsley!
The roux 1 Melt the butter over low heat. 2 Add the flour and cook for about
1 minute, the consistency should remain creamy.
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REZEPT FOTOS
Arnaud Deparis Eloïse Jennes
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The folding 1 Mix the ingredients for the dé-
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MY LUXEMBOURG
BOUCHÉE À LA REINE REIMAGINED BY ARNAUD DEPARIS
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R E STAU R A N T PORT R A I T
FA B R IC E S A LVA DOR
A ND T HE R E S PONS IB LE K ITC HE N
S
The chef, whose love of Asia can occasionally be seen in his menus, favours buying locally and regionally; exceptions are made for those ingredients you just can’t get hold of here. He is convinced that top restaurants will still offer caviar, truffles and lobster in the future. “But priorities can also develop in good directions,” he says. Step by step, gently and with the long view in mind, he tries to find simpler products. “Of course, we will see where things go.” For example, at the moment he is working with a deep-sea fish called Beryx. “The fish is somewhat complicated to prepare,” but it tastes amazing. It is also not caught that often so you have to handle it with care. “I’m certain that gastronomic restaurants will orientate themselves more strongly towards the availability of products.”
Since November 2013, the Southern Frenchman presides over three restaurants in the exquisite hotel “Le Place d’Armes”, which, by now, belong to the fixed culinary inventory of the city centre square. You have the “Café de Paris” with an expertly stocked bar, tarte flambé and rustic ham and cheese platters. Then there’s “Le Plëss”, “The crisis has really confirmed our approach,” says a Rôtisserie renovated in 2017, offering everything from Fabric Salvador. Confirmed his path, began before the coronavirus epidemic, to an ambitious Côte de bœuf to prawns to crispy chicken “Everybody likes and responsible kitchen. “That’s not somewith morel sauce. Fabrice Salvador never choosing what thing you achieve in a couple of months.” did like to use the term “bistronomie”. they want. People He places value on being uncompromis“That’s as if you want a “steak bleu” but want to have fun ing when shopping for ingredients: “We well done.” and experience have to make sure to buy from the right something.” producers. Without good products there Of course, there is also “La Cristallerie”, is no good food.” He does not necessarily the culinary poster child of the hotel with around twenty seats. In 2015, it climbed the ranks want tomatoes in January or strawberries from Argenof Michelin-starred restaurants under Fabric Salvador’s tina, if you can get strawberries from the Provence at the guidance. In Gault&Millau it is awarded 16.5 out of 20 right time. Having respect for the seasons means “more of points. Previously, Fabrice Salvador managed to gain a a connection to nature”. star in his own “Influence des Saveurs” in Esch-sur-Alzette. In “La Cristallerie”, the setting is noble, the kitchen “I believe things are moving forward,” Fabrice Salvador exquisite. “More than a few guests like to visit all three says. He can well imagine a green bean salad in a top places,” says Fabrice Salvador. “Each one has its own kitchen. “All these things that are normal today.” Caviar, atmosphere and its individual price. Each complements truffles or lobster are not really necessary. “Basic products as the basis for gastronomic dishes – that is certainly the other.” possible. It is our job to think what one can do. Our organiIs it possible that in the times after the coronavirus sation is questioned daily.” He has one goal in this matter: pandemic the habits of the guests will be different? For “People should see that the quality is not only the same, it example, that people don’t want to stay in one room with can also be that little bit better.” many others for too long? That is a trend that is developing independently of the pandemic, thinks Fabrice Salvador. “Long menus are becoming less and less interesting.” The most popular choice in “La Cristallerie” is L A CRISTALLERIE the combination of starter, main and dessert. “Everybody 18 Place d’Armes — L-1136 Luxembourg likes choosing what they want. People want to have fun Tel. +352 / 27 47 37 42 1 and experience something. But it should not take longer than two hours.” la-cristallerie.com
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TEXT PHOTOS
Dieter Ebeling Gilles van den Abeele / Ramunas Astrauskas
uddenly, everything has changed. Like so many other restaurateurs Fabrice Salvador (43) is also suffering from the coronavirus pandemic that has not only caused massive economic damage, but also caused people to question what the future of the industry will look like. “Nobody really knows,” says Fabric Salvador. “But you have to use your energy for good things and be optimistic. I cannot keep talking to clients about COVID-19.”
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R E STAU R A N T PORT R A I T
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MADE IN LUXEMBOURG
B A K I NG I S LOV E !
The world is in love with baking. Not only since yesterday, but recently, more and more. For almost 40 years, Frank Obertin has made his love of bread his job, and sells homemade bread of organic quality. The Luxembourger wanted to rediscover “that which has been lost” and began with an old sourdough recipe. Soon, a “Boulangerie artisanale” started to form that was certified organic at the start of the 1990s. By now, it also sells its ware beyond Luxembourg’s borders. “I’m a newcomer to this field. I’ve always been interested in a healthy diet and wanted to be involved in this area job-wise. Even though I had not planned to bake bread, it was love at first sight,” so says the founder of Bakhaus, who, these days, accompanies the company mostly in the background. The company was doing well, but at some point a certain femininity was found to be missing, as Obertin puts it. And so a collaboration developed from a meeting with the confectionery chef Julie Jager in 2017 that was enriching for both artisans and for the assortment at Bakhaus. Artistically decorated, the organic tarts and cakes are made in a brand-new laboratory. Classic pastries such as croissants or raisin breads, kouglofs and brioches fill the counters of several shops, such as the organic counter of Naturata, every day. Since January 2020, the Frenchwoman from the Département Moselle is Co-Gérante of the company that also offers vegan and lactose-free creations.
Bakhaus 13, rue Gabriel Lippmann L-5365 Munsbach www.bakhaus.lu
By the way, KACHEN readers can exclusively discover the baking recipes of Julie Jager in each issue (page 50)!
Since last year, thanks to a newly acquired stone mill and flour sifter, the organic bakery even makes their own wholemeal, wheat, and spelt flour. “The cereals come to us via the collective BIOG from Luxembourgish organic businesses. We are very proud to be the first and only bakery in the Grand Duchy that grounds their own flour to make their bread!” says Obertin. Bakhaus is partly a member of the Oikopolis group, with which directors can develop the business and products together.
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TEXT
Jessika Maria Rauch
MORE INFO
“I love trying new things. I let myself be inspired by my travels and through patisserie books. Some of my personal favourites are the Guglhupf and the tarte au citron meringue.” says the mother of two. “We have so many ideas, want to develop further and enthuse more customers.” Patisserie is her passion. She followed an education in trade in the South of France with internships in Paris, before settling in Luxembourg.
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Susanne Jaspers
F E AT U R E
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F E AT U R E
A PLEASURE AS LIGHT AS A FEATHER Federweißer: it has a softly intoxicating effect and apparently roars like the sea. It does not only taste as light as a feather and is so refreshing; it also seems to fire the imagination.
Have you ever heard of a drink called “Sturm,” (storm) “Suser”, or “Bremser”? Never? Or perhaps you’ve had a “Bitzler,” “Sauser” (roar), or “Rauscher”? No? Bet you have though! All those (and quite a few more) are names for a drink that wine purists wrinkle their noses at. For friends of fruity beverages, however, it belongs to autumn just like the grape harvest and the onion tart: the Fiederwaïssen. But what is it, really?
Neither one thing nor the other
the fermentation process and the less alcohol in the must. A proper “young wine” can only be called that if the Fiederwaïssen – also called “Naje Woi” (new wine) in the Rhineland-Palatinate – has finished fermenting, which means it is no longer a Fiederwaïssen.
What’s all that roaring?
But where do the funny names come from? Could they have been dreamt up in a state of intoxication? It sounds rather far-fetched; after all, the “official” Fiederwaïssen can only have four per cent alcohol. A large amount of the fermented juice would be needed to achieve a state of intoxication in which
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Well, in reality the cloudy drink is neither one thing nor the other, which means it is not a juice anymore, nor yet a wine. If we want to get down to the details, the Fiederwaïssen is grape juice (must) in the phase of becoming (white) wine. Bit by bit, the yeast in the must causes the sugar to become alcohol through fermentation. So basically exactly what normally occurs in the winemaking process. The basic rule is this: the sweeter the drink the less advanced
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F E AT U R E
one might hear a roaring. However, it might be closer to the truth than initially thought. As Fiederwaïssen is so fresh and fruity and deliciously sweet, one might easily drink a glass too many and hardly notice the alcohol content. The result: a veritable roaring in your head. And not only in the head – overconsumption of the beverage is also not recommended for your digestion as it can continue fermenting in your stomach. It can cause unpleasant tweaking, or roaring, with disagreeable implications for the digestive tract.
And it does roar!
In reality, the “roaring” of the Fiederwaïssen does not only go back to intoxicated heads after a heady night. Specialists and friends of the beverage really do insist that the fermented juice sounds as melodious as the roaring waves of the sea. The next time you drink one of those “roaring” beverages, hold the glass to your ear and listen to the sounds of the waves – or perhaps it is all a matter of an intoxicated imagination.
And the white feather?
Do it yourself!
While a Grand Cru is more for the experts, a Fiederwaïssen (or “roter”) is easily made at home: take 3 kg light (or dark) grapes, wash and press (for example using a juicer, but leave the pips whole or it will turn bitter). Filter (through a clean cotton cloth for example), and then fill into bottles (leaving space at the top). Seal bottles and add a fermentation tube (available in household supply stores), so that the excess air produced through fermentation can escape. Leave to stand at a temperature of 22 to 25°C for a few days, carefully shaking the bottles once a day. As soon as no more bubbles form, the Fiederwaïssen is done! Cheers!
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What, you may ask, is the meaning of the feather? That is also easily explained, even if it requires a dash of imagination once again. During fermentation carbon dioxide is produced. This causes the yeast particles to swirl around in the liquid. And that apparently looks like hundreds of tiny feathers swirling about. Did you know that there is naturally also a “Federroten” (red feather)? Not so well known or popular but for fans just as good. If you can’t find it in the shops, you can make your own version at home.
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F E AT U R E
ONION C A K E WIT H F IE DE RWA ÏS S E N
20 pieces For the dough
› 1/2 cube yeast (21 g) › A pprox. 200 ml lukewarm milk
› 1/2 tsp sugar › 400 g flour › 1/2 tsp salt
35 minutes For the topping
› › › › › ›
1 1/2 kg onions 2 tbs vegetable oil 150 g smoked bacon 300 g sour cream 4 eggs Salt
1h + 55 minutes › 1 tsp ground caraway › Pepper, from the mill › 2 00 g grated cheese, e.g. Emmental
The dough 1 Dissolve the yeast in the milk with the sugar while
The topping 1 Peel the onions and cut into thin rings. Steam slowly in
2 Mix the flour and salt in a bowl, pour on the yeast
2 Cut the bacon into small cubes and briefly sweat them
stirring.
towards the end. Remove from the heat and leave to cool.
3 Whisk the sour cream with eggs, salt, caraway and
pepper.
4 Spread the onions evenly onto the dough and cover
with the cream mixture.
5 Bake the cake on the middle shelf of the preheated
oven for 35–40 minutes until golden brown. In the last 15 minutes, sprinkle the cheese over the top. Remove from the oven and serve warm, cut into slices. Perfect accompanied by a glass of Fiederwaïssen.
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milk and knead everything into a smooth dough with the dough hooks of an electric mixer or food processor. If necessary, use a little more flour or milk so that the dough no longer sticks to the edge of the bowl. Cover and leave to rise in a warm place for about 45 minutes. 3 Roll out the dough and place it on a baking tray covered with baking paper. Form a small rim and let rise for another 15 minutes. 4 Preheat the oven to 200°C top and bottom heat.
hot oil in a pan for about 10 minutes until soft.
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WINE NEWS
WINE S , WALK ING , AND WE LL-B E ING Even if the traditional wine festivities have had to be cancelled on account of the coronavirus crisis, that does not mean that the Moselle region has lost its charm. The grape harvest will have begun by the time this edition goes to print. A lot is happening in the vineyards, and it is always fascinating for the uninitiated to observe the “Herrschleit” at work. Autumn is also the perfect time for long walks along the river – for example along the esplanade in Remich. If you want a view of the vineyards and hamlets from the Moselle River, why not book a tour by boat? For walkers, expeditions into the vineyards are, of course, ideal. Three premium paths are dedicated to the flora, fauna, and the geological and cultural treasures of the area. These “dream paths” wind their way through mainly narrow, nature-orientated walkways, past idyllic waterways and breathtaking views from the vineyards. The walkway, “Manternacher Fiels”, for example, takes you along the limestone rocks to the former orchards on the Lelliger plateau. The “Wein- und Naturpfad Palmberg” takes you from Ahn up to the steep shell limestone rocks, through the vineyards of wonderfully situated Palmberg into the nature reserve with its old box trees and orchid meadows. The walkway “Schengen grenzenlos” leads into the nature reserve “Strombierg”, as well as into the area of Contz-les-Bains. The “Biodiversum Camille Gira” in Haff Réimich at Remerschen is also worth a visit. Two nature discovery
trails take you through the unique world of birds, who find ideal living conditions here. The centre is built on an artificial island; an exhibition informs about the history of the reserve, about the underwater world and the topic of sustainability. The Moselle region offers many more highlights, such as the museum “A Possen” in Bech-Kleinmacher, the Valentiny Foundation in Remerschen, and the Europe museum in Schengen. A real experience is also the butterfly garden in Grevenmacher. Whether you decide to go for a walk, visit a museum, or simply want to wander along the banks of the Moselle river: a visit to a wine cellar and to a vintner is a must. While various businesses are not open to visitors during the harvest, some wineries and larger wine cellars are nevertheless accessible. It’s always advisable to make an appointment, however. The gastronomy on offer along the Moselle and in the nearby hamlets is excellent. Renowned gourmet restaurants, really good brasseries – where you can find Luxembourgish specialities and a large selection of Moselle wines –, wine bars, as well as Italian, Asian, or Indian restaurants. One might say, it is worth (re) discovering “d’Musel” in all its aspects! www.vins-cremants.lu
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TEXT
Claude François
The Moselle region as all-round experience
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moskito.lu
Enjoy local at your Lokal
Genéisst de Wäin a loosst Iech Zäit. Iwwerdreift net.
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V I N T N E R FA M I LY
A L A RG E - SC A L E PRO J E C T R I NG S I N A N E W G E N E R AT ION DOM A INE C L AUDE B E NT Z IN R E MIC H For a year Claude Bentz has been running the vineyard together with his daughter Carole. A new generation with new products and an exciting architectural building project designed by Carole’s sister Jil.
T
he origins of the Domaine Claude Bentz go back to 1933 when Joseph Bentz founded a vineyard in Bech-Kleinmacher. His uncle, Claude Bentz, who studied oenology in Avize, joined the business in 1980 and took over the helm in 1982, the year of his wedding with Georgie Walsdorf. The young man quickly took the initiative to open a new winery in Remich. The business was taken up in 1986 and the first vintage was pressed.
Pioneer and court supplier
There are already a few new developments. For example, this autumn the Domaine Claude Bentz is going to offer a Crémant for the first time. “I certainly wouldn’t have started again, but with Carole’s support it was a matter of course” Claude Bentz reinforces. The first Crémant, an assembly of classical grape varieties of the 2018 vintage, will celebrate its premier in autumn during the traditional tasting days. But that’s not all: On one and a half hectares on the Naumberg in Bech-Kleinmacher, a Pinot Noir and Chardonnay Reben were planted in April 2020; they will crop from 2023 onwards – first for a Crémant-Cuvées, “then also for a Crémant Rosé;” still wines will be offered at a later date. The red, as well as the Chardonnay beloved by Carole, will then be produced in Barriques – woodwork will be a further novelty in the house of Bentz!
An architecturally fascinating building
Carol’s younger sister Jil is a talented, multiple award-winning architect with an impressive portfolio. Since 2018, she runs her own architect studio in Luxembourg City. The more and more plans for a new, visually fascinating building, concrete.” Since 1994, the vineyard invites to tasting which will run parallel to the family vinery, sessions of the new vintage in May and Separe hers. The building work has just begun. tember. For the tenth jubilee of these tastings and for the first time ever, Claude Bentz combined these The crowning glory will be the festivity and reception sessions with art: The internationally renowned artists hall with a capacity of over 200 guests – to be rented out Robert Brandy created a special etiquette for the Riesling for larger parties, festivities, and seminars. This part flows Gottesgôf 2003, and exhibited a number of artworks dur- seamlessly onto a large terrace and the beautiful garden, ing the tasting sessions. This tradition, of combining wine established with great care by their mother. There will also be a large wine shop with a shop in the building; in addition with art continues to this day. to smaller tasting rooms for around fifteen people. Carole hopes that the building will be able to open in around two Crèmant and other innovations A tradition that Carole Bentz wants to continue. On Sep- years. tember 1st 2019, the eldest daughter of Georgie and Claude officially joined the business. Carole has a master in international management and works in the private and public DOMAINE CL AUDE BENTZ sector. “Over time the wish to take over the parents’ business became more and more concrete,” so the mother of 36, route de Mondorf — L-5552 Remich two. Finally, the decision was made to continue the family Tel. +352 / 23 69 92 16 business in the fourth generation. In order to be able to do the challenging job as well as possible, she gained qualifiwww.bentz.lu cations in viniculture and winery.
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TEXT PHOTOS
Claude François Ramunas Astrauskas
As the first independent vintner along the Luxembourgish Moselle Bentz introduced a complex, computer-generated fermentation repression facility, “whose implementation was not only a milestone for us but also made many colleagues curious,” the pioneer re“Over time the members. In 2001, the Domaine Claude Bentz wish to take gained great recognition when they received over the parents’ the distinction of “Fournisseur de la Cour”, business became which continues to this day.
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V I N T N E R FA M I LY
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NOBLE DROPS
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
V INSMOS E LLE Muscat Ottonel Vinsmoselle
Muscat Ottonel is a white wine of yellow colour with light silvery reflections. This elegant wine with typical Muscat aromas is fruity and captivates with a refreshing, light acidity. This wine goes perfectly with fine dishes or you can enjoy it as an aperitif on a sunny terrace.
PR I Z E DR AW WE'RE GIVING AWAY ONE BOX CONTAINING ALL THE BOTTLES DEPICTED ABOVE
€ 10.30 / 0.75 l shop.vinsmoselle.lu
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
DIE DE N AC K E R
Donven’s Single Malt Whisky
Submission deadline is 31.10.2020
RUPPE RT
2016 Pinot Blanc Barrique What a pretty gold dress! Golden reflections and a majestic density. The nose is on cream and buttery scents, with a hint of almond milk. Very attractive. The mouth is ample, round and generous. Beautiful notes of fruit and spices such as white pepper. A herbaceous and salted butter finish. Goes well with oven-roasted poultry, potatoes and garlic.
Donven’s Single Malt Whisky is aged for 6 years in barrique-oak barrels, which were previously filled with Luxembourg wine. Distilled from a blend of 100% pure barley malt. The whisky gets its natural colour from the storage in the barrels. It is not chill-filtered. The Single Malt Whisky is fruity-sweet with notes of vanilla and a mild spice. The Donven’s Single Malt Whisky is one of 4 whiskies from the new series Donven’s from the Distillerie Diedenacker.
€ 54.00 / 0.5 l
domaine-ruppert.lu
diedenacker.lu
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€ 26.00 / 0.75 l
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CO N S U M E D I F F E R E N T LY
HOW TO R E DUCE
FOOD WA ST E AT HOM E
FRESH VS FROZEN
Fresh fruit and vegetables are one of the most common foods that are being thrown away. Fresh produce can be expensive and has a short window of time where it is at its best, however “fresh is best, right?”. Contrary to this belief, the period of time from the harvest to the product landing in our refrigerator is sufficient for fresh produce to dramatically decrease in nutritional value.
Frozen fruit and vegetables are much more affordable; furthermore, they are frozen within hours of being picked. This ensures all of the nutrients and vitamins are retained, so we get a higher surge of health benefits than if we were to eat their fresh counterparts. Any fresh fruits or vegetables that are just about to turn bad can be chopped up and stored in the freezer; this will hit the pause button and is ideal for last-minute curries or smoothies.
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TEXT
Hannah Charlton
Good food brings joy to our day and creating delicious meals for the ones we love brings us together, making dinner time that little bit more special. A shared love for heart-warming food and punchy flavours are just some of the reasons why food shouldn’t be going to waste. Reducing food waste is about integrating lifestyle changes here and there to create a more mindful and proactive attitude in the battle against food waste.
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CO N S U M E D I F F E R E N T LY
STOR AGE
Airtight, clear storage containers are perfect for any dried goods such as pasta, rice, lentils and grains as this will keep them at their highest quality for an increased amount of time. This budget friendly tip will help save you money as sufficient storage means you won’t need to replace them as often. For canned produce, despite having a fairly long shelf life, make sure you store the ones that need using first at the front to prevent them from going bad. HOME COMPOSTING & REUSING FOOD SCR APS
Home composting is a really easy habit to start as this reduces the amount of food scraps we throw away and which inevitably head for landfill. The general rule for composting is that if it came from the ground it can be composted, however, with many different methods and systems now available, be sure to do your research to find out which compost would work for you and your lifestyle. Vegetable peels, stalks, cores and ends are great for creating a flavoursome vegetable stock, which is perfect as a base for soups, stews or sauces. Store any scraps in a container in the freezer to prevent them from smelling and rotting. Once the container is full transfer them into a large saucepan filled with water and bring to the boil, leave to reduce until it thickens and takes on all that veggie goodness. Season to taste and store in the freezer. MEAL PLAN & SHOPPING LIST
Planning your meals and creating a shopping list is a life saver when trying to reduce the amount that we throw away. If we aimlessly walk around supermarket aisles with no plan or list, we undoubtedly buy things we don’t need, which then end up not being used and land in the bin. A shopping list keeps us focused, helps save money and may make food shopping that little bit quicker. A tip for a shopping list is to plan your list according to sections, i.e.: fruit and vegetables, dried goods/pantry, dairy/fridge section, frozen, drinks and household. This breakdown is especially great if you have just moved out and are new to shopping for yourself or if you find supermarkets particularly daunting.
When planning meals, try to incorporate leftovers or make double portions so you can freeze one for later. When you freeze any leftovers, make sure it is clearly labelled along with the date when it was made so you can keep track of what meals you have on hand. KITCHEN CONFIDENCE
Kitchen confidence is one of the most effective ways in reducing our food waste. Learning how to cook delicious meals from scratch, understanding flavour pairings and adapting recipes to what you have on hand will help develop your knowledge about your kitchen, pantry, appliances and your flavour palette. This confidence makes cooking enjoyable as well as encourages you to make the most out of what you have rather than outsourcing for every recipe.
Sources:
antigaspi.lu/
—
fao.org/food-loss-and-food-waste/en/
—
foodsharing.lu/
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In Luxembourg, 72 % of food waste derives from households with the average person producing 124 kg of food waste per year. Globally, 1/3 of the food produced is wasted meaning land, energy & water supplies are being used to create food that is thrown away. With our planet in a state of emergency, valuable resources are being wasted and unnecessary greenhouse gases are being emitted. Collectively, we must find sustainable solutions to aid in the fight against food waste.
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PA SSIONAT E
N AT UR &Ë MW E LT A . S . B . L .
100 Y E A R S OF WOR K ING FOR N AT UR E
The charity has changed significantly since then. It has reset its objectives and it has done so well that since July 13th, 2012 – the date it merged to become natur&ëmwelt a.s.b.l.– its objective has been to protect nature as a whole. Natur&ëmwelt a.s.b.l. currently has around 10,000 members from various member associations, as well as 40 partner associations.
Try and try again
Since the beginning, the association has not stopped resetting its objectives to suit current situations. For example, when it was founded its main objective was to draft and implement a law to protect birds.
Today, natur&ëmwelt a.s.b.l. works to safeguard biodiversity in varied natural and cultural landscapes through awareness, advice, practical, scientific, and political campaigns on a local, national, and international level. «Everything we’ve accomplished is what has enabled the association to grow. Also, protecting biodiversity and the environment is far more complex than you’d think; it requires commitment on countless fronts to make a difference and secure a more sustainable future,» explains Sabrina Schaul, head of communication at natur&ëmwelt a.s.b.l.
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TEXT
Theodora Mutel
Natur&ëmwelt a.s.b.l. has been around for a century. When it was founded by the teacher Jean Morbach, it was called Société pour la Protection des Animaux et des Sites (Society for the Protection of Animals and Sites). However, it wasn’t set up to only protect birds, but to protect wildlife in general and to help preserve natural habitats.
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PA SSIONAT E
T HR E E QUE S T IONS FOR SA B R IN A SC H AUL , HEAD OF COMMUNICATION AT NATUR&ËMWELT A.S.B.L . What is the current priority in Luxembourg?
I think awareness among the general public and advocacy. There are many people who no longer respect nature or the vital services it provides us with. People think they’re superior and are allowed to exploit unlimited nature, without realising that a healthy natural environment is at the core of any (human) life on earth. So, the political issue has been fleshed out this year. With the promise and publication of the “European Green Deal”, negotiations in the multi-annual financial field and the opportunity to change common European policy, which has become obsolete as it supported intensive farming, into a policy promoting sustainable and equitable farming, we are neither standing still nor staying silent. Thanks to movements such as “Fridays For Future” and “Youth for Climate”, the political sector is more alert and aware of issues surrounding sustainability, ecology, and limited natural resources. Thank goodness! However, it’s not over yet and as an environmental organisation, we have to get involved at every level – on a political, social, and personal scale.
Why is educating children key for your project?
The Greta Effect has had a huge impact on the battle against climate change. The presence of youth groups like Youth for Climate Luxembourg has played a major role. We have also noticed a rise in interest in sustainable development and zero waste. However, there’s still much to be done in terms of awareness. Recent examples of littering in nature reserves after lockdown or the high number of gloves and masks we’re finding in natural settings prove that humans still tend to think they’re better than nature and don’t realise the danger or negative effects their actions may have on wildlife, nature in general and even their fellow humans. So yes, there’s been some change in mentality among a good many people but unfortunately not in everyone. There’s a huge amount of educational work still left to do.
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That’s nothing new. From 1987 onwards, a group of young people from the Lëtzebuerger Natur in Vulleschutzliga started explaining nature to children in order to train future green heroes. The Regulus Junior Club (still active) was founded on October 28th 1997: the idea behind it was, and still is, to bring together all children with an interest in nature. A child who doesn’t know about nature can’t understand the vital role it plays in our everyday lives. A child who does understand will know how to protect it and how to behave so as not to worsen environmental issues.
Have you noticed a change in mentality?
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INFO INTOX
FOOD WAS T E IN NUMBERS
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TEXT
Ve s e l a S a v o v a D r e w s
In the EU, around 88 million tones of food waste are generated annually with associated costs estimated at 143 billion euros. Food is often wasted when fruit and vegetables in odd sizes don’t meet the standards of the marketplace and are discarded. We can waste less food at home by eating all shapes and sizes of fruits and vegetables and being smart with our purchases. Buying less food, as well as keeping our fridge clutterfree and eating by the principle of “first-in, first-out” and working on planning our meals better, are all simple ways that can help us reduce food waste we create at home. Food waste is not only an ethical and economic issue; it also depletes the environment of limited natural resources. Reducing food waste can help fight the climate crisis and save nutritious food for redistribution to those in need.
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INFO INTOX
IN DEVELOPING COUNTRIES, OVER
40 %
IN THE EU, AN ESTIMATED 20% OF THE TOTAL FOOD PRODUCED EACH YEAR IS LOST OR WASTED, COSTING APPROXIMATELY
143
OF FOOD LOSSES HAPPEN AF TER HARVEST AND DURING PROCESSING.
FOOD LOSS AND WASTE IS RESPONSIBLE FOR
8%
OF GLOBAL GHG EMISSIONS – 6 TIMES MORE THAN THE GLOBAL AVIATION SECTOR .
HOUSEHOLDS GENER ATE MORE THAN
50%
55.5 KG
FOOD WASTE PER CAPITA IN 2018.
SOME
36
MI L L I O N PEOPLE
IN THE EU CANNOT AFFORD A QUALIT Y MEAL EVERY SECOND DAY.
IMAGINE A L ANDMASS GREATER THAN
China. NOW IMAGINE THAT L AND IS ONLY USED TO PRODUCE FOOD THAT IS NOT EATEN – AND YOU HAVE GR ASPED THE AMOUNT OF FOOD THE WORLD WASTES EVERY YEAR .
IN INDUSTRIALISED COUNTRIES, MORE THAN
40%
OF FOOD WASTE OCCURS AT THE DISTRIBUTION AND CONSUMER LEVEL .
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OF THE TOTAL FOOD WASTE IN THE EU.
LUXEMBOURG IS PL ACED AT 25TH OF COUNTRIES THAT WASTE THE MOST FOOD, WITH
billion euros
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B LOG AWA R D
The Blog Award Ceremony has been postponed until
S PR ING 202 1 After close consultation with our partners, following the COVID-19 developments in Luxembourg and taking into consideration the current government safety regulations and measurements, we’ve made the difficult decision to postpone the Blog Award Ceremony until Spring 2021. Having spent the past year preparing for the Blog Award Ceremony with our partners, jury members, and event partners, we’re genuinely upset and disappointed not to be able to host you this October. Organizers of other events, from concerts to sporting events, have followed the same path and we believe that this is the right decision. Considering that so many big events have been postponed, such as the Olympics and multiple other events and concerts, we know it’s the right thing to do. The health and safety of our community is of utmost importance to us. And while we worked hard to ensure we could provide a first-class and safe event, we have all agreed that having a proper ceremony at a safer time, is only fair to all the participating bloggers and sponsors, who are part of this Blog Award. We did consider a virtual ceremony, but decided not to go for this option as we quickly discovered that it would not have the same effect. On a positive note, our partners can enjoy an extended communication period for their sponsorship, and the participating bloggers can look forward to wonderful prizes and an event that will be filled with joy, celebration, and an extended sense of community. We will continue to work hard on making the Blog Award Ceremony happen with even more glamour in Spring 2021 and will resume all communication and blogger events as soon as possible.
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There’s much to look forward to!
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B LOG AWA R D
B LOG AWA R D 2020 2020
MAIN PARTNERS LOGO PARIS 8 BLANC
1
06/01/2020
09:27
C
M
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CM
MY
CY
CMY
K
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PARTNERS
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B LOG AWA R D
ORGANISED A SURPRISE PICNIC FOR THE PARTICIPANTS OF BLOG AWARD 2020
Premium Partner Le Royal Hotels & Resorts organised a surprise picnic for the participants of the Blog Award 2020. The first week of July provided the perfect weather for an outdoor event that was filled with surprises and delicious food. The event started with a tour of the 5-star hotel. The bloggers were able to visit the suits and luxurious rooms of the hotel and learn more about the recent improvements that took place. The event culminated with a surprise
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TEXT PHOTOS
Ve s e l a S a v o v a D r e w s Ramunas Astrauskas
PR E MI UM PA R T N E R L E ROYA L picnic in Luxembourg‘s Central Park, just across from Le Royal Hotel. The picnic – a new offer by Le Royal Hotels & Resorts – was a delight for everyone. A soft, pretty blanket, a well-stocked wicker basket: crunchy vegetables, fresh salads, gourmet sandwiches, rosé wine, seasonal fruits and tasty pastries to finish with! All safety measures were respected and participants kept a safe distance, so that everyone could enjoy the pleasant evening with peace of mind. leroyal.com/fr/nos-hôtels/luxembourg/hotel-royal
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ce
Study Excellence. L’École d’Hôtellerie et de Tourisme du Luxembourg, c’est : DT technician in une large offre de formations pour les élèves issus hotel business de l’enseignement secondaire classique et de l’enseignement général
CCP cook
technician un cursus de qualitéDT alliant théorie etinpratique tourism
DAP cook
l’acquisition de compétences professionnelles et de valeurs de savoir-vivre ESG hospitality management un lieu de convivialité et de respect
DAP restaurateur
un cadre dynamique et motivant BTS hospitality des visites et des rencontres avec des professionnels management
DAP hotelierrestaurateur
des stages en entreprise la participation à l’Expo 2020 à Dubaï
Our educational programs for a professional career excellence une garantie d’emploi of de 100% Compétences acquises des diplômes permettant d’exercer un métier The Hotel- and Tourism School in Diekirch offers a wide choice lorsLuxembourg des études : aux quatre coins du monde of courses for students from initial vocational training, to general secondary education to higher in ouverture possible vers d’autres parcours esprit d’équipe et sens deeducation. l’autonomie Different types of diplomas leading to careersune professionnels the catering, hotel or tourism industry are available: certificate of professional attention du détail et vue d’ensemble competence (CCP), of vocational aptitude (DAP), technician’s diploma attitude curieuse et sensdiploma de la discrétion The number one une référence au niveau national et international (DT), general secondary school certificatehospitality (ESG) school or the higher technician allure dynamique et démarche précise in the Grand-Duchy certificate These are high-quality courses that combine theory and confiance en (BTS). soi et sens des responsabilités of Luxembourg practice and emphasize team spirit, autonomy and responsibility. C’est aussi : Nos partenaires:
L’École d’Hôtell du Luxembourg
The EHTL also offers continuous educational training for professionals and the wider public, organised with renowned partners. To meet everyone’s expectations and schedules, a selection of courses is available in the evenings.
des visites et des renco
Nos formations pour ta carrière professionnelle
Protocole d’accord avec
www.ehtl.lu
19, Rue Joseph Merten B.p. 71 L-9201 Diekirch
Striving for Excellence Tél. : +352 80 87 91 Fax : +352 80 25 08 info@ehtl.lu
des cours pour adultes
c’est :
une large offre de form de l’enseignement sec de l’enseignement gén
un cursus de qualité a
l’acquisition de compé de valeurs de savoir-v
un lieu de convivialité
un cadre dynamique e
des stages en entrepri
des formations professionnelles continues en collaboration avec des partenaires de renom
la participation à l’Exp
une garantie d’emploi
Nos formations L’EHTL, une école pour la vie! pour ta carrière Un lieu de formation, d’épanouissement et professionnelle de recherche de l’excellence qui évolue avec son temps, dans le monde.
des diplômes permett aux quatre coins du m
une ouverture possibl professionnels
une référence au nivea
C’est aussi :
des cours pour adultes
des formations profes collaboration avec des
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WORKSHOPS
K ACHEN WORKSHOPS A R E F I NA L LY B AC K! KACHEN is happy to announce the return of our workshops, with talented and exciting hosts and interesting topics that will inspire you to get more creative in the kitchen! The workshops will take place both online as well as onsite at our premises. All safety measures will be taken into account for our onsite workshops, and as spaces will be very limited, we invite you to register on time in order to secure your spot.
DATE
HOST
TOPIC
› 23.09
Shery Mesbah
Plant-based Middle Eastern menu
› 07.10
Marinola
Plant-based food
› 21.10
Yves Jehanne
Pastry workshop
Discover and register for our workshops here kachen.lu/workshops
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Ve s e l a S a v o v a D r e w s Ramunas Astrauskas
Find the dates and hosts for our next onsite workshops below:
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FOR ME MORY IMPROV E ME NT & CONC E NT R AT ION BOOS T How balanced is your mood, how consistent is your energy, how sharp is your mind? And could it be that what you eat might have anything to do with that? We live in exceptionally challenging times. Some of us are rising to the challenge but most of us are struggling to keep up. Tiredness, anxiety, stress and even depression are common complaints.
It may surprise you that you can boost your memory and concentration at any age. Our brain, composed of a highly complex network of neurons, is made from what we eat. Thinking is a pattern of activity across this network. The activity, or messengers, are neurotransmitters, which are made from and directly affected by what we eat. When we learn, we actually change the wiring of the brain. When we think, we change the activity of neurotransmitters. This logic has led to numerous studies to find out whether optimized nutrition can improve the function of the brain and nervous system and help with concentration, memory and even increase IQ.
We now know that there are certain nutrients that can boost brain performance. Here’s what you need to know about them.
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BAL ANCE YOUR GLUCOSE – IT’S FUEL FOR THE BR AIN Glucose is the most important nutrient for the brain and nervous system. It is the fuel they run on. Our brain consumes more glucose than any other organ in the body, and on a sedentary day the brain can consume up to 40% of all carbohydrates you eat! If there’s an imbalance in the supply of glucose you might experience fatigue, irritability, dizziness, poor concentration and forgetfulness. But not all carbohydrates are going to give you the desired concentration or memory spike. All forms of concentrated sugar – white sugar, brown sugar, honey, glucose, and foods that contain them such as cookies, cakes, and sweets are “fast-releasing “– they cause a rapid increase in blood sugar levels. The more you eat them, the more you’re unable to maintain a balanced blood sugar level. Whenever we experience blood sugar issues, our brain suffers. It can lead to anxiety, irritability and yes, problems with concentration and memory.
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The mind and body are intricately connected and there is mounting evidence that you can change how you think and even feel by changing what you put into your mouth. Of course, improving our mental health isn’t only about nutrition. Improving our mood and concentration can be successfully achieved with good nutrition and psychological support, including a calm home, being in a respectful environment, stress management and counselling, amongst other things.
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MOOD
Additionally, these foods are devoid of vitamins and minerals, which as we’ll see later are vital for the proper function of the brain. For an improved brain function, focus on foods with a low Glycemic Index and complex carbohydrates, such as whole grains, legumes, fresh fruits and vegetables and avoid simple carbohydrates, such as refined, white and overcooked foods.
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ESSENTIAL FATS – TO KEEP YOUR BR AIN “WELL OILED” The brain is composed of 60% fat, if you take out all water. This fatty tissue needs replenishing, but it’s important to know which fats will feed your brain the best. Focus on getting healthy Omega-3 fatty acids, especially DHA and EPA. Not only do they help with brain performance, but they can reduce inflammation, maintain water balance and help make prostaglandins – extremely active hormone–like substances. You will find omega-3s in plant foods, such as flax seeds, walnuts and pumpkin seeds, and the long-chain DHA and EPA in fatty fish, such as salmon, mackerel, sardines and algae. Minimize your intake of fried food, processed food and saturated fat from meat and dairy.
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PHOSPHOLIPIDS – FOR MEMORY BOOST Phospholipids are the fats that act as an insulating agent, helping make the myelin sheathes that wrap around all nerves and so support a smooth run for the signals in the brain. Not only do phospholipids enhance your mood, mind and mental performance, they also protect against age-related memory decline. There are two kinds of phospholipids – phosphatidylcholine and phosphatidylserine. The richest sources of phospholipids in the average diet are egg yolks and organ meats.
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PROTEINS – IMPROVE BR AIN COMMUNICATION Amino acids – the building blocks of protein improve the way our brain talks. The words the brain uses to send messages from one cell to another are called neurotransmitters, and the letters they are built from are amino acids. These neurotransmitters are made directly from amino acids taken into the body from food. To ensure you’re having an optimal serving of protein make sure you eat two to three servings of quality protein per day and make sure you include vegetarian protein sources, such as beans, lentils, seeds, nuts, quinoa and tofu.
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INTELLIGENT NUTRIENTS – THE BR AIN’S BEST FRIENDS Micronutrients play many roles in the body, but they also help turn glucose into energy, amino acids into neurotransmitters, and simple essential fats into more complex fats like DHA and prostaglandins. They help build and rebuild the brain and nervous system and keep everything running smoothly. They are your brain’s best friends. The B-complex group of vitamins are vital for mental health. Deficiency in these nutrients will affect how you think and feel. You’ll find them in whole grains, many vegetables, leafy greens, nuts and seeds, meat, fish and eggs. Getting enough calcium and magnesium will help you relax and unwind, whereas a lack of these minerals might make you nervous, irritable, and aggressive. Make sure you get enough magnesium by eating plenty of leafy greens, sesame, sunflower and pumpkin seeds. Lastly, zinc is a critical nutrient for mental health, but unfortunately many are deficient in this nutrient. Zinc deficiency is associated with depression, anxiety and eating disorders. It is found in seeds, nuts, wheat germ, meat and fish. Oysters are the richest source of this mineral.
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BAC K TO
S C HOOL & WOR K N U T R I T ION & FOOD T I PS
The food we consume impacts the way our brain performs, and there are certain nutrients that can boost brain performance and help make feel-good hormones, such as serotonin. The following tips will help you and your child improve your health, wellbeing and ease with which to enter this new season, gracefully, positively and productively.
1. FOCUS ON HYDR ATION
Dehydration can lead to low energy and cloudy thinking. It makes elimination stagnant and it can impact our productivity level. For this reason, make sure you consume two litres of water per day. Take a glass or metal bottle with you to work or when you work out, and send
your kids to school with a bottle of water. To make water even more refreshing, squeeze the juice of a lemon into it and add a pinch of Himalayan salt – this will make water even more hydrating.
2. THE GUT-BR AIN A XIS
This bidirectional link between the central nervous system (CNS) and enteric nervous system (ENS) is becoming of increasing interest in nutrition as we learn more about the world of our microbiota and how it influences our health and wellbeing. A number of studies link the presence of pathogenic bacteria in the gut to depressive-like symptoms. If you already feel sad that summer is over and it is time to go back to work or school, then adding
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Work and school are fast approaching and many inevitably face this time with a certain level of anxiety and dread. The current uncertainties related to COVID-19 inevitably add additional stress, worry and uncertainty as we navigate this new way of going back to school and work, and the necessary precautions we need to take into consideration. Besides working on improving your mental attitude towards our routines, be it work or school, there are also a few things you can do nutrition-wise that can help you re-enter work or school in a more energized, focused and positive way. Taking care of our mental and physical health is ever so important.
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H E A LT H & N U T R I T IO N
some probiotics to your diet could be a good idea. Adding fermented probiotic foods to your daily diet, such as kefir and sauerkraut, can have positive effects on your mood and sleep, and will also help boost your immune system.
3. INCREASE FIBRES CONSUMPTION
Talking about gut bacteria, what we eat on a daily basis also feeds the microbes in our gut. The pathogenic bacteria in our gut thrive on sugar and processed foods, so you have one more reason to stay clear from these ingredients. On the other hand, the beneficial bacteria in our gut need fibre to feel good and produce important vitamins and by-products that will further boost our wellbeing. Fibre is also important to keep your bowels moving and to avoid constipation and food fermentation in the gut. Add plenty of seeds to your diet and consume whole grains and legumes and plenty of vegetables.
4. COMPLEX B-VITAMINS FOR MORE ENERGY
Lack of B vitamins can lead to fatigue, irritability, poor concentration, anxiety and depression. B vitamins are needed for everything from a healthy maintenance of brain cells, to the metabolism of carbohydrates. But they also play an important role in the production of neurotransmitters, which regulate mood and conduct messages through the brain. You’ll find B vitamins in foods, such as whole grains, nutritional yeast, dark leafy greens, nuts and seeds.
Quick lunch box ideas
Now that you’re back to your usual routine, make sleep a priority. To make sure you sleep well, follow an evening routine that will help you ease into sleep more quickly. Make sure you stay away from the TV and your phone a few hours before bed, and make your bedroom a technology-free zone. You can make yourself a nice herbal tea, infuse some essential oil to help release tension and allow for some relaxation.
mins and minerals to your diet. You don’t necessarily have to have something cooked for lunch, and sometimes a sandwich is the perfect on-the-go choice. And it can also be nutritious. Choose whole grain sourdough bread, instead of white for more fibre and nutrients; spread some homemade hummus (source of calcium and iron), add some baby spinach for a green boost, and a few avocado slices for a healthy fat fix. Sprinkle some nutritional yeast for some more B-vitamins and proteins and you’ve got yourself a nutritious sandwich. Add some veggies and fruit on the side as a snack and you should be good until dinner time.
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Investing time at the weekend to prepare the food you’ll consume for the week ahead, pays off. Not only does it actually save you lots of time in the kitchen during the week, but it also guarantees that you make healthy, nourishing choices when you are busy. When you are out, it might not be as easy to find nutritious and healthy lunch options, so opting for a lunch box instead is a great solution, besides being an act of self-care and love. Don’t forget that a lot of times the food we eat can make us feel energized or tired, and if you want to have a productive afternoon, you need to pay attention to your lunch choices. You can make a quick chickpea pasta with green pesto and vegetables that will add protein, B vita-
5. INSTALL A DAILY ROUTINE AND FOCUS ON GOOD QUALIT Y SLEEP
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M E A L PR E PPI NG If you’re looking to save time and maintain your healthy eating goals then meal prepping may be the way forward. The concept, working ahead of time to reduce stress at meal times, may seem daunting but it doesn’t have to be. Planning and preparing in advance will keep it stressfree while ensuring your time is spent efficiently.
There are so many ways to meal prep; it is about finding the methods that work for you and your lifestyle. Here are a few tips to help you start your meal prep journey.
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START SMALL
A day spent in the kitchen prepping a meal is nobody’s idea of fun; instead, plan out meals for two or three days. Find the areas in which you struggle. For example, if you want to eat a healthier breakfast but don’t have the time to prepare in the morning, or if your lunch hour has become too reliant on the restaurant down the road and you want to save money, start by preparing solutions in advance. Preparing the meals you need will keep you motivated as opposed to preparing a whole weeks’ worth of meals that may end up being wasted.
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FOR B EG I N N E R S
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GREEN KITCHEN
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RECIPES VS COMPONENTS
Batch cooking one meal and eating it over the course of three days is an excellent time saver, however, it won’t be long until it becomes boring and repetitive. Rather than making different recipes, prepare components for meals such as brown rice, roasted vegetables, hard-boiled eggs, chicken, tofu and sweet potatoes. You can now pick and chose what you want every day, bringing some diversity into your meal time. A variety of proteins, grains and vegetables will build nutritionally balanced meals keeping you full and satisfied for longer.
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FOODS THAT DO & DON’T WORK
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KEEP YOUR WORKSPACE CLEAN
It is important to note that not everything can be prepared in advance. As food sits in the refrigerator, it naturally begins to decrease in quality. Therefore, it is vital that we prepare items that can withstand a couple of days in the fridge as this prevents having to throw out any food that is starting to go bad. Pre-cooked meats, grains (do not reheat rice!), pasta & beans are ideal for storing in the fridge along with roasted vegetables, nuts and seeds. Softer fruit & vegetables such as berries, apples, cucumber or lettuce tend to become unpleasant after a few days and any crackers or chips will become soft.
Before you begin any cooking, having a clean and clutter-free workspace will make it a lot easier. Make sure your sink is free of any dishes, your dish rack is clear and your dishwasher is empty. Doing these steps before you begin cooking will mean that you can clean as you go, preventing pots & pans from piling up. Kitchen hygiene is incredibly important when doing any cooking or preparation. Make sure any countertops that may have been in contact with raw meat are thoroughly disinfected, as well as keeping separate chopping boards allocated for meat, fish & vegetables to prevent possible cross-contamination.
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There is no right or wrong way to meal prep, take the time to find your feet and you will discover what suits you.
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LIVING BETTER
I M PROV E YOU R W E L L B E I NG
WI T H F E NG S HUI Known as Chinese geomancy, Feng Shui is a practice originating from ancient China, which claims to use energy forces to harmonize individuals with their surrounding environment. By aligning a building or site with the polarity of yin-yang forces, it claims one can experience better health, abundance, and wellbeing.
The philosophy of Feng Shui is a practice of looking at our living spaces and working environment and finding a balance with the natural world. The Chinese word “feng” and “shui” translate to mean “wind” and “water”, respectively. This concept is derived from an ancient poem that talks about human life being connected to and flowing with the environment around it. Feng Shui is one of the Five Arts of Chinese Metaphysics, classified as physiognomy, which relates to the observation of appearances through formulas and calculations. While it can be very complex, some of the rules of Feng Shui are relatively simple and can easily be applied to your daily life.
The Bagua map is an energy map that is superimposed onto the floor plan of your home. It is separated into nine areas, each of them relating to different life circumstances, such as family, health, career, or wealth. Each of these areas has corresponding shapes, colours, seasons, numbers, and earthly elements.Feng shui is about cultivating mindfulness of your environment and it encourages us to slow down and pay attention to the mundane details of our life and spaces. It is a powerful reminder that the spaces we occupy affect us physically, emotionally, psychologically, and energetically.
FAME + REPUTATION S or rear middle
RELATIONSHIPS
Purple, blue, red Wood element
Red Fire element
Pink, red, white Earth element
FAMILY
HEALTH (CENTER)
Children + CREATIVITY W or middle right
Green Wood element
Yellow, orange, Earth tones
White Metal element
KNOWLEDGE + SELF-CULTIVATION SW or front left
CAREER N or front door
TRAVEL + HELPFUL PEOPLE NW or front right
Blue, green, black Earth element
Black Water element
White, grey, black Metal element
E or middle left
SW or rear right
Place the Bagua map on top of your floor plan. The front door is the key focal point. Align the bottom of the Bagua map along the same axis as the front plan. This way you can identify where the Guas are. The five elements – earth, metal, water, wood, and fire – come from the Taoist tradition. They each are connected to five different phases in life that work together to create a complete system. Feng Shui works to balance these five elements in your home and in each area of your life. You can also decide where you want to focus or balance a certain energy and implement Feng Shui to enhance it.
The first thing we need to do to Feng Shui our home is to be organized and tidy. Cluttered spaces create clutter in the mind. Create separate areas in your home for different activities. For example, make sure you separate work and rest areas. Having a desk in your bedroom certainly goes against this principle. Use the Bagua map properly and know how to correctly use colours and the earth elements. And if you need help, there are now many designers who specialize in Feng Shui and can help you balance out your living spaces.
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There are two basic concepts that we need to understand when we want to apply Feng Shui to our living spaces.
WEALTH + PROSPERITY SE or rear left
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PREMIUM PROPERTIES NON-CONTRACTUAL DOCUMENT
Remarkable house, 360 m2 for sale in BEYREN
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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BEAUTY
T IPS FOR M AT UR E S K IN HOW TO B R IG H T E N YOU R S K I N
“OUR WRINKLES, THESE ENGR AVED SMILES” Wrinkles can be considered expression marks that emerge over the years. However, they are not the only signs of aging. Sagging skin, a duller complexion and age spots can all be part of the skin aging process. In addition, skin also becomes more fragile and more vulnerable to external factors. To help you take care of your mature skin and prevent the appearance of these signs, we would like to share our best beauty tips with you.
To better understand the signs of aging, let’s take a closer look at the evolution of skin throughout time. After puberty, skin is smooth and firm, with the first fine lines appearing. Over the years, the production of collagen – an essential component of the skin – decreases, and free radicals, resulting from extrinsic factors such as sun exposure and urban pollution, accumulate. It is in the thirties that the production of lipids decreases, weakening the skin barrier and increasing the need to take better care of our skin. At the age of 40, the epidermal cell turnover decreases, fine lines deepen and are replaced by wrinkles. Skin tissue loses elasticity and the fibres it is composed of thicken. Finally, due to the hormonal changes linked to menopause, the age of 50 is often associated with an increased sebum production.
The right lifestyle habits to prevent signs of aging
Our skin acts like a mirror, reflecting what we consume on a daily basis. A healthy, balanced diet therefore helps preventing the first signs of aging. On the contrary, stress, alcohol and tobacco are well known to accelerate skin ageing. A diet rich in antioxidants and omega-3 can thus contribute to reducing the oxidative stress to which our skin is exposed and strengthen the lipidic barrier that protects it. Foods rich in omega-3 include salmon, olive oil and nuts. Many fruits and vegetables, such as strawberries and beets but also cocoa and green tea are rich in antioxidants. In order to hydrate the skin from the inside, it is also essential to drink enough water throughout the day. Dietary supplement enthusiasts may want to try marine collagen powder, which some studies have shown to be beneficial to the skin.
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Our skin over the years
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As far as your beauty routine is concerned, it is essential to thoroughly cleanse the skin in order to eliminate toxins and pollution residues. The double cleansing method has repeatedly proven its effectiveness. Make-up removal is therefore a step that should not be skipped, before using a cleansing milk or foam adapted to your skin type. To deeply moisturize skin, a serum with hyaluronic acid, another essential component of skin that fills the space between cells and gives it a smooth and plumped appearance, can be applied daily. A further must-have is an eye contour cream to moisturize the part of the face where the skin is the thinnest and most fragile. Do not forget the product that cannot be missing in any beauty bag – particularly for those with mature skin – a sunscreen or day cream with added SPF of at least 30.
Zoom in on the benefits of rose geranium EO
Originally from Madagascar, China or Egypt, the essential oil of rose geranium has wonderful antioxidant properties that are ideal for fighting wrinkles. Indeed, some studies indicate that it increases collagen deposition in the skin. Together with its tonic and astringent properties, it restores the radiance of dull skin and firms skin tissue.
The benefits of peelings for mature skin
Regular exfoliation is essential to the beauty routine of mature skin. It eliminates dead cells and stimulates microcirculation to restore a fresh, luminous complexion while promoting the regeneration of the epidermis.
New organic products for mature skin
1 Mix the ingredients to obtain a slightly grainy texture. Be sure to adapt the consistency to the sensitivity of your skin. Sensitive skin needs a finer texture. 2 Spread the preparation on your face, chest and hands. Apply to the under-eye area but be cautious to keep away from direct contact with eyes. Let sit for 20 minutes. 3 Then, gently exfoliate by massaging the skin with upwards and circular movements (except around the eyes) to counter the effects of gravity. 4 Rinse with fresh water to firm the skin. Repeat this beauty ritual once a week.
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Ladies (and gents), you now have all the answers you need to brighten your skin: a beauty routine adapted to your needs, while also taking care of your skin from the inside! But don’t forget to stay natural; don’t struggle to hide the signs of aging that look so good on you!
TIP A 100% natural scrub with geranium › 1/2 tsp baking soda › 1 tsp coconut oil › 5 drops rose geranium EO
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COLUMN
HOW TO R E DUC E YOUR A LCOHOL INTA K E DR . MARC KEIPES
Are you worried about how much you‘re drinking? This concern has been far more prevalent since lockdown began. Many people think they drink too much or too often. How do you control your drinking?
Director ZithaGesondheetsZentrum gesondheetszentrum.lu/blog/
Let’s take a look at the recommendations: studies show that drinking fewer than 5 glasses per week for women (older studies say <7) and fewer than 10 (previously <14) for men will not significantly affect your health. If you exceed these recommendations when you’re on holiday for a week, it’s probably not too bad. If these amounts are exceeded for months or years, you risk getting cirrhosis and neurodegenerative diseases.
SO HOW DO YOU CUT DOWN?
Drink slowly. Sip your drink. Have a non-alcoholic drink after drinking an alcoholic beverage. Allocate alcohol-free days. Decide not to drink for a day or, better still, several days every week. Watch out for pressure in a situation where you’re offered a drink. Stay away from people who encourage you to drink. Practise saying no. You don’t have to drink just because others are and you don’t have to feel like
Boredom (e.g. during lockdown) can be an incentive for drinking alcohol by drinking more and drinking earlier in the day... Conclusion: keep busy! Go for a walk, do some sports or start a new hobby. Never drink on an empty stomach. Ask for help if you need it. It can be hard to reduce your alcohol intake. Let your friends and family know you need their support. Your doctor can help too. If you associate drinking with certain events such as holidays or parties, draw up a plan to cope beforehand. Avoid people and places that make you want to drink. Be mindful of your emotions. When you’re worried, lonely or angry, you may be tempted to drink. Try to find healthy new ways to manage stress. For most people, it takes several attempts to reduce their alcohol intake or stop drinking altogether. You may have setbacks and go back to your old habits but don’t let them stop you achieving your long-term goal. Once you’ve reduced your intake, monitor your drinking habits on a regular basis to see if you can stick with it.
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Store alcohol out of sight at home. In the same way that seeing or smelling something tasty makes you feel hungry temptation entices you to drink.
you have to accept every drink.
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HOME OF F IC E MUS T- H AV E S ! This year, creating a pleasant and functional workspace has more than ever been a priority for many of us. Our working environment is key to keeping our minds focused and maintaining a positive attitude. Here, we‘ve collected the best ideas to design your office, including trendy accessories for the finishing touches...
horticusliving.com
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MUST H AV ES
Two trestles and a board make the ultimate multipurpose desk or kitchen table. ethnicraft.com
A slightly vintage and industrial look in different shades of grey. maisonsdumonde.com
Why not decorate your home office with a large mirror to open up the space... covethouse.eu
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A very chic empire-style desk with refined golden details. luxxu.net
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MUST H AV ES
camber.be
A simple shelf or how to elegantly transform a corner of the living room. huelsta.com
Green plants and a tropical folding screen for a warmer atmosphere. maisonsdumonde.com
Channel your inner student; a basic version that blends in everywhere. ikea.com
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A cabin-office, to make use of every little corner.
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MUST H AV ES
maisonsdumonde.com
horticusliving.com
navadesign.com limelace.co.uk.
ikea.com blockdesign.co.uk maisonsdumonde.com
sweetpeaandwillow.com
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ethnicraft.com
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DESIGN IN LUXEMBOURG
Z A IG A B A IZ A OR N AT UR E IS BAC K It’s been twenty years since the Latvian artist Zaiga Baiza moved to Luxembourg. In that time, she’s showcased her expertise in glassware. She is completely fascinated by nature and draws on the natural world to turn glass into a dreamlike or mystical medium. She is proud to share her art and passion at the Des Mains de Maîtres biennial to be held this autumn in Luxembourg, as well as at the International Glass Festival, which she founded with her partner, Robert Emeringer. Where does your passion for sculpting come from?
I have always been drawn to the simplest and most natural forms: stone, wood, flowers, leaves, etc. I’m interested in everything around me; the world captivates me. That’s why I wanted to study at the Academy of Art in my hometown of Riga in Latvia. As soon as I started working with glass, I fell in love with it and it was then that I realised all the different things you can do with it and the possibilities it can bring.
What brought you to Luxembourg?
I was lucky enough to meet my partner, Robert Emeringer, a Luxembourgish glass sculptor, at a meeting for international artists. We’ve been working together in our studio in Asselborn ever since.
Why do you choose to work with glass?
Glass is a very special material. There’s something magical about it: it’s light as a feather yet incredibly heavy. It’s a material with endless possibilities and it brings any dream to life, even the most fantastical!
Theodora Mutel
Do you think the arts get the recognition they deserve in Luxembourg? Does the government fulfil your expectations?
There are several amazing artists in the country. However, there is always lot to bear to survive as an artist in this era of business... In our case, we’re lucky to be supported by the Ministry of Culture, Chamber of Commerce and Wincrange commune in hosting our International Glass Festival that brings together glass artists from all over the world to exhibit their work and present their techniques and expertise in our little town of Asselborn (smiles).
What has your experience of the health crisis been?
What inspires you?
I’m completely fascinated by light and shadow found in the different depths of glass so the creative process always takes me back to the magic of nature. I’m intrigued by the structures that appear fragile despite the power they hold. Nature is my favourite playing field.
You’re taking part in Des Mains de Maîtres: what do you get out of it?
The Des Mains de Maîtres biennial is a major event in Luxembourg if you’re involved in the arts and crafts.
The current health crisis has forced us to cancel several events and exhibitions. But it has been a peaceful time in our day-to-day work that has been ideal for exploring new projects and ideas that we will reveal first at this autumn’s biennial, then at the 9th International Glass Festival at the Atelier d’Art du Verre in Asselborn in 2021. art-glass-verre.com
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Every event underlines our responsibility in terms of what we do and what we give to people. We’re judged by other professional artists, we discuss new ideas about using different materials, new techniques, and collaborative opportunities. It’s a very rewarding and inspiring experience for us.
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LUXEMBOURG
E SC H202 2
EUROPE AN CAPITAL OF CULTURE
If you want to live and experience the European idea Esch2022 is the place. In the city of Esch-sur-Alzette alone 122 nationalities live in harmony with their own individual cultural imprints. Added to that, you have the eleven surrounding communes in the South of Luxembourg and eight communes in the French border region (Communauté des communes du Pays Haut Val d’Alzette, shortened to CCPHVA). The mutual, border-crossing element, beside the shared industrial heritage, is the Alzette River whose source lies in Villerupt (F).
More than just culture
In order to present the cultural riches and characteristics of each place, every participating commune will get to present itself over the year. Regionally, the development of a common cultural strategy for the region is the focus.
For this, all social participants are called upon to suggest projects and ideas. Visual and plastic art, music, dance, architecture, design, and literature stand in the spotlight, as well as home, heritage, and, of course, tourism. For the makers of Esch2022 it’s about more than just culture. The inhabitants of Esch2022 and the Greater Region will be able to discover or re-discover the border crossing, cultural and touristic diversity of their region. Under the motto “Remix culture” the focus is on the blending of cultures in Esch2022. Whether it’s the internationally renowned “Festival du film italien” in Villerupt (F), the literature festival “LiteraTour” in Bettembourg (L), or the countless events of the arts centres in the participating communes; let yourself be inspired by the cultural richness of the region!
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TEXT PHOTOS
Barbara Fischer-Fürwentsches Ronnie Gerber
Alongside Kaunas in Lithuania, Esch-sur-Alzette is the European Capital of Culture 2022. Despite the name, the capital of culture will include way more than just the former mining town situated in the South of Luxembourg. 2 countries, 1 region, 19 communes, 42 towns and villages, and 200,000 inhabitants will together represent the European Capital of Culture Esch2022.
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A combination of much and many
Multicultural is the name of the day in the region Esch2022. City-hoppers from Europe and abroad will be surprised at the mix of cultures, languages, identities, and rich history, which combines industrial landscapes, historical and modern architecture, and wildly romantic nature reserves. The “Minett” region, called thus by Luxembourgers on account of its ore reserves that once formed the foundation for the steel industry, is culturally shaped by the many nationalities who have lived here for generations. This multicultural flair can also be found in the gastronomy of the region. With its many artists, the Minett region is without a doubt a melting pot for culture and gastronomy that offers something for every taste.
former industrial landscape. You will be surprised at the variety of rare plants and animals, and the partly bizarre human-created landscape. Along the individual parts of the trail, the walker will come upon eleven innovatively styled backpackers’ hostels. The hostels are housed in buildings that are part of the industrial and cultural heritage of the region. In Dudelange, for example, you can rest your head in a former cooling basin of the water tower. In Bettembourg, the empty tower situated at the entrance of the Parc Merveilleux is being transformed into a hostel, while in Tétange, a former administrative building stemming from the peak of Luxembourgish mining is converted. In the station Fond de Gras, already a haven for train enthusiasts, walkers can stay the night in an old train wagon. Altogether, there will be around eighty beds in eleven hostels. In order to respect the historic heritage of the landscape, an architecture competition was organised to determine the design of the “Gîtes”. The region will receive a further upgrade towards the end of 2020 through the Unesco label, “Human and biosphere”, which will integrate perfectly with the trail.
Best of the Minett
The whole region has so much more to offer than urban, built-up areas and industrial fields. Defined through its industrial past, the “Land of the Red Rocks” today is young, dynamic, multicultural and so colourful – simply put, a region of contrasts! Art and culture buffs, ambitious walkers, mountain bikers, foodies, train enthusiasts, and families can all get something out of the region. Find out for yourselves why it is worth visiting every commune with its specific history, and discover untold sights in the “Land of the Red Rocks”.
The Minett Trail – a must for walkers
Esch2022 is in development – so you don’t miss anything and keep up to date with the project, register for the newsletter. For more info and to register go to
www.esch2022.lu
For more information on the region Esch2022, go to
www.redrock.lu www.prosud.lu www.ccphva.com
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One of the central tourism projects in the context of Esch2022 is the development of the Minett trail: a walking path that will link eleven communes in the South of Luxembourg. Initiated by the “Office Régional du Tourisme Sud” (ORT South), the commune syndicate “Pro Sud”, and the “Orde des Architects et des Ingénieurs-conseils” (OAI), Esch2022 organises the recording and integration of the trail into the main programme. Over around 80 kilometres the walkers can get to know the industrial heritage and variety of landscapes of southern Luxembourg. The path leads past witnesses of the steel industry and past nature reserves in former mining pits. In the Land of the Red Rocks (also called “Terrres Rouges”) – named after the mined shining red iron ore – nature has reclaimed the
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ON TOUR WITH CFL
FINALLY ON HOLIDAY W E LC OME AT HOME ! Discover, recuperate, enjoy – who does not dream of these things? But one does not always have to travel far when so many exciting places can be found right outside your front door. In times of the coronavirus crisis, the Luxembourgish railway CFL Evasion has created a carefree packet for a quick get-away at home. Find different packages, curated with numerous partnering businesses from the gastronomy and hotel industry, around art & culture, nature & excursions, hike & bike, and family & kids, all offering the perfect programme for your “Vakanz doheem” (holiday at home). Whether you’re looking for a night’s stay or several – become a tourist in your own country and take a discovery tour through Luxembourg. All without stress and free of charge by bus and train.
On tour with CFL takes you in all directions
you’re more into culture and wellness, Clervaux also has a lot to offer. After a visit to the World Heritage Site, The Family of Man, or a walk through the Luxembourgish Ardennes, why not relax in the spa area of your hotel. The Moselle region entices with dreamy paths, vineyards and – how could it be any different – excellent wines and matching gastronomy. Here too, wellness is included. Take a walk or ride your bike through a landscape of the industrial past in the Red Rock Region of the South with its surprising richness of fauna and flora; rare species are to be found here. Naturally, all of the tours include a delightful gastronomical offering. Expect to be pampered on all fronts.
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The North of Luxembourg offers a varying programme for families, as well as for those interested in art and culture. Not only children will be fascinated to learn about the hard farming life of our ancestors. The tourist centre Robesscheier in Munshausen, for example, offers traditional craftmanship and nature up close, under the motto “Éislek wie früher” (the Oesling region in the past). The Happy-Family package promises a five-day trip to Clervaux in the heart of the Oesling region. The programme offers countless attractions, such as the medieval castle in Vianden, the museum of country life in Binsfeld, or a water park. Naturally, all destinations and attractions are easily reachable by bus or train. If
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A sporty break
For walkers and bikers there are countless offers, for individualists as well as for those who prefer to join walking or mountain bike tours. Packed lunches or luggage transport are also inclusive as well as evening gourmet dinners and visits to the touristic highlights along the way. Whether a relaxing jaunt along the Moselle River or a sporty hike through the Land of the Red Rocks, recuperation and recreation are guaranteed.
break, and travel for free and completely relaxed by bus and train. You don’t have to organize anything. It’s all done for you in your package.
Good to know:
The accommodation vouchers in the value of € 50 distributed by the government can be used for all the offers. All packages can be booked directly via the CFL Evasion website or by phone at the participating hotels. The offer is continuously expanded and is, at this point, valid until the All Saints’ holiday – a continuation is not excluded. Welcome at home! You will be surprised what our small country can offer. www.cflevasion.lu
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Discover and enjoy the most beautiful as well as the lesser-known parts of Luxembourg and be inspired to take a short break. Even if you think you have seen all the tourist hotspots, you will be surprised at the secret delights in store for you. Allow yourself and your car a
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ON TOUR WITH CFL
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© Renata Lusso
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KACHEN ON TOUR
A S TA R IS BOR N WOLFG AT IN PAT E R NOS T E R (SOUT H A F R IC A)
Early one April morning in the small beach town of Paternoster on the West Coast of South Africa, a chef leaves his restaurant to go ingredient hunting. He does not go to the market or the shops – he heads for the Atlantic. There’s a bite in the air and the morning light throws a million sun pennies on the water – it is the most perfect of autumn days. The chef leaves his shoes and socks on the beach, straps a fishing basket on his back and wades into the rock pools. Soon he finds what he’s looking for. He reaches down and plucks his harvest for the day: a big bunch of seaweed, klipkombers in the local Afrikaans tongue, meaning “rock blanket”. Then he’s done – his restaurant is a small one, after all, and this bushel will keep him supplied for up to a week. He subscribes to the forager’s code: He will take no more than he needs.
A small eatery, yes. But these days, since the restaurant Wolfgat and its soft-spoken chef Kobus van der Merwe were crowned “Restaurant of the Year” and “Best off-map destination” at the World Restaurant Awards in February, they have been pulled firmly onto the world stage, and the radar of discerning food lovers across the globe. Food lovers who are now booking months in advance for Wolfgat’s forage forward, proudly West Coast tasting menu. For Kobus, much though he appreciates the recognition, the resulting attention has been slightly alarming. “We had no idea beforehand what a big deal it was,” he exclaims. “We were up against some really big names! I mean we’re kind of ‘barefoot in the kitchen here’. We don’t even have tablecloths. Our service is very casual.”
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TEXT PHOTOS
Jeanne Calitz Wa r r e n H e a t h / B u r e a u x
It may be a small restaurant, with a small staff, in a small seaside town on South Africa’s West Coast – but Wolfgat, and its celebrated chef Kobus van der Merwe, is making massive waves on the international dining scene. In 2019 Wolfgat was voted the world‘s best restaurant... and then came COVID-19. The situation in South Africa, like in many regions of the world, is absolutely precarious and for restaurants like the Wolfgat this compulsory break could even mean the end. Nevertheless, or perhaps because of it, we will not miss the opportunity to introduce this culinary jewel to you. After all, there will also be a time after COVID-19 when it will be „back to normal“ and we will be allowed to travel and discover again at least we hope so!
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KACHEN ON TOUR
Casual and rustic Wolfgat may be, it is also ambitious, and carefully considered. Located in one of the white fishing cottages traditional of this area, it seats a maximum of 24 guests at six tables. The walls are plastered white, as is the custom here. The roof is corrugated iron, the green wooden front door is beautifully (naturally) weathered. The kitchen is small, though well fitted, the furniture a striking mix of wood and steel. Every detail testifies to the fact that Wolfgat is a product of its coastal location – a basket of sea shells, a collection of small found animal skulls, and rows and rows of Kobus’ botanical infusions – the result of his forages, an integral part of the menu. On clear days, guests dine outside on the covered “stoep” (veranda), with a marvellous view over the ocean. A few steps down the slope the original Wolfgat can be found, a cavern believed to have been in use by local peoples thousands of years ago. (“Wolfgat” is translated as “wolf hole” or “cave”.) At night and on colder days, Kobus and his small team move the tables inside. They light a fire in the fireplace and diners get to see the kitchen in action.
As for today’s menu, every one of its seven courses speak to the unique character of this area – from the dune spinach served with the heritage Heerenbone purée and fat mussels, to this morning’s foraged klipkombers, which will accompany the meat course. And then there is the seepampoen (“sea pumpkin”), an indigenous plant which is to be served with the pre-dessert and which Kobus has just realised they’ve run out of. No matter. One of his staff will make a quick run to his house just down the road, where the plant has all but taken over his garden. “It makes so much sense to use it,” says Kobus. “It’s free, it’s sustainable. I planted some there and it grows so easily.” He thinks for a moment. “It thrives here, because it belongs here.” Clearly, the same holds for Wolfgat.
wolfgat.co.za
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It is not the kind of action normally associated with awardwinning kitchens. The atmosphere is not frenetic, but calm and focused; the pace is unhurried. It feels right for a restaurant so radically aligned with time and the seasons, and
to the way nature operates. Meat (local venison and lamb) is on the menu only when in season – autumn and winter. In summer, the focus shifts to sustainably sourced seafood. Even the local edible greens on the menu have a season, for which Kobus is happy to wait – he waxes lyrical about a plant called dune celery “which is not sprouting at the moment, but when it is I love to use it for its green and earthy taste”.
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H E E R E N B ON E W I T H MUS S E L S & DUN E S PI N AC H Serves 6 For the beans
› › › › ›
375 g dried heerenbone* 100 g salted farm butter 50 ml olive oil Juice of ½ lemon Large pinch sea salt
60 minutes
45 minutes
For the mussels
To serve
galloprovincialis), beards removed › 30 ml olive oil › 100 ml Chenin Blanc
› S plash of olive oil › S queeze of fresh lemon juice
› 3 0 mussels (Mytilus
To make the beans 1 Boil the heerenbone in unsalted water for approxi-
mately 40 minutes until completely tender, then drain.
on juice and salt in a food processor until completely smooth.
To make the mussels 1 In a large pot, heat the remaining olive oil to smoking
point. Add the mussels all at once and cover with a lid.
2 Cook for a minute, then lift the lid and stir to evenly
distribute heat.
3 Add the white wine, cover and cook a further 2 min-
utes until all the shells have opened. Strain, retaining the mussel stock. 4 Remove the cooked mussels from their shells – make doubly sure all beards are removed.
spinach leaves**
To serve 1 Heat the mussels in a little bit of their own stock. Add
the remaining stock to the heerenbone purée and heat through. 2 Flash fry the dune spinach leaves in a bit of olive oil and a squeeze of fresh lemon juice. Scoop the purée into heated bowls, top with mussels and dune spinach leaves and serve. TIP * Heerenbone (English translation: “The Lord’s bean”): This South African heirloom bean is still cultivated in the Sandveld region of the West Coast of South Africa. Substitute with butter beans or lima beans. ** Dune spinach is a native plant indigenous to the dunes of South Africa. Substitute with baby spinach or New Zealand spinach.
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Kobus van der Merwe Wa r r e n H e a t h / B u r e a u x
2 Purée the cooked beans with the butter, olive oil, lem-
› A handful of fresh dune
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KACHEN ON TOUR
PLUM IC E C R E A M W I T H W I L D S AG E ME R I NG UE Serves 6 80 minutes + 20 minutes cooling 70 minutes
For the ice cream
› › › › › ›
5 00 ml whole milk 5 00 ml cream 6 egg yolks 3 0 ml cornstarch 2 00 g sugar 1 2 ripe plums, halved, pips removed
For the meringue
› 2 00 g sugar › A handful of wild sage leaves or plain sage
› 4 egg whites To serve
› F resh plums › W ild sage flowers
To make the ice cream 1 Place the sugar and halved plums in a saucepan and
grinder or mortar and pestle.
2 Whisk the egg whites and infused sugar together until
thick and glossy.
3 Spread thinly onto silicone baking mats and cook at
100°C for approximately 1 hour, until crisp when cooled to room temperature. Store in an airtight container.
To serve
Serve scoops of plum ice cream with slices of fresh plum, shards of wild sage meringue and wild sage flowers.
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gently heat until the sugar has dissolved and the plums just start to collapse. 2 In a large pot, bring the milk to a boil. Meanwhile, in a large mixing bowl, whisk the egg yolk and cornstarch together. 3 Add the cooked plums and sugar to the boiling milk, then add the milk and plum mixture to the whisked egg yolk in one go, while whisking vigorously. Add the cream and whisk through. 4 Leave to cool completely. Churn in an ice-cream maker according to manufacturer instructions.
To make the meringue 1 Grind the sugar and sage leaves together using a spice
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Pork medallion in coffee crust, coffee tagliatelle
34
Scottish salmon in a porcini crust
28
Easy banoffee pie
100
70
Mini-meatballs with Gruyère AOP classic
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St Peter’s fillet with seaweed & a side of green beans
39
Lemon & avocado roll
77
Asparagus & almond tartlet
83
Almond risotto with cauliflower, sage, bacon & blue cheese
36
52
A Marriage of Granny Smith & Comté cheese
Crunch bowl with berry coconut yoghurt
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Cauliflower steak with edamame, asparagus & ricotta
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Tarte flambée with cauliflower base
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Heerenbone with mussels & dune spinach
40
Cake roll with raspberries
82
Cauliflower pan with cashew nuts
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Cockerel in Riesling sauce
14
Plain donuts
50
Lemon cheesecake
66
Mondo’s coffee waffle with banana and coffee sorbet
53
Breakfast mushroom burger
86
Courgettes spaghetti with pesto sauce
102
Bouchée à la Reine
16
Chocolate & peanut donuts
78
Baklava sweet delicacy
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Plum ice cream with wild sage meringue
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Fritters by Mamie Guiguit
76
Nutty blue cheese muffiin
35
Winter vegetables in cassolette
SWE E TS
V E G E TA R I A N
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Nut & fruit muesli
27
Asian noodle salad
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RECIPE DIRECTORY & IMPRINT
Tacos
26
Penne with turkey & peas
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56
Vegetable chips
30
Butternut squash with Kachkéis
32
Wild haddock & beet coulis
Onion cake with Fiederwaïssen
63
Spicy tomato Sambuca soup with coffee-salt bread
37
Crisp roast duck on celeriac purée
75
70
Nut & olive rounds
Tartlets with Gruyère AOP classic
44
48
Boston baked beans
WP
ME AT
24
55
Healthy croque monsieur with mozzarella
FISH & S E A FOOD
54
Everyday vegan mayo
Saddle of venison with coffee crunch
neutral Drucksache
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Donuts with cuberdons
89
Witches’ finger biscuit
19
Donuts with blueberries
90
Cake pop mummy
20
Donuts lemon meringue pie style
90
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T HE WIN T ER IS SUE OF
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WIL L B E PUB L IS HED ON 2 5 NOV E MB E R 2020
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A touch of vitality with Pistachio Indulge yourself with our new colour combination
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BE INSPIRED. BE CREATIVE. BE WELL. NOURISH CREATIVITY. Your kitchen is a reflection of you. Recharge and refresh with the inspiring colour of PISTACHIO.
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Enjoy an exceptional moment in the luxury of Le Royal. Experience fresh recipes in a trendy atmosphere and attentive service at Amélys restaurant. Sunny terrace, fun and special memories. Le Royal Hotels & Resorts • L-2449 Luxembourg • 12, boulevard Royal T (+352) 24 16 16 1 • restauration-lux@leroyal.com leroyalluxembourg.com
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