KACHEN 25 - Winter 2020 - EN by Luxe Taste & Style

WI N TE R

E NG LI S H E DI TI O N

WINTER 2020

COSY TIME Happy Holidays

CH SPECIAL

LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE

LË T ZE

TYPESC

KACHEN

PAGE S RISTMA

ER GE

No. 25

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No. 25

www.vinsmoselle.lu

WINTER PLEASURES

CELEBR ATE AND ENJOY

MINDFULNESS

SEASONAL: ORANGES, FENNEL FEATURES: SUGAR, CRÉMANT VEGAN DELICACIES

CHRISTMAS MENU DELICIOUS GIFTS FESTIVE TABLES

SUSTAINABLE FASHION OVERCOMING CRISES CELEBRATING WITHOUT STRESS

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1 pinch of anticipation

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EDITORIAL

try, the cultural sector, the fashion and cosmetic sector, and many more. They need our help! We will only manage if we act together, and only if we don’t throw in the towel now. It is a comparatively small sacrifice to do without trivial pleasures if we can save lives that way and keep the economy going – yes, that too is important – and so secure the many jobs that are in danger. The longer the situation is ongoing, the worse things will get.

Hang in there!

Be the change you want to see in this world Dear Readers, “Let’s take it from the top…”, a classic phrase from the world of film when a take goes down the drain and has to be repeated. The governments seem to have been somewhat too optimistic concerning the virus, on the one hand, and the “self-initiative of their citizens” on the other. Now we are back at the point where we were six months ago, only this time, it’s worse. Now it’s “back to the start” – just like in a board game – only, for us, it’s serious business. For our own protection, and especially for all those of our fellow humans who are vulnerable, this is necessary. Even if some do not appreciate the gravity of the situation and “do not want to stop living.” Personal responsibility was never so important, and the relinquishing of parties and social life must be done until further notice. We’re not at war nor are we starving – we must simply stay at home.

Stop – rewind

There’s no place like home

We have managed, even under difficult circumstances, to produce our extra big Christmas edition, which you will hopefully receive on time in the post or at your local newsagent. There are 192 pages in this edition, with extra topics for the holidays and many suggestions, tips, ideas, and readable features, that will make staying at home that much more pleasurable and the time fly by. We are also there for you virtually and are preparing a large amount of extra online content: recipes, news, online workshops, and videos for the coming weeks. Already during the first lockdown, we were able to witness the growth and getting-together of the KACHEN community, and we guarantee, we will continue to be there for you! Make the best of the situation, be creative, enjoy the time to yourself, and, above all: stay healthy!

Bibi Wintersdorf and the entire team at K ACHEN

Six months ago, we had the chance to press the pause button and to rethink our life choices and courses of action. What happened? As soon as we were “allowed” to get back out, the game was set to zero. What does the pandemic matter, let’s fly southbound, we’ll holiday and party as if nothing had happened… Do you remember my COVID editorial in the summer edition? Driving headlong into a wall seems to be our fate. It is definitely time to turn off autopilot and to consciously make an effort to take our life into our own hands; to change things, viewpoints, and priorities. The pandemic will leave traces, one way or another, and force us to make changes; some of which are a long time coming. Large parts of the economy are on their knees and will have to reinvent themselves in order to survive: the travel industry, the hotel and catering indus-

The verbiage “think positive” might sound corny, but in times of trouble it has something to say. Instead of moaning about the government not doing enough, we should ask ourselves what we can do. I recommend our feature on page 136, in which a professional coach gives us a few useful tips. If I were to make a list of all the positives of a curfew, there would be quite a few pointers: No more commute to work, hardly any makeup, comfortable clothes, no appointment stress, doing only that what is really important, no endless meetings, no forced encounters with toxic acquaintances, time to read and cuddle, me-time, family-time, online yoga, forest bathing, shopping locally, doing your own cooking, trying new recipes, learning new skills, discovering unknown talents, etc. etc. etc. Try making your own list and you will be astonished how much you will accumulate on the credit side. Perhaps this will help you to overcome even this difficult phase and prepare us for the new beginning that will come eventually.

KACHEN No.25 | WINTER 20

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SUMMARY

43 92 56

68 34 41 KACHEN No.25 | WINTER 20

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RESTAURANT & SHOP NEWS NEWS

—6

—8

PRODUCTS THAT WE LOVE BOOKS

— 10

R EC IPE S

S EC T IONS

SUMMARY

— 12 — 80

SEASONAL RECIPES

— 30

SEASONAL RECIPES

— 34

SEASONAL RECIPES

— 38

Theresa Baumgärtner “ Wundervolle Weihnachtsbäckerei”

A certain concept for our future Recipes by Frank Fol & Michaël Vrijmoed

— 104

RECIPE DIRECTORY IMPRINT

— 14

A feast for the senses

Gingerbread

KACHEN WORKSHOPS BLOG AWARD

SEASONAL RECIPES

BAKING BASICS

— 158

Linzer Torte

— 159

STEP BY STEP

— 44

— 48

Chew y & fudgy brownies

VEGAN

M AG A ZINE

Bakhaus - Chocolate log

PORTRAIT OF A CHEF René Mathieu

Beetroot cobb, tofu, roast & crêpes

— 90

CHEF’S MASTER CLASS

VEGETARIAN RECIPE

Hootli, stylish in knitwear

— 92

— 62

FEATURE SUGAR

— 64 Recipes all around sugar — 68 The calorie-heav y temptation

— 128

SEASONAL FRUIT Oranges

— 72

SEASONAL VEGETABLE

— 96

DO IT YOURSELF Heike’s tasty treats

Beef broth with bone marrow dumplings by Simone Schmit-Krack

TYPICALLY LUXEMBOURGISH Eeër am Jelli (eggs in aspic) by Marianne Wintersdorf

GRANNY’S RECIPE

— 100

No flour chocolate gateau by Bettina Jamek-Stemberger

MY LUXEMBOURG

— 102

Wäinzoossiss, truffled chicken gravy & Jerusalem artichokes by François Xavier Ferrol

RESTAURANT PORTRAIT

— 82

— 88

— 98

— 104

H A PPY HOUR

LUXE MBOURG

Fennel

FARMERS RECIPE

— 56

Creamy soup with parsnip, pear & hazelnuts

Beetroot & hogweed root, fermented milk, amaranth & plums

MADE IN LUXEMBOURG

— 54

FEATURE CRÉMANT

— 108

FEATURE RON MIEL

— 112

VINTNER FAMILIES

— 116

30 years on the road to success

A cure for itchy feet

Domaine Sunnen-Hoffmann in Remerschen

NOBLE DROPS

— 118

L’Annexe - Project of a committed woman

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WE LLB E ING

MINDF UL LIV ING

SUMMARY

PASSIONATE

— 120

INFO-INTOX

— 122

BYOO STORE - The spirit of sustainable shopping

Christmas in numbers

CONSUME DIFFERENTLY Sustainable Christmas ideas

FASHION

— 124

124

— 126

Second-hand - not an insignificant option!

MOOD

— 130

How to enjoy the festive season without guilt

HEALTH & NUTRITION Vegan, vegetarian or flexi

GREEN KITCHEN

— 132

— 134

Christmas without stress in the kitchen

LIVING BETTER

— 136

134

Good advice is valuable with Stefan Schröder

COLUMN

— 138

MUST HAVES

— 140

MUST HAVES

— 142

Chrismas magic

A unique living space...

DESIGN IN LUXEMBOURG

Danielle Grosbusch

LUXEMBOURG

— 146

— 148

140

Robbesscheier - Much more than a village museum

ON TOUR WITH CFL

— 150

The Guttland region - Peace & relaxation in the heart of Luxembourg

EUROPE

— 154

Jens Rittmeyer - No joy without sauce

K ACHEN ON TOUR

INS PIR AT ION

Covid-19 & the diverse scientific opinion

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95 Do not open before

C HR IS TM AS S PEC I A L

THE TEAM

TRADITIONS

—

The Christmas spirit

WORKSHOP

—

The elves tinker!

GIFTS

—

For her & him, kids’ tribe, granny & grandpa, home sweet home

INSPIRATION

—

Festive tables with Heike Meyers

FEATURE

Champagne

—

EXPLANATION Our recipes are marked with icons that show, at a glance, which allergens they contain.

Vegan Vegetarian Dairy-free Sugar-free Gluten-free Nut-free

C HE FS

FRANÇOIS XAVIER FERROL

BERTRAND DUCHAMPS

FRANK FOL MICHAËL VRIJMOED

JENS RITTMEYER

RENÉ MATHIEU

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

SEED

1, avenue du Dix Septembre – Luxembourg

5 rue Chimay – Luxembourg

Tel. +352 / 45 09 74

Tel. +352 / 26 20 15 30

www.rotisserie-ardennaise.lu

www.beet.lu

Severin Laface, creator of Come à la Maison, decorator and passionate restaurateur is back with a new project: La Rôtisserie Ardennaise. In the kitchen, we discover the Chef François-Xavier Ferrol, who was trained by Eric Frechon and Yannick Alléno, among others. The Chef delivers an inventive cuisine in a wood charcoal oven. The astonishing combination of flavours are created from fresh and organic products, served in an authentic and entirely renovated setting. Indeed, the Rôtisserie Ardennaise offers you the best of our Terroirs with sublime pieces of meat from noble breeds. Matured for a minimum of 4 weeks, and up to several months, in order to tenderise and enhance the taste of the beef. In addition to these exceptional meats, you will find labelled poultry and organic free-range chickens, home-made sausages, but also excellent fish. And our home-made bread is made with 100% Luxemburgish flour.

After opening two successful vegan restaurants, the team behind BEET is back with a whole new project: SEED, a vegan coffee place also serving juices and cocktails. The idea is to offer a relaxed atmosphere and serve food cooked with mostly organic, consciously-sourced, local, and seasonal ingredients. The coffee shop is plant-based, supports local producers, recycles a lot and fights against unnecessary waste on a daily basis. The goal is to preserve our planet and to inspire everyone to contribute through simple acts. Your new perfect coffee spot! You can also now order special Meal Boxes for you to enjoy vegan dishes at home!

L A RÔTISSERIE ARDENNAISE

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

NESPRESSO CIT Y CONCORDE

WINE NOT

80 route de Longwy – Bertrange

Place Joseph Thorn – Merl

www.nespresso.lu

Cocottes and the Cave des Sommeliers will soon be united in a new boutique! Indeed, the company providing ready-to-eat and the wine expert have decided to join forces to create a unique concept in Luxembourg: Wine Not. You will normally be able to discover this joint project in December at Place Joseph Thorn in Merl. The goal is to create a different kind of shop by combining the atmosphere of both the Cave des Sommeliers and that of Cocottes’ “cosy nests.“ With a surface area of 250 m2, seating for 80 people indoors and around 100 on the terrace, this place could quickly become the ideal place for an afterwork party or gathering. Indeed, events such as tasting evenings will be offered with a wide selection of wines available by the glass. All of this will be combined with the catered dishes prepared by Cocottes (and others), and for which the sommelier will stand by to offer knowledgeable suggestions.

Nespresso inaugurated a new and fourth point of sale in Luxembourg. For the first time, the company is installing a pop-up store in the City Concorde shopping centre in Bertrange, where customers can discover and buy Nespresso coffee. Additionally, customers can also take their used capsules back to the new site for recycling. This pop-up store brings the number of collection points for used capsules in Luxembourg to more than 20. Nespresso is also in discussion with the authorities responsible to enable the recycling of capsules via the blue Valorlux bags. Finally, the company intends to continue expanding its network in Luxembourg over the coming months and will make further announcements in the near future.

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NEWS

NE W 100% LUXE MBOURG IS H PAS TA & F LOUR R A NG E Les Moulins de Kleinbettingen is taking another step forward by launching two new product ranges directly from the Luxembourgish wheat fields under the brand name “LE MOULIN.” The goal is to offer consumers several high-quality, local products that can provide total transparency on the origins of the raw material. This is why they have launched their first range of 100% Luxembourg-made durum wheat pasta, together with a 100% natural flour range, which aims to meet every need. A launch that is fully in line with the philosophy of the mills: to commit themselves as a Luxembourgish player for the local ecosystem and always favour short food supply chains. Discover these two new ranges in all your shops. lemoulin1704.lu

gaultmillau.lu

Gault&Millau, the publisher of gastronomic guides, unveiled the winners of its brand-new edition of the 2021 Luxembourg Guide on Monday, 26th of October at Parc Hotel Alvisse. In spite of the circumstances, Gault&Millau was keen to stay on course and honour Luxembourg’s restaurants and craftspeople by offering its second edition of “A Taste of Luxembourg”, a guide that is 100% Luxembourgish. We would especially like to congratulate René Mathieu, chef of the restaurant “La Distillerie” in Bourglinster who was awarded “Chef of the Year”; Louis Linster, Restaurant Léa Linster, “Young Chef of the Year”; Renato Favaro, Restaurant Cômo, “Mediterranean of the Year”, HORESCA, “Personality of the Year”; and congratulations all the other winners too. Find the full list on our website.

T HE WINNE R S OF T HE G AULT&MILL AU GUIDE LUXE MBOURG 202 1 H AV E B E E N A NNOUNC E D!

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NEWS

A PI , T HE F IR S T 100% PL A NT-BAS E D PAS T RY IN LUXE MBOURG

After having travelled all over France, Paris, Marseille, and Aix en Provence, and learning from the pioneers of vegetable pastry, Anne-Pascale Wilmotte, a qualified pastry chef, launched her pastry project in Luxembourg, where she has been living for the last ten years, with creations composed exclusively of vegetable products. Today, consumers look for authenticity, ethics, ecology, new flavours, good and healthy products... and only vegetable-based pastry is able to truly respond to all of these concerns. From pastries to Saint Honoré, from seasonal tarts to celebration cakes, vegetable-based pastry is contemporary, refined, exquisite and elegant. API’s philosophy is to be a pastry shop that conscientiously shapes natural products into delicacies for everyone, and to see them being shared and tasted in moments of “API. NESS.” Discover these yummy pastries in the new SEED café, rue de Chimay in Luxembourg city. apipastry.lu

OF F IC I A L L AUNC H OF T HE “C LUB DE S C HOCOL AT IE R S E NG AG É S” Its purpose is to create a unique network of members committed to quality chocolate that combines demanding and responsible values. Indeed, the “Club Chocolatiers Engagés” is a voluntary association created by passionate craftspeople to support the “Chocolatiers Engagés” approach. “By putting the producer back at the heart of the creation and transformation process, we, as members of the Club, wish to demonstrate our responsibility by choosing to use quality cocoa, obtained in conditions that respect the environment, as well as the women and men who participate in its production,” explains Daniel Mercier, chocolate maker at Baugy and President of the Club. Club members are therefore committed to promoting sustainable cocoa in France and around the world, by buying and using raw materials from the production of partner cooperatives. In Luxembourg, Ochocolats with the Sigoji brand is a member of the Club des Chocolatiers Engagés. chocolatiers-engages.com

1er Octobre 2020 Lancement Officiel du Club des Chocolatiers Engagés Un réseau unique d’acteurs engagés KACHEN No.25 | WINTER 20 pour un chocolat de qualité aux valeurs exigeantes et responsables. 2020-04_KACHEN_WINTER_INT_EN.indb 9

A l’occasion des 100 ans de La Confédération des Chocolatiers et Confiseurs de France,

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Le Club Chocolatiers Engagés est une association bénévole créée par des artisans passionnés pour

PRODUCTS T H AT W E LOV E

JA DO

Creative & personalized gift ideas from Luxembourg In cooperation with selected local partners, Jado develops modern and creative gift ideas. For example, the first Advent calendar with 24 different spirits from all over Luxembourg was developed with 14 local partners. Other items can be designed completely individually and, among other things, refined with personal notes. There is something for every occasion and every age. So, if you still need gift ideas for the upcoming holidays, stop by jado.lu

LUXL A IT

Lactose-free milk from Luxembourg at last! People suffering from lactose intolerance have not been able to consume locally until now. The dairy cooperative Luxlait has put an end to this. The first 0% lactose milk made with 100% Luxembourgish milk is finally available. A high-quality, tasty milk with a long shelf life awaits you in your supermarkets nearby.

luxlait.lu

DOM A INE L &R KOX

produces its first “verjus” Last August, Domaine L&R Kox launched the production of the first “verjus” produced in Luxembourg. It is often used in cooking as a great alternative to lemon, vinegar or sour juice and is a real treat for any chef. The production of “verjus” is also part of the Domaine’s approach to utilize all that the vine has to offer. Based on the motto “in the vineyard, everything is good!”.

domainekox.lu

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The experience of a moment...

CHRISTMAS IN THE JARDINS… TREAT YOURSELF OR OTHERS TO A GOURMET MOMENT OF RELAXATION! Visit our web page jardinsdanais.lu to discover our gift boxes to slip under the tree...

-10% WITH THE CODE KACHENLJA

GIFT VOUCHERS WILL BE VALID FOR 1 YEAR - ENJOY THE PROMOTIONAL CODE KACHENLJA UNTIL 25 DECEMBER 2020

Gastronomic restaurant, 1 star Michelin Guide: open Tuesday to Friday for lunch and dinner and Saturday evening • Hotel open 7 days a week Les Jardins d’Anaïs • 2 place Sainte Cunégonde, L-1367 Luxembourg (quartier de Clausen) • (+352) 28 99 80 00 • reservation@jardinsdanais.lu • www.jardinsdanais.lu

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BOOKS

COOK, EAT, REPEAT:

NADIYA BAKES:

FALASTIN:

Ingredients, recipes and stories

Includes all the delicious recipes from the BBC2 TV series

A Cookbook

— Nigella Lawson —

‘Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning and beauty... More than just a mantra, “cook, eat, repeat” is the story of my life.’ 352 pages — Chatto & Windus ISBN 978-1784743666

— Nadiya Hussain —

Our beloved Bake-Off winner has created your ultimate baking cookbook to help you conquer cakes, biscuits, traybakes, tarts and pies, showstopping desserts, breads, savoury bakes, and even ‘no-bake’ bakes - all with her signature mouth-watering twists.

— Sami Tamimi & Tara Wigley —

FALASTIN is a love letter to Palestine. An evocative collection of over 110 unforgettable recipes and stories from the co-authors of Jerusalem and Ottolenghi: The Cookbook, and Ottolenghi SIMPLE. 352 pages — Ebury Press ISBN 978-1785038723

256 pages — Michael Joseph ISBN 978-0241396612

A BLISSFUL FEAST: Culinary Adventures in Italy’s Piedmont, Maremma, and Le Marche — Teresa Lust —

Moving from the Italian Piedmont to the Maremma and then to Le Marche, chef Teresa Lust interweaves portraits of the people who served as her culinary guides with cultural and natural history in this charming exploration of authentic Italian cuisine.

304 pages — Pegasus Books ISBN 978-1643133300

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SEASONAL RECIPES

A FEAST FOR THE SENSES

For many of us, Christmas may be a little quieter this year, but, in order to retain some of the pre-Christmas joy despite our new reality, we have put together some particularly colourful and varied recipes, which are guaranteed to make the hearts of Christmas lovers everywhere beat faster. We wish you a lot of joy in cooking and baking these delicious and extraordinary dishes and desserts and hope that we can tempt you to celebrate and enjoy, or simply to dream.

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SEASONAL RECIPES

CORN SALAD

WITH SURIMI & RICE

Serves 4 20 minutes 4 minutes

› 4 quail eggs › 1 00 g boiled rice, from the day › › › › › › › › ›

before 4 tbsp canned sweetcorn 2 50 g Surimi 2 tbsp olive oil ½ lemon, juice S alt P epper from the mill 4 large Iceberg lettuce leaves 4 tbsp fresh cream P arsley, to garnish

1 Cook the quail eggs in boiling water

for about 4 minutes until hard, drain and submerge in cold water. Leave to cool slightly, peel them carefully and cut them in half. 2 Put the rice with the drained

sweetcorn in a bowl.

3 Cut the Surimi into pieces and mix

with oil and lemon juice. Season with salt and pepper and mix well. 4 Wash the lettuce leaves, shake

them and fill them with the surimi mixture. Cover each leaf with two egg halves and add a little cream. Garnish with parsley and serve

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MIXED NIÇOISE SALAD Serves 4 – 6 › › › › › ›

5 00 g firm potatoes S alt 2 handfuls of rocket salad 2 00 g tuna, in oil, drained 2 00 g cherry tomatoes 4 hard-boiled eggs

30 minutes

20 minutes

› 2 00 g blanched green beans › 1 00 g black olives, without pits

For the seasoning › 250 g plain yoghurt › 2 tbsp chopped herbs, e.g. parsley, tarragon, chives

1 Wash, peel and dice the potatoes and cook them in

S alt P epper from the mill ½ lemon juice 1 pinch of sugar

3 Place all the ingredients one after the other in a large

container (approx. 1.5 l). Garnish with the rest of the rocket salad. 4 Mix the yoghurt with the remaining ingredients for the dressing. Pour into a small bowl and serve as a side dish.

boiling salted water for about 20 minutes. Drain and allow dripping off. 2 Sort the rocket salad, wash and shake dry. Set aside a few leaves for decoration. Tear the tuna into pieces. Wash and cut the tomatoes in half. Peel the eggs and cut them into slices. If necessary, cut the beans into smaller pieces. Cut the olives into slices.

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SEASONAL RECIPES

ROAST CHICKEN IN A BACON DRESS Serves 4 › › › › ›

Salt Pepper from the mill Rolls, from the day before 60 g walnut kernels ½ a handful of mixed herbs, e.g. parsley, thyme, rosemary › 1 onion

40 minutes › › › › › › ›

1 apple 1 tbsp lemon juice 1 – 2 tbsp olive oil Sugar Nutmeg, grated Approx. 50 ml warm milk Breadcrumbs

1 hour 30 minutes › 150 – 200 g bacon (or in thin slices) › 50 ml white wine › A pproximately 350 ml of chicken stock

› Rosemary sprigs, for decoration

1 Wash the chicken inside out and remove all

visible fat. Wipe the chicken dry and add salt and pepper to the inside. 2 Cut the rolls into slices and soak them in luke-

warm water. Roast the walnuts in a fat-free coated pan, set aside and allow to cool, then chop them into pieces. Rinse the herbs and shake dry. Remove the leaves from the mixed herbs and half of the thyme and chop them finely. Peel and finely chop the onion. Wash and quarter the apples, remove the seeds, cut them into small cubes and mix them with the lemon juice. 3 Heat the oil in a frying pan and sweat the diced

onions until translucent. Add the herbs and apple cubes, sprinkle 1 – 2 pinches of sugar and fry briefly, then set aside and leave to cool. 4 Preheat the oven to 200°C in convection mode. 5 Press the rolls well and place them in a bowl.

Add the toasted walnuts and onion-apple mixture. Season the mixture with salt, pepper and nutmeg, pour over the milk and mix into a malleable mass. If necessary, add a little more milk or crumbs.

6 Fill the chicken with the mixture, season the

outside only lightly with salt and pepper. Arrange the slices of bacon by braiding them and lay them on top of a piece of cling film, place the chicken on top and wrap it in the film. Remove the film and fix the bacon with kitchen string. 7 Place the chicken in a roasting pan, pour in the

white wine and about 100 ml of stock and roast in the oven for about 1 hour and 30 minutes, pouring in some stock several times. Remove and serve garnished with fresh rosemary.

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SEASONAL RECIPES

ORANGE & CHOCOLATE CAKE WITH CHOCOLATE ICING

1 high-sided large springform pan; approx. 18 cm Ø

1 hour 15 minutes

2 hours

For the chocolate cream › 4 00 g cream › 1 50 g dark chocolate coating, chopped › 2 packs whipped cream stabiliser

For the cake › M ild butter and flour, for the mould › 1 50 g mild butter › 1 50 g brown sugar › 3 eggs › 2 40 g flour › 3 tbsp cocoa powder

Chocolate cream Bring the cream to the boil, remove from the heat, add the chocolate and leave it to rest for 3 – 4 minutes, then mix evenly. Cover the chocolate cream and put it in the fridge overnight.

2 cl orange liqueur 1 small organic orange 1 50 g dark chocolate coating 1 tbsp butter

For the gingerbread houses

› see the recipe on page 32

batter into the mould and bake in the oven for 50 – 60 minutes (do a stick test). Remove, leave to cool for about 15 minutes, remove the cake from the pan and leave to cool on a cake rack. 4 Beat the chocolate cream with the whipped cream stabiliser until stiff. Cut the cake in half horizontally 3 times. Spread chocolate cream on 3 of the cakes and stack them on a plate. Place the last layer on the cake, spread the remaining chocolate cream all over the cake and put it in the fridge for about 3 hours. 5 In the meantime, chop up the dark chocolate, melt it in a bain-marie and leave it to cool a little. Pour the liquid chocolate over the cooled cake so that it runs down the sides. Then place 3 or 4 gingerbread houses on top and allow the chocolate to harden. Decorate the cake with the remaining gingerbread houses and serve.

The cake 1 Preheat the oven at 175°C in convection mode. Grease a large springform pan (approx. 18 cm Ø) with butter and sprinkle with flour. 2 Mix the butter with the sugar until smooth. Add the eggs one after the other and mix well each time. Mix the flour with the cocoa powder and gradually stir in the liqueur. 3 Wash the orange in hot water, pat dry and grate the skin finely. Separate and finely dice the fillets, collecting the juice. Stir in the orange pieces with the juice. Pour the

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KACHEN No.25 | WINTER 20

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SEASONAL RECIPES

RED & WHITE CHRISTMAS CAKE

WITH STRAWBERRY & MERINGUE PROFITEROLES 1 cake approx. 18 cm Ø

2 hours 1 hour 10 minutes

For the biscuit › 5 eggs › 100 g sugar › 1 tbsp vanilla sugar › 1 pinch of salt › 100 g flour › 2 tbsp corn starch › Red food colouring For the profiteroles › 1 pinch of salt › 25 g butter › 75 g flour

› 1 tbsp corn starch › 1⁄2 tsp baking powder › 2 eggs

For the cream of the profiteroles › 500 g frozen strawberries › 60 g mascarpone › 40 g quark or cottage cheese › 2 tbsp cream › 5 tbsp sugar or to taste › ½ organic lemon, peel and juice › 1 cl vodka-strawberry › 1 tbsp corn flour

The profiteroles 1 Put 125 ml of water into a saucepan and bring to the boil briefly with salt and butter. Mix the flour with the corn starch and baking powder and pour it all at once into the pot, stirring constantly. Stir over medium heat until a ball of dough forms and a white skin covers the bottom of the pot. 2 Let the dough cool in a bowl for about 5 minutes, then add the eggs one after the other, stirring well with the dough hooks of the hand mixer. 3 Preheat the oven to 200°C in convection mode and line a baking tray with baking paper. 4 Place the dough in a piping bag with a large perforated nozzle and place about 20 dots (about 2-cm wide) on the baking tray. Bake the profiteroles in the oven for 15 – 20 minutes, take them out and leave them to cool on a cake rack.

The biscuit 1 Preheat the oven at 180°C in convection mode. Line a baking tray with baking paper. 2 For the sponge cake, mix the eggs with the sugar, vanilla sugar and salt until smooth. Mix the flour with the corn starch, sieve over the egg mixture and carefully fold in. Halve the mixture and colour one half red with food colouring to the desired intensity. 3 Fill the two biscuit masses each into a piping bag with a large perforated nozzle and place diagonal lines of alternating colours on the baking tray next to each other. 4 Bake the biscuit in the oven on the middle shelf for 10 – 15 minutes (do a stick test). 5 Sprinkle a kitchen towel with sugar. Carefully turn the dough base over, apply a thin layer of cold water to the baking paper, peel it carefully and leave the biscuit to cool.

For the meringues › 3 egg whites › 1 tsp lemon juice › 200 g icing sugar For the cream › 2 gelatine leaves › 500 g fresh cream › 100 g icing sugar, or to taste › ½ tbsp vanilla extract › 150 ml of cream

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SEASONAL RECIPES

Meringue 1 Preheat the oven to 110°C, top and bottom heat, and line a baking tray with baking paper. 2 Beat the egg whites with the lemon juice until stiff and gradually add the icing sugar. Continue beating the beaten egg whites until they are glossy and form spikes. Add about 2 tablespoons of the strawberry sauce so that the mixture is slightly marbled. 3 Pour the meringue mixture into a piping bag with a perforated nozzle, place small balls of meringue on the baking tray and spread them in a cloud shape with the back of a spoon. Bake in the oven for 40 – 45 minutes until crispy but still clear. Remove from the oven and leave to cool. Finishing off the profiteroles 1 Pour the strawberry compote into a piping bag with a pointed spout and fill half of the profiteroles with it. 2 Pour the mascarpone cream into a second piping bag and fill the remaining profiteroles.

Mounting 1 Place the bottom of a high mould (approx. 18 cm Ø, 10 cm high) on one corner of the striped biscuit sheet and cut out a circle of an appropriate size. Cut a long strip of 10 – 12 cm wide from the rest of the biscuit. 2 Line the pan with the circle of dough and the edge with the dough stripe (the edge may protrude slightly). 3 Fill the cream to a height of about 1 cm. Alternate spreading a loose layer of filled profiteroles with a layer of cream. Continue in this way until the profiteroles and the cream have been used up. Smooth the surface, cover with the meringue and keep the cake in a cool place for 3 – 4 hours before serving.

The cream of the profiteroles 1 Chop the defrosted strawberries. 2 Mix the mascarpone with the cottage cheese, cream, 2 tablespoons of sugar and 1 pinch of grated lemon and stir in 2 – 3 tablespoons of strawberry cubes, then season the cream. 3 Caramelise 2 tablespoons of sugar in a saucepan, add half of the remaining strawberries and bring to the boil while stirring. Stir in one tablespoon of lemon juice, half of the remaining zest, strawberry vodka and about 75 ml of water and simmer for about 5 minutes on low heat. Mix the corn flour with a little cold water and add to the compote to make it smooth and thick. Set the strawberry compote aside and let it cool. 4 Boil the rest of the strawberries with 1 tablespoon of lemon juice, 2 tablespoons of water and the rest of the sugar in a saucepan and simmer for about 5 minutes. Then purée finely, season with sugar and leave to cool.

The cream 1 Soak the gelatine in cold water. 2 Mix the crème fraîche with the icing sugar and vanilla extract until smooth. Dissolve the lightly pressed gelatine in a small saucepan with 2 – 3 tablespoons of cream and then stir into the rest of the cream. 3 Beat the cream until stiff. As soon as the cream starts to set, stir in the whipped cream.

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SEASONAL RECIPES

PRESERVES NATURAL FRESHNESS

www.aeg.lu

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SEASONAL RECIPES

MINI SPICE CAKES

WITH WHITE SUGAR ICING & CANDIED CRANBERRIES

10 – 12 cakes

25 minutes

40 minutes

› B utter and flour, for the moulds (if › › › › › › › › › ›

necessary) 1 00 g soft butter 3 0 g marzipan 1 00 g sugar 3 eggs 1 pinch salt ½ – 1 tbsp powdered cinnamon 1 tsp grated Tonka bean 1 tsp grated nutmeg 2 tsp curry powder, mild Z est of ½ untreated orange

1 Preheat the oven to 180°C in convection mode. Grease

Kugelhopf moulds (approx. 7 cm Ø), or use a baking tray for mini cakes, and sprinkle with flour.

2 Beat the butter and marzipan with the hand mixer until

Z est of ½ untreated lemon 2 00 g flour 1 tbsp corn flour ½ tbsp baking powder 5 0 g peeled and ground almonds 1 – 2 tbsp of milk 1 20 g cranberries 1 egg white S ugar, to roll 1 50 g icing sugar 1 – 2 tbsp lemon juice R osemary sprigs, to garnish

3 For decoration, wash the cranberries and pat dry. Light-

ly beat the egg white with a fork. Stick the cranberries one by one on a wooden stick, pull them through the egg white and roll them in the sugar. Place on baking paper to dry. 4 Mix the icing sugar with lemon juice and water, as

required, until thick and brush the top of the cake with the icing so that it runs slightly over the edges. Garnish with cranberries and rosemary sprigs and allow to dry well before serving.

creamy. Stir in the sugar. Add the eggs one by one, stirring well. Add salt, cinnamon, Tonka, nutmeg, curry and citrus powder and mix. Sift the flour with the starch and baking powder, mix it with the almonds and stir in alternately with the milk. If necessary, add a little more milk. Fill the moulds with the dough and bake in the oven for about 25 minutes (do a stick test). Then allow to cool briefly, remove from the moulds onto a cake rack and allow to cool.

› › › › › › › › › › › ›

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SEASONAL RECIPES

NAPOLEON CAKE

RUSSIAN CHRISTMAS CAKE 1 cake; approx. 20 cm Ø

40 minutes

1 hour 15 minutes

For the dough › 500 g flour › Salt › 1 tbsp baking powder › 250 g butter › ½ organic lemon peel › 1 egg › Flour, for the worktop

For the cream › 1 l milk › 200 g sugar, or to taste › 4 eggs › 80 g flour › 175 g soft butter › 1 vanilla pod, pulp

1 Sift the flour with the baking powder into a bowl and mix

with a pinch of salt. Add the butter in small pieces and the lemon zest. Beat the egg with 200 ml of cold water, add it and quickly knead it into a smooth dough. If necessary, add a little flour or water. 2 Divide the dough into nine equal portions and form into

balls. Cover with aluminium foil and chill for about 2 hours.

3 Preheat the oven to 210°C in convection mode. Spread

the balls very thinly on a lightly floured worktop. Form circles (approx. 20 cm) using a plate or similar object. Place the dough circles on baking sheets covered with baking paper, prick several times with a fork and bake one after the other for 8 – 10 minutes each time until golden brown and leave to cool.

To serve › 1 tbsp pomegranate seeds › Icing sugar, for sprinkling › 3 rosemary sprigs, washed

5 For the cream, bring the milk and sugar to the boil in a

saucepan while stirring. Mix the eggs and flour in a bowl. Add two ladles of milk and mix well with a whisk. Bring the rest of the milk back to the boil, then add the egg and flour mixture and continue stirring until the cream thickens. Stir in the vanilla pulp and softened butter in pieces. 6 Spread the cake bases with the vanilla cream and layer

them on top of each other. Spread the top and edge of the cake with the remaining cream and sprinkle the crumbs of dough all over. Store the cake in a cool room for about 12 hours. 7 Before serving, sprinkle the cake with pomegranate

seeds, lightly dust with icing sugar and insert rosemary sprigs upside down like «fir trees».

4 Knead all the remaining dough together, spread it out

evenly and bake it, let it cool briefly and crumble it.

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No de at

SEASONAL RECIPES

STOLLEN WREATH FOR CHRISTMAS

1 wreath 1 hour 50 minutes

› › › › › › › › › › › › › › › › ›

1 Sift the flour into a bowl and make a hole in the middle.

again on a floured work surface and roll out into a large rectangle. Sprinkle with dried fruit and nuts, roll up on the long side and twist into a spiral shape. Make a circle with the roller, place it on the prepared sheet and press the ends together tightly. Brush the wreath with liquid butter, leave to rise for another 15 minutes and bake in the oven for 45 – 55 minutes until golden brown. Leave to rest briefly, remove from the baking tray and allow to cool on a cake rack. 5 Mix the icing sugar with the cream to a thick consistency, sprinkle the icing in fine lines over the wreath and leave to dry. Decorate the stollen wreath with a ribbon and a small Christmas ball and serve lightly sprinkled with icing sugar.

Crumble the yeast, add the warm milk and mix with 1 tablespoon of sugar and a little flour. 2 Leave the mixture to rise, covered, for about 15 minutes. Then add the eggs with the butter, salt, remaining sugar and vanilla sugar to the yeast mixture. Knead everything together to obtain a smooth dough that stands out well from the edge of the bowl. If necessary, add a little flour or milk. Leave the dough to rise, covered, in a warm place for about 1 hour. 3 Chop the dried fruit and soak it in rum. Coarsely chop the pistachios and almonds. 4 Preheat the oven to 170°C in convection mode and line a baking tray with baking paper. Knead the dough

500 g flour 30 g yeast Approx. 170 ml warm milk 80 g sugar 2 eggs 90 g soft butter 1 pinch salt 1 00 g dried fruit, e.g. dried grapes, currants, etc. Sweet cherries 3 cl rum 80 g pistachio kernels 60 g peeled almonds Flour, for the worktop 4 tbsp liquid butter 50 g icing sugar 1 – 2 tbsp cream Icing sugar, for glazing

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

SEASONAL RECIPES

Windhof/ Luxembourg

100 % Arabica best quality coffee beans from Peru

Nëmmen dat Bescht

Available at your Cactus supermarket

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SEASONAL RECIPES

WUNDERVOLLE WEIHNACHTSBÄCKEREI

THERESA BAUMGÄRTNER Inspired by the fairy-tale ballets „The Nutcracker“ and „Swan Lake“, TVchef Theresa Baumgärtner travels to the pre-Christmas Allgäu. The landscape around Neuschwanstein Castle looks like a romantic, snow-covered, winter stage. Theresa pays a confectioner from the Allgäu a visit and returns to her home kitchen in Luxembourg full of inspiration. Her Christmas bakery smells seductively of vanilla croissants and gingerbread, of the finest macaroons and crunchy nut taler. Classics such as cinnamon stars and Springerle are not to be missed, but she also surprises with many new, heavenly creations. Theresa knows exactly what is important: the best natural ingredients and important tips for processing the dough. With her book, Theresa has fulfilled a dearest wish. Not only has she put together a small, fine selection for the Christmas biscuit platter, but also enchants us with stories and festive decorations. By the way, Theresa Baumgärtner is also a member of the KACHEN BLOG AWARD jury!

Theresa Baumgärtner Melina Kutelas

Wundervolle Weihnachtsbäckerei Nussknacker & Schwan 144 pages, € 20,00 ISBN 978-3-7106-0473-7 Publisher Brandstätter

PR I Z E DR AW WE ARE GIVING AWAY A COPY OF THERESA BAUMGÄRTNER'S BOOK. Send an e-mail with the keyword Nutcracker & Swan to gewinnen@luxetastestyle.com The closing date for entries is 15 December 2020

TEXT PHOTOS

The winner will be chosen at random.

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SEASONAL RECIPES

FLORENTINES

WITH TONK A BEAN & WHITE CHOCOLATE Makes 65 pieces (3 X 3 cm)

› › › › › › ›

100 ml cream 50 g salty butter 50 g light raw cane sugar 1 tbsp acacia honey ½ Tonka bean 250 g flaked almonds 3 tbsp spelt flour, Type 630

For coating: › 150 g white-chocolate coating › 4 drops of ethereal Lemon oil › Baking paper for the baking tray

1 Preheat the oven to 200°C (fan). Line a baking tray

3 In the meantime, melt the chocolate coating in a metal

bowl over a water bath. Finally, stir in the lemon oil. 4 Place a large board on top of the cooled almond paste, turn the board and the tray upside down together and in this way flip the Florentines onto the board. Carefully peel off the baking parchment. Now use a brush to spread the couverture evenly on the smooth back of the Florentines and leave to cool in the freezer. 5 Then cut the edges of the rectangle as finely as possible with a sharp knife, to create a straight edge. Now cut the rectangle into squares of about 3 cm. Flip the Florentines and store them in a cool place.

with baking paper. 2 Put the cream, butter, sugar and honey in a mediumsized pot and heat slowly on the cooker. As soon as the butter has melted, grate the Tonka bean on a fine grater and stir everything together with a wooden spoon to make an even mixture. Mix the flaked almonds with the flour and stir into the honey cream. Spread the mixture flat on the baking paper to form a rectangle of approx. 30 x 25 cm and bake in a hot oven on the lowest shelf for 10 minutes until golden brown. Then let it cool down on the baking tray.

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SEASONAL RECIPES

ROYAL SHORTBREAD This crispy, buttery biscuit puts the finishing touches on every teatime.

2 round Shortbreads

› 150 g ice cold butter › 7 5 g light raw cane sugar

› 75 g rice flour › 1 50 g spelt flour (Type 630)

› 1 pinch of salt To dust: › S ome light-coloured raw cane sugar › S ome spelt flour for the work surface › B aking paper for the baking tray

1 Cut the butter into small cubes and place in a mixing

times decoratively. Form the second half of the dough in the same way. Place the dough on a baking tray lined with baking paper. Place the baking tray in a cool place for 30 minutes. 3 Preheat the oven to 150°C (fan). Bake the shortbreads in the hot oven for 25 - 30 minutes until they start to brown slightly. After baking, sprinkle them with some sugar while still hot, cut them into triangles and let them cool down on a cake rack. As a gift, they look beautiful even as one whole, large round of shortbread.

bowl. Add the remaining ingredients and mix to a fine crumb with a food processor or by hand. Quickly blend the crumbs to form a dough and knead only very briefly. 2 Cut the dough in half on a lightly floured work surface. Form the first half of the dough into a ball and then roll out into a 1-cm thick circle. If necessary, re-model a little bit with your hands. Using a large kitchen knife, mark eight equally sized cake pieces in the circle. Use the back of a fork to press the edge of the circle into the cake to create a pattern. Pierce the centre of the circle several

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THE WORLD IS GOING DIGITAL,

FARGO

ARE YOU?

House of Entrepreneurship T. : (+352) 42 39 39 840 - digital@houseofentrepreneurship.lu - 14, rue Erasme - L-1468 Luxembourg Via the House of Entrepreneurship, the Chamber of Commerce supports companies undergoing digital transformation. Our digital awareness and support programme offers: - diagnosis, orientation and advice - free workshops - help and financial support for implementing digital tools

@LUHOUSEOFENTREPRENEURSHIP @CCLUXEMBOURG

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WWW.HOUSEOFENTREPRENEURSHIP.LU/GODIGITAL

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SEASONAL RECIPES

G ING E R B R E A D 1 baking tray › › › › › › › ›

30 minutes + 2 – 3 h

1 00 g raw cane sugar 5 0 g coconut blossom sugar 1 00 g honey 1 tbsp of cocoa 1 pinch of salt 6 tbsp orange juice 1 30 g butter 3 g salt of hartshorn (ammonium bicarbonate) › 4 20 g flour (type 55) › 2 tbsp gingerbread spice For the glaze

› › › ›

1 egg white 2 20 g icing sugar 1 tsp lemon juice Optional, 1 tsp water

8 – 10 minutes

1 Mix both types of sugar, cocoa,

salt, honey and orange juice in a pot and bring to the boil. 2 Cut butter into cubes and melt in the honey-sugar mixture. 3 To do this, remove the pot from the heat. Leave to cool down at a lukewarm temperature. 4 Mix the salt of the hartshorn with flour and gingerbread spice. Knead the honey mixture into the flour mixture with the dough hooks, then work it into a smooth dough with your hands. 5 Form the dough into a ball & leave to rest in cling film at room temperature for several hours.

6 Preheat oven to 180°C top/bot-

tom heat. 7 Roll out the dough on a sheet of baking paper, cut out as required and bake on a baking tray lined with baking paper for 8 – 10 minutes. Allow to cool down. Glaze 1 Mix the egg white with the lemon

juice and icing sugar for 2 – 3 minutes to a smooth, thick icing. If necessary, stir in a teaspoon of water. 2 Pour the icing into a piping bag with a fine spout and decorate the cooled gingerbread as desired. Allow to dry.

RECIPE PHOTO

Heike Meyers Ramunas Astrauskas

GINGERBREADS STORED IN A TIN CAN KEEP FOR 3 – 4 WEEKS.

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ADVERTORIAL

BLACK FOREST YULE LOG by Jeff Oberweis

"We love yule logs so much that it's our favourite treat with which to delight our tastebuds at Christmas. As you can see, our yule log has a lot riding on it."

tee quality products with natural ingredients.

How would you describe this creation? This year, Maison Oberweis wanted to reconnect with nature, the simple things in life, and the very essence of traditions. I wanted to revisit a signature German pastry that's particularly dear to my heart and unleash my inner child with a focus on staying true to classic flavours whilst working on balancing aromas.

Where did your inspiration come from?

What's this yule log made of? Schwarzwälder Kirsch is essentially a chocolate sponge soaked in Kirsch, filled with whipped cream, cherries topped with whipped cream and chocolate shavings. We managed to improve on the traditional Black Forest Gâteau using all our artisan skills and expertise. On top of the whipped cream, I decided to add a layer of chocolate mousse made using our selection of Oberweis 68% chocolate to enhance the cocoa flavour of our yule log. It's dotted with cherries soaked in Kirsch from a family-run Luxembourgish distillery. The cherries are picked straight from our supplier based in the heart of Fougerolles in Haute-Saône. At the end of the day, working with local producers is vital to us in order to guaran-

I've been working on our company's sustainable development policy for a long time (resource management, waste reduction, etc.). I wanted to capture this commitment in our unique yule log, especially given the year we've had with the pandemic and global warming. The idea behind the yule log is simple: picture a forest in your mind. Our yule log is shaped like a Stollen with a predominantly chocolate-based design, which could symbolize the forest floor, and the mousse is identical, visually and in terms of the texture, to wood. What I want is for you to share in the excitement of eating, as well as experience a unique texture in each mouthful. It's quite a challenge but Maison Oberweis has always been able to pull off tricky feats. Where can we buy this log? Make your Christmas dining table sparkle with our limited-edition Black Forest yule log available at our shops and online at oberweis.lu from December 7th, 2020.

Cloche d'Or: 1, rue Guillaume Kroll L-1882 Luxembourg - Centre Commercial Kirchberg: 2, rue Alphonse Weicker L-2721 Luxembourg - City Concorde: 80, route de Longwy L-8060 Bertrange - Gare Centrale: Place de la Gare L-1616 Luxembourg - Luxembourg City: 16, Grand-Rue L-1660 Luxembourg KACHEN No.25 | WINTER 20

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RECIPE

T HE PAS S ION

OF LUXL A I T B U T T E R M A K E R S S I NC E 193 2 . . .

The secret of the “Rose” butter’s exceptional taste is rooted in its tradition. The unique taste of fresh cream that distinguishes it, comes from Luxembourg’s soil. Its round and delicate flavour results from the diversity of the flora in Luxembourg’s pastures, but also from the great care our farmers take in the treatment of their cows. Contrary to what is done for industrial butter, our butter makers let the cream mature after pasteurisation and incorporate carefully selected lactic ferments. This is when the unique taste of our butter is revealed. Finely beaten in a traditional churn, the cream is smoothed to obtain its final appearance: the “Rose” butter or “Beurre Rose” in French.

For more Luxlait recipes, visit us on www.luxlait.lu ! KACHEN No.25 | WINTER 20

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RECIPE

Surprise your guests with flavoured butters! Christmas celebrations are often synonymous with oysters, seafood platters, smoked salmon ... and, of course, accompanied by bread and ... butter. Why not also add a touch of flavoured butter to a pasta dish, fish or chicken aiguillette... And for the sweet tooth, there’s nothing like chocolate butter to make your pancakes even more delicious!

DR IE D TOM ATO BUT T E R

C IT RUS BUT T E R

C HOCOL AT E R AS PB E R RY BUT T E R

1 butter

15 minutes

Ingredients

› › › ›

250 g Luxlait “Rose” butter 12 slices of dried tomatoes 1 ½ tsp paprika 1 level tbsp Espelette chilli pepper › 1 dash of Guérande salt

1 Allow the butter to soften at room

› › › › ›

250 g Luxlait “Rose” butter 5 organic lemons 2 organic oranges 6 turns of Sichuan pepper 1 dash of Guérande salt

1 Allow the butter to soften at room

temperature for at least 1 hour. Mash the butter with a fork on a plate. 2 In the meantime, remove the zest from the lemons and oranges and set aside. 3 Mash the butter with a fork and add the zest, salt and pepper. Mix well. 4 Put the butter in a ramekin or make a sausage by putting in cling film and squeezing tightly at the ends. Place in the fridge for 2 hours before using .

Ingredients

› 250 g Luxlait ″Rose″ butter › 2 dozen small raspberries › 100 g dark or milk chocolate 1 Allow the butter to soften at room

temperature for at least 1 hour. Mash the butter with a fork on a plate. 2 Grate the chocolate with a largehole grater. Add the grated chocolate to the butter and mix very quickly. 3 Work the butter into the desired shape or pack it into the shape of your choice. Cut the raspberries in half and press them into the butter, finish the shape, smooth and chill for at least 2 hours.

temperature for at least 1 hour. 2 Cut the tomato slices into small pieces. 3 Pour the butter into the bowl of a blender, add the diced tomatoes, paprika, salt and Espelette pepper and blend until smooth. 4 Put the butter into a ramekin or make a sausage by putting it in cling film and squeezing tightly at the ends. Place in the fridge for 2 hours before using.

Ingredients

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SEASONAL RECIPES

A C E R TA IN CONC E P T

FOR OUR F U T UR E

The “We’re Smart” organisation founded by Belgium’s creativity and ability to blend tastes and colours are famous vegetables chef Frank Fol has set the benchmark key criteria in the final score. They go over the entrants’ in the world of plant-based cuisine. What’s the idea? ecological footprint with a fine-tooth comb. Every year the Unearth and showcase the best plant-based restaurants jury also recognises companies who make exceptional and chefs from around the world and recognise compa- contributions towards healthy and sustainable food and nies and people who actively contribute to a healthy eco-friendly projects. and eco-friendly world in the annual green “We’re Smart” guide and “We’re RECOGNITION FOR Media of the year: SMART Future” awards. K ACHEN’S VALUES KACHEN, your LuxemWith its plant-focused editorial line, bourgish food and lifestyle HOW DOES IT WORK? KACHEN, your food and lifestyle magazine is available in The “We’re Smart” judges visit magazine, won the “Media of the Year” three languages: German, hundreds of restaurants around the award in the “Future Awards” category. French, and English. world throughout the year. They’re It’s a recognition for our publication tested on the green footprint they leave and our entire team who do their on their dishes and their impact on the environment. The utmost, with every issue, to provide the best in sustainteam judges restaurants on topics such as the proportion able food & drink in Luxembourg and its neighbouring of fruit and vegetables on the menu. The chef’s culinary countries.

TEXT PHOTOS

Patrick Théry Ramunas Astrauskas

KACHEN’s food and lifestyle magazine is facing the future with two keywords in mind: development and sustainability. Sustainable development is a term that’s bandied around time and time again and is now a pretext for giving yourself a clear conscience in our frantic consumerist world. KACHEN is making good on its word and joining forces with Frank Fol’s Belgian project “We’re SMART, think vegetables! Think fruits!” Better still, KACHEN made a splash this autumn when it won the “Media of the Year” award in the “Future Awards 2020” category.

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SEASONAL RECIPES

Aside from countless recipes showcasing fruit and vegetables in all their gourmet glory, KACHEN is committed to presenting new forms of sustainable consumption in every issue. KACHEN’s founder and editor-in-chief, says “it’s a great recognition of the heart and soul that the KACHEN team has put into their work over the last six years.”

CONSUMPTION NOT CONSUMERISM

“Made in Luxembourg,” from the first page to the last, KACHEN also explores its neighbours’ food and lifestyle. “We provide more than a magazine. It’s a platform to introduce our local produce and promote our local producers and chefs. In Luxembourg of course, but also in our neighbouring regions,” says Bibi Wintersdorf. KACHEN is now also available in Germany and Austria. “And soon, I hope our readers will be able to find us in France and Belgium,” concludes KACHEN’s founder.

weresmartworld.com

“Mindful” consumption is the recurring theme in our articles devoted to sustainable development. Obviously, sustainable development should help our planet breathe easier but also help our readers flourish in body and soul. Our winter issue is packed with tips to shop sustainably with Christmas on its way and consume better without necessarily using up our natural resources. We’re battling to survive a pandemic so let’s not forget to protect our planet so we can secure our future.

AVAIL ABLE IN GERMANY, COMING SOON TO FR ANCE & BELGIUM

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SEASONAL RECIPES

FR ANK FOL A PAS S ION AT E PIONE E R For over thirty years, Frank Fol has been renowned among his peers and the general public as a chef specialising in fruit and vegetables. He has spent his entire career striving to create delicious dishes and introduce the myriad creative possibilities these ingredients provide to the trade. Now he’s taking his message around the globe with “We’re smart world”…

Frank, what sets you apart?

I’m a vegetable chef, I make vegetables the star. When I picture a dish, I first choose the vegetable then I think about the technique, how I’ll cook it and after that I wonder whether I’ll serve it with fish or meat. More and more chefs are managing to produce high quality plant-based fine dining without needing to serve meat.

I come from a region rife with fruit and vegetables, such as chicory, strawberries, peaches and cauliflower, so I’ve been fascinated by these ingredients from an early age. I worked at La Villa Lorraine in Brussels, which first had 2 then 3 Michelin stars, and I had the chance to travel overseas with the chef Freddy Vandecasserie. I visited Thailand, Australia... It was Thailand that awakened my eyes and palate to fragrant dishes with lots of vegetables, herbs, not much fat, stocks, etc. I wondered why we don’t cook the same way. I wanted fruit and vegetables to be at the heart of my dishes. I opened my restaurant in Louvain in 89 and from the first day I wrote “Frank Fol and his vegetable dishes” on my menu. People didn’t understand back then. They thought we were just going to cook vegetarian food but the idea was to make vegetables the stars of the show. Then, I had a TV show for two years which gave me a huge amount of publicity and made my name as the “chef of vegetables”...

Why did you come up with these awards?

but not many chefs thought the same way. The contest for best vegetarian restaurant was my way to educate chefs and the general public, and create more ambassadors in Benelux. It’s already been going for 11 years. We have a network of 50 chefs that showcase vegetables. So I designed a guide to help customers find these restaurants. We’re now present in 43 countries with around 120,000 restaurants presented in the guide and every day I receive requests from restaurants around the world. It’s really going global.

How do you see the future?

I’ve not had a restaurant since 2005 but I’m a consultant. I get asked to develop recipes, train clients such as Exki or Thalys premium class where they serve food. I design the menus and now 50% of Thalys premium class customers eat plant-based dishes. The fact is that more and more people want this kind of food... I’m going to keep doing this in the future. But what’s really close to my heart is to keep building the “We’re smart world” adventure.

The choice of vegetables was a question of creativity. At the start, I didn’t choose to work with vegetables to create healthy food but in order to have more creative options. The message I conveyed in the kitchen was very important to me

PHOTO

Ya n B e l l e n

Can you tell us about your journey?

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SEASONAL RECIPES

FRIED SHALLOT WITH TURMERIC , CAULIFLOWER & CURRIED CUCUMBER

Serves 4 25 minutes 25 minutes

Ingredients

› 8 large shallots › 2 mini cucumbers (also called table cucumbers)

› 1 piece of raw cauliflower › F lowers of herbs (marjoram, chives, savory...)

› V ietnamese Légumaise – celery

More recipes on wildcooking.be

cayenne pepper and a good quantity of turmeric powder. 2 Cook the shallots in this stock with the lid on for 20 minutes. Remove from the water and dry on absorbent paper. 3 Fry the shallots in olive oil until lightly browned on both sides and season with coarse sea salt. 4 Cut off the small cauliflower florets. 5 Cut the cucumber into slices and then into nice little triangular quarters.

Serving 1 Make a circle with the vegetable sauce on each plate. 2 Arrange the cauliflower and cucumber on the sauce. 3 Place 2 hot shallots in the centre of each circle. 4 Spread a few herbs and a few drops of olive oil on top. 5 Finish with a little turmeric powder and chives.

Fr a n k Fol Wim Demessemaekers

Preparation 1 Bring water to the boil and season with coarse sea salt,

RECIPE PHOTO

› › › › ›

root with curry or other vegetable tapenade with curry T urmeric powder F resh chives O live oil C ayenne pepper C oarse sea salt

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SEASONAL RECIPES

MICHAËL VRIJMOED T HE IM AG IN AT ION OF F L AVOUR Michaël Vrijmoed, whose style is constantly evolving, has been a chef for 25 years. In his restaurant of the same name in the city of Ghent, he has adopted an extraordinary approach to the preparation of dishes. Everything starts with a main ingredient, from which he reflects on sensations like flavour and texture that will give his creations an inimitable form. Recently, Michaël – who was trained by Guy van Cauteren and Peter Goossens, among others – and his team from the “Vrijmoed” won second prize for the “best vegetable restaurant 2020”.

Michaël, what sets you apart?

The fact that I’ve been on this journey for 25 years... I’ve evolved my style and gradually progressed in my career. I now make delicious dishes where vegetables take pride of place but I also work with meat and fish – what matters for me is the quality of the ingredients.

Can you give us a potted history of your journey?

I went to a catering college when I was 14. I already knew... I wanted to be a baker. Baking intrigued me and my parents encouraged me to go to a catering college so I could experience every aspect of the industry. The placements I did on the course revealed my true passion to me. After college I spent a season at Le Louis XV – Alain Ducasse before spending a few months in England, and then in a small restaurant where I learnt to organise my kitchen. Then, I joined Guy van Cauteren at his 2 Michelin-starred restaurant. He was a huge part of my journey. Then I became Sous Chef at Hof van Cleve – Peter Goossens. It became the only 3 Michelin-starred restaurant in Belgium whilst I was there. It was a crazy time, we worked hard and I stayed there for 8 years. I opened my own restaurant in 2013.

What’s your take on cooking?

It gives me confidence. My team and I are very proud, we all have the same philosophy and we give it our all every day. Seven years ago we started serving our plant-based menu, not because it was fashionable but because I thought it was really important. Before, if you served a dish with an onion for example, it was seen as a measly dish. I want to make dishes using simple ingredients and not always luxury ingredients interesting. I want to make great dishes using simple ingredients and strive for the perfect product so customers remember it.

What else matters to you?

The customers that try our vegetarian menu aren’t necessarily vegetarian, just curious. I’m committed to that. We also have meat and fish stations so I want the customer to have the option, everyone should be free to eat what they want. I should also mention that we’ve received this award because of our local suppliers: Flanders’ farmers. Every month I visit one of our suppliers and it’s always inspiring. I want to see how the products grow and what we can do with them. I always learn something new. They’re passionate farmers, almost everything they do is organic even if it’s hard for them, and I’m delighted to work with people like that.

The most important thing is flavour. I never start with a drawing or shapes, I start by choosing the main ingredient. I look for contrasts in texture, taste, temperature and flavour sensations. After that I start thinking about how it’s going to look on the plate. Once I’ve managed to perfect the flavour sensation when you close your eyes, I picture the presentation.

What does receiving this award mean to you?

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SEASONAL RECIPES

CHIOGGIA ROLL WITH KOHLR ABI, MISO & COCONUT SAUCE

› › › › › › › ›

2 slices Chioggia beetroot 2 slices of kohlrabi A piece of butter 200 ml vegetable stock 1 pinch of sugar White pepper Salt 1 organic lemon

30 minutes

For the nut butter

› 50 g unsalted butter For the sauce

› › › › ›

2 Chioggia beetroot 2 kohlrabi 1 onion 2 garlic cloves 1 bay leaf

The veggie rolls 1 Peel the vegetables and cut into thin strips with a

2 l chicken broth 400 ml coconut milk 1 tbsp blonde miso 2 tbsp soy sauce 1 tbsp of nut butter 1 piece of butter Juice of a lemon

The nut butter 1 Melt unsalted butter in a pan over medium heat, stir-

ring frequently. When the butter takes on a caramel-like colour and releases hazelnut flavours, remove the pan from the heat. 2 Strain the butter through a small sieve into a cold bowl to stop the cooking. The sauce 1 Peel the vegetables and cut them into small pieces.

Sauté in butter. 2 Add stock, coconut milk and bay leaf, simmer for 30 minutes, pass through a sieve and stir in butter, soya, lemon juice, miso and hazelnut butter. Arrange the sauce in the middle of a soup plate and place the vegetable rolls on top.

mandolin. 2 Season the vegetable strips with salt and pepper and place them alternately on a sheet of baking paper. Form a row of vegetables, whereby the vegetable slices should overlap slightly. 3 Roll up the vegetables, carefully peeling the first slices off the baking paper (as if you were making a Maki) to make your vegetable roll. Place the roll in a stainless-steel ring with the same diameter as the roll to keep it in place. Make one roll per person. 4 Put everything in a frying pan with the melted butter, sugar and vegetable stock for 6 – 7 minutes to glaze the rolls. Put the lid on and fry over a low heat until the vegetables are slightly soft. 5 Then place in the oven at 200°C for 5 minutes. 6 Finally, season the rolls with fleur de sel, lemon juice and lemon zest.

› › › › › › ›

Michaël Vr ijmoed H e i k k i Ve r d u r m e

For the veggie rolls

45 minutes

R ECIPE PHOTOS

Serves 8

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BAKING BASICS

LINZE R TORT E 1 tart mould (Ø 26 cm) 2 hours 40 minutes

For the dough

› › › › › › › › › › › ›

250 g flour 250 g sugar 1 tbsp vanilla sugar 250 g ground almonds 1 – 2 tsp ground cinnamon 1 pinch of ground cloves 1 tsp cocoa powder 1 pinch of salt 250 g cold margarine 2 tbsp soy milk 2 cl cherry brandy S oft margarine and flour, for the mould

For the filling

› 2 00 – 250 g red jam, e.g. raspberry, currant, cherry, etc.

› 2 – 3 tbsp soy milk › 1 pinch of ground saffron or turmeric

TIP If you have some dough left, you can use it to cut out stars from the rest and brush them with saffron milk. Bake in the oven on baking paper for 10 – 15 minutes and enjoy like biscuits.

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BAKING BASICS

Mix flour, sugar, vanilla sugar, almonds, cinnamon, cloves, cocoa and salt and form into a heap on your work surface. Make a mould. Cut the margarine into small pieces and spread on the edge of the flour. Put the soy milk and the brandy in the middle and chop it up with a pastry cutter to make small crumbs. Knead with your hands to create a smooth dough and leave to rest in the fridge wrapped in foil for about 1 hour.

Peel off the foil and press the dough into the form and form a rim.

Spread the jam onto the bottom of the cake.

Press the dough into the form and create a rim. Cut off excess dough with the help of a rolling pin.

5 sizes.

Roll out the second part of the dough with the left-over dough and cut out stars of different

Cover the cake with the dough stars. Mix the soy milk with the saffron (or turmeric) and brush the stars and the edge of the dough with it. Bake in the oven for about 40 minutes. Leave to cool and serve.

Grease the baking tin and dust with flour. Preheat the oven to 180°C top and bottom heat. Cut the dough in half and roll it out between a layer of baking paper and cling film approx. 4 mm thin.

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BAKING BASICS

GIFT IDEA

1 YEAR OF DELICIOUS RECIPES AND LIFESTYLE

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BAKING BASICS

RECIPE PHOTO

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STEP BY STEP

C HE W Y, F UDGY

B ROWNIE S M

aking bad brownies is hard. But so is making really good ones... The reason: Not all brownies are the same. Americans in particular know exactly which consistency they prefer. While for some people, brownies have to be "fudgy" (moist, chocolate center), others prefer them to be "chewy", i.e. with bite. Still others prefer a slightly lighter, cake-like variation. But a brownie should never be dry – all varieties have that in common. The following recipe results in chewy, fudgy brownies with a moist center and a crunchy crust. The baking time is an important factor and it depends a lot on the oven. It is better to test the brownies with a toothpick once too often than pulling dry brownies out of the oven.

approx. 16 pieces 20 minutes 30 minutes

› 7 5 g butter › 2 25 g chocolate (here: 55% cocoa › › › › ›

RECIPE & PHOTOS Ursula Schersch

›

content), coarsely chopped or chocolate chips 3 tbsp of water 2 eggs (M) 1 tsp vanilla extract or 1 slightly heaped tsp vanilla sugar ¼ tsp fine salt 2 00 g fine granulated sugar (see tip) 1 00 g flour (Type 45)

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STEP BY STEP

Line a 20-cm square pan with baking paper and preheat the oven to 175°C top and bottom heat.

Add sugar and mix well.

Heat the butter together with the water, add the chocolate and briefly reheat – either over a water bath or in a small saucepan over low heat. Remove the chocolate and butter mixture from the heat and stir with a whisk until smooth.

Stir in the flour.

Allow the chocolate to cool. It should be lukewarm at maximum. Transfer melted chocolate to a bowl and stir in the eggs, vanilla and salt. Mix with a whisk.

Stir until almost lump-free.

Leave the brownies to cool in the pan for about 1 hour, then remove them from the pan using the baking paper and let them cool completely (!). Only then cut into small pieces. If the dough sticks to the knife while cutting, clean the knife with an oil-soaked paper towel.

RECIPE PHOTO

Pour the batter into the prepared pan. Bake in the preheated oven for 25 to 30 minutes. Do not overbake. Insert a wooden skewer near the center. The skewer should come out with a few crumbs clinging to it. If batter is clinging to the skewer, put it back into the oven for a couple of minutes. The brownies should seem slightly underbaked.

It is difficult to reduce the amount of sugar in brownies without loss of quality. The amount (200 g) indicated in the recipe is already greatly reduced compared to similar recipes and needed to obtain a crunchy crust and a chewy bite. When test cooked with 160 g of sugar, they came out with a rather cakey texture but without their chewiness (bake 5 minutes less). Even so, they still taste great. The brownies keep for a few days in an airtight container at room temperature or, tightly wrapped, for about 1 week in the refrigerator. Bring to room temperature before eating. They also freeze well.

Firstname Lastname Firstname Lastname

TIP

KACHEN No.25 | WINTER 20

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ADVERTORIAL

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RECIPE PHOTO

The new dishcare generation from Siemens with glassZone for a gentle and thorough cleaning cycle for all kind of glasses. siemens-home.bsh-group.com/lu/de/

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KACHEN No.25 | WINTER 20

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ADVERTORIAL

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ADVERTORIAL

SPICY

CRAB Serves 3 500 g crab 50 g olive oil 20 g garlic 30 g ginger (sliced) 4 red chilies 40 g garlic chili sauce 40 g ketchup 2 g sugar 2 g salt 2 g pepper 30 g water 4 g starch 80 g water 3 g salt Coriander

1. Pour oil, garlic, and ginger into a microwaveable, heat-resistant container and set to 1000 W for 2 – 3 minutes. 2. Add red chili, garlic chili sauce, ketchup, salt, sugar and pepper and mix well. Set to 1000 W for 30 seconds. 3. Add crab, cover and set to 1000 W for 5 minutes. Take out the container and stir in midway. 4. Then add the starch water, cover the container and set to 1000 W for 2 minutes.

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Oven setting Program: Microwave 1000 W Tier: Microwaveable, heat-resistant container with lid, tier 0, 3.5 l Time: 9min 30sec – 10min 30sec

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VEGAN RECIPE

C HOCOL AT E LOG BY JULIE JAG E R Serves 6 2 hours 12 h cooling

For the cake base

› › › › › › › › ›

2 0 g apple and pear compote 7 .5 g sunflower oil 1 8 cl plain soymilk 2 5 g cane sugar 1 8 g wheat flour (type 550) 6 g corn starch 1 8 g hazelnut powder 3 .5 g of baking powder A pinch of fine salt

For the crunchy layer

› › › ›

1 0 g dark chocolate 1 5 g of praline 1 5 g almond purée 5 g crispy crêpe biscuits or corn flakes

For the foam

2 45 g silky tofu 1 10 g dark chocolate 1 5 g coconut oil 3 5 g icing sugar

For the pears

› 1 00 g pears in syrup, drained › 1 0 g Rapadura sugar Tools

› L og baking form (serves 6) › R hodoïd › P owerful blender

purée with the blender. Incorporate the powders. Spread on a rectangular baking sheet and form to the size of the log mould. Bake for 15 minutes at 180°C. 2 The finished cake will have the shape of a gutter. Accordingly, the base of the bûche should have the same size as the opening of the form. After baking, trim the edges of the cake base. The crunchy layer 1 Melt the chocolate in a bain-ma-

rie, add the praline and hazelnut purée and then the lace pancakes. 2 Spread over the cooled cake base, still flat, and leave to rest for a few hours in the refrigerator. The mousse 1 Melt the dark chocolate and coco-

nut oil in a bain-marie.

RECIPE PHOTO

Julie Jager Ramunas Astrauskas

› › › ›

The biscuit 1 Mix oil, sugar, milk and almond

2 Blend all the ingredients in a strong

blender.

The pears 1 Fry the pears in the sugar in a pan

for a few moments. 2 Then cut into cubes (about 5 mm). 3 After cooling, incorporate into the chocolate mousse.

Assembly 1 Depending on the shape of your

mould, line the bottom with the rhodoïd. 2 Mount the cake base upside down: pour the mousse into the form and then place the biscuit (crunchy side against the mousse) on top. 3 Leave to set in the freezer overnight in order to facilitate demoulding and to develop the taste of the chocolate in the mousse. Decorate as you wish, for example with some chocolate powder and serve chilled. bakhaus.lu

KACHEN No.25 | WINTER 20

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A WARM PLACE FOR PROOFING CAN BE ON THE OPEN OVEN DOOR WITH THE HEAT ON LOW, OR A SUNNY DRAUGHT-FREE SPOT NEAR A HEATER.

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VEGAN RECIPES

NU T T Y B E E T ROOT & B E R RY

COB B 1 loaf

10 minutes + 1 hour 30 minutes (standing) 40 minutes

› › › › › › ›

1 25 ml almond milk 1 25 ml lukewarm filtered water 6 0 ml olive oil 2 tbsp pure maple syrup 1 ½ tsp instant dry yeast 2 60 g wholemeal spelt flour 2 60 g white spelt flour

› › › › › › ›

1 Combine almond milk, the water, oil, maple syrup and

5 Using a sharp knife, make four cuts on top of the dough,

in a square shape without connecting the corners; sprinkle with remaining spelt flour. Slide dough off paper onto pizza stone. 6 Bake for 30 minutes. Increase oven temperature to 220 °C; bake for a further 10 minutes or until bread sounds hollow when you tap the base. Cool on a wire rack.

DO-AHEAD

Bread is best made on day of serving but can be toasted after that. Slice, then freeze for up to 2 months.

SERVING IDEAS

Serve toasted bread spread with tofu “cream cheese”, matcha and a drizzle of maple syrup.

yeast in a large jug. Stand in a warm place for 5 minutes or until mixture is frothy. 2 Meanwhile, place flours, salt, allspice, beetroot, walnuts, and Inca berries in the bowl of a stand mixer with a dough hook. Mix for 10 seconds to combine. With mixer operating on medium speed, gradually add the yeast mixture. Beat for 4 minutes or until dough is smooth and elastic. 3 Knead dough until smooth. Coat dough in extra oil then return to bowl; cover with plastic wrap. Stand in a warm place for 1 hour or until doubled in size. Punch the dough down then form into a round. Sprinkle a sheet of baking paper with half the extra flour; place dough on top. Cover with plastic wrap; stand in a warm place to prove for 30 minutes. 4 Meanwhile, preheat oven to 180°C ; place a pizza stone in the centre of the oven while heating.

3 tsp sea salt flakes 2 tsp ground allspice 1 25 g coarsely grated beetroot 7 0 g chopped walnuts 7 0 g dried Inca berries 1 tbsp olive oil, extra 1 tbsp white spelt flour, extra

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VEGAN RECIPES

TOF U Serves 4 1 0 minutes (+ 1 night)

› › › › › › › › ›

1 25 ml soymilk 3 75 g extra firm tofu 8 0 ml rice wine vinegar 1 tbsp lemon juice 1 tsp dried oregano leaves 1 crushed garlic clove 2 tsp table salt 1 tsp black peppercorns 5 00 ml olive oil

V E R S ION " F E TA" 1 Whisk the soymilk, rice wine vinegar, lemon juice, dried oregano leaves,

crushed garlic and table salt in a large, shallow glass or ceramic dish. Add 375 g extra firm tofu, cubed; turn to coat. 2 Spread tofu in a single layer on a plate, cover with plastic wrap, and refrigerate overnight. 3 Drain the “feta” until dry and use straightaway, or pat dry and place in a container with 1 teaspoon black peppercorns and approximately 500 ml olive oil – or enough oil to cover the “feta”; seal. Alternatively, you can add additional flavours to the oil using one of our variations below to add flavour.

CONSERVE

The “feta“ can be kept refrigerated in an airtight container for up to one week.

OLIVE

Combine the olive oil and peppercorns with 30 g pitted and torn Kalamata olives, 2 cloves flattened garlic cloves and 2 sprigs rosemary.

CHILLI

Omit peppercorns. Combine the olive oil with 1 thinly-sliced fresh long red chilli, 1 thinly-sliced shallot and 2 sprigs thyme.

LEMON

Combine the olive oil and peppercorns with 3 fresh or dried bay leaves and three wide strips of lemon peel.

YOU WILL NEED TO START THIS RECIPE A DAY AHEAD.

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VEGAN RECIPES

Serves 6

V E G A N ROAS T WITH GR AV Y

20 minutes 2 hours 30 minutes

› 160 ml water › 7 0 g white quinoa › 1 extra-large courgette (350 g), halved lengthways

› 1 small leek (200 g), white part only › 1 .9 kg whole butternut pumpkin, › › › › › › › ›

halved lengthways 1 small onion (80 g), chopped 2 garlic cloves, peeled 2 1/2 tbs olive oil 2 tbs fresh thyme leaves 3 tbs ground linseed (flax meal) 2 tbs hot water, extra 3 5 g dried cranberries 3 5 g hazelnut flour

For the vegan gravy

› 5 0 g vegan margarine spread › 1 small onion (80 g), chopped finely › 2 tbs plain (all-purpose) or gluten-

THIS IS A VEGAN TAKE ON THE TRADITIONAL ROAST. TO MAKE THIS A REAL CHRISTMAS FEAST, SERVE WITH PEAS AND ROASTED ORANGE SWEET POTATOES.

free flour

› 5 00 ml vegetable stock › 1 tbs Tamari

1 Preheat oven to 200ºC. 2 Bring the water to the boil in a small saucepan. Add

Vegan gravy 1 Heat margarine in a medium saucepan over medium

heat. Cook onion, stirring, for 5 minutes or until lightly browned. 2 Add flour; cook, stirring, for 5 minutes or until lightly browned. 3 Gradually stir in stock and Tamari. Cook, stirring, for 3 minutes or until thickened. Season to taste. 4 Remove foil from roast; slice thickly. Serve with gravy.

quinoa; reduce heat. Cook, covered, for 15 minutes or until tender; cool. 3 Scoop flesh from courgette using a strong spoon, leaving a 5-mm border. Reserve courgette flesh. Trim leek, if needed, to fit inside courgette. 4 Scoop seeds from pumpkin, discard. Scoop flesh from pumpkin, making a cavity large enough to fit courgette. Reserve pumpkin flesh. Trim courgette, if needed, to fit inside pumpkin. 5 Prick the insides of courgette and pumpkin with a fork. Process reserved courgette and pumpkin flesh with onion and garlic until finely chopped. 6 Heat 2 tablespoons of the oil in a large frying pan over medium heat. Add processed vegetables, thyme and quinoa; season. Cook, stirring, for 5 minutes or until tender. Cool. 7 Meanwhile, to make stuffing, combine ground linseed and the extra hot water in a medium bowl; stand for 10 minutes. Combine linseed mixture with quinoa

mixture, cranberries and hazelnut flour. Press some of the stuffing into courgette cavities. Press leek into one half of the courgette; cover with the other half. Press remaining stuffing into pumpkin cavities. Place stuffed courgette in one pumpkin half; cover with the other half. Secure pumpkin together with kitchen string. Brush with remaining oil; season. Wrap in foil; place in a roasting pan. Roast for 2 hours or until tender. Stand wrapped for 30 minutes.

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VEGAN RECIPES

C HI A C R Ê PE S , BANANA & B L AC K S E S A ME Serves 4 15 minutes + 20 minutes (standing) 15 minutes

› › › › › › › › › › ›

1 10 g plain flour 1 tbsp white chia seeds 2 ½ tbsp coconut sugar 1 /2 tsp ground cinnamon 2 50 ml almond milk 1 25 ml water 3 0 g coconut oil, melted 4 sugar bananas (520 g) 1 90 g coconut or vegan yoghurt 2 tbsp blueberries 2 tbsp black sesame seeds

THE HOTTER THE PAN, THE BETTER THE CRÊPES. BUT TAKE CARE TO REMOVE THE PAN FROM THE HEAT FOR A FEW SECONDS BETWEEN EACH CRÊPE SO THAT THEY DON’T BURN.

1 Combine flour, chia seeds, 2 teaspoons of the coconut

3 Reduce heat under pan to medium-high heat. Cut the

bananas lengthways and sprinkle remaining sugar on cut-side of the banana halves. Cook cut-side down in pan for 1 minute or until caramelised. 4 Divide crêpes between plates. Top with caramelised banana, yoghurt and blueberries; sprinkle with sesame seeds.

TIP

Sugar bananas, also known as finger bananas, are smaller and sweeter than regular bananas. If unavailable halve regular bananas lengthways and crossways.

sugar and the cinnamon in a medium bowl. Make a well in the centre; gradually whisk in almond milk and water, until combined and smooth. Stand for 20 minutes. 2 Heat a 26-cm (top measurement) non-stick frying pan over a high heat. Lightly grease with some of the coconut oil. Pour 1/2 cup of the batter into the centre of the hot pan, tilting the pan to coat the base in a thin layer; cook for 1 minute or until browned. Turn, cook on the other side until golden. Transfer to a plate; cover with foil to keep warm. Repeat with the remaining batter and grease with coconut oil, to make a total of 4 crêpes.

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ALD2004

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V EGE TA R I A N R ECI PE

C R E A MY SOUP

W I T H PA R S N I P, PE A R & H A Z E L NU T S BY SA NDR INE

lespaniersdesandrine.lu

Serves 6

20 - 30 minutes › › › › ›

1 kg parsnips 400 g potatoes 2 pears 1 onion 3 garlic cloves 2 l water

1 Peel, wash and dice the parsnips. 2 Peel and wash the potatoes and cut them

into large cubes. Chop the onion and garlic finely. 3 Peel and seed the pears and dice them. 4 Bring the water to the boil with a vegetable stock cube. 5 Fry the chopped onion with the garlic in a frying pan in olive oil until transparent.

1 vegetable stock cube 2 tbsp olive oil A few grains of cardamom Salt and pepper Hazelnuts

6 Add the parsnips, potatoes and pears. Cover

with the hot broth and simmer for 20 – 30 minutes. 7 Mix. Season to taste with salt and pepper if necessary. Arrange the velouté on plates with a pinch of pepper and a few crushed roasted hazelnuts.

RECIPE PHOTOS

Sandrine Pingeon Ramunas Astrauskas

› › › › › ›

15 minutes

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RECIPE

C AR AMELISED MONKFISH TAIL

CARROT PULP WITH GREEN ANISEED & VEGETABLE PICKLES BY LES ROSES Serves 6 60 minutes + 24h to marinate 20 minutes

For the fish › 1 monkfish tail of 1.8 –2 kg › 5 00 g carrot › 1 0 g of green anise › 2 00 g vegetable stock › 3 00 g of Kadaïf noodles (fine Turkish noodles)

› S esame oil › 5 0 g semi-salted butter For the pickles › 1 l of water › 6 0 g white spirit vinegar › 8 0 g sugar › 2 star anise › 3 g peppercorns › 3 g fennel seeds › 3 g of mustard seeds › T hyme/ laurel › V egetables of your choice

for pickles (carrots, onions, cauliflower, fennel...)

1 Have the monkfish fillets cleaned and filleted by your

fishmonger, then cut into 6 portions.

The pickles

1 Prepare the pickles: cut the vegetables into thin strips.

Gather all the ingredients for the pickles and bring them to the boil, pour the boiling preparation over the thin slices of vegetables and leave to marinate in the fridge for at least 24 hours. 2 Peel and wash the carrots, cook them in a vegetable stock with the green anise. Once cooked, mix and blend with the butter.

3 Mix the Kadaïf noodles with a dash of sesame oil. Sea-

son with salt and pepper. Place in a mould of your choice without packing down too much and bake in the oven at 180°C until coloured. 4 Just before serving, caramelise the monkfish portions in a very hot non-stick pan and finish cooking with a knob of butter, the heart should still be pearly (3 – 4 minutes). 5 Arrange on a plate: the Kadaïf noodles, a little carrot purée with green aniseed, then the previously drained vegetable pickles and finish with the monkfish.

Open from Tuesday to Monday from 18h30 to 22h30, and on Sunday from 12h00 to 14h00 (unique menu) Opening hours are subject to change. To stay informed, go to casino2000.lu Information and reservations: +352 / 23 611-410

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Reserved for adults

The fish

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TEXT

Susanne Jaspers

F E AT U R E

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F E AT U R E

SUG A R T H E C A LOR I E - H E AV Y T E MP TAT ION Sugar plays no small part in the globating of Europe. That sweet temptress has had an astonishing career – especially considering that sugar was practically unknown in our region around 200 years ago.

A TROPICAL , NATUR AL PRODUC T

Technically, one might think sugar should be healthy. After all, it is a plant-derived product; and generally, things that are natural are seen as harmless. Sugar is extracted from the tropical sugar cane, Saccharum officinarum in its official Latin name, and is grown mainly in Brazil, India, and China, as well as in Australia, the USA, and further Latin-American countries. The main growing condition is warmth because frost causes sugar cane to die a quick death. People with a sweet tooth are advised to nibble on the stalks, rather than think about chewing the leaves, for only the former has the sugar in its pulp. This pulp, which is harvested after one or even several years and holds between eleven and twenty percent of sugar, is pressed and either boiled down to create brown cane sugar, or cleaned and concentrated to make white sugar.

NAPOLEON WAS A FAN OF BEETS

sugar in native plants, that the sugar of the mangold was identical to that of the sugar cane. In a period of several decades, it became possible to raise the initially small percentage of sugar from around 1.5 percent to five and later to over twelve percent. Today, the percentage lies at an average of 17. With the discovery of beet sugar the monopoly of imported cane sugar was broken. Napoleon implemented a continental ban against British colonial goods from 1806 to 1813 and this and the following collapse of the sug-

In contrast to the sugar cane plant, whose sweet secret was discovered in New Guinea as early as 8,000 BC, the beet or mangold, widely known also in our region, was discovered only relatively late as a source of sugar. In 1747, the German chemist Andreas Sigismund Marggraf (17091782) – whose father ran a lucrative business from his Berlin pharmacy dealing in cane sugar, then a prescription-based, luxury good – discovered, while searching for

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F E AT U R E

ar cane import, in addition to a beet-friendly legislation by the French, meant that beet sugar extraction experienced a veritable boom. This lasted until the lifting of the continental ban. It was only in the mid-19th century that the competition between beet and cane sugar lead to a massive reduction in price, and sugar finally transformed from a luxury good into a consumer good for the masses.

MEAN: WELL-HIDDEN CALORIES

MEN, BEWARE!

Unfortunately, sugar does not only cause you to pile on the weight and damages your teeth, it can also have a negative effect on your psyche. Researchers at University College London discovered, as part of a major study a few years ago, that men who consumed around 70 gram of sugar per day, had about 25 percent higher chance of mood swings and depression five years later. Astonishingly, the amount of sugar a woman consumes had, according to the study, no effect on her psyche. Thus, a word of advice to all readers with a man at their side who likes to complain about low sugar intake (which, for those who do not know, is a classic excuse for low mood): better not to provide too much chocolate in case the mood gets worse.

Sugar really makes keeping an eye on your weight difficult. It is not enough to give up on that cream-filled gateau or leave out the sugar in your tea (or coffee). Even giving up on your regular coke (with its infamous 35 sugar cubes per litre) will not necessarily be sufficient to keep a slim

waistline. Indeed, alternative soft drinks are not the solution either. Lemonade and co are only a few cubes behind the calorie bombe Coca Cola in terms of sugar content. Sugar hides in countless foods, even if it does not seem obvious at first glance. Especially dangerous are sauces. For example, most ketchups contain sugar as one of the main ingredients (besides tomato purée), while BBQ sauces often contain up to three sugar cubes per spoonful. Even in your seemingly healthy muesli you will find sugar involved. Take especial care when buying Cornflakes and Co! That also applies for the fruit yoghurts so beloved at breakfast time.

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F E AT U R E

DEADLY GR APE SYRUP?

Already the Romans were known to enjoy their meals and not to spurn sweetmeats. The problem was that sugar was an absolute rarity in Rome, had to be imported from India, and was only affordable by the wealthy. Everybody else made do with Defrutum: grape syrup. For these purposes, grape syrup was boiled down through a long cooking process, generally to one third of its original volume. The problem was that the usual vessels used to cook it in were made of lead. These days, we know that that’s pretty bad for you. But then it was not known. The result: some historians allege that the Roman Empire did not fall on account of its vices and decadence but simply because of collective lead poisoning.

THE THING WITH SWEETENERS

The Russian chemist Constantin Fahlberg (1850-1910), who researched coal tar at the American Johns-Hopkins University at the end of the 19th century, is generally held to be the inventor – or rather chance discoverer – of artificial sweeteners. He himself describes the discovery later as following: “I had, following a busy day working, washed my hands thoroughly before going home. I was very surprised to find my hands, on lifting bread to my mouth, tasted sweet. I suspected the housewife, (but) the bread itself was not sweet, rather my washed hands were.” Thus, saccharin was born.

THE HORROR STORY OF ASPARTAM

THE AMOUNT COUNTS

Of course, no sweet tooth has to completely give up on sugar. But if you fancy holding onto your weight and teeth, stick to the following rule: According to the WHO, an adult should not consume more than 25 to 50 grams of pure sugar a day. 50 grams are around 10 teaspoons. What’s that? You think you never consume that much? Well, a single can of lemonade alone contains around 40 grams…

One of the most widespread sweeteners, besides saccharin, is aspartam, known as NutraSweet. It is contained in count-

less light-products, such as Coca Cola Zero. Even if conspiracy theorists claim that mysterious US businesses want to poison the world population with aspartam, so far the claim that the sweetener causes cancer has not been substantiated. The problem with sweetener is simply that it does not satisfy sugar cravings. While the stuff tastes sweet, the brain does not let itself be duped that easily; the craving for “real sweetness” remains. Thus, sweetener can even lead to weight gain if, after the consumption of artificially sweetened foods, “actually sweet” foodstuff is consumed. Tip: To counter this, a cube of grape sugar is said to work wonders.

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F E AT U R E

R E C I PE S

ALL AROUND SUGAR

BY B E RT R A ND DUC H A MPS

RECIPE PHOTOS

Bertrand Duchamps Dominika Montonen-Koivisto

www.atelier-de-cuisine.com

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F E AT U R E

SA LMON

R IC E NOODL E S & C A R A ME L SOY Serves 1 15 minutes 3 x 15 minutes

› 125 g Scottish salmon › 6 dried Shiitake mushrooms › S ome bunches of Romanesco

cabbage 1 00 g rice noodles 2 tbsp soy sauce 2 tbsp maple syrup 2 organic clementines ½ cm ginger 1 small shallot 1 tsp Bertrand's spice salt (or another mixture of your choice) › 1 tbsp olive oil › 1 tsp green pepper › C ornflowers

› › › › › › ›

Cut the shallot into thin strips, and cut the ginger into thin slices. Squeeze the juice from the clementines. Add the zest of half a clementine. Lightly crush the green peppercorns. To rehydrate the mushrooms, add them to boiling water for ½ hour. Pour the olive oil into a small saucepan and sauté the shallot, ginger, soy sauce, maple syrup, pepper, juice and zest of the clementines. Bring to a boil for 10 minutes to caramelise the sauce. 6 Place the salmon in an ovenproof dish, add the caramel sauce and cook for 8 – 10 minutes on the medium grill setting. 7 Pan fry the mushrooms in olive oil, season with the spice salt and cook for 10 minutes. 8 Cook the rice noodles in boiling water for 10 minutes. Drain and rinse with cold water. To reheat them, briefly place them under hot water in a colander. 9 Arrange the noodles in a soup plate, then add the salmon with the sauce, the mushrooms and the cabbage heads. Add some cornflowers for decoration.

1 2 3 4 5

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F E AT U R E

C HIC K E N F ILLE TS

W I T H G R E E N C OC ONU T C UR RY Serves 2 15 minutes 15 minutes

› › › › › › › › › › ›

4 chicken fillets 1 tsp coconut blossom sugar 100 ml coconut milk 1 tbsp fish sauce ½ garlic clove 10 cm lemon grass 1 tsp green curry paste 1 passion fruit 1 tsp virgin coconut oil 1 tsp olive oil 2 tbsp mixture of Brussels sprouts, grated carrot, spring onion and lettuce heart, chopped › 1 red pepper

1 Put the coconut oil and curry paste in a small pot. Roast the paste at high

heat while stirring constantly, it should stick to the bottom. When the aromas develop, add the coconut milk. Stir, let it simmer for 10 minutes. 2 Add the fish sauce, sugar, finely chopped garlic and lemongrass, mix and cook for 5 minutes at low heat. Turn off the heat and leave to infuse for 5 minutes, strain. 3 Put the olive oil in a griddle pan and fry the chicken for 5 – 7 minutes on each side. 4 Put the sauce on a plate and arrange the aiguillettes (chicken slices) and vegetables. Sprinkle with thin slices of red pepper and passion fruit.

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C HIOGG I A

F E AT U R E

B E E T ROOT PA PILLOT E

Serves 1 › › › ›

10 minutes

1 Chioggia beetroot Cabécou with raw goat milk ½ tbsp Vergeoise (brown sugar) 1 tsp of Bertrand seasoning salt (or another mixture of your choice)

45 minutes › › › ›

1 tbsp of olive oil Walnuts Espelette pepper Chives

1 Rinse and coarsely clean the beetroot by rubbing it with aluminium foil.

Wrap it in a sheet of baking paper and cook in the oven at 180°C for 2 hours. Switch the oven off and leave the beetroot to cool inside. 2 Melt the oil, sugar and salt in a frying pan, cut the beetroots in half, place with the flat side in the pan and caramelise over a low heat for 15 minutes. 3 Halve the walnut kernels. 4 Place the beetroot onto a plate. Top with the finely chopped chives, add the cheese seasoned with a dash of Espelette peppers, and garnish with walnuts.

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SEASONAL FRUIT

5 FAC TS ABOUT

OR A NG E S HEALTH & GOOD MOOD FOR WINTER

BUYING & STORING

Oranges are a cross between a tangerine and a grapefruit and belong to the genus of endocarp berries. Called a golden apple by Alexander the Great 300 BCE, and in German “Apfelsine” – the apple from China. There are around 600 different kinds, and a really big orange tree can produce up to 200 kg per year.

Oranges don’t continue to ripen once picked. It’s best to store them at 4 to 7 degrees. Like a lot of other fruits, don’t keep them with apples, as they will speed up the decaying process through their ripening hormone.

A SWEET TREAT

DARK DOES NOT MEAN RIPE Whether the orange peel is lighter or darker depends on the temperature change of day and night, not on the sunrays or warmth. Thus, the peel is not an indication of ripeness. Oranges that have a peel with fine pores are juicier than those with larger pores.

HEALTHY PEEL The white skin of the orange contains plenty of beneficial components, especially flavonoids, which guard against free radicals. If the taste doesn’t bother you, eat the white skin too. The peel – only use organic! – contains many vitamins, minerals, and fibre. Use grated on salads or in desserts; the peel aids fat burning, digestion and lowers cholesterol. Chew like chewing gum against bad breath or use to make a tea.

TEXT

Martina Schmitt-Jamek

Oranges are full of Vitamin C (200 g is sufficient to cover your daily need), carotenoids and flavonoids, which can lower the risk of cancer and cardiovascular problems. They work in salads, with nuts, fish, and poultry, and certainly always look good.

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C UR R I E D PUMPK I N S OUP Serves 4 ‒ 6 › › › › › ›

30 minutes

SEASONAL FRUIT

30 ‒ 40 minutes

4 tbsp (60 ml) olive oil 1 onion, chopped 4 celery stalks, chopped 2 garlic cloves, crushed 2 tbsp curry powder 7 50 ml peeled and diced pumpkin, seeds reserved

› 4 – 5 carrots, peeled and diced › 1 00 ml juice and grated peel of › › › ›

1 Preheat oven to 180°C. 2 Heat 3 tablespoons olive oil in a large

3 Wash pumpkin seeds, dry well and

toss with remaining olive oil, chilli flakes and thyme and roast for 20 minutes until crunchy. Set aside. 4 Add coconut milk to soup and simmer for 5 minutes. Blend until smooth, top with crunchy pumpkin seeds and serve.

saucepan and sauté onion and celery until soft. Add garlic, curry powder, pumpkin and carrots and fry for a minute. Stir in orange juice, peel and stock and simmer until cooked through.

1 orange 1 l vegetable stock ½ tsp dried chilli flakes 2 tsp chopped thyme 1 can (410 g) coconut milk

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TA M A R I N D & OR A NG E DR E S S I NG Serves 4

› › › › › › › › › ›

OR A NG E C UR D

10 minutes

1 glass

› › › › ›

80 ml tamarind sauce 50 ml orange juice 1 tsp castor sugar 1 tsp (5 ml) sesame oil 3 tbsp (45 ml) olive oil 1 tbsp grated orange peel 2 tsp (10 ml) fish sauce 3 tbsp (45 ml) water ½ chopped chilli 2 tbsp chopped coriander

20 minutes

15 minutes

150 ml orange juice 1 tbsp (15 ml) lemon juice 150 g unsalted butter 180 g castor sugar 3 extra-large eggs + 2 extra-large egg yolks

1 Place orange juice, lemon juice, unsalted butter and

1 Whisk together tamarind sauce with orange juice and

castor sugar until sugar dissolves. 2 Add sesame oil, olive oil, grated orange peel, fish sauce, water, chopped chilli and chopped coriander. 3 Serve tossed through chicken salad or fill a cleaned fish with sliced orange and fennel, pour over marinade and bake until cooked through.

castor sugar in a saucepan over a medium heat and stir until butter is melted and sugar is dissolved. 2 Whisk 3 extra-large eggs and 2 extra-large egg yolks together. Gradually add orange mixture, stirring continuously. Return to pan and cook, stirring, for 7 – 8 minutes or until thickened and mixture coats the back of a spoon. 3 Cool in the fridge before serving.

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SEASONAL FRUIT

SW E E T ’ N SOUR C H IC K E N Serves 4 30 minutes 20 minutes

› 4 large chicken breast fillets › 6 0 g cornflour, plus 2 tsp for

dusting 3 0 g flour 1 tsp baking powder S alt and milled pepper 2 50 ml cold water V egetable oil, for deep-frying 1 onion, cut into chunks 2 tbsp grated fresh ginger 1 50 g pineapple chunks, drained 2 peppers ( 1 red, 1 yellow pepper), chopped › 4 5 ml tomato sauce › 1 00 ml juice and grated peel of 1 orange › 3 tbsp (45 ml) vinegar

› › › › › › › › ›

1 Cut chicken into 3 cm cubes. 2 Mix together cornflour, flour, bak-

ing powder, seasoning and 125 ml cold water to form a smooth batter. Set aside. 3 Heat a glug of oil in a pan and lightly fry onion, ginger, pineapple and peppers. Add tomato sauce, orange juice and peel, vinegar and remaining water and simmer until sauce thickens. 4 Heat 5 cm vegetable oil in a pan. Dust chicken in a little cornflour and dip into batter to coat. Deep-fry in batches until golden and cooked through. Drain on kitchen paper. 5 Toss chicken in sauce and serve with steamed rice.

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SEASONAL FRUIT

B A R B E C UE R I B S Serves 4 › 125 ml peach chutney › 100 ml tomato sauce › 1 00 ml juice and grated peel of 1 orange

1 Combine the first 6 ingredients.

35 minutes

› 1 00 ml Worcestershire sauce › 6 0 ml apple cider vinegar › 1 – 2 tbsp crushed garlic, ginger & chilli paste

› › › ›

2 0 beef riblets 1 tbsp sesame seeds 6 – 8 spring onions, finely chopped 6 0 g coriander

GOOD IDEAS › Add grated orange peel to a little chopped rosemary and sea salt and use as seasoning. › Add a squeeze of orange juice, some grated peel, chopped thyme, a glug of olive oil and a little cumin to diced sweet potato and butternut. Roast at 180°C until crispy and cooked through. › Mix a generous spoonful of marmalade, the juice of an orange, a spoonful of grated ginger and a dash of soy sauce together. Rub onto lean pork chops and grill until cooked through.

Pour the mix over riblets in a roasting pan. 2 Toss to coat and cook for 30 – 35 minutes or until cooked through and caramelised. 3 Serve scattered with sesame seeds, spring onions and coriander.

35 minutes

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SEASONAL FRUIT

P OAC H E D OR A NG E S Serves 4

› › › › › › › › ›

20 min

3 0‒ 40 min

250 ml light brown sugar 125 ml water 100 ml orange juice Grated peel of 1 orange 1 tsp chopped rosemary 4 cloves 3 tbsp orange liqueur and 1 split vanilla pod 4 – 6 oranges

1 In a heavy-based saucepan combine light brown sug-

ar, water, juice and grated orange peel, chopped rosemary, cloves, orange liqueur and vanilla pod. 2 Carefully peel 4 – 6 oranges, add to pan and simmer until cooked through and liquid has turned syrupy. 3 Cool and serve with ice cream.

Kachen_O lactose_19-10-20.indd 2

21/10/2020 15:01

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SEASONAL FRUIT

OR A NG E & P OPPY SEED CAKE Serves 8–10 45 minutes 40‒60 minutes

› › › › › › › › › › › ›

125 ml fresh orange juice 125 ml Greek-style yoghurt 3 tbsp poppy seeds 250 g unsalted butter, diced 320 g castor sugar 3 tbsp finely grated orange peel 4 extra-large eggs 340 g cake flour 2 ½ tsp baking powder 125 g butter, softened 250 g cream cheese 250 g icing sugar

1 Preheat oven to 160°C. Spray

a 25 cm, loose-bottomed cake tin with cooking spray. Mix orange juice, yoghurt and poppy seeds in a bowl. 2 Beat butter, castor sugar and orange peel in a large bowl until pale and creamy. 3 Whisk in eggs, one at a time, until well combined. Add sifted flour and baking powder to egg mixture. Add yoghurt mixture and gently fold to combine using a large metal spoon. 4 Spoon mixture into prepared cake tin, smooth surface and bake for 45 – 60 minutes or until a skewer inserted into the cake comes out clean. 5 Set aside for 5 minutes to cool slightly, then turn out onto a wire rack to cool completely. Cream butter and cream cheese together and gradually fold through sifted icing sugar. 6 Spread icing on cake and serve.

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RECIPE

CELEBR ATIONS DESSERT BROWNIE-TIR AMISU Serves 8 1 hour 10 – 15 minutes

For the dough

› › › › › › › › ›

130 g butter 250 g dark chocolate 130 g brown sugar 3 eggs 50 g flour 50 g cocoa 1 tsp baking powder 1 – 2 tsp gingerbread spice 50 g white chocolate

For the cream

› › › › › ›

350 g Galbani Mascarpone 150 ml cream 30 g sugar 1 tsp instant espresso powder 50 ml almond syrup (or Amaretto) 2 tbsp icing sugar

The dough 1 For the dough, melt butter and

dark chocolate over a hot water bath and leave to cool. 2 Stir in sugar and eggs. Mix flour, cocoa, baking powder and spice and stir briefly into the dough. 3 Spread the brownie dough evenly on a baking tray lined with baking paper (approx. 38 x 45 cm), bake in a preheated oven at 180°C (fan: 160°C) for approx. 10 – 15 minutes and let cool down. 4 Melt white chocolate over a hot water bath. 5 Cut out circles from the brownie dough, making sure that there is as little space as possible between the circles, and that each size is present in equal numbers. Spread the largest circles on the bottom with white chocolate and leave to dry.

The cream 1 Whip cream with sugar until stiff.

Briefly stir in the espresso powder and Galbani Mascarpone and fill the cream into a piping bag with a starshaped spout. 2 Sprinkle the largest circles with a few drops of almond syrup, garnish with mascarpone cream and place the next smaller circles on top. 3 Repeat until all the circles are used up, finishing with mascarpone cream. Dust the brownie tiramisu trees with icing sugar and serve immediately.

For more recipes of Galbani, visit our website on www.galbani.lu !

In addition › B iscuit cutter circle (Ø 6, 5, 4 and 3 cm), piping bag with a starshaped spout

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WORKSHOPS

OUR WORKSHOPS ARE BACK – NOW ONLINE! Thanks to an amazing host, Marinola, this first online workshop was a great success.

We started off with a plant-based menu, all about the pumpkin – hosted by plant-based chef Marinola who treated us to authentic and creative dishes. And while the workshop was live and online, we noticed that the participants and the host were able to interact and engage with each other in an authentic and warm manner. Many of the participants cooked along with the host during the workshop and then enjoyed a delicious meal from the comfort of their own home. We call the workshop a success! Stay tuned for more announcements of new workshops on kachen.lu/workshops/ & Social Media.

PHOTOS

Jùlia Pecci

In October 2020, we re-launched our KACHEN Workshops and this time we opted for a virtual version of them, in order to allow more people to participate and to reduce the risk of COVID-19.

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ADVERTORIAL

TOFINO: DELICIOUS, BEAUTIFUL, FAIR 3 STRONG VALUES FOR AN EXCEPTIONAL CHOCOLATE THAT HAS FINALLY ARRIVED IN LUXEMBOURG.

Pierre Angot and Romain Viaud, former engineers from the Ecole Centrale, launched their brand of chocolates from bean to bar in 2019 under the name TOFINO. Their objective: to become the reference for exceptional chocolate! They didn't hesitate to go and meet planters in Cameroon and Vietnam to find beans with little-known origins of a very high quality and from a rich soil, but above all from cultures who are known to be committed chocolate makers. Today, they offer new kind of creations in the world of chocolate, which provide exceptional taste journeys or "tasting moments." For example, they work on infusing exclusive ingredients such as Timur Bay from Nepal or Grand Cru coffee from Kenya from the best roaster in France (Mélanie Badets) directly into the chocolate to give life to irresistible chocolates and invitations to culinary journeys. In addition to the extraordinary quality of the chocolate, they are also working on their aesthetic design in partnership with artists and have chosen to use environmentally responsible and reusable packaging made of gold-plated metal which preserves the chocolate in an optimal way. Their collaborations with artists such as Jacques Schneider and Petites Luxures, prestigious brands such as Hermès Paris and the support of big names in the culinary world leave no doubt about the exclusive, creative and committed approach of the young chocolate makers.

Presented in Luxembourg for the first time this summer and with great success at Thym Citron in the capital, TOFINO will now also be available at the Grande Épicerie du PALL CENTER where we look forward to discovering them.

Pierre Angot & Romain Viaud

If you need a delicious, beautiful and fairtrade gift for Christmas, look no further!

tofinocreations.fr

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SE A SONA L V EGE TA B L E

5 FAC TS ABOUT

F E NNE L VEGETABLE’S MAR ATHON RUNNER

CRISP & FRESH…

Well, simply put, fennel means “marathon” in Greek. It’s quite fitting because fennel keeps you full for longer – without feeling like you’ve overindulged – on account of its high fibre content. Ideal, therefore, for athletes. A tea made from fennel seeds is, by the way, a very effective tonic to quench your thirst and can also help with stomach cramps; it’s even suitable for infants.

That’s how you want your fennel and the signs are shiny, green leaves and when the cut surface has not dried out. Because fennel grows in sandy soil, you’ll sometimes find sand on the outer leaves; just make sure you give them a good wash and ideally halve the fennel first.

IF YOU DON’T LIKE THE LIQUORICE TASTE… Combine fennel with Mediterranean vegetables like tomatoes, paprika, or olives, which disguise the anis flavour. Fennel works well with fish and seafood, meat, and other vegetables, but also with risotto, pasta, parmesan, or in fruit salad and smoothies, for example with ananas, oranges, strawberries, or kiwis.

The essential oils have an anti-inflammatory effect and strengthen stomach, liver and kidneys. Potassium, iron, folic acid, vitamin B, C, and E, help with high blood pressure and kidney stones; they also help preserve bone density and strengthens muscles, blood vessels, heart, and nerves.

100 % USEABLE Not only the bulb can be used in many ways – cooked, fried, braised, baked, or raw – even the delicate, feathery green can be used, in moderation, for mayonnaise, soups, or salads. The seeds are not only good for tea, but also in bread, or delicious when used in preserving, aid digestion, and prolong storage life. The flowers, especially beloved by bees, make a wonderful syrup.

TEXT

Martina Schmitt-Jamek

AND MUCH MORE!

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SE A SONA L V EGE TA B L E

C H IC K E N B URG E R S W I T H H UMMUS & F E N N E L Serves 4 45 minutes 10 minutes

For the hummus

› 2 40 g tinned butter beans, › › › › › › ›

drained 1/2 tsp crushed garlic 1 tsp lemon juice 1/4 tsp ground cumin 1/4 tsp ground coriander 2 tbsp olive or avocado oil 1 tsp fresh coriander, chopped S alt and freshly ground black pepper, to taste

› 1 celery stalk › Ice water › 1 fennel bulb (white part only), › › › › › › › ›

sliced paper-thin with a mandoline 7 5 g grated carrot J uice of 2 oranges 1 orange, peeled, segmented and chopped 4 deboned and skinless chicken breasts O il, for frying 4 burger rolls S alad leaves, to serve C hips or salad, to serve

The hummus 1 Place the butter beans, garlic, lemon juice, cumin and

with oil and season lightly. Fry until cooked, 8 – 10 minutes. 5 Make the burgers by slicing the rolls in half and spreading with hummus. Add salad leaves, chicken breast and slaw. 6 Serve with chips or salad on the side. COOK’S TIP Toast the buns in a dry pan on the sliced sides. This adds a layer of texture and flavour and makes the burger less soggy from the filling.

ground coriander in a food processor. Blend until smooth. Add the oil and blend to combine. Stir in the fresh coriander and season. 2 Use a vegetable peeler to slice ribbons off the celery stalk. Place the ribbons in ice water for 10 minutes. This causes them to curl up and form celery curls. 3 To make the slaw, combine the celery curls, fennel, carrot, orange juice and chopped orange, and season with a little black pepper. Place in the fridge for 10 minutes.

4 Heat a griddle pan until hot. Brush the chicken breasts

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FENNEL, PORK & TOMATO STEW Serves 4

G R AT I N É E D FENNEL Serves 4

1 hour

50 minutes

› 4 medium fennel bulbs, with +-10cm of the stem attached

› S alt and freshly ground black pepper, › › › › ›

to taste 2 tbsp chives, chopped 1 1/2 tsp crushed garlic 6 00 g double-thick cream 3 tbsp breadcrumbs 2 5 g Parmesan, grated

› › › › › › › › › › › › › › › › ›

1 hour

70 minutes

10 g butter 1 tsp olive oil 4 shallots or baby onions, finely sliced 8 pork sausages 300 g fennel bulb, thinly sliced ¼ tsp chilli flakes 55 g celery, sliced 1 tsp crushed garlic 220 g cocktail tomatoes 200 g baby carrots 410 g tinned tomatoes 375 ml warm vegetable stock 250 g tinned chickpeas Salt and freshly ground black pepper, to taste Cooked rice 125 ml crème fraîche 2 tbsp fresh flat-leaf parsley, finely chopped

1 Heat the butter and oil in a pot over medium heat. 1 Preheat the oven to 180°C. 2 Cut the fennel bulbs into halves or quarters, depending

on their size. Season lightly and arrange in a 20 x 25 cm roasting tray. It is fine if they overlap in the pan. 3 Lightly stir the chives and garlic into the cream and pour over the fennel. 4 Cook in the preheated oven until tender, 40 – 50 minutes. 5 Combine the breadcrumbs and cheese, and sprinkle over the fennel. Turn on the grill. Grill until the cheese and crumbs are golden and melted, 3 – 5 minutes. 6 Serve immediately.

COOK’S TIP Serve as a side dish to roast chicken, lamb or fish. Make sure you have crusty bread close by to mop up any leftover sauce.

Add the shallots or baby onions and turn the heat down slightly, allowing the onions to cook until golden, about 5 minutes. 2 Stir in the sausages and cook until they brown, about 5 minutes. Remove the sausages from the pot and turn the heat back up. 3 Add the fennel and chilli flakes, and fry for 5 minutes. Stir in the celery, garlic, tomatoes and carrots, and fry for a few minutes. 4 Pour in the tinned tomatoes and vegetable stock and stir to combine. Gently place the sausages in the pot and cover with a lid. Simmer until the veggies are tender and the sausages are fully cooked, 40 – 50 minutes. 5 Five minutes before removing the stew from the heat, stir in the chickpeas and season. 6 Serve on rice with a dollop of crème fraîche and fresh parsley.

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SE A SONA L V EGE TA B L E

G R I L L E D S A LMON I N A C R E A M Y F E N N E L B ROT H Serves 2

40 minutes

› 1 tsp olive oil + extra, to drizzle › 6 shallots, peeled and halved › 1 20 g whole baby fennel, thinly sliced › › › ›

lengthways 6 baby potatoes, peeled and quartered 1 garlic clove, finely chopped 1 star anise 1 bay leaf

1 Heat a pan over medium heat and add the oil,

› › › › › › ›

1 25 ml white wine 2 50 ml warm vegetable stock 1 00 g exotic mushrooms 1 25 ml fresh cream 2 salmon portions S alt and freshly ground black pepper, to taste F ennel fronds, to garnish

5 Preheat the oven grill. Place the salmon on a

lined baking tray, drizzle with olive oil and lightly season. Grill until cooked and tender, 6 – 8 minutes. Keep an eye on it so that it doesn’t overcook or burn. 6 Place the cooked salmon in a serving dish, ladle the creamy broth and vegetables on top, and add a sprinkling of fennel fronds just before serving. COOK’S TIP If you can’t find shallots, simply replace with baby onions. The same goes for exotic mushrooms: replace with sliced.

shallots and whole baby fennel. Turn the heat down slightly to cook without browning too much. Cook until the fennel and shallots become slightly tender, 8 – 10 minutes. 2 Stir in the potatoes, garlic, star anise and bay leaf, and fry for 1 – 2 minutes. Add the wine and allow it to bubble away for 5 minutes so that most of the alcohol cooks off. 3 Stir in the warm stock and simmer gently, 15 – 20 minutes. 4 Add the mushrooms and cream and cook for a further 5 minutes.

30 + 10 minutes

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S AVOURY F E N N E L & B AC ON B R E A D Serves 4

40 minutes

› › › › ›

5 g butter 1 tsp crushed garlic 125 g streaky bacon, chopped 80 g red onion, diced 1 80 g fennel bulb, with +-10cm of the stem attached, thinly sliced › 1 tsp fresh thyme leaves › 2 tsp fresh chives, finely chopped

1 Preheat the oven to 180°C. 2 Heat a pan over medium heat. Add the butter, garlic,

› › › › › › › ›

1 90 g ciabatta 1 15 g butter, at room temperature 6 eggs 2 50 ml fresh cream 3 75 ml milk S alt and freshly ground black pepper, to taste 7 0 g Gruyère, finely grated M icro herbs or fresh basil, to serve

Add the bread to the fennel mixture and turn it all out into a 25 x 30 cm ovenproof dish. 5 Whisk the eggs, cream and milk together, and season. Pour the egg mixture over the bread and fennel mixture, and place in the oven. 6 Cook for 20 minutes and sprinkle the cheese on top. Place back in the oven until the cheese has melted and the eggs have set. 7 Scatter micro herbs or basil on top and serve immediately.

bacon and onion, and fry until crisp and golden, about 5 minutes. 3 Add the fennel together with the thyme and turn the heat up slightly in order for the fennel to caramelise and turn golden. Fry until the fennel is tender, 10 – 15 minutes. Take the mixture off the heat and stir in the chives. 4 Cut the ciabatta into thick slices (about 2 cm thick). Butter each slice and cut the bread into bite-size chunks.

35 minutes

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DISCOVER NATURALLY

OUR CHEESE COUNTER: A LARGE SELECTION OF SPECIALTIES AND A PERSONAL ADVICE FOR ALL TASTES.

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DO IT YOURSELF

HE IK E ’S

TAS T Y T R E ATS “The memories of wonderful moments learning to cook with my mother and grandmother are probably the reason for my passion for cooking. These days, cooking for the people I love brings me great joy. Setting the table nicely and lovingly preparing handwritten menus for my guests, choosing seasonal table decorations with fresh flowers, and finding the best, preferably regional, ingredients for my menu... it’s pure joy for me.” In order to share this happiness with even more people, Heike Meyers created “Pfeffer macht glücklich” (“Pepper makes you happy”). Here at KACHEN, on her blog, on Instagram or at one of her food camps she invites you to share this happiness with her, with the promise “Pfeffer macht glücklich” (“Pepper makes you happy”).

@pfeffermachtglücklich

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DO IT YOURSELF

C A NT UCC INI WIT H F IGS

GOAT C HE E S E IN C INN A MON OIL 1 jar 10 minutes

about 45 pieces

ONION CONF IT

25 minutes 2 jars

25 minutes

15 minutes 30 minutes

1 Put all the ingredients, except

the almonds and figs, in a bowl and knead. 2 Add the almonds and figs as well and knead briefly. 3 Preheat oven to 180°C top/bottom heat. 4 Divide the dough into three pieces and form a roll from each. Flatten a little and place on a baking tray lined with baking paper. Bake on the middle shelf for about 15 minutes until golden brown. 5 Remove, leave to cool and cut into 1-cm thick slices. 6 Put the slices back flat on the baking tray and bake for another 10 minutes.

› › › › ›

1 50 ml finest olive oil 2 cinnamon sticks 1 star anise 4 rounds goat’s cream cheese, e.g. Berdorfer goat’s cream cheese Z est of a organic lemon 1 tsp pink pepper berries A few sprigs of fresh thyme 1 small green chilli pepper 3 small, preferably fresh bay leaves

1 Warm the olive oil slightly, add the

cinnamon sticks and let it cool down again. 2 Put one third of the spices and herbs in a nice glass, put goat’s cheese on top, then add the spices and herbs and repeat the process. 3 Position the star anise in a way that you can see it from the outside, which looks very nice. 4 Pour the cinnamon oil over the top – the cheese should be completely covered with the oil. 5 Close the glass well and put it in the fridge. There, the cheese will keep for 1 – 2 weeks. TIP To give away as a present, add a bow and decorate with a hand-written label or a few cut-out paper stars.

› › › › › › › › › › ›

2 tbsp of olive oil 3 garlic cloves, finely chopped 1 tbsp fresh thyme leaves 1 red chilli pepper, pitted, finely diced 6 onions, finely diced 3 tbsp raw cane sugar 1 pinch of turmeric 3 tbsp red wine vinegar 2 00 g water ½ tsp black cumin S alt, fresh pepper from the mill

1 Heat the oil. Add garlic, thyme and

chilli and fry for 2 minutes. 2 Mince the onions finely and add them to the pan, sauté for 2 minutes and season with sugar, turmeric, salt and pepper. Simmer gently for 10 minutes. Deglaze with vinegar and water. 3 Add black cumin and let everything simmer until the liquid has almost evaporated. The onions should now be soft. 4 Fill jam into pretty jars, seal them airtight and store in the fridge when cooled down. They will keep there for 4 – 6 weeks. TIP The jam goes very well with cheese, simply spread on fresh bread or with a juicy steak. To give away as a present, decorate with a ribbon and a hand-written label.

TIP The cantuccini will keep for about 3 weeks in a metal box. As a gift or souvenir, put them in a pretty box lined with tissue paper. Decorate with a bow and a handwritten label or a personalised Christmas greeting.

› › › ›

Heike Meyers Ramunas Astrauskas

140 g spelt flour (type 630) ½ tsp cream of tartar 2 tsp gingerbread spice Some salt 1 egg 100 g raw cane sugar 30 g butter 80 g whole almonds 100 g dried soft figs, finely diced

RECIPES PHOTOS

› › › › › › › › ›

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René Mathieu Xxx RECIPE PHOTOS

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PORTRAIT OF A CHEF

R E NÉ M AT HIE U

TEXT PHOTO

“We eat too much,” says René Mathieu. And people visit Paniers de Sandrine and other things from LetsGrow in restaurants too often, he adds. “It’s better to go to a res- Gonderange. “We don’t want to control everything, do taurant once a month than every day.” Perhaps unusual everything ourselves. We want to encourage the vegewords coming from a chef with a Michelin Star. But the table producers to continue.” Every year, he invites the 59-year-old Belgian likes to be unusual – and that is also suppliers to a dinner, to show them what their produce the secret to his success. His restaurant, “Distillerie” in becomes: “Often, they are very surprised.” Bourglinster, was just crowned the best vegetarian restau- The art is to combine plants and vegetables so that they rant in the world in 2020 by the “Guide Vert” of the “We’re taste really good. “Plants are delicious,” he says – and Smart” organisation. “Hopefully, there will be many oth- feels confirmed through his guests. A carrot, wrapped in ers who will find success in this way,” says René Mathieu. the leaf of a lime tree, tastes amazing. And it works withHe is the chef of “Distillerie” since 2005, as well as the ac- out spices from India. Or take the leaf of the mallow, deepcompanying, slightly simpler brasserie. Previously, René fried in dough like tempura, and the flower filled with a Mathieu was a cook in the Grand Ducal Palace for three cream of fermented nuts. “We want to be a restaurant of years. The fact that he has become one of the big names leisure and relaxation, not one people visit every single in the world of vegetarian cuisine is also connected to day,” says René Mathieu. his way of cooking as a moral commitment for the next The “Distillerie” offers a complete plant-based cuisine. generation. “We have become a generation of meat-eat- The Brasserie also serves fish if you don’t trust the taste ers,” he says. The balance between animals and plants is of vegetables (yet). Otherwise, the rules are clear: with the disturbed. Intensive farming, destroyed soil, genetically exception of coffee, chocolate, and citrus fruit, everything modified plants, climate change: “It’s crazy, served is in tune with locality and season. all the stuff that’s happening.” Now is the “You don’t have to eat tomatoes, strawber“We want to be time to rethink your own diet. “It’s dawning ries, and asparagus all year round,” says a restaurant on us that we’re driving into a wall.” René Mathieu. of leisure and René Mathieu is not a vegetarian (“I eat The Covid-19 pandemic has shown some relaxation, not one meat from time to time”), and he can people that you can easily eat at home or people visit every also not really do much with the idea of make a packed lunch for work. “Many peosingle day.” a vegetarian restaurant. “We follow the ple don’t eat enough at home these days, path of a plant-based cuisine to the end,” because there are too many options. But it he says. That means that they don’t simply avoid meat. really isn’t that complicated making your own meals.” He “The problem with a vegetarian or vegan kitchen is that also has the impression that, on account of the pandemic, they often try to replace things.” For him, that’s not what his guests are now, on average, clearly younger. “Young a plant-based cuisine is about. Following the path to the people come on account of our values. They are more inend means for René Mathieu: to cook strictly locally and terested in their own health.” But it’s not only they who are seasonally. enthusiastic, says René Mathieu. Recently, a very old lady Thus, almost every morning, he goes for a 2-hour walk told him, with tears in her eyes, that she was very touched: around Bourglinster through the forest and across fields She was reminded of a specific meal from a long time ago looking for plants. “I don’t go far. For example, you can – cooked by her grandmother. find mallows everywhere around here. I put those in dishes.” Occasionally, when he shows customers all the things that grow around the castle, such as wild celery, for example, he is often told: “But I have that in my garden. I get rid of it because I thought it’s a weed.” René Mathieu L A DISTILLERIE learnt nature’s secrets from his grandfather, a gamekeeper in the Ardennes. “I forgot about that knowledge for a long 8, rue du Château — L-6162 Bourglinster time, but then I remembered.” Tel. +352 / 78 78 78 1 Naturally, he doesn’t collect everything for the kitchen bourglinster.lu himself. René Mathieu buys much of his ingredients from

Dieter Ebeling Ramunas Astrauskas

THE PATH TO THE TOP IS LINED WITH PL ANTS

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CHEF'S MASTER CLASS

B EE T ROOT & HOGWEED ROOT F er mented mil k , amarant h & plums

Serves 8 3 hours + time to marinate

THE PLUM PICKLES SHOULD BE PREPARED 3 DAYS IN ADVANCE AND THE BEETROOT OIL 21 DAYS IN ADVANCE!

2 hours 30 minutes

For the beetroots

› 2 beautiful beetroots (about 2 x 250 g)

› 2 kg coarse grey salt For the sushi rice

› 1 50 g sushi rice › 4 tbsp rice vinegar › 1 tbsp ginger, very finely chopped, or fermented hogweed root

› 3 tbsp Tamari › 1 tbsp horseradish cream › 1 tsp salt For the pickled plums

› › › › › › › › › ›

4 – 5 plums G inger, 3-cm piece 1 /2 red onion 2 00 ml red wine vinegar 2 00 ml apple vinegar 1 00 g brown sugar 1 tsp salt 3 bay leaves 1 tbsp Jamaican peppercorns 1 tbsp juniper berries

For the amaranth seeds

› 50 g amaranth seed grains › 2 cl lemon-olive oil › 1 tbsp beet juice For the fermented milk

› 250 ml buttermilk › 2 limes For the beetroot oil

› ½ l lemon-olive oil › 150 g grated beetroot › 1 bunch of curry herb For the serving

› 1 mallow blossom › D ry amaranth leaves › H ogweed root or ginger

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CHEF'S MASTER CLASS

THE BEETS

Gently rinse the beetroot under clear water and clean with a soft brush.

In a drip tray, create a very thick base of grey salt to give the beets a good base. Cover the beetroots completely with coarse grey salt. They must be fully covered, do not hesitate to be generous with the salt cover.

Cook the beetroot in an oven preheated to 160°C (th.5) for 2 hours. When they come out of the oven, let them cool in their salt crust for 2 hours.

THE SUSHI RICE

Cut the beetroot lengthwise into thin slices, brush the slices with lemon oil and store in a cool place.

Rinse the rice thoroughly in a sieve.

Cook over a low heat for 18 minutes (one teacup of rice to one teacup of water). The rice should have a milky smell.

Pour into the glass with the plums. Leave to cool. Close the jar and chill. Wait 2 – 3 days before serving.

RECIPE PHOTOS

Cut all the ingredients into small pieces and place in a saucepan. Bring to the boil. Stir until the sugar dissolves.

Season with Tamari, horseradish and rice vinegar and fermented hogweed or ginger.

René Mathieu Ramunas Astrauskas

THE PICKLED PLUMS

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CHEF'S MASTER CLASS

THE AMAR ANTH SEEDS

Cook for 10 minutes in salted water, then drain.

THE FERMENTED MILK

Add the oil and beet juice and set aside.

THE BEETROOT OIL

Leave the grated beetroot and the bouquet of curried cabbage to soak in the sun for 21 days or 3 days on the radiator in ½ litre of olive oil with lemon.

THE SERVING

Filter and set aside.

TIP

Instead of the grated beetroot, you can use the peel.

Finish with a nice mallow flower, then add two spoonfuls of fermented milk and a few dashes of beetroot oil to the plate.

On a large plate, place a nice rice dumpling, on top of it the plums and 3 slices of beetroot.

Serve immediately and grate some hogweed root over the plate in front of your guests.

Add a dash of lemon oil with a dried amaranth leaf and a spoonful of amaranth seeds.

Mix the milk, lemon, salt and pepper in a bowl.

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Do not open before

CHRISTMAS SPECIAL

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TEXTE

Susanne Jaspers

DOSSIER

KACHEN No.25 | HIVER 20

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CHRISTMAS SPECIAL

THE CHRISTMAS SPIRIT Jingle Bells, jingle bells… That‘s right, here in Luxembourg we all know the lovely little carol. As soon as we‘ve celebrated Halloween, we happily dive headlong into the lengthy marathon that will soon take us into the lavish holiday season. Yet, distracted by baubles and glitter, we often forget that Christmas (as it is celebrated here) is a religious, or rather, a Christian festival. Some places don‘t celebrate Christmas on December 25th, and, of course, some places don‘t celebrate it at all.

Since 2020 has been a weird year and forced us to turn our gaze inwards, how about we learn about other traditions for a change? Especially as they‘re packed with foodie traditions. Fancy it?

AT THE START, CHRISTMAS WAS...

A pagan festival! That‘s right, contrary to popular belief, there was a time when people celebrated the winter solstice on December 25th with a huge festival in honour of nature and the sun. A few hundred years later in the 2nd century, the Church used Christianity‘s rising popularity to celebrate the birth of Christ and eclipsed the small pagan festival. Bye-bye winter solstice, hello Baby Jesus! It wasn‘t until 330AD that Constantine the Great officially made Christ‘s birthday December 25th. And like magic, Christmas was born.

CHRISTMAS AROUND THE WORLD

December 25th may be widespread throughout the world but it isn‘t the preserve of Christmas. You just have to take a look at our neighbours in Europe – and a little further away – to see that not everyone dresses up with a beard and red fat suit to celebrate the birth of Christ. ➊ For example, there are two stages to Christmas in Dublin (in the Republic of Ireland if you‘re as good at geography as me). First there‘s Little Christmas from December 12th to 24th when people get on with all the preparations. The second and final part happens on December 25th: before mass, good little children leave a glass of whisky out for Saint Nick in return for their presents. If our local Father Christmas hears about that then he‘ll feel short-changed with his glass of milk,

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TRADITIONS

biscuits and a carrot for his donkey! On the table there‘s no Yule log glossy with buttercream, but instead the legendary – and unusual for us – Christmas pudding made from raisins, sugar, orange and lemon. It‘s often cooked with a few spoons of alcohol such as Irish whisky or brandy: they certainly know how to party in Ireland. ➋ Celebrations last nine days in Mexico: you‘d best be in your in-laws‘ good books if you want a good Christmas. Festivities retrace Mary and Joseph‘s pilgrimage from when they left Nazareth to when they arrived in Bethlehem from December 16th to 24th. During these nine days – called Posadas – you get together with family and close friends every night just like Mary and Joseph did when they stopped at Posadas (inns) on their journey. It‘s a great excuse to tuck into Buñuelos, delicious, sweet doughnuts. Guatemala has the same food traditions as Mexico, but the festivities start on December 7th with the Quema Del Diablo (Burning the Devil). The idea is to banish any bad vibes by burning the devil before Christmas... ➌ Christmas is less important than Thanksgiving in America but it‘s still a big thing. (Just look at the countless American Christmas TV films!) It starts with illuminations flooding small towns and big cities with light (and hello

WHY DO WE EAT TURKEY AT CHRISTMAS? Legend has it that Christopher Columbus brought the bird back from the Americas in 1492. He thought he‘d discovered it in India (Inde in French), the bird was called „poule d‘inde“ (Indian chicken) before becoming „dinde“ (turkey in French). Goose was more popular (a solar bird that guaranteed protection and prosperity to whoever ate it) but turkey soon took pride of place on wealthy tables as it was less expensive than its cousin. Its supposedly exotic origins also meant turkey was seen as a premium foodstuff.

carbon footprint). The menu often features turkey with a green bean casserole (green beans, creamed mushrooms and fried onions), sweet potato mash and cranberry sauce. ➍ The Swedes don‘t mess with tradition. The celebrations begin in early December as soon as night falls (early afternoon!). Star-shaped lamps and upside-down V-shaped candles glow in every window. The Christmas meal even has its own name: Julbord. The dining table is laden with Sill (marinated herring), Sillsallad (beetroot, potato, egg and herring salad), Gravad lax (marinated cured salmon), Janssons frestelse (potato, onion and anchovy gratin), Swedish bread and cheese as well as pork ribs (Revbensspjäll), meat and the star of the show: Julkinka (Christmas ham). Every family has their own secret too!

WHY DO WE GIFT POINSETTIAS AT CHRISTMAS? These winter flowers come from South Mexico. Legend has it that a very poor young Mexican woman had nothing but a bunch of weeds to give to Baby Jesus at midnight mass. When she knelt down to lay them by the crib, they turned into a bright red bouquet of flowers. Poinsettias, whose leaves look like the star of Bethlehem, have been given at Christmas ever since.

➎ The Ethiopians are the last to celebrate Christmas. The festivities, called Ganna, are held on January 7th. The Christmas story tells us that three wise men, the Three Kings, followed a star from the East to Bethlehem to pay their respects to the Baby Jesus. The kings are widely believed to come from Asia, Europe and Ethiopia but many Ethiopians believe the three wise men (some even think there were 12) were Ethiopians. To celebrate, Ethiopians dress in white and wear a traditional netela, a light strip of white cotton fabric with brightly coloured stripes at each end.

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CHRISTMAS SPECIAL

➊

➋

➌

➍

➎

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TRADITIONS

N WHAT IF YOU DON‘T CELEBRATE CHRISTMAS?

Catholics, protestants and orthodox people may see Christmas as an important festival but other religions don’t. The Islamic holy book, the Quran, depicts Jesus as a prophet. That said, celebrating his birth is out of the question.

DID YOU KNOW?

namon, raisins and sugar. Not forgetting Hallot, bread to commemorate Shabbat.

In India they celebrate Divali. The Festival of Lights lasts five days and begins every year on NovemSantaphobia ber 14th. Houses and streets are is a fear of Father adorned with decorations - little Christmas! terracotta lights are lit in windows whilst Hindus wear new clothes to take part in religious ceremonies. The highJews celebrate Hanukkah, the Festival light is the third day, Bari Divali, devoted of Lights. Every night children light up their to the goddess Laskshmi, Vishnu’s wife. People Menorah, a seven-branched candelabrum. Peoeat Kachori, vegetarian soya fritters (vegetarianism is ple exchange gifts and gelt (German for ‘money’) chocolate coins over Hanukkah. There’s a feast: all the dishes very important in Hinduism), Gulab Jamun dough balls are fried in oil to commemorate the miracle of the Chanu- fried in oil and served with thick rosewater-scented syrkah oil: Latkes, potato pancakes fried in olive oil; Sufgani- up. The dough is scented with cardamom. Gulab Jamun is yot, jam-filled doughnuts fried in oil (obviously); Kugel, the sometimes served with yoghurt. perfect combination of rich egg noodles, sour cream, cin-

So, fancy trying something different this year?

DIFFERENT NAMES FOR FATHER CHRISTMAS IN EUROPE AND IN THE WORLD The fat man in red has a different nickname depending on where you are! The British call him Father Christmas, the Americans call him Santa Claus and the Mongolians call him Grandpa of Winter (Uvlin Uvgun). Baba Noël brings gifts to Lebanon. Thatha does the same in India (Mister Noë). Brazilians call him Bom Velhinho, the Good Old Man, and Russians call him Ded Moroz (Grandpa Frost)! There‘s no Father Christmas in Sweden: an elf living in the Swedish forests is in charge of bringing good children their gifts.

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CHRISTMAS SPECIAL

NATURALLY DESIGNED

FASHION - DECO - TOYS - RESTAURANT - SUPERMARKET 7 KACHEN No.25 | WINTER 20

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WORKSHOP

THE ELVES TINKER!

RECETTES PHOTOS

Bertrand Duchamps Ramunas Astrauskas

This autumn, we had the pleasure of sharing moments of conviviality and craftsmanship with a lovely troupe of well-behaved children during a workshop brilliantly organised by the inventive Heike Meyers (who has already delighted you in this magazine with her gourmet gift ideas and festive tables). Here are a multitude of creations to be reproduced with or without children... a multitude of creations to brighten up your festivities!

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RECIPE PHOTO

Firstname Lastname Firstname Lastname

CHRISTMAS SPECIAL

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WORKSHOP

BOXEMÄNNCHEN 8 brioches 30 minutes + 1 hour 15 minutes

525 g flour 125 sugar ½ yeast cube 210 ml lukewarm milk 1 egg 1 sachet vanilla sugar A pinch of salt 75 g soft butter 1 egg yolk 1 tbsp milk A few raisins

mould. 2 Dissolve the yeast in some of the lukewarm milk, add two tablespoons of the sugar, pour this mixture into the bowl and dust with some flour from the rim. Cover and leave to rise for 15 minutes. 3 Add the rest of the sugar, the remaining lukewarm milk, egg, vanilla sugar, salt and butter and knead everything, preferably in a food processor, until you have a shiny, smooth dough. This takes 6 – 8 minutes. 4 Cover with a linen cloth and leave to rise in a warm place for a good hour. The volume should have doubled. 5 Depending on how big the Boxemännchen and Boxemeedercher should be, divide the dough into 6 – 8 portions. 6 Now it’s time to shape the dough. It is wonderful to let the children’s creativity run free and see the result later. A cheerful Boxemännercher family, promised!

RECIPES PHOTOS

Heike Meyers Dominika Montonen-Koivisto

› › › › › › › › › › ›

1 Sift the flour into a large mixing bowl. Press into a

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CHRISTMAS SPECIAL

CHRISTMAS TREE ON A STICK 8 - 12 Christmas trees

35 minutes

› › › › › › ›

4 eggs 200 g of sugar 1 sachet vanilla sugar 200 g of flour ½ a sachet of baking powder 1 a sachet of custard powder A few drops of green food colouring

For the sugar icing

› › › › ›

1 egg white 250 g of icing sugar Possibly 1 tsp water A little liquid green food colouring Colourful sugar pearls and sugar stars

Sugar icing 1 Lightly whisk the egg white. 2 Mix icing sugar & food colouring and add the egg white, then continue stirring for three minutes. If the icing is too firm, add a little water. Cookies 1 Preheat oven to 180°C top/bottom heat. 2 Beat the eggs for about 5 minutes until fluffy. Add sugar and vanilla sugar and continue stirring vigorously until the sugar has dissolved. Stir in food colouring. 3 Mix the flour, vanilla custard powder & baking powder and sieve over the egg cream. Fold in. 4 Pour into a springform pan lined with baking paper (do not grease the rim; otherwise the fluffy sponge cake cannot “climb up” the sides) and bake for 20 – 25 minutes. Test with a wooden stick. 5 Carefully loosen the cake from the edge with a knife, turn over onto a cake rack and let it cool down. Cut into 8 – 12 triangles. 6 Carefully insert a wooden stick as a trunk. Spread a thin layer of green icing on the dough trees and decorate them with pearls and stars as you like. 7 The Christmas tree on a stick is also a nice welcome for your guests at Christmas, arranged on the plates of a beautifully laid table.

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WORKSHOP

WINTER WONDERLAND 1 cake

30 minutes

1 hour 30 minutes For the butter biscuits › 200 g butter › 100 g icing sugar › Vanilla of a vanilla pod › A pinch of salt › 1 egg › 300 g flour

For the sponge cake › 250 g butter + a little for the mould › 150 g sugar › 4 eggs › 500 g flour › 1 sachet baking powder › 125 ml milk › Some sparkling water

For the sugar icing › 1 egg white › 250 g icing sugar › One drop each of different liquid food colours › Possibly 1 tsp water

For the sugar icing › 1 egg white › 250 g icing sugar

The sponge cake (Forms the background of the winter landscape) 1 Preheat oven to 180°C top/bottom heat. Cream butter

with sugar, this takes about 5 minutes. Stir in the eggs one at a time for 30 seconds. 2 Mix the flour with the baking powder and slowly stir in the milk. Finally, gently add sparkling water. Spread the dough onto a baking tray lined with baking paper and bake for about 30 minutes. Let the cake cool down. 3 Whisk the egg whites a little, stir with icing sugar for 3 minutes until smooth, add water if necessary & brush the cake with it. Leave to dry.

The butter biscuits 1 Knead all the ingredients into a dough, wrap in cling film to form a ball and chill for one hour. Preheat oven to 180°C top/bottom heat. 2 Roll out the dough thinly on a lightly floured work surface and cut out various shapes, such as animals, trees, stars, etc. You will use these to assemble a pretty winter wonderland landscape. Place on a baking tray lined with baking paper and bake for approximately 8 minutes until light brown. Let the biscuits cool down. 3 Whisk the egg whites a little, stir with icing sugar for 3 minutes until smooth, add water if necessary and divide into small bowls. 4 Colour the icing in each bowl with a drop of food colouring. Use it to “paint” the biscuits. Glue the rest of the elements onto the cake plate with the leftover icing, creating a winter wonderland landscape.

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CHRISTMAS SPECIAL

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WORKSHOP

WIND LIGHT WITH PUNCHED OUT STARS

1 wind light takes 20 minutes

Material › J am jars or preserving jars › M etal foil or stamping foil › S cissors, pick-needle, 1 piece of felt › A beautiful ribbon of 1 cm › 1 tealight per glass › P ossibly some sand 1 Cut out stars from the metal foil, matching the size of the glass, or

shape them from the felt with the pick-needle. Make 3 – 5 stars for each glass. 2 Make several holes in the middle of the stars with the pick-needle so that the light shines through beautifully. 3 Punch a slightly larger hole on each of two opposite points of the stars, possibly using a hole punch. 4 Pull the cord or ribbon through the larger holes. Wrap the ribbon with the star around the glass, tie it in a knot and a bow. Pour a little sand into the glass and place the tea light on top. 5 This candle is a nice Christmas present for your grandmother, a nice souvenir for your advent tea parties, or a great table decoration for your home.

RIBBON TREE 1 Christmas tree takes 15 minutes Material › T hin twigs (maximum finger thickness), from the forest or garden › V arious thick gift ribbons or fabric remnants in many shades of green › L eftover craft paper in gold › T hin cord for suspending Crafting process 1 Cut branches to 14 – 16 cm. 2 Cut ribbons into 14 – 19 cm long pieces. 3 Knot the pieces with a simple knot from top to bottom onto the twig. The shorter pieces at the top, the longer ones at the bottom. Always tie the knots at the front. 4 When all the ribbons are in place, cut them again to create a fir tree shape. Cut two stars from the craft paper and glue them to the top of the fir tree on both sides. 5 Attach a thin cord or string to suspend the fir tree. These fir trees look incredibly beautiful if you hang several of them together, for example in a window.

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POINSETTIA MADE FROM SANDWICH BAGS 1 star takes 30 minutes Material › 8 – 9 sandwich bags with bottom fold, in white or natural › G lue stick › S cissors › T hin cord for suspending

These stars are child’s play, so they are a huge success to make with children, even for those who do not have the greatest stamina when doing crafts. 1 Place all bags on top of each other with the fold upwards. 2 Spread the first bag out completely, covering with glue on the upper side, place the second bag on top and press firmly all over. Coat the top of the second bag with glue, place the next bag on top and press down firmly. Repeat this process until all the bags are used up. Leave to dry for 10 minutes. 3 With your scissors, cut out the triangles on both the long sides of the stack. Cut the top edge to form the triangle. 4 Coat the top of the last bag with glue as well, open the stack and stick the last bag firmly to the first bag to form a star. 5 Cut a hole in one place and pull the cord through to suspend it.

< FOLD

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GIFTS

FOR HER 2 1

1 Warmly wrapped up, a walk in the snow is guaranteed to be a real pleasure. Bogner at www.zalando.be

2 Which part of the face can you see most at the moment? Correct! Beautiful eyes

guaranteed with this shimmering make-up palette. www.maccosmetics.fr

3 Listen to music, make phone calls and keep your ears warm in style, Bluetooth cap with integrated headphones. www.monsterzeug.de

4 Stylish, rockable and a big trend this winter, a belt to show off your waist. www.ikks.com

5 Can you ever have enough handbags? A simple but always much appreciated gift: a leather bag with brand emblem. www.patriziapepe.com

6 A mysterious look - thanks to these refined and original sunglasses that turn the world a shade of in pink. www.chloe.com

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CHRISTMAS SPECIAL

FOR HIM

1 Free and independent and with a subtly updated design that pleases! The Beolit Bluetooth speaker, mobile and powerful. www.bang-olufsen.com

2 Because we like him best when he is clean-shaven, and a nice bottle always looks good in the bathroom... www.acquadiparma.com

3 Precious spices, opulent wood notes and a hint of musk. A unisex perfume that your partner will borrow without hesitation. Comme des garçons

4 The new BR 05 from a traditional brand, with chronograph, is a truly

exceptional gift. www.bellross.com

5 Everything is good with these sports shoes that combine aesthetics with sustainability: Vegan leather made from apples, natural recycled rubber, organic cotton, made in Portugal. www.caval.fr

6 Stones that keep your favourite tipple cool, the perfect gift for whisky lovers. www.monsterzeug.de

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GIFTS

THE LITTLE ONES

3 1 A cheerfully illustrated place mat made of eco-bamboo, so you can refresh your vocabulary even during dinner! www.curatedpieces.com

2 The perfect kit for prospective young detectives to spy on domestic and forest animals, camouflage suit included. www.thedenkitco.com

3 A teddy bear is always the best companion for a cuddly night, especially

if they wear a personalised jumper with their little owner's name on it. www.thats-mine.co.uk

4 A fun pillowcase printed with dinosaurs, which you can colour in yourself with matching colouring pencils! One hot wash and the colour disappears, and you can let your creativity run wild again. www.eatsleepdoodle.com

5 For future cooks, a wooden play set that could not be more genuine. www.takatomo.de

6 With this bed in the shape of a minibus, going to bed becomes a real adventure! www.circu.net

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CHRISTMAS SPECIAL

GRANDMA & GRANDPA 1 Tradition and pleasure. 21 cuberdons to commemorate the historic 21 July 1831, the day on which King Leopold I took the oath as the first Belgian king. www.cuberdonsleopold.com

2 A whole little family on the living room table. Funny little tins reminiscent of Russian dolls. www.arket.com

3 There's nostalgia in this, because the limited edition Beogram 4000c was

created from restored and technically improved Beogram 4000 devices. www.bang-olufsen.com

4 To share, for him and her, and to lend to the rest of the family... an elegant camel-coloured Stetson. www.zalando.be

5 Your Majes-Tea! As kitchy as can be, have a totally wicked cup of goodmood tea by the fireplace. www.redcandy.co.uk

6 A porcelain humidifier that simultaneously purifies the air and emits the fragrance of your favourite essential oils. www.limelace.co.uk

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GIFTS

HOME SWEET HOME

1 An emblematic design that attracts all eyes, a festive decoration and, what's more, practical: a

table set with 7 elements. www.villeroy-boch.fr PRIZE DRAW: 1 set! Send an e-mail with your name and address and the keyword LA BOULE to gewinnen@luxetastestyle.com before 31.01.2021.

2 Mini LED light box with interchangeable letters, for loving messages at any time. www.monsterzeug.de

3 What could be better than a nice sofa made of faux fur to snuggle up on and read a good book...

www.jardiland.com

4 Miniature designer hut for the garden... beautiful to look at and with a view for the hungry visitor. Bird hut with a view and outlook. www.redcandy.co.uk

5 Another cuddly gift for cold winter evenings, whether alone or with others, this plaid made of pure sheep's wool leaves nobody cold. www.heating-and-plumbing.com

6 A nod to a well-designed interior, with these CEELINGS porcelain lamp sockets interior decoration

is fun. www.fiftyeight.com PRIZE DRAW: 5 sets with two frames each! Send an e-mail with your name and address and the keyword CEELINGS to gewinnen@luxetastestyle.com before 31.01.2021.

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ADVERTORIAL

FAMILYMATIC.LU

CLEVER DESIGN, MORE FUN! Familymatic.lu is a new Luxembourgish online lifestyle shop for people who like smart solutions that make life easier, better and more fun.

Familymatic's credo is simple: create smart solutions to enjoy more time and great moments with the people we love. The products are innovative, exclusive and useful, and of course "Made in Europe". Made from high-quality materials, they are cleverly designed for a more sustainable lifestyle. • SKOTTI, the ultra-portable gas grill and Red Dot Design Award winner fits in your backpack or on a small balcony. SKOTTI can be assembled and stowed away again in under a minute, for a culinary barbecue wherever you are. • DOULTON, the smart water filter made from highquality stainless steel for a safe and reliable supply of clean drinking water. Two ceramic filter elements last 6 months and produce purely filtered water without bacteria, chlorine, pharmaceuticals, heavy metals, microplastics or chemicals, while preserving all the healthy minerals. Drink pure and tasty water. The water filters pay for themselves within a few months compared to the cost of buying bottled water, save you the hassle of carrying heavy bottles and spare the environment hundreds of plastic bottles every year.

• GOCTA, the patented water-saving shower head, Made in Germany, reduces your energy and water consumption by up to 40% with no compromise on comfort. All the products can be found online on familymatic.lu and delivery is free on all orders over 99€. Alternatively, you can contact the Familymatic customer service team over the phone or visit their holiday season pop-up store. More information on Familymatic's Facebook page or on familymatic.lu.

So if you're looking for exclusive, innovative and meaningful gifts for the whole family, look no further!

www.familymatic.lu

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I NSPI R AT ION

FESTIVE TABLES In a few weeks’ time the end of year festivities will begin... A beautifully laid table is a must for a successful Christmas or New Year’s Eve! In need of inspiration? Afraid of being caught off guard? We have just what you need! Here are 3 charming variations by Heike Meyers from @pfeffermachtglücklich you can copy without a hint of guilt!

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CHRISTMAS SPECIAL

Tradition dictates that the green, red, and white trio is a classic that’s still going strong. It is easy to set up. Just invest in small garnet napkins and decorate your candles with blood-red velvet ribbons adorned with small paper stars. Try place markers in the shape of crowns made from rolled sage leaves, stitched in a circle on wire with a small checked ribbon, a few wild apples, a few fir tree twigs and you’re done!

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I NSPI R AT ION

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CHRISTMAS SPECIAL

For a marriage of audacity and the desire for wild decoration, here is a surprising combination of natural wood elements, a linen tablecloth, tinted glasses and towels in a blue-grey variation. Simple matching wooden trays and cutlery create the contrast, a peanut crown to be made on the same principle as on the previous page, a hint of gold leaf on fresh figs, a few stars...

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I NSPI R AT ION

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CHRISTMAS SPECIAL

Norwegian style comes to your table! Here, the choice of the plates is essential, create pure elegance: choose a white porcelain set, whichever model which is appropriate to your style... Some pinecones in a vase or as nametags placed on a light bed of snow, glasses tinted in the colours of autumn, some gingerbread stolen from your biscuit tin...

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TEXT

Juliette Passerpoix

F E AT U R E

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CHRISTMAS SPECIAL

CHAMPAGNE! “’I could not live without Champagne. In victory I deserve it. In defeat I need it.” This quote by Winston Churchill perfectly encapsulates the power of this sacred wine that is still associated with celebrating important events. From wetting the baby’s head to winning a car race and launching a new boat, dare we say that Champagne is the perfect accompaniment to magical moments? Let’s find out.

THE ORIGINS OF A SACRED WINE

Champagne comes from the perfect balance of history and geography which went onto seal its extraordinary fate. Monks tended the vineyards until the Middle Ages in Christian countries. The city of Reims hosted the French King’s coronation ceremony and its festivities were celebrated with this wine that is famous for its finesse and unique flavour. It soon became famous outside the kingdom, where it gained prestige and was served at wealthy tables to celebrate treaties, royal weddings or universal exhibitions. It became forever associated with exceptional events and its status hasn’t changed as it still reigns as a “marker for milestones”, especially over Christmas. The Champagne wine production area is in a demarcated zone within the region and the grapes that go into it have very specific attributes related to the soil type and climate. It covers 34,000 hectares with around 281,000 plots on 12,000 m2 . The 319 “crus” (towns and villages) are spread over 4 regions: Mon-

tagne de Reims, Vallée de la Marne, Côte des Blancs and Côte des Bar at an altitude of 90 to 300 metres. Champagne is made by natural fermentation in the bottle, and must meet very precise specifications to gain the designation. What are the rules? Chardonnay, Pinot noir and Meunier grape varieties alone can be used. Yields are restricted by hectare; a minimum amount is set every year and natural procedures known as the “traditional method” are required. We should mention that Champagne must be stored in a warehouse separate from other wines and must be bottled for at least 15 months before shipment.

THE MAGIC OF BUBBLES

Specialists often talk of “effervescence” which is no invention but a completely natural occurrence caused by yeast. These living organisms turn the sugar in grapes into alcohol and carbon dioxide during fermentation. The grape must used to be stored in barrels but the gas produced dur-

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F E AT U R E

ing fermentation would escape, making significant differences in the fizz depending on weather conditions and conservation methods. Producers also preferred bottling it immediately to make it easier to transport and store in the late 17th century. The difficulty lies in controlling the fizz in solid bottles. People are still working on it today but that’s what makes the magic happen in our glasses! First, you get the cork that “pops” before the bubbles crackle as they hit the glass. Can you hear them? Then come the ripe fruit flavours and fruity, woody or floral notes. It’s time to choose the right Champagne for your Christmas banquets.

CHOOSING THE RIGHT CHAMPAGNE

Your mother-in-law might decide on the Christmas menu but has tasked you with choosing the fizz. To avoid getting lost in the wine shop, let’s learn to decipher the labels first. They tell you everything you need to know about the designation, brand and key information so you can be sure not to go wrong. There’s no need to take an oenology class to choose the right bottle, just wrap your head around the terms “brut”, “demi-sec” and “grape variety.” A “millésimé”

PROTECTING A DESIGNATION If the major Champagne brands hadn’t taken action in the 19th century, champagne would have become a generic term, just like Savon de Marseille! The term is now protected and will never be applied to describe just any sparkling wine. It can’t even be used for other products. Just take the Yves Saint Laurent perfume Champagne which was renamed after a decision by the Paris Court of Appeal in 1993. The same thing happened to the Perrier brand in Germany with its “the Champagne of table water” slogan. The Comité Champagne legal department is in charge of protecting the designation on a dayto-day basis.

CHAMPAGNE, FRIEND TO THE WORLD’S GREATS Marlène Dietrich adored Champagne because “Champagne makes you feel like it’s Sunday and better days are just around the corner.” Amélie Nothomb devoted countless pages of her novels to it as did Ernest Hemingway, Honoré de Balzac and Françoise Sagan. Let’s not forget George Sand who said, “Champagne helps our sense of wonder.” It’s also celebrated in paintings, just take a closer look at “A Bar at the Folies-Bergère” by Édouard Manet where champagne bottles appear in the foreground.

or vintage is a Champagne made using wine from a single exceptional year and aged for at least 3 years. The term “cuvée spéciale” indicates a subtle wine ideal for starting off a meal. Brut Champagne is perfect for sophisticated dishes or pre-dinner drinks. It contains less sugar, so it has a sharp taste. “Demisec” means “medium-sweet” and is the sweetest Champagne. Some love serving it with foie gras, others see it more as a dessert tipple. Rosé Champagne tastes stronger, which is very trendy at the moment, but just remember that it’s still brut Champagne. Create sparkles during the festive season and serve with cheese! Blanc de Blancs comes solely from Chardonnay grape varieties. It’s the perfect match for caviar, seafood and freshwater fish. What do the acronyms RC, CM, RM or NM mean on the bottle? RC stands for “récoltant coopérateur” or cooperative grower meaning the grapes are harvested by a grower and then processed by a cooperative. CM stands for “coopérative de manipulation” which is a cooperative that makes and sells its champagne in its own name and in the name of its growers. RM stands for “récoltant manipulateur” which means the grower makes and bottles it for sale. Connoisseurs look out for this code on the label. NM stands for Champagne

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CHRISTMAS SPECIAL

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F E AT U R E

no more! So? Flutes or saucers? It’s a hot potato and everyone has a preference. We prefer serving in a saucer over a flute even though the latter is better for keeping the Champagne fizzy and forcing us to sip it. Saucers belong to the past and their retro feel only amplifies their charm but save them for desserts and fruit salad then use flutes to enjoy your Champagne. A tasting-style wine glass (tulip shape) is ideal for hosting the bubbles so they can unleash their aromas and elevate the pleasure of tasting. But in the end, who cares what it’s in, as long as you’re tipsy. House meaning this is where the drink is made but the grapes are purchased off growers. Once you’ve made your choice, it’s best to store the bottles in a cellar at 10 degrees if possible (watch out for changes in temperature), away from sunlight and high humidity. The cork should always touch the liquid so it’s best to lay the bottles on their side.

SERVE CHAMPAGNE WITH GRACE

Before pouring it into your flute or saucer (we’ll discuss this one later), get your Champagne out of the fridge and not the freezer (the thermal shock kills the fizz) and pop it in an ice bucket. Slightly tilt the bottle to remove the muselet (wire cage). Naturally, for safety reasons, avoid doing it too close to your guests. Twist the cork slightly to control the pressure before delicately pouring glasses two-thirds full and

5 REASONS TO DRINK CHAMPAGNE (WITHIN REASON) Are your eyes sparkling? Can’t wait to pop your cork? Serious studies have found that Champagne helps combat dementia because of the Pinot noir and Meunier used to make it. That’s not all... it’s one of the lowest-calorie alcoholic drinks, so drinking it in moderation won’t affect your weight. It also takes care of your heart by protecting it from heart disease and lowering bad cholesterol. Last but not least, it makes you feel good and fuels your libido... fancy a cheeky glass?

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FA R M E R ' S R ECI PE

B E E F B ROT H

WITH BONE MARROW DUMPLINGS

Serves 4-6 40 minutes 1 hour 10 minutes

For the beef broth

› › › › › › › › › › › ›

2 onions, medium size 1 leek 1 piece of celery 2 carrots 3 beef bones 7 50 g soup meat, e.g. a slice of beef 2 bay leaves 1 5 – 20 peppercorns 2 cloves 1 – 1 ½ tbsp salt 2 ½ – 3 l water P arsley

For the dumplings

› 9 0 g bone marrow (about 3 –4 Simone Schmit-Krack Ramunas Astrauskas

› › › › ›

bone marrow bones) 4 00 g breadcrumbs 6 – 7 eggs 1 – 2 shallots, very finely chopped P arsley, very finely chopped S alt, pepper, nutmeg

RECIPE PHOTOS

› 2 00 g vermicelli

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FA R M E R ' S R ECI PE

arried for 30 years, Simone SCHMIT-KRACK takes care of the administrative side of the farming business she owns with her husband. The pork their farm produces guarantees meat that meets the requirements of the national label “Marque Nationale.“ Always looking for innovation, Simone and her husband have equipped the farm with a bio gas installation which has enabled the farm to be self-sufficient in electricity and heating. On the livestock side, they started producing suckling pigs in 2019 that are sold directly from the farm. For this dynamic mother of 4 children, and now a happy grandmother, cooking has always been part of her daily life. Here, Simone shares the secrets of a family recipe with us, inherited from her mother. A tasty broth that was served on Sundays and on special occasions...

The beef broth 1 Peel and halve the onions. Place the halves of the onions

in a large pot with the cut surfaces facing down and fry over medium heat without fat until the cut surfaces are golden brown, then add water. Place the meat and bones in the broth. Slowly bring to the boil and skim the foam several times to keep the stock clear. After half the cooking time with the lid closed, cook very gently for about 1 hour over a low heat. 2 In the meantime, wash and clean the vegetables and cut them into large pieces. Add vegetables, bay leaves, spices, and herbs to the meat and cook gently for another hour. 3 Remove the meat and pour the stock through a fine sieve into a second pan. Season the stock if necessary. 4 Depending on further use, cut the meat into small pieces and add to the stock, or serve with tomato sauce, or prepare a “Feierstengszalot”! The bone marrow dumplings 1 Separate the marrow from the bones and let it melt in a

saucepan over a low heat, then pass the fat through a sieve and let it cool down a little.

2 Add the shallots and parsley and season with pepper,

salt and nutmeg. 3 Then mix in the eggs and breadcrumbs with a fork until a firm mixture is obtained. 4 Shape a dumpling and cook briefly in some stock or salted water to check the taste and consistency. 5 Let the very small balls simmer in the no longer boiling broth. They must not boil in the soup.

The completion 1 Bring about 1 ½ to 2 litres of stock to the boil and cook the

vermicelli or other small soup noodles. 2 Add the prepared marrow dumplings (about 2 handfuls, as desired) and cook over a low heat. The soup should not boil anymore! Then garnish with parsley and enjoy hot. 3 If you want the soup to be even more hearty, you can add finely chopped soup meat, a whipped or hard-boiled egg. However, in my opinion, bone marrow balls should be enough, and the special aroma should not be masked.

TIP Bone marrow dumplings can be frozen individually and used later. Freezing is very convenient, because preparation takes time, especially when making very fine balls. The marrow dumpling ingredients for this recipe are enough to make 2 – 3 good soups.

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

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

E E Ë R A M JE LLI E G G S I N A S PIC

BY M A R I A NNE WINT E R S DOR F This traditional dish will certainly be familiar to many Luxembourgers from their childhood. It used to be a popular starter on festive days and is very easy to prepare. Our variant of the recipe was created by Marianne Wintersdorf from Mondercange, mother of KACHEN’s founder Bibi Wintersdorf.

Serves 4 20 minutes 5 minutes

› 2 bags of Knorr aspic (or another brand of your choice)

› 5 00 ml Elbling from the Luxembourgish Moselle

› 4 eggs › 4 slices of cooked ham, cut into squares

› 4 gherkins (and more to serve)

RECIPE PHOTO

Elbling instead of water. 2 Set the boiled aspic aside to cool and, in the meantime, hard boil the eggs or poach them, depending on your preference. Here, the eggs are poached in plenty of salted water with a dash of vinegar for 2 – 4 minutes. The water should not boil, but be just before simmering, otherwise the eggs will set too quickly. Beat the eggs one by one into a cup and form a whirl in the water with a spoon before adding the egg. The swirl of water holds the egg whites together. After 2 to 4 minutes, the egg is ready and can be fished out of the water and placed onto a sheet of kitchen paper to drain. 3 Lay out 4 small bowls with the ham (it is best to “drape” the ham into the bowls), then place an egg on each one, cover with a fan-shaped sliced pickle and cover with the slightly cooled aspic. Place in the fridge to set. Serve with more gherkins and a dash of Luxembourgish mustard.

Marianne Wintersdorf Ramunas Astrauskas

1 Prepare the broth according to the instructions. For a more intense flavour, use Luxembourgish

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GRANNY'S RECIPE

NO F LOUR C HOCOL AT E

G AT E AU

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RECIPE PHOTO

Bettina Jamek-Stemberger Ramunas Astrauskas

BY B E T T IN A JA ME K- S T E MB E RG E R

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GRANNY'S RECIPE

his recipe has a long history. My grandmother (Margarete Stemberger) always made this cake for the birthdays of family members. My mother always tried, unsuccessfully, to get the recipe from her. “As long as I live, I’ll make the cake and then you’ll get the recipe”, my grandmother used to say. But only by chance, years after her death, did the recipe reappear between old letters and documents. At my cousin’s wedding, who lives in Luxembourg, it became part of a book to which all relatives and friends contributed. This way, the memory of my grandmother will be preserved as a family tradition. The name of the cake may sound a bit exotic, but it is very simple and can be explained with the “original Viennese” words: “ka Mehl” (Austrian for “no flour”)!

1 cake 30 minutes 45 minutes

› › › ›

2 50 g butter 200 g granulated sugar 250 g melted dark chocolate, minimum 50%. 8 eggs

Decoration

› S prinkles of white and dark chocolate

1 Cream the butter, gradually add 8 egg yolks and half the sugar, then stir

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in the chocolate. 2 Beat the other half of the sugar with the egg whites until stiff and fold in. 3 Bake half of the mixture in a greased and floured (or lined with baking paper) round springform for 45 minutes at 180°C. 4 Allow to cool and then spread with the second half of the chocolate mixture. 5 Decorate as desired; e.g. as shown here with white and dark chocolate shavings. Place in the fridge.

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MY LUXEMBOURG

WÄ INZOOS S IS S , T RUF F LE D C HIC K E N G R AV Y, JE RUSA LE M A RT IC HOK E S REVISITED BY FR ANÇOIS X AVIER FERROL

For the milk infusion

› › › › › › › › › › › › ›

300 ml whole milk 40 g onion 3 sprigs of thyme 20 g button mushrooms 20 g leek (white part) 25 g carrot 3 garlic cloves 3 parsley stalks 1 bay leaf 2 cloves 5 juniper berries 1 pinch of black peppercorns 1/3 tsp nutmeg

For the Wäinzoossiss

› › › › ›

320 g pork loin 80 g neck of pork 40 g onion 5 g of salt 1 pinch of freshly ground black pepper › ¼ bunch of chopped flat parsley › 2 fresh organic eggs › 2 0 g potato starch For the crust

› 1 50 g butter (stirred until

Fr a nçoi s X av ie r Fe r r ol Dominika Montonen-Koivisto

› › › ›

slightly frothy) 5 0 g breadcrumbs 4 0 g Bayonne ham 4 0 g fried onion 2 0 g mixed Parmesan cheese

For the Jerusalem artichokes

› 1 60 g Jerusalem artichoke For the truffle gravy

› › › ›

2 00 ml chicken gravy 4 0 g of black truffle shavings 1 0 g black truffle oil 1 tsp ristretto coffee

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RECIPE PHOTOS

› S prouts › R adishes

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MY LUXEMBOURG

his Normandy-born chef arrived in Luxembourg last summer after having worked at the Bristol, 3 macaroons in the Michelin guide, at the Lazare alongside the famous chef Eric Frechon for 7 years, then at the Pavillon Ledoyen, 3 macaroons in the Michelin guide, alongside chef Yannick Alléno. Looking for a quieter lifestyle for his family, he now contributes to the relaunch of an emblematic restaurant in Luxembourg: the Rôtisserie Ardennaise. He wants to serve the local cuisine in a Parisian bistro-rotisserie atmosphere. In this edition of KACHEN, he shares an elegant revisitation of the traditional dish of bangers and mash with us, as imagined by his father and his grandfather, a butcher.

30 minutes + 1 h day before

The sausage 1 Chop the loin, neck and onion very, very fine-

ly. Add salt, pepper, eggs and starch. Mix well. 2 Infuse the milk with all the coarsely chopped ingredients. After boiling for 15 minutes let it come to a simmer, then strain through a cheesecloth. 3 Mix the two for about 10 minutes (be careful not to let the milk get too hot). Let cool in the fridge overnight. 4 The next day, roll the sausage into rolls with a diameter of about 3.5 cm using cling film. Cook the sausage rolls in simmering water for 20 minutes. Cut the sausages into 3.5-cm pieces. Set aside. The crust 1 The day before, turn the oven up to 200°C,

put the ham in, then turn the oven off and leave the ham to dehydrate overnight. The next day, blend the ham into a powder. 2 Fry the onions at 170°C and let them dry in the oven at 120°C for 2 hours, then blend them into a powder. 3 Prepare the crust according to the indicated measurements. Mix everything together, spread it out (3.5-mm thick) and refrigerate to let it set, then cut it out with a cookie cutter (Ø 3 cm). Set aside.

30 minutes

The Jerusalem artichokes

Peel the Jerusalem artichokes and cut into small squares. Fry them at 180°C, set them aside (in order for the artichokes to absorb the gravy, they must be fried until crispy). The gravy 1 Heat the chicken gravy with the truffle

shavings and oil for 10 minutes to obtain a homogeneous, spreadable consistency, add a knob of butter and the coffee, mix. 2 Glaze the Jerusalem artichokes with the gravy. Assembly 1 Wash the sprouts to be used for decorating.

Prune the radishes using a mandolin and cut them out with a cherry-blossom cookie cutter (Ø 2 cm). 2 Place the Jerusalem artichoke squares in a circle (Ø 7.5 cm). 3 Spread a dollop of crust on each sausage circle and reheat them in the oven. Place them on the bed of artichokes. 4 Garnish with sprouts and radishes.

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Serves 4

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

L‘A NNE XE

T HE PROJEC T OF A COMMIT T E D WOM A N

offer a day menu for 13 or 15 euros here,” she says, “There are plenty of bistros in the area where you can grab a quick bite.” According to Kim Mathekowitsch, L’Annexe is a “special address”. Which is why the cuisine has to be special too. “I wanted to create a restaurant where you find enjoyment.” The two-course midday menu now costs 27 euros – but, to the surprise of the proprietor, that’s not discussed anymore. These days, her guests want to eat à la carte at lunchtime too, not just in the evenings. “It’s crazy but nice,” says Kim Mathekowitsch. Chef Cristi Badea, former second-in-command of Lea Linsters’ kitchen, is responsible for the ambitious main courses at 29 to 42 euros, as well as a Menu Découverte for 65 euros.

The 35-year-old has experienced too much to wallow in self-pity. She started with a masters in Finance, Accounting and Controlling. She studied “Tax Structuring”, and after leaving university her career progressed fast. Then, seven years ago, she decided to quit. With a partner she founded a firm renting out The proprietor likes to bring tomatoes, “I wanted to luxury yachts on Mallorca. She came up pumpkins, plums, and Mirabelle from create a restaurant with the business plan. She designed the her father’s garden on Kirchberg into the where you find interior of the five yachts – also called kitchen. In her own garden she grows enjoyment.” “swimming boutique hotels” – and organapples, from friends’ gardens cherries: “We ised the offered dishes. In 2018, she did the really try to make use of growing our own. Bachelor Art de Table at the Institute Paul Bocuse – in If Covid had not come along, then my business plan would record time: “It was not as if I needed to show them that I have come to fruition brilliantly,” says Kim Mathekowcould do math.” itsch. “Before the crisis, you could feel the excitement, we had people from all over the world here.” In January, her It’s not only the yachts who have had a bad time of it in schedule recorded 5,000 bookings following an agree2020 (“I lost quite a bit of money.”), but L’Annexe is also ment with a tour operator for groups of South Koreans for fighting for its existence. “Here we are fighting too. But I 2020: “The financial consequences are obvious.” think we will make it.” Practically everyone in the Luxembourgish gastronomy is fighting for survival. However, “But, a crisis can also offer new opportunities and Mathekowitsch’s place is new on the market: “We don’t chances,” she says, trying to stay positive. “I’m happy to have a large bank propping us up.” The high rent has to be be back home and able to speak Luxembourgish on a daily paid and the personnel too; even in the months in which basis. You have to be in tune with the market.” There is practically no turnover was made. “We don’t know when no trace of resignation: Kim Mathekowitsch would like the government aid will arrive.” The challenge is real: “It’s to start a new restaurant project with a new partner. Not all mine. All my responsibility.” right in the centre of the city. “I’m an entrepreneur. And I want more.” In June 2007, Arnaud Magnier opened the restaurant as an “annexe” to his classy Clairefontaine. Daily menus were served for 11.50 (later 13 euros), including the classics Bouchée à la reine, Cordon bleu or Tartare de bœuf. A few years later, he parted ways with the annexe. But, until L‘ANNEXE the takeover of Kim Mathekowitsch, the daily menu for 13 7, rue du St Esprit — L-1475 Luxembourg euros continued. Besides Tartare (“You can’t simply get Tel. +352 / 26 26 25 07 rid of that.”), the classics are only served in the “week of classics”, every three months. “It just doesn’t work out to lannexe.lu

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TEXT PHOTOS

Dieter Ebeling Ramunas Astrauskas

verything was going so well. In early 2019 Kim Mathekowitsch took over the restaurant L’Annexe in the centre of Luxembourg City. She fixed up the menu to make it more refined, spruced up the service, strengthened the kitchen personnel, and won a whole host of new clients. But the winning streak of this culinary start-up ended suddenly: “With Covid-19,” so Kim Mathekowitsch. She looks towards the well-filled terrace that some describe as the nicest in town. “We were flying high, but we got shot down like a bird,” she says.

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

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B LOG AWA R D

B LOG AWA R D 2020 2020

We are happy to announce the new date for the Blog Award Ceremony! Save the date for March 17th, 2021 when we will officially celebrate and announce the winners of the Blog Award at Hotel Le Royal! Though we had to postpone the award ceremony by almost one year due to COVID-19, our excitement and anticipation for this event has grown proportionally. We will take all safety measures and precautions to guarantee an event that is fun but also safe. More information about the event will follow soon. To stay up to date with the Blog Award, make sure you visit our newly redesigned website www.blogaward.lu.

MAIN PARTNERS LOGO PARIS 8 BLANC

06/01/2020

09:27

CMY

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PARTNERS

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F E AT U R E

30 YEARS ON THE ROAD TO SUCCESS IN 199 1, T HE F IR S T LUXE MBOURG IS H C R É M A NT- CUV É E S A R R IV E D ON T HE M A R K E T.

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TEXT

Claude François

The “Crémant de Luxembourg” is a true success story and a vital product for the Luxembourgish wine scene.

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F E AT U R E

The success was such a surprise that at New Year’s Eve 1991 hardly a bottle was still to be had. And that even though the Crémant had only entered the market six weeks earlier, on November 15th. The “Crémant de Luxembourg,” the new sparkling wine from the Luxembourgish Moselle, was an immediate hit. After the opening of the Grand-Duchal decree on January 4th 1991 that officially sealed the introduction of the Crémants, five producers decided to create Cuvées from the 1990 vintage. Already at that point, the fermentation in bottles and the yeast storage had to be set at nine months at least, and a date to deliver was set for November. The five pioneers were Domaines Vinsmoselle, Caves Desom, Caves Krier, Caves Mathes, Kohll-Reuland (today, Keyser-Kohll) and Caves Kox-Risch (today, Domaine L.& R. Kox). The production of Crémant is subject to strict stipulations that are collected in a specification sheet. Thus, only grapes from the Luxembourgish Moselle can be pressed, the harvest must be done by hand, and from 150 kg grapes a maximum of 100 litres can be won.

An alternative to the “méthode champenoise”

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The Crémant was a necessity. The producers of Champagne had, a few years previously, obtained the decision from Brussels that the designation “Méthode champenoise” was

only valid for the region around Reims, Aÿ, and Epernay and not for producers elsewhere anymore. That’s why various French winegrowing areas lobbied for the “Crémant” license: Alsace, Bordeaux, Bourgogne, Die, Jura, Limoux, and Loire. Luxembourg joined in 1991. Meanwhile, the Savoie and other European vineyards also started to produce Crémants, and lastly Wallonia. In the birth year of the “Crémants de Luxembourg” the five pioneering businesses produced exactly 227,850 bottles. It was assumed that this number would easily suffice for the festivities. But that was far from the case: Not least thanks to the excellent, coolly modern marketing campaign in which the Domaines Vinsmoselle had invested heavily – the public pounced on the new product. The collective of winegrowers had six different Cuvées on offer, a strategy that worked. Even the former Vinmoselle director, Constant Infalt, who was involved in the decision to introduce the Crémant, was positively surprised. The Crémant was a hit and so the production was increased year on year. The decision of the winegrowers to bet on the Crémant was logical and the real

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F E AT U R E

beginning of a general raising of quality in Luxembourgish sparkling and still wines. The Crémant was to be the figurehead and motor of the Luxembourgish winegrowing business. It did not take long until more and more winegrowers joined the new trend and produced at least one Crémant-Cuvée. These days, no business can afford to be without one, the Crémant is arguably the most dependable earnings guarantee. Meanwhile, the yearly total production has remained stable at around three million bottles.

Countless special Cuvées

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Classic Crémant-Cuvées are predominantly made from Auxerrois and Pinot blanc varieties. They are excellent for sparkling wines and after the land consolidation in the early 1990s, there was a lot to go around. With time, the assemblages became more complex, often a Riesling was added, at times also Chardonnay Pinot noir, and also Pinot gris. The range is broad. Many winegrowers don’t only produce a Cuvée but also blends made from Pinot noir and Chardonnay for example, or so-called “Monocépage-Crémants from a single variety. Rosé-Crèmants made completely from Pinot noir are also popular. A new trend is very dry

champagne-like Crémants, that lie for years on yeast before they are disgorged. Far less liqueur is added to these deep, concentrated sparkling wines than to normal Brut-Cuvées, and, at times, a dosage is completely left out: “Brut nature” (or “dosage zero”) signifies a Crémant with a sugar content of maximal six grams per litre. The liqueur content of a normal “Cuvée brut” lies between six and twelve grams, by the way, and a “demi-sec” is quite sweet with around 32 to 50 grams per litre. The categories “extra dry (12 to 17 grams per litre) and “sec” /17 to 32 g/l) are hardly offered in Luxembourg. Especially classy and complex are the vintage cuvées. 85 percent of base wines – blends or only from one variety – must be produced from one single vintage that is noted on the label. Since the 2016 vintage, Luxembourgish “Crémants millésimés” must lie for 24 months on yeast in order to comply with the regulations of the “Appellation d’origine protégée (AOP)”.

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moskito.lu

You can’t buy happiness but you can enjoy Luxembourg wine and bubbles (AND THAT’S PRETTY MUCH THE SAME THING)

Consume with passion and moderation.

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TEXT

Susanne Jaspers

F E AT U R E

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F E AT U R E

RON MIE L A C UR E FOR ITC H Y F E E T A delicious liqueur from the Canary Islands that can sweeten the dreariest of evenings: Ron Miel.

The thing with travelling these days… If you manage to get to the sunny South in the first place, or rather, if you are brave enough to attempt the journey, your longed awaited enjoyment of the balmy sea breeze is somewhat ruined by the wearing of a mask in most places. Not to think of what might happen to your holiday tan when the lower half of your face only gets to see the sun on the beach. No wonder, really, that many of us decide to stay at home in these times. But for all those who miss the sand and the heat in our miserable winter weather, look to the soul-warming beverage from those distant shores often visited by the average European during a “normal” cold season: Ron Miel, or honey rum from the Canary Islands.

A sweet beverage

the sugar cane from which it is distilled, but rather from the ingredient that is added to the oak barrel of the rum, which is ripened, on average, for seven years. Namely, miel, also Spanish for “honey”, and the reason for the name of the “national drink of the Canaries”. Ron Miel means nothing other than “rum with honey”.

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The sweetie from the South is more like a gentle teen. With its twenty to thirty per cent, the drink counts to those spirits that don’t knock the socks off you, even when consumed by less practised drinkers. Ron Miel, therefore, counts as a liqueur rather than a really hard spirit. Its typical sweetness derives not so much from

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F E AT U R E

The Caribbean? As if!

“Fifteen men on the dead man’s chest – Yo-ho-ho, and a bottle of rum!” This popular pirate song from Robert Louis Stevenson’s “Treasure Island” is immediately conjured when thinking of rum. Or perhaps the beverage makes you think of Johnny Depp in his rum-loving parade of a role as Captain Jack Sparrow in “The Curse of the Caribbean.” For those of you who are not enamoured of the romanticism of the buccaneers and are perhaps more peace-minded, the equally famous “Bacardi Feeling” might ensue. Either way, the fact is that rum generally conjures faraway countries, tropical weather, and, naturally, the Caribbean. Now, there are those, who claim that rum is not, in fact, a Caribbean or Latin-American invention but in reality comes from… exactly, the Canaries.

The thing about Columbus

These days, Ron Miel is, besides on the Canaries, produced on Majorca and in Córdoba Province. But the oldest and most famous – and according to the above legends the mother of all rums – still comes from the region of Arucas, from the Distillery Arehucas. By the way, the distillery can be visited while on holiday on Gran Canaria… if, that is, a relaxing holiday in the Canary Islands is, one day, in the realms of possibility again … While you are waiting for this day, hopefully in the not too distant future, why not console yourself with a bottle at home. Drink it pure, on ice, or even served with your fruit salad. Dream of a warm, southern clime while consuming your beverage, even if the weather outside your window is anything but tropical.

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Apparently, in 1489 in the region of the town of Arucas in the North of Gran Canaria, sugar cane was already being cultivated and made into rum. It was said to be none other than Christopher Columbus who exported the sugar cane seedlings from the Canary Islands into the Caribbean. As is known, it was 1492 when he landed in the so-called “New World.” Further, it was apparently not until the 17th century that people there had the idea to make a spirit from the residual product of making sugar. As is often the case with legends, none of this can be substantiated.

A few kicks in your dessert

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NEWS

GUIDE V IN S LUX

2020/202 1

A NE W R E F E R E NC E FOR WINE S , WINE G ROWE R S , A ND V INICULT UR E ON T HE LUXE MBOURG IS H MOS E LLE R IV E R .

Published by Claude François, former journalist (editor-in-chief at Télécran), wine experts and staff at KACHEN, the guide goes hand in hand with the smartphone app VinsLux, which can be downloaded for free from app-stores at Apple (iPhone) and Google Play (Android). The app is essential to enter into the big prize draw introduced in the Guide VinsLux 2020/2021. As part of the draw, numerous prizes are drawn in monthly rounds from December 2020 to June 2021. The main prize, a climatised wine cabinet from Liebherr, will be drawn in June 2021 from all contestants who participated in one or several of the monthly draws.

Send an e-mail with your name, address and the subject GUIDE to gewinnen@luxetastestyle.com Winners will be drawn at random. Closing date for entries is 30.01.2021 Legal process is excluded.

Order via the online shop VinsLux/prima.lu under www.prima.lu

Download the smartphone app VinsLux in app stores from Apple (iOS) and Google (Android).

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The Guide VinsLux 2020/2021 was distributed to Cactus supermarkets in a first phase and is now also available in the online shop of VinsLux/ prima.lu. The price of the guide, € 19.50, contains VAT and free postal delivery to an address in Luxembourg. Delivery to other countries is also available for an extra cost of two euros per book.

KACHEN RAFFLES 10 COPIES OF THE GUIDE VINSLUX 2020/2021...

Claude François

The book is a wonderfully detailed source about everything to do with wine-growing between Schengen and Wasserbillig (and the Sauertal), the amazing Terroirs and pretty villages of the area, as well as the countless grape varieties. The guide is illustrated with magnificent photos taken by Guy Krier, the winner of numerous international prizes.

PR IZE DR AW

TEXT

With over 260 pages the Guide VinsLux 2020/2021 features the wineries and vineyards on the Luxembourgish Moselle – a guide in pocket size – and introduces a selection of wines and Crémants.

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V I N T N E R FA M I LY

ORGANIC WINEGROWING PIONEER DOM A INE SUNNE N-HOF FM A NN IN R E ME R SC HE N Twenty years ago, Yves Sunnen decided to convert his company into an ecological winegrowing business. His success proved the organic pioneer right.

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TEXT PHOTOS

Claude François Ramunas Astrauskas

“

I had already decided to study viniculture early on,” Despite all the experience, certain vintages create bad Yves Sunnen says. To that time, Geisenheim was headaches, such as the 2016 vintage, which was “a very the place to be for would-be-wine growers, and after critical year for organic winegrowing.” In contrast, 2018 a work placement at the episcopalian vineyards in Trier was the kind of vintage that only comes around every and the Domaine Klipfel in Alsace, Yves Sunnen joined hundred years, with a good harvest and super healthy, the family business, which was founded in 1872. extremely rich grapes. As part of this vintage Sunnen At that point, organic winegrowing was not a thing; cer- produced a special series for the first time: “Insolite”. The tainly not a concrete project. Yet, the restoration of the 2018 series comprises an extremely rich, lightly tinted Piterraced vineyards in Canach by a group of nature lovers not gris, as well as a shimmering red Pino gris; while the together with the “Stëftung Hëllef fir d’Natur,” as well as Muscat-Ottonel and the Cabernet Blanc have now sold the production of the first Luxembourgish organic wine, out. aroused Sunnen’s interest. After the death of their father Organic wines are in vogue, especially now. “The market in 1999 and the division of the lots among the family, Yves is interesting because the clients are sensitised and even Sunnen and his sister Corinne Kox-Sunnen purposefully more interested in organic wines in the time of the panlooked for vineyards that could easily demic. People buy regional and organic be converted to organic farming. They produce even more regularly now,” Yves “The market is did not get a lot of support at that time. Sunnen emphasises. interesting because the “Many thought that the change would These are good conditions for his niece clients are sensitised and not work,” Sunnen smiles. Marie Kox who joined the company in even more interested in The first two wines that he farmed March. “I love science, I love being in organic wines in the time organically was the Pinot noir from nature, and we have a good business – of the pandemic. People Op Fuussen, and the Auxerrois from why should I not become a wine growbuy regional and organic Schengener Fels in 2003. “Bit by bit er?” Marie studied viniculture, winery, produce even more winegrowers offered to take over varand oenology in Vienna and worked for regularly now.” ious lots or wanted to exchange them the family business for a while, before for others – even those colleagues who she studied for a Masters in Montpellier. said that it wouldn’t work a few years ago.” Over time, 2020 will be her first vintage for which she takes responthe plot grew to 9.3 hectare. The lots are situated in the sibility, together with her uncle. Marie will, certainly, conbest places in Schengen (Markusberg, Fels), Remerschen tinue the organic path: “I think that we have reached a (Jongeberg, Hiischeberg), Wintringen (Felsberg, Hom- very high level with our white wines, but we will possibly melsberg), and in Schwebsingen (Kolteschberg). still experiment with one or the other larger barrel. And Yves Sunnen’s pioneering work was distinguished with a we want to get even more out of the Pinot noir,” the wine special mention at the “Bio-Agrar-Präis” from the Minis- grower announces. In a close working relationship with try of Agriculture in November 2009. The same year saw some university colleagues from Vienna, who have built the vineyard become “Demonstrationsbetrieb Biologis- up a small business, Marie is currently creating a special cher Landbau” (showcase business for organic agricul- Crémant – only using the 2020 Pinot noir grapes from the ture), one of eight others in Luxembourg. Since 2005, the Domaine Sunnen-Hoffmann! business is recognised as a pedagogic farm. Organic winegrowing is strictly regulated and controlled regularly. Only organic manure is used, pests are dealt with preventatively. The criticism that organic winegrowDOMAINE SUNNEN HOFFMANN ing puts a strain on the ground on account of its use of 6, Wisswee — L-5441 Remerschen copper, is countered by the experienced winegrower by Tel. +352 / 23 66 40 07 saying that the amounts are very low, and there are, by now, “alternative products, such as those made from rock www.caves-sunnen.lu flour, that are even more environmentally friendly.”

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NOBLE DROPS

KOX

Cuvée Privilège Extra Brut Crémant de Luxembourg Médaille d’Or, Concours des Crémants de France et de Luxembourg 2020 The Cuvée Privilège is the big winner in the category "Cuvées spéciales" of this year's edition of the Concours des Crémants. An expressive crémant that captivates with its notes of white fruits, brioche and toasted aromas. On the palate, a full-bodied, fresh yet ripe structure with aromas of candied fruit and white flowers. A noble crémant that is an excellent accompaniment to various dishes ! Available in the winery and in the e-shop 25 € / 0.75 l www.domainekox.lu

PR I Z E DR AW WE'RE GIVING AWAY ONE BOX CONTAINING ALL THE BOTTLES DEPICTED ABOVE Answer the following question: How many bottles are we giving away on this page? Send an email with your name and address under the heading NOBLE DROPS to gewinnen@luxetastestyle.com Submission deadline is 30.01.2021

OPYOS

Pastis de Luxembourg Opyos Pastis de Luxembourg is a hand-crafted anise apéritif, inspired by the French tradition and refined by an experimental craft distilling. It is an assemblage of 11 different aromatic plants, herbs and spices, carefully selected from both local and distant places around the world in order to create a refreshingly smooth and yet complex spirit.

DOM A INE S V INSMOS E LLE VIGNUM Riesling Wormeldange Koeppchen Grand Premier Cru 2019

For the festive season, Domaines Vinsmoselle have completed their VIGNUM premium range with wines from the most exclusive localities. On the nose, this classic Riesling reveals notes of citrus fruit and orange zest. On the palate it is elegant, racy and particularly wellbalanced. Peachy notes are present and it convinces with a remarkably long finish. It is the ideal accompaniment for your festive meals. This and other wines from this range are available on shop.vinsmoselle.lu

12.82 € / 0.75 l

opyosbeverages.lu

shop.vinsmoselle.lu

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29.90 € / 0.75 l / 45% VOL.

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PA SSIONAT E

THE SPIRIT OF

S US TA I N A B L E S HOPPI NG It’s the season of gift giving. While we mostly focus on what we can give our loved ones for Christmas, the question of sustainability becomes ever more important. After all, with each euro we spend we vote for our future world.. So, what do we want it to be? By reducing the use of unsustainable materials and focusing on local, fair, and transparent brands, we can play a small part in creating a change in the way we consume, and the direction our consumption will take in the future. Myriam from BYOO STORE tells us why sustainable products are important, and what some of the important factors are that we need to pay attention to before we choose to buy the next item.

I am Myriam and I am 28 years old. I created Byoo Store in December 2018 with my brother. I have always been passionate about fashion. When I realised that it was one of the most polluting industries in the world, and where social inequalities were the highest, I started planning a new entrepreneurial adventure with my brother. That awareness triggered the idea to create Byoo Store: I started to search – at first for myself – for ethical fashion brands that met my taste and allowed me to consume in a more responsible way. I quickly identified dozens and then hundreds of ethical

brands, realising that there were in fact a multitude of beautiful, responsible brands that offered trendy and stylish pieces using a production process that respected people and the environment. Following on from that, I found that there was no online store with the best ethical brands, so I decided to start one. Our vision was clear: create a benchmark of the best committed designers across the contemporary universe where those most keen on style and fashion would recognise themselves. This is how Byoo Store was born.

Where do you think Luxembourg stands in terms of offering more sustainable products and educating consumers on their importance?

Nowadays, it is very difficult in Luxembourg to find ecological and responsible alternatives for the “pleasure” products in our daily life: fashion, beauty, home. When you do your shopping, the store landscape includes either big fast fashion brands or luxury brands that aren’t affordable to everyone, and that’s a shame. I think it is very important, today more than ever before, to develop the

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Myriam, tell us a little bit about yourself. How did you come up with the idea for the store?

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PA SSIONAT E

commercial offer of a place like Luxembourg by proposing creators who deserve to be known and recognised for the work they do and for their sincere and authentic approach. Changing the world is teamwork that takes time. But we all have the potential to contribute and change things at our level, and governments have a role to play as well.

What does sustainability mean to you?

A sustainable brand is a brand that places the environment and people at the heart of its strategy and its production process, in order to have a positive impact on society. But there is not just one definition of eco-responsibility and sustainability. I think everyone gives it a definition that matches their own values. It’s very personal. Be conscious that as a consumer we have a real power to change the world, just by being careful about what we buy. For every euro spend, we vote for the world we want.

What criteria do you employ when selecting products?

I think the first rule is to make wise choices by learning about the products you buy and asking yourself basic questions: What are the components of these products? Where was this product made? Was it made in good working conditions? Have the people who participated in its manufacture and production been properly remunerated? Do not hesitate to ask yourself questions and challenge brands about their products. If a brand is transparent about its approach, it is often a good sign – however be careful with greenwashing! You have to keep in mind that there is no such thing as a perfect brand, there are just brands that do their best, a brand cannot take all the battles and be flawless at all levels.

Can you give a few examples for Christmas that are sustainable?

On our platform, we exclusively offer sustainable and eco-responsible products. Buying on our e-platform Byoo Store, our customers are guaranteed to make a purchase that makes sense and respects the environment and the people. We offer a comprehensive range of products for men and women: ready-to-wear, leather goods, underwear, shoes, jewellery, beauty and even decor and lifestyle. We also offer sets and products for a zero-waste bathroom and kitchen – they could easily be a beautiful and original Christmas present. Generally speaking, making a purchase from the Byoo Store selection means you are choosing good quality and sustainable products that can last a lifetime.

For the holiday season, BYOO STORE is delighted to offer our readers a 10% discount with the code "KACHEN", valid on their entire website until the 30.01.2021. www.byoostore.com.

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The selection of brands we offer on Byoo Store is subject to careful research to ensure that all our criteria are met. Thus, each brand that we select meets our ethical charter, which includes specific requirements in terms of social and environmental values. They must meet the following criteria: respect for the environment, respect for people, transparency. In short, all the brands that we select for Byoo Store guarantee products with ecological components, a responsible and fair production process, and total transparency on their production chain. But that’s not all! In our ethics charter, we have established criteria for social and environmental commitments that are based on factual elements. To join us, a brand must meet at least two of these criteria: Natural components, biological components, recycled / upcycled components, vegan products, local production, European production, artisanal production, eco-responsible initiatives, social engagement.

What should we pay attention to when we shop for clothes, household products, etc?

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INFO INTOX

C HR IS TM AS IN NUMBERS

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How much money does the average person spend on Christmas gifts? And when did certain Christmas traditions start? Here are some fun facts and numbers about the most wonderful time of the year. Read on and impress your family and friends with these interesting facts about your favourite holiday.

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INFO INTOX

1 billion

CHRISTMAS CARDS END UP IN THE BIN EACH YEAR .

THE CHANCE TO EXPERIENCE A WHITE CHRISTMAS IN LUXEMBOURG:

24% 30005000

IS THE T YPICAL NUMBER OF CALORIES IN YOUR AVER AGE CHRISTMAS DINNER . THE AMOUNT OF WR APPING PAPER USED FOR PRESENTS AT CHRISTMAS IS ENOUGH TO WR AP AROUND THE GLOBE

TIMES 9

FIRST RECORDED CHRISTMAS TREE:

1576

IN TURCKHEIM, ALSACE.

THE AVER AGE NUMBER OF YEARS A CHRISTMAS TREE IS GROWN BEFORE IT IS SOLD:

4 -15 YEARS

EVERY YEAR , THE GERMANS DRINK ABOUT

350.000

BATHTUBS OF MULLED WINE.

81 million UNWANTED PRESENTS ARE RECEIVED EACH YEAR .

Sources: www.asustainablelife.co.uk - www.augsburger-allgemeine.de - www.merkur.de

1.6

BILLION

NUMBER OF CHRISTMAS TREES SOLD IN EUROPE:

million PER YEAR .

230,000 TONS IS THE AMOUNT OF WASTED CHRISTMAS FOOD THAT IS THROWN AWAY EACH YEAR .

US SCIENTISTS CALCULATED THAT SANTA WOULD HAVE TO VISIT

822

HOMES A SECOND TO DELIVER ALL THE WORLD’S PRESENTS ON CHRISTMAS EVE, TR AVELLING AT

1046 KM A SECOND.

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193€

THE AVER AGE BUDGET FOR CHRISTMAS GIFTS IN EUROPE 2019: WHILE IN GERMANY THE Y SPEND THE MOST WITH ABOUT 470 €, IN GREAT BRITAIN IT IS ABOUT 336 € & IN THE NETHERL ANDS 122 €.

NUMBER OF CHRISTMAS CARDS PURCHASED ANNUALLY

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

SUS TA I NA B L E CH R IS T M A S I DE A S It is the most wonderful time of the year, yet also the most wasteful one. It is estimated that an extra 20 to 30% of waste is produced and discarded throughout the festive period, compared to the combined amount of the previous years. When all this holiday material is thrown away, it fills up landfills and damages the environment. Far from merry and bright! Here are some ideas on how we can avoid making this season the most wasteful one, while still enjoying the joyful essence of Christmas traditions.

Let’s face it, Christmas just wouldn’t be the same without a Christmas tree. Unfortunately, both artificial and natural Christmas trees come at a cost to the environment. Artificial trees are usually the cheaper option. As you can reuse them year after year, they are more economical than buying a freshly cut tree every year. Unfortunately, the materials used to make most artificial trees are not sustainable or environmentally friendly, and their carbon footprint is really high. Most trees are made from plastic – most often PVC film. PVC is made from fossil fuels, a process that emits high levels of greenhouse gases. The fact that the majority of artificial trees are made in China additionally increases their carbon footprint. And while it might be a good idea to use your old plastic tree for as long as possible, it might not be so great for your health. As PVC degrades it can lead to dangerous levels of lead contamination, which occur after about nine years.

Most people buy a real, cut tree. This is a better option in terms of carbon footprint and sustainability compared to an artificial one. Choose a locally grown tree if you can but know that this option also comes with its disadvantages. Christmas tree plantations are not an ecologically sensitive use of land and are not like natural forests. As they are mono crops, they oftentimes require the use of herbicides and pesticides (such as glyphosate). Your best bet? Choose a living tree instead! You can buy or even rent a potted Christmas tree. Even if you don’t have a garden in which to plant it, you could check the options in your area and donate it to your commune. If you want to rent a tree in Luxembourg, you can visit Baumshoul Becker (beckered.lu) and select a potted tree that you can rent year after year.

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THE CHRISTMAS TREE

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

GIFT WR APPING

Let’s face it – most gift-wrapping paper is not recyclable and ends up in landfills. If you want to make your Christmas celebrations more sustainable and greener, here are a few great gift wrap ideas: › Get inspired by Japan’s Furoshiki wraps › Use scarves, towels and ornaments › Newspaper › Go natural for the gift decoration (use Christmas tree sprigs, flowers, etc.) › Reuse old gift bags › Stock up on eco-friendly basics from the art store (plain paper, plain cloth and ribbons) › Use your children’s artwork › Re-use containers, jars and bottles PRESENTS

Trying to do things differently this year and offer more sustainable and eco-friendly gifts to your loved ones? Here are some ideas of what you might want to consider: › DIY gifts (homemade candles, jam, tea, body lotion, etc.) › If buying clothes or scarves – go for natural materials, such as cotton, hemp, linen, silk, etc. › Think about the packaging – avoid excessive use of plastic › Shop at local, sustainable shops for your gifts › Go for an experience. Gift your loved ones tickets to a concert, the theatre, or a vacation. They will surely appreciate it. › Give time not stuff. You can package this gift in creative and funny ways too. Some ideas for the parents of young children would be babysitting vouchers or holding clothes swap-and-share parties. DECOR ATION

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Avoid buying new plastic decorations, such as tree ornaments, and focus on DIY decorations instead. It makes for a great family activity and the family will treasure them for a long time. Some ideas: › Painted nut ornaments › Dried citrus ornaments › Sugar cookies or salt dough ornaments › Painted glass or wooden ornaments, etc.

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FA SH ION

S E COND - H A ND

NOT AN INSIGNIFICANT OP TION!

With the holidays around the corner, the shopping sprees have begun! Where we choose to shop is based on product selection, price and quality. But how often do we make buying decisions based on a company’s approach to sustainability and ethics? Online searches for “sustainable fashion” tripled between 2016 – 2019, showing that there is a new era of savvy shoppers eager to know more about a brand’s ethics than just relying on a flashy logo and window displays.

The social media effect

The rise of social media and social media influencers has created a dangerous pattern: buy it, post it, bin it. The incessant need to be on the trend and have a new wardrobe each season is fuelled by large companies, high-budget campaigns, plus our social media feeds. But fashion is simply a cycle of repetition. The styles of 10 or 15 years ago suddenly come back, and this will continue to happen again and again. Rather than buying an item because of a trend, create a capsule wardrobe: a collection of essential items that will never go out of style and can be paired together no matter the season.

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Hannah Charlton

Some statistics: Fast fashion is the reason large retailers are able to mass-produce the newest trends as quickly as possible for a cheap price. The fashion industry is the second biggest polluter in the world, topped only by the oil industry, and also contributes to 5% of the world’s greenhouse gas emissions. Has our desire for new, trendy and affordable items finally gone too far?

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FA SH ION

Environmental impact

As fast fashion developed, affordable textiles became accessible to a wide array of retailers. If you look at a handful of your clothes, roughly 85% will be made from polyester, nylon or cotton. While these textiles may be cheap, they have a detrimental impact on the environment. Polyester takes roughly 200 years to fully decompose while nylon releases microplastics into the soil as it decomposes, inevitably polluting the surrounding areas. To be able to create a vast amount of styles and colours, large amounts of water are needed for manufacturing in order to meet this demand. For example, it takes 2700 litres of water to produce a simple cotton t-shirt! The rise in textile waste ending up in landfill is due to over production from retailers and people throwing away clothing they no longer want. Luckily, there are easy ways to reduce the large-scale damage that has been done and it’s simpler than you think! “Globally 20% of textiles are recycled, meaning the other 80% are lost to landfill or incineration.” - Alden Wicker, Fashion Revolution

Why second-hand?

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As party season approaches, the search for new clothing as well as gift ideas will ensue. Luxembourg has a wonderful selection of second-hand shops, a great way to discover a few gems that would make a perfect gift or addition to your home. The shops are beautifully warm, cosy and welcoming, plus there is the occasional coffee shop tucked way nearby when you are in need of a mid-shopping pick-me-up. Alternatively, choosing to rent or hire dresses & gowns is becoming more and more popular, as it is a fantastic way to not only save money but also save space in your wardrobe. Dress rental services enable you to choose a handful of dresses and select the one you love! Upon returning, they typically take care of the washing for you so all you have to do is look stunning. Buying second-hand is a chance to reignite a love for style & design unique to you, as opposed to copying what you see on social media. Owning something that has already been produced prevents a new item from having to be manufactured and put into circulation. It may be seen as a simple, small change but it can create an enormous impact that we will be thankful for down the line.

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MADE IN LUXEMBOURG

HOOT L I

STYLISH IN KNITWEAR Autumn is here, bringing shorter and cooler days. All you trendy people will probably delight in the warmer clothes and accessories. One thing makes the cold season more fun than anything else: knitwear! And what could be better than handknitted jumpers, hats, and scarves? For “Made in Luxembourg” versions with definite favourite potential, look no further than Hootli – with versions for the entire family. Other offerings are fabric masks in the classic cut, as well as the scarf variety, e.g. cut like a neck chief made from silk or satin. The fashion label is the brainchild of Nicole Pauline Hansen, the founder, owner and also creative director of the brand, which has been on the market for eight years. But the ethical, slow-fashion brand – which creates exceptionally well-made and fair products – is not only known here but also present in Berlin. Last year, a pop-up store in the “Bikini Berlin” mall in the west of the city advertised the wares of the Luxembourgish designer. “I am especially happy that our clients value Hootli products and recommend them to others. That shows that we are on the right path with our philosophy. I am endlessly thankful and proud of that,” says Nicole Hansen. She studied interior design at the Lycée Technique des Arts et Métiers in Luxembourg. She has always been creative, and thanks to her family, is familiar with entrepreneurship. When in July 2000 her daughter was born, she designed her child’s clothing and accessories herself. A few years later she founded Hootli.

Atelier Verraille 51, Avenue de la Gare L-4130 Esch-Alzette Fromet-und-Moses-Mendelssohn-Platz 2 D-10969 Berlin www.hootli.lu

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MORE INFORMATION & POINTS OF SALE

Since sustainability and well-being start with the materials and not only when production begins, Nicky and her team choose the best threads from small, European manufacturing companies. In addition, the safety of her workers is paramount, and environmentally friendly is not only a marketing ploy. “Our Webpelzbommel (fur pompons) are 100 % animal-free and officially PETA ‘vegan approved’. We use polyester to make them, which we cut by hand and make into pompons,” says the entrepreneur. But those who are this successful don’t get a break. “We recently opened a concept store in Berlin-Kreuzberg, IUNIK Luxembourg, that carries a variety of Luxembourgish fashion and lifestyle labels. What a hoot(li)!

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HOW TO E N JOY T H E F E S T I V E S E A S ON W I T HOU T G UI LT As soon as Halloween is over, the shops are filled with Christmas decorations, the pressure to buy gifts for everyone is on, and your calendar quickly fills up with events and parties, while your to-do list keeps growing and growing. No wonder so many people feel anxious and guilty as the Christmas season approaches. Have you told yourself that this year will be different? The first step to a more enjoyable festive season is to deal with the feeling of guilt.

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

How can you recognise Christmas guilt?

It is often this feeling you get when you feel pressured to buy, decorate more, and do more in order to get into a “Christmas spirit.” It can also manifest itself as feeling pressured to attend certain events and parties, do certain activities with your family, or simply starting to compare yourself with other people. Here are some of the most common reasons that can cause feelings of guilt during this time of the year and some suggestions that might help you dissipate these negative feelings. After all, Christmas is really not about making you feel bad! If you’re worried whether you’ve done “enough” for Christmas, or if you’ve bought enough presents or decorations, and whether your Christmas tree is big enough – the source

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Pressure about being in the “Christmas spirit”

of guilt might simply be the pressure you put on yourself to get in the “Christmas spirit.” We can get carried away by the superficiality of things sometimes, the way our house looks, or how many cookies we’ve baked. But the reality is that the true Christmas spirit resides in our own attitude to others. And if we’re consumed with worry and guilt, there’ll be less place for love, true bonding and connection. To avoid guilt seeping in deciding early on what you’ll focus during the festive season. If you made the decision to go for sustainable, handmade gifts and decorations, explain to your family why you think this is important and make sure they are on board with you. Involve family members in some festive DIY projects DIY that can create a wholesome festive atmosphere that is filled with laughter and love. Whenever you experience any doubt about your decision, remind yourself gently why you chose to go this way this year and stick with it.

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MOOD

Pressure about matching up to others

You might start doubting yourself when you see how others choose to celebrate. Avoid comparisons and being sucked into subtle marketing strategies. Always know your “why” and the reason you chose to do certain things and what the consequences of your decisions will be – the good and the bad. Communicate these openly with your family and children, so that you are all on the same page as much as possible. You don’t have to do things in a certain way. Find alternative ways of decorating, gift giving and party hosting that are more aligned with your viewpoint or current situation. Remember that you can create traditions that are unique to your family.

Family pressures

With the festive season come the expectations. While for most, spending time with extended family is a source of joy, sense of belonging and warmth, for others it may be a source of anxiety, guilt and pressure. If you feel you’re being pressured to do things you don’t like or get anxious about going back to old family dynamics, it is important to be able to set some firm boundaries. Some may involve just saying “thanks, but not this year” and simply stating what you’re planning to do instead. You don’t always have to provide a reason for your decision. Recognise that guilt can be used as a manipulation tool as well. If there are family members who try to make you feel guilty about your choices, listen to them, but avoid engaging further in the discussion. Recognise that you can’t be all things to all people. If you find yourself doing too many things that you don’t actually enjoy, stop and ask yourself why you’re doing them. Learning to say “no” can surprisingly help improve your relationships with others too.

Overindulgence & dietary choices during the festive period

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If the holidays become a constant test of your willpower and challenge your wellbeing, causing obsessions about what you “should” and “should not” have eaten, you might need to reconsider your relationship with food. Rich, sugary and indulgent foods shouldn’t be labelled as forbidden. Rather, enjoy them with your fullest attention. Mindful eating can be a

great approach to tackle the numerous temptations that we’re presented with during the festive season. Remember, this holiday happens once a year. It is meant to be celebrated with the people you love most, and we all universally celebrate with food! Instead, put your focus on what you eat on every other day of the year and make sure it is balanced, healthy and nutritious. When you indulge during the holidays and want to prevent guilt or bad physical reactions later on – practice mindfulness and moderation. Consider sampling your food rather than indulging in it. Make sure there are healthy options alongside the classic or traditional recipes everyone is expecting. Don’t forget to enjoy yourself. If you choose to indulge, do so without guilt, knowing you can go back to eating healthily the next day. You can’t completely avoid the Christmas guilt, but remind yourself of the reasons why you’re doing certain things. Remember that doing things that are authentic for you and your family is better than succumbing to social pressure and expectations.

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VEG AN, VEGE TARIAN OR FLE XI A L L YOU N E E D T O K NOW!

If you love a juicy cheeseburger, you may wonder why anyone would choose to go meat-free. Some of the reasons include, but are not limited to: › Numerous health benefits of a plant-based diet (reversing the risk of obesity, diabetes, heart disease and some cancers) › The environmental impacts of factory farming › Animal-rights advocacy › The high cost of a meat-based diet Learn about the differences between the various plantbased diets, so you don’t accidentally and embarrassingly offer a vegan a buttery pastry with cheese instead of steak because they “don’t eat meat”.

VEGETARIAN DIET

A vegetarian is someone who refrains from eating all types of meat, whether it be poultry, red meat or fish. This may also include abstention of by-products of animals processed for food. There are several sub-types of vegetarians: › Lacto-ovo vegetarian: eliminates meat, fish and poultry but allows eggs and dairy products. › Lacto-vegetarian: eliminates meat, fish, poultry and eggs but allows dairy products. › Ovo-vegetarian: eliminates meat, fish, poultry and dairy products but allows eggs. The vegetarian diet is the most common one that avoids meat products.

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Vegetarian, vegan or flexitarian – all limit meat consumption, but what exactly is the difference between these diets? And do we need all of them? While the trend to reduce meat consumption is gaining in popularity, thanks to initiatives such as “meat-free Mondays” and alternative diets becoming more widespread, per capita meat consumption in Western Europe has been increasing in the last years. European agriculture is drifting towards a destructive model, with more than 70% of EU farmland being used to produce food for livestock, according to Greenpeace. Reducing our meat consumption can have positive effects not just for our planet, but also for our health and wellbeing.

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

VEGAN DIET

A vegan diet eliminates meat, poultry, fish, eggs and dairy products, as well as other animal-derived products, such as honey (though this one is somewhat controversial). Vegans also avoid products containing rennet, gelatine, collagen and other types of animal proteins as well as stocks and fats derived from animals. Veganism also goes further than just dietary choices. Strict vegans avoid any products that involve the use of animals. These include leather goods, wool, silk, beeswax, cosmetics tested on animals, latex products that contain casein (a protein derived from milk), and certain soaps and candles derived from animal fats.

FLEXITARIAN DIET

A flexitarian diet is probably best defined as a part-time vegetarian. People on a flexitarian diet eat mostly vegetarian but occasionally also eat meat, which can include fish, poultry or red meat. If a flexitarian does decide to consume meat, they will oftentimes choose free-range, organic or grass-fed animal products. The definition of a flexitarian diet is somewhat problematic because “occasional” animal food consumption could mean once a month, once a week or more, but the main premise is the reduction of animal products. The flexitarian diet is the most flexible of diets (that’s where the name comes from) and you get the best of both worlds if you are not ready

Moving away from meat

limiting. Think of all the foods that you are probably not eating enough of. These may include beans, legumes, nuts and seeds. They are great ways to get protein and are filling too. Try some chili sin carne, or homemade hummus instead of meat or ham. › Don’t forget the grains. Whole grains like quinoa, brown rice or amaranth pack a lot of nutrients and help keep your blood sugar stable. › Consider meat a side, rather than the main part of the meal. Keep meal portions small and let the plant-based food be the star on your plate. Reducing meat consumption has many benefits, and you don’t necessarily need to go for an all-or-nothing approach to reap these benefits. Making small steps towards a more plant-based diet might be a better strategy than going cold-turkey if you’re not sure you can keep up with it. Think of your food choices as plant-forward and go from there.

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It is important to remember that just because you’re vegan or vegetarian doesn’t automatically mean that you eat a “healthy” diet. In fact, one of the most important aspects of any diet is for it to be balanced. Replacing meat with high-carbohydrate foods or high-sugar foods won’t provide you with the health benefits of a meat-free lifestyle. If you’re interested in starting to eat less meat, here are some easy ways on how to do it: › Prioritise fresh and colourful fruits and vegetables. Add some fruits or veggies to your breakfast and load up on the vegetables for your lunch and dinner. Don’t forget that fruits and veggies make for great snacks too that are quick to prepare and easy to carry with you. › Focus on the foods you’re adding, instead of what you’re avoiding. A simple mental shift can help us view our new choices as more including and less

to make a full commitment to one diet. There are also no hard rules about what you’re allowed to eat and what you can’t, which some people feel more comfortable with as it doesn’t put them in a box.

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GREEN KITCHEN

CH R IST M A S

W I T HOU T S T R E S S I N T H E K I TCH E N

The good news is you can still prepare the perfect dinner minus the added stress or a day filled with nothing but cooking. The key lies in the planning and preparation. Getting ahead with planning weeks before Christmas can save you lots of stress and last-minute extra work. Here are some ideas that can help you enjoy a stress-free Christmas this year.

PL AN AHEAD

Know what you’re going to serve weeks ahead of time. Make sure you order any special ingredients ahead of time to avoid the last-minute stress of having to secure them from somewhere. Plan your menu and highlight the items that you can prepare in advance. Organise the two days before Christmas by planning the big moments you need to keep an eye out for.

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Already feeling overwhelmed with your growing to-do list for Christmas? The pressure to prepare the perfect dinner for multiple guests, to decorate the table and make sure nothing is missing can grow larger and larger the closer we get to Christmas. Christmas is all about spending quality time with the people you love, so slaving tirelessly in the kitchen may not really fit your expectation.

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GREEN KITCHEN

BE REALISTIC

You might want to roast a big turkey, but your oven is too small? Remain realistic about the limitations of both your kitchen equipment, the time you have on your hands and your skills. It is usually not a good idea to experiment with new recipes when you’re hosting a big gathering. Rather, stick with your known and tested dishes. And if there’s something special you’d like to make, make sure you test the recipe ahead of time, to see if it is what you expected.

PREP AHEAD

Make a list of the items that are ok to be prepared in advance. Prepare the ingredients you’ll need for your big day of cooking the day before. Pre-chop and peel the vegetables you’ll need and store them in an air-tight container in the fridge. Preparing as much as you can in advance, will save you lots of time and make the cooking more enjoyable too.

DON’T BE AFR AID TO TAKE SHORTCUTS

Sometimes it is simply not possible that every single item you serve is homemade. Think of where you’d most need a shortcut and which items are not going to be the star of your dinner – these can be bought ready-made. If you don’t have time to make cranberry jam, store-bought will do, and if you need additional appetisers – you’ll find some good ready-made options too.

ASK FOR HELP

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As your family members to lend you a helping hand. They can help you with preparing the food or decorating the table. Doing things together don’t just have to be a chore, but can be a bonding experience. And if you are on good terms with your extended family, feel free to ask them to bring some of the food as well. This way the load of preparing the perfect Christmas dinner will not lie solely on you.

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LIVING BETTER

GOOD ADVICE IS VALUABLE! AN INTERVIEW ON COVID-19 WITH S TEFAN SCHRÖDER , THE COACH AND OWNER OF SELFENERGY

We’re living in worrying times. While we thought we had overstood the worst of the pandemic this summer, now a second wave is dawning, and many say it will be even worse than the first. We don’t have a vaccine yet, and the economy – already on its knees – will have to endure more blows. For, the recommended (and sooner or later probably prescribed) safety measures will cause many professions to come to a stop for a while once more. Stefan Schröder is a health coach and has worked for more than 20 years with people who want to have a say in their own health. His focus lies in the transmittance of personal health competence and the development of the necessary individual responsibility of his clients. These topics interest people more than ever at this time, and he and his team have – according to him – “never had as much to do as now.” The times in which the personal coach or psychiatrist was smiled down upon as a typical American phenomenon are long over. Here too, people have understood that it makes sense to ask the help of professionals in a time of great insecurity. Arguably, especially now, when such a range of health topics demand our attention.

In our work we have, for a few years now, experienced an enormous spectrum of questions from our clients. Stress-caused afflictions, chronic illnesses, the need for a comprehensive approach to personal topics, negative experiences within the medical system, the search for sustainable strategies of prevention, or the wish for longterm, individual, and personal accompaniment – all these lead people to us. Over the last few months, the topic of stress has taken on a new meaning. On the one hand, there is the worry about the inability to plan one’s own future, which leads to

a great, internal uncertainty and continuous tension. The feeling of dependency and heteronomy at this level is for many people a new experience and personal strategies on how to deal with it are often lacking. The fear of falling ill also plays a major role, and, lastly, for some this has led to a kind of inner focus on catastrophe that slowly consumes their entire sense of being.

What is the “collateral damage” of the virus?

From a health perspective, I’m afraid only time will tell. At the moment we should all concentrate more on what we can do for ourselves, in order to get through this time wit-

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Bibi Wintersdorf

What worries people the most?

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LIVING BETTER

hout negative consequences to our health. Currently, that means for me, that we have to learn to live with the virus. The best personal protection (besides masks and other hygiene measures, of course) is a healthy and capable immune system. Sadly, we are currently seeing that the rise of personal stress leads to a lowering of immune competence and the door to a never-ending cycle is opened.

Who are your clients and how do you work with them?

The spectrum of our clients is very large; questions concerning health are individual to every person. We work with people who have decided to take their health into their own hands and to take this as a learning and experiencing process that leads to a more personal health competence. For us this also means a network of various areas of expertise for, and within the scope of, our clients. As part of our work, we collect all relevant information and so create transparency and a robust basis for personal decisions. What makes sense in relation to my health and why? That is the central question and should be able to be answered by every individual in the end. The structuring of this process and the accompaniment of it – that’s the key of our work.

What can every individual do in order to physically and mentally survive this situation and perhaps even emerge stronger?

What do you advise someone who does not know how to continue out of fear and insecurity?

Look for help! The sooner you disrupt the cycle of fear and worry, the sooner your ability to act returns. You are not alone; many people currently feel overwhelmed. Be open with your thoughts and emotions and try to find new perspectives. Cultivate a lenient, sympathetic, and loving interaction with yourself. A professional and individual accompaniment that gives you the time you need, can be a valuable help.

selfenergy.lu

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I see a strong immune system as a deciding factor. Every individual can have a strategy that must be orientated by their personal situation. In our experience there are a few points that have shown to be reliable and are also easier to implement than they might seem at first: · Make sure you move frequently in fresh air, if possible, in nature. · Abstain from a meal every once in a while. That helps your digestion to regenerate. The immune system profits enormously from this, for 80% of our immune cells are in

our digestive tract. Learn not to give into hunger immediately, and more importantly, to distinguish hunger from appetite. This way you promote the regenerative process on all levels. · Experiment with cold water in the shower. · Learn to be aware of your tension levels and to regulate them; for example, through your breathing. Become an observer of yourself! · Question and regulate your media and news consummation. Mental hygiene has never been more important; your awareness and your personal reality, are strongly influenced by it. · Rely on your own judgment. Have your own opinions but stay curious. · Take care of social contacts that are really important. In the end, we should be aware that everything in life passes. That is also true for the COVID pandemic with which we have to deal as individuals and as a society. We can do this from a victim perspective of insecurity, worry, and fear, or be an active participant in our possibilities. The choice belongs to every individual and shapes how we live in these times.

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COLUMN

C OV I D -19 &

T HE DIV E R S E SC IE NT IF IC OPINION "Knowledge keeps no better than fish" (Alfred N. Whitehead, 1861-1947) The British mathematician believed that scientific expertise has a similar expiry date to fish.

Different populations and different healthcare systems influenced results, which in turn influenced how (inter) national guidelines were expressed. Without wishing to suggest any ill-will among specific authors who intentionally falsify results to have something to publish, a certain amount of error is natural, especially given the urgency of the situation. I doff my cap to the experts who not only contradicted their colleagues/rivals but also changed their own opinions in the face of new revelations – it is always hard to question your own beliefs. Disparity in expert opinion only increased with all this information which the media “digested,” not to say adapted (let’s be nice), for the general public. It’s the perfect hotbed for creating conspiracy theories and losing trust in the authorities. Debates surrounding the use of a seat belt over 40 years ago, following by discussions of airbags, gave rise to studies and contradictory expert opinion then too – perhaps, a little like the debate we’re having about wearing a mask now… But honestly: would you buy a car without these safety features? After the first wave ended and new cases/deaths fell, people became less afraid and less disciplined. But as Ranga Yogeshwar said, “We don’t stop employing firemen just because there hasn’t been a fire in a while. The epidemic isn’t over just because we don’t want it to be around anymore. It will end when it ends.” Now, we should approach our sources of information with as much caution as if it were April 1st. It’s the only day of the year when everyone wonders about (or questions) the information they hear. I vote for 2021 to be made up solely of April Fool’s Days. The more the experts agree and can come to a consensus, the more we’ll trust them. N.B.

This doesn’t just apply to medicine but also other issues such as global warming, artificial intelligence, energy policy, etc.

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Marc Keipes

You’re bound to wonder why scientists often have such wide-ranging views. Views that can change over time and sometimes see the same expert or even institution (such as DR . MARC KEIPES the Robert Koch Institute) change Director their opinion: COVID-19 was simply ZithaGesondheetsZentrum seen as a new form of flu in January and there was no cause for concern at gesondheetszentrum.lu/blog/ that point. 2 months later, the world saw the dawn of an epidemic that put healthcare to the test everywhere and could have been straight out of a sci-fi film. I didn’t envy the Italian doctors who, facing countless victims, had to choose which patient would receive the last available ventilator … One of the main reasons for the above confusion in opinion, was that nobody knew much about the virus in the beginning – research (the first factual data) was conducted on small numbers of patients and published as quickly as possible without peer reviews as we had so little reliable evidence to go on! Experts and politicians were caught short. Could we have predicted and planned for it? Yes but how many people will blow the whistle? Nobody listened to the visionaries after SARS and MERS, previous viruses that did not cause pandemics. Healthcare messages come across badly as the situation is never black and white: some healthcare professionals focused on the fact that 80% of victims would have a mild form of COVID, not unsimilar to a cold, while those more concerned discussed the 20% who get seriously ill and the 2% who die. How we see the facts depends on the perspective of the person reporting them. The same set of data provided to different teams can lead to different analyses of the same situation. Even facts can be influenced by unknown factors.

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C HR IS TM AS IN S T Y LE

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MUST H AV ES

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A UN IQUE

LIV ING S PAC E … As the holidays approach, we invite you to discover a dream interior full of magic and creativity. This project was created by the studio of interior designer Yuriy Zimenko for a young family living in the heart of Kiev. Marble, onyx, wood – a choice of materials that respects the environment while giving a luxurious distinction to the space. An elegant combination of gold and white details in the living room and the use of carefully handcrafted, modern elements give the place an even more original style. The refined living room remains a very warm place where natural light enhances the elegance of the details. Yet, when a house project includes a room for children, it is always difficult to satisfy both the parents and the little stars of the show. Children’s expectations are always high, and they hope that the impossible will become reality and the child of the family dreamed of a space created especially for him. For this very special project, the designer chose the Rocky Rocket chair to make this little boy’s dream come true and transform the room into a truly magical space...

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MUST H AV ES

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www.kitchenaid.lu

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RECIPE PHOTO

Firstname Lastname Firstname Lastname

Cooking in Perfection

MUST H AV ES

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DESIGN IN LUXEMBOURG

DA N I E L L E G ROS B US C H T R AC ING N AT UR E Member of the CAL (Cercle Artistique du Luxembourg), of the Atelier Empreinte, Danielle Grosbusch is a deeply human and benevolent painter, engraver and illustrator. She has opened the doors of her universe to us to discover the backstage of her work. What made you want to be an artist? How did you get into etching?

My father was an artist. Our living room was his studio – to my mother’s great dismay (laughs)! He’s who inspired me first. Then my teacher, Roger Bertemes, became my mentor. He made me believe in myself and got me interested in this ancient art. That said, I couldn’t have lived out my dream without my husband Claude’s support. We lived off his salary while I raised our three children before reinventing myself and exhibiting my work.

Was it hard getting back into practising art? Did you not miss it for those two decades?

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Theodora Mutel Danielle Grosbusch

It’s like riding a bike, you never forget (laughs)! I have no regrets... Being a mum was a given for me, everything happened in good time. But not everything’s black and white and one part of me was under pressure; I often felt “torn”!

What is it about nature that inspires you so much? How do you manage to reinvent yourself every time?

Me and my two sisters, who are also artists, grew up surrounded by nature; our house stands on a hill tucked away from civilisation. I’ve spent a long time teaching myself to observe what’s around me. Every season has its own gems and light. A friend once told me I’m better at drawing slugs and mushrooms than portraits (laughs). She’s right. I like the precision in botanical patterns. There’s also the message I’m trying to convey: look at the simple things, protect our life

force, biodiversity. And etching lends itself wonderfully to this exercise, it gives a sense of depth, it enables you to adjust the effects... My work always evolves too: the 70s were all about abstract art but I had an obvious penchant for the figurative. The latter has now made a comeback but I’m moving more and more towards minimalism. I’m always going against the trend (laughs).

Has 2020 and its unique context been a new form of inspiration or has it hampered your creativity?

My husband and I spent two months completely locked down. Usually I look after my grandchildren, I teach... The lockdown with its enforced time to rest was truly magical. Living life in the fast lane means we don’t notice the little things anymore. The world has become very complicated and we’re all a little lost. We baked bread, went on walks, did the gardening, took our time. I won’t lie, I’m lazy (laughs)! But what a joy! I know I’m lucky and I’ve been very fortunate to have had this lockdown experience! Lockdown was the bubble I needed to refocus.

What are your plans?

I’ve got too many! I’d like to have a go at other techniques, especially combining them with etching, such as bookbinding. I’ve wanted to create a beautiful recipe book for the last 10 years. I have lovely handwriting and I’d like to use it. First and foremost, I’d like this book to be a way to share: readers can include their own recipes. The book should be personal and feel alive. daniellegrosbusch.com

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LUXEMBOURG

ROBBESSCHEIER MUC H MOR E T H A N A V ILL AG E MUS E UM

Around 30 years ago, the local youth revitalised the old tradition of the Hubertusmarkt (Hubertus market) on a disused farm. A tourism society, created for this purpose, carried on the development of the market and expanded future events. Today, this has led to a tourist centre of 6 hectares that employs fifty people. The nature discovery centre Robbesscheier encompasses a leisure park with animal enclosures, playgrounds, and parks and gardens where local vegetable and fruit varieties are grown and used in the onsite restaurant. Beekeepers introduce keeping bees and making honey. Historical equipment and machines bare evidence of a former farming life. A blacksmith shows their skills – and all projects are open to participation from children and adults.

HORSEPOWER – FOUR-LEGGED POWER PACKS

From the beginning, working with horses from the Ardennes was the focus of the centre. The breed, so closely connected to the region, provided people in rural Luxembourg for hundreds of years with working animals. Today, the breed plays a part in the comeback of sustainable farming and forestry practises. In contrast to heavy machinery, the gentle and strong animals do not destroy the ground, they feed on renewable plants, and their dung is valuable manure. Robesscheier sees itself as a centre of excellence for these work horses with their eleven Ardennes draught horses. They aim to give them back their former task: supporting humans in sustainable practices in forest and field. Naturally, they are also available for buggy rides and playful teambuilding practises.

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Barbara Fischer-Fürwentsches Alena Dex

The nature discovery centre Robbesscheier in Munshausen focuses on the history and diversity of the rural culture of northern Luxembourg. Yet, Robbesscheier is more than a village museum detailing the living and working conditions in the Luxembourgish Ardennes. The centre undertakes pioneering work for sustainable tourism with countless workshops for young and old, regional cooking, nature conservation, and sustainable future projects.

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LUXEMBOURG

A BUSY QUEEN AND HER COURT

Learn all about the fascinating world of bees through the onsite bee keeping production. Bee populations are highly complex communities, in which every bee knows exactly what their task is. Here you will learn how many bees live in one hive, why the male bees are expelled from the hive in autumn, and how you get at the honey. In the bee-keeping workshops, you can also try your hand at turning your own beeswax candles.

ONE DAY OR SEVER AL IN ROBBESSCHEIER

So many choices to make – the variety of activities and workshops for all ages at Robbesscheier is enormous: Bake apple turnovers like they used to be made, turn candles, make ceramic figures, build an insect hotel, work in the forge, saw tree trunks – learn old crafts in a playful and knowledgeable way. Your creativity need to know no bounds. A programme is created for every occasion: halfday, full day, a night’s stay, as a family, group, or a team. Children’s birthday parties and family festivities are just as skilfully put together as teambuilding sessions for companies. You can also simply stop by and visit the animals in the mini farm, walk through the gardens, and gorge on the delicacies on offer. You will be surprised how quickly all the attractions make a day go by at Robbesscheier.

GOOD TO KNOW

All information about what’s on offer and the workshops held in the nature discovery centre Robbesscheier can be found at www.robbesscheier.lu. The animators speak all national languages and are available on seven days of the week all year round.

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Even in winter Robbesscheier is worth a visit. After all, our ancestors used the winter months to get all the artisanal activities in the house and on the farm done. Thus, from February onwards, you can play at being a woodcutter, or spend a day working with the Ardennes horses. A secret tip is certainly the toy museum situated in the former barn; a real journey into the past that will enthral children and perhaps awaken nostalgic reminiscences in adults.

With its location at the heart of the Our nature park, Robbesscheier is ideal as the starting point for a winter walk, a buggy ride, or a ride on the back of a donkey. The cherry on the cake is a good meal, or coffee and cake prepared according to typical Éislek gastronomy: generous and made with local produce.

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ON TOUR WITH CFL

THE GUT TL AND REGION PE AC E & R E L A X AT ION IN T HE HE A RT OF LUXE MBOURG 27 municipalities, 6 rivers, 10 train stations, 10 castles, around 1,000 walkways, over 130 km cycling paths, and a plethora of unscathed nature – all of that makes out the region of Guttland.

Geographically, the region lies in the centre of the country and borders the holiday destinations of Moselle Valley and the Mullerthal in the east, the Land of the Red Rock in the south and the Ardennes in the north. Situated within a stone’s throw of the capital, the Guttland region is the perfect close destination for recuperation with a wide variety of attractions and traditions. The historical heritage is present everywhere. Celts, Romans, Franks have all left their mark, as well as the medieval feudal lords. Nowhere in Luxembourg does one find such a high concentration of medieval buildings like here. Today, the old walls are regularly filled with life as festivities and markets are held within them.

Discovering the highlights of the Guttland region with the CFL is also possible in winter. CFL Evasion has created packages for an escape from your hectic everyday life – starting from the 10 train stations throughout the region – no long journeys, perfectly organised, choose from sporty or relaxing, for two or for friends, or a family trip; there is an offer for everybody. Find an oasis of peace right in front of the gates of the city of Munsbach, where you can dine and stay the night in the Hotel Legére. For the hike the next day a lunch pack will be pro-

vided. Near the train station lies the nature reserve Schlammwiss where you can discover the bird ringing station and the astonishing biodiversity of the largest connected reed bed in Luxembourg. The wide river valley of the Syre offers several walking paths from station to station through green wetlands and woods; customisable as a simple family tour or an ambitious hike. For all of you who harbour hiking and/or cycling ambitions, you will find several offers around Mersch for a short active holiday. If you want to stop along the way, the family hotel Martha can provide you with lunch packs and spoil you with culinary delicacies in the evening. Alternatively, you can embark on a three-day cycling tour from Kleinbettingen to Mersch, inclusive of luggage transport and wellness. These are just a few of the suggestions – let yourself be inspired and discover the Guttland region.

Good to know:

All offers are subject to availability of hotel rooms. The rates are not alterable and inquiries concerning reservations must be made through the travel agency of the CFL at least three working days before the start of your trip. Your € 50 hotel voucher can, of course, be used for all offers of CFL Evasion. Leave your car at home – all destinations can easily be reached by train.

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Barbara Fischer-Fürwentsches

Discover the Guttland region with CFL

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Explore Luxembourg with the cfl ON TOUR WITH

Attractive travel packages available at

cfl mobile

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EUROPE

JENS RIT TME YER

NO JOY W I T HOU T S AUC E

For some it might not be anything special but for Jens Rittmeyer it was heaven on earth as a child when his mum made baked camembert with a spicy tomato sauce. “For me and my sister there was nothing better!” the starred chef gushes to this day. He learned his love of cooking through his mother and grandmother. Even back then, he had a penchant for sauces. And so it was the best when he was allowed to make the tomato sauce himself. That he would do an apprenticeship to become a cook after the tenth grade was crystal clear. Jens Rittmeyer is grateful for the many happy circumstances that fate provided for him. Thanks to the fall of the Berlin Wall, he was able to train in Baden-Baden, 750 km away from Halle an der Saale. “That opened up completely new opportunities,” the 45-year-old remembers. After various placements, he made his way to Xanten (North Rhine-Westphalia)

in 2000, into the country house Köpp, where he learnt how to aromatise sauces. A year later, he moved to Dieter Müller’s restaurant in the castle hotel Lerbach in Bergisch Gladbach as a saucier. Alongside Eckart Witzigmann, Dieter Müller significantly advanced the development of the German elite gastronomy. In 1997, he achieved his third Michelin star. Early one, he concentrated on the art of classic sauces. So exactly the right place for Jens Rittmeyer! The young cook was ambitious and was not afraid of hard work or long days. “Dieter Müller probably saw my hand in sauce cooking,” says Rittmeyer. “He gave me a lot of confidence. It was like a knighthood.” As a leaving present, the saucier was given an excellent report and an apron that read: “Thank you for the wonderful sauces, also from all our guests.” In 2002, Jens Rittmeyer made his way to Albufeira on the

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Ann-Christin Baßin Götz Wrage

It’s a picture book perfect career: At only 26 years old, Jens Rittmeyer is promoted to kitchen chef and, shortly after in Portugal, gains his first Michelin star. A title, he still holds today. His great passion for excellent sauces earned him the nickname “God of Sauces.” Because more and more guests asked him for them, he produced different sauces in little glass containers on the side, to great success. These days, he prefers to listen only to his guests on culinary matters and loves to cook in the John Wayne-style. Hear more about that in our interview, which took place in his restaurant No. 4 in Buxtehude near Hamburg.

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www.jens-rittmeyer.de

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Portuguese coast on the Atlantic. There, he was sous-chef One too many times, Jens Rittmeyer heard people say: in the “Vila Joya” and, a year later, was offered the posi- “What a shame that one can’t buy your sauces here!” On tion of chef in the “Sao Gabriel”, only fourty kilometres Sylt, his guests could take them away filled in provisional away. Eckart Witzigmann told the then 22-year old: “Boy, glasses without a label. In Buxtehude he could finally take you can cook. If you think you can make guests happy and the opportunity to create his delicacies on a larger scale. lead a team, go for it!” Jens Rittmeyer went for it – and got In the meantime, you can buy more than a dozen sauces his first Michelin star. online. “Over the last few weeks, I’ve filled 1200 glasses Jens Rittmeyer spent nearly eight years on the Algarve. with 200 ml each,” he explains. His cooking courses, too, The enthusiastic hobby diver calls it “the time of my life.” are very popular, and book out fast. The man is a work“When you’re only a minute from the sea, that just gives aholic and works around the clock. But you don’t really you a great quality of life. With all the notice that when you meet him. On the knowledge I learned in Portugal my cookcontrary: he is relaxed, easy-going, and ing got quite a different style.” humorous. “Boy, you can cook. His next destination, the restaurant Kai3 “I am happy when our regular customers If you think you can (Hotel Budersand) on Sylt, profited from continue their visits even in these difficult make guests happy his new knowledge in 2010. With his team, times,” he says. Because of the crisis, the and lead a team, he once more achieved a Michelin star. restaurant’s concept has been changed. go for it!” Four years ago, Jens Rittmeyer moved “We only open on a few days at a time and into new territory again: as the chef and try to make the evening even more persongastronomic head of the restaurant No.4 al for our guests. That also means informaof the Navigare NSBhotel in Buxtehude near Hamburg. tion about produce or their preparation. And the people But Buxtehude? People were at first astonished that such are thankful for it.” a renowned starred chef had moved into the provinces. At the beginning of 2019, Jens Rittmeyer and his team deBut Rittmeyer was delighted with the environment. He cided that there would not be a pre-decided menu online, was instantly taken with the old country with its amaz- that the menu is not sent out to his guests. The regulars ing fruit and vegetables. Especially, because his new boss loved the Farm-to-Table concept with its surprise menu let him do whatever he wanted. In 2017, he got a Michelin so much that they asked to receive that in the restaurant star here too. With his artful but uncomplicated and veg- itself too. “At the moment we only serve surprise menus,” based kitchen, as well as his first-rate sauces, he was able the starred chef explains. “We would never have thought to win the hearts of many gourmets. that the idea would find so much enthusiasm. The guests Furthermore, he continuously surprises his guests with have a completely different expectation. This way, they new ideas: For the past three years, for example, the Farm- learn about new products and meals without prejudice.” to-Table Dinner has taken place right at the edge of a field. A further bonus: the kitchen can be very flexible and The idea: On a few days in summer, a menu is cooked and exchange one vegetable for another. That’s something served right there where the ingredients grow. Jens Rit- that Rittmeyer learnt in Portugal. “I love to cook in John meyer found the perfect provider of his food in the farmer Wayne-style. This can stress my colleagues a bit. I like Kerstin Hintz and her organic farm Biohof Ottilie. From to improvise and say: “Relax, we’ll make something delithe veg patch directly onto the plate – it can hardly get cious, just you wait.” any fresher. What do his plans look like? “One day, I’d like to have my In Buxtehude, Jens Rittmeyer has specialised more and own place. A kind of shop with delicatessen in the foremore on specific veg dishes – even with old varieties such ground, perhaps also a snack to go, and then a backroom as salsify – and he cooks regionally and seasonally. His with a glass kitchen, three tables, where you can enjoy guests thank him for it. On request by many a visitor, Rittmeyer’s cooking. But, at the moment, I’m very happy.” there is especially an intermediary course with only bread and sauce. Not for nothing is he called the God of Sauces here.

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C HE S T NU T R AV IOLI W I T H E L DE R B E R R I E S & B RUS S E L S S PROU T S Serves 4 45 – 60 minutes 3 hours

Ravioli dough

› › › ›

2 25 g gluten-free flour › 7 5 g chestnut flour 8 g salt › 3 tsp vegan “egg white” powder 1 5 tbsp of lukewarm water › 3 tbsp rapeseed oil 1 .5 g xanthan gum

Black salsify filling

› 3 00 g black salsify › 1 00 ml white wine › 2 00 ml oat milk › 5 0 ml grape seed oil › S alt, nutmeg Chestnut purée

4 00 g chestnuts, peeled and cooked › 1 shallot 3 00 ml Madeira › 2 50 ml red port wine ¼ piece of fennel › 8 0 ml grape seed oil S alt, white pepper

› 1 50 g Brussels sprouts › 1 5 ml rape oil › S alt, pepper, nutmeg Preserved elderberries

› 2 00 g elderberries › 1 bay leaf › 6 0 ml red port wine › 4 5 g gelling sugar (3:1) Elderberry vinegar sauce

› › › › › › › › ›

3 onions › 3 sticks of celery › 2 leeks ½ head celeriac › 1 tbsp allspice › 3 bay leaves 7 0 ml grape seed oil › 1 00 ml hazelnut oil 3 00 ml dry white wine › 1 50 ml red wine 1 5 ml red port wine › 1 00 ml Noilly Prat 4 l root vegetable stock 2 l freshly squeezed celery juice 1 00 ml raspberry vinegar › 3 0 ml red wine vinegar 1 kg elderberries › S alt, pepper, raw cane sugar

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› › › ›

Brussels sprout leaves

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EUROPE

The ravioli dough 1 Mix the two flours well. Mix the lukewarm water, salt,

rapeseed oil, xanthan gum and the vegan “egg white” powder with a whisk or with a mixer. Knead flour and liquid until a smooth dough is formed. Wrap in cling film. The dough must be processed immediately as it dries out very quickly. 2 When the fillings are ready, quickly roll out the dough thinly; it is advisable to use a pasta machine for this. Brush the dough sheets with a little vegan “egg white”, then press out circles using the back of a ring cutter for the ravioli, but do not cut out the dough yet! 3 Spray the black salsify filling and a small part of the chestnut filling onto the circles. Only now cut out the ravioli circles with the ring cutter and press the circles together to form a half-moon. Then place the crescents directly onto baking paper and later, shortly before serving, gently boil them in salted water for about 4 minutes. Alternatively, you could prepare a regular ravioli dough and then fill it with the two purées. The black salsify filling

Peel and chop the black salsify. Bring the oat milk to the boil and simmer the black salsify in it for 20 minutes. At the same time reduce the white wine by half. When the black salsifies are soft, finely purée them in a mixer together with the reduced white wine, salt, nutmeg and grape seed oil. Then pass through a sieve and chill. Alternatively, cow’s milk can also be used. The chestnut purée

Remove the 2 –3 outer, dark and discoloured leaves of the Brussels sprouts. Then carefully peel off the most beautiful other green leaves from the sprouts and sauté briefly in some rapeseed oil, and season with salt, pepper and nutmeg. The leaves can be slightly crunchy when dressing. The preserved elderberries 1 Wash the elderberries and bring the port wine with the

bay leaf to the boil once. (Use a fresh bay leaf!). 2 Then add the elderberries and the gelling sugar and bring to the boil again. Pour into a glass, close it tightly with a lid and put aside. Alternatively, use black currants, but then add 1 tablespoon of brown sugar while cooking. The elderberry vinegar sauce 1 Wash and peel the vegetables (onions, celery, leek, ce-

leriac) and cut them into cubes of about 1x1 cm. Sauté them lightly in grape seed oil. Now add pimento and bay leaves and deglaze with white wine, red port, red wine, Noilly Prat, raspberry vinegar and red wine vinegar. Reduce this by half. Fill up with the root vegetable stock and reduce by about 70%. 2 Now add the elderberries and the celery juice and let the stock ripen on the edge of the hearth for about 3 hours. Then pass through a very fine sieve and season to taste with salt, white pepper from the mill and possibly a pinch of raw cane sugar (alternatively agave syrup) and, finally, lightly top with the hazelnut oil. Serving 1 While the ravioli are boiling in salted water, stir the re-

maining chestnut purée until warm and draw it onto the plate using a dessert comb, then add the elderberries. 2 Now fry the Brussels sprouts until crisp and then alternate them with the ravioli. 3 Serve the elderberry vinegar sauce separately. 4 If you like, add either fine black truffles or finely sliced black walnuts.

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Cut the fennel and shallot very finely and sauté lightly in some grape seed oil. Add the peeled and cooked chestnuts and gradually deglaze with Madeira and port wine. Loosen the sediment again and again and stir in. When all the alcohol has evaporated, pour the mixture into a blender with the rest of the grape seed oil and mix it into a fine purée. Then pass through a sieve, cover with cling film and chill.

The brussels sprout leaves

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Linzer Torte

Boxemännchen

Chewy, fudgy brownies

11 Christmas tree on a stick

20 54

Chocolate log

12 Winter wonderland

Roast chicken in a bacon dress

Corn salad with surimi & rice

Red & white Christmas cake

Tofu version ”Feta”

Mini spice cakes

Chia crêpes, banana & black sesame

Mixed niçoise salad

Napoléon cake

Orange curd

100

No flour chocolate cake

158

Cantuccini with figs

156

102

Orange & chocolate cake

Nutty beetroot & berry cobb

Chestnut ravioli with elderberries & Brussels sprouts

Wäinzoossiss

Grilled salmon in a creamy fennel broth

Gingerbread

Chioggia roll

ME AT

Beetroot & hogweed root

Eggs in aspic

Fried shallot with turmeric

FISH & S E A FOOD

Beef broth with bone marrow dumplings

Onion confit

SWE E TS

V E G E TA R I A N

Goat cheese in cinnamon oil

Butter (tomato, citrus, chocolateraspberry)

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RECIPE DIRECTORY & IMPRINT

Chicken fillets with green coconut curry

Spicy crab

Creamy soup with parsnip, pear & hazelnuts

Sweet’n sour chicken

Caramelised monkfish tail

Chioggia beetroot papillote

Barbecue ribs

Salmon rice noodles & caramel soy

Curried pumpkin soup

Chicken burgers with hummus & fennel

Vegan roast with gravy

Tamarind & orange dressing

Fennel, pork & tomato stew

Gratinéed fennel

Savoury fennel & bacon bread

ERRATUM: We hereby apologise for the erroneous use of the MyClimate logo in the last issue.

Edition Luxe Taste & Style Publishing Sàrl, 4a, rue de Consdorf L-6230 Bech

Stollen wreath for Christmas

Poached oranges

Florentines with Tonka bean & white chocolate

Orange & poppy seed cake

Royal shortbread

Celebrations dessert brownie-tiramisu

Publisher Editor-in-Chief Head Editor Editor Copy-editors

Bibi Wintersdorf Bibi Wintersdorf Patricia Sciotti Vesela Savova Drews Myriam Welschbillig (DE), Cara Bland (EN), Fabrice Barbian (FR) Art Director Philippe Saliba Graphic Designer Enia Haeck Social Media Manager Yannick Burrows Offiice Manager Vanessa Schmit Sales Manager Sandrine Kupiec Printer WePrint Contact Editorial Dept. Advertising Contests

info@luxetastestyle.com sales@luxetastestyl.ecom gewinnen@luxetastestyle.com

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The publication accepts no liability for unsolicited articles, photos and drawings. Reproduction, inclusion in online services or the Internet, or duplication onto data carriers such as CD-ROM etc. shall only be permitted with prior written consent from the publisher. All rights reserved. All information has been carefully reviewed. We accept no liability for the accuracy of information included.

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T HE S PR ING IS SUE OF

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WIL L B E PUB L IS HED ON M A RC H 3 R D , 202 1

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CMCM, THE CHEF‘S RECIPE FOR PERFECT HEALTH COVERAGE.

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WI N TE R

E NG LI S H E DI TI O N

WINTER 2020

COSY TIME Happy Holidays

CH SPECIAL

LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE

LË T ZE

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KACHEN

PAGE S RISTMA

ER GE

No. 25

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No. 25

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