KACHEN 26 - Spring 2021 - EN by Luxe Taste & Style

E NG LI S H E DI TI O N

SPRING 2021

SPRING

No. 26

FLAVOURS OF SPRING H SC

TYPESC

LË T ZE

KACHEN

Fresh greens

ER GE

LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE

No. 26

65 SPRING RECIPES

CELEBR ATE & ENJOY

MINDFUL LIVING

SEASONAL: STRAWBERRIES, SPINACH, VEGAN BASICS FEATURE: FLOUR STEP-BY-STEP RECIPES

EASTER MENU DIY GIFTS FESTIVE EASTER TABLE HAPPY HOUR

SLOW FOOD FROM FIELD TO PLATE CONSCIOUS DESIGN DETOX DAY

12 €

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DESIGNED FOR AUTHENTIC-TASTING ESPRESSO

Attractive travel packages available at

Explore Luxembourg with the CFL

More information: www.cflevasion.lu or +352 4990 4845

Complete your KitchenAid Espresso Collection with the KitchenAid Espresso Machine, Automatic Milk Frother Attachment and Burr Coffee Grinder.

www.kitchenaid.lu

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EDITORIAL

Back to the future Dear readers, Just about one year ago our lives changed in drastic ways, and things will probably never go back to the way they used to be. There are thousands of clever sayings about the past, about things you can’t change, and ways in which you should look to the future. Sometimes, however, it is wise to pause and to look back in order to understand and to learn. Steve Jobs once said: “You can’t connect the dots looking forward; you can only connect them looking backwards.” Only when we understand what we have done wrong in the past, can we create a better future. Sometimes it takes a pandemic to understand that. Back to the future, so to speak.

Since autumn, KACHEN is also available in Germany and Austria. The French Spring Issue is now also available in Belgium. The KACHEN community is ever growing, and we thank you, dear readers, for your loyalty; for without you, it would not be possible! I wish you a wonderful spring – stay healthy!

Bibi Wintersdorf and the entire team at K ACHEN

What have the past months taught us? That there are infinite things for which to be thankful, that technology cannot replace real human contact, that nature is a near inexhaustible source of strength and inspiration and deserves to be treated with respect. That it is quite possible to hold a video conference with barking dogs and screaming children in the background if everybody just musters a little bit of understanding and forbearance. For many, now is a time to re-orient themselves, to re-invent themselves, either because they have lost their job or because the situation has caused them to re-think. One way or another, things will probably never return to the way they were for any of us. A chance for a new beginning for some, a drastic cut of career and life for others. We cannot know yet who will survive the crisis whole or with scratches and bruises and whom it might break. Solidarity has never been more important.

For us, too, it has not been an easy year – lockdown, closed shops at times, work from the home office and, above all, the closure of restaurants and the resulting hardship of the chefs, with whom we, after all, work very closely together. Some of our projects had to be put on hold. The Blog Award ceremony has been postponed for the umpteenth time out of concern for the health of the participants, and the KACHEN Club for our readership that was planned for autumn 2020, will, if all goes well, become reality this summer. Still, we managed to publish all our editions on time and at Christmas there was even an especially big issue with 192 pages. Now, you are holding a new, colourful issue in your hands that will hopefully put you in the mood for spring and bring comfort to the – necessarily – more intensive days and weeks at home!

KACHEN No.26 | SPRING 21

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SUMMARY

23 38 50 72 102 56

54 16 75 KACHEN No.26 | SPRING 21

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THE TEAM

—7

RESTAURANT & SHOP NEWS NEWS

— 10

PRODUCTS WE LOVE BOOKS

— 12

IMPRINT

— 38

— 44

VEGETARIAN

— 52

GLUTENFREE

— 54

Fusilli with a pesto of young sprouts by Sandrine Pingeon

Cheese soufflé by Anne Lommel

— 92

Easy Thai curry by Eloïse Jennes

VEGAN

— 94

BAKING BASICS

— 96

RESTAURANT PORTRAIT PORTRAIT OF A CHEF

FEATURE

Cod brandade revisited by Arnaud Magnier

—

Flour has class 60 Fajitas, pancakes & gingerbread cake by Bertrand Duchamps

— 98

— 100

SEASONAL FRUIT

Arnaud Magnier, Restaurant Le Clairefontaine

CHEF’S MASTER CLASS

— 58

Strawberry swirl meringue

Risotto “Judd mat Gaardebounen” by Fränk Manes

Brasserie Guillaume

— 56

Chocolate croissants by Julie Jager

Makimba’s chicken with peanuts

Strawberries

— 102

Spinach

DO IT YOURSELF

— 64

— 70

SEASONAL VEGETABLE

ÉCOLE D’HÔTELLERIE ET DE TOURISME DU LUXEMBOURG

— 76

— 84

Creative Easter ideas by Heike Meyers

— 106

VINTNER FAMILIES

— 120

The eleventh generation – Clos Mon Vieux Moulin

WINE NEWS

— 122

The luxembourgish Moselle

FEATURE

— 124

Cognac: the Armenian wonder brew

H A PPY HOUR

A unique school

— 26

Recipes with sprouts and microgreens

Vegan Basics: butter, nut milk, sauces, dressings & stocks

— 160

TYPICALLY LUXEMBOURGISH

MY LUXEMBOURG

GREENING THE GREEN ...

VEGAN

— 161

GRANNY’S RECIPE

Easter menu

The ultimate egg sandwich

— 140

RECIPE DIRECTORY

— 16

SPRING FLING

STEP BY STEP

— 14

BLOG AWARD

LUXE MBOURG

—8

R EC IPE S

S EC T IONS

SUMMARY

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MINDF UL LIV ING

SUMMARY

— 130

PASSIONATE

Slow Food – improving the world one mouthfull at a time

GREEN KITCHEN

CONSUME DIFFERENTLY

— 134

2021 – the year of “shopping less”

INFO-INTOX

132

— 136

Digital detox in numbers

SUSTAINABLE Fashion on loop

WE LLB E ING

— 132

0-km climate-pact-plate

MOOD

— 138

— 142

A (world) trip to finding yourself with Sarah Cattani & John Taye

LIVING BETTER

— 144

Detox day – hitting the “reset ” button on your life

BEAUTY

— 146

How to revamp your skin after winter

COLUMN

— 148

117

INS PIR AT ION

INSPIRATION

— 112

MUST HAVES

— 116

K AC HE N ON TOUR

Is cereal really a healthy breakfast?

LUXEMBOURG

An enchanting Easter table with Heike Meyers

Colours of the year 2021

DESIGN IN LUXEMBOURG Romance from head to toe with Fanny Bervard

Naturpark Our – wild beauty in the high north Naturpark recipe – potato skins de luxe 154

— 118

— 150

150

—

EUROPE

De Maufel – Luxembourg’s culinary ambassadors Pea soup “De Maufel” 159

— 156

—

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T HE T E A M

THE TEAM

HEIKE MEYERS Since childhood, she has loved to spend time in the kitchen. Developing recipes and trying out others fulfils her completely. She has actually been running a dentist’s practise with her husband for twenty years, but this does not stop her from following her dream of cooking with people on the side. At the moment, a cooking studio for workshops is planned. She even makes her own plates in her ceramic studio. Heike has three children, who, along with her husband, love to try out her creations.

JOSCHA REMUS Culinary art, languages, and travel occupy special places in our new writer’s heart. Whether it’s the Wild Food Festival in New Zealand, visits to the Soul Food Master in Istanbul, Morocco, and Saint Petersburg, or an adventurous tour in the wild Carpathian Mountains for a Transylvanian Brunch. No wonder that the travel and gourmet writer from the Eifel region discovered his love for Luxembourg and its food very early on. His 24-volume oeuvre include, among others, the Sprechführer Lëtzebuergesch (Pronunciation Guide Luxembourgish), the CityTrip Luxemburg, and the bestseller, 111 places in Luxembourg that you must not miss.

ALEXANDRA HARTUNG From dumplings to Maultaschen to Kniddelen: It’s not only her culinary journey that takes her from Bayern to Schwaben and finally to Luxembourg, but also her professional path: She started out as a landscape designer, but plans change, and she discovered her love for writing. The freelance journalist loves to craft engaging texts with her wide knowledge on home, garden, lifestyle, and food. In her free time, she likes to cook with fresh ingredients from the market and is always up for creating new imaginative menus in order to encourage two small five-year olds to enjoy healthy food. In this edition, the author is on the trail of “the white gold” – flour!

PHOTO Ramunas Astrauskas

STYLING K ACHEN, with products by Koppert Cress

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

OLIVIA CLIQUET

1, Rue du Fort Bourbon — L-1249 Luxembourg

14, Avenue du X Septembre — L-2550 Luxembourg-Belair

Tél. +352 / 27 40 99 99

Tél. +352 / 26 44 03 43

simbiosa.lu

oliviacliquet.lu

The founders, Jérôme Bigard, Christophe Prosperi and Stéphanie Reuter have been running the ‘Schengener Haff ’, an event location with catering service in Schengen, since 2016. Due to the crisis, all events were cancelled, so in order to continue working they quickly decided to launch a street food concept, as they knew that takeaway would certainly play a big role for a while (due to the crisis situation). The goal is to offer street food with homemade ingredients, using 80% plant-based products with meat and fish only offered as “toppings”. The menu was designed to appeal to vegans and vegetarians as well as meat and fish lovers. All the packaging is biodegradable and/or made from recycled materials. When it comes to drinks, the idea is to offer different and healthy products with an environmentally friendly packaging. Good food for good mood ‒ Simbiosa is a real must!

Julien and his wife Nina had always wanted to create a shop in the spirit of the family caterer. The situation with Covid opened the door to in-store catering and they took it as a new challenge. The Olivia Cliquet shop is an extension of the Traiteur Julien Cliquet, their event catering activity. The concept is to offer gourmet & generous dishes that are 100% hand-made by their chef Jean-Jacques Ravelli with seasonal products. Looking for vegetarian alternatives? The store offers a wide range of vegetarian, vegan and also gluten and lactose free meals. There is something for everyone! On top of this, you’ll find a grocery store with a spectacular selection of wine, cheese, spreads, etc. The store is committed to offer high quality products thanks to local and passionate producers. The menu changes regularly and every week customers will be able to discover new tastes and products thanks to the Chef ’s creativity. Providing emotions is the store’s Leitmotiv! With high standards and client satisfaction as a main priority, Olivia Cliquet is set to become a real must for your culinary endeavours!

SIMBIOSA

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

CAFÉ NORDBO

OIO – OSTERIA CON CUCINA

615, Rue de Neudorf — L-2220 Luxembourg

48, Montée de Clausen

Tél. +352 / 28 68 91 761

L-1343 Luxembourg

oio.lu

The OiO – Osteria con Cucina restaurant, led by Leonardo De Paoli, former sous-chef at Mosconi, is set to open its doors in the old neighbourhood of Clausen in the heart of Luxembourg City. OiO is a modern Italian restaurant that fuses classic and traditional flavours with innovative techniques in a relaxed and laid-back ambiance with an everchanging seasonal menu. Specialties include rolled lasagna, a signature dish, warm pappa al pomodoro served with fresh burrata, finger food to enjoy with a pre-dinner glass of wine, signature cocktails and seasonal main dishes like the crispy suckling pig. For brunch lovers, the restaurant will offer Italian-inspired brunches on weekends. Finally, the covered and heated terrace overlooking the Alzette river will be the perfect spot to enjoy the fine Italian cuisine the restaurant has to offer. Having grown up quite literally immersed in the olive groves of the valleys around Verona, Chef Leonardo De Paoli created OiO as a tribute to his origins and to extra virgin olive oil: from north to south, one of the great ingredients of Italian cuisine. The Chef will proudly serve olive oil from his hometown, a product he has known since youth, which will also be available to buy. “Oio” means oil in most Italian dialects. Reservations and pick up orders may be placed on the restaurant’s website. Pick up and on site dining (if permitted by government measures) will start March 3.

Café Nordbo is a small Scandinavian lunch café and bakery with a cosy atmosphere, run by Scandinavians who have settled in Luxembourg. Indeed, “Nordbo” means a person living in, or originating from, The North. In Scandinavia and the Nordic Countries, people have a special way of living, eating and enjoying their surroundings. And this translates into their food, design and their way of going about their lives. The Café takes its essence from this culture and way of living and follows the “Hygge” & “Fika” lifestyle ‒ two words “The Skandis” hold in high regard. Indeed, these two words describe the way people get together in comfortable and warm settings, usually around food and drinks. Find plenty of delicious Scandinavian specialties such as their Smørrebrød (danish open sandwiches), have lunch, enjoy yummy cakes or just relax in a cosy atmosphere, where you will always feel welcome. The idea is to introduce Scandinavian cuisine and baked goods to everyone. Fresh, simple and delicious. Traditions with a cheeky twist. Travelling to the North has never been so easy!

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NEWS

MONOPR IX LUXE MBOURG OPE NS A NE W S TOR E WIT H T WO NE W R E S TAUR A NTS Monoprix Luxembourg opened a new shop in the heart of Luxembourg City in January. Designed to meet all the desires and needs of city dwellers, it offers an exclusive selection of fashion, home decoration, beauty and also food products for 100% shopping pleasure. In this new shop of more than 2500 m2, more than 30,000 items are on offer. The opening is also accompanied by two restaurants: Le Petit Bohème, which will offer a Brasserie-style menu, and Le Homard Bleu, which will focus more on Street Food. Both restaurants will benefit from the charming asset of a terrace with daylong sun, which will offer more than 100 seats (available as soon as work on the parking is completed), with an exceptional view of Place Guillaume II, the popular hub of the city. Both restaurants are signed Maison Mazelier to whom we owe the well-known Strogoff, Place de Paris. monoprix.lu

L A PROV E NÇ A LE L AUNC HE S “LË T ’Z POULE T ” Luxembourgish customers consume an average of 19 kg of poultry meat per year, yet national poultry production accounts for only 2% of the country’s consumption. It was therefore with the objective of compensating for this lack of national production, but also in order to offer the customers local and quality products, that ‒ after four years of development, research and work ‒ the “Lët’Z Poulet” brand was created. In order to carry out this project, the company has surrounded itself with local partners and, more specifically, with four farming families, who will be assured a guaranteed a minimum income for 10 years for their investments in this project. La Provençale, with its new branch, “Lët’Z Poulet”, aims to offer Luxembourgish chicken to consumers and thus favour local producers. Whole and cut chickens are available in restaurants, in La Provençale’s Cash & Carry, as well as their partners in supermarkets.

provencale.lu

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NEWS

R E NÉ M AT HIE U, A C HE F FOR SUS TA IN A B ILIT Y Earlier this year, the Michelin Guide presented its 2021 selection of restaurants for Belgium and Luxembourg. The ceremony was marked by the the allocation of the first Michelin Green Star in Belgium and Luxembourg. This new star highlights establishments and chefs who are committed to a sustainable future on a daily basis. Ten restaurants were awarded a Green Star including the Chef René Mathieu (La Distillerie), rewarded for his Vegetable cuisine. On top of this, the Chef announced that he would be joining forces with the distributor Cactus to share his values and philosophy with the general public thanks to monthly “Cartes Blanches” designed to help consumers to change and to take action. Indeed, the motto of this new action and philosophy is “Let’s change! Let’s take action”. The Chef will therefore share his philosophy centering on plants through advice, tips and recipes based on seasonal products. He will also try to show how important it is to favour short cycles by consuming locally and so keep the local economy alive. Cactus and René Mathieu thus become advocates for better consumption and eating habits. Both internally with a specific communication for the Cactus team but also with the general public thanks to informative signage at points of sale and the “Carte Blanche by René Mathieu”. guide.michelin.com/lu cactus.lu

A NNIV E R SA RY Y E A R FOR V INSMOS E LLE ! 2021 is a year of anniversaries for Vinsmoselle: the Caves Coopératives de Grevenmacher, and therefore also the winegrowers’ cooperation celebrate their 100 th anniversary, as Vinsmoselle founded the first winegrowers’ cooperative on the Moselle, an association of twenty-five winegrowers. The founder of the winegrowers’ cooperative and president from 1921 to 1954 was Paul Faber, who gave his name to the crémant brand “Poll Fabaire”, which is also celebrating its 30 th anniversary. The designation “Crémant de Luxembourg” can only be used if the grapes originate 100% from Luxembourg. The Cuvée 30, a result of thirty years of savoir-faire and passion, is being launched to coincide with the anniversary. There will also be a new wine to mark the 100th anniversary of Vinsmoselle, which today has more than 200 producer families.

vinsmoselle.lu

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PRODUCTS WE LOVE

DOM A INE KOX

ROS E NT H A L

Crémant de Luxembourg Without added sulphites

Freshness lids Environmental awareness is a lifestyle that is also reflected in beautiful and practical design ‒ the new sustainable freshness lid from Rosenthal keeps dairy products fresh for a longer period in the fridge and reduces food waste. The matt white reusable lid made from environmentally friendly porcelain with an embossed Rosenthal logo is a stylish alternative to plastic lids and helps to avoid plastic waste. Functional and dishwasher-safe, the reusable lid seals all 500-gram yoghurt pots, as well as containers of similar shape. The yoghurt lid by Rosenthal is available at a price of 12.90 €. And guess what? We are giving away 5 of these amazing Rosenthal freshness lids!

A precursor crémant made with only a few milligrams of sulphur, naturally produced by the yeasts during the fermentation of the grape must, and that's it! A cuvée produced thanks to the arduous monitoring and mastering of new technologies, which will delight all lovers of bubbles with the affectionate taste of the past. Lots of freshness and minerality, a crémant with citrus and dried fruit aromas which will make it the perfect match with seashells, vegetables and fish from the Moselle region. Price: 16.80 €.

domainekox.lu

Send an e-mail with your name, address and the subject line ROSENTHAL to gewinnen@luxetastestyle.com. The winner will be chosen at random. The closing date for entries is 30.04.2021. The legal process is excluded.

rosenthal.de

V INSMOS E LLE Anniversary cuvée The time has come; the POLL-FABAIRE Crémant celebrates its 30th anniversary this year. In honour of this anniversary of the founding father of Crémant de Luxembourg, the cellar masters of Vinsmoselle proudly present the special limited edition of the POLL-FABAIRE Cuvée 30. This Cuvée, a special creation of the Crémant POLL-FABAIRE family, captivates both by its high-quality and elegant appearance as well as by its outstanding quality and finesse. Fragrant and aromatic with notes of ripe yellow fruit, lively and stimulating thanks to its fine bubbly mousse, expressive on the palate, creamy and long-lasting, it is an exceptionally multi-faceted and harmonious cuvée. An excellent Crémant for special moments. Available from the end of March.

vinsmoselle.lu

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On the road

for new adventures! 12 €

for 2 iss ues

REESEN

Subscribe to Luxembourg’s only travel magazine! Available from 30 April in French and German (bilingual). www.reesen.lu

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BOOKS

REBEL RECIPES

ONE POT VEGAN

Maximum flavour, minimum fuss: the ultimate in vegan food

80 quick, easy and delicious vegan recipes, each using only one dish

— Niki Webster —

— Roxy Pope & Ben Pook —

Get ready for vegan food like you’ve never tasted before! You won’t find any limp lettuce or boring old-school vegan dishes here. Instead, within these delectable pages, Niki Webster gathers some of her favourite recipes for her rebellious debut book. Expect to find all kinds of awesomeness, such as: mouth-watering spicy Indian crepes, baked aubergine with cashew cheese and pesto, sweet potato, cauliflower and peanut stew and chocolate cherry espresso pots.

One Pot Vegan is the perfect staple cookbook for vegans, vegetarians, flexitarians, or anyone who simply wants more plants on their plate. Packed with inspiration for pastas, curries, salads, stir-fries, noodles and even puddings, every recipe uses simple supermarket ingredients - for maximum flavour with minimum fuss. From the creators of SO VEGAN, one of the world’s leading vegan food platforms. Recipes are accompanied by full nutritional info, plus tips for batch cooking or freezing.

288 Pages — Bloomsbury ISBN 978-1472966841

Cooking with fruits, flowers, leaves and seeds — Elly McCausland —

Winner of the 2019 Jane Grigson Trust Award, The Botanical Kitchen takes an in-depth look at our love affair with every part of the plant. Elly McCausland is a food writer and tea addict. In 2016 her blog, Nutmegs, Seven, won the Guild of Food Writers Food Blog award. She is currently living in Norway and works as a senior lecturer in English Literature. The Botanical Kitchen is her first book. 272 Pages — Bloomsbury ISBN 978-1472969453

192 Pages — Michael Joseph ISBN 978-3742316905

FOOD FUTURES How Design and Technology can Reshape our Food System — Chloé Rutzerveld —

Food Futures will radically alter your ideas about consuming and producing food. Food designer Chloé Rutzerveld questions and explores new food production technologies and translates multidisciplinary research into future food scenarios. This book explains her thoughts, process and work, which is often described as provocative, cheeky and playful - inspiring and involving consumers in the discussion about potential food futures.

THE BOTANICAL KITCHEN

PRIZE DRAW WE ARE GIVING AWAY ONE COPY OF THE BOOK “FOOD FUTURES” Send an e-mail with your name name, address and the subject line BOOKS to gewinnen@luxetastestyle.com The winner will be chosen at random. The closing date for entries is 30.04.2021. The legal process is excluded.

120 Pages — BIS Publishers ISBN 978-9063695170

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SEASONAL RECIPES

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S PR ING F LING

Spring is around the corner and we are looking forward to warmer temperatures and fresh fruit and vegetables. Make the most of the fresh and wholesome produce sprouting out of the ground this season with these light and lovely dishes. With our easy and delicious recipes, your Easter menu is all set!

SE E D- C RUS TE D PE A FAL AF E L Serves 4

25 minutes

› 375 g fresh-podded or › › › › › › ›

frozen peas (thawed) 125 g chickpeas, rinsed and drained 75 g plain flour, plus ½ cup extra 2 green onions, chopped 2 garlic cloves, crushed 1 tsp ground cumin 1 egg, beaten 110 g seed mix

1 Process all ingredients except egg and seeds until

well blended. Season. 2 Shape tablespoons of the mixture into balls. Dust in extra flour, dip in egg and roll in mixed seeds to coat. 3 Place on a lined tray and chill for 30 minutes.

10 minutes › Canola oil, for shallow-frying › Mixed pea salad, to serve (see tip) For the capsicum sauce

› 270 g roasted red capsicum › › › ›

in strips, drained 2 tbsp pine nuts 2 tbsp natural yoghurt 1 tbsp parmesan, grated 1 garlic clove, crushed

TIP

To make our mixed pea salad, combine 400 g roasted chopped pumpkin and 100 g trimmed sugar snap peas. Toss through 2 tablespoons each lemon juice and extra virgin olive oil.

The capsicum sauce 1 Combine all ingredients in a food processor and

process until smooth. Season.

2 Heat oil (enough to shallow-fry) in a large frying pan

over medium heat. Cook falafel in 2 batches, 4 minutes each, turning once, until golden. Drain. 3 Serve falafel with sauce and mixed pea salad.

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SEASONAL RECIPES

F IG & GOAT ’S C HE E SE F ILO PIE Serves 4 20 minutes 50 minutes

› › › › › › › › › › › ›

2 0 g butter 1 tbsp olive oil 1 leek, thinly sliced 4 sprigs thyme 1 tsp brown sugar 2 tsp red wine vinegar 8 sheets filo pastry 4 eggs 180 ml cream 100 g soft goat’s cheese 2 slices prosciutto, torn 4 figs, quartered

1 Heat butter and oil in a pan on medium heat.

4 Spread leek over base of filo. Pour in egg mix. Sprinkle

with cheese and remaining thyme. Bake 30 minutes until just set in centre. 5 Serve topped with prosciutto and figs.

TIP

For a variation, add halved figs to unbaked filling, cut side up. If figs are out of season, use two thinly sliced ripe pears or apples.

Sauté leak and half of the thyme for 12 minutes, until soft and golden. Stir in sugar, cook for 2 minutes. Deglaze pan with vinegar and cool. 2 Preheat oven to moderate, 180°C. Layer 4 filo sheets, spraying each with oil (or brushing with melted butter). Place in base of a 24-cm quiche pan, with edges overhanging. Repeat with remaining sheets and place in pan at a 45 degree angle. Trim edges, leaving 4 cm overhang. 3 Whisk eggs and cream together.

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FAR RO B E E TROOT & K A LE SA L A D Serves 4 20 minutes 45 minutes

› 1 bunch baby golden beetroot, › › › › › › › › ›

peeled and trimmed, leaving 2-cm stalk 1 bunch baby beetroot, peeled and halved 1 tbsp olive oil, plus 1 tbsp extra 20 large green prawns, peeled with tails intact 2 garlic cloves, crushed ½ lemon, juice ¾ cup farro 100 g baby kale 80 g Persian feta, crumbled 1 - 2 tsp sumac, to serve

For the dressing

› › › ›

1 lemon, juice and zest 2 tsp seeded mustard 1 garlic clove, crushed 2 tbsp extra virgin olive oil

1 Preheat oven to moderate, 180°C. 2 Toss beetroot in oil on a lined oven tray. Season.

The dressing 1 In a screw-top jar, combine all ingredients

3 Combine prawns with extra oil, garlic and juice.

2 Toss farro and kale with dressing in a large bowl.

Bake 20 minutes until tender. Marinate for 30 minutes.

4 Meanwhile, soak farro for 20 minutes. Drain and rinse.

Add beetroot, prawns and feta. Sprinkle with sumac to serve.

TIP

Farro is a dried wheat-grain product. Cook in water until it is soft but still crunchy. It’s great in salads and soups and can also be eaten plain.

Cook in boiling water for 15 minutes until tender. Drain and cool. 5 Heat a frying pan on high. Cook prawns for 2 minutes, turning, until cooked.

and shake vigorously to combine.

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GR ILLE D BAL SAMIC C HIC K E N WITH B ROAD B E AN SAL AD Serves 4

15 minutes

› 3 chicken breasts,

1 Coat chicken in vinegar and oil.

›

2 Heat a char-grill or pan over medium heat. Cook

› › › › › ›

halved horizontally 60 ml balsamic vinegar, plus 2 tsp extra 2 tbsp olive oil, plus 2 tsp extra 1 kg fresh broad beans, podded 250 g cherry truss or grape tomatoes, halved 150 g mozzarella bocconcini, drained, torn 1 bunch mint 1 lemon, finely grated zest

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Marinate for 30 minutes.

chicken 5 minutes each side until cooked through. Leave aside for 5 minutes. 3 Cook broad beans in boiling salted water for 2 minutes. Drain. 4 In a bowl, combine beans, tomatoes, bocconcini, mint and zest. Season with salt and pepper. 5 Slice chicken and serve on a bed of salad. Drizzle with extra vinegar and oil to serve.

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SEASONAL RECIPES

ROAS TE D COURGE T TE F LOWE R PAS TA

Serves 4 15 minutes 15 minutes

› › › › › › › › › ›

8 courgette flowers 4 thick slices sourdough, torn 400 g heirloom tomatoes, halved 125 ml extra virgin olive oil 400 g spaghetti 6 garlic cloves, sliced 4 anchovy fillets, chopped 1 lemon, zest 40 g parmesan, finely grated Micro cress, to serve

1 Preheat oven to moderate, 180°C. 2 Remove stamen from inside flowers. Toss with bread

TIP

Courgette flowers have quite a short season (usually in June), so try them while you can. This dish is also superb using courgette without the flowers.

and tomatoes in 125 ml oil. Season. Transfer to an oven tray. Bake 10 minutes until tender. 3 Meanwhile, cook pasta in a large saucepan of boiling, salted water for 8 minutes, or until al dente. Drain and return to pan. 4 Heat remaining oil in pan. Cook garlic and anchovies for 2 minutes, until garlic is golden. Add pasta,

roasted vegetable mixture, lemon zest and parmesan. Toss over low heat until well combined. Serve scattered with cress.

KACHEN No.26 | SPRING 21

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SEASONAL RECIPES

MINT SPR ING L AMB WIT H H A R IS SA POTATOE S

Serves 4 20 minutes 30 minutes

› › › › › › ›

2 x 6-rib lamb racks 2 tbsp olive oil, plus 1 tbsp extra 4 garlic cloves, crushed 2 tbsp mint, chopped 1 kg baby new potatoes, halved 1 tbsp harissa paste Lemon zest and micro cress, to serve

For the pickled salad

› › › ›

250 ml apple cider vinegar 250 ml water 2 tbsp honey 2 bunches baby carrots, trimmed and halved lengthways › 1 courgette, thinly sliced › 1 red onion, thinly sliced

1 Combine lamb, oil, garlic and mint.

Cover and marinate for 30 minutes. 2 Preheat oven to hot, 200°C. Toss potatoes in extra oil and harissa. Season well. Place on a lined tray and roast for 30 minutes. The pickled salad 1 In a saucepan, combine vinegar, water and honey

on all sides. Bake in the oven with the potatoes for a further 10 minutes. 3 Serve lamb and potatoes topped with zest and cress. Accompany with pickled salad.

TIP

Prefer roast vegetables? For a vegetarian version of this recipe, toss carrots, courgette and onion in a little oil and honey. Add to tray with potatoes in final 20 minutes of cooking time.

over medium heat. Bring to boil, then remove. In a non-metallic bowl, combine vegetables. Add vinegar mixture, cover, set aside.

2 Meanwhile, heat a frying pan on high. Brown lamb

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ASPAR AGUS

WIT H POAC HE D EGGS & SA L SA V E R DE Serves 4 › › › › › › › › ›

2 bunches asparagus spears 1 tbsp extra virgin olive oil 2 tsp white vinegar 4 eggs 1 bunch rocket, trimmed 1 bunch radish, trimmed and thinly sliced 1 avocado, peeled and diced 50 g macadamia nuts, toasted and chopped Balsamic vinegar, to serve

For the Salsa Verde

› › › › › › › ›

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20 minutes

1 bunch parsley, leaves picked 1 bunch basil, leaves picked 1 tbsp capers, drained 2 tbsp white wine vinegar 2 tsp Dijon mustard 1 garlic clove 1 anchovy 125 ml olive oil

5 minutes 1 Toss asparagus in oil. Season. 2 Heat a char-grill on high. Cook for 2 minutes,

turning, until tender.

The Salsa Verde 1 In a small food processor, combine herbs,

capers, vinegar, mustard, garlic and anchovy. With motor running, gradually add oil. Season. 2 Add vinegar to a saucepan of simmering water. Add eggs, 1 at a time, cook for 2 – 3 minutes until whites just set. Remove and drain on a paper towel. 3 Toss rocket, radish and avocado together Top with asparagus, eggs and salsa verde. Sprinkle with nuts and drizzle with balsamic.

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SEASONAL RECIPES

S TR AWB E R RY & COCONUT C HE E SEC AK E S Serves 6 30 minutes 10 minutes

› › › › › › › › › ›

1 Lightly grease and line 6 loose-based, 2

6 In a small saucepan, combine extra sugar and

extra water, stirring over low heat until smooth. Boil 5 minutes until edges begin to turn golden. Stir in the strawberry purée and remaining juice. 7 Remove cheesecakes from trays and drizzle with strawberry sauce. Serve with remaining berries.

TIP

For a hint of floral flavour, add ¼ tsp rosewater to the strawberry sauce.

straight-sided dessert forms. Process biscuits to fine crumbs. Add butter and pulse to combine. Divide mixture evenly among pans and press firmly over bases. Beat cream cheese, coconut cream, sugar, vanilla seeds and lemon zest until smooth. Beat in half of the juice. Using a fork, whisk gelatine into freshly-boiled water. Cool slightly, then beat into cheesecake mixture. Pour mixture evenly among moulds. Chill for at least 4 hours until firm. In a food processor, purée 125 g strawberries. Strain to remove seed.

125 g shortbread biscuits 60 g butter, melted 250 g cream cheese 400 ml coconut cream 250 g caster sugar, plus 125 g extra 1 vanilla bean, split, seeds scraped 1 lime, finely grated zest and juice 1½ tsp powdered gelatine 2 tbsp freshly-boiled water, plus 125 ml extra 250 g strawberries

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T H E B E S T PA R T I S IN S IDE

S U B S C R I B E TO PU R E D E L I G H T ! O N E Y E A R O F K AC H E N O N LY 4 4 €

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SEASONAL RECIPES

KACHEN No.26 | SPRING 21

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SEASONAL RECIPES

G R E E NING T HE G R E E N … Sprouts and seedlings

Award-winning chefs have long known this: sprouts and seedlings don’t only look wonderful and beautify every dish, they are also full of vitamins and nutrients. They are true power packs, for the little seeds from which they grow contain everything that a plant needs to thrive. The concentration of vitamins and nutrients is often double as high in the sprouts as it is in the future plant! The good thing: most can be eaten raw so that no nutrients are lost through heat in preparation. Further, the germination creates healthy vital substances, and carbohydrates and proteins are thus easily digestible.

Microgreens – the trend

Sprouts germinate on moist cotton pads or kitchen paper, or in a custom container with a reservoir. They can easily be grown on the windowsill. Microgreens, on the other hand, are sown in potting compost and need at least a week and more until they can be harvested. They form chlorophyll and mostly have one or more leaves.

On account of their nutrition value, they count as proper superfoods.

The specialists

Rob Baan, the owner of KOPPERT CRESS, understood early on that sprouts are more than simply decoration. The family business from the Netherlands specialises in the production of microgreens, particular cress, edible flowers and leaves. KOPPERT CRESS is always looking for natural, innovative ingredients with which cooks can intensify the aroma or presentation of their dishes. Cresses are freshly germinated seedlings from 100 % natural, aromatic plants. They can offer a freshness and intensity of taste and aroma that can only be found in young seedlings. Besides the quality of the products, sustainability in the broadest sense is also essential for the family business. KOPPERT CRESS is structured for an energy efficient operation and uses LED lamps, energy management through underground heat reservoirs, solar panels and geothermal energy.

The following recipes were developed with KOPPERT CRESS and well-known Chefs who use KOPPERT CRESS products in their kitchens. The KOPPERT CRESS microgreens are also available in Luxembourg. For more information about KOPPERT CRESS go to koppertcress.com

KACHEN No.26 | SPRING 21

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SEASONAL RECIPES

COLD WATE RC R E S S SOUP WIT H HIPPO TOPS , R E D CUR R A NT & A RG A N OIL

Serves 4 15 minutes 5 minutes

RECIPE PHOTO

Fr a n k Fol Wim Demessemaekers

› › › › › › › ›

2 white onions 1 dash of beer 1 bundle watercress 1 tray of Hippo Tops Arqan argan oil 4 bunches of ripe red currants Cayenne pepper Coarse sea salt

Watercress soup 1 Peel, wash and chop the onion. 2 Wash watercress and cut stalks from leaves. Finely chop the stems. 3 Stew the stems together with the onion in a dash of argan oil.

Season with cayenne and sea salt and moisten with a dash of beer and some water. 4 Stew gently under the lid for a few minutes. Now add the watercress leaves, let it boil and mix everything in the blender. Taste and season if necessary. 5 Place in the refrigerator. Finish 1 Divide the cold watercress soup over the four bowls. 2 Place a bunch of red currants in each,

as well as some sprigs of Hippo Tops.

3 Finish with a few more drops of roasted argan oil.

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SEASONAL RECIPES

B RUS SE L S SPROUTS & S PIC Y C HOR IZO Serves 4 10 minutes 5 minutes

› › › › › › ›

2 punnets Shiso Purple 1 punnet Adji Cress 450 g Brussels sprouts 150 g sprouting broccoli 100 g diced smoked pancetta 100 g sliced spicy chorizo 1 tsp olive oil

1 Blanch the Brussels sprouts

4 5

Franck Pontais

RECIPE

and sprouting broccoli in boiling salty water. Refresh in icy cold water, drain and reserve. Pour one tablespoon of olive oil in a saucepan and cook the diced pancetta with the sliced chorizo on a high heat. Once cooked, drain in a fine sieve to remove excess of oil. Reheat the Brussels sprouts and, using a mixing bowl, fold all the ingredients with the freshly cut Shiso Purple and Adji Cress together. Serve immediately and enjoy.

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SEASONAL RECIPES

JE RUSA LE M A RT IC HOK E S & C R IS PS Serves 4

AS I A N C HIC K E N & C HILLI BUN Serves 4

› › › › › › ›

10 minutes

1 punnet Adji Cress 1 punnet Sakura Cress 4 seeded bread buns 240 g cooked chicken 120 g spiralized cucumber 60 g spiralized carrots 100 g chilli sauce

› › › › › › ›

10 minutes

1 punnet Tahoon Cress 650 g Jerusalem artichokes 20 g unsalted butter 200 ml vegetable stock 1 pinch ground white pepper Rice flour Vegetable oil for frying

1 Clean and brush the Jerusalem artichokes and cut

550 g into wedges.

2 Melt the butter in frying pan and add the wedges. 3 Wait for wedges to get a nice light brown coloration

and add the hot vegetable stock to the pan.

1 Slice open the seeded bread buns. 2 Mix all the ingredients in a bowl except

the Sakura Cress. 3 Fill up the buns with the mix and use the Sakura Cress on top. 4 Close the bun and serve.

and leave stock to cook for a few minutes.

5 Remove the lid, add 2/3 of the freshly cut Tahoon

6 7

8 9

Cress to the artichokes and cook for another few minutes until tender. For the crisps, peel the remaining 100 g of artichokes. Dry the peelings between two tissue papers to remove the excess of water and dip each piece into the rice flour. Remove the excess flour and shallow-fry each peeling in order to make the crisps. Dress the dish by placing the cooked artichokes and their juice in the centre, add a few crisps on top and garnish with some of the leftover Tahoon.

RECIPES

Franck Pontais

4 Coverthe pan with a lid or a piece of tin foil

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SEASONAL RECIPES

R ADISH V E R MIC E LLI WIT H F R E S H GOAT ’S C HE E S E , ROAS T E D BUC K WHE AT, LÉGUM A IS E ITA LI A & A DJI C R E S S

Serves 4 20 minutes

› › › › › ›

Finish 1 Spoon a scoop of légumaise on one side of each plate. 2 Add the marinated vermicelli. 3 Place pieces of goat’s cheese and some black

pepper on top of the légumaise.

4 Garnish the vermicelli with buckwheat and Adji Cress.

RECIPE PHOTO

Vermicelli 1 Peel the radish. 2 Cut it into wafer-thin slices using a planer knife. 3 Now cut into fine threads. 4 Season with sea salt and white wine vinegar. 5 Leave to marinate a little.

Fr a n k Fol Wim Demessemaekers

1 small radish White wine vinegar Grilled buckwheat Arqan argan oil 160 g fresh goat’s cheese Bio légumaise Italia – tomato with basil › Black pepper › Coarse sea salt › Adji Cress

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SEASONAL RECIPES

R AS PB E R R IE S & BA N A N A EGGY B R E A D Serves 4

POMEG R A N AT E & F L A K E R IC E PUDDING Serves 4

› › › › ›

5 minutes

80 g rice flakes (yields 280 g once cooked) 4 kiwi fruit 2 punnets Shiso Green 100 g pomegranate 3 tbsp agave syrup

› › › › › › › › › ›

20 minutes

5 minutes

2 punnets Atsina Cress 4 medium slices white bread 4 medium eggs 50 ml soy or oat milk 60 g unsalted butter 40 g caster sugar 4 medium bananas 180 g raspberries 4 tsp acacia honey 4 pinches ground cinnamon

soy milk and caster sugar.

1 Cook the rice flakes in boiling water, drain and

1 Cut out 4 large circles of the bread slices

2 Mix together the pomegranate, rice flakes

1 Let the bread soak for a least 10 minutes and turn

refresh in cold water straight away once cooked. and the agave syrup.

3 Serve in the bowl with the diced kiwi and

the freshly cut Shiso Green.

and place them in the egg mixture.

each slice over, all the egg mix should be absorbed by the bread. 1 With the butter, pan-fry the eggy bread on both sides (use a blinis pan if you can). 1 Serve with the freshly cut banana and cinnamon, the raspberries and Atsina Cress. 1 Add a drizzle of honey on each plate and serve while still hot.

RECIPES

Franck Pontais

1 Using a mixing bowl, whisk together the eggs,

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"QUE I JA DA S DE L E I T E " PORT UGUE S E MILK TA RTS

It is not surprising that these are one of the most popular Portuguese desserts. Our version of these delicious Portuguese cupcakes is not only entirely lactose-free –prepared with the newest addition to the LUXLAIT product range: their lactose free milk – they also have the perfect amount of sweet in combination with a lemony kick. Very simple and easy to make, they will not last long when fresh out of the oven, that we guarantee! 12 tarts › › › ›

30 - 35 minutes

1 Beat the sugar with the eggs, the grated lemon peel and melted coconut

oil in a mixer for a couple of minutes and begin to add the milk with the flour little by little, until everything is well combined. 2 Spray the cupcake tray with baking spray and add a little flour before you add the mix. 3 Bake at 175°C for 35 - 40 minutes, remove from the forms while hot and leave to cool on a baking rack. Sprinkle with sugar and cinnamon.

For more Luxlait recipes, just visit us on www.luxlait.lu

2 eggs 250 g sugar 80 g flour 450 ml LUXLAIT lactose-free milk, hot › 40 g coconut oil, melted › 1 lemon, grated peel › 1 cupcake baking tray

10 minutes

KACHEN No.26 | SPRING 21

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Leading in design. Guiding the air.

Discover a new era of ventilation solutions with the new Siemens glassdraftAir. The new glassdraftAir from Siemens combines high-quality materials and superior performance with outstanding design – and provides a subtle highlight in your open kitchen. Make the most of your kitchen space and create a perfect atmosphere for every mood and occasion. glassdraftAir is seamlessly integrated into the hob and only extends when needed. In use, its slim, elegant glass design makes it an irresistible eye-catcher. emotionLight Pro allows you to set a striking colour accent if desired. But it’s not just the design that’s convincing. Live out your passion for design and let your guests enjoy pure taste – with no annoying odours. The unique Guided Air technology ensures an optimal air flow, and the powerful iQdrive motor reliably extracts

KACHEN_21-01_INTERIOR EN.indb 34

fumes and odours from all cooking zones. Its patented brushless mechanism not only works efficiently, it’s also pleasantly quiet: Not a single word will go missing. Experience the interaction of powerful performance and smooth operation. The moment you start cooking, glassdraftAir is automatically activated and can be easily controlled right from your hob via cookConnect. During the cooking process, the climate-Control sensor continuously measures the amount of odours and fumes and precisely adjusts the power level. When using the Home Connect app, its operation is even more convenient: for example, you’re notified when the filters need cleaning.

siemens-home.bsh-group.com/lu/de

11/02/2021 11:33

The BSH Group is a trademark licensee of Siemens AG.

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KACHEN No.26 | SPRING 21

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AV E RTOR I A L

ASPARAGUS

TORTILLA Serves 4 Pizza tray Ø 30 cm Asparagus mix: 2 shallots 150 g Serrano ham 250 g white asparagus 250 g green asparagus 2 tbsp olive oil 1 tsp lemon juice 2 tbsp fresh parsley or fresh chervil, chopped 30 g pitted black olives Egg mixture: 8 eggs 1 tsp medium spicy mustard Sea salt Pepper from the mill Also: Olive oil for the tray

Per serving: 340 kcal, 6 g KH, 24 g F, 25 g E, 0.5 BE

1. Peel and finely dice the shallots. Cut the ham into strips. 2. Peel the white asparagus in its entirety, the green asparagus in the lower third and cut off the ends. Cut the stems diagonally into pieces about 4 cm long. 3. Heat the olive oil in a pan and sauté the shallots. Add the ham strips and asparagus pieces to the shallots and sauté briefly in the pan. Add the lemon juice, parsley and olives and season to taste. 4. Grease the pizza tray with olive oil and spread the asparagus mixture on it. 5. Whisk the eggs and season generously with mustard, sea salt and pepper. 6. Pour over the asparagus mixture and bake the tortilla as directed.

Tip: The tortilla, served as a main course, is enough for two people. For a different flavour, add Spanish chorizo sausage cut into small cubes instead of Serrano ham.

Settings: Place the pizza tray on the grill, height 1 Top/bottom heat 190°C Cooking time: 30 – 35 minutes siemens-home.bsh-group.com/lu/de KACHEN No.26 | SPRING 21

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STEP BY STEP

T HE ULT IM AT E

EGG SA NDWIC H E

specially in the days after Easter, boiled eggs are usually in abundance. These can be put to good use in the form of a quickly made egg sandwich. If you don't have boiled eggs at hand, take the extra step and boil eggs first. This egg sandwich is creamy and flavourful, made with just a few ingredients and is ideal as a quick lunch. While egg salad is typically made with mayonnaise, this sandwich makes do with a lighter sour cream version.

Serves 2 10 minutes 12 minutes

For the egg salad

› › › › › ›

4 eggs (M or L) 60 g sour cream 1 tsp lemon juice 2 tsp Dijon mustard 1 tbsp chives, finely chopped Salt and black pepper

Additionally

› White or brown bread, cut into slices

› Fresh baby spinach

(alternatively, lamb's lettuce or rocket) › Garden cress or sprouts › Chives, finely chopped

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STEP BY STEP

Boil the eggs for 12 minutes (see tip), then cool in cold water or use previously cooked eggs. Peel the eggs and cut into small cubes.

Put the sour cream, lemon juice, mustard, chives and some salt and pepper in a bowl and mix thoroughly.

Cut the chives into fine rolls. Wash the spinach and shake dry.

Stir in the finely diced eggs and season with salt and pepper.

Cover half of the bread slices with spinach, then spread generously with the egg spread. Scatter the chives and cress or sprouts on top and finish with a slice of bread. Enjoy your meal!

RECIPE & PHOTOS

Regarding the 12-minute cooking time: The cooking time is intended for class M and L eggs (60 – 70 g). Immediately after cooking, drain away the hot water from the eggs and fill the pot with cold water. Repeat after 1 – 2 minutes if necessary. This way, the eggs cool down faster and do not continue to cook. If the cooking time is less than 12 minutes, the egg yolks are often still a little soft. Perfectly hard-boiled egg yolks are best for this sandwich.

Ursula Schersch

TIP

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ADVERTORIAL

A PPE NZE LLE R

DISCOV E R T HE TAS T IE S T S EC R E T OF SWIT ZE R L A ND Appenzeller® is one of Switzerland’s greatest cheese specialities. The strongest cheese in Switzerland has been made by hand for 700 years according to an ancient tradition. The gentle hills between Lake Constance and the Säntis Massif, covered with healthy and generous pastures, provide the optimal conditions for the natural production of the raw milk used to make Appenzeller® cheese. The traditional cheese making craft is as deeply rooted in the Appenzell region as the jealously guarded and still valid customs such as “Streichmusik” (folk music with several stringed instruments), “Talerschwingen” (rolling of a coin, accompanied by yodelling) and painted furniture.

MYSTERIOUS HERBAL BRINE

The production area for Appenzeller® cheese is very limited, which guarantees its unique taste. According to the traditional recipe, Appenzeller® cheese can only be produced in the cantons of Appenzell Innerrhoden, Appenzell Outer Rhodes, and parts of the cantons of St. Gallen and Thurgau. It is renowned for its incomparably flavourful taste, which it derives from being patiently washed for at least three months with a brine made from mountain herbs, called “Sulz”, the recipe for which is still kept secret today. The label on the bottom of each wheel is a guarantee of top quality.

TIP

Thanks to a natural ripening process, every Appenzeller ® cheese is free from lactose and gluten and is produced without the addition of any colourings or preservatives.

www.appenzeller.ch/en

APPENZELLER ® COMES IN A WIDE R ANGE OF VARIETIES

www.appenzeller.ch

From mild-spicy cream cheese for every taste (3 months maturing, with an extra portion of cream), to mild-spicy (3 months maturing), strong-spicy (4 - 5 months), extra-spicy (at least 6 months), noble-spicy (9 months), organic mild-spicy (3 months maturing, made from organic milk), organic strong-spicy (4 - 5 months, made from organic milk), Räss cheese ¼ fat (6 - 8 months, made from semiskimmed milk), Appenzeller® for raclette (4 - 5 months), fondue (creamy and spicy, in marked contrast to conventional fondues) and the mildly to strongly spicy Alpenzeller (made in the summer on the mountain pastures and cured for at least 10 weeks).

KACHEN No.26 | SPRING 21

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Swi

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SCMDTP

Make your day even

tastier

www.appenzeller.ch

Appenzeller® lights up even the dullest day. Treat yourself to the authentic, intensely aromatic and perfectly balanced flavours of the cheese inspired by the stunning natural delights of Switzerland.

Cheeses from Switzerland. Switzerland. Naturally.

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www.cheesesfromswitzerland.com

11/02/2021 11:33 22/01/21 12:28

RECIPE

RÖSTI CAN BE KEPT WARM IN AN OVEN PREHEATED TO 80°C.

KACHEN No.26 | SPRING 21

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RECIPE

S PR ING RÖS T I

W I T H P OTATOE S , C A R ROT S & A PPE NZ E L L E R ® Serves 4 20 minutes 16 minutes

› › › › › ›

2 shallots, minced 1 + 1 tbsp butter 500 g potatoes, peeled, coarsely grated 150 g carrots, grated 100 g Appenzeller ®, grated 1 egg, beaten

› 1 handful of flat-leaf parsley, chopped › 2 tbsp olive oil › Salt, pepper

1 Fry the shallots in 1 tablespoon hot butter.

3 Heat the oil and remaining butter in a

Garnish

› 1 tbsp flat-leaf parsley, chopped

frying pan. Add 2 tablespoons of the potato mixture. Cook gently for 8 minutes, until the bottom is lightly browned. Turn the rösti over and continue cooking until this side is also golden brown. Keep them warm. 4 Serve with an arugula salad.

Set aside. In a bowl, wring out the potatoes with your hands to extract as much water as possible. 2 Mix the potatoes with the carrots and shallots. Add the Appenzeller ®, egg and flat-leaf parsley. Season with pepper (and salt if necessary). Set aside.

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VEGAN BAS IC S Whether you are an experienced vegetarian, or you just want to try out a vegan diet, we are delighted to provide you with some great basic recipes that no vegan kitchen should be without.

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VEGAN RECIPES

NUT & SE E D BUT TE R This delicious non-dairy butter alternative is suitable not only for vegans but also for those who are lactose intolerant. 30 minutes Makes 440 ml

› 160 g blanched

almonds, roasted › 70 g roasted, unsalted peanuts › 75 g sunflower seed kernels 1 Process all ingredients,

scraping the side of the bowl regularly, until the mixture is smooth. Alternatively, use a high-powered blender for a faster and smoother result. (This step may take up to 25 minutes depending on the processing power of your processor or blender. Powerful commercial processors

TIP

Nut and seed butter will keep refrigerated in an airtight container for up to 3 weeks. VARIATION

For a “Nutella-like” spread, add 1½ tablespoons Dutch-processed cocoa and an extra 1 tablespoon maple syrup to the ingredients. OTHER IDEAS

(flaxseeds)

› 60 ml olive oil › 1 tbsp pure maple syrup

› ½ tsp sea salt flakes and blenders will take around 10 minutes, while small retail home-use blenders/processors can take up to 25 minutes before the mixture becomes smooth.) 2 Spoon nut and seed butter

into a jar and refrigerate. Stir the nut butter before using as the oil will settle on the top.

SWAP

The almonds and peanuts with cashews and macadamias; omit the linseeds and stir in 2 tablespoons poppy seeds at the end. SERVING IDEAS

Spread the nut butter on your favourite toast or crispbread, then top with fruit, such as sliced Cantaloupe melon, kiwifruit, mandarin segments, thinly sliced apple, sliced strawberries, sliced avocado with sesame seeds or edible flowers, sliced banana or blueberries.

For crunchy nut butter, reserve ½ cup of the nuts and pulse through at the end of blending.

› 40 g linseeds

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VEGAN RECIPES

NUT MILK 10 minutes

Makes 500 ml

› 140 g skinless hazelnuts › 500 ml water and more to soak

1 Place skinless hazelnuts

2 3 4 5

in a large bowl; cover with cold water. Stand, covered, for 4 hours or overnight Drain, rinse under cold water. Drain. Process nuts with 500 ml water until smooth. Pour mixture through a strainer lined with a fine cloth into a large bowl. Keep any blended nuts left behind for another use (i.e., for baking).

YOU CAN MAKE NUT MILK WITH MOST NUTS: HAZELNUTS, ALMONDS, CASHEWS, PECANS.

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VEGAN RECIPES

TIPS

Using skinless or blanched nuts will create a whiter coloured milk. Dry out the strained, blended nuts on an oven tray in a 150°C oven. Sprinkle on your breakfast cereal or add to curries and pastes. Using a high-powered blender, such as

a Vitamix, will create a smoother textured milk.

orange rind; leave overnight for flavours to infuse.

Spiced nut milk

Vanilla nut milk

Make nut milk above using 120 g pecans. Stir in 2 cinnamon sticks, 3 star anise and either ¼ teaspoon saffron threads or 2 long strips

Make nut milk above using ½ cup almonds and ½ cup cashews. Split a vanilla bean lengthways, scrape the seeds into the milk, stir to combine.

If you want to sweeten the milk, add pure maple syrup or puréed dates.

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VEGAN RECIPES

BA S IC S TOC K S

Stocks are easy to prepare and will boost the flavour of any dish. The key to locking in the flavour is to cook them at a gentle simmer, rather than at a boil. Freeze any leftover stock in ice cube trays for later use.

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VEGAN RECIPES

ITA LI A NF L AVOUR S TOC K E V E RY DAY V EG E TA B LE S TOC K 30 minutes 2 hours

Makes 2.5 l

› › › › › › › › › ›

1 medium (350 g) leek 1 large (200 g) unpeeled onion 2 large (360 g) carrots 1 large (400 g) swede 2 celery stalks (with leaves) (300 g) 3 unpeeled garlic cloves 1 tsp black peppercorns 2 bay leaves 2 sprigs each fresh rosemary, thyme and flat-leaf parsley 5 l water

1 Coarsely chop leek, onion, carrots,

swede, celery and garlic cloves.

30 minutes 2 hours

Makes 2.5 l

› › › › › › ›

2 large (400 g) unpeeled onions 2 large (360 g) carrots 2 celery stalks with leaves (300 g) 3 unpeeled garlic cloves 1 tsp black peppercorns 2 bay leaves 2 sprigs each fresh rosemary and thyme › 1 tsp fennel seeds › 400 g canned whole peeled tomatoes › 5 l water

1 Coarsely chop vegetables. 2 Place ingredients in a boiler with

the pepper, bay leaves, herbs, fennel seeds, the tomatoes and 5 litres water. 3 Cook following the directions for everyday vegetable stock above.

2 Place vegetables in a boiler with

3 4

30 minutes 2 hours

Makes 2.5 l

› › › › › › › ›

1 medium (350 g) leek 2 large (360 g) carrots 2 celery stalks with leaves (300 g) 3 unpeeled garlic cloves 10 cm piece ginger 4 green onions (scallions) 1 tsp black peppercorns 20 sprigs fresh coriander (cilantro) › 1 cinnamon stick › 3 star anise › 125 ml tamari

1 Coarsely chop the vegetables. 2 Place ingredients in a boiler with

herbs, spices and tamari and 5 litres water. 3 Cook following the directions for everyday vegetable stock above.

5 6

black peppercorns, bay leaves, rosemary, thyme and flat-leaf parsley and 5 litres water, bring to the boil. Reduce heat, simmer for 2 hours. Strain stock through a sieve into a large bowl, discard solids. Allow stock to cool. Cover and refrigerate until cold.

AS I A NF L AVOUR S TOC K

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VEGAN RECIPES

BAS IC DR E S S INGS These three useful vegan dressings can be used to boost the flavour of any simple dish, such as green leafy salads or cold noodle bowls.

PE A N U T DR E S S I N G

G R E E N G O DDE S S TA H I N I YOG H U R T

15 minutes

Makes 300 ml

› 45 g coarsely chopped, › › › › › › › › ›

roasted unsalted peanuts 1 thinly sliced green onion (scallion) 1 thinly sliced fresh long red chilli 1 tsp finely grated fresh ginger 1 crushed garlic clove 1 ½ tbsp grated palm sugar 2 tbsp sesame oil 2 tbsp tamari 60 ml rice vinegar 1 ½ tbsp lime juice

G I NG E R -T UR ME R I C DR E S S I N G

15 minutes

Makes 430 ml

› › › › ›

1 small garlic clove, crushed 2 tbsp lemon juice 2 tbsp tahini 200 g vegan coconut yoghurt 1 tbsp fresh flat-leaf parsley, shredded › 1 coarsely chopped medium avocado (250 g)

1 Process all ingredients until

smooth and well combined; season to taste.

1 Whisk all ingredients in a bowl

Makes 180 ml

› 125 ml olive oil › 1 fresh red chilli, seeded › › › › ›

and thinly sliced 2 garlic cloves, thinly sliced 2 tsp finely chopped fresh ginger 1 tsp crushed coriander seeds ½ tsp ground turmeric 80 ml white wine vinegar

1 Heat oil in a small frying pan over

low heat, add ingredients and cook stirring, for 1 minute or until fragrant. 2 Remove from heat, stir in 80 ml white wine vinegar.

until well combined.

15 minutes

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VEGAN RECIPES

BAS IC SAUC E S Easy to whip up in a flash, these sauces can take a quick and simple dinner to a new level. Serve with vegetable burgers, salads, fritters or anything that needs a bright flavour boost.

ME X I C A N G R E E N S AUC E

R AW B E E T R OO T H UMMUS

10 minutes

Makes 180 ml

› 4 fresh long green chillies › 65 g pepitas (pumpkin seed kernels)

› 2 tbsp lime juice › 100 ml olive oil

1 Seed and coarsely chop

the chillies.

10 minutes

Makes 750 ml

› › › › › › › › ›

3 medium beetroot (500 g) 60 ml lemon juice 130 g peanut butter 200 g cannellini beans 1 tsp sea salt flakes 2 halved garlic cloves ¼ tsp ground cumin ½ cup fresh coriander leaves Olive oil if necessary

10 minutes

Makes 375 ml

› › › › › ›

90 g tahini 80 ml warm water 60 ml lemon juice 140 g vegan coconut yoghurt 1 large pinch sugar ¼ tsp ground turmeric

1 Combine all ingredients in a small

jug or bowl, season to taste.

2 Process chillies and pumpkin

1 Wearing gloves, peel and

coarsely chop the beetroots. 2 Process chopped beetroot with the rest of the ingredients until smooth. 3 For a thinner sauce, add olive oil and process until combined.

2 Adjust consistency of sauce with

a little more warm water, if needed.

seeds until almost combined; the mixture should still have some texture. 3 Transfer to a small bowl, combine with lime juice and olive oil. 4 Season with salt.

T U R ME R I C YOG H U R T S AUC E

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V EGE TA R I A N R ECI PE

Since she was named “ Personality of the Year “ by Gault et Millau in 2018, surely not much more explanation needed about who Sandrine Pingeon of Les Paniers de Sandrine is in Luxembourg. At the time, the guide paid homage to her as “a personality who has been working behind the scenes of great culinary art for several years and who has made a great contribution to the development of gastronomy in Luxembourg. A gardener who, thanks to the seriousness of her work and the quality of her products, has won the trust of most of Luxembourg’s great chefs.” Sandrine has also long had the trust of KACHEN, and we look forward to another year of wonderful vegetarian recipes with her. lespaniersdesandrine.lu

FUSILLI WITH A PE S TO OF YOUNG S PROUTS Serves 3 - 4 10 minutes 10 - 15 minutes

› 150 g sprouts and arugula + some nice sprouts

1 Prepare the pesto: Roast the cashew nuts for a few minutes in a frying pan,

then add the pine nuts and roast them evenly. Wash the sprouts. Cut the parmesan into cubes. 2 In a blender, mix the greens with the cashew nuts and the parmesan. Add the oil little by little until you get a creamy consistency. Taste and season with salt and pepper, if necessary, add a little vinegar. Blend well. 3 Cook the pasta al dente in a large quantity of boiling salted water. Reserve 1/2 cup of cooking water (at the end of cooking). Drain the pasta. 4 In a serving dish, combine the pesto and a little cooking water. Mix. Add the pasta and mix with the pesto. Add a few sprouts, parmesan shavings and toasted pine nuts for decoration. Enjoy...

Sandrine Pingeon Ramunas Astrauskas

› › › ›

RECIPE PHOTOS

› › ›

for decoration (baby pak choï, purslane, Mibuna Cabbage, Purple Mizuna, Green Mizuna, Wasabi sprouts, mustard sprouts...) 40 g cashew nuts 20 g pine nuts 50 g parmesan (reserve a few shavings for decoration) 5 - 6 tbsp olive oil 1 - 2 tsp white balsamic vinegar Salt and pepper 250 g fusilli

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GLUTENFREE

From now on, you will find Eloïse Jennes’ gluten and lactose-free recipes in every issue. Eloïse completed an internship with KACHEN’s editorial team last summer and has since joined the team as a freelancer. Among other things, she created the series “Recipes in a jar” for our social networks. After her master’s degree, which she will complete this year, Eloïse would like to work as a recipe developer. As she herself suffers from gluten intolerance, gluten-free recipes are particularly close to her heart. cookingwithelo

E ASY TH AI CUR RY

RECIPE & PHOTOS

Eloïse Jennes

WIT H S PIN AC H & C HIC K PE AS

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GLUTENFREE

Serves 4 10 minutes 30 minutes

› › › › › › › › › › › › › › ›

320 g long-grain rice Olive oil 2 onions, diced 1 sweet potato, cut into 2-cm large pieces 400 g carrots, cut into 2-cm large pieces 400 g diced tomatoes, canned 200 ml pineapple juice 400 ml coconut milk, canned 1.5 cm fresh ginger, grated (or 1/2 tsp ginger powder) 1 tsp lemon grass, minced (from the jar) 2 - 3 heaped tsp red curry paste, depending on spiciness ½ tsp salt 200 g spinach 400 g canned chickpeas Thai basil

1 Cook the rice in salted,

boiling water.

2 Heat a pan with olive oil.

When hot, sauté the onion until translucent. Add the carrots and sweet potatoes and sauté for 10 minutes over medium-high heat. 3 Add the diced tomatoes, pineapple juice, coconut milk, lemon grass, curry paste and salt. Simmer for 15 minutes over medium heat. 4 Add the spinach and the chickpeas and cook for 5 more minutes. 5 Serve in a bowl with rice and top with Thai basil.

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VEGAN RECIPE

V E G A N C HOCOL AT E C ROI S SA N TS BY JULIE JAG E R

RECIPE PHOTO

Julie Jager Ramunas Astrauskas

You already know Julie Jager from our last few issues, in which she enchanted us with vegan delicacies from her bakery. The recipes presented by Julie are produced every day in the workshop of the Bakhaus organic bakery in Munsbach. A team of 15 skilled and passionate artisans creates organic breads, pastries and cakes that can be found at Bakhaus partners (list on bakhaus.lu). This time, she serves us wonderfully fragrant chocolate croissants, just waiting to be enjoyed with a cup of coffee!

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VEGAN RECIPE

15 chocolate rolls 2 hours 3 hours + 2 hours + 15 minutes

For the croissant dough

› › › › › › › ›

600 g wheat flour type 550 10 g salt 65 g sugar 25 g fresh baker’s yeast 50 g vegetable margarine 290 ml water 165 g vegetable margarine for laminating Dark baking chocolate bars (alt: use a bar of chocolate to make them yourself ) – 2 chocolate pieces per croissant › Soy milk and sugar for coating

1 Place all the ingredients (except the margarine for

laminating) into the bowl of a food processor and knead with the hook for 10 minutes in 1st gear. The yeast can be diluted in lukewarm water beforehand, but this is not absolutely necessary. Take out of the container, place into a shallow bowl and fold twice 15 minutes apart. Leave the dough to cool for 2 hours in the freezer. Roll out the dough into a 1 cm-thick rectangle and place the margarine onto the rectangle after having softened it with a rolling pin. The dough and margarine must have the same dimensions. Fold the dough over itself “in a wrap” at least twice and leave to rest for at least one hour. Roll out to 3 mm using the rolling pin and cut out 15 rectangles of 80 g each. Arrange the chocolate bars along the edges (lengthwise) and fold the dough over the chocolate. Turn over and place on a plate. Leave to rise for about 1h30 in a warm room. Glaze with soy milk and sugar. Cook for 15 minutes at 180°C.

TIP

Viennese pastry is technical; in order to visualize the process, use the help of an online tutorial. Organic margarines: organic Alsan, Naturli, Vitaquell... Do not use low-fat margarine! For non-vegans, the recipe works with butter and beurre de tourage for folding (this is a drier butter, containing less water and more fat than normal butter).

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S T R AWB E R RY SWIR L

ME R INGUE T

hey’re fluffy and airy, incredibly delicious and look great! Easy to make with our step by step instructions, these fruity egg white clouds are the perfect dessert for your Easter table!

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BAKING BASICS

6 - 8 pieces 45 minutes › 3 egg whites › 1 tbsp lemon juice › 200 g icing sugar

› 1 tsp cornflour › 350 g strawberries › 50 g raspberries

Gradually add 180 g icing sugar.

Strain the berry mixture through a fine sieve.

45 minutes

Preheat the oven to 100°C convection. Place the egg whites in a bowl with the lemon juice and whisk with a hand mixer.

Sort out the berries, wash, clean and drain well. Sprinkle with the remaining icing sugar in a bowl and mash finely.

Continue beating the egg whites until stiff and peaks form, then fold in the cornflour.

Add the berry pulp to the beaten egg whites and fold in just briefly with a spoon to create a marble effect.

Line a baking tray with baking paper. Spoon the marbled egg whites into 6 – 8 circles (9 – 10 cm Ø) on the tray and shape them into cloudy cakes. Bake the meringues in the oven for about 45 minutes until crisp. They should remain light-coloured, so just cover with silver foil if they start to colour too much. Leave to cool in the oven (preferably with the handle of a wooden spoon stuck in the oven door so that it stays open a crack).

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TEXT

Alexandra Hartung

F E AT U R E

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F E AT U R E

F LOUR

HAS CL ASS Pasta, pizza, cake, or bread – so many of our dishes are made from flour. But few will know that this ground cereal product has influenced human history like no other.

t takes enormous strength to ground cereal grains into flour. In times gone by, people had to work hard to generate enough flour to bake bread. In ancient Egypt, over 10,000 women grain grinders worked to provide the workers building the pyramids with daily bread. Through hard manual work, they ground the kernels between simple grinding stones. The Romans made use of incredibly heavy querns, operated by slaves or animals. Until the early Middle Ages, manual mills were used to make flour for daily use, even at the aristocratic courts. On account of the difficult work, water and windmills were hugely beneficial inventions. For a long time, they formed the landscapes of Europe. Following the industrial revolution, when the first steam-operated mill was invented in London, all that changed. The path from small mill to industrial production was formed. Today, large mills produce hundreds of different types of flour for all possible purposes and in gigantic amounts. The yearly production of wheat flour for human consumption alone is estimated at 320 million tons worldwide.

AT THE BEGINNING WAS THE KERNEL

Buying a packet of flour in the supermarket does perhaps not immediately recall that you are holding the result of a thousand-year-old development in your hands. Once

humans settled at the end of the last ice age 12,000 years ago, they started growing cereals. It took another 1,000 years until humans realized that the cereal grains – difficult to digest whole – could be ground to make digestible flour. Try it out for yourself: Prize the kernels loose from a stalk and place them between two flat stones. Now, grind the top stone with a lot of pressure over the bottom one until the kernels are ground to a flour. Not easy, is it? It

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F E AT U R E

also does not have a lot to do with the pure white product from the shops. Besides the ground flour, you’ll find spelt (husks) and bran between your stones.

WHOLEGR AIN OR SUPERFINE FLOUR?

Separating the husk from the kernel was a further important step in the history of milling techniques. That introduced white flour’s the victory path to replace the, until then common, wholegrain flour. The more expensive white flour was, for a long time, an aristocratic and ecclesiastical privilege. One can understand why people demanded “white flour for all” during the French Revolution. Modern processes make it straightforward to separate the husk as well as the seedling from the kernel. The deciding benefit: flour keeps longer this way. The seedling contains vitamins and minerals as well as highgrade, plant-based fatty acids, that quickly become rancid in contact with oxygen. Wholemeal flour with seeds can

therefore only be kept for a maximum of six to eight weeks. Buy it only in small amounts or, even better, freshly grind your own in small portions. So-called superfine flour keeps for longer. As the name indicates, it only contains extracts from the original cereal corn. Generally, the seedling that spoils so easily and the husk have been completely or partly removed.

WHAT T YPE OF FLOUR ARE YOU?

At this point, we would like to lift the lid on the numbers puzzle that you find on flour packets. What do numbers like 405, 550, or 1050 mean? They indicate the mineral content. With flour type 405, for example, husk and seedling have been removed completely. What remains is 405 mg minerals per 100 g flour. This snow white, well-binding flour is excellent for baking, on account of the large amount of starch and gluten the pure flour kernel contains. The higher the type number, the more husk has been ground with the flour. That also increases

WHICH FLOUR FOR WHICH BAKERY PRODUC T? Spelt flour Type 630: approximately corresponds to wheat flour 550 Rye flour Type 815: for light rye bread Rye flour Type 1150: strong taste, dark, spicy bread, gingerbread

Wheat flour Type 405: for cakes, delicate pastries, white bread Wheat flour Type 550: for all kinds of backed goods, light bread and rolls, pizza Wheat flour Type 1050: for mixed breads, hearty pastries

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F E AT U R E

than 5,000 years in Ethiopia. It doesn’t contain gluten, but, in contrast to other gluten-free flour varieties, it has great binding power. Baked goods have a wonderful juiciness and stay fresh for longer.

A PLACE OF HONOUR FOR SACKS OF FLOUR

It is a fact that products made from flour feed millions of people every day. It is, therefore, long overdue to give this special food an honorary day. Following the initiative from the MehlWelten museum in Wittenburg, March 20th is celebrated as the international day of flour since 2020. Have you ever heard of a “Sackothek” (sack counter)? You will find it in that worthwhile museum, situated about an hour south of Hamburg: 3,500 sacks of flour from 140 countries. They show that the “white gold” is really at home everywhere. the number of vitamins, minerals, and fibres. Flours with high type numbers look darker and are more difficult to cement. But they are a good choice for bread in particular. Wholemeal flours don’t have any type numbers because all components of the grain are ground together. The mineral content lies between around 1,700 and 1,800 mg per 100 g flour. It varies depending on harvest year, production area, grain variety...

IT DOESN’T ALWAYS HAVE TO BE WHEAT

Until very recently, the worldwide trade relations grew and grew. But the coronavirus crisis has caused a re-think. “Kaaft lokal” (buy local) – the interest of consumers in homegrown products is as big as never before. Local products in Luxembourg are, for example, recognizable by their sustainable label: “Produit du terroir.” Flour that is labelled as such, derives to 100 % from Luxembourgish wheat or rye. One of the founders of this label is the family business, Klengbettener Millen, that recently marketed under the brand name LE MOULIN the first pasta made from pure Luxembourgish durum wheat. The BIOG flour, marketed by the organic farmers’ collective in Luxembourg (Bio-Bauere-Genossenschaft Lëtzebuerg), also contributes to a local, future-orientated agriculture.

Flour is not always flour. Finding the right flour often plays a vital role in many modern nutrition concepts – from Low Carb to gluten-free. Nowadays, if you want or need to replace wheat flour, for example, there are many alternatives. Rice flour is great for baking bread. Gram flour refines all kinds of dishes with its nutty taste. Use buckwheat flour to make delicious pancakes or waffles. In Luxembourg, it’s known as “Gréngt Miel”, green flour, and was a pillar of the local diet until the Second World War. Products such as the “Ourdaller”, silver buckwheat flour, continue this tradition. The little know teff flour even has the potential to become an absolute superfood. This smallest grain in the world, also called “Zwerghirse” (dwarf millet) in German, has been cultivated for more

“K A AFT LOK AL” – A WAVE OF SOLIDARIT Y FOR HOMEGROWN PRODUC TS

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F E AT U R E

R E C I PE S

A LL A BOU T F LOUR

BY B E RT R A ND DUC H A MPS

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F E AT U R E

As usual, Bertrand, from the Atelier de Cuisine Bertrand in Strassen, presents us with some simple and wonderful recipes on this issue’s big topic: flour. All you have to do is cook and enjoy! In collaboration with

atelier-de-cuisine.com

B UC K W H E AT

FA JITAS Serves 4

30 minutes

15 minutes

For the pancakes

› › › › ›

The pancakes 1 Whisk together the 2 flours, oil,

100 g flour T65 (Le Moulin) 200 g buckwheat flour 25 ml olive oil 120 ml water 1 pinch salt

water and salt.

2 Cover and let stand for 1 hour. 3 Divide the dough into 8 balls,

roll out thinly with a rolling pin and pan-fry without fat for one minute on each side.

For the sauce

› 200 g Greek yoghurt › ½ garlic clove, crushed › 1 bunch of coriander, stems finely minced › › › › ›

(keep the leaves for decoration) ½ tbsp cumin powder Fleur de sel or salt with spices from Bertrand Pepper ½ lime, juice 1 tsp mustard or chilli sauce, to spice up the sauce, to taste

For the filling

› 100 g double cream › 50 g Greek feta cheese, crumbled › 1 red onion, thinly sliced into half rings 1 avocado, cubed 1 handful of grated carrot 1 lime, juice

chopped coriander stems, cumin, salt and pepper and lime juice. 2 Add a little mustard or chilli sauce if you like it spicy. Serve 1 Spread a tablespoon of double

cream on each Fajita, then garnish with the ingredients for the filling. Fold in half and eat with your hands. 2 Serve the sauce on the side. 3 Fold fajitas in half and eat with your hands.

Coriander leaves

› › › ›

The sauce 1 Mix the yoghurt with the garlic,

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F E AT U R E

C H A NG M A Ï

R IC E F LOUR PA NC A K E S Serves 2

20 minutes

20 minutes For the filling

› Grape seed oil › 1 chicken breast, diced › 10 medium-sized shrimps, cut into pieces

› 1 tsp chopped garlic › 1 tbsp fresh mint, chopped › 1 tbsp fresh coriander, chopped stems

› 2 tbsp fish sauce (Nuoc Mam) › 1 lime, juice For the pancakes

› › › › › ›

125 g rice flour Fleur de sel or salt from Bertrand 1 pinch of turmeric 2 organic eggs 25 cl coconut milk 5 ml of oil

For the decoration

› › › › ›

The filling 1 Fry the diced chicken in a frying pan in a little

grape seed oil.

2 Add the shrimp pieces, deglaze with the fish sauce,

add the garlic, coriander, mint and lime juice. 3 Mix well and set aside (keep warm).

The pancakes 1 Sift the flour, add the salt and turmeric and pour

Serve 1 Fill each pancake with 1 - 2 spoonfuls of filling. 2 Fold over, decorate with a few mint and coriander

leaves, onion rings, crushed peanuts and according to taste with a few slices of chilli pepper.

TIP

To make a main course, serve with rice.

in the beaten eggs and coconut milk, stirring with a whisk. The consistency of the dough should be rather liquid. 2 In a small frying pan (Ø 15 cm), cook the pancakes (one ladle of dough per pancake) one by one for one minute on each side.

Fresh mint Fresh coriander, the leaves 2 tbsp peanuts, crushed 2 green onions, cut into rings 1 red chilli pepper, cut into slices

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RECIPE

BAS IC POPOV E R S 10 - 12 popovers

5 minutes

› 3 large eggs, room temperature › 375 ml milk, room temperature › 185 g LE MOULIN flour

1 Preheat the oven to 230°C and place a non-stick

3 4

popover pan (or a standard muffin tin) on the bottom rack. In a large bowl, whisk the eggs and milk together until well combined and frothy. Add the LE MOULIN flour and salt and whisk well. Some small lumps may remain, which is perfectly fine. Remove the popover pan from the oven and spray the wells with non-stick cooking spray. Fill the popover wells about 2/3 full. Bake for 20 minutes, then reduce oven temperature to 175°C. Continue to bake until golden brown for another 20 minutes. Turn the popovers onto a cooling rack immediately after taking them out of the oven. Poking a small hole in the side of each with a paring knife to let the steam escape keeps them from getting soggy. Serve right away.

40 minutes › 1 tsp salt › Vegetable oil non-stick cooking spray

TIPS

There’s a million ways to “pimp” your popovers, by adding different flavours to your dough, like vanilla, grated lemon or orange extract. Serve them with a delicious mix of melted butter and fresh cranberry jam, cream cheese and fresh fruit or simply sprinkle them with sugar and cinnamon. For savoury popovers, spoon about 1 teaspoon of goat’s cheese into the centre of each well and sprinkle with some crumbled bacon before baking. A mix of grated parmesan, garlic and Italian herbs is also delicious, just like a mix of thyme leaves and grated Gruyère added to the dough before popping them into the oven.

lemoulin1704.lu

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F E AT U R E

MINI G ING E R B R E A D C A K E S W I T H S PE LT F LOUR

3 - 4 mini cakes 10 minutes 25 minutes

› › › › › › ›

125 g local honey 125 g spelt flour ½ tsp ground cinnamon ½ sachet of baking powder 1 pinch salt 100 ml whole milk 2 tbsp sesame or sesame-poppy seed mixture

1 Preheat the oven to 185°C. 2 Mix the flour, honey, cinnamon, yeast, salt and

Add 2 tablespoons of chopped nuts to the mixture.

slowly add the milk. 3 Pour the mixture into small moulds (mini cake moulds), buttered and floured, and bake in the oven at 185°C for 25 minutes. 4 Cut into slices and serve with honey, a classic jam or at the end of the meal with a cheese platter (Roquefort or Stilton) - it can be kept for a few days and is very good toasted!

TIP

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WHY DEAL WITH DEGREES

Order from your SteamPro oven with command wheel the way you would at a restaurant. Select rare, medium or well done to enjoy perfect results at home without ever dealing with degrees.

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SEASONAL FRUIT

5 FAC TS A BOUT

S T R AWB E R R IE S S AY W H AT ? I T ’S A N U T ? The many yellowy dots on strawberries are really the fruit; the red berry itself is only an accessory fruit that holds all the little fruits together. Therefore, strawberries belong to the aggregate fruits. Whatever, the main thing is that they are delicious! In addition, they are a healthy snack: they only contain around 35 calories per 100 g, are rich in Vitamin B9 and, above all, Vitamin C. Just eight strawberries contain as much Vitamin C as one orange.

W I L D S T R AW B E R RY L E A F T E A I S N O T O N LY DE L I C I OUS …

An initiative of the Luxembourgish Government in the framework of the initiative “Gesond iessen, Méi beweegen”. More info: gimb.public.lu

VA R I E T I E S & R I PE N E S S

THE Y ARE NOT C L IM AC T E R I C – W H AT DO E S T H AT ME A N ?

There are over 1000 different strawberry varieties that are distinguished primarily through different ripeness timeframes. A few examples: early ripe varieties, such as the sweet Primera or Clery, or the fruity Elvira; medium ripe varieties, such as the firm Elsanta and – don’t get a shock – the aromatic Korona; late ripe varieties, such as the dark Julietta and the especially aromatic Sweet Mary XXL, the productive Symphony and, possibly the most popular that can also be frozen well: Senga Sengana.

DE L I C I OUS S T R AW B E R RY YOG H U R T ? Well, not all of them… many strawberry yoghurts don’t contain more than one single strawberry. Only 6 % of any fruit is sufficient for a yoghurt to be named “fruit yoghurt.” For “yoghurt with fruit preparation” you only need 3.5 %. The sweet taste comes from sugar and synthetic aromas, or “natural aroma” made from mushrooms or residue from fruit pressing. The colour is achieved through beetroot juice concentrate. Only labels stating “natural aroma from strawberries” means 95 % of aromas have to be from the strawberries themselves.

Climacteric fruit and veg continues to ripen after the harvest, especially when placed next to ethylene-producing fruit, such as apples, pears, bananas, mangoes, or tomatoes. For example, unripe avocados ripen excellently in that way. Strawberries, however, do not. Therefore, one should only buy ripe strawberries. They are best stored with stem and green leaf – experts term it the epicalyx – in the fridge at 7 to 10 °C for two days maximum, ideally in a shallow dish to prevent any pressure and only washed right before consuming.

… but also really healthy. The tea has a healing effect on gastric diseases, inflammations, joint pain, and nervousness, and stimulates digestion. Harvest the leaves of wild strawberries before July, as they contain too many tanning agents otherwise. Briefly bring two level tablespoons of leaves to the boil with half a litre of water, and leave to steep, covered, for ten minutes, then strain and drink in sips. Gurgle the tea if suffering from stomatitis.

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SEASONAL FRUIT

S T R AWB E R R IE S A ROS E BY A N Y OT H E R N A ME …

Strangely enough, it’s true: strawberries are a member of the rose family .… and the only fruit that carries its pips on the outside. They are also an excellent source of Vitamin C: eight strawberries contain the same amount of Vitamin C as one orange. The name probably derives from the Anglo-Saxon term for the wild strawberry plant and hence could be a corruption of “strewn berry”, pointing to the runners strawberries produce to spread across the ground. Another possible origin relates to the bed of straw upon which the berries were cultivated to stop them coming into contact with the soil. Store strawberries covered in the fridge on a layer of paper towels but be sure to use them within two to three days. Do not wash or remove their caps before storing (or washing) as strawberries will absorb moisture. At the time of this issue’s publication (beginning of March), it is still a little too early for these sweet little fruits, but as we know, anticipation is the best joy. All the more reason to try out the following recipes as soon as the first locally grown strawberries are available!

CHEESECAKE STRAWBERRIES

Whip 180 g cream cheese with ¼ teaspoon vanilla and 2 tablespoons castor sugar. Trim tops and bottoms of 12 strawberries to level. Scoop out top with a melon baller and pipe or spoon in the cheese mix. Sprinkle with toasted almonds.

BRÛLÉED STRAWBERRIES

Insert lolly sticks into 20 strawberries. Make a caramel by heating 220 g castor sugar and 125 ml hot water. Boil until golden. Dip strawberries in the slightly cooled toffee and place on baking paper to set. Leave to cool before serving.

CHOCOLATE STRAWBERRIES

Melt dark and white chocolate separately in a bowl over gently simmering water. Dip-washed and thoroughly dried strawberries in the chocolate and allow to set on baking paper.

MORE IDEAS Strawberry pesto

Blend 25 g parmesan, 50 g almonds, 2 teaspoons olive oil, 5 strawberries, a handful of basil and salt and pepper together. Roasted strawberries

Roast 1 kg strawberries with 2 tablespoons vanilla sugar in the oven until strawberries are tender. Serve with vanilla ice cream or mascarpone.

Insert lolly sticks into strawberries, dip in a basic meringue mix flavoured with vanilla and, using a blowtorch or gas burner, brown. Serve immediately.

TOFFEE STRAWBERRIES

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SEASONAL FRUIT

DUCK BREASTS WITH CAR AMELISED STR AWBERRIES Serves 6 10 minutes + 4 hours 10 minutes

› › › › › › › ›

S T R AWB E R RY SA L SA Serves 4 - 6

6 duck breasts 125 ml strawberry juice 1 tbsp honey 1 tbsp crushed garlic 1 thyme sprig Black pepper and salt 330 g strawberries Mashed potatoes

20 minutes 10 minutes

1 Toss duck breasts, strawberry juice, honey,

2 3 4

150 g chopped strawberries 1 chopped avocado 1 diced onion 1 diced cucumber 1 tbsp coriander 1 tbsp olive oil 1 tbsp lime juice Salt and black pepper Honey-glazed grilled salmon

1 Combine chopped strawberries, avocado, onion,

cucumber, coriander, olive oil and lime juice.

2 Season with salt and black pepper. 3 Serve with honey-glazed grilled salmon.

crushed garlic, thyme sprig, black pepper and salt together and marinade for 4 hours. Sear duck breasts until cooked, remove and keep warm. Add strawberries and sauté in the drippings. Cook strawberries until caramelised then add marinade and reduce until thick and syrupy. Serve with the duck breasts and mashed potatoes.

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SEASONAL FRUIT

PI N K PE PPE R C A R PAC C IO OF B E E F & S T R AWB E R RY

Serves 2 - 3 20 minutes + 2 hours

› › › › › › › ›

250 g beef fillet Pink pepper Fresh strawberries, sliced Rocket Parmesan Olive oil Balsamic vinegar Salt and pepper

1 Roll beef fillet in pink peppercorns, salt and

2 Serve thinly sliced with sliced strawberries,

rocket and parmesan, drizzled with olive oil and balsamic vinegar.

pepper, wrap in clingwrap and freeze for 2 hours.

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SEASONAL FRUIT

S T R AWB E R RY PY R A MIDS 40 minutes 7 minutes

F ROZE N S T R AWB E R RY WA F E R S Makes 24

› › › › › › › ›

400 g strawberries, chopped ½ lemon, zest 100 g brown sugar A pinch cinnamon Melted butter Plain yoghurt Fresh mint leaves 2 phyllo doughs

30 minutes + 1 hour

Makes 12

1 Mix chopped strawberries, lemon zest,

brown sugar and a pinch cinnamon.

2 Sandwich 2 sheets of phyllo dough together

by brushing with melted butter.

3 Cut into 6 cm strips. 4 Place some of the strawberry mix onto the bottom

500 ml strawberry yoghurt 250 g strawberries, chopped 125 ml cup cream, whipped 24 wafers, strawberry flavoured

1 Line a 20 cm x 30 cm flat baking tray with clingwrap. 2 Combine yoghurt with chopped strawberries

and fold in whipped cream.

3 Pour into the prepared tray and freeze until firm. 4 Cut to size and sandwich between strawberry wafers.

corners of the strips and fold from corner to corner to form samosas. 5 Brush with melted butter. 6 Bake at 180°C for 7 minutes. 7 Serve with plain yoghurt mixed with chopped fresh mint.

› › › ›

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S T R AWB E R RY C H A R LOT T E

Serves 8 40 minutes + cooling

› › › › › › ›

250 g chopped strawberries 100 ml water 3 tbsp castor sugar 140 g marshmallows 200 ml cream, whipped 12 sponge finger biscuits Fresh strawberries for decoration

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1 Cook 250 g chopped strawberries with 100

ml water and 3 tablespoons castor sugar. 2 When soft, stir in 140 g marshmallows until dissolved. 3 Whip 200 ml cream until thick and fold into cooled strawberry mix.

4 Line the sides of a small

springform tin or 2 small moulds with 12 sponge fingers, spoon in the strawberry mix. 5 Refrigerate until set. 6 Decorate with sliced strawberries.

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SE A SONA L V EGE TA B L E

5 FAC TS A BOUT

S PIN AC H S T R O N G A S P O PE Y E – T R U E O R FA L S E ? In 1930s America, consumption of spinach is said to have risen by 33 % on account of the grumpy seaman. However, spinach contains ten times less iron than was thought in 1890 – only between 2.5 and 3.5 g / 100 g. Whatever, whether it was a comma mistake or came around through the analysis of dry spinach (fresh spinach is 90 % water), spinach nevertheless is one of the iron-richest vegetables out there and does support muscle growth.

IMP O R TA N T H E L PE R I N T H E H OME PH A R M AC Y

An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”. More infos: gimb.public.lu

Spinach takes up nitrate from fertilized ground, among other things, and, if held warm for too long, this transforms into nitrite and then nitrosamine – which are said to be carcinogenic. Therefore, one should not leave spinach too long on the hob, once cooked. You can still re-heat leftovers, but that should only be done once. Babies cannot digest nitrite and they, and breastfeeding mothers, should not eat spinach. Organic spinach contains less nitrate on account of the lower amount of fertilization. Blanche spinach to reduce nitrate as well as oxalic acid (pour away the water!).

C U LT I VAT I O N & S TO R AG E It is very easy to grow spinach yourself, even on a windowsill, and harvest it up to five times if the soil is well-fertilized with compost. Sow early spinach from March to May, harvest from April to June; spinach sown in August and September can be harvested in October. Wrapped in moist kitchen paper, fresh spinach can be kept for up to two days in the fridge. Blanched briefly and quenched in ice water it can be frozen well.

W H AT E L S E ? Spinach originally comes from Persia; today, China is the worldwide largest supplier with 92 %. Katharina of Medici, the Florentine royal, named spinach as one of her favourite vegetables. That’s why “Florentine” dishes often contain spinach. Spinach seeds have a laxative and healing effect on the liver. The chlorophyll contained in the vegetable, colours noodles, spätzle, easter eggs, and gummy bears, but is also the reason that spinach cannot be fermented easily.

TEXT

Martina Schmitt-Jamek

DO E S N I T R AT E M A K E S PI N AC H DA N G E R OUS ?

Spinach also contains beta carotene, Vitamins C, E, and K, folic acid, potassium, calcium, magnesium, and numerous antioxidants. These nitrients strengthen the body’s defences, muscle and nerve function, aid bone development and oxygen transport. The negative impact of oxalic acid, that bonds calcium and iron and thus can lead to kidney and bladder stones and can damage teeth and muscles, can be moderated through milk products and foods rich in Vitamin C, such as orange juice.

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SE A SONA L V EGE TA B L E

6 G R E AT WAYS WIT H

BA BY S PIN AC H Grab a bunch of baby spinach and turn it into delicious, budget conscious meals for any time of the day

SOUR DOUGH SPINACH ME LTS Makes 4 5 minutes 10 minutes

› 4 thick slices sourdough bread › 1 tbsp olive oil › 75 g baby spinach, roughly chopped

› 50 g salami slices, roughly chopped

› 50 g semi-dried tomatoes › 90 g grated cheddar cheese › 1 tbsp egg mayonnaise 1 Preheat grill on high. Place bread

slices on a foil-lined oven tray. Drizzle with oil. Grill 1 - 2 minutes, each side, until golden. 2 In a large bowl combine spinach, salami, tomato, cheese and mayonnaise. Season to taste. Pile evenly on toast. Grill 2 - 3 minutes, until cheese is melted.

TIP

Try adding a few drops of Tabasco sauce for extra zing.

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SE A SONA L V EGE TA B L E

C HILLI PR AWN & S PIN AC H PIZZ AS Makes 2

› › › › › › › ›

10 minutes

30 minutes

2 ready-made pizza bases 120 g grated pizza cheese 125 ml olive oil 3 garlic cloves, crushed 1 tsp chilli flakes 16 medium green prawns, peeled, deveined, tails on 150 g baby spinach Extra virgin olive oil to drizzle

1 Preheat oven to very hot, 220°C. Place pizza bases

on trays. Sprinkle each with a quarter of the cheese.

2 In a bowl combine oil, garlic and chilli. Season to

taste. Add prawns, tossing to coat. Place prawns on pizza bases. Sprinkle with remaining cheese. Bake 8 - 10 minutes until golden and crisp. 3 Serve topped with spinach leaves and a drizzle of oil.

TIP

Serves 4

› › › › › › ›

5 minutes

10 minutes

6 eggs 60 ml cream 40 g butter 150 g baby spinach 4 thick slices brioche, toasted 100 g smoked salmon, slices 1 tbsp dill, chopped

1 In a large jug, whisk eggs and cream together.

Season to taste.

2 Melt half the butter in a medium frying pan on

medium. Sauté spinach 1 - 2 minutes, until just wilted. Transfer to a colander. Wipe pan clean. 3 Melt remaining butter in pan. Add egg mixture, gently stirring set edges over with a spatula, until just set. 4 Top each piece of brioche toast with quarter spinach, eggs and smoked salmon slices. Sprinkle with dill and serve.

TIP

Thinly sliced ham can be used instead of salmon.

For added “ bite”, add 1 slice of birdseye chilli after baking.

SC R A MB LE D EGGS , S PIN AC H & SA LMON

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BA K E D S PIN AC H EGGS Serves 4

5 minutes

› 150 g baby spinach › 250 g cherry tomatoes, punnet, halved

› 120 g four cheese blend, grated 1 Preheat oven to moderate,

180°C. Lightly grease four small ramekins. 2 Divide spinach leaves, tomatoes and cheese evenly among forms.

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35 minutes › 180 ml cream › 4 eggs › Toast, to serve 3 In a small jug, whisk cream and

eggs together. Season to taste. Pour egg mixture evenly into forms. 4 Bake 30 - 35 minutes, until puffed and golden. Serve with toast.

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SE A SONA L V EGE TA B L E

AS I A N S PIN AC H Serves 4

5 minutes

S PIN AC H & R ICOT TA S PAG HE T T I

› 1 tbsp vegetable oil › 150 g mushrooms, sliced › 2 green onions, white and green parts › › › › › ›

chopped separately 300 g baby spinach 1 tbsp tamari 1 tbsp sesame seeds 2 tsp sesame oil 1 tbsp rice wine vinegar Cooked soba noodles, to serve

Serves 4

1 Heat oil in a large wok on high. Stir-fry mushrooms

and white of onions 2 - 3 minutes, until tender.

2 Add spinach, green of onions, tamari, seeds and oil.

Stir fry 1 - 2 minutes until just wilted. Add vinegar and cooked noodles.

TIP

10 minutes

1 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, crushed 150 g baby spinach 375 g spaghetti, cooked, drained 1 tsp lemon zest 1 tbsp lemon juice 1 tbsp extra-virgin olive oil 4 slices prosciutto, pan-fried, broken into pieces 150 g fresh ricotta, crumbled Parmesan, grated, to serve

1 Heat oil in large frying pan on medium.

Sauté onion and garlic, 3 - 4 minutes, until softened. Add spinach and cook 1 minute, stirring. 2 Add cooked pasta to pan with lemon and oil, tossing well. Season to taste. 3 Serve topped with prosciutto, crumbled ricotta and a sprinkling of parmesan.

Accompany with a little extra tamari – a Japanese soy sauce, made without wheat.

› › › › › › › › › › ›

10 minutes

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ANN CAC

Good food is natural ! Flour

salt

yeast water GREAT BREAD NEEDS ONLY TIME AND 4 BASIC INGREDIENTS Flour, water, salt and yeast. And nothing else!

Depending on the type of bread, a little more of one or other ingredient is added to vary the taste, but never, definitely never, any chemical additives. Pain bâtard, baguette à l’ancienne and our organic white baguette are based on these four essential ingredients and nothing else. Three authentic, artisanal and traditional breads.

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ADVERTORIAL

KOA’O BY

OB E RWE IS T HE F L AVOUR OF T HE E XC E P T ION A L

Ghana with over 25 local staff members on-site in the Koa team. The employment it has created in the production sector and delivery chain as well as on-site investments provides long-term added value. Aside from its exceptional flavour, Koa enables countless cacao farmers in Ghana to improve their living conditions as they can earn 30 % more with the project than before! “It takes just three hours for the additive-free and 100 % natural Koa cocoa juice to be pasteurised, vacuum-packed and shipped”… namely to Luxembourg where Jeff Oberweis has created a new range of chocolate treats. By exploring the pulp from cocoa beans, its natural sweetness and subtle acidity and making new rules in pâtisserie, Oberweis has created the latest trend in flavour and texture. A real flavour (r)evolution!

Passion. A word that’s dear to everyone’s heart at Oberweis. It’s the fuel that’s been driving this Luxembourgish family business from father to son for almost sixty years. And for Jeff Oberweis, the passion for chocolate knows no bounds. That’s clear to see in his countless bars inspired by trips to plantations in Guatemala, Venezuela and elsewhere, as well as his chocolate Wendy and Symphonie creations. A passion that grows with research, innovation, reinvention... Creation is the beating heart of Oberweis. So, after a surprise encounter, Jeff Oberweis began designing a new range of mainly vegan sweet treats a little over a year ago. He’s bringing us something that’s never been seen or tasted before. His innovation sees him use an ingredient that has been discarded in the cacao harvest up to now: the pulp. He had a lightbulb moment when he met the entrepreneur Anian Schreiber in early 2020. The businessman had founded a Swiss-Ghanaian start-up called Koa, partly in the Ghanaian rainforest’s cocoa plantations. He had just designed a totally innovative process enabling him to market a brand new product: cocoa juice from the white pulps surrounding the cocoa beans. That was all it took for Jeff Oberweis to look to the future, he couldn’t wait to introduce the world to this “new chocolate product” from their first encounters. Because this exotic juice has countless qualities. One of them, essential to bakers, is the flavour which strikes the perfect balance between the fruit’s sweetness and acidity with a delicate bitter hint: “Most importantly, you can’t try to make comparisons. It’s like nothing else. It’s an exceptional flavour...” Also, this precious nectar has been untapped up to now. Like cocoa’s “angel’s share”... “Because fermentation begins a few hours after the cacao husk is open so you have to be fast,” says Anian Schreiber. The project began in 2017 and has already established partnerships with a thousand farmers in 35 areas in

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ADVERTORIAL

THE KOA’O R ANGE FEATURES SEVEN SWEET TREATS

His latest exceptional concoctions will launch in the brand’s eight shops on March 4th. KOA’O MACARONS Macarons with a light almond cream filling enhanced by Koa Pure, a fruity chocolate ganache core and Koa caramel dots. KOA’O CROC CHOC with Koa caramel: Vegan chocolate and Piedmont hazelnut praline cake with Koa caramel. KOA’O TRUFFES Koa Pure caramel truffles and fruity chocolate ganache. KOA’O CAKE Olive oil cake soaked in Koa Pure with a sweet fruity Koa caramel coating and a thin layer of chocolate. SAVEUR KOA’O Pain de Gênes almond cake with fruity Koa chocolate and caramel streusel pieces, fruity Koa chocolate bavaroise and Koa Pure mousse. KOA’O TARTE GLACÉE Honey Japanese biscuit, fruity Koa chocolate crumble, Koa sorbet, creamy Koa Pure caramel and chocolate sorbet. KOA’O SORBET Sorbet with Koa juice, caramel with Koa and dark chocolate streusel

Cloche d'Or: 1, rue Guillaume Kroll L-1882 Luxembourg - Kirchberg Shopping Center: 5, rue Alphonse Weicker L-2721 Luxembourg City Concorde: 80, route de Longwy L-8060 Bertrange - Central station: Place de la Gare L-1616 Luxembourg Luxembourg City: 16, Grand-Rue L-1660 Luxembourg - Hôpital Kirchberg: 9, rue Edouard Steichen L-2540 Luxembourg-Kirchberg Luxembourg-Airport: Rue de Trèves L-2632 Findel - Trier: Hauptmarktplatz, 1 D-54290 Trier

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DO IT YOURSELF

C R E AT IV E E AS T E R IDE AS F OR YOUR S E L F OR AS A GIF T

In this issue we get to enjoy the wonderful culinary do-it-yourself creations by the likeable and creative Heike Meyers once more. Her suggestions are wonderful to look at, unbelievably delicious and, above all, easy to recreate. DIY with a guarantee of success! If you want to discover more from Heike, you can find her on Instagram @pfeffermachtglücklich or on her website

www.pmg.lu

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DO IT YOURSELF

LE MON CUR D About 450 ml 20 minutes 10 minutes

› › › › ›

6 organic lemons 120 g soft butter 160 g finest sugar 4 very fresh eggs (size M) 3 rinsed jars of 150 ml each with screw lids

1 Squeeze the lemons and grate

the lemon zest.

2 Melt the butter in a saucepan,

3 4

IT IS ADVISABLE TO HAVE SOMEONE WHO CAN TAKE TURNS STIRRING!

place in a mixing bowl and leave to cool. Stir in the sugar and lemon juice. Return the mixture to the saucepan and, over a gentle heat, gradually add the eggs, stirring as you go. Leave to thicken for 10 minutes, still over a gentle heat, stirring constantly. The mixture must not boil. Fill the jars to the brim, seal tightly and leave to cool. The lemon curd will keep in the fridge for about 4 weeks.

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DO IT YOURSELF

HOME M ADE EGG LIQUEUR 1 litre 15 minutes

› › › › › ›

7 very fresh egg yolks 175 g raw cane icing sugar, sieved Pulp of a vanilla pod 300 ml condensed milk 10% 550 ml brandy, e.g. cognac A nice clean bottle, rinsed with boiling hot water (cooled down again)

1 Separate the eggs and beat with

Heike Meyers Ramunas Astrauskas

the whisks of a mixer on the highest setting. When the eggs start to get foamy, gradually add the icing sugar. Continue to beat vigorously until the mixture is creamy white. Then add the pulp of the vanilla pod. Pour in the condensed milk in a thin stream while stirring. Then add the brandy and stir to combine. Chill the finished egg liqueur for a few hours and fill into the prepared bottle. It will keep in the fridge for about 4 weeks.

RECIPES PHOTOS

TIP

Homemade egg liqueur is always a welcome gift.

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DO IT YOURSELF

LE MON CUR D B ISCUITS 20 biscuits 30 minutes + 30 minutes 10 minutes

› › › › › › › › › ›

150 g butter, room temperature 75 g icing sugar Grated zest of 1 organic lemon 1 tsp vanilla sugar 2 tbsp milk 160 g flour 70 g cornflour A little lemon juice Icing sugar 1 jar lemon curd

1 Cream the butter with the sugar, vanilla sugar and

lemon zest for at least 3 minutes until white and creamy.

2 Knead in the flour, cornflour and milk. 3 Roll out the dough to a thickness of 3 mm on a sheet

6 7

Kachen_O lactose_19-10-20.indd 2

4 5

of baking paper, cover with cling film and place in the fridge for approx. 30 minutes. Preheat the oven to 190°C top/bottom heat. Cut out biscuits with an egg-shaped biscuit cutter. Cut a small round hole in half of the “eggs.” Place on a baking tray lined with baking paper and bake for 8 – 10 minutes. Leave to cool. For the icing, mix some lemon juice with icing sugar to make a spreadable icing. Brush the biscuits with the hole with the icing. Put a blob of lemon curd on the remaining biscuits. Then place the biscuits with the hole on top. Your fried eggs are ready.

21/10/2020 15:01

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DO IT YOURSELF

E AS T E R WOR K S HOP WITH HEIKE

No one crafts, cooks and decorates like Heike Meyers from @pfeffermachtglücklich! For all those kids who love crafting and baking with just as much passion, exclusive KACHEN Easter workshops with Heike are now available! On 16 and 18 March, from 14.00 to 17.30, we will host creative workshops (strictly following health regulations, of course), for which you can sign up now – hurry, places are limited! You can find more information online at pmg.lu.

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PHOTOS

Johanna Meyers

DO IT YOURSELF

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DO IT YOURSELF

PA PE R BAG E A S T E R B UNN Y A paper bag Easter bunny is sure to bring lots of joy to anyone who finds it in their garden during their Easter egg hunt. It is quickly folded from wrapping paper, newspaper or pretty, slightly stiffer craft paper. It’s even easier and quicker with sandwich paper bags with a rectangular base. Then all you have to do is cut the ears to size.

Wrapping paper (old paper bags) Glue (here: hot glue) 1 pair of scissors 1 cotton ball Pretty ribbon or string Chocolate eggs

1 Cut out one rectangle per bunny. To make a bunny family of different

sizes, simply cut out rectangles of different sizes.

2 Lay the paper rectangle with the short side facing towards you. Fold the

4 5 6

paper lengthwise so that 2 cm overlap on one side. Fold the overlapping part over the front and fix it with hot glue. Now fold the bottom: to do this, fold the bottom part about 5 cm upwards, then press the opening together at the sides so that the sides can be folded inwards. (see photos 1 – 3) Fold the two resulting flaps over each other and glue them in place. If necessary, reinforce with adhesive tape. (see photos 4 – 5) Turn the bag over and cut the ears opposite the bottom (see photo 6). Fluff up the bag and glue on the cotton ball rabbit’s tail. Now you can fill the bag. Gather the rabbit at the junction of ears and body and tie it with a pretty ribbon. Trim the ears a little and the Easter bunny is ready.

INSTRUCTIONS & PHOTOS

Heike Meyers

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

RECIPE & PHOTOS

Anne Lommel

C HE E S E SOUF F LÉ

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

nne Lommel is a professional photographer and an equally enthusiastic hobby cook. On her Instagram account “LommelsCuisine”, she regularly publishes delicious recipes from her family repertoire, skilfully staged.

1 large / 5 small soufflés 10 minutes 20 - 25 minutes

› › › › ›

4 eggs (cold) 250 ml cream (cold) 150 g Emmental cheese (grated) Salt, pepper 1 tbsp “Gustin” or other corn starch

1 Separate egg yolks from egg whites. Mix the egg yolks well with the

cream. Add the cheese and season with half a teaspoon of salt and pepper. Add a tablespoon of Gustin or Maizena corn starch (dissolved in a little milk) and mix. 2 Beat the egg whites until stiff, then fold into the mixture. Fill a buttered casserole dish (or several smaller ones) to ¾ full each. 3 Bake in a preheated oven on a medium setting at 190°C top and bottom heat for 20 – 25 minutes. Serve immediately while still hot.

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GRANNY'S RECIPE

M A K IMBA’S

RECIPE PHOTO

M a k i m b a ( M a ï t é v a n d e r Ve k e n e) Ramunas Astrauskas

C H IC K E N W I T H PE A NU T S

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GRANNY'S RECIPE

In January 2020, Maïté van der Vekene created the small, ethical Luxembourgish brand Makimba and Marilou whose name is a nod to her two grandmothers. A collection of handcrafted objects aiming to promote the heritage and know-how of numerous craftspeople from the beautiful, diverse cultures of our planet. From classical to traditional. From Africa to Europe. From Makimba to Marilou. Makimba is the name of her paternal grandmother, born in the heart of Africa. Marilou the name of her maternal grandmother, born in the heart of Europe. In this issue of KACHEN, she honours her paternal grandmother, born in the Democratic Republic of Congo, by sharing one of her recipes: “Makimbas’s Chicken with peanuts.” Edáda eléla! *

Serves 6 20 minutes 60 minutes

› 1 whole chicken, cut into › › › › › › ›

› › › › ›

medium-sized pieces 10 tbsp peanut oil 3 onions, finely chopped 3 garlic cloves, finely chopped 200 - 250 g peanut paste 10 tbsp peeled tomatoes in small cubes 2 tbsp tomato purée 1 pinch ground bird pepper

1 First heat the oil and brown the onions

1 small piece of grated ginger 250 ml chicken stock Salt and pepper to taste 20 - 30 gombos (or okra) 1 l water

Accompaniments

› manioc, plantain bananas, basmati rice

5 After half an hour of cooking, cut the

gombos in half and add them.

6 Add salt, pepper and chilli to taste. 7 Serve with plain basmati rice and steamed

plantain and manioc bananas. Plantain bananas can also be fried in a pan with a little oil.

* Enjoy in Lingála, language of the Democratic Republic of Congo

and garlic in a pot. Add the chicken pieces. Season with salt and pepper and fry. 2 In a bowl, mix 250 ml of chicken broth with the peanut paste until smooth. 3 Add 1 pinch of bird pepper, peeled tomatoes, tomato purée and ginger. Mix everything together and pour over the chicken, which will have turned golden brown in the meantime. Mix well. 4 Add 1 litre of water to the pot and leave to cook over a medium heat for 1 hour, leaving the lid open so that the water can evaporate, until a smooth sauce is obtained.

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MY LUXEMBOURG

R ISOT TO

"JUDD M AT G A A R DE BOUNE N"

RECIPE PHOTOS

Fränk Manes Ramunas Astrauskas

BY F R Ä NK M A NE S

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MY LUXEMBOURG

Fränk Manes and Jeff Lux have known each other since their time together at the Luxembourgish School of Hotel Management and Tourism, now EHTL (read our article on page 106). Today, they run the restaurants WAX in Pétange and GUDDE MAUFEL in Eischen together. Fränk, awarded best young chef in 2013, makes no compromises when it comes to taste. “Of course, a dish has to please the eyes,” says the Chef, “but, first and foremost, it has to taste good.” Fresh products and craftsmanship ensure that guests quickly become regulars at WAX as well as at GUDDE MAUFEL. Even though the pandemic hit the restaurant sector hard, the two lively chefs didn’t let it get them down and immediately switched to take-away. Now they are looking forward to better times, when the terrace of the GUDDE MAUFEL and the wonderful garden of the WAX will be full of life (and hungry guests) again! And what could be more inviting than Fränk’s interpretation of the typical Luxembourgish “Judd mat Gaardebounen!” waxrestaurant.lu guddemaufel.lu

Serves 4

› › › › › › ›

40 minutes

400 g risotto rice 1 onion 1 l chicken broth 120 ml white wine, dry 90 g butter 100 g parmesan 200 g frozen broad beans (Gaardebounen)

1 Peel and dice the onion and sauté in olive oil. 2 Add the risotto rice and the bay leaf, season with salt

and pepper and deglaze with the white wine.

3 When the white wine is slightly reduced, gradually

add the warm broth and stir vigorously.

4 In the meantime, roast the bacon in the oven until

golden and drain on a paper towel.

5 Cook the broad beans in boiling salted water

and quench in ice water.

25 minutes

› › › › › › ›

200 g cooked "Judd" (neck of pork) 4 slices smoked bacon 2 tbsp Luxembourgish mustard 5 g fresh savory 1 fresh bay leaf Olive oil for sautéing Salt and pepper to taste

add. Add the fried “Judd” and the broad beans to the risotto. 7 Once the risotto rice is cooked but still firm to the bite, cut the butter into cubes and stir into the risotto. 8 Finally, stir in the Parmesan cheese and season to taste with salt and pepper. 9 Serve the risotto warm in a deep dish with the toasted bacon slices.

6 Cut the “Judd” into small pieces and fry lightly in olive

oil. Then finely chop the savory without stems and

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

B R A S S E R I E G UI L L AUME A ME E T ING PL AC E A F T E R T HE F IR E

here aren’t many places in Luxembourg where you The fact that the Brasserie Guillaume is able to get back can eat and drink every day from eight in the morn- onto its feet after the fifteen-month break following the ing until midnight, and, even better, do so in pleasant fire, a course that even the coronavirus crisis cannot surroundings and for reasonable prices. Such a place is hinder, has, of course, also to do with fish. In a Parisian the “Brasserie Guillaume”: situated on Place Guillaume brasserie, as Charles Munchen already knew, seafood is a II, directly in the city centre with a view onto the town must. Meanwhile, the poissonnerie is a central part of the hall. Twenty years ago, the restaurateur Charles Munchen brasserie, according to Sébastien Sarra. discovered a gap in the Luxembourgish market with a Every two days the business’ own camionnette makes Parisian-style brasserie. For a few years now, his former its way to the big market in Rungis near Paris and companion Sébastien Sarra is the sole proprietor. “This returns to the Place Guillaume by six in the morning is a very open place where everybody can meet at any at the latest. Nothing stands in the way of the legendtime in the day and where you can always get something ary carpaccio (“that dish needs a lot of attention”), and to eat and drink.” the Breton lobster (which can cost up to 200 euros) is The last two years have not been easy. On May 10th, part of the standard delivery from Rungis. “We have 2019, a fire broke out in the kitchen and caused major been working with the same fisherpeople for years. We know the quality they can deliver. damage. The brasserie did not reopen No cultured fish. And they also work until August 1st, 2020. “I tried to restore without destroying the seabed.” Well, the place so that it does not lose its soul,” “We have managed and that is a bit more expensive: “But it Sebastien Sarra says and looks up. “We to attract a very tastes better, and our customers notice continue to have a gilded, Art Deco ceilinternational and the difference. We are the only ones who ing, the benches have the same colour as cosmopolitan clientcan offer this kind of quality.” before, the wood looks like it always did.” base, as well as many The concept of “recreating everything The fish trade and external deliveries local regulars.” so that one does not really notice it’s all with platters full of seafood make out the new,” worked a treat. “I wanted our guests largest portion of the turnover – espeto find the brasserie the same as it was when they left. Only cially in times of COVID-19. Last Christmas, the demand with a bit more comfort for visitors and the staff.” was almost double than normal: “We had an enormous At the re-opening, the guests were not only greeted by number of orders. Maybe customers wanted something the new-old rooms but also by familiar faces. Sébastien extra special.” Sarra never reduced anyone’s hours or let them go. That The secret of their success is “a mixture of many was possible on account of his gastronomic safety nets things,” says Sébastien Sarra and names “motivated staff, with the L’Osteria, the Hôtel Vauban, and the Altra Oste- good service, and excellent quality on the plate,” as examria, but also because an insurance in the case of a fire had ples. But that is not enough. “We have managed to attract long ago been taken out. “I like to have assurance in case a very international and cosmopolitan client-base, as well there are problems. That has proven to be very useful.” as many local regulars.” From students to craftspeople to Sébastien Sarra belongs to one of those few restaura- minsters, every guest feels comfortable. “This,” says Sarra, teurs who do not have staff issues. “Some of my members “is the real secret to our success – the atmosphere and the of staff have been with me for more than twenty years. My diversity of our guests.” goal was always to keep my staff in order to have consistency in my work.” In other words: “Respect for the staff, the many discussions, many relationships – so that everybody feels comfortable and does good work.” It probably helps BR ASSERIE GUILL AUME that the man from Thionville, who will soon get a Luxembourgish passport, knows the business from all angles. 12, Place Guillaume II — L-1648 Luxembourg Tel. +352 / 26 20 20 20 He was once the cook, barman, and waiter in Charles Munchen’s “Club 5”, and he’s never forgotten that: “I know what it means.” brasserieguillaume.lu

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TEXT PHOTOS

Dieter Ebeling Ramunas Astrauskas

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

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TEXT PHOTO

Dieter Ebeling Ramunas Astrauskas

PORTRAIT OF A CHEF

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PORTRAIT OF A CHEF

T HE C L A IR E F ON TA INE MOV E S W I T H T H E T IME S

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Everything is to be renewed? Well, almost everything. He knows that it’s not the newest trend: “But there are Arnaud Magnier (51), Chef of the Clairefontaine restau- a large number of people who love this kind of cooking rant at the heart of Luxembourg City, started the New style.” Call it a “cuisine généreuse.” The menu changes Year with big plans: “We’re throwing everything away. five times a year – the fifth season is the truffle season We’re creating a completely new interior.” Only one thing – and there are only a few constant choices. One of was to remain the same since 2001 when Arnaud Magnier them is filled Bresse-Poularde. So popular with the took over the Clairefontaine with his wife Edwige from guests, every year around one ton of the dish is made. the cooking legend Tony Tintinger: the kitchen. “Nothing Another constant number on the menu is Carpaccio de will change there. I won’t create a new kitchen that I don’t St Jacques, made with truffles. have control over and that isn’t me.” After completing his training years with starred chefs, The furniture, crockery, and even the red leather Arnaud Magnier worked in the kitchen of the Elysée had to go. The wood panelling, commissioned by Tony Palace in Paris and for and with Bernaud Loiseau. He never regretted the transition into indeTintinger in 1984 from an Alsatian carpenter, will survive the second renopendence in Luxembourg. “There were difficult times. But we have a very loyal vation in Magnier’s time. “That is really customer base, and we are positioned at extraordinary work,” the Chef says. For “If you are not an the centre of Luxembourg. There are no everything else, “we plan to move with optimist in our regrets.” At most, that the Grand Duchy’s the times. We will make use of different profession, you capital has changed a lot over the last materials to underline the modernity of might as well throw twenty years. “The city has become diffiour establishment. We want to attract in the towel.” younger people into our restaurant too.” cult. People used to congregate on the Originally, Arnaud Magnier had streets in the evenings – these days, it’s planned the renovation for August all completely quiet. The big companies 2020. On account of the coronavirus lockdown, he had and banks don’t occupy the city centre anymore, it’s to postpone it to January 2021. “We want to create a difficult to get parking. “In order to eat at our place, you different image,” he says. “We listen, we pay attention really need to go the extra mile.” to the remarks of our guests, look around.” And so, one Nevertheless, he is confident. “We will get through realized that while the Clairefontaine counts as a good this,” he says about the closures in the gastronomy restaurant that had a lot going for it and where the food on account of the coronavirus. “After a crisis, there was good, many people thought that it lags behind the is always a new beginning.” We’re doing everything times somewhat.” Now, it is getting a makeover. we can to optimize working conditions. “If you are not The Clairefontaine has often re-made itself. In Tony an optimist in our profession, you might as well throw Tintingers’ time, the restaurant was described as “the in the towel.” government’s cantine” where Grand Duke Jean, as well as Prime Minister Jean-Claude Juncker, were regulars. “That’s completely different now,” Arnaud Magnier says smiling. “We’ve tried to get rid of the image that this restaurant is reserved for ministers.” Sixty percent of the guests are private citizens or tourists now, forty percent are businesspeople. These days, one can count CL AIREFONTAINE the number of government events in the Clairefontaine on one hand. 9, Place de Clairefontaine — L-1341 Luxembourg Tel. +352 / 46 22 11 That has not harmed the image and culinary quality – still presented with a Michelin star. “I create a classic kitchen, as other people call it,” says Arnaud Magnier. restaurantclairefontaine.lu

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CHEF’S MASTER CLASS

COD B R ANDADE R E V IS I T ED w i t h gar l ic cream & pota to mous se

Serves 4 30 minutes 90 minutes

For the cod steaks

› 4 beautiful skinless line cod steaks

› Thyme leaves › 1 garlic clove › Olive oil For the garlic cream

› 5 garlic cloves › 200 g liquid cream For the potato mousse

› 500 g Luxembourgish potatoes, › › › ›

type Agria (floury) 250 ml water 300 ml cream 70 ml olive oil 1 siphon and 2 cartridges Caution: it must be a siphon suitable for hot preparations!

For the bread croutons

› 3 slices sandwich bread, diced › 75 g clarified butter or olive oil For the dressing

› 125 g rocket salad › Lemon-olive oil vinaigrette

or other type of vinaigrette

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› Salt and pepper to taste › Chives, chopped to taste › Mild paprika

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CHEF’S MASTER CLASS

THE GARLIC CREAM

Peel the garlic and remove germ.

After cooking, mix the potatoes with the remaining water, the cream and the olive oil (in a Thermomix or blender).

THE POTATO MOUSSE

Cook the garlic cloves with the cream over a very low heat, leave to simmer for 90 minutes, then strain through a sieve.

Season and then strain through a very fine sieve (this step is very important so as not to clog the siphon).

Peel the potatoes and cut into dices. Add water and salt and cover. Bring to a boil and let cook.

Fill into the siphon and then add two gas cartridges consecutively. Keep warm (or reheat) in a bain-marie.

THE BREAD CROUTONS

Sauté the bread croutons in clarified butter or oil.

Drain well on absorbent paper.

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Cut the slices of bread into fine cubes.

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CHEF’S MASTER CLASS

THE COD STEAKS

Place the cod pavés without skin on a plate, if necessary, remove the bones.

Season with salt, olive oil and thyme leaves, then add the garlic clove and a few drops of water.

Cover with cling film, then cook for about 4 - 5 minutes in a microwave oven at full power (900 W).

THE DRESSING

The fish is steamed under the foil and the flavour of garlic and thyme can unfold perfectly.

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Cover with potato mousse.

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Pour the garlic cream into the bottom of a shallow plate.

Add the croutons and sprinkle with paprika and chopped chives.

Spread the leafed cod on top (when taken out of the microwave, the fish will be super tender and can be easily plucked with a fork).

Top with arugula, lightly seasoned with lemon-olive oil vinaigrette.

KACHEN No.26 | SPRING 21

Lux 11/02/2021 11:33

0401_ENO

We give you the energy You write the story

Luxembourg energy provider KACHEN_21-01_INTERIOR EN.indb 105 0401_ENO_WeGiveYouTheEnergy_HORESCA-R3_210x270mm.indd 1

enovos.lu 11/02/2021 11:33 23/01/2020 12:14

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TEXT PHOTOS

Dieter Ebeling Ramunas Astrauskas

R E PORTAGE

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R E PORTAGE

É C OL E D ’ HÔT E L L E R I E E T DE TOUR I S ME DU LUXE MB OURG A UNIQUE SC HOOL

hotel specialists are trained in Diekirch, but also tourism experts and hospitality managers. Recently, studies in management have been introduced in the school curriculum, and after graduating from high school, one can take part in a 2-year course in Hospitality Management (BTS with 120 ECTS points) recognised by the Ministry of Higher Education, and which can subsequently lead to a regular Bachelor’s degree or even a Master’s degree with partner institutions of the EHTL. “In order to follow national ambitions and give a favourable image of our country in the international context, we simply can’t have an average school of hotel management in Luxembourg. We need a school with an excellent reputation,” says Michel Lanners. A school for students with motivation that can keep up with the renowned private institutes in Europe. Discipline, self-reliance and social competences are vital. What looks like a somewhat more

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his is quite a unique school. With just under three hundred students and sixty-five teachers it is most likely one of the smallest education establishments in Luxembourg. Even though the school is the only one of its kind, it lies surprisingly far from the centre of the country. The School for Hotel Management and Tourism (EHTL) in Diekirch is a public school and financed by the state, in contrast to many similar private schools abroad. “We compare well with other highly qualitative education establishments and don’t need to hide,” Director Michel Lanners asserts, not without pride. The EHTL cannot simply be defined as a “culinary school,” but good chefs are still trained here. In 1949, hoteliers and gastronomers founded the school at the edge of the Ardennes – a hot spot of tourism in those days – worried about the future of education for the next generation. Nowadays, not only chefs and restaurant and

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R E PORTAGE

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elegant school restaurant with unusually neatly dressed young people, turns out to be part of the lessons: “guest” and “staff” are students who train for the real thing with particular politeness. To give them even more practical experience, the EHTL in Diekirch has its own restaurant, the Alexis-Heck which is open to the general public. For everyone who likes to eat well. Students should know what to expect, Michel Lanners says. “Hospitality is very demanding work accompanied by high personal satisfaction. I don’t want to give students the wrong impressions.” Some might think of TV chefs: “I tell them, it’s passion, hard work, and stamina.” But the industry waits longingly for graduates. “We are lucky that we don’t train the future unemployed.” It’s also about establishing vocational, further education as a permanent offer, for example using the expertise of big inspirational figures such as Alain Ducasse, whom they are partners of. More than half of the students come from further away – from the centre of the country or from the south. Therefore there are also boarding facilities in Diekirch, where about 70 pupils from the EHTL can be accommodated. “As the only national educational institute in the hospitality business we are on the periphery,” the director says. He is confident that after long discussions concerning the situation of the school, the “desperately needed renovation” of the school in Diekirch will lead to the place being spruced up. As part of that, the boarding school could be expanded as well. He hopes that a second school will be opened to the south of Diekirch that will offer the same curriculum. “I am certain that the classes on offer, in combination with easier and shorter “travel times”, would attract additional students.” In Luxembourg, six to nine percent of the gross domestic product are produced in the hospitality sector. Travel and airline companies belong to this group as well as event organisers. On account of its economic importance it’s clear: “We need high quality education programmes.” The expansion of training programmes in the hospitality sector means that job opportunities are not declining and

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not limited to the hotel and restaurant sectors. The attention to the clients, the service mindedness, that is also sought after in “a jeweller’s or a bank, in a lawyer’s office or at a car dealer,” says Michel Lanners. A French department store chain was, for example, interested in talents from Diekirch because the educational values aligned strongest with their own. “Not all the students stay in the Horeca sector after their training,” says Michel Lanners. “I don’t necessarily see that as a disadvantage, but as an advantage for the students who thus receive additional future job prospects.” He adds: “We see ourselves as specialists in the hospitality sector and try, as much as we can, to transmit these values to our students, in line with EHTL’s beautiful motto ‘Striving for Excellence’.”

EHTL 19, Rue Joseph Merten — L-9257 Diekirch Tel. +352 / 80 87 91 1 — info@ehtl.lu

ehtl.lu

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R E PORTAGE

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ADVERTORIAL

E H T L G OE S G R E E N

INTO T HE FUT UR E WIT H V EG A NISM & V EG E TA R I A NISM For an educational institution which focuses on training future chefs and leaders in the service sector, it is self-evident to take on an avant-garde role in matters of nutritional trends. Vegetarian or vegan food has long, however, not simply been a trend anymore, but a necessity to protect the resources of our planet over the long term. Therefore, it’s a matter of course that the EHTL is an early promoter of a well-informed education programme on topics of sustainability and healthy nutrition. From January 11th to 22nd, vegan and vegetarian dishes occupied the centre-stage at the EHTL as part of a school project, with its goal to sensitize students to a balanced meat- and fish-free diet and thus offer an additional view into the traditional kitchen. At the same time, “the mood for veg” was promoted and focus lay on high quality, seasonal, local, and thus sustainable produce. How about a creamy spinach-apple, green lemon and ginger smoothie as a starter? Followed by a delicious chickpea-lentil-galette, accompanied by a pearl barley risotto and a refreshing beetroot carpaccio. That is only one of the many menus that the vocational cooking and pastry schoolteachers Konstantinos Anagnostaras, André Loutsch and Patrick Scholzen created with their students. The conclusion after fourteen vegan and vegetarian days: There were enthusiasts, fans, those who were curious, hesitant, perplexed, sceptics, and deniers. But it’s the task of the EHTL to not only train young people in the manner of culinary trends, but also to expand their taste horizon and lead them off the well-trodden paths in order to provoke an awareness for our lifestyle and the traces we leave on our planet. The students all profited from this life-enriching experience. The exchange worked well, and ideas arrived from all sides to help refine the project and improve the next edition.

The EHTL offers, together with their partner Ducasse Education, further professional training courses on the topics of vegetarianism and flexitarianism, as well as vegetables as the basis of pastry. These courses are available for an external, professional trade audience and evening courses on vegan and vegetarian diets are also on offer for passionate amateur chefs.

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All info at www.ehtl.lu For questions, contact foproco@ehtl.lu Tel. : 80 87 91 402

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STYLING PHOTOS

Heike Meyers Ramunas Astrauskas

I NSPI R AT ION

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I NSPI R AT ION

A N E NC H A N T ING

E AS T E R TA B LE As always, Heike Meyers has created a beautiful table for KACHEN readers. We highly recommend being inspired to imitate because, if you follow Heike’s precious tips, it’s really not complicated!

THE TABLECLOTH

It’s a must for a really festive table; if possible, choose a nice fabric, such as linen or mercerised cotton. Neutral tones like white, cream, or light grey work best, especially if you’re setting colourful accents with flowers and decoration.

SERVIET TES

They should be made from fabric and, ideally, they would match the tablecloth. But you could also use a colourful option to add bright colour accents or create a contrast with a completely different kind of fabric (such as the terry cloths used here), bound together with a beautiful ribbon. The pretty Easter bunny charm made from precious, hand-crafted paper is from Kirsch Interior (kirsch-interior.de).

THE CHINAWARE

Back in the day, you would get the “good” china out for special occasions. These days, we don’t take this so seriously anymore; nevertheless, using a different set instead of the usual plates does give the meal that special something. Fun, wood-crafted coasters in the shape of Easter bunnies work perfectly with the theme and are not an expensive investment in order to create that extra festivity.

THE FLOWERS

For the perfect touch of Easter, different types of eggs in all manner of colours are a must. Heike has chosen natural colours for her arrangement, so that the overall setting is not too overwhelming. Make a mobile from blown out hen, quail, or duck eggs: hang them up with delicate feathers (for example, from a lamp). Add a few fresh herb bunches stuck into egg halves, place onto homemade bread rings, add a few matching ribbons, and your Easter decoration is done!

THE PERSONAL TOUCH

Handwritten place cards, hand-crafted menus, punched out or cut out figures, hand-decorated eggs – whatever you can invest time into, shows a special appreciation for your guests, and will certainly be taken home as a keepsake!

THE EASTER MENU

Look no further than page 17 of this edition for our KACHEN Easter delights!

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Only buy flowers one day in advance, better yet, on the day itself so that they are as fresh as possible. Nothing makes your table glow like a bouquet of spring flowers! Add a vase with freshly cut branches from the garden, and spring will have arrived in your home!

THE FESTIVE THEME

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I NSPI R AT ION

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RECIPE

S P ONG E C A K E

BUNN Y 1 big / 2 small bunnies 15 minutes 30 minutes

› › › › › › › ›

100 g soft butter 80 g light raw cane sugar 1 vanilla pod, pulp 2 eggs 1 pinch of salt 100 g flour type 405 1 tsp baking powder 2 tbsp milk

Material

1 Preheat the oven to 180°C top/bottom heat. 2 Cream the butter with the sugar, vanilla and salt for 5

minutes. Test with a wooden stick before removing from the oven.

Decorated with a beautiful bow and a little bell around the neck, it is sure to be the star on the Easter table and always a welcome present.

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minutes until white and creamy. 3 Add the milk, then the eggs one by one, stirring for a minute at a time. 4 Mix and sift the flour and baking powder and add both slowly while stirring. 5 Butter the bunny tin well and dust with a little flour.

6 Bake the cake in the preheated oven for approx. 30

RECIPE PHOTOS

figure-shaped baking tin)

Heike Meyers Ramunas Astrauskas

› 1 bunny tin (or other

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MUST H AV ES

T H E COLOU R S OF T H E Y E A R 2021 S T R E NGT H A N D OP T I M I SM

The colours of 2021 are a calm, powerful grey that conveys security combined with a bright, warm yellow that radiates optimism. The colours PANTONE 17-5104 Ultimate Gray + PANTONE 13-0647 Illuminating convey power and positivity. In our homes, bright yellow accessories set accents, while shades of grey create a calm base so that we feel safe and secure and do not lose hope that better times will come.

The union of an enduring Ultimate Grey with the vibrant yellow Illuminating expresses a message of positivity supported by fortitude. Practical and rock solid but at the same time warming and optimistic, this is a color combination that gives us resilience and hope. We need to feel encouraged and uplifted; this is essential to the human spirit.

Leatrice Eiseman, Executive Director

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of the Pantone Color Institute

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MUST H AV ES

An airplane theme decoration for kids’ rooms is perfect to encourage the adventurous spirit of children. circu.net

Sumptuously soft overblanket in yellow velvet from Niki Jones. frenchbedroomcompany.co.uk

A yellow armchair, like the Marco, becomes the statement piece of your unique living space. essentialhome.eu

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Annie Sloan Home Office Chalk Paint In Chicago Grey, Wall Paint English Yellow lifestyle. anniesloan.com

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DESIGN IN LUXEMBOURG

ROM A NCE

Find out more at romanticoromanticostudios.com

as well as via appointment in pop-up stores in Luxembourg City. (2, rue de l’eau, Luxembourg City)

When Fanny Bervard started to produce golden earrings with sweet water pearls by hand two years ago, she would never have thought that it would be the start of a real business. The Luxembourger began to sell a small series of gold-plated hoops decorated with natural pearls in different shapes and sizes under the label “Romantico Romantico.” The pearls were taken from vintage necklaces that she then re-arranged in new ways. Her penchant for asymmetric designs – showing in the slightly differing pieces of each pair – would become her speciality in her growing collection. “I find pearls romantic – that’s why the name of my brand fits,” says Fanny Bervard. “I myself have never really been a jewellery person, only earrings are something I like to wear. The design of my hoops and clips is at times minimalistic, at times more glamourous.” Family and friends accompanied her on her journey from the beginning, which is why the first items in her collection carry the names of her loved ones – or they hint at special moments with them. The “Loli Hoop” are named after her sister Laurence, “Mimi Earring” is for her mum, “Lisa Hoop” for her best friend, and the “Toscana Oli Hoop” is named for an unforgettable holiday. A new online shop in early 2020 spurred the business on – as well as her creativity! She spent a lot of time in her studio in Limpertsberg, established by her boyfriend Olivier. In this way, a new collection of earrings was created, now also from stainless steel, filigree bracelets and necklaces from gold-plated silver, with and without pearls. Right on time for Christmas, gold rings with colourful stones were added. Generally, she makes all her pieces herself, but, for certain pieces, she is supported with single items from an Italian family business with a long tradition of goldsmith work, that are then combined in Luxembourg. “I would never have thought that I might be able to live off my business and would need a team to support me with the organisation of pop-up stores, for example,” says the entrepreneur. “With my degree in fashion marketing that I did in Barcelona and Milano, I could lay the groundwork; but the deciding factors were my professional experiences that I was able to gather at companies such as Luxottica in Milano or with the designer William Fan in Berlin.” Now, a further goal has opened up in the designer’s path: silk pyjamas. “I wanted to make clothes right from the start. And while I was writing my Bachelor’s thesis around 7 years ago, I found it really difficult to find comfortable but also stylish outfits for at home. Back then I already considered designing silk pyjamas that could be worn all day long.” For more than one year, Fanny Bervard worked on this first collection. “It was especially important to me to have good quality material so that the pyjama looks as good the next day as the evening before. Further, the prints should be extra special. All partners collaborating in the process have been carefully selected.” The result is to be found in her store this summer.

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TEXT

Joscha Remus

F ROM H E A D TO TOE

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V I N T N E R FA M I LY

T HE 11

G E N E R AT ION CLOS MON VIEUX MOULIN IN AHN

Nineteen years ago, the cousins Luc and Frank Duhr took over the family business and successfully expanded it.

los Mon Vieux Moulin’s story began in 1689 when the family Duhr bought a piece of land with a mill at the foot of the southern Palmberg. At the start of the 1900s the mill was retired and the Duhr family turned exclusively to winegrowing. The modern era of the vineyard began in 1970 with the brothers Paul and Jean Duhr. As the “Duhr frères” they introduced new standards of quality and focused on innovation. In 1975 they produced the first Luxembourgish Pinot noir, and in 1988, they founded the label “Domaine et Tradition” with six vintner colleagues, the first Luxembourgish charter of quality. Today, eight different grape varieties are grown on fourteen hectares. When in 2002 their sons Frank and Luc took over, Paul and Jean relied on the fact that the eleventh generation would continue to modernise the business through new impulses and scientific insights. Both sons had studied marketing and oenology, Luc in Strasbourg and Germany, Frank in France. The transition was smooth. “There was no precise, pegged out plan who has to do what. Our tasks crystallised in time. Everybody had a passion for their own area of expertise and that has not changed,” Luc emphasises; he is responsible for the external operation and marketing. Cellarer Frank is thankful to have taken over such a modern business. “We took over a wonderful customer base in the gastronomy and private customers within

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Claude François Ramunas Astrauskas

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the country and without. Our fathers could continue to help in the business but were relaxed to give us the responsibility. They follow the technical developments and step-by-step digitization with enthusiasm,” Frank smiles. Up to this day it is a special occasion for Paul and Jean when they welcome their long-standing customers onto the vineyard or personally deliver their orders. “They have our back.” Frank knows how critical that is. “The teamwork and constructive exchanges during wine and Crémant tastings are good for the soul. This familial atmosphere transfers onto a positive work environment,” says Luc happily. Over the last twenty-five years, the business has been taken, “consequently and step by step,” into the direction of organic winegrowing. “We already replaced mineral fertiliser through organic at the beginning of the 2000s,” Luc explains. “We sowed legumes into the vineyard in order to bind nitrogen and moisture, to prevent erosion and to revitalise the soil.” The vineyard refrains from using pesticides completely, “and long before Glyphosate was officially prohibited, we abstained from it on our own initiative.” But the goal is not “to please any specific organic label.” Rather, these methods are based on “our own conviction that a sustainable way of working that supports beneficial organisms, benefits the quality of the wine. That way, the job of winegrower is also attractive for the next generations.”

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V I N T N E R FA M I LY

CLOS MON VIEUX MOULIN 25, rue de Niederdonven — L-5401 Ahn Tel. +352 / 76 07 46

www.duhrfreres.lu

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As a homage to their ancestors, Luc and Frank brought a big variety called “11 générations” onto the market for the first time. “This is no definitive grape variety, but, logically, the grapes have to be of remarkable quality,” Frank insists. The label, that is only offered in excellent vintages, mirrors “the absolute best of our business,” together with the special wines based on the “vendanges tardives,” the late vintages. The vineyard possesses small wood barrels of 1,600 and 2,400 litres volume, in which “elegant new Riesling and well-rounded Pinots gris or Pinto blancs” are ripening. New barrique barrels of 225 litres are mainly used for Chardonnay and Pinot noir “èlevè en barriques,” as well as for the base wines of the Crémants “Défi.” These prestigious Cuvées were first introduced in 2019. For the production of the “Défi” the vintners make use of their big Crémant cellar. Here, the fermentation can develop slowly. “The Défi lies for fifty months on yeast,” Luc Duhr explains, “it’s a prestige product that mirrors our passion and know-how.” The Cuvée is dosed with just under three grams of liqueur and called an “Extra Brut.” “The Défi is an extraordinarily elegant Crémant which has quickly found its place among gourmets in the country and further afield.” Frank adds. The Duhr family are looking forward to welcoming their customers into the new, light-filled tasting facilities, with a wonderful view onto the nature reserve Ahn Palmberg. Larger events can be expanded onto the extensive outside space.

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WINE NEWS

THE LUXEMBOURGISH MOSELLE , A R EG ION FOR WINE LOV E R S!

At the Luxembourgish Moselle, it is believed that the importance of cooperation between the region, the people, and their traditions, is the deciding factor for the quality of the wines. This philosophy follows the protected geographical indication of origin “AOP Moselle luxembourgeoise,” which guaranties quality through an oenological and sensory examination and certification of the wines and Crémants. Every winegrower has their own style that rests on experiences but, above all, on the knowledge that is passed on from generation to generation. The vintners cultivate the contact with their clients and like to show them their select wines and expressive Crémants. And they like to let themselves be persuaded to tell their interested guest all about the vineyards and its products. Let’s hope that we can all return to the restaurants, bars, and wine taverns soon and together enjoy the firstclass wines and Crémants with a good meal or a bite!

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The wine route along the Luxembourgish Moselle River extends over 42 km along idyllic wine villages and almost 1,300 hectares of vineyards. In terms of size this might not seem so impressive, but the quality makes up for that! The vineyards are ideally situated towards the southeast and southwest and enjoy optimal climatic conditions, as the region is subject to maritime as well as continental influences. The wine growing region contains a large assortment of grape varieties, whereby 90 % are white wine varieties, among them Riesling, Auxerrois, and Pinot gris. Luxembourg is therefore an authentic white wine region, that cares, above all, about the quality of its wines. The cultivation of grapes along the Luxembourgish Moselle goes back to the time of the Celts and Romans. Today, this wine region has the reputation of perfectly combining traditional craft with modern methods of production, also in order to create environmentally friendly working conditions.

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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

T H E A R ME N I A N

WONDE R B R E W Once the most successful cognac internationally… is not a cognac at all. But the drink can still soothe souls and relax diplomatic crises.

e got to know said beverage on a group trip along the Trans-Siberian Railway. A retired dentist from the former DDR, who was sharing the train carriage with us, introduced us to the drink. Imagine you stand in the shower, head covered in shampoo, when the water suddenly stops. The air-conditioning breaks. The toilet is clogged up. There was a solution to all of these things. The plucky lady did not start unclogging the toilet; instead, she took out a couple of paper cups and poured everyone who needed it a good measure. When asked what the delicious drink was, she only said: “Armenian cognac.” Well, we thought we were well-versed in matters of alcoholic beverages, and here a firewater crosses our path of which we’d never heard before. None of the other passengers had heard of it either, by the way – apart from the retired dentist.

THE COGNAC THAT CANNOT BE ONE

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This, probably widespread, ignorance might be caused by the fact that the Armenian cognac does not exist officially – that is, the drink is not allowed to exist.

After all, the strictly controlled designation of origin is reserved for those spirits that come from the city of the same name, or rather, the vineyards around it. And the French famously take the plagiarizing of their alcoholic beverages very seriously. Unfortunately for them, these matters are seen more loosely in the Wild East. And, after all, Armenia has a tradition of brandy

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F E AT U R E

CMY

production that is hundreds of years old. Some even say that the Armenians discovered brandy as far back as the year 1000 BCE. At that time and over hundreds, or rather thousands, of years, the beverage was mostly a private delicacy.

STASHED AWAY BY NICHOLAS, LOVED BY WINSTON

IF ARARAT IS ON IT, IT’S ARARAT IN IT

While in Russia and other eastern countries the official designation for several brandies is “Konjak” unto this day, in Armenia more caution was employed over the decades with a view to the western markets, and

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The moment when the professional Armenian brandy production came into full flow is said to be in 1887, when a certain Nerses Tairyan founded the first industrial distillery called Yerewan Brandy Company and introduced the French method of distilling to Armenia. The Armenian “cognac” only began its triumph across the world after the distillery was sold to the Russian alcohol company “Schustow & Söhne in 1899. The shrewd business improved production facilities and capacities as well as intro-

duced aggressive marketing. This meant that the Armenian cognac started to win countless prizes for excellent quality at international fairs at the beginning of the twentieth century. Its popularity went far beyond Armenia’s borders and the drink became a real export success. Mind you, not only to Russia where it is said that Tsar Nicholas II horded hundreds of bottles of the Armenian brew in his winter palace before his murder. Winston Churchill was apparently also a fan of the Armenian drink and is said to have ordered 400 bottles a year, according to historians versed in such matters.

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WINE FESTIVAL

Cover FAV.pdf 1 2/02/2021 10:38:15

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More than 20 combinations that will get you excited

+200 WINES AND BUBBLES ON SPECIAL OFFER

from 25/02 to 17/03/2021 included Our know-how should be savoured wisely

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F E AT U R E

the stolen French name was dropped little by little. These days, the most well-known Armenian brandy is the above-mentioned Ararat Brandy from the traditional Yerewan Brandy Company. The brandy is named after the valley at the foot of the Ararat Mountain, the Armenian national symbol, but that, to Armenia’s chagrin, lies on Turkish territory. The grapes used to make the Ararat Brandy must come from the Ararat Valley. That is strictly controlled – just like the French do with their cognac.

RECONCILIATORY DIPLOMAT’S BREW

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The Armenian wonder brew doesn’t only help to save the moment in the Trans-Siberian Railway carriage

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when the air-conditioning breaks, it can also soothe political quarrels in the Soviet era. Armenian cognac was said to be a relaxing, heart- and soul-warming drink in diplomatic crises in times of the Cold War. No wonder that the amber liquid with its specific spiciness and soft, almost sweet aftertaste can compete with the best of the “real” French cognacs. Whether that is the reason you will still find bottles of Armenian brandy with etiquettes which read the somewhat cryptic – but even for those without Russian language skills decipherable – коньяк ? They can even be found on the Cyrillic website of the Yerewan Brandy Company. But shh: don’t tell the French!

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S LOW FOOD

I M PROV I NG T H E WOR L D ON E MOU T H F U L AT A T I M E

Nowadays, the focus is much more on sustainability and how each member of Slow Food can become part of their local community, while also joining forces internationally, to create new behavioural patterns and set a new pace on a global scale. Slow Food Grand-Duché has over one hundred, cosmopolitan food fans who are committed to sustainability and a brighter future. Sylvie Ferrari can envisage having two hundred members in her Luxembourgish Slow Food convivium. “But no more than that, since the idea is that everybody should still know each other personally”. The fact that nine Slow Food Grand-Duché committee

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TEXT

Joscha Remus

In 1986, the journalist and sociologist Carlo Petrini founded an organisation in the Piedmontese town of Bra to promote food culture. Today, the Slow Food movement is active in over 170 countries. It stands for the preservation of local cuisine and native agriculture, as well as for biodiversity and traditional produce. In Luxembourg, there are two Slow Food groups: Slow Food Luxembourg and Slow Food Grand-Duché. Both Slow Food organizations in Luxembourg call themselves a convivium – a convivial gathering. If you ask Sylvie Ferrari, president of the francophone Slow Food Grand-Duché convivium, what happens at one of these convivial get-togethers, you will quickly discover that Slow Food is about far more than simply taking pleasure in eating slowly.

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members represent six nationalities underlines just how international the movement is in Luxembourg.

SLOW FOOD & EDUCATION

In step with the rapid change in our global world, Slow Food is continually evolving. The red snail, symbol of the movement, still stands for a moderate pace of life. It is, above all, a symbol for worldwide rights to good, clean, and fair food. “Eating and enjoyment can be reconciled with biocultural engagement,” says Sylvie Ferrari. One simply has to think in small steps. Slow Food does not claim to save the world, but to promote a healthier, more sustainable lifestyle.

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PA SSIONAT E

The non-profit Slow Food Grand-Duché offers a model for how this might be achieved. Active in Luxembourg since 2013, it holds regular tasting-workshops, especially aimed at pre-school and school children. Practicing mindfulness and refining one’s taste buds cannot start early enough. The Youth Slow Food group is particularly important for Sylvie Ferrari. For example, Slow Food Luxembourgish Youth have organised a “World Disco Soup Day”, and Slow Food Grand-Duché have prepared delicious hummus-broccoli sandwiches with the kids in an international school “Over the Rainbow” and showed how delicious apple purée made from old Luxemburgish apple varieties can be.

SLOW FOOD & CONCERT

Since 2015, Slow Food Grand-Duché has been working with the Philharmonie Luxembourg and has been organising regular “Lunch Concerts.” In these, the participants watch a thirty-minute open rehearsal of the Orchestre Philharmonique du Luxembourg or listen to a concert with guest musicians. Afterwards, everybody eats lunch together, in tune with the idea of Slow Food conviviality. A feast for all senses, at which one savours music while reflecting on the importance of biodiversity and seasonal produce. The produce comes, as far as possible, from producers in the Greater Region.

TERR A MADRE

slowfoodgrand-duche.com slowfood.lu

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Terra Madre, a network established by Slow Food, supports small farmers, breeders, fishers, and cooks worldwide in the protection of the environment and preservation of traditionally sustainable ways of life.

In a period of thirty years, Slow Food has promoted the maintenance of a regional diversity of flavours. Over the years, it has been a major factor in shaping trends that for many of us consumers have since become standard. Sylvie Ferrari says: “You could say Slow Food is avant-garde. After all, we were pioneers in many respects: mindfulness, urban gardening, minimalism, sharing economy, sustainability and last but not least, something that is becoming more and more important for us all: slowing down in order to prepare a sustainable future where food is a bridge between human beings and biodiversity”.

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GREEN KITCHEN

0-KM CLIMATE-PAC T-PL ATE C LIM AT E PROT EC T ION S TA RTS ON T HE PL AT E

If it’s healthy for us, it’s also healthy for the climate. Fresh veg has the best CO 2 balance. So, if you want to do something for the climate in your home kitchen, simply reduce the meat and milk products and serve more salads and vegetables. Wouldn’t it be great to see at first glance what dishes on the menu are the most climate-friendly in restaurants? If you could see how far the products have been transported to create the dishes? The communes of the Naturpark have, for years, been leaders in climate politics. Two years ago, the Naturpark Our took on a coordinating role in the climate pact. Unfortunately, that revealed that very few restaurants offer dishes using regional and seasonal foods – that is, with short delivery routes. That is why the Naturpark Our started the pilot project “O-km climate-pact-plate” with a few other corporations. The pilot project was financed by the Luxembourg Ministry of Environment.

From field to plate

The idea for the project was to create an awareness for regional and seasonal dishes and foods within the restaurateur business. It was also important to smooth the path into the restaurant kitchens for long forgotten veg varieties. In the beginning, two restaurants were immediately ready to join the project as partners with the motto “From field to plate”: the restaurant and nature discovery centre Robbesscheier in Munshausen and the restaurant Cornelyshaff in Heinerscheid with its on-site micro-brewery. Both restaurants use only local vegetables for their dishes, which is grown in the “Ëlwenter Gaart” in Ulfingen according to strict organic criteria. For vegetables, the emphasis lies on older varieties that are adapted to the climate of the Oesling region. The produce is processed and packaged on site from the “Services de l’entraide CNDS,” an important partner who has had positive results with the growing of

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TEXT PHOTOS

Joscha Remus C. Martin, A . Klein, C. Kayser

With the so-called climate-pact-plate, several Luxembourgish restaurants have started to offer climate-friendly alternatives on their menus. But it’s not only more plant-based foods and less meat and dairy products that mean lower CO2 emissions. It’s also the shorter transportation routes that help to improve the impact. This is achieved by delivering seasonal, organic vegetables from regional producers to local restaurants. Of course, the dream is to be able to offer a 0-km climate-pact-plate at some point in the future.

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GREEN KITCHEN

older varieties on trial fields over the past few years. CNDS stands for “Comitè nationale de la défense sociale,” a non-profit association that aims to provide socially excluded people with social and professional re-integration.

The social component

For more information, go to:

www.cnds.lu www.naturpark-our.lu

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The project “0-km climate-pact-plate” adds a social and human dimension to the environmental aspect, in that it integrates people who are usually located at great distances to the end product into the workspace. So, the peeling and packaging of the products happens on site. In the “Ëlwenter Gaart” in Ulfingen two large greenhouses have been set up as well as a kitchen, which serves to process and conserve the harvests immediately. Short transportation routes mean fewer CO 2 emissions. That is clear to all. When a dish produces fifty

percent fewer emissions it can already be called a climate plate on the menu. That means that for every dish one kg CO 2 less is released into the atmosphere. That is about as much as is produced on a car journey of eight kilometres. It is imperative that the project “0-km climate-pactplate” should be continued and serve as inspiration to your local regions: so that, in future, seasonal veg can be delivered directly from the producer to the gastronomy in your area too, and so guarantee a better climate for everybody.

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

2021 , T H E Y E A R OF

" SHOPPI NG L E SS "

TEXT

Sarah Braun

It’s been a year (already? is that all?) since Covid-19 entered our lives and the least we can say is that it’s shaken up our existence. What with restrictions and requirements, innovations and improvisations, we’ve been forced to question all our habits. WFH, online shopping and slow life are just some of the concepts we’ve had to learn to live with in the last year, for worse but mainly for better! At the dawn of 2021, the time has come to review these new ways of shopping.

There’s no question that the death knell of overconsumption has sounded. 2020 was the year we opened our eyes: buying so much is putting us on the road to ruin. Not everyone in Luxembourg went so far as to leave their job in finance to breed goats in the Larzac but a lot of people wanted to make changes to encourage more sustainable consumption. So, how do we shop better?

A BIG SPRING CLEAN

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Yes, we’re going to have to do it. Do you need to hold onto baby’s first stained romper (now they’re nearly 15)? Not

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really. The same goes for the multi-packs of lentil pasta that there’s no way your little cherub will eat, even with a litre of E112-packed ketchup on top. You see, it’s mad how much we can overbuy and forget about. So the first thing is to open your drawers, make a list and sort through everything. That way you have an objective idea of what you have so you can see you have absolutely no need for three quarters of it. Kitchen cupboards, wardrobes and bathroom drawers filled with foundation that you opened in 2012: make space for what you actually need: what you use/wear/eat every day.

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

DO WE ABANDON SUPERMARKETS AND SHOPPING CENTRES?

Maybe not because they have turned a corner by supporting local and organic farmers: making shoppers’ lives easier without making them eat junk is still topical and that’s a good thing. There are now lots of alternatives. If you’re in a rush then click & collect is for you: when you see your basket fill up as you shop then it’s time for a quick sort through before clicking “pay”. Every little helps! If you like taking your time then there’s nothing better than heading over to your nearest farm shop or local ethical and sustainable grocers. If in doubt, visit Almina. lu where you’ll find all the eco-friendly shops in Luxembourg and Greater Region! Last but not least, we have to mention the Letzshop. lu project that launched in 2017. It now features around 500 shops in 18 Luxembourg towns which have an online showcase as well as their actual shops. It’s a perfect option for those who don’t want to give into the GAFA (Google, Apple, Facebook & Amazon) sirens and keep shopping local during the pandemic.

PRE-LOVED: THE NEW SHOPPING ELDOR ADO!

Spending lots on new things has never been so old-fashioned. Just look at how many clothing brands now have second-hand websites: Promod, Balzac Paris; Gucci has just joined forces with The RealReal, and J.-M. Weston has an entire shop devoted to pre-loved clothes in Paris. A survey by the Vestiaire Collective website found that 27% of our wardrobe will be second-hand by 2023, that’s very soon! So we’re leaving multi-brand platforms and other marketplaces pronto to download Vestiaire Collective or the more affordable Vinted on our smartphones! Since we’re talking geek, we should mention that the pre-loved trend doesn’t stop at fashion: the hi-tech world is also looking to the future with an ever-growing selection of refurbished products. Some of the best are As Good As New, Back Market and Rebuy. A few internet giants like Fnac are getting on board too.

Let’s ask Fanny Parise, doctor of social anthropology at Sorbonne Paris Cité University “To get through any crisis situation, people look ahead to a different and more positive life afterwards. It becomes a source of comfort, you are in charge of your life when changes in society scare you and you feel like you’re losing control. It’s no longer shopping as an end in itself but a way to achieve a lifestyle or even a political ideal. A minimalist person doesn’t stop shopping but the things they buy become more meaningful to them.”

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As you can see, sustainability is the cornerstone for a new shopping ecosystem involving shoppers based on what they buy.

WHY DO WE BUY SO MUCH?

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INFO INTOX

DIG ITA L DE TOX IN NUMBERS

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TEXT

Hannah Charlton

As we turn to our digital devices in a bid to connect us to those we love and keep our life in order, has our dependency on them gone too far? By now, we are all well aware of the damaging effects excessive screen time and social media use has on our mental and physical health. With mental health issues rising at what can only be described as an alarming rate, it is time for us to take a step back and decide if our pocket partners are a help or a hinder!

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INFO INTOX

3.484

billion SMARTPHONES ARE CHECKED EVERY

12 minutes

70 %

OF STUDY PARTICIPANTS CHECKED SOCIAL MEDIA ON THEIR PHONE WHILE IN BED.

MORE TIME ON DIGITAL TECHNOLOGY HAS LINKED TO INCREASED SYMPTOMS OF

ADHD & CONDUCT DISORDER

50 %

OF TEENAGERS REPORTED THAT THE Y FELT ADDICTED TO THEIR MOBILE DEVICES.

NUMBER OF SOCIAL MEDIA USERS WORLDWIDE IN 2020

3.6 BILLION

FROM A SURVE Y OF 1,000 PARTICIPANTS, MORE THAN

OF STUDY PARTICIPANTS SPEND AN HOUR OR MORE ON SOCIAL MEDIA WHILE IN BED

THE AVER AGE PERSON SPENDS THE EQUIVALENT OF

1 DAY EVERY WEEK ONLINE.

41 %

OF PARTICIPANTS ADMIT TED SOCIAL MEDIA PL ATFORMS MAKE THEM FEEL ANXIOUS, SAD OR DEPRESSED.

LIMITING SOCIAL MEDIA USE TO APPROXIMATELY

a third OF GENER ATION Z INDIVIDUALS STATED THAT THE Y WERE QUIT TING SOCIAL MEDIA FOR GOOD.

Sources:

15 %

minutes per day

IMPROVES WELL-BEING AND DECREASES SYMPTOMS OF LONELINESS AND DEPRESSION.

hivelife.com — verywellmind.com — theindependent.com — cureus.com

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NUMBER OF SOCIAL MEDIA USERS WORLDWIDE IN 2019

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SUSTA I NA B L E

FA SH ION Circular fashion is much more than a trend – it’s part of the future of the fashion industry and pays into the bigger goal of sustainable consumerism. Fast fashion and items that are too cheap land, after only a short time of use, in landfill and are hardly ever recycled to make new clothing. Consumer behaviour should be driven by quality rather than quantity, and “less” needs to become “more” again. Filip Westerlund, from Sweden, who is just finishing his Master of Psychology at the University of Luxembourg, occupies himself with these ideas. His recently launched start-up Our Choice is based on the principle of “circular fashion.” All materials stay in circulation, they are recycled or upcycled – repurposed in new ways. Our Choice’s product: the world’s first circular sneakers. In order to raise the funds to establish their business a crowdfunding campaign was launched on Kickstarter. At the end of the campaign, on January 11th, 2021, they had raised € 24,230 of a € 4,000 goal. They persuaded consumers in twenty-four countries worldwide who wanted to get their hands on the world’s first sustainable and, at the same time, stylish trainers. The production is also sustainable – the shoes are only made once they’ve been ordered. The trainers should be ready to be delivered in April. Editor-in-Chief of KACHEN, Bibi Wintersdorf, is one of the new fans and is looking forward to receiving her circular sneakers. “It’s a huge success,” founder Filip Westerlund summarizes. “With 201 supporters we could raise this incredible sum in order to produce our plastic-free sneakers. This way it’s possible to produce the shoes in several colours. However, a certain purchase quantity is needed for it to make sense economically.” The story of Our Choice started two years ago when Filip Westerlund looked into his own wardrobe and saw a mountain of broken, plastic sneakers. When he failed trying to mend them himself and the attempts of a cobbler came to nothing, the idea was born to create a shoe that is so qualitatively well-made that it will last for years. He began to tackle this mission with his business partner, a chemical engineer. Their sneakers are made from Italian, vegetable tanned leather and produced in Portugal. As it is possible to repair them, they outlast the average

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ON LOOP

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lifetime of a plastic sneaker by a considerable number of years, and therefore have a significantly lower environmental impact. One pair of Our Choice shoes can save a minimum of fourteen kg CO2 emissions. “It was a big undertaking finding the first producer because they normally want to produce huge quantities. We, on the other hand, want that people buy less,” says the entrepreneur. Further plans of Our Choice are the development of an e-commerce platform, the expansion into France, and further campaigns to create new products. “We would love to produce materials that are vegan but also free of plastic.” That is a huge ask, says Westerlund, for which they need further funding. His business already receives mentoring from the University of Luxembourg. KACHEN (too) thinks it’s high time that the recyclable nature of a product is already sorted before a product is produced. Mindful fashion is like mindful food: less is more!

ourchoicefashion.com

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B LOG AWA R D

B LOG AWA R D 2020

2020

Dear bloggers, dear participants of the BLOG AWARD, dear partners, There’s just no end in sight... due to the current COVID-19 situation, we have decided, with a heavy heart, to postpone the BLOG AWARD ceremony yet again. According to the motto “better safe than sorry,” we don’t want to take any risks and will only host the event when there is no longer any danger of our guests contracting the virus. In all likelihood, that will be in the summer or possibly even in early autumn. At the moment, we are navigating by sight, like everyone else, but we will, of course, keep you informed and look forward to a wonderful celebration at Hotel Le Royal in Luxembourg together with all of you! Until then, we’ll be coming up with a few things to make the wait entertaining, so visit our newly designed website to keep up to date with all things Blog Award. www.blogaward.lu

MAIN PARTNERS

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PARTNERS

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MOOD

A ( WOR LD) T R IP TO F I N DI NG YOUR S E L F

I’m sure many of you have heard of Sarah Cattani. The professional journalist, videographer, and producer primarily moderated shows on art, culture, and social issues on RTL Télé-Lëtzebuerg. After ten years in front of the camera, Sarah fet she needed a break. Originally, a world tour was planned but abandoned prematurely in India, where she stayed for two years, found herself and her purpose, as well as the love of her life.

SARAH CATTANI When I look back, I see that this world tour – which started six years ago as a solo backpacking adventure – was really a trip to finding myself. I’m smiling when I think back to my previous life; I really don’t know how I used to function. So yes: my life has taken a dramatic turn and has slowed down quite a bit. Whether that’s through the many (sometimes spiritual) experiences during my travels, my yoga training in India, or the meeting of my husband just two months before my return to Luxembourg. The starting point for a new life was set…. Today, a few hundred yoga lessons and workshops on and two small children at home, my inner clock is set to a completely different tempo. I take my time, treasure the moment, and it often feels as if I’ve already lived several lives!

You live in the north of the country with your family and have undergone quite a radical change from big city life to life in the country. How has that contributed to your new life? SARAH CATTANI Peace. Roots. Harmony with nature. My husband and I look after the Misärshaff (F.N.E.L. – Fédération Nationale des Éclaireurs et Éclaireuses du Luxembourg) and live there in the middle of a nature reserve near the Stausee. We are outside a lot – every day – and, for the first time, I experience the seasons up close. In the city, I didn’t really notice any of that. I would never have thought that I might live here one day, but anything else is not an option for me anymore. Living close to

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PHOTOS

S a r a h C a t t a n i & J o h n Ta y e

You had planned to do a world tour but that turned into a two-year stay in India, or rather, Asia; ultimately, evolving into a completely new outlook, that is, a “new life.”

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MOOD

nature and not in the crowded city has, of course, got its drawbacks – we have to use the car a lot – but I would still not like to swap. I have somehow arrived. Even if we want to continue to travel (as soon as COVID-19 allows) and I can even image living somewhere else, but the feeling to have found my home is very real.

Yoga, meditation, and mindfulness have long been more than a fad. Especially in times like these, people look for the possibility to find balance and inner peace. How has the pandemic impacted your business?

At some point we will, without a doubt, speak of the time before and after COVID-19. What, in your opinion, will change in the future? SARAH CATTANI It’s difficult to say what will change because many systematic questions have opened up. Personally, I wish that we return to our collective roots instead of moving away from them. I hope, too, that everybody who experienced the 2020 lockdown, not only remembers the negative but also the peace of not having to go anywhere, not having to or being able to organize anything. We realized how entangled and planned our lives are in part and that, in the end, we never have anything under control. www.sarahjohnyoga.com

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SARAH CATTANI We have been offering Outdooryoga and breathing exercises in the fresh air (on Kirchberg and Kinnekswiss) for years, especially in the spring and summer. Open to all and without registration. We have also organized more adventurous events, such as yoga on a SUP (stand-up paddleboard) or the Partner-Balance-Yoga. Suddenly, we had to organize everything online from one day to the next; that was quite a challenge in the beginning. We’ve gotten used to it now and are more established and notice how much it means to people to come together during the pandemic and experience the courses or workshops live. In autumn, when the weather was fine, we had the possibility to organize a small yoga retreat. It is clear, that many people who previously were not really into that kind of thing, now look for more and more inner peace, harmony, and awareness. Yoga is a great way to achieve that, although not the only way of course. We will be delighted to hold our courses “live” again, because direct contact is not quite the same as via a screen, after all. That’s something that we all learned during 2020 I think: Nothing can replace human contact.

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DE TOX DAY

H I T T I NG T H E " R E S E T " BU T TON ON YOU R L I F E It is easy to forget about ourselves and our wellbeing when much of our time is taken up with work and family. As we say goodbye to winter and welcome spring into our homes, it is the perfect time to declutter, detox and hit the reset button on your life. Introducing a “detox” day into your life is a chance for you to re-evaluate and realign your habits, your lifestyle choices and re-connect with yourself. This time allows us to understand what we are prioritising in our life and whether we are living our day to day lives in a way that puts our mental health, wellbeing and goals first.

A daily walk has quickly become a new habit for many of us. It is a chance to step away from the home office to de-stress, regain clarity as well as inject a sense of calm back into the day. It doesn’t have to be long; studies have shown that a 20 - 30 minute daily walk has been shown to strengthen heart health, reduces fatigue and boost emotional wellbeing.

Declutter

Having a safe space is an integral role in supporting and taking care of our mental health, a space that makes unwinding & relaxing that little bit easier. The more mess and clutter we allow into this space, the foggier our minds can become. Decluttering on a regular basis eliminates anything that may be causing you to feel anything but calm. Tidying your space, whether that is every morning before

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The great outdoors

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work or every evening before bed, can become a rewarding habit that will help you feel accomplished every day. Living in a clutter free space has been shown to impact positively on our mental health while reducing stress and anxiety levels.

Set goals

Setting goals gives us an opportunity to focus our creativity & drive to work towards something that we are determined to achieve. The most common time for us to create a new set of goals is on New Year’s Eve. Kicking off a new year with a renewed sense of ambition and motivation is fantastic, however, many of us forget the smaller steps we need to take in order to achieve those large goals. Rather than setting a handful of enormous goals for the whole year, opt for smaller, monthly goals. Whatever those goals may be, note them down somewhere safe and check back in with this list at the end of the month. Write down

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LIVING BETTER

what you achieved and how it made you feel and then look at what you didn’t get to do. Reflect on why some of your goals didn’t happen, how you can change this moving forward and add it to next month’s list. The continuous cycle of prioritising you, your needs and goal setting will help you feel a greater sense of accomplishment as well as having a positive impact on your wellbeing to help you progress through the year.

Mindfulness Activities

Introducing mindfulness into your daily routine is a chance to check in with ourselves and realign our minds back into a positive and clear headspace. Decreased stress levels, improving our moods, as well as our abilities on how to handle stress and daily challenges, are just some of the lifestyle benefits to mindfulness. In the same way that daily exercise improves our cardiovascular health, mediation, journaling and controlled breathing helps take care of our mental health.

Digital Detox

boundaries to ensure that we are using our devices and accounts in a way that benefits our daily life as opposed to harming it. We can all agree that we have been through extremely challenging times and have been tested in ways that we never expected. Putting yourself and your wellbeing first should always be one of your top priorities. This time for yourself will help you recharge, recover and, most importantly, rest. Don’t ever be afraid to block off 'me time' in your calendar! Hitting the reset button on your life and your lifestyle might be the spring clean you didn’t even know you needed!

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We use them to connect, plan and work so it makes sense that our devices are never further than an arm’s reach away. Technology is one of the leading causes for an increase in anxiety, depression and insomnia. Of course, it isn’t simply the device itself, it is what we put on it. Social media and technology have created a new wave of what scientists are concerned is the addiction of our time. Receiving notifications about likes, comments or shares on your posts has been shown to stimulate the response of our "happy hormone", dopamine, which creates an addictive feeling. Our minds are continuously stimulated by the blue light emitted from our devices, making it harder for us to relax or unwind. Using devices an hour or two prior to going to bed reduces the production of melatonin, making it harder for us to fall asleep and thus impacting our health. A digital detox is not about deleting all social media accounts and abandoning your phone. It’s about stepping back, evaluating what is important to us and setting

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BEAUTY

HOW TO R E VA MP YOUR S K I N A F T E R W I N T E R As we get ready to wave goodbye to heavy jackets, scarves and eye-wateringly cold winter weather, the season of new beginnings is upon us and it’s time for a little skin revamp! This is the perfect time for us to reflect on our skincare routine and look at what needs replacing, throwing out or switching out.

TEXT

Hannah Charlton

How our skin changes from colder to warmer months

When the cooler weather hits, water is pulled from our skin causing it to feel dry or tight. We are encouraged to switch to more hydrating and nourishing products that will replenish our skin barrier with the moisture we so desperately need. As the warmer weather slowly makes a comeback, our skin begins to adapt to these seasonal changes. Higher humidity levels and heat cause our skin to increase its natural oil production while being able to retain a higher level of water, which is why we don’t need products that are as thick or nourishing as those we use in winter. Understanding your skin type and your skin’s needs will ensure it remains happy & hydrated throughout seasonal changes!

Switch to lightweight

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Rich oils and creams may be our skin’s best friend in the cooler months but by the time spring rolls around, they don’t always see eye to eye!

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Switching to lightweight products that still provide the skin with the soothing and nourishing ingredients we need, will help our skin to feel hydrated without adding any extra layers of oil or grease. Look for gel- or waterbased products with ingredients such as hyaluronic acid, squalene and vitamin E – these ingredients can quench your skin’s thirst without that greasy feeling! The same goes for makeup. Replace your heavy foundation with a lightweight BB cream – a fantastic hybrid between moisturiser and foundation. BB creams will cover, moisturise and protect the skin without the heavy feeling of traditional foundation.

Exfoliate

Our skin is incredibly smart and adaptive to changes caused by environmental factors, products or hormonal changes. Our skin cells naturally regenerate every 28 – 30 days, removing the dead skin cells from the surface of our skin to reveal fresh, healthy skin! Adding exfoliators into our routine aids this process while simultaneously cleaning out any excess oils or dirt

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BEAUTY

from our pores. After winter, our skin can look a little dull and in need of some help. There are two forms of exfoliators you can use: physical or chemical. Physical exfoliators are primarily based on sugar particles or finely ground nutshell particles. If you have sensitive or easily irritated skin, then it is recommended you use sugar based exfoliants as they will be less abrasive on the skin. Physical exfoliants can be used 1 – 2 times per week after cleansing to maintain balanced, radiant skin. Typically formulated with either salicylic, glycolic or lactic acid, chemical exfoliants work above and below the skin. These chemicals remove dead skin, clean & eliminate acne-causing bacteria from our pores, while also helping to treat hyperpigmentation. Chemical exfoliants should be used once to twice a week. If you have never used chemical exfoliating products before then it is recommended you start with once every two weeks.

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SPF is essential 365 days a year! We all know that being out in the sun without sunscreen is dangerous for our skin and our health, however, these dangers aren’t just limited to the warmer months. The sun emits two different types of rays: UVA and UVB – both are equally are harmful but in different ways. UVA rays penetrate deeper into the skin causing premature aging, while UVB rays effect the outer layers of our skin causing sunburn, damage to our DNA and are often times the leading cause of most skin cancers. In the cooler months, the levels of UVA and UVB are obviously lower, however, these harmful rays are still able to pass through on a dull and gloomy day! As the temperatures increase so does the strength of the sun, so it is vital to wear an effective broad spectrum SPF that provides protection from both sets of rays.

Using makeup products that contain SPF is great, however, think of those products as a ‘booster’. Avoid relying on the SPF contents in those products as it would require an uncomfortable amount to establish a decent level of protection! Instead, invest in a good quality facial SPF that you use as your final step in your morning skincare routine. If you suffer from oily, acne prone or combination skin types, look for an SPF that is marked as ‘non-comedogenic’. This means that the ingredients used in the formula will not clog pores and will prevent breakouts, but still ensure you are getting all the protection you need! These small changes can be added into your daily skincare routine to rejuvenate and revitalise your skin just in time for spring!

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COLUMN

IS CEREAL DR . MARC KEIPES Director ZithaGesondheetsZentrum

R E A LLY A HE A LT H Y B R E A K FAS T ?

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Yes... and no! Eating cereal may seem like a healthy breakfast. And it is if you make your own homemade gesondheetszentrum.lu/blog muesli with wholegrain cereal, grated apple, grapes, dried fruit, nuts, hazelnuts, etc. But given our hectic lifestyles, it can be very tempting to open a packet of ready-made cereal, especially first thing in the morning. That’s fine but there are a few things to watch out for as cereal isn’t always good for you. Cornflakes are a breakfast classic but they’re unhealthy carbs that are far too sugary. Products that are labelled as “power food” or “superfood” aren’t necessarily better for you. These are primarily marketing terms designed to appeal to shoppers. The information on packet labels only makes shoppers feel more confused. A lot of brands provide the calorie and sugar content for portions of 30 or 40 grams. However, 30 or 40 grams is the equivalent of 3 or 4 tablespoons of cereal. In other words, next to nothing. A study by the Bavaria consumer centre found that our bowls tend to contain 60 - 80 grams of product. So that means more calories and sugar. The industry’s

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little trick to artificially minimise the negative effect of their product on our bodies is also used on crisp packets. Based on the figures that appear on crisp packets, there’s nothing wrong with eating 30g of crisps. That’s right. But tell me who takes 30g of crisps out of a 400g packet and puts it away! Basically, when it comes to packaging you need to look at the figures for 100g of product to work out how many calories and how much fibre or sugar you’re eating. And don’t forget to consider the added dairy. Watch out for wolves in sheep’s clothing too. The addition of dried fruit in a pack of cereal helps reduce the added sugar and make muesli more appetising (and addictive). But that obviously means higher energy values. Watch out for “granola” or “crunchy” cereals too. Manufacturers often fry their mixture in palm oil to make it crunchy. That makes the cereal fatty and gives it a very high simple carb content. Some of these products contain more sugar than desserts. It’s best to take your time reading the labels and getting to grips with them if you want to choose healthy cereal. That said, if you want a really healthy breakfast then nothing beats homemade muesli made using handpicked ingredients. Chin up, you just need to get up a little earlier to make it.

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LUXEMBOURG

N AT UR PA R K OUR

Across Europe there are only a few opportunities to see bats on discovery trails. It is quite unique to be able to observe them in an abandoned train tunnel. An experience you will only find in the nature park Our. Measuring 790 metres, the tunnel Huldange is the longest in the entire Duchy. The beautiful Vennbahn cycling path, one of the longest in Europe, runs along the abandoned train tracks over 125 km in total, from Aachen southwards through the delightful low mountain range of the Eifel, Hohem Venn, and the Belgian Ardennes to Troisvierges. “Here above all places, in the Naturpark Our, one discovered 13 different bat species while building the cycling path along the former train tracks,” says the director of the nature reserve, Christina Kayser enthusiastically. We follow the path “Fledermaustunnel Huldange” (Tunnel of Bats, Huldange),

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WILD B E AUT Y IN T HE HIG H NORT H

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The nature park Our in the Ösling region, in the north of Luxembourg, is the ideal destination for lovers of walks, nature, and culture. The small nature reserve offers an impressive variety of landscapes and culture. The rivers Our, Wiltz, and Klerf form romantic valleys among the rocks and crags. Spectacular castles and exhibitions, such as “The Family of Man” in Clervaux castle, contribute to the special cultured experience of the nature park Our. There is always something new to discover. How about a visit to a sound-hiking trail? Or a tour of the old train tunnel with its bats?

that has existed since 2015, together with the nature photographer Raymont Clement. Christian Kayser tells us that since the closing of the train industry in the tunnel near the village of Huldange, rare bat species, unknown to Luxembourg, have made the place their home.

BATS IN THE SMUGGLER’S LAIR

The image (on the right) shows the impressive insect hunt of a brown long-eared bat. This species of bat likes to overwinter in tunnels, caves, or, as in the Naturpark Our, in a retired train tunnel. A typical forest dweller, the brown long-eared bat likes to use tree cavities, but also attics, as their summer lodging. On the nature reserve, the bats find their ideal hunting grounds in deciduous, coniferous, and alluvial forests. Many bats, such as the Brandt’s Bat, often

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HISTORICAL STAGE COUCH PATHWAYS THURN & TAXIS

SCHOOL OF GOOD TASTE... … AND SOUND

For a long time, Naturpark Our has been paving the way in matters of climate protection and ecological farming. (Read our article in this issue about the 0 km-climate-pact-plate.) The nature reserve is also involved in matters of taste education, and in 2007 initiated a holistic project called “Ecole du Goût.” In this school of taste, producers, restaurateurs, individual traders, and consumers experience a meal together using all their senses, encouraging joy and curiosity, and an awareness for sustainable food culture.

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A further historical highlight in the Naturpark Our are the old stage coach pathways. The pathways in Ösling and Eifel are not specifically marked as walkways or hiking paths, instead they are themed paths. Since 2016, guides in costumes take on the role of various 16th century characters. Whether dressed as postmasters, mounted postmen or women, millers, or mercers, they take their visitors on a journey through the imperial state post Thurn-und-Taxis. The visitors thus experience a playful interpretation of all the astounding happenings that took place in the former post station in Asselborn. The guides are held in Luxembourgish, but the tourist information Arzfeld also offers parallel German tours.

cover great distances on their hunts. Shortly after sundown, the animals leave their sleeping quarters and fly to their hunting grounds that can be up to eleven kilometres away. Christian Kayser tells us about the hard work on the Huldange tunnel in the 1880s. The building took two years. Iron ore was mostly transported from Luxembourg and Lorraine to the steelworks of the Ruhr area. However, the tunnel also offered smugglers of cigarettes, and especially coffee, a very lucrative way into Germany.

LUXEMBOURG

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LUXEMBOURG

A delight, not for the tastebuds but for the ears, awaits visitors in Hoscheid. Here, a six-kilometre-long sound-walkway invites to listen to nature with a deep awareness among an enchanting countryside. Artists from within and without the country have created sound places through their sound sculptures situated within the fascinating countryside that invite to discover, listen, and make music. The Hotel des Ardennes and the Café Annette in Hoscheid offer a free so-called “sound-backpack” which contains acoustic surprises for the various sound stations.

MAKING THE CITY PARK LIVEABLE ONCE MORE

The sound-walking path is a rewarding trip for families and schoolchildren. Register with the Syndicat d’Initiative Hoscheid (Tel.: +352 621 767 604) for BBQ snacks during your trip.

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Environmental protection plays a vital role in the Naturpark Our – as it does in the cities of the region. The picturesque town of Vianden, of which Victor Hugo once raved about, is, with its medieval town centre and mighty castle, a tourism highlight in the Our Valley. The garden park “Homericht,” renovated a couple of years ago, now invites to linger once more, and offers from its allotments and orchards a wonderful, far-reaching view onto the castle.

You can also admire the roses that the gardeners have planted in reference to the Luxembourgish tradition of growing roses in the park. My small trip through the Naturpark Our, which started with the bats in the former train tunnel, now, surprisingly, ends at another tunnel. A lovely way to get to the centre of Vianden is through the tunnel “Gagull,” which continues the historic path out of the city towards the southwest. It leads us directly back into nature, past orchards dotted with sheep. In order to protect biodiversity, the old trees are not cut down as their trunks offer protection for many animals. The little owl lives here and many small insects. Something that our bats will surely like a lot.

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LUXEMBOURG

fledermaustunnel.naturpark-our.lu postweg.eu naturpark-our.lu

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To find out more

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D t

A N AT UR PAR K R EC IPE POTATO S K INS DE LUXE

The nature parks in Luxembourg support the sustainable development of the region and, from a culinary point of view, attach great importance to regionality, seasonality and the respectful use of food. This recipe from the three nature parks Öewersauer, Our and Mëllerdall shows that potato peelings are usually far too good to throw away and is a good example of how leftovers can be turned into amazingly tasty products.

W t c n s s a U

Serves 2

BESIDES ROSEMARY, OTHER HERBS CAN ALSO BE USED FOR SEASONING, E.G., DRIED THYME OR OREGANO

20 minutes

10 minutes

A M L g e a

› 250 g washed potato peelings (preferably from organic potatoes) › Olive oil (or frying oil) › Fleur de sel › 2 tsp dried rosemary

1 Remove green and damaged

T i f i

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parts as well as sprouts from the potato peels. The skins should be dry so that the oil does not splash when frying. 2 Pour about 2 cm of olive oil into a frying pan and heat. Place the potato peelings in batches in the oil-filled pan so that the peelings are covered with oil. 3 When the potato skins look nice and crispy and golden (about 8 – 10 minutes, depending on the thickness of the skins), it is time to remove them with a slotted spoon and drain them on kitchen paper. 4 Finally, mix the fleur de sel with rosemary and season the potato skins to taste. The rule is: the fresher, the crispier.

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V Y W t e a

S & w p

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Discover the Swiss cities When you think of holidays in Switzerland, you probably think of our spectacular mountains. But it’s also worth considering a visit to our cities, surrounded by imposing nature. Swiss cities offer world-class museums, a surprising cultural offer and a vibrant gastronomic scene in a small space and relaxed ambience. Discover a new side of Switzerland. Let yourself be inspired. Unforgettable experiences guaranteed.

Learn more: MySwitzerland.com/cities

Art & Culture Amazing art, design and photography: A visit to one of the Art Museums of Switzerland pledges a unique experience. Located in charming towns, ten world-class museums present grand sights on little space. Extraordinary collections and exciting, special twentieth and twenty-first century exhibitions await visitors.

Taste my Swiss City True eating and drinking experiences off the beaten track: this is what Swiss cities taste like when you follow recommendations from locals. Choose your favourite city and let gastronomic insider tips melt in your mouth as you follow in their footsteps!

Top Tip Various Swiss cities offer their hotel guests a free guest card. You receive this card at check-in for stays of one night or more. With this card you can use all public transport in the city (bus, train, metro) free of charge during your stay. In addition, you can enjoy discounts and benefits at numerous museums and other attractions.

Clean & Safe Safe on the road in Switzerland. In Swiss cities, too, the Clean & Safe label shows you that you are visiting a service provider who has made a conscious commitment to comply with the protection concept. Clean-and-safe.ch

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TEXT & PHOTOS

Joscha Remus

EUROPE

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DE M AUF E L

LUXE MB OURG’S C UL I N A RY A MB A S S A DOR S

For over sixteen years, Luc Wolff and Heike Kaschny have been running the restaurant – highly praised in the trade press – “De Maufel” in Berlin. Traditional, Luxembourgish specialities and dishes are re-interpreted with a lot of phantasy and elegance. Refreshingly creative Luxembourgish cuisine in the centre of Berlin. An especially delicious representation abroad.

an amazing Tarte Flambee “du Chef” with squash, red cabbage, and goat’s cheese. De Maufel has a long history. How did it all start? In 1983, the Luxembourger Luc Wolff came to Berlin to study art. Today, not many of his guests know that Luc, who represented Luxembourg in the 1997 Biennale in Venice, was, until recently, a high school teacher. It’s thanks to his partner that he underwent a culinary career change. For the nutritionist Heike Kaschny has always had the dream to open a delicatessen in Berlin.

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ou don’t forget such a culinary feast. One evening two years ago, I sat with the actor Luc Feit in the Luxembourgish restaurant de Maufel in Berlin’s Charlottenburg district. The chef personally served us one delicacy after the next as I wonderingly ate my way through the imaginative feast. We were served a piece of heart-warming Luxembourgish cuisine – and that right in the centre of Berlin. A kind of home kitchen, refined in an imaginative way. There was smoked roast beef with a light and fine tarragon-chervil remoulade served with delicate gherkin-mustard chutney and crunchy croutons. Luc Feit chose the Boeuf Bourguignon. Delicate potato slices and champignons shone in a hearty red wine sauce. He called the accompanying mashed potato “aromatic and butterly splendid.” The dishes in De Maufel stay in your memory – even those from earlier visits, such as the one where we had the tarragon-grape refined Coq au Riesling and

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EUROPE

Top Chef Valentino Palumbo likes to be inspired by dishes from Lorraine, Alsace, the Eifel, or the Palatinate.

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When they were both served Rieslingpastetchen and Crémant in the concert intermission at the then new Luxembourgish Philharmonic Hall, the idea came to them to offer Luxembourgish specialties in Berlin. A short time later, in December 2006, the idea became a charming mix of café, bistro, and delicatessen. The name: “De Maufel.” In Luxembourg, there’s the saying: “e gudde Maufel iessen.” “De Maufel“ comes from „Maul voll“ – a good-sized bite. So, it means “to eat a good-sized bite.” The home-made Luxembourgish “Rieslingspaschtéitchen” were an immediate hit in Berlin. Only the name was difficult to remember for the customers. So, the specialty of the house was re-named “Maufel.” “Today, our customers order Maufel or Maufelchen. The name has stuck. We apologize to tourists in Berlin, who come to Luxembourg desperately looking for the Maufel,” Heike Kaschny says. In the beginning, delicious tartes and tureens, pies, and fragrant brioche were backed in a very small space. “Then we introduced lunch,” Luc Wolff explains. “At some point it was not possible to take on everything ourselves. We had to hire professional chefs.” De Maufel became more and more successful. So much so that in 2011 the testers of Gault-Millau gave the newcomer in Charlottenburg a chef’s hat and 15 points. “We hope that the Luxembourgers visiting us become homesick,” says the present-day chef, laughing. Since end of 2018, the top chef Valentino Palumbo from the Rhineland-Palatinate helps to conjure up the longing for home. More and more creations are offered that also represent the kitchen from the Greater Region. Palumbo likes to be inspired by dishes from Lorraine, Alsace, the Eifel, or the Palatinate. Nevertheless, Luxembourgish dishes remain the basis in the kitchen. The braised pork cheeks with

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sweet-sour marinated Brussels sprouts lead one to consciously question globalization and look to ingredients found before every dish became Mediterranean. Instead of fennel and tomatoes you have red and yellow beets. The regionally famous sweet-sour sauce is accomplished with vinegar and treacle and not lemon and honey. The kitchen of the De Maufel is complex and certainly modern. A Luxembourgish cuisine that, despite obvious finesse and complexity, has kept the charm of being down to earth. Exactly the kind of charm the Luxembourgish cuisine is famous for.

DE MAUFEL Leonhardtstraße 13 — D-14057 Berlin Tel. +49 / 30 3100 4399

www.de-maufel.com

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RECIPE

PE A SOUP

“ DE M AUF E L” Serves 4 15 minutes 35 minutes

› › › › › › ›

1 kg peas (possibly frozen) 500 g yoghurt 1 tbsp olive oil Salt Pepper Cayenne pepper 1 lemon, zest

For the chanterelles

200 g chanterelles 400 ml white wine vinegar 200 g sugar 1 tbsp fennel seeds 2 garlic cloves 5 g thyme Radishes (to serve)

Pea soup 1 Bring a pot of water to the boil. 2 Salt the water well and put the peas into the boiling

3 4

5 6

water. Blanch for about 15 seconds, then remove with a skimmer and rinse in cold water or ice water. After about 2 minutes, put the peas into a sieve and let them drain a little. Now put the peas in a rotor blender with 480 g yoghurt, salt, pepper, cayenne pepper and lemon zest. Blend until you have a finely puréed liquid. Pour the soup through a hair sieve to separate all the solid ingredients from the liquid. Heat the soup briefly before serving. In summer, the soup is also wonderful as a cold dish.

Chanterelles 1 Brush the chanterelles slightly if they are sandy. 2 Put the vinegar, salt, sugar and all the spices in a pot.

Bring everything to the boil.

3 Pour the vinegar over the chanterelles and leave

them to soak for 30 minutes before serving.

Thinly slice the radishes and sprinkle over the soup before serving.

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› › › › › › ›

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Seed-crusted pea falafel

54 Easy thai curry with spinach

22 Mint spring lamb with harissa potatoes

28 Cold watercress soup with hippo tops

58 Strawberry swirl meringue

29 Brussels sprouts & spicy chorizo

FISH & S E A FOOD

V E G E TA R I A N

SWE E TS

Risotto “Judd mat Gaardebounen”

24 Strawberry & coconut cheesecakes

160

Frozen strawberry wafers

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30 Jerusalem artichokes & crips

64 Chiang Maï rice flour pancakes

30 Asian chicken & chilli bun

19 Farro beetroot & kale salad

32 Pomegranate & flake rice pudding

75 Strawberry Charlotte

32 Raspberries & banana eggy bread

85 Lemoncurd

31 Radish vermicelli with légumaise italia

66 Buckwheat fajitas

37 Aspargus tortilla

21 Roasted courgette flower pasta

33 Queijadas de leite

86 Egg liqueur

38 The ultimate egg sandwich

79 Baked spinach eggs

72 Duck breast with caramelised strawberries

23 Aspargus with salsa verde & poached eggs

56 Vegan chocolate croissants

87 Lemoncurd biscuits

42 Spring rösti with Appenzeller

80 Asian spinach

73 Pink pepper carpaccio & strawberry

72 Strawberry salsa

67 Basic popovers

113 Easter bunny from sponge cake

KACHEN No.26 | SPRING 21

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RECIPE DIRECTORY & IMPRINT

Nut & seed butter

92 Cheese soufflé

77 Sourdough spinach melts

78 Chilli prawn & spinach pizza

Nut milk

48 3 basic stocks

50 3 basic dressings

154 159 Potato skins de luxe

94 Makimba’s chicken with peanuts

102

71 6 Strawberry lollipops

Cod brandade revisited

74 Strawberry pyramids

3 basic sauces

Fusilli with a pesto of young sprouts

Fig & goat cheese filo pie

Pea soup “De Maufel”

Spinach ricotta spaghetti

Scrambled eggs, spinach & salmon

Edition

Grilled balsamic chicken with broad bean salad

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

Publisher & Editor-in-Chief Bibi Wintersdorf Editors Sarah Braun, Hannah Charlton, Dieter Ebeling, Claude François, Alexandra Hartung, Susanne Jaspers, Eloïse Jennes, Anne Lommel, Heike Meyers, Marc Keipes, Jessika Maria Rauch, Joscha Remus, Ursula Schersch, Martina Schmidt-Jamek, Marie Tissier Copy editor Cara Bland Art Director Philippe Saliba Graphic Designer Enia Haeck Marc Dostert 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

Mini gingerbread cake with spelt flour

ME AT

Vegetarian

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.

Dairy-free Sugar-free

ISSN EAN 977-2535-8821-54

Gluten-free Nut-free

161

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

Vegan

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T HE SUMMER IS SUE OF

WIL L B E PUB L IS HED ON JUNE 9 T H 2021

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MORE ABOUT

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AT WWW.K ACHEN.LU @ K ACHENMAGAZINE

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DESIGNED FOR AUTHENTIC-TASTING ESPRESSO

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Explore Luxembourg with the CFL

More information: www.cflevasion.lu or +352 4990 4845

Complete your KitchenAid Espresso Collection with the KitchenAid Espresso Machine, Automatic Milk Frother Attachment and Burr Coffee Grinder.

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E NG LI S H E DI TI O N

SPRING 2021

SPRING

No. 26

FLAVOURS OF SPRING H SC

TYPESC

LË T ZE

KACHEN

Fresh greens

ER GE

LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE

No. 26

65 SPRING RECIPES

CELEBR ATE & ENJOY

MINDFUL LIVING

SEASONAL: STRAWBERRIES, SPINACH, VEGAN BASICS FEATURE: FLOUR STEP-BY-STEP RECIPES

EASTER MENU DIY GIFTS FESTIVE EASTER TABLE HAPPY HOUR

SLOW FOOD FROM FIELD TO PLATE CONSCIOUS DESIGN DETOX DAY

12 €

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