KACHEN 27 - Summer 2021 - EN by Luxe Taste & Style

E NG LI S H E DI TI O N

SUMMER 2021

SUMMER

No. 27

(RE)GAIN A TASTE FOR THE

Dipping into summer

KACHEN

DIMENSION

OUT AND ABOUT

ER SUMM ES P I REC

Le Royal Hotels & Resorts • L-2449 Luxembourg • 12, boulevard Royal T (+352) 24 16 16 1 • restauration-lux@leroyal.com leroyalluxembourg.com

LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE

Enjoy an exceptional moment in the luxury of Le Royal. Experience fresh recipes in a trendy atmosphere and attentive service at Amélys restaurant. Sunny terrace, fun and special memories.

No. 27

SEASONAL

RELAX & ENJOY

MINDFUL LIVING

REDCURRANT, CUCUMBER HEALTHY BREAKFAST FEATURE: PASTA

PICNIC & DIPS HAPPY HOUR, FOODOSCOPE NEW: ART & CULTURE

GARDENING SAVING ENERGY WELLNESS TRENDS

12 €

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THE KITCHENAID COLOUR OF THE YEAR!

TRAVEL WITH A PEACEFUL MIND

GREECE SANTORINI MYKONOS THESSALONIKI RHODOS CORFU KOS HERAKLION

BOOKINGS SUMMER 2021 HOLIDAY PACKAGES 7 NIGHTS from

549€

* incl Taxes

Book in your travel agency or on luxairtours.lu

BOOKING MODIFICATION FREE OF CHARGE + ONSITE ANTIGEN TEST INCLUDED

*Price per person departing on 27/05 staying at the Blue Dolphin hotel. * Offer subject to conditions and availability. Booking modiﬁcations free of charge up to 14 days before departure

HONEY

Rich, uplifting and comforting – with golden-orange undertones: HONEY – the 2021 color of the year is a reminder of the sweetness that comes from making together in the kitchen. It’s time to celebrate connection as we bring a touch of warmth to countertops everywhere with the irresistible positivity of Honey. www.kitchenaid.lu

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EDITORIAL

In this edition, you will also find a well-known topic: gardening. If the pandemic has had one positive effect it was to bring us closer to nature once more. Never before has the topic “local, regional, seasonal” been more up to date, and rarely have more herbs been grown on the windowsill and vegetables in the home garden or raised bed. All the more reason for us to take up the topic again, and to do so more regularly in the future. We are giving another topic a firm and immediate place in our magazine: art and culture. Is it not so that people who love good and beautiful things are open to all forms of pleasure, so also music, art, and culture?

Leave the road, take the trails. - Pythagoras -

Dear readers, Finally, out and about! Even if we are primarily talking about summer, feel free to understand our cover slogan as transferable to other areas of life. Finally, out of the pandemic, out of the crisis, into nature, into the fresh air, to enjoy the sun and life. How much have we wished to be able to sit on a terrace in the city again with an espresso, watching the lively activity on the market square, dreaming of the next holiday, or simply enjoying the company of friends and family. At the time this edition goes to print, the restrictions have already been relaxed; something that delights us at KACHEN immensely, especially for our friends in the gastronomy. For them, the last months were a long dry period and they need our support. So, finally out and about also means treating yourself to a restaurant meal, chatting with friends in a café, relishing a cream tarte at the patisserie. For a food magazine it might not be the ideal situation if people cook less at home, however, we also boast the additional “lifestyle” in our subtitle.

Just as we constantly evolve in step with the world that surrounds us, KACHEN is also a “work in progress.” To keep developing further, not to stand still, to track the spirit of the age and to listen to what our readers want – that is what drives the team at KACHEN. The goal of every edition is to continue to provide you with positive surprises and gift you moments of inspiration and relaxation. Your opinion is everything to us, which is why you will find a questionnaire in this edition that you can fill out and simply slip into a post box. This questionnaire allows you to actively participate in shaping your magazine and even win a life-time subscription! We are all walking in unknown territory and the path back to normality can be challenging. As Vincent Van Gogh said: “Normality is a paved road: It’s a comfortable walk, but no flowers grow on it.” So let us be open and curious and discover new paths. Be assured that you will not walk this path alone. We are at your side and, together, we will manage! I wish you a wonderful summer! Enjoy life and stay healthy!

Bibi Wintersdorf and the entire team at KACHEN

After all, life does not only consist of culinary pleasures, but is the sum of what constitutes a fulfilled life – and part of that are, next to delicious recipes, also design, wellbeing, mindfulness, travel, and much more. For a while now, the topic of sustainability has a stable place in KACHEN, because we are of the firm opinion that we need to lead with good example and inspire our readers to a sustainable lifestyle.

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SUMMARY

16 66 46 55 48 26

40 96 64 KACHEN No.27 | SUMMER 21

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THE TEAM

—7

RESTAURANT & SHOP NEWS NEWS

—8

— 10

PRODUCT NEWS BOOKS

R EC IPE S

S EC T IONS

SUMMARY

— 12

— 32

— 36

Recipes with Verjus by 3 chefs

STEP BY STEP

— 92

EXPAT INTERVIEW

COOL POPS

— 158

RECIPE DIRECTORY

— 46

Original New York cheesecake

Orie Duplay, a South Korean in Luxembourg

— 48

Frozen treats for summer

— 160

VEGAN

—

Breakfast is served! 52 Vegan bio buns by Julie Jager

— 161

GLUTEN-FREE

LUXE MBOURG

— 22

Picnic by Heike Meyers

VERJUS

Vegetables with a beefy bite

IMPRINT

SUMMER IS HERE!

Homemade picnic decoration

— 60

FOODOSCOPE

Recipes of dips by Eloïse Jennes

DO IT YOURSELF

— 14

FEATURE

— 16

DIP DIP HURRAY!

TYPICALLY LUXEMBOURGISH Filled “Streusel” with pudding by Anne Lommel

GRANNY’S RECIPE

— 98

MY LUXEMBOURG

— 100

— 96

VEGETARIAN RECIPE

PORTRAIT OF A CHEF

FEATURE

— 68 — 72

Thank goodness for pasta All about pasta by Bertrand

SEASONAL FRUIT

— 102

Currants

— 80

SEASONAL VEGETABLE

— 104

Cucumbers

Julien Lucas and La Villa de Camille et Julien

CHEF’S MASTER CLASS

— 66

Shortcrust pie with summer vegetables by Sandrine

Feierstengszalot by Louis Linster

Pavillon Eden Rose

— 64

Couscous-style millet salad

Chocolate cake by Danielle Grosbusch

RESTAURANT PORTRAIT

— 62

EXPAT RECIPE

— 106

— 86

— 94

Cabbage kimchi by Orie Duplay

MADE IN LUXEMBOURG

— 110

Cheers, cool cats with Twisted Cat Sweet south by Lola Valerius 112

ART

— 114

Eric Mangen; “Neon” Art2Cure 2021 116

—

CULTURE

— 118

Esch2022; Culture for all Luga23; First major horticultural exhibition in Luxembourg

—

INS PIR AT ION

Roasted white asparagus by Julien Lucas

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SUMMARY

H A PPY HOUR SUS TA IN A B ILIT Y

— 120

IN THE CELLAR

PASSIONATE

— 130

GARDENING

— 134

Les Vignerons de la Moselle

VINTNER FAMILIY

— 122

Passion in teamwork, Domaine Kohll-Leuck

FEATURE

— 126

No sour aftertaste

148

Theresa, back to the roots

Vegetables with added value

GREEN KITCHEN

— 136

How to make your picnic more eco-friendly

INFO INTOX

— 138

PASSIONATE

— 140

Energy saving in numbers

Slow Food, the responsible fork!

KNOWLEDGE BITES

WE LLB E ING

LIVING BETTER

K AC HE N ON TOUR

Super celeriac

LUXEMBOURG

— 142

— 144

The new wellbeing commandments you need to follow

COLUMN

— 146

Food allergy tests

WEB TALK

— 148

150

Have you nikst today?

— 150

1, 2 , 3 , dive! Our favourite swimming spots

REPORTAGE

— 154

Les Nouveaux Affineurs, the art of vegan cheese

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T HE T E A M

TEAM

OLIVER ZELT It was his grandmother who let little Oliver pull up the carrots in the garden and pick the asparagus or beans. At home, it was not only important to be full but also to consider fine dining and the origin of food. That is something Oliver Zelt carries with him to this day. For his stories, he looks for interesting cooks who can refine a fat, yellow carrot with only a few tricks. Just as important as the chefs are those who plough the land, plant the vegetables or breed the animals for an amazing menu. The writer puts these people more and more into the centre of his narratives, because, for him, that’s exactly where they belong.

ANNE LOMMEL Cooking and baking, in short, everything to do with food, has long been a fascination for Anne Lommel. After her studies she went on to become art director in Hamburg and then spent a few years abroad as a tour guide, and it became clear to her that she would combine her passions for everything culinary with photography. Whether creating her own recipes or setting the scene for a menu in a restaurant, Anne aims to cause the viewer’s mouth to water.

MARC DOSTERT Lorem ipsum, serif or kerning are by no means unfamiliar terms for our new art director. Even at a young age, he was fascinated by the field of visual communication with its pioneer and Bauhaus master László Moholy-Nagy or the contemporary creative genius Paula Scher. Besides photography, conveying information by means of visual stimuli is one of his core competences, thanks to his studies in commercial art. With over 15 years of professional experience, 3 international awards and a wealth of creativity, Marc provides a real breath of fresh air as a member of the KACHEN team.

PHOTO & STYLING Eloïse Jennes

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

L A MANUFAC TURE

11, Rue Auguste Charles — L-1326 Luxembourg

5, Rue Des Mérovingiens — L-8070 Bertrange

Tel. +352 / 28 38 25 20

Tel. +352 / 26 39 93

alavita.lu

lamanufacture.lu

After two successful openings in Junglinster and Bonnevoie, the brand continues its expansion, and has set up a new store in Limpertsberg. ALaViTA, a true local business, is first and foremost a close-knit team, committed to offering organic and local products in line with its commitment to eco-responsible consumption. Offering fresh, seasonal products with a focus on local and regional production is the company’s credo. With its three local shops, ALaViTA is committed to providing easy access to the best organic and natural food, dietetic and cosmetic products. Open daily, customers will find fresh bread, mature cheeses and a wide range of grocery and cosmetic products. In addition to opening a new store, the ALaViTA Kitchen restaurant joined the ALaViTA family in spring this year and offers fresh and 100% homemade dishes. (Re)discover the organic, local and delicious world of ALaViTA shops and its new restaurant!

La Cantine du Windsor, historically located at 5 rue des Mérovingiens in the Bourmicht zone in Bertrange, has transformed and become La Manufacture. With the aim to develop their grocery and pastry business, still unknown to the general public, the three chefs Carlo Birel (manager of the Manufacture), Fabrizio Lo Votrico (head chef of the Manufacture) and Luis Antunes (head pastry chef for the group’s four restaurants) chose to remake themselves and La Manufacture was born. The concept is simple: offer an all-in-one place composed of a restaurant (terrace service, speedlunch, happy hours), a grocery shop with homemade products, a pastry shop offering delicacies to be enjoyed, as well as cakes made to order. And, last but not least, they offer the possibility to rent the restaurant for private events and special occasions. To be discovered without further delay!

AL AVITA

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

RUCOLINO

1a, Rue de Leudelange — L-3347 Leudelange

15, Rue du Commerce — L-3450 Dudelange

Tel. +352 / 26 37 09 99

Tel. +352 / 26 51 29 59

chiche.lu

rucolino.lu

The culinary hotspot known for its authentic Lebanese kitchen, its welcoming ambience and excellent drinks has expanded its offer by opening the Chiche Shop, a Lebanese deli, right next to its restaurant in Limpertsberg. Offering a broad variety of mezze, hot sandwiches, ready meals (such as kefta with rice) and refreshing drinks (including home-made lemonade), the new store welcomes its customers into its vintage-style interior from Monday to Saturday 11:00-21:00. During lunchtime, they also offer Manaqish (Lebanese pizza) for a quick bite. In addition, Chiche! has introduced YABANI Art & Food, an exciting new art gallery that serves authentic Japanese food. Located in Leudelange, this hybrid venue offers an inspiring gallery as well as a spacious terrace and a beautiful garden where visitors can enjoy Japanese cocktails in an immersive environment. This new opening reflects Chef Chadi’s passion for the Japanese kitchen and is strengthened by his sister, Mariana, who acquired first-hand experience during her years in Japan. The first exhibition shows artworks by Rafael Springer, Stick, Sader, Laurent Turping, Gery Oth, Paulo Lobo, Joëlle Daubenfeld, Joe Etienne and Marie-France Philipps.

What started with an idea back in the summer of 2019 has now become the first vegan Italian restaurant in Dudelange. Opening its doors for the first time in October last year, Rucolino quickly adopted a takeout menu and operated as dedicated groceries and wine store throughout the lockdown. The menu is equally innovative with a wide range of Italian and inspiring vegan delicacies and prides itself for its various focaccia specialties. With an expansive repertoire of over 28 selected wines and an exclusive collaboration with Corte Adami from the province of Veneto, Rucolino offers an opportunity to “eat, drink, talk, and to let the world stand still for a moment.”

CHICHE!

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NEWS

A NE W PHOTOVOLTA IC INS TA LL AT ION LUXLAIT REINFORCES ITS ENVIRONMENTAL COMMITMENTS Luxlait has doubled down on its environmental commitments by installing a new photovoltaic system on the roof of its production facility. With a total of 5,391 photovoltaic panels, this installation is among the largest in the Grand Duchy, and covers 14,000 m2 of the factory’s roof, generating enough energy to cover approximately 10% of Luxlait’s annual power consumption. The inauguration of this solar power system marks a considerable step regarding Luxlait’s development policy to produce responsibly and respect the environment. luxlait.lu

TAS T ING LUXE MBOURG LOCAL PRODUCTS ON TOUR In April, KACHEN and the Business Club Luxemburg (BCL) hosted a live, online tasting in collaboration with M.E.W. Promotion & Consulting. In the spirit of promoting the diversity of Luxembourg’s regional products across borders, attendees were sent an exclusive box containing samples of national delicacies and were able to collectively discover the products during the online event. Supported by the national Chamber of Commerce and the Luxembourg Embassy based in Berlin, this culinary occasion also sought to raise awareness of the valuable bond between the individual products, the producers, and their region of origin.

100 YEARS OF BERNARD MASSARD

A family business, Bernard Massard has evolved over the years by successfully re-inventing itself and trying to modernise and capitalise on its strengths. Only in 1932 did the company open up to the international market by exporting its sparkling wines to Belgium. Today, the family business enjoys worldwide recognition. To celebrate their 100th anniversary, Bernard Massard has released the 1921 Cuvée, a blend of several grape varieties, with drawings by Anne Mélan, a tribute to the company’s history and their commitment to sustainability. bernard-massard.lu

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PRODUCTS WE LOVE

V INSMOS E LLE White and Rosé Summerwäin For the upcoming summer season, Vinsmoselle invites with its refreshing Summerwäin, available both as rosé and white wine. Both providing a sought-after freshness during the summer heat, the white Summerwäin has Mirabelle plum and yellow fruit aromas on the palate, finishes delicately and is excellent to enjoy in its simplicity. Its rosé counterpart gives off notes of blackcurrant, grenadine and red fruits on the nose, is juicy and rich in its taste and makes for a perfect aperitif or to accompany barbecues. vinsmoselle.lu

T WG T E A Discover the finest teas of the world – exclusively at Kaempff-Kohler TWG Tea, which stands for The Wellbeing Group, has finally settled in Luxembourg and will exclusively be available at Kaempff-Kohler boutiques. The prestigious Singaporean tea brand, reputed for offering some of the finest infusions from all over the world thanks to its high-quality primary resources harvested throughout Asia, is easily recognisable through its stylish and inviting packaging. Available in bulk or in bags, their expansive tea repertoire, ranging from Earl Grey and Ceylon to Moroccan Mint and fruity infusions, can now be discovered at Kaempff-Kohler outlets. kaempff-kohler.lu

S KOT T I

Portable and reliable, the convertible gas grill has gained an exciting array of new accessories which add even more versatility to spontaneous barbecues. The innovative SKOTTI Cap adds a layer to the station that retains and evenly distributes heat, allowing for low and slow cooking or even outdoor pizza baking. Beyond the new split grill and flat top, SKOTTI Boks upgrades the grill into a multifunctional cooking station with transportable kitchenware. A dynamic outdoor kitchen on the go.

The you pow ad sm and righ

familymatic.lu

Cho fav

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Summer, Sun, Fairtrade!

Enjoy, with a clear conscience The beautiful summer days are back! This is the perfect occasion to treat yourself to an ethical breakfast, to organize a summerly picnic or to celebrate a powerful evening of solidarity with a cocktail. By choosing Fairtrade products on a daily basis, you strengthen your commitment to the sustainable development of small producers and workers in Africa, Asia and Latin America, fight against poverty and social injustice and give rise to an economy based on respecting human rights and the environment. Choose FAIRTRADE certified products and be part of a better world. Find all your favorite products at productfinder.fairtrade.lu KACHEN_21-02_INTERIOR EN.indb 13

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BOOKS

REGROWN

THE SHORTCUT COOK

EVERYONE’S TABLE

How to grow fruit, herbs and vegetables from kitchen scraps

Classic recipes and the ingenious hacks that make them faster, simpler and tastier

Global recipes for modern health

— Rosie Reynolds —

It’s a myth that to make the very best versions of classic dishes, they have to be prepared from scratch. It’s actually a well-known fact in the food industry that chefs have always used shortcuts. From her extensive experience, Rosie has distilled over 60 classic recipes, such as eggs Benedict, spaghetti and meatballs and lemon meringue pie, and applied every time-saving tip, flavour boost and genius twist that she has to produce failsafe recipes. This book is here to make your life in the kitchen bolder, brighter and a whole lot easier.

Everyone’s Table features 200 mouth-watering, decadently flavourful recipes carefully designed to focus on superfoods— ingredients with the highest nutrient-density, the best fats, and the most minerals, vitamins, and antioxidants—that will delight and inspire home cooks. Gourdet’s unique culinary odyssey informs this one-of-a-kind cookbook, which features dynamic vegetable-forward dishes and savoury meaty stews, umami-packed sauces and easy ferments, and endless clever ways to make both year-round and seasonal ingredients shine.

160 Pages — Hardie Grant Books ISBN 978-1-7848-8351-5

400 Pages — Harper Wave ISBN 978-0-0629-8451-7

— Paul Anderton & Robin Daly —

Vegetables have the extraordinary ability to regenerate themselves without fertilization – even your everyday kitchen scraps. With step-by-step illustrations, this guide shows you how to grow twenty vegetables that are every bit as delicious as their first incarnations. Ranging from fruits and herbs that will sprout in a matter of days, to vegetables that will delight in later seasons, Regrown is an easy-to-follow guide to growing new plants, with a focus on repurposing produce found in any supermarket. 160 Pages — Hardie Grant Books ISBN 978-1-7848-8403-1

— Gregory Gourdet & JJ Goode EdD. —

SICILIA A love letter to the food of Sicily — Ben Tish —

Sicily is both a frugal peasant land with a simple robust cuisine and also full of ornate glamour and extravagance. Within these pages, Ben Tish unlocks the secrets of Sicily’s diverse culture and food tapestry. Packed full of vibrant flavours, this beautiful collection brings the food of Sicily to your table, with recipes ranging from delicious morsels and fritters to big couscous, rice and pasta dishes and an abundance of granitas, ice creams and desserts, all stunningly photographed.

PRIZE DRAW WE ARE GIVING AWAY ONE COPY OF THE BOOK “SICILIA”. Send an e-mail with your name, address and the subject line BOOKS to gewinnen@luxetastestyle.com The winner will be chosen at random. The closing date for entries is 06.08.2021. The legal process is excluded.

304 Pages — Bloomsbury Absolut ISBN 978-1-4729-8275-9

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SEASONAL RECIPES

DIP DIP HUR R AY !

Dips are a must, and not only in summer! The popular party snack has long become a favourite and is always a delight, whether at a picnic or a barbecue! Delicious, fresh, colourful and healthy, dips are easy to prepare in advance and there are no limits to the variations you can create. Exclusively for KACHEN, Eloïse Jennes has photographed six dip variations, which we liked so much they made it onto the cover! Enjoy trying them out.

cookingwithelo

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SEASONAL RECIPES

B E E T ROOT HUMMUS MINT & PE A DIP

Serves 2 – 4 10 minutes

Serves 2 – 4 › › › › › ›

200 g canned chickpeas 150 g pre-cooked beetroots (vacuum-packed) 2 tbsp beet juice (from the package) 2 tsp balsamic vinegar 1 pinch salt ½ tsp Sichuan pepper (optional)

the juice. Cut them in quarters and weigh off the indicated amount. 2 Add all the ingredients to the blender and blend until smooth. Store in the fridge until serving time.

5 – 10 minutes

› › › › ›

400 g frozen peas 4 tbsp olive oil 1 bunch of fresh mint (approx. 40 g) 2 tbsp lemon juice 1 pinch salt

1 Cook the peas according to the instructions on

the package.

2 Wash the mint and remove the mint leaves from

the stems.

3 Add the drained peas, mint leaves and other

ingredients to the blender. Blend until smooth. Store in the fridge until serving time.

RECIPES & PHOTOS

Eloïse Jennes

1 Remove the beetroots from the package and save

10 minutes

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I N T E N S E H UMMUS WIT H LE MON & G A R LIC

Serves 2 – 4

10 minutes

› ½ garlic head › 3 tbsp olive oil › 200 g canned chickpeas

30 minutes › 2 tbsp lemon juice › 1 pinch salt › 2 tbsp water (if necessary)

1 Preheat the oven to 200°C. 2 Break the garlic head in half. Cut off the top of the

indicated amount. Add them to a blender with the remaining ingredients. Press the baked garlic cloves out of their skins and into the blender. Blend until smooth. If it doesn’t blend easily, add 1 tablespoon of water at a time. Store in the fridge until serving time.

cloves. Place on aluminium foil or parchment paper and drizzle with 1 tablespoon olive oil. Wrap the foil or paper tightly around the garlic and twist the top to seal the package. 3 Bake the garlic for 30 minutes. When roasted, remove from the oven and let cool for several minutes.

4 Drain and rinse the chickpeas and weigh off the

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SEASONAL RECIPES

S IMPLE TOM ATO SA L SA

BA BA G H A NOUS H Serves 2 – 4 10 minutes 45 minutes

GREEN GODDE S S DIP Serves 2 – 4 10 minutes

Serves 4 10 minutes

› › › › › › › › › ›

1 can diced tomatoes (400 g) 3 fresh tomatoes ½ red onion 3 spring onions 2 garlic cloves 1 handful cilantro (approx. 15 g) Juice of half a lime 1 seeded red chilli (optional) 1 pinch salt 1 pinch sugar

1 Wash the cilantro, spring onions

and tomatoes.

2 Remove the skin from the red

1 large aubergine (approx. 400 g) 4 tbsp olive oil 2 garlic cloves 1 heaped tbsp tahini 1 tbsp lemon juice 1 tbsp sesame oil 1 pinch salt

1 Preheat the oven to 180°C. 2 Wash the aubergine and cut it

lengthwise in half. Score the flesh in crisscrossing lines, being careful not to cut through the skin. Brush each half with 2 tablespoons olive oil. 3 Remove the skins from two garlic cloves. Place on aluminium foil, drizzle with olive oil and wrap tightly. 4 Roast the eggplant (cut-side down) and garlic on a baking sheet for 45 minutes. When soft, remove from the oven and let cool for several minutes. 5 Scoop out the flesh with a spoon and add it to a blender with the remaining ingredients. Blend until smooth. Store in the fridge until serving time.

› › › › › › ›

1 ripe avocado 250 g Greek yoghurt 3 spring onions ½ bunch fresh cilantro (approx. 20 g) ½ bunch fresh parsley (approx. 20 g) Healthy amount of olive oil 1 jalapeno (optional)

1 Cut the avocado open, remove

the pit and scoop out the flesh.

2 Wash the herbs and the spring

onions. Cut off the ends of the onions. 3 Add all the ingredients to a blender and blend on high until smooth. Store in the fridge until serving time.

onion. Cut off the ends of the spring onions and quarter the tomatoes. 3 Add all the ingredients to a blender and pulse a few times (you don’t want to purée it). Store in the fridge until serving time.

› › › › › › ›

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This bouquet is the perfect gift !

Discover the wide range of Fairtrade certified floral compositions and bouquets, vying with one another in colour and magnificence. The roses in these bouquets are grown by certified producers and marketed in accordance with the standards of the Fairtrade label. Fairtrade enables producers to benefit from more equitable trading conditions, and improve their lives and those of their community, while preserving the environment. A bouquet with a natural touch, thanks to the romantic, country-style Kraft packaging.

Flowers say more than a thousand words !

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SEASONAL RECIPES

SUMMER IS HE The warm days are coming, so pack your favourite picnic basket, along with a blanket, a good book, a sparkling bottle of rosé and some snacks – for which you will find wonderful ideas in this chapter – and off you go into the country!

Heike from @pfeffermachtglücklich spared no effort in preparing her delicious picnic snacks and delicacies in an appetising way, even though it was still quite chilly at the time of our outdoor photo shoot!

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SEASONAL RECIPES

HERE! SIMPLY FUN!

Delicious and refreshing, the new SUNNY by ROSPORT in three flavours: Peach, Lemon-Lime and Orange.

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RECIPES PHOTOS

Heike Meyers Ramunas Astrauskas

SEASONAL RECIPES

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SEASONAL RECIPES

AVOC ADO & M ANGO SAL AD WIT H C HIC K E N Serves 6 30 minutes 25 minutes

› › › › › › › › › › › › › › › › › ›

1 small onion 1 pinch salt Freshly ground black pepper 3 chicken breast fillets 4 – 5 tbsp olive oil 3 tbsp curry powder (preferably Curry de Madras) 1 tbsp curry paste (alternatively, 1 additional tbsp curry powder) 125 ml freshly squeezed orange juice 1 ripe mango 2 ripe avocados 6 tbsp freshly squeezed lime juice 125 g mozzarella 5 stalks fresh chervil 5 stalks chives 150 g crème fraîche 3 tbsp mayonnaise 1 pinch sugar 2 tsp red peppercorns

1 Preheat the oven to 180°C top/bottom heat. 2 Finely dice the onion. Cut the chicken breast fillets

rolls. Add half of the herbs to the cooled curry mixture together with the crème fraîche and mayonnaise and mix. Season with salt, pepper, sugar and a little lime juice. 8 Divide half of the curry cream between 6 preserving jars. Layer the mango, avocado and mozzarella on top, as well as the chicken cubes. Finish with the rest of the curry cream. 9 Decorate with the remaining herbs, the crushed red peppercorns and a little olive oil. Cover with the lid and chill in the fridge until it’s time to go to the picnic.

into bite-sized cubes, season with salt and pepper and fry in 2 tbsp hot oil for 5 minutes. Turn in between. Place the meat in a baking dish and cook in a hot oven for 15 minutes. Remove and leave to cool slightly. 3 Lightly sauté the onions with another tablespoon of olive oil in the meat roasting tin. Add the curry and curry paste and continue to braise briefly. Deglaze with the orange juice, bring to a boil and then leave to cool. 4 Meanwhile, peel the mango, remove the flesh from the stone and cut into small cubes. Peel the avocados as well, remove the stones and cut into cubes. 5 Immediately sprinkle both with the lime juice and season with salt and pepper.

6 Cut the mozzarella into medium-sized cubes. 7 Finely chop the chervil and cut the chives into fine

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SEASONAL RECIPES

BUB B LE B R E AD Serves 6 › 550 g flour (type 550) › 1 package dry yeast

80 minutes

20 minutes

› 1 ½ tsp sea salt › 1 pinch sugar

1 Place all the ingredients in a mixing bowl and knead with

pieces, form them into small balls and place them next to each other in the springform pan. Cover again and leave to rise for 15 minutes. Meanwhile, preheat the oven to 190°C, fan assisted. 3 Brush the balls with water, dust thinly with flour and bake in the hot oven for 15 – 20 minutes until golden brown.

the dough hook for at least 10 minutes on the lowest speed. Then turn the food processor up by one and knead for another two minutes. Cover the dough with a kitchen towel and leave to rise for 45 – 60 minutes. 2 Brush a springform pan (30 – 32 cm) lined with baking paper with oil. Divide the dough into approx. 17 g

› 3 tbsp olive oil › 330 ml lukewarm water

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SEASONAL RECIPES

GR IS SINI 1 portion 60 minutes 10 minutes

› › › › › ›

250 g flour (type 405) 1 tsp sea salt 20 g fresh yeast 1 pinch sugar 6 tbsp olive oil 4 tbsp black sesame seeds (alternatively, light sesame seeds) › 150 ml water, lukewarm

1 Mix the flour and salt in a mixing bowl. In a separate

Scan me

bowl, mix the yeast with the sugar and 150 ml lukewarm water until smooth. Leave to rise for 5 minutes. Add to the flour mixture together with 5 tablespoons of olive oil and 2 tablespoons of sesame seeds and knead with the dough hook of a food processor or hand mixer for at least 5 minutes until smooth. 2 Cover the dough and leave to rise in a warm place for 30 – 40 minutes. Preheat the oven to 180°C top/ bottom heat. Knead the dough again thoroughly and roll out into a rectangle of approx. 20 x 20 cm. Sprinkle the remaining sesame seeds evenly over the dough, roll lightly with the rolling pin and brush thinly with the remaining olive oil. Cut the dough into strips about 1 cm wide and roll them slightly round with the hands. Place them apart on one or two baking trays lined with baking paper, sprinkle with a little water and bake in the hot oven for about 10 minutes, one after the other. 3 After cooling, enjoy immediately or pack in an airtight container to keep them nice and crispy.

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SEASONAL RECIPES

THE PIES TASTE EXCELLENT WHEN STILL LUKEWARM, BUT THEY ARE ALSO DELICIOUS COOLED DOWN AND ENJOYED AT A PICNIC.

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SEASONAL RECIPES

MINI APPLE PIE S Serves 6 › › › › › › › › › › › ›

90 minutes

450 g wheat flour (type 405) 4 tbsp raw cane icing sugar 1 pinch salt 250 g cold butter, diced 2 egg yolks, mixed with 3 tbsp ice-cold water 5 tart apples, washed, peeled, cored & cut into thin slices 100 g butter 1 tsp cinnamon 1 pinch ground ginger 1 pinch ground cloves 50 ml maple syrup 20 g raw cane icing sugar

50 minutes In addition

› Set aside the egg white for brushing

› Dried peas, for blind baking › Butter to grease the moulds › 8 small pie or tart moulds of approx. 9 cm Ø each

› A little maple syrup or icing sugar

1 Grease the pie dishes with butter. 2 Mix the flour, icing sugar and salt

7 8

in a baking bowl. Add the butter and work everything into a crumble with your fingers. Make a well, pour in the egg yolk mixture and knead everything into a smooth dough. If it is too sticky, add a little more flour, if it is still crumbly, add a little ice-cold water. 3 Shape the dough into a brick and place in the fridge for 30 minutes, wrapped in plastic. 4 Meanwhile, melt the butter in a small saucepan. Add the apple wedges and the rest of the ingredients, and stew over a low heat until the apples are soft but not yet falling apart. Leave to cool completely. 5 Preheat the oven to 190°C top/bottom heat. Remove the dough from the fridge and roll out between two layers of baking paper until 4 mm thick. Cut out 8 circles slightly larger than the moulds so that the dough reaches the edges when inserted. Cut off cleanly.

Prick the bottom of the tartlets several times with a fork. Cover with foil and place in the fridge for another 15 minutes. Meanwhile, cut out matching circles from the baking paper. Remove the tartlets from the fridge and line with the prepared baking paper circles. Fill with dried peas and blind bake in the preheated oven for 15 minutes. Remove the baking paper with the peas and bake for another 5 minutes. Then leave to cool almost completely. Cut out different sized hearts and circles the size of the tartlets from the rest of the pastry. Cut a heart out of the centre of the circles to make different sized tartlets. Spread the cooled apple slices over the pre-baked tartlets. Place the prepared lids and hearts on top, brush with the egg white and bake for approx. 15 – 20 minutes until golden brown. Remove from the oven, brush with a little maple syrup or dust with icing sugar.

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SEASONAL RECIPES

MINI SANDWIC HE S Makes 27 20 minutes

› 9 slices of toast,

preferably without crust

› 6 leaves from a head of lettuce › 175 g cream cheese › 3 thin slices of young Gouda (the size of a piece of toast)

› 6 thin slices of cheddar cheese (the size of a piece of toast)

› 3 thin slices of cooked ham

(the size of a piece of toast)

› Salt › Pepper

1 Wash the lettuce leaves, remove the stalks & spin dry. 2 Briefly toast the bread. It should still be light. 3 Spread the cream cheese on three slices. Season with

TIP

Alternatively, thinly sliced chicken breast fillets served with thin slices of avocado are also delicious.

salt and pepper. Place a lettuce leaf on each toast and press on them a little. Put a slice of Gouda on each. Place one slice of cheddar cheese on each toast. Spread another slice of toast with the cream cheese and place it with the spread side down. Spread the cream cheese on the top side as well. Season with salt and pepper. Place a slice of cheddar cheese on each, followed by a slice of cooked ham on each. Again, place a lettuce leaf on each and press down lightly. Spread the last three slices of toast once more

with cream cheese and place each with the coated side on the lettuce. Divide each stack of toast into nine pieces and secure with a wooden stick. Place in a suitable baking dish, cover and refrigerate until you leave for the picnic.

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SEASONAL RECIPES

MINI WAFF LE S 1 portion › › › ›

350 g flour 25 g fresh yeast 50 ml lukewarm milk 75 g sugar

50 minutes › › › ›

10 minutes › Zest of an organic lemon › Icing sugar for dusting

1 tbsp vanilla sugar 2 eggs 1 pinch salt 125 g soft butter

1 Put the flour in a bowl and make a well. In a separate

2 After the resting time, knead the dough again and

form small balls of approx. 5 – 6 g. Preheat the waffle iron. Bake the waffle balls one after the other in the iron. Leave to cool slightly on a cake rack, dust with icing sugar and pack into pretty bags to enjoy later at a picnic. Everybody, not only the kids, will love these.

TIP

The waffles can also be served with fruit such as blueberries, strawberries or raspberries.

bowl, dissolve the yeast in the milk and stir in the sugar and vanilla sugar. Pour the yeast mixture into the well and let it rest, covered, for 5 minutes. Spread the eggs, salt, butter and lemon zest around the edges of the flour. Knead everything together with the dough hook of the food processor for at least 5 minutes. Shape the dough into a ball, return to the bowl and leave to stand, covered, in a warm place for 30 minutes.

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DO IT YOURSELF

INSTRUCTIONS PHOTOS

Heike Meyers Ramunas Astrauskas

HOME M A DE PIC NIC DE COR AT ION

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DO IT YOURSELF

It’s summer at last – time for outdoor picnics and lazy afternoons in the garden. In keeping with our motto “living sustainably” we have, of course, also thought about how to make picnics as environmentally friendly and sustainable as possible. (Read our article on page 136). Naturally, there’s no question that this calls for a bit of creativity, and Heike Meyers didn’t take much persuading to share her lovely DIY ideas with the readers of KACHEN!

PIC NIC BASK E T

F ROM A N OLD C R AT E Materials

› › › › › ›

Old fruit or wine crate 2 test tubes 4 rubber bands Stapler A few favourite flowers A pretty kitchen towel or a small tablecloth

1 Use the stapler to attach the rubber bands to the short sides of the wooden box. 2 Match the size with the test tube you have. The test tubes will be slipped into the

rubber bands and should be removable. They will serve as flower vases, so they will need to be repositioned when the crate becomes a table. 3 To transport the picnic box, fill the test tube with water and add the chosen flowers. 4 Line the box with the kitchen towel and fill it with goodies. You can find inspiration in our picnic recipes. At the picnic site, simply take everything out of the box, turn it over and cover it with a tablecloth.

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DO IT YOURSELF

SM A LL WR E AT HS

SA LT A ND PE PPE R

Materials

FROM NATUR AL MATE R IAL S › › › › › ›

ON THE GO › › › ›

Wire Very thin wire Various herbs Onion bulbs in different colours Thin branches Meadow flowers

Large matchbox Coloured paper Stamp or ink pen Pretty ribbon

1 Empty the matchbox. Pinch a piece of cardboard 1 The wreaths can be made from a variety of natural

materials, such as small onion bulbs. All you have to do is stick them onto sturdy wire. 2 The wire is then bent to form a wreath and the two ends are twisted together. 3 You can place a few herbs around the onions, which you then fix with slightly finer wire. You can also use herbs, pretty meadow flowers gathered from your last picnic, or even grass and small, thin branches.

TIP A smaller version (smaller matchbox) is also a very nice welcome gift for guests, set out on the plate of a nicely set table, e.g. at a garden party.

TIP The little wreaths are also great to decorate gifts with. In this case, choose plain-coloured wrapping paper because the pretty handicraft is sure to catch the eye that way and be appreciated accordingly.

in the middle of the compartment to separate the pepper from the salt. 2 Cut a piece of coloured paper to fit around the whole matchbox. 3 Stamp (or handwrite) “salt” and “pepper” on the paper. Leave to dry and stick onto the matchbox. 4 Wrap a piece of pretty ribbon around it and fill the box with salt and pepper.

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DO IT YOURSELF

SUMME R L A NT E R NS Materials

› › › › › ›

Simple water glasses Translucent paper Small, pointed scissors (e.g., nail scissors) Glue Pretty ribbon One tea light per glass

1 Cut the translucent paper to fit the jar, so that

it can be wrapped around the glass.

2 Cut out patterns according to your heart’s

desire, such as a wavy edge or small flowers.

3 Fix the finished band to the jar with a drop

of glue.

4 Tie a beautiful ribbon around it and place

a tea light inside.

Cornet_kachen.indd 2

TIP Place several of these lanterns in the middle of a nicely decorated table, e.g., in the garden for an evening meal.

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RECIPES

V E R JUS

BY DOM A I N E KOX Verjus, also known as verjuice, is essentially nothing more than grapes. Neither vinegar nor sweet grape juice, the extract is not produced from any alcoholic fermentation, and therefore most certainly not wine either. Harvested before the green grapes are properly ripe, they resemble green peas - hence its original French name, verjus, which derives from the French words “vert jus” and simply translates into “green juice”.

In 2020, L&R Kox took up the challenge to produce the first Luxemburgish verjus. Selecting the green grapes from three different varieties (cabernet blanc, pinotin, and auxerrois), the estate started harvesting the unripe grapes at the beginning of August. Much like the pressing method used to make wine and crémant, the verjus is also extracted from the grapes through the same process. Unfiltered, the verjus can only be preserved through gentle pasteurisation. The result is a juice with high acidity and low sugar content. However, with its fruity aroma, it is sweeter and rounder than vinegar and its flavours are finer and more discreet than lemon. A veritable alternative and a real delight for any chef. With its pleasant acidity and fruitiness, verjus can be incorporated into starters, main courses and even desserts, without imposing its own taste. Chefs may choose to refine soups, sauces and stews, marinate vegetables and fruit, give a fruity and refreshing note to sorbets or imagine other fascinating creations. In addition, verjus is very fashionable in mixed drinks, cocktails or simply as a spritz with sparkling water. In an exclusive interview with KACHEN, three promising young chefs have created their own verjus-based recipes to inspire you. On the following pages, you can discover the beautiful creations of Julien Lucas of the Villa de Camille et Julien, Caroline Esch of the Pavillon Eden Rose in Kayl, and Christian Ewen of the Restaurant du Château de Clervaux.

PHOTOS

Ramunas Astrauskas

Depending on the terroir and the wine region, verjus is harvested between mid-July and mid-August. In the past, verjus was commonly used in Central European cuisine as a sour base in dishes, a preservative or a remedy. By the 18th century, citrus fruits had arrived on the market, and verjus fell largely into obscurity. However, in the regions of Périgord and Bordeaux, the tradition never completely died out. In the 2000s, verjus also experienced a renaissance in Austria and even became an essential ingredient in haute cuisine.

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RECIPES

PI K E F I L L E T I N V E R JUS J E L LY BY L A VILL A DE CAMILLE ET JULIEN

Serves 4

10 minutes

› 4 portions of 40 g pike fillet › 20 cl Domaine Kox verjus › 50 g caster sugar

35 minutes › 14 g fine salt › 8 sheets gelatine

1 Wrap the pike fillets in cling film and immerse them

4 Place the pike fillets in the bottom of the selected

moulds and pour in the warm verjus.

5 Set aside in the fridge overnight, then turn out of

the moulds and arrange on a white plate.

RECIPE

Julien Lucas

in 60°C hot water for 30 minutes. 2 Heat the verjus and add the sugar and salt. 3 Soak the gelatine leaves in cold water and add them to the hot verjus.

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APPLE “FAÇON TATIN” WITH VERJUS, BOUR BON VA NILL A , B R E TON S HORT B R E A D C RUMB LE & C A R A ME L SAUC E BY PAVILLON EDEN ROSE

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RECIPES

› › › › › › ›

750 g Domaine Kox verjus 750 g apples, Granny Smith 750 ml water 1,150 g granulated sugar 3 vanilla pods 14 g agar-agar 1 lemon, juice (Makes 4 glasses à 200 to 250 ml. It keeps for about 4 months in the fridge)

For the Breton shortbread

› › › › › ›

165 g butter, softened 80 g icing sugar 80 g almonds, ground 2 egg yolks 125 g rice flour 1 pinch salt

For the apple rose

› 2 apples, Pink Lady › 80 g sugar › 1 tbsp water

The verjus, apple, bourbon vanilla jelly 1 Rinse the apples in fresh water. Remove the stalks and

3 4

15 minutes

cut into quarters without peeling. Place the fruit in a jam pan and cover with water. Bring to the boil and simmer for 30 minutes on low heat until soft. Collect the juice by pouring it through a fine sieve, pressing the fruit lightly with the back of a skimmer. Filter the juice a second time through wet cheesecloth and wring it out. Leave to stand overnight in a cool place. Weigh out 500 g of the juice obtained, leaving the deposit that has formed overnight in a bowl. Pour the apple juice, verjus, sugar, agar-agar and lemon juice into the jam pan and bring to a simmer. Skim carefully. Add the vanilla pods, split lengthwise. Keep cooking on high heat for 10 – 15 minutes, stirring gently. Skim again if necessary. Check the consistency, remove the vanilla pods and return to the boiling point. Immediately pour the jelly into jars and cover.

For the caramel sauce

› › › ›

50 g glucose 200 g sugar 1 vanilla pod 400 g cream

For the tuile biscuits

› › › ›

1 egg white (50 g) 50 g sugar 50 g rice flour 50 g sunflower oil

The apple rose 1 Prepare a caramel by heating 80 g of sugar with

1 tablespoon of water and boil until golden. Pour into tartlet tins. 2 Wash the apples, dry them and slice each one into a single long strip (this is best done with a peeling machine or by hand with a peeler, in one go). 3 Brush with Kox Bourbon vanilla verjus jelly, roll into a rose and place in caramel-filled moulds. 4 Bake at 200°C for 15 minutes. The caramel sauce 1 Place the glucose in the bottom of the pan and heat. 2 Add the sugar as it cooks, taking care to cook all the

sugar crystals to obtain a nice clear, liquid caramel.

3 Stop the cooking by adding the cream to the caramel

and add the scraped vanilla.

4 Boil the mixture to give it consistency.

Sift, strain and set aside.

The Breton shortbread crumble 1 Add the butter, icing sugar and ground almonds into

The tuile biscuits 1 Mix all the ingredients and spread them out into leaf

2 Add the 2 egg yolks, then the rice flour and

2 Bake for 5 minutes at 180°C.

3 Whisk to obtain a nice smooth dough and spread

The presentation 1 Place the apple roses on plates. Place the crumble

a bowl and whisk until smooth.

pinch of salt.

on the side and place a quenelle of ice cream (apple or vanilla) on top. Finish with a tuile biscuit. Serve the caramel on the side.

on a baking sheet with a spatula. 4 Bake in the oven at 180°C for approx. 20 – 25 minutes (depending on size) until golden brown. Leave to cool, then crumble.

moulds with a spatula.

Caroline Esch Ramunas Astrauskas

For the verjus jelly

40 minutes

RECIPE PHOTO

Serves 2

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RECIPES

FREE-R ANGE CHICKEN IN 2 WAYS V E R JUS SAUC E , AS PA R AGUS , MOR E L S & WILD G A R LIC

Serves 4 20 minutes 90 minutes

BY CHÂTEAU DE CLERVAUX

For the chicken

› › › › › › › › › › › › › › ›

1 organic Luxembourgish chicken 2 carrots 200 g leeks 2 onions 2 garlic cloves 2 sprigs thyme 50 cl Domaine Kox verjus 50 cl white wine 500 ml chicken stock 4 sheets filo pastry 1 tbsp of butter 1 tsp flour 1 tsp cornflour Salt & pepper Olive oil

For the wild garlic mousselines

› › › › › ›

400 g potatoes 50 g wild garlic pesto 50 ml milk 50 ml single cream 25 g butter Salt & pepper

For the asparagus and morels

› › › ›

RECIPE PHOTO

Christian Ewen Ramunas Astrauskas

The chicken 1 Bone the chicken and reserve the fillets. 2 Brown the garlic and chicken thighs in a little butter.

Add salt and pepper to taste.

3 Add the onions, carrots and leeks, cut into small cubes

5 6

The wild garlic mousselines 1 Peel the potatoes and cook in salted water. 2 Bring the milk, cream and butter to the boil. 3 Drain the potatoes and mix well with the milk and

cream. Add the wild garlic pesto and keep warm.

The asparagus and morels 1 Peel the asparagus and cook for 3 – 4 minutes

in salted water.

2 Clean and wash the morels 3 times in water. 3 Sweat the morels in butter, deglaze with the chicken

stock and simmer for 15 minutes.

To serve 1 Arrange the various elements on 4 large plates and

decorate with wild garlic flowers.

and sprinkle with a little flour. Moisten with verjus and white wine and reduce by half. Pour in the chicken stock and bring to the boil, add the thyme and simmer on a low heat for 45 minutes. Allow to cool and remove the meat from the bones. Strain the cooking juice and allow to reduce, then bind lightly with cornflour. Keep warm. Cut the meat into small cubes and roll them in the filo pastry. Set aside in a cool place. Roast the fillets in olive oil on both sides, season with salt and pepper. Finish cooking in the oven at 160°C for about 15 minutes with the chicken crisps.

8 white asparagus 8 green asparagus 100 g fresh morels 50 ml chicken stock

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- Advertisement -

Becoming a statement. The desire for personalization comes from the core of human nature and it will drive our future.

A brief history of making things our own. It’s a misconception to think that customisation is a new concept brought about by data, internet and new technologies. It has actually been part of our lives for centuries. Think about the effort the first tools required to be created and how unique they must have been. Then came the need to have things that matched, and wheels and tools in order to cooperate with an increasing network of people. Right until mass production started with

KACHEN_21-02_INTERIOR EN.indb 42

the dawn of the industrial revolution, customisation was at the heart of many regular objects around us. Nowadays, new technologies and innovations are helping companies to come back to this innate instinct to produce and deliver products that are more unique or fitted to our particular needs.

20/05/2021 11:39

Custom-made assembly line production. All this is well-known to companies all over the world and it is no surprise that almost everything you can think of can be individually adjusted to meet your expectations. In some cases this has even become the terrain of international corporations with enormous production plants and automated assembly lines. We’ve all got used to buying cars with a set of desired features. But today’s world offers many more possibilities. Personalised clothes and shoes are no longer the domain of tailors and shoemakers working in small workshops. Think about sneakers from famous designers with your name on them, or shirts with elegantly embroidered initials. Leading jewellers offer customised rings and bracelets with favourite gems, and cufflinks with family crests for those keen to display their heritage. Cooling appliances from Siemens are so modular, you may create your individual cooling zone – just the way you want it. The market offers premium wines with individual labels and even 30-year-old whisky in oak barrels complete with your name and the date of a special event – everything to make an experience more unique and memorable.

Everything but mainstream. The drive and desire for customisation stems from the core of human nature. According to a study from the University of Texas1, there are two main factors bringing this need to life: the need for control and information overload. When our experiences are tailored to our expectations, we gain the feeling of being in control of our lives and that satisfies our basic needs for autonomy and freedom of choice. The more we perceive ourselves to be in control, the better we feel. The second aspect is information overload. Our lives are full of exciting possibilities, but time is limited, and we have fewer opportunities to analyse information. If we know that something has been filtered through our preferences then we feel unique and important. That is why personalisation is so often a primary condition of premium products and services.

Timeless design and state of the art technology with stainless steel and intelligent features satisfy even the most demanding consumers.

Designed to make a statement. Our lives are becoming more customisable. And as a result of that, so are our homes. We want our living spaces to be reflection of ourselves. We want our kitchen to match our lifestyle. And we want our appliances to make a statement. With the new studioLine range of cooling appliances, all of this can be finally achieved. Available in different sizes and forms, with an additional variety of fronts and accessories, they open new possibilities to your imagination, allowing you to create your individual cooling zone. Whether you want to be prepared for any situation, seek perfection, or consider yourself a connoisseur, you are bound to find the right solution among endless product arrangements. Timeless design and stateof-the-art technology with stainless steel and intelligent features satisfy even the most demanding consumers. Should you collect wines and champagne, create a wine cellar without having to have a cellar. If you are vegetarian or more of a red meat eater: Use specially designed cooling compartments that are independently regulated. With this high level of customisation you will always find a way to express yourself and you will never have to hide your taste for more.

Siemens Home Appliances siemens-home.bsh-group.com/lu/de

„ Consumer Control and Customization in Online Environments: An Investigation into the Psychology of Consumer Choice and its Impact on Media Enjoyment, Attitude, and Behavioral Intention.” – Laura Frances Bright, The University of Texas at Austin, December 2008 • Sources: https://medium.com • https://uxplanet.org • https://blog.hubspot.com • https://www.buzzfeed.com

The BSH Group is a trademark licensee of Siemens AG.

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ADVERTORIAL

BLACK RISOTTO

WITH CAVIAR AND SEAFOOD Serves 4 Preparation time: 45 minutes

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

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ADVERTORIAL

For the risotto: 3 tbsp squid ink 2 l vegetable broth 100 ml white wine 1 red onion 1 garlic clove 3 tbsp olive oil 1 tbsp butter 1 tbsp rapeseed oil 500 g risotto rice 100 g black tomatoes (such as indigo rose) 2 tsp black or green caviar 200 g frozen peas, thawed For the cheese crackers: 100 g black cheese or Parmigiano-Reggiano For the seafood (alternatively, chorizo): 100 g mussels (such as New Zealand mussels) 4 scallops 4 king prawns (gambas) 100 g baby octopus 100 g crayfish tails Additionally: Green leaves for the garnish (such as “gome wakame” seaweed salad or coriander)

Per portion: 267 kcal, 1 119 kJ, 11 g F, 6 g Pt, 32 g CHO

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1. Bring vegetable broth, squid ink and the white wine to a boil in a large saucepan. Once boiled, set aside. 2. Peel the red onion and the garlic and chop both into fine cubes. Put the olive oil, butter, garlic and onion together into a pan and sauté at low heat for 5 to 6 minutes while constantly stirring. 3. Increase the heat and add the rice. Lightly brown the rice for another 2 minutes while stirring regularly. 4. Pour three ladles of the hot broth over the rice and simmer at medium heat. As soon as the liquid is nearly all evaporated and the risotto begins to thicken, add another 3 to 4 ladles of the broth and stir. Repeat this step until the broth has completely evaporated. The less stirring during the process, the better the result will be.* 5. Wash the black tomatoes, remove stems, cut into cubes and fold into the risotto. 6. Meanwhile, prepare the cheese crackers. Finely grate the black cheese and form into small piles on a baking tray lined with baking paper. Bake the cheese until crisp at 165°C upper/lower heat for about 12 minutes. 7. To prepare the seafood, heat the rapeseed oil in a non-stick pan and sear the seafood at high heat while constantly turning for 5 to 6 minutes. If you’re not a seafood fan, spicy chorizo also goes great with black risotto. 8. Fold the peas into the risotto and serve with the seafood, cheese crackers, caviar and some fresh coriander.

Siemens Home professional tip: You have a Siemens Home steam cooker – or an oven with integrated steam cooking? That’s fantastic, because the “risotto” program will make it even easier to prepare this dish.

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STEP BY STEP

OR IG IN A L NE W YOR K C HE E S E C A K E T

he cheesecake is one of the most popular desserts in the world. Almost every country has its own version, whether it’s a pot pie, “Käsekuchen,” “Käsewähe” or, exactly, a cheesecake. A “New York Style” cheesecake distinguishes itself through its base of crumbled biscuits – typically graham crackers – and a rich cream cheese filling. To avoid any cracks, the cheesecake is baked in a water bath and needs to be allowed to cool slowly. Cheesecake tastes delicious both at room temperature and nicely chilled. With a light and fruity strawberry sauce, it tastes even better!

Springform pan, Ø 20 cm 65 minutes 1 hour

For the base

› 180 g butter biscuits › 50 g butter, melted For the cheese filling

› 525 g cream cheese (double

cream), at room temperature

› 180 g sour cream (15 % fat) › 195 g fine granulated sugar › 1.5 tsp vanilla extract (substitute vanilla sugar)

› 2 eggs and 1 egg yolk (M) › 22 g flour (approx. 2 lightly heaped tbsp)

› 90 ml liquid whipped cream For the strawberry sauce

› 500 g strawberries › 30 g sugar (approx. 2 lightly heaped tbsp)

› 2 tsp lemon juice (optional)

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STEP BY STEP

THE BASE

Finely crumble the butter biscuits in a food processor or with a rolling pin. Mix thoroughly with the melted butter in a bowl.

Oil the base and sides of a springform pan or line with baking parchment. Spread the crumbs evenly in the prepared springform pan and press down firmly with a wide bottomed glass. TIP Baking paper makes it easy to remove the ring later.

THE CHEESE FILLING

Briefly blend the cream cheese and sour cream with the sugar using a hand mixer. Do not over-mix, otherwise the filling will be too runny.

Stir in the vanilla, eggs and egg yolks. Add the flour and stir in for a few seconds. Then incorporate the liquid cream.

Spread the filling on the biscuit base in the tin and smooth it out. Place the tin (tightly wrapped with aluminium foil) in a slightly larger tin, then fill it a few centimeters with hot water. It is best to do this when everything is already in the oven or, if available, use a steam oven.

TEXT & PHOTOS

Wash the strawberries, remove the seeds and cut them into quarters. Simmer in a saucepan together with the sugar and lemon juice over a medium heat for around 10 minutes until most of the liquid has evaporated. The sauce will thicken as it cools. Then just pour some sauce over the cheesecake and serve.

Bake the cheesecake in a preheated oven at 160°C upper and lower heat for 1 hour. If the surface gets dark, cover with aluminium foil or baking paper. Turn off the oven and leave the cheesecake inside for 30 minutes with the door closed. Leave to cool for another 15 minutes with the oven door slightly open (stick a wooden spoon in the door). Remove the cheesecake from the water bath and leave to cool to room temperature. The slow cooling prevents cracking. When using an oiled tin without baking paper, carefully peel the cheesecake from the rim with a knife before opening the springform tin. Enjoy with strawberry sauce or fresh strawberries. When out of season, serve with other berries / fruits or plain.

Ursula Schersch

THE STR AWBERRY SAUCE

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RECIPES

COOL POPS MAKE YOUR OWN FROZEN TREATS THIS SUMMER WITH THESE REFRESHING POPSICLE RECIPES! FROM TANGY BL ACKBERRY CHEESECAKE TO CREAMY ICED COFFEE, WE’VE GOT YOUR SUMMER TREATS SORTED.

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RECIPES

1 K IWIF RUIT 1

Makes 8 10 minutes (plus freezing)

2 F RUIT SA L A D Makes 8

› › › ›

8 ripe kiwifruits, chopped 3 ripe kiwifruits, thinly sliced 160 ml clear apple juice 1 tbsp icing sugar 1 Process the chopped kiwifruit, apple

juice and icing sugar until puréed (do not over-process, to prevent seeds breaking down). 2 Place the slice kiwifruit against the inside surfaces of 8 x 100 ml ice-block moulds. Pour the kiwi mixture carefully into the moulds and insert ice-block sticks. Freeze overnight or until firm.

4 BA N A N A C HOC &

C A R A ME L

10 minutes (plus freezing)

› › › ›

8 small strawberries, sliced 125 g blueberries ½ mango, sliced 830 ml blackcurrant juice (or apple and blackcurrant juice)

1 Pack the fruit into 8 x 100 ml ice-block

moulds. Pour in just enough juice to cover the fruit. Insert ice-block sticks, then freeze overnight or until firm.

3 PINE A PPLE &

COCONUT Makes 8

Makes 8 15 minutes (plus freezing)

15 minutes (plus freezing)

3 2 ripe bananas, chopped 250 ml creamy caramel 360 ml cream 300 g dark chocolate, chopped 120 ml thick cream

1 Process bananas until puréed. Add

caramel and cream and process until smooth. Pour the mixture into 8 x 100 ml ice-block moulds. Insert ice-block sticks, then freeze overnight or until firm. 2 Place chocolate and thick cream in a heatproof bowl over a bain-marie and melt until smooth. Cool slightly. 3 Line a large baking tray with baking paper. Working quickly, remove ice-blocks from moulds. Immediately dip the popsicles, one by one, halfway into the cooled, melted chocolate, careful to drain away excess chocolate. Place on a tray and freeze for 15 minutes or until set.

› 4 canned pineapple rings › 400 g vanilla ice cream, softened › 40 g shredded coconut, toasted 1 Cut the pineapple in half, first crosswise,

then horizontally. Place 2 pieces of pineapple against the inside surfaces of 8 x 100 ml ice-block moulds. 2 Place ice cream and coconut in a bowl and stir until well combined. Spoon mixture into moulds, taking care not to disturb the pineapple. Tap the moulds and insert ice-block sticks. Freeze overnight or until firm.

› › › › ›

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RECIPES

5 PE AC H-L AS S I Makes 8

7 B L AC K B E R RY

C HE E S EC A K E

15 minutes (plus freezing)

Makes 8 15 minutes (plus freezing)

› › › ›

280 g thick and creamy vanilla yoghurt 1 tbsp honey 1 tsp ground cardamom 820 g peach slices in juice

1 Process yoghurt, honey, cardamom

and half the peaches in a food processor until smooth. 2 Chop remaining peaches and divide between 8 x 100 ml ice-block moulds. Pour yoghurt mixture into moulds. Tap the moulds gently and insert ice-block sticks. Freeze overnight or until firm.

6 WAT E R ME LON &

ROS E WAT E R Makes 8

20 minutes (plus freezing)

› 55 g caster sugar › 60 ml water › 700 g seedless watermelon,

› › › › › ›

1 Divide frozen blackberries

among 8 x 100 ml ice-block moulds. Allow berries to thaw in moulds. 2 Process cream cheese, sour cream, milk, icing sugar and lemon juice in a food processor until smooth. Pour cream cheese mixture into ice-block moulds. 3 Gently tap the moulds to settle mixture, then swirl a knife through to create a light marbling effect. Insert ice-block sticks, then freeze overnight or until firm.

8 ICED COFFEE Makes 8

peeled and chopped › 2 tbsp lemon juice › 1 tbsp raspberry purée › 1 tsp rosewater

1 Combine the sugar and water in a small

saucepan over medium heat. Cook, stirring, for 2 minutes or until the sugar is dissolved. Bring to a boil, then cool down to room temperature. 2 Process the watermelon, sugar syrup, lemon juice, raspberry purée and rosewater until smooth. Strain through a sieve with the help of a spoon to extract any excess liquid, then discard the pulp. 3 Pout the watermelon mixture into 8 x 100 ml ice-block moulds. Insert ice-block sticks, then freeze overnight or until firm.

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200 g frozen blackberries 250 g cream cheese 120 g sour cream 160 ml milk 80 g icing sugar 2 tsp lemon juice

20 minutes (plus freezing)

› › › ›

360 ml cream 15 g instant coffee granules 120 ml sweetened, condensed milk White chocolate ganache

1 Combine half the cream with the coffee

in a small saucepan over low heat. Cook, stirring, until the coffee has dissolved. Cool, then refrigerate until cold. 2 Drizzle the chocolate topping around the inside surfaces of 8 x 100 ml ice-block moulds. Chill to set. 3 Process remaining cream, coffee mixture and condensed milk until smooth. Pour mixture into moulds and insert ice-block sticks. Freeze overnight or until firm.

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RECIPES

9 PAS S IONF RUIT

& PIS TAC HIO Makes 8

15 minutes (plus freezing)

› 8 passionfruit, pulp › 400 g vanilla ice cream, softened › 70 g pistachios, toasted and finely chopped

HONEYDEW & CANTALOUPE MELON 10

Find this recipe online at kachen.lu

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1 Push passionfruit pulp through a sieve to

extract as much juice as possible.

2 Combine ice cream, passionfruit juice,

half the passionfruit seeds (discard remaining seeds) and pistachios. Spoon into 8 x 100 ml ice-block moulds. Insert ice-block sticks and freeze overnight or until firm.

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YOU WILL NEED TO START THIS RECIPE 3 DAYS AHEAD TO ALLOW TIME FOR FERMENTATION. THE YOGHURT MIXTURE IS POURED INTO STERILISED JARS TO SET.

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VEGAN RECIPES

B R E A K FA S T I S S E RV E D! What better than a fresh, nourishing breakfast on a hot summer morning in the garden? These breakfast recipes are not only delicious but also easy to make. You might not have noticed, but all the ingredients are completely vegan. A perfect addition to your family brunch or for your breakfast before work. The probiotics, protein powders or activated nuts help to maintain a healthy body and get you through the day. Fresh fruits give you energy and give you an extra boost in the morning. Embellish them with edible flowers and your guests will be amazed.

COCONUT

YOGHURT 5 glasses 15 minutes 15 minutes + fermentation

› › › › › ›

30 g tapioca flour 800 ml canned coconut milk (see tips) 400 ml canned coconut cream (see tips) 3 probiotic capsules (see tips) 1 tsp pure maple syrup Fresh fruit and edible flowers, to serve

1 Sterilise jars. 2 Whisk tapioca flour and 60 ml of the coconut milk in a small bowl until smooth and combined. 3 Pour tapioca mixture into a medium saucepan, whisk in remaining coconut milk and the coconut

cream until combined. Stir mixture over low heat for 10 minutes or until it boils and thickens. Remove pan from heat; place a cooking thermometer in the pan, then stand until mixture cools to 43°C. Once cooled, open probiotic capsules, add the capsule powder and maple syrup and stir to combine. 4 Transfer mixture to warm sterilised jars; seal immediately. Stand in a warm place for 12 hours or until cultured (the mixture will taste slightly sour) and thickened slightly. Refrigerate for 24 hours or until coconut yoghurt thickens further. Coconut yoghurt will keep refrigerated for up to 2 weeks.

TIP

Tapioca flour is gluten-free and available from major supermarkets, health-food stores and Asian grocers. Buy coconut milk and coconut cream without additives, preservatives and stabilisers, otherwise the set of the yoghurt might be affected. Probiotic capsules are available from pharmacies and health-food stores. Serve topped with kiwifruit, figs, blueberries, raspberries and edible flowers. You can use any combination of seasonal fruits you prefer.

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VEGAN RECIPES

PROT E IN WA R R IOR SMOOT HIE Serves 2

› › › › › › › › › › › ›

Serves 6

5 minutes

250 g frozen, chopped mango 260 g banana (approx. 2 small bananas) ½ tsp ground cinnamon 1 tbsp chia seeds 2 tsp linseeds (flaxseeds) 1 tbsp almond spread 2 tbsp pea protein powder 1 tbsp coconut syrup 430 ml coconut water 250 g ice 2 tsp unsweetened flaked coconut (optional) Baby mint leaves and edible flowers (optional)

1 Blend all ingredients, except flaked coconut,

mint and edible flowers, until smooth. 2 Pour smoothie into two large milkshake glasses. Top with flaked coconut, mint and edible flowers.

TIP

B IRC HE R MUE S LI BOWL 3 hours

› › › › › › › › ›

750 ml almond milk 1 tbsp organic green tea leaves with coconut (see tip) 90 g rolled oats 100 g quinoa flakes 2 tbsp black chia seeds 2 medium red apples (300 g), grated coarsely 2 tbsp pure maple syrup 1 medium red apple (150 g), extra, sliced thinly 165 g papaya, seeds removed, peeled, cut into 1-cm thick slices, then 3-cm stars › 80 g natural or activated almonds, chopped coarsely › 60 g edible flowers (optional)

1 Heat milk in medium saucepan until almost simmering.

Remove from heat. Stir in tea; stand for 5 minutes. Strain mixture over a large heatproof bowl; discard tea leaves. 2 Add rolled oats, quinoa flakes, chia seeds and grated apple to bowl; stir to combine. Cover; refrigerate for 3 hours or overnight. 3 Before serving, drizzle maple syrup over Bircher muesli; top with sliced apple, papaya, almonds and edible flowers. The Bircher muesli keeps for 2 days, covered, in the fridge.

Keep linseeds in the fridge or freezer, as they can become rancid in the cupboard. Brown rice protein can be used in place of pea protein powder. This smoothie is a great breakfast or post-workout snack; it makes 1 litre.

25 minutes

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VEGAN RECIPES

F IG & OR A NG E C HI A PUDDINGS Serves 4 › › › › ›

5 dried Turkish figs (80 g) 250 ml water 500 ml almond milk ½ tsp vanilla bean powder 1 tbsp pure maple syrup

15 minutes › › › › ›

4 hours standing

1 tsp finely grated orange rind 180 g white chia seeds 280 g coconut yoghurt 150 g blueberries 150 g blackberries

1 Place the dried figs in a small bowl with the water;

cut into wedges

› 75 g cherries › 60 g edible flowers (optional)

4 Blend yoghurt and half of the blueberries until

smooth: spoon evenly among glasses.

5 Serve puddings topped with blackberries, the

remaining blueberries, fresh figs, and cherries. Sprinkle with extra zested orange rind, extra chia seeds and edible flowers, if desired.

TIP

Puddings are best made the night before serving. They will keep for up to 3 days in the fridge.

stand for at least 2 hours. Drain the figs and discard the liquid. 2 Blend the drained figs in a high-powered blender with almond milk, vanilla powder, syrup and orange rind until smooth. Transfer the mixture to a medium bowl; whisk in the seeds until combined. 3 Pour the mixture into four small (180 ml) glasses, bowls or dishes. Cover and refrigerate for at least 2 hours or overnight.

› 2 small fresh figs (100 g),

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VEGAN RECIPES

BA K E D POR R IDG E WIT H S TONE F RUIT Serves 4 › › › › › ›

135 g rolled oats 40 g desiccated coconut ½ tsp ground cinnamon ½ tsp ground ginger Pinch sea salt 90 ml pure maple syrup

15 minutes

40 minutes

› 1 tsp vanilla extract › 750 ml rice milk (alt: soy, almond or coconut milk) › 125 g (2 stems) rhubarb cut into 4 cm lengths › 3 medium plums (350 g), halved

1 Preheat oven to 180°C. Grease a 1.25 litre

(340 g), cut into thick wedges

› 2 tbsp coconut sugar › 80 ml water › Edible flowers, to serve

4 Meanwhile, place the rhubarb and stone fruit in a

small baking dish. Sprinkle with coconut sugar and the water. Bake on a separate shelf, with porridge, for the last 20 minutes of porridge cooking time. 5 Serve porridge topped with baked fruit, fruit syrup and edible flowers, if you like.

ovenproof dish. 2 Combine oats, coconut, cinnamon, ginger, salt, maple syrup and vanilla in an ovenproof dish; stir in milk. 3 Bake for 40 minutes or until oats are tender and creamy.

› 2 medium nectarines or peaches

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VEGAN RECIPES

V EG A N YOG HURT Serves 3 For the base yoghurt

› 150 g cashews › 160 g whole blanched almonds › 250 ml water

5 minutes

4 hours

For the passionfruit yoghurt

› 3 passionfruits, pulp › The base yoghurt

The base yoghurt 1 Place the cashews and whole blanched almonds in

a large bowl, cover with cold water. Stand, covered, for 4 hours or overnight. 2 Drain the nuts, rinse under cold water and drain well a second time. Blend the nuts in a high-powered blender with the water until it forms a yoghurt-like consistency. 3 Store in an airtight container in the fridge for up to 1 week. For the passionfruit yoghurt 1 Make the vegan yoghurt above, then stir in the pulp

of 3 passionfruits.

For the strawberry yoghurt

› › › ›

150 g cashews 12 g pecans 250 g strawberries The base yoghurt

For the strawberry yoghurt 1 Make the vegan yoghurt above, using the cashews

and pecans.

2 Blend or process the strawberries until smooth. 3 Fold the strawberry purée through yoghurt to create

a swirled effect, then top with extra strawberries.

TIP

You can experiment with different nuts to create this yoghurt, bearing in mind the flavour of each nut. For a great savoury alternative, you can stir in the juice of 1 lemon, which goes well with salads and to top soups or curries.

TOP WITH EDIBLE FLOWERS FOR A SUMMERY VIBE.

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VEGAN RECIPES

BUC K INI & B E R RY

MUE SLI C LUS TE R S Serves 5 10 minutes 10 minutes

› › › › › › › › › › › › ›

110 g rolled oats 1 tsp ground allspice ½ tsp ground cardamon ½ tsp sea salt flakes 2 tbsp rice malt syrup 1 tbsp coconut oil, melted 180 g activated activated buckwheat (see tips) 30 g puffed quinoa 30 g puffed buckwheat 30 g goji berries 35 g dried cranberries 40 g chia seeds 75 g freeze-dried pomegranate seeds

1 Preheat the oven to 180°C. 2 Place oats on a large, shal-

low-sided oven tray. Sprinkle with spices and salt then drizzle with syrup and oil; toss to coat. Bake for 10 minutes or until mixture is sticky and golden, stirring once during cooking. Cool, then break into clusters. Use a spatula to scrape the mixture from the tray as it will be caramelised. 3 Place remaining ingredients in a large bowl with the oat clusters; toss to combine. Place in a glass jar or airtight container.

TIP

Activated buckwheat is soaked and dehydrated buckwheat, which is gluten-free and high in protein, and available in some health food stores. You can replace puffed quinoa or buckwheat with puffed rice. Dried fruit would also work well. Try to buy sulphate-free dried fruit that has no added sugar. Freeze-dried pomegranate seeds are available in some supermarkets and health food stores. To make your own muesli bars, heat some rice malt syrup until bubbling and beginning to caramelise; toss through muesli, then press into a lined slice pan. Cool, then cut into bars. Muesli keeps in an airtight container at room temperature for up to 2 months.

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F ROZ E N YOG H UR T B A R K Form of 20 x 20 cm / 250 – 375 g Luxlait yoghurt 1 Pour the yoghurt into a freezer-safe dish. 2 3 4 5

Smooth the yoghurt with a spoon. Decorate with berries, chocolate chips, dried berries or coconut flakes. Place in the freezer for 4 hours or overnight. Remove from freezer and leave at room temperature for a few minutes before serving. Remove the yoghurt from the mould and break into pieces.

OUR COMBINATIONS

1 Luxlait Hazelnut yoghurt:

raspberry, blackberry, coconut flakes

2 Luxlait Stracciatella and Cherry yoghurt:

chocolate crumbs, redcurrant, dried raspberries *(1)

3 Luxlait Mango Curcuma yoghurt:

goji berries, coconut flakes

4 Luxlait Piña Colada yoghurt: strawberry, blueberry,

raspberry, chocolate crumbs, raspberry coulis *(2)

* TIPS 1 Pour the cherry yoghurt into the mould first, add small blobs of stracciatella yoghurt and draw patterns with a fork. 2 Pour the raspberry coulis over the yoghurt and draw patterns with a fork.

For more Luxlait recipes visit www.luxlait.lu

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F E AT U R E

V E G E TA B LE S

WI T H A B E E F Y B I T E

The aroma lets you expect a delicious roast, the taste is reminiscent of a fantastic meat broth, the palate detects a whiff of air-dried ham. On the plate were delicate celeriac slices, three months ripened in salt dough. They got what they deserved: a topping of a generous dollop of sun-yellow beef fat that the Chef Sebastian Frank skimmed off from his soup preparation. In the Berlin-based, 2-star restaurant “Horváth” the kitchen staff celebrated a fabulous, meaty dish with extraordinary little meat. Frank baked the unpeeled and diligently scrubbed celeriac, wrapped in a mixture of flour, salt, and water, in the oven for three quarters of an hour. Then, the cooked root is stored for a week in a cool place. The salted celeriac transforms from mundane root to wonderful delicacy. Vegetables are the new meat. They don’t copy, like burger patties made from pea protein or Boeuf Stroganoff made from tempeh. They become meat. It is an emerging trend to pep up vegetables with traditional methods of refining meat dishes, and to give them a different taste – a beefy bite. “It is not our goal to copy meat, but to give the vegetables a taste that meat eaters love,” says Rich Landau, Chef in the vegan restaurant “Fancy Radish” in Washington, DC. And he knows that this is so much easier said than done. Because when vegetables are smoked raw, a bitter taste often remains. Landau starts with a low heat and builds it slowly, so that a crunchy crust can form in the red heat towards the end. The vegetables should, however, not become too soft and the cell structure slacken during the slow smoking process. Use too much power and they dry out. Vegetables grown in the soil experience a new earthly dimension.

Will Horowitz, Chef of the “Ducks Eatery” in Manhattan, had the amazing idea while he was arranging a roast with a watermelon – usually only used for thirst-quenching purposes. Horowitz cut off the hard rind, placed the complete fruit into a mixture of water, an extraordinary amount of smoking salt, wood ash, oregano, pepper corns, and tamarin sauce and let it marinate for four days. Then, he rinsed the fruit, placed it in the fridge for a few hours to air dry and carved, just like a pork roast with crust, a diamond pattern into the flesh. Finally, the fruit spent a few more hours in a smoker filled with wood chips. A culinary wonder developed: a golden-brown crust with a red meat scented like a wonderful ham. A “Watermelon-Ham.” The beetroot-ham from the “Seven Swans” restaurant in Frankfurt/Main, ripened for twelve months, could easily find a place on a vegan meat platter. The Chef, Ricky Seward, places the fresh beetroot onto salt for three days, wets the veg, and takes it into the cellar. There, the beet ripens, hanging from a hook, and is, from time to time, cleaned with a brush and massaged. In a haze of smoke, the beetroot continues its path to culinary royalty.

TEXT

Oliver Zelt

B E E T ROOT, C A R ROTS , A ND C E LE R I AC S HOW NE W C H A R M . TOP C HE FS T R A NS FOR M V EG E TA B LE S INTO B E E F Y B IT E S – SOME B ECOME ME AT A LTOG E T HE R

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F E AT U R E

machine. The “Bündner Meat reloaded” can easily keep up with meat. In the Munich restaurant “Gabelspiel”, Florian Berger composes a special transformation with the title “Don’t call it scallop!” For the dish is not shellfish, but a Nashi pear. A fruit, that on the grounds of its rounded form and taste, is also called apple pear. Berger cuts out the pips, vacuums the hollow pear and freezes it. Then, the fruit is defrosted, frozen again, and defrosted once more. That makes it brittle. “Then, it goes into the dehydrator for half an hour.” The fruit loses juice but not its juiciness. For the perfect scallop-look, the Bavarian Chef takes a Bunsen burner and briefly singes the piece of shellfish-pear. The beefy fruit and veg might be a sensuous deception but it can expand the culinary senses without a doubt – and after all, a feast is for the eyes too.

“It really tastes like ham, still with a hint of sweetness,” says Seward. Even the colour is right. “If you use candy cane beet, you get an ever more beautiful marbling effect.” The Chef adds charcoal oil and fermented Shiitake jus. The mountain air of some areas of the Swiss canton Graubünden is now not only the home to the famous Bünder beef meat, but is to make Randen (the Swiss name for beetroot) to a vegetarian beef speciality alternative. Top Chef Jann M. Hoffmann and food expert Esther Kern experiment together, as well as betting on Asian experiences with the noble fungus Koji. The Koji enzymes create a tender and tasty bulb. The veg loses a lot of weight when air dried. “Our Randen are mostly at least 700 g, some even one kg,” says Kern. “But only 150 g remain.” Those are then cut into super fine slices with a knife or

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VEGAN RECIPE

V E G A N B IO B UN S BY JULIE JAG E R

8 buns

› 500 g wheat flour (type 550) › 5 g salt › 40 g sugar

10 minutes

90 minutes

› 20 g natural wheat sourdough (if not available, use 15 g of baker’s yeast)

1 Place all dry ingredients in the bowl of a food

processor. 2 Heat the wet ingredients to 37°C and dilute the yeast, then add to the dry mixture and the sourdough. Knead for 10 minutes on medium speed. 3 Place the dough in an oiled bowl, cover and leave to rise for about 1 hour in a heated room.

› 10 g fresh baker’s yeast › 70 g neutral vegetable oil › 60 g rice or soy milk

4 Divide, de-gas, shape and place the dough into buns

on a baking tray lined with baking paper. Cover and leave to rest for 1 hour. 5 Brown with the soy milk and sugar. 6 Bake for 10 minutes at 200°C.

RECIPE PHOTO

Julie Jager Marc Dostert

BAKHAUS ORGANIC BUNS ARE AVAILABLE AT ALL THEIR PARTNERS.

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GLUTEN-FREE

C OUS C OUS - S T Y L E Serves 4

10 minutes

› 1 large organic lemon › 200 g millet › 500 ml of water

MI L L E T S A L A D

15 minutes (+ resting )

› 1 pinch salt › 300 g bicolored cherry tomatoes

1 Wash and zest half the lemon. Then, juice

preserved in oil

› 1 bunch fresh basil

large salad bowl. Add lemon zest, 3 tablespoons of the oil from the sundried tomatoes and mix. 4 Wait until the millet has cooled, then fluff it with a fork. Add it to the salad bowl and mix well. Place the salad in the refrigerator until ready to serve.

TIP

This recipe can also be made with classic couscous or pearl couscous if not on a gluten-free diet. Simply replace some of the water with the juice of a lemon during cooking

RECIPE & PHOTO

Eloïse Jennes

the whole lemon. 2 Rinse the millet under cold water. Add the millet, water and lemon juice to a saucepan. Cover with a lid and bring to a boil. As soon as the water boils, reduce to medium heat and cook for 10 more minutes. Remove from heat and let swell for another 15 minutes with the lid on. 3 Meanwhile, wash the cherry tomatoes and cut them in half. Cut the sun-dried tomatoes into small pieces and save their oil. Wash and chop the basil. Place everything in a

› 150 g dried tomatoes

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PA RTNE R R ECI PE

SUMME R C APR E SE WIT H PE AC HE S & PE S TO

Serves 4 15 minutes

For the pesto

› 3 tbsp pine nuts, lightly toasted in a skillet

› 1 bunch fresh basil leaves, coarsely chopped

› 1½ tsp lemon juice › ½ tsp fine sea salt › 45 ml extra virgin olive oil For the salad

› 1 GALBANI Mozzarella (125 g) › 2 large or 4 small ripe peaches, pitted and cut into wedges

› 500 g ripe heirloom tomatoes, cut into wedges

› Flaky sea salt › Optional: balsamic syrup

The pesto

Place all the ingredients in a blender and mix until smooth. The salad

Slice the peaches and arrange in a platter with the tomato wedges. Place the mozzarella in the middle and drizzle with the dressing. Finish off with some sea salt and fresh basil leaves.

For more Galbani recipes, visit galbani.lu

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V EGE TA R I A N R ECI PE

S HOR TC RUS T PIE

WIT H SUMME R V EG E TA B LE S BY SA NDR INE Baking tin Ø 18 cm For the shortcrust pastry

› 250 g flour › 70 g butter with salt crystals

› 55 g butter › 5 tbsp water › 1 sachet baking powder

20 minutes

For the tomato compote

› › › › ›

650 g cherry tomatoes 2 onions 15 ml olive oil 1 garlic clove Salt

For the homemade pesto

› 85 g almonds › 50 ml olive oil › 30 g grated parmesan cheese

› 2 garlic cloves › 60 g basil leaves

For the garnish

› › › › › ›

2 small aubergines 1 large courgette Olive oil Coarse salt 100 g feta cheese A few basil leaves

The pesto

Toast the almonds in a pan for about 4 minutes. Then blend them to a powder. Add the olive oil, parmesan and basil leaves to the blender. Blend until the pesto is smooth. Add more oil for a more liquid pesto. Set aside.

and melt over a low heat. Remove from the heat and add the flour and baking powder, then mix briskly with a wooden spoon until a ball is formed. 3 Spread the dough in the pie tin with your fingers. Prick with a fork and bake for 15 – 20 minutes. It should be slightly golden.

Assembly 1 Once the pastry is cooked, spread the tomato

The tomato compote

2 Wash the aubergines and courgettes and slice them

Peel and chop the onions. Peel and press the garlic clove. Sauté in a frying pan over low heat with olive oil. Mix and add the washed and halved cherry tomatoes, cover and simmer. Stir while mashing with a fork. When everything is reduced to a compote, add salt and set aside.

compote evenly on top.

with a mandolin. Then cut the slices in half. Arrange them in alternating layers on the tomato compote. Brush with olive oil to prevent them from drying out during cooking. Season with salt and, if necessary, add more salt during cooking. 3 Bake the tart at 180°C for about 30 minutes. Remove from the oven and serve, sprinkled with feta cheese, decorated with a few basil leaves and with pesto on the side.

RECIPE PHOTO

Sandrine Pingeon Ramunas Astrauskas

The shortcrust pastry 1 Preheat the oven to 180°C. 2 Put the water in a saucepan with the salt and butter

30 minutes

lespaniersdesandrine.lu

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ADVERTORIAL

T H E PE R F EC T

ORGA N IC PA STA

Pasta lovers interested in organic quality and fair agriculture will find a large selection of pasta varieties from the brand of the organic farming association Luxembourg (Bio-Bauere-Genossenschaft Lëtzebuerg): BIOG. Among these, you’ll find fresh pasta made from semolina (durum wheat) and egg, such as Ravioli, Tortelli and Tortellini with six gourmet fillings of porcino and black truffles or the classic basil-pesto and tomato-cheese varieties. They come directly from a small pasta factory in Northern Italy. Likewise, the classic, egg-free semolina pasta “al bronzo”, produced for Spaghetti or Rigati, is made original in Italy for BIOG. “Al bronzo” means that the pasta dough is pressed through traditional bronze moulds. The light texture that the surface of the pasta acquires through this process means that sauces are taken up especially well and thus provides extra taste. The egg-free varieties are complemented with spelt pasta, produced by a Swabian pasta manufacturer that has been making pasta since 1853. Last but not least, the Luxembourgish manufacturer Dudel-Magie in Sprinkange makes a variety of pastas made from organic spelt semolina with egg for BIOG, with fantastic names, such as “Hittchen,” Hunnekroun,” or “Rüschli.”

PASTA MEETS TOMATO

INDULGENCE WITH GOOD SENSE

The BIOG tomato products signal through the “fair&associative” label that they stem from fair, mutually respecting producers, processors and retailers. Regular, personal meetings of all involved and the mutual interest in the wellbeing of the others builds the basis for such a stable and sustainable cooperation. The collaboration of BIOG with foreign partners helps to widen the brand offer and to keep the production cost of the Luxembourgish organic products down. Thus, every sold BIOG product – independent of origin – supports BIOG farmers and enables the further development of a sustainable agriculture in Luxembourg.

BIOG / BIOGROS

13, rue Gabriel Lippmann L-5365 Munsbach www.biog.lu contact@biogros.lu

The ready-to-cook BIOG pasta sauces are the fitting accompaniment for every pasta lover. The “Zoossen’s” base is made from sun-ripened tomatoes from the organic farming of BIOG’s Spanish partner Cal Valls.

Since 1978, the family Valls produces organic vegetables year-round in Catalonia. The organic tomatoes are processed, fresh from the harvest, into various sauces. The offer ranges from the “Bio Tomatenzooss Classico” with sea salt, onion, olive oil, basil, parsley, oregano and thyme to the “Bio Tomatenzooss Funghi” and the sharper variety “Bio Tomatenzoos Arrabiata” with paprika and Cayenne pepper. The selection is rounded off with classics, such as organic passata “Bio Tomaten, geschielt” and “Bio Tomaten, agedéckt.”

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TEXT

Alexandra Hartung

F E AT U R E

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F E AT U R E

T H A NK GOODNE S S FOR

PAS TA Durum wheat, water, and occasionally an egg – that’s all you need to make one of the most popular dishes in the world: pasta. But how is it that such a simple product has become a staple in the kitchen of so many people?

Have you ever thought of a bowl of potatoes for a candlelight dinner? Yet, a plate of steaming pasta, topped with a fruity-fresh sugo and a glass of red wine – simply beguiling. Pasta is poetry for the palate, strokes your soul, awakens an Italian attitude of life. Soothing images from the dream destination south of the Alps float in front of your eyes: the Nonnas, who spend their Sunday morning passionately kneading the pasta dough, the Familia that sits at the table together, gathered around a large pot of pasta, that small Trattoria from the last summer holiday.

THE HOME OF PASTA

historians are agreed that the beloved dough specialty was most likely invented in many different places independently from each other. It is, however, a fact that it was in Italy that pasta (which is, of course, only one type of noodle) received cult status and began its victory marsh across the world. Today, we encounter pasta both at home, as well as at the snack bar or gourmet restaurant.

Pasta belongs to Italy as salt does in soup. So, it’s almost strange that the cradle of the noodle is not in Italy but in the Far East. A ground-breaking find in 2005 decided an ancient feud between nations: archaeologists discovered a pot of around 4,000 years old, in whose bottom the remains of noodles made from millet dough were found. The theory, that it was Marco Polo in the 13th century who brought the noodle from there to Italy, is also refuted. Scholars found equipment to make noodles in Italian graves from the 4th century. These days, therefore,

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F E AT U R E

BELOVED BY THE WORLD

that the dry dough product can be stored so easily. But much more important is its excellent ability to combine with almost every other ingredient. With very few steps you can achieve multifaceted delights such as Tagliatelle with courgette-salmon sauce, Orecchiette with peas and pancetta, or spaghetti with avocado sauce and prawns. And the same dish can taste completely different with a different pasta variety.

DREAM TEAM: PASTA AND SUGO

Combining pasta and sauce is, by the way, a science all on its own. And nearly every Italian village has its own traditional versions. Pasta afficionados combine fine, creamy sauces with thin noodles such as Spaghetti or Linguine. Coarse sauces, such as Bolognese, harmonize more with big, broad noodles such as Rigatoni or Tagliatelle. The classic Spaghetti Bolognese, beloved in Luxembourg, will not be found so regularly on Italian menus – unless the restaurant caters for tourists, of course. A similar faux pax is to add the sauce when the pasta is already on the plate. The pasta should be mixed into the sauce directly after cooking. Only then do the two enter into an intensive liaison. The principle that the sauce waits for the pasta (not the other way round!) applies. But take care: if the cook has added oil to the pasta water, then the sauce will not adhere well. It’s better to stir the pasta with a fork while cooking in order to prevent sticking. Something that’s done a lot here is rinsing pasta in cold water, but pasta lovers should

Even if the noodle appears regularly on plates from Egypt to Argentina, from France to South Korea, Italy is still the number 1 land of pasta. According to IPO (International Pasta Organisation) every Italian consumes a full 23.5 kg per head per year. Second in the world are the Americans with 9 kg, followed by the French and Germans with 8 kg a year. The past COVID year has increased the intake – not least visible in empty pasta shelves of the supermarkets. One of the reasons is surely

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F E AT U R E

abstain from that. It causes the coat of starch on the pasta to disintegrate, and any sauce will not adhere so well. Pasta water is, by the way, a brilliant sauce binder. That’s because the starch enters the water during the cooking process. If you add a portion of the water to the sauce it gives it a creamy consistency.

WITH BITE, PLEASE!

While pasta secca (dried pasta) should be made from durum wheat and water according to the Italian purity requirements, pasta fresca (fresh pasta) can contain eggs. Fresh egg pasta is often still made in small quantities – here, for example, in the pasta factory in Schifflange. In 2013, the restaurant owner Luigi Ceccaci had the idea, kindled by a food scandal, to produce fresh, filled pasta in Luxembourg with qualitatively high ingredients and transparent production. In contrast to the home country of pasta, the dry variety can contain egg here. These egg pasta have been produced in Luxembourg’s first pasta factory in Luxembourg, Maxim in Esch/Alzette, for over 100 years. The company Maxim was founded by Italian immigrants. Since 2013, the organic chicken farm “An Dudel” in Sprinkange sells homemade pasta. The idea was born after a surplus of eggs that could not be sold in supermarkets. The classic pasta secca – without egg – is produced by the traditional mill “Le Moulin” in Kleinbettingen: the durum wheat for their pasta 100 % derived from Luxembourgish cultivation.

How long the pasta is cooked naturally depends on personal taste. It is said that pasta used to be cooked very soft – for up to an hour. In the 16th century, that changed when street vendors in Naples began to serve their wares “al dente” (to the tooth). The shorter the cooking time, the bigger was the turnover – that was the winning thought. It is a fact that pasta keeps you fuller for longer and doesn’t transform so quickly into fat when it is cooked al dente. The body needs longer and more energy to break down the complex carbohydrates. If you want to enrich your diet with extra fibres, check out the pasta varieties made from pulses. Pasta made from chickpeas or lentils fill you up for longer, are rich in proteins, and stimulate the digestive system. They are also an ideal substitution for people who can’t eat gluten. It just goes to show once more how versatile pasta dishes can be. Last but not least, there are around 600 pasta varieties. I bet you can find several types even some Italians haven’t heard of.

THE THING ABOUT THE EGG

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R E C I PE S

A LL A BOU T PAS TA BY B E RT R A ND

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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: pasta. All you have to do is cook and enjoy! In collaboration with

atelier-de-cuisine.com

LUM ACONI

W I T H ROA S T E D TOM ATOE S Serves 2 15 minutes 40 minutes

› › › › › › › ›

1 Cut the tomato into 2-cm slices, place on baking

paper and cover with pink garlic mixed with breadcrumbs, salt, pepper, thyme, olive oil and a pinch of muscovado sugar (1 teaspoon per slice). 2 Place in a grill oven at 180°C for 40 minutes. 3 Cook the pasta al dente, drain, then cook the peas in the pasta water for 2 minutes. 4 Serve in a shallow dish with the crushed black garlic, tomato slices and basil. Dress with a dash of olive oil.

TIP

Al dente is generally 1 minute less than the package instructs.

› › › ›

240 g Lumaconi 2 tomatoes (Roma or regular) ½ head black garlic 2 tbsp peas 2 handfuls baby basil 2 pinches brown sugar (muscovado) 2 pink garlic cloves 3 tbsp breadcrumbs with grissini Salt by Bertrand’s Pepper Olive oil Thyme flowers

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F E AT U R E

R A ME N

W I T H C R I S PY DUC K & S H I I TA K E Serves 2 30 minutes 10 minutes

› 360 g ramen noodles, pre-cooked › 1 leg of duck confit or smoked chicken

› 6 shiitakes, rehydrated or fresh, sliced

› ½ red onion, cut into › › › › › › › › ›

small wedges 2 spring onions, chopped 1 fresh chilli 15 cl water 5 cl sake 2 tbsp miso ½ garlic clove 3 tbsp Japanese soy sauce 1 tbsp sliced red chili pepper 3 tbsp chopped peanuts

miso, soy sauce, chilli and the peanuts in a saucepan. Reduce for 10 minutes. 2 Sauté the duck and shiitakes in a pan. 3 Place the ramen noodles in a deep dish, add the duck and shiitakes and pour the hot broth over them. 4 Garnish with red onions, spring onions, peanuts and chilli.

RECIPES PHOTOS

Bertrand Duchamps Ramunas Astrauskas

1 Combine the water, sake, garlic,

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PA RTNE R R ECI PE

LINGUINE A L LIMONE Serves 4

20 minutes

› 280 g Linguine LE MOULIN

(70 – 80 g per person) › Coarse salt › 1 untreated organic lemon

1 Wash the lemon and peel it with a vegetable peeler

into thin strips (only the yellow parts, leave out the white). 2 Squeeze the peeled lemon and reserve the juice. 3 Melt the butter in a saucepan, bring to a boil, stop the boil, add the lemon peel and leave to infuse. 4 Chop the fresh parsley and set aside.

10 minutes › › › ›

80 g butter Fresh parsley Parmesan cheese Freshly ground pepper

5 Bring 2 litres of water to a boil and add coarse salt.

Cook the pasta al dente for 5 minutes 45 seconds, drain and mix immediately with the lemon juice. Mix with the melted butter and lemon zest. 6 Divide the pasta between the plates and sprinkle with fresh parsley and grated fresh Parmesan.

lemoulin1704.lu

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F E AT U R E

R IC E V E R MIC E LLI W I T H E DA M A ME

Serves 2 15 minutes 10 minutes

› › › › › › › › › › › ›

200 g rice vermicelli 4 spring onions 1 organic carrot, grated 2 tbsp edamame beans 1 Roscoff onion, grilled 2 cm ginger, sliced and fried ½ bunch coriander, coarsely chopped 75 g (½ tray) shimeji mushroom 2 tbsp pomegranate 1 tbsp sesame seeds, toasted 1 pinch brown sugar Sesame oil

For the sauce

› › › › › › ›

½ lemon, juice 5 cl rice vinegar 5 cl soy sauce 5 cl sesame oil ½ garlic clove 2 cm ginger, grated ½ fresh red chilli, chopped › Freshly ground pepper

1 Whisk together the lemon juice, rice vinegar, soy sauce,

sesame oil, garlic, ginger, chilli and the pepper.

2 Soften the vermicelli in hot water as instructed, then

rinse with cold water to stop cooking.

3 Fry the onion in a pan with 1 tablespoon of sesame oil

and a pinch of brown sugar.

4 Place the vermicelli in a large bowl, then dress with the

The sauce can be stored in a cool place and goes very well with other dishes.

sauce and the spring onions, carrot, beans, onion, ginger, coriander, shimeji, pomegranate, chilli and pepper. Finish with a dash of sesame oil.

TIP

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PA RTNE R R ECI PE

TRUE ITALIAN TAS T E During the year 2021, the Italian Chamber of Commerce for Luxembourg (CCIL) is participating in the “True Italian Taste” project promoted by the Italian Ministry of Foreign Affairs and International Cooperation, in collaboration with the Italian Association of Chambers of Commerce throughout the world, to champion and promote authentic Italian products. The star of the most recent masterclass, organised by CCIL on the 17th of May, was the renowned Chef Carlo Cracco, from the Michelin Star gourmet restaurant “Ristorante Cracco” situated in Milan in the “Galleria Vittorio Emanuele”. Chef Cracco is also President of “Associazione Maestro Martino”, a non-profit association whose main aim is to promote the signature cuisine and the Italian excellence. During this exceptional online event, Chef Cracco shared his vision of Italian cuisine and talked about the importance of using authentic products. He spoke in particular about rice, one of the best products of the Italian cuisine, focusing on two of the most prestigious types of rice: “Carnaroli” and “Vialone Nano” which have been used in the preparation of two recipes. The event, organised in collaboration with the Italian Chambers of Commerce for Belgium and for the Netherlands, was reserved for members of the press and professionals from the food sector, to promote the ties that bind products to their home region.

C A R LO C R ACCO’S DE S S E RT V I A LONE N A NO R IC E PUDDING F L AVOUR E D WIT H WHIT E COF F E E Serves 4 › › › ›

10 minutes

500 g fresh whole milk 70 g Vialone Nano rice 50 g natural mineral water 30 g whole coffee beans

20 minutes › 10 g icing sugar › 1 star anise › 1 green cardamom berry

1 Bring the milk almost to the boil in a saucepan, turn off the heat, wait a

few minutes and add the coffee beans, the star anise and the cardamom.

2 Close the lid, wait 5 minutes and strain the milk. 3 Pour the coffee-flavoured milk into a saucepan and add the water,

rice and sugar.

4 Place on the heat and simmer gently for 15 minutes. 5 Once the rice is cooked, serve hot in four serving cups. 6 If the dish is to be served cold, add a little water, optionally with some

dark chocolate chips and a crumbled biscuit.

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ADVERTORIAL

T UR N YOUR OV E N TO “ L Ë T Z E B UE RG E S C H ” AEG and partnering Electrolux products are integrating Luxembourgish as a language option for its compatible appliances – starting with smart ovens.

Since 1987, Electrolux, the parent company of AEG, has been equipping Luxembourg’s households with everyday appliances that improve and reinvent the standards and comforts of a modern and sustainable lifestyle. This year in spring, Electrolux launched a new project that takes yet a step closer in its ambitions to accommodate the nation’s customers by introducing Luxembourgish as a language option for its range of smart kitchen tools. Accessible through the MyAEGKitchen App, all compatible and partnering devices are individually operational in Luxembourgish by connecting to the gadgets with a tablet or smartphone. Starring a fully adapted interface and recipes, the application offers a broad selection of international dishes with impeccably translated instructions and lists of ingredients. Proud of its leading position in Luxembourg, AEG continues to seek out innovative ideas to retain its pioneering position in the industry. The release of a new series of smart ovens that will have the language module readily integrated only marks the debut of this exciting development. Over the course of the next few years, Electrolux plans to expand this feature across its larger repertoire of connected instruments, including compatible dishwashers and cooktops by the end of 2022. Other smart appliances can also benefit from this and adopt Luxembourgish as an option. All it requires is an update to download the new language pack and to connect them via the MyAEGKitchen App. “Kachen” has never been easier. With this new addition, Luxembourgish is officially one of the 31 integrated language options available in Electrolux’s vast selection of smart kitchen and household appliances. Considering the limited number of Luxembourgish-speaking customers, which according to UNESCO is merely around 390 000 active speakers, it is worth pointing out that this is a remarkable investment for an international enterprise that sells about 60 million household devices across more than 150 countries each year. Acknowledging and accommodating one of its smaller markets, however, Electrolux remains true to its ambitions to “shape living for the better” with innovative and accessible technologies. Another aspect of this inclusion is that it promotes the use of Luxembourgish in everyday life and supports the ambitions for it to be recognized as an official national and European language.

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EIS NEI CONNECTÉIERT BAKUEWEN KËNNEN ELO LËTZEBUERGESCH

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SEASONAL FRUIT

5 FAC TS A BOUT

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

F R AG R A N C E

This is true for all varieties. If the bushes get a lot of sun, they yield the sweetest and biggest fruits; if they are in the shade, the fruits tend to remain small and turn more acidic. With proper care, currants can grow and bear fruits for up to 15 or even 30 years.

A lot of perfumes use the extract of the blue-violet flower buds of the blackcurrant, which gives them their fruity, slightly tangy and not too sweet fragrance.

I N T E R N AT I O N A L B L AC K B E R RY

H E A L I N G P OW E R S OF THE CURR ANT Currants are true vitamin C bombs – especially the black variety, which contains about four times more vitamin C than lemons. They also provide vitamins A, B, E and K, calcium, iron, zinc, potassium and magnesium. They have an anti-inflammatory and pain-relieving effect, boost the immune system and blood platelet formation and help prevent iron deficiency. The linolenic acid in blackcurrant seed oil can help with skin complaints.

Second only to Russia, Poland is the largest producer of blackcurrants. Japan annually imports over 3.6 million US dollars’ worth of blackcurrants. The leaves of the blackcurrant are particularly popular in Russia for their distinct aroma in tea and in vodka.

TEXT

Martina Schmitt-Jamek

E AC H VA R I E T Y H A S I T S OW N TA S T E Cultivated white currants are the sweetest variety and also have a milder taste. Redcurrants are quite sour and are suitable for cakes, desserts or red fruit jelly. However, the large black currants are tart and have the most intense flavour. Usually, they are used to make juice, fruit jellies, jams or liqueur (cassis).

THE SUNNIER , THE BET TER

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SEASONAL FRUIT

PR E C IOUS BERRIES Soon they will be back: the delicious red, white or black berries. By the way, the German name for currants “Johannisbeeren” is derived from St. John’s Day (24 June), when the first varieties ripen. For Luxembourgers, this is almost a delicacy for our National Holiday (which is 23.6.)! Currants can be found in the garden or in the forest from the beginning of June until about the end of July. This fruit is not only full of nutrients, but also very popular in the kitchen; both for sweet and savoury dishes, to which it adds a slight acidity and provides interesting and fresh flavours. Be inspired by our recipes and enjoy this seasonal fruit in all its forms.

F R IE D M AC K E R E L WIT H R E DCUR R A NTS , G A R LIC & LE MON Serves 3

› 1,200 g mackerel,

25 minutes

1 Preheat the oven to 200°C top

and bottom heat. Rinse the mackerels, dab dry and season inside and out with salt and pepper. 2 Roughly chop the garlic with the skin. Wash the rosemary, shake it dry and pick the leaves. Save some for decoration. Wash the lemons and cut into thin wedges. Sort the currants, wash and pat dry.

3 Fill half of the garlic and rose-

mary with half of the lemon wedges and currants into the fish and place the fish in a roasting tin. Spread the rest around, drizzle everything with olive oil and bake in the oven for about 25 minutes. 4 Serve garnished with the remaining rosemary and currant leaves if desired.

› › › › › › ›

3 pieces ready to cook Salt Pepper, from the mill 5 garlic cloves 1 handful rosemary 2 organic lemons 150 g redcurrants 4 tbsp olive oil

20 minutes

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SEASONAL FRUIT

PIE WITH R E DCUR R ANT F ILLING & G R AT IN AT E D ME R INGUE 1 pie 35 minutes 40 minutes (+ cooling )

For the dough

› › › › › › › › ›

250 g flour 60 g sugar 2 tbsp vanilla sugar 1 egg 120 g cold butter 1 tbsp soft butter Flour, for the mould Flour, for kneading Ceramic beads, for blind baking

1 For the dough, sift the flour onto

› › › ›

300 g redcurrants 30 g cornflour 4 egg whites 160 g sugar

For serving

› Redcurrant pods

about 15 minutes. Take out, remove the baking paper and ceramic balls and leave the base to cool briefly. 3 Wash the currants, drain well and pluck them from the stalks. Mix the berries with the starch in a bowl. Place the currants in the tin on the pastry base and bake in the oven for 15 – 20 minutes until lightly browned and the pastry is crisp and golden brown. 4 Preheat the oven to broil level. Whisk the egg whites in a metal bowl over a hot water bath until very stiff, adding the sugar as you go. Spread the beaten egg whites over the currants. Briefly gratinate the pie under a hot grill until the meringue is lightly browned, then remove. Cut the pie into pieces, garnish with redcurrant shoots and serve.

a work surface. Make a well in the centre and add the sugar, vanilla sugar and egg. Spread the cold butter in pieces on the edge of the flour. Chop everything until crumbly, then knead quickly with your hands to form a smooth dough. Wrap the dough in plastic wrap and leave to rest in a cool place for about 30 minutes. 2 Preheat the oven to 180°C top and bottom heat. Grease a pie dish (approx. 24 cm Ø) with butter and sprinkle with flour, knock out excess flour. Roll out the pastry on a floured work surface slightly larger than the tin. Line the pie dish with the pastry and form a rim. Prick the base several times with a fork, cover with baking parchment and ceramic beads and blind bake in the oven for

For the topping

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SEASONAL FRUIT

WHIT ECUR R A NT JE LLY R E DCUR R ANT CUR D

Serves 4 25 minutes 25 minutes (+ cooling)

2 glasses 20 minutes › › › › › › › ›

5 minutes (+ cooling)

› › › › ›

250 g redcurrants 100 g butter 150 g sugar 2 fresh organic eggs 4 fresh organic egg yolks

1 Wash the currants, pluck them from the stalks,

drain and heat in a saucepan until they burst.

2 Strain the mixture through a sieve. 3 Melt the butter over a hot water bath with the sugar

1 Wash the currants, drain and juice in a steam juicer. 2 Soak the gelatine in cold water. 3 Squeeze the lemon, strain the juice through a fine

sieve and add the sparkling wine.

4 Measure out 650 ml redcurrant juice, use the rest

for other purposes.

5 First dissolve the sugar and vanilla sugar, then

dissolve the well-squeezed gelatine in the hot juice and allow it to cool briefly. 6 Stir in the sparkling wine, pour the mixture into dessert glasses and chill for at least 3 hours. 7 Top each jelly with 1 tablespoon of redcurrant curd and serve garnished with redcurrant stalks.

and redcurrant purée, stirring. 4 Stir in the eggs and egg yolks and continue to whisk over the hot water bath until the mixture thickens to a creamy consistency. 5 Leave to cool, pour into glasses and chill the redcurrant curd for at least 3 hours before serving. 6 Store in the fridge and use within 10 days.

1 kg whitecurrants 10 leaves gelatine ½ lemon 150 ml fruity sparkling wine or white wine 80 g sugar 2 tbsp vanilla sugar 4 tbsp redcurrant curd 1 handful red and whitecurrant stalks to garnish

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SEASONAL FRUIT

WATE R ME LON B E R RY SMOOT HIE Serves 4 15 minutes

› › › › › ›

600 g watermelon pulp 200 g strawberries 200 g redcurrants 4 tbsp honey, more if needed 200 g ice cubes Mint, to garnish

1 Cut the watermelon into small

2 3

5 6

pieces and place in a blender. Wash the redcurrants. Clean and chop the strawberries. Save a few currants for decoration, strip off the rest and add to the melon in the blender with the strawberries. Add honey and ice cubes and purée everything in the blender as finely as possible. Add a little more honey if needed. Pour the smoothie into 4 glasses (approx. 350 ml), garnish with the remaining currants and mint and serve.

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SE A SONA L V EGE TA B L E

5 FAC TS A BOUT

C UC UMB E R S A S “C OO L” A S A C UC UMB E R The temperature of a cucumber’s interior can be up to 20°C cooler than the temperature of its exterior; that is, when eaten, they can reduce the blood temperature. Rubbing a slice of cucumber over various problem areas can reduce wrinkles, cellulite and swelling in the skin, as it contracts collagen. The steam of a whole cucumber in boiling water creates a calming and relaxing atmosphere.

H E A LT H Y S N AC K

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

Because cucumbers are made up of 95% water, they can be a good snack for those who have trouble drinking enough. At the same time, they curb hunger and provide the body with new energy, making them a good alternative to coffee or energy drinks.

G R E AT TA S T E

Calcified stainless steel fittings and surfaces in the bathroom become sparkling clean with a few slices of cucumber, even without chemicals. Fogged-up mirrors in a bathroom without windows? Simply wipe a slice of cucumber over the mirror, the problem is solved and a pleasant smell is a bonus. Hold a slice of cucumber to the roof of your mouth for 30 seconds and it will kill off any foul-smelling bacteria.

Not only very refreshing, but also healthy – that’s cucumber water. Simply slice a cucumber, an organic lemon and some ginger and add them to still water (let it steep for 1 hour). Also strengthens the bones, provides vitamins and minerals and is so much healthier than ready-made drinks.

A F R A I D O F A H A N G OV E R O R H E A DAC H E ? If you are afraid of waking up with a hangover or headache in the morning, you should eat a few slices of cucumber before going to bed. Due to their high content of vitamin B, electrolytes and sugar, they alleviate or prevent hangovers.

TEXT

Martina Schmitt-Jamek

C L E A N S I NG EFFEC T

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SE A SONA L V EGE TA B L E

C OOL A S A

C UC UMB E R Raw, pickled or muddled, cucumbers are pure summer refreshment. From the classic British cucumber sandwiches and Greek tzatziki to the bold but delicious cucumber and yoghurt jellies, we’ve got the freshest cucumber hits for you!

CUCUMB E R & GIN PUNC H Serves 10

15 minutes

› 1 cucumber, halved lengthways, seeds removed, coarsely chopped › 2 limes, cut into wedges › 1 bunch (loosely packed) mint For the cucumber and gin syrup

› 1 cucumber, halved lengthways, seeds removed, coarsely chopped

› 330 g caster sugar › 100 ml gin › 30 ml each lemon and lime juice To serve

1 For the cucumber and gin syrup, mix cucumber in a

jug with a pestle or rolling pin until juicy (1 minute), then combine in a saucepan with sugar and 250 ml water. Stir over high heat until the sugar dissolves, then bring to the boil, reduce heat to medium and simmer until a light syrup forms (10 – 15 minutes). Set aside to cool to room temperature, stir in gin and lemon and lime juice and refrigerate until required. Strain before using. Makes about 450 ml. 2 To serve, mix cucumber and lime in a tall jug, add a little cucumber and gin syrup, add mint and top up with tonic water. Fill tall glasses with ice, pour cucumber and gin punch over and top up with extra cucumber and gin syrup to taste.

› Tonic water and ice cubes

10 minutes

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SE A SONA L V EGE TA B L E

TR IPLE-DEC K E R CUCUMB E R SANDWIC HE S WIT H DILL & LE MON BUT T E R Serves 4 10 minutes

› 12 slices soft brown bread › 4 Lebanese cucumbers, unpeeled, thinly sliced widthways with a mandolin

For the dill and lemon butter

› › › › ›

1 tsp white peppercorns 250 g softened cultured butter Finely grated rind of 2 lemons, juice of ½ 60 g each dill and coarsely chopped chives 2 tsp celery seeds

For the celery salt

› › › › ›

½ tsp white peppercorns Finely grated rind of 1 lemon 1 tsp celery seeds 1½ tsp sea salt To serve: micro-cress (optional)

1 For the dill and lemon butter, pound peppercorns

in a mortar and pestle until coarsely ground, transfer to a small food processor, add remaining ingredients, season to taste and process to combine (1 – 2 minutes). Set aside at room temperature if you’re using it immediately. Dill and lemon butter will keep refrigerated for a week. 2 For the celery salt, pound peppercorns in a mortar and pestle until coarsely ground, add lemon rind, celery seeds and 1½ tsp sea salt, mix to combine and set aside. 3 Spread bread slices with dill and lemon butter to taste, top with cucumber, overlapping slices, and season to taste with a little celery salt (reserve remaining). Stack 3 bread slices on top of one another, cucumber sides up, then trim crusts with a serrated knife. Cut into fingers, scatter with micro-cress and serve with remaining celery salt.

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SE A SONA L V EGE TA B L E

OR EG ANO C HIC K E N WIT H T Z AT ZIK I & WA R M PITA B R E A D Serves 4 20 minutes 10 minutes

› 125 g fresh oregano › 2 garlic cloves, coarsely chopped › Finely grated rind and juice of 2 lemons, plus wedges, to serve

› 1 tsp sea salt › 60 ml olive oil › 1 tsp each dried mint and dried Greek oregano (see note)

› 8 chicken thigh fillets › Warm pita bread, to serve › Baby cos lettuce, mint and

chopped cucumber salad, to serve

For the Tzatziki

› › › › › › ›

100 g plain yoghurt 2 tbsp extra-virgin olive oil Juice of 1 lemon 60 g coarsely chopped mint 1 garlic clove, minced 1 tsp dried mint 1 cucumber, coarsely grated

1 Pound fresh oregano, garlic, lemon rind and 1

3 Heat a barbecue (or char-grill pan) to medium-high

heat. Drain chicken from marinade and char-grill, turning occasionally, until cooked through (8 – 10 minutes). Season to taste and thickly slice. 4 Top warm pita bread with chicken, tzatziki and salad and serve with lemon wedges.

TIP

Dried Greek oregano, also known as rigani, is available from Greek delicatessens. lf it’s unavailable, substitute with other dried oregano.

teaspoon sea salt in a mortar and pestle to a coarse paste, stir in lemon juice, oil and dried herbs, add pepper to taste and transfer to a non-reactive container (stainless steel, ceramic, glass, enamel, wood, plastic). Add chicken, turn to coat, cover and refrigerate to marinate (2 hours). 2 Meanwhile, for the tzatziki, combine all ingredients except the cucumber in a bowl, season to taste and stir to combine. Squeeze the cucumber to remove excess liquid then add to yoghurt mixture, season to taste and refrigerate for flavours to develop (1 hour).

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SE A SONA L V EGE TA B L E

CUCUMB E R & YOGHURT JE LLIE S Serves 6 20 minutes 5 minutes

For the syrup

› 220 g caster sugar › 1½ titanium-strength gelatine › › › › ›

leaves, softened in cold water for 5 minutes Scraped seeds of 1 vanilla bean 500 g thick plain yoghurt Segments of 2 limes, juice of ½ ½ Lebanese cucumber, unpeeled, thinly sliced widthways with a mandolin To serve: honeydew melon balls, scooped with a melon-baller

For the cucumber jelly

› 110 g caster sugar › 1 titanium-strength gelatine leaf,

softened in cold water for 5 minutes › 2 Lebanese cucumbers, unpeeled, coarsely chopped

1 Stir sugar and 120 ml water in a small saucepan

dissolves, then bring to the boil. Remove from heat, squeeze gelatine to remove excess water then add to syrup and whisk to combine. Process cucumber and syrup in a food processor until finely chopped, pass through a muslin-lined sieve into a bowl (do not press on solids) and set aside to cool slightly (15 minutes). 4 Arrange cucumber slices over yoghurt mixture, pour cucumber jelly over and refrigerate until set (1 – 2 hours). Top jellies with melon balls, drizzle with lime syrup and serve.

Find more delicious cucumber recipes on kachen.lu

over medium heat until sugar dissolves, then bring to the boil. Remove from heat, pour half the syrup into a bowl and set aside. Squeeze gelatine to remove excess water then add to remaining sugar syrup with vanilla seeds, whisk to combine and set aside. 2 Whisk yoghurt in a bowl until smooth, then whisk in gelatine mixture, divide among six 200 ml serving bowls and refrigerate until set (2 – 3 hours). Add lime segments and juice to reserved syrup and refrigerate until required. 3 For cucumber jelly, stir sugar and 60 ml water in a small saucepan over medium heat until sugar

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E X PAT I N T E RV I E W

TEXT PHOTOS

Joscha Remus Ramunas Astrauskas

“Life is always full of surprises. In our case, the combination of gallery and cooking is a very positive change, because cooking is an essential art of sharing emotions.”

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E X PAT I N T E RV I E W

OR IE DUPL AY A SOU T H KOR E A N I N LUXE MB OURG

Orie says she has been very fortunate to have experienced many different cultures. The Korean culture, the American, the French and the Luxembourgish culture. But the adventure never ends, she says. Orie Duplay, a woman who now lives in Luxembourg is a founding and committee member of Slow Food Grand Duché, and is proud and happiest when she gets to share Korean art and Korean delicacies with friends and family. artskoco.com

Born not far from the sea and mountains in South Korea, Orie Duplay says about herself, “I’m an artist and I love art in all its forms, because it’s culture that unites people.” So, it’s no surprise that Orie and her husband Christophe Duplay are now showing more than just contemporary Korean art at ArtsKoCo (KoCo stands for Korean Connection), a gallery they founded in Luxembourg in 2016. Korean cuisine also makes its grand appearance here and, in the future, Orie would also like to give music and literature more space in the ArtsKoCo gallery. Orie Duplay long dreamed of a career as an opera singer, but then turned to studying English Literature in Seoul. It was languages that would pave her way as a translator into the wider world. She first translated at the Asian Games and then in 1988 at the Olympic Games in Seoul for IOC President Juan Antonio Samaranch. This was followed by a period in the USA where she worked with the Richardson Symphony Orchestra and the Dallas Opera House in Dallas, Texas. In Luxembourg today, Orie Duplay uses her many talents in public relations and event management. In 2008, she founded “Les Amis de la Corée à Luxembourg, asbl,” which she also directs, to promote Korean culture. Since its creation she has organised numerous cultural events and participated every year at the International Bazar’s Korean Stand where the food has been extremely popular. Looking back, Orie remembers how strongly different cultures, and especially nature, have shaped her life. It was her grandfather, a farmer, who taught her the beauty of the native mountains, streams and rice paddies. At that time, he showed her the places in the Korean countryside where the best nuts and wild mushrooms could be found. Orie is also no stranger to stone-roasted grasshoppers, although her favourite Korean dish today is called Bibimbap. Korean cuisine, Orie says, is relentlessly honest. In her ArtsKoCo Gourmet kitchen she enjoys cooking with lots of carefully picked wild plants and vegetables, soy sauce, garlic, ginger, hot pepper, soybean paste and sesame seed oil.

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E X PAT R ECI PE

C A B BAG E K IMC H I ( B A E TC HOU K IMC H I ) Serves 4 – 5

(1kg) › 5 tbsp coarse salt › 5 green onions cut into 2 – 3 cm pieces › ½ white radish, julienned

1 Cut the cabbage into 2 or 4 pieces lengthwise and

soak for a few minutes in water with a spoonful of coarse salt. Take the cabbage out and sprinkle the rest of the coarse salt between the leaves, especially the thicker parts, and put the cabbage back into the soaking water (turn the sides over once to even out the soaking) for 6 – 8 hours. 2 Boil 250 ml of water with the rice flour and allow to cool. 3 Mix all ingredients with the cooled rice broth to produce a red paste.

› 3 garlic cloves,

finely chopped › 2 tbsp Korean chilli powder › 1 tbsp finely chopped ginger › 1 tbsp rice flour

› 1 cup of apple, pear

and yellow onion mixture, finely mixed together › 1 tbsp fish sauce or 2 anchovy fillets, finely chopped (optional)

4 Rinse the deglazed cabbage 2 or 3 times in plenty

of water and leave to drain for 1 hour or squeeze out the water with your hands. 5 Insert the paste between the cabbage leaves so that each piece is evenly red. 6 Put the kimchi in a glass jar and let it ferment for 3 or 4 days at room temperature. Taste the kimchi for the desired fermentation and keep it in the fridge afterwards.

RECIPE PHOTO

Orie Duplay Ramunas Astrauskas

8 hours

› 1 Chinese cabbage

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

F ILLE D “S T R E US E L” WI T H PUDDING

RECIPE & PHOTO

Anne Lommel

BY A NNE LOMME L

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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. lommelscuisine

Pie dish Ø 26 cm 90 minutes 30 minutes

For the yeast dough

› › › › › › ›

250 g flour 2 eggs 2 tbsp sugar 12 g yeast 75 g butter, melted Salt Milk

For the Streusel

› 175 g flour › 150 g butter › 150 g sugar

For the pudding

› › › ›

1 l milk 2 packs pudding mix 100 g sugar 1 packet vanilla sugar

Yeast dough 1 Mix the yeast with a dash of lukewarm milk and set aside. 2 Sieve the flour into a bowl and form a well. Pour the dissolved yeast with

the sugar into the well, mix with a bit of flour, then cover and leave to rise for 10 – 15 minutes. 3 Add the salt, melted butter and eggs to the well and gradually combine, starting from the centre, to form a smooth dough. Beat the dough vigorously. The dough should be smooth and shiny. 4 Cover and leave to rest in a warm place for 40 minutes. Pudding 1 Mix ¼ litre of cold milk with the pudding mix and sugar. Heat the

remaining milk.

2 Add the milk-pudding mixture to the warm milk and bring to a boil,

stirring constantly with a whisk. The mixture only needs to boil for half a minute. Transfer the pudding to a cold bowl immediately – it should now be very stiff.

Streusel 1 Add the flour and butter into a bowl and mix thoroughly. 2 Stir in the sugar and form a crumble. Finishing 1 Now, roll out 2/3 of the yeast dough and line the bottom of a greased pie

dish with it (Ø 26 cm). Roll out the rest of the dough very thinly (same size). 2 Spread the cooled pudding evenly over the base. Coat the edges with egg wash, place the pastry lid on top, firmly press the edges in place and coat the top-layer of the pie in another layer of egg wash. 3 Spread the crumble on top and bake on a medium heat at 200°C for 30 minutes.

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GRANNY’S RECIPE

“SC HOC K E L A S - R É IR É C K ”

TIP

Without the glaze, you can also freeze the cake for a longer period of time. You can then cut it as required and serve with warm chocolate sauce or red fruit.

RECIPE PHOTO

G ra n ny Cé ci le ( Da n iel le G rosbu sch) Ramunas Astrauskas

C HOC OL AT E C A K E

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GRANNY’S RECIPE

” “Originally, the recipe is said to have been made by Tata Cosy from Warken. It was handed down to me by my mother, who in turn inherited it from granny Cécile Steichen-Kayl. Just as I remember our granny Cécile’s juicy orange cake, this delicious chocolate cake is another fond childhood memory from our many holidays and visits to the farm in Bürden. Over time, I have changed the recipe of the “Réiréck”, and a number of different variations have emerged. I prepared this recipe for two cakes; I always try to use organic and – in the case of the chocolate – TransFair products. This cake is traditionally studded with almond shavings or, as an alternative, topped with walnut kernels, and is guaranteed to be a welcome addition to any summer party, birthday or winter celebration.” Danielle Grosbusch

2 cakes 30 minutes 35 minutes

For the cake

› › › › ›

150 g butter 150 g baking chocolate 270 g dark cane sugar 6 eggs 150 g flour (or 130 g freshly ground flour) › Alternative: 75 g patisserie flour & 75 g potato or corn flour › 2 – 3 tsp baking powder For the glaze

› 100 g baking chocolate › 100 g butter › Almond shavings to decorate The cake 1 Melt the butter and chocolate in a bain-marie

and leave to cool.

2 Butter and flour the cake tins. Preheat the oven

to 180°C.

3 Separate the eggs and in a second bowl mix the egg

yolks with the dark cane sugar until frothy.

4 Mix the butter and chocolate mixture with

the sugar and egg mixture.

5 Finely sieve the flour (freshly ground if necessary)

a bowl and melt in a bain-marie until you have a smooth ganache. 2 Spread generously over the cake and dot with almond shavings.

TIP

It is very important that the melted butter-chocolate has cooled sufficiently before being added and that the flour is stirred in by hand, otherwise the mixture risks becoming tough and the beaten egg whites will be difficult to fold in.

with 2 pinches of baking powder and add by the spoonful to the batter mixture. Stir carefully by hand. 6 Beat the egg whites until lightly whipped and carefully fold into the batter. 7 Bake in the greased tins at 180°C for 35 minutes. Leave to cool.

The glaze 1 Crush the butter and baking chocolate into

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MY LUXEMBOURG

F E IE R S T E NG SZ A LOT

100

RECIPE PHOTOS

Louis Linster Ramunas Astrauskas

BY LOUIS LINS T E R

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MY LUXEMBOURG

Springtime is often considered a time of renewal, which this year fits perfectly to Louis Linster. Together with his wife Njomza, he has made a virtue of necessity and used the time during the extended lockdown to renovate and renew the Michelin star restaurant. The thirty-year-old kitchen was brought up to date and modern touches were also added to the dining room. Young chef Louis, who is in no way second to his famous mother and from whom we can certainly expect a lot in the future, has reinterpreted the classic Feierstengszalot with an Asian touch, exclusively for KACHEN.

Serves 4 For the meat

1 hour

› 1 kg shoulder of beef (paleron de boeuf )

› Salt

For the cucumber kimchi

› › › › › › ›

1 small Noa cucumber 3 pinches of coarse salt 20 g ginger, grated 1 tbsp hot paprika powder 4 tbsp sesame oil 3 tbsp low-salt soy sauce 3 tbsp white sesame seeds

3 + 12 hours

For the quail eggs

› 4 quail eggs, only the yolks › 150 ml sunflower oil For the vinaigrette

› › › › › ›

2 tbsp Dijon mustard Salt, pepper 2 egg whites 4 tbsp rice vinegar 5 tbsp sesame oil 100 ml gherkin water (liquid from the gherkin jar) › 2 pinches sugar

The meat 1 Salt the meat and cook it sous-vide in a boil-proof

plastic bag for 3 hours at 60 – 65°C in a water bath. Remove and leave to cool. Ideally, prepare the meat the day before. Before serving, cut the meat into very thin slices using a slicer.

The cucumber kimchi 1 Wash the cucumber and cut it into thin slices with a

mandolin. Sprinkle with the coarse salt and place in a colander. Leave to stand for 30 minutes. Rinse with water and pat dry with kitchen paper. 2 For the kimchi vinaigrette, mix the ginger, paprika powder, sesame oil, soy sauce and sesame seeds and add to the cucumber slices. The quail eggs 1 Heat the sunflower oil to 40°C, add the quail eggs

2 garlic cloves 50 g ginger, grated 250 ml sunflower oil 150 ml lukewarm water 2 – 3 tbsp chive oil

For the decoration

› Fresh grated wasabi

(alternatively: horseradish)

› Black sesame seeds › Some green sprouts › 1 cookie cutter to serve

The vinaigrette 1 Mix all the ingredients except the oil and water with

a hand blender or Thermomix, then combine with the oil. Finally, stir in the 150 ml lukewarm water and add a little chive oil if desired (see tip).

Serving 1 Arrange the meat slices alternately with the cucumber

slices in a ring on plates. Place a quail yolk in the centre of each and sprinkle with freshly grated wasabi and black sesame seeds. Sprinkle a few green sprouts on top, remove the cookie cutter ring and pour the vinaigrette around the meat rosettes on the plates.

TIP

For homemade chive oil, blend 100 g chives with 200 ml sunflower oil at 70°C in the Thermomix for 3 minutes, strain and leave to cool.

101

and place in the oven at 60°C convection heat for 30 – 40 minutes.

› › › › ›

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

PAVILLON EDEN ROSE YOUNG A ND B R AV E : C A ROLINE E SC H

102

TEXT PHOTOS

Dieter Ebeling Ramunas Astrauskas

aroline Esch is certainly not lacking in courage. gluten is kind of irrelevant for the “normal” kitchen; where She was but 24 when she opened her restaurant it starts to get difficult is when flour is involved. Now, she “Pavillon Eden Rose” in Kayl, near Esch-sur-Al- bakes more than just her own bread. She uses homemade zette, in June 2019. In exactly that steal pavilion in which flour mixes – “There are a few gluten-free flour mixes Lea Linster previously resided for nine years with her available on the market but not all of them are any good” sophisticated bistro “Pavillon Madeleine.” What makes – made from rice, potatoes, or sweetcorn, but also tapioca the whole thing even more daring: this restaurant is to (manioc) or chestnuts. She uses psyllium, the seeds husks be the first in Luxembourg that is completely gluten free. of plantain, to bind the moisture in the dough. The goal of Caroline Esch and her partner Valèrien It was a bold move. When Caroline Esch received the approval from the commune for her steal pavilion in Prade is that their guests don’t even notice that they’re Park Ouerbett, she had neither a firm nor a team nor eating gluten-free food. That’s why, at the moment, you investors to back her. “Opening a restaurant as a won’t find a Bouchée à la Reine on the menu. “Puff pastry just doesn’t work yet.” Around half of their 24-year-old in Luxembourg was very guests have no problem with gluten but stressful. I don’t want to have to repeat visit on account of the excellent taste. that,” she says and looks towards the play“The important The “Pavillon Eden Rose” is not an easy thing is to please ground in the park. She used the pandemfeat for the young chef. The clients who the guests. And I ic-induced pause to further improve her come for lunch and those at dinner are very want to show that concept: “It’s a new beginning.” With her different – and in between there is a wholly a restaurant also logo of a rose, but especially with new different client base in the afternoon, works without motivation and new ideas. consisting of parents at the playground. gluten.” Caroline Esch, daughter of a LuxemAccording to the commune regulations in bourgish mother and a French father, is at Kayl, they need to be served coffee, tea, home in the region. When she was 13, she realized she could not stomach the gluten found in normal pastries, and ice cream. The time after COVID-19 will flour anymore. “I developed a really strong intolerance. begin with two menus: a three-course lunch menu with And my parents found it difficult to cook for me.” She was appetizer for 29 euros and a five-course evening menu for “very frustrated not to be able to eat what other people 59 euros. could.” Back then, she already dreamed of being a chef: It all looks very chic, but she is not yet reaching for “And this frustration really gave me the appetite to show the stars: “That does not correspond with the values we that you can make really good food without gluten.” learned at school. The important thing is to please the As a 14-year-old, she started in the school of hotel guests. And I want to show that a restaurant also works management EHTL in Diekirch, worked in various without gluten.” So, no, stars are not her goal. She adds: starred kitchens at the Auberge de l’Ill and the Mosconi “But everybody dreams of them.” in Luxembourg, and then studied at the Institute Paul Bocuse “Arts Culinaires et Management de le Restauration” and worked with Cyril Molard in Ma Langue Sourit. Caroline Esch gratefully remembers having had amazing and really respectful chefs, “but seeing a woman in the kitchen is not always welcomed,” she adds. Only one PAVILLON EDEN ROSE thing helps to counter all that macho behaviour at the stove: “You can’t let anything go through.” 30, Rue du Moulin — L-3660 Kayl It took her a while to decide whether she would rather Tel. +352 / 26 56 00 35 be a cook or patissière (“Those are two completely different worlds”) – she decided for the patisserie. After all, edenrose.lu

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

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PORTRAIT OF A CHEF

A CHALLENGING START V ILL A DE C A MILLE E T JULIE N

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TEXT PHOTO

Dieter Ebeling Ramunas Astrauskas

f there really was one bad moment to open a top On the first floor there is a Fumoir. “The terrace on three restaurant in Luxembourg, it was this one. On March levels houses a vegetable garden at the foot of the rock, 9th, 2020 husband and wife team, Julien Lucas and then the 1st and 2nd terraces are available for aperitifs Camille Tardif, signed the contract with their landlord for and digestifs. The meal is served inside. The idea is to their new restaurant. On March 16th, Luxembourg went offer different settings to customers. When they were finally able to open, on June 9th, 2020, into COVID-19 lockdown. “We redoubled our efforts and ideas in order to find solutions. If we survive the whole everything started out in a promising way. The kitchen team, that had accompanied the couple, could finally thing, we will be stronger than ever,” says Julien Lucas. During its first twelve months, the “Villa de Camille et make a start on dishes such as lobster with sorrel, rabbit Julien” in the Rue de Pulvermühl was open for just about à la Robuchon, or Coquilles St. Jacques with Williams five and a half months. “We entered into all of our obliga- pears in wild ginger. Julien Lucas talks of a “kitchen with tions before the lockdown – naturally without knowing what French savoir-faire. French lifestyle is our identity.” Similar to what the entire gastronomy experienced, was to come,” says Camille Tardif. They did not receive anything from the first batch of lockdown aids because things went well until the beginning of the second lockthe restaurant had not existed long enough. Later, when down. “We have been forced to close our restaurant, with the Luxembourgish government provided aid, it came with no visibility of reopening, which is difficult to accept,” he explains with a mixture of sadness, month-long delays. anxiousness and anger. “But we are fightOpening a restaurant always means a ing for not being forgotten”. lot of work on the horizon. But the going “We want people to But Camille and Julien can’t afford to really gets tough when you can’t be very come to meet us. and don’t want to give up. “This closure visible in a city that does not know you yet. They should have was forced on us. But we will see if someYet, the gastronomy couple from France the feeling of thing good will not also come of this.” The brings the very best requirements with eating at home.” containment showed that takeaway is not them. Julien Lucas (35), a fourth generajust for pizzerias and sushi bars. It has also tion cook from Forbach near Saarbrücken, learnt from the legendary Joël Robuchon following his developed a great sense of solidarity between chefs. Thus, hotel management education in Sarreguemines, and also Chef Julien Lucas, surrounded by Chefs Ilario Mosconi, worked for him in Paris. “After the first week with Robu- Arnaud Magnier and Cyril Molard, proposed a starred takechon I knew this was exactly what I wanted to do.” He away box in which each dish was prepared by one of them. “The restaurant remains our priority, but we will have cooked for Alain Ducasse in London and in the Eiffel tower. He achieved his first Michelin star as the Chef of the Jeu de to reinvent ourselves once this second confinement is over”, Julien continues. The couple agree that a new way of Paume in Chantilly. And now Luxembourg. A large dining room, spacious, consuming has emerged from these repeated confinements, modern but still comfy and decorated in an almost famil- and are thinking of offering a box for weekends, even after iar style, now awaits its guests. This is Camille Tardif’s the confinement has ended. Why shouldn’t a couple who work whose training and career path have been in the can’t find a babysitter simply order food? Why should somehotel industry, between the luxurious Four Seasons group one who is stuck at home with flu have to give up a good and the emblematic Relais & Châteaux chain. Luxem- meal? What’s more, a bottle of champagne can be opened at bourg is an attempt to be closer to their parents after years home in a bathrobe to accompany the meal. “We have never of moving around, and to create a home for their daughter. done this before, but now we know how to do it. “It is time to find some more stability,” Julien Lucas says. For the couple, “the challenge is great. This establishment has a long history. “It is up to us to write a new page. VILL A DE CAMILLE ET JULIEN It is now our house and we try every day to make it a little more like who we are,” says the young chef. “We want 5, Rue de Pulvermühl — L-2356 Luxembourg people to come to meet us. They should have the feeling Tel. +352 / 28 99 39 93 of eating at home.” The French art of living in a relaxed manner is the particularity that he wishes to highlight. lavilla.lu

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CHEF’S MASTER CLASS

ROAS T ED WHI T E AS PAR AGUS with fir tree but ter, green seed crumbs & Maltese sauce

Serves 4

THE ASPARAGUS CAN BE PREPARED IN ADVANCE. IN THIS CASE, SIMPLY REHEAT THEM IN THE OVEN AT 180°C FOR 3 MINUTES BEFORE SERVING.

30 minutes 10 minutes

For the white asparagus

› 5 white asparagus › 500 g clarified butter › A few fir tips

For the green breadcrumbs

› 1 loaf of bread › 2 bunches parsley › 2 garlic cloves

For the Maltese sauce

› 4 egg yolks › 3 oranges (blood oranges, if available)

› 250 g clarified butter › 1 shallot For the dressing

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› Freshly ground pepper › Fleur de sel › Olive oil

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CHEF’S MASTER CLASS

THE ASPAR AGUS

Let the fir tips steep in the clarified butter for 15 minutes at 40°C.

Wash and de-stem the parsley.

THE GREEN BREADCRUMBS

Peel the white asparagus.

Peel the garlic cloves and remove the sprouts.

Bake the bread in the oven at 150°C for 20 minutes to harden it.

Grind the bread with the garlic and the flat-leaf parsley in a food processor. Store in the fridge.

Squeeze the oranges and strain the juice through a sieve.

RECIPE PHOTOS

Peel and chop the shallot.

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Separate the egg whites from the yolks.

Julien Lucas Ramunas Astrauskas

THE MALTESE SAUCE

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CHEF’S MASTER CLASS

Put the shallot, orange juice and egg yolks in a saucepan.

Add 5 cl water.

Cook over medium heat (induction: on 4, when the heat goes up to 12), drawing a figure eight with a whisk. As soon as the bottom of the pan is visible when stirring, the sauce is ready.

THE ASSEMBLY

As soon as the sauce has thickened (be careful not to exceed 50°C), gradually add the clarified butter. Season to taste.

Hold them “upright” in the pot filled with boiling clarified butter and douse them with the clarified butter with a ladle throughout the cooking time (5 – 10 minutes).

Arrange on a plate, sprinkle generously with green breadcrumbs and serve with the sauce.

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Drain, remove the string and season with freshly ground pepper and fleur de sel.

Tie the white asparagus together.

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É C OL E D ’ HÔT E L L E R I E E T DE TOUR I S ME DU LUXE MB OURG OLIV E OIL E HT L - A HE A LT H Y C HOIC E L’École d’Hôtellerie et de Tourisme

A partnership with Toula Vassilacou-Fassea, former Director of the European Luxembourg, School in Luxembourg and owner of du a family olive grove in the southern Peloponnese, has led to an olive oil being specially bottled for the École d’Hôtellerie et de Tourisme du Luxembourg. c’est : This extra virgin oil is made from Koroneiki olives and it is particularly rich in polyphenols. Thanks to its very lowune acidity a shelf life of 24 pour months has issus largeand offre de formations les it élèves extraordinary quality . de l’enseignement secondaire classique et EHTL olive oil is available in 0.5l (€12.00) and 0.75l (€17.00) de l’enseignement général bottles, as well as in 3l (€49.00) cans. Selling olive oil helps to finance educational projects at the EHTL and to promote the school’s reputation. un cursus de qualité alliant théorie et pratique l’acquisition de compétences professionnelles et de valeurs de savoir-vivre Order directly via the following telephone number: Tel. : 80 87 91 516 or send an email to:de huile@ehtl.lu un lieu convivialité et de respect un cadre dynamique etatmotivant Discover delicious recipes and more information www.ehtl.lu

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la participation à l’Expo 2020RT à Dubaï OUR E DUC AT ION A L PROG R A MME S FOR A GOOD S TA INTO A PROF E S S ION A L C A R E E R OF E XCuneE garantie LLE NC E de 100% d’emploi

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School of Hotel and Tourism in Diekirch offers a wide choice of courses for students: from initial vocational training, over esprit d’équipe et sens de l’autonomie general secondary education to higher education. Different types of diplomas leading careers in the catering, hotel or tourism industry are attention du détail et vue to d’ensemble available: the Certificate of Competence (CCP), the Diploma of Profesattitude curieuse et sens de la discrétion The number one sional Aptitude (DAP), the Technician school(DT), the General allure dynamique et démarche précise Diploma of hospitality in the Grand-Duchy A-levels Certificate (ESG) or the Higher Technical Diploma (BTS). These confiance en soi et sens des responsabilités of Luxembourg are high-quality courses that combine theory and practice while parallelly promoting team spirit, Nos partenaires: autonomy and responsibility. Due to the Covid-19 pandemic, the Open Door Day will take place virtually this year. However, it is still possible to visit the school by calling + 352 80 87 91 441 to fix an appointment. For more information or sign in forms, simply check the website www.ehtl.lu.

Nos formations pour ta carrière professionnelle

Protocole d’accord avec

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c’est :

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L’EHTL, une école pour l Un lieu de formation, d’é de recherche de l’excellen son temps, dans le mond 20/05/2021 11:40

MADE IN LUXEMBOURG

TEXT PHOTOS

Jessika Maria Rauch Tw i s t e d C a t 2 0 2 0

CH E E R S , COOL C ATS!

#DR INK WIT HC AT T IT UDE More information Cattitude SARL 2, Rue de la Boucherie L-1247 Luxembourg

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the_twisted_cat_ thetwistedcat.com

If you think the craft beer trend isn’t going anywhere, you’re wrong. This year, too, sees the worldwide brewing movement continue – and it’s not only the “big names” who are involved. Hobby and professional brewers support regionality, transparency, and creativity. For three years now Luxembourg, too, has been enriched by a member of the beer brewing scene: Twisted Cat. Passionate doers with supporters from four countries conquer the global beer market from the Grand Duchy. Gabriel Boisante, the Franco-Luxembourgish businessman, is, as one of the six owners, part of the parcel. “My partners Ray, Tom, and me unites, how should it be any different, a passion for beer and brewing. We’ve noticed, for a while now, that many people in Luxembourg have developed an interest in more original beers that are different to the classic varieties of the traditional brands,” so says Boisante. “Four years ago, we did a test run in the bar Urban on Luxembourg’s National Day, and that went so well that we decided to start a business.” The smooth craft beer with the unusual name is to be fresh and quaffable and so is anything but tart. It is a truly fresh beer, and the aromas of mango and passionfruit are liked by all. These days, Twisted Cat also offers an alcohol-free beer. But not only taste and looks are important, taking responsibility for sustainable thinking and actions are priorities for the business: no excess single-use materials are produced. Twisted Cat Beer delivers only in reusable barrels and so reduces their and our CO2 footprint. Further, the Twisted Cat team wants to create a community that extends beyond its core business by imparting their know-how to clients. As far as possible, courses for groups are being offered, and grains and hops sold to aspiring beer brewers. Beer lovers will find Twisted Cat at several petrol stations, in all major supermarkets, and popular foodie places, such as Cocottes, Charles Sandwiches, Bazar, Mamacita, The Tube, Come à la maison and many more. “We want to continue to expand our presence in the Horeca sector here; one should be able to drink Twisted Cat everywhere,” says Gabriel Boisante. “The name of our beer is recognizable: it has something mysterious; it induces questions. It fits with our thirst for knowledge that drives us. We want to continue to expand and make our beer – born & made in Luxembourg – known across borders.”

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G ILT HE A D C E V IC HE

W I T H X XL R A ZOR C L A MS BY LE S ROS E S Serves 8 60 minutes + 48h to marinate 15 minutes

› › › › › › › › › › › › › › › › › 1 Prepare the cucumbers in advance: Cut the onions,

radishes, carrots into thin strips. Remove the cucumbers from the jar and save them for another use. Dip the thinly sliced vegetables and the sea fennel into the cucumber liquid. Leave to marinate for at least 48 hours. 2 Deep-fry the crab chips at 180°C for a few seconds. Out of the fryer, season with fleur de sel and Tasmanian pepper. 3 Put the white wine and some pepper in a saucepan. Bring to a boil and put in the razor clams. Cook for 3 minutes with the lid on. Drain and remove the firm white part in the middle (keep some mussels for presentation). Do not eat the leftovers. 4 Prepare the tangy juice for the ceviche: zest 1 lemon and ½ orange. Add the lemon and orange juice,

5 6

2 large gilthead fillets 1 kg XXL razor clams 100 g white wine Tasmanian pepper Fleur de sel Extra virgin olive oil ½ bunch radishes 1 leafy carrot 1 large jar of pickles 2 pink onions from Roscoff 50 g fresh salicornia 1 packet of crab chips for frying 100 ml orange juice 150 ml lemon juice Tabasco sauce ½ bunch coriander 1 small green chilli pepper

deseed the green chilli and chop it finely. Add 8 drops of Tabasco and a little olive oil. Season to taste. Store in a cool place. Finely chop the coriander. Slice the gilthead bream thinly, season and pour over the sour juice and a little olive oil. Put the razor clams in the same bowl. Arrange the plates: place the crab chips and a razor clam shell on the plate. Drain the marinated dorado strips a little. Dip them in the chopped coriander and place them evenly on top of the chips. In the bowl, do the same with the razor clams and pickles. Add a few herb sprouts, a few grains of fleur de sel and Tasmanian pepper to taste. Enjoy very fresh.

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

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MADE IN LUXEMBOURG

TEXT PHOTOS

Jessika Maria Rauch L o l a Va l e r i u s

SWEET SOUTH

LOL A VA L E R I US

Esch-sur-Alzette is the second largest city in Luxembourg, and more and more entrepreneurs are discovering the city’s potential. Pop-up stores, galleries, cafés, and small boutiques: Among them, persuaded by the charm of the Minette metropolis, is Lola Valerius. Born in Esch, she opened her chocolaterie in one of the loveliest Art Nouveau buildings in the Avenue de la Gare in March this year, about which she is delighted: “I can’t imagine a better place. In addition, I loved the idea of doing something for my city and its enlivenment.” Lola Valerius creates her own chocolate and has decided that her boutique is to be both manufacturing place and shop. “It’s important to me that people can see how our pralines, dragées, bars, etc., are created. If they wish they can watch the skilled creation process and see how we work. Such a connection to clients is something very few producers have,” says the 30-year-old. “In addition, it’s nicer for us in production to work in a room with daylight instead of in a cellar.” A concept that is popular: “People like it,” a staff member summarises. And they can better understand why the creation of pralines takes four whole days. The young entrepreneur studied architecture in Vienna and has always wanted to “do her own thing,” like many of her family members. Since patisserie has always interested her, she did a qualification at the EBP (École de Boulangerie et de Pâtisserie) in Paris after her bachelors’ degree. After that, Lola Valerius worked in Taiwan and Paris, for example for Patrick Roger and Nicolas Bacheyre, renowned professionals in the industry. Quality is, for her, the most important; in addition, regionality rates high when procuring her ingredients. The pralines are becoming a clear bestseller. They are hand painted, colourful, and filled with caramel, ganache or praliné for example. The almonds and other nuts covered with chocolate are also enjoying growing popularity; beautifully packed chocolate bars and spreads are ideal gifts when invited. In future, Lola Valerius can imagine organising workshops or events. Possibly during 2022 when Esch and the region is European City of Culture. “I’d love to band together with other entrepreneurs here in Esch and organise tastings, for example.” Until then she simply wants to perfect her work and make people happy. Very sweet indeed!

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lolavalerius

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ERIC MANGEN ‘NEO N’

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ART

Eric Mangen, born in 1983, is an abstract artist, seen here in his studio with works from the current exhibition at Valerius Gallery. He lives and works in Luxembourg. His artistic approach is characterised by the creation of backdrops, which he constantly reconstructs and deconstructs like collages. He works mainly in large format, as this space allows him to express himself through free movements. These movements are energetic, expressing a power and a feeling that comes from within him. Regular collaboration with international artists contributes to his inspiration and development. The NEON paintings represent a turning point in the artistic development and expression of Eric Mangen. The series was started at the beginning of the first lockdown, in spring 2020. Confronted with these new uncertain times, Eric grounded his inspiration within his studio, where he engaged with defining new approaches to his work process and deliberately overturned his customary creation process. As the world was moving at a slower rhythm, Eric’s work became more conscious and reflected. He set himself the challenge to create more structured compositions and start with clear and clean shapes. His intention was to seek seren„The darkest hour ity and balance within of the night comes simple compositions, just before the dawn.“ where large and calm Paulo Coelho, The Alchemist areas enabled smaller elements to run wild. The particularity of the NEON series are the fluorescent colours that were used. These are the same colours used for emergency vehicles, such as police cars, ambulances, and fire trucks. The paintings are presented with two forms of lighting, white and black light, which have a consequent influence on the composition of the paintings. These stand symbolically for the contrasting perspectives one can have upon the times we are confronted with.

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The paintings are on display until 13 June in a huge warehouse in Howald. (25, rue des Scillas, L-2529) ericmangen.com valeriusartgallery.com

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ART

ART MEETS RESEARCH

On June 26, Art2Cure will open its doors for its seventh annual art exhibition in Luxembourg. Just like in previous years, the artworks are shown at the Galerie l’Indépendance, located at the headquarters of the Banque Internationale à Luxembourg in Luxembourg City. This year, sixteen Luxembourgish and Luxembourgbased artists will participate in the exhibition. The diverse group of artists includes painters, sculptures, mixed media artists and photographers. While some of the artists have participated in this exhibit before, such as painter and street-artist Yves-Laurent Grosbusch aka STICK and sculptor Sergio Sardelli, most of this year’s invited artists are participating in Art2Cure for the first time. Among the newcomers are the Polish artist Katarzyna Kot-Bach, a member of the art cooperative Sixthfloor, who is known for her wood and bronze sculptures, Pit Molling who has stunned with his recent 3D-printed sculptures and digital drawings, and Samuel Levy, a mixed-media artist, whose sculptures, drawings and paintings oscillate between the organic and natural worlds. In addition to providing a platform for Luxembourg-based artists, the second aim of the Art2Cure association is to raise money for biomedical research and charities in Luxembourg. This year, half of the proceeds made from the art sales will go towards biomedical research

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ART 2CUR E

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and charities linked to the topics of mobility, in line with BIL’s current event series entitled “IM-MOBILITY”.

ABOUT ART2CURE

Art2Cure was founded in 2014 by Gilles Weidig and Philippe Lamesch, with the goal to support Luxembourg-based artists and researchers. After an initial show at KULTURFABRIK in 2015, the event moved to the Galerie l’Indépendance in 2016, and has taken place there on a yearly basis ever since. In 2018, the association also organized an edition of Art2Cure in New York City, with a mix of Luxembourgish and NY-based artists. The current team includes Philippe Lamesch, Leslie Barnig and Ralph Waltmans (left picture). Due to the ongoing sanitary measures, in light of the COVID-19 pandemic, visitors will most likely need to sign-up before visiting the exhibition. More details will be posted on Art2Cure’s social media to keep visitors updated.

OPENING EVENTS

Saturday June 26 and Saturday July 3 (11h-19h) at Galerie l’Indépendance, 69 route d’Esch, Luxembourg City (at the BIL headquarters). Parking on site. The exhibition will run until September 4th. Opening hours Monday-Friday 8h-18h.

PARTICIPATING ARTISTS

Max Dauphin, Emile Hengen, Julien Hübsch, Katarzyna Kot-Bach, Samuel Levy, Eric Mangen, Patrick Michiels, Pit Molling, Marc Pierrard, Fernand Roda, Sergio Sardelli, Sarah Schleich, Stefan Seffrin, Stick, Marc Soisson, Tristan Leonid Zoltan Contact: art2curelux@gmail.com

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C U LT U R E

E SC H2 2

C ULT UR E F OR A L L In 2022, the city Esch-sur-Alzette, together with the surrounding ten southern communes and eight French communes of the border region “Communauté de Communes Pays Haut Val d’Alzette” (CCPHVA), will be crowned European Capital of Culture. But what does that actually mean? With this national and border-crossing project, a grassroots organization is to grow that will see a variety of projects and events in 2022 and further down the line. Citizens, companies, institutions, artists and creatives from the region can actively contribute, as well as participate as hosts, strengthening their home’s image, re-telling history and stories, and, together with the help of culture, lay the foundation for a sustainable future. Culture is to be the engine of the region’s development, under the maxim “Remix Culture.” Esch2022 stands for

the interconnectedness of people and institutions and active participation. The collaboration with further European Capitals of Culture is just as important. The programme for the region of Capital of Culture encompasses, for example, cultural events held by professionals or amateurs, exhibitions in collaboration with internationally known as well as local museums, artistic recordings on trails and cycling paths. Virtual and augmented reality offers are in development and special accommodation for guests will be created – a programme for all ages and the whole family. Subscribe to the newsletter at www.esch2022.lu and follow Esch2022 on socials.

F IR S T M A JOR HORTICULT UR AL E XHIB ITION IN LUXE MBOURG to play in ensuring improved quality of life within our cities. Activities centred on these themes will be on offer in various different formats, including concerts, guided tours, exhibitions and taught workshops. A participatory “fringe” programme will also be organised, giving stakeholders from across the country the opportunity to speak about their activities. When: May to October 2023 Where: Vallée de la Pétrusse, Plateau Kirchberg, Grund, Clausen, Pfaffenthal, Parc Municipal and Parc Pescatore For more information go to: www.luga2023.lu

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If you’re not blessed with a green thumb, we’ve got good news for you! The first ever horticultural show will take place in the four corners of Luxembourg City from May to October 2023. That’s six months to get informed and become more environmentally-responsible. LUGA 2023 (Luxembourg Urban Garden) will be more than just a flower show. It will provide a window on Luxembourg’s green heritage in all its forms. The show will explore a range of different areas, including farming, viticulture, green jobs and even ecotourism. Above all, LUGA 2023 seeks to raise awareness on issues which are essential for our future, such as urban and inclusive farming and the essential role ecology has

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IN THE CELLAR OF LES VIGNERONS DE LA MOSELLE

LES VIGNERONS DE LA MOSELLE

Pinot Gris – Gris de Gris

Summerwäin rosé

2020

Gris de Gris is an aromatic, juicy wine. The nose is smoky with notes of ripe berries and dry fruits. It is characterised by maceration, which is responsible for its special colour and character. In the mouth it is powerful, intense, harmonious, voluminous and concerted. Its restrained sweetness gives it play, finesse and expression. Gris de Gris is the perfect accompaniment to any barbecue on a hot fire.

The Summerwäin rosé is the perfect accompaniment for the summer. The discreet salmon colour with light red reflections is already a pleasure to pour. The nose has notes of cassis, grenadine and red fruits. In the mouth you have the taste of red fruits, ripe citrus and orange. It is juicy, rich, vinous and asks for more. This wine has a good drinking flow and is therefore ideal as an aperitif.

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Riesling Wormeldange Koeppchen GPC

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2019

2020

Riesling Wormeldange Koeppchen is a wine of great finesse with a nose of ripe citrus, lime and a bit of orange peel. On the palate it is stimulating, elegant and particularly well balanced. With notes of peach and a very well-balanced sweetness/acidity play, it is very persistent on the tongue.

This Pinot Gris is remarkable for its beautiful yellow colour with golden reflections. The very expressive nose reveals scents of yellow fruits and smoke. The palate offers a beautiful finesse, elegance and power, as well as aromas of quince and mirabelle plum that persist on the palate. A hint of minerality on the finish enhances this anniversary cuvée.

13,08 € ttc

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LES VIGNERONS DE LA MOSELLE

Summerwäin white

Pinot Blanc Remerschen Kreitzberg GPC

2020

Summerwäin white is a very fresh wine. On the nose, you can find notes of nutmeg, lychee vanilla and mint. The taste of mirabelle and yellow fruits gives it a fresh, stimulating note. The finish has an elegant finesse. It is an excellent wine to accompany grilled fish.

The Pinot Blanc Remerschen Kreitzberg has aromas of pear and mirabelle on the nose, plus a hint of vanilla. In the mouth, it is creamy, melts on the tongue and has finesse. It has a juicy structure and a well-balanced sweetness/acidity. The finish is persistent and stays long on the tongue.

7,49 € ttc

7,53 € ttc

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CHÂTEAU EDMOND DE LA FONTAINE

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www.lesvignerons.lu

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PAS S ION

IN T E A MWOR K DOM A INE KOHLL-LE UC K IN E HNE N

The vineyard Kohll-Leuck is a prime example for the fluent transition from one generation to the next in a family-owned winegrowing business. “I’ve always got on well with my dad, also because he’s very open to new ideas and working methods,” Luc Kohll says happily. In 2002 at the age of 24, he took over the responsibility of the family business; the parents continued to stay on full time. At 18, Luc decided to discontinue his business studies and instead started a three-year winegrowing traineeship in the Trier state domaines. There, he learnt “all the practical aspects of winegrowing and winemaking.” Following on from that, Luc spent a few months in his parents’ business so that the luxuriant 1999 vintage was the first that he vinified with his father. The young man then completed his theoretical training at the technical college in Bad Kreuznach with a degree as viticulture technician. As natural as the transition of the business between Luc and Raymond went, as harmonious was Claude Scheuren able to integrate into the vineyard Kohll-Leuck. The 47-year-old is married to Luc’s sister Sandy but does not come from a winegrowing family. As a young man, the

trained EDV software engineer regularly helped with the harvest and, over time, developed a real interest in viniculture. “I started looking after different aspects of the management until I accepted a part-time position in the business,” Claude explains. In the end, it felt “completely natural” that Raymond Kohll offered his son-in-law a full position in 2007. In order to prepare for the exciting but technically challenging tasks, the new winegrower took evening courses in viniculture in Trier and marketing training with the chamber of commerce. Luc is delighted that his parents continue to participate in the business. His mother Marie-Cécile is responsible for the vineyard’s quality control in the grape harvest, his father Raymond loves to work with machines. “He still enjoys delivering wines, because contact with customers is very important to him,” Luc Kohll says. Together, they often sample the young wines that are created in the cellar, “for the exchange with others facilitates new insights and ideas.” Luc also ascribes importance to “sampling many wines from abroad because you always learn more and can more easily classify your own wines and maybe develop new products.”

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Claude François Ramunas Astrauskas

Luc Kohll and his brother-inlaw Claude Scheuren share the tasks in the well-organised family business that offers excellent Crus from the vineyards around Ehnen.

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DOMAINE KOHLL-LEUCK 4, Op Der Borreg — L-5419 Wormeldange Tel. +352 / 76 02 42

www.kohll.lu

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The two “Symbiose” wines of Domaine Kohll-Leuck are the result of such thinking: “Symbiose Blanc” is a Cuvée from Chardonnay, Pinot blanc and Pinot gris, while “Symbiose Rosé” is made of Pinot noir, Pinot gris (de gris) and Pinot blanc. “Fact is, some new customers are not interested in wines from classic grape varieties, rather, they prefer assemblages with woody notes: trend wines for an international client base that has established itself in Luxembourg,” so Claude Scheuren. These two Cuvées fit neatly into the excellent products on offer at the vineyard. The twelve-hectare growing area is spread over the best locations around Ehnen: Wousselt, Rousemen, Kelterberg (Brômelt), Ehnerberg. One of the special Crus of the house are the “Riesling 1947 Wousselt, les Terrasses”, made from very old grapevines, the Charta wines (Riesling and Pinot gris), various sweet wines, and the Crémant variety Grande Cuvée that is mainly made from Chardonnay. A future highlight is the Pinot noir Kelterberg 2018, that, like the Cuvée “Symbiose Blanc”, received a gold medal at the competition Mundus Vini 2021. The Pinot will, however, only be available from November 2021. In addition, the family business is preparing the introduction of a Crémant Millésimé 2014. The wines and Crémants of Domaine Kohll-Leuck can be sampled in the new, smart wine tavern in Ehnen that opened in 2018.

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ADVERTORIAL

L A V I E E N ROS É Summer has so many positive connotations! We think of the fresh scent of flowers, the wonderful feeling of warming sun rays on our skin, and the long evenings outside in the garden or on the balcony. Naturally, on such occasions neither good friends or neighbours nor a nice wine should be missing. A lively – why not also somewhat sweet – Rosé as accompaniment to colourful summer salads, barbecues or even asparagus rounds off the evening perfectly.

NEVER-ENDING ROSÉ VARIET Y

The Rosé wines of the Luxembourgish Moselle shows themselves to be very versatile. The manufacturing process consists of pressing red grapes, such as the late Burgundy (Pinot noir), in the same way as grapes for white wines. For the production of Rosé wines, the grapes are only allowed to lie on the mash for a few hours. For, the length of contact between the grape juice and the grape skin is critical for the intensity of colour of the wine. The Rosés from the Moselle, the only vineyard area in Luxembourg, generally present as loose, light, and fresh. One can also, however, find Rosés with more depth, bite, and character.

WHEN ROSÉ COLOURS SPARKLE

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to be consumed with moderation

The popularity of Luxembourgish Crémants continues without abating. This approval can also be seen with the Crèmant-Rosé. Currently, around 260,000 bottles Crémant-Rosé are produced yearly in the cellars of the winegrowers on the Moselle. Ten years ago, it was not more than 33,000 bottles. A Crémant-Rosé beautifully reflects the efforts in quality of the Luxembourgish winegrowers. The complex procedure that is so important for the production of Crémant, is especially dear to the winegrowers. With their freshness, aroma, and high standard of quality, the Rosé-Crèmants from the Luxembourgish Moselle simply fit wonderfully to a perfect summer’s day!

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vins-cremants.lu

The AOP* label on the bottles, your guarantee for quality local wines and cremants.

plan K

THIS IS A CREMANT FROM LUXEMBOURG

to be consumed with moderation

*Appellation d’Origine Protégée

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TEXT

Susanne Jaspers

F E AT U R E

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F E AT U R E

NO SOUR A F T E RTAS T E C HILE ’S FA MOUS E XPORT IS NOT R E A LLY C HILE A N Does Pisco immediately make you think of Chile? Don’t let the Peruvians hear you say that! Because even though the brandy made from grape must is known more as a Chilean product around here, it’s a national drink in Chile and Peru, and the fight for the origin is ongoing. It goes so far that in both Chile and Peru the import of foreign products called Pisco are banned. Which means that you can’t drink Peruvian Pisco in Chile or Chilean Pisco in Peru.

WHETHER “DE PISCO” OR “PISQUILLO” – PERUVIAN IS THE MAIN THING

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An outsider might find the fight around the brandy a bit strange. Because if you consider the origin of the name of the beloved spirit it’s quite clear where Pisco comes from. The accepted belief is that the name derives from the Peruvian port town Pisco, from where the drop was transported to Europe in boxes with the lettering “de Pisco.” Other sources trace the name back to containers called “pisquillos” in which the brandy had been stored in earlier times. Well, and those containers were also Peruvian, for the designation of the containers comes from the Pisco region around Pisco, in which this kind of storage vessel was common. All of this seems to point to Pisco being quite clearly of Peruvian origin. So much so that one would think even the Chileans would accept that.

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F E AT U R E

In reality, the Chileans used to enjoy the Pisco from the neighbours in the north. Until, that is, 1835, when the import tax went up so much that the Chileans did not want to be fleeced by their neighbours and, from then on, produced their own Pisco. The Peruvians did not think much of this tactic and, understandably, claimed the designation of origin for themselves. The Chileans had a counter move: In 1936, the Chilean village La Greda was simply renamed Pisco Elqui, and from then on, Chileans can, without having to blush, also produce and export a brandy with Pisco as the designation of origin.

NO PERUVIAN BUT AN AMERICAN

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The fact that the spirit with between 35 and 43 % has been produced since the mid-17th century is clear. Whereby the Chileans, if you take a closer look, don’t play exactly by the book and are quite a bit less strict in their require-

ments than the Peruvians. Thus, Chilean Piscos, for example, can be industrially pressed, the addition of cultivated yeast is allowed, and if the desired alcohol level is not quite right, one can easy-peasy dilute with water. For the Peruvians, all of that is taboo. There’s only one aspect in which the Chileans are stricter than their Peruvian neighbours: The preparation of the world-famous cocktail Pisco Sour. While for the Chileans only Pisco, lemon juice and sugar syrup are mixed together, the Peruvians also add egg white and a spritz of bitter. The Pisco Sour was invented in Lima, by the way, so that its origin must also be attributed to the Peruvians. Technically. The inventor of the legendary drink was called Victor Morris and he was … American. One can assume that the Chileans and Peruvians take this in good humour. After all, no Pisco leaves a sour aftertaste!

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PHOTOS

Ramunas Astrauskas

PA SSIONAT E

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PA SSIONAT E

THE R E SA B AC K TO T H E ROOT S

Theresa Baumgärtner is living her dream. The well-known TV chef, food blogger and book author, who regularly organises online live cooking, baking and craft workshops, has fulfilled her heart’s desire with the beautiful country garden of her farmhouse Hazelnut House in Luxembourg. Here, workshops and retreats take place on a regular basis. In nature, she literally finds her way back to her roots.

Dear Theresa, have you always had a green thumb or where does this passion for gardening come from?

Where do you get your inspiration and especially your information – for successful gardening is a skill. Do you get advice, and if so, from whom? Do you accept help, or do you do it all by yourself?

THERESA BAUMGÄRTNER In terms of gardening, I follow my heart and let my intuition lead me. Further, I love being inspired by England. The Brits are known for their dreamy cottage gardens. I love romantic nature gardens with lots of perennials for the bees and insects. As children, we often spent time in Cornwall with my parents – that really inspired me. Even now, I still bring back new ideas from my travels. The pictures of my garden first grow in my head, then I sow and plant all the wonderful perennials and annual summer flowers in the ground. I like to play with colours, such as in this very long perennial border. It starts with a white blue that turns to light purple and goes over into a luminous dark at the end with shades of

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THERESA BAUMGÄRTNER My grandfather had a garden nursery on his father’s side and my grandmother and mother are passionate gardeners. The love for gardening was practically laid into my crib. I grew up in a house with a large flower garden south of Hamburg, and I loved to wander through my Mum’s garden as a child and create the most beautiful flower bouquets. Indeed, my first research paper at school was all about English gardens! Since then, the subject has always accompanied me. When I came to Luxembourg in 2013, there was a magical moment when we created the small garden of our house “Rosehill.” The location on the top of a hill in the city and all the roses we planted in the garden gave our home that name. At that moment, planting all those roses back in the day, I had the feeling of putting down roots here in Luxembourg, and to have really arrived. I created a large perennial border in Hazelnut House during the lockdown. It was exactly the right moment to do something new for the future. A border of dreams!

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PA SSIONAT E

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sage. My tip for an impressive effect is to not choose too many plants but to select a few varieties and plant a large number of each. I actually planted fifty or even a hundred catmint plants in a row, and the end effect is like a composition. It’s very similar to art, really, like drawing a picture. You start simply and the idea of what is to follow will come from alone. The secret in creating a wonderful garden is the love for plants. Just like everything else in life…

What advice can you give those who want to start growing their own vegetables, flowers and herbs in their garden but don’t know where to start?

dren come with their teachers to grow vegetables, young families meet and tend to beds with spades and rakes. Gardening unites! theresaskueche.de

Upcoming workshops & retreats at Hazelnut House: 20 July 2021: Workshop: A Culinary Summer Evening Every Thursday evening at 9pm, live from Hazelnut House’s Instagram channel @hazelnut_house_1851, Theresa shares her way of life on the themes of cooking, gardening and table culture with us. More info at hazelnut-house.com/workshops

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THERESA BAUMGÄRTNER You don’t need a lot of space. I would start by sowing summer flowers and vegetables. For example, cosmos are beautiful summer flowers. Radishes and potatoes are great vegetables to grow for beginners! It’s always special to sow the seeds, water the seedlings and watch them grow and dream of summer. This process creates an incredible appreciation for the ingredients that we use in the kitchen. Potatoes that I’ve planted and harvested myself are, for me, one of the highest forms of happiness. When I’m in the garden, I have the feeling to be grounded, I’m completely centred. And I notice that nature, the garden, is the source of all my accomplishments. I can trace so many of my ideas back to the garden, where I’m inspired by the seasons, the herbs currently growing or the fruit that can be harvested. The most satisfying thing about a garden is that you can quickly see the fruit of your labour. I can really urge anyone from the bottom of my heart just to make a start! In the city I have thus founded a community garden. School chil-

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IN THE GARDEN

V E G E TA B LE S

WI T H A DDE D VA LUE At first glance, the Escher Geméisguart (the Esch Vegetable Garden) simply produces and sells tasty organic vegetables. Yet, amidst the bean stalks, lettuce heads, and more, an exciting project lies hidden that opens new doors. A look behind the curtain.

learn how to get used to a structured day again and to work in a team,” explains Lionel, who is an experienced vegetable grower himself. When the nondescript seeds quickly sprout into small plants and finally grow into full-bodied vegetables it makes the gardeners very proud. A sense of achievement that gives people new confidence for their employment future. The same project has existed since 2006 in the calendula garden of Altwies. The amount harvested there, and in Stepping onto new terrain “We want to set the greenhouses and fields of the Esch a sign against This project has existed since 2015, Gaalgebierg, is not insignificant: In our throw-away working closely with the Ministry of 2020, 35 tons of vegetables were grown Labour and the employment office culture.” on around 1.2 ha – all free of pesticides, (ADEM). It was initiated by CIGL certified organic, and in a sophisticated (“Centre d’initiative et de gestion local”) in Esch, a non-profit employment initiative that mixed cultivation. The harvest is sold on the weekly has existed for more than twenty years. One of their market in Esch or packed into boxes, fresh from the field, goals is to open up new perspectives for people with to be collected or delivered. A part of the produce also employment difficulties. They are allowed to work in finds its way into the kitchen of one or two local Maison CIGL for a maximum of two years – and it’s not only relais. Locally produced food can contribute a lot to climate all about original upcycling projects. The participants neutral living – a message that those responsible for the primarily grow organic vegetables. “Along the way, they project would like to see more widespread among people.

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Alexandra Hartung Anne Lommel

Garden furniture made from wood pallets, braided hazelnut rods, an old bike used as a plant container – the first steps into the Escher Geméisguart lets the visitor know that they are stepping into a creative space. “We want to set a sign against our throw-away culture,” explains Lionel Lambinet. The engineering advisor developed and built the recycled objects with the twenty employees of the veg garden.

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IN THE GARDEN

Radiant children’s faces

An important second pillar is the work with children. Groups of children and teenagers, as well as school classes, regularly come to experience nature with all their senses and, especially, to help transform a small patch of earth into a vegetable patch. “That way, a completely different appreciation for the food on our plates develops playfully,” Mariette Scheuer is certain. The biologist gets exited again and again about the enthusiasm of the emerging gardeners. “It’s so amazing the way children dig the earth with zeal and coddle the plants!” And more often than not a delicious meal is put together by all involved as the cherry on the cake – all from the harvest in the veg patch, of course.

Picking allowed

ADDRESS & OPENING HOURS Escher Geméisguart 50, Rue Dieswee ― L-4080 Esch/Alzette ciglesch.lu

Kalendula Altwies 61, Rue des Romains ― L-5671 Altwies kalendula.lu

Mo. to Fr. from 7.30 a.m. to 4 p.m.

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The area of activity of the altogether nine project managers is not only limited to the Esch Vegetable Garden and the Calendula Garden. For example, a current concept is being worked on for a country-wide network of school gardens. And the participants also make valuable contributions to the project “Essbare Stadt” (“Edible City”) in

Esch. Under their guidance, raised bed islands are created in car parks, as well as community gardens. Every local, who wants to, can participate and also harvest. The use of the plots is not only to create fresh aromas on the plates, but also a wholly new community feeling in the quarter.

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HOW TO M A K E YOUR PIC NIC M

E CO - F R IE NDLY

A pretty blanket, a few mouth-watering appetizers, some radiant sunshine – enough to make you feel like you’re on holiday, and yet you have only travelled to the park next door. After months spent locked down at home, we have only one wish and it grows with the approaching summer days: picnicking outside.

1 2 3

Use reusable cutlery and straws

You have two options: Bring your own cutlery from home or get a cutlery kit that fits nicely into your bag. This way you are also prepared for spontaneous feasts. And you will notice that the food does taste better eaten from actual cutlery than from a plastic fork.

Switch to cloth napkins

Cute, soft and easy to wash, cloth napkins have it all! Not only will they reduce your waste, but they’ll also add a classy note to your picnics. You’ll love it!

Ban individually packaged drinks from your picnic blanket

When it comes to drinks, we usually think of buying soft drinks in plastic bottles or cans first. Yet, you can prepare a lemonade in no time at all. Squeeze two lemons, add a litre of sparkling water and some syrup, and voilà! Besides, homemade drinks contain less sugar and are much healthier. Bring your lemonade with you in a glass bottle and pour it out of a carafe. Your guests will be impressed!

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TEXT & PHOTOS

Léonardo Kahn Marine Clément-Colson

Unfortunately, picnics produce more waste than the usual dinner at home. Plastic cups, plastic plates, plastic cutlery: out of habit we tend to use disposable tableware and thereby produce lots of rubbish. Here are a few tips on easily making your picnic more environmentally sustainable – as well as trendier – this summer.

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GREEN KITCHEN

IC MOR E

4 5

Prepare your food at home

Ready-made meals are usually excessively wrapped in plastic. But small nibbles are prepared quicker than you’d think: caprese salad, quiche, brownies. If you don’t have the time or inclination, go to a restaurant or supermarket where you can fill your meal into the containers you bring along.

Have an eco-friendly diet

Not all foods have the same impact on the environment. Therefore, try to shop eco-friendly: seasonal fruits and vegetables, vegetarian dishes and organic products. Shhh! Wines are no exception. Nowadays you can find organic wine everywhere – better for the environment!

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Implementing all the tips from one day to the next may lead to discouragement, so try it step by step. Be patient with yourself and see it as a process. Introduce one step at a time to your picnic routine and by the end of summer they will all have become habits. Here’s to you, the kings and queens of the eco-friendly picnic!

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INFO INTOX

E NE RGY SAV ING IN NUMBERS

Climate change, renewable energies, waste, sustainability, pollution, environmental protection, energy transition… We come up against so many of these terms every day. The world around us is changing, and in the face of that change we must adapt our consumer patterns. There are so many little things we can do daily to contribute to a greener and more sustainable future: turning down the heating when we’re out, switching the lights off when we leave a room, turning the tap off when we’re not using it, avoiding excess packaging and plastic, etc. To help us live in a more mindful way and save energy, ENOVOS has a few simple and handy tips, which are good for the planet and for your wallet. ENOVOS.

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In collaboration with

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INFO INTOX

THE CORRECT AND SENSIBLE TEMPER ATURE FOR YOUR LIVING ROOM IS

20-22°C ANY HIGHER AND YOU WILL BE OVERUSING ENERGY!

AS MUCH ELEC TR ICIT Y

ELECTRONIC INSTANTANEOUS WATER HEATERS AREN’T JUST HUGELY CONVENIENT, BUT ALSO USE UP TO

20% LESS POWER THAN TR ADITIONAL HYDR AULIC WATER HEATERS

-18°C

IS THE IDEAL FREEZER TEMPER ATURE FOR ENERGY EFFICIENCY

BY INCREASING YOUR FRIDGE TEMPER ATURE FROM 5°C TO 7°C YOU CAN SAVE ENERGY BY

15%

20 65130

LEAVING APPLIANCES ON STAND-BY MODE COSTS

euros

EVERY PAN OR DISH YOU USE SHOULD HAVE A FL AT BOT TOM AND A LID THAT SEALS TIGHTLY. IF TOO MUCH STEAM ESCAPES, YOU MIGHT NEED TO USE

EVERY EX TR A DEGREE PUSHES HEATING BILLS UP BY

LITRES OF WATER WASTED IN 24 HOURS = TWO BUCKETS PER DAY = ONE DROP PER SECOND FROM THE TAP

PER HOUSEHOLD PER YEAR . THAT’S WHY ANY ELECTRICAL APPLIANCE NOT IN USE SHOULD BE FULLY SWITCHED OFF

For more energy-saving advice visit: read.enovos.lu/energieberodung

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PA SSIONAT E

S LOW F OOD,

T HE R E S PONS IB LE FOR K ! Every day around the world, a local Slow Food network organizes events, averaging one event every 20 minutes. Where does this energy and success come from?

It’s a tradition in Puglia to keep these tomatoes suspended in bunches until spring.

IDENTITY CARD

Slow Food is a global network of local communities (called convivium) founded in 1989 in response to the disappearance of local food traditions in opposition to the fast-food culture. Slow Food reunites millions of people from over 160 countries who work towards the following goals: good food that is good because it is healthy and tasty, clean for the planet and fair because it is respectful of producers. The biodiversity of wild and cultivated species, as well as certain modes of cultivation and production are at the heart of Slow Food’s actions.

Indigenous peoples are precious allies for defying global challenges. Sometimes without

Plastics and ecosystems of the planet:

Ten thousand gardens in Africa. Launched in

knowing it they are guardians of biodiversity and their knowledge becomes essential. Slow Food is engaged to developing local projects with the autochthone communities supporting the indigenous youth by multiplying opportunities for participation, meetings, and exchanges.

Promotion and protection of all forms of agriculture practiced in harmony with the

environment facing climate change, food insecurity and inequalities.

Plastic degrades into micro and nano plastics found in water, earth, air and finally in the food chain; Slow Food promotes a circular economy, selective sorting, plastic recycling, reduction of packaging and plastic replacement, if possible, with biodegradable equivalents.

The transmission of knowledge. To reduce

Biodiversity at the service of humanity.

the gap between traditional knowledge and modern science, the academic institutions must validate the knowledge accumulated by the various communities over the centuries. Slow Food encourages initiatives valorising knowledge sharing. This is one of the key objectives of Pollenza University of Gastronomic Sciences founded in 2004.

Global warming and the industrial model of food production and distribution have exacerbated the erosion of food biodiversity. Slow Food proceeds: by nominating products to the Ark of Taste catalogue, and by developing concrete local projects with the communities, such as the Sentinels*, the Earth Markets*in the Terra Madre* (Mother Earth) network.

2010, the project has already promoted the creation of nearly 3,000 vegetable gardens in schools, villages and on the outskirts of cities in 35 African countries. The gardens are cultivated durably: responsible use of water, local horticultural varieties, and natural pest treatments. This project is a way to ensure a healthy and fresh food supply to communities, thereby improving the quality of life while saving money. These vegetable gardens are moving in the direction of food sovereignty and self-sufficiency.

* Find the profound sense of all the key words Slow Food mentioned in this article with a * and even more in the Slow Food vocabulary online at kachen.lu/slow-food-vocabulary

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Sylv ie Fe r r a r i

SLOW FOOD IN ACTION

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0401_ENO

We give you the energy You write the story

Luxembourg energy provider KACHEN_21-02_INTERIOR EN.indb 141 0401_ENO_WeGiveYouTheEnergy_HORESCA-R3_210x270mm.indd 1

enovos.lu 20/05/2021 11:40 23/01/2020 12:14

KNOWLEDGE BITES

SUPE R C E LE R I AC E XOT IC S E E DS A ND B E R R IE S A R E C A LLE D SUPE R FOODS . BUT T HE LOC A L H A RV E S T IS NOT TO B E F ROWNE D AT E IT HE R .

Jean-Marc Komfort dishes up verve and good health. Almost raw char fish is served with sweet-sour pumpkin spirals, bright orange sea buckthorn, and acid green watercress. Grilled parsley root is garnished by the Chef with junipers and rose hips in the Berlin-based fine-dining establishment “Restaurant am Steinplatz.” Rose hips, sea buckthorn and watercress are all local fruits and herbs with a special power. Not only do they add taste to gourmet creations, they are also healthy, strengthen the immune system and overall circulation. Sea buckthorn has a large amount of vitamin C and the mustard oil of watercress blocks bacteria. The much-praised superfood from countries around the world is first and foremost a marketing ploy. Chia seeds, goji and acai berries, as well as pomegranates are seen as famous sources of youth, which nutrition experts explain derives from the tempting combination of exoticness and health value. The incredible image stems from the antioxidants, such as vitamin C or carotenoids; substances that can protect cells from stress.

Discovering local superfoods

There is no need to look far afield for natural produce. Rose hips have more vitamin A and C than goji berries. The goji berry is undoubtedly healthy but not more so than other local produce. Blueberries can replace acai berries, and linseeds contain as many fatty acids as chia seeds, as well

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Oliver Zelt

Superfood and its shining image

as more important dietary fibres. Watercress blocks the spread of bacteria and viruses through its mustard oil. The regional and seasonal component has a further benefit: The plants can really ripen properly, which is the point when more of the healthy compounds are formed. The most inconspicuous of the vegetables are often the most effective: For example, red and white cabbage, as well as kale, and the often-ignored celeriac root. Celeriac can, for example, reduce stomach acid, and potassium helps to cleanse the body. Fabrice Salvador, the Chef in the top restaurant “La Cristallerie” in Luxembourg has vegetables delivered from “Les Paniers de Sandrine” from Münsbach that are not only turned into side dishes. The inspiration comes from the product, says Salvador. Duck breast, seasoned well with the gentle curry “Massaman”, is served with “Munsbach Celleriac” and clearly indicated on the menu.

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LIVING BETTER

T H E N E W W E L L B E I NG C OMM A N DME N T S YOU N E E D TO F OL LOW ! Breathe, rest, switch off, listen to yourself. Isn’t it crazy how,in the end, the pandemic might have done us some good as well? By remaining resolutely positive, and seeing a silver lining in every cloud, we have come to realise how important it is to take stock of what we have learnt during this painful and challenging time of our lives – a time which is not yet fully behind us. A little bit of wellness food for thought. The health crisis has wiped the slate clean. Forced to stop and reflect, wellbeing has become the new statement that even hardcore revellers have taken to heart. Say goodbye to long, sleepless nights filled with bottomless cocktails and forking out for designer trainers just to show off at a party. 2021 will be the year the penny finally drops: we HAVE to take care of our body AND our mind.

LEARN TO LOVE YOURSELF

Despite calls to love and take care of ourselves, despite the various “body positivity” movements, it’s not easy to look in the mirror and say “I love you”. Or to forgive those days where we fall short, where we don’t live up to every expectation. Learning to love yourself is a long, personal journey. But why not start by doing a professional photoshoot, and learn to see yourself in a new light? Also, put François Lemay’s “L’amour de soi” on repeat: within 6 minutes max you will let go, cry and feel good. Eating is closely linked to our emotions. That’s why guilt-free eating is the first step towards a healthy relationship with mealtimes. But what does that mean? It’s not real meditation, granted, but rather an approach that awakens all our senses. No Netflix, no books, and definitely not your latest work project. Just you, eating, at the table and in peace. Then you awaken the 5 senses: present your food beautifully and enjoy the aromas. When you eat your food, pay attention to the textures and the flavours. Is it sweet? Savoury? Sour? Take care also to chew each mouthful ideally twenty times, to make it a conscious act, but also to aid digestion and realise when you’re full. And once that happens, stop. Ask yourself: am I still really hungry or do I just want to eat? There’s a subtle difference! Finally, eat happy: don’t worry if you’ve caved in to some chocolate - stop counting those calories and eat for pleasure. You can find happiness on your plate, too.

Dry brushing offers various benefits: it helps your skin to eliminate dead surface skin cells, but the exfoliating action also allows the skin to breathe more fully. Blood rushes to the dermis thanks to the repeated friction created by the soft brush as it moves over the skin, nourishing and oxygenating tissues. Brushing also drains toxins. To boost the lymphatic system’s circulation, you should always work upwards, encouraging drainage via the lymph nodes. Major nodes are situated in the groin, the armpits and the neck. Another major benefit is that it leaves your skin feeling super soft and prepped for some pampering!

MASSAGE AND DR AIN!

Lymphatic drainage is the social media craze with nothing more to prove! Our lymphatic system runs throughout our body and plays a major role in our immune system. But it also helps eliminate waste. Whilst it is closely linked to our circulatory system, the lymphatic system does not benefit from the same pumping action provided by our heart. Subject to the force of gravity, lymphatic drainage also often stagnates in our lower limbs, especially in sedentary people. That’s where manual lymphatic drainage comes in, offering the pumping action missing and therefore boosting lymphatic circulation. It relies on two principles: firstly, it calls on the lymph vessels, drawing liquid to the top of the body by applying pressure to various points of the lymphatic system. Next, to stimulate circulation throughout the lymphatic network, gentle, long and regular massage is carried out. What are the benefits? A visibly less swollen body (the Instagram before and afters are staggering / @bodylookcare & @Body_Excellence_Charlotte_I) and reduced cellulite.

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Sarah Braun

EAT AND REFLEC T

BRUSH YOUR CARES AWAY

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LIVING BETTER

WE ALSO THINK ABOUT:

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∙ Forest bathing ∙ Screen-free time every Sunday ∙ Slathering hempseed oil all over your skin and hair ∙ Intermittent fasting to get an energy boost!

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COLUMN

MANSION in BELAIR 340m2

F OOD A L L E RGY

T E S TS

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TEXT

Marc Keipes

For the past year, we have been Is this the case? At first, these tests generally produce particularly preoccupied by a micro- their modest effect. The client receives a complex docuscopic virus that affects our health. ment with precisions on what not to eat. Then begins the But this does not mean that all of our “self-prescribed” diet provoking a temporary amelioraother worries have vanished. Food tion. But often, sometimes even before reintroducing DR . MARC KEIPES intolerance and related allergies even certain aliments to be avoided, the symptoms come back. tend to increase in our regions. And Surprising? Not really. In fact these tests are contested Director if I say “our regions” it is because in by European societies of allergology. Some special diets ZithaGesondheetsZentrum other parts of the world, such as in empty your purse and can even be dangerous for your Africa for example, these problems health. Clinical studies have revealed nutritional defido not exist. ciencies when the rules of what not to eat and alimentary gesondheetszentrum.lu/blog Do we tend to take our bloated neophobias or troubles of alimentary comportement are stomachs and stool consistency a bit applied to strictly. too seriously as an indication of all According to microbiome specialists (see Kachen N°3 kinds of major diseases? 2017) impoverishing the diet buy reducing the variety of Far be it from me to deny the food negatively impacts the diversity of the thousands of existence of gluten or lactose intol- bacterial strains in our intestines, most of which are beneerance. Severe cases are not innocuous with unex- ficial to our health. The recommended restrictions often APARTMENT in BELAIR plained fatigue, associated with abdominal pain and exclude many aliments that are good for the body and 2 malabsorption diarrhea with steatorrhea (fatty stools), 100m 1 sometimes even foods that the tested person has never 2 weight loss, and undernutrition. Symptoms can be very eaten. So how can we know what impact they will have? Personally, I have never prescribed this kind of test diverse, just as the intensity of the pain. It is therefore sometimes complicated to make a diagnosis based on to any of my patients. But some of them have taken such stomach cramps without the presence of steatorrhea or tests and brought me their results. And as surprising as that may seem, in 80% of cases, I noticed similar reacweight loss. So what can we do? Is it necessary to do an expensive test, available with- tions. In other words, a majority of users seem to have the out a prescription, non-reimbursed, not scientifically vali- same allergies. dated as soon as the stomach appears to be somewhat Therefore we can conclude that these tests are unrebloated after eating a dish of fava beans or cramped after liable and create more problems than they resolve. an excess of Mirabelle plums? Can the research of food Generally speaking, they leave those who have applied allergies related to blood type G (lgG) immunoglobulins the results of the tests completely disoriented, not even (versus the classic lgE antibodies of allergy) also identify knowing what to eat. specific reactions against food proteins? So here’s my advice. If you have unexplained digesThese tests promise to give personalized recommen- tive problems, talk to your general practitioner or gastro dations that aid to class the nutriments which are good enterologist instead of making a self-diagnosis, with a for us and to identify those that trigger allergic reactions. self-prescribed diet. Your doctor will be able to guide you By avoiding the latter ones, the inflammatory process and prevent you from missing out on a serious pathology may be reduced, and well-being improved. These are that may have to be treated, if any. nice promises. It is understandable that that those who suffer would like to know the origin of the problem in hopes of improvement.

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W E B TA L K

H AV E YOU NIK S T TODAY ?

TEXT

Susanne Jaspers

Doing absolutely nothing or pottering about in your undies – certain wellness trends bear strange fruit

At the beginning there was perhaps the Cocooning – the trend from the US that has you Cocooning in your house like a pupating insect. A first hype arose after the tragedy of 9/11; in times of the pandemic, it finds new lease of life. The last few years have seen a few livelier and more life-affirming trends compete with Cocooning. First among them, the Danish Hygge that has become synonymous with a cuddly – and importantly, home-based – lifestyle, and not only in northern regions. Like Cocooning, it has found its way into the dictionaries. Besides these concepts focusing on homely cosiness and an atmosphere of comfort, there are also those that require a certain banishing of your inner devil. For example, there’s the Swedish Lagom, that requires moderation in all aspects of life, or the Finnish Sisu that encourages an exploration of your boundaries with a bracing ice bath. Just as sporty but simultaneously environmentally friendly, is Plogging: collecting trash while jogging. No wonder that these trends, overwhelmingly coming from Scandinavia, have opened up the field for worldwide competition. In Scotland, Còsagach is a version of Hygge, in America, JOMO is popular: the joy of missing out as much as possible – the opposite to FOMO, the fear of missing out. At the top of the trend charts is the Dutch with Niksen, which means doing absolutely nothing. In contrast to this exceptionally relaxed concept, the Finnish variant sounds as exhausting as it might take getting used to: Kalsarikänni means getting wasted on the couch. And ideally, in your underwear – from where the Anglicised second name, “Päntsdrunk”, derives.

COCOONING Withdrawing into your private sphere; staying at home in your free time (USA) CÒSAGACH the Scottish Hygge

(Scottland)

FOMO Fear Of Missing Out (USA) HYGGE Comfort, principle of homeliness (Denmark)

JOMO Joy Of Missing Out (USA) KALSARIKÄNNI / “PÄNTSDRUNK” Getting drunk at

home in comfortable clothes (Finnland)

LAGOM “Everything in moderation”, balance in life (Sweden) NIKSEN Doing or thinking absolutely nothing (Netherlands) PLOGGING From “plocka” (to pick up) and jogging; picking up trash while jogging (Sweden)

SISU Finnish standard – strength,

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endurance, tenacity, testing boundaries (Finnland)

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LUXEMBOURG

1, 2 , 3, DIV E ! OUR FAVOUR I T E

SWIMMING S P OTS !

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LUXEMBOURG

Soon it will be swimming weather. It is therefore essential to be ready when the time comes. Here is our selection of “refreshing spots” in Luxembourg: swimming pools, ponds, lakes…It’s your choice.

Outdoor swimming pools in Luxembourg

Our beautiful country is overflowing with swimming pools. In Luxembourg City alone there are 6! That being said, when summer comes along with its sometimes-sweltering heat, cooling off in a swimming pool is nice, but in an outside swimming pool it’s even better. So here is a non-exhaustive list of swimming pools equipped with outdoor green spaces in Luxembourg.

2 1

IN THE CENTRE

IN THE WEST

If you have children, or if you have maintained your inner child, don’t miss the “Aquasud” (5) located in Differdange. Two outdoor pools welcome swimmers and families, as well as a big water slide, a paddling pool, a lagoon of games and especially 2000 m2 of green spaces as well as mineral beaches! Yes, you will forget being in Luxembourg for a day’s time.

IN THE EAST

And what if you combined swimming with tasting local wines? What a great idea! For this, head to Grevenmacher with its “open air bathing” (6), superbly situated along the Moselle. On the other hand, stay safe, drink or swim, you have to choose!

Marion Finzi

IN THE SOUTH

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The swimming pool “Réidener-Schwemm” (4) at Redange-sur-Attert is exceptional with a large complex consisting exciting water slides, outdoor pools, and an indoor wading pool for small children. Reclining deck chairs are available outside to relax after bathing.

TEXT

In Strassen, “Les Thermes” (1) will delight young and old alike with its outdoor swimming pool, water slide, and greenery perfect for tranquil sunbathing. In the town of Niederanven, the swimming pool “Syrdall Schwemm” (2) is an oasis of freshness in a futuristic setting and above all with an incredible view. Guests can wade into the leisure pool inside the complex, equipped with jet showers and balneotherapy, but also enjoy the outdoor pool with its whirlpool station. Take a break in the outdoor reclining deck chairs and enjoy the tranquillity in of the green and sunny surroundings. In Mersch, the “Krounebierg” (3) aquatic centre will be your children’s favourite playground with a wide variety of aquatic activities scheduled during the summer months. The expansive lawn and its deck chairs complete this perfect picture for a relaxing afternoon where living is easy!

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E L w

The country’s lakes and ponds

The Lake of Haute-Sûre (7) is the ideal place to sunbathe, picnic, swim, and simply enjoy a summer day with friends and family. If you want to take the time to learn a bit about the history of the lake, the office of tourism of Eislek organizes a 2-hour solar boat ride. Finally, head for the village of Weiswampach (8) with its two artificial lakes. On one of the lakes only fishing is permitted, but on the second, swimming and water sports are possible. The ponds of Remerschen (9) are also to be placed at the top of your list. Before or after a swim you can take a gourmet break at the Bistrot Gourmand, a restaurant with a superb, shaded terrace at Remerschen. The good news is that Lake Echternach (10) will have its own swimming zone by the summer of 2022! Work is now in progress. Patience please!

The Beaufort campsite and its “Aqua Park” (11) or the “Birkelt” (12) situated at Larochette are great places for a refreshing getaway in July and August.

Locations to combine aquatic pleasures and sports!

It’s hot, but you don’t want to just bathe and laze? Go directly to the Rosport Resevoir (13) where both water sking or even “banana” boating are possible. You can also practice water skiing or wakeboarding at the Ski Nautique at Grevenmacher (14). With this list, you’re ready for summer. When the time comes, don’t forget your sunscreen and your bathing suit! Have a nice swim.

Addresses for a water getaway

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For those who wish to enjoy the pool for more than one afternoon, consider the numerous campsites in the country that have outdoor swimming facilities.

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Explore-LU

Explore Luxembourg with the CFL Attractive travel packages available at

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

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TEXT & PHOTOS

Léonardo Kahn Marine Clément-Colson

F E AT U R E

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F E AT U R E

LE S NOUV E AUX A F F INE UR S T H E A R T OF V E G A N C H E E S E “I wanted to create a vegan cheese that tastes so good that you could serve it on a platter full of classic cheeses.” Nour Akbaraly is the founder of Les Nouveaux Affineurs, “the new cheese makers.” The goal of the young French company: perfecting vegan cheese alternatives.

The concept is simple: grind cashew nuts and soybeans into a paste. And from there, microbes will do the rest! Except for the first step, the process is similar to conventional cheese making. However simple the idea may seem, the technology behind it is complex. Other vegan cheeses are mixed with additives, which give them their creamy texture or the typical camembert flavour. The Nouveaux Affineurs, on the other hand, manufacture their cheese in an artisanal way. “There is a big advantage to making vegan cheese in France. We are lucky to have the most experienced microbiologists in the field of fermentation.” Even the rind of the Nouveaux Affineurs’ cheese is similar to that of camembert. The result: fresh and alive products – just like real cheese! However, as the cheese is fermented, be careful to store it in the fridge. Serve it on a platter rather than spreading it on a sandwich to go.

The result is a series of six products: three cream cheese spreads and three mature camembert-type cheeses.

If you are new to the world of vegan food, you should buy the cream cheese first – preferably the herbal one. Its taste is the most similar to cheese made from cow’s milk. Just spread it on a cracker, it will astound you!

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F E AT U R E

The appearance of the matured cheeses is impressive – and confusingly similar to real camembert! As for the taste, be prepared for some differences between the three products. The Affiné de Germain, with “a delicious taste of leavening”, has a very pronounced yeast taste, which did not convince us. Instead, we recommend you buy the Affiné d’Albert, whose taste is the most similar to a camembert cheese.

“How can one govern a nation that has 258 different kinds of cheese?” Charles de Gaulle

The company recently moved to the Paris banlieue area to have the space to further refine their existing products, and to develop new plant-based cheese alternatives. “I don’t want the whole planet to become vegan. Merely, that everyone starts reflecting on their own diet”, concludes Nour Akbaraly. He firmly believes that we will only succeed in fighting the climate crisis together. All the Nouveaux Affineurs’ products can be delivered to Luxembourg and to several other European countries.

Camembert, Brie, Roquefort: French cheeses are known all over the world. Each person in France eats over 26 kilos of it per year – a constantly increasing number. So, it takes a lot of courage to launch vegan cheeses here. And yet, enormous quantities of milk are needed to meet the demand. Farmers have to make compromises. Extensive use of antibiotics in livestock, greenhouse gas emissions, water pollution: intensive farming harms nature and our health. The idea behind the Nouveaux Affineurs is tangible. They want to change consumption in a constructive way. “Plant-based food is the future!” explains Akbaraly with a slight grin on his face. Under no circumstances should one have to deprive oneself of gustatory pleasures. Especially not of cheese!

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#Gu have and tour auth

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I wish to discover Luxembourg diﬀerently! #GuideForOneDay offers residents who have recently settled in Luxembourg and everyone interested, a series of tours which are original and above all authentic.

Following the success of the last four editions, a ﬁfth edition will take place this summer, from June 26th to September 12th.

Book your tour now on www.guideforoneday.lu

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An initiative of the General Directorate for Tourism

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C A NC E R

LE O

V IRGO

21.06 - 22.07

23.07 - 22.08

23.08 - 22.09

You like sugar, you like fatty food and more than the rest, you like to eat seasonal food. This summer, prepare yourself for tomatoes in all of your recipes; don’t we say that tomatoes give a nice complexion? Just as their friends the carrots, of course.

You are flamboyant and you want to be the best (number one) in the kitchen. This summer, you will be training for the new season of Top Chef! What is the point of cooking if it is not to win?

Fearful and home-oriented, you prefer to “taste a bit of everything”. You prefer trying several small and well-known dishes than to get involved with a beef Stroganoff that you cannot control. Your motto: Less is more.

BLOODY MARY › Vodka › Tomato juice › Worcestershire sauce › Celery

VODKA MARTINI › Vodka › Vermouth › Olive

MOJITO › Rum › Fresh mint › Cane sugar syrup › Lime

For this cocktail, use the tomatoes from your garden. Some ice cubes, a zest of Tabasco juice, and your summer evenings will be refreshing and spicy!

A Leo should drink a vodka Martini before every important event. Feeling like James Bond gives you wings!

Do not take any chances. Nothing beats a cool mojito especially with fresh mint from the garden ! And for a bit of extravagance, transform it into a strawberry mojito!

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TEXT

Marion Finzi

FOODOSCOPE

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FOODOSCOPE

SCOR PIO

SAG IT TA R IUS

23.09 - 22.10

23.10 - 21.11

22.11 - 21.12

To you, everything is a question of equilibrium, of fairness. A vegetable garden should not have more green peas than carrots. But beware – by waiting too long for perfection you risk your food being too cooked… or too cold!

You are stubborn and won’t eat anything you do not want to eat. At 12, you were sitting at the table in front of your plate of broccoli, from noon until 10 PM without touching it. If someone dares to offer you a vegan sausage, they will see what stuff you are made of.

You are a generous person, especially when it comes to getting together to eat! Your neighbours may complain all summer about the noisy guests in your garden. Invite them with a smile: when there is enough for two there is enough for ten!

C A PR ICOR N

AQUA R IUS

PISC E S

22.12 - 19.01

20.01 - 18.02

19.02 - 20.03

Taking a trip for your dinner plate? Never! If you go on vacation this summer, it’s not to try the signature dish of an unknown chef who mixes tofu with gluten-free spaghetti. Too risky...

You are a kitchen hipster. Forgotten vegetables were never rejected from your dishes such as matcha, the poke bowls and all those indubitably ‘instagramable’ recipes! Do not forget to take a picture before eating.

You are passionate and dreamy, always ready to embark on new culinary experiences! This summer, the barbecue will not only welcome simple sausages. Your creativity will be expressed in all its possibilities.

A R IE S

TAURUS

G E MINI

21.03 - 19.04

20.04 - 20.05

21.05 - 20.06

You do not know how to use your induction hob and prefer ordering take away or being invited. So your fridge will stay empty this summer but not your vegetable tray ‒ because it is, in fact, a beer tray. No?

You like to eat and especially take time to savour each dish as if you had never eaten anything so good. As soon as the terraces open, you will be the first one at the table and, more importantly, the last!

Epicureans at heart, you are more excited about the wine and guest list than the menu. So you are waiting impatiently for summer, with its after-work aperitif among friends that often transforms into dinner!

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LIB R A

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Protein warrior smoothie

20 ME AT

Green goddess dip

25 Avocado & mango salad with chicken

81 Fried mackerel with redcurrants

52 Coconut yoghurt

Watermelon berry smoothie

26 Bubble bread

30 Mini sandwiches

94 Cabbage kimchi

54 Bircher muesli bowl

84 Whitecurrant jelly

87 Cucumber & gin punch

27 Grissini

40 Free-range chicken in 2 ways

158 158 158 Bloody Mary

Vodka Martini

Vegan bio bun

Couscous-style millet salad

Ramen with crispy duck & shiitake

111 Gilthead Ceviche with XXL razor clams

55 Fig & orange chia puddings

91 Cucumber yoghurt jellies

Oregano chicken with tzatziki

Mojito

65 Summer caprese with peaches & pesto

100 Feierstengszalot

Mini apple pies

Mini waffles

Baked porridge with stone fruit

Vegan yoghurt

Buckini & berry muesli clusters

Filled “Streusel” with pudding

“Schokelas-Réiréck” Chocolate cake

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Redcurrant curd

SWE E TS

DR INK S

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V E G E TA R I A N

RECIPE DIRECTORY & IMPRINT

66 FISH & S E A FOOD

Shortcrust pie with summer vegetables

18 Beetroot hummus

73 Lumaconi with roasted tomatoes

Apple “façon tatin” with verjus

75 Rice vermicelli with edamame

37 46 Original New York cheesecake

77 Rice pudding with white coffee

44 Black risotto with caviar & seafood

48 Cool pops

83 Pie with redcurrant filling & meringue

Intense hummus with lemon & garlic

Simple tomato salsa

76 Linguine al limone

20 Baba ghanoush

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Triple-decker cucumber sandwiches

Roasted white asparagus

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

Publisher & Editor-in-Chief Bibi Wintersdorf Editors Paul Schons, Sarah Braun, Marine ClémentColson, Dieter Ebeling, Sylvie Ferrari, Claude François, Marion Finzi, Alexandra Hartung, Susanne Jaspers, Eloïse Jennes, Léonardo Kahn, Anne Lommel, Heike Meyers, Marc Keipes, Jessika Maria Rauch, Joscha Remus, Ursula Schersch, Martina Schmidt-Jamek, Marie Tissier, Oliver Zelt Intern Laura Storani Copy editor Cara Bland Translators Cara Bland Emilie Di Vincenzo, G-dites sàrl Art director Marc Dostert Graphic designer Enia Haeck Social media manager Yannick Burrows Offiice manager Vanessa Schmit Finance & logistics Maurizio Maffei Printer WePrint Contact Editorial dept. info@luxetastestyle.com Advertising sales@luxetastestyl.ecom Contests gewinnen@luxetastestyle.com

Frozen yoghurt bark

Mint & pea dip

Edition

Pike fillet in verjus jelly

Dairy-free

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.

Sugar-free Gluten-free

ISSN EAN 977-2535-8821-54

Nut-free

161

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

Vegetarian

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T HE AU T UMN IS SUE OF

WIL L B E PUB L IS HED ON S E P T E MB E R 8 T H 2021

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Book in your travel agency or on luxairtours.lu

BOOKING MODIFICATION FREE OF CHARGE + ONSITE ANTIGEN TEST INCLUDED

*Price per person departing on 27/05 staying at the Blue Dolphin hotel. * Offer subject to conditions and availability. Booking modiﬁcations free of charge up to 14 days before departure

HONEY

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E NG LI S H E DI TI O N

SUMMER 2021

SUMMER

No. 27

(RE)GAIN A TASTE FOR THE

Dipping into summer

KACHEN

DIMENSION

OUT AND ABOUT

ER SUMM ES P I REC

Le Royal Hotels & Resorts • L-2449 Luxembourg • 12, boulevard Royal T (+352) 24 16 16 1 • restauration-lux@leroyal.com leroyalluxembourg.com

LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE

Enjoy an exceptional moment in the luxury of Le Royal. Experience fresh recipes in a trendy atmosphere and attentive service at Amélys restaurant. Sunny terrace, fun and special memories.

No. 27

SEASONAL

RELAX & ENJOY

MINDFUL LIVING

REDCURRANT, CUCUMBER HEALTHY BREAKFAST FEATURE: PASTA

PICNIC & DIPS HAPPY HOUR, FOODOSCOPE NEW: ART & CULTURE

GARDENING SAVING ENERGY WELLNESS TRENDS

12 €

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