E NG LI S H E DI TI O N
AUTUMN 2021
AUTUMN
No. 28
AUTUMN MAGIC KACHEN
Mushrooms & Game
55
ONAL SEASCIPES RE
LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE
No. 28
SEASONAL
CELEBR ATE & ENJOY
WELLBEING
GRAPES, CHICORY FEATURE: QUINOA ONE POT WONDERS: CURRIES
TOGETHER AGAIN COCKTAIL TIME NEW: KACHEN WITH KIDS
CHAKRAS TREND: THE VAMPIRE FACELIFT BARBER SHOPS
12 €
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LIGHT & SHADOW
THE 2021 LIMITED EDITION STAND MIXER
NEW ! SWITCH TO ACTIVE MODE ARE YOU MORE INTO CYCLING, HIKING OR KITE SURFING HOLIDAYS?
Discover our sport’s holiday packages in your Luxair Travel Store, in your travel agency or on luxairtours.lu.
Bask in the beauty of light & shadow. Light & Shadow inspires at any moment, deserving a permanent spot on your kitchen countertop. www.kitchenaid.lu
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EDITORIAL
In addition, we have joined up with Thermomix – also in order to make our recipes accessible for those readers who are the proud owners of such magic equipment. From now on, you will find an icon next to certain recipes that indicates a Thermomix version on our website www.kachen.lu. Last but not least, we are working hard on the KACHEN recipe app that will contain even more recipes, tips, tricks and news for you that will make your life easier and delicious! Indeed, I can only urge you all to subscribe to our weekly newsletter on www.kachen.lu in order to always be in touch with the latest KACHEN news and also keep up with the general goings on in the Luxembourgish connoisseur scene – for that is quite a lot!
Dear readers, Can you feel the fresh gust of air? I don’t mean the autumn wind that will soon surely blow around our heads. I mean the general feeling of change after the (hopefully) endured pandemic. What we felt as a gentle breeze before the summer started, has refreshed us and will, with any luck, soon turn into a stiff breeze that will spur on the economy! Let’s hope that we have truly overcome the worst and, most of all, that we can emerge from surviving the crisis stronger and cleverer. The team at KACHEN is also in an up-current: We have several projects that long had to lie still and that can now finally be realised. Stay tuned to find out what we have up our sleeve! We can now finally reveal a date for the bestowal of the BLOG AWARD 2020 (October 20th) and we are working on a live stream of the event, so that our 8,000 readers (!) who voted online for their favourite influencer can follow the festive conclusion online. The KACHEN-Club will make its debut with a first reader event at the beginning of December and the KACHEN Tasty Box will launch as well! This will be a surprise box filled with local and regional delicacies that you, dear readers, can order and subscribe to! Find out more in this issue.
I’m thrilled about our partnership with “We’re smart world,” who awarded our magazine “World media of the year” last year. From now on, KACHEN is the world-exclusive media partner of this innovative initiative that awards the best vegetable restaurants worldwide on a yearly basis and that campaigns for a plant-based diet that has long become so much more than “only” a trend. Instead, it is a smart contribution for our environment and the future of our planet (not lastly, our health). This partnership is no accident, for KACHEN is now available in several European countries (Germany, Austria, Belgium) and, as of this issue, will also be available in the Netherlands. As you can see, your little, Luxembourgish magazine is, slowly but surely, growing to become a global player, carrying everything beautiful and good from Luxembourg out into the world – and we are quite proud of that! I wish you a refreshing and pleasurable autumn full of energy. Stay healthy,
Bibi Wintersdorf and the entire team at KACHEN
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But that’s not all that is new in this issue as you will soon discover on turning the pages. “KACHEN with Kids” is a new category that, as of now, has a firm spot in our magazine. Our wine and dine tips, as well as our new cocktail series, will surely delight the connoisseurs among you.
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SUMMARY
20 37 26 55 96 62
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71 100 94 K ACHEN No.28 | AUTUMN 21
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THE TEAM
—7
RESTAURANT & SHOP NEWS NEWS
— 10
PRODUCTS WE LOVE BOOKS
— 12
BLOG AWARD
— 168
FOODOSCOPE
— 174
IMPRINT
— 16
Ready for game: recipes by David Albert
— 24
MUSHROOM SEASON
Delicious mushroom recipes
— 34
Take a seat, lucky foragers
— 46
FROM LAND TO SEA 5 types of curry
VEGAN
— 52
VEGAN
— 58
On the go
— 176
— 177
Boxemännchen by Julie Jager
TYPICALLY LUXEMBOURGISH Plum tart by Anne Lommel
GRANNY’S RECIPE
— 96
MY LUXEMBOURG
— 100
— 94
Um Plateau: A history of flavour(s)
PORTRAIT OF A CHEF In the school of life: Baptiste Heugens
— 60
GLUTENFREE
— 62
Twix by Eloïse Jennes
FEATURE
Quinoa, the super grain of the Incas Bertrands quinoa recipes 68
—
Soufflé with Kachkeis by Fabrice Salvador
RESTAURANT PORTRAIT
STEP BY STEP
Juicy pumpkin bread by Ursula Schersch
Waffle cones by Françoise Kremer
KNOWLEDGE BITES
— 102
— 72
Chicory
— 104
SEASONAL FRUIT Grapes
— 106
VEGETARIAN
Halibut in Gravlax, iodized vinaigrette & lovage
— 110
— 80
— 86
KACHEN WITH KIDS
— 88
Autumn crafts with Heike
INS PIR AT ION
— 114
Frëschkëscht: fresh and regional
— 74
Sweet potato toast by Sandrine Pingeon
Francesco Micillo: an Italian in Luxembourg Focaccia
MADE IN LUXEMBOURG
— 64
Bitter aftertaste, yes please!
SEASONAL VEGETABLE
CHEF’S MASTER CLASS EXPAT RECIPE
WILD WORLD
BACK TOGETHER
— 14
RECIPE DIRECTORY
LUXE MBOURG
—8
R EC IPE S
S EC T IONS
SUMMARY
ART
— 116
Palo – Pascal Loschetter
ARTISTS
— 118
4 artists at a glance
MUST HAVES
— 120
Happy Halloween
CULTURE
— 124
5
An evening of laughter for a good cause
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H A PPY HOUR
VINTNER FAMILY
SUS TA IN A B ILIT Y
IN THE GARDEN
WE LLB E ING
SUMMARY
LIVING BETTER
— 126
Maison viticole Schmit-Fohl in Ahn
— 130
SHAKE IT BABY!
Cocktails by Wengler
FEATURE
— 134
Ouzo, the most famous of all the Greeks
City nature in a box
— 140
GREEN KITCHEN The worm flat share
— 142
INFO INTOX
— 144
PASSIONATE
— 146
Plastic pollution
Slow lunchbox
152
— 148
Discover the chakras & their powers
TRENDS
— 150
BEAUTY
— 152
130
The Vampire Facelift beauty phenomenon
Take it all off?
COLUMN
— 154
Can nutri-score help combat obesity?
WEB TALK
— 158
160
LUXEMBOURG —
160
The fruity fireworks of Beaufort
REPORTAGE
— 172
Dubai Expo 2020
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K AC HE N ON TOUR
Help, I have Fomomo!
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T HE T E A M
TEAM
MARION FINZI After several years of working as a lawyer, the desire for change following the birth of her first child pushed her to take a leap of faith and to return to her original vocation. Her passion for beautiful stories and her love for the written word have led her to become a freelance writer. She enjoys listening to people’s lives, their projects, their successes, to put them in the public eye using a simple and often humorous style. She is also the author of two contemporary novels.
RAYMOND CLEMENT Among the earlier subjects of the Luxembourgish photographer count jazz musicians such as Duke Ellington, Miles Davies and Herbie Hancock, not to mention singers such as Ella Fitzgerald and Miriam Makeba. Clement was once considered one of the world’s finest jazz photographers. These days, however, his passion for nature also draws him to the wild and romantic valleys, forests and lakes of his birthplace, Luxembourg. For Kachen on Tour, Raymond Clement captured Beaufort Castle and the production of Cassero in their natural beauty.
ENIA HAECK When she joined the team two years ago after studying graphic design in Brussels, she was practically fresh out of school. With boundless creativity and energy, she quickly gained a firm place in the graphics team and continues to keep everyone happy with her lively and perpetually positive nature. Whether it’s layouts, illustrations or photography, she enjoys taking on new challenges. Her style? Sometimes a little Dada and exaggerated, sometimes pure minimalism. Whether plain simplicity or rather chaotic, she feels at home in both worlds. Her motto? Less is more! However, this adage doesn’t always strictly apply when it comes to food.
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PHOTO Ramunas Astrauskas
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© JEFF POITIERS
R E STAU R A N T & SHOP N E WS
MIZU
15, Rue Aldringen — L-1118 Luxembourg
10, Rue Sigismond — L-2537 Luxembourg
Tel. +352 / 27 49 59 80 0
Tel. +352 / 26 68 43 43
labaraque.lu
mizu.lu
“LA BARAQUE,” the new “fritkot” in town, offers delicious home-made fries in a 5-star fashion. You don’t have to be Belgian to open a chip shop, but it might certainly help. Stéphanie Jauquet, the leading force behind Cocottes, Tempo Bar Où Manger and Um Plateau, opened a new chip shop concept at the heart of the capital. Bringing the “fritkot” culture to Luxembourg, this new location highlights everything that is excellent about potatoes dipped in white beef fat – with an additional 5-star touch. The home-made fries are served with revisited classics such as “américain,” tuna mayo, meatballs, vol au vent and countless even more creative and delicious toppings. However, purists will also be happy to find their fries simply accompanied with fresh, homemade sauces. What’s more, everything is served in biodegradable packaging. “LA BARAQUE” is a chip shop concept where taste and flavour, know-how and personality are combined, a meeting point between fast food and casual dining, with fries prepared by a chef and presented in a new and exciting way.
MIZU is a new concept pop-up bar, located on the rooftop of the Graace Hotel, offering high-quality Japanese teas that originate from small, family-owned tea farms. Discover their extensive selection of Matcha, Sencha, Genmaicha, Hojicha teas and many more, all in a uniquely charming environment. MIZU, the Japanese word for water, offers a stunning view over the surrounding area as well as a peaceful and relaxing ambience to wind down and escape from the daily hustle and bustle. The overall concept is inspired by Japan’s tea culture, but also celebrates local and regional products. As such, their beautiful urban garden, which heightens the sense of tranquillity and urban escape, was decorated by the Infiiorata Flower Shop. Moreover, they offer a variety of plant-based products and snacks, provided by Alavita. Mizu also invites you to take a stroll around its enclosed store, offering their large range of teas, as well as a selection of books and magazines from Alinea Bookstore. “MIZU gives you the chance to drink in the moment – and celebrate the now.”
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L A BAR AQUE
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R E STAU R A N T & SHOP N E WS
L‘ATELIER STEFFEN
HYDE
Royal Hamilius Grand-Rue — L-1660 Luxembourg Tel. +352 / 39 96 50 1
hyde.lu
Atelier Steffen, the new ready-to-eat brand offering fresh and seasonal products, will soon open its second take-away outlet in the heart of Luxembourg City, at the Royal Hamilius. Located at the corner of Monterey Avenue and Royal Boulevard, the venue is right next to the commercial centre and aims to open its doors in November 2021. Offering 45 modular seating options on the first floor, with the addition of an inviting bar, the interior design will be predominantly floral, providing a lush green ambience for future customers. The concept of the shop aims to evoke a sense of childlike wistfulness, ideal for a moment of relaxation by yourself, as a couple, with family or with friends. The outlet will offer a wide range of fresh products, including sandwiches, salads, hot and cold dishes, soups, desserts, etc. And for those who don’t want to eat in, there will be a wide range of take-away meals available from Atelier Steffen.
Hyde is an exciting new pizza food-truck that brings truly authentic Neapolitan pizzas directly to the streets of Luxembourg. This latest creation is a collaborative effort between Stéphane Rodrigues and Jade Leboeuf, as well as the owners of Chiggeri, the well-known restaurant in Luxembourg City, Joāo Ramos and Sandra Totaro. In the kitchen of the food-truck, everything is in the experienced hands of two highly qualified and recognised neapolitan chefs. Combining their vast knowledge and experience, their authentic neapolitan-style pizzas are sure to become the new buzz in town. Their ambition to bring true Neapolitan pizzas to the roads in and around Luxembourg is set to open in September.
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steffen.lu
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NEWS
B IOG Cellulose rather than plastic As much as necessary, as little as possible: this is BIOG’s guiding principle in terms of packaging. The brand of the organic farmers’ cooperative in Luxembourg and of the organic wholesaler BIOGROS recently succeeded in achieving a breakthrough in fruit and vegetable packaging. Thanks to the transition to garden-compostable cellulose, their packaging is now plastic-free. For the past 13 years, BIOG has been working tirelessly on alternative solutions to plastic. Since 2008, plastic PLA, obtained from regenerative raw materials, was used. This has now been replaced by the new cellulose foil. biog.lu
LE S JA R DINS D’A N A ÏS Paul Cabayé, the new chef Following the departure of Chef Christophe Quentin, Chef Paul Cabayé takes over the reins of the famous restaurant located in the heart of the historic Clausen district, Les Jardins d’Anaïs. For the past 10 years, Paul Cabayé has been shaping his professional career with both ambition and distinction. Trained in prestigious kitchens, this passionate young chef has already won 4 awards in various European competitions, most recently the Cuisinier d’Or in Bern. As of this summer, Les Jardins d’Anaïs are delighted to introduce their customers to their new chef and, most importantly, to his culinary art. jardinsdanais.lu
“ V IS IT LUXE MBOURG” Introducing the new App The Grand Duchy of Luxembourg has a diverse and constantly evolving range of exciting tourist attractions. The “VisitLuxembourg” application aims to provide all the necessary information straight out of the pocket. Divided into six categories, namely culture, nature, gastronomy & nightlife, sport & activities, guided tours and “Made in Luxembourg,” including an additional 20 sub-categories, the app grants users an extensive and up-to-date overview of what the country has to offer. For extra comfort and individualisation, the app even allows users to contact and book participating attractions and displays optimal transport connections.
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visitluxembourg.com
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MielexKach
PERFECT YOUR COOKING.
EVERYTHING UNDER CONTROL WITH TEMPCONTROL
Get inspired.
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As a gourmet, you love to surprise your friends and family with your culinary marvels. However, you don’t just want to present a perfect dish, you also want to spend some time in their company. Thanks to our induction hob with TempControl, you have complete control over the cooking process, because it allows you to perfectly set the temperature. This means that your food can never burn and you are in control all the time.
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PRODUCTS WE LOVE
K ITC HE N A ID New Cordless Collection The new cordless collection from KitchenAid liberates you from that pesky and restraining cord, offering the possibility to create delicious food wherever, whenever, or however you choose. Designed with a rechargeable lithium-ion battery, the new cordless collection delivers optimal run time and performance. The new line of cordless products, ranging from their food chopper to their hand mixer, offer effortless style and endless creativity – anywhere in the kitchen. Let your inspiration guide you! kitchenaid.lu
V INSMOS E LLE 100 years caves de Grevenmacher On September 4, 1921, 25 winegrowers got together and officially founded the first winegrowers’ cooperative in Grevenmacher. Following this union, 5 other cooperatives were founded in the following years which led to the creation of the current Domaines Vinsmoselle. In honour of this anniversary, Domaines Vinsmoselle offers you an exclusive wine, the “Rulänner,” in a special edition for the 100th anniversary of the Grevenmacher winegrowers’ cooperative - a Pinot Gris Grand Premier Cru Grevenmacher Fels. 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. vinsmoselle.lu
BOTA NIE TS The first 0.0% Gin The king of zero. Botaniets, imported excluisively by Wengler Châteaux et Domaines, is the first 0.0% Gin, distilled without alcohol. Designed for anyone wishing to enjoy a non-alcoholic drink, it combines the highest quality of natural ingredients with expert distillation techniques. Manufactured in Belgium, this unique gin is made from infusions of rosemary, fresh ginger and a blend of 9 herbs. Completely alcohol-free, its deliciously herbaceous taste is wonderfully refreshing.
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wengler.lu
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E X PL E OUR WOR LD!
N E X T I S S U E : O C T O B E R 2 0 TH 2 0 2 1 REESENMAG.LU
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BOOKS
JOSHUA WEISSMAN
THE THRIFTY VEGGIE
An Unapologetic Cookbook
Economical, sustainable meals from store cupboard ingredients
— Joshua Weissman —
A Weissman once said: “Can we please stop with the barrage of 2.3 second meals that only need 1 ingredient? I get it…we’re busy. But let’s refocus on the fact that beautifully crafted burgers don’t grow on trees.” The point is that the food in this book is an invitation that speaks for itself. Great cooking does, and should, take time. Now is the time to double down and get your head in the cooking game. With no regrets, excuses, or apologies, Joshua Weissman will instruct you how with his irreverent humor, a little bit of light razzing, and over 100 perfectly delectable recipes. 264 pages — Alpha Books ISBN 978-1615649983
— Nicola Graimes —
Harness every season’s flavours with recipes combining fresh produce with lasting staples - clever and delectable vegetarian recipes that can make a real difference to your household budget. Seasonal eating - when done right - is wonderful for your tastebuds, your mind, and your bank account. Nicola Graimes has written a truly inventive and savvy book, showing how adopting a vegetarian diet can significantly cut the cost of your shopping. Complete with brilliant tips and nuggets of information, all the recipes are modern, international and truly mouth-watering. 176 pages — Nourish Books ISBN 978-1848993884
WHAT’S THE DIFFERENCE? Recreational Culinary Reference for the Curious and Confused — Brette Warshaw —
Do you know the difference between sweet potatoes and yams? Bourbon and rye? Crumbles, cobblers, and crisps? Most people don’t, even a number of home cooks – which is why they turn to Brette Warshaw. This irreverent yet informative reference makes clear the differences between things that are often confused in the kitchen, on the plate, behind the bar, and everywhere in between. A whimsical and practical reference for food nerds and novices alike, covering dozens of culinary topics, that clears up common culinary confusions. 240 pages — Harper Wave ISBN 978-0062996190
GROW EASY VEGETABLES Essential Know-how and Expert Advice for Gardening Success — Jo Whittingham —
Growing your own vegetables is a rewarding venture that’s both affordable and delicious, but a novice gardener might not know where to begin. This is your no-fuss guide to vegetable gardening, and will help you choose and care for over 40 different varieties, all specially selected for successful growing. From vegetable garden musthaves to less-common crops like edamame beans, this is a one-stop guide to growing vegetables that are easy to cultivate. A must-read that is bound to grow on you!
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144 pages — DK ISBN 978-0744026825
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SEASONAL RECIPES
WILD WORLD
Two cooks are in charge of the departure. The two aren’t just talking about the gutting of the animal as it is known in hunting circles. Ludwig Maurer and Heiko Antoniewicz want a “completely new philosophy.” For them, it’s not about the “one hundredth saddle of venison filled with cowberries.” “A new understanding of nature and wilderness” is necessary. The holistic processing is part of that. For that reason, Maurer and Antoniewicz – who both belong to the most creative heads on the German restaurant scene – serve venison Ossobuco with vibrant violet red cabbage gel, cheek of wild boar cooked sous-vide in tomato essence, and a dish consequently called “departure.” A ragout of deer heart, lung and liver served with fluffy horseradish crème.
GAME IS A TRUE PRODUC T OF NATURE
This is all very far removed from classic dishes – the heaviness of a bacon-laced joint roast with steaming red cabbage and dumplings. Deer, venison and wild boar now receive an airy lightness and so fit perfectly into the modern kitchen. Wild boar can be wildly delicious. Game is one of the few real nature products. Animals that look for food in the forest and defy enemies have excellent meat. Very few seem to know
about this, however, for most people do not go wild for wild game. In Germany, just one percent of all consumed meat is game. The meat of the forest has long suffered from a bad image: it has a strong smell and strong taste and must therefore be preserved in buttermilk. These stories come from a time when a fridge was still a luxury product, and the animal was eaten for as long as it took to consume – and not for as long as it was still good. The roast from wild game is a first-class alternative to beef, pork and chicken that are often reared through intensive livestock farming. “It’s the best of what’s running around outside your door. The animals have never seen a cage,” says Ben Weber, Chef of the “Gudde Kascht” restaurant in Haller. However, the hunters are by far not the only ones offering game on the market. Almost half of the game on offer comes from farming in which the animals are kept in pens and are fed. What you can find in the supermarkets, or even on the menu of restaurants, most often comes from overseas, often from huge enclosures in New Zealand. Meat from pens is said to be distinctly lighter and has less taste than that from hunting districts, cooks say.
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TEXT
Oliver Zelt
S TR AIGHT FROM THE FOR ES T – MOR E NATUR AL IS HAR DLY POSSIBLE . G AME BR INGS AN INCR EDIBLE VAR IE T Y TO YOUR KITCHEN.
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SEASONAL RECIPES
GAME ON OFFER IN LUXEMBOURG
In Luxembourg, you’ll find mostly frozen wild boar, venison and red game in countless supermarkets. Some butchers offer game over the counter, but private game merchants are rare. In contrast to Germany. There, hunters deliver saddle, joints or even shank or tongue often directly to the door. “Direct marketing is still something new in Luxembourg,” Daniel Albert, cook in the restaurant “De Klautjen” in Roost/Bissen, knows. He recommends to friends who are hunters to try it. For there is plenty of game, between the Ardennes and the Moselle. “There are even more wild boars than is good for nature,” says Albert. Every year around 6,000 deer, 400 stags and up to 8,000 wild boars are killed.
VENISON POPUL AR IN RESTAUR ANTS
17
Daniel Albert is cook and hunter and, that way, his own provider. He owns a small district directly near his restaurant. Sometimes, he gets an animals given to him by a friend from the Mullerthal. 95 percent of game that Albert offers his guests in his restaurant comes from Luxembourg. The Chef notices “in the restaurant people often choose game, especially in autumn.” When he offered filet of veal on his menu and, as an alternative, a nice leg of venison – the veal was chosen 30 times. “35 guests chose the venison that I served with sauce bordelaise.” Albert has nothing against a pink roast saddle of venison, but he recommends a leg. It’s marbled and more muscly, the more interesting meat. And it’s easy to cut into slices and “cook to a fantastic pink on the grill too,” says Daniel Albert, who will reveal some of his recipes on the following pages. Ben Weber of the “Gudde Kascht” restaurant sometimes receives a whole animal with fur from the local hunting club. “Then I take that apart in a cooking course,” where he shows the hobby gourmets how noseto-tail cooking works. Weber provides a highlight with a leg of venison that he preserves in duck and pork fat for 24 hours, then pulls off like pulled pork and serves with a creamy sauce, potato fritters and red cabbage sorbet for the extra fresh kick. Another culinary departure.
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SEASONAL RECIPES
R E A DY FOR
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RECIPES PHOTOS
David Albert Ramunas Astrauskas
G AME
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SEASONAL RECIPES
David Albert is not only a passionate chef and manager of the restaurant “De Klautjen” in Bissen, he loves game in all its forms and is a passionate hunter himself. For KACHEN, he interpreted some of his favourite game recipes, suitable for the autumn season, which are easy to cook even for non-professionals. David is also known for his cookbook “Wild gekocht”. Restaurant De Klautjen in Roost/Bissen is located on the 1st floor, while take-away is offered on the ground floor. All dishes are prepared fresh daily from seasonal and regional products. The name of the restaurant is derived from the nail factory formerly located in Bissen, whose workers were called “Klautjen”. deklautjen.lu
F E I E R S T E NG SZ A LOT WIT H V E NISON Serves 6 30 minutes 1 hour + infusion
For the Feierstengszalot
› 1.20 kg venison leg meat › 1 bundle of soup vegetables (carrot, leek, onion, celery)
› 1 l white wine (Elbling) › 3 hard boiled eggs › 100 g fine pickled gherkins, › › › › › › ›
chopped 100 g shallots, finely chopped 20 g parsley, finely chopped 10 ml sunflower oil 3 tbsp mustard Vinegar, to taste Salt, pepper Croûtons
For the rolls
› 400 g beef carpaccio or venison carpaccio, thinly sliced
The day before 1 Rinse the meat with cold water and chop the soup vegetables. 2 In a large saucepan, add the wine to the meat and soup vegetables and
top up with water until the meat is covered. Bring to the boil and simmer for about 1 hour. 3 Leave to cool. The broth can be used for a soup or sauce. The Feierstengszalot 1 Cut the cooked meat into small cubes of about 1 cm. Chop the hard-
boiled eggs and mix carefully with the parsley, gherkins and shallots.
2 In a small bowl, mix together the mustard, vinegar and sunflower oil to
make a dressing. Add to the meat, coat thoroughly and season with salt and pepper. For a full flavour, leave to marinate for 2 – 3 hours and season to taste. 3 Arrange the Feierstengszalot on beef carpaccio or venison carpaccio, wrap and cut into small sushi slices. Serve on a fresh, crisp salad with a few drizzles of dressing and some croûtons.
WINE PAIRING
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Chardonnay Remerschen Kreitzberg Moselle Luxembourg - White Krier - Welbes
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SEASONAL RECIPES
W I L D B OA R R AG OU T WIT H C H A NT E R E LLE S
Serves 6 30 minutes 40 – 45 minutes
› 1.5 kg wild boar meat (preferably › › › › › › › › › › › ›
neck or shoulder) 3 onions 3 carrots 1 garlic clove 3 tbsp oil for frying 500 ml red wine 500 ml game stock or beef stock Salt and pepper 1 bay leaf 3 cloves 250 g chanterelles 60 g roux 30 g butter
1 Cut the wild boar into 4-cm cubes. Peel and dice the onions, carrots and
garlic. Clean the chanterelles and cut them in half.
2 Heat the oil in a pot (preferably a cast iron pot) and fry the meat over a
WINE PAIRING
Villa Donoratico Toscane Bolgheri - Red Argentiera
20
high heat. Add the onions, carrots and garlic and sauté gently. Season with salt, pepper, cloves and bay leaf. Deglaze with game stock and red wine and simmer for 45 – 50 minutes. 3 Fry the chanterelles in a pan with butter and add to the ragout. Season to taste and lightly thicken with the roux. 4 Serve the ragout with fried spaetzle or potatoes and seasonal vegetables such as red cabbage.
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SEASONAL RECIPES
V E N I S ON B URG E R Serves 6 › 450 g wild boar and 450 g deer or stag › 3 onions › 2 garlic cloves › 1 small bunch parsley
40 minutes › › › › ›
20 minutes › › › › ›
2 slices dry bread 100 ml milk 2 egg yolks 3 lettuce leaves 1 tomato
1 Soak the bread in the milk. Peel and finely chop
preheated pan and finish cooking in the oven for 15 minutes. Cut the buns in half and warm them in the oven. Assemble the venison burger with the bread, tomato slice, hamburger, sauce and lettuce.
WINE PAIRING
La dame Brune Ventoux 2016 Biodynamie - Red Domaine Dambrun
21
the onions and garlic. Reserve 1/3 for the sauce. Finely chop the parsley. Put the meat through a meat grinder (3 – 4 mm disc). Mix the onions, garlic, parsley, the softened bread and egg yolks with the minced meat. Season with salt and pepper. 2 Mix the ketchup, reserved onions and garlic in a bowl. Season with Tabasco to taste. 3 Preheat the oven to 170°C convection. Shape the meat into burgers. Brown well on both sides in a
2 tbsp ketchup Salt and pepper Oil for frying 6 burger buns Tabasco (to taste)
K ACHEN No.28 | AUTUMN 21
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SEASONAL RECIPES
TOUR N E DOS OF FA L LOW DE E R WIT H PORT WINE SAUC E
Serves 6
› 6 fallow deer tournedos
30 minutes
› › › ›
25 minutes
› › › › › ›
(loin or back) 6 thin slices of bacon 400 ml game stock 100 ml port wine 100 ml red wine
1 Peel and finely chop the shallots and sauté in a pot
pan with oil. Cook the Tournedos in the preheated oven for 12 minutes (cook until pink). Then wrap the meat in aluminium foil and leave to rest for 5 minutes. 4 Remove the meat from the aluminium foil and arrange on a bed of roasted wild mushrooms. Serve with red cabbage and fried spaetzle.
WINE PAIRING
Castillon Côtes de Bordeaux - Red Domaine de l’Aurage
22
with butter until translucent. Deglaze with port and red wine and reduce by half. Add the game stock and reduce by half again. 2 Season with salt and pepper to taste and use the balsamic vinegar to create the right sweet and sour balance. Thicken the sauce with a little cornflour, add butter and prevent the sauce from boiling up again. 3 Preheat the oven to 170°C convection. Wrap the tournedos with bacon and tie with cooking twine. Sear the meat well on both sides in a well-preheated
2 shallots Balsamic vinegar (as needed) 50 g butter Salt and pepper Cornflour 3 tbsp oil, to fry
YO
Then out
K ACHEN No.28 | AUTUMN 21
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08-09_KA
EL
CA C TU
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SEASONAL RECIPES
MUSHROOM SE ASON There is hardly a season more luscious than autumn. Even with the weather slowly changing and chillier days around the corner, apples, pears and chestnuts are perfectly ripe, and grapes can be harvested. The mushroom season, which already begins in midsummer, is now at its peak, and those who know their way around and roam the forests with a keen eye will find a bounty of varieties in this region. On the following pages, we present a few delightful ideas on how to prepare them.
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WINE PAIRING
K ACHEN No.28 | AUTUMN 21
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SEASONAL RECIPES
K ACHEN No.28 | AUTUMN 21
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SEASONAL RECIPES
C R ISPY WONTONS Makes 16 wontons 20 minutes 20 minutes
› › › › › › › › › › › › › ›
1 Combine and heat both oils in a large pan. 2 Cook the mushrooms for a few minutes, then add the
5 Heat about 1 cm of sesame or olive oil and shallow
fry the wontons until crispy all over. Drain on kitchen paper. 6 Mix soy sauce and chilli together and serve with crispy wontons.
WINE PAIRING
Côte du Rhône 2019 Bio Les Arbousiers - Red Domaine La Réméjeanne
26
garlic, ginger, and spring onions to the pan. Stir until all the juices have fried off. 3 Stir through the coriander and hoisin sauce until everything is combined. 4 Place a wonton wrapper on a board and dollop about 1/2 tablespoon filling in the middle of the wrapper. Brush the edges with water using your fingers, then carefully fold the pastry over the middle, enclosing the filling and forming a triangle. Pinch the edges using a fork or fingers to seal tight. Repeat with the remaining wrappers and filling.
1½ tbsp vegetable oil 1 tsp sesame oil 2 garlic cloves, finely chopped 1 tbsp grated ginger 45 g spring onions, finely chopped 8 large shiitake mushrooms 250 g mixed mushrooms, chopped 45 g coriander, chopped 2 tbsp hoisin sauce 16 wonton wrappers (alt. samosa wrappers) ½ red chilli, sliced Soy sauce Water Sesame or vegetable oil, to shallow fry
K ACHEN No.28 | AUTUMN 21
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SEASONAL RECIPES
M A R IN AT E D MUS HROOMS Serves 2
10 minutes + 2 hours
For the marinated mushrooms
› 1 tbsp coriander seeds,
sliced › 60 ml lemon juice › Zest of 1 lemon › 30 ml white wine vinegar
› › › ›
› 250 g button mushrooms,
toasted and roughly cracked 1/2 garlic clove 60 ml olive oil Salt Pepper
1 In a large bowl, thoroughly combine all the ingre-
dients together, ensuring that everything is equally covered and leave to marinate for at least 2 hours.
To serve with
› 160 g wild rocket › Parmesan, shaved
2 Season to taste once the mushrooms have absorbed
the juices and softened.
3 Serve in a fresh salad with rocket and parmesan.
WINE PAIRING
Chardonnay Ciampagnis 2018 - White Vie di Romans
MARINATED MUSHROOMS ALSO WORK REALLY WELL AS PART OF AN ITALIAN ANTIPASTI PLATTER.
KNOWLEDGE BITES
Panfrying mushrooms in butter or oil will produce the best results. Make sure your pan is super hot before adding mushrooms, and don’t overfill the pan. This way, any water that’s released will evaporate and the mushrooms will brown, which means more flavour.
27
Rehydrate dried mushrooms in a little hot water for 30 minutes. The mushrooms can then be used as normal. Additionally, strain the mushroom liquid of any grit and use in sauce or stocks – it has loads of flavour!
K ACHEN No.28 | AUTUMN 21
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SEASONAL RECIPES
P OS H T RUF F L E D M AC ’ N C H E E S E Serves 4 For the Mac ‘n Cheese
› › › › ›
60 g butter 60 g flour 625 ml milk 250 g mature cheddar, grated 350 g macaroni
15 minutes › › › › › ›
35 minutes
250 g mixed exotic mushrooms 2 garlic cloves, chopped 1 tbsp butter Nutmeg, ground Salt Pepper
1 Sauté the mixed exotic mushrooms and garlic in one
tablespoon of butter. Set aside. 2 Melt the butter in a saucepan, sprinkle in the flour and cook, stirring briefly, until properly combined. 3 Preheat the milk, then gradually whisk it into the roux, a little at a time, and cook until smooth and thick. 4 Add the grated cheddar and mix well. Season to taste with salt, pepper and nutmeg. Keep warm on a low heat.
To serve with
› Truffle oil › Cheese to top off (Gruyère, Gouda, Cheddar….)
5 Cook the macaroni, drain, then stir into the cheese
sauce. Carefully fold through the mushrooms and garlic, then spoon the Mac ‘n Cheese into a baking dish. 6 Drizzle with truffle oil to taste, coat with additional cheese and bake at 180°C until golden and bubbly.
WINE PAIRING
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Bourgogne Les Perrières 2018 - White Simon Bize
K ACHEN No.28 | AUTUMN 21
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C R E AMY MUSHROOM
& SWIS S C H A R D TAG LI AT E LLE
Serves 4 30 minutes 20 minutes
› 500 g tagliatelle › Olive oil › 8 seasoned pork sausages, casings removed
› 1 red onion, roughly chopped › 3 garlic cloves, chopped › 250 g Portabellini mushrooms, roughly torn
› 125 ml white wine › 125 ml cream › 100 g chard, stems removed, › › › ›
leaves chopped Salt Pepper Dried chilli flakes, to taste Parmesan shavings, to serve (optional)
1 Heat a glug of oil in a large pan and fry the sausage
meat until golden. Add the onion, garlic, chilli flakes and mushrooms and fry until soft. 2 In the meantime, cook pasta according to packet instructions. Drain and set aside. 3 Add the wine and cream and let it simmer for 5 – 15 minutes to reduce the sauce to the desired thickness. 4 Add the chard and cook for an additional 5 minutes.
5 Season to taste, toss the paste through the sauce and
serve with parmesan shavings.
WINE PAIRING
Weisser Burgunder Bürgstadter Berg 2018 - White Fürst Erste Lage
29
te
SEASONAL RECIPES
K ACHEN No.28 | AUTUMN 21
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SEASONAL RECIPES
QUIC K MUSHROOM & LE E K SOUP
Serves 4 10 minutes 45 minutes
› › › › › › › › ›
1 bunch leeks, rinsed and chopped 1 tsp butter 500 g button mushrooms 750 ml chicken stock 1 sprig thyme 2 tbsp dried mushrooms, soaked 125 ml double cream 1 tbsp cornflour Water
1 Sauté the leeks in a knob of butter
in a large pot until soft.
2 Gently wash or brush the button
3
4
6
PUT ASIDE A FEW OF THE BROWNED MUSHROOMS AND SERVE LATER WITH THE SOUP, AS DEPICTED.
WINE PAIRING
Fendant Vétroz Les Terrasses 2019 - White Germanier
30
XXXX XXXX
xxxxxxxxxx xxxxxxxxxx
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mushrooms, quarter or halve them depending on their size, then add to the pot and brown them. Add the chicken stock, a sprig of thyme and the soaked dried mushrooms. Stir thoroughly then let it simmer for 15 minutes. Add the double cream and blend until smooth. Mix the cornflour with a little water then add to the soup. Cook for another 20 minutes to thicken. Serve with toast or croutons.
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K AC HE N PR E S E NTS:
YOUR NE W SOUS - C HE F From now on, you can discover a new symbol in your magazine to highlight the recipes that also include a Thermomix version. You can find them on our website or in our KACHEN recipe app!
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In collaboration with Lëtzmix Cédric Colchen Tel. +352 / 661 102 559 cedric@letzmix.lu facebook.com/ConseillerThermomixTM6 letzmix.lu
KACHEN_21-03_INTERIOR EN.indb 31
19/08/2021 15:40
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SEASONAL RECIPES
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SEASONAL RECIPES
TA K E A S E AT, LUC K Y FOR AG E R S Whether from the forest or the weekly market, spicy mushrooms refine every autumn menu. The edible ones go into the pot for an exquisite autumn menu, the poisonous ones into a handcrafted, festive table decoration, as seen here at Heike Meyers’ setting. The mushrooms made of Fimo clay are joined by other shapes made of wood in various colours – small, delicate wooden figures from the Erzgebirge and acorns and leaves collected in the forest. The leaves can also be used to make small wreaths for each guest at the table. A handwritten menu card and biscuits in toadstool look awaken the anticipation of a delicious evening and a lush bouquet of flowers in autumn colours rounds off the table. Tree slices as place settings also fit into the overall picture and so, with just a few homemade objects, you can create a wonderful autumn table that your guests will love. Together with Heike from “Pfeffer macht glücklich,” we wish you a wonderful autumn season and lots of fun creating and styling your own autumnal table.
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Find more inspiration on Heike’s Instagram: pfeffermachtglücklich
K ACHEN No.28 | AUTUMN 21
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SEASONAL RECIPES
C H E S T NU T SOUP Serves 6 › › › › ›
1 small onion 3 tbsp fresh thyme leaves 500 g vacuum-packed chestnuts 40 g butter 600 ml chicken stock
15 minutes › › › ›
20 minutes
160 g cream (33%) Possibly some milk (3,5%) Sea salt Freshly ground pepper from the mill
1 Peel and finely dice the onion. Finely dice the chestnuts,
finely diced
to the boil again and season with salt, pepper and piment d’Espelette. 4 Sauté the chestnuts, thyme leaves and apple cubes briefly in the olive oil and season with salt and piment d’Espelette. 5 Blend the chestnut soup again, pour into warmed plates and garnish with the chestnut and apple mixture and a small sprig of thyme.
36
RECIPES PHOTOS
Heike Meyers Ramunas Astrauskas
too. Set aside 4 tablespoons of the chestnuts and 1 tablespoon of the thyme leaves. 2 Heat the butter in a cast-iron pan and sauté the diced onion, chestnuts and thyme leaves. Simmer over a gentle heat for five minutes. Deglaze with the chicken stock and cream and simmer for 15 minutes, covered, over a low heat. 3 Purée the soup with a hand blender. If it is too thick, blend in a little milk with the hand blender, bring
› Piment d’Espelette › 2 tbsp olive oil › 1 large apple, cored and
K ACHEN No.28 | AUTUMN 21
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SEASONAL RECIPES
JAC K E T POTATO W I T H W I L D MUS H ROOMS Serves 4 10 minutes 55 minutes
› › › › › › › › › › › › ›
4 large potatoes 4 tbsp fine olive oil 3 shallots, finely diced 750 g various fresh wild mushrooms, cleaned and sorted Black pepper, freshly ground 2 sprigs rosemary 2 sprigs thyme Fresh rosemary, finely chopped Fresh thyme, finely chopped Piment d’Espelette 250 g sour cream 125 g crème fraîche A handful of fresh, chopped parsley
1 Boil the potatoes in salted water for 10 minutes
4 Remove the potatoes from the oven and the foil, place
them on a pretty plate, cut them lengthwise at the top, press them apart a little, arrange the herb cream and mushrooms on top, sprinkle with the parsley and enjoy immediately.
TIP
You should only pick mushrooms on your own if you have the necessary knowledge. Of about 5000 known mushrooms in the world, only 20 are excellent edible mushrooms, a few hundred are delicious. But there are also true mushroom connoisseurs. Ideally, join them!
37
until half-cooked. Preheat the oven to 170°C. Drain the potatoes, dry them and bake them wrapped in aluminium foil for about 45 minutes. Then test them with chopsticks – they should be nice and soft. 2 Meanwhile, heat the olive oil and gently fry the shallots in it. Increase the heat, add the mushrooms with the herb sprigs and fry over a high heat, stirring constantly. At first, liquid comes out, which should evaporate completely. Then season with salt, pepper and piment d’Espelette. Remove the herb sprigs. Stir in a blob of each of the sour cream and crème fraîche, as well as half of the finely chopped herbs. 3 Stir the rest of the sour cream into the remaining crème fraîche until smooth, stir in the remaining finely chopped herbs and season well with salt and pepper.
K ACHEN No.28 | AUTUMN 21
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SEASONAL RECIPES
K ACHEN No.28 | AUTUMN 21
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SEASONAL RECIPES
A PPLE TA RT
W I T H C I N N A MON IC E C R E A M Serves 6 ‒ 8 For the tart
› › › › › ›
30 minutes
200 g flour (type 405) 170 g butter at room temperature 3 egg yolks (= 45 g egg yolk) 100 g sugar A pinch of salt 7 – 8 tart apples (preferably red apples) › Juice of one lemon › Apple or quince jelly › 5 tbsp orange juice
40 minutes For the ice cream
› › › ›
3 egg yolks 200 g finest sugar 600 ml whole milk 2 tbsp cinnamon
The tart 1 Knead the flour with 150 g butter, the egg yolks, 75 g
2
3
4
2
3 4 5
creamy. This takes a little time; the sugar should be completely dissolved. Bring the milk to the boil and add to the egg yolk mixture in a thin stream, while continuing to whisk, then return everything to the saucepan. Slowly bring to the boil, stirring constantly, just until the cream has slightly thickened. Remove from the heat, stir in the cinnamon and leave to cool, stirring occasionally. Transfer to the ice cream maker and freeze to form a creamy cinnamon ice cream.
Serving
Divide the tart into pieces, place on a pretty plate and top with a scoop of cinnamon ice cream.
39
5
sugar and a pinch of salt. Shape into a brick and place in the fridge for 30 minutes wrapped in foil. Preheat the oven to 190°C. Take a little of the dough for the edge, spread the rest of the dough in a springform tin lined with baking paper and press to the edge with your fingers, alternatively roll out on a little flour and place in the tin. Form the remaining dough into a roll, place it on the edge of the tin and press down. Peel the apples by half so that a little of the beautiful red skin remains, cut in half, remove the core, cut into thin slices and immediately sprinkle with the lemon juice. Place the apple slices close together in the dish, cover with the remaining butter in flakes and sprinkle with the remaining sugar. Bake for 20 minutes. Boil the apple jelly with the orange juice. Brush the tart with it and bake for another 20 minutes. Remove the tart from the tin and leave to cool completely on a cooling rack.
The ice cream 1 Whip the egg yolks with the sugar until pale and
K ACHEN No.28 | AUTUMN 21
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40
IDEAS PHOTOS
Heike Meyers Ramunas Astrauskas
SEASONAL RECIPES
K ACHEN No.28 | AUTUMN 21
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VENISON ROAST IN
A RED WINE AND JUNIPER SAUCE
Serves 8 Big roasting pan with lid Preparation time: 3 hours 30 minutes
siemens-home.bsh-group.com/lu/de
KACHEN_21-03_INTERIOR EN.indb 44
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ADVERTORIAL
E
For the meat: 1.5 – 2 kg boneless venison roast from the leg Salt Freshly ground pepper 30 g clarified butter 30 g butter For the sauce: 1 medium onion 2 small carrots 1 small piece of celeriac ½ stick of leek 2 small garlic cloves A few juniper berries 30 g butter 20 g sugar 5 sprigs of thyme 1 tbsp tomato paste 250 ml red wine 2 – 3 cloves 1 bay leaf 1 cinnamon stick 250 ml game stock from the jar 1 pinch of strong mustard Sugar 2 tbsp cranberries from a jar
1. Briefly rinse the meat under cold water and pat dry with kitchen paper. Season with salt and pepper. 2. Clean and peel the root vegetables. Cut the leek lengthways in half and rinse well. Cut the vegetables into 1 – 2 cm pieces. 3. Heat the clarified butter in a roasting pan and brown the meat well on all sides. 4. Remove the meat from the pan and set aside. 5. Briefly fry the vegetables, garlic cloves and juniper berries in the pan juices. 6. Place 30 g of butter in the roasting pan or rotisserie, add the sugar and allow to caramelise. Add the thyme to aromatise the sauce. Add the tomato purée, fry and deglaze with about 100 ml of red wine. Add the cloves, bay leaf and cinnamon stick and reduce the sauce. Stir in the game stock. 7. Place the meat in the roasting pan and brush with 30 g of butter. Cover with the lid and roast the meat as directed. Turn after 1 hour 20 minutes and then repeatedly baste with the juices from the roast. 8. Once cooked, remove the meat from the roasting pan and keep it warm. Pour the sauce into a fine sieve and strain the vegetables. Sprinkle with the remaining red wine and season with salt and pepper. Thicken the sauce to taste and season with mustard, sugar and cranberries.
Tip: You can thicken the sauce by mixing 1 tablespoon cornflour with a little cold water. Whisk it into the hot sauce and bring the sauce back to the boil.
Per portion: 494 kcal, 12 g KH, 23 g F, 54 g E, 1,0 BE
KACHEN_21-03_INTERIOR EN.indb 45
Cooking settings: Roasting pan with lid on grill, height 2, upper/lower heat, 170°C Cooking time: 3 hours – 3 hours 10 minutes
19/08/2021 15:40
SEASONAL RECIPES
F ROM L A ND TO S E A 5 T Y PE S OF C UR RY
V IE TNAME SE PR AWN CUR RY Serves 4 15 minutes 25 minutes
For the Vietnamese prawn curry
› 1 kg uncooked king prawns › › › › › › ›
(or 500 g scampi, peeled and deveined) 1 tbs vegetable oil 4 large (360 g) ripe Roma tomatoes, chopped 250 ml fish stock 300 g mixed Asian mushrooms (such as shiitake, enoki and oyster), halved if large 225 g canned bamboo shoot slices, drained Mint and steamed jasmine rice, to serve 1 lime, quartered
For the curry paste
› 4 cm fresh ginger (piece), › › › › › ›
The Vietnamese prawn curry 1 Shell and devein the prawns, leaving the tails intact. Heat the oil in a deep
frying pan over a high heat. Cook the prawns, in batches, until browned on both sides; remove from pan. 1 Reduce the heat to medium and add the curry paste to the pan. Cook, stirring, for a few minutes or until it darkens. 1 Add the tomatoes and fish stock, stir, and let it cook for 10 minutes. Add the mushrooms and cook for another few minutes before returning the prawns to the pan with the bamboo shoots. Simmer, uncovered, for 2 minutes or until the prawns are cooked through. Season to taste. 1 Serve with mint, a drizzle of lime and steamed jasmine rice.
46
›
peeled, chopped 4 garlic cloves, peeled ½ medium (85 g) red onion, chopped 1 tbsp salt 1 tbsp brown sugar 2 tbsp vegetable oil ½ cup coarsely chopped fresh lemon grass 1 tsp dried chilli flakes
The curry paste 1 Place all the ingredients in a blender and blend to a rough paste.
K ACHEN No.28 | AUTUMN 21
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SEASONAL RECIPES
L AMB & F R E SH HE R B CUR RY Serves 4 › 1 kg boneless lamb shoulder trimmed,
cut into 2-cm cubes 450 g or 3 medium brown onions, sliced thinly 1 tsp salt 1 tsp ground chilli 2 tsp fresh ginger, finely grated 1 garlic clove, crushed 1 tsp ground turmeric 2 tsp tamarind paste 500 ml water 2 tbsp vegetable oil 1 bunch loosely packed coriander leaves ½ bunch loosely packed mint leaves 4 fresh long green chillies, chopped coarsely 60 ml lemon juice Mint leaves to serve Naan bread, warm, to serve
1 hour
1 Combine the lamb, onion, salt, ground chilli, ginger,
2 3
4
5
garlic, turmeric, tamarind, vegetable oil and the water in a large, heavy-based saucepan. Bring to the boil, then reduce the heat to a simmer. Cover and simmer gently for 45 minutes or until tender. Remove the lid and increase the heat to medium-high. Boil, uncovered, until the sauce has thickened a little. Meanwhile, place the coriander, mint, green chilli, juice and 2 tablespoons water in a blender or food processor and blend to a thin paste. When the sauce has reduced, pour over the herb paste and cook for a further 5 minutes. Season to taste with sea salt and freshly ground pepper. Scatter the curry with extra mint leaves and serve with warm naan bread, if desired.
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› › › › › › › › › › › › › › ›
15 minutes
K ACHEN No.28 | AUTUMN 21
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SEASONAL RECIPES
R E D TH AI B E E F CUR RY Serves 4 › › › › › › ›
20 minutes
90 minutes
1 tbsp red curry paste 1 tbsp grated palm sugar 1 tbsp fish sauce 1 garlic clove, crushed 1 kaffir lime leaf, finely sliced 1 kg beef chuck steak, cut into 2-cm cubes 2 tbsp vegetable oil
1 Combine the paste, sugar, sauce, garlic and lime
150 g or 1 medium brown onion, finely sliced 125 ml beef or vegetable stock 250 ml coconut cream 200 g red capsicum, sliced 1 bunch of English spinach, washed, trimmed 2 tbsp Asian fried shallots (optional) Steamed jasmine rice, to serve
for 1 hour or until tender. Add the coconut cream and simmer, uncovered until it has thickened into a creamy sauce. 4 Just before serving, add the capsicum and spinach and cook for an additional minute or until wilted. Season to taste with sea salt and freshly ground black pepper. 5 Scatter with the shallots and serve with steamed jasmine rice.
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leaf in a large bowl. Add the beef and toss to coat. Stand for 30 minutes. 2 Heat the oil in a large heavy-based saucepan over a high heat. Cook the beef in batches, until well browned all over; remove from pan. 3 Add the onion; cook, stirring, for 2 minutes or until softened. Return the beef to the pan with the stock. Reduce the heat and simmer, covered,
› › › › › › ›
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SEASONAL RECIPES
C HIC K PE A & V EGE TAB LE CUR RY Serves 4 – 6 10 minutes 25 minutes
For the curry
› 60 ml vegetable oil › 1 tbsp black mustard seeds › 300 g or 2 medium brown onions, › › › › › › › › › › › ›
finely chopped 2 garlic cloves, finely chopped 60 g fresh ginger, grated ½ tsp ground turmeric ½ tsp ground cumin 1 tsp garam masala ¼ tsp cayenne pepper 400 g canned crushed tomatoes 250 ml vegetable stock 1 tbsp honey 500 g cauliflower, cut into florets 300 g courgette, thickly sliced 400 g canned chickpeas, rinsed, drained
To serve
› › › ›
Coconut rice Coriander leaves Pappadums Mango chutney
1 Heat the oil in a large, heavy-based saucepan over
4 Serve the curry with coconut rice and coriander,
pappadums and mango chutney.
TIP
To make coconut rice, place 400 g basmati rice, 250 ml coconut milk, 500 ml water and 1 teaspoon sea salt flakes into a medium saucepan. Bring to the boil, stirring occasionally. Reduce the heat and simmer, covered, for about 10 minutes or until the liquid is absorbed. Stand, covered, for 10 minutes.
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medium-high heat. Add the mustard seeds. As they begin to pop, add the onion, garlic and ginger; cook, stirring, until the onion is golden brown. 2 Reduce the heat to low and add the remaining spices. Cook, stirring, for a few minutes or until fragrant, before adding the undrained tomatoes, stock and honey. Cover and simmer for 10 minutes. 3 Add the cauliflower and courgette; simmer, covered, for an additional 10 minutes or until the cauliflower is cooked through. Stir in the chickpeas and simmer for 1 minute or until hot. Season to taste with sea salt and freshly ground black pepper.
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SEASONAL RECIPES
GR E E N C HILLI & C HIC K E N CUR RY
Serves 4 15 minutes 25 minutes
For the curry
› 700 g chicken thigh fillets, chopped
› 2 tbsp vegetable oil › 300 g or 2 medium brown onions, finely chopped
› 1 cinnamon stick › 270 ml coconut milk › 200 g green beans, halved For the spice paste
› 1 bunch loosely packed coriander leaves
› 150 g or 1 medium brown onion, chopped
› 5 fresh long green chillies, › › › › ›
chopped 3 garlic cloves, coarsely chopped 2 tsp coriander seeds 1 tsp cumin seeds 1 tsp black peppercorns 2 cardamon pods
To serve
› Coriander leaves › Saffron rice
The spice paste 1 Put all ingredients into a blender or spice grinder and
blend to a thick paste.
The curry 1 Spoon the spice paste into a bowl and add the
chicken. Toss to coat the chicken in the paste.
2 Heat the oil in a large saucepan over a medium heat.
before adding the cinnamon stick and coconut milk. Reduce the heat to low and simmer, covered, for 10 minutes. Season to taste with sea salt and ground white pepper. 4 Add beans and simmer, covered, for 3 minutes or until the beans are just cooked through. 5 Scatter extra coriander leaves through the curry and serve with saffron rice.
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Add the onion; cook, stirring, for 5 minutes or until browned.
3 Add the chicken; cook, stirring for a further 5 minutes
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MUS HROOM PA S TA WIT H S PIN AC H & GOAT ’S C HE E S E Serves 2 20 minutes 15 minutes
› › › › › › › › › › › ›
160 g Le Moulin Farfalle 1 tbsp olive oil 20 g butter 1 shallot, minced 1 garlic clove, minced 200 g mushrooms (Shiitake or cremini), roughly chopped 150 g fresh baby spinach, chopped 50 ml white wine 150 ml heavy whipping cream 50 g Parmesan cheese, grated 60 g soft goat’s cheese (Berdorfer), crumbled Salt, pepper
1 In a large skillet, sauté the mushrooms in oil and
butter until golden brown and soft. Add the garlic and shallot and continue frying for a few minutes.Deglaze with the white wine. Season with salt and pepper and add the cream, stirring. Fold in the spinach leaves, cover, and let simmer until they are melted. 2 In the meantime cook the pasta in salted water for 6’30 minutes, drain and add to the sauce in the skillet. Keep aside some cooking water from the pasta, to add to the sauce if necessary. 3 6. Add half of the parmesan and most of the goat’s cheese. Mix and serve. Top each plate with the leftover parmesan and some goat cheese crumbles.
lemoulin1704.lu
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ON T HE GO
VEGAN RECIPES
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In our hectic everyday lives, it is sometimes difficult to eat healthy food consistently and not simply resort to convenience food. To make sure you don’t miss out on the vitamins when you’re on the road or at work, we’ve put together some great snacks for you to prepare ahead and take with you. You probably wouldn’t have noticed that these delicious dishes are all vegan, would you?
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VEGAN RECIPES
SPROUTE D B R E AD
WIT H DILL-PE A S PR E A D & F E R ME NT E D V EGG IE S Serves 4 10 minutes 5 minutes
› › › › › › › › › ›
360 g frozen peas 90 g hulled tahini 2 tbsp fresh dill leaves 1 garlic clove, crushed 2 tbsp lemon juice 1 tbsp Dijon mustard 2 tbsp sunflower seeds 2 tsp sesame seeds 2 tsp linseeds (flaxseeds) 9 x 80 g slices sprouted bread (see tip) › 240 g drained store-bought fermented vegetables of choice › 15 g loosely packed snow pea tendrils › 1/2 medium lemon, cut into 4 wedges 1 Place the peas in a heatproof
bowl and cover with boiling water. Stand for 2 minutes and drain. Blend or process the peas, tahini, dill, garlic, juice and mustard until it forms a chunky spread. Season to taste. 2 Place the seeds in a small, heavybased frying pan and stir the seeds constantly over medium-high heat until browned lightly. 3 Top the toasted bread with the spread, vegetables, seeds and snow pea tendrils. Serve with lemon wedges.
TIP
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Sprouted bread is available from some health food stores, gourmet food stores and markets; keep refrigerated.
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VEGAN RECIPES
ROAS T PUMPK IN LE E K & F IG TA RT Serves 6 10 minutes 1 hour
› 500 g Kent pumpkin, cut into
2-cm thick wedges 2 tbsp fresh rosemary leaves 1 1/2 tbsp olive oil 1 large leek, sliced 2 tsp balsamic vinegar 4 medium fresh figs, sliced 2 tbsp pepitas (pumpkin seed kernels), toasted › 1 tbsp caramelised balsamic vinegar
› › › › › ›
For the pastry
› › › › ›
225 g chickpea flour 75 g buckwheat flour 1 tsp sea salt 60 ml olive oil 80 ml cold water (approx.)
1 Preheat the oven to 220ºC. Line two oven trays with 2
3 4
For the pastry 1 Sift the flours and the salt into a medium bowl;
add the oil and the water.
2 Use a round-bladed knife to “cut” through the flour
mixture until it forms a dough.
3 Roll pastry on a lightly floured bench to a 25 x 30 cm
oval. If the dough is too sticky, knead in a little extra flour. 4 Transfer the pastry to the remaining oven tray.
TIP
To toast the pepitas, spread onto an oven tray. Toast for 5 minutes, or until browned lightly. Or, place the seeds in a heavy-based frying pan, stir over medium heat until browned lightly.
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5
baking paper. Place the pumpkin, the rosemary and half the oil on an oven tray and toss to coat. Roast for 30 minutes or until golden and tender. Reduce the oven to 200ºC. Make the pastry. Meanwhile, heat the remaining oil in a medium frying pan over medium heat and cook the leek, stirring, for 8 minutes or until soft. Add the vinegar and cook for a further 3 minutes or until sticky and caramelised. Spoon the leek mixture onto the pastry. Top with roasted pumpkin. Bake the tart for 20 minutes or until the topping starts to caramelise and the pastry is golden. Serve topped with figs and pepitas. Drizzle with caramelised balsamic vinegar.
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VEGAN RECIPES
SAVOURY YOGHURT & S PIC Y C HIC K PE A JA R S Serves 4 25 minutes
› 560 g vegan yoghurt › Finely chopped fresh dill leaves
› 2 garlic cloves, crushed › 125 ml lemon juice › 2 x 400 g canned chickpeas, drained, rinsed (see tips)
› 55 g currants › 150 g drained chargrilled bell pepper, sliced thinly
› 1 small red onion, quartered and sliced thinly
› 2 Lebanese cucumbers, chopped finely
› 70 g slivered almonds, toasted › 2 tsp harissa paste › 2 tbsp olive oil 1 Combine the yoghurt, dill, half
the garlic and 2 tablespoons of the lemon juice in a small bowl. Season to taste. 2 Combine chickpeas, currants, bell pepper, onion, cucumber and 1/3 of the almonds in a medium bowl. 3 Combine harissa, oil and remaining garlic and lemon juice in a small bowl. 4 Spoon the yoghurt mixture into 375-ml jars. Top with salad and a spoonful of harissa dressing.
TIP
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TRY OTHER LEGUMES IN THIS RECIPE, SUCH AS WHITE BEANS OR A FOUR BEAN MIX.
You can save the drained liquid, called aquafaba, from the canned chickpeas. It can be used to make vegan meringues, or mousse. Store aquafaba in the fridge for 2 days in a container or frozen for up to 3 months.
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VEGAN RECIPES
ROAS T C AR ROT & G AR LIC SOUP WIT H C RUNC H Y C HIC K PE AS
Serves 4 30 minutes 1 hour + standing
› 1 kg carrots, chopped coarsely › 2 medium onions, chopped › › › › › › › ›
1 Preheat the oven to 200ºC. Line two oven trays with
pan and add the water. Bring to the boil over high heat. Reduce heat; simmer, uncovered, for 10 minutes. Stand 10 minutes. 5 Blend or process the soup until smooth and season. Reheat the soup gently if needed. 6 Serve the soup topped with crispy chickpeas and coriander.
TIP
The soup can be made up to 2 days ahead to the end of step 5; keep covered in the fridge. Keep roasted chickpeas in an airtight container at room temperature.
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baking paper. 2 Divide the carrots and onions between the trays. Drizzle with 2 tablespoons of the oil and sprinkle with the seeds and chilli. Season. Roast for 30 minutes. Add the garlic to a tray and roast for a further 15 minutes or until the vegetables and garlic are tender. 3 Meanwhile, place the chickpeas on a shallow-sided oven tray and drizzle with the remaining oil. Sprinkle with za’atar and toss to coat. Roast for 10 minutes or until fragrant and browned lightly. 4 Squeeze the garlic from skin and discard the skin. Transfer the vegetables and garlic to a large sauce-
coarsely 60 ml olive oil 1 tsp cumin seeds 1 tsp dried chilli flakes 1 bulb garlic, halved 30 g rinsed chickpeas 3 tsp za’atar 1.5 l water Fresh coriander (cilantro) leaves
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PA RTNE R R ECI PE
T U T T I V E R DUR A This grilled and marinated courgette salad with peas, edamame beans, mint, dill, lemon, rocket pesto and Galbani Mini Mozzarella is a delicious dish straight from the South. Serves 1 › 10 Galbani Mini Mozzarella balls with buffalo milk or cow’s milk › 1 yellow courgette › 1 green courgette
10 minutes › › › › ›
5 minutes
1 tbsp peas 1 tbsp edamame beans 1 tbsp pesto 1 lemon 5 mint leaves
1 Cut 6 slices of the yellow and 6 of the green
courgettes and grill them. 2 Slice 5 thin strips of each courgette with a mandolin. 3 Marinate the courgettes (raw and grilled) with a little olive oil, lemon juice and white wine vinegar. Season with salt and pepper.
› › › ›
2 dill sprigs Olive oil White wine vinegar Salt and pepper
4 Then cook and blanch the peas and edamame beans. 5 Arrange all ingredients on a plate and garnish with
Galbani Mini Mozzarellas, the mint, dill and a little lemon zest.
For more Galbani recipes, visit galbani.lu
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VEGAN RECIPE
V E G A N „ B OXE M Ä N NC H E N “ Makes 12 › › › › ›
20 minutes + 2 hours
500 g wheat flour (type 550) 4 g salt 80 g sugar 5 g cinnamon 90 g natural wheat leaven (if not available, use 7.5 g baking powder)
1 Combine all the dry ingredients with the wheat
› › › › › ›
70 g vegetable margarine 200 g coconut milk 50 g soya or rice milk 5 g fresh baker’s yeast 90 g apple sauce Chocolate chips, to decorate
5 Cut into small pieces (about 90 g per piece), degas
and shape into “Boxemännchen,” then place on a baking sheet covered with baking paper. Cover and leave to rise for 1 hour. 6 Bake for 10 minutes at 200°C. Add chocolate chips for the eyes and decorate with soya milk and sugar. Bake for 10 minutes at 200°C.
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RECIPE PHOTO
Julie Jager Marc Dostert
leaven in the bowl 2 Heat the liquid ingredients to 37°C and dilute the yeast. 3 Add to the dry mixture and knead for 10 minutes on medium speed. Add the compote. 4 Place the dough in an oiled bowl, cover and leave to rise for about 1 hour in a warm room.
10 minutes
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STEP BY STEP
JUICY PUMPKIN BRE AD This bright orange pumpkin cake scores with its warming spices – true to the original recipe from the USA. Pumpkin also makes the cake deliciously juicy. What better way to welcome autumn? By the way: In the USA, cakes baked in a loaf tin are also often referred to as “quick bread.” It is nevertheless still a cake – similar to “banana bread,” for example.
Loaf tin 10 x 22 x 7 cm 30 minutes 75 minutes
› 1 small Hokkaido pumpkin (approx. 800 g)
› 3 eggs (M) › 120 g melted butter,
cooled slightly 200 g sugar ½ tsp salt ½ tsp ground cinnamon ¼ tsp grated nutmeg ¼ tsp ground ginger 270 g flour (type 405) ½ packet baking powder (cream of tartar) › To sprinkle (optional): 1 tbsp sugar and 1/3 tsp cinnamon
› › › › › › ›
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STEP BY STEP
THE PUMPKIN PURÉE
1
Cut the pumpkin in half, remove the seeds with a spoon and cut into wedges. You can also peel it, but this is not a must for the Hokkaido variety. Cut the wedges into 3 – 4 cm cubes.
2
Cover a large saucepan with a few centimetres of water and simmer the pumpkin cubes for about 20 minutes until the pumpkin is soft.
3
Strain the pumpkin and purée with a hand blender. Leave to cool.
THE CAKE
8
Ursula Schersch
7
Bake the cake in a preheated oven at 175°C top / bottom heat for about 55 minutes, until golden brown and a small wooden stick poked into the middle of the dough comes out clean. TIP For those topping the cake with the sugar and cinnamon mixture, check after about 15 – 20 minutes of baking time to see if the sugar crust hast started to lift off the rest of the dough or started to crack. If so, score the surface lengthwise with a knife.
6
For a crispy sugar-cinnamon crust, mix 1 tablespoon sugar with 1/3 teaspoon cinnamon and sprinkle evenly over the pastry in the tin.
Leave the pumpkin pie to cool and enjoy.
RECIPE & PHOTOS
5
Oil a loaf tin or line with baking paper and fill with the cake mixture.
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4
Beat the eggs, 300 g pumpkin purée, melted butter, sugar, salt, cinnamon, nutmeg and ginger in a bowl with a whisk. Add the flour and baking powder and briefly combine with the rest of the ingredients.
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GLUTEN-FREE
G LU T E N - F R E E T W I X WIT H DAT E C A R A ME L 10 Twix 30 minutes + resting time 17 minutes
For the biscuit
› › › › › ›
100 g cashews 50 g gluten-free oats 30 g melted coconut oil, cooled 40 g maple syrup ¼ tsp vanilla extract 1 pinch of salt
For the date caramel
› 10 large Medjool dates, pitted › 2 heaped tbsp almond butter (or cashew butter)
› 1 tbsp plant-based drink, optional › 1 pinch of salt Other
› 150 g dark chocolate, 70% cocoa › Sea salt, optional
In a bowl, mix the ground oats and cashews with the melted coconut oil, maple syrup, vanilla extract and salt until a dough forms. 3 Line a small ovenproof container (20 x 10 cm or 15 x 15 cm) with baking paper. Press the biscuit dough into the container and prick it with a fork. Bake for 17 minutes until the edges are golden brown. Let cool for at least 15 minutes. 4 Soak the pitted dates in hot water for 10 minutes. Blend the dates with the almond butter and the salt
in a food processor or with a stick blender. If the mixture is too thick, add 1 tablespoon of the plant-based drink. 5 Spread the date caramel onto the cooled biscuit. Place in the freezer for at least 1 hour or overnight. 6 Remove the frozen block from the container and cut it into thin bars with a sharp knife that you previously run under hot water. 7 Melt the dark chocolate in a bowl. Using two forks, dip each bar into the chocolate and place it on baking paper. Sprinkle with sea salt if desired. Place in the fridge to set.
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RECIPE & PHOTO
Eloïse Jennes
1 Preheat the oven to 180°C. 2 Grind the cashews and oats in a food processor.
cookingwithelo
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PA RTNE R R ECI PE
TRUE ITALIAN TAS T E On the 14th of June, an exceptional masterclass was organised in collaboration with Chef Silvia Regi Baracchi of the Relais & Château “Il Falconiere,” a 1 Michelin star restaurant, focusing on the flavours and landscapes of the Valdichiana region in Tuscany. The event was organised by the Camera di Commercio Italo-Lussemburghese (CCIL) as part of the “True Italian Taste” project, which aims to promote authentic Italian food products. The celebrated Chef Silvia Regi Baracchi, known for her authentic and refined cuisine, concocted a recipe with pici, a typical hand-rolled pasta from the Valdichiana region. Throughout the event, participants had the chance to learn about the importance of using quality products in Italian cuisine, such as extra virgin olive oil, Pecorino di Pienza Gran Riserva and “aglione” sauce. At the same time, the focus was also on the wines of the region, such as Achelo Rosso Cortona DOC 2018 and Vin Sabazio Rosso Montepulciano DOC 2019, which highlight the taste of the pici.
PIC I WIT H B R E A DC RUMB S Serves 5 1 hour 10 ‒ 12 minutes
For the pasta
› 250 ml water › 500 g flour › Pinch of salt For the sauce
› › › › › › ›
Add a pinch of salt and water until the mixture is homogeneous. It should be elastic but not sticky. Work it in for 10 minutes. 2 Form a ball and leave the dough to rest, covered with cling film, for about ½ hour. When the time is up, use the rolling pin to roll out the dough to a thickness of 1 cm, then cut it into thin strips and roll it out by hand to form a spaghetti shape of about 1/2 cm in diameter. 3 Dip the pici in the flour and place them onto a floured tray, avoiding piling them up. Preparing the dish 1 In a frying pan, toast the breadcrumbs in EVO oil until golden and crisp. 2 In a saucepan, over medium high heat, mix the extra virgin olive oil with
the garlic (aglione), the rigatino cut into strips, the thyme and the chilli.
3 Cook the pici in a large quantity of salted water; they will be cooked when
they rise to the surface.
4 Drain and flavour the pici in the pan with the oil, garlic and anchovies,
and sauté them, adding a little cooking water, the previously blanched beans and a pinch of grated pecorino cheese. Arrange the pici on the plate, sprinkle with breadcrumbs and decorate with a sprig of fresh thyme or aromatic herbs.
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200 ml extra virgin olive oil 50 g breadcrumbs 2 hot chilli peppers 1 sprig thyme 2 Valdichiana garlic cloves 2 salted anchovy fillets 2 tbsp semi-seasoned pecorino cheese › 500 g broad beans including pods › 5 cherry tomatoes › 100 g rigatino cheese
The pici 1 On a work surface, make a well with the flour.
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TEXT
Alexandra Hartung
F E AT U R E
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F E AT U R E
QUINOA
THE SUPE R GR AIN OF THE INC AS Whether savoury or sweet, warm or cold, quinoa has conquered plates around the world over the last few years. Read on to discover the many talents this versatile grain possesses and how the cereal managed to persuade a fonds manager to found a Fairtrade company.
“Quinoa could help to solve world hunger.” James Livingstone-Wallace is convinced of this. The founder of the Fairtrade company Quinola provides European markets with the grain of the Incas since 2012. He is still as fascinated by the product today as he was ten years ago when he tasted it for the first time on a trip through South America. The Irishman worked for twenty years in the financial sector then, during the financial crisis, he lost his job. For him, however, it was not a reason to despair; instead, he looked for ways to expand his horizon. “I was fed up with making rich people even richer,” the former fonds manager says. The idea for a Fairtrade company developed: “I really wanted to do something sensible. Give disadvantaged people safe, economic prospects through their own work.”
An answer to climate change?
quinoa plant is incredibly versatile: it grows at temperatures between -8 and 38 degrees and at sea level hights of over 4,000 metres. The plant doesn’t need to be watered and hardly fertilized. And it provides vital nutrients. “The grain of the Incas could be the answer to climate crisis-induced food shortages,” Livingstone-Wallace summarizes. The CO2 balance also looks good. “The production of quinoa produces only one sixth of the greenhouse gases of rice, for example.”
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The United Nations called 2013 the international year of Quinoa, which benefited Livingstone-Wallace, and moved the until then underestimated grain from the Andes into the awareness of the world. “Throughout their long history, the UN have only chosen a plant three times; besides Quinoa it was rice and the potato,” the Fairtrade businessman says. But how come the grains the size of mustard seeds conquered even the political stage? The
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Hidden treasure
If you struggle with your digestion, it would be a good idea to frequently add the grain from the Andes to your meal plan. The numerous dietary fibres serve as a food source for the healthy enterobacteria. Good news for vegetarians / vegans and all who want to reduce their meat consumption: quinoa can easily compete with animal-derived protein. Besides soy, it is the only plant that can provide the body with essential amino acids.
Pseudo wheat without gluten.
From their appearance the millet-sized grains remind of cereal. But quinoa belongs to the chenopods that also include mangold, spinach and beetroot. That means that they don’t contain any gluten, in contrast to the classic cereals. Quinoa comes in different colours. The white variety is the one seen most often in shops. It has a mild-nutty flavour and can be used in savoury as well as sweet dishes. Red quinoa keeps a good consistency during cooking and is therefore an optimal base for salads or bowls. Black quinoa has a slight earthy flavour and is thus good for hearty dishes. Both the black and red varieties have a longer cooking time than the white.
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In the Andes, quinoa has been grown for over 6,000 years. No grain grew on the desolate mountains. No surprise then that the original inhabitants saw the plant as a wonder plant that helped them survive. All that changed with the Spanish conquerors. They dismissed the so-called Inca wheat as cheap, poor people food and even went so far as to prohibit the cultivation. No wonder that the plant was hardly known in the West until a few years ago. The quinoa boom of the last few years has, above all, one cause: the sensational components of the “mother of all grains,” as the Incas call it. The superfood contains large amounts of iron, folic acid, magnesium, zinc and manganese. In addition, quinoa is full of vitamins and complex carbohydrates. The latter must be first split by the body and is then used slowly and continuously. The feeling of satiety lasts for a long time – in contrast to the effect of simple carbohydrates such as can be found in products made with white flour or sweets. They cause the notorious ravenous hunger pangs.
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F E AT U R E
ONLY FAIRTR ADE PRODUC TS MEAN SECURE PRICES
These days, quinoa fans can buy the superfood nearly everywhere, even at the discount shop – however, seldom as Fairtrade products. But only with this label can you be certain that the small farmers in Peru and Bolivia can live off their labour. For the world market prices vary greatly. “We pay the local producers a fixed minimum wage,” Fairtrade businessman James Livingstone-Wallace explains. “At the moment that lies at around 300 dollars / ton above the world market price.” That gives the local farmers financial freedom to invest – such as the Peruvian cooperative Coopain Cabana that work closely together with the Quinola chef. “The two farmers could buy two tractors,” he explains excitedly. “Where before the ploughing of the fields took two days, now it’s done in two hours.” Buying from the Fairtrade label does not mean only getting a delicious and healthy product, it also means making a small contribution to a fairer world.
Washing is a must!
HAVE YOU HEARD OF FONIO?
Fonio is the African counterpart to quinoa. It’s the first grain variety that was cultivated on the African continent and is nevertheless almost unknow in our parts. Even though the shoot from the family of millet seeds has the makings of an absolute power food. The nutritious value is similarly high to that of quinoa’s. Fonio millet is gluten-free and, according to the Food and Agriculture Organization of the United Nations (FAO), has the highest calcium content of all wheat varieties. The grain’s growing needs are modest: it grows in great drought and on meagre ground. In its home, this millet grain was long the preserve of tribe elders or the nobility or served at feasts. But who knows, perhaps it will also make the jump from the African fields onto plates around the world?
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Quinoa seeds should only be cooked once peeled. The peel contains bittern, so called saponin, that naturally protects the plant from predators. The grains are usually only sold peeled in this country, but one should nevertheless wash them thoroughly – until the water runs clear and no more bubbles appear. The preparation is simple: simply mix one part quinoa with at least two parts salted water or stock and leave to cook for 15 minutes. Drain and it’s done! Quinoa is a classic side to meat, fish and vegetables or curries. For all recipes, rice can easily be substituted with quinoa. Quinoa plays the main fiddle in salads and is a nutritious filler in soups. If you have a sweet tooth, dishes such as quinoa and coconut pudding with mango or quinoa casserole with cherries will delight you. These days, the Inca grain has even conquered the breakfast table. Quinoa flakes or puffed quinoa are a popular ingredient in müsli, porridge or yoghurts. The grain is so versatile that everybody will be won over – guaranteed!
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B E R T R A N DS
QUINOA R E C IPE S
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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: quinoa. All you have to do is cook and enjoy! In collaboration with
atelier-de-cuisine.com
B L AC K QUINOA PAT T IE S Serves 2 20 minutes 5 minutes
› › › › › ›
75 g black quinoa 1 egg 1 tbsp flour 25 g Grana Padano cheese, grated 1 shallot, chopped 5 sage leaves, chopped
1 Rinse the quinoa and cook it in salted water (1.5 times
Olive oil 100 g Greek yoghurt 1 tsp chilli 5 pitted olives Madagascar pink peppercorns, to decorate
4 Combine the yoghurt with the chilli, chopped olives
and salt.
5 On a plate, serve a dollop of yoghurt with a little fresh
sage and some Madagascar pink peppercorns next to the patties.
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its volume) for 15 minutes. Drain and leave to cool. 2 In a bowl, mix the egg, flour, Grana Padano, shallot, sage, 2 tablespoons olive oil and salt. 3 Shape the mixture into small patties and cook them in small batches in a pan for 3 minutes on each side. Keep warm.
› › › › ›
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LE PETIT PLUS: UNE C. À C. DE BEURRE DE CACAHUÈTE EN PLUS DU CHOCOLAT ET GARNIR AVEC DES BLEUETS OU D’AUTRES FLEURS COMESTIBLES.
QUINOA B L A NC FAÇON R IZ AU L A I T 2 personnes › › › › ›
100 g de quinoa 250 ml de lait entier 20 g de sucre brun 1/2 gousse de vanille 1 pincée de sel de Bertrand
1 Porter le lait à ébullition avec
20 minutes
Pour la ganache
› 1 pincée de sel › 1 pincée de fève de tonka › 1 poignée de cacahuètes salées
remuant, puis laisser reposer durant 10 minutes. 3 Dans une deuxième casserole, porter à ébullition la crème avec le miel, le sel et la fève de tonka. Enlever du feu pour ajouter les deux sortes de chocolats cassés
en morceaux. Mélanger doucement au fouet pour obtenir un mélange lisse. 4 Remplir les bols avec le quinoa au lait, puis déposer la ganache dessus et parsemer de cacahuètes concassées.
› › › ›
85 g de crème liquide 1 c. à c. de miel 50 g de chocolat (72 % ou plus) 15 g de chocolat au lait
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le sucre, le sel et la vanille dans une casserole puis la retirer du feu. 2 Bien rincer le quinoa, l’égoutter et l’ajouter au lait. Cuire pendant 20 minutes à feux doux tout en
20 minutes
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DOSSIER
QUINOA ROUG E FAÇON R I SOT TO 2 personnes › › › ›
200 g de quinoa rouge 2 échalotes ciselées 25 g de beurre salé ½ l de bouillon
25 minutes › › › ›
20 minutes
100 ml de Pinot Blanc 2 c. à s. de cèpes séchés 100 ml de lait de coco 100 g de tofu
1 Rincer le quinoa et le cuire à feu vif dans le Pinot Blanc et
1 c. à s. d’huile d’olive 2 pincées de sucre brun sel de Bertrand basilic frais, pour servir
3 Couper le tofu en dés et le faire caraméliser dans
l’huile d’olive, le sucre brun et le sel de Bertrand pendant quelques minutes jusqu’à ce qu’il soit bien doré et caramélisé. 4 Servir en assiette creuse avec le Tofu placé dessus, quelques feuilles de basilic et un peu de lait de coco.
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RECETTES PHOTOS
Bertrand Duchamps Ramunas Astrauskas
le bouillon pendant 15 minutes jusqu’à ce que (presque) tout le liquide ait été absorbé ou se soit évaporé. 2 Ajouter les échalotes, les cèpes, le coco et cuire de nouveau durant 5 – 8 minutes. Poivrer et saler à la fin de la cuisson.
› › › ›
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KNOWLEDGE BITES
T
B IT T E R A F T E RTAS T E ?
T in on
Y E S PLE A S E !
Tart can be wonderful. Petition to have some more of it on the plate!
Sandrine Pingeon posts her offer on Facebook. “Come and discover Puntarelle, an astonishing lettuce,” the veg grower from Münsbach writes. A green leaf with lush aromatic notes. The lanky, serrated leaves remind of dandelion and have a bitter taste. At the heart of the plant shoots sprout similar to those of green asparagus and that have an unobtrusive bitter taste. They are a delicacy shortly tossed in a pan or eaten raw with garlic, capers and lemon shards. In Munich, Michael Huber serves Puntarelle with roast saddle of venison and adds artichokes. While bitter was really a taste that top chefs as well as hobby gourmets shook their heads at, now, the kitchen chefs cautiously approach the tangy aromas. Slowly, gastronomies and guests get used to the tanginess in radicchio, endives, and mangold. And cooks are returning a refined taste to the plates. For bitter belongs to the platter of tastes. Bitter is healthy and helps to rid the body of poisons, as well as lightens heavy, fatty dishes. So that even a feast-induced indulgence can be more easily digested.
Bitter is bred out
It’s really not that easy to get hold of bitter vegetables. Most of the varieties have had the bitter taste bred out of them over time by seed growing companies, because both cooks and clients did apparently not enjoy the bitter nuance. Old tales of beautiful, bitter grapefruits can now only be heard at family gatherings.
But cooks are looking for the bitter taste and still find it in the old varieties. With tricks learnt at grandmother’s knee they try to find the balance. They pickle radicchio or chicory in ice water or buttermilk in order to take away the bitter taste. So that their guests learn to appreciate bitter flavours.
Bitter delicacies
Luxembourgish cooks take the challenge seriously. René Mathieu – who received a “green star” from the Michelin Guide for sustainability – only offers vegetarian creations in his top restaurant “La Distillerie” in Bourglinster. He serves artichoke base with their refined bitter character with a side of peas, mushrooms, onions and a sauce of herb bennet – a herb with amazing bitterns. In Moutfort, Cyril Molard gives artichoke a chance in a different combination. He arranges them with crayfish in comfit and with a drizzle of tarragon oil.
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TEXT
Oliver Zelt
An aroma that is kind of frowned upon
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TotalFlex The TotalFlex hob allows you to use pots and pans of various shapes and sizes. Its intuitive design also gives you the power to freely move pots and pans anywhere on its sensitive glass surface, without interrupting the cooking process.
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SE A SONA L V EGE TA B L E
5 FAC TS A BOUT
C HICORY PU R E C OI NC I DE NC E . . .
An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”. More infos: gimb.public.lu
If a farmer in Belgium at the beginning of the 19th century had not overlooked some roots of chicory in his dark greenhouse, we would probably not know the light-leaved energizer for the winter season today, which is grown in complete darkness. It is the national vegetable of the Belgians, who consume an average of 9 kg per year.
V E R S AT I L E & H E A LT H Y Today’s chicory contains far fewer bitter substances than it originally did, but still enough to stimulate the liver, gall bladder and pancreas, lower blood sugar and help regulate acid-base balance through its diuretic effect. Its high fibre content and inulintype fructans strengthen the intestinal flora.
I F YOU DO N ’ T LIKE BIT TER ... S H O PPI N G & S TO R AG E
T I PS F O R C OO K I N G When steaming, add a little lemon juice to keep the leaves light. If you fry chicory in a pan that contains iron, it will turn black. A dressing with honey or fruit juice naturally softens the bitter taste without reducing the positive effect, and the flavour is particularly tasty when combined with apples, nuts or tangerines, for example.
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Chicory is very sensitive to pressure. When buying, pay attention to the colour of the leaves: the greener, the more bitter substances; brown leaves are an indication of spoilage. Store chicory in a dark and cool place to avoid exacerbating the bitter taste, preferably wrapped in a damp cloth. It will keep for up to a week.
... you should cut out the stalk in the shape of a wedge as it contains the most bitter substances. You can also put the leaves in lukewarm salt water, milk or buttermilk for a few minutes. However, the positive effect of the bitter substances is then lost.
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SE A SONA L V EGE TA B L E
CHICORY CHIPS Serves 4 15 minutes 2 minutes
› 250 g chicory root › Vegetable oil, for frying › Salt 1 Thoroughly clean, peel and slice the
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chicory roots into slices of approx. 1-mm thick. 2 Heat a generous amount of oil to 170°C in a pan and deep-fry the slices for about 2 minutes until crispy. 3 Remove with a skimmer, drain on kitchen paper and season with salt. Serve immediately.
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SE A SONA L V EGE TA B L E
ROAS TE D C HICORY WIT H S IR LOIN S T E A K
Serves 4 25 minutes 22 minutes
› › › › › › › › › › › ›
1 Rinse and clean the chicory and cut each into
5 In another pan, toss the vegetables in the remaining
butter until hot and season with salt and pepper. Stir in the parsley and keep warm briefly. 6 Rinse the meat, pat it dry, cut it into strips, season with salt and pepper and sear it in the oil for 3 – 4 minutes. Leave to rest briefly. 7 To serve, place the chicory slices on plates on edge in serving rings (approx. 12 cm Ø). Arrange the vegetables with the meat in the centre and tie each with a leek strip. 8 Garnish with purslane if desired and serve drizzled with the gravy.
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5 – 6 slices. Do not remove the stalk. 2 Wash and peel the carrots and cut them into thin slices. Blanch in boiling salted water with the asparagus tips and sugar snap peas for 1 – 2 minutes. Drain, rinse with cold water and leave to drain. 3 Wash the leek leaf, cut lengthwise into four strips (approx. 1 x 40 cm each) and also blanch briefly. 4 Heat ½ tablespoon butter in a frying pan and brown the slices of leek in batches for 1 – 2 minutes on each side. Season lightly with salt.
4 chicories 2 carrots 150 g green asparagus, tips 100 g sugar snap peas Salt 1 leek leaf 4 tbsp butter Pepper, freshly ground ½ tbsp parsley, chopped 600 g sirloin steak 1 tbsp vegetable oil Purslane, to garnish
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SE A SONA L V EGE TA B L E
C HICORY GR ATIN
WIT H H A M A ND C HE E S E SAUC E Serves 4 20 minutes 35 minutes
› › › › › › ›
2 tbsp butter 1 tbsp flour 500 ml milk Salt Pepper, freshly ground 1 pinch nutmeg, freshly grated 175 g grated cheese, mixed, e.g. Cheddar, Pecorino, Gouda › 4 chicories › 200 g cooked ham, thinly sliced › 3 tbsp almonds, ground
1 Melt 1 tbsp butter in a saucepan,
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sprinkle in the flour, cook briefly and pour in the milk while stirring. 2 Season with salt, pepper and nutmeg and cook for about 10 minutes, stirring constantly. Then add the cheese, allow to melt and stir until a creamy sauce is formed. 3 Preheat the oven to 180°C top / bottom heat. Wash the chicory, cut in half if desired and wrap in ham. 4 Grease a baking dish (approx. 22 cm Ø) with the remaining butter and place the chicory in it. Spread the cheese sauce over the top, sprinkle with almonds and bake in the oven for approx. 25 minutes. Leave to cool slightly and serve.
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SE A SONA L V EGE TA B L E
C HICORY AND PE AR SAL AD WIT H WA LNUTS
Serves 4 15 minutes
› › › › › › › › › › ›
500 g chicory 3 pears 1 apple ½ tbsp lemon juice 50 g walnut kernels 1 tsp Dijon mustard 2 tbsp walnut oil 1 tbsp olive oil 2 tbsp white wine vinegar Salt Pepper, freshly ground
1 Cut the chicory into fine strips,
wash and allow to drain.
2 Wash the pears and apple, cut
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into quarters, remove the core and cut the flesh into strips. Gently and immediately toss with the lemon juice. 3 Dry roast the walnut kernels lightly in a pan, allow to cool and chop coarsely. 4 Mix the mustard, walnut oil, olive oil and vinegar with a little salt and pepper. 5 Dress the chicory and fruit strips on a platter, sprinkle with walnuts and top with the dressing. Sprinkle with pepper and serve.
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PA N E E R Serves 4
5 minutes
15 minutes
› 3 l Luxlait 3.5 % whole milk › 4 - 5 tbsp lemon juice 1 Place a large sieve on a saucepan
and line with a cheesecloth. Measure out the lemon juice and keep it to hand. 2 In a second saucepan, bring the Luxlait 3.5% whole milk to the boil, stirring constantly. Once the milk boils, reduce the heat to a minimum and gradually stir in the lemon juice until the white cheese has separated from the yellowgreen whey. 3 Pour the mixture into the sieve lined with the cloth and leave the liquid to drain for a few minutes. Carefully tie the cloth to squeeze out the rest of the liquid by hand.
4 Tie the cheese tightly in the cloth
to form a package and leave to stand for 2 - 3 hours with a chopping board or other heavy object weighting it down. 5 Remove the paneer from the cloth and cut into small pieces or store in an airtight container with water in the refrigerator. TIPS
› Paneer can alternatively be spiced
up with coriander, turmeric or other spices by adding them to Luxlait 3.5% whole milk before cooking. › Paneer makes an excellent addition to our prawn curry on page 42.
New packaging coming soon to your store!
For more Luxlait recipes, visit www.luxlait.lu
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SEASONAL FRUIT
5 FAC TS A BOUT
G R A PE S E V E N T H E S E E DS A R E H E A LT H Y
G R A PE S A R E A LWAYS I N S E A S O N An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”. More infos: gimb.public.lu
Those who prefer seedless grape varieties should nevertheless bear in mind that the seeds contain anti-inflammatory and germ-killing substances that the body can use when you bite into them. They also increase fibre content and thus aid digestion.
TA B L E O R W I N E G R A PE S
STRONG FOR CELLS & IMMU N E SYS T E M
If you have ever tasted grapes directly from a vineyard, you might not have enjoyed them so much. In contrast to table grapes, wine grapes are much smaller, seedier and thicker-skinned fruit with a higher acid content that is particularly important for wine production.
NO P OS T- R I PE N I NG Table grapes do not ripen after harvesting. Therefore, you should only buy fully ripe berries that still have the waxy condensation, the so-called “scented film,” on their skin. This should only be washed off shortly before consumption, as it prevents the fruit from ageing too quickly. This way, grapes will keep in the fruit basket for 4 – 5 days, and in the refrigerator for up to 14 days.
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Grapes, especially the red ones, contain many antioxidants such as resveratrol and OPC (oligomeric proanthocyanidins) – particularly in the skin – which are said to reduce the risk of diabetes and cardiovascular disease, as well as protect the cells of the skin. Grapes also contain lutein, which is said to help prevent eye damage, such as cataracts.
Domestic grapes and those from the Mediterranean region can be found on the shelves from the end of August to November, in summer they come from Egypt and Israel and at the start of the year from South Africa, Chile and Argentina.
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SEASONAL FRUIT
B L AC K PUDDING PAS TR IE S WIT H G R A PE S & PE A R Serves 4 15 minutes 10 minutes
› › › › › ›
2 pears 400 g black pudding 30 g sultanas 4 sheets of filo pastry 30 g melted butter Salt and freshly ground pepper
1 Peel the pears and cut in half.
2
3
4
REPLACE HALF OF THE BLACK PUDDING WITH WHITE PUDDING MADE WITH TRUFFLES MIXED WITH APPLE AND A LITTLE CINNAMON.
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5
Remove the cores and seeds. Cut the pulp into small cubes. Set aside. Remove the skin from the pudding and remove the meat. Preheat oven to 190°C. Soften the pudding in a non-stick pan over low heat. Add the diced pears and grapes. Stir gently. Season with salt and pepper. Spread 1 sheet of filo pastry on a large surface and brush with melted butter. Place a second sheet of pastry on top and butter it as well. On another surface, repeat the procedure with the other two pastries. Cut the 2 dough sheets in half. Spread a portion of the pear and raisin boudin on the bottom of the 4 pastry sheets. Roll up and fold the ends inwards so that the filling does not escape. Brush the rolls with butter and place on the baking tray lined with baking paper. Place in the oven for 10 minutes. Cut the mixture into bite-sized pieces and serve immediately as an appetizer.
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SEASONAL FRUIT
ROAS T GUINE A FOWL WIT H C A R A ME LIS E D G R A PE S Serves 6
1 Peel the onions, chop them and sweat them in a casserole dish with 2
25 minutes
2 Wash the cabbage, cut out the core, remove the damaged leaves, cut off
75 minutes
› › › › › › › › ›
1 large guinea fowl, sliced 2 onions 600 g white cabbage 40 g butter 3 tbsp honey 20 cl chicken stock 1 large bunch of grapes, peeled Olive oil Salt and pepper from the mill
tablespoons of olive oil.
3
4
5
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6
the hard white ribs and slice the leaves into strips. Add them to the casserole dish; season with salt and pepper, stir and let the leaves melt for 2 minutes over medium heat while stirring. Then cover the pan and cook for 20 min over very low heat, stirring occasionally. Preheat the oven to 210°C. In a frying pan, sear the guinea fowl with the butter and a teaspoon of oil, then season with salt and pepper, drizzle with honey and allow to caramelise slightly before deglazing with the chicken stock. Arrange the pieces of fowl on the bed of cabbage and onions in the casserole dish, drizzle with cooking juices, cover and slide the casserole dish into the oven for 40 minutes, stirring occasionally. Next, add the peeled grapes, baste with the juices and continue cooking in the oven for 10 minutes, uncovered, basting again halfway through the cooking time. Cover the casserole when it comes out of the oven and serve hot.
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SEASONAL FRUIT
COD F ILLE T WIT H T WO T Y PE S OF G R A PE S Serves 4 › › › › › › ›
4 cod steaks of 150 g 1 small bunch of grapes 40 g dried raisins 80 g softened butter 4 sprigs of thyme 6 cl grape juice Pepper, 5-berry blend from the mill › Fleur de sel
15 minutes
15 minutes
1 Preheat the oven to 180°C. Wash the grapes and remove the seeds; peel if
the skin is thick.
2 Line 4 small individual baking dishes with baking paper, leaving plenty
of room for the edges to extend. Brush the bottom of the dishes with softened butter, arrange the cod steaks, season with pepper, then add the grapes and sultanas, crumble the thyme; add two dabs of butter to each steak and 1 tablespoon of grape juice to each dish. 3 Seal the foil parcels tightly and place the dishes on the rack in the middle of the oven to cook for 15 minutes. 4 Carefully cut the tops of the parcels when they come out of the oven, salt the fillets with fleur de sel and serve immediately.
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A PORCELAIN DISH SLOWS DOWN COOKING: AT 180°C, COUNT 5 MINUTES LESS TO COOK THE SAME DISH WITH THE PAPER PARCELS PLACED ON A METAL TRAY.
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SEASONAL FRUIT
ALMOND & R AISIN TA RT LE TS Serves 6 20 minutes 25 minutes
› › › › › ›
1 bunch of black grapes 1 bunch of muscat grapes 2 rolls of shortcrust pastry 125 g ground almonds 50 g flour 125 g soft butter + 20 g for the moulds › 1 egg › 100 g caster sugar
1 Wash, dry and deseed the grapes. 2 Roll out the shortcrust pastry
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on the floured work surface. Cut out six discs of dough that are much larger than the size of the moulds. Butter the moulds, put the pastry on the bottom and prick with a fork. Set aside in a cool place. 3 Put the butter and sugar in a bowl. Beat until creamy. Add the egg. Whisk well. Add flour and ground almonds and whisk again. 4 Preheat oven to 180°C. Divide the grapes between the moulds. Cover with almond cream. 5 Place in the oven and bake for 25 minutes. The top should be golden brown. Serve warm or cold.
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Savour g r u o b m e Lux
plate! ing to your m o c is rg u d by their Luxembo istinguishe
cts are d perfect ltural produ y guarantee cu e ri th g a s, ’s te rg u u ro Luxembo using short ment. quality. By the environ r fo ct e sp remarkable r re buerg.lu and a greate aacht-letze m traceability ch -s u o .s visit www formation, For more in
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V EGE TA R I A N R ECI PE
SWE E T POTATO TOAS T
WITH FR E SH GOAT ’S C HE E SE & PE AR
RECIPE PHOTO
Sandrine Pingeon Marc Dostert
Serves 1 – 2
› › › › ›
45 minutes
20 minutes
› › › ›
1 large sweet potato 6 fresh Berdorfer goat’s cheeses 100 g whole hazelnuts 1 conference pear 3 sprigs thyme
1 Preheat oven to 200°C. 2 Wash the sweet potato and cut into 1-cm slices. 3 Put the slices in a bag, add the olive oil and a little salt
and pepper. Mix well.
4 Place the slices on the baking tray and let them bake
for 20 minutes until golden brown. Afterwards, leave to cool for 15 minutes.
2 tbsp olive oil Fleur de sel and pepper 1 spring onion Local honey
5 In the meantime, peel the pear and cut into thin strips. 6 Rinse the thyme, finely chop the onion and the nuts. 7 To serve, place 3 pear slices, goat’s cheese, a few
hazelnuts, thyme and spring onions on each of the sweet potato slices. Finish with a few drops of local honey. Enjoy!
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lespaniersdesandrine.lu
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ADVERTORIAL
A N E W S E T T I NG F OR
LE S ROS E S
Since the current trend is one of adaptation and renewal, it seemed entirely natural that the gastro restaurant of the Mondorf-les-Bains Casino should move in a new direction. From September on, LES ROSES will welcome its customers to a completely new and sumptuous setting. Given its floral name, Monet and his gardens at Giverny served as an inspiration for the Parisian-Luxembourgish architectural firm of Elodie Lenoir, in charge of the casino’s new look. The magnificent round dining hall and its vast and luminous bay window have been completely overhauled in the style of a winter garden. In keeping with the times, of course, this new space is soft and comfortable and champions natural materials, as well as impressionist paintings. The walls are covered with dark wood, featuring oak shelving and round and oval tables topped with marble. Forest green velour covers the bench seating, whilst central columns crafted from stone and golden touches of hammered brass hangings adorn the ceiling of the venue. In the middle, curved walls allow for a versatile
and adaptable VIP area. This central space is topped with a mirrored ceiling, offering light, elegance and a sense of privacy. As for the kitchen, that’s all new too: François Jagut, Alain Pierron’s former right-hand-man, expertly took over the stoves here a year ago. His young spirit and creativity were a perfect match for the challenge to fundamentally reconceptualise the restaurant area. It is against this new backdrop of all-round perfection that the chef serves up the very height of gourmet delicacies. The autumn menu, as always, champions the modern creations of François Jagut and the seasonal produce, such as the tomato. Lobster, Wagyu and even mirabelle will also complement this new experience at Les Roses. A new setting that lives up to all expectations, matching the exceptional cuisine and service offered by the gourmet restaurant of the CASINO 2OOO in Mondorf-les-Bains.
Open from Tuesday to Monday from 19h00, and on Sunday from 12h00 to 14h00 Opening hours are subject to change. To stay informed, go to casino2000.lu Information and reservations: +352 / 23 611-410
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KACHEN WITH KIDS
AUTUMN CR AF TS WITH HEIKE How about hand-crafted table decoration? It doesn’t require much and you probably have most of it in the house anyway, or you can find it in the garden or in the forest. This time, we’ll make funny “mushrooms” out of Fimo clay with Heike that will embellish your table and give your guests (or yourselves) a lot of pleasure, because nothing shows your appreciation like homemade decorations or souvenirs. And even the crafting itself is a joy.
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By the way, the (still expandable) children’s pages will be an integral part of KACHEN in the future – after all, the youngest are our readers of tomorrow!
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KACHEN WITH KIDS
WORKSHOPS FOR KIDS No one crafts, cooks and decorates like Heike Meyers from @pfeffermachtglücklich! For all kids who love crafting and baking just as much, there are now exclusive KACHEN Easter workshops with Heike available! Creative workshops will be held in October, November and December (subject to health regulations, of course). You can sign up for these now, as places are limited!
05.10.
We’ll be doing arts and crafts for autumn 2.30 – 6.00 p.m.
1 9.10.
Forest crafts 2.00 - 5.00 p.m.
1 1 .1 1 .
We bake & craft for Advent 2.30 – 6.00 p.m.
02 .12 .
We bake & craft for St. Nicholas Day 2.30 – 6.00 p.m.
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You can find more information online at pmg.lu
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21/10/2020 15:01
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KACHEN WITH KIDS
C L AY MUSHROOMS FOR YOUR AUT UMN TA B LE
Material
› Soft Fimo clay › Thin, long wood canes from the forest
› Red and white acrylic paint › Little hats made out of acorns › Round cones Mushroom on forest sticks 1 Shape the pointed little hats out
of the Fimo clay, stick them onto the cut branches and let them dry overnight. 2 Then paint them with acrylic paint and let them dry. 3 The toadstools can be used as table decoration but are also nice to decorate gifts. Mushrooms made from acorn caps 1 Paint the acorns with acrylic
paint and let them dry.
2 Shape the mushrooms out
of Fimo clay.
3 Place the acorns on top, press
down lightly and leave to dry.
Heike Meyers Ramunas Astrauskas
Mushrooms from cones 1 Cut off the “hat” from the cones
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INSTRUCTIONS PHOTOS
and paint with acrylic colour, let dry. 2 Shape the mushroom styles from Fimo clay, place the cones on top, press on lightly and leave to dry.
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RICE WR AP
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ILLUSTR ATION
Yo l a n d e K o s t e r
R A INBOW
An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”. More infos: gimb.public.lu
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T H E B E S T PA R T I S IN S IDE
S U B S C R I B E TO P U R E D EL I G H T ! O N E Y E A R O F K AC H E N + K AC H E N C LU B * ME M B E R S H I P O N LY 4 4 € * MOR E INF O ABOU T K AC HEN C LUB ON K AC HEN . LU
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T Y P I C A L LY LU X E M B O U R G I S H
QUE TSC HE NTA A RT
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RECIPE & PHOTO
Anne Lommel
PLUM TA R T
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T Y P I C A L LY LU X E M B O U R G I S H
A
nne Lommel, photographer and hobby cook, presents her family recipe for a delicious seasonal plum tart. Find more of her recipes on Instagram: lommelscuisine
Serves 6 45 minutes 40 ‒ 45 minutes
For the tart
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1 kg plums 250 g flour 125 g butter, room temperature 1 egg, room temperature 3 - 4 tbsp water or cream 3 tbsp sugar Pinch of salt 1 level tsp baking powder 1 large cake pan (or 6 small ones)
For the whipped cream
› 250 ml cream › 2 tbsp sugar
1 Place the flour and baking powder in a bowl and add the butter.
Rub together with your hands for 5 minutes.
2 Create a mould in the middle, crack in the egg, add the salt, water
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4 5
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and sugar. Knead everything together with your hands to form a dough and shape into a ball. Grease the cake tin(s) with a little butter, roll out the dough thinly and place in the tin. Poke small holes with a fork. If there is any dough left over, simply form it into a ball again and roll it out for other small baking tins. Preheat the oven to 180 °C top/bottom heat. Wash and pit the plums and cut into quarters or halves. Arrange the plums on the pastry and place in the oven for 40 - 45. Remove from the oven and leave to cool. Mix the cream with two tablespoons of sugar and whisk with a hand mixer for a few minutes until the cream is stiff. Serve the cream as a topping for the cake.
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GRANNY’S RECIPE
“ WÄ F F E LC HE R”
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RECIPE PHOTOS
Françoise Kremer Enia Haeck
WA F F L E C ON E S
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GRANNY’S RECIPE
Françoise, Monique, Enia - three generations, one recipe. When our graphic designer Enia brought her grandmother’s “Wäffelcher” to the editorial office, we didn’t have to think twice. It was obvious that we had to share this traditional Luxembourgish recipe with our readers. So crispy, light and delicious! What’s more, you don’t have to be a trained pastry chef to bake these delicate waffles. Françoise Kremer, a passionate amateur baker, makes a point of conjuring up a special dessert for every family meal. Now, in turn, we are especially honoured to present her wonderful waffle recipe in KACHEN. This traditional pastry can be topped with a little ice cream, whipped cream or – for a slightly healthier option – fresh fruit. The “Wäffelcher” taste best with a good cup of tea or coffee. Nothing but a few crumbs are guaranteed to remain! A little tip: “Wäffelcher” make an excellent gift, nicely wrapped in a small bag with a colourful bow.
50 ‒ 60 cones 15 minutes 2 hours
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500 g flour 500 g sugar 500 g butter 12 eggs
1 Preheat the waffle cone maker and lightly
holding the cone for about 10 seconds to set its shape. 5 In an airtight container, the “Wäffelcher” can be stored for several days (up to 1 week).
TIP For even lighter cones, you can replace the butter with an equal amount of margarine to make the batter. For those who prefer their cones a little thicker, don’t close the lid too tightly while baking them. That way, they will also not break as quickly while eating them.
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brush both sides with oil. 2 In a small mixing bowl, beat together the butter and the sugar until creamy. Add the salt and the eggs; mix thoroughly to incorporate. Slowly sieve in the flour and whisk until smooth. 3 Spoon 1 big teaspoon of the batter into the middle of the hot waffle cone maker. Close the lid tightly and bake for 1 ½ minutes. Ensure that the waffle is nicely golden-brown and adjust the baking time accordingly. 4 Carefully remove the waffle with a fork and place onto a clean cloth towel. Use the cloth to help lift and roll the waffle around the cone form, pinching the bottom and
Pinch salt Vegetable oil Waffle cone mould Waffle cone maker
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G OUR ME T TOA S T W I T H WA L N U T- K AC H K É I S , ROC K E T & SUN-DR IE D TOM ATOE S 4 slices
7 minutes
› 150 g EKABE Kachkéis with
walnuts › 4 slices of farmhouse bread › 150 g dried tomatoes
3 minutes › › › ›
1 handful rocket, fresh 1 handful walnuts Olive oil Salt and freshly ground pepper
1 Toast the slices of bread. 2 Spread a generous layer of Ekabe Walnut Kachkéis on each slice. 3 Arrange the sun-dried tomatoes on top and decorate with the rocket
and walnuts. Finish with a drizzle of olive oil, place some walnuts on it and season with salt and pepper.
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PA RTNE R R ECI PE
PIES WITH GARLIC-K ACHKÉIS, WIT H C A R ROTS & ROM A NE SCO
12 pies 30 minutes 25 minutes
› 150 g EKABE Kachkéis with garlic › 150 g carrots › 150 g Romanesco (or other cabbage like cauliflower or broccoli)
› 2 packages ready puff pastry 1 Cut the vegetables in pieces and cook in boiling water
Salt and freshly ground pepper 1 egg Some basil leaves 1 muffin tin
each with a spoonful of the vegetable mixture. Put a spoonful of Ekabe Kachkéis with garlic in each, top with some more vegetable mixture and finish with the pastry lids. Press the edges together all around with a fork and poke a hole in the centre. Brush with beaten egg and bake at 200°C for 20 minutes. Arrange the pie on a plate with some basil leaves.
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for a few minutes, until tender. Drain, let cool, mix, season with salt and pepper and mash roughly with a fork. Set aside. 2 Unroll you puff pastry and using a cookie cutter, cut out 12 circles of dough the size of the muffin cups. From the second pastry sheet cut out 12 smaller dough circles as lids. 3 Brush the muffin tray with butter. Place the larger circles of pastry in the cups of the muffin tray and fill
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MY LUXEMBOURG
SOUF F LÉ
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RECIPE PHOTOS
Fa b r ic e S a lv a d o r Ramunas Astrauskas
WITH K ACHKEIS, CHANTERELLES & TARR AGON
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MY LUXEMBOURG
Fabrice Salvador at the time of the reopening of the Cristallerie in May 2021: “What a joy, this return to the simple pleasures of life, this passion that we will once again be able to share with you! We have all experienced this unprecedented period in different ways. For many, including myself, it has been a time of constant questioning and rethinking. This return to our roots has enabled our team to meet again and to forge even stronger bonds. As a result, we were even more united in our efforts to completely rethink our menu. We had to rethink, revisit and take a fresh look at our creations, especially those we took for granted, so that we could gain some perspective. This period of unrestrained creativity and introspection was therefore a necessary step to move forward. A much more powerful reflection and an even stronger passion to create emerged from it. As a human being and as a chef, I must be the ambassador of a cuisine imbued with values, local products, respect for the rhythm of our seasons and love for our terroir.
5 – 6 soufflés 10 minutes 15 minutes
› 150 ml milk › 100 ml liquid cream › 4 organic Luxembourgish eggs › 55 g butter + 20 g for the chanterelles › 55 g flour
› 100 g Luxembourgish › › › ›
Kachkéis 1 tsp lemon juice 200 g local chanterelles, well cleaned 100 g beef or poultry jus ½ shallot, chopped
1 Butter the moulds twice and keep them 2 3
4 5
6
1 tbsp chopped tarragon Nutmeg Salt Butter 5 – 6 small round moulds measuring Ø 10 cm
8 Whisk the egg whites with a pinch of salt.
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10 11 12
Once they have almost stiffened up, add the teaspoon of lemon juice and gently combine with the warm béchamel. Taste and add more salt if necessary and pour into the moulds, not completely filled, leaving 3 – 5 mm. Cook for 7 – 8 minutes at 200°C. In the meantime, warm the chanterelles and add the chopped tarragon. Take the soufflés out, make a hole on top and garnish with the meat jus and chanterelles in front of the guests.
WINE PAIRING
Pinot Blanc Barrique 2016 - White Domaine Henri Ruppert
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cool. Turn on the oven at 200°C. Make a white roux (béchamel sauce) with 55 g of butter and the flour, leave to cool. In a frying pan, melt 20 g butter. Once piping hot, add the shallots, then the chanterelles. Let them sear and cook for 2 – 3 minutes. Add the meat jus, reduce for 3 – 4 minutes, taste, season and set aside. Separate the egg whites and yolks, put the whites in a mixing bowl and keep the yolks separate. Boil the milk, cream, Kachkéis, a pinch of salt and a pinch of nutmeg, pour over the roux and cook the béchamel sauce. For a few minutes, remove from the heat, add the yolks, whisk well and filter.
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R E STAU R A N T PORT R A I T
UM PL AT E AU A HIS TORY OF F L AVOUR (S)
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It’s a haven of peace and relaxation situated between the tele” like to meet, those who have known Um Plateau old town and the Rives de Clausen area. Just 10 minutes’ since the very start of its glory days – just like the upper walk from the Place d’Armes, a warm welcome awaits in room, which is comfy and warm, perfect for bad weather, this old listed building which has retained part of its orig- and which gives the impression of being a “Home sweet inal stained-glass windows, because history is an integral home.” A huge and stunning mirror adorns the entrance: part of this convivial space. it belonged to Stéphanie Jauquet’s grandmother. The history, firstly, of a restaurant which opened in the Another lovely story. As for those sunny days, there is a huge terrace which 1980s. As the years went by, Roland Sunnen’s establishment became one of the coolest places to be in Luxem- can cater for up to 90 covers, and which has been recently bourg. “Mythical,” the papers would call it. The whole revamped to offer an ambiance with a Mediterranean of Luxembourg wanted to meet there, the party never palette. Pots containing box bushes and new terracotta ended and the champagne flowed freely. But the great tableware compliment the olive greens and bamboos. At Um Plateau, the clientele is hugely varied, both man bowed out in 2003. He probably made “Um Plateau” the City’s Place-to-be. A little while later, a young Belgian Luxembourgish and cosmopolitan. Here they can enjoy a menu which changes every 5 to 6 weeks. woman, who was already a city restaura“We offer simple but carefully-selected teur, decided to take over the premises produce”, explains Stéphanie Jauquet, with her then business partner. Stéphanie “We explore global who also manages the brand Cocottes Jauquet evidently saw it as a challenge to cuisines, from that champions fresh, seasonal produce, put the spark back into this exceptional Japan to Italy via local artisans and environmentally-replace. The reopening in December 2008 Knokke! It’s tasty, was a success. The customers went back to generous cooking.” sponsible practices. “We explore global their good old habits. cuisines, from Japan to Italy via Knokke! It’s tasty, generous cooking.” For sure, A few years later, history was made again. A new partnership was forged: the owner, Belgian the pleasure is in the eating, but you also come to Um from Namur, hired a very young manager called Jona- plateau to benefit from a “package” of unique convivialthan Germay. Stéphanie Jauquet knew him well: he was ity, including décor, music, clientele and ambiance. And the son of restaurateurs who had trained her when she for that to work, Stéphanie Jauquet has spared no detail. was starting out. A family story, to some extent… She In particular, by offering an impressive wine list (twenplaced her trust in him and he would go on to breathe ty-odd champagnes, wines by the glass, forty or so white new life into the thirty-year-old establishment. In 2016, wines and sixty odd red!), which doesn’t merely feature “we decided to change the concept to help it move with classic wines, but goes on, with a series of “Beautiful the times.” Um Plateau also became the “bar to eat in,” Bottles”, exceptional bottles of wine (forty or so whites, where you could get a delicious aperitif whilst snacking and more than a hundred reds), which the establishment on sharing platters. One of the three traditional restau- has chosen especially to please the most discerning rant rooms was transformed to achieve this: high stools connoisseurs. What better than choosing exception in and standing tables have appeared, a large bar has been diversity? History teaches us… created where you can graze whilst keeping an eye on the barman as he sets to work creating cocktails (ask Florian for a Gëlle Fra or his recent award-winning elixir, the Uisge Beatha!). This new space gives the restaurant UM PL ATEAU an even more dynamic vibe, blending designer furniture and sumptuous stained glass with Luxembourger 6, Plateau Altmuenster — L-1123 Luxembourg hard furnishings. Tel. +352 / 26 47 84 26 Of course, the very intimate and very plush lower room is still there – this is where the “longstanding clienumplateau.lu
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TEXT PHOTOS
Marie Tissier Ramunas Astrauskas
R E STAU R A N T PORT R A I T
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PORTRAIT OF A CHEF
IN T HE SC HOOL OF LIF E BA P T IS T E HE UG E NS
TEXT PHOTO
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t was a good beginning for Baptiste Heugens. In 2017, tarian dishes. “Without it becoming something that we he strengthened the kitchen team in Two6Two – named force ourselves to do. And without it becoming something for the house number on the Route d’Arlon in Strassen. that is possibly slightly less good than the rest. I want it to Half a year later the young Belgian became Sous Chef, be on the same level as the other dishes on offer.” The vegetarian options should be “a real choice”: “Every and, at the end of 2018, he become the successor of the then Chef Julien Elles. Since then, he has further solidified course is constructed in the same way as the meat or fish the restaurant in the circle of especially good establish- option.” No, the Two6Two is certainly not morphing into a ments in Luxembourg. He became Gault&Millau’s “Young vegetarian restaurant. It’s really only about providing the Chef of the Year 2020” with 14.5 points. Today, he is 29 best possible dish for the guest: “There is nothing I don’t years old and says: “I have never wanted to do anything like to work with in the kitchen.” He wants “a kitchen that everyone can else. And I could never do something else.” relate to,” – and that is possibly also the After school, Heugens went to the explanation for the fact that the place is school of hotel management in Belgium’s “I have never well-visited at midday as well as in the Saint-Ghislain, only a stone’s throw wanted to do evenings. More than 30 to 35 seats are from the French border. “They were very anything else. And not available. With four cooks, including picky about the practical training,” says I could never do Baptiste Heugens, the team is manageable: Heugens. And that helped him get into something else.” “We want to shine through quality and not the top places from the beginning. After quantity. And to look after our guests.” an internship in Yves Mattagne’s Sea Grill How important would a Michelin Star be for him? in Brussels he could return there as Commis. “I was like a child in a sweet shop there. I recognized the care, the “Hopefully one day,” says Baptiste Heugens. “We are working towards it. We don’t want to keep that a secret.” precision. That immediately took me in.” He simply enjoys the work of putting things together, But one has to work hard on oneself and on the dish. “If it of thinking of original ideas. In Two6Two, Heugens prac- does happen one day, then we will certainly be happy. But tices a “modern gastronomy” – and puts “modern” into big the first priority are the clients: those who visit us must inverted commas. “We are a young team, and we enjoy leave satisfied.” “The kitchen symbolizes humility and the wish to learn developing new techniques and trying out new things.” But it’s important that this provides pleasure and is deli- and to progress,” according to Baptiste Heugens. “It’s a cious. He wants to surprise but, at the same time, it must job that has given a huge amount to my private life and guarantee the “gourmandise” of a plate for his customers. enriched me. For me, the kitchen is the school of life.” It’s important for him that meat, fish and vegetables are equal in the kitchen and on the menu. Thus, a threecourse menu has three choices. “That allows four people to eat completely different things at one table. They are not bound by conventional decisions.” That calls for a little bit more effort in the kitchen, but it can be arranged, TWO6TWO so Baptiste Heugens.” It doesn’t limit us and is very attractive for the guests.” 262, Route d‘Arlon — L-8010 Strassen Most important, however, is that vegetables are treated Tel. +352 / 621 213 208 just as lovingly and with as much care as meat or fish. “We really work with the vegetables. We give thought to vegetwo6two.lu
Dieter Ebeling Ramunas Astrauskas
I
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CHEF’S MASTER CLASS
HAL IBU T IN G R AV L A X , iodized v inaigret te and lovage
Serves 4 1 hour + marinade 15 minutes
For the fish marinade
› 320 g halibut fillet › 500 g coarse salt › 75 g sugar For the apple cubes
› 2 Granny Smith apples › 1 lemon For the mustard seed pickles
› 20 g mustard seeds › 50 g white balsamic vinegar › 10 g sugar For the lovage oil
› 100 g grape seed oil › 50 g lovage For the oyster vinaigrette
› 2 hollow oysters › 40 g Granny Smith apple juice, › › › › › ›
centrifuged 1 tsp mustard 1 egg yolk 1 tsp hazelnut oil 1 tbsp sherry vinegar 4 tbsp cooking cream Salt, pepper
For the dressing
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› 80 g roasted hazelnuts › 20 g dill › 30 g saltbushes
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CHEF’S MASTER CLASS
1
Combine the salt and sugar in a large container and cover the fish entirely, then leaving it to marinate in the fridge for 2 1/2 hours.
2
3
Cut the fish into thin slices and arrange on a plate.
4
5
Boil the vinegar, sugar and mustard seeds for 2 minutes, then cool down just as quickly.
6
Rinse off the excess of the mixture with a trickle of water then set the fish aside in the fridge for 5 hours.
Cut the apples into 5-mm cubes and set aside in lemon infused water. Squeeze the apple offcuts in a centrifuge, pass the mixture through a sieve and save the juice for the dressing.
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Temper the oil at 60°C, then pour over the lovage directly into the bowl of a blender and process until smooth.
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CHEF’S MASTER CLASS
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9
8
Strain through a sieve, then cool.
Open the oysters, pour them with the juice into a blender along with the remaining ingredients and blend at maximum speed. Strain and set aside in a cool place.
Arrange the slices of fish on a plate in an overlapping row.
Finally, drizzle the vinaigrette all around and add a drizzle of lovage oil with a teaspoon.
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10
Carefully place all the dressing elements on top of the fish slices, as well as the apple cubes.
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ADVERTORIAL
T HE E H T L ,
A WINDOW ON THE WOR LD A VOYAGE THROUGH HOSPITALIT Y, GASTRONOMY & TOURISM
During the academic year 2021/2022, three groups of students are getting ready to experience a unique training opportunity through their active participation in the Dubai World Expo at the Luxembourg Pavilion. Discovering the world, its peoples and its cultures is an integral part of the curriculum for all students and pupils at the École d’Hôtellerie et de Tourisme du Luxembourg (Luxembourg School for Hospitality and Tourism – EHTL). They will do so through a vast range of activities and events which will enrich their knowledge and broaden their horizons. French cuisine undoubtedly constitutes an essential pillar of gastronomy and occupies a preeminent position in the teaching imparted to Diekirch’s future chefs. However, aside from the partnership created with Ducasse Education, the EHTL has chosen to take the road less travelled and champion global cuisine: with training focused on creating sushi and sashimi, discovering the flavours of Colombia and exotic produce from the Amazon, and even classes on authentic Neapolitan pizza led by a renowned chef. In parallel, students training in hospitality are encouraged to plan and execute themed menus which take customers on a veritable culinary voyage through all kinds of countries, for example Mexico, Jamaica or even India. They show off local specialities and wines but also the history and geography of the region in question, and develop main courses and desserts imbued with flavours from around the world. Students also encounter global cuisine every four years thanks to the EHTL’s participation in Expogast, a world-renowned culinary event which champions international gastronomy and culinary refinement. Every evening students assigned to the Restaurant des Nations serve more than 900 set menus developed by competing national teams who have come from all corners of the globe, from South Korea to Sweden or even Singapore.
Another major event, highly anticipated by tourism students in particular, is the ITB Tourism Trade Fair which takes place every year in Berlin. Second year students learn on site about and research different destinations with a view to planning their following year study trip from beginning to end. This has offered them the possibility of travelling to Greece, Croatia or even Istanbul. Finally, compulsory internships for all training courses taught at the EHTL offer cultural and personal enrichment beyond the borders of our beautiful little country: students put their knowledge in cookery, service or reception into practice in Malta, Madeira, Corsica and sometimes on the other side of the world, for example in Réunion. Once they have graduated, students and pupils from the EHTL are guaranteed to be able to exercise their passion in a job anywhere in the world.
L’École d’Hôtellerie et de Tourisme du Luxembourg, Find out:more about our initial c’est professional training courses large offre de formations andune our evening coursespour at les élèves issus de l’enseignement secondaire classique et
ehtl.lu/formations de l’enseignement général ehtl.lu/formations/cours-du-soir
un cursus de qualité alliant théorie et pratique l’acquisition de compétences professionnelles et de valeurs de savoir-vivre un lieu de convivialité et de respect un cadre dynamique et motivant des visites et des rencontres avec des professionnels
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des stages en entreprise la participation à l’Expo 2020 à Dubaï
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E X PAT I N T E RV I E W
FR ANCESCO MICILLO AN ITA LI A N IN LUXE MBOURG
“Most of Neapolitan fathers there want their sons to be one of two things: soccer players for SSC Napoli or pizza chefs, called pizzaioli, or in the local dialect, pizzaiuoli,” says Francesco Micillo, who grew up in restaurant kitchens, watching his family sharing the same passion for pizza. “Making pizza dough is like working with something alive. Your execution must be meticulous because if you let the quality slip, you are cheating on your family tradition, which is like cheating on your wife.” Naples, as Francesco describes it, is a wonderful city, but also a very “difficult city” where you have to face and overcome many obstacles to make a successful career. For this reason, at the age of 19, he decided to put the pizzaiolo life aside and start his studies in engineering. “I was studying 12 hours a day, fascinated by the workings of physics and chemistry – so much so that I also started to learn how to integrate those fundamental concepts into my pizza dough preparations and overall cooking. I distinctly remember how, when I was living in Paris, my friends from university regularly came to visit and eagerly waited in lines outside my apartment door to try out some of my latest pizza dough experiments.”
Today in Luxembourg, Francesco works as an engineer during the day and transforms into a “Pizzaiuolo” at night. Under the name of FranzPizzaLux, he gives in-person cooking classes at his culinary studio. His courses range from the art of fermentation to an array of pizza and focaccia styles as well as bread recipes. Last year he also opened the first ghost kitchen pizzeria in Luxembourg City, where people can pick up his fluffy Neapolitan pizzas “at the door.” “People always ask me: how can you handle 3 jobs and still be so lively? Well as my dad likes to say: choose a job you love, and you will never have to work a day in your life.” Cooking studio: FranzPizzaLux - 146 Avenue de la Liberté, L-4602 Differdange facebook.com/FranzPizzaLux Ghost Kitchen: Cloud Factory - 268 Rue de Neudorf, L-2222 Luxembourg cloudfactory.lu
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RECIPE PHOTOS
Francesco Micillo Ramunas Astrauskas
Francesco Micillo was born in Naples, the southern Italian city where artisans have been cooking up the ultimate fast food for hundreds of years: PIZZA.
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E X PAT R ECI PE
F OC ACC I A Serves 3 - 4
30 minutes + 3 hours
For the dough
› 300 g flour (type 00, with at least › › › › › ›
11 g of proteins) 200 g semolina flour 150 g potatoes 330 ml cold water 13 g salt 5 g fresh yeast 3 tbsp olive oil
1 Boil the potatoes until soft,
then mash them into a pulp and let cool down. 2 Mix the flours and the mashed potato in a bowl, dissolve the yeast in the water and add 215 ml of water. Knead until all the flour is absorbed. 3 Add the salt and the remaining water bit by bit. Knead until the dough is smooth and elastic, then add the olive oil while still continually kneading. 4 Oil a baking tray and place the dough inside. Cover the top of
25 minutes
For the toppings
› › › › › › ›
500 g cherry tomatoes 20 black olives Salt Oregano Basil, fresh Sea salt, flaky Olive oil
the dough with olive oil and let it double in size for about 2 – 3 hours in a turned off oven with light on. 5 Shape the focaccia as desired then add the tomatoes, oregano, salt and olives, pushing them slightly into the dough. 6 Cook at the bottom of the oven at 220°C for 20 – 25 minutes or until the crust is golden and crunchy. Finish with a generous splash of oil, basil, flaky sea salt and serve immediately or, alternatively, cooled down at a later point.
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ADVERTORIAL
FOUR M A R K E TS IN L Did you know that you can shop at four different markets in Luxembourg City? In addition to the famous market in the city centre, located at the Place Emile Hamilius, three other markets can be found in Bonnevoie, the Gare district and on the Glacis square.
G L AC I S M A A RT
S TAT E R M A A RT
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Every Wednesday and Saturday morning, from 7:30 am – 2 pm, fruit and vegetable sellers, butchers, poultry vendors, bakers and florists come together to sell their wares in the pedestrianised streets around the redesigned Emile Hamilius square. Sylvie Clees, owner of “Biohaff Clees,” has been selling her organic fruits and vegetables for 12 years. “We regularly have new customers come along who are only just discovering the market’s existence. And yet it’s one of the best known! Since the market set up shop at Hamilius, people working in and around town have been coming along to pick up fresh food for their lunch break,” she says. This market has gained new popularity since the onset of the global health crisis, explains Jeff Burg, a local butcher. In addition to his stall at the market, he is also the head of the Lëtzebuerger Maarteverband. “Shopping locally has become a top priority, and that’s exactly what our market is all about! With more people working from home, our customers can allocate their time differently, and thus pop down to the market to do some shopping or for a change of scene, all in the fresh and open air.”
From March to November, this monthly rendezvous takes place every 3rd Sunday, except for August, and offers more than just a regular market. It’s a meeting place for its regulars, for window shoppers, tourists, brokers and for families. A highly eclectic selection of products makes it a market not to be missed, with ample possibilities to wander, sample local produce and enjoy a lovely Sunday outside. In addition to the food stalls, there are also amusement rides to delight the little ones, as well as antique shops, a drinks stand and textile stalls, such as that of Laure Faber, founder of WoolINSPIRES. “I have been coming to this market for three years. Sundays are ideal to ensure the largest number of people can attend. It’s also a great place to meet my customers, who like to peruse my selection of wools and ask for my advice. My customers come from as far away as Arlon, or even Nancy for the occasion.”
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ADVERTORIAL
N LUXE MBOURG C IT Y GA R E R M A A RT
BOU N E W EG E R M A A RT
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Every Tuesday afternoon between 4 pm and 7 pm, the Place Léon XIII just outside the Bonnevoie church comes alive. Eight traders, both food and textile, sell their products to local residents. The end-of-day timeslot makes it the perfect place to shop for local products after work, on your way home. One of the traders, Alice Tibeiro, sells 100% Italian products on her stall “Volio,” imported from her farm in Italy. “We sell olive oil, tomato sauces, juices, and also Italian-grown fruit and vegetables from the region of Rimini. We tend to get customers who are local to the neighbourhood, and who are familiar with Italian delicacies.”
The latest addition to the city’s markets was inaugurated this summer at the heart of the Gare district on the place de Paris, which has been completely redeveloped. Every Thursday morning between 7.30 am and 2 pm, multiple stalls spread out on either side of the tram lines. Alice Tibeiro, who also opted to set up shop here, is optimistic about the success of this new market. “The square is large and airy, offering good visibility from the road. We already have a large number of people working in the neighbourhood who stop during their lunch breaks and come down to do some shopping.” Jeff Burg, the butcher and cold cuts producer, is also very enthusiastic about the prospects of success of the market in this lively and up-and-coming area of the city. “A new market is always a challenge for any stall, but I’m very optimistic and I firmly believe that customers will enjoy visiting this market. The close proximity to public transport will also help to turn it into a place for social gatherings.”
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MADE IN LUXEMBOURG
FRESH
A ND R E G ION A L
When the seven students from Luxembourg founded their company around two years ago, it was especially important for them “to do something good for the environment” and to foreground the variety and quality of Luxembourgish products. Since more and more people place importance on a healthy diet and reach for regional and seasonal products when shopping, the director Ivo Silva and his team developed their business idea at exactly the right time. “Every week, we put a box together that is made up of 100 % Luxembourgish products. The box always varies, and sometimes there is an exclusive box, for example at Christmas, that can be specially made up to order for individual clients,” explains Ivo Silva. “The boxes can be collected in Mullendorf (Steinsel), or we deliver them to the door – across the whole of Luxembourg.
In order to find the right products for the FrëschKëscht, the young entrepreneurs have done a lot of research, visited farms, fruit and vegetable growers, as well as other producers in order to guarantee a high quality in goods and to discuss the basis for collaboration. “At the beginning it was not always easy since we started as a school project, and we had to work to gain the necessary respect. Now, we are taken seriously, and our contractors delight in the growing purchase quantity. At the start there were five contractors, now the makers of the FrëschKëscht work with more than twenty. Among them Lëtzebuerger Geméis, Forum pour l’emploi, Moutarderie du Luxembourg, as well as private individuals – like one lady, for example, whose homemade jam is part of the range of goods. For more information and to order, go to freschkescht.lu
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TEXT
Jessika Maria Rauch
Fresh from the farm or the factory and onto the table: whether vegetables, fruit, homemade jam, mustard or sauces of local production – thanks to the young entrepreneurs of the FrëschKëscht a large variety of fresh and dry products is carefully selected and can be collected or delivered to the comfort of your own home. Currently, around 120 boxes are sold per week, that’s around one ton of goods.
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PA LO - PASC A L LOS
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ART
LOSC HE T T E R
Palo (real name Pascal Loschetter) grew up in Luxembourg and is currently based in London. He recently graduated from the Bartlett School of Architecture and now works at an architecture firm in London. When his job was put on hold throughout the pandemic last year, he started painting on old boards and other discarded surfaces that he stumbled upon in the streets of Hackney during his daily wanderings. These large up-cycled pieces are completed in one go, in situ, and often left out in the street for someone to find. He has since painted murals for enthusiastic passers-by. Palo now paints half in the studio for “Art should be smaller pieces, and half in the something that streets for the large pieces. liberates your The paintings are always soul, provokes the created in an automatic flow, imagination and resulting in spontaneous encourages people compositions of entangled to go further.” lively elements. Within these Keith Haring jumbles there are hints at mechanical and biological parts, that are intertwined and colliding in perpetual transformation. Much of the symbolism is however left ambiguous, allowing viewers to create their own story. Particularly when painting in the streets, Palo enjoys hearing contrasting interpretations from passers-by of all different ages.
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Recently the artist has been part of the group show “YLA - Young Luxembourgish Artists” at Valerius Gallery. His works are available through Valerius Gallery, Luxembourg. valeriusartgallery.com
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ARTISTS
SAMUËL LEVY
C ATA LYS E R OF E N E RG I E S
SANDRA BIEWERS
PA S S ION I N T H E B ON E S She lives art as an obsession, a vital need to continuously work on any and all surfaces and supports. From graphism to oil painting through fabric sculpture and as of late, jewellery, Sandra explores the avenues of creation to infinity. Her universe is a sweet mix of romanticism and gothic art. Thus, when certain vintage period inspirations give the right note to her pencil strokes, other more burlesque elements complete the canvas. From classic pencil drawings on paper to other two-dimensional surfaces, nothing stops her. And it is in her studio Inktologolie Tattoo, founded in 2010, that she fully expresses herself. Sandra immortalises her works of art on human skin using a line just as fine as it is delicate, in black and white. Each pulsation of the needle contributes to a story, in which sometimes even a single dot can suffice.
Not only does this painter and draughtsman completely invest himself in his creations, he also becomes the link between this world and others. The paintings are visual expressions of Samuel’s emotions, creating a dreamlike universe made of majestic curves, at once hypnotizing and enveloping. His most recent project, “artificial nature,” is based on the interaction between external elements and his artwork. These canvases then reveal a new organic, botanical or even underwater world. Whether driven by his drawings, frescoes, paintings or installations, Samuel has the power to transmit a luminous and authentic energy. And to limit himself exclusively to traditional brushes and canvases would be too simple because our artist also likes to experiment with other materials such as wood engraving. New works to be discovered soon. instagram.com/samuellevy_drawing
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instagram.com/sandra.biewers.artist
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ARTISTS
SARAH SCHLEICH
AND T R A DI T ION
PA I N T I NG AS THERAPY For Francesco, each canvas is an expression of a mood, a state of mind, a sensation to the point of seeing the experiences of the last years through them. His nervous compositions are expressive and alive and fit right into the Pop Art movement. He likes to resort to a spatula, brushes, or his fingers to create paintings whose dominant colours are copper and gold. Doing so, he adopts the process of the dripping technique made popular by Jackson Pollack, a source of inspiration of his. Interestingly enough, it was during the first lockdown of the COVID-19 crisis that he really developed and asserted his artistic style, becoming Savage Canvas. “We all understand the urgency of creating our lives.”
instagram.com/_sarah_schleich_
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instagram.com/savage.canvas
Emilie Di Vincenzo
FRANCESCO GIAMPAOLO
Sarah Schleich’s work revolves around values and traditions. Her art is a hybrid combination of painting and sewing, where each piece fits perfectly to create a scene, a complete set. Her favourite fabric is the french Toile de Jouy whose patterns are reminiscent of the famous Villeroy and Boch porcelain. In her compositions, Sarah explores the qualities of textile, such as the shine or weight of the fabric, thus recalling her freedom of spirit. But in the end, our painter, attached to family traditions, tries to revive the most precious memories of our childhood, while asserting herself as a woman of her time and simultaneously embracing the best of tradition.
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© OLIVER PERROT T
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HAPPY
H A LLOWE E N The spooky season draws ever closer, so we’ve put together a fun collection that is sure to have your guests shrieking - with delight, of course! Whether you’re intending to hold back for Halloween this year or give the Addams Family a run for their money, we’re sure there’s something here for everyone.
N ATA L I AW I L L M O T T. C O . U K
BOC ADOLOBO.COM
‘Trick or Treat’ Neon Wall Light • Black LED Twig Tree • Set of 3 Black Dripping Wax TruGlow • Set of 6 Autumnal TruGlow Taper Candles • Glass Pumpkin • Antique White Pumpkin • Set of 6 Mini Antique White Pumpkins • 4 TruGlow Remote Control LED Taper Candles • TruGlow LED Pillar Candle 10cm Lights4fun.co.uk
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© OLIVER PERROT T
MUST H AV ES
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MUST H AV ES
Vino Bat Corkscrew redcandy.co.uk
Hand wall hook | Ersatz-VASE charlesandmarie.de
Hand wall hook charlesandmarie.de
Gold Beetle Wall Decor audenza.com
The Black Collection: Large Container Candle
M S C
Mistress Confidante black
concreteandwax.com
bykoket.com
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# K ACHEN No.28 | AUTUMN 21
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bE A MAKER Scan this QR Code with your phone & start creating in Augmented Reality on Instagram™
MAKE SHAPE CREATE #MakersOfLuxembourg KACHEN_21-03_INTERIOR EN.indb 123
handwierk.lu
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C U LT U R E
A N E V E N I NG OF L AUG H T E R FOR A GOOD C AUS E
This artistic project was organised for the Luxembourg Cancer Foundation, and is the brainchild of one man: Alex Monteiro, a psychologist by trade but also a comedian. When his mother was diagnosed with cancer, Alex became aware of the incredible work done by the Luxembourg Cancer Foundation. “The patient support offered by volunteers to help them feel less alone when faced with this illness is nothing short of precious. Their role involves, amongst many other things, improving the lives of patients by making their day-to-day living more comfortable.” The Cancer Foundation carries out many projects thanks to the employees who accomplish an enormous amount of work as well as the numerous volunteers. Himself a volunteer for several years at the Foundation, Alex wanted to do even more to support them. Having volunteered at the Foundation for a number of years, Alex wanted to do even more to support them. The idea of holding a comedy show rapidly took root in his mind. “I wanted to manage the event myself, and more than anything devise a project which was the opposite of sad. The Cancer Foundation organises its own ‘Relais pour la Vie,’ and so I thought why not a ‘Relais du rire’?”. Following the success of the first show at the Altrimenti Cultural Centre in the City of Luxembourg, and which
Alex managed more or less single-handed, he turned his attentions to the Aalt Stadhaus. It was a logical choice, given that the Aalt Stadhaus already features a number of stand-up shows in its programme. “I needed help with the organisation, and the Aalt Stadhaus team immediately responded positively, letting me use their magnificent concert hall for an evening and offering all the necessary technical assistance to be able to put on a quality show!”. On the programme this year are comedian Yacine Belhousse, who began her career at the Jamel Comedy Club, and three other comedians: Josselin Dailly, Doug and Rach. The evening will be hosted by Alex, accompanied by the singer EDSUN and the show will last for an hour and a half. A life without laughter would be a bitter one, don’t you think? And when it’s for such a good cause too, what are you waiting for?
INFORMATION
When: 27th of November 2021 Where: Aalt Stadhaus in Differdange Price: € 23
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TEXT
Marion Finzi
On the 27th of November 2021 the third edition of the “Relais du rire”, a charity comedy night, will be held at the Aalt Stadhaus concert hall in Differdange. Four comedians will take to the stage with sketches which will have you in stitches!
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V I N T N E R FA M I LY
M A ISON V IT ICOLE SC HMIT-FOHL IN A HN
S E A MLE S S T R A N S I T ION
The “Masion Viticole Schmit-Fohl” was founded in Ahn in the 18th century. In 1985, Armand Schmit and his wife Patrizia, who got to know each other during their studies in Paris, took over the helm of the business. Armand preferred to produce quite dry wines and he invested in a modern wine press and a small Barrique park in order to give his wines a special something: a vineyard with a personal signature! In 2016, the oldest son Nicolas joined the business and, three years later, his brother Mathieu. “Really, I never thought of doing something else than taking over the business for it already fascinated me from a young age,” says Nicolas Schmit, whose parents never “pressured him.” Nicolas studied viniculture and oenology in Weinsberg in Baden-Württemberg and gained practical experience in the Champagne region and in an organic company in the Palatinate region, where he learned valuable knowledge about organic winegrowing. “In order to see other places in the world outside of central Europe,” he did an internship in Franschhoek in South
Afrika, in the renowned wine region of Stellenbosch / Cape Winelands.
Together towards organic
In 2017, Armand and Nicolas converted the business completely to an organic production. “My father was always open for new ideas, and we took the decision together,” emphasizes the young winegrower. “Since we could not restrict the harvest amount further and we already do a lot in terms of quality management in the cellar, we are trying to foreground the Terroir of the various sites through the conversion to organic, therefore distinguishing between the different wines. And organic wine production works much better for that than conventional winegrowing,” Nicolas explains. Because the vineyards all lie between Machtum and Ehnen, and the business is well constructed on a personal level as well as in its machinery, the transition to organic was relatively straightforward. Mathieu, who is two years younger than his brother, studied communications in Brussels for a while and did not
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TEXT PHOTOS
Claude François Ramunas Astrauskas
Nicolas and Mathieu Schmit took over the family business in Ahn that is now a completely organic wine growing operation. The dry style of the house will be continued by the brothers.
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V I N T N E R FA M I LY
originally envision his future in the family business. But over time, he developed enthusiasm for the idea of working together with his brother and trained in the wine trade and wine industry in the Champagne region. Nicolas is responsible for the technical tasks in the production, so for the work on the vineyards and in the cellar, while Mathieu is mainly responsible for the marketing and operational management. After their father Armand retired in 2020, a new cooperation was founded at the start of this year.
A new Crémant-Cuvée
MAISON VITICOLE SCHMIT-FOHL 8, Rue de Niederdonven — L-5401 Ahn Tel. +352 / 76 02 310
schmit-fohl.lu
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Nicolas and Mathieu want to continue the “dry” line of the house and continue using Barriques, “but not in order to give the wines a woody flavour, rather so that the grape variety and Terroir is foregrounded.” It is not planned to bring many new varieties onto the market, “but if a vintage allows the production of a special wine, we are naturally not averse to that,” Nicolas reveals. Recently, a new Crémant-Cuvée Brut Nature came onto the market, one that lay on yeast for a few years and to that no liqueur was added – an excellent Chardon-
nay-dominating Cuvée that can compete with the many large Champagnes made in this style. Four years ago, the Schmits planted Pinot Meunier that will be added to the Crémant production. And how has the “Maison Viticole Schmit-Fohl” survived the pandemic? “Quite well,” Nicolas summarizes, “for our family business is relatively small and can be flexibly and reactively managed. For example, we turned a part of our cellar into a wine bar, a concept that brought us many new clients. And our regular customers stayed loyal to us and that contributed to the fact that we were able to absorb some of the losses from the closure of the cafés and restaurants. We escaped with a black eye.”
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ADVERTORIAL
PINOT NOIR
A MULT I FACET E D A LL-ROUNDE R
RED, ROSÉ AND WHITE
SPARKLING
The success of the Crémant de Luxembourg has this grape variety to thank. An important partner in offcuts for Cuvées of Luxembourgish quality sparkling wines the Pinot noir is an indispensable base for an aromatic, fresh and qualitatively high-grade Crémant de Luxembourg.
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Generally, the Pinto-noir grape is put on slurry for a few days or weeks after the harvest so that the pigments contained in the skin are taken up in the grape juice. This step in the process is absolutely necessary for the production of red wine. Pinot noir is a powerful and intensive red wine, especially when well-tended and patiently developed in a wood barrel. If this step is omitted and the grapes are pressed straight after the harvest, the white grape juice will not
come into contact with the natural red pigment from the grape skin: A white wine develops, namely a “Blanc de Noir” (“white from black”). The Pinot noir shows itself to be very full-bodied and fruity in this variety. A third method, for which the duration on slurry is shortened, allows for the production of rosé wines. Here, the white grape juice only gains a small amount of red pigment and develops a delicate rosé with a lot of freshness and fruit.
to be consumed with moderation
Red, rosé, white and sparkling – Pinot noir has many facets. The Pinot-noir grape originates in Burgundy (which is why it’s called “Spätburgundertraube” in German) and is an inherent part of the Luxembourgish vineyards along the Moselle. Over the last twenty years, their growing area has almost doubled and, today, encompasses around 130 hectares.
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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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SHAKE IT BABY!
A PPLE B E R RY Crisp fresh apples on an autumn day, juicy berries, a hint of spice and beautiful herbal aromas… what’s not to love about this delicious cocktail?
› 50 ml Christian Drouin
Calvados Selection › 10 ml Verjus or Lemons
› 1 spoon raspberry jam › 100 ml ginger beer
Glass
Highball glass Method
Carefully measure all the ingredients except the ginger beer into a cocktail shaker. Put a scoop of ice into the shaker, close and shake hard. Fill the highball glass with ice. Strain the cocktail into the glass over the ice. Finally, top up the cocktail with the ginger beer and add the garnish. Alternatively you could add the ingredients except the ginger beer to the glass, stir well, add ice then finish with the ginger beer. Garnish
Sprig of rosemary
HE R BA L PE A R Who needs booze when you have flavours like this? Sumptuous pear, a sharp zing of citrus and the incredible fresh bouquet of flavours from Seedlip Garden transports you to an aromatic meadow.
› 50 ml Seedlip Garden › 25 ml unfiltered pear juice › 15 ml Verjus or lemon juice
› 15 ml honey or maple syrup
› 50 ml soda water
Glass
Cocktail glass Method
Place all ingredients into a cocktail shaker*, fill with ice and shake hard. Strain into your cocktail glass then garnish. Garnish
Make a pear fan by cutting a small, thin (5mm) wedge of pear. Slice into 3-5 thinner slices and fan out. * If you don’t have a cocktail shaker you can use a plastic water bottle or any kind of tough clip-lock plastic container! For more cocktails and mocktails, visit wengler.lu
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ADVERTORIAL
E SCH 2022
GA S T RONOM Y A S A VA LUA B L E COM PON E N T OF CU LT U R E In 2022, Esch-sur-Alzette, the second largest city in Luxembourg (with 10 Pro-Sud communes and 8 French-speaking communes from the CCPHVA area) will be the European Capital of Culture. A key opportunity to champion Southern Luxembourg’s gastronomy, and especially its beers. In search of the brewing tradition….
Since the 1900s, brewing culture has run richly through the territory of Luxembourg. Whilst no fewer than 65 breweries stood proudly throughout the country a century ago, we now have no more than 5, situated mainly in the South. Boasting rich and unique traditional savoir-faire, beers from the region have evolved to adapt to society and its trends. And it is this history that will be shared through the Esch2022 project. Bolstering social ties and also providing pleasure, this is a local drink which undeniably brings people together. That’s why the National Brewery, based in Käerjeng, will offer tastings and gourmet trips, hoping to tickle the taste buds of anyone who loves a frothy beer. Participants will be able to enjoy various fresh, natural beers, and also learn to detect the various flavours of malt and hops!
…. and culinary masters
A gourmet programme
During Esch 2022, come and try culinary specialties from participating communes every month. Let your taste buds be awakened by the flavours of our country’s produce! The commune of Käerjeng will kick off proceedings from the 18th to the 20th of March 2022, with a regional producers’ market which will see a number of stands and information workshops on regional produce and sustainable development. The name: “Au Goût du Terroir,” (“Taste of the region”) is an invitation to let your gourmet side really express itself.
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More generally, the full artisan savoir-faire of our culinary masters will be on show. For his part, Luc Meyer, who heads up the Luxembourg artisan butchers “Salaisons Meyer,” trading since 1918 and spanning four generations, and Brasserie-Restau-
rant-Hotel Béierhaascht, created in 2002, has decided to launch two new products for the event: one beer and one meat product. These two new releases won’t be revealed until the end of the year, just to keep our mouths watering. “It’s an honour to be able to present our artisan trades. Although we are moving with the times, our ancestral recipes have been preserved and passed down through the generations,” Luc Meyer tells us. The family company has recently launched its brand “Meyer” to give their products sold in major stores and on-site a fresh image. As for their beer, Lëtzebéier, it’s been around since 2018.
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THE TR E ASUR ES OF PIE DMONT
PHILOSOPHY OF WENGLER
Autumn is on its way, and with it a whole range of seasonal gastronomy. Braised meat, roast meat, mushroom risottos... And what better way to serve them than paired with a wine from a defined region, full of character and original flavours? In this respect, the wines of Piedmont are a must. These vineyards in northern Italy, at the gateway to the Alps, are located on hilly terrain and the vast majority produce local grape varieties, such as the emblematic Nebbiolo, which gives rise to the region’s greatest vintages such as Barolo and Barbaresco. In these hills near the Langhe, around 6 million bottles of Barolo, also known as the “king of wines and wine of kings,” are produced each year. Barbaresco, which many experts consider to be its equal, can produce up to 2.5 million bottles per year. The area, protected from the Mediterranean winds, benefits from a beautiful exposure with adequate tempera-
ture variations for the vine. Also, the terroir was classified as a Unesco World Heritage Site in 2014. These two wines, made from Nebbiolo grapes, have a powerful structure that allows the nectar to improve over the years. Piedmont therefore produces exceptional wines that can be kept in the cellar for twenty to thirty years! They will become as fine as Burgundies. This region is bursting with family winemaking estates, something that allowed the preservation of this stunning expertise to this day. And it is with respect for these traditions that the family company Wengler Châteaux et Domaines has become the exclusive importer in the Grand Duchy of Luxembourg of the Domaines Gaja, Voerzio or Elio Altare..., the great wines of Piedmont. In total, twelve estates from this Italian region are offered by the House, with wines for ageing or “ready to drink,” ranging from 2007 to 2017. Salute!
At Wengler Châteaux et Domaines, each product is treated with great care and passion, and every bottle is carefully selected to offer the utmost quality. The range of bottles come from the most prestigious estates, the most renowned vineyards and houses that cultivate know-how and excellence. Both connoisseurs and amateur wine lovers can delight in the fact that behind each product lies a commitment to excellence. 120 years of expertise, exclusive partnership with over 360 estates.
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ADVERTORIAL
RISOTTO WITH TRUFFLES PIEDMONTESE ST YLE Serves 5
› 450 g risotto rice › 1 onion, cut into
5 minutes
thin rings › 110 g butter › 110 g grated Parmesan cheese
20 minutes
› 4.5 cups of stock,
carefully degreased
› 1 glass of dry white wine
› 1 Alba truffle › Salt
1 Sauté the onion in a pot over low heat with half the
butter. When it has browned, put it in a blender and return it to the pot. 2 Add the rice, cook over high heat for one minute, stirring constantly, add the white wine and stock. Continue cooking on low heat for about 15 minutes, stirring constantly.
3 Add the remaining butter and the Parmesan cheese.
Mix well and leave the rice to settle in the pot after removing from the heat for a few minutes. Pour into the serving dish and cover generously with very thin slices of truffle.
Barbera d’Alba Supériore Pira & Figli One of the most beautiful and harmonious Barbera of the municipality of Alba. Here Chiara Boschis demonstrates her mastery. With notes of black cherry and eucalyptus, its sweet and greedy character captivates the palate.
Dagromis Angelo Gaja The Angelo Gaja estate is a legendary name in Italy, the ultimate reference in Piedmont. Made from Nebbiolo grapes, this Barolo is savoury and greedy with spicy and balsamic aromas. Those velvety tannins stretch into a never-ending finale.
12,48 €
23,11 €
79,56 €
Discover the complete selection at wengler.lu
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Dolcetto Sandrone Emblematic of the region, the Dolcetto offers a juicy, fruity profile with notes of blueberries and blackcurrants. An ideal introduction to Piedmont wines, its thirst-quenching nature makes it a perfect partner for any southern dish.
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Susanne Jaspers
F E AT U R E
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F E AT U R E
T HE MOS T FA MOUS OF A LL T HE G R E E K S Whereby Ouzo might actually be Turkish, but, after all, Zorba the Greek was also really a Mexican.
Taking a poll among your circle of family and friends on what they spontaneously associate with the topic of Greece usually gets you a few reliable answers. The Acropolis is almost always mentioned, Aristotle not so frequently, everybody knows Gyros, delicious olive oil from Kalamáta is virtually unknown. When thinking about Greek wines – already lauded in song by Udo Jürgens – most think of Retsina, even if not everyone appreciates its resinous taste. And then there is of course Zorba the Greek and Sirtaki. More on that later. But what everybody, and really everybody, especially in relation to food and drink thinks of in connection with Greece is …. Ouzo.
BEFORE, AFTER , OR DURING?
its anis taste. Others swear of the spicy spirit as a digestif. That seems logical for, besides the necessary anis, other herbs and spices such as fennel or coriander are added to Ouzo, and Kräuterschnaps (herb liquors) are known to have a digestive effect. The Greeks themselves do the following: They drink Ouzo during a meal, and especially to accompany “Mezedes,” as is usually the name of the starter dish that is the answer to Spanish Tapas.
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The Greeks are famous for their hospitality and the transparent drop is a big part of that. You don’t even have to travel to Greece to enjoy this hospitality. Here, too, it’s traditional for the Greek restaurant around the corner to offer a glass Ouzo. The question is, however: Before, after or during the meal? That is where opinions differ. Many non-Greeks tend to drink Ouzo as an aperitif. After all, that’s what one does with Pastis, a drink also known for
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F E AT U R E
A DUBIOUS DRINK?
This is where we get to the next question: How do you even drink Ouzo? Now, it’s completely understandable that the real Greeks don’t drink it by the bucket load while gorging on Mezedes. Like the French, they dilute their anis drink with water as they please. Fans of Ouzo who prefer to take it as a digestif enjoy it pure, while many like it on ice for an aperitif. However, the clear drop turns a milky colour when in contact with water or ice: it’s called the “Louche Effect.” By the way, the French name has nothing to do with the Luxembourgish “louchen” (ladle) but simply designates a cloudy drink. The rule of thumb is as follows: the cloudier, the higher the anis content and the better the Ouzo.
ON TURKS AND BAD DANCERS
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As is so often the case with so-called national drinks, the origins of Ouzo are also a somewhat tricky case. When and where the drink was invented is not known. However, what is almost certain is the fact that the
drop already existed in the 15th century and was, at that time, brewed in the Ottoman Empire. While the Greeks belonged to that empire for quite a while, it was the people later called the Turks who had the dominion. Further, the name “Ouzo” has its origins in the Turkish language not the Greek, with the word “üzüm” meaning a bunch of grapes. And Ouzo is made from grapes, or rather, from grape marc. So, is the most famous of the Greeks really a Turk? But what does it matter: The legendary Zorba the Greek actor Anthony Quinn was also not a Greek but a Mexican, and the most famous of all Greek folkdances, the Sirtaki, does not really exist because it was created solely for the film. Apparently, Anthony Quinn was simply unable to perform the traditional Greek dances so that one had to come up with alternative steps on set! Whether the actor was just a really bad dancer or possibly had had a glass Ouzo too many in between takes is unfortunately not passed on. It’s quite possible; after all, the drop has a whopping 40 %. On that note: Yamas!
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ADVERTORIAL
FA I R TR ADE LËTZEBUERG We all know the Fairtrade label – we’ve seen it stuck to many a banana on our supermarket shelves. But we often don’t understand what it means in practice. This label guarantees a level of certification based on three elements of sustainable development which are ensured throughout the product supply chain, from its production in its country of origin to its sale in our shops. We’ve taken a closer look.
AN INTERNATIONAL L ABEL
On a social level, forced and child labour are strictly prohibited. On an environmental level, each producer must adhere to strict criteria, such as closed system water treatment, waste reduction and a complete ban on the use of GMOs as well as a list of 110 banned chemical substances. “For producers who want to move to organic farming, an FT premium is awarded to support them in this approach,” clarifies Geneviève Krol.
FAIRTR ADE IN LUXEMBOURG
Luxembourg is the 6th biggest consumer country in the world of Fairtrade products. On the ground, Fairtrade Lëtzebuerg is raising awareness about the challenges of Fairtrade, to engage with consumers and drive change in purchasing habits. In the country, 35 communes hold a Fairtrade label. “They are doing amazing work to relay our message and implement concrete actions,” says Geneviève Krol. Fairtrade Lëtzebuerg also works in schools and offers
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Created in 1988 by two Dutchmen, Frans van der Hoff and Nico Rozen, the Fairtrade label is now managed by an international federation which supervises national bodies. “The strength of our federation lies in our decision-making, which is made jointly with the three major producer and workers’ networks in Asia, Africa and Latin America, who hold 50% of the voting rights,” explains Geneviève Krol, director of NGO Fairtrade Lëtzebuerg. The main mission of Fairtrade is to set a fair and fixed price in order to offer medium and long-term prospects for workers. “The FT price is a safety net. Even if there are downward fluctuations on stock exchanges, producers are guaranteed at least the FT price, which will cover their production costs.” Any producer who wants to gain Fairtrade certification must commit to and comply with a specific production specification and improve their practices accordingly.
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ADVERTORIAL
2.919
products with Fairtrade labels available on the Luxembourg market.
74%
(2019)
of Luxembourgers consume or buy products with the Fairtrade label.
P H O T O : T R A N S FA I R E .V.
367
products sold with a Luxembourgish brand.
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Luxembourgish companies are allowed to produce and sell Fairtrade products under their own brand. adult training courses. “We have developed an improvised theatre workshop based on the textile sector to help pass on our message in a way that’s more fun than a PowerPoint,” explains Geneviève. Beyond its educational role, the NGO also helps to develop markets and champions FT sector products in the country.
FL AGSHIP FAIRTR ADE PRODUC TS
RETHINK YOUR CLOTHES
Fairtrade Lëtzebuerg is currently working, as per a government mandate, on a campaign focused on Fairtrade textiles. The campaign “Rethink your Clothes” is aimed at raising consumer awareness about working conditions in the textile industry. With just 20 sales outlets in Luxembourg for Fairtrade clothes, its work in this area has some way to go.
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Flagship FT products include coffee, bananas, chocolate, cane sugar and even Fairtrade croissants. Roses, although not as well-known, are also gaining ground. “One rose in two sold in Luxembourg is a Fairtrade rose,” says Geneviève. In Luxembourg, these products can be found in 300 sales outlets. “We would like to have even more so that everyone can find our products in the supermarkets and also in local independent shops.” Fairtrade Lëtzebuerg will celebrate its 30th birthday next year, and its work on the ground continues.
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IN THE GARDEN
C IT Y N AT UR E I N A B OX
A nature-orientated gardening project develops built on the principles of solidary agriculture. There, where city fox and hare say good night – in Eich. The project is called “Terra” and the creatives are the founding trio Pit Reichert, Sophie Pixius and Marko Anyfandakis. In July, we met Pit in the city garden to get all the juicy info. He tells us about the beginning, the development and how Terra really works.
IN THE GREEN
The first vegetables were planted in March 2014 on the circa 0.5-hectare land and the first results were edible in June. “We started with 35 harvest boxes and at the end of the year we were at 101, almost triple the amount,” Pit explains. An amazing start. The box works like this: With a yearly contribution from box recipients – the members of Terra – the existence of the project is secured. In return,
fresh, organic produce is delivered on a weekly basis, whereby the quantity naturally depends on what is growing. But it’s a good amount: “You have to really enjoy cooking, otherwise the veg box is not the right choice for you.” Every member receives the same number of tomatoes, lettuce, etc.; whereby everyone pays the amount that they find justifiable within the fixed price range. And it works, with solidarity. While, in the beginning, there were three founders and numerous volunteers who helped to tend the veg beds, now the gardening team consists of four employees and two apprentices. There is always plenty to do, and it’s done completely without the help of tractors and machines.
HONEST AND INDEPENDENT VEG
On average, each box contains around 8 – 10 different vegetable and fruit varieties. In contrast to the image
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TEXT PHOTOS
Stéphanie Krischel Anne Lommel
What happens when three likeminded people from the areas of agroecology, permaculture and vegetable gardening meet and brainstorm on the topics of vegetables, local produce and “farming differently”?
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IN THE GARDEN
government aid, strong membership numbers, shooting greens – what more can you want? “Not much more,” Pit considers. “Really only that the balance between vegetables and consumers stays constant and that the project continues to work without financial aid.” When we leave the plot, Pit grins. He does have a small insider tip for us: “The colourful flowers on the plot are our barometer whether things are going well. If we are able to sow flowers, we have the time and leisure to look after them, because the veg always has the priority.” terra-coop.lu
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of a constant seasonal and perfect image of the veggies on offer in the supermarket, Terra’s produce is neither uniform nor one hundred percent predictable – not to mention constant throughout the year, that’s simply nature for you. What and how much you can get is written up in the two distribution centres in Eich and Bonnevoie. Here, the members don’t only pack up their harvest basket but also like to get tips on how to use the weekly invasion of produce. The concept allows for more than a simple collection of pre-packed boxes. “We want to cultivate the contact to our members and foster the exchange between producers and consumers,” says Pit. Part of Terra’s harvest is further distributed to selected restaurants and via “Naturlëtz”; another part goes for free into a charitable kitchen. Terra has been operational for eight harvest years now on many, and especially its own, legs. No debts, no
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GREEN KITCHEN
T HE WOR M F L AT S H A R E
How you can recycle your kitchen waste using a somewhat unusual animal apartment. Thank wormness.
Garden compost is well known. A decomposing mix of leaves, kitchen waste and grass cuttings that transforms itself into an earthy and nutritious substrate: Compost earth as plant food. Less well known is the compost in the flat, house, or on the balcony. The so-called wormery (or worm farm) has arrived in (not exclusively) city apartments. And rightly so. A consciously chosen flat share with additional value.
worms work and the human sits on top drinking coffee. Coffee grounds are, in turn, something the worms appreciate. It gets exciting (not only) for children to have the composting cycle live in your home. Some wormeries have an extra window for better viewing. The starting team of worms for your wormery can be bought privately or ordered together with the company that delivers your wormery box.
Compost in the flat
Early bird catches the worm – the worm flat share
It’s pretty simple, really. Many worms called “Eisenia fetida” decompose kitchen waste to make worm humous (the solid part) and worm tea (the liquid part). And that works outside in the garden just as it does inside in a box. The advantage is that a wormery requires less space and no green area. A sensible and cost-effective way of recycling food waste and to create your own, natural fertilizer. Worm compost is even more concentrated and rich than normal compost. The creepy crawlies manage to create around 20 litres every year, absolutely sufficient for house or balcony plants. The majority of wormery makers offer the worm homes as seating. How practical! Imagine a seat in which the
The basis of every flat share is the living space. The wormery box contains around 500 compost worms and further helpers (microorganisms and other decomposers such as fungi, bacteria, woodlouse or springtails). They like the dark, wet, temperate and social. Every box needs a lid to keep it dark and holes for air circulation. Whether the worm flat is made of plastic or wood is not really something the worm is bothered about. However, since wood is a renewable material that could weigh in its favour. The box can stand inside or outside. But take care with the working climate! It can’t be too hot or too cold other-
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Stéphanie Krischel
© MARC MEYERBRÖKER
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GREEN KITCHEN
FL AT SHARE GOSSIP © W U R M K I S T E . AT
As a proud owner of my own private worm flat share, I will share all the juicy gossip with you… YES, it’s a bit weird to have worms living in your seat in your kitchen. BUT this goes away; at the latest when the wonder for the vegan workaholics has set in (doesn’t take long).
wise the worm will move out. The worm likes shade and a temperature between 15 and 25 degrees – those are optimal working conditions. As far as food is concerned: only plant based, please. On principle: not cooked, not seasoned and no citrus fruits – same as with your normal garden compost. It is recommended to add around 20 % softened cardboard or paper to the compost, the worms need the fibres it contains. The box fills slowly but steadily, depending on the amount of food and the size of the worm population. After around six months the compost can be harvested. The harvest consists mostly of separating the worm population from the digested substrate. Depending on the supplier or layout of the box, the worms are taken out with a mobile harvest box or by hand. The leakage water is collected underneath the cube in a catch basin – there you have the “worm tea” that can be used diluted as liquid fertilizer. Done is the compost cycle. The worms can return to their accommodation. The game starts from the beginning.
NO, the wormery does not smell when properly handled. If a smell does develop this is indicative of too much food, for example. YES, the worms survive a three-week-long holiday without problems – no worm-sitting needed. It’s super easy to get information and tips on the topic of wormeries online. Worms even have a big fan following on social media. Responsible wormery providers do not deliver the starter population of live worms in cold temperatures.
hubus-berlin.de
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© W U R M K I S T E . AT
wurmkiste.at
NO, the compost colleagues have no ambitions to take over your space and wander around outside their home. Even when you leave the lid open (I’ve tested this by accident several times).
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INFO INTOX
PL AS T IC POLLUT ION IN NUMBERS
Our daily lives are permeated with plastic, as are our waters. Over recent years, there has been a growing recognition that our overt dependence on plastics, especially singleuse plastics, is generating a detrimental effect on our aquatic surroundings. Wake-up calls echo around the world, generating urgency and activism on every levels, from social media trends and coastal clean-up challenges to budding non-profit organisations and political campaigns. The EU’s 2021 total ban on single-use plastics is symbolic of this shift in cultural awareness and marks a significant step in our collective fight against the growing plastic crisis. Now, let’s take these next steps together…
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INFO INTOX
PL ASTIC MARINE POLLUTION COSTS THE EU
259-695 MILLION EUROS PER YEAR .
4.812.7 AN ESTIMATED
MILLION TONNES OF PL ASTIC ENTER THE OCEANS EVERY YEAR .
51
MILLION TONNES OF PL ASTIC PERMEATE OCEANS WORLDWIDE.
730
TONNES OF WASTE ARE DUMPED INTO THE MEDITERR ANEAN SEA EVERY DAY.
CURRENTLY, LESS THAN
30% OF THE 26 MILLION TONNES OF PL ASTIC GENER ATED ANNUALLY IN THE EU ARE RECYCLED.
CUT TING THE 10 MOST COMMON SINGLE-USE PL ASTICS IN THE OCEANS BY 50% COULD REDUCE GREENHOUSE GAS EMISSIONS BY
2.63 MILLION TONNES.
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TRILLION MICROPL ASTIC PARTICLES CLUT TER THE SEAS – 500 TIMES MORE THAN STARS IN OUR GAL A X Y.
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PA SSIONAT E
S LOW LUNC HBOX HE A LT H Y FOOD FOR A ND BY S T UDE NTS
People often opt for ready meals because of a preconceived idea that it would take too long to cook the same dishes from scratch at home, and that they would need too many ingredients. These are precisely the prejudices that Emma and Frida, both aged 17, want to “challenge,” brandishing courgettes and carrots as their weapons of choice. Each week on their Instagram, the two girls post a recipe video to follow. Only wholesome, healthy and easy dishes make the cut. Each stage of preparation is filmed in a fun way. “I’ve cooked my own lunches for a long time and eating healthily helps me to feel good and improves my day. I hope that I can pass this way of eating on to other high school students!” says Frida. It was only natural she should devise this project with her friend Emma, who also takes healthy eating extremely seriously. “I need to know what goes into my dishes. So, I prefer to prepare meals myself instead of going to the canteen. It doesn’t matter whether people follow our recipes from beginning to end or use them as inspiration for another dish – both scenarios are what we hoped for!” Emma tells us.
This initiative, which started out as a mere school project, is so close to the two girls’ hearts that they aren’t going to stop here. The educational side of the project in particular will be stepped up, using questionnaires and also “fun facts” on the nutritional benefits of different foods. “We want to make high school students aware of the concept of sustainability , and of the importance of eating local and seasonal produce,” they explain. In future, Emma and Frida hope that their recipes will be seen by more high schoolers and students, and especially by young children. “Awareness about diet should be taught from as early an age as possible,” they conclude. Whether you’re young or old, you can follow their cooking ideas on their Instagram: @slow.lunchbox
To w a r d s t h e b i o d i v e r s i t y o f g o o d , p r o p e r a n d f a i r f o o d .
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Marion Finzi
A new initiative called “Slow Food” is championing “healthy eating”. Two students from the Athénée secondary school in Luxembourg City, Emma and Frida, have launched the “Slow Lunch Box”. This project is part of the “Slow Food Youth Program,” created by Slow Food Grand-Duché and benefitting from its support.
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DISCOV E R
T HE C H A K R AS & T HE IR POWE R S
In Sanskrit, an Indo-European language, “chakra” literally means “wheel”. Our body is thought to contain more than 80,000, but ayurvedic medicine only focuses on seven main chakras, which represent the seven main energy flow points. All are situated along the spine, all the way to the crown, and turn in a specific spiral. They evolve differently depending on whether we are male or female: in men, they turn clockwise, moved by the energy of the sun; whilst in women they turn anticlockwise, moved by the energy of the moon. Whilst each chakra is directly linked to a part of the body and an organ, “each also represents an element, from the very tangible to the highly abstract: earth, water, fire, air and ether,” explains Sioux Berger, author of Mes Petits Routines: chakras pour faire le plein d’énergie (Éditions Marabout). Everything is therefore linked. Furthermore, when chakras work in harmony,
energy can flow freely. In the human body, this will promote good physical, mental and emotional health.
KEEPING THE BALANCE
To promote wellness, keeping chakras balanced is vital. To achieve this, it is important to listen to your body, to monitor your desires and needs, but to also pay attention to what isn’t working: an imbalanced chakra can have repercussions on our entire morale, and even on our health. This is because they are precariously balanced: poorly-handled emotions, unhealthy living, unforeseen events and upheavals are all things which can unbalance our chakras. Taking an interest in how they work is therefore a good way to identify blockages on a physical and emotional level, and to understand the underlying causes and free ourselves of any imbalances.
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TEXT
Sarah Braun
Astrology, lithotherapy: spirituality has become hugely important in our lives. So many new ways of getting to know ourselves now exist to help us ultimately live better. These include the study and understanding of the way chakras reign supreme when it comes to the quest for happiness. But what, specifically, is their role and why is it so important that they are kept in balance? Here we explain everything!
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LIVING BETTER
GET TING TO KNOW YOUR CHAKR AS Root chakra
Throat chakra
Sacral chakra
Third eye chakra
Solar plexus chakra
Crown chakra
“I am,” the vital force. A desire to live and to survive, primary needs, rooting, health, safety, the present moment. Anchoring practices: walking barefoot, yoga, standing position, getting out into nature. Associated stone: Red Jasper “I feel,” creative force. Self-respect, instinct, abundance, wellbeing, emotions, creativity, sensual pleasure. Practices to build fluidity: dance; vinyasa flow, hip openers. Associated stone: Carnelian “I want, I can,” personal power. Self-esteem, ego, will, dynamism, freedom of choice, independence. Practices to activate heat: yoga: twists; coming out of your comfort zone. Associated stone: Citrine
Heart chakra
“I see,” intuition. Wisdom, knowledge, discernment, inner wisdom, lucidity, clairvoyance. Practices: meditation, keeping a journal of intentions, restorative yoga. Associated stone: Lapis-Lazuli “I am fulfilled,” spirituality, unity. Fulfilment, acceptance, gratitude, harmony, peace, divine union. Practices: meditation, yoga, inversion postures. Associated stone: Amethyst
To find out more:
Petits Routines, chakras •pourMesfaire le plein d’énergie,
Sioux Berger (Ed. Marabout) Le Guide des Chakras, Georgia, Coleridge (Ed. Marabout)
•
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“I love, I accept,” love, compassion. Acceptance, peace, joy, serenity, unity, wisdom, altruism, detachment, innocence. Practices: heart openers, pranayama (breathing technique). Associated stones: Rose Quartz / Malachite
“I speak, I assert myself,” communication. Purity, integrity, truth, listening, being listened to, imagination, artistic gift, will, solidarity. Practices: chanting abundance mantras, yoga, postures to stretch the neck, work on deep-rooted fears. Associated stone: Blue Agate
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TRENDS
T HE VA MPIR E FAC E LIF T B E AU T Y PH E NOME NON
This beauty practice is THE on-trend phenomenon in the US, and is beginning to appear in Europe too. Let’s get two things straight: the Vampire Facelift doesn’t involve sucking another person’s blood (even if you find a willing victim), and it won’t make you immortal either! So, what are the benefits then? It’s supposed to slow down your skin’s ageing process through the injection of platelet-rich plasma (PRP). To give you a bit of background, PRP has been used for years by surgeons to treat osteoarthritis, torn ligaments and tendonitis. But the Vampire Lift uses PRP for purely aesthetic purposes. Although there are no specific studies about the actual effectiveness of this practice, the aim of injecting PRP is to rejuvenate the skin and reduce the appearance of wrinkles and even that of acne scars, by rebuilding living tissue at the site of the injection.
How does this work in practice? No need to panic, the doctor wont be injecting someone else’s blood into you! The procedure is 100% natural, and very simple. Provided you don’t mind needles, of course. A doctor will first take a blood sample, and then place your blood into a centrifuge. This machine will be used to extract your plasma. The liquid – golden in colour once separated from the blood – will be reinjected into your skin using a syringe. The injection can be given in any area of the body where skin appears aged, in particular the forehead, undereye area, temples, décolletage or neck. After a few weeks, your skin will appear plumped with a smoother finish. Still sceptical? Here’s something else to consider: Halloween is just around the corner. If you don’t want to dress up, you could tell everyone you’re a vampire. That would do the trick.
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Marion Finzi
As we all know, vampires are immortal and never age. Quite lucky! Except that vampires don’t exist. But fortunately for you, we’ve found the fitting solution to that: the Vampire Facelift!
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0401_ENO
We give you the energy You write the story
Luxembourg energy provider KACHEN_21-03_INTERIOR EN.indb 151 0401_ENO_WeGiveYouTheEnergy_HORESCA-R3_210x270mm.indd 1
enovos.lu 19/08/2021 15:44 23/01/2020 12:14
BEAUTY
TA K E IT A LL OF F ?
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An external sign of virility, beards are in vogue. But you shouldn’t let it develop a life of its own. Whether it’s a “three-day” or long hipster beard, it should be tamed. As should its owner, with a little bit of pampering.
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BEAUTY
“Perhaps in response to the increasing power of feminist movements, men have felt the need to reassert their virility. The beard is a strong signal in that respect,” says Laura Ferber who, with her brother Lionel, manages family group Ferber hair&style which owns 13 salons, including 4 barber shops, in Luxembourg.
TODAY’S BEARDED MAN IS NOT THE SAME AS YESTERYEAR’S
For a decade or so now, beards have been back with a vengeance on the faces of men, and barber shops have been popping up like daisies. A new phenomenon? Hardly: when you take a closer look, it was only in the 80s and 90s that men opted for close shaves in a big way every morning. And yet, there is little doubt that today’s bearded man is not the same as yesteryear’s. The crazy, scratchy beard of previous decades is fortunately a thing of the past. Just like those that doubled up as a bib, or offered nesting birds somewhere to take refuge. Virile, yes! But with sculpted and well-tended hair. “Your beard is like a wild animal and if you don’t take care of it, it will get out of control,” to use the words of a men’s magazine, which just goes to show that beards are for serious men, not erratic little boys.
LIKE A BEAUT Y APPOINTMENT
Whether it’s a 3-day or longer, beards should be cut, brushed, cleaned and hydrated using natural products. And if they have a tendency to take on autumnal hues, you can also lightly colour them where necessary. “Going to the barber should be accompanied by a full wellbeing routine,” explains Lionel Ferber, who admits that some customers fall asleep in his chair. So, do men now go to their barber the way women visit the beautician? “To a certain extent, yes. What’s more, it’s not all that long ago that men would also go to beauty salons for hair removal treatments, for example. Nowadays, barber shops are fitted with beauty rooms which offer a whole host of beauty treatments,” says Laura. So, besides their hair, men are also apparently keen to take better care of themselves.
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For those still living in lockdown (or waiting for the next one, the pessimists cry), it’s important to understand that mask-wearing has had little impact on the hairs on men’s chins. However, for reasons of comfort, beards are now worn shorter with a slightly more generous moustache. In regards to the latter, it has come back into fashion, in large part thanks to Berlin hipsters. Which is reassuring for those who aren’t fortunate enough to enjoy uniform hair coverage, or who have odd tufts on their cheeks. And beardless men needn’t fret either! Once women get tired of Old Dutch beards, goatees and sideburns, there’s little doubt that masculine virility will take on yet another form.
Fa b r ic e B a r b i a n
AND WHAT ABOUT MOUSTACHES?
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COLUMN
C A N NU T R I - SCOR E DR . MARC KEIPES Director ZithaGesondheetsZentrum gesondheetszentrum.lu/blog
HE LP COMBAT T HE OB E S IT Y PA NDE MIC ? I’m convinced that one informed consumer is worth two. Nutrition is complex and not within everyone’s grasp. So here is some information aimed at helping those who frequent supermarkets to recognise foods that contain high levels of sugar, fat or salt.
From A to E
Like household appliance energy efficiency ratings, foods are awarded one of five grades. A-rated foods (green) are the healthiest foods. E-rated (red) are foods deemed too “rich”. These grades are clearly displayed on packaging to allow the consumer to understand what they are buying without them having to read the product’s ingredients list, which is often too complicated. The Nutri-Score criteria was developed by French and British researchers, and it works fairly well.
Nuanced
In moderation
The amount of food we eat is not part of the criteria factored into the Nutri-Score either. And yet it is clearly important. Muesli rich in fibre, antioxidants, mineral salts and other micronutrients, eaten in sensible quantities, is beneficial for one’s health. Devouring half a packet of muesli at breakfast every day definitely isn’t, unless you are a Tour de France cyclist or doing physical labour for 10 hours a day. The fact that a product displays a NutriScore of A does not mean it is healthy and can be eaten in boundless quantities. Finally, the Nutri-Score does not take account of levels of food processing or of certain other substances which are thought to be bad for our health, such as so-called “trans” fatty acids or fructose.
My advice
In short, at risk of over-simplifying, the Nutri-Score is ultimately questionable. My advice, is that rather than trying to find the least harmful industrially-produced products, it would be better to stick to local, seasonal produce which is fresh (or frozen) and varied.
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As always, however, the devil is in the detail. For example, dark chocolate with 85% cocoa is rated “E” because it contains 40% fat, of which 40% is saturated, and 15 g of sugar. But what this doesn’t tell the consumer is that it is also a source of polyphenols and other beneficial substances. Some studies show that eating dark chocolate helps our arteries to maintain flexibility. Conversely, mass-produced sweets which are dyed and contain “artificial sugar,” with no benefits from a nutritional or flavour perspective, are graded “A”. Merely because they contain no sugar, fat or salt.
The chosen criteria are not universally accepted. Salt is bad in cases of heart disease or uncontrolled hypertension. But, for some young women with hypotension, a little salt can be beneficial during the summer. People on a low-carb diet which is high in fatty acids and proteins (but, by definition, low in pasta, rice and bread) have better cholesterol levels than those consuming saturated fatty acids and a large amount of carbohydrates and sugars.
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YOU WANT TO STAY HEALTHY. moskito.lu
WE ARE HERE. Being and staying healthy is important to us. This is why we have launched the web page gesondbleiwen.cmcm.lu. Here you can find various health tips that are easy to understand and incorporate in your life. Want to become a member? More info on www.cmcm.lu MIR SINN DO. FIR JIDDEREEN. cmcm_luxembourg
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@cmcm_lu
CMCM Luxembourg
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N AT UROPAT H Y: A HOL I S T IC V I S ION OF W HO W E A R E
The Académie de Naturopathie de Luxembourg (ADNL – Luxembourg Academy of Naturopathy), teaches naturopathy, a form of natural traditional medicine which follows a holistic approach, viewing the individual as a whole and as directly linked to their surrounding environment.
WHAT IS NATUROPATHY?
looking at the patient’s history and thus establishing the individual’s state of vitality. Aromatherapy, herbal medicine, gemmotherapy, energetics and breathing are just some of the examples of methods followed by naturopaths as health educators.
THE ACADÉMIE DE NATUROPATHIE LUXEMBOURG (LUXEMBOURG ACADEMY OF NATUROPATHY )
The ADNL2 was created by David Blondiau, a personal trainer, nutritherapist and naturopath, to offer world-class training taught by experts in their field. “We offer cutting-edge classes fuelled by the latest scientific research and new discoveries in the field of natural health,” says David Blondiau. Naturopath training, which consists of a face-to-face or online course lasting two years, is equally suited both to those who want to practise professionally, and to those who are concerned for their wellbeing and that or their family. “Most of our students want to find fresh meaning in their lives, and want to get back to nature,” explains Aurélie Maire.
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The World Health Organisation (WHO) recognises naturopathy as the 3rd main form of alternative medicine, behind traditional Chinese medicine and ayurvedic medicine. Naturopathy is made up of a series of natural practices which promote general wellbeing by acting preventatively, and supporting patients in finding their path towards health and vitality. “Being healthy is a state of complete physical, mental and social wellbeing1 ,” says Aurélie Maire, yoga and yoga therapy instructor, naturopath and teacher at the ADNL. Naturopathy therefore primarily follows a true-life philosophy. “Everyone must listen to their own body and needs, and lead a healthy lifestyle in all respects which is adapted to them, to maintain their inner balance,” explains Aurélie Maire. Naturopathy is centred on 3 essential pillars: regular physical activity, a healthy diet and balanced psycho-emotional wellbeing. Additional natural techniques can be offered to a patient, helping to meet their specific individual needs which are assessed on a case-by-case basis by
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ADVERTORIAL
HEALTHENTIAL , A PL ATFORM DEDICATED TO NATUR AL HEALTH AND TO WELLBEING
In line with his holistic vision of health, David Blondiau co-founded Healthential, a platform dedicated to natural health and wellbeing, as well as a range of supplements. These dietary supplements are manufactured in Luxembourg and are part of an eco-friendly approach. The idea of the range is to rebalance the individual and restore their vitality. “Taking dietary supplements is not enough, it needs to go hand-in-hand with overall healthy living,” insists David Blondiau. Healthential offers immunoprotective dietary supplements with a high level of bio-availability, without pro-inflammatories or additives. 1 2
Natural supplements are available on the website of Healthential and you can get free product advice. A lifestyle consultation, offering personalised and tailored support in the form of an online appointment with a naturopath, is also available. For more information visit: healthential.lu
THIS AUTUMN’S STAR SUPPLEMENTS To prepare your body for the arrival of autumn, three star complexes are recommended by the Healthential naturopaths. “Vitamin D” (natural D3) to support your immune system, “Detox” with plant extracts (black radish, milk thistle and artichoke) and micronutrients to cleanse the body and give it a boost as the seasons change, as well as “Magnesium” (magnesium glycerophosphate and Group B vitamins) to reduce fatigue, stress and cramps.
Definition given by the WHO. The ADNL provides training offered by DB Lifestylecoaching, an ongoing professional training body accredited by the Luxembourg Ministry of the Economy (n° 10077290) and includes the right to educational leave.
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For further information on the programme and dates of future training courses, visit: academie-naturopathie.lu For those interested in complementary medicine who do not wish to complete two years of training, conferences and specialised training sessions are regularly organised by the ADNL.
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W E B TA L K
HE LP, I H AV E
FOMOMO!
What’s that, you have FOMO? Well, in that case you’re not really up to date with social media afflictions. The Fear of Missing Out was created, like so many crazy trends, in the US; or rather, it was identified as a problem. That’s a few years ago now but that doesn’t mean it has gotten any better. After all, the number of Instagram photos, Tweets, Facebook Posts, Youtube or TikTok videos with which the contemporary smartphone-user is flooded daily has only increased. And that’s exactly where the problem lies: All these images give the impression that numerous friends and acquaintances (including, of course, the many online acquaintances that you don’t really know) who constantly post have incessant fun, are always partying like crazy and experiencing amazing adventures around the globe, while you sit bored in front of the TV. Until now, that would have been described as good old-fashioned FOMO. But, as I said, that was then. Now, the whole thing is quite a bit more complicated. A new phenomenon on the social media frontline is BROMO. BROMO means all of a sudden not being able to see all the amazing tweets, posts, films and photos anymore. Which actually has a nice thought behind it. BROMO stands for Bros (protecting you from) Missing Out. That means your friends wanting to protect you from the feeling of having missed out on something because you weren’t at an event, for example, and don’t post photos of the parties or holidays in consideration of you. The annoying thing about that is that friends generally achieve the opposite – the not posting of pictures can give you, besides BROMO the more dramatic MOMO, even if you don’t currently have FOMOMO…
BROMO
Bros (protecting you from) Missing Out – friends don’t post event photos or films so that you don’t have the feeling of missing out. Not a good idea.
FOMOMO
Fear Of the Mystery Of Missing Out – the fear of missing out what’s going on on social media because your mobile is out of juice and you worry that everybody else is having a great time somewhere and you’re neither there nor can you hear about it.
MOMO
Mystery of Missing Out – here you’re afraid because you can’t find any posts of the parties of your friends on socials, and you don’t even know what you’ve missed. An undesirable side effect of BROMO.
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TEXT
Susanne Jaspers
Social networks are well known for sprouting strange fruit – and among them are some rather weird “afflictions.”
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Joscha Remus Raymond Clement
LUXEMBOURG
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LUXEMBOURG
T HE F RUIT Y F IR E WOR K S OF B E AUFORT What is the recipe for a paradisical day in Luxembourg’s Little Switzerland? Take a dreamy renaissance palace, an idyllic castle, a romantic castle pond, a few picturesque walking paths and finally, a local speciality, such as a delicious cassis, and voila! You'll have a magical day. In fact, you could just as easily spend a whole weekend – including fruity finish – around Beaufort’s castle and palace in the face of all the possibilities on offer. Leading directly off the castle parking, you’ll find varied walking paths into nature reserves and to wonderful viewing points. The round walk B1 (Beaufort 1) is especially to be recommended. It takes you back to the castle after your walking tour where you can revitalize and relax with a delicious Cassero, drunk pure as a liqueur or thinned with sparkling wine. We’ll return to the matter of Cassero and its fascinating history shortly.
The beautiful castle
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But first, let’s take a look at the castle, for it is the thing visitors notice immediately. It stands at the edge of the valley in the elevated plain of Beaufort. The name comes from the Romance version of the Latin “bellus fortis,” meaning “beautiful castle.” Going with this old name, the medieval castle – built between 1050 and 1650 in four phases – seems to have dominated the countryside from the start. The Luxembourgish nature photographer Raymond Clement, who is able to set the building in scene so skilfully, gushes at the sight of the picturesque castle. Beaufort’s castle can further count Victor Hugo to its fans, who, in 1871, admiringly said: “I walked to the castle between two rain showers. She appears around a corner in the forest, at the end of a gorge. She is an idyllic apparition. Marvellous.” The castle of Beaufort is still impressive today, even though the ravages of time have taken their toll.
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LUXEMBOURG
Since 1981, the castle and renaissance palace Beaufort are owned by the Luxembourgish state and managed by the Friends of the Castles of Beaufort. Drawings that can be viewed in several rooms on a tour of the castle illustrate what the building and the lives of its previous occupants might have looked like. The many interesting stories about the castle and its fortifications, former moat and the dungeon hammered into the rock feature some bold tales. Look up the story of Bernhard III., who was master of the castle from 1539; it is especially noteworthy. And then there is also Gaspard de Heu, Bernhard’s son-in-law under whose reign the castle became a hiding place for Dutch buccaneers and marauders. After the initial building phase in the 11th and 13th centuries, it was a certain Jean Baron de Beck who helped to raise the image of the castle. Jean Beck, who came from a modest background, rose through the military ranks and, after his appointment to general, was given a peerage by emperor Ferdinand III. After the chaos of the thirty-year war, the last major reconstructions to the castle were undertaken during his time. As the sole master of Beaufort, Baron Freiherr von Beck started with the build of a new, representative renaissance castle in 1643, that can be visited on guided tours. The castle was open to the public as early as 1932 by the then master Edmond Linckels. From 1750 onwards, a steady decline of the castle had begun. Edmond Linckels saved the ruin from becoming century-old rubble and, in the 1930s, made the castle Beaufort into the first ever Luxembourgish castle open to the public.
The delicious dark red drink
A local, fresh, natural product
Normally, the fruit should be frozen straight after harvesting at minus 30 degrees in order to preserve the taste and quality of the blackcurrants. But the transport paths around the castle and palace of Beaufort are luckily so short that the fruit can be immediately processed. The farmer Jean-Paul Friederes on the Eppeldorfer Berg only harvests as many blackcurrants as can be processed on the same day. The Beaufort cassis is made completely without chemical additives. The fruit has to be really ripe and must have received a lot of sun. The quality also depends on the weather that is generally known to change every year just like the amount of harvest. When not enough high-quality blackcurrants are harvested in Luxembourg, additional fruit is bought from the south-east of France, the Ardèche department. After the fruit have ripened for two months in 93 percent alcohol in oak barrels, where the alcohol and fruit aroma can mix well, the fruit is pressed. The juice is then mixed with sugar and filled back into rotating barrels, where the hand crank is turned three times a day. The rotating of the barrels is important so that the sugar can dissolve.
A Vitamin-C rich wonder
The taste of blackcurrants – the fruit rich in Vitamin C has been grown since the 16th century in the gardens of central Europe – is more intensive and a bit more tart than the redcurrant. Asked for the secret of the recipe, Jacqueline Kuijpers answers that it’s simply the quality of the fresh fruit that makes Cassero a nature product. But when you see the smile on Jacqueline Kuijpers’ face one might wager that love and passion belong to the secret of the production process of this dark red drink. Cassero has an alcohol content of 29 percent and is often mixed with white wine or Cremant as aperitif. “In winter,” says Jacqueline Kuijpers, “it also tastes amazing as a grog.”
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The distillery, already installed by previous tenants in side rooms of the palace, was continued by Edmond Linckels. Since 1930, he undertook the production of the cassis liqueur “Cassero.” Back then, Linckels already established the first blackcurrant fields. His wife Anne-Marie Linckels-Volmar continued his work after his death. According to Jaqueline Kuijpers, who runs the Cassero production today, the blackcurrants were still harvested by hand back then. The villagers helped with the harvest. When the harvest was completed, the filled buckets were weighed in front of the castle cellar and paid per kilo. Jaqueline Kuijpers, who is also in charge of the management of the buildings and tickets sales for tours (see information at the end of this article), can
herself still remember the labour-intensive harvesting. Today, Kuijpers says with a smile, this work is done by an especially-made “Schwaarzkréischelspléckmaschinn" – a blackcurrant-picking-machine. But even these days the job can’t be done completely without manual labour. That is especially impressive when Jacqueline Kuijpers turns the hand crank of the rotatable barrels stocked in the castle cellar. Every single oak barrel contains between 800 and 1,500 litres.
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White sand like in the Bahamas
At the top of the plateau, you reach a rock that looks like a huge stone mushroom with a set of stairs at its centre. Behind that you will be surrounded by holly. They are said to be intelligent holly-like plants because they – just like the Luxembourgish saying “Eis Beem hu Charakter (“Our trees have character”) – only possess thorns on the lower leaves, in order to stop enemies from eating it. Nature around Beaufort’s castle always has a surprise in store.
OPENING HOURS ― TOURS ― CONTAC T
The viewing of the castle and renaissance palace is possible. Both buildings can be visited between April 1st and the beginning of November. Prior registration is required. A free tasting is included in the price. Contact: (+352) 83 66 01 Mail: contact@beaufortcastles.com Website: beaufortcastles.com
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As mentioned in the beginning, there are several walking paths leading to Beaufort’s castle. The walking path B1, a 10.6km long round tour, is especially notable. It starts and ends at the castle. Along the way there is a beautiful viewpoint at which one can have a break and look far across the Sauer Valley. According to Patrick Deboulle, the walking guide of the Nature and Geopark Müllerthal – Luxembourg’s Little Switzerland, this walking path is recommended especially on account of its proximity to Beaufort’s castle, the viewing plateau and the wildly romantic Halerbach and Haupeschbach valley. Patrick takes us behind the castle of Beaufort to a beautiful former wash fountain overgrown with wild ferns, called the Klingelbuer. Next to it is an Archimedean screw – a pan head screw with which one can haul water onto a higher level. Children love this place. Then, Patrick Deboulle takes us to impressive rock formations that you can continuously see along walkway B1. The beautiful deposits, imposing overhangs and rocks with honeycomb weathering – bizarre structures created through the loosening of chalk from the rocks – these formations are created through tectonic movements, through compressions and the work of water. 200 to 250 million years ago a sea existed in Luxembourg’s Little Switzerland and deposits of fine, white “sea sand” can be found, a fine sandstone created over thousands of years that originated in this ur-sea.
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APP MOB
CFL MOBILE APP
Travelling
at your fingertips REAL-TIME TRAIN SCHEDULES OF MY JOURNEY
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B LOG AWA R D
B LOG AWA R D 2020 Dear bloggers, dear participants of the BLOG AWARD, dear partners, the time has come! After we had to postpone our event several times due to the pandemic, like so many others, the new date for the BLOG AWARDS 2020 has now been set:
ON OC TOB E R 20 T H 202 1
AT T HE HOT EL L E ROYAL IN LUX EMBOURG We will, of course, keep you informed about the event in our newsletter and online (live streaming is planned)!
www.blogaward.lu
M A IN PA RT NE R S
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PA RT NE R S
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B LOG AWA R D
T HE B LOG AWA R D 2020
AUTUMN 2019 Partner events:
CFL EVASION, AUCHAN, KITCHENAID, VINSMOSELLE, MIELE
SPRING 2019 Presentation of the partners SPRING 2019 Registration period for participants on blogaward.lu
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MARCH 2019 Kick-off for the BLOG AWARD 2020
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B LOG AWA R D
020 AT A G L A NC E
OCTOBER 20TH 2021 Award ceremony BLOG AWARD 2020
It’s been an exciting journey, and the best is yet to come!
AUTUMN 2021 Partner events:
CASINO 2OOO, PARIS 8, VICTORINE, PALL CENTER, JARDIN D’ANAÏS, LE PLACE D’ARMES
FEBRUARY 2020 Presentation of the jury
SUMMER 2020 Partner event:
DECEMBER 2019 END OF JANUARY Public Voting
LE ROYAL Picnic
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OUR NEW REALITY (COVID)
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R E PORTAGE
ONE S TA R R E D C HE F
A N D S E V E R A L E H T L S T UDE N T S , AT T H E DUB A I E XP O 2020 SI
MU
LA
TI
ON
:V IZ
EF O
RM ET
AF
OR
M
AR
CH
IT
EC
A year later than originally planned, the World Expo will open its doors in Dubai on the 1st of October 2021 for six months. Inside the Luxembourg Pavilion, Michelin-starred chef Kim Kevin de Dood will take the reins at the Schengen Lounge restaurant, with the help (in addition to a local team) of 31 students from the École d’Hôtellerie et de Tourisme du Luxembourg (EHTL – the Luxembourg School for Hospitality and Tourism).
TS
The EHTL has been involved in the gastronomic section’s design process since the early stages, at the request of Mrs Maggy Nagel, Luxembourg’s Commissioner General at the Expo 2020. “Initially, our expertise in catering was called upon. Then, the GIE wanted to champion young talents from Luxembourg’s culinary world. Thanks to our alumni network, we were able to help find them,” explains Michel Lanners, the EHTL’s headmaster. The idea that some of the school’s students could complete part of their practical work placement in Dubai gradually emerged during the exchanges. As a result, 31 students (spread over three periods) will work directly under chef Kim Kevin de Dood, with additional support offered by two EHTL teachers. The EHTL students will work side by side with the chef; cooking, serving and welcoming visitors. “To my knowledge, no other country at the Expo will see its hospitality school students benefit from this kind of experience,” says Michel Lanners. It is a shining example of the confidence
placed in the EHTL’s future graduates, and an opportunity to further promote Luxembourg. “No in-school training can compare with this unique experience, organised in a culture so different to our own. The students will undeniably grow in maturity and in terms of life experience,” says the headmaster. The presence of Chef de Dood in Dubai was made possible thanks to the EHTL, who recruited him as a teacher, and suggested him to the GIE. “As a Michelin-starred Luxembourgish Chef, and former student of the school, he perfectly embodies the excellence of Luxembourg’s gastronomy,” says Michel Lanners. On site, the restaurant will be managed in collaboration with the Jumeirah Group. “We needed an experienced partner based in the country to be able to manage the restaurant in a way which was compliant with local regulations,” says the headmaster.
A Michelin-starred chef at the helm
A former student of the EHTL, Kim Kevin de Dood trained in Europe and in Asia. In Singapore, at Saint-Pierre, he
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TEXT PHOTO
Marion Finzi Ramunas Astrauskas
Development of the gastronomic concept for Expo 2020, together with the EHTL
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R E PORTAGE
was awarded his first Michelin star, and retained it for two years in a row. “A week after I left, Saint-Pierre was awarded its second star,” the chef proudly adds. Now he has returned to his home country. “Representing Luxembourgish cuisine at a World Expo is a unique opportunity.” With 360 covers planned per day, seven days a week, the team have got their work cut out for them. “We have made very careful choices to ensure we are taking the very best and most motivated students with us.”
A menu inspired by Luxembourg
“Representing Luxembourgish cuisine at a World Expo is a unique opportunity.”
One of the first dishes that chef de Dood wanted to see on the menu was “Kniddelen”. “It was a real challenge to create that dish, because you can’t use bacon! So, I replaced it with smoked duck breast. The Kniddelen will then be sautéed to add crunch, and glazed in a well-reduced duck jus with fresh herbs. Although it isn’t the traditional recipe, the essence of Kniddelen will be there.” The whole menu has been devised with a view to representing Luxembourg’s multiculturalism, featuring revisited traditional dishes. Visitors will be able to try trout meuniere, with a ginger-infused cream, green dill oil and fennel, or roast lamb served with potato waffles and mushrooms, and a wholegrain mustard jus with pickles. “I hope that Luxembourgers passing through the Schengen Lounge will leave saying that they found a bit of Luxembourg in each dish, cooked with a modern twist,” concludes the chef. See you in Dubai on the 1st of October!
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S I M U L AT I O N : V I Z E F O R M E TA F O R M A R C H I T E C T S
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V IRGO
LIB R A
SCOR PIO
23.08. - 22.09.
23.09. - 22.10.
23.10. - 21.11.
You’re in no rush to get back to the canteen and those never-ending lunches with colleagues. It was so good to snack on dips and crudités all day long, stretched out on your sun lounger and sipping on your Spritz.
It’s all about balance for you, except during the summer. You indulge in many more artisan charcuterie-based aperitifs than seasonal fruit and veg platters. As the return to work draws near, your body is out of balance too.
To everyone’s surprise, especially your own, you let go of all your preconceived ideas for the summer. You gorged on razor clams and whelks, which you had sworn you would never touch! Let’s see if you can keep up this “positive food attitude” when you head back to work.
APEROL SPRITZ › 60 ml Aperol › 90 ml Prosecco › 30 ml sparkling water › Orange slices
OLD FASHIONED › 60 ml Bourbon › 3 dashes Angostura Bitters › 1 tsp sparkling water › 1/2 tsp sugar › Orange zest
CAÏPIRINHA › 60 ml Cachaça › 1 ‒ 2 limes › 1 ‒ 2 tsp sugar › Crushed ice
The summer Spritz season stretches into winter - it’s too good to give up just because the sun has disappeared!
Mixology is an art. Fortunately you have mastered the technique to perfection. Especially when it comes to one of the most popular cocktails in the world!
This cocktail transported you to the beaches of Brazil all summer long. In September, Brazil will continue to set the pace for your nights in Luxembourg!
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TEXT
Marion Finzi
FOODOSCOPE
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FOODOSCOPE
C A PR ICOR N
AQUA R IUS
22.11. - 21.12.
22.12. - 19.01.
20.01. - 18.02.
You’ve hosted friends at your place all summer long. Even people you don’t know! You hope that working from home has become a thing of the past by the time you return to work, because you’re not sure you can eat alone ever again.
You stayed in Luxembourg all summer, and there’s no secret about the local bars and restaurants you haven’t unveiled. So, you’ve got plenty of material to keep the coffee machine gossip going until the end of the year.
You spent four weeks far from home, to unwind. This September, you have a crazy urge to discover everything that’s hot right now in Luxembourg. No new venue will escape your notice!
PISC E S
A R IE S
TAURUS
19.02. - 20.03.
21.03. - 19.04.
20.04. - 20.05.
You have made the most of your nearest and dearest this summer, with back-to-back family meals. Your return to work definitely won’t involve staying in. Restaurants, bars, terraces, that’s your September resolution: keep making the most of life and live it to the max.
You didn’t choose this club resort for nothing: no meals to prepare at all this summer. Living the dream. But your buttered toast fell a bit flat this morning. Luckily Luxembourg is packed with great cafés.
You went all out, all summer long. Meat skewers, T-bone steaks, mussels on the griddle, there’s nothing about barbecues you haven’t learned. You’ll be importing the Scandinavian concept of the “winter barbecue” here so you don’t lose your touch.
G E MINI
C A NC E R
LE O
21.05. - 20.06.
21.06. - 22.07.
23.07. - 22.08.
You have no memory of the culinary specialities you tried this summer, but you took careful note of all the contacts and new friends you made throughout the summer holidays. Autumn is shaping up to be very busy with visits!
Guru in all things homemade, the onslaught of restaurant socialising over summer, without a moment in your own kitchen, was brutal. To make up for lost time, all invitations to nights out will be turned down until Christmas.
Over the summer you’ve tested all the latest culinary innovations on offer and taken notes. They’ll be talking about your upcoming fashionable dinner parties even in the upper echelons of society. Brave Lion, that you are.
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SAG IT TA R IUS
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Appleberry
37 Jacket potato with wild mushrooms
56 Roast carrot & garlic soup with chickpeas
79 Paneer
ME AT
V E G E TA R I A N
DR INK S
130 130
19 Feierstengszalot with venison
36
49 Chickpea & vegetable curry
51 Mushroom pasta with spinach
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69
Tutti verdura
Black quinoa patties
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98
Sweet potato toast with goat’s cheese
20 Wild boar ragout with chanterelles
45 Venison roast in a red wine sauce
Gourmet toast with walnut-kachkéis
21 Venison burger
47 Lamb & fresh herb curry
Crispy wontons
53 Sprouted bread with dill-pea spread
71 Red quinoa risotto
99 Pies with garlic-kachkéis
22 Tournedos of fallow deer with port wine
48 Red thai beef curry
27 Marinated mushrooms
54 Roast pumpkin leek & fig tart
75 Chicory chips
111 Focaccia
29 Creamy mushroom & tagliatelle
50 Green chilli & chicken curry
28 Posh truffled Mac ’n Cheese
55 Savoury yoghurt & spicy chickpea jars
78 Chicory and pear salad with walnuts
131 Truffle risotto alla piemontese
30 Quick mushroom & leek soup
76 Roasted chicory with sirloin steak
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Chestnut soup
Herbal Pear
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RECIPE DIRECTORY & IMPRINT
77 FISH & S E A FOOD
Chicory gratin with ham and cheese
81 Black pudding pastries with grapes
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SWE E TS
Vietnamese prawn curry
82 Roast guinea fowl with grapes
91 Rainbow rice wrap
Apple tart with cinnamon ice cream
62 Gluten-free twix with date caramel
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58 Vegan „boxemännchen“
70 White quinoa rice pudding
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Pici with breadcrumbs
Cod fillet with grapes
Halibut in gravlax & lovage
60 Juicy pumpkin bread
84 Almond & raisin tartlets
97 Waffle cones
Plum tart
Soufflé with kachkeis
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Edition
38
100
Luxe Taste & Style Publishing Sàrl, 4a, rue de Consdorf L-6230 Bech
Publisher & Editor-in-Chief Bibi Wintersdorf Managing editor Pol Schons Editors Sarah Braun, Dieter Ebeling, Sylvie Ferrari, Claude François, Marion Finzi, Alexandra Hartung, Susanne Jaspers, Eloïse Jennes, Anne Lommel, Heike Meyers, Marc Keipes, Jessika Maria Rauch, Joscha Remus, Ursula Schersch, Martina Schmidt-Jamek, Marie Tissier, Oliver Zelt, Stéphanie Krischel, Fabrice Barbian Copy editor Cara Bland Translators Cara Bland Emilie Di Vincenzo, G-dites sàrl Art director Marc Dostert Graphic designer Enia Haeck Digital Content Manager Yannick Burrows Offiice manager Vanessa Schmit Finance & logistics Maurizio Maffei Printer Reka print+ Contact Editorial dept. info@tasty.lu Advertising sales@tasty.lu Contests gewinnen@tasty.lu
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ISSN EAN 977-2535-8821-54
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Nut-free
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EXPLANATION Our recipes are marked with icons that show, at a glance, which allergens they contain.
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T HE WIN T ER IS SUE OF
WIL L B E PUB L IS HED ON DEC E MB E R 1 S T 2021
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LIGHT & SHADOW
THE 2021 LIMITED EDITION STAND MIXER
NEW ! SWITCH TO ACTIVE MODE ARE YOU MORE INTO CYCLING, HIKING OR KITE SURFING HOLIDAYS?
Discover our sport’s holiday packages in your Luxair Travel Store, in your travel agency or on luxairtours.lu.
Bask in the beauty of light & shadow. Light & Shadow inspires at any moment, deserving a permanent spot on your kitchen countertop. www.kitchenaid.lu
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E NG LI S H E DI TI O N
AUTUMN 2021
AUTUMN
No. 28
AUTUMN MAGIC KACHEN
Mushrooms & Game
55
ONAL SEASCIPES RE
LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE
No. 28
SEASONAL
CELEBR ATE & ENJOY
WELLBEING
GRAPES, CHICORY FEATURE: QUINOA ONE POT WONDERS: CURRIES
TOGETHER AGAIN COCKTAIL TIME NEW: KACHEN WITH KIDS
CHAKRAS TREND: THE VAMPIRE FACELIFT BARBER SHOPS
12 €
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