SPRING
No. 30 SPRING 2022
E NG LI S H E DI TI O N
vins-cremants.lu
Spring delights
KACHEN
plan K
REFRESHING
60
to be consumed with moderation
ONAL SEASCIPES RE
ENJOY IT, IT COMES FROM LUXEMBOURG *Appellation d’Origine Protégée
LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE
The AOP* label on the bottles, your guarantee for quality local wines and cremants.
No. 30
12 € GERMANY 12 € FRANCE 12 € BELGIUM 12 € NETHERLANDS 12 € SPAIN 14,10 € ITALY 14,10 € PORTUGAL 14,10 €
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SEASONAL
ENJOY
SUSTAINABILITY
VIOLETS, SPRING ONIONS TREND: MEAL PREPPING SPRING MENU
SPANISH DELIGHT: TAPAS FEATURE: VANILLA VEGAN TO GO
VERTICAL GARDENING CIRCULAR ECONOMY GREEN KITCHEN
09/02/2022 10:11
RISE & SHINE ARTISAN BREAKFAST SET
Because first impressions last We are there for you! > For new building projects
> During Renovations
> After Break-ins
> For Repairs
your specialist in all matters ON front doors – interior doors – garage doors – windows
Start the day with a slice of sunshine at breakfast. www.kitchenaid.lu
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EDITORIAL
Dear readers, lets take a moment to be proud of ourselves! For we have just (about) made it! As I sit here writing these lines, the strict health measures are just being eased and in many other European countries even lifted completely, giving a sense of hope and optimism despite the grey winter weather. It has been exactly two years since we all took deliberate “ cover” to protect ourselves and each other from that blasted virus. They have been two long years, with ups and downs, casualties and losses, insights and reorientations, but now at last we can – quite literally – breathe a sigh of relief and make plans for the future again. Before long spring will arrive and hopefully it will be one worthy of its name! The first blossoms are starting to show, the geese are returning and the sorrow of the “dark” years will soon be nothing but a memory. At long last we will be able to do things with family and friends again, visit and invite each other, go on holiday and simply enjoy life without any restrictions! After all, the past years have taught us that it truly is the simple things in life that are important. We here at KACHEN have been grateful for being by your side for better or for worse, with advice and support (and lots of tips and delicious recipes), and so we are pleased that our initiatives, such as the TastyBox, have also been a tremendous success.
more beautiful content for our younger audience in the future. They are more than just our readers of tomorrow, they are the ones who – rightfully – hold us accountable, because it’ s their futures that are at stake if we as adults do not manage to leave the planet in a better state than we found it. So many of them are highly motivated and committed, and we can certainly take a leaf out of their book! So feel free to take a look at our section on “Sustainability” with lots of tips on how you can do your part to make the world a better place. And to make sure you don’t miss out on the usual culinary delights, we have over 60 recipes for you in this issue, as well as a new series on trendy local bars and their signature cocktails. So, off we go into spring, with our sights set on all the good things that await us. The KACHEN team is highly motivated and will continue to produce many more wonderful editions for you, that’ s a promise! We also have a fantastic surprise coming up: we will soon be publishing a brand new version of REESEN, which will not only be improved in every aspect, but also be released more frequently! See you in summer! With warm greetings,
Bibi Wintersdorf and the entire team at KACHEN
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Once again, we have something new for you to discover in this issue: the children’s section has become a chapter of its own, and we look forward to bringing you even
KACHEN No.30 | SPRING 22
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SUMMARY
16 37 27 55 47 64
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69 93 90 KACHEN No.30 | SPRING 22
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TEAM
— 07
RESTAURANT & SHOP NEWS NEWS
— 10
PRODUCTS WE LOVE BOOKS
— 11
IMPRINT
— 177
FEATURE
— 80
— 24
SEASONAL RECIPES Tapas
— 34 — 42 — 46
Vanilla — velvety sweetness Magic with vanilla by Bertrand
— 176
— 50
GLUTEN-FREE
No-cheese pesto with spaghetti by Eloïse Jennes
KNOWLEDGE BITES A majestic crop
RECIPES
— 84
— 52
— 54
Meal-prepping with Eloïse Jennes
A weekend of scientific discoveries
KACHEN MAT KANNER Vegetable pancakes
SEASONAL FRUIT
— 85
Violets
— 60
SEASONAL VEGETABLE
TYPICALLY LUXEMBOURGISH Rubbarbstaart by Anne Lommel
GRANNY’S RECIPE
Spring onions with recipes by Liz Sinner
— 88
STEP BY STEP
— 90
Pineapple cream by Alexandra Regnery
MY LUXEMBOURG
— 66
— 72
Carrot cake by Ursula Schersch
— 60
FEATURE
— 92
Spices as an inspiration by Marcel Thiele
Wëllkarkniddelen by Steve Lentz
RESTRAURANT PORTRAIT
— 94
The Skybar — Let yourself be surprised
PORTRAIT OF A CHEF Meet a curious chef: Ryôdô Kajiwara
— 96
CHEF’S MASTER CLASS Wagyu sushi (A5-Grade) by Ryôdô Kajiwara
EXPAT RECIPE
— 98
— 102
— 108
Bottled vitamins
— 112
Lynn Cosyn
ARTISTS
— 114
AGENDA
— 116
Irina Moons & Lisa Junius
MEET THE MAKERS DESIGN
— 118
— 120
A table for two by Heike Meyers
DO IT YOURSELF
Konrad, the pioneering cafe
MADE IN LUXEMBOURG
ART
Luthier, a craftsman who listens
Kaiserschmarrn by Martina Schmitt-Jamek
CAFE PORTRAIT
INS PIR AT ION
LUXE MBOURG
— 16
FEATURE
Fun at Easter with the kids
COVERAGE
Cheers to spring!
Vegan to go
— 174
RECIPE DIRECTORY
SEASONAL MENU
VEGAN
— 14
FOODOSCOPE
K IDS
— 08
R EC IPE S
M AG A ZINE
SUMMARY
— 110
The magic power of flowers Let it shine! 124
—
— 122
DESIGN IN LUXEMBOURG
— 123
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Nordic Stella — Let your creativity speak for itself
KACHEN No.30 | SPRING 22
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H A PPY HOUR
VINTNER FAMILIES
SUS TA IN A B ILIT Y
SUMMARY
GREEN KITCHEN
— 126
Domaines viticoles Pundel-Hoffeld & Pundel-Err
SNAPSHOT BAR
— 130
Amore — One bar. One cocktail.
FEATURE
—
Ali B’s gin cave 132 When two quarrel, the Portuguese takes the price
— 136
— 140
A different kind of protein
— 142
IN THE GARDEN I had a little hen ...
INFO INTOX
— 144
PASSIONATE
— 146
Marvel egg
146
Circular economy
KNOWLEDGE BITES
— 150
Vertical instead of horizontal
WE LLB E ING
136
DO IT YOURSELF
— 152
Deodorant: It ’s time for an armpit detox
BEAUTY
— 154 — 158
Clean beauty Retinol is back
COLUMN
— 156
No carbs? No problem!
BETTER LIVING
LUXEMBOURG
— 157
168
— 160
The charms of Esch
CITY PORTRAIT Amsterdam
— 164
THINK VEGETABLES! THINK FRUIT!® Chef Bas Van Kranen
EUROPE
— 166
— 170
Pintxos in San Sebastián
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K AC HE N ON TOUR
Veg out!
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T HE T E A M
TEAM
JONE KARRES AZURMENDI The Basque-German grew up in Germany and Spain. She studied sociology, art, and media in Constance. Since then, she has written about film and culture as a freelancer. When she felt the draw of the unknown, she applied to be a tourist guide and toured around half the globe. 16 years ago, she moved back to her Basque hometown, the culinary stronghold San Sebastián. With her Masters in Gastronomy Tourism and her great love for the Basque Country, she has since familiarised visitors with country, people and especially the local delicacies. But those who stay at home can also follow her knowledge: as an author, Jone takes her readers with her on a journey to the Basque Country.
STÉPHANIE KRISCHEL Stéphanie gave her passion for writing a professional chance. As a freshly minted freelance writer, she has been transforming exciting facts about sustainable food culture into digestible morsels of prose since last year. Besides her personal interests, her past studies in farm-animal science and agricultural education serve her as sources of inspiration. As a seaside junkie, Vienna fanatic and railway enthusiast, she loves regular changes of scenery, from which ever new ideas for topics and texts emerge. At Kachen, Stéphanie can indulge in her passion for writing in our section on sustainability.
POL SCHONS Books and baking! From a young age, Pol has been equally passionate about both. Accordingly, he spent a probably unusual amount of time for the average student in both the library and the kitchen throughout his studies, regularly testing new dishes and ideas with (and on) his friends and roommates. After completing his Master in English Literature at the University of Glasgow, Pol joined our Team here at KACHEN exactly one year ago. His role as managing editor expands well beyond the literary, not afraid of wielding either pen or knife, as he regularly enjoys preparing dishes for the magazine himself. Outside the office and the kitchen, Pol is an avid runner and traveller, eager to discover and try what else the vast culinary world has to offer.
PHOTO Ramunas Astrauskas COCK TA I L Symposium b y We n g l e r
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STYLING K ACHEN
KACHEN No.30 | SPRING 22
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R E STAU R A N T & SHOP N E WS
LE GOURMET
2A Rue Eugène Ruppert — L-2453 Luxembourg
ZA Langwies 2 — L-6131 Junglinster
Tel. +352 / 20 60 48 98 41
Tel. +352 / 26 78 25 31
comptoir-boheme.com
legourmet.lu
After remaining closed for several months following last summer’s floods, which left the restaurant in a bad shape, Comptoir Bohème reopened its doors in December to the delight of workers and residents of the Cloche d’Or district. Located in the Vega building, Comptoir Bohème invites you to dream and travel. With a bright and colourful restaurant room, dotted here and there with huge green plants, natural wood furniture and pottery, the place will transport you directly to a Mediterranean place. On the menu, the chef offers Italian specialties (pasta, risottos, pizza) but also fish specialties such as ceviche or seafood platters. Thanks to its terrace, Cloche d’Or is the ideal place to enjoy the beautiful spring days that are on their way.
After 15 years in the Langwiss II gallery in Junglinster, the restaurant and delicatessen Le Gourmet has undergone a complete makeover! In terms of decoration, the team wanted to create a new, even warmer and more convivial place. As soon as the warm weather arrives, the enlarged terrace will be the perfect place to enjoy a good meal. With a brand-new kitchen, the chef and his team are ready to offer mouth-watering dishes. A new menu has been created by the team, while keeping the classics that are so dear to the customers. On the grocery side, customers will have easier access to this space transformed into a small shop, with products carefully selected from new suppliers. A new takeaway range has also been developed. After a very long closure, the whole team is looking forward to seeing its customers again!
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COMPTOIR BOHÈME
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R E STAU R A N T & SHOP N E WS
T’CHIZ
OSÉ
1 Place de l’Académie — L-4361 Esch-sur-Alzette
11 Route de Mondorf
— L-5690 Ellange
Tel. +352 / 20 28 37 37
tchiz.lu
osé.lu
The T’Chiz had its grand opening back in July last year, presenting a sophisticated venue with a warm and festive ambience. With the objective to offer a varied, gourmet menu, the kitchen offers a broad selection of cheese-based specialties as well as the finest cuts of meat. At weekends, the restaurant goes into party mode and transforms into an exciting bar/restaurant hybrid with live music and DJs. Recently, T’Chiz also introduced a new Sunday Brunch concept, with an all-you-can-eat feast. To accommodate their guests even more, they offer an on-site babysitter service to ensure the best possible experience for young and old. After the successful introduction of their comedy dinner last December, a rather unique and innovative idea, they are also happy to announce more such events in the future. In the spirit of providing the best possible experience, they further offer a free shuttle service (within a 40 km radius) to bring their customers home safely. The venue can also be booked for business and private events.
Osé opened its restaurant doors for the first time on the 2nd of July 2022, just on time for the anniversary of Chef Jean Baptiste Durand. Located in the small village of Ellange, the restaurant established its roots within the charming old walls of a typical Luxembourgish house. The identity and name of the restaurant, Osé (daring), rightfully take on their full meaning in the chef ’s creative and unique creations, which despite their sometimes audacious combinations, remain perfectly delicious and balanced. While the venue might, at first glance, appear rather simplistic, it provides a welcoming and enjoyable atmosphere with tailored service. All you have to do is “dare” to venture into this cosy neighbourhood and let yourself be carried away onto an indulgent culinary journey straight from, and in harmony with, nature. Quality, hospitality and attention to detail are the cornerstones that ensure a memorable experience in a place full of stories, just waiting to be told.
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Tel. +352 / 26 17 56 56
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NEWS
B R AS S E R IE N AT ION A LE Brew your own beer at “De Brauatelier” On the 13th of January, the Brasserie Nationale inaugurated its microbrewery, “De Brauatelier.” This microbrewery will be used to carry out experiments in the framework of research and development of innovations for the Brasserie Nationale. Moreover, the Brasserie Nationale is offering all its consumers the opportunity to create the beer of their design, by customising their recipe with the brewmaster. Following the entire production process across one day, visitors will be able to savor their own beer at home a few weeks later. A unique experience for beer enthusiasts. visitebrasserienationale.com
DE LH A IZE Digital receipts In a first for the Luxembourgish food sector, Delhaize announced that from early 2022, they are offering digital receipts at checkout, a more sustainable and environmentally friendly alternative to the classic paper receipts. Customers have the choice, both at self-scan and traditional checkouts, to opt for either option and will receive an electronic copy of their receipt immediately via their loyalty program, the SuperPlus app. With this change, Delhaize could save up to an estimated 6 tons of paper annually in Luxembourg alone. delhaize.lu
LIB R A IR IE A LINE A A new collaboration with KACHEN The KACHEN team is happy to announce their new collaboration with Librairie Alinea. Conveniently located in Luxembourg City, you can now find the latest editions of our magazine on their shelves. Alinea being one of the few independent bookstores in Luxembourg, their team is composed of a passionate and multilingual team, rich in experience and dedicated to finding you the books or magazines that are best suited to your interests. Discover their vast collection of litereary gems, including a large variety of cookbooks.
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@alinealuxembourg
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PRODUCTS WE LOVE
DOM A INE L &R KOX 1 Luxembourgish Verjuice st
In August 2020, Domaine L&R Kox launched the production of the first “verjus” produced in Luxembourg. It is often used in cooking as a great alternative to lemon, vinegar or sour juice and is a real treat for any chef. The production of “verjus” is also part of the Domaine’s approach to utilise all that the vine has to offer. Based on their motto “in the vineyard, everything is good!” domainekox.lu
MIR A B E AU G IN Let the Party beGIN Whether served as a long drink or as an aperitif, the multi-award-winning Mirabeau Dry Rosé Gin is the perfect aperitif partner. This exceptionally smooth, balanced gin is made with 100% grape spirit, from up-cycled grape skins, as its base, combined with its award-winning Classic Provence Rosé as an element in the distillate, and accent botanicals from the French Riviera. The finish is a smooth-sipping dry gin with glamorous aromas and botanicals of the French Riviera. Mirabeau Dry Rosé Gin can be mixed with dry vermouth for a martini or with a tonic of your choice. maisonmirabeau.com
DOM A INE S V INSMOS E LLE Fréijoerswaïn – coming soon With spring, a renewed sense of lightness arrives, and gourmet flavours are the order of the day. As nature renews itself, so do our fancies. Here’s to aperitifs on the terrace, picnics with the family and barbecues with friends. To mark the occasion, Domaines Vinsmoselle invites you to discover their “Fréijoerswaïn – Spring Wine” to celebrate the return of spring in style and taste. This wine is very well balanced. It is fresh, lively and has a good length in the mouth. It leaves us with a little taste of “back for more.”
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vinsmoselle.lu
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T HE K AC H E N TA S T Y B OX PR E-OR DER THE THIR D EDITION NOW - AVAIL ABLE FROM JUNE -
T HE E R E MB C DE X AT O B CE L AN AG
Discover the latest and most iconic products from Luxembourg and the Greater Region in our unique box, filled to the brim with surprises, delivered four times a year, always together with the publication of your KACHEN magazine. An excellent gift to treat yourself or others! In addition to the culinary goodies, each box contains limited editions of KACHEN merchandise, recipes, cooking and lifestyle accessories. Available* as a one-off order or as an annual subscription. Single order: 54 € (1 box) Subscription: 210 € (4 boxes) or 235 € (4 boxes including a KACHEN subscription for 1 year). Pre-orders at kachen.lu or by email to box@tasty.lu
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* O F F E R O N LY VA L I D I N L U X E M B O U R G
A BOX FULL OF WONDE R S & DE LIG HTS!
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1. kachen.lu — 2. provencale.lu — 3. vinsmoselle.lu — 4. bakhaus.lu — 5. genaveh.lu 6. augustinusbader.com — 7. la-cristallerie.com — 8. deevacandles.com — 9. arqanoil.com 10. kachen.lu — 11. moutarderie.lu — 12. piano-bar.lu
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BOOKS
MINDFUL MIXOLOGY — Derek Brown —
Creating these drinks isn’t as simple as removing the alcohol. No- and low-proof cocktails have to be balanced yet still be delicious, but they don’t operate exactly like cocktails with alcohol. The drinks Brown presents in this book are meticulously choreographed around taste, texture, body, and piquancy to result in surprisingly complex “adult beverages” minus the booze. Drawing on historical research, meticulous tweaking of classic cocktails to create lower-proof versions, Derek shares sixty recipes well as a guide to the ingredients and equipment to imbibe in Mindful Mixology at home.
FROM BURNOUT TO BALANCE — Patricia Bannan —
A complete food and wellness guide featuring 60+ recipes specifically designed to combat the challenging symptoms of burnout: stress, anxiety, depression, fatigue, weakened immune system, inability to focus, and disrupted sleep. If spending time and energy on meal plans and cooking sounds like the last thing you want to do, know that the recipes are designed for simplicity and the book is packed with tips and shortcuts to make your life easier. 256 pages — Rodale ISBN 978-0593232422
RUNNING ON VEGGIES — Lottie Bildirici —
Running on Veggies contains more than one hundred mostly plantbased, dairy-free, meat-free recipes to maximize workouts and enhance nutrition to perform at peak levels. Indulgent recipes that leave you feeling satisfied and energized include Almond Berry Overnight Oats, Energized Mocha Crunch Smoothie, Thai Crunch Salad, Pesto Farro Risotto with Sugar Snap Peas, Date Bites and many more. Running on Veggies is the guide we need to fuel up and kickstart a lifetime of healthy habits, one delicious meal at a time. 256 pages — Rodale ISBN 978-0593231715
224 pages — Hardie Grant ISBN 9780847871278
THE LOW-CARBON COOKBOOK & ACTION PLAN — Alejandra Schrader —
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About The Low-Carbon Cookbook & Action Plan Discover how to reduce the carbon footprint sitting on your dinner plate. From the farmers to the delivery trucks and everything in between, there are countless people and processes involved in getting meat and produce from where they’re made to your kitchen. This recipe book highlights the difficulties and pleasures of eating sustainably! If you’re looking for a way to combat climate change from your kitchen, this cookbook will help you with your sustainable goals. 256 pages — DK ISBN 9781615649891
GIVE-AWAY IN COLLABORATION WITH ALINEA, WE ARE GIVING AWAY 1 COPY OF THE BOOK “FROM BURNOUT TO BALANCE”. Just send an email with your name, address and the keyword BOOKS to gewinnen@tasty.lu The random principle decides. Entries close on 01.05.2022 The legal process is excluded.
KACHEN No.30 | SPRING 22
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K
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C HE E R S TO S PR ING !
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SEASONAL MENU
Those of you who regularly visit our social networks (@kachenmagazine on Instagram and Facebook and kachen.lu) will certainly remember the beautiful scenes of a special event that took place last October *. In a greenhouse, in the middle of nature, at Les paniers de Sandrine in Munsbach, we got to experience a 100% natural brunch. The 15-course menu, completely plant-based, prepared by the young chef of the restaurant Osé in Ellange, was accompanied by perfectly paired, 100% natural cocktails mixed with Belvedere vodka. Symposium, the mixology platform of Wengler Châteaux et Domaines, mixed the cocktails with local products and seasonal vegetables with Belvedere vodka. We are delighted that Chef Jean-Baptiste Durand and Symposium by Wengler have agreed to concoct a similar menu and cocktails, adapted to the season, for the spring edition of KACHEN. We wish you a pleasant discovery. *
Pictures of the event are on kachen.lu/belvedere-wengler
C H A RCOA L T ILE S WIT H F IS H R ILLE T T E S
150 g water 50 g olive oil 20 g flour 1 tsp charcoal 1 pinch of fine salt
For the rillette
› 100 g fresh herbs › 2 shallots (50 g), chopped › 100 g single cream For the dressing
› 1 tbsp fish roe › A few strips of fresh seaweed
› 300 g hake fillet or white fish › 100 g Philadelphia cheese
B&T
› 50 ml Belvedere Organic Infusion Lemon & Basil
1 Combine the water, olive oil, flour, charcoal and salt and mix well 2 3 4
Indian Tonic
› Basil sprig › Apple
Fill the glass with ice, add the Belvedere vodka and stir. Then add the tonic and stir again. Garnish with a sprig of basil and a slice of apple.
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to make a smooth paste. In a pan over high heat, pour the equivalent of a ladleful and cook like a pancake. Set aside. Remove the bones from the fish and chop coarsely. Boil the cream and stir in the fish. Add the Philadelphia, shallots and fresh herbs and season to taste. Mix well to obtain a homogeneous mixture. To serve: place a tile on the plate, then add the rillette and cover with another tile. Garnish with a few fish eggs and fresh seaweed strips.
› 150 ml London Essence
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Jean-Baptiste Durand Ramunas Astrauskas Symposium
› › › › ›
REZEPTE FOTOS COCK TA ILS
For the charcoal tile
20 minutes
Jean-Baptiste Durand Symposium Ramunas Astrauskas
30 minutes
RECIPES COCK TA ILS PHOTOS
Serves 4
SEASONAL MENU
E A R T H Y C A R ROT S
WIT H ROYA L HE R B S & COCOA C RUMB LE Serves 4
45 minutes
90 minutes
› 60 g crushed hazelnuts › 30 g cocoa powder › 1 g salt
For the royal herbs
› › › › ›
½ l whole milk 3 eggs 100 g colourful carrots 100 g parsley Salt and pepper
For the vinaigrette
› 250 g carrot juice › 2 lemongrass sticks
For the cocoa crumble
› › › ›
60 g soft butter 60 g sugar 60 g almond powder 30 g flour
For the dressing
› 100 g colourful baby carrots › 100 g grape seed oil › Vegetable oil
The royal herbs 1 Cut up 100 g of carrot tops. Blend the whole milk, eggs, carrot tops,
parsley, salt and pepper for 3 minutes.
2 Steam in silicone moulds for 15 minutes. 3 Meanwhile, cook the colourful baby carrots in a large volume of
boiling salted water. Once soft, remove the carrots and plunge them into an ice bath to stop the cooking process and keep the vegetables soft and tender.
The cocoa crumble 1 Preheat the oven to 170°C. 2 Mix butter, sugar, almond powder, flour, chopped hazelnuts, cocoa
and salt. Place on a baking tray and bake for 20 minutes.
The vinaigrette 1 Heat the carrot juice with the chopped lemongrass and
reduce by half.
2 Blend, strain and chill in the fridge. The dressing 1 Mix the 100 g of carrot tops with the grape seed oil. Strain
› 50 ml Belvedere Organic › › › › ›
Infusion Blackberry & Lemongrass 35 ml carrot juice 15 ml freshly squeezed lemon juice 10 ml Luxembourgish honey Sprig of dill Lemon
Mix all ingredients in a shaker with ice. Garnish with a lemon peel and a sprig of dill. For a non-alcoholic version, replace the vodka with Botaniets 0.0% Gin Yuzu & Ginger.
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and set aside. 2 Place the royal herb on the bottom of the plate. Cover with the cocoa crumble, then plant the carrots on top. Embellish all around with the vinaigrette and vegetable oil.
CARROTINI
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SEASONAL MENU
PIK E PE RC H COOK E D IN S E AWE E D S K IN WIT H A VA R IE T Y OF C A B BAG E Serves 2 45 minutes 35 minutes
› › › › › › › › › › ›
400 g fish (200 g per person) 2 sheets of nori seaweed 300 g cauliflower 50 g butter 50 g potato 50 g cauliflower 50 ml white wine 2 Brussels sprouts 200 g diluted fish stock (water/stock) 20 g butter 30 g whole milk
SPRING COLLINS
1 De-head the fish, season it and wrap it entirely in the
moistened seaweed. Steam at 100°C for 8 – 10 minutes.
2 Steam the cauliflower and potato for 20 minutes. Once
3 4 5
50 ml Belvedere Heritage 25 ml verjuice 2 tbsp caster sugar 40 ml pear juice 50 ml ginger ale Sprig of rosemary Pear
In a glass, mix the pear juice, sugar and verjuice until dissolved. Then fill with ice and add the Belvedere vodka. Stir again gently and top up with the ginger ale. Garnish with a slice of pear and a sprig of rosemary. For a non-alcoholic version, replace the vodka with Seedlip Spice 94.
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cooked, add the 50 g of butter and blend, adjusting the seasoning if necessary. Finely chop the cauliflower and sweat in a pan for 2 minutes. Deglaze with the white wine and remove. Remove the leaves from 2 Brussels sprouts and season with olive oil. Combine the diluted fish, butter and whole milk in a saucepan and bring to the boil. Remove from the heat and blend until an emulsion is obtained. Presentation: Cut the fish in half, place the two pieces side by side, arrange the cabbage purée and the cabbage mixture and top with the emulsion.
› › › › › › ›
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SEASONAL MENU
C UC UMB E R I N F US E D W I T H SY RUP PE A N U T S W I T H S A LT E D B U T T E R C A R A M E L & W H I T E A S PA R AG US I C E C R E A M
T Serves 4 25 minutes + rest
M Fo M oh
20 minutes
For the cucumber & creamy parsley
› › › › › › › ›
1 cucumber 200 g neutral syrup 250 g whole milk 25 g flour 2 eggs 5 g vanilla sugar 30 g white caster sugar 200 g fresh flat-leaf parsley
For the asparagus ice cream
› › › › ›
3 eggs 35 g sugar 250 g milk ½ tsp cornflower 300 g raw white asparagus
For the peanuts in caramel
› › › ›
200 g sugar 50 g cream 50 g semi-salted butter 50 g peanuts
The cucumber & creamy parsley 1 Without peeling, slice into thin strips lengthwise, avoiding the seeds.
Dip into the neutral syrup for 5 minutes.
2 Make a pastry: mix the milk, flour, eggs, vanilla sugar and white sugar.
Cook until thick. 3 Place in a clean blender with the parsley for 5 minutes.
The asparagus ice cream 1 Make a custard: whisk the egg yolks with the sugar, add the cornflour and
blend well. Bring the milk to the boil, pour gradually over the egg mixture while whisking. 2 Once cooked, mix with 300 g of cleaned and chopped raw white asparagus. Put in the freezer for 4 hours. The caramel peanuts 1 Bring the sugar and cream to the boil until you have a caramel. Stop
cooking with the butter off the heat, then stir in the peanuts.
2 Make a creamy parsley montage on the bottom of the plate, a few
peanuts in salted butter caramel on top, and the cucumber in syrup.
SPRING FR APPE › › › › ›
50 ml Belvedere Pure 25 ml verjuice 2 tbsp caster sugar 2 strawberries 1 cucumber
Dice the strawberries and cucumber and mix them in a glass with the sugar and verjuice. Then add the Belvedere vodka, fill the glass with crushed ice and mix. Garnish with a slice of cucumber.
C
A M t r
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3 On the side, add the asparagus ice cream.
KACHEN No.30 | SPRING 22
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¡ TAPAS! SEASONAL RECIPES
This spring issue, we’re shining a spotlight on tapas. These Spanish specialities, great to share with family and friends, are ideal to accompany a meal under the mild spring sun. But what is the origin of these small bites that can be found all over Spain? First of all, to better understand this Spanish culinary tradition, it is important to know that the word “tapas” comes from the word “tapa” which means lid.
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There are several explanations as to their origin. They date back to the time of King Alfonso XIII. He is said to have stopped at an inn in Castile to drink a glass of wine and, as a strong wind was blowing, the innkeeper covered his glass with a slice of ham so that no dirt would fly in. Surprised at first, the king then recommended that glasses should be served with a “tapa” (lid). Others believe that this tradition originated in the need to curb the inebriation of coachmen who drank more than they should have in bars, by offering them cheese or ham to accompany their beer. The fact remains that tapas have become an essential part of Spanish gastronomy, intrinsically linked to the consumption of a glass of alcohol. In fact, it is now commonplace to hear the verb “tapear” in Spanish. This verb was coined to describe the phenomenon of having a drink while nibbling on small plates of food. In Spain, “tapear” is a real social phenomenon for Spaniards who meet in bars from 6pm onwards for a bite while sipping a beer or sangria, and thus be able to hold out until the late dinner hour at around 10pm. It is not uncommon to go from one bar to the next in the evening, eating “croquetas” (ham croquettes), “tortilla de patata” (potato omelette) or “boquerones” (anchovies in vinegar). Over time, this culinary tradition has been exported outside of the bars. Today, many chefs are becoming increasingly creative in making a glass of wine with tapas a real culinary experience. For this special tapas issue, we called on the expertise and know-how of Johan Tisserand. During the 7 years he spent in Barcelona to pursue his career as a researcher in molecular biology, Johan developed a great passion for Spanish gastronomy. He met many small producers who respect their land and the environment. When he arrived in Luxembourg to live with his partner Laurence Wurth –herself a fine gourmet and very involved in the project – he chose to make a living from his passion by creating his company “Vi(e),” specialising in the import and sale of premium quality Spanish products. Offering products of an authenticity and quality never before seen in the Grand Duchy, Vi(e) quickly became a supplier for many top restaurants. For KACHEN, Johan Tisserand has developed exclusive recipes featuring typical Spanish products. These recipes can be tried out at home for a long spring evening with Spanish vibes. Buen viaje! vinsetvie.com
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SEASONAL RECIPES
MUS S E L & M A NC HE GO MON TA DI TO – A R Z A K S T Y L E This pintxo is inspired by an amuse-bouche from Juan Mari Arzak, pioneer of the new Basque cuisine and a true Spanish Bocuse. Surprising combinations of flavours for a great aromatic complexity: a real firework in your mouth!
15 pieces 10 minutes 5 minutes
› 15 fresh mussels › Baguette for toasting › 100 g of 100% Gran Reserva sheep’s cheese (type queso Manchego)
› Optional: smoked oil › 5 tbsp of yoghurt › 2 guindilla peppers in vinegar For the mussel vinaigrette
› 1 tin of mussels in escabeche conservas de Cambados
2
3
the whole thing with a toothpick. Drizzle the cheese on top with a drop of smoked oil.
TIP
Soaking the chillies in vinegar has greatly reduced their pungency, but they can also be replaced by fresh chillies.
WINE PAIRING
Sierra Cantábria Organza Sierra Cantabria DOCa Rioja
25
4 5
ents. Reserve the escabeche sauce from the can. In a saucepan, cook the washed mussels until they open. Remove the mussels from their shells and place in a bowl. Mix some of the cooking liquid with the escabeche sauce and pour it over the mussels to marinate them. Finely chop the 2 chillies into vinegar. Stir into the yoghurt and season. Cut cheese into 1-cm cubes. Toast slices of baguette. Assemble the pintxos by spreading the mussel vinaigrette, then a teaspoon of yoghurt, place a marinated mussel, then a dice of cheese and pierce
RECIPES PHOTOS
1 Prepare the mussel vinaigrette by mixing the ingredi-
Johan Tisserand Ramunas Astrauskas
› Leaves of 3 tarragon branches › 10 stems of chives › 3 tbsp extra virgin olive oil
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SEASONAL RECIPES
P OR K LOI N S T UF F E D W I T H SOB R A S S A DA & G OAT C H E E S E We want to introduce you to this little-known but fabulous Mallorcan sausage: Sobrassada. It is a kind of chorizo spread with non-spicy and well-smoked spices. It works wonders on a charcuterie board and in cooking. It transports this stuffed roast to another galaxy.
Serves 4 10 minutes 30 minutes
For the roast
› 1 pork tenderloin, cut into sheets › 150 g of sobrassada › 1 handful of coarsely chopped spinach
› 100 g of Garrotxa goat cheese (hard, semi-aged tomme)
› 1 glass of white wine › Thyme, rosemary, Provençal herbs...
› Salt and pepper For the bean purée
› 250 g of white beans (Sant Pau) in a jar or boiled
› 100% Arbequina organic olive oil › 2 tbsp yoghurt › Thyme 1 Preheat the oven to 180ºC. 2 Spread and flatten the mignon
3
4
5
WINE PAIRING
6
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Empelts Vinyes Domènech DO Montsant
with the palm of your hand. Season with salt and chopped herbs. Roll out the tempered sobrassada to make a more pliable dough. Insert 1/2 cm thick strips of Garrotxa goat cheese. Sprinkle a good layer of washed and stemmed spinach leaves on top. Roll up the roast, tie it up and put it in a greased dish with olive oil for 30 minutes. Baste with dry white wine and cooking juices every 10 minutes. Blend all the elements of the white bean purée. Crush a large spoonful of purée across the plate. Drizzle with olive oil. Arrange thin slices of roast with the sobrassada. Can be eaten hot or cold. Leftovers from the roast are great in a sandwich.
KACHEN No.30 | SPRING 22
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S A L PIC ÓN DE M A R S ICO
Originally, this seafood salad from Galicia was a dish made from the previous day’s seafood, masked with a vinaigrette. Today it is one of the most popular tapas in Spain, and sometimes even the signature dish of starred restaurants. Here, I revisit it by combining fresh and preserved seafood – an opportunity to demonstrate their nobility – and by adding a delicious avocado bavaroise.
Serves 4
10 minutes
20 minutes
For the salpicón
› › › › ›
› › › › ›
For the avocado bavaroise
› › › ›
2 small Harlequin octopus tentacles (200 g) 8 fresh prawns 1 tin of conservas de Cambados mussels 1 tin of razor clams al natural conservas de Cambados 1 tin of cockles al natural conservas de Cambados 10 sprigs of chives Chervil or parsley 2 bay leaves 1 handful of Gordal green olives
1 Wash the prawns thoroughly in cold water. Remove
› 1 avocado › ½ lemon › 100 ml florette cream
5 On a non-stick pan, grill the octopus over a low heat,
covered, for 10 minutes per side. Grill the prawns on a high heat for 1 – 2 minutes per side. 6 Serve with a generous spoonful of avocado bavaroise across the plate. Arrange the cold seafood salad in the centre, then complete the salpicón with the octopus and the hot prawns.
WINE PAIRING L’Avi Arrufi blanc Celler Piñol DO Terra Alta
27
the head, shell and intestine. 2 For the salpicón, chop the herbs and lemon zest. Cut the tomato, onion and pepper into julienne strips. Add the canned seafood, reserving a little of the escabeche sauce and juice al natural. 3 Prepare the sauce by mixing olive oil, lemon and a little al natural and escabeche juice. Season and add the dressing to the seafood salad. 4 Prepare the avocado bavaroise: blend the avocado and add the lemon juice. Whip up the florette cream, then add the avocado. Season to taste.
1 tomato ½ green pepper 1 sweet Figueres (or Roskoff ) onion 1/2 lemon ( juice and zest) 100% Picual olive oil
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SEASONAL RECIPES
E N SA L A DILL A RUSA 2 .0 Not many know this, but the ensaladilla rusa (Russian salad) is one of the most popular tapas in Spain. It can be found in practically every bar in the country. Here is a modernised version with avocado, in the style of the Montbar restaurant in Barcelona. By choosing top-quality anchovies and tuna, you turn this popular tapa into a real delicacy.
Serves 6
20 minutes
For the salad
› A handful of › › › › › › ›
› ›
shelled peas 2 small carrots 1 large potato 20 green beans 10 green olives 6 gherkins 2 tbsp capers 1 tin of red tuna delicacies from Conservas de Cambados 1 tin of Cantabrian anchovies 00 Harlequin Crackers in olive oil
3 minutes
For the classic sauce
› 1 tin of light tuna belly › 2 anchovies from › › › › › ›
Cantabria Harlequin 2 eggs Extra virgin olive oil 1 tbsp mustard 1 avocado 1 lemon Salt, pepper
The salad 1 Cut the beans, potato and carrots into julienne strips.
Add the peas and blanch in a large pot of boiling water for 2 – 3 minutes. 2 Cool the drained vegetables in cold water to stop the cooking process. The vegetables will remain slightly crunchy and green. The sauce 1 Prepare the classic sauce by mashing 2 fillets of
gherkins, green olives and capers.
2 Stir in the dressing of your choice and mix until you have
a smooth salad.
3 Assemble with a cookie cutter and garnish with a nice
anchovy fillet and a red tuna conserve from Cambados.
4 Serve with olive oil crackers.
WINE PAIRING
Mas d’en Compte blanc Cal Pla DOQ Priorat
28
Cantábria Harlequin anchovies and a good half can of light tuna belly with a fork. 2 In a stainless-steel bowl, place two egg yolks and a teaspoon of mustard. Slowly whisk in the olive oil so that the mayonnaise rises. 3 Mash or blend the avocado half vigorously to a smooth purée. Add the juice of half a lemon. Mix with the crushed fish in the mayonnaise. Season to taste.
The dressing 1 Put the cold vegetables in a bowl. Cut up and add the
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SEASONAL RECIPES
SA LMOR E JO COR DOB É S Everyone loves the freshness of Andalusian gazpacho, but very few people know its cousin from Cordoba: salmorejo, which is just as fresh and more delicious. Here too, the choice of tomatoes and olive oil is crucial. With the right raw material, this cold soup is highly addictive for young and old alike.
Serves 6
20 minutes
30 minutes
WINE PAIRING Almirez Teso la Monja DO Toro
› › › ›
1 kg of tomatoes 250 g of farmhouse bread 1 head of garlic 150 ml Quaryat 100% Picual organic extra virgin olive oil (strong and pungent) › Salt, pepper › 100 g of Cal rovira Iberian ham in shavings › 2 eggs
1 Put the head of garlic in the oven at 200ºC
2
3 4
5
for 20 minutes (or 2 – 3 minutes in the microwave). Set aside. Cut the tomatoes: make slits with a knife and plunge them into boiling water for 30 seconds. Rinse in cold water and remove the skin. Cut them in half and remove the water and seeds, so that only the flesh remains. Remove the crust from the bread and cut roughly into pieces. Once the garlic has cooled, extract the roasted garlic purée. Blend the tomatoes, garlic, bread and 100% Picual olive oil into a thick smooth soup. Season and refrigerate for at least one hour. Cook the eggs in boiling water with a dash of vinegar for 9 minutes. Crush the hard-boiled eggs. Serve the salmorejo cold. Scatter the shavings of Iberian ham and the hard-boiled egg crumbs over it. Top with a dash of olive oil.
KACHEN No.30 | SPRING 22
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SEASONAL RECIPES
PR AW N S K E W E R S WI T H JA MÓN IB É R ICO & PE PPE R V I N A IG R E T T E
The simplicity of this dish, which is enjoyed in many of the pintxos bars in Donostia (San Sebastian), is remarkable. It is therefore very important to choose the best raw material and to focus on cooking the prawns, which should be slightly undercooked. The vinaigrette provides a good punch. A real treat!
Serves 4
5 minutes
› 4 skewers › 16 fresh medium-sized › › › › › ›
1 Wash the prawns thoroughly in
prawns (12 – 15 cm) 100 g jamón ibérico cal rovira Arbequina olive oil (fruity) 1 lemon 1 red pepper 1 green pepper 1 pinch of Pimentón de la Vera (smoked paprika)
WINE PAIRING
2 minutes
30
Taleia Brisat Castell d’Encus DO Costers del Segre
cold water. Remove the head, shell and intestine. Cut not too thin strips of 3 – 4 cm of ham. Alternate between 4 prawns and 4 strips of ham folded in half. 2 For the dressing, cut the peppers into julienne strips. Chop two strips of lemon peel. Sprinkle with the juice of half a lemon and a good fruity olive oil of the arbequina variety. Season to taste. 3 On a hot plancha, non-stick frying pan or cast-iron grooved pan, generously pour olive oil. Grill the brochettes on very high heat for 1 minute per side. Serve drizzled with pepper vinaigrette and sprinkled with a pinch of Pimentón de la Vera.
KACHEN No.30 | SPRING 22
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SEASONAL RECIPES
R I L L E T T E S OF S E A N E E DL E WIT H F R E S H GOAT C HE E S E
Needlefish is a blue fish that looks like a mackerel with a swordfish needle. Very rich in omega 3, its flesh is more subtle than that of mackerel. This simple but delicious aperitif is perfect for sharing!
Serves 4
5 minutes
› 1 tin of Aguja de Conservas de Cambados (sea needle) › 30 g of fresh goat cheese › 10 sprigs of chives › Leaves of 2 tarragon stems
› › › › ›
Leaves of 5 chervil stems Juice of 1/2 lemon 1 tbsp capers Salt and pepper Crackers
1 Coarsely crush the sea needle fillets with a fork, leaving
some pieces. Stir in fresh goat cheese.
2 Chop and add herbs and capers. Pour in the lemon juice.
Season generously with pepper.
3 Place in a pretty jar, top with a chervil leaf and serve
with olive oil crackers.
WINE PAIRING
31
Cava Gran Reserva Barrica Brut Nature Carles Andreu DO Conca de Barberà
KACHEN No.30 | SPRING 22
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SEASONAL RECIPES
TOR R A DA D ’ E S C A L I VA DA
WIT H GOAT C HE E S E & C A LÇOTS SAUC E This great classic from the Catalan hinterland is a wonderful excuse to discover the two best-kept secrets of Catalan cuisine: the escalivada and the calçots or romesco sauce. The crunch and comfort of the toasted bread, the sweetness of the peppers and onions, the power of the goat cheese, the freshness of the oregano and this sauce... the Mediterranean in its purest form.
Serves 6 › 1 aubergine › 3 peppers (1 red,
10 minutes
1 yellow, 1 green) › 2 pink onions, Figueres or Roskoff type
30 minutes
› 150 ml Priordei
unfiltered arbequina extra virgin olive oil › Salt, pepper › 1 country bread
1 For the escalivada, grill the peppers, aubergine and
organic calçot sauce
› 100 g goat cheese › Oregano
5 Place a generous amount of escalivada on the bread
slice. Sprinkle with a little calçot sauce here and there. Place a piece of goat cheese in the centre. Crumble the oregano on top. Taste.
WINE PAIRING Terrer d’Aubert Vinyes del Terrer DO Tarragona
32
onions on the barbecue or in the oven at 200ºC for 30 minutes. Do not hesitate to burn the skins. 2 Remove the aubergine and peppers and set aside in a covered bowl, so that their steam continues to cook. Continue cooking the onions for a few more minutes. 3 Once the vegetables have cooled, remove the skin and cut the flesh into shreds. Season with salt and pepper and drizzle with a generous amount of strong, fruity, premium olive oil. 4 Toast nice slices of farmhouse bread on the grill or on a cast iron skillet (alternatively in the oven or toaster).
› 1 jar of Casa Amella
KACHEN No.30 | SPRING 22
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VEGAN RECIPES
V EG AN
TO GO
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Now that the days are getting longer again, we look forward to spending our lunch break on a park bench or in a meadow to enjoy the first warming rays of sunshine. Lunch “to go” is therefore in demand, and why not do without animal products and prepare vegan dishes to take away? It’s good for your health and the environment. And with our recipes it’s always delicious!
KACHEN No.30 | SPRING 22
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VEGAN RECIPES
AVOC A DO S A L A D K A L E W R A PS Makes 8
35 minutes
For the kale wraps
› 5 stems purple kale (200 g), › › › › ›
trimmed 2 ½ tbsp vegan yoghurt 1 ½ tbsp ground LSA (see tip) 160 g chickpea flour ½ tsp xanthan gum Cooking-oil
The kale wraps 1 Pour boiling water over the kale in
2
3
4
5
6
a large heatproof bowl; stand for 1 minute, drain. Blanch in another bowl of iced water; drain. Place kale in a tea towel; squeeze out excess water. Process kale until finely chopped; return to large bowl. Add remaining ingredients, except the oil; season to taste. Mix with your hands to form a dough. Knead the dough on lightly floured surface until smooth. Divide into 8 pieces and roll into balls. Cut two pieces of baking paper a little smaller than a large non-stick frying pan Coat the paper with cooking oil then roll out a ball between the greased baking paper. Heat a large frying pan over a medium heat. As the wrap is very
10 minutes
For the filling
› 2 tbsp pepitas
(pumpkin seed kernels) 280 g vegan yoghurt 3 tsp wasabi paste 16 butter lettuce leaves 1 Lebanese cucumber, peeled into ribbons › 70 g snow pea shoots, trimmed › 320 g avocado, halved, sliced › 2 scallions, sliced thinly
› › › ›
thin and fragile, peel one side of the paper away then place the wrap in the pan, paper-side up; cook for 30 seconds. Remove the paper and turn wrap. Cook for another 30 seconds. Repeat with remaining dough and let cool. The filling 1 Stir the pepitas in a small,
dry frying pan over medium heat for 2 minutes. 2 Whisk yoghurt and wasabi in a small bowl until combined and season to taste 3 Divide the lettuce, cucumber, pea shoots, avocado and yoghurt mixture among wraps. Top with pepitas and green onion; roll up to enclose. 4 Serve immediately or wrap firmly in a container to go.
TIP
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LSA is a ground mixture of linseeds (L), sunflower seeds (S) and almonds (A). These gluten-free kale wraps can be layered with baking paper and frozen in an airtight container or freezer bag for up to 2 months.
KACHEN No.30 | SPRING 22
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VEGAN RECIPES
F R IE D T E MPE H N A S I GOR E NG Serves 4 30 minutes 30 minutes
› › › › › › › › › › › › › › ›
300 g medium-grain black rice 625 ml water 60 ml peanut oil 500 g tempeh crumbled finely 3 fresh, long red chillies, seeded and sliced 5 shallots, chopped finely 3 large garlic cloves, sliced 4 cm-piece fresh ginger, chopped finely 450 g green cabbage, shredded finely 2 tbsp peanut oil, extra 80 ml kecap manis 2 medium limes, quartered 2 scallions, sliced thinly 80 g bean sprouts 80 g fresh coriander
1 Bring the rice and water to the boil in a medium
5 Return cabbage mixture to wok, squeeze in juice from
reserved lime centres. Toss through three-quarters each of the green onion and tempeh, then bean sprouts and chopped coriander. Season to taste. 6 Serve nasi goreng with remaining tempeh, reserved chilli, remaining green onion and coriander. Top with lime cheeks or wedges.
TIP
You can use soy sauce with a little maple syrup or brown or coconut sugar if you don’t have kecap manis. To make the nasi goreng, you can also use red brown or long-grain white rice, or any leftover cooked rice.
36
saucepan. Cover; simmer for 20 minutes or until just tender. Remove from heat; stand, covered, for 5 minutes. Spread rice out on a large tray; refrigerate until cold. 2 Heat half the oil in a wok over a high heat. Stir-fry the tempeh for 6 minutes or until golden; season during cooking. Remove tempeh from wok with a slotted spoon; drain on paper towel. 3 Reserve a quarter of the chilli for serving. Heat the remaining oil in wok over high heat; stir-fry shallots and remaining chilli for 2 minutes or until soft. Add garlic and ginger; stir-fry until fragrant. Add the cabbage; stir-fry for 3 minutes or until tender. Transfer the mixture to a large bowl. 4 Heat the extra peanut oil in the wok; stir-fry cooled rice for 4 minutes or until golden. Add kecap manis; stir-fry until combined.
KACHEN No.30 | SPRING 22
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S PIC E D W H I T E B E A N & G R E E K S A L A D PI T TA Serves 4 15 minutes 5 minutes
› › › › › › › › › › › › › › ›
60 ml olive oil 1 small red onion, chopped finely 1 garlic clove, crushed ¼ tsp dried oregano leaves 2 tsp ground cumin 400 g canned cannellini beans, drained, rinsed 1 tbsp lemon juice 1 tbsp fresh flat-leaf parsley, chopped 4 wholemeal pocket pittas 100 g vegan mayo 40 g pitted kalamata olives, halved 2 baby cucumbers, quartered lengthways 8 golden cherry tomatoes, halved 250 g tofu “feta” 1 medium lemon, cut into wedges
1 Heat oil in a large frying pan over
medium heat; cook the onion, stirring, for 3 minutes or until softened. Increase heat to high. Add garlic, oregano, cumin and beans, then cook, stirring, for 2 minutes or until lightly browned. Add lemon juice, parsley and season to taste. 2 Meanwhile, warm the pitta following packet directions. 3 Spread the pitta with mayo. Combine olives, cucumber, tomatoes and tofu “feta” in a medium bowl. 4 Spoon into the pitta with the warm bean mixture and serve with lemon wedges.
TIP
To go, pack pitta, mayo and salad separately and assemble just before serving.
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VEGAN RECIPES
C AUL I F LOW E R R IG ‘ N C H E E S E Serves 4 30 minutes 15 minutes + 4 hours
For the cashew cheese sauce
› › › › › › ›
300 g raw cashews 2 tbsp olive oil 2 medium onions, chopped 2 stalks celery, trimmed, chopped 70 g nutritional yeast flakes 2 tsp wholegrain mustard 375 ml oat milk or cashew nut milk (see tip)
For the cauliflower
› 1 small cauliflower (1 kg), cut into small florets
› 2 tbsp olive oil › 1 tsp garam masala › 1 fresh small red chilli, seeded, chopped finely, optional
› 350 g rigatoni pasta › 10 g fresh flat-leaf parsley (torn into pieces)
The cashew cheese sauce 1 Place the cashews in a medium bowl, cover
with filtered water. Stand, covered, for 4 hours or overnight. 2 Drain cashews, rinse under cold water; drain well. 3 Heat the oil in a medium frying pan over medium heat; cook the onions and celery, stirring for 8 minutes or until soft. 4 Add to a blender with the cashews and remaining ingredients, then blend until smooth. Season to taste. The cauliflower 1 Preheat your broiler / oven. Place cauliflower, oil,
the broiler for 15 minutes or until soft and golden, stirring occasionally. 3 Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain. 4 Combine the cauliflower, pasta, half the parsley and half the cashew cheese sauce in a large bowl. Spoon into an ovenproof dish and cover with the remaining sauce. Grill for 4 minutes or until golden. Serve topped with remaining parsley.
TIP
You can use macadamias, almonds or brazil nuts instead of cashews. Avoid using almond milk in this recipe as it can curdle on heating.
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garam masala and chilli in a medium bowl; toss to combine. Season to taste.
2 Spread the cauliflower on an oven tray; place under
KACHEN No.30 | SPRING 22
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FA R ME R S ’ SOUR DOUG H B R E A D 1 bread
10 minutes + rest
› 500 g Le Moulin flour mix for farmhouse bread
1 hour
› 120 g sourdough starter › 14 g sea salt
1 Place the flour in a large bowl and add the salt. Stir the
sourdough starter into 380 ml water and add to the flour. Mix with a wooden spoon (or food processor) until a firm, slightly sticky dough forms. Cover the bowl with a damp cloth and leave to rest for 15 minutes. 2 Fold the dough a first time* and leave to rest, covered, for 15 minutes. After 15 minutes, fold a second time and then let rise, covered with the damp cloth, until the dough has almost doubled in volume (this will take between 6 and 12 hours, depending on room temperature). 3 When the dough has risen, fold it again 2 times: slightly moisten your hands and reach under the dough from both sides, lift it up and fold it on itself. Repeat this several times,
› 380 ml water › 10 g organic grain mix
turning the bowl 90° each time. Let the dough rest covered for 15 minutes and repeat the folding. At the end of this second folding, place the dough in a floured proofing basket sprinkled with grain mix and refrigerate uncovered for 1 hour. Meanwhile, place a lidded cast-iron pan in the oven and heat at 250°C fan with the bottom heat on for one hour. 4 Remove the dough from the fridge and transfer it from the proofing basket to the preheated pot. Bake for 20 minutes with the lid closed at 250°C, then another 10 minutes without the lid at 230°C.
lemoulin1704.lu
TIP
If you don’t have a sourdough starter, you can make a normal farmhouse bread according to the package instructions. * The technique of folding the dough and instructions on how to make your own sourdough starter can be found on kachen.lu
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PA RTNE R R ECI PE
KOR E A N S T Y L E
P OP COR N C HIC K E N Serves 4 25 minutes 20 minutes
For the popcorn chicken
› › › › › ›
800 g chicken breasts, skinless 250 ml Luxlait buttermilk 300 g cornflakes, crushed 3 tbsp flour Vegetable oil Salt, pepper
For the Korean style sauce
› 125 ml soy sauce › 3 tbsp honey › 2 tbsp gochujang › › › › ›
sealable container. Add the buttermilk and toss well to coat, then leave to soak in the fridge for at least 15 minutes. 2 In the meantime, add the crumbled cornflakes, flour, salt and pepper to a large bowl and combine. Preheat the oven to 220°C and line a baking sheet with parchment paper. 3 Carefully remove the chicken pieces one by one from the container, place in the crumb mixture and toss well to thoroughly coat each piece. Place on the baking sheet, leaving ample space in between and drizzle with oil. Bake for about
15 – 20 minutes, ensuring that the chicken is completely cooked inside. 4 For the Korean style sauce: Combine the soy sauce, honey, gochujang, ginger, sesame oil, rice vinegar, garlic and 50 ml of water in a small saucepan over a high heat. Bring to the boil, then lower heat and leave to simmer for 10 minutes or until the sauce has thickened into a glaze. Keep warm. 5 Transfer the chicken into a large bowl, top with the sauce and toss well to coat. Decorate with sesame seeds and spring onions. Serve warm. For more Luxlait recipes, visit luxlait.lu
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RECIPE PHOTO
Pol Schons Marc Dostert
1 Cut the chicken into small cubes and put into a large
(or red chilli paste) 3 cm fresh ginger, grated 2 tbsp sesame oil 2 tbsp rice vinegar 3 garlic cloves, grated Sesame seeds and spring onions, to serve
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Supporting
l a c o L
r
ogethe
food t
FOOD FROM LUXEMBOURG FARMERS – THIS IS OUR PRIORITY
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TEXT
Oliver Zelt
F E AT U R E
KACHEN No.30 | SPRING 22
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F E AT U R E
V E LV E T Y SWE E T NE S S Vanilla is not only used to sweeten desserts and ice cream. It is one of the most expensive spices in the world, as well as being quite a diva. The story of a conquest that didn’t shy away from tricks and deceit.
RUB FOR MORE EROTICISM
This occurred only around 400 years after the Aztecs used vanilla not only as a spice but also to treat their teeth and general medicine. They believed the bean has magic powers and can enhance erotic attraction.
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Vanilla is an orchid and orchids are called the “queens of the flowers.” So, it should come as no surprise that vanilla is also the “queen of the spices” for many cooks. As is proper for royalty, the plant is somewhat peculiar and distant. In its home country of Mexico, only certain colibri species and the Melipona bee are allowed to approach. A membrane separates pollen from pistils to prevent pollination. Colibri, however, are able to prise open the membrane with their pointed beaks and the Melipona and Eulaema bees are so tiny that they can enter deeply enough into the flower in order to pollenate it. As is the case with so many secrets of nature, it was only uncovered by accident. In 1836, the Belgian botanist Charles Morren was sitting on a veranda in Mexico’s Papantla drinking a coffee when he observed how darkly coloured bees crawled into the flowers of a climbing plant growing near him and came out again with pollen attached to their little legs. Only a few days later, small pods began to grow. Morren tried later to pollinate the flowers by hand with little success. A few years later, 12-year-old Edmond Albius was more successful. On the Île Bourbon, today called La Réunion, he worked as a slave on a farm and was able to artificially pollinate the flower successfully with the thorn of a cactus. The ground was laid for the worldwide career of the vanilla plant. Even today, more than 150 years later, farmers pollinate the plants on their plantations with the help of bamboo and orange tree branches, quite without the assistance of insects and birds.
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That is why many used to rub vanilla on their bodies and promised themselves the increase of their seductive skills. When the Spanish robbed the Aztecs of all their riches at the beginning of the 16th century, they also brought vanilla as a trophy onto the old continent. The spice was used to sweeten hot chocolate that had just come into fashion among the nobility and at court. It took around 300 years until vanilla became a mass product and is today produced on La Réunion, in Indonesia, on the Comoros, on Tahiti, and, of course, in Madagascar. The island in the Indian Ocean at the south coast of Africa produces almost 80 percent of all vanilla sold worldwide, for the soil and moist-warm climate of the country are made for the orchid. The plant is often grown together with sugar cane or cacao trees, on which it can climb upwards.
A LONG WAY TO THE FULL AROMA
If the pollination can be called elaborate, the monthlong maturation after the harvest demonstrates how long it takes until the vanilla’s whole glorious scent is released. Five years can pass until a new plant first carries fruit. Farmers have to look closely, for the longish, around 30-centimetre-long beans are still green even when they are ripe. Nobody would find their taste seductive at this point. They taste grassy and bitter. The enchanting scent can only develop through fermentation. For this process to get started, the beans have to be blanched in hot water first. Then, they are dried in full heat and are then sweated, wrapped in blankets or rice sacks. The alternation between sun and shade can take months. Slowly, the beans change their colour from green to rusty brown and black and take on their beautiful
THE FIRST EUROPEAN VANILL A
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Having experimented for a long time, they finally succeeded. In Dutch greenhouses, the microgreens company “Koppert Cress” has been harvesting its first batch of high-quality vanilla pods. These come in three colours. The green ones are harvested fresh and sold directly to the gastronomy sector, allowing the chefs themselves to experiment with the drying and fermenting processes. The red ones are left to ripen on the stalk longer than usual, which gives them unique floral and caramel notes. The third is a dark brown, almost black, and most closely resembles the familiar pods that are most commonly known.
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F E AT U R E
oily shine. This is how the bean develops its characteristic aroma vanillin and, in the process, loses a lot of weight. Six kilogram of once green beans turns into just one kilogram gourmet vanilla. The most expensive kinds can cost up to 1000 euros per kilogram.
SYNTHETIC VANILL A
In light of this long procedure and horrendous price it is hardly surprising that the industry soon began to recreate the real vanilla synthetically. In 1874, the German chemist Wilhelm Haarman extracted the substance coniferin from evergreen conifers and was able to produce vanillin by separating the sugars. These days, imitations are even cleverer. Through biotechnology, you can extract the scent from fungus and bacteria of ferulic acid that occurs in plants such as devil’s dung and rice, as well as in clove oil. What you don’t really want to know when contemplating the enticing vanilla beans and flowers depicted on yoghurts, ice creams or yoghurt drinks in the supermarkets is that the bulk of synthetic vanillin is made of lignin, a waste product of the cellulose production. In any case, company and factories trick and deceive to no end. For example, the black
dots in your vanilla ice cream or yoghurt are in no way proof that the aromatic pulp of the real vanilla bean was used. Often, they come from finely ground beans. But that is perhaps something, after all, experts estimate that, these days, more than 90 percent of vanillin used worldwide stems from synthetics produced in a factory. Naturally, chefs in the top kitchens use only the best vanilla beans, although not only for the desserts. The scratched-out pulp from the beans give asparagus soup an exotic aroma, scallops and lobster are fried in vanilla butter and a fat turbot piece is perfumed with vanilla oil.
THE MOST IMPORTANT VARIETIES FOR THE COOK
Experts can see and smell whether a vanilla bean is a top variety. The best ones have an intensive scent, even when they are closed, and their surface is oily and shiny. If they are grey and brittle from the outside, their aroma will also be weaker.
BOURBON VANILL A ( VANILL A)
The name comes from the first, main site of production, the “Île Bourbon.” The long, slender pods contain a lot of seeds and a typical, intensive aroma due to the high content of natural vanillin.
TAHITI VANILL A
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It is somewhat broader and shorter than the bourbon vanilla. The skin is thinner, and the bean contains fewer seeds. The Tahiti vanilla contains less vanillin but comprises other substances that give it a rather flowery, fruity aroma that top chefs adore.
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B E RT R A ND’S
M AG IC WIT H VA NILL A
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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: vanilla. All you have to do is cook and enjoy! In collaboration with
atelier-de-cuisine.com
RUM & VA NILL A T UR ME R IC R A B B IT 15 minutes
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250 g rabbit fillet 1 tbsp virgin olive oil 100 ml double cream 36% 1 shallot, chopped Salted butter
1 Marinate the rabbit in olive oil, cook it in a pan
4 Serve with al dente tagliatelle, a good chunk
of salted butter and a handful of chives.
TIP
This recipe works great with any type of white meat, such as chicken, pork or turkey.
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for 8 minutes and keep it in the oven at 90°C. 2 Fry the shallot in a knob of salted butter, the turmeric and the halved vanilla (scraping out the inside) for 3 minutes. 3 Add the rum and flambé quickly, then pour in the cream and boil for 2 minutes and season with salt and pepper.
3 pinches of good turmeric ½ vanilla bean 2 tbsp of dark rum Fleur de sel and freshly ground pepper
Bertrand Duchamps Ramunas Astrauskas
10 minutes
RECIPES PHOTOS
Serves 2
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WILD PR AW N S W I T H VA NILL A & W HI S K Y Serves 2 › 6 prawns, shelled and cut in half › 35 g salted butter › 3 pinches of Madras curry
15 minutes
5 minutes
› ½ vanilla pod › 2 tbsp whisky › 50 ml coconut cream
› Salt (by Bertrand) and a dash of smoked paprika
1 Whisk the butter in a small saucepan with 2 tablespoons
of water, the curry powder, vanilla and whisky.
2 Add the coconut, salt and paprika, boil once more and cook
the prawns in the sauce for 3 minutes.
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3 Serve with rice pilaf with tarragon.
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F E AT U R E
OR A NG E & VA NILL A C US TA R D Serves 4 15 minutes 10 minutes
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250 ml whole milk 1 vanilla pod, split in two 50 g organic brown sugar 2 egg yolks 1 orange peel in small cubes ½ mango (or any other seasonal fruit)
1 Whisk the milk with the vanilla
and leave to infuse for 5 minutes, covered. Combine and whisk the egg yolks and sugar together, then pour the milk over the top. 2 Return to the pan and heat gently, stirring with a spatula, for about 10 minutes (be careful with the temperature to avoid cooking the yolks) until creamy. The cream should coat the back of a spoon. 3 Take off the heat and add the orange zest and leave to cool. 4 Serve with diced mango or other seasonal fruits.
TIP
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When you buy the vanilla pods, they should be shiny and soft. They can be stored in a zip-lock bag or glass tube in the fridge for several weeks.
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GLUTEN-FREE
NO - C HE E S E PE S TO
OV E R G LU T E N - F R E E S PAG H E T T I Serves 4 10 minutes 8 minutes
› 360 g gluten-free spaghetti
(80 g/serving) 2 bunches of fresh basil (40 g) 60 g cashew nuts 60 g pine nuts 8 tbsp olive oil 2 tbsp lemon juice 1/4 tsp garlic powder 1 generous pinch of coarse sea salt › 4 – 6 tbsp nutritional yeast (optional)
› › › › › › ›
1 Cook the pasta according to
package directions.
RECIPE & PHOTO
a small blender or food processor. Blend until finely ground. 4 Add in the basil, olive oil, lemon juice, garlic powder, a generous pinch of salt and nutritional yeast (optional). Blend for 30 seconds until combined. 5 Drain the pasta and serve with the pesto and some fresh basil leaves.
Eloïse Jennes
2 Wash the basil. 3 Add the cashews and pine nuts to
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cookingwithelo.com
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KNOWLEDGE BITES
A M A JE S T IC
C ROP
For gourmets, asparagus is “white gold,” however, for the most part, it’s not that golden for the palate. The noble vegetable often tastes slack and watery. The old varieties stand out with their notable acridity.
Higher yield, less taste
Asparagus is grown on many a patch. In Luxembourg, Jos Hoffmann grows delicious white asparagus over eight hectar. But not only on Sylt are the old varieties highly sought curiosities by the top chefs. Huchels Alpha, named after the breeder August Huchel, was grown on fields almost 100 years ago. In the post-imperial era, the imperial vegetable rose through the ranks to gourmet treat not only for the aristocracy. The old varieties carry imperious names, such as “Ruhm
von Braunschweig,” “Frühbote,” or “Schwetzinger Meisterschuss.” In the 1970s, however, farmers were convinced one needed new varieties that promised more yields and that could be stored for longer. The career of the perfectly formed asparagus began: beautifully white and boring. There are only a few fields on which historic varieties are grown. A few of them can be found in Walbeck in North Rhine-Westphalia, where asparagus expert Huchel developed “Huchels Leistungsauslese” in the 1950s.
Only a few grow the old varieties
Farmer Klaus Böll from Essenheim near Meinz swears by his “Schwetzinger Meisterschuss,” calling it a variety that “really just tastes like asparagus should.” Böll’s asparagus is a dream, says starred Chef Dirk Maus. “The green spear head already tastes more like a vegetable,” Maus gushes, who is head chef of the “Sandhof” in Heidesheim am Rhein. Maus describes it as “more volume on your tongue and palate.” For Christian Jürgens, it is important to work with “an old, almost extinct asparagus variety” in his three-star restaurant “Überfahrt” at Tegernsee. He wraps the “Schwetzinger Meisterschuss” in a salt paste before cooking it in the oven; this conserves the aroma. Jürgens serves it with a “Sauce béarnaise” with head and tongue of veal.
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Oliver Zelt
“This asparagus is a provocateur,” Jan-Philipp Berner is happy. “Not everybody’s favourite. Spears that are fun.” The fun lies in the light bitterness. Berner is the chef in a two-star restaurant “Söl’ring Hof” on Sylt and he serves “Huchels Alpha,” an old variety that shows immediately why it’s so good.” Asparagus grown at the side of the road has ten to fourteen shoots, i.e., spears. The Huchel variety has only four. “Those have more power, more minerals and nutrients – a whole Terroir in every spear,” says Berner. “That’s a bonus for the restaurant.” Despite the bitter notes, it is said to be a “delicate, quiet vegetable.” In the “Söl’ring Hof,” asparagus is not served with strong contenders, rather with some cream cheese, verbena and spruce shoots.
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Exclusively imported by
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DRINK RESPONSIBLY www.wengler.lu
CAVES WENGLER S.A. 2 Rue Neuve, L-6581 Rosport
RECIPES
ME A L- PR E PPING ? A T IME - S AV I NG SOLU T ION ! Are you tired of wondering what to eat every single day of the week? Meal-prepping will revolutionise the way you cook! No more hassle in the kitchen, multiple runs to the grocery store and last-minute meals.
So, what does it entail? The idea is to write down a weekly meal plan, do groceries on one specific day and have a dedicated meal-prepping day. Commit two hours of your week to washing and chopping vegetables or cooking the first few steps of each recipe. During the week, all you will have to do is assemble, cook or reheat the different meals you planned and made ahead of time. What we love most about this cooking method is that it is not only extremely time saving, but also very cost-efficient and helps to reduce food waste.
3 key tips
1
Choose recipes with similar ingredients. If you’re making ratatouille, consider buying a few extra courgettes to make a soup. Be sure to consume foods according to how long they will last in the fridge. Eat meals with ingredients or preparations that have a shorter expiration date first. Stock up on jars and airtight boxes. You’ll soon discover that you can never have enough.
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WINE PAIRING
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RECIPES
S HOPPI NG L I S T SA LMON PAT T IE S OV E R R IC E
LE T T UC E WR A PS WIT H G ROUND B E E F
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600 g green asparagus 350 g white rice (for the patties) 1 shallot 500 g salmon 1 egg 1 tsp ground coriander 1 pinch of salt and pepper
For the yoghurt sauce
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200 g yoghurt 2 limes 2 handfuls of fresh cilantro 1 pinch of salt
350 g white rice 1 onion 3 carrots 1 red pepper 400 g ground beef 2 tbsp olive oil 1 tbsp sesame oil 2 tbsp soy sauce 2 tsp sesame seeds (optional) 4 baby lettuce
ZUCC HINI NOODLE S WIT H F E TA SAUC E
LE MON R ICOT TA PAS TA WIT H AS PA R AGUS
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8 zucchini 500 g cherry tomatoes 200 g feta Olive oil 1 tsp dried oregano 1 tsp dried basil 1/4 tsp garlic powder 1 pinch of salt and pepper 8 slices of bread
2 hours (prep day)
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Serves 4
400 g green asparagus 360 g pasta (80 g/serving) 250 g ricotta 2 tbsp olive oil 3 tbsp lemon juice 3 tbsp shredded parmesan 1/4 tsp garlic powder 1 pinch of salt and pepper
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SA LMON PAT T IE S OV E R R IC E 10 minutes
8 minutes
Prep day 1 Mince the shallot. Cut the salmon into pieces. Add
the shallot, salmon, egg, ground coriander, salt and pepper to a mixing bowl or a food processor. Blend using a stick blender or food processor. 2 Use two spoons to form small patties. Heat a lidded pan with olive oil. When the oil is sizzling, brown the patties for 1 – 2 minutes on each side over mediumhigh heat. Reduce to medium heat, cover with a lid and cook the patties for 5 more minutes. 3 Let cool and store in an air-tight container for 3 – 4 days. 4 Cook the rice according to package directions. When cooked, rinse it under cold water. Store in the fridge in a separate storage container for up to 5 days.
oil over medium-high heat. When golden, reduce to medium heat and add the salmon patties to the pan to reheat them. 2 Reheat the rice in a pot or in the microwave. 3 Make the yoghurt sauce by combining the yoghurt, lime juice (to taste), cilantro and salt in a bowl.
Vignum Pinot Blanc Schengen Markusberg 2020
Prep day 1 Mince the onion. Peel the carrots and core the red
pepper. Cut the vegetables into very small pieces.
2 Heat a large pan with your preferred cooking oil.
Sauté the onion over medium-high heat until soft. Add the ground beef and sauté for 5 minutes until cooked. Set aside. 2 In the same pan, sauté the vegetables with olive oil, sesame oil and soy sauce over medium heat for 10 minutes. Add the beef back to the pan and combine. Transfer to an air-tight container and refrigerate when cooled. The stir fry lasts for up to 3 days in the fridge. 4 Cook the rice according to package directions. When cooked, rinse it under cold water. Store in the fridge in a separate storage container for up to 5 days.
Serving day 1 Wash the baby lettuce. Cut off the ends and
separate the leaves.
2 Reheat the beef stir fry in a pan with a little oil. 3 Fill the lettuce boats with beef and serve with rice
on the side.
WINE PAIRING
Château Edmond de la Fontaine Pinot Noir Rosé 2020
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RECIPES & PHOTOS
Eloïse Jennes
Serving day 1 Sauté the cooked asparagus in a pan with a little olive
WINE PAIRING
LE T T UC E WR A PS WIT H G ROUND B E E F
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RECIPES
COURGE T TE NOODLE S WITH BAK E D FE TA SAUCE 35 minutes
Prep day 1 Wash the courgettes and cut off
the ends. Form courgette spirals with a handheld or countertop spiralizer unit. Place them in an air-tight container on top of a paper towel. Refrigerate for 2 – 3 days. 2 Wash the cherry tomatoes and cut them in half. Store them in an air-tight container in the fridge for 2 – 3 days.
Serving day 1 Preheat the oven to 200°C. 2 Add the cherry tomatoes to a
baking dish. Place the feta in the middle. Drizzle with olive oil. Sprinkle oregano, basil, garlic powder, salt and pepper on top. Bake for 35 minutes. 3 Take the baking dish out of the oven. Mix until the baked feta and tomatoes form a sauce. Add in the zoodles. Give it a good mix and let it sit for 5 minutes until the zoodles soften. 4 Serve with toasted bread.
WINE PAIRING
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Château Edmond de la Fontaine Chardonnay 2019
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RECIPES
LE MON R ICOT TA PAS TA WIT H AS PA R AGUS 10 minutes
Prep day 1 Cut off the woody asparagus
stems. Peel the bottom of the stems if necessary. Cook the asparagus for 5 – 7 minutes in boiling water. Drain and rinse them under cold water. Store them in a storage container for 3 – 4 days.
Serving day 1 Cook the pasta according to
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package directions. Before draining, save a ladle of pasta water. 2 Combine the ricotta, pasta water, olive oil, lemon juice, parmesan cheese, ground garlic and a pinch of salt and pepper in a bowl. 3 Cut the asparagus into small pieces. Sauté them in a pan with a little olive oil over medium-high heat. 4 Add the ricotta sauce and pasta to the pan with the asparagus. Toss and serve.
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PA RTNE R R ECI PE
François Jagout, Chef of the restaurant Les Roses, presents his vision for a spring dessert.
L IQUOR IC E A LMON D J E L LY S TR AWB E R RY KOMBUC H A
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almonds 100 g milk 1 stick liquorice 100 g liquid cream 10 g sugar 1 sheet gelatine
For the short pastry
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100 g soft butter 155 g flour 30 g icing sugar 20 g ground almonds
30 minutes
› 5 g cornflour › 1 egg For the candied piquillo
› 2 cooked piquillo
(chillies) in a jar 100 g water 100 g sugar ½ vanilla pod 250 g strawberry kombucha › 9 strawberries › 9 raspberries › 125 g currants
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The almond jelly 1 The day before, boil the milk with the almonds,
then blend everything and leave to infuse overnight in the fridge. The next day, strain the mixture through a fine sieve and heat the resulting liquid. 2 Remove from the heat and add the gelatine, previously softened in cold water and wrung out. Add the grated liquorice to taste. Leave to cool. Beat the cream with the sugar into a whipped cream. 3 Fold in the milk mixture with a spatula, then pour the mixture into a mould of your choice. Place in the freezer for at least three hours to set. At least two hours before use, remove from the mould and bring to temperature in the fridge. The candied piquillo 1 Bring the water, sugar and vanilla pod to the boil. 2 Stir in the piquillo, which have been rinsed and cut
The shortcrust pastry 1 In a bowl, combine the softened butter, flour,
icing sugar, ground almonds and cornflour. Knead everything well with your hands until the mixture is homogeneous. Lastly, add the egg and process until well incorporated. 2 Leave to rest in the fridge for at least an hour and then roll out to a thickness of 3 mm. Cut out the desired shape, in this case, circular. 3 Place on a baking tray and bake for 15 minutes at 165°C. Serving 1 Arrange the strawberries and red fruit on the pastry. 2 Stir the strawberry juice into a plain kombucha. 3 Serve well chilled in a deep plate according
to your inspiration.
into fine strips. Cook for 15 minutes on a low heat and leave 24 hours in a refrigerator.
François Jagut Ramunas Astrauskas
› 100 g whole peeled
60 minutes
RECIPE PHOTO
For the almond jelly
Serves 6
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SEASONAL FRUIT
5 FAC TS A BOUT
V IOLE TS P OI S O NOUS O R E DI B L E ? It doesn’t matter which kind of violet (viola), they are all edible and not poisonous. When used in food preparation, it’s best to pick them while they are in flower (March to May) and in the morning. Be aware: the African violet is, despite its name, not a botanical viola and is poisonous!
An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”. More infos: gimb.lu
A DE L I C AC Y W I T H I N T E N S E A R OM A Violets are not only for decoration. They are best known as candied flowers and leaves, but viola also taste amazing with rice, in soups and salads, on bread or in fruit salads. If the aroma of fresh violets is too intense, try them dried as a tea, ideal for a cozy evening.
Apparently, Napoleon’s favourite plant was the violet after his great love Joséphine threw him a bouquet of violas on the evening of their first meeting. Indeed, after his death, two dried violets were found in a capsule that he carried around his neck. For Sigmund Freud, on the other hand, the violet symbolises sex in dreams, which he surmised comes from the link to the word “violate.”
V E R S AT I L E ME DI C I N A L PL A N T
E A SY C A R E Violets are humble and flexible. Planted in autumn, the coquettish flowers diligently spread out if they are regularly pruned and cut back to around half their size after first flowering. They propagate strongly through self-seeding and runners that will flower from the second year on.
The medicinal value of violets has been known for centuries. They have a calming effect, can relieve pain, are antibacterial and stimulate blood flow. They are rich in Vitamin C, saponin, flavonoids, and methyl salicylate. As a tee, they can relieve respiratory symptoms and calm irritated stomach linings.
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TEXT
Martina Schmitt-Jamek
DI D YOU K N OW ?
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SEASONAL FRUIT
Y E AS T ROLL S W I T H V IOL E T S Makes 12 40 minutes + resting time 30 minutes
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500 g flour 1 cube yeast 80 g sugar 175 ml milk, lukewarm 2 tbsp vanilla sugar 1 pinch of salt
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60 g butter, soft 1 egg 1 egg white, to coat 12 edible flowers, e.g., pansies › Sugar, for sprinkling
1 Sift the flour into a bowl and make a well. Dissolve
2
3
4
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5
the yeast with 1 teaspoon sugar in approx. 60 ml lukewarm milk. Pour the yeast milk into the well, mix with a little flour from the edge and leave the pre– dough covered with a cloth in a warm place for about 15 minutes. Add the rest of the sugar, vanilla sugar, salt, soft butter and egg and knead with the rest of the milk to form a medium–stiff yeast dough. Knead the dough vigorously until it is smooth and elastic, adding a little more flour or milk as needed. Line a baking tray (approx. 20 x 30 cm) with baking paper. Form the dough into a roll on a floured surface and divide into 12 portions. Form each into balls, place on the prepared tray and leave to rise for approx. 45 minutes, covered with a cloth. Preheat the oven to 180°C top/bottom heat. Whisk the egg white. Place one edible flower on each roll, press down lightly and brush the surface of the dough and the flowers thinly with egg white so that they fit snugly. Sprinkle the rolls lightly with sugar and bake in the oven for about 30 minutes. If they brown too much, cover with baking paper or aluminium foil in good time. Allow the yeast rolls to cool slightly or completely and serve.
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SEASONAL FRUIT
C R Ê PE S
W I T H V IOL E T S Serves 4 25 minutes + resting time 15 minutes
› › › › › › › › › › › › › › ›
400 ml milk 3 eggs 200 g flour 4 tbsp sugar 1 pinch of salt 30 g butter, liquid 1 tsp butter Butter, for frying 2 handfuls of edible flowers, e.g., violets of different colours 150 g cottage cheese 150 g sour cream 1/2 tsp vanilla extract 3 tbsp icing sugar, or to taste Icing sugar, to dust, to taste Mint and edible flowers, to garnish
1 Whisk the milk with the eggs. Mix with flour, sugar
4 When the bottom side is lightly browned, carefully
turn the crêpe with the flowers and bake on the other side for about 30 seconds. Take care not to burn the flowers and stack the finished crêpes on a plate. Bake the remaining batter in this way to make the flower crêpes, then arrange them flat or folded into triangles on plates. 5 Arrange a little cream next to each one, dust everything lightly with icing sugar as desired, garnish with mint tips and edible flowers and serve.
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and salt to a smooth dough and leave to soak for about 20 minutes. 2 In the meantime, mix the cottage cheese with sour cream, vanilla extract and icing sugar until smooth and season to taste. 3 Stir the melted butter into the dough. In a non–stick frying pan, foam 1 teaspoon of butter, pour in a small ladle of batter, swirl to distribute evenly and flatten a few tablespoons at a time.
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SEASONAL FRUIT
B ISC UITS
Makes 20 – 30
40 minutes
20 minutes
WIT H V IOLE TS
› › › › › › › ›
150 g butter, soft 100 g sugar 1 egg 1 pinch of salt 1 tsp vanilla extract 90 g almonds, ground 230 g flour 2 handfuls of edible flowers, e.g., violets, in different sizes and colours › Icing sugar
1 Beat the soft butter with the
2
3
4
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5
sugar until light and creamy. Add the egg and mix well. Then mix in the salt, vanilla extract and almonds. Sift in the flour and knead into a smooth, homogeneous dough. Wrap the dough in cling film and leave to rest in a cool place for about 1 hour. Preheat the oven to 170°C top/ bottom heat. Line two baking trays with baking paper. Roll out the dough to a thickness of approx. 3 mm. Pluck the edible flowers from their stems, place them on the pastry sheet with enough space between them and cover with a sheet of baking paper. Press the flowers lightly into the dough with the rolling pin so that they lie flat. Then cut out circles of various sizes with smooth cookie cutters and place on the prepared trays. Bake the biscuits one after the other in the oven for 10 – 12 minutes until light yellow. Leave to cool, remove from the tray and leave to cool on a cooling rack. Dust the flower biscuits with icing sugar and serve.
KACHEN No.30 | SPRING 22
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HOME M A DE PA S TA WIT H V IOLE TS
Serves 4 › › › ›
45 minutes
400 g flour 3 eggs 2 egg yolks 1 tsp salt
1 Knead the flour, eggs, egg yolks,
salt and oil into a smooth, pliable pasta dough. If necessary, add a little more water or flour. Shape the dough into a ball and leave to rest for about 30 minutes at room temperature, wrapped in cling film. 2 Divide the dough into 4 – 6 portions and knead well again. Roll out into thin sheets with a pasta machine. Cut the dough in half crosswise.
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3 minutes › 1 tbsp olive oil › 2 – 3 handfuls of edible flowers, e.g., violets, in different colours and sizes
3 Pluck off the flowers and lay
them flat on half of the dough sheets. Cover each with a second sheet of dough and pass it through the rollers of the pasta machine again. Process the entire dough in this way. 4 Use the dough sheets for lasagne or cut into tagliatelle with the appropriate attachment of the pasta machine and leave to dry briefly on a floured board.
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SEASONAL FRUIT
FOC ACCIA
VIOLE TS
WITH HERBS &
Serves 4 ‒ 6 30 minutes + resting time 25 minutes
› › › › › › › ›
500 g flour 1 tsp salt 15 g yeast 1 tbsp sugar 2 tsp dried Italian herbs Olive oil, to work with Salt, coarse 2 handfuls of herbs, e.g., parsley, wild garlic, basil, chives, beetroot leaves, etc. › 1 leaf of kale, red (special variety, or green cabbage) › 1 handful of edible flowers, e.g., viola, dandelion, chive flowers, clover, etc. › 1 tbsp flower petals, plucked individually, e.g., dandelion, forget–me–not, calendula
1 Sift the flour into a bowl, mix with the salt and make
on it, form it into a rectangle slightly smaller than the tray and leave it covered with a cloth to rise again for about 2 hours at room temperature. 4 Preheat the oven to 200°C top/bottom heat. Make small indentations in the dough with your finger, drizzle with olive oil and sprinkle with coarse salt. 5 Arrange the herb and vegetable leaves and the edible flowers decoratively on top, sprinkle the plucked petals on top and bake the focaccia in the oven for 25 – 30 minutes until golden brown. Serve lukewarm or cooled.
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a well in the centre. Dissolve the yeast with the sugar in 350 ml lukewarm water. Gradually pour the yeast water into the flour and work it in. Knead everything into a smooth, supple dough in 8 – 10 minutes and work in the dried herbs. 2 Shape the dough into a ball, place in an oiled bowl and let rest overnight in a cool place covered with a cloth. 3 Line a small baking tray (approx. 20 x 30 cm) with baking paper and brush with olive oil. Place the dough
KACHEN No.30 | SPRING 22
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SE A SONA L V EGE TA B L E
5 FAC TS A BOUT
S PR ING ONION S An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”. More infos: gimb.lu
FOR STRONG TEETH & EYES The green of the spring onion contains the most Vitamin A and can especially strengthen eyesight in the dark. The phytochemical allicin combats microbes in the mouth and is anti-inflammatory.
L E E K V E R S US S PR I N G O N I O N S Spring onions might look a lot like baby leek but there is a significant difference: the green is not flat as it is with leek but has, typically for onions, the form of a pipe.
BUYING & S TO R I N G
The name deceives, for the delicious spring onions are available throughout the year. From April until September, they are grown outdoors, in autumn and winter they come from the greenhouse.
In principle, the longer and firmer the green, the fresher and better. Spring onions fresh with their green keep up to 2 – 3 days in the vegetable drawer of your fridge, without green for up to 5 days.
V I TA MI N S & MO R E 100 g of spring onions already give you ¼ of your daily Vitamin C, provide Vitamin B, iron, and protein. The sulphurous essential oils strengthen gut flora and the body’s defences.
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TEXT
Martina Schmitt-Jamek
N O T O N LY I N S PR I N G
KACHEN No.30 | SPRING 22
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SE A SONA L V EGE TA B L E
S PR ING ONION NE S T
WIT H DUMPLING & PA R ME SA N C R AC K E R
Serves 4 (2 dumplings per person) 15 minutes 20 minutes
For the dumpling
› › › › › ›
30 g butter (soft) 1 egg 1/4 tsp ground nutmeg 80 g wheat semolina 1 spring onions (white part) Salt
For the tomato sauce
› › › › › ›
2 spring onions (white part) 1 tin tomato cubes 1 tsp dried basil 1 tsp dried oregano Salt Pepper
For the parmesan crackers
› 60 g parmesan
For the spring onion nest
› 8 spring onions (green part)
Liz Sinner
the heat, add the dumplings and cover. Let soak for 12 minutes. 7 Make 4 heaps of 15 g grated parmesan and grill in the oven for 3 – 5 minutes. Let cool for 5 minutes. 8 In a grill pan, heat olive oil on high heat. Grill the green parts of the spring onions for 2 – 3 minutes each side. 9 Dressing: Start with a parmesan cracker which you top with two dumplings. Surround the dumplings with the grilled spring onions and form a nest. Top with tomato sauce.
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wheat semolina, chopped spring onion and salt. Let sit for 15 minutes. 3 Finely chop the spring onions for the tomato sauce. Heat 1 tablespoon of olive oil in small pot and fry the chopped spring onions for 3 minutes. Add the tomato cubes, dried basil, and dried oregano. Season with salt and pepper. Let simmer for 5 – 10 minutes. 4 Preheat the oven to 200°C grill function. 5 Form 8 small eggs with the dumpling dough.
6 In a medium pot, bring salted water to a boil. Reduce
RECIPES & PHOTOS
1 Beat the butter and egg until creamy. 2 Finely chop the spring onion. Stir in the nutmeg,
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SE A SONA L V EGE TA B L E
B E E R- BAT T E R E D
S PR I NG ON ION S T IC K S Serves 4 For the beer batter:
› › › › › ›
150 g flour 1 tsp garlic powder 1 tsp paprika powder 1 tsp salt Pepper 1 egg
20 minutes › 250 ml beer › Frying oil › 18 spring onions For the tartare sauce
› 100 g mayonnaise › 15 g capers
1 Mix the flour with the garlic powder and paprika
powder, and season with salt and pepper. In a separate bowl, whisk the egg and add to the flourspices mixture. Gradually add the beer and whisk into a homogenous dough. 2 Heat the frying oil preferably in a deep fryer (alternatively in a pot, use a thermometer to check the temperature) up to 160°C.
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5 minutes › › › › › ›
20 g gherkins 1 spring onion (green part) 2 tbsp chopped fresh parsley 1 squeeze lemon juice Salt Pepper
3 Cut the spring onions into 10 – 12 cm long pieces (use
the front white part), dip into the beer batter and fry for 5 minutes. Let cool slightly on a cooling grid. 4 For the tartare sauce, finely chop the gherkins, capers, spring onion and flat parsley, and combine all the ingredients. Season with salt and pepper. 5 Serve the spring onion sticks with tartare sauce.
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SE A SONA L V EGE TA B L E
OR ZOT TO
WIT H S PR ING ONIONS & C R IS PY LE MON
Serves 4 10 minutes 20 minutes
› › › › › › › › › › ›
500 g orzo pasta 200 g spring onions (about 20) 2 garlic cloves 4 tbsp white wine vinegar (aceto bianco) 1.25 l vegetable stock 75 g hazelnuts 2 organic lemons 60 g parmesan cheese Olive oil Salt Pepper
1 Preheat the oven to 80°C. 2 Cut 1 lemon into thin slices and place them on a baking tray with baking paper.
Bake the lemon for 40 – 50 minutes, turn them after 20 minutes.
3 Cut the spring onions into thin slices and finely chop the garlic. Heat some olive oil in a large
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pan and fry the spring onions for 3 minutes. Add the orzo and the garlic, and fry for another 3 minutes. Deglaze with white wine vinegar and vegetable stock. Let simmer for 20 minutes. 4 Meanwhile, roughly chop the hazelnuts and dry roast in a pan until they are golden brown. 5 Finely grate the organic lemon and parmesan. Stir the lemon zest and parmesan into the orzotto. 6 Season to perfection with salt and pepper. Serve with roasted hazelnuts, crispy lemon slices and raw spring onion slices.
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SE A SONA L V EGE TA B L E
ASIAN SAL AD
WITH SPR ING ONIONS Serves 4 15 minutes 5 minutes
K
› 200 g Chinese cabbage › 1 large carrot › 125 g sunchoke/Jerusalem artichoke
› 10 spring onions › 4 tbsp alfalfa sprouts or mung bean sprouts
› 1 – 2 tbsp sesame seeds For the dressing
› › › › › ›
1 Cut the Chinese cabbage into 1 – 2 cm thick slices and
separate the individual pieces apart. With a peeler, cut the carrot into very thin long slices. Peel the sunchoke and cut it into very thin slices. Finely slice the white part of the spring onions, and roughly slice the green part. Save the vegetables for later. 2 For the dressing, finely chop the ginger and garlic. Mix both with sesame oil, soy sauce, orange juice and sugar.
3 cm ginger ½ garlic clove 2 tbsp roasted sesame oil 2 tbsp soy sauce 1 tbsp orange juice ½ tsp sugar or honey
3 Add 1 tablespoon of the dressing into a large pan and
add the spring onions, fry on high heat for 2 minutes. Add all the other vegetables and fry for no more than 1 minute. Transfer to a large bowl and mix with the remaining dressing. 4 Garnish with the sprouts, sesame seeds and some raw spring onion slices if desired.
KNOWLEDGE BITES
Did you know that various leftovers of spring onions can be used in different ways? The green parts can be sliced and make for a delicious topping on pasta, risotto, salads or sandwiches. The white bit can be used to replace regular onions in certain recipes such as stews and soups. You can also easily slice the remaining spring onions, put them in an airtight container in the freezer and add to hot dishes whenever you need them. So, make sure not to throw them away!
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Nat
Altrie KACHEN No.30 | SPRING 22
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MP_kache
Knowing where it comes from !
New
h 2022 From Marc el in Steins Prés 60, rue des
www.naturata.lu
We support local organic and biodynamic agriculture.
Naturata Bio Marchés - 12x in Luxembourg Altrier Dudelange Erpeldange Esch-Belval Howald Marnach Merl Munsbach Rollingen/Mersch Rollingergrund Steinsel
Windhof
Äre Spezialist fir Bio- an Demeter-Liewensmëttel MP_kachen_LU_DE_FR_EN.indd 4 71 KACHEN_22-01_INTERIOR EN.indb
28/01/22 16:09 10/02/2022 14:38
STEP BY STEP
C A R ROT C A K E
W I T H C R E A M C H E E S E F ROS T I NG A juicy carrot cake is a delight all year round, but of course it’s particularly well suited around Easter. In the USA, the carrot cake is almost always served with a cream cheese frosting, i.e., a cream made of cream cheese, butter and lots of icing sugar. In this recipe, however, the butter is omitted, and the amount of sugar is greatly reduced, making it a somewhat lighter version. For the little extra something, why not colour some of the cake cream with orange and green food colouring and decorate it with the shape of little carrots in piped icing?
1 cake Ø 20 cm 40 minutes 50 minutes
For the dough
› 2 – 3 medium carrots
(140 g, grated) 50 g walnuts, finely chopped 110 g soft butter 200 g fine granulated sugar 2 eggs (M), room temperature ½ tsp cinnamon ¼ tsp dried, ground ginger ¼ tsp salt 1 tsp vanilla extract (or vanilla sugar) › 60 g sour cream › 160 g flour (cake flour, e.g., type 405) › ½ pkt. baking powder
› › › › › › › ›
For the cream cheese frosting
› 125 ml whipped cream, cold › 350 g cream cheese, slightly warm
› ½ tsp vanilla extract
(2 drops of vanilla flavouring as an alternative) › 70 g icing sugar, sieved For the decorative carrots
› Orange and green food colouring
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STEP BY STEP
THE DOUGH
1
Peel and roughly grate the carrots. Finely chop the walnuts. Line the base of a 20 cm Ø round springform pan with baking paper and grease the sides. Preheat the oven to 175°C top/ bottom heat.
2
Beat the butter and sugar until creamy, then add the eggs one by one. Add the cinnamon, ginger, salt, vanilla and sour cream and mix well. Stir in the walnuts and carrots. Stir in the flour and baking powder with the mixer.
3
Pour the mixture into the prepared tin, smooth out and bake in a preheated oven at 175°C top/bottom heat for about 50 – 55 minutes.
THE FROSTING
4
Allow the cake to cool completely and either dust with icing sugar or decorate with frosting.
1
Whip the cream with a mixer into soft peaks and set aside. Mix the cream cheese and vanilla briefly until smooth and add the sugar. Do not mix too long or the frosting will be runny!
2
Set aside a small amount of the cream cheese mixture. Briefly stir in the whipped cream. Refrigerate. Colour the other part of the frosting orange and green and put into two freezer bags. Cut off a tiny corner.
3
Use the coloured frosting to pipe small carrots onto the icing.
RECIPE & PHOTOS
2
Spread the rest of the frosting on top and smooth it down.
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1
Slice the cake base straight if needed. Cut horizontally in the middle and turn over. The smooth underside should become the top of the cake. Spread some of the cream on one cake layer. Place the second cake layer on top with the smooth side facing up.
Ursula Schersch
THE ASSEMBLING
KACHEN No.30 | SPRING 22
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ADVERTORIAL
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a complete meal with several ingredients without worrying about the time and temperature of each one. Miele is always keen to develop technologies that make cooking easier, for greater safety and optimum cooking results. Another recent example lies in the MIELE induction hobs that have been designed with a “TempControl”2 zone. Thanks to this unique intelligent technology, dishes will always cook perfectly, and nothing will burn. You can choose to set a fixed temperature on a cooking surface, so that the pan temperature remains constant, and your roasting is always perfect. Let yourself be tempted by MIELE technology, the perfect assistant for successful recipes. miele.lu 1 2
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KACHEN No.30 | SPRING 22
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Setactie_2
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GOOD. BETTER. SUBLIME.
You love to cook. And when you cook, you want to do it by the book. With the correct recipe and the freshest ingredients. However, you find your own sous-chef in your kitchen appliances. After all, good cooking starts with good equipment. And at Miele, all our appliances are designed to let you shine. Enjoy now our 5% discount on the purchase of 4 appliances. * Offer valid until 31/12/2022 included.
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F E AT U R E
S PIC E S
A S A N IN S PIR AT ION
The man is a discoverer, but he would “never fly blind.” He always has a plan for his expeditions to find aromatic plants and delicious shrubs, yet he constantly experiences the unexpected. On a trip to Nepal, the team took five days to reach their destination. Across paths that are normally not trodden and where tourists don’t tend to wander. Near Kathmandu, he was the first non-Nepalese to enter “a Jurassic Park without dinosaurs,” as Marcel Thiele describes the area. He found cardamom whose capsules are dark violet and that have “wonderful notes of eucalyptus.” Marcel Thiele travels into the remotest corners of the world so that the cooks of the world are supplied with new spices for their creations. But it’s not only about the spicy notes for the 41-year-old, he also wants to understand what effect the herbs and roots have. Which ingredients don’t only enrich our food but also the inside of our body and provide well-being? The
good taste is often only “a positive side effect.” Thus the following question accompanies him constantly: “Why do we eat what we eat?”
Spices – a natural pharmacy
While the word “pharmacy” has several possible origins – all to do with magic, healing and herbs, of course – the knowledge of herbs is part of every dish. After all, natural ingredients of herbs, spices and other plant extracts allow us to actually eat what we can eat – whether that’s something exotic or a regional plant. Thiele uses the knowledge of our ancestors and has determined that already the names of many herbs simply describe their effect. Summer savory is also called “Pfefferkraut” (“pepperwort”) in German – an obvious nod to its use. But also the English term gives you a hint (use in savoury dishes). The thin, green leaves of summer savory or Pfefferkraut “imitate the effect of pepper in the body and promote fat
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TEXT PHOTOS
Oliver Zelt Marcel Thiele
What does a Spicehunter® do? Collect spices, roots and flowers? Well, yes, but that is only the beginning. Marcel Thiele is on a worldwide search for spices and their effects. By the way, starting with the next issue, you can read regular stories from the life of “Spicehunter” Marcel Thiele in this section!
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F E AT U R E
burning,” says Thiele. An alternative name in German is “Beizkraut,” which points to the most well-known description of the herb: it helps with the digestion of legumes. This way, “foodpairing becomes more than a nice word,” and the Spicehunter ® shows that herbs are much more than pretty decoration and a quick colour contrast on your plate.
An adventurer who wants to retain the knowledge of peoples close to nature
Supporting local farmers’ businesses
Spicehunter ® is so much more than somebody who collects spices from the remotest corners of the world and brings them back to his home country. He wants to make sure that the local growers are not exploited, “because the rest of the culinary world lusts for their products.” In Nepal, Thiele explains to the farmers, who dry their cardamom harvest on thick stacks of wood over an open fire, that they could never sell their spice on the European market like that because it would count as contaminated. Instead, they could stack the fresh cardamon thinly and use an ingenious pipe system to spread warmth more evenly on the harvest that is to be dried. A collective that inspires.
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Spicehunting is not an Indiana Jones adventure or a job that one applies for, instead it is its own scholarship and vocation in which a deep knowledge is combined with culinary evolution. Already when he was young, Thiele was attracted by distant places – despite him coming from a gastronomy family who would surely have liked to see him making the restaurant kitchen his centre of work. He did, at least, undertake the training to become a cook, but then he went to sea for three years as a marine. While his mates stayed at sea, he went on land to visit plantations, travelled into the deepest bush and visited markets, and learned connections from the inhabitants that were unknown to most people in so-called modern Europe. So far, he has visited 93 countries as a Spicehunter®, has worked in many restaurants worldwide, and is master chef, instructor, consultant, and expert of the Dutch company “Koppert Cress,” that is constantly on the lookout for new ingredients for cooks. In Thiele’s job, it’s not only about scrambling up the most remote hill and finding the most bizarre plants. What drives Thiele is the answer to the question: “Why do others cook differently?” In Europe, gourmets treasure the small, yellow Szechuan buttons on account of their “light peppery
citrus aroma and their tingly acridity that lightly numbs palate and lips.” What few people know: In Africa, people use the herb as “a medicine for malaria and add it to all kinds of meals.” The flowers of the herb especially contain substances that can kill off parasites and viruses in the blood. This is the kind of knowledge that Thiele wants to learn and pass on. “We can learn from so many different cultures and use this knowledge for more sustainability,” says the 41-year-old. Cooks carry a great responsibility for society, Thiele is sure of that. Especially when it comes to the respectful handling of food, the preservation and passing on of knowledge. It’s a holistic approach that the Spicehunter ® wants to pass on to aspiring chefs and others. It’s about more than just spice: Rediscovering the old, that is his creed. Especially for the vegetarian and vegan diet herbs are not only decoration. They give fruit and vegetable dishes that special something.
KACHEN No.30 | SPRING 22
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ADVERTORIAL
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KACHEN_22-01_INTERIOR EN.indb 78
In collaboration with Lëtzmix Cédric Colchen Tel. +352 / 661 102 559 cedric@letzmix.lu facebook.com/ConseillerThermomixTM6 letzmix.lu
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F UN AT E AS T E R W I T H T H E K I DS
Do you still remember? Exactly two years ago, during the first lockdown, there was a real bright spot: the weather! Summer weather in March and April made staying at home and taking daily walks in the fresh air a real delight. Let’s just hope that the sun will be kind to us again this year and that we can look forward to an Easter spent outdoors! After all, what could be better than hunting for eggs in the garden?
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F E AT U R E
WHIT E C HOCOL AT E CUPC A K E BUNNIE S 20 pieces › 20 paper muffin cases › 250 g butter, chopped › 160 g white chocolate, chopped
› 385 g caster sugar › 250 ml milk
30 minutes › › › › › ›
150 g plain flour 150 g self-raising flour 2 eggs 2 tsp vanilla extract 150 g frozen raspberries 375 g white chocolate
1 Preheat the oven to 170°C. Line the muffin tin with 2
3
4
the paper cases. Stir butter, chopped chocolate, sugar and milk in a small saucepan over low heat until smooth. Transfer the mixture to a bowl and let cool for 15 minutes. Sift and whisk both flours into the chocolate mixture, then add the eggs and vanilla. Split the mixture across the cases. Sprinkle raspberries on top of each, then bake for about 30 minutes or until baked golden. Test, then cool on a wire rack. Meanwhile, make the bunny ears. Draw 40 bunny ears, about 5 – 6 cm high and 2 cm wide, on two sheets of baking paper then turn the paper over. Place the chocolate in a heatproof bowl over a saucepan of simmering water and stir until melted.
› › › › ›
Pink food colouring 80 g coconut flakes 250 g butter, softened 500 g icing sugar 60 ml milk
Pour ¼ of the chocolate into a smaller heatproof bowl and tint the other ¾ of the chocolate pink. 6 Pour the pink chocolate into a piping bag fitted with a 2 mm tube and the white chocolate into second piping bag. Cover the drawn bunny ears with the pink chocolate, then freeze for 1 – 2 minutes or until firm. Then pipe a white centre on each ear and freeze for another few minutes. 7 For the butter cream, beat the butter in a medium bowl with a mixer, then gradually add half the sifted icing sugar, milk and finally the rest of the icing sugar. 8 Spread the butter cream thickly over the roomtemperature cupcakes, sprinkle with coconut flakes and arrange the ears in place.
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5
30 minutes
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F E AT U R E
PA INT E D SUG A R B ISCUITS 15 pieces
› › › › › ›
F R EC K LE D EGGS
45 minutes
24 pieces
240 g pure icing sugar 1 egg white ½ tsp lemon juice 15 biscuits Various food colourings Thin, clean paintbrush
1 Sift the icing sugar through a very fine sieve. 2 Beat the egg white in a small bowl with a mixer until
10 minutes
125 ml thickened cream 450 g milk chocolate, chopped finely 200 g Oreo biscuits 250 g colourful sprinkles
1 Bring the cream to the boil in a small saucepan. Pour
the cream over the chocolate in a medium heatproof bowl. Stir until the chocolate is smooth. Leave to stand at room temperature until the mixture starts to thicken. 2 Meanwhile, process the biscuits until finely crushed. Stir in the chocolate mixture. Refrigerate for about 2 hours, stirring occasionally, or until firm. 3 Place the sprinkles in a shallow bowl and line a tray with plastic wrap. Roll heaped teaspoons of the mixture into egg shapes. Roll the chocolate eggs in the sprinkles until covered, then place onto the prepared tray. Refrigerate until firm. 4 Serve in small paper cases.
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barely frothy. Add icing sugar 1 tablespoon at a time. Once it reaches firm peaks, use a wooden spoon to beat in the lemon juice. Add just enough water to the icing until it is spreadable and has a coating consistency. 3 Place the biscuits on a wire rack over a tray. Spread the icing over the biscuits until covered. Leave to stand for 1 – 2 hours or until dry. If the icing is too thin, apply a second coat. 4 Put a little of each food colouring onto a shallow dish or plate. Dip a clean paintbrush into water and then dip into the desired colour and decorate the biscuits (for best results use a fairly dry brush). Leave to stand for 1 hour or until dry.
› › › ›
20 minutes
KACHEN No.30 | SPRING 22
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GINGE R E AS TE R BUNNIE S 40 pieces 20 minutes 10 minutes
› › › › › › › › ›
450 g plain flour 330 g caster sugar 1 ½ tbsp ground ginger 2 tsp mixed spice 1 tsp bicarbonate of soda 200 g butter, melted 90 g golden syrup 1 egg 1 egg yolk
For the Royal Icing
3
4
5 6
7 8
butter mixture into the dry ingredients. Knead lightly to bring the dough together. Wrap in plastic wrap and refrigerate for 15 minutes. Line two large oven trays with baking paper. Divide the dough in half. Roll one piece of dough between two sheets of baking paper until about 3 mm thick. Slide the dough in baking paper onto a tray and refrigerate for 15 minutes. Repeat with remaining dough. Preheat oven to 170°C. Peel the baking paper from top of dough, then place back on dough. Turn over and remove the top paper. Cut the dough into bunnies with a bunny-shaped cutter, then carefully place them on the oven trays. Bake in batches for about 10 minutes or until golden brown, then leave to cool. For the royal icing, beat the egg white in a small bowl with a mixer until barely frothy. Add sifted icing sugar, a little at a time, and beat until stiff peaks form. Stir in the water, 1 teaspoon at a time, until it reaches a consistency that can be piped. Spoon into a piping bag fitted with a small tube. Decorate the bunnies with the icing as desired. Leave to stand for 1 hour or until set.
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› 1 egg white › 240 g pure icing sugar › 1 – 2 tsp water (approx.)
1 Sift the dry ingredients into a large bowl. 2 Combine butter, syrup, egg, and egg yolk in a small bowl, then stir the
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COVERAGE
A WE E K E ND
OF SC IE N T IF IC
The 51st edition of the National Jonk Fuerscher Contest organised by the Fondation Jeunes Scientifiques Luxembourg will be held from the 18th to 20th March 2022. This contest rewards the creative and innovative spirit of young scientists aged 11 to 21, either resident or enrolled in a Luxembourgish school. It is an opportunity to discover the results of research carried out on various scientific projects in the fields of natural, human or social sciences, technology or research. Each winner will have the chance to participate in international science competitions, forums, and other activities, such as in the European Union Contest for Young Scientists (sponsored by the European Commission) or the London International Youth Science Forum (sponsored by the Alphonse Weicker Foundation). The weekend will end with an open day, where everyone is invited to come and see all the projects on display and talk to the young scientists. As Carlo
Hansen, president of the Foundation, explains, “I believe in the creativity of young students, and our role is to help them find solutions to the problems they see.” We share that belief at KACHEN! As a partner of this event for a couple of years now, we are committed to helping young people pursue their scientific dreams. Last year, several projects dealt with issues related to nutrition and its effects on our health. One of these was the project led by Charlotte Barberon (18) from ISL, entitled “Why couldn’t the chicken cross the road?” An enlightening study on the consequences of the type of rearing (i.e., cage rearing vs. free-range rearing) on the quality of chicken bones and, in particular, on their calcium content. This year, we hope to once again discover innovative projects carried out by young enthusiasts who are working towards a better future. An event not to be missed for a family weekend! fjsl.lu
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PHOTO
ArtEO Photography
DI SCOV E R IE S
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ILLUSTR ATION
Yo l a n d e K o s t e r
V E G E TA B L E PA NC A K E S
An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”. More infos: gimb.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 O N LY 4 4 €
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RECIPE & PHOTO
Anne Lommel
T Y P I C A L LY LU X E M B O U R G I S H
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T Y P I C A L LY LU X E M B O U R G I S H
RUB BA R B S TA A RT BY A NNE LOMME L
1 tart Ø 28 cm 20 minutes 45 minutes
For the short-crust pastry
› › › › › › ›
250 g flour 125 g butter 2 level tsp baking powder 1 egg 4 tbsp water 1 pinch salt 3 tbsp sugar
The short-crust pastry 1 Preheat the oven to 180°C top/bottom
heat.
2 Sieve the flour and baking powder into
a bowl and add the butter. Work the ingredients between your hands until the mixture is crumbly. Then make a well in the dough. 3 Add the salt, water, egg and sugar to the well and work quickly to a smooth dough.
For the topping
› 1 kg rhubarb (or frozen rhubarb), › › › ›
cleaned and cut into pieces 300 ml cream 2 tbsp vanilla sugar 1 egg 1 tbsp custard powder
The topping 1 Grease the springform pan with butter. 2 Roll out the pastry and place in the
springform pan. Press down the edges.
3 Spread the rhubarb over the pastry and
bake for 15 – 20 minutes.
4 Meanwhile, whisk together the cream,
vanilla sugar and egg. Pour onto the cake and bake for a further 25 minutes. 5 Allow to cool completely and remove from the springform pan.
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More recipes by Anne Lommel on Instagram @lommelscuisine
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GRANNY’S RECIPE
PINE A PPLE C R E A M
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RECIPE PHOTOS
Alexandra Regnery Enia Haeck
BY A LE X A NDR A R EG NE RY
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GRANNY’S RECIPE
This enticing recipe for pineapple creme has been a favourite in the Regnery Family for quite a long time. Distinctly fluffy and fruity thanks to the tinned pineapple’s sweet acidity, it has been Anne-Marie Regnery’s go-to desert for larger get-togethers. It’s crucial to use tinned and not fresh pineapple in this case, as experience taught her. She can’t pinpoint for sure where she originally got the recipe from, however she ensured to pass it on to her daughter Alexandra – and now to all the avid readers of KACHEN. And ultimately, the only thing that really matters is that it tastes good and that everyone has a good time.
Serves 6 25 minutes 20 minutes
› › › › › ›
1 large can (500 g) of pineapple, sliced 5 egg yolks 2 tbsp sugar 100 ml pineapple juice, from the can 4 sheets gelatine 500 ml whipped cream
1 Separate the egg yolk from the egg
2 3
4 5
7 Remove the bowl from the water bath and
leave the mixture to cool until lukewarm, continuing to stir with the mixer. 8 Now mix the pineapple and the stiff cream with the sugar mixture. 9 Then place the pineapple cream in the fridge for several hours. You can also decant the cream into smaller containers or simply leave it in the bowl.
TIP
You can also blend the pineapple into very small pieces before folding them in.
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6
white and set aside. (Use the egg white elsewhere). Whip the cream until stiff and refrigerate. Cut the pineapple into small bite-sized pieces and collect the pineapple juice from the can. Soak the gelatine in cold water for 5 – 10 minutes. Mix the egg yolks, pineapple juice and sugar. Slowly heat the mixture over a bain-marie and mix with a mixer on medium speed until smooth. This process can take up to 10 minutes. When the mixture is warm, squeeze out the gelatine and stir in.
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MY LUXEMBOURG
WË LLK A R K NIDDE LE N
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RECIPE PHOTOS
Steve Lentz Marc Dostert
DUMPLINGS WIT H LOVAG E C R E A M & S PR ING V EG E TA B LE S
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MY LUXEMBOURG
After graduating from the EHTL as a chef in 2009, Steve Lentz expanded his experience by working in Luxembourg, Switzerland and Germany. In 2017, he returned as a teacher at the Diekirch school, with a master’s degree in his pocket, and a combined motivation: his passion for cooking and his desire to pass on his skills and knowledge. “It’s important to train young people in the culinary profession because the gastronomy sector is sorely lacking in professionals,” explains Steve Lentz, whose culinary adventure began very early in his childhood alongside his grandmother.
Serves 4
30 minutes
› 600 g spring vegetables of › › › › ›
your choice: root vegetables, radishes ... 4 slices of raw ham 50 g butter 80 g walnuts 100 g sour cream Herbs and/or flowers for decoration
30 minutes For the “Kniddelen“
› › › › › › › › › ›
For the lovage cream
› › › › › ›
150 g stale bread 50 g buckwheat flour 20 g wheat flour 20 g grated parmesan ½ shallot 1 garlic clove 2 eggs 150 g milk 100 g sour cream Salt, pepper and nutmeg
The “Kniddelen“ 1 To make the “Kniddelen”, sauté the shallot and garlic
and mix with the remaining ingredients in a blender. Make small dumplings and poach in salted water. Alternatively, place the mixture in ramekins and cook in a steamer at 75°C for 15 minutes. 2 Clean, peel and cut the vegetables into the desired shape. Blanch in a pan of boiling water and then rinse. 3 Place the raw ham on a tray with baking paper, cover with a second sheet of paper and weigh down with another tray. Bake in the oven at 160°C for 25 minutes. Lightly toast the walnuts in a pan. The lovage cream 1 Blend the lovage with the oil in a stand mixer until
friction. Strain through a fine sieve and leave to cool in the fridge. Add the remaining ingredients to the stand mixer. Blend the ingredients until foam is formed by the egg white. Then slowly add 100 g of the lovage oil while continuing to blend the cream. Then pour into a piping bag. 2 Before serving, heat the “Kniddelen” in a little melted butter and sauté the vegetables. Spread some lovage cream on the plate, arrange the “Kniddelen” and the vegetables on top. Garnish with the ham, walnuts, sour cream, remaining lovage cream and herbs/flowers.
TIP
For a vegetarian alternative, simply leave out the ham.
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the mixture has reached +/- 65°C as a result of the
150 g neutral oil 40 g fresh lovage 20 g egg white 2 g salt 8 g rice vinegar 25 g ice cubes
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R E STAU R A N T PORT R A I T
T HE S K Y BA R
It might sound strange. To dress up nicely to go out at Skybar to enjoy a cocktail prepared with professionalism night and head to the City Concorde. To park your car in by the waiters trained in these techniques by a mixolothe underground car park, to walk through the shopping gist, devour a menu of the day or take your time during a mall, to go up to the top floor. But all this is absolutely fine. dinner with friends or lovers. The Skybar, as its name suggests, is on the top floor and The atmosphere of the shopping centre will be quickly has a terrace that can seat 130 guests. There are no buildforgotten as soon as you enter the SKYBAR. Christopher RAHME, the manager, is not a first-timer. ings around, but fields as far as the eye can see, ideal for After having opened, among others, the Downtown Café dining while watching the sun go down, leaving behind and the Café des Capucins in the city centre and the Avenue a pink and purple sky. “We hope to expand the offer on in Kirchberg, Christopher Rahme threw himself 200% into our terrace soon, with a bar so that workers can come and this rather crazy challenge. “People around me were scep- have an afterwork drink while eating tapas prepared by tical, imagining such a restaurant in a shopping centre, the chef’s brigade.” but I didn’t want to launch a restaurant that didn’t suit me. On the kitchen side, the manager carefully selected Chef Renaud Nols. “I wanted someone who was ready to You always do the things you love better.” take on many challenges and who could His passion can be found in this offer French cuisine with oriental and welcoming place, sublimated by a sophisAsian inspiration.” And the chef has ticated decoration, to house the owner’s “The menu changes taken up these challenges, having had clear ambition to offer a varied, surprisevery six weeks to to learn, among others, about Peruvian ing and elaborate cuisine. continually rethink and Lebanese cuisine during organised The decoration of the room was entirely my cooking and to be theme evenings. “These experiences have imagined by Christopher Rahme. “I have able to work with the allowed me to discover new products, been supported by professionals in my right product at the other ways of cooking, and I now bring previous projects, which has given me the right time.” this knowledge into my recipes.” experience to manage everything here.” On the ceiling, a painting that lies You will never hear Chef Nols say “we’ve between the plant and aquatic worlds, hand-painted by always done it this way!” because he is fighting precisely the artist Samuel Lévy, invites you to daydream. The against a static cuisine. “The menu changes every six drawings in fluorescent colours make it a living painting, weeks to continually rethink my cooking and to be able giving a sensation of movement depending on the lights. to work with the right product at the right time.” So, apart On the walls, the bold choice of long planks of black burnt from the octopus and the beef tartar which remain on the wood adds character without being austere, thanks to the menu all year round, the chef lets his creativity speak for multiple reflections, matt and shiny, of the wood. itself. Surprising dishes to open up new culinary horizons, The owner has also found many vintage pieces in the such as a Luxemburgish Wagyu in a shabu-shabu broth, Paris flea markets, such as the 1950s mirror frames and mushroom baklava or tiramisu prepared with… truffles. a 1970s light fixture that looks like a sea urchin. The It’s all about surprises at Skybar, the kind of surprises that benches are covered with numerous cushions whose don’t disappoint – so let yourself be surprised. designs were created by painters from different worlds. An open kitchen adds depth to the 90-seat restaurant. “The layout of the tables has been designed to SK YBAR RESTAUR ANT-BAR optimise the number of customers without infringing on their privacy.” 80, rte de Longwy — L-8060 Bertrange Since opening in November 2019, the restaurant has Tel. +352 / 26 44 14 14 attracted a loyal clientele. Open during the same opening hours as the City Concorde, you can go up to the skybar.lu
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TEXT PHOTOS
Marion Finzi Ramunas Astrauskas
LE T YOUR S E LF B E SUR PR IS E D
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R E STAU R A N T PORT R A I T
KACHEN No.30 | SPRING 22
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PORTRAIT OF A CHEF
ME E T A CUR IOUS C HE F:
TEXT PHOTO
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At the age of 16, while watching the TV programme “Iron such as the Kaiseki normally found in Japanese gourmet Chef” in his hometown of Saitama, Ryôdô Kajiwara had restaurants. We have chosen to merge different cultures.” a revelation. “ When I saw them cooking I said to myself: The chef thus has fun bringing Japanese influences into why not become a chef! “ Surprising thought for a teen- European dishes, such as the “Opera”-inspired matcha ager who does not come from a family of cooks, let alone tea cake where matcha replaces coffee in the ganache. Or conversely, Japanese dishes revisited, such as panko gourmets, but the aspiring chef had found his way. Once he graduated from a culinary school in Japan, crusted deer with a yakiniku sauce – wild game is rarely the chef began to practice his profession in Tokyo. Until eaten in Japan. When asked what product he likes to work with most, the age of 25, he trained in various cuisines: Mediterranean, sushi, traditional Japanese “Kaiseki” 1 and French, the chef answers – almost without hesitation – bluefin “but, soon enough, I wanted to come and work in Europe tuna, which he offers in sashimi and temaki, “I find here a quality equivalent to the ones we have in Japan.” to acquire other techniques.” In the kitchen, the chef is accompanied by seven cooks, After a first job in Paris, he moved to Luxembourg where his wife was working at the time. For 12 years, the a considerable number but essential for the chef. “We chef travelled through the kitchens of the country’s Miche- only work with fresh products that require a long time for cutting and preparation.” lin-starred restaurants to gain experience of One year after its opening, Chef Ryôdô haute gastronomy and to evolve in a variwas crowned Chef of the Year 2022 by ety of culinary worlds. “These years were a “I really wanted to Gault & Millau Luxembourg. “This prize very good school, especially for discovering bring my expertise was a real surprise for me! I even went European products that I didn’t know and as a Japanese chef to the party by myself, not expecting to learning how to work with them”. to Luxembourg.” receive anything”, he recalls with a smile. His CV includes some superb addresses The chef wishes to continue to open up such as Léa Linster, Mosconi, Le Fin Gourmand, Clairefontaine, Le Sud. Through his experiences, new culinary horizons to his customers, while keeping a Ryôdô has refined his cooking and acquired new skills, regularity in his work. “Receiving an award is an honour and I must maintain this excellence”, he emphasises. particularly in pastry-making. During a dinner at Ryôdo, you will discover a passionIn 2016, he participated in a culinary competition in France, “Les Espoirs de Mougins”, where he won 2nd prize. ate and generous chef, who will be happy to explain the This recognition by his peers gave him enough confi- history of his dishes, between Japanese tradition and European modernity. dence to finally open his own restaurant. The search for a business was long and, after a lot of work and the wonderful work of the architect MariePaule Greisen to create a restaurant with a Japanese atmosphere, Ryôdô’ restaurant was born in Luxem- 1 “Kaiseki” defines a traditional Japanese meal during which bourg-Hollerich. many small dishes are served at the same time. “I was lucky enough to have the support of my former bosses at Mosconi and Clairefontaine, who told their customers about my restaurant. And, thanks to good word of mouth, we soon had reservations.” RYÔDÔ From the outset, it was fairly obvious that his cuisine would focus on Japanese gastronomy. “I really wanted to 27, rue Raymond Poincaré — L-2342 Luxembourg bring my expertise as a Japanese chef to Luxembourg.” Tel. +352 / 27 76 92 85 Ryôdô defines his restaurant as Japanese with European influences. “We don’t offer traditional Japanese cuisine, ryodoes.com
Marion Finzi Ramunas Astrauskas
RYÔDÔ K A JIWA R A
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CHEF’S MASTER CLASS
WAGY U SUS HI (A 5 - G R ADE )
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RECIPE PHOTOS
Ryôdô Kajiwara Ramunas Astrauskas
w i t h smoked gar l ic sauce
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CHEF’S MASTER CLASS
Serves 4 30 minutes 45 minutes
For the vinegar rice
› › › › ›
450 g sushi rice 450 ml water 85 ml Shiragiku rice vinegar 15 g caster sugar 15 g fleur de sel
For the sauce
› 75 ml soy sauce › 75 ml sake › 2 garlic cloves For the sliced wagyu
› 540 g of A5-grade wagyu steak For the assembly
› Fresh wasabi (or from a tube)
SMOKIN’ HOT!
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It is fairly easy to smoke any element of a dish. Simply light a few smoking wood chips and seal them with the produce in a non-flammable container for a few minutes. Alternatively, food smoker guns can be aquired online with prices starting low.
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CHEF’S MASTER CLASS
THE VINEGAR RICE
1
Clean the rice: put the rice in a bowl and cover with cold water. Mix and rinse the rice well with cold water several times. Then soak the rice in 450 ml of water for over 30 minutes.
2
Mix the rice vinegar, caster sugar and fleur de sel in a bowl.
3
Cook the rice in equal amounts of water, 1 minute on low heat, 7 minutes on high heat, 7 minutes on low heat.
THE SAUCE
4
Remove the rice and put it in a large bowl and mix with the vinegar mixture. Keep warm (+- 30°C).
1
Peel 3 cloves of garlic. Blanch them 3 times by boiling in water, each time replacing the water and boiling again to make them more digestible. For extra flavour: smoke them.
2
Put the soy sauce, sake and garlic cloves in a pan and bring to the boil.
CUTTING
1
Slice the fillet of beef into slices (15 g per slice), then chisel and broil one side with a blowtorch.
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3
Mix with a hand blender and keep at room temperature.
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CHEF’S MASTER CLASS
ASSEMBLING
1
Prepare a mixture of equal parts water and vinegar in a bowl. Moisten your hands with the vinegar-water blend and ensure you keep your hands moist and clean throughout the preparation to prevent the rice from sticking.
4
3
With your left hand (if you are right-handed), take a slice of wagyu, and spread a small dab of wasabi in the middle of the toasted side of the wagyu slice.
5
Turn the sushi over so that the filling is on top of the rice. Press the slice of wagyu carefully onto the rice with the middle finger of your right hand. With your thumb, gently press the sides of the sushi to give it a long, even shape. Finish shaping the sushi until you have a nice shape and the rice does not stick out.
Place the sushi on the stainless-steel plate, brush generously with the sauce and grill with a blowtorch.
7
Plate and serve.
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6
Take the rice dumpling and cover it with the slice of beef fillet.
2
Take about 15 g of rice in your hand and shape it into a nice oval shape.
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E X PAT R ECI PE
K AISERSCH
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Martina Schmitt-Jamek hails from the beautiful Wörthersee in Carinthia, Austria. She has been living in Echternach, Luxembourg since 1993, where her love for her husband Alain brought her. Originally a restaurateur, she changed careers 25 years ago and has since worked for the European institutions. However, her love for cooking and her heritage never left her, which, along with her interest in history and storytelling, has led to her hobby: writing books. Her debut novel “A Crooked Dog” is set in Carinthia and Slovenia and takes the reader back to the Second World War in a gripping crime thriller.
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E X PAT R ECI PE
HMARRN › › › › › › › › › ›
Serves 2 5 minutes 10 minutes
125 ml milk 2 heaped tbsp flour 2 eggs 1 pinch of salt Some lemon zest (untreated) Some oil for baking Sultanas (to taste) 1 tbsp icing sugar 1 tbsp butter Apple purée or roasted cherries or plums
4 5
6
RECIPE PHOTO
3
and lemon zest until frothy and mix with the snowy egg whites. Heat oil in a non-stick pan and pour in the mixture, sprinkle with sultanas and cover the pan. Once the mixture is golden at the bottom, divide into quarters and flip, then bake on the other side until golden. Break into small bite-sized pieces with 2 wooden spatulas. Put butter in the pan (this is called “glänzen” in Austria), add sugar and let it caramelise slightly, then mix in, arrange and sprinkle with icing sugar. Serve with apple purée or roasted cherries or plums.
Martina Schmitt-Jamek Marc Dostert
1 Beat the egg whites to snow. 2 Stir milk with flour, egg yolks, salt
TIP
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It is important to use a good non-stick pan.
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– Advertorial –
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tion Plus induction hobs are the ideal partner to create lasting memories. Speaking of dinner parties, what could be more exciting for you and your guests than a Japanese dinner? Teppanyaki, for example, is the perfect embodiment of this cuisine’s refinement! This way of cooking takes its name from the metal plate on which the ingredients are cooked (called a Teppan) and is ideal for the
studioLine. Designed to make a statement. The exclusive appliance range for those unsatisfied with the ordinary.
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studioLine flexInduction – impressive cooking, made simple The Siemens studioLine flexInduction Plus equipment makes your kitchen so much more than just the heart of your home. By choosing stateof-the-art appliances, you are able to showcase your skills, taste and personality to create meals to remember. Added features like powerMove Plus enable easy and intuitive control of your cooktop at the touch of a finger: you can easily separate your hob into two or three different heating zones and use high temperatures at the front to finish off a dish while the rest of the meal is being kept warm at the back. Finally, light bars and a range of sensors provide visual feedback and even better temperature monitoring.
studioLine flexInduction cooktop and its activeLight pro. The flexInduction Plus cooktop indeed provides a new level of flexibility by offering space for pots and pans of any size and shape, even rectangular ones like the griddle needed for Teppanyaki! The flexible induction zone immediately recognises the number, size and shape of the pans and automatically adjusts the cooking zone. Numerous restaurants throughout the world have turned Teppanyaki into a show in itself, and the Siemens flexInduction Plus hobs easily allow you to bring this exciting cooking technique into your home. The minimalistic design of the hobs is reminiscent of this ancestral Japanese food experience, and the blue light enhances the visual experience of cooking while making it incredibly easy, even when you are busy entertaining.
When technology and design bring your kitchen to new heights Siemens studioLine flexInduction hobs bring incredible levels of flexibility and technicality to the kitchen, all without compromising on creativity, taste and, of course, style, thanks to sleek lines and an overall look that just hints at the endless possibilities they offer. Using cutting-edge technology and a wide range of unique features, these innovative induction hobs are made to let your creativity run free in the kitchen, turning every mealtime into a true culinary – and visually pleasing –experience. Because high expectations and great design go hand in hand, the studioLine flexInduction hobs were created to enhance your kitchen, making it much more than a place to live, but a place to make a statement. Siemens Home Appliances
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– Advertorial –
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LAMB CHOPS
IN LAVENDER AND HONEY MARINADE Serves 4 Universal pan with wire For the meat: 600 – 700 g lamb chops with bones 1 ½ tsp lavender flowers 2 fresh thyme twigs 2 garlic cloves ½ lemon 3 tbsp lavender blossom honey Salt Fresh black pepper For the lemon-thyme butter: 1 organic lemon 40 g sugar 40 ml lemon juice 2 – 3 tbsp fresh thyme leaves 70 g butter Per serving: 425 kcal, 25 g carbohydrates, 31 g fat, 219 g protein, 2 BE
To set the griddle: Use a roast thermometer with the griddle, height 1, fan grill at 180°C Core temperature: 57°C
1. Rinse the lamb chops briefly in cold water and pat dry with kitchen paper. Rinse the thyme, shake dry and wipe the leaves off. Mix with the lavender flowers. Peel the garlic and chop finely. Squeeze half the lemon and mix the juice with honey, herbs, garlic and strong pinch of pepper. Coat the lamb chops with it and let them marinate in the refrigerator for one hour. 2. Place the meat on the griddle with grid and fry as indicated. 3. For the lemon-thyme butter, wash the lemons with hot water and dry them. Quarter them lengthwise and cut them into 1 cm wide slices. 4. Caramelize the sugar in a saucepan. Reduce the heat. Add the lemon slices, lemon juice, 50 ml water, thyme leaves and butter and let simmer for about 3 minutes. 5. Serve the lemon-thyme butter with the lamb chops.
Alternative setting: Griddle pan, place on height 1 fan grill at 180°C Cooking time: 25 – 30 minutes
siemens-home.bsh-group.com/lu
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CAFE PORTRAIT
KONR A D,
T HE PIONE E R ING C A F E For 12 years, a small pedestrian street in the city centre has been beating to the rhythm of the KONRAD cafe. KONRAD was one of the first coffee places (according to UK or Scandinavian standards) to open in Luxembourg City. With its vintage decoration – consisting of sofas and armchairs taken from another time but nevertheless comfortable, and its cosy atmosphere – settling down at the Konrad cafe is the certainty to feel like at home. And you get the bonus of excellent cappuccino and a slice of delicious cake enjoyed to the soft sounds of a carefully chosen playlist. From a thrift shop offering (very) good coffee, organic teas, cakes and fresh juices (ginger, beetroot, apple, not very common 10 years ago!), the Konrad has evolved into a bar offering Gin & Tonics, local beers and a selection of wines, and then into a concert, theatre and stand-up venue. The Konrad has always been ahead of its time, bringing concepts to Luxembourg that were previously only seen abroad. Today, the new manager, who started as a bartender 6 years ago, still wants to respect the work that has made this place a comforting refuge for many inhabitants, young mothers, expatriate students or workers. A colourful, lively, and caring refuge, open 365 days a year, to drink a coffee in the morning, enjoy a healthy lunch at noon, devour a carrot cake in the middle of the day, and slowly slide into the evening with an aperitif with friends accompanied by hummus, avjar, and Italian charcuterie boards. This unique place is timeless. For your greatest happiness.
KONR AD CAFE & BAR 7, Rue du Nord — L-2229 Luxembourg Tel. +352 / 26 20 18 94
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TEXT PHOTOS
Marion Finzi Marc Dostert
CAFE PORTRAIT
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MADE IN LUXEMBOURG
BOT T L E D
Marion Finzi
V I TA M I NS
TEXT
APOTHECARY 80, rte de Longwy — L-8080 Bertrange Tel. +352 / 621 38 38 38
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Jerry Wagner and his wife Debora Abrami have always loved tasting fresh juice in the juice bars they discovered on their travels abroad. They regretted not finding the same concept in Luxembourg. As one is never better served than by oneself, the couple decided to open their own juice bar. “Our first idea had been to open a “Juice Truck,” but a possibility to integrate the extension of the new City Concorde pushed us to open a fixed juice bar,” explains Jerry Wagner. Since November 2018, the couple has been creating fresh, cold-pressed fruit and vegetable juices. These juices, which are unpasteurised for a better taste, are made as far as possible from fruits and vegetables from local, premium quality producers. “Of course, we have no choice but to import certain fruits such as pineapple or ginger, but you’ll never see strawberry juice at Apothecary’s in the middle of winter!” With around 15 juice recipes that change with the seasons, Apothecary wants to introduce its customers to new flavours. Some juices are popular all year round, such as the “Celery Punch,” which features vegetables, the “Pineapple Mojito” or the “Golden Heal,” which is made from orange, apple and grapefruit. In further attempts to maintain their ecological and sustainable approach, Apothecary offers its juices in reusable glass bottles, “our customers can bring the empty bottles back to the shop, we sterilise them and reuse them up to 3 times.” Apothecary juices are available for sale in the City Concorde shop, but also in 25 Fischer shops across the country, which sell a selection of three juices. Of course, the health situation has forced these passionate entrepreneurs to rethink their system by developing online sales and delivery to stay close to their customers. “We make two deliveries a week in the north of the country, as well as in the south and in the city centre.” Juice lovers can opt for a weekly box containing 6 juices and 2 shots (including the Digestion-Aid) to fill up on vitamins every day. Over time, new products have appeared at Apothecary, such as “raw balls,” almond butter and granola, with the constant desire to offer quality, healthy local products. “We want to grow organically so we don’t lose our DNA.”
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ART
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TEXT
Marion Finzi
This is the story of a little girl who loved to draw and who grew up to become an architect but who was not satisfied with this profession, which did not allow her to fully express herself. Thanks to her blog featuring her drawings and DIY, Lynn Cosyn returned to her first love and became a professional illustrator. Lynn’s illustrations, with their mix of humour, tenderness and positivism, have an almost immediate effect: they bring a smile to your face. Lynn’s inspiration comes from people walking down the street, whom she photographs in her mind, and then transfers those images to paper, a piece of clothing, a look – while having fun with the proportions. Always very soft, her drawings come alive through the use of Scandinavian colours. “I always start “I always start my sketches my sketches with with colours, that’s what colours, that’s inspires me afterwards.” what inspires me afterwards.” Since her first professional project in 2016, where she drew the map of Luxembourg for an American magazine, Lynn’s work has evolved: “People contact me with real challenges to draw my illustrations on a variety of media. I love it.” Among others: logo for our 1st Blog Awards, posters for the city of Luxembourg, mural painting on the walls of the KUFA, wallpaper for Auchan Cloche d’Or. And recently, Lynn’s illustrations were used to decorate the fuselage of a LUXAIR Boeing for ESCH 2022. A great recognition for this Luxembourgish artist, reinforcing her confidence in her work and the desire to continue to surpass herself. The 8-year old Lynn had certainly not imagined this beautiful artistic path – but sometimes unspoken dreams do come true.
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IRINA MOONS
A DESIGN THAT MAKES YOU HAPPY
PHOTO: CHEESE . LU
ARTISTS
What has your career path been like up until now?
I grew up in Luxembourg, then I studied in Lyon and Paris and did internships in Vienna and Luxembourg. It was after my first professional project (editor’s note: Redesigning the Tageblatt website) that I chose to go freelance rather than work in an agency.
How would you define your universe?
My graphic universe is colourful and playful. I think life is far too short to create depressing content. I do my best to produce cheerfulness in a visual way.
Where do you draw your inspiration from?
I really like the idea of travelling through the people I meet. In order to let my imagination run wild, I create a lot of illustrations that I silk-screen. I also get a lot of commissions to represent a specific scene or person. Thanks to this diverse work, my inspiration is always in demand.
How has your style evolved since you started?
I am chaotic by nature. Over time, I have made this a strength: imperfection brings a sympathetic and human touch. My illustrations will never win a technical drawing award, the perspectives are distorted and the colours are not realistic. The graphic work, on the other hand, requires more perfection and sobriety. It is then in the concept itself that I try to keep my playful lineage.
What is the one colour you can’t do without in your drawings?
The mixture of several colours is essential for me. Flattened primary colours are also a must. A good challenge would be to create a black and white illustration.
Do you have any Luxembourgish or other artists whose work has inspired you?
There are a lot of people who inspire me every day, both in their energy to create and in their technique. A friend of mine recently gave me a risograph by a Brussels artist, Fanny Dreyer, which exactly represents the style I admire.
Where can we see your work?
I have a website, which of course is not up to date... It’s always the shoemaker with the worst shoes! Otherwise, I try to post projects regularly on Instagram.
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moons.lu Instagram: @irinamoons
KACHEN No.30 | SPRING 22
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LISA JUNIUS
WOMEN, MAGIC & IMAGINATION
P H O T O : LY N N T H E I S E N
ARTISTS
What has your career path been like up until now?
After an artistic section in high school in Luxembourg, I untertook a Master’s in Plastic Arts at the University of Strasbourg. Since my professional debut in 2016, I am self-employed, and I have my studio in Differdange at the 1535° Creative Hub.
How would you define your universe?
I draw a dreamlike universe that represents stars, the moon, women and nature more generally. My drawings are very organic and invite you to dream.
You mainly draw with blue, why this choice of colour?
The colour blue is a deep and calm colour at the same time. Blue is spiritual, it represents the sea, the sky, the water. Drawing in blue invites you to look deep inside yourself.
Where do you draw your inspiration from?
From books! I read a lot, especially tales, myths and folk stories, which then inspire me in my creations. I also imagined and created the illustrations for a children’s book with an author friend in which we wanted to take children on a journey1.
How has your style evolved since you started?
My style itself has not evolved much. I would say that it is rather my techniques that have changed because I like to discover new supports for my creations.
Indeed, you are an artist with multiple skills: ceramics, sculptures, jewellery, mural paintings, ...
Yes, I like new challenges and constantly learning new techniques. I love working with my hands, and often it is while working on a project that new ideas come up!
linktr.ee/lisajunius Instagram: @lisajunius
TEXT
You can see my murals on the Kiosk in Gaalgebierg Park (Esch), also in Luxembourg City in front of the entrance to the library where I have decorated the doors. I also have an online shop on Etsy where I sell my various creations.
Marion Finzi
Where can we see your work?
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1 “Waking the Mountain”, Zoom Editions, Lisa Junius & Marina Fonseca.
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AGENDA
C ULT UR A L
AGE NDA
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E XH I B I T ION S
THE POWER OF PHOTOGR APHY
Our selection of cultural events not to miss in Luxembourg.
HITCHCOCK THE BRAND Cercle Cité - Espace d’exposition Ratskeller Until 10.04.2022 More than 40 years after his death, Alfred Hitchcock is still one of the most famous filmmakers in the world. This exhibition (private collection of Paul Lesch) attempts to analyse and illustrate the thoughtful and highly calculated making of this universal and highly marketable public image.
LUXEMBOURG STREET PHOTO FESTIVAL Les Rotondes From 05 to 08.05.2022 The Luxembourg Street Photography Festival is the must-attend event for street photography enthusiasts. During these 4 days, you will be able to observe the work of renowned photographers, and discover the best shots of non-professional photographers who will also exhibit their work. neon.ly/photo-festival
ON THE WALLS OF THE CITY Lëtzebuerg City Museum Until 09.07.2023 The Lëtzebuerg City Museum has 2,500 political, administrative, cultural and commercial posters. These posters reveal the development of graphic art in Luxembourg during the 20 th century, from lithography to the digital reproduction of today. neon.ly/city-museum
neon.ly/hitchcock
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F E S T I VA L S
ATMOSPHERES THAT MOVE US
AGENDA
OUT OF THE CROWD Kulturfabrik 30.04.2022
LUX’12 POETRY SLAM Les Rotondes 01.04.2022 The 12th edition of the Poetry Slam de Lux’ returns to Les Rotondes to discover the best slammers of the moment. During this evening, the slammers will compete to win the title of Poetry Slam de Lux’ 12 and have the chance to represent Luxembourg in an international competition.
This indie, rock and electro music festival is back for its 18th edition. A great international line-up again this year, with the Canadian band Metz, the American quartet Nothing, and the New York collective Bodega. Local bands will also be present. neon.ly/kulturfabrik
GEEK FOIRE Les Rotondes 22.05.2022 For one day, relive your best afternoons as a teenager slumped on the sofa playing Game Boy. The Geek Fair will be an opportunity to buy the toys, video games and figurines of your childhood. neon.ly/greek-foire
E S C H202 2
THE EUROPEAN CAPITAL EMBARKS
neon.ly/poetry-slam
FESTIVAL OF THE EUROPEAN IMAGINATION Opderschmelz Cultural Centre From 07 to 10.04.2022 This festival is part of the Esch2022 programme and is also the EuroCon 2022, the meeting place for fans and creators of European fantasy cultures. The festival includes animations, presentations, discussions and exhibitions on the themes of science fiction and fantasy.
EXHIBITION Socle C Haut-Fourneau (Esch) and the Mudam 14 & 15.05.2022 Presentation of the work of the artist Cecilia Bengolea, which includes dance, sculpture and video installation on the theme of fire and metals and their effects on the body. This multi-faceted project links the ruins of the Haut Fourneau C in Esch-Belval and the Grand Hall of Mudam in Luxembourg-City. neon.ly/exposition
FESTIVAL – REMIX22 Esch-sur-Alzette/Esch-Belval From 26 to 28.05.2022 Remix22 is the name of the fourteenth edition of the European Youth Music Festival. Talented pupils and students in the fields of music, dance and theatre from 23 European countries will perform in concerts over three days in various indoor and outdoor venues. neon.ly/remix22
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KACHEN No.30 | SPRING 22
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MEET THE MAKERS
LU T HIE R ,
A C R A F T S M A N W HO L I S T E N S
TEXT PHOTOS
Marion Finzi Caroline Martin
In the workshop of Didac Zerrouk, a professional luthier, a poster “Perfect or nothing” reminds this craftsman of the demands of his profession. We met this guitar maker, one of the select few in Luxembourg, before he locked himself into his workshop in search of perfection.
“Being a luthier is a bit like playing detective, he has to solve riddles. Customers come in with a specific problem, a strange sound that bothers them while playing, and I have to find out where it’s coming from.” A luthier is a craftsperson that builds and repairs string instruments that have a neck and a sound box. A good ear for music, patience, perfectionism and precision are indispensable qualities for this profession. “Specialisation is necessary from the moment you enter the school to become a luthier. In three years, it is not possible to learn to repair just any instrument,” explains the instrument maker. Didac Zerrouk chose the guitar. As a teenager, he learned to play it at the Conservatoire de la Ville de Luxembourg. He quickly became interested in how to repair his guitar to give it a better sound. “When I went to music shops, I was told to buy a new guitar. This was highly frustrating because I knew there were alternatives.” So, he started watching videos on how to make wooden string instruments. “I immediately liked the atmosphere around the craft, the precision, the calmness it requires, and the satisfaction of making instruments with your hands.” After three years of stringed musical instruments-making school in Limal (Belgium), Didac Zerrouk set up his own business. Owner of a music shop in Clervaux1, where he sells guitars and accessories, it is also where he meets customers who bring him their overworked, worn or broken instruments. The luthier not only repairs but also builds guitars from scratch. For almost 5 years, Didac has been building 7 instruments in the silence of his workshop. Classical and acoustic guitars, ukuleles and also Ouds2. “I made one of them at the request of the Ministry to present at the Luxembourg pavilion in Dubai.” About 200 hours of work are needed before a guitar can produce a sound. It is a long, precise and solitary process. “Beforehand, I discuss the playing style with the musician, frequency and position while playing, so that I can create the perfect instrument for them.” When you say guitar, of course you say wood. Cedar, spruce, maple, birch, mahogany, the choice of wood is varied but crucial. Didac Zerrouk tries to use wood from within a 200 km radius of Luxembourg. “I recently made a guitar with wood from the Grünewald forest,” he says proudly. No two instruments that leave the luthier’s workshop are alike. “It’s a long wait, but it’s a working tool, and musicians count on me.” This instrument is guaranteed for life by the luthier. Perfect, or nothing. 1
DZ Guitars, 35 Grand-Rue, L-9710 Clervaux Plucked string instrument widely used in Arab countries.
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2
In collaboration with KACHEN No.30 | SPRING 22
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bE A MAKER Scan this QR Code with your phone & start creating in Augmented Reality on Instagram™
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A TA B LE FOR T WO
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IDEA PHOTOS
Heike Meyers Ramunas Astrauskas
DESIGN
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DESIGN
“Spring has its blue ribbon fluttering through the airs again ...” Blue is the colour of spring, as the German poet Eduard Mörike already knew. No wonder that Heike Meyers chose this colour for her fresh spring table. A large bowl with spring flowers that also serves as a bouquet to decorate the plates, shimmering white porcelain, a few decorative eggs, and the table is set for an Easter tête-à-tête! Add to this a wonderfully light and delicious hors d’oeuvre with cream cheese, smoked salmon and fragrant herbs, and no one can resist. Please be seated!
GOAT C R E A M C HE E S E WR E AT H 1 wreath › › › › ›
150 g cream cheese 150 g fresh goat cheese 2 tbsp cream 1 large pinch of fine sea salt Black pepper, from the mill
20 minutes
› 1 pinch of piment d’Espelette › 1 tbsp fine olive oil and a little for drizzling
› Fine herbs, e.g., dill, rocket
› 1 small cucumber › 3 slices smoked salmon › 4 – 5 dried or fresh physalis
and parsley
1 Mix the cream cheese, goat cream cheese and
4 Wash the cucumbers, dry them and slice them
lengthwise with a peeler, roll them up in the same way.
5 Cut the physalis into quarters. Spread both on the
cream cheese wreath.
6 Cut off the tips of the herbs and decorate the wreath
between the salmon, cucumber and physalis.
7 Season with salt and pepper and drizzle with
a little olive oil.
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RECIPE
Heike Meyers
cream together with the spices and olive oil until smooth. 2 Form little spheres of cream with a small ice-cream scoop and arrange on a pretty plate as a wreath. 3 Roll up the salmon, then cut the roll into small pieces, fold out into roses and arrange them on the wreath.
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DO IT YOURSELF
T H E M AGIC POW E R OF F LOW E R S DI Y F LOWE R TA B LE C E NT R E PIEC E
For your next spring dinner, Conny Aust and Sandra Funez, florists at the Grange Fleurie (Kehlen), suggest two ideas for floral arrangements to embellish your table with colourful flowers.
BOTTLES IN BLOOM
• For the vases, use water bottles, beer bottles or even jars for a contrast of shapes and sizes. • Cut the stems of the flowers at an angle. Place them in the vases filled with water. • Arrange the vases on the table, alternating sizes. Flowers: tulips, anemones, muscari, viburnum & eucalyptus
A SPRING PATH
• Cut floral foam into the desired shape. • Place it in a slightly hollow dish filled with water. • Cover it with decorative natural moss, to be fixed with pins or staples. • Cut the flower stems at an angle and stick them into the foam. • Water the foam for a better hold. Can be kept for about 10 days. Flowers: tulips, ranunculus, gypsophilia, anemones & eucalyptus
Marion Finzi Ramunas Astrauskas
INFOS
TEXT PHOTOS
The material used for these DIYs (floral foam, natural foam) can be bought from a florist or in specialised shops. The Grange Fleurie organises floral workshops to learn these techniques. Contact them for dates.
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neon.ly/grangefleurie
KACHEN No.30 | SPRING 22
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DESIGN IN LUXEMBOURG
NOR DIC ST E L L A
LE T YOUR C R E AT IV IT Y S PE A K FOR ITS E LF! Dazzling your guests at your next meal is not only about good food. How about serving the food in dishes you made yourself?
Where? 2, rue de la Fonderie, L-1531 Luxembourg When? In the afternoons, from Wednesday to Sunday. Every other Tuesday, “Crémant and Ceramics” evenings. Important! The workshop can be booked for all types of private events (birthdays, team building, ...).
NEW: CLAY ROOM
Annika has just opened the “Clay Room” (in a room adjoining her studio) where classes are offered (Thursday nights and Sunday mornings) to learn special techniques under the guidance of Rita Alves, a professional ceramist, but also “free classes” (Monday nights) where you can reserve a table with all materials and work individually with the support of Rita.
nordicstella.lu
TEXT PHOTOS
INFOS
An ideal activity with your child, Annika offers a wide range of ceramic bunnies, bells and chickens, to decorate your table in a unique way.
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EASTER SPECIALS
Marion Finzi Céline Maia StudioByC
By opening Nordic Stella, Annika Lofqvist, a Danish native and graphic designer by training, has brought a simple concept to Luxembourg: supplying ceramic pieces (vases, cups, plates, decorative objects), which adults or children can paint as they wish, and then take home and display proudly! Annika has always wanted to make her place a space dedicated to artistic creativity in the broadest sense of the word, so she offers a number of workshops (flower arrangement in particular). Check out her Facebook Page for news.
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DO IT YOURSELF
The Kintsugi technique is a Japanese method discovered in the 15th century. It consists of repairing an object while sublimating its cracks. The philosophy behind this art invites us to cherish our wounds as part of ourselves and sublimate them with a golden colour.
TEXT
Marion Finzi
LE T IT S HINE ! The word Kintsugi comes from the Japanese words “Kin” (gold) and “Tsugi” ( joint). Literally, gold joints. To repair broken objects at home, you can find kits in the shops with brushes and gold powder. Some kits also come with a ceramic piece.
Step 1
Collect all the broken pieces of the object to be repaired.
Step 2:
Glue the broken pieces together using Epoxy glue (which resists a temperature of 100°).
Step 3
Apply the gold powder on the glued lines, using a brush.
Step 4
Once the glue is hard and the powder has adhered, wait 48 hours.
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neon.ly/kintsugi
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V I N T N E R FA M I L I E S
DOM A INE S V IT ICOLE S PUNDE L-HOF F E LD & PUNDE L-E R R
T WO FA MILY- OWNE D B US INE S S E S
It’s not really the norm that a vineyard doubles its production area from one vintage to the next. But for Claude Pundel from the vineyard Pundel-Hoffeld in Machtum this is exactly what happened in 2008. His uncle Jupp wanted to “kind of” retire at the age of 70 and Claude took over the Domaine Pundel-Err in Wormeldingen in addition to running his own business. So, basically overnight, an area of six hectares became a vineyard of around 12 hectares. “It was as big of a challenge back then as it is today,” Claude Pundel emphasises. Since the takeover, he is responsible for producing all wines and Crémants of the eight-kilometre distant vineyards. How does one manage something like this? “I really don’t know either,” smirks the 59-year-old winegrower somewhat bashfully. “It’s not easy but we undertook everything that was necessary to run both the businesses in a way that pleases our clients. And it worked!”
Stylistically, the wines from Wormeldingen and Machtum are certainly different but the transition phase never really presented major side effects.
Passion for the winegrowing business
The talent of the winegrower from Machtum has not least contributed to his success. Since childhood, he knew he wanted to have an agricultural job. “I liked the work in the stables and with animals and, as a young boy, I wanted to be a farmer and drive a tractor.” But the then mixed business was too small in order to be sustainable through agriculture and fruit growing. At the start of the 1970s, “only a few vineyards had the necessary equipment to create an independent business.” It was over time that the family Pundel decided to exclusively focus on winegrowing and to expand the business. Of course, it helped that Claude Pundel “had developed a passion for winegrowing” in the meantime. He
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TEXT PHOTOS
Claude François Ramunas Astrauskas
Claude Pundel, together with his nephew Mathis Bohnenberger, produces still wines and Crémants in his company in Machtum, where the two family-businesses excellently complement each other and whose future is secured.
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V I N T N E R FA M I L I E S
took part in courses at the institute of viniculture in Remich, “a school in which there was not much to learn but it was rather a school of life,” before he finished his training in Trier after two years. The younger history of the vineyard goes back to Jos Hoffeld-Schons, who ran it from 1939 to 1967. In 1967, the business in Machtum was continued by his niece Irène Hoffeld and her husband Lucien Pundel, the brother of Jupp Pundel, until Claude Pundel took over completely twenty years ago. But he had already left prints: Already in 1992, Claude Pundel planted Chardonnay and one year later Muscat Ottonel, in 1995 he produced his first Crémant and in 1996 he planted Pinot Noir vines. In 2000, a new wine tavern was opened with a view onto the Moselle River and in 2005, Claude belonged to the pioneers who reintroduced the red wine variety Saint Laurent into Luxembourg.
The absolute best location and plot
The family tradition is safe
Claude Pundel looks back onto the coronavirus years with a laughing and a crying eye: “The bottom line is that we didn’t do badly but I look forward to returning to normal life in order to organise the classic tasting weekends once more.” Without the help of his nephew Mathis, who supports him in the vineyard and in the cellar, and his new office co-worker Max Brandenburger, Claude Pundel would not manage the massive effort. And, last but not least, his son Louis – 15 in May – is already a big help. The young man helps where he can and undertook his first internship in Nittel with enthusiasm last year. Already at the young age of three Louis knew that he wanted to become a winegrower and take over the business. And drive a tractor, of course.
DOMAINE PUNDEL-HOFFELD DOMAINE PUNDEL-ERR 6, rue de l’Eglise — L-6841 Machtum Tel. +352 / 75 02 76
pundel-hoffeld.info
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The many terroirs surrounding his home region Machtun (Hohfels, Widdem, Alwéngert, Gëllebour, Ongkâf), in Ahn (Palmberg), and in Grevenmacher (Leitschberg), as well as the numerous locations in Wormeldingen, allow Claude Pundel to offer a rich range of still wines and Crémants. In Wormeldingen, the grapes stem from the areas of Weinbour, Elterberg, Niedert, Pieteschwengert and, of course, from the top location Koeppchen, where the vineyard Pundel-Err owns the best plots. Claude Pundel and his nephew Mathis Bohnenberger, who studied viniculture and oenology and is since 2017 part of the business, have obvious fun offering the new Cuvées to taste. Completely new on offer are, for example, the Mouton Blanc, an assembly of Auxerrois, Pinot Blanc and Pino Gris, part of which matured in older barrique barrels. Or the Cuvée Dou’Aux Le Secret (not a spelling mistake and take care when pronouncing the
syllables!), a one hundred percent, intensive-tasting, fruity Auxerrois. Claude Pundel also produces several Crémant-Cuvées and even a variety with muscat. “Crémant suffered in the pandemic because festivities, parties and receptions could not take place,” says the winegrower sadly, “but people consumed more at home.” For a few years now, Rosé takes the top spot. “Everything that is rose coloured is popular,” confirms the winegrower. Meanwhile “rose-coloured wines” make up more than one fifth of sales, just as much as Crémant. “Rosé is even drunk in wintertime, that’s new!”
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ADVERTORIAL
C R É M A N T P OL L- FA B A I R E : NE W PAC K AG ING FOR A N UNC H A NG E D QUA LIT Y
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The Crémant POLL-FABAIRE has undergone a change of appearance, but the charm and quality of its bubbles remain unchanged. Its new black packaging with a discreet gold line brings a look that better corresponds to this mythical Crémant, namely casual chic, elegant and seductive. A change to celebrate an important date since the first POLL-FABAIRE bottle was launched on the market as Crémant de Luxembourg 31 years ago. Indeed, since 1991, the name “Crémant de Luxembourg” can be used for quality sparkling wines, white or rosé, which meet the strict conditions set by law. In order to understand the quality of a Crémant de Luxembourg, let us recall the requirements that must be respected by all winegrowers who wish to produce bottles bearing the “Crémant de Luxembourg” label in their vats: The grapes must be harvested by hand; the wines must be made by pressing whole grapes; the quantity of must obtained cannot exceed 100 litres for 150 kilograms of grapes; the cuvée is made sparkling by a second alcoholic fermentation in the bottle; the cuvée must rest uninterruptedly on the lees for a minimum of
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nine months in the same company, which may even be up to 36 months for certain cuvées; the sparkling wine is separated from the lees by disgorgement; and the sugar content is less than 50 g/l. In order to guarantee exceptional quality, Domaines Vinsmoselle has established a “Charte du Crémant POLL-FABAIRE” which defines its own philosophy for the elaboration of their Crémant, while emphasising the active involvement of the winegrower in this process and the essential collaboration between the winegrower on the one hand and the oenologist’s know-how on the other. More than 200 families have adhered to this charter, thus guaranteeing the quality and homogeneity of the production. The exceptional qualities of POLL-FABAIRE Crémants are confirmed each year by international awards. At the Concours des Crémants de France et du Grand-Duché de Luxembourg 2021, Crémants POLL-FABAIRE were awarded 5 gold medals, among others for their Cuvées Brut and Cuvée Pinot Blanc. Discover this new look without further delay!
vinsmoselle.lu
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Crémants POLL-FABAIRE Quality Crémants exclusively grown and produced in Luxembourg's Moselle region since 1991 pollfabaire.lu
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pollfabaire
A Domaines Vinsmoselle brand - Alcohol abuse is dangerous for your health, drink in moderation
SHARING MOMENTS
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BAR SNAPSHOT
A MOR E
Don’t let the Italian name fool you into ordering an Aperol spritz. Amore has a much more diverse offer than one might think at first. The decor, for one, reflects this by beautifully blending the minerality of pink granite and terrazzo with the warmth of terracotta and chairs in vibrant, multi-coloured Italian fabrics. In terms of refreshments, we highly recommend their superb cocktails that combine floral, citrus and sparkling flavours. A very special selection of wines – white, red, rosé, but most notably... sparkling. Savour all this while enjoying antipasti or a pasta dish. Awaken your senses and liven up your evening, with Amore.
PI SC O ROS SO Makes 1 › › › › › ›
50 ml Pisco 60 ml hibiscus syrup 60 ml grape syrup 30 ml lime 30 ml egg white Hibiscus salt
5 minutes
1 Pour all ingredients (except
the egg white) into a shaker. Shake the shaker vigorously by hand for a few seconds. 2 Add the egg white to the shaker. Shake again. 3 Pour into a glass and sprinkle with hibiscus salt.
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TEXT PHOTO
Marion Finzi Ramunas Astrauskas
ON E B A R . ON E C OC K TA I L .
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ADVERTORIAL
PHOTOS
combine the art of modern cooking with regional products. From spring to the end of autumn, with a peak in summer, the Moselle region hosts numerous wine festivals. They provide an excellent opportunity to sample and appreciate Luxembourg wines and Crémants, as well as to meet the welcoming “Miselers.” Today, people no longer shy away from revealing to the world what was otherwise known only to a few well-informed connoisseurs: not only is it a wonderful place to live, but it is also a great place to enjoy wine – wine that has been lovingly produced in the Moselle Valley for centuries. The warm hospitality of the wine producers and the wonderful experiences the region offers will certainly make your visit to the Moselle a memorable one. vins-cremants.lu
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About 20 kilometres from Luxembourg City lurks one of the smallest wine regions in the world. No need to take a flight to Bordeaux or a weekend trip to the Champagne province with such a treasure just around the corner. The Moselle region stretches over 42 kilometres from Schengen, a world-famous winegrowing village, to Wasserbillig and has a lot to offer. As a flagship of viticulture, the region has retained its unique style and charm. The reputation of its fine wines and Crémants continues to attract both wine connoisseurs and tourists. The Moselle Valley offers an array of features; a riverside landscape dominated by vineyards as well as picturesque villages in perfect harmony with winery structures and contemporary architecture. What’s more, its lush countryside is dotted with inviting hiking and cycling trails, not to mention its cuisine, which understands how to
Vins&Crémants Luxembourg
V I S I T I NG T H E “ M I S E L E R ”. . .
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O
A LI B ’S G IN C AV E Perched high in the hills above Ponta Delgada, the administrative capital of São Miguel, one of the nine islands of the Azores archipelago, an astonishing library of gins has been built up by Ali Bullock, co-owner of a luxury ecolodge, the Solar Branco. Perfectly aligned, 622 bottles from 34 countries sit on shelves. Like living books waiting to be opened. Which one do you want to try? The Antipodes gin from Australia or the Hellfire from New Zealand? Ali’s tradition is that every traveller who passes through the Azores brings him a bottle from his home country or a neighbouring country. Yesterday it was a
Latvian who came with Obdo, the day before yesterday it was a Luxembourger who arrived with Prost. The list seems endless. A vital maritime crossroads halfway between North America and Europe, the Azores obviously attract many visitors, some of whom, while enriching Ali’s collection, taste one of the 622 gins on display for free. This British man, who has become an Azorean by adoption, has even created his own gin: Baleia, a blend of endemic seaweed distilled with citrus, mint and juniper. At the same time, he launched a foundation focused on saving the ocean (oceanazoresfoundation.com) and preserving the cetaceans and sperm whales that live around the archipelago. For every bottle of Baleia sold, one euro goes to the foundation.
TEXT PHOTO
Martine Carret Pascal Michel
THE “EXPERIENCES” OFFERED AT SOL AR BR ANCO
• Tastings of unique wines from small independent estates whose winemakers produce less than 1,000 bottles per year. • Experience “Shinrin Yoku,” a “forest bath” that is meant to be healing: getting closer to nature, to its harmony, in order to reconnect with the innate capacity of the body to heal according to Japanese tradition. During a walk guided by Ali’s wife Caroline, the aim is to connect with trees and plants, to embrace nature through the five senses. • Taste the vegetarian dish specially created by the Solar and cooked in the warm bowels of the volcano (Cozido das Furnas). • Create your own gin infused with local fruits and spices. • Milke a cow on an organic farm in Achadinha, north-east of São Miguel. Instagram: @solarbranco
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In the heart of the grounds of a rehabilitated 19th-century manor house, Solar Branco is set to open on 1 March 2023. Organic vegetable garden, laying hens, zero waste objective, reconstitution of an original orange grove – those are some Ali and Caroline’s projects on their 10,000 m2 land.
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Annonce_
“Patience yields the subtlest of wines.” OUTSTANDING WINEMAKER Carol Duval-Leroy Duval-Leroy Champagne Carol Duval-Leroy, the grande dame of champagne, took over the reins of the DuvalLeroy house after her husband passed away thirty years ago. “Running a champagne business is like taking the helm of a large cruise ship: every decision has long-term consequences. In these fast-paced times, one doesn’t notice it. It takes twenty years from planting the vine to tasting the wine. It is the delicate balance of grape varieties that makes or breaks the success of our champagne: with each harvest, we balance the fruitiness of the pinot noir with the aroma of the chardonnay. The result is a champagne that can be savoured with any dish on a menu. A female CEO - and a Belgian one at that - in the traditional world of wine? That shouldn’t even be a subject for discussion. Is there a certain femininity to our bottles? It’s possible, but I prefer to talk about the subtleties that distinguish our champagnes.”
A REGAL WITH: - An appetizer: zakouskis such as aubergine with goat cheese or homemade mini-pizzas. - Starter: oysters, smoked salmon, mushrooms stuffed with ham and shrimp. - Main course: capon with walnuts. - Dessert: stuffed pastry with sabayon and champagne.
Champagne Duval-Leroy Brut Réserve Champagne A.C. Champagne brut 75 cl Grape varieties: Chardonnay, Pinot noir, Pinot meunier
Available at Delhaize in the wine section KACHEN_22-01_INTERIOR 133 Annonce_Kachen_ALL.indd EN.indb 3
Our know-how can be savoured with wisdom
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T H E AUS T R I A N V I N E YA R D, AS S E RT E D IDE NT IT Y
A recognized but underestimated quality of autochthonous grape varieties.
THE INTEREST OF AUSTRIAN WINES
Austria contains multi-faceted vineyards with an incredible number of nuggets. Organic and biodynamic viticulture is advancing at a rapid pace.
SHADES OF WHITE
ZBS; a trio dominates. Zweigelt, Blaufränkisch and Saint-Laurent. The Zweigelt is a cross between the other two, created just 100 years ago by Dr Zweigelt. Well adapted to the local terroirs, they represent the identity of a vision oriented towards constant quality. Fruity, smooth, accessible without being devoid of complexity, they have conquered a large audience of wine lovers. Well-born, Blaufränkisch reaches the heights of finesse and elegance, and perfection is not far off for certain vintages. Benefiting from climate change, there are also excellent Pinot Noirs, Cabernet Sauvignon and even Syrah. Surprisingly, many bottles of Austrian wine are corked with a glass stopper. Elegant, this system guarantees the purest taste of the wine and perfect preservation. Located in the east of the country, bordering the majestic Danube River and neighbouring Slovakia, Hungary and Slovenia, the vineyards consist of 4 major regions.
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. 125 years of expertise, exclusive partnership with over 360 estates.
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X X XOF X WENGLER x x x x x x x x x x CHÂTEAUX ET DOMAINES PHILOSOPHY
80% of the Austrian vineyards is made up of white grape varieties! The originality of this particularity is also based on the recognition of local grape varieties. The Grüner Veltliner alone represents 35% of the territory and is vinified as a dry wine, a sweet wine or as fine bubbles. The style varies depending on the terroir and the winemaker. However, its aromatic signature is based on mineral freshness, complexity and ageing potential. A fine ambassador in short. Alongside it, Welchriesling, Riesling, Pinot Blanc & Gris and Sauvignon complete the picture.
SUCCESSFUL REDS!
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© ÖWM / WER NER G AMER ITH
ADVERTORIAL
Lower Austria
Vienna
Recommended wineries: Bründlmayer, Schloss Gobelsburg, Loimer, Hirtzberger, Knoll, F.X. Pichler, Weinhofmeisterei, Veyder-Malberg
Recommended winery: Wieninger
Burgenland
Styria
Recommended estates: Heinrich, Kollwentz, Moric
Recommended estates: Sattlerhof, Tement
Uniquely for a European capital, 700 hectares of vineyards border the city where the forest and the Danube create an ideal microclimate. Famous for its Gemischtersatz (a vineyard planted with different grape varieties and vinified in a single vintage), there are many high-quality Riesling and Pinot Noirs!
© Ö W M / A R M I N FA B E R
This is the largest with no less than 27,000 hectares clinging to the foothills of the Danube. Wachau and Kamptal are the main appellations. It is the undisputed stronghold of Grüner Veltliner and is home to the country’s greatest dry wines.
The highest in Europe. Hilly terrain where the influence of the Alps is much more evident. Sauvignon has made its home here, producing complex aromatic wines with a bright energy. Powerful and fresh, the best wines are remarkable.
Discover the complete selection at wengler.lu
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The warmest region of the country is also the most qualitative for red wines. 300 days of sunshine a year allow the Blaufränkisch, Zweigelt, Cabernet Sauvignon and others to ripen perfectly, producing wines with proven potential.
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Susanne Jaspers
F E AT U R E
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F E AT U R E
WHE N T WO QUA R R E L , T HE P OR T UGUE S E TA K E S T HE PR IZ E
WH AT T HE LEG E NDA RY JOHN T HE B LIND A ND PORT UG A L’S E XPORT HIT, PORT WINE , H AV E IN COMMON
When two squabblers are constantly at each other’s throats and fail to come to an agreement it can, in the worst cases, lead to physical altercations – in the cases of two arguing countries, even to war. One of the most legendary of such feuds in human history is that of England and France whose quarrels simmered as far back as the 12th century until they broke out properly in the Hundred Years’ War. Whereby the designation of one hundred years is not one hundred percent accurate. The whole unhappy event continued over a somewhat longer time period – to be exact, from 1337 to 1453. A first, sad climax (and tragic event for the Grand Duchy) was reached in the conflict when Luxembourg’s national hero Johann der Blinde (John the Blind) died heroically in the battle of Crécy in 1346. With him, around 1,500 French knights perished, which of course left France with a significant thirst for revenge. Decades later in 1431 and still as part of the same skirmish, the English even went as far as to burn the French folk hero Jeanne d’Arc at the stake, thus ensuring the hereditary enmity once and for all.
THE BRITS AGROUND
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These days, the football pitch has been substituted for the battlefield. In the centuries following the Hundred Years’ War, the enduring feud manifested itself in contrast –
apart from further warring disputes – in quite different unedifying side effects. The tense relationship of the two countries lead routinely to punitive tariff duties or even the complete import ban of various products – for example a ban on French wine, even though it is highly soughtafter by the Brits (despite all the historic skirmishes).
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F E AT U R E
On the other side of the Channel, one was in danger of sitting high and dry in terms of grape juices. An unacceptable condition, for which one tried to find alternative markets. This is when the Brits looked to the Iberian Peninsula. However, the quality as well as the hygiene of the concomitant circumstances of the Spanish and Portuguese wine production let the English indignantly turn up their noses… until, that is, 1678.
FROM THE MONK’S BREW TO “THE ENGLISHMAN’S WINE”
Following the events above, port wine enjoyed an unbelievable boom. English business enterprises settled in a Portuguese seaport to which the wine from the Druoro Valley was transported in little boats, the so-called bacos rabelos, and onwards from there. And as you probably guessed: this little seaport was called Porto, which is where the drink got its name. The problem with the hype surrounding the port was, however, that the demand and with it the prices of the Vinho do Porto, rose steeply. These kinds of profits naturally attracted all sorts. That meant that by no means only real port that was traded in those barrels. Instead the noble drop was watered down with grapes from all kinds of regions and even elderberry juice. In order to stop the resulting break down of demand and accompanying price drop, a certain Marques de Pombal founded a society to safeguard quality criteria in 1756. He showed himself to be an absolute pioneer in his craft. Port became the first grape juice worldwide that possessed a protected origin and quality label. Since then, you can be sure that the noble drop from the Drouro Valley (which, by the way, became a UNESCO world heritage site in 2011 – the valley not the drink) only contains port and no elderberry. Saúde!
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Records are not clear whether it was two employees of a wine merchant from Liverpool or his sons who travelled to Portugal that year for tasting or educational purposes (which is also unclear). But what is known is that they came upon a brew in a monastery in the city of Lamego in the Douro Valley, with a certain unique quality. This attribute consisted of the addition of neutral alcohol during the fermentation process, which stopped the fermentation and gave the wine a delightfully sweet note. An added bonus of the production of the “Priest’s Port” was that it could be stored and transported. The two Brits were delighted and the island’s deep and continuing love for port was born. A reason why another name for the drink is “the Englishman’s Wine.”
FROM QUALIT Y PRODUC T TO DISHWATER TO QUALIT Y PRODUC T
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GREEN KITCHEN
A DIF F E R E N T K IND OF
PROT E IN
Whether in a chocolate bar, as flour used in baking or pure – edible insects are slowly moving onto supermarket shelves and restaurant menus. The variety of products is in development and the preparation for the regulatory framework for the production of insect goods is in the works. A niche animal product that can do quite a lot more than gross you out.
TO EAT OR NOT TO EAT?
Entomophagy would be the Latin word for eating insects – for many a word just as foreign as the idea of putting it into practice. Insects don’t appear in our food culture, and what the consumer doesn’t recognise as edible is initially approached with a lot of prejudice and disgust. In other parts of the world, however, mealworms and co are not a great peculiarity in the kitchen. Approximately two billion people worldwide eat insects. So, it’s a fact that one can eat and digest insects. It’s also a fact that the production of edible insects has to fulfil certain conditions in terms of animal welfare and food safety among others, so that we can eat crickets and their crawly neighbours.
NOVEL FOOD GROUP
SO, WHAT CAN WORM, CRICKET AND CO DO?
Edible insects are sly old dogs. The creepy crawlies are rich in omega-3 fatty acids, B-vitamins and other important nutrients, and they also provide good amounts of protein. In comparison with the production of animal protein from beef and pork, for example, insects require far fewer resources and emit fewer greenhouse gases throughout their production. Insects can also utilise their food more effectively and therefore show a less prominent carbon footprint. In addition, the edible part of insects lies with around 80 % higher than that of beef, for example,
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Stéphanie Krischel
As a novel food group in the EU, insects require the approval of the Novel-Food decree. What follows are permits, currently issued for the house cricket, buffalo worm, tropical house cricket, male honeybee brood and larvae of the black soldier fly, for example. These are checked by the EFSA (the European Food Safety Authority) and ideally approved as a food group in the EU. In 2021, European migratory locusts and mealworms managed to get in too. Until approval is granted, the insects pending can be sold under a provisional regulation.
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GREEN KITCHEN
which lies at 40 %. Insects further need less space, which is why the thought of breeding them in areas of high population density and allowing short transport ways to consumers is so interesting for future supply of animalbased proteins. However there’s also a critical point in this relatively new way of animal husbandry: the considerable effort in keeping the plant temperature high, for the critters like it warm.
IN TERMS OF TASTE
So far so good. Nothing is more important, however, when it comes to food than the sensation and experience of consumption. My taste buds gave me quite a neutral to nutty taste. The tactile feeling of tongue and palate gave me the impression similar to eating little rice puffs. In terms of smell, I noticed a little aroma. Yet my eyes were pretty sceptical at first. There is a clear difference if you can recognize the insect’s head and legs or not before having a nibble – which is why I’d first recommend to go for a mealworm rather than cricket.
PROFILE EDIBLE INSEC TS Origin: controlled breeding in Europe (i.e., NL, AUT, BE, FR). Feeding: depending on insect species: vegetarian, for example, coarse grain, bran, carrots, gras, or cereal sprouts. Slaughter: first a reduction of temperature (natural torpor), then freezing. Careful: existing allergies to shellfish, dust mites, or general intolerance to proteins.
More info and more insects at: fao.org zirpinsects.com snackinsects.com
PRIZE DRAW WHICH EDIBLE INSECTS ARE CURRENTLY APPROVED BY THE EFSA? Want a sample? We are giving away 2 sample packages with insect products from ZIRP or Snackinsects. Send an e-mail with you name, address and answer with the subject line SNACK to gewinnen@tasty.lu The closing date for entries is 01.05.2022 Legal action is excluded.
KNOWLEDGE BITES
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A novel food is a food group that was not consumed, or only marginally consumed, by people in the EU before May 15th , 1997. A novel food can, for example, be newly developed or produced with new techniques or increasingly consumed outside of the EU. Chia seeds or UV-treated milk are two well-known examples.
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“I HAD A LIT T LE HE N …” A N EGGC E LLE NT IDE A Sharing your garden with chickens is a deliberate decision towards self-sustainability with eggs and meat from animals held in good conditions, as well as for their daily caretaking and coop cleaning. We have picked out a few core questions that will help to steer the living project human-chicken in the right direction.
TEXT PHOTO
Stéphanie Krischel Anne Lommel
WHAT EXPEC TATIONS DO CHICKENS HAVE IN THEIR CHOICE OF HOME?
Chickens need both a sheltered inside space to lay eggs, to rest, to eat and drink, as well as an outside run to look for food, scratch, sand bathe and drink in the sunlight. In the coop, they need firmly mounted perches, litter, separated and littered brood nests, food and water troughs, and a chicken flap. In addition, large enough windows for sufficient daylight are required. For the run, the chickens – originally primeval forest and bush inhabitants – need places to hide (i.e., shrubs, bushes, trees). A sand box is enjoyed for bodily hygiene. As animals that pick and scratch, chickens really make good use of their run – as such a second exchange patch comes in handy.
WHAT SIZE DO YOU NEED FOR THE POULTRY FLAT SHARE?
WOMEN ONLY OR ROOSTER ON THE ROOF?
Both works. The “rooster on the roof” means a more natural social structure and brings a few more advantages with it. As the highest-ranking animal, the cock or rooster provides a stable pecking order and retains calm in the group and takes care of security. Copulation with the
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Chickens are social animals which is why a single-chicken household is a no-go. The right size of your flock depends
on the available indoor and outdoor space and from the individual needs of the occupants. Generally, guidebooks recommend a maximum of 3 – 4 chickens per 1 m2 coop space, and 1 animal per 10 – 20 m2 run. How many eggs land in the nest per week depends on several factors: breed, age, feed, housing conditions, stress factors, etc. You can count on around 3 – 6 eggs per hen in a week in general. With strong variation depending on the season: In winter, the hens like to go on strike, a natural phenomenon that is linked mostly with the low daylight.
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IN THE GARDEN
KNOWLEDGE BITES
• Eggs do not want to be washed in water. The natural protective layer of the lime shell is destroyed, and it makes the eggs less long-lasting. • Eggs don’t like changes in temperature. Constant storage temperatures of between 4 and 7 °C are optimal. • The water-glass test: put an egg in a glass of water. If the egg stays at the bottom, it’s fresh, if it rises, it’s older. • Hot, hard-boiled eggs do not want to be chilled in water – the changes in temperature could result in tears that shortens the expiry date.
hens is of course also one of his tasks. In order for him and her not to get over-worked in terms of coupling, at least six hens are recommended per one rooster.
WHAT’S FOR DINNER?
At the beginning of any shared garden-living arrangement is the question of chicken breed. Hamburger, Plymouth Rocks, Altsteirer – the names are as different as the characteristics of the around 180 kinds of recognized breeds. It is recommended to choose according to the wished-for egg laying capacity, size and temperament – and according to the availability of young animals in your area. Whether it’s for the use of the meat for your own consumption or for the relief of the animal in illness or age – the slaughter of the chickens should also be considered in private garden holdings. The slaughter procedure is always required to consist of anaesthesia followed by bleeding to death. If you don’t want to undertake the slaughtering yourself, you can take the animals to a slaughterhouse. Single dead animals packed in a plastic bag can be disposed of in the grey bin – for several, you need to notify the animal cadaver utilization authority.
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Chickens eat everything. Food and water should be available throughout the day, the troughs need to be cleaned regularly. The chicken’s food should consist of animal and vegetable ingredients from the run (gras, insects, worms…), of chicken food and fresh food from the kitchen or garden (salad leaves, vegetable and fruit scraps, cooked potatoes…). For chicks and young hens, a special diet is recommended. What you should not feed them: spoiled and mouldy chicken food, strongly seasoned food, too many citrus fruits, food containing rising agents (yeast, baking powder). Saying yes to chickens is also saying yes to muck, for which you need a use and a place to store. The special thing about chicken dung is that it is extremely nutrient-rich.
THE BEGINNING AND THE END…
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INFO INTOX
MARVEL EGG IN NUMBERS
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We paint them, hide them in the garden, cook them or bake them and so much more – eggs are a fixed component of our (food-) culture. Many questions concerning the composition, origin and preparation of the oval marvel have already been settled. Except, of course, for the vexed question about what came first, the chicken or the egg. Opinions differ. Regardless of who or what came first, the path from egg to laying hen has changed considerably. Today’s “career laying hen” doesn’t emerge from the farm like her predecessors that grew up there. Today, she transitions as a chick from brooding plant to breeding plant and finally to laying plant where she lays eggs at a piece-rate. If the egg came first, back in the day, then it surely didn’t have a number code printed on the shell. This practical invention of the producer code tells us HOW the laying hen was kept (0= organic, 1= free-range, 2= barn, 3= cage), WHERE (country code) and WITH WHOM (plant number) she laid her eggs. The barn door hides more interesting numbers and facts all about eggs and their clucking donors.
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INFO INTOX
A “PROFESSIONAL” L AYING HEN L AYS, ON AVER AGE, AROUND
AN UNDAMAGED EGG IS EDIBLE UP TO
280 – 300 28 da ys EGGS A YEAR , HOBBY L AYING HENS L AY AROUND 140 – 200 EGGS A YEAR .
CHICKEN EGGS ARE DIVIDED INTO WEIGHT CLASSIFICATIONS FROM
53 g - 73 g FROM S TO M AND L RIGHT UP TO XL.
SINCE
AF TER L AYING. AF TER THAT IT IS NOT YET SPOILED, BUT ONE SHOULD HEAT IT BEFORE EATING, FOR A FEW MINUTES AT (AT LEAST ) 70°C .
33,9 IN 2020,
2012
THE CONVENTIONAL CAGE-REARING (LAYING BATTERY ) OF LAYING HENS IS PROHIBITED IN THE EU. ENHANCED CAGES ARE STILL ALLOWED IN THE EU.
5 - 9 YEARS
HOBBY L AYING HENS BECOME AROUND
OLD. THEIR HIGH-PERFORMANCE SISTERS ARE, GENER ALLY, SL AUGHTERED AT THE AGE OF 1 – 2 YEARS. THEIR L AYING PERFORMANCE IS THEN NOT ECONOMICALLY VIABLE ANYMORE.
24 12,5
A HEN TAKES AROUND
1
THE PROBABLY MOST EXPENSIVE EASTER EGG WAS AUCTIONED FOR AROUND
DID YOU KNOW THAT A HEN ONLY HAS
MILLION EUROS IN 2007. IT WAS A PIECE FROM THE JEWELLERS CARL FABERGÉ FROM 1902.
OVARY? INDEED, ONLY THE LEFT OVARY OF THE HEN IS DEVELOPED.
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HOURS TO PRODUCE AN EGG. FIRST THE YOLK BALL, THEN THE EGG WHITE AND THE CALCIUM SHELL AT THE END.
MILLION EGGS WERE PRODUCED IN LUXEMBOURG. IN 1985, IT WAS 15.3 MILLION EGGS.
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PA SSIONAT E
C IRCUL A R E CONOM Y
A N E X A MPLE F ROM WILT Z It’s time for an overhaul and to rethink. Instead of “take>make>waste,” the circular economy is all about “re-design>make>nutrients.” Products and their individual parts circulate as resources in the circuit, that means they are not waste products but nutrients for new things. Think “cradle to cradle.” This way, waste and environmental pollution is strongly reduced, and natural systems are regenerated. The commune of Wiltz has been actively grappling with the circular economy for a few years now and has an impressive array of planned and already executed projects in their repertoire.
Wiltz wants to know
Old meets new
Starting point is the municipal office. The buildings, which were renovated in April 2021, show immediate signs, visible to the naked eye, of the practical implementation of the circular way of thinking. The old furniture was not thrown out but given a “facelift,” sanded or newly papered and re-integrated into the rooms. Old door frames were similarly treated. New things were chosen with “upcycling” and a healthy work environment in mind. For example, in some of the desk surfaces you can find fibres from jeans and the vertically greened walls on the upper levels create a cosy interior
atmosphere. Step by step the principles of the circular economy are also implemented into the communal construction regulations for buildings, paths, and places. Included are, for example, infrastructures for renewable energy and its use, the utilisation of rainwater or the approach “sharing economy” for construction planning and implementation.
Second hand
In the atelier Klimbim, everything is about discarded furniture and its reuse. Already in 2015, CIGR Wiltz launched a project in which, besides the ideas of “reuse” and “upclycling,” the social component of the reintegration of jobseekers into the work market stands in the foreground. In 2019, the shop “Re-naissance” joined ranks. Clothes, toys, children’s books and other second-hand objects look for new owners here. Not buying but renting that’s what you can do in the makerspace “CoLab.” In particular, workbenches, wood and metal machines – a place where you can work together, privately or professionally. In 2022, CoLab will be restructured. Planned is, for example, to expand the already existing and in CoLab integrated “Kreeslafschaf.”
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TEXT PHOTOS
Stéphanie Krischel G e m e n g Wo olt z
As the hotspot for the circular economy in Luxembourg, Wiltz takes on a leading role in the country with pilot projects from a variety of different areas. These are based on at least one of the six pillars: urban development, community facilities, energy and water, testing and education centres, economy and resources, logistics and services, health and wellbeing. We take a little tour of selected example of the circular economy “made in Wiltz.”
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PA SSIONAT E
You can already take your (good quality) clothes or household goods, etc. to the first “Kascht-Näischt-Buttek” in Wiltz on the last Saturday of the month from 10 – 12am (max. 1 “banana” box per person). From 10am – 4pm you can shop there “for free.”
A green thing
At the end of our little tour, it gets obviously green: the idea of “green events” is taking hold in the North. Based on the model of the ecological centre, its goal is to
organise events in the commune in a more sustainable way (e.g., marketing, avoiding waste, seasonal and local food and drinks). Green is also the colour of the initiative “iessbar Stad,” for which as many free, public spaces are to be planted with edibles for humans and insects as possible. The beginning is marked by the first community DIY raised beds made from palettes and recycled tarps that will spring into action with their first vegetable season in spring.
KNOWLEDGE BITES
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Think “cradle to cradle”: C2C is a resources-saving design principle that is all about 100 % recycled materials that are returned into the applicable cycle without reverting to “downcycling.” Consumer goods are produced for the organic cycle and reused in the same cycle – e.g., compostable shoes, t-shirts or edible upholstery fabrics. On the other side, electronic devices or floors are conceived in such a way that their individual parts can be reused in the technical cycle, without loss of quality.
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ADVERTORIAL
E SC H2022
A PROJEC T THAT PROMISES TO L AST
Esch2022 is the European Capital of Culture for one year. This may seem like a long time, but it is not so long when you consider the multitude of cultural projects and reflections that will take place during this special year. In order to ensure that these beautiful projects continue beyond 2022, the European Capital of Culture is committed to apply a sustainable development strategy in order to install tools that are sustainable over time and space. To facilitate the implementation of this strategy, Esch2022 has drawn up a “Sustainable Development Charter,” covering the major issues (ecological, social and economic) divided into six categories.
Food
Esch2022 has established clear principles to be respected by all project leaders during the events planned throughout the year: use a minimum of 50% of products from within a 100 km radius, use a minimum of 20% of products from organic farming within a 100 km radius or use reusable washable dishes.
Mobility and accessibility
Esch2022 is committed to ensuring that the venues chosen for the events are accessible by encouraging active mobility. The focus will also be on creating a link between cultural actors and project partners to ensure physical accessibility to events, and to promote accessibility in terms of content and messages.
Waste management
Esch2022 will give priority to “Zero Waste,” and then use recycled or compostable solutions, and arrive at recyclable solutions.
Local economy and sharing
The principle is simple but needs to be emphasised and reinforced: Esch2022 is committed to working, exchanging and sharing with local actors to find solutions. A network has been created to develop working tools between Esch2022 project leaders and partners.
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TEXT PHOTO
Marion Finzi AC Mondercange
Responsible tourism
Responsible tourism implies respect for local cultures and their specificities, be they linguistic, culinary or environmental. The region’s tourism stakeholders will thus promote hiking trails and natural areas. For example, new and innovative types of accommodation, most of which have been refurbished, have also been developed in harmony with the surrounding green spaces, while offering the opportunity to discover the unique landscapes created by the mining industry. The aim is to provide lodging for hikers, visitors to the European Capital of Culture and, ultimately, tourists who want to explore the region.
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© ESCH2022
ADVERTORIAL
Esch2022 has developed locally produced communication tools with craftsmen, which will be used to highlight invisible sustainable development actions. It is important to be able to communicate clearly about sustainable development, and for visitors to be able to trust the messages.
ELO, to make the solutions last
As a result of numerous discussions and working groups on the subject, the “ELO” 1 tool was born. ELO is a consortium of sustainable development actors who will work to bring together solutions and good practices so that, in the future, an association or a company will be able to quickly access information about the 6 pillars.
The “Eco-Design Village Pop-Up” project of the town of Mondercange, a fine example of sustainability
When Vincent Peffer, project manager of the Eco Design Village Pop-Up, was approached by Esch2022 to develop a cultural project within his municipality, he immediately thought of an already established project. “Since 2017, we have been organising an annual designer market that brings together European designers who link design and sustainability in their creations.” This Village project was thus created around the following issue: how can designers add value to the world of sustainability? Within the existing Cultural Centre, the town of Mondercange has imagined an ephemeral village made up of 3 large maritime containers (also reused) in which workshops, readings and conferences will take place on
the common theme of sustainability, targeting design, fashion but also agriculture. “We have thought of this project for today and tomorrow, so that this ephemeral village can be filled with other ideas later on. The fact that it is modular and removable is essential to ensure that it can be easily reused afterwards, according to the needs and interests generated during this particular year.” From April onwards, citizens will be able to learn about various issues by participating in conferences or practical workshops. “In particular, an urban gardening workshop will be organised to make the link with the land and show that it is possible to act from home.” Making the inhabitants actors of these problems is the challenge of this Village and is part of the sustainability policy advocated by Esch2022. “Building sustainable projects means first and foremost learning know-how for the local population, so that these projects survive beyond 2022 and are used afterwards in other ideas.” The highlight of this Eco-Design Village will be from 22 August, when the focus will be on Mondercange. For a month, the village will host a “Marché des Créateurs,” redesigned to make it even bigger and more meaningful. “Our call for tenders covers artists from Europe and beyond, to provide a greater variety of projects.” For four weeks, the Village will be the place where numerous guests, decision-makers and entrepreneurs will gather to discuss innovation, sustainability and design. Concerts will also be organised to bring the place to life. The full programme and registration for workshops and conferences can be found at esch2022.lu 1
Meaning “now” in Luxembourgish
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Communication
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INS T E A D OF HOR IZONTA L
G A R DE NING IN A DIF F E R E NT DIME NS ION
Whether completely self-sufficient, greened wall systems, raised beds of several stories or hanging constructions with containers, vertical gardening means growing plants to fill space upwards rather than sideways. A pioneer in vertical gardening is the French botanist and garden artist Patric Blanc, who has greened numerous private houses, building facades or interior walls worldwide. At home, vertical gardening is a good option to grow fruit and vegetables in the smallest of spaces.
system. For the health of the plants, it’s important that the containers are not too small, at least around 20 cm deep. Beans, salad, a variety of herbs, radishes, tomatoes, paprika or cucumber for example are optimal for vertical gardening – some need growing supports. For the safety of the house or balcony wall, it’s important that the construction is mounted securely and that it is not too heavy – especially when watered.
Vertical vegetable patch
Depending on the positioning in the garden, vertical beds create shade. This needs to be considered when choosing the kind of plants you want to grow and the position of your bed. Sun-loving plants should be planted at the top, ones that prefer half-shade and shade in the middle and at the bottom. Plants grown in vertical beds needs more water on account of their exposed situation. Take care when watering, for the holding capacity of the standing or hanging system is much smaller than in a horizontal bed. Therefore, more frequent but carefully measured watering is needed. A drip-watering system can also be installed.
The DIY classic among the vertical veg bed is the good old palette, for it comes with the frame for plant pots already built in. You only need to protect the wood by covering it with a plastic sheet (such as used to line ponds, for example) and the correct situation in terms of sunlight. If you have some plastic bottles lying around, you can use them to create hanging planters. Simply cut a large rectangle out of the middle of the bottle and use string or wire on both ends of the bottle to attach a kind of long handle. Old shoes, bags, clay pots or other types of receptacles can all be used to build a green vertical
Shady sides
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Stéphanie Krischel
V E RT IC A L
KNOWLEDGE BITES
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DO IT YOURSELF
DE ODOR A NT: I T ’S T IME F OR A N A R MPI T DE TOX ! Say bye-bye to potentially toxic antiperspirants and hello to natural deodorants that are safer, healthier and normalise sweat.
Antiperspirants really are the pits! They’re jam-packed with potentially toxic ingredients and chemicals that may pose a real danger to our health as they mess up our hormones, cause foetal abnormalities, skin irritation and more. We’re not out to scare you but we bet the last paragraph has got you hot under the collar. Can’t imagine life without your regular antiperspirant? Don’t sweat it, we’ve got your back.
TEXT
Sarah Barun
Sweat is good for you
There, we said it. You’ve spent years putting all manner of things on your armpits to keep them dry, ruined your favourite tops in the process and clogged up your pores. Now it’s time to face facts: sweating is good for you and here’s why. Sweating is a natural way to control body temperature and is especially important when you work out. Sweat is just water and salt so it helps your body get rid of any excess minerals… but if you use antiperspirant then it plugs up your pores stops these toxins getting out in your sweat. That means they end up in your kidneys and they may cause painful kidney stones. No thanks!
What about smelly pits?
Natural deodorant vs antiperspirant: what’s the difference?
The only difference is that antiperspirants plug up pores to stop you sweating whilst natural deodorants help absorb moisture and are packed with natural ingredients that keep bacteria, and therefore odour, at bay.
Go au naturel
If we’ve managed to convince you to drop your regular roll-on then that’s great, but we’re only halfway there. You’ve spent years clogging up your pores with toxins so you’re going to need a bit of a detox to give you back your happy, healthy pits.
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Remember we said that sweat is only made up of salt and water? So, it’s pretty odourless. Body odour actually comes from skin bacteria coming into contact with sweat but
again, it’s natural and not all bacteria is bad. Your diet can also cause body odour and plays a key role in your natural scent. If you eat spicy food, lots of garlic, onion, red meat and cold cuts then your sweat could be more pungent.
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DO IT YOURSELF
HOME M A DE DEODOR A NT Ingredients
› › › › ›
6 tbsp coconut oil or organic shea butter 3 tbsp organic beeswax 5 tbsp baking soda 5 tbsp cornflour (corn starch) or arrowroot optional: 30 drops of your choice of essential oil: palmarosa, clary sage or peppermint › 1 individual silicone muffin mould 1 Melt organic beeswax and coconut oil
(or shea butter) in a bain-marie.
2 Once combined, add cornflour or arrowroot
then stir until smooth and creamy.
3 Add baking soda and stir. 4 Remove from heat, add essential oil and stir. 5 Pour your homemade deodorant into a
silicone mould until cold (refrigerate for faster results).
It will take around four weeks from switching to natural deodorant and you won’t see much of a difference for the first week. You may sweat more than usual in the second week and might not feel like you smell of roses until the end of the third week, but that’s to be expected as your armpits are getting rid of all the toxins and starting to go back to normal. Here are some tips to get your through: Drink at least 1.5 l of water a day to eliminate any toxins during your detox. Take your natural deodorant out with you so you can freshen up during the day but remember, it won’t mask the odour if your pits aren’t clean. Just make sure you shower and wash regularly during your transition.
The final step: make your own deodorant
If you don’t want to give up on your antiperspirant, then check the label and steer clear if you see any of these ingredients: Aluminium chlorohydrate, zirconium, triclosan, parabens, propylene glycol, petrochemicals, synthetic fragrances, phthalates, sodium-lauryl sulfate, sodiumlaureth sulfate, talc, preservatives causing skin irritation including phenoxyethanol, silicones, PPG-15 stearyl ether, steareth-2 and polymers including polyisobutene.
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The best way to be sure of what goes into your deodorant is to make it yourself. It’s actually really easy to do and good for the environment too as it’s zero waste!
INGREDIENTS TO AVOID
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BEAUTY
C LE A N B E AUT Y K E E PI NG T H I NG S C L E A N
Clean beauty is all over social media with 4.8 million hits for #cleanbeauty, it’s hyped by Yuka, INCI and clean beauty apps and has become a movement among consumers who are fed up with constant controversy and greenwashing. It’s time to take back control. “People are better informed about ingredients, formulas, accountability, and they understand that beauty should be made more holistically,” says Héléna Murino, the French founder of the Bazar Bio online shop.
Less is more
People have come to realise just how toxic the ingredients are that go into making beauty products and this knowledge has fuelled the movement. “People are increasingly aware that regular cosmetics contain questionable ingredients. Some of these have been banned in other countries,” says
Rose-Marie Swift, the brains behind RMS Beauty. The US make-up artist who founded the brand in 2009 adds: “I’ve learnt a lot about the impact of daily exposure to chemicals in beauty care products. I’ve seen what works and what doesn’t live up to its promises. I see the results of a quick-fix approach to looking good. I know first-hand the price our health can pay in the pursuit of beauty. And I realised that what women need is a cosmetics line that is as pure as possible.” The issue of toxic ingredients is so big that the French brand Typology has one of the most stringent blacklists on the market. “Not only have we blacklisted ingredients we know are harmful for our skin and our planet, but we’ve also cut out the ones we know could be in the future. Our focus is on making clean products that work,” says Emin Sassi, the brand’s head of communication.
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TEXT
Sarah Braun
It’s all well and good to eat clean and keep a close eye on what you put in your body, but what about the things you put on your body? It’s a tricky one but we have the solution for your safer skincare routine. Let us introduce you to clean beauty.
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BEAUTY
HOW DO YOU GET STARTED?
Clean, but not always clear
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On paper the movement is squeaky clean, but there’s a catch: it’s a vague concept and there are no accreditations to back it up so every brand tailors it to suit their own standards. If brands want to avoid a green sheen, then they have to be clear about their sourcing, ingredients, values and vision. Basically, clean beauty can apply to organic products (Cosmos, Nature & Progrès) and brands that market themselves as “clean” because as long as the ingredients are harmless, then the concept works. Emin Sassi underlines how Typology focuses on being as natural as possible: “if we have to use a synthetic type of molecule then its safety is our priority.” Clean doesn’t necessarily mean green. “Green can mean anything, natural can mean anything, organic can mean anything. If you don’t read the list of ingredients (and have some understanding of ingredient decks) you can be completely misled,” says Rose-Marie Swift.
If you’re feeling a bit out of your depth, here are a few tips to get you into a cleaner routine: • Educate yourself about ingredients and product labels. Apps may have their limits but they’re a great way to get a helping hand. You could even compare the results of different apps to get a good overview. • Trust good brands: Cosmos, Nature & Progrès, B-Corp, 1% for the Planet: an educated shopper makes better choices. • Choose products which contain 90% natural ingredients. • As Emin Sassi says, “less is more,” so the fewer ingredients, the better. • Work out your skin type and use the right products for your skin type and age. • Don’t chop and change. “Give the product a fair try and trial it for four weeks, which is how long it takes for cellular renewal. Don’t switch products every day either; you won’t do your skin any favours if you do,” says Héléna Marino. • Do your bit for the planet and check the packaging is recyclable, choose glass pots and look out for cruelty-free products.
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COLUMN
NO CARBS? NO PROBLEM!
M A K E YOUR NE W DIE T WOR K FOR YOU Is there such a thing as dieting but still enjoying your food? Let us introduce you to the low-carb diet!
What’s the idea?
Let’s get started
1. It’s best to start at the weekend and use recipes to draw up a weekly schedule and shopping list. 2. Throw out any carb-heavy food you have and replace it with low-carb alternatives. 3. Take your time doing your weekly shop and always check the labels for hidden sugar! 4. If you’re hungry and feel exhausted, then listen to your body or else you may end up giving into your craving. Nuts, yoghurt and boiled eggs are filling options that will keep you on track. 5. Don’t deprive yourself: a low-carb diet doesn’t mean starving yourself! Your base metabolic rate will decrease and slow down if you don’t get enough energy. 6. Regular exercise can also aid weight loss.
What’s the end goal?
The aim is to lose weight and keep it off. This is no fad diet; it’s a healthy, balanced way to see food for the long-term. Fewer carbs leave more room on your plate for all kinds of delicious vegetables and proteinpacked food to fill up on. Just keep in mind that the weight could creep back on if you go back to your old habits. So stay focused.
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TEXT
Marc Keipes
The plan is to make a low-carb diet a long-term habit! Carbs are the best DR . MARC KEIPES source of energy for our body but if you eat bread, pasta, rice and sugar Director without burning it off then your body ZithaGesondheetsZentrum turns it into fat so as not to miss out on the energy. It’s fine if you have a physical job but let’s be honest, most gesondheetszentrum.lu/blog of us aren’t out working hard out in the fields… That means cutting down on the simple sugars you find in confectionary, sugary drinks, floury products, etc. The body doesn’t use fat as a source of energy if there are carbs available, so it produces insulin to burn off the sugar. But here’s the rub: insulin makes you crave more carbs and then you get into a vicious circle. If you take this source of energy away, then your body’s hybrid cells have no choice but to dig into your fat stores and burn off those love handles. You’ll feel tired at first but don’t let that get you down! It takes a week or two for your body to get used to a new diet, so you’ll feel right as rain after that.
Complex carbs mean high fibre, so you’ll feel fuller for longer and you’ll digest your food better. To give you an idea of how many carbs you should be eating, 20 – 100 g per day is the general rule but it all depends on how quickly you want to lose weight.
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BETTER LIVING
V E G OU T ! Are you looking for an easy way to get your 5 a day and fill up on vitamins? Vegetable juices are cool as a cucumber and the hottest trend this spring. Want to find out more? Read on…
Full of beans? You will be….
A little goes a long way so start your meal with a small glass of vegetable juice to cleanse your body, fill up on good nutrients and improve your digestion. Another great thing about veg juice is that it’s alkaline forming so it soothes any acidity caused by an unhealthy diet, stress,
smoking or alcohol. Plus, it’s so easy to digest that your gut doesn’t have to do much work and you know what that means? No bloating just a flat stomach!
Talk about fast food!
It couldn’t be easier to make vegetable juice, all you need are some veggies and a juicer. Make the most of the January sales to pick up a bargain juicer and start living life on the veg!
THREE RECIPES FOR A SPRING CLEAN
All you have to do is give your vegetables a good scrub, chop them and juice them. Simple.
GREEN JUICE
1/4 cucumber 2 celery sticks 1 bowl of kale 1 small piece of ginger
RED JUICE
› 1/4 cucumber › 2 small carrots › 1/2 raw beetroot (or a whole one if you love it)
› 1 small piece of ginger
LIVER PURIFIER JUICE
› 1/2 black radish (or 1 large handful of dandelions or 1 large endive)
› 1 bowl of kale › 1/2 beetroot › 1 small piece of fresh turmeric
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› › › ›
Sarah Braun
tables. They tend to contain less sugar, so you get all the goodness out of them without the sugar high.
TEXT & RECIPES
Juice cleanses may have lots going for them and have become part of our diets but blending fruit with vegetables isn’t actually that good for you. Basically, if you eat a piece of fruit then the fibre in it slowly releases sugar into the blood; that doesn’t happen with fruit juice. Juice is pure sugar so it gets into the bloodstream far quicker and spikes your blood sugar. So, if you’re looking to make a healthy juice then just stick to vege-
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BEAUTY
R E T INOL IS BAC K Retinol may be the biggest thing on the anti-ageing scene but it’s not always been the flavour of the month. The 90s star fell out of favour for irritating skin but now brands have got a handle on it and are bringing it back to pamper our dull skin. Is it a miracle product or just good marketing? Read all about it!
Retinol is an essential ingredient in anti-ageing skincare and comes from the retinoid family derived from vitamin A. People were put off by the irritation it caused their skin and it gradually disappeared from cosmetic products. Retinol has come back with a bang this winter after being studied extensively to help brands use it to better effect.
What does retinol do?
Pretty much everything: it covers the skin’s surface, epidermis and dermis. It’s the best thing for skin elasticity and encourages the production of collagen and hyaluronic acid to make skin smoother and plumper. Cellular renewal declines after the age of 25 but retinol induces it to give you a youthful glow. Retinol soothes inflammations and acts as an antioxidant on Langerhans cells that help regulate the immune system. It reduces the appearance of sun-induced dark spots as it inhibits melanocytes (skin pigmentation cells) and people with acne or sun-damaged skin will love it as it sloughs away dead cells and evens out skin tone.
Where do I sign up?
Why would you say no to such a miracle product?! First, check the concentration: 0.3% is a good place to start. Take things slow and steady: start with once a week then twice and work your way up to every night if your skin can take it (retinol is only for use at night because it’s photosensitive). It can dry skin out so counter it with hyaluronic acid serum every morning, slap on your regular SPF50 and drink 1.5 l of water a day to stay hydrated.
SHOPPING LIST:
• sensitive skin: Regenerating Retinol Serum, Routinely • nature lovers: Fine Lines and Wrinkles Serum 0.3 %, Typology • retinol regulars: 1% Retinol Booster, Paula’s Choice • low dosage: Retinol 0.2% Serum in Squalane, The Ordinary
Vitamin C aside, there’s nothing else on the market that combats signs of aging so well: retinol produces significant and visible results after just one month. But retinol isn’t for everyone. On paper it’s suitable for users aged over 25 but it’s best suited to 35 – 40 yearolds whose skin has been affected by stress, sunshine, etc. because it has more visible results on these types of issues than actual skin aging. Retinol in the wrong hands can irritate skin so it’s not suitable for dry or sensitive skin and a big no-no for pregnant or breastfeeding women.
LAYERING
Layering is all over social media and a smart way to reduce skin irritation: apply a layer of moisturiser followed by retinol serum and top with another layer of moisturiser.
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TEXT
Sarah Braun
So it’s everybody’s fountain of youth?
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LUXEMBOURG
T HE C H A R MS OF
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E SCH
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LUXEMBOURG
Together with Kaunas and Novi Sad, Esch sur Alzette holds the title of European Capital of Culture 2022. Discover a versatile city that has already had to redefine itself several times. Once the centre of iron ore production in the Minette Region, today the city is a lively, polyglot melting pot with a great cultural dynamic. Esch – a lively, happy, an astonishing city.
By train, it’s only about 30 minutes from Luxembourg City to Esch sur Alzette. The second-largest city in the Grand Duchy is a master of transformation. The furnaces, erected in around 1870, were still in use until about 40 years ago, heating iron ore and producing cast iron that was then turned into steel, two of which are now exhibited in Belval, a district of Esch. Steel shaped the region for more than a century and was exported around the world. Steel from Luxembourg can today be found in high-rise buildings in New York or Dubai. An eight-minute train ride from the city centre takes you into this epicentre of Esch’s industrial culture. The station Belval-Université offers a view behind the famous Rockhal, Luxembourg’s biggest cultural arena, onto the giant steel cathedrals.
A city reinvents itself
A guided tour is definitely worth it (book at Info-Fabrik, Esch). At the Hochofen A (furnace A) former steel workers recount from their life of soot, sweat, ore and heat.
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The glow of the embers slowly fades away. This spectacular picture was taken by Raymon Clement on the very day the last blast furnace in Esch was powered down. The sunset of Belval on 28 August 1997 – symbol of the end of an industrial era.
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LUXEMBOURG
Today, Esch’s steel heart lies still. The city had the enormous task to develop and reinvent itself. As such, the glittering furnaces are imbedded into the new quarters of study. In the Cité des Sciences, we walk past a spectacular ensemble of buildings surrounded by water. The library is especially remarkable with its transparent, futuristic glass walls. After a quick, delicious falafel-salad in Urban in Belval, it’s onwards into the centre of Esch. These days, the splendid architecture of the city can be admired around the central Place de l’Hôtel de Ville, in the quarter Dellhéicht and in the Rue de l’Alzette, in which the most beautiful buildings in a variety of styles can be appreciated. On a round trip through Esch, discover Art Nouveau houses, Italian Liberty style, German eclecticism, French neo-Gothic, Art Deco, functionalism, postmodernism. The photographer Raymond Clement and I are drawn to the terrace of the Café Pitcher in the Grand Rue no 27. We enjoy an aperitif and a view onto the “beautiful unknown,” depicted at the top of the imposing Art Nouveau façade.
An eco-village in the centre of town
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Joscha Remus Raymond Clement & Joscha Remus
The founder and head of the non-profit BENU Village, Georges Kieffer, then shows us the BENU Village. The acronym BENU comes from “Be New!”.
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In the colourfully decorated and environmentally friendly buildings of the social-ecological village, a zero waste, organic restaurant is run and creative projects for a circular economy worked on. Professional designers and tailors design and produce bags, accessories and unique pieces of clothing from donated textiles in the Rue d’Audun 32. In the summer, BENU will open a furniture workshop in which old pieces are sustainably transformed into modern and functional design pieces.
Tree houses and UNESCO biosphere reservation
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The astonishing transformation from the former industrial stronghold to a sustainable, green city and biodiverse region really shows itself in the former mining area Kazebierg. Today, this area is the nature reserve Ellergronn. The transformation is also visible in the UNESCO biosphere reservation: Where once the earth was torn apart in the search for iron ore, today rare orchids grow here. Besides the old mining trails, you can see beech forests, hazelnut bushes and ash trees. (Maps and guides: Info-Fabrik, Rue de l’Alzette 85.) The green lung of the city of Esch, the Gaalgebierg with its beautiful tree houses and the Déierepark, can be reached with the free Gaalgebus. (Timetable: every 30 minutes from Esch bus station.)
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CI
AMS TE TY
PO
RT
RA
IT
T HE CULIN A RY A ND T HE COSMOPOLITA N
Think of Amsterdam, and the first thing that springs to mind is UNESCO worldheritage canals, cobbled streets and leaning 17th century buildings with gabled façades. And these are still a huge draw. During the multiple lockdowns of the past two years, locals were thrilled to once again walk the streets of the historic Centrum with fewer tourists to bump into. But that’s not all Amsterdam has to offer.
Outside the canal belt, you’ll find a modern city, thronging with vibrant and diverse communities, all living and working in buildings from ancient to brand-new. Amsterdam is home to around 180 nationalities, despite having a population of less than a million. Which means its culinary scene is as diverse and cosmopolitan as its people. Like many western countries, the Netherlands was responsible for its fair share of colonialism. Curaçao was conquered by the Dutch in 1634; and by 1648, Aruba and Bonaire were in Dutch hands. The Dutch also acquired Suriname in the 17th century, when it was a plantation colony using slave labour to cultivate sugar. And in 1800, the Netherlands established the Dutch East Indies – now Indonesia – which remained under Dutch rule until 1949. While such history is clearly problematic, there was one positive thing to come out of it all: Indonesian and Surinamese flavours have had a huge influence on Dutch cuisine. Until around 2010, Amsterdam did not have much of a culinary reputation. Restaurant menus were dominated by Dutch staples, French classics and Italian dishes, and not a lot else. But then Dutch chefs began to travel and train in other countries, and brought back new-found ingredients and techniques to their home cities. The Dutch, once known for their spice trade, finally rediscovered flavour in their food. And nowadays, Amsterdam punches far above its
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TEXT
Vicky Hampton
History: from colonial to culinary
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E R DAM weight in terms of culinary quality and diversity. With 19 Michelin-starred restaurants, it’s a true contender on the international dining scene.
What and where to eat
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As a visitor to the Netherlands, you’re likely to want to try Dutch food even if you don’t spend too long on it. Dinnerplate-sized pancakes topped with savoury or sweet combinations are a filling lunchtime staple. In the early evening, it’s borrel o’clock: time to order a local beer and some Dutch snacks. Bitterballen (deep-fried, breaded balls of ragu), vlammetjes (spicy spring rolls) and ossenworst (raw smoked beef sausage) are musttry borrelhapjes. And if you’re in need of comfort food, a little stamppot (potato mashed with vegetables) goes a long way. If you want to taste that Indonesian influence, find a restaurant serving rijsttafel (try Blauw or Tempo Doeloe). You’ll be presented with dozens of small, shareable dishes ranging from mild to spicy, all served with rice. To try Surinamese food, order a roti – flaky flatbread generally served with curried meat and long beans – from Warung Spang Makandra. Amsterdam has become a hot address for fine dining in recent years. If you have some cash to splash, try the unique, wood-fired culinary experience that is Wils. For local ingredients treated with international creativity, book a table at Breda. And for “conscious fine dining” with canal-side views, look no further than Restaurant Flore. Amsterdam is nothing if not international, and that’s reflected in some of the more recent culinary trends to gain traction. Japanese ramen has taken off, with some of the best to be found at Fou Fow and Umaimon. High immigration rates from Morocco, Turkey and the Middle East mean that those cuisines are also well-represented in the city (try Ali Ocakbasi or Beyrouth). And if you’re looking for brunch, the Antipodeans have got you covered with concepts like Little Collins and Box Sociaal. Whatever your tastebuds tend towards, Amsterdam has something for everyone.
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T H I N K V EGE TA B L E S! T H I N K F RU I T!®
C HE F BAS VA N K R A NE N C OOK I NG C ON SC IOUS LY
Bas van Kranen always sought to challenge himself. From the age of 8 onwards, when he first started to show an interest in cooking and baking, he fully dedicated himself to his culinary passion, at all costs. A notable example of his commitment was the time when he worked in a bakery at night, after completing a 20-hour shift in a restaurant, to learn the art of baking using only natural ingredients. Chef van Kranen’s devotion for the culinary arts is self-evident and has led him to new opportunities, inspiration and ideas, pathing and defining his own path of success along the way. His professional culinary journey began in the south of Holland, in Loef, a 2-Michelin star, family-owned restaurant. “After my 6 years of studies, I could have gone to Australia to explore the world, but I decided to stay put, and continue learning from people I had pleasure working with.” At the age of 23, he took over from the previous headchef and earned his first Michelin star. A young and talented chef was born. After 6 years at Loef, the aspiring chef was eager to take up a new challenge and established himself as Executive Chef of the restaurant Bord’Eau in Amsterdam. “Coming from a small city in Netherlands, I didn’t know what to expect but I fell in love with Amsterdam on day one, with its familiar vibes that make me feel quite at home.”
And then the pandemic tore across Europe. For van Kranen, the disruption turned into a time for reflection, to rethink his cuisine while keeping his team in high spirits. “We all spent time studying the food culture industry and we approached local producers to better understand our local products.” The shocking discoveries that they made throughout their investigation led them to take drastic measures, as the chef initiated a transition towards a more sustainable and vegetable-based kitchen. This ambitious undertaking demanded an extraordinary amount of dedication and work. He had to completely rethink his approach and technique towards the kitchen, as he decided, among other things, not to use dairy products in his recipes anymore. “Our milk, for instance. To render an element milky we now use oats, and we rely on nut milk for cream.” Their transition ultimately turned out to be an extremely long journey, with a lot of obstacles and “failures.” “The first recipes were not good, missing the fat and creaminess of dairy products. We had to try again and again to hone and perfect our recipes.” Today, under the new restaurant name “Flore,” Chef van Kranen works only with local biodynamic farmers, each with different specialties. As the restaurant is not exclusively plant-based, the menu offers a limited variety of land and sea products, with selected fish (none from the Red List of endangered species), biodynamic poultry
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TEXT PHOTOS
Marion Finzi Chantal Arnts
Chef Bas van Kranen leads the kitchen of the Flore restaurant in Amsterdam, which was classified as the 11th “Best Vegetable Restaurant” in the We’re Smart Guide of 2021. We had the opportunity to (virtually) sit down with this consciously-minded chef.
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T H I N K V EGE TA B L E S! T H I N K F RU I T!®
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chosen for its low footprint and game, “as it is the most natural meat there is.” On the botanical menu, serving 16 full plant-based courses, clients can re-discover the true taste of vegetables, plants, herbs. The menu changes every day in order to exclusively use the freshest products. “Nowadays, our climate has changed and there are 365 seasons! The taste of a product can change from one week to another and I need to ensure that only the best products are served on our guests’ plates.” Ever since the introduction of their new cuisine, Flore’s restaurant has been packed with local guests, eager to discover local products and healthier alternatives. “Our role is not to educate them but to surprise them with an amazing night and extraordinary food in a homey atmosphere.” The chef confesses with a smile that many guests don’t even notice the lack of dairy products, all the while enjoying outstanding dishes based on nut, oat or other alternative products and are thoroughly surprised upon finding out later. Thanks to a wonderful and young team in the kitchen and in the restaurant, the chef can bring awareness to his project of “conscious fine dining,” as he coined Flore’s culinary experience. “It is more of being as conscious as we can, rather than using the terms sustainable kitchen that is used for everything and nothing.” Joining the We’re Smart initiative was a rather natural path for the chef. After several visits of Frank Fol at Flore, each time surprised by the outstanding quality of his vegetables-based cuisine, Bas van Kranen actively became part of the initiative. Chef Bas emphasises that a lot of chefs remain stuck in the traditional ways of cooking. “We feel that chefs need to change their way of thinking all out to cook local, seasonal and healthily. We’re Smart is building a strong network that inspires chefs all over the world to change their classic approach towards cooking. And I truly hope that our work at Flore will provide confidence to all chefs, demonstrating that the change towards a more conscious kitchen is possible” concluded the passionate chef.
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T H I N K V EGE TA B L E S! T H I N K F RU I T!®
V E G E TA B LE S OF T H E MOME N T 45 minutes + marinating time
15 minutes
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RECIPE PHOTO
Bas van Kranen Chantal Arnts
Serves 2
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T H I N K V EGE TA B L E S! T H I N K F RU I T!®
This recipe is more of a rough guideline, an inspiration, that demonstrates what delicacies can be achieved with any selection of vegetables of your choice – served in unity and harmony within a single colour scheme. As such, the oils, foams and creams suggested below can be replaced through other preparations. The principal idea lies in the preparation and composition of any vegetable in an exciting and creative way.
› › › ›
500 g vegetables (1 colour scheme) Ice White wine vinegar (very fruity) Sea salt
For the airy horseradish sauce
› 400 g rice milk › 10 g soy lecithin (or any other ice cream emulsifier)
For the kale oil
› 250 g of kale › 500 ml sunflower oil For the vegetable cream
For the vegetable marinade
› Horseradish pulp to taste › Salt › Siphon
The vegetable marinade
1 Briefly cook all the vegetables in
vegetables, arrange a solid base at the centre of the plate. 3 Pipe a few dabs of the vegetable cream on top and neatly arrange the remaining cooked vegetables. Decorate with a few additional slices of the raw vegetables, then dress the dish with a few dashes of kale oil and a few dollops of horseradish foam.
› 400 g of sunflower oil › Charcoal
Light a piece of charcoal and leave to burn for at least 1 hour until it is white hot. Pour the sunflower oil in a heatproof bowl, then carefully add the burning charcoal. Leave to stand for at least 24 hours to get a lightly smoked oil to marinate the vegetables. The airy horseradish sauce
Combine the rice milk, soy lecithin, a pinch of salt and horseradish to taste. Mix into a tangy milk, then strain through a sieve. Transfer the mixture into a siphon with 1 cartridge and keep cold. The kale oil
Cook the kale about 2 minutes, then blanch it in icy water. Put the kale in a thermomixer with the sunflower oil and put it on setting 10 until the blender is naturally heated to 60°C. Strain the oil onto cheesecloths and save for later use. The vegetable cream
TIP
To make the dish even more exciting, give each vegetable a different type of preparation. For instance, this could be anything from drying, smoking, fermenting, boiling, roasting, burning, grilling, pickling or puréeing.
KNOWLEDGE BITES
We use pickled vegetables in this dish that can be prepared months in advance. The pickling process always relies on the same base steps but can be done with any type of vegetable and an array of fruits: Per jar we use 500 grams of clean vegetables, 500 grams of water and 15 grams of salt. Keep the vegetables at room temperature for at least 2 weeks and then store them in the refrigerator to continue ripening for up to 2 years.
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Peel the parsnip, then cook in salty water until just tender. Reserve about 200 ml of the water, then drain the parsnips. Thoroughly blend in a food processor, adding a little of the cooking water, bit by bit, until the mixture has a nice creamy texture. Season with salt.
well-salted water, then submerge in ice water to ensure that they do not overcook. To add more texture and flavour, thinly slice some of the vegetables and use them raw. 2 Marinate all the vegetables and herbs with the charcoal oil, sea salt and dash of white wine vinegar. Using 1/3 of the cooked
› 500 g of parsnip
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PIN T XOS IN SA N S E BA S T I Á N A T R E AT IN SM A LL FOR M AT
“Three glasses of Txakoli wine, shrimps in batter and two crab tartelettes please!” the call comes from the direction of the counter. The original small delicacies in miniature are called “pintxo” – not to be confused with the famous tapas, that are so often served as an extra appetizer with your drink in Spain. Their elaborate preparation and presentation reminds more of Japanese sushi, for pintxo are usually composed of several ingredients.
PINT XO CULTURE AS A LIFEST YLE
The Basque people are known for their passion for cooking. It’s not a coincidence that they have the worldwide highest density of starred chefs per inhabitant (besides Kyoto). Regional products are valued, celebrated and enjoyed. Whether it’s for the opening of cider season, Txakoli wine harvest or the cheese competition. Pintxo championships also have a place at the top of the list. The bars even compete according to categories and provinces. Who, for example, makes the most original pintxo from
cod? The winners of the year receive embroidered Basque caps that they later hang on the pub wall in pride of place. The cultural phenomenon of bar hopping is called “poteo” and it is a lifestyle. You meet with friends and trek from bar to bar. At each bar a drink is ordered and, of course, a pintxo. The treasurer of the group pays for everyone, and the journey continues.
TR ADITION AND MODERNIT Y
A traditional pintxo consist of towering ingredients on a slice of bread, held together with a tooth pick. That’s where the name pintxo comes from, from “pinchar,” to stab. The popular bites were born in the Basque sea town and culinary stronghold San Sebastián. One of the oldest pintxo has achieved cult status and is a homage to the Hollywood film “Gilda” from the 1940s. At the time of
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TEXT & PHOTOS
Jone Karres Azurmendi
You can find them in most Basque bars in which the counter is heavily decorated with their own culinary delights – after all, the eye eats too. Pintxo are, however, not only a true delicacy, they are also the best advertisement for the deep-seated culinary culture of the Basque Country.
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EUROPE
BARS VISITED • • • • • • • • • • • •
and seaweed… Those are only a few of the delicacies in Basque gourmet paradise – after all, there are no boundaries to fantasy and innovation.
FOR PINT XO FANS
For pintxo tours and culinary discovery expeditions in the Basque Country, Jone Karres, Master of gastronomy tourism of the Basque Culinary Center, provides exciting offers. adorebasque.com
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Franco’s Spain, erotic scenes were censored and when the film came out it made quite the splash. This happening inspired the bar Casa Vallés to make their popular treat “Gilda.” The perfect combination of olive, peperoni and anchovy creates a true taste explosion in your mouth. Gilda is green, spicy and salty – in other words, sensual and sexy (a word play in Spanish), just like the actress Rita Hayworth. This delicacy is a classic and can be found at most bars. The development of the new Basque kitchen (“nueva cocina vasca”) has, however, strongly influenced the pintxo culture over the last few years. New techniques from the molecular kitchen have inspired the bars to exotic delicacies. A volcano of black pudding and egg yolk, cheek of veal in porto with truffled potato purée, scallops in garlic sauce, oysters with cauliflower cream
Bar Antonio Bar Bergara Bar Bodega Donostiarra Bar Gorriti Bar San Martin Bar Gandarias Bar Gambara Bar Hidalgo56 Bar Sport Bar Zazpi Casa Urola Casa Vallés
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EUROPE
T HE VOLC A NO
B LOOD S AUS AG E PI N T XO
Serves 4 20 minutes 10 minutes
› 0.5 kg black pudding with rice › › › › › › › ›
(from Burgos) 0.5 kg black pudding with onions 1 onion 3 tbsp olive oil 150 g sultanas 2 tbsp sugar 4 eggs Apple compote Coarse salt
1 Cut the onion into fine strips ( julienne) and sauté in a pan over a low
2
3
4
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5
heat until completely soft. Add the sugar and let it caramelise, stirring constantly. Set aside. Heat the oven to 80°C. Chop both black puddings into small pieces and fry with the olive oil. Drain the sausage pieces. Mix in the sultanas and form into a homogeneous mass. Pour ¼ of the mixture into an oval mould (alternatively into a cup or glass), turn out onto a serving plate and form a small hollow at the top with your hands. Form three more “volcanoes” with the rest of the mixture. Separate the egg yolks from the egg whites, then pour the yolks into the cavities (the “craters”). Sprinkle with coarse salt and place in the oven for 3 minutes. Serve with the caramelised onions and a spoonful of apple compote.
KACHEN No.30 | SPRING 22
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PISC E S
A R IE S
TAURUS
19.02 - 20.03
21.03 - 19.04
20.04 - 20.05
Your body has been hibernating all winter, living on its reserves to avoid gaining too much weight. The return to regular eating habits will have to be done cautiously to avoid any overindulgence.
The weather is fine and the sun is back, increasing your desire to go to restaurants tenfold. Don’t take advantage of this by going to the terrace every afternoon. The sun is good for you, but that’s not an excuse for everything.
It would seem that not all the provisions made this winter have been eliminated. Excessive eating is still banned in your house but how can one resist invitations to raclette? For the arrival of spring, a little advice: replace the cheese with detox juices.
MARGARITA › 60 ml tequila › 1 tbsp cointreau › 1 lime › Salt
GIN FIZZ › 50 ml gin › 2 tsp sugar syrup › 25 ml lemon juice › 100 ml soda › Ice and lemon
STRAWBERRY DAIQUIRI › 50 ml rum › 20 ml lime juice › 1 tbsp cane sugar › 250 g strawberries, plus extra › 100 g ice
Dip the rim of your martini glass first in lime juice, then in salt to coat it. Shake the liquids along with 1 ½ tablespoons of lime juice. Serve with a slice of lime and (optionally) some ice.
In a shaker, combine gin, sugar syrup, lemon juice and ice. Shake until frothy and thoroughly cooled down. Pour into a tall glass and fill up with soda. Serve with a lemon slice.
Blend, then sieve the strawberries into a seedless purée. Combine and blend with the other ingredients. Pour into a fancy glass and serve with an extra strawberry.
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TEXT
Marion Finzi
FOODOSCOPE
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FOODOSCOPE
C A NC E R
LE O
21.05 - 20.06
21.06 - 22.07
23.07 - 22.08
Spring will mean longer evenings of conversation over dessert and a glass of wine. On second thought, there’s nothing really new about it except that the barbecue will replace the fireplace.
Your body is ready for spring vegetables and fruits. You’ll be eating cabbage, salad, radishes, beetroot, endives, carrots and spinach. There won’t be enough meals to enjoy home-cooked food!
You’ve spent all winter honing your best recipes to come up with a grand meal to celebrate the arrival of spring. There will be tasty food, delicious wine, smiling friends and, above all, lots of love.
V IRGO
LIB R A
SCOR PIO
23.08 - 22.09
23.09 - 22.10
23.10 - 21.11
As a fan of nibbling on small dishes, spring is bound to be your favourite season. Your famous picnics are back in business! A tablecloth, mini sandwiches, raw vegetables and a glass of Crémant: the real thing.
On your list of New Year’s Resolutions at the beginning of the year, “less snacking between meals” has been crossed out in favour of “enjoying life.” You don’t really know what that means but your balance is good as it is.
You don’t follow any rules, especially when it comes to food. You love raclette so much that you will even organise a raclette party for the arrival of spring. Nothing wrong with htat!
SAG IT TA R IUS
C A PR ICOR N
AQUA R IUS
22.11 - 21.12
22.12 - 19.01
20.01 - 18.02
Your mantra is: “I am what I eat.” You’ve just come out of winter and are a potato wrapped in cheese. Fortunately, spring will soon turn you into a juicy tomato.
You’ve loved the winter routine of staying warm at home and dinner by 7pm. With the arrival of spring, everything is going to be turned upside down, with surprise aperitifs and terraces that go on forever. You cannot wait for next winter.
You’re looking forward to going out again to try out new things, without hearing your friends complain about the cold and the night falling too early. Think about planning ahead to make sure you don’t miss anything.
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G E MINI
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V E G E TA R I A N
B&T
18 Earthy carrots
39 Farmer’s sourdough bread
63 Biscuits with violets
70 Asian salad with spring onions
47
Carrotini
32 Torrada d’Escalivada
51 No-cheese pesto
64 Homemade pasta with violets
21
22
Spring Collins
Spring Frappe
35
36
Avocado salad kale wraps
Fried tempeh nasi goreng
55
55
Courgette noodles with baked feta sauce
65
67
Focaccia with herbs & violets
169 Vegetables of the moment
55 Lettuce wraps with ground beef
Lemon ricotta pasta with asparagus
Spring onion nest
26 Stuffed pork loin
93 Wëllkarkniddelen
99 Wagyu-sushi A5-grade
130 157 Pisco Rosso
37 Spiced white bean & greek salad pitta
61 Yeast rolls with violets
68 Beer-battered spring onion sticks
29 Salmorejo Cordobés
107 Lamb chops
Veg out!
38 Cauliflower rig ‘n cheese
62 Crêpes with violets
69 Orzotto with spring onions
40 Korean style popcorn chicken
172 Blood sausage pintxo
176
Rum & vanilla turmeric rabbit
18
ME AT
DR INK S
17
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17 Charcoal tiles with fish rillettes
31 Rillettes of sea needle
49 Orange & vanilla custard
82 Painted sugar biscuits
21 Pikeperch cooked in seaweed skin
48 Wild prawns with vanilla & whisky
72 Carrot cake with cream cheese frosting
82 Freckled eggs
25 Mussel & manchego montadito
55 Salmon patties over rice
81 White chocolate cupcake bunnies
83 Ginger easter bunnies
27
28
Salpicón de Marsico
30
Ensaladilla Rusa 2.0
SWE E TS
FISH & S E A FOOD
RECIPE DIRECTORY & IMPRINT
121 Goat cream cheese wreath
Edition
Prawn skewers with jamón ibérico
22 Cucumber infused with syrup
Luxe Taste & Style Publishing Sàrl, 4a, rue de Consdorf L-6230 Bech
Publisher & Editor-in-Chief
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Managing editor
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Contributors Jone Karres Azurmendi, Sarah Braun, Marion Finzi, Claude François, Vicky Hampton, Susanne Jaspers, Eloïse Jennes, Marc Keipes, Stéphanie Krischel, Anne Lommel, Heike Meyers, Joscha Remus, Ursula Schersch, Martina SchmittJamek, Liz Sinner, Oliver Zelt Copy editor
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91 Pineapple cream
103 Kaiserschmarrn
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ISSN EAN 977-2535-8821-54
Gluten-free Nut-free
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EXPLANATION Our recipes are marked with icons that show, at a glance, which allergens they contain.
Vegan
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RISE & SHINE ARTISAN BREAKFAST SET
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Spring delights
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VIOLETS, SPRING ONIONS TREND: MEAL PREPPING SPRING MENU
SPANISH DELIGHT: TAPAS FEATURE: VANILLA VEGAN TO GO
VERTICAL GARDENING CIRCULAR ECONOMY GREEN KITCHEN
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