KACHEN 31 - Summer 2022 - EN by Luxe Taste & Style

SUMMER

No. 31 SUMMER 2022

E NG LI S H E DI TI O N

vins-cremants.lu

Lëtzebuerg

KACHEN

plan K

VIVE! VIVE! VIVE!

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. 31

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

RECIPES FOR NATIONAL DAY ELDERFLOWER, TOMATOES GARDEN BLISS

QUICK AND EASY FEATURE: ALGAE COVER STORY: SMOOTHIE BOWLS

EDIBLE FLOWERS ORGANIC IN NUMBERS FOOD WASTE

17/05/2022 15:02

Introducing Beetroot, our new colour of the year!

NOW AVAILABLE EVERYWHERE

AS PART OF

available in erhältlich in / disponible en

ENGLISH DEUTSCH FRANÇAIS

Beetroot expresses all its inner richness when sliced, revealing its intense purple flesh. Its colour, its slightly sweet taste, its soft yet firm texture, add dynamism to everyday recipes, but above all encourage the creation of more daring and creative preparations.

With the support of

With this new warm, deep and luminous colour, the bodies of the Artisan food processor and the K400 blender will bring a resolutely glamorous style to your kitchen! Discover this new colour on www.kitchenaid.lu

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EDITORIAL

Dear Readers, our June issue of KACHEN has turned out to be as bright and colourful as a summer’s day. In keeping with the upcoming national holiday, we came up with a bunch of wonderful ideas to inspire and put you in a festive mood. Now that the days are longer again, there is much that can be done with the time left after work. Whether you’re chilling and grilling on your own balcony or in the garden, or going on a discovery tour to explore new cafés and exciting restaurants, the KACHEN team has the best recipes and tips for you – not only in the magazine itself, but also on our website kachen.lu, on our social media channels and in the weekly newsletter! We are particularly pleased that our latest project, the TastyBox, is so well received by our community and has now sold out for the third time running!

Defending and strengthening the interests of local producers has never been more important and legitimate than today. From the very beginning, our magazine has been offering a platform to local manufacturers, farmers, winegrowers and artisans. From September onwards, following countless features and portfolios on Luxemburgish companies, we will consistently expand these types of articles and place even more emphasis on showcasing local manufacturers. Moreover, we will be releasing a special KACHEN supplement this autumn, featuring all of our local producers. Our aim is to make it as convenient as possible for you to consume regionally and seasonally, and thereby support our neighbours as best we can. Ulitmately, this will be better for all of us. Afterall, if the pandemic has taught us anything, it’s the fundamental importance of unity. Acknowledging and collectively practicing this newfound wisdom will help us to overcome this crisis as well. Despite all this, we do hope you enjoy your summer to the fullest. And together, we can look forward to a cozy autumn edition that we are already busy putting together!

Bibi Wintersdorf and the entire KACHEN team

Life could be so beautiful if it weren’t for the dark clouds that have been darkening the horizon since February. After the pandemic, a war in Europe is turning our world upside down. It has never been clearer than right now that we need to change our way of life and, above all, our consumer behaviour. In recent decades, we have become far too reliant on mass-import in all areas, whilst neglecting any potential alternatives in case of emergency. A flaw which unfortunately presented itself faster and more detrimental than anticipated. Astronomical energy costs, increased food prices, supply shortages across the board, and possibly additional hardship due to global climate change on account

of poor harvests, make the future look bleak. What can we do? What needs to be done?

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SUMMARY

16 30 20 36 54 44

104 64 78 KACHEN No.31 | SUMMER 22

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TEAM

— 07

RESTAURANT & SHOP NEWS NEWS

— 10

PRODUCTS WE LOVE BOOKS

— 11

IMPRINT

— 184

VEGAN

— 20

— 30

— 36

— 44

Recipes by Anne-Sophie Hoffmann

FEATURE

Algae — vegetables from the sea Recipes by Bertrand 54

— 92

—

GLUTEN-FREE

KACHEN MAT KANNER

Provençal galette

— 94

Tiramisu with peaches Fruit popsicles 95

—

RECIPES

TYPICALLY LUXEMBOURGISH Grilled trout by Anne Lommel

GRANNY’S RECIPE

— 98

— 60

— 64

SESONAL FRUIT Elderflower

— 104

— 106

The Konsdrëffer Millen

PORTRAIT OF A CHEF A happy chef: Fränk Manes

STEP BY STEP

— 108

116

CAFE PORTRAIT

— 120

MADE IN LUXEMBOURG

— 112

— 122

— 86

Lemon cake with poppy seeds

— 88

Turmeric cauliflower steaks

Cevapcici & Djuvec by Danielle Houtsch

Vanillana Pastry Studio

RECIPE

SPICEHUNTER

Chicken with bacon & summer Kniddelen by Fränk Manes

EXPAT RECIPE —

— 84

No-bake cheesecake

— 110

CHEF’S MASTER CLASS

— 78

Tomatoes with recipes by Liz Sinner

Black pudding ravioli by Rene Vogl

RESTRAURANT PORTRAIT

— 72

SEASONAL VEGETABLES

Osso buco by Mathieu Pfleiderer

MY LUXEMBOURG

— 50

Meal-Prepping

INS PIR AT ION

LUXE MBOURG

Edible flowers

Quick & easy

Summer adventures for young & old

Beim Renert

SEASONAL MENU

RECIPES

— 185

COVERAGE

— 16

Recipes by Léa Linster

Smoothie bowls by Eloïse Jennes

— 182

RECIPE DIRECTORY

NATIONAL DAY

COVER STORY

— 14

FOODOSCOPE

K IDS

— 08

R EC IPE S

M AG A ZINE

SUMMARY

ART

— 124

Alain Welter

ARTISTS

— 126

Jeanette Bremin & Pascale Seil

MEET THE MAKERS

— 128

A butcher who adapts to the times

DESIGN IN LUXEMBOURG Peachy Picnics

AGENDA

— 130

— 134

Hymera candles

— 136

DO IT YOURSELF

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H A PPY HOUR

VINTNER FAMILY

SUS TA IN A B ILIT Y

SUMMARY

IN THE GARDEN

— 138

138

Domaine Viticole Häremillen

— 144

SNAPSHOT BAR

Sofitel — L’Observatoire

FEATURE

— 148

A story about la dolce vita and a fly

— 152

Flower power from Hobscheid

INFO INTOX

— 154

Organic — A short excursion in numbers

GREEN KITCHEN

— 156

SUSTAINABILITY

— 158

About that date

Food for the bin

PASSIONATE

176

— 160

WE LLB E ING

Shaken, not stirred!

BETTER LIVING

Adaptogenic plants

10 REASONS

— 162

— 164

Why are you running?

KNOWLEDGE BITES

— 166

Is your sun protection safe for the planet?

DO IT YOURSELF Aloe vera gel

COLUMN

— 167

160

— 168

LUXEMBOURG

— 160

“Generatiounsgaart ” Beefort

LIFESTYLE

— 174

Swarovski Optik

CITY PORTRAIT Brussels

— 176

THINK VEGETABLES! THINK FRUIT!® Sang Hoon Degeimbre

— 178

K AC HE N ON TOUR

Low carb diet

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T HE T E A M

TEAM

ARMINE HARUTUNIAN Outgoing and creative, with a great passion for art, photography and design, it was clear that she would become a social media expert. And so, the best way to combine what she loves with her professional career was to focus on marketing and social media during her business studies, which then led her to KACHEN. Here she supports the digital team with motivation, enthusiasm and a natural flair for trends. Having grown up in the Greater Region, she really knows and loves the landscape and is always on the lookout for new ideas to share with our online community. Once convinced of an idea, she can be stubborn, but being a true team player, she loves having open discussions, as she firmly believes that “multi mindedness” always yields the best results.

CÉDRIC LIBAR Last summer, Cédric undertook an internship at Kachen magazine as part of his graphic design studies. He enjoyed the diverse nature of the assignments so much that he didn’t have to think twice when he was subsequently offered a full-time position. Since then, he has been supporting the graphics team in designing layouts, creating logos or even tackling the tricky food styling when another tasty recipe needs to be photographed for the magazine. What he enjoys most about his job, however, is the opportunity to be creative. As a keen amateur chef, Cédric also enjoys cooking in his spare time, making him a perfect match for KACHEN.

ELOÏSE JENNES Eloïse, a 24-year-old entrepreneur, is one of the freelance recipe developers for KACHEN magazine. A great collaboration that started two years ago during an internship in our offices. Today, she creates the content for the magazine’s meal-prepping and gluten-free sections. Sharing allergen-free recipes is particularly important to her as she herself is intolerant to gluten and dairy products. It was during her studies in food innovation that she was inspired to pursue a career in this field. Having always had an entrepreneurial vocation, Eloïse decided to launch herself as an independent recipe developer. She now works with food companies and via her blog “Cooking With Elo.”

PHOTO Eloïse Jennes

KACHEN No.31 | SUMMER 22

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

K AEMPFF-KOHLER

36, route de Mondorf — L-5552 Remich

55, av. John F. Kennedy — L-1855 Luxembourg

Tel. +352 / 23 69 92 16

Tel. +352 / 47 47 47 3

bentz.lu

kaempff-kohler.lu

Following the concept of Wine meets Architecture, the architect and daughter of the estate, Jil Bentz of Studio Jil Bentz, worked together with Domaine Claude Bentz to develop an extension to the winery. On June 1st, the Domaine celebrated the opening of its unique new building, which successfully unites wine with architecture and nature. From now on, you will be able to celebrate both your private and business events here. The luminous event room offers a seating capacity of 110 people and is located in the middle of the beautiful gardens of the estate. Throughout your events, you will be offered high-quality wines and crémants by Domaine Claude Bentz. Here you will also find the Domaine’s new vinotheque. The entire team looks forward to your visit.

At the heart of Kirchberg, Kaempff-Kohler has just opened the doors of its latest venue with a wide range of hot and cold dishes to eat in or take away, as well as a grocery shop. Behind large windows that let the sunshine in, the Kaempff-Kohler team has created a very welcoming place. Sit comfortably on the flowery, fabric-covered benches, inviting you to take your time, or behind the light-coloured wooden tables placed behind the windows, so you can eat while admiring the outside world. A glass roof separates the restaurant area from the counter where you can buy a wide range of takeaway food. On the menu, a breakfast offer satisfies your hunger and, for lunch, choose from salads, poké bowls, hot dishes, sandwiches and desserts. A wide range of vegan, vegetarian, gluten-free and lactose-free alternatives are also available to suit everyone’s needs.

DOMAINE CL AUDE BENTZ

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

GENAVEH 1, rue Philippe II

BÉNI

— L-2340 Luxembourg

22, rue de l‘Industrie — L-8399 Koerich Tel. +352 / 661 250 004

chocolaterie-genaveh.com

@beni.restaurant

Alexandra Kahn is opening her first chocolate shop in the city-center of Luxembourg. A place dedicated to delicacies where you can discover and appreciate the knowhow of this Luxembourgish brand that prepares its products in its workshop located in Steinfort. In this beautiful setting of sweetness, you will find all the brand’s creations: bars, eggs, chocolate sweets, pralines. And a chocolate mousse bar that, for the first time, is available to take away with different toppings (caramelised almond slivers, crunchy chocolate balls and crumbled Breton biscuits)! It is also possible to enjoy a chocolate shake, ideal for cooling off in the summer on the pretty terrace situated in the pedestrian area. This new shop is well worth a visit during a trip to the market or a shopping trip into town.

In Koerich, the restaurant Béni has just opened its doors. The chef of Italian-Brazilian origins has created a menu based on simple and elegant cuisine, always looking for new flavour harmonies. You will be able to taste diced tapioca, typically Brazilian, or delicious marinated ribs from the US as well as risotto. The young owners wanted to create a relaxed, colourful and modern atmosphere. As soon as you enter, a bicycle hanging on the wall sets the tone with the words “Food is Life.” That says it all.

Tel. +352 / 28 99 84 88

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NEWS

FAIRTRADE LËTZEBUERG 30 years of Fairtrade Lëtzebuerg This year, the NGO Fairtrade Lëtzebuerg celebrates 30 years of dedicating their efforts to raise the general public’s awareness of fair trade. For this occasion, a giant mural painting depicting a coffee producer was revealed in Differdange, the very first municipality to be a certified Fairtrade Gemeng in 2011. And a Fairtrade Flame, installed on a wooden sculpture, specially designed for this anniversary, will go on tour across the country over the coming weeks. Thanks to Fairtrade’s local initiatives, Luxembourg has become one of the largest consumers of Fairtrade products in the world. fairtrade.lu

BIOG It ’s all about the cow The cow in organic farming deserves our full attention. For thousands of years she has reliably and timelessly performed her services in nature and culture as a companion of humans - until today. If we look at all her abilities and achievements, we also recognise her beauty, which makes her a true “Bio-Diva” in agriculture: She transforms grass into food, produces natural and local fertiliser, promotes life and fertility in the soil and increases the diversity of plants, insects and birds on pasture. The farmers of the Organic Farmers’ Cooperative Luxembourg (BioG) along with the Oikopolis Group want to draw attention to these benefits with their campaign “Dat geet op (k)eng Kouhaut.” bio-diva.lu

DOMAINE HENRI RUPPERT A Crémant “Sélection Gëlle Fra” In 2019, Henri Ruppert had the original idea to store a Crémant in a former mining gallery in the Minette region. Over the last year, the historic Minièresbunn drove past this spectacular sight to the delight of the visitors. The Crémant Gëlle Fra is a blend of Pinot blanc, Pinot noir, Pinot auxerrois and Pinot gris, with a touch of rivaner. A black bottle decorated with the Gëlle Fra that is a delight for both your eyes and your taste buds. Don’t miss out on this limited edition, the perfect gift just a few months before the centenary of Gëlle Fra!

domaine-ruppert.lu gellefra.lu

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PRODUCTS WE LOVE

MOUTARDERIE DE LUXEMBOURG Special edition “100 years” For its 100 th anniversary, the Moutarderie de Luxembourg is offering its mustard “original” in a very exclusive stoneware jar in a stylish vintage look. The “100 th anniversary” special edition stoneware jar is available in all participating shops and on the Moutarderie’s online store as long as stocks remain. An eye-catching and unique product for mustard lovers and collectors alike! moutarderie.lu

DONVEN’S SINGLE MALT WHISKY “Gëlle Fra” (1923-2023) The Gëlle Fra, iconic symbol of Luxembourg, was created in 1923 by the sculptor Claus Cito and celebrates its centenary in 2023. To mark this historic occasion, Will Kreutz collaborated with Mariette and Camille Duhr of the Diedenacker distillery to create this exceptional DONVEN’S single malt whisky. Strong in taste and strong in aromas with a slight herbal note, this 6-year aged single malt is exclusively matured in Luxembourgish wine barrels. Just as the monument of the Golden Lady is a symbol of strength and power, this remarkable drink reflects these qualities. diedenacker.lu

DOMAINES VINSMOSELLE The Summerwäin is back For the summer season, Domaines Vinsmoselle invites you to discover their refreshing Summerwäin, available both as rosé and white wine. Both offer a sought-after freshness to embrace the summer heat. On the palate, the white Summerwäin shows aromas of mirabelle and yellow fruits. The rosé, on the other hand, exudes aromas of red fruits and ripe citrus fruits. Whether as an aperitif by the pool or as a gastronomic wine, Summerwäin is definitely the perfect wine to sweeten your summer evenings.

vinsmoselle.lu

KACHEN No.31 | SUMMER 22

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TA ST Y BOX

T HE K AC H E N TA S T Y B OX All good things come in threes... (or fours or fives, because the TastyBox keeps coming and we are already putting together the autumn edition). Just like the previous two, our summer edition of the TastyBox sold out in the blink of an eye! Here we present you the spring and summer editions side by side, the latter having been delivered together with this magazine. And if you haven’t tried our mystery box yet, be sure to pre-order the next issue online, because the stock is, as always, limited!

2 3 4

SPRING EDITION 1 Vegan Mandarin-Matcha-Coconut-Chocolate by ZOTTER, zotter.at 2 Verjus by luxembourgish producer KOX, domainekox.lu 3 Salsa calçots by CASA AMELLA, available at vinsetvie.com 4 Organic olive crackers by 1001 HUILES, available at Le Gourmet Junglinster, legourmet.lu 5 Organic extra virgin olive oil CONCA D’ORO for KACHEN, concadoro.com 6 Hazelnut cocoa spread by BIOG, biog.lu 7 MIRABEAU Dry Gin - The Original Rosé Gin maisonmirabeau.com 8 TastyBox Booklet 9 Vodka BELVEDERE and London Essence White Peach Jasmin Tonic via Wengler Châteaux et Domaines wengler.lu 10 TGL (Travel Group Luxembourg) recipes and travelling vouchers, tgl.lu 11 AEG Electrolux cream cleanser, aeg.lu

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TA ST Y BOX

3 4

SUMMER EDITION 1 Crémant Gëlle Fra by DOMAINE HENRI RUPPERT domaine-ruppert.lu 2 “100 years” special edition stoneware jar by MOUTARDERIE DE LUXEMBOURG, moutarderie.lu 3 Taste Pearls by YANA STEUDEL, yanasteudel.com 4 CHANDON Garden Spritz via WENGLER CHÂTEAUX ET DOMAINES, wengler.lu 5 Spice blend for meat by THE SPICE COLLECTION thespicecollection.com 6 Voucher for a minett travel guide by ESCH2022 esch2022.lu 7 KÉRASTASE summer care range via HAIRSHOP hairshop.lu 8 TastyBox Booklet 9 Limited LUXLAIT Coffee Shaker by Daniel Mac Lloyd luxlait.lu 10 Tote bag by KACHEN, kachen.lu 11 Rapeseed oil by GENUSSWERK EIFFEL, genusswerk.de 12 TIMELESS TRUTH MASK face mask via PARIS 8, paris8.lu

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BOOKS

THE AMALFI COAST

NATURAL TABLES

CORE

— Katie and Giancarlo Caldesie —

— Pomeroy Shellie —

— Clare Smyth —

An authentic collection of Italian recipes from the idyllic Amalfi coast. Illustrated with stunning photographs, this is a glorious and decadent celebration that captures the elegance and glamour of this favourite destination. The Amalfi coast is one of Italy’s magical spots: a sun-drenched land that looks like a glamorous film-set, bursting with lemon trees, breath-taking scenery and food fit for a king. From Positano to Ravello, be inspired by these recipes.

This luxe guide makes it easy to create dazzling “tablescapes” inspired by nature’s beauty, whether you’re celebrating a special occasion, hosting a cocktail party, or planning a romantic night in. Everything from helpful styling tips – including how to pick your theme and colour palette, the right tableware, and incorporating nature’s bounty – to simple-to-follow recipes that guarantee the spreads taste as good as they look. Shellie Pomeroy’s work has been featured by Martha Stewart Weddings, The Knot, and Style Me Pretty, among others.

An exclusive insight into the work and mind of the highly acclaimed Chef Clare Smyth and her threeMichelin-starred restaurant, Core, in London’s Notting Hill. Her cuisine is of superlative elegance and redefines modern British cuisine. Sharing stories about ingenuity, nostalgia, humour and craft, Smyth provides an exceptional fine-dining experience. This book includes 60 key recipes served at Core as well 70 recipes for basics including stocks, sauces and breads, and tells the fascinating story of Smyths journey.

224 pages — Abrams & Chronicle Books ISBN 978-1-7972-1016-2

256 pages — Phaidon ISBN 978-1-8386-6406-0

272 pages — Hardie Grant London ISBN 978-1-7848-8502-1

GREEN KITCHEN Quick + Slow — Frenkiel David —

From the QUICK, low-effort weekday dinners when you don’t want to spend the whole day in the kitchen to the SLOW moments when cooking becomes the best part of the day, these recipes will teach you how to cook great tasting, modern vegetarian food, and show you how to find joy in the process. Featuring stunning photography, and packed with cooking tips and fun flavour-twists throughout, this will not only inspire you what to cook on any night of the week, but it will show you how cooking can be your best therapy, friend, and ultimate joy.

256 pages — Hardie Grant London ISBN 978-1-7848-8490-1

PRIZE DRAW IN COLLABORATION WITH ALINEA, WE ARE GIVING AWAY ONE COPY OF THE BOOK “THE AMALFI COAST”. Send an e-mail with your name name, address and the subject line BOOKS to gewinnen@tasty.lu The winner will be chosen at random. The closing date is 08.08.2022. The legal process is excluded.

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RECIPES

K ITC HE N ROYA LT Y There are probably few chefs in Luxembourg that are as well-known beyond the border as “our” Léa Linster. To this day, she is the only woman to ever win a Bocuse d’Or, some 35 years ago. What’s more, she has published an unparalleled number of cookbooks. Over the years, she successfully defended her Michelin star, and that’s by no means all. She has also nurtured a new generation of culinary talent in the form of her son Louis, who has also been awarded a star and named “Young Chef of the Year.” All this alone deserves our admiration. In celebration of Luxembourg’s National Day, Léa shares two of her fantastic recipes with KACHEN readers, including, of course, her superb rack of lamb encased in potatoes, which won her the golden cooking trophy back in the day! Bon appétit!

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RECIPES

SA DDLE OF L A MB “ B OC US E D ’OR ” 40 minutes

› › › ›

800 g russet potatoes 60 ml neutral vegetable oil 2 tbsp coarsely chopped parsley 400 – 500 g saddle of lamb, deboned › Fine sea salt › Freshly ground pepper › 50 g breadcrumbs

The lamb 1 Peel the potatoes, julienne them

› › › ›

½ l lamb stock 1 fresh rosemary sprig 50 g cold butter Fine sea salt

each piece on a potato galette and roll up like a pancake using the cloth. Close the edges of the galette and place them on a rack. Cook in the preheated oven for 10 - 12 minutes. The sauce 1 Add the rosemary to the lamb

stock, heat and reduce to half, then discard the rosemary. 2 Thicken the sauce by adding the butter in small chunks and swirling the pan. Season the sauce to taste. To serve 1 Take the lamb out of the oven

and slice each into four pieces. Place two pieces on each of the four hot plates. Serve the sauce separately.

with a mandolin and press them well between your hands to rid them of excess moisture. 2 Heat 2 tablespoons of oil in a large non-stick frying pan. Spread out half of the potatoes in a thin layer to make a large wafer-thin pancake (galette) of about Ø 24 cm. Brown on medium heat on one side and slip it onto a cloth without turning it over. Strew on half of the chopped parsley. Repeat the process with the second galette. 3 Preheat the oven to 220°C. 4 Cut the saddle of lamb in half to obtain two equal, roughly 20-cm long, pieces. Dry the pieces well with absorbent paper towels and season with salt and pepper. Roll lightly in the breadcrumbs. Place

For the sauce

Léa Linster Marc Dostert

For the lamb

10 minutes

RECIPES PHOTOS

Serves 4

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RECIPES

“K NIDDE LE N ”

LUXE MBOURG - S T YLE DUMPLINGS 15 minutes

20 minutes

Serves 4

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RECIPES

For the “Kniddelen”

› › › › › ›

3 slices sandwich bread 150 ml milk 500 g sifted flour 5 – 6 eggs Fine sea salt 2 tbsp melted butter

For the sauce

› 2 slices sandwich bread › 2 tbsp clarified butter

› 100 g salt pork

(streak o’ lean or unsmoked bacon) › 120 g heavy cream › Fine sea salt To serve

› 2 tbsp fresh chives, minced

The “Kniddelen” 1 Remove the crust of the bread, then tear it into small

pieces and soak them in milk. Place the flour in a bowl, add the eggs, salt, the bread and milk and combine the whole by firmly beating with a wooden spoon, until it becomes a smooth and semi-firm batter. Then incorporate the melted butter. Set the batter aside covered with a towel or plastic wrap for half an hour. 2 Fill a large pot with water, bring to the boil and add salt. Using a tablespoon, form small dumplings of batter and poach them for 3 – 4 minutes in the simmering water. Avoid putting too many dumplings in at the same time, so that they can cook evenly. Remove the dumplings with a skimmer and drain well in a strainer or colander. 3 Arrange in a heated gratin dish and keep warm. The sauce 1 Preheat the oven to 150°C. Remove the crusts and cut

the bread slices into small cubes.

2 Melt the clarified butter in a frying pan, add the bread

cubes, mix well with butter and spread them out on a baking tray lined with baking paper. Bake for 15 – 20 minutes until golden brown. Remove from the oven and let them cool on absorbent paper towels. 3 Slice the pork into thin sticks (lardons) and sauté them in a hot frying pan until they are quite crisp. Degrease the frying pan by removing the pork and wiping the inside with paper towels. Add the cream to the pan and heat. Check the seasoning. Return the lardons to the sauce. To serve 1 Coat the kniddelen with the sauce and bacon. Sprinkle

with croutons and minced chives. Serve piping hot.

KACHEN No.31 | SUMMER 22

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SUMMER , SUN & G

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SEASONAL MENU

& GARDEN PARTIES It’s no secret that Heike Meyers from @pfeffermachtglücklich is never at a loss for ideas when it comes to great table decorations and delicious recipes. However, arriving at the shoot for our wonderful summer spread, Heike still managed to surprise us with two inviting tables and tempting recipes! We have no doubt that you will be just as inspired by this wonderful setting and have just as much fun re-cooking these scrumptious recipes as our team had on that sunny day! If you are interested in personally learning from Heike, for instance how to create a unique dining experience for your guests, we recommend attending one of her regular workshops. The next such event, “Summer Happiness,” will take place on June 17. Be sure to sign up on time by emailing heike@pmg.lu, as places are limited and quickly fully booked.

RECIPES PHOTOS

Heike Meyers Ramunas Astrauskas

pmg.lu

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SEASONAL MENU

SA NDW IC H C A K E Serves 8 – 10 45 minutes

› › › › › › › › › › ›

Green asparagus 1 loaf of bread, sliced 2 avocado 3 tbsp lemon juice 500 g cream cheese 1 tsp horseradish, freshly grated 150 ml cream Salt and pepper 2 tsp lemon juice 150 g smoked salmon in slices Selection of fresh herbs (e.g. dill, chives, chervil and parsley, fennel) › Edible flowers (e.g. borage, pansies, violets, cornflowers, chive blossoms)

1 Clean and wash the asparagus, blanch in boiling,

2 3

6 Top the bread slices with half of the avocado slices,

half of the smoked salmon and a third of the herbs and top again with the coated bread slices. Repeat in this order. Then top off with a final layer of bread. 7 Carefully remove the cake ring and spread the rest of the cream cheese cream all around and smooth it out. 8 Decorate the sandwich cake with the cooled asparagus, the flowers and the remaining herbs. Serve chilled.

salted water for 3 minutes, drain and leave to cool. Cut the asparagus lengthwise into thin slices. Remove the crusts from the bread slices and spread them out. Peel the avocado, remove the stone and cut into thin slices. Sprinkle immediately with lemon juice. Place onto a clean kitchen towel and carefully pat dry. Mix the cream cheese with the horseradish until smooth. Whip the cream until stiff, stir into the cream cheese and season with salt, pepper and lemon juice. Spread a thin layer of cream cheese onto the bread slices. Place the edge of a springform pan on a cake plate and line with the first slices of bread.

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COURG E T T E C A R PACC IO Serves 4

15 minutes

› 2 yellow and 2 green narrow

courgettes › Organic lemon, juice and zest › Finest olive oil › Salt, pepper

› Fresh herbs (e.g. pea cress,

nasturtium or garden cress)

› Yellow flowers (e.g. tagetes,

calendula or rucola flowers)

1 Wash the courgettes, thinly slice and arrange them, alternating, on a

large plate or pie plate.

2 Drizzle with the zest, lemon juice and olive oil. 3 Sprinkle with the salt, pepper and washed herb leaves and decorate with

the flowers.

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SEASONAL MENU

SUMME R SA L A D Serves 6 › › › › › ›

150 g green long beans 150 g yellow long beans 100 g sugar snap peas Ice water 1 small courgette A handful of yellow or orange cocktail tomatoes

30 minutes

› Edible flowers

(purple sage flowers, cornflower petals, calendula petals, fennel petals)

1 Wash and clean the beans and sugar snap peas and

› › › › › ›

6 tbsp fine olive oil 4 tbsp white balsamic vinegar 1 tbsp agave syrup 1 tsp Dijon mustard Salt Pepper, freshly ground

the beans, sugar snap peas and vinaigrette. Arrange on a platter. 4 Wash the tomatoes and place on top of the salad. 5 Pick out the flower petals and decorate the salad with them.

blanch in boiling water for 3 minutes. Drain and immediately place in ice water. This will help them retain their vibrant colour. 2 Whisk together all the vinaigrette ingredients. 3 Cut the courgettes into thin slices and mix gently with

For the vinaigrette

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SEASONAL MENU

F RUIT SA L A D Serves 4 20 minutes

› › › › › › › › ›

2 kiwi 1 handful of strawberries 4 – 5 stalks of white currants 1 handful blueberries 8 – 10 blackberries 1 dragon fruit 2 tbsp agave syrup 1 bunch fresh basil 1 shrub of fresh mint

1 Chop all the fruit into small

pieces.

2 Cut into various small shapes

as desired. For instance, use a ball cutter for the kiwi or a small heart-shaped cutter for the dragon fruit. 3 Carefully mix the fruit in a bowl, drizzle with agave syrup and decorate with the fresh herbs.

TIP

This simple fruit salad is always a refreshing summer treat and can, of course, be modified with a wide variety of fruit. Make sure to match the colours, because aesthetics are part of the fun. A scoop of vanilla ice cream also makes a delicious accompaniment.

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SEASONAL MENU

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SEASONAL MENU

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SEASONAL MENU

S T R AWB E R RY LE MON A DE

5 glasses 10 minutes 10 minutes

› › › › › › ›

50 g sugar 50 ml water 250 g strawberries 1 lime 400 ml mineral water Ice cubes Fresh mint

1 To make the sugar syrup, put

50 ml water and the sugar in a saucepan, stir with a whisk, bring to the boil briefly until the sugar has completely dissolved, remove from the heat and allow to cool completely. 2 Wash and clean the strawberries and finely purée them with the juice of the lime and the grated zest. 3 Add and stir in the sugar syrup. 4 Pour into a jug or bottle. Add ice cubes and mint if desired, top up with the mineral water and serve immediately.

M T a

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SensePro® INDUCTION HOB

Master every dish with the wireless Food Sensor. The sensor identiﬁes temperatures to the exact degree and communicates heat adjustments to the hob. www.aeg.lu KACHEN_22-02_INTERIOR EN.indb 29

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COVER STORY

SMOOT HIE BOWL S

RECIPES & PHOTOS

Eloïse Jennes

IN THE COLOURS OF THE NATION

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COVER STORY

Rise and shine - start your day with a delicious smoothie bowl! Smoothie bowls are a wonderful breakfast solution packed with nutrients, fruits and vegetables. These vitamin bombs can of course just as easily be enjoyed at any other occasion, whenever you simply crave a quick, easy, and healthy meal. For our summer issue, which comes out just before Luxembourg’s National Day, Eloïse Jennes went out of her way to arrange these delightful bowls in the national colours. We are looking forward to your own interpretations of the Luxembourg smoothie bowls, and we would be thrilled to see and share your pictures on our social media channels! @ cookingwithelo

C R E A MY C AS HE W

S T R AWB E R RY S MOOT HIE Serves 1 10 minutes + resting time

› › › › ›

100 g frozen strawberries 100 g frozen cherries 35 g cashews 1 tsp honey 2 – 4 tbsp milk (or water)

1 Leave the cashews to soak in warm water for 2 hours. 2 Meanwhile, clean, cut and put the strawberries and cherries

in an airtight container. Freeze until the cashews are ready.

3 Once the time is up, drain the cashews. Thoroughly blend

the frozen strawberries, cherries, cashews, honey and a splash of milk until creamy. 4 Top with berries and white chocolate.

TIP

To make things easier, use an immersion blender or a high-speed blender with a tamper.

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COVER STORY

E X T R A T HIC K

NIC E C R E A M Serves 1 10 minutes + resting time

› 200 g bananas › 1 – 2 tsp white tahini (or peanut butter)

› 2 tsp maple syrup › ¼ tsp vanilla extract › 1 pinch of salt

1 Leave the bananas to freeze for 3 hours or overnight. 2 Run the frozen bananas very shortly under hot water

and drain immediately. 3 Blend with the tahini, maple syrup, vanilla extract and salt until creamy. 4 Transfer to a bowl and decorate with the toppings of your choice. We opted for frozen strawberries, blueberries and coconut shavings.

TIP

To retain its extra thick and creamy consistency, this smoothie does not require any added liquids. According to preference, however, you can add a little water or milk while mixing to obtain a smoother texture.

KNOWLEDGE BITES

Here are 3 ways to make your smoothies extra thick! › Add soaked and drained cashews. › Add a handful of frozen bananas. › Add thick Greek-style yoghurt, preferably frozen into ice cubes.

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COVER STORY

TROPIC AL SMOOTHIE WIT H YOG HURT & B LUE S PIRULIN A

Serves 1 10 minutes + resting time

› › › › ›

125 g yoghurt 100 g frozen sliced bananas 75 g frozen mango 1 cm fresh ginger 1 tbsp coconut butter (more or less to taste) › 2 – 4 tbsp milk (or water) › 1 tsp blue spirulina powder

1 Fill a clean ice cube tray with

Greek-style yoghurt. Clean and slice the mango and bananas and put in an airtight container. Leave in the freezer for 6 hours or ideally overnight. 2 The next day, blend the frozen yoghurt, banana, mango, ginger, coconut butter, milk and blue spirulina until creamy. 3 Transfer to a bowl and add the toppings of your choice.

TIP

To make things easier, buy frozen over fresh fruit. Alternatively, you can use fresh fruit and add a few ice-cubes to the mix to ensure a nice and refreshing smoothie. This works for all three of these recipes.

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ADVERTORIAL

CU L I NA RY WOR K SHOPS

AT T H E H E A RT OF T H E DOM A I N E C L AU DE B E N TZ In the Bentz family, enjoying a glass of wine or crémant goes hand in hand with the food that accompanies it. “Because when you like good wine, you generally also like good food!”

At the end of the course, each participant will leave with a very detailed technical sheet so that they can repeat the recipe at home. And, most importantly, a dinner will follow on the magnificent terrace of the domain, with a stunning view across their wonderful garden, to taste the dishes prepared by all. Each dish will be accompanied by a glass of Domaine Bentz wine. In the run-up to the event, Chef Fideler and the team will be working hand in hand to ensure that the recipes proposed are a perfect match for the Bentz vintages. Carole Bentz, driven by her desire to promote good food, hopes to open her estate to other culinary events of this kind. In fact, there will soon be a workshop organised by... KACHEN! Stay tuned on our social networks!

Course dates: 4., 11. and 18. July 2022 5.30 pm: welcome and a glass of crémant 6pm: cooking workshop 8pm: dinner Reservation by phone (23 69 92 16) or email: info@bentz.lu

This is how Carole Bentz, co-owner of the Domaine Claude Bentz, explains how the idea of offering culinary workshops came about, right on the wine estate in their brand new annex. A cook in her spare time, Carole Bentz will not be behind the stove. She is entrusting the keys to their kitchens to Chef Marc Fideler of the Mosaïk restaurant in Pétange. A master caterer and cook by training, Fideler has already worked in restaurants and estates, including a well-known Crocodile in Strasbourg and the Stonepine in the United States. In addition, this passionate and creative chef completed university studies in education and has since trained a good number of students at the EHTL, until he and his wife, Nathalie Schroeder-Fideler, recently decided to open their own restaurant. This collaboration was therefore a given. “I like Chef Fideler’s cooking very much, and it was only natural that the idea of cooperation came about.” The culinary workshop will be divided into three separate sessions during which a specific theme will be addressed, such as cutting or cooking meat. For two hours, a maximum of 12 people will take orders from Chef Fideler, “in a good mood but like a real brigade,” he explains with a smile. Three groups of four people will share the work of the starter, the main course and the dessert and, at each session, the cooks will change positions to get an overall view of each stage of a meal. Although initially open to beginners, the chef hopes to offer courses in the future for those who wish to learn more advanced techniques.

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RECIPES

QUICK & E ASY Sometimes it has to be quick, we all know that. Nevertheless, pleasure should not be neglected and, if possible, it should also be healthy! We have put together some very tasty recipes for you that can be prepared in no time at all and are guaranteed to satisfy all foodies! With the exception of a few fresh ingredients, the rest of the components are all products that you are sure to have in your pantry or freezer.

WINE RECOMMENDATIONS

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RECIPES

G R I L L E D MI SO S A LMON & NOODLE S Serves 4 10 minutes 15 minutes

› › › › › › › ›

2 tbsp miso paste 1 ½ tbsp soft brown sugar 1 tbsp soy sauce 4 x 200 g salmon fillets, boned 250 g Japanese soba noodles 150 g mangetout, trimmed 150 g shelled edamame beans 1 handful mixed leaves

For the wasabi dressing 2 tbsp olive oil 1 ½ tbsp rice vinegar 1 tbsp mirin 1 tbsp soy sauce 1 tsp wasabi paste 1 tsp caster sugar 1 tsp sesame oil Black and white sesame seeds, and chive flowers, to serve

› › › › › › › ›

1 Combine the miso paste, soy sauce and sugar with

2 tablespoons boiling water and stir well until smooth. Pour over the salmon fillets, keeping some for later, and set aside. 2 Cook the noodles in a pan of lightly salted, boiling water for 5 minutes. Drain, refresh under cold water and shake dry, then place in a bowl. Finely shred the mangetout and add to the noodles with the edamame beans and salad leaves. 3 Preheat the grill to high, line a grill pan with foil. Place the salmon on the grill rack, skin side down, and grill for 6 – 8 minutes, basting halfway through, until the salmon is cooked. Rest for 5 minutes. 4 Stir the ingredients for the wasabi dressing together until the sugar is dissolved. Stir the dressing through the noodle salad and serve the salmon garnished with the sesame seeds and a few chive flowers, if available.

WINE PAIRING

Domaine Michel Redde et fils Les Champs de Billons 2018

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ROA S T E D V E G E TA B L E & C HIC K PE A TAG INE

Serves 4

20 minutes

› 1 kg mixed root vegetables, trimmed, › › › › › › ›

peeled and diced 4 tbsp extra virgin olive oil 1 large onion, chopped 3 garlic cloves 2 tsp ras el hanout spice mix 400 g can chickpeas, drained 750 ml vegetable stock 4 tbsp tomato paste

90 minutes › 75 g dried cranberries › 2 tbsp chopped preserved lemon › 2 tbsp chopped fresh coriander, › › › ›

1 Preheat oven to 200°C top/bottom heat.

3 Bring to the boil, cover, and cook over a

low heat for 30 minutes. Stir in the roasted vegetables, the coriander and cook for a final 5 minutes. 4 Toast the bulgur wheat in a dry frying pan, stirring over a medium heat, for about 3 – 4 minutes until golden. Add the boiling water and a pinch of salt. Cover and take off the heat for 10 – 15 minutes until the grains are tender. 5 Add a knob of butter/margarine and serve the bulgur wheat with the tagine topped with a few sprigs fresh coriander.

Line a baking tray with baking paper. Place the vegetables on the tray and add half the oil, half the ras el hanout, 1 tablespoon cold water and salt and pepper. Stir well and roast for 40 minutes, turning halfway through, until tender. 2 Heat the remaining oil in a large saucepan. Fry the onion, garlic, remaining ras el hanout, salt and pepper for 10 minutes over a medium heat until softened. Stir in the chickpeas, stock, tomato paste, cranberries, preserved lemon, salt and pepper.

plus a few sprigs to serve 250 g bulgur wheat 300 ml boiling water A little butter/margarine Salt and pepper

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RECIPES

C HOR IZO R AGU WIT H S PAG HE T T I

Serves 4 15 minutes 40 minutes

› › › › › › › › › ›

500 g raw chorizo sausages 250 g lean beef mince 2 tbsp olive oil 2 tbsp chopped fresh thyme 2 x 400 g cans chopped tomatoes 150 ml red wine 3 garlic cloves, crushed 2 tbsp tomato paste 400 g spaghetti 2 tbsp chopped fresh basil, plus leaves to garnish › 2 tbsp pine nuts, toasted › Salt and pepper › Grated parmesan, to serve

1 Split open the sausage skins and carefully peel

4 Meanwhile, cook the pasta in a large saucepan of

lightly salted boiling water for 10 – 12 minutes until al dente. 5 Drain the pasta and divide between serving bowls, top with the sauce. Scatter over the pine nuts, some basil leaves and serve with freshly grated parmesan.

WINE PAIRING

Bodegas Envinate Taganan P. Margalagua 2019

away and discard. Roughly chop the sausage meat and place in a food processor, pulse until coarsely ground. 2 Heat the oil in a large saucepan and fry the minced chorizo and minced beef, stirring for 2 – 3 minutes until browned. 3 Add the tomatoes, garlic, wine, tomato paste, salt and pepper. Bring to the boil and simmer uncovered for 35 – 40 minutes until the sauce is thickened. Adjust seasoning to taste, then stir in the basil and keep warm.

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B A K E D C RUS T E D F I S H WIT H F E NNE L SA L A D

Serves 4 › › › › › › › ›

10 minutes

60 ml olive oil 2 garlic cloves crushed Grated zest of 2 lemons 100 g day old bread, crusts removed 2 tbsp freshly grated parmesan 2 tsp chopped fresh thyme 4 x 200 g white fish fillets Potatoes, to serve

1 Preheat the oven to 190°C top/bottom heat. Heat the

For the fennel salad

› 1 medium head of fennel, trimmed › › › › › ›

(about 200 g) 50 g baby spinach leaves 1/2 bunch fresh flat leaf parsley 2 tbsp baby capers, drained A little extra virgin olive oil A little fresh lemon juice Salt and pepper

5 Serve the crumbed fish with the salad

and boiled potatoes.

For the salad 1 Using a mandolin or sharp knife, very thinly slice

the fennel into a bowl, add the spinach, parsley and capers to the bowl. Add a splash of oil and lemon juice, season to taste.

WINE PAIRING

Caves Berna Chardonnay Göllebour 2020

oil in a frying pan and fry the garlic and lemon zest over a low heat for 2 – 3 minutes until softened. 2 Increase the heat to medium, add the breadcrumbs and stir-fry for 2 – 3 minutes until lightly golden. Remove from the heat, stir in the parmesan and thyme, season to taste. 3 Heat a drizzle more oil in an ovenproof frying pan and fry the fish skin side down for 1 minute to sear the flesh. Turn the fish over and carefully top with the breadcrumb mixture (don’t worry if some falls into the pan). 4 Transfer to the oven and bake for 6 minutes. Remove from the oven and leave to rest for 5 minutes.

15 minutes

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RECIPES

V IE T N A ME S E

CHILLI BEEF ROLL S Serves 4 10 minutes 5 minutes

For the beef rolls

› › › › › › › ›

500 g thick sirloin or fillet steak 1 tbsp olive oil 1 large carrot, trimmed 1 courgette, trimmed A handful coriander leaves A handful basil, leaves A handful mint leaves 2 baguettes

For the dressing

› › › ›

2 tbsp Thai fish sauce 2 tbsp lime juice 2 – 3 tbsp soft brown sugar 1 spring onion, trimmed and thinly sliced › 1 large red chilli, thinly sliced › Salt and pepper

1 Preheat a ridged grill pan or heavy frying pan. Brush the

4 In a small bowl, place the fish sauce, lime juice and sugar

and stir well until the sugar dissolves. Add the onions and chilli. 5 Cut each baguette in half and then split each half down the middle opening them out a little. Fill with the salad, herbs, beef slices and any juices. Pour over the dressing and serve at once.

steaks with a little oil and season liberally with salt and pepper. Cook for 2 minutes each side making sure you sear all sides well. 2 Rest for 5 minutes and then cut into thin slices. The beef should be rare, but cook longer if preferred. 3 Grate the carrot and thinly slice or grate the courgette. Place in a bowl and add the fresh herbs.

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RECIPES

L A MB K E BA B S & QUINOA SA L A D Serves 4

20 minutes

15 minutes + resting time

› 750 g diced lamb

› 1/2 bunch chopped

› › › › ›

› 4 tbsp extra virgin

› ›

shoulder or leg 2 tsp ground coriander 1 tsp ground cumin 2 tsp dried oregano 2 garlic cloves, chopped 50 ml extra virgin olive oil 2 lemons, zest and juice 1 tbsp clear honey

Quinoa salad

fresh parsley olive oil

› 2 tbsp red wine vinegar Minted yoghurt

› 150 g Greek yoghurt › 2 tbsp chopped, fresh mint

› 1 garlic clove crushed

› 200 g quinoa › 2 ripe tomatoes, diced 1 Place the lamb in a bowl. Add the spices, oregano,

garlic, half the oil, half the lemon zest, half the juice and season with salt and pepper. Stir, then thread onto skewers. Mix the remaining oil, lemon juice and honey, and set aside. 2 Rinse the quinoa and place in a saucepan. Add 250 ml of water and bring to the boil. Cover and simmer gently for 12 minutes. Remove from the heat but leave to sit for 5 minutes. Stir in the tomatoes, parsley, oil, vinegar and season to taste. 3 Combine the yoghurt, mint and garlic with a little salt and pepper, then stir well. 4 Preheat the grill to a high setting. Place skewers on a foil-lined grill pan. Drizzle over half the honey and lemon oil, grill for 3 minutes on each side until charred. 5 Rest for 5 minutes. Serve the lamb and salad with the mint yoghurt. Drizzle over the remaining honey and lemon oil.

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RECIPES

PA S TA WI T H B E E T ROOT & GOAT C HE E S E

Serves 4

› › › ›

1 tbsp extra virgin olive oil 1 small red onion, thinly sliced 2 garlic cloves, sliced 500 g pre-cooked beetroot, diced

5 minutes

› 400 g fusilli or other dried pasta › 200 g goat feta or goat cheese, crumbled

› 60 g pecan nuts, toasted and

1 Heat the oil in a frying pan and gently fry the onion,

10 – 12 minutes or until al dente. Drain the pasta and reserve 4 tablespoons of the cooking liquid. Return both the pasta and reserved water to the saucepan. 4 Add the beetroot mixture to the pasta and stir over a medium heat for 1 – 2 minutes until well combined. Spoon the pasta into bowls and serve topped with some grated parmesan, if desired.

garlic and some salt and pepper for 10 minutes until softened but not browned. Add the beetroot and any packet juices, cook gently for 5 minutes until heated through. 2 Add the feta, pecans, parsley and balsamic vinegar to the pan. Stir well and remove from the heat. Keep warm. 3 Meanwhile, plunge the pasta into a large saucepan of lightly salted, boiling water and cook for

roughly chopped

› 1 tbsp balsamic vinegar › 2 tbsp chopped fresh parsley › Parmesan, to serve (optional)

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VEGAN RECIPES

ROS E M A RY P OTATO MI L L E F E UI L L E WIT H V EG A N G A R LIC M AYONN A IS E

Serves 10 30 minutes 90 minutes + resting time

For the potato millefeuille

› › › › › › › › ›

1 kg potatoes 375 g margarine 1 leek 1 onion 5 garlic cloves 2 tsp rosemary, dried 3 tsp sea salt 1 tsp pepper 500 ml rapeseed oil, for frying

For the garlic mayonnaise

› › › › › › › › › The Potato Millefeuille 1 Preheat the oven to 180°C and line a baking tin

8 The next day, carefully remove the potato mixture

The mayonnaise 1 Combine the soy drink, vinegar and lemon juice in

Anne-Sophie Hoffmann

RECIPES & PHOTOS

125 ml soy drink 1 tbsp lemon juice 1 tbsp white wine or apple cider vinegar 250 ml vegetable oil (e.g. rapeseed oil) ½ tsp mustard 1 tsp salt 2 garlic cloves 10 g fresh parsley Pepper

from the baking tin and cut into even rectangles.

a mixer, then gradually add the oil while blending until you have a creamy mayonnaise. 2 Finely chop the garlic and parsley, mix into the mayonnaise and season with salt and pepper.

Finish 1 Heat the oil in a deep fryer or a large pot. 2 Fry the potato millefeuille for approx. 3 – 4 minutes

on each side until golden brown, sprinkle with a little coarse sea salt and fresh rosemary and serve warm.

with baking paper. Finely chop the garlic. Cut the leeks and onions into fine rings. Melt the margarine in a pan over a low heat. Add the garlic, onions, leeks, rosemary, pepper and salt and roast for 10 – 15 minutes. Meanwhile, peel the potatoes and cut them into thin slices with a mandolin. Cover with the garlic and onion mixture in a large bowl. Stir well. Spread the potato mixture evenly in the baking dish and cover with baking paper. Place another baking dish on top to weigh it down. Bake the potatoes in a preheated oven at 180°C for 75 minutes. Remove them from the oven and leave to cool in the fridge for at least 6 hours (or overnight).

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VEGAN RECIPES

JA PA NE S E

P OR TOB E L LO B URG E R Serves 2 20 minutes 15 minutes

For the burgers

› › › › › › ›

2 (wholemeal) burger buns 4 Portobello mushrooms 1 tbsp light miso paste 1 tbsp sesame oil 1 tbsp Sriracha Coarse Sea salt Pepper

For the coleslaw

› 100 g red cabbage (or Chinese cabbage or pointed cabbage)

› 1 carrot › ½ chilli pepper › ½ spring onion For the dressing

› › › › › › › ›

Fresh coriander 1 tsp ginger, grated 1 ½ tbsp sesame oil 11/2 tbsp rice wine vinegar 1 tbsp soy sauce 1 tsp lemon juice 1 tsp tahini Salt and pepper

For the edamame pea-wasabi purée

› › › › › › ›

100 g edamame, cooked 100 g peas, cooked ½ tsp wasabi 1 tsp light miso paste 1 tsp lemon juice 50 ml oat drink Salt and pepper

For the toppings

Radish Salad Cucumber Sriracha mayo Sesame

carrots into fine sticks, spring onion and chilli pepper into fine rings. 2 Put the cut vegetables in a large bowl and set aside. 3 Mix all the ingredients for the dressing in a small bowl and add to the chopped vegetables. Stir, add salt and pepper. The burgers 1 Clean the portobello mushrooms

and remove the stems.

2 Whisk the miso paste, sesame oil

and Sriracha in a small bowl to make a creamy marinade. Season to taste with salt and pepper. 3 Brush the mushrooms with the marinade on both sides and

grill on the barbecue for 10 – 12 minutes until golden brown. The Edamame Pea Wasabi Purée 1 Put all the ingredients in a bowl

and, using a potato masher or a hand blender, blend the ingredients into a purée. Season to taste with salt and pepper.

The finish 1 Slice the rolls open and toast on

the grill for 2 – 3 minutes until golden brown. 2 Spread the inside of the buns with the wasabi purée and top with the grilled portobello mushrooms and coleslaw. Top with cucumber slices, lettuce, radishes and sesame seeds as desired and finish with a Sriracha mayo.

› › › › ›

The coleslaw 1 Cut cabbage into fine strips,

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VEGAN RECIPES

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VEGAN RECIPES

T H A I NOODL E S A L A D WIT H WAT E R ME LON S T E A K S Serves 5 70 minutes + resting time 65 minutes

For the watermelon steaks

› 1 medium watermelon › 1 tbsp salt For the marinade

› › › › › › › › ›

2 tbsp tahini 6 tbsp soy sauce 2 tbsp rice wine vinegar Juice of half a lime 1 tsp chilli flakes 1 garlic clove 1 tbsp Sriracha sauce 1 Nori leaf 2 cm ginger

› 2 tbsp sesame oil › Rapeseed oil for frying For the salad

› › › › ›

300 g rice ribbon noodles 200 g carrots 200 g courgettes 100 g paprika 300 g red cabbage (or Chinese cabbage) › 1 – 2 spring onions › 1 chilli pepper › Salt

The watermelon steaks 1 Preheat the oven to 180°C and prepare a baking tray

with baking paper.

2 Peel the watermelon and cut into “steaks” about

2 – 3 cm thick. Spread on the baking tray and sprinkle with the salt. 3 Bake in the preheated oven for about 1 hour or until tender. The marinade 1 Peel the garlic and ginger and purée finely together

with the remaining ingredients using a (hand) blender.

2 Brush the baked “steaks” with the marinade and leave

to rest in the fridge for at least 2 –3 hours.

The salad 1 Cut red cabbage and peppers into fine strips, carrots

For the peanut dressing

› › › › › › › › ›

2 garlic cloves 3 cm ginger 3 tbsp peanut butter 50 ml water 125 ml soy sauce 2 limes, juice 8 tbsp rice wine vinegar ½ tsp chilli flakes 2 tsp sesame oil

Toppings

› Roasted and chopped Peanuts › Fresh coriander

The dressing 1 Peel the garlic and ginger and place in a bowl with

the remaining ingredients and blend finely using a hand blender until you have a creamy dressing.

The finish 1 Cook the rice noodles according to the package

instructions. Drain and mix together with the vegetables and peanut dressing in a large bowl. 2 Cut the chilli pepper and spring onions into fine rings. 3 Heat some rapeseed oil in a non-stick pan. Then add the marinated watermelon steaks to the pan and fry over a high heat for about 2 minutes on each side. Cut into slices and serve on the pasta salad. 4 Garnish with roasted and chopped peanuts and fresh coriander if desired.

and courgettes into fine sticks.

2 Place the cut vegetables in a large bowl, sprinkle with

a little salt, then massage in the salt with your hands. Set the vegetables aside.

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VEGAN RECIPES

CAULIFLOWER WINGS

WITH MANGO CHILLI SAUCE & SAL AD

Serves 4 45 minutes 40 minutes

For the cauliflower wings

› › › › › › The mango chilli sauce 1 Peel the garlic and ginger, deseed

the chilli pepper and finely purée in a blender with the remaining ingredients for the mango chilli sauce. Set aside.

The cauliflower wings

1 Preheat the oven to 180°C

convection heat and line a baking tray with baking paper. 2 Whisk the water, soy sauce, flour, salt and pepper in a deep soup bowl until evenly combined. Divide the cauliflower into bite-sized florets. 3 Spread the panko crumbs in a second deep soup plate. Dip the florets, one by one, into the batter, then roll through the panko and spread evenly on the baking tray. 4 Bake the cauliflower wings in the oven for approx. 25 minutes until crispy. Then dip in the mango chilli sauce and bake again at 180°C for 10 minutes. The salad 1 Peel and pit the avocado and cut

2 Cut the courgettes into fine strips

with a peeler. 3 Cut the mango into bite-sized sticks, the radish into slices and the spring onion into rings. 4 Bring salted water to the boil in a pot. Blanch the sugar snap peas and peas for about 3 minutes. In the last minute, add the courgette strips to the water. Drain and leave to cool briefly. The vinaigrette 1 Peel the shallots and garlic. Put

all the ingredients in a blender and purée finely.

Finish 1 Arrange the mixed salad,

avocado, courgette strips, peas, fresh mango, sugar snap peas, cress, spring onion and radish in a bowl. 2 Spread the lemon vinaigrette over the salad, top with the cauliflower wings and garnish with sesame seeds, cress and roasted cashews if desired.

For the mango chilli sauce

› › › › › › ›

350 g mango pulp 3 garlic cloves 2 fresh chillies 2 cm ginger 1 lemon, juice and zest 1 tsp agave syrup Salt and pepper

For the salad

› › › › › › › › › › ›

1 avocado 1 courgette Mixed salad Roasted cashews Sesame Radish Peas 1 fresh mango Sugar snap peas Cress Spring onion

For the lemon vinaigrette

› › › › › › ›

4 tbsp lemon juice 4 tbsp olive oil 1 tbsp maple syrup ½ shallot 1 garlic clove A pinch of salt Pepper

into thin slices.

1 cauliflower 120 g spelt flour 180 ml water 15 ml soy sauce 100 g panko breadcrumbs Salt and pepper

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« A history defined by firsts.

A culture focused on what’s next. » WE ARE AWARE OF OUR

THREEFOLD RESPONSIBILITY THROUGH PROMISES, COMMITMENTS AND SPECIFIC PROJECTS, we, the Cactus team, are doing everything to protect the environment, promote sustainable consumption, apply model social conditions and enable a healthy lifestyle.

ECONOMIC, ENVIRONMENTAL AND SOCIAL.

for over

55 YEARS With currently

196 KACHEN_22-02_INTERIOR EN.indb 49

this commitment has made Cactus a pioneer in this ﬁeld

We treat people, animals and nature with respect. Sustainable development is very important to Cactus and is part of our corporate strategy. We have collected all these sustainable pioneering acts at www.cactus.lu

and we promise again and again to go

SUSTAINABLE PIONEER ACTS

EVEN FURTHER IN THE FUTURE!

19/05/2022 17:18

TEXT

Oliver Zelt

F E AT U R E

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F E AT U R E

V EG E TA B LE S F ROM T H E S E A Across Asia, people have known for centuries: algae refine food and give the whole thing a “fresh breeze.”

some of which can grow up to 50 meters long. The nori algae are probably the most well-known, particularly for their role in wrapping sushi. Of the approximately ten million tons of algae harvested annually worldwide, almost half is accounted for by the red algae nori. Algae are currently hyped as a superfood. Nutrition experts already see them as the food of the future – precisely because they grow very quickly.

The water turns dark green, mixed with the finest powder of microalgae. An iodine sea aroma rises up, a wonderful touch of onshore wind and the finest shrimp carpaccio. The instant powder is made from ground and then freeze-dried microalgae, previously grown in the Spanish Doñana National Park in Andalusia and marketed as “Plancton Marino.” Not only are they healthy because of their omega-3 and omega-6 fatty acids, but they also make every dish a touch more sea-y. Although algae continue to be served as dried sushi wraps, when taken fresh from the water they increasingly season soups and are part of crunchy salads. They even give ice cream a sensational kick. Top European chefs have long been looking for a light, healthy pep for their creations. And so the slippery vegetables are no longer exclusively on the menus of Asian restaurants. In East Asia, you can traditionally hardly find a meal without some form of algae – fresh, cooked, fried or pickled, in soups, salads, as a snack or as a sushi wrap. Asians know why they can’t let go of the versatile herb. There are an infinite number of vitamins in it, plus every amount of protein, magnesium, calcium, iron, zinc, and beta-carotene. In terms of calories, they are of little importance. There are currently around 80,000 different types known, many of which are used by cosmetics producers and manufacturers of medicine. Just shy of one hundred variants are suitable for the kitchen. More well-known than the microscopically tiny algae are the macroalgae,

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F E AT U R E

the “Laverbread,” a black porridge made of seaweed. The locals still swear by it, newcomers speak of a “taste that takes some getting used to.” Because algae do not swim in infinite quantities through the salty waters of the world, more and more companies cultivate the plants in aquaculture. Instead of coming from the bay, they come from the basin. The tiny spores of brown or other algae grow in huge round tanks. A sustainable method that is healthier, as the plants not only enrich important nutrients from the water, but also store heavy metals as a kind of cleaning filter. Since the vast majority of Europeans do not consume enough iodine, algae are actually ideal suppliers of the trace element, but often have too much of the nutrients in them. Therefore, both fresh and dried algae should be blanched briefly in unsalted water before preparation. This also gives them a vibrant colour. The marine plant is currently less visually present in dishes and is so far rather rarely presented as a salad or served as a warm vegetable. Rather, it gives stocks, sauces, or broths a hearty touch and ensures harmonious umami in the food. Top chefs let asparagus grow with a piece of wide kombu brown algae. As a vegan gelling agent, algae powders give gels, jellies and husks the right consistency. Among meatless food trends, algae are considered particularly hip. Salads, spreads or sausage imitations made with the aquatic plant can increasingly be found on the shelves of organic shops and supermarkets. Algae are anything but a glittering salt substitute. Their flavours go far beyond that. The brown algae hijiki has a sweet anise note, the ragweed, which belongs to

More than 2,000 years before our Common Era, algae were eaten from the sea in China and on the islands in today’s Japan. Both countries are currently the most extensive eaters of algae and the largest growers, because aquatic plants collected in the wild would not meet the demand in a long stretch. Daily, thousands of Japanese fishermen use their nets to harvest these slippery goods. In Europe, on the other hand, harvests are mainly sourced directly from nature, especially in Scandinavia, France, Ireland, and Wales. On the British Isles, its harvest has a long tradition. As early as 1605, a book describes

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the red algae, tastes slightly bacony when fried with a little oil in the pan, and the brush tufted algae unfolds both fresh from the water and dried to the finest truffle aromas. In Europe, more and more companies are entering aquaculture, which means that longer transport routes can be avoided, and plant harvesting is increasingly taking place on the doorstep. This is especially beneficial for chefs who like to use exotic ingredients but are happy when they grow nearby – for an extended regional cuisine. The latest chapter in the kitchen career of the algae is written by a converted 3D printer. Concentrated bean protein, salt, and seaweed are used to create a vegan squid, prepared and served by chefs in Moscow. Macroalgae are becoming the basis for vegan fish. The Viennese start-up “Revo Foods” also uses a special 3D printer to recreate salmon, layer by layer from pea protein, algae and citrus fibres, and adds flavours and even vitamins and omega-3 fatty acids to the vegetable fish.

IMPORTA NT T Y PE S

Arame

Nori

Dulse

The red algae grow up to 30 centimetres long, is also called ragweed because of its shape. Almost purple when fresh, dried still a nice reddish colour. Tastes mild and slightly salty.

Kombu

Wakame

Brown algae from the Pacific, usually sold in thin strips. Good beginner algae, as it tastes mild to slightly sweet.

Hijiki

The brown kombu is a good flavouring agent in sauces due to the vegetable glutamate and is used for dashi broth and miso soup.

The all-rounder originally grew mainly in Japan, Korea, and China, but can now be found in many seas, including Spain. Usually offered dried, the large leaves unfold again when soaked. Wakame tastes typical of the sea, but slightly sweet. The iodine content is relatively high.

The black seaweed is one of the brown algae and is one of the most popular appetisers in Japan. Annual algae are dried and steamed after harvest and thus get their black colour. Hijaki contains a lot of iodine and is also rich in calcium, iron, and magnesium.

The typical leaf shape of the red algae, in which it is usually offered, was probably developed by Japanese papermakers. For this purpose, the algae are crushed, pressed into thin layers, and then dried. Their iodine content is comparatively low.

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F E AT U R E

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

atelier-de-cuisine.com

MAKI

W I T H L E E K & NOR I

9 leek whites 3 sheets of nori 1 tbsp 100% sesame oil 2 tbsp virgin olive oil Fresh ginger Roasted peanuts Black sesame seeds Fresh sea lettuce Japanese soy sauce

20 minutes

1 Cut each white fish into 3 pieces

of about 5 cm. Steam them and drain well on a clean cloth. 2 Group the leeks into threes and roll them up in the nori sheet. 3 Arrange the sea lettuce on the bottom of the plate, place the leeks upright and sprinkle with the oils, a little grated ginger, crushed peanuts and sesame seeds. Optionally a few drops of excellent soy sauce.

RECIPES PHOTOS

› › › › › › › › ›

10 minutes

Bertrand Duchamps Ramunas Astrauskas

Serves 3

Smoked pepper, André Zewen organic walnut oil and seaweed are available to order at the Atelier. Tel. 26 38 34 28 and via miam@pt.lu.

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F E AT U R E

W ILD PR AW N S WIT H WA K A ME & C IDE R

Serves 4 10 minutes 15 minutes

› › › › › ›

12 prawns Salted Butter ½ chopped Roscoff onions 150 ml of raw cider 150 ml of liquid cream (35%) 1 pinch of roasted Szechuan pepper › 5 g dried wakame rehydrated in a little cider › 1 tbsp trout roe

1 Clean and shell the prawns,

reserving the heads for later.

2 Fry the onion for 3 minutes in a

large knob of salted butter, then add the cider and the prawn heads. Reduce to ¾ and add the pepper, seaweed, cream and cook gently for 5 minutes or until the sauce thickens slightly. 3 Grill the prawns separately for 3 – 4 minutes and place in a deep dish. 4 Arrange according to taste with fresh seaweed and trout roe. Serve with paddy noodles or basmati rice.

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F E AT U R E

S E AWE E D

BUT T E R Serves 6

10 minutes

› 3.5 g dried seaweed flakes (dulse-sea lettuce-nori)

› 80 g salted butter › 5 turns of smoked or kampot pepper

1 Mix the butter in a wooden mortar, avoiding

F R E S H S E AWE E D

overheating the butter, and add the flakes and pepper. 2 Form into a roll or balls and chill until ready to use.

C AV I A R Serves 4

TIP

15 minutes

› › › › › › › › › › ›

This is a delicacy on bread with bottarga or sardines on warm Ratte seed potatoes or Noirmoutier potatoes.

50 g wakame 50 g sea spaghetti 50 g dulse 50 g sea lettuce 1 shallot, chopped ½ clove garlic, crushed 1 lime, juice and zest 10 g grated ginger 50 g gherkins 3 tbsp walnut oil Pepper, Espelette chilli pepper or chipotle

1 Desalinate the seaweed well according to

the instructions on the packet and chop it with a knife. 2 In a bowl, combine all ingredients and check the seasoning. 3 Serve as a starter on lightly toasted and buttered buckwheat bread.

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KNOWLEDGE BITES

S IMPLY DE LIC IOUS The ban hit one of the best chefs in Germany. In the early 2000s, Jean-Claude Bourgueil, head of the Düsseldorf restaurant “Im Schiffchen,” admitted to seasoning his dishes with glutamate. As a result, the gourmet guide “Gault & Millau” suspended their evaluation for Bourgueil in 2005. Particularly in western cuisine, glutamate was and is condemned because it is an industrially produced, primitive spice used to elevate dishes that would otherwise be considered as culinarily subpar. Natural glutamate, however, is now one of the most popular boosters in the kitchen. The supposedly evil culprit is the salt of an amino acid, the building block of proteins, a vitally important substance and also responsible for “umami,” the fifth flavour, next to sweet, sour, salty, and bitter. “Umami” can best be translated as “oomph for the palate,” an aroma that causes a sensation in top gastronomy circles. It is found in meat, mushrooms, dried tomatoes and in almost all fermented foods, which at the same time protect the organism from harmful bacteria. Meat and chicken stock get a hearty kick when a piece of parmesan simmers in their midst.

The mature umami taste only develops during cooking, drying, or fermentation. For a powerful broth, the meat should cook in it for a long time, the cheese must ripen, and the tomatoes need to dry slowly. Throughout these processes, the proteins crumble, and release glutamate. In the Cologne restaurant “NeoBiota,” the team prepares a vegetarian jus from mushrooms instead of a classic beef stock. It takes “a fine tongue to recognise the taste nuances in contrast to the stock with beef bones,” says Chef Sonja Baumann. While mushrooms usually only found their way on the plate as a companion for a large piece of meat, the culinary power of these taste gnomes now provide a perfect source for umami. It is no coincidence that trendy chefs also like to season their creations with light soy sauces, miso and dashi, Asian umami wonders. After all, it was the Japanese Kikunae Ikeda who discovered the special something as early as 1908 by extracting glutamate from the Kombu algae and calling it “simply delicious.”

TEXT

Oliver Zelt

Umami is the fifth taste. It took a very long time to reach culinary fame.

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ADVERTORIAL

MOUTA R DE R IE DE LUXE MBOURG

100 Y E A R S OF E XC E LLE NC E

Producer of mustard, mayonnaise and cold sauces “Made in Luxembourg”

Stoneware jar special edition “100 th anniversary”

Attention mustard lovers and collectors! To celebrate its 100th anniversary, the Moutarderie has designed a stoneware mustard jar with a very vintage look. This special edition is available in participating shops while stocks last.

With a team of only 9 people, the family-run business, which is currently run by the 4th generation, is well known for its “Original Mustard.” However, the range of products has expanded over the years and now includes 13 mustards and sauces with the “Made in Luxembourg” label, all of which are produced locally in the factory

located in Munsbach since 2008. To satisfy everyone’s tastes, mustard is now available in four variations: mild, spicy, wholegrain, and organic (marketed under the “BIOG” brand). In 1993, the Moutarderie began producing mayonnaise. This comes in three varieties: the classic “egg,” “lemon” and “old-fashioned.” In the mid to late 2010s the Moutarderie introduced its Ketchup, Andalouse and BBQ sauces. These, like the mustard and mayonnaise varieties proved to be a big hit with customers. Then on the eve of its 100th anniversary, the Moutarderie expanded its range further by adding three new sauces: Aïoli, Cocktail and Samurai. All products are made from quality raw materials and contain no preservatives or gluten.

TEXT

The Moutarderie de Luxembourg story began in 1922 at the Mohrfelsmillen, in Pfaffenthal, a flour mill dating back to 963 in which “Moutarde Luxembourgeoise” was produced. A few years later, in 1950, the family-run company “Munhowen Distribution”, which had been specialising in the marketing of drinks since 1908, also began to produce mustard under the brand “Royal Mustard.” The histories of these two brands converged in 1976, when Raymond Munhowen bought the “Moutarde Luxembourgeoise.” The sales of Mustard within the Grand Duchy doubled rapidly and production was transferred, in 1986, to the premises of Munhowen Distribution.

Marion Finzi

This year, 2022, marks the 100th anniversary of the Moutarderie de Luxembourg. To celebrate this great event, here is a look back at its history.

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RECIPE & PHOTO

Eloïse Jennes

GLUTEN-FREE

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GLUTEN-FREE

G LU T E N - F R E E & L AC TOS E - F R E E

PROVENÇAL GALET TE 1 galette 30 minutes 40 minutes

For the dough

› › › › › › › ›

90 g rice flour 20 g buckwheat flour 40 g cornflour (Maïzena) 50 g arrowroot powder (or tapioca flour) 1⁄4 tsp salt 80 g margarine, room temperature 1 egg, room temperature 2 – 4 tbsp water

For the topping

› › › › ›

tomato sauce with basil 3 tomatoes 1 small courgette 1 small aubergine 2 tbsp Herbes de Provence

1 Combine rice flour, buckwheat flour, arrowroot

powder, cornflour and salt in the bowl of a food processor (or use an electric mixer). 2 Cut the margarine into small pieces and add to the processor. Blend until you have a wet, sandy consistency. 3 Add the egg and continue mixing. 4 Add one tablespoon of water at a time until a ball of dough forms.

WINE PAIRING Filipa Pato Dinàmico Tinto 2019

5 Preheat oven to 200°C. 6 Place the dough ball on baking paper and sprinkle

with a little rice flour. Roll out the dough and make small holes in it with a fork. 7 Wash the vegetables and slice them. 8 Spread the tomato sauce over the dough. Garnish with vegetables and Herbs de Provence. Fold in the edges to form a patty and brush with olive oil. Place in the oven for 40 minutes.

TIP

You can also use a commercial gluten-free and lactose-free short crust pastry.

cookingwithelo.com

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KNOWLEDGE BITES

T HE S E E DS BEGIN TO RISE

Holistic enjoyment has reached its source. Top chef René Mathieu serves parsley roots and chervil tubers in his restaurant “La Distillerie” in Bourglinster, displaying their seeds on the plate and rounds off the creation with oil made from roasted rapeseed. He applies the “leaf to root” idea of using everything from the leaf to the root of the plant. This includes the seeds, as even these tiny grains demonstrate a clear sense of the vegetable’s character and taste. Already in ancient Rome, seeds were a must when cooking. For Marcus Gavius Apicius, chef in the time of the Emperor Tiberius, dill, celery, fennel, lovage, and rocket seeds were among the ingredients constituting the foundation of any kitchen. Even though the seed revives textures and adds to variety on the plate, its abundance in nature is steadily declining. The Food and Agriculture Organization of the United Nations estimates that over the last one hundred years about 75 percent of the genetic diversity in food crops on the planet has been lost. Of the once more than 300 carrot varieties in Europe alone, hardly a dozen are now grown. For the most part, this occurs because companies like Monsanto, DuPont, and Syngenta dominate the international market and sell more than 60

percent of all seeds, mostly hybrids that do not form suitable seeds for the following season. However, regional food culture needs vegetables that shape the landscape and have adapted to the local climate. This is only possible with seed-resistant varieties, i.e., plants whose seeds always supply new grains for sowing. Chefs are becoming more aware now that cooking begins with the planting of the right seeds. Thus, the regional cuisine is in search of long-forgotten flavours. In Austria, top restaurateurs meet at the “Kochcampus” with enthusiasts such as Robert Brodnjak, who always grows different varieties of one type of vegetable on his field, such as thirteen different celery species, and is always surprised “that there are significant aromatic differences.” The seeds are supplied by “Noah’s Ark,” a non-profit association that also seeks to bring the old varieties back into the kitchens. Heinz Reitbauer, Chef at the Viennese restaurant “Steirereck,” who is considered the best chef in the country, speaks of the “edible biodiversity of the country” that he wants to broadcast. If he works with old and previously undiscovered products, then the seed bank becomes a “culinary preservation of cultural farming history.”

TEXT

Oliver Zelt

The culinary world is starting to consider the value of vegetable seeds and is giving them a down-to-earth position.

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RECIPES

PA RT 2

ME A L- PR E PPING

A T IME - S AV I NG SOLU T ION

RECIPES & PHOTOS

Eloïse Jennes

This is what a healthy diet coupled with a “no waste” philosophy looks like! A well-organised fridge full of neatly arranged containers containing healthy meals (or the “building blocks” for them) for a whole week. Sounds pretty straightforward – and it is, if you follow a few simple meal prepping rules. If you take the time to get all the ingredients prepared in advance on preparation day (ideally at the weekend) you will only have very little left to do during the week to quickly whip up a fresh and delicious meal. Not only does this reduce unnecessary waste, it also decreases the risk of reaching for junk food or ready-made meals merely because of a lack of time or for convenience! So, open the fridge, get set, go!

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RECIPES

S HOPPI NG L I S T Serves 4

90 minutes (prep day)

QUIC K G A ZPAC HO

› › › › › › › › ›

2 red peppers 4 garlic cloves 3 tbsp olive oil 3 tomatoes 1 cucumber 2 – 4 tbsp red wine vinegar 1 tsp sugar 1 tsp tabasco, optional 8 slices of toast bread

ROC K E T SA L A D WIT H C HIC K E N & S T R AWB E R R IE S

› › › › › › › › › › › ›

600 g chicken breasts Preferred cooking oil 2 tsp chicken seasoning 1 pinch of salt and pepper 800 g arugula 2 shallots 1 cucumber 600 g strawberries 3 tbsp olive oil 1 tbsp lemon juice 150 g feta 3 handfuls of walnuts

BAG E L S WIT H C HIC K E N & AVOC A DO CREAM

› › › › › › › › ›

400 g chicken breasts Preferred cooking oil 4 avocados 2 tbsp lemon juice 1 pinch of salt and pepper 8 store-bought bagels 175 g cream cheese Fresh chives A handful of microgreens

R E D LE NT IL PAS TA WIT H HOME M A DE TOM ATO SAUC E

› 1 red onion › 3 garlic cloves › 5 tomatoes and cherry tomatoes › › › › ›

(700 g) Olive oil 1/2 tsp brown sugar 4 servings of red lentil pasta 1 handful of pine nuts Fresh basil

For the balsamic glaze

› 250 ml balsamic vinegar › 60 ml honey (or sugar)

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RECIPES

QUIC K

G AS PAC HO 15 minutes

Prep day 1 Preheat the oven to 200°C. 2 Wash the peppers, cut them

into quarters and remove the core. Place them in a baking dish and drizzle with olive oil. Peel the garlic cloves, wrap them in aluminium foil and add them to the baking dish. Roast the peppers and garlic for 35 minutes. 3 Once cooled, optionally peel off the skin of the peppers. Store the peppers in airtight containers in the fridge for up to 4 days. Serving day 1 Wash and cut the tomatoes and

cucumber into smaller pieces.

2 Blend the peppers, tomatoes,

cucumbers, garlic, red wine vinegar, sugar and tabasco until perfectly smooth. 3 Toast 8 slices of bread. Rub them with garlic and brush them with a little olive oil. Serve with the gazpacho.

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RECIPES

B AG E L S W I T H C H IC K E N & AVOC A DO C R E A M 20 minutes

Prep day 1 Trim excess fat and cartilage from the

Serving day 1 Pit the avocado and add the flesh, lemon juice, salt

chicken breasts.

2 Cook the chicken. Add the chicken breasts to a large

grilling pan heated with olive oil. Cook them over medium-high heat for 5 minutes. Flip them over and cook for another 7 minutes over medium heat. You may need to adapt cooking time to the thickness of the chicken breasts. Remove from the pan and let them cool down. 3 Use two forks to shred the chicken. Store it in an airtight container in the fridge for up to 3 days.

and pepper to a blender. Blend until creamy. Combine the avocado cream with the shredded chicken and chopped fresh chives. 2 Slice the bagels in half and toast them in a toaster or pre-heated oven (200°C). 3 Top the bagels with cream cheese, chicken and avocado cream and microgreens.

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RECIPES

ROC K E T SA L A D W I T H C H IC K E N & S T R AW B E R R I E S 10 minutes

Prep day 1 Trim excess fat and cartilage from the

chicken breasts. Rub the chicken with a little bit of oil, chicken seasoning, salt and pepper. 2 Cook the chicken. Add the chicken breasts to a large grilling pan heated with olive oil. Cook them over medium-high heat for 5 minutes. Flip them over and cook for another 7 minutes over medium heat. You may need to adapt cooking time to the thickness of the chicken breasts. Remove from the pan and let them cool down. 3 Slice the chicken with a fork and a sharp knife. Store the slices in an airtight container in the fridge for up to 3 days. 4 Make the balsamic glaze by heating the balsamic vinegar and the honey (or sugar) in a saucepan. Bring it to a boil, then reduce to medium-low heat. Simmer for 15 – 20 minutes until the vinegar thickens. Let cool and store in an airtight container. You can keep it in the fridge for 1 month. Serving day 1 In a salad bowl, combine the olive oil with

lemon juice, salt and pepper.

2 Wash the arugula. Wash and slice the

cucumber and strawberries. Mince the shallot. Add everything to the salad bowl. Give it a good stir. 3 Dress 4 salad plates with salad, pre-cooked chicken, feta, walnuts and drizzle with balsamic glaze.

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RECIPES

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R E D LE N T IL PA S TA

WIT H HOME M A DE TOM ATO SAUC E 15 minutes Prep day 1 Preheat the oven to 200°C. 2 Wash and cut the vegetables. Roughly chop the onion.

container and store it in the fridge for 2 – 3 days.

Serving day 1 Cook the red lentil pasta according to package

directions.

2 Reheat the sauce. Swirl the drained pasta in the sauce

and serve with fresh basil.

Crush the garlic cloves with the flat side of a knife. Wash the tomatoes and cut them into quarters. 3 Add everything to a large baking dish. Drizzle with olive oil and sprinkle with sugar, salt and pepper. Bake for 35 minutes. 4 Remove the foil and roast the tomatoes for 10 more minutes.

5 Blend the sauce and let it cool. Transfer to an air-tight

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PA RTNE R R ECI PE

LE MON TA RT

I N A JA R W I T H LUXL A I T SOR B E T Serves 4

60 minutes

40 minutes

› 1 tub of LUXLAIT

lemon sorbet › Some meringues, crumbled › Some fresh mint leaves › Lemon zest For the crumble and the cookies

› 200 g flour › 150 g butter

› 75 g caster sugar › A dash of fleur de sel For the lemon curd

› 150 ml lemon juice

(4 – 5 lemons) + zest of 1 organic lemon › 240 g caster sugar › 120 g diced butter › 3 medium eggs, beaten

RECIPE PHOTO

a mixer until you have a sandy mixture. Bake half of the mix for 15 minutes at 180°C. Quickly knead the rest of the mix into a smooth dough and refrigerate until the crumble is baked. Roll out the dough to about ½ cm thick and cut out biscuits with a 5-cm round cutter. Bake them at 180°C for 15 minutes. 2 Put the lemon zest, juice, sugar and butter in a heatproof glass bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten eggs. Keep gently whisking the mixture over the heat for around 10 minutes until thickened like custard. Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilised jars. Keeps in the fridge for up to 2 weeks. 3 To serve, place a spoonful of crumble at the bottom of a glass or jar, top with lemon curd, place a cookie in the middle and spread the meringue pieces around. Add a scoop op LUXLAIT lemon sorbet in the middle and decorate with lemon zest and some mint leaves.

Bibi Wintersdorf Marc Dostert

1 Mix the flour, butter, caster sugar and fleur de sel with

For more Luxlait recipes, visit luxlait.lu

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SEASONAL FRUIT

5 FAC TS A BOUT

E LDE R F LOWE R DI V I N E PL A N T & LUC K Y C H A R M

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

According to common folklore, elderberry protects the home and property from fire, lightning and disease, and brings good luck to newlyweds. Legend has it that elder (“Holler” in German) got its name from the Germanic tree goddess known today as Frau Holle. On the other hand, Scandinavian belief holds that the plant is a gateway to the underworld, where gnomes, dwarfs and goblins cavort.

Leaves, flowers and berries, everything about elder is healthy. The berries contain particularly high levels of vitamins B1, B2 and C and boost the metabolism. Elder tea helps with colds and fever and can be used in sweating cures. Thanks to its diuretic effect, it helps with urinary tract infections, as the germs are flushed out of the body in greater numbers.

AT T E N T I O N ! TOX I C W H E N R AW !

OF INTEREST FOR A L L E R GY S U F F E R E R S

The berries should never be eaten raw, as they contain sambunigrin, a toxin that can cause nausea, stomach pain and vomiting. However, once heated above 76°C, it decomposes, and the elderberry is harmless and healthy.

Elderberries are low in histamine and only contain 3 g of fructose per 100 g and about the same amount of glucose. People with fructose intolerance can thus tolerate a relatively large amount of them.

TEXT

Martina Schmitt-Jamek

H A RV E S T S E A S O N The elderberry blossom season begins as early as June and July, when the fully developed blossoms (Hollerküchle) are a delight. The berries are ready to be plucked mostly in September, sometimes even until October.

B OOS T E R F O R T H E IMMU N E SYS T E M

KACHEN No.31 | SUMMER 22

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J UIC Y E L DE R F LOW E R G UG L H UPF Serves 8

› › › › › ›

35 minutes

250 g soft butter, plus some for the mould 180 g sugar 70 ml elderflower syrup ½ organic lemon, zest and juice 4 eggs 300 g flour, extra for the mould

1 Preheat the oven to 170°C top/bottom heat.

Grease a cake tin (approx. Ø 24 cm) with butter and dust with flour. 2 Cream the softened butter with the sugar, elderflower syrup, 2 tbsp lemon juice and the grated lemon zest. Mix in the eggs, one at a time, until well blended. 3 Sift in the flour and baking powder and fold in alternately with the milk and almonds. Pour the batter into the prepared tin and bake in the oven for 50 – 60 minutes until

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› › › › ›

1 hour

1 ½ tsp baking powder 100 ml milk 100 g blanched almonds, ground 100 g icing sugar Elderflowers and leaves for garnishing

golden brown (test with a stick). Remove the cake from the oven, leave to cool slightly, carefully turn out of the tin and leave to cool on a cooling rack. 4 Mix the icing sugar with the 1 tablespoon lemon juice to make a thick glaze. Drizzle over the cake so that it runs down the sides a little. Leave to dry. 5 Place the cake on a plate, garnish with elderflowers and serve.

19/05/2022 17:18

SEASONAL FRUIT

S T R AW B E R RY TA R T

WIT H E LDE R F LOWE R C R E A M Serves 6 35 minutes + resting time 25 minutes

For the cream › 150 ml cream › 2 tbsp elderflower syrup › 80 g white chocolate For the base

› 300 g oat biscuits with nuts or wholemeal biscuits

› 100 g liquid butter, plus some for the mould

Also

› 250 g small

strawberries

› Mace, ground › Mint, washed, for garnishing

› Elderflowers,

unsprayed, to garnish

1 For the cream, heat 50 ml cream with the syrup in a

2 3 4

small saucepan. Chop the couverture and melt over a hot water bath. Remove from the heat and add the elderberry cream. Stir everything together well. Stir in the remaining cream and place the mixture in the fridge overnight. The next day, preheat the oven to 200°C top/bottom heat. Butter a rectangular cake tin (approx. 11 x 34 cm). Coarsely crumble the biscuits and break them into crumbs in a blitz chopper. Mix in the melted butter, distribute the crumbs evenly in the dish and press down well. Bake the base in the oven for 20 – 25 minutes until golden brown, then remove, leave to cool, carefully remove from the tin and place on a plate or board. Whip the elderberry cream with a hand mixer until creamy and spread on the base. Wash and clean the strawberries, cut them into halves or quarters depending on their size and top the tart with them. Sprinkle lightly with mace, garnish with mint and elderflowers and serve.

KACHEN No.31 | SUMMER 22

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SEASONAL FRUIT

E L DE R F LOW E R WA F F L E S WIT H S T R AWB E R R IE S & C R E A M

Serves 4 25 minutes + resting time 15 minutes

› › › › › › › ›

110 g butter, soft 125 g sugar 3 eggs 2 tbsp elderflower syrup 175 g flour 1 tsp baking powder 1 tsp zest of an organic lemon Vegetable oil, for the waffle iron

Also 400 g small strawberries, small 150 g cream 2 tbsp honey, for drizzling Icing sugar, to dust Mint, washed, to garnish Elderflowers, unsprayed, to garnish

› › › › › ›

1 Cream the butter with the sugar. Gradually add the eggs

4 Wash, clean and halve the strawberries. Whip the cream

until stiff and drizzle with 1 teaspoon honey.

5 Stack the waffles on plates, top with some whipped

cream and strawberries and drizzle with honey. Garnish with mint and elderflowers, dust with icing sugar and serve.

and elderflower syrup and beat until fluffy. 2 Mix the flour and baking powder and stir into the mixture with the lemon zest. 3 Grease the waffle iron with a little oil, place about 1 small ladle of batter in the centre and gradually bake until golden brown. Keep warm briefly if desired.

KACHEN No.31 | SUMMER 22

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SEASONAL FRUIT

E L DE R F LOW E R SY RUP WIT H S T R AWB E R R IE S & MINT Serves 4 › › › › › ›

10 minutes

10 minutes › › › ›

5 bags of black tea 1 organic lemon Ice cubes 60 ml elderflower syrup 600 ml water 200 g strawberries

1 Bring the water to the boil and steep the tea

3 Wash, clean and halve the strawberries.

Wash the mint, shake dry, pluck off the leaves and rub briefly between your fingers, then add to the carafe with the strawberries. 4 Season to taste with lemon juice and dilute with a little ice-cold mineral water if desired. 5 Divide the elderflower syrup drink into glasses and serve garnished with elderflowers.

bags for 6 – 8 minutes. Wash the lemon while hot, pat dry and cut into wedges or slices. 2 Fill a carafe one third full with ice cubes. Pour in the lemon slices and elderflower syrup and place the carafe in ice water. Remove the tea bags, pour the tea over the ice cubes in the carafe and stir well.

2 stalks of mint Lemon juice Mineral water, to taste Elderflowers, unsprayed, to taste, for garnishing

KACHEN No.31 | SUMMER 22

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SEASONAL FRUIT

E L DE R F LOW E R PAV LOVA

WIT H S T R AWB E R R IE S & LE MON CUR D Serves 6 › › › › › ›

6 egg whites 1 pinch of salt 250 g fine sugar 2 cl elderflower syrup 1 tbsp cornflour 200 ml cream

40 minutes › › › › › ›

1 hour

1 pkt cream stiffener 2 tbsp vanilla sugar 80 g mascarpone 500 g small strawberries 2 cl elderflower syrup 100 g lemon curd

› Mint leaves, to garnish › Elderflowers, unsprayed, to garnish

1 Preheat the oven to 100°C convection.

Line two baking trays with baking paper.

2 Beat the egg whites with the salt until stiff.

Gradually add the sugar and the elderflower syrup. Continue beating until the mixture is stiff, then fold in the sieved starch. Fill the mixture into a piping bag with a large nozzle and pipe a circle about 22 cm in diameter and 2 cm high onto the baking tray. Smooth the outside with the back of a spoon and make an indentation (Ø 7 – 8 cm) in the centre. Pipe another 4 meringue circles with a hole in the centre (Ø 6 – 7 cm) onto the trays, each slightly smaller in diameter and slightly flatter than the previous one. Bake the meringues in the oven for 50 – 60 minutes, but do not brown. Then leave to cool in the oven with the oven door open. Meanwhile, whip the cream with the cream stiffener and vanilla sugar until stiff and fold in the mascarpone. Wash, drain, clean and halve the strawberries. Mix with the elderflower syrup and leave to infuse briefly. Place the largest meringue on a plate and fill the hollow with a little cream. Place the remaining meringues on top. Set aside 2 tablespoons of the marinated strawberries and fill the rest into the hollow in the middle. Spread the cream all over the pavlova and use the back of a spoon to form a decorative pattern and a decorative rim around the hole at the top. Warm the lemon curd slightly until it thickens. Top the pavlova with the remaining strawberries and garnish with mint leaves and elderflowers. Drizzle with a little lemon curd so that it runs down the sides and serve the pavlova.

KACHEN No.31 | SUMMER 22

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SE A SONA L V EGE TA B L E

5 FAC TS A BOUT

TOM ATOE S

F O R B I DDE N “ X I TOM AT L” O F T H E A Z T E C S & M AYA

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

Sun-ripened tomatoes have a higher lycopene content, a protective compound for body cells and from strokes, which is even more beneficial when heated. Tomatoes supply the body with minerals (potassium, magnesium, calcium), folic acid and vitamins – especially abundant around the seeds. Caution with neurodermatitis or histamine intolerance! Avoid eating stems, stalks and leaves, as they contain the toxin solanine.

In Europe, the plump fruit from Central America was initially thought to be Eve’s apple of paradise, thought to trigger delusions of love and considered the fruit of sin. In medieval Spain, traitors, common criminals and adulterers had to walk around for weeks with tomatoes tied in front of their eyes, which frequently led them to fall – hence the German expression “tomatoes on the eyes,” when someone fails to see the obvious.

G R OW I N G TOM ATO E S AT H OME – E A S I E R T H A N YOU T H I N K

S H O P & S TO R E T H E LO N E LY TOM ATO Cold temperatures spoil their taste, so tomatoes should be stored at 12 – 18°C, not in the fridge or near other fruit and vegetables, since the ethylene gas secreted by the tomatoes accelerates their ripening. Important: it is not enough to cut out mouldy spots to remove possible toxins.

Tomatoes can be grown almost anywhere, as long as they have a roof over their heads, plenty of light and air, nutrient-rich and moist soil without waterlogging. Burying one or two nettles in the soil under the tomato plants will give the plants extra strength.

TEXT

Martina Schmitt-Jamek

FRESH OR TINNED? Colour does not equal taste! Even though tomatoes that have been harvested when green will continue to ripen, their fruity aroma only develops up to the time of harvest. Out of season, canned tomatoes are therefore the tastier and healthier alternative to fresh tomatoes, as only fully ripe fruits are used for preserves.

DE L I C I OUS & H E A LT H Y – A G E N U I N E P OW E R H OUS E

KACHEN No.31 | SUMMER 22

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SE A SONA L V EGE TA B L E

PA NZ A NE LL A

TOM ATO & C ROUTONS SA L A D

colours) › 75 g sundried tomatoes (in oil) › 50 g rocket

› › › ›

10 minutes

25 g pine nuts 150 g ciabatta bread 1 garlic clove 4 tbsp olive oil

1 Preheat the oven to 220°C. 2 Cut the ciabatta bread into bite-sized cubes and

1 tbsp balsamic vinegar 10 g fresh basil Salt Pepper

4 Put the ciabatta-garlic croutons, cherry tomatoes,

sundried-tomatoes, pine nuts, rocket, and fresh basil into a large bowl. Add the remaining olive oil and balsamic vinegar, and season to perfection with salt and pepper.

finely chop the garlic. Mix the ciabatta cubes, finely chopped garlic with 2 tablespoons of olive oil. Put onto a baking tray and bake for 6 – 8 minutes, stirring halfway through. 3 Halve the cherry tomatoes, slice the tomatoes, and roast the pine nuts in a pan until they are golden brown.

› › › ›

Liz Sinner

› 500 g cherry tomatoes (mixed

10 minutes

RECIPES & PHOTOS

Serves 2

KACHEN No.31 | SUMMER 22

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SE A SONA L V EGE TA B L E

TOM ATO TA RT TAT IN Serves 2 ‒ 4 5 minutes 45 minutes

TOM ATO TA PE N A DE 1 jar 15 minutes

› › › › › › ›

100 g green olives 150 g sundried tomatoes (in oil) 30 g capers 20 g pine nuts 1 tsp tomato paste 5 tbsp olive oil (or the oil of the sundried tomatoes) Salt and pepper

1 Roast the pine nuts in a pan until they

are golden brown.

2 Put all the ingredients into a food processor and mix

800 g cherry tomatoes 2 garlic cloves 1 tsp dried basil 1 tbsp olive oil 1 puff pastry 1 mozzarella ball or burrata 1 handful fresh basil Balsamic glaze Salt and pepper

1 Preheat the oven to 200°C. 2 Finely slice the garlic. Put the cherry tomatoes and

garlic into a tart form, and mix with olive oil, dried basil, salt and pepper. Bake for 30 minutes, and prick the tomatoes with a pointy knife after 10 minutes. 3 Place the puff pastry over the tomatoes and bake for another 15 minutes (or longer depending on packaging instructions). 4 Flip the tart onto a large board (be careful with the hot juice of the tomatoes), top with mozzarella or burrata, fresh basil leaves and balsamic glaze.

until smooth. Season with salt and pepper.

› › › › › › › › ›

KACHEN No.31 | SUMMER 22

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SE A SONA L V EGE TA B L E

STUFFED TOMATO WIT H BAS IL SOUF F LÉ 4 personnes 25 minutes 30 minutes

› › › ›

20 tomatoes 1 l tomato sauce Ground nutmeg Salt and pepper

For the Basil Soufflés

› 6 eggs › 225 ml cream › 4 triangles cheese spread › › › ›

(i.e., Vache qui rit) 100 g cheddar (grated) 60 g flour 25 g fresh basil Salt and pepper

1 Preheat the oven to 165°C on convection. 2 Scoop the tomatoes out of the tin. Put the tomato

the cheese-cream mixture. Add the flour and mix until well combined. Season with salt and pepper. 5 Cover the base of an oven-proof dish with tomato sauce and add the tomatoes. Pour the basil-soufflé mixture into the tomatoes. Bake for about 30 minutes, do a stick test to ensure the soufflés are cooked through. Serve with more tomato sauce if desired.

flesh into a pot with the tomato sauce and cook for 15 minutes. Purée the sauce until creamy. Season with salt, pepper and nutmeg. 3 Pour the cream with the fresh basil into a food processor, purée until the cream is green, and no basil pieces are left. Add the cheese spreads and cheddar and mix again until combined.

4 In a separate bowl, slightly beat the eggs and pour in

KACHEN No.31 | SUMMER 22

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SE A SONA L V EGE TA B L E

SAVOURY

TOM ATO C UP C A K E S 48 mini cupcakes 15 minutes 15 minutes

› › › › › › › › › › › ›

2 eggs 65 ml olive oil 200 g buttermilk 2 tsp tomato paste 200 g flour 40 g parmesan 75 g cherry tomatoes ½ tsp baking powder ½ tsp baking soda 1 tsp dried oregano ½ tsp salt Pepper

For the frosting

› 300 g cream cheese › 200 g sundried tomatoes › Pepper For the topping

› 50 g pine nuts 1 Preheat the oven to 180°C. 2 Mix the eggs, olive oil, buttermilk and tomato

vegelizious.com Instagram: @vegelizious

paste. Stir in the flour, grated parmesan, baking powder, baking soda and oregano. Finely chop the cherry tomatoes and add to the dough. Season with salt and pepper. 3 Grease the mini-muffin forms with olive oil and distribute the dough evenly. Bake for 15 – 18 minutes. 4 Meanwhile, grind the sundried tomatoes in a food processor. Add the cream cheese and mix again. Season with pepper and fill into a piping bag. Save in the fridge for later. 5 Let the muffins cool completely, then top with the sundried tomato frosting and pine nuts.

KACHEN No.31 | SUMMER 22

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DID YOU K NOW ?

This symbol indicates the recipes for which there are Thermomix instructions on kachen.lu!

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NO - BA K E

C HE E S EC A K E This cheesecake can be prepared entirely without an oven and is thus ideal for hot summer days! As neither base nor filling needs baking, this method is much more simple to prepare than a traditional cheesecake: no need to bake in a water bath, no cracks, no cake that turns out scorched or soggy. A real failsafe variant.

1 cake Ø 20 cm 30 minutes 4 hours

For the base

› 200 g butter biscuits › 85 g melted butter For the filling

› 530 g cream cheese

(here: double cream)

› 90 g icing sugar › 1 organic lemon › 250 ml whipped cream To serve

› Fresh raspberries or other fruit

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STEP BY STEP

Spread the filling over the biscuit base and smooth it out. It doesn’t matter if the filling is slightly higher than the biscuit rim. Cover the tin and refrigerate for at least 4 hours.

Sieve the icing sugar into the bowl with the cream cheese. Grate the lemon zest from around ½ lemon into the bowl, then cut the lemon in half, squeeze out the juice and add 1 tablespoon lemon juice to the bowl.

Carefully remove the sides of the springform pan and the baking paper. Cut the cheesecake into pieces and serve with fresh raspberries. The cheesecake will keep for a few days in the fridge.

Now mix the cream cheese and sugar mixture with the mixer until all the ingredients are well blended, for about 1 minute. With a pastry spatula, fold the whipped cream into the cream cheese mixture.

Whip the whipping cream in a bowl with a mixer (soft peaks).

Ursula Schersch

Spread the butter crumbs into the bottom and press down very firmly using a glass with a straight, wide base. Make a rim a few centimetres high and press it firmly between the glass and the tin.

Mix the butter biscuit crumbs thoroughly with the melted butter. Line a Ø 20 cm springform pan (it may also be slightly larger) with baking paper. The baking paper should not protrude over the edge of the tin, as the cake will later be cooled under cover.

RECIPE & PHOTOS

Spread the cream cheese into a large bowl and set aside to warm up to room temperature. Meanwhile, prepare the rest. Crush the butter biscuits in a blitz chopper. Alternatively, crumble them finely with a rolling pin.

KACHEN No.31 | SUMMER 22

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RECIPE

LE MON A ND

P OPPY S E E D C A K E The latest film by the Spanish director Benito Zambrano, “Lemon and Poppy Seed Cake,” in cinemas since the 1st of June, deals forcefully and realistically with the history of women over several generations, against the backdrop of cooking. In particular, the family recipes that are passed down from generation to generation and that allow us to recover, in one bite, a multitude of memories. With an incredible cast of Spanish actresses, as well as Tommy Schlesser, the only male role, this gripping Luxembourgish-Spanish co-production will remind you that you can find comfort in some of life’s difficult stages with your hands dipped in cake batter. Synopsis: Two sisters who haven’t spoken to each other for years meet on the island of Majorca to manage the sale of a bakery they inherited from a mysterious woman. As the two sisters try to uncover the secrets behind their enigmatic benefactor, they are forced to confront old family conflicts that will also allow them to make up for lost time.

LE MON C A K E

WIT H POPPY S E E DS 1 cake 20 minutes

TEXT

Marion Finzi

50 minutes

› › › › › › › › ›

100 g butter 150 g sugar 2 eggs 8 g of backing soda 200 g flour 50 ml milk 1 pinch of salt 2 tbsp poppy seeds Finely grated lemon zest and lemon juice

1 Preheat the oven to 175°C and grease the bottom

3 In another bowl, mix the flour, the salt and the baking

soda. Add this flour mixture slowly into the first bowl, alternating with milk. 4 Pour the batter into the prepared pan and bake for 50 minutes.

and sides of a fluted tube pan. 2 Whisk the sugar and the melted butter together in a bowl until light. Whisk the eggs, and add the lemon zest, lemon juice and poppy seeds.

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PA RTNE R R ECI PE

FA R FA L L E S A L A D W I T H T U N A & F E TA

For the salad

› › › ›

400 g farfalle Le Moulin 2 cans of tuna 1 green apple 200 g chickpeas

15 minutes › › › › ›

100 g dried tomatoes 1 small red onion 200 g feta cheese 60 g olives Fresh mint leaves, chopped

1 Preheat the oven to 200°C. Drain, rinse and

afterwards completely dry the chickpeas with a kitchen towel. Put them on a parchment-lined baking sheet and toss them with some olive oil and generous pinches of salt. Transfer the sheet into the preheated oven for 20 – 30 minutes. 2 Cook the pasta in salted water according to instructions (6 – 8 minutes). 3 Drain the tuna and crumble it into pieces with a fork. Cut the apple into small cubes and the onion into thin

For the dressing

› › › ›

120 ml extra virgin olive oil 2 tbsp white wine vinegar 2 tbsp lemon juice Salt and pepper

slices. Roughly chop the dried tomatoes, olives and feta cheese. 4 Combine all the ingredients for the dressing in a small bowl. 5 Once the pasta is cooked and has cooled down, combine with the roasted chickpeas and all the other ingredients, as well as the dressing, in a big bowl. Garnish with fresh mint leaves.

lemoulin1704.lu

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30 minutes

Serves 5

19/05/2022 17:19

F E AT U R E

T UR ME R IC

C ON V E R T S C AUL I F LOW E R

At lofty heights, food tastes different. Marcel Thiele was not sitting on a plane, but he was nonetheless closer to the sky than usual. In the mountains of the Himalayas, in Nepal, a local who was well over ninety served him a yellow-glowing cauliflower – and she had prepared it with turmeric. The supposedly banal food gave the well-travelled Spicehunter a lasting wow effect. Why, Thiele wondered, had the woman in an area where turmeric does not actually grow, taken such elaborate steps to obtain this spice? Thiele was amazed by her answer: Cauliflower is not edible without turmeric. Hard to imagine for the inhabitants of our western climes. Especially since cauliflower is one of the favourite ingredients of fine cuisine – as a purée, grilled, as a foam ... but served with turmeric? Now, when Thiele talks to chefs and gourmets, they are just as amazed and initially incredulous as he was back in the mountains of Asia. Food experts, however,

agree with the Nepalese’s steep thesis. Although cauliflower is not toxic, it contains substances that can upset the body’s water balance. Everyone will certainly have noticed that, especially after eating asparagus, but also other white vegetables, such as kohlrabi and cauliflower, the subsequent visit to the bathroom has a strong odour. The reason: Our organism gets rid of the substances that it cannot process. But who likes to discuss foul smells when talking about fine dining? It is actually easy to ensure a health-promoting balance and digestibility – add a hint of nutmeg to asparagus or a hint of turmeric to cauliflower. During his travels, Marcel Thiele has learned to listen carefully to those long-established in their climes and to trust their sometimes whimsical-sounding knowledge from centuries-old traditions, because there is often a lot of truth in it. For chefs, the age-old kitchen wisdom of the locals is often also a good source to create something new from the tried and tested.

TEXT PHOTO

Oliver Zelt Marcel Thiele

How spices not only give dishes the right kick, but also make them more digestible. An almost unthinkable story about lost knowledge.

KACHEN No.31 | SUMMER 22

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F E AT U R E

T UR ME R IC

C AULIF LOWE R S T E A K S Serves 4 › › › › › › ›

5 minutes

1 cauliflower 4 tbsp olive oil 6 tsp turmeric 6 cm fresh ginger, grated 6 tsp cumin 6 tsp paprika Salt, pepper

1 Preheat the oven or grill to 220°C. 2 Remove the leaves and trim

To serve

› 20 g coriander,

finely chopped

› Chilli flakes, to taste › Lime juice

a backing sheet lines with baking paper. 4 Combine the remaining ingredients for the marinade, seasoning to taste. Brush both sides of the cauliflower with a generous coating.

5 Roast for 20 minutes, flipping

once halfway through, until crispy and golden. 6 Serve hot and, according to taste, with fresh coriander, chilli flakes and lime juice.

RECIPE PHOTO

Pol Schons Enia Haeck

the stem on the bottom. Wash and pat dry. 3 Using a large knife, cut the cauliflower into 2 – 3 cm thick slices or “steaks” and place on

20 minutes

K KA AC CH H EE N N N o . 3 1 | S U M M E R 22 22

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REESEN 2.0

LUXEMBOURG’S TR AVEL MAGA ZINE

PURE INSPIRATION Available in German soon - English version coming 2023!

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I NSPI R AT ION

SUMMER ADVENTURES

FOR YOUNG & OLD

3 2 Summer is the time to live outdoors, to fill up on vitamin D and sunshine! To do so, there’s nothing better than enjoying outdoor activities with your children. Here is our selection of places to try out as a family, in the heart of nature.

They will jump for joy!

From 1pm to 7pm (8pm at weekends), the trampoline park invites everyone to jump and bounce around to their heart’s content! Located at the lake of Echternach, this park is the perfect release for your children while you relax on a bench in the sun, admiring the lake and its surroundings.

6 5

youthhostels.lu

TEXT

Marion Finzi

A solar boat ride

Discover the largest water reservoir in Luxembourg at Insenborn and admire the flora and fauna from the comfort of a solar boat. After a 2-hour ride, water activities are also possible.

The bee trail

The bee trail in Waldbillig is located between the villages of Christnach and Waldbillig. Signs and wooden sculptures explain the life of bees. The 4-km route takes about 1.5 hours to complete.

naturpark-sure.lu/en

mullerthal.lu/en

A sound walking trail

The Hoscheid Sound Trail is 6.5 km long and has 17 stations that invite the walker to stop and make music, listen to nature or simply admire it. The tour lasts 3 hours! Recommended for ages 8 and up.

This outdoor adventure park offers several tree climbing and high rope courses, including monkey bridges, zip lines and swings, fit for beginners and experienced tarzans. Naturally, this place is not recommended for those who are afraid of heights! aventure.lu/en

visitluxembourg.com/en

Le’h Adventure Park

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I NSPI R AT ION

For train enthusiasts

A ride on a miniature train or in an old mining train from Fonds de Gras to Lasauvage or even, a ride in a historic 1900 steam train, the Minett Park will delight your children with a travelling spirit.

Nature and Forest Centre Biodiversity

Go to Remerschen for a walk on the edge of the “Haff Réimech” nature reserve to discover the ponds and the richness of this place. Inside the centre, children can learn more about bird and nature conservation, biodiversity, the historical and geological development of the reserve.

visitminett.lu/en

environnement.public.lu

Garden of the 5 senses

This garden is much more than just a garden with its giant labyrinth, a barefoot trail, a “Song of the Trees” area, the “Garden of Flavours” and the “5 Senses Sculptures.” A moment of discovery guaranteed to please young and old alike.

A family day in the heart of nature with the discovery of the typical rural know-how of northern Luxembourg! Wool weaving, candle making, building wooden objects, horse-drawn carriage rides and a mini-farm, there is no shortage of activities! Check their website for their special summer programme. robbesscheier.lu

sennesraich.lu/jardin-des-sens

Rediscovering nature

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KACHEN WITH KIDS

In this summer issue, we have a delicious and 100% refreshing dessert in store for our young readers. This recipe was created by Joëlle Hinger, founder of MAWAKA. At MAWAKA, she prepares baking kits and sells them online containing all the necessary ingredients and steps so that the whole family can join in the baking fun at home. In the near future, this passionate cook will also open her own cooking school for children in Luxembourg City! mawaka.lu

T I R A MI S U W I T H PE AC H E S (O R N E C TA R I N E S)

Serves 8

› › › ›

6 peaches 250 g mascarpone 60 g sugar 3 eggs

25 minutes

› › › ›

15 minutes

12 sponge fingers 100 ml water 15 g brown sugar 1 pinch of salt

1 Place the egg whites in a container and the whisks

in the fridge.

2 Wash and peel the peaches well, then cut 5 of

RECIPE PHOTO

Joëlle Hinger Enia Haeck

6 7

TIP

Decorate the tiramisu with coloured paper butterflies by attaching them with a toothpick. The remaining peach makes an excellent topping and substitute for their wings.

the peaches in half, then into quarters and remove the stones. Place the peels and pits in a saucepan. Add the brown sugar and water. Bring to the boil, then simmer over low heat for 15 minutes. Drain with a sieve to save the syrup and leave to cool. Cut the peach quarters into small cubes and set aside in a bowl. Brush both sides of the sponge fingers with syrup. Separate the eggs and put the egg whites in the cooled bowl. Add a pinch of salt and beat the egg whites with a mixer. Keep in a cool place. Add the sugar to the yolks and mix well with the mixer to obtain a white cream, then add the mascarpone. Add 1/3 of the egg whites to the cream and mix gently with a whisk, without breaking the snow. Gradually add the rest and continue adding until you have a smooth cream. Keep in a cool place. Place a layer of sponge fingers in the bottom of 8 glasses. Add a layer of diced peaches to each glass and then a layer of cream. Repeat these steps until they are full. Cut the remaining peach into slices and place on top of the mixture. Keep in a cool place for at least 2 hours before eating.

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ILLUSTR ATION

Yo l a n d e K o s t e r

F RUI T P OPS IC L 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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WINE PAIRING

Domaine Madame Aly Duhr Château Pauqué Fossiles 2018

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

GRILLED T ROUT Serves 2 5 minutes 15 minutes

› › › › › › ›

2 fresh rainbow trout Lemon juice Salt Corn flour or wheat flour 100 g butter Parsley, finely chopped 100 g sliced almonds

1 Thoroughly rinse the trout under running

water and pat dry. Season the trout well with salt inside and out, sprinkle with lemon juice and roll in flour. This will make the skin extra crispy. 2 Heat the butter in a large enough frying pan so that the fish fits entirely. Fry the trout over a medium heat for about 6 – 8 minutes on each side, depending on their size, until crispy. 3 Fry the almonds in another pan with butter until golden brown. 4 Arrange the trout on a plate, top with the almonds and butter and sprinkle with parsley.

TIP

Pairs beautifully with boiled potatoes or a green salad.

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– Advertorial –

A hob that draws odours. Not to mention people’s attention.

BSH Group is a Trademark Licensee of Siemens AG.

Living, cooking and eating merge into a perfect symbiosis. Modern kitchens are open to the living area and integrate seamlessly into its ambience. With the new inductionAir Plus, you can effortlessly orchestrate this contemporary look with a generous spatial effect. It combines a top-class induction hob with an extractor hood flush-mounted in the glass ceramic. The completely flat, elegant design gives your kitchen island or kitchen unit a sophisticated look from every angle.

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Thanks to flexible cooking zones, intelligent sensor technology and impressively quiet extraction performance, the new inductionAir Plus will make cooking straight-up effortless for you. It has never been so easy to be a perfect host. Siemens Home Appliances siemens-home.bsh-group.com/lu/fr

An innovative induction hob combined with a powerful extractor fan: the inductionAir Plus guarantees fresh air and maximum flexibility in your kitchen at all times. Scan me

19/05/2022 17:19

A design that impresses. And guarantees fresh air at all times. inductionAir Plus from Siemens. Once you have cooked with the inductionAir Plus for the first time, you will no longer be able to picture it ever being any other way. For, the minimalist design has been thought through down to the last detail. For one thing, not a single inch is wasted thanks to the flush-integrated extractor: you have enough space even for extra-large cookware and can move pots or pans freely across the entire surface. Sensor-controlled functions and Siemens induction technology, which has been tried and tested millions of times over, will ensure an absolutely carefree cooking experience. Depending on the model, the hobs are equipped with varioInduction or combi-Induction.

The kitchen opens up to no limits. Perfect hospitality becomes effortless and limitless. Prestigious and functional at the same time: the intelligent and compact concept of the inductionAir Plus frees you from many constraints in your kitchen planning.

Enjoy compelling advantages with the new inductionAir Plus: •A hob that adapts to your wishes. varioInduktion automatically detects the size and shape of the cookware. At the touch of a finger, two areas can easily be combined to form an extra-large cooking surface. • I ntelligent sensor technology for intuitive cooking. Whether it’s juicy steaks or tender vegetables: the Frying Sensor Plus knows the perfect temperature for your pan and maintains it automatically. And thanks to the Cooking Sensor Plus, which is available as an option, nothing will ever boil over again, as it automatically readjusts the temperature. The air quality sensor constantly measures the level of fumes and odours and regulates the ventilation level accordingly. •A n innovative space-saving concept. Because no external extractor fan is required, kitchen islands can be aligned with a view of the living space or the system can be integrated under sloping ceilings, windows and in 60-cm standard cabinets. •N o hassle cleaning up. The triple overflow protection prevents any liquid from leaking inside. If something were to fall over, it would all be collected in a container that can be easily cleaned in the upper basket of the dishwasher.

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– Advertorial –

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SUMMER

RISOTTO Serves 6 500 g risotto rice

1 onion

2 l vegetable stock / chicken stock / beef stock

75 g parmesan

200 ml dry white wine 500 g broccoli

1 bunch of herbs (parsley, coriander, basil)

250 g sugar snap peas

Salt and Pepper

50 g butter

100 g peas, frozen

1. Peel and finely dice the onions. Heat 1 tablespoon of butter in a saucepan, sauté the onions until translucent, add the rice and sauté briefly. 2. Add the vegetable stock little by little. 3. In the meantime, clean the vegetables and cut them into pieces. 4. Add the vegetables to the risotto 10 minutes before the end of the cooking time (approx. 25 – 30 minutes) and season with salt and pepper. 5. Grate the parmesan and fold into the risotto. 6. Garnish with chopped herbs.

Setting: Induction: Level 5 – 6 Duration approx. 25 – 30 minutes

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

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RECIPE PHOTO

Mathieu Pfleiderer Cédric Libar

GRANNY’S RECIPE

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GRANNY’S RECIPE

When they were little, Mathieu Pfleiderer and his brother and sister regularly spent their holidays with their grandparents. During the day, they would join their grandfather for a nice walk in the forest, always knowing that upon their return, a delicious meal would be waiting for them. His Grandmother’s Osso Buco has always been among his favourites, and he still cherishes the hearty dish to this day.

OS SO BUCO Serves 4

› › › › › › › ›

4 slabs of veal shank 2 carrots 2 onions ½ leek ¼ of a celery ball 1 stalk of celery 4 tomatoes 4 garlic cloves

25 minutes

› › › › › › › ›

75 minutes

1 glass of dry white wine 1 vegetable stock cube 1 bay leaf 4 cloves 4 juniper berries 1 pinch of oregano Flour Salt and pepper

1 Season both sides of the 4 veal shanks with

› Parsley › 1 organic orange or lemon › 1 pinch of chopped garlic

5 Cook gently for about 1 hour 15 minutes. 6 For the gremolata, finely chop the parsley

and mix with a pinch of finely chopped garlic and the zest of an orange or lemon. 7 Remove from heat and arrange on 4 deep plates. Sprinkle with the gremolata and, according to taste, serve with spätzle.

WINE PAIRING

Doc Romagna Sangiovese Predappio Chiara condello 2017

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salt, pepper and flour. 2 Fry for 2 minutes on each side. 3 Cut the carrots, onions, leek, garlic, celery ball and stalk of celery into small cubes. Peel and cut the tomatoes into quarters. 4 Transfer the prepared slices of veal shank, the various vegetables, 1 glass of dry white wine, 1 glass of vegetable stock, the bay leaf, cloves, juniper berries and a pinch of oregano to a casserole dish. Check the seasoning and, if necessary, add salt and pepper. Add just enough water to cover.

For the gremolata

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MY LUXEMBOURG

T R Ä IPE R AV IOLI

B L AC K PUDDI NG R AV IOL I 45 minutes

25 minutes

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RECIPE PHOTOS

R e n e Vo g l Marc Dostert

Serves 4

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MY LUXEMBOURG

Chef Rene Vogl set out on his culinary journey from his hometown of Vöcklabruck, Austria. After completing his apprenticeship, he made his way through the culinary landscapes of Switzerland and Germany. In 2019, after rising through the ranks in the kitchen of Victor’s Fine Dining by Christian Bau in Nennig, he arrived in Luxembourg’s A Guddesch and took up the ladle as Head Chef. His seasonal cuisine reflects his passion to explore all that nature has to offer.

For the pasta dough

› › › › ›

180 g semolina 70 g flour (type 00) 7 egg yolks 8 g olive oil 10 g water

› 10 g butter › 20 g chives, finely chopped › Some fresh marjoram or

› 50 g celery root,

coarsely diced 50 g celery, coarsely diced 50 g shallot, coarsely diced 5 garlic cloves 100 ml red port wine 150 ml red wine Bay leaf, juniper, peppercorns, allspice

For the filling

› 200 g green apple,

› › › › › ›

(Luxemburgish black pudding) › 50 g shallots, finely chopped › 2 garlic cloves, finely chopped › 80 g green apple, finely diced

› 20 g butter › Juice of half a lime › A little calvados

For the Jerusalem artichoke chips

› 200 g Träipen

thyme

› Pepper For the apple ragout

finely diced

For the roast potato jus

› 500 g waxy potatoes › 20 g butter › 80 g carrot, coarsely diced

The dough 1 Combine all the ingredients and

knead into a smooth dough. Shape the dough into a ball, roll it in foil and then leave it to rest in the fridge for about 1 – 2 hours.

The filling 1 Fry the shallots and garlic in

The apple ragout 1 Briefly sauté the apples in

the butter until colourless and season with a little calvados and lime juice.

The roast potato jus 1 Wash the potatoes thoroughly

and cut them, including the skin, into pieces of about 3 x 3 cm. Place on a baking tray with baking paper and roast in the oven at 220°C for 35 – 45 minutes until dark. 2 Cut the vegetables into large cubes and fry them in butter over a medium heat until they have a nice roasted colour. Now add the garlic cloves and spices, season a little with salt, then deglaze with red wine and port and reduce by half. 3 Add the potatoes, cover with water and simmer on the lowest

heat for 2 – 3 hours like a classic veal jus. Before serving, strain through a fine sieve and add a little cold butter if necessary. The Jerusalem artichoke chips 1 Slice the Jerusalem artichokes

thinly and deep-fry in oil at 150°C until light brown, season with salt.

Serving 1 Put the apple ragout in a deep

dish first, place the ravioli on top and pour on plenty of the jus, finally garnish with Jerusalem artichoke chips and herbs as desired.

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butter in a pan until light brown. Add the Träipen without skin and fry well, season with pepper and marjoram. Mash with a fork or potato masher until evenly coated. 2 Remove from the pan, add the chives and diced apple. Leave to cool. 3 Roll out the prepared dough thinly. Spread the prepared mixture over it in small heaps to form any desired ravioli shapes. Cook in boiling, salted water for 2 – 3 minutes.

› 150 g Jerusalem artichoke › 200 ml vegetable oil

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

KON S DR Ë F F E R MILLE N In the heart of the Mullerthal, the Auberge du Moulin has As far as the cuisine is concerned, the couple has opted been part of the culinary landscape since the 1960s when for a short menu to guarantee home-made and seasonal people used to rush to taste the farmed trout. Over the dishes. “We try to renew it every two months to ensure freshness and seasonality.” Traditional Luxembourgish years, the place lost its appeal. Until recently. For two years now, Paul Wesner, owner of the Echter- dishes are in the spotlight, as well as specialities that have nacher Brauerei, and his wife Martina Wesner have been quickly become popular with customers. In winter, the working to revive the place in a beautiful setting. Start- Millen Hut is a sensation, a raclette machine with a hat ing point for many hiking trails, you can see swans trum- placed on top to mix raclette, hot stone and fondue! “It’s peting in the pond, before shuffling onto the grass in the an appliance that invites you to share, for a convivial and garden surrounding the old stone house, all under the eye gourmet meal.” In the summer, the “Feier Teller” focuses of the regulars who come to quench their thirst with a on meat and vegetables, grilled directly at the table for the customers, on a hot stone (pierrade). good craft beer. Because of the Covid, but especially due to the success To understand the new Konsdrëffer Millen, you need to know the story of Paul Wesner. Son of the owner of of the opening, the owners have not yet taken the time to renovate, even though they would like to the Alice Hartman estate, he spent modernise the interior. his entire youth in the world of wine, “We need to rejuvenate the place, while although he chose to embrace a career “We try to renew keeping the elements that give it such a as a pilot. It was during his studies in the menu every two special soul, namely the stone walls, the Austria that he discovered the world months to ensure beams and of course the old mill still of beer and the specific know-how of freshness and present, which many people ask to see.” Austrian beers. He soon became fasciseasonality.” In the main room, you’ll probably notice nated and started brewing in his garage. a piano sitting there, waiting to come In 2016, his micro-brewery Echternacher Brauerei was founded in Bech with beers brewed in to life. “As soon as it is repaired, we hope our music-loving customers will play it!” Indeed, the young couple has the Bavarian style. “When I saw that this auberge was available, I seized no shortage of ideas to bring their establishment to life. the opportunity because I wanted to create a “representa- Concerts are planned this summer, as well as barbecues. tive” brewery house, along the lines of what you can find Sundays are now punctuated by a brunch, to be devoured in Austria or southern Germany,” explains Paul Wesner. under the gentle sounds of jazz. “In one of the rooms, we Mission accomplished, because it is also and above all hope to install darts and other games.” As you will have understood, the Auberge du Moulin is for the beer of the Echternacher Brauerei that customers not just a place to pass through, but a place for exchanges come to the Auberge du Moulin. Since the opening, the owners have devoted them- and meetings with friends and family to forget about the selves body and soul to this place, taking on a series of outside world for a little while. Let yourself be tempted by a lunch on the terrace, in the functions. “At the beginning, I was behind the stove, then a chef joined us. I am a brewer, a barman, and a gardener, heart of summer, have a seasonal beer or be surprised by one of the many wines on the menu, but be careful, you depending on the day!” Paul Wesner told us happily. And the work has paid off. For the past two years, the may have a hard time leaving. Prost! young couple has been able to create a must-see address for locals. In spring and summer, many tourists visiting the region also come to make a gourmet stop, notably by taking advantage of the outdoor area. KONSDRËFFER MILLEN The terrace, which can seat up to 250 guests, guarantees a moment of time out. Imagine enjoying one or more 2, Rue du moulin — L-6211 Consdorf craft beers, lulled by the sound of the wind in the trees of Tel. +352 / 26 78 48 68 the surrounding forest, a quietness broken at times by the cries of children playing in the garden. neon.ly/Consdorf

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TEXT PHOTOS

Marion Finzi Ramunas Astrauskas

A T UR N I NG MI L L

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

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PORTRAIT OF A CHEF

F R Ä NK M A NE S

TEXT PHOTO

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When he was young, Fränk Manes liked to touch the fruit wasn’t ideal though, as the kitchen lacked both equipment and vegetables on display at the markets. And when he and utensils, but, in 2015, he took over the place anyway. was old enough to use a knife, he liked to cut them up “At the beginning, we offered traditional cuisine. Then, and admire their insides. As the years went by, this love very quickly I wanted to do semi-gastro, which I did, withof produce and the culinary world did not fade away – out changing anything in terms of decoration, except for quite the contrary. “When I tasted dishes in restaurants, the tablecloths,” he recalls with a smile. This change was I wanted to understand the tastes and textures and very appreciated by the clientele, who remained very loyal to quickly wanted to help my mother in the kitchen, suggest- the place and its cuisine. In 2017, the chef took over the Koeppe Jemp brasserie in Hoscheid, which he kept until ing that she add this or that ingredient to her recipes.” It was no surprise then, when at the age of 16, Fränk 2020. And, as nothing stops this passionate chef, he took Manes decided to attend the Hotel School in Diekirch. on a new challenge by taking over the reins of the Wax restaurant in Pétange in 2018. “I never really considered another profession!” In this new place, the chef is fully at ease, with a Years of training and internships followed. He discovcuisine that varies according to his desires. ered the real atmosphere of a professional A menu combining “Fine Dining and kitchen during his first internship at the Comfort Food” allows the chef to offer Sapori in downtown Luxembourg. “I loved “I don’t like fuss in comforting dishes with excellent taste. “I it, of course, and I learned a lot there, espemy recipes, I want don’t like fuss in my recipes, I want to put cially how to make various sauces and jus, to put the emphasis the emphasis on the product itself, its qualwhich I particularly like.” Since then, Chef on the product ity and seasonality.” The chef thus claims a Manes no longer thinks of cooking without itself, its quality classic cuisine with a more modern twist. “I the right complementary sauce. “I can’t and seasonality.” need to be surprised in my cooking and my really explain it but cooking without jus customers expect the same!” This is how he bothers me! It is the foundation of a gourcan cook a simple pork cheek confit or a truffle risotto just met kitchen.” When he left school, the chef went to the South of as well as a 5-course gourmet menu. He shares this love of gourmet gastronomy with the France where he used to go on holiday with his parents and where he had always felt a particular fondness for Académie Culinaire de France, of which he has been a its gastronomy. As a commis at the Royal-Riviera Hotel member since 2020, and with the association of Chefs in Saint Jean Cap Ferrat, he learned the importance of sans Frontières in Luxembourg. When you see Fränk Manes cooking and hear him tell not transforming products unless absolutely necessary. “We used to work with courgette flowers, stuffed with his story, you find the pleasure and excitement he has Italian sausage, simple, fresh and gourmet – the way I maintained since childhood, which is also reflected in his dishes. “With the good weather coming, our terrace, like to cook.” After a while, the call of his homeland was too strong which is huge, will be packed again. That makes me really and he returned to Luxembourg to join the brigade of Marc happy,” concludes the chef. Hobscheit’s Waldhaff restaurant. The place offered traditional Luxembourgish cuisine, with shanks, entrecote and cocotte, but Chef Manes soon felt the need for a change. Because if there’s one thing you need to know about Fränk WA X RESTAUR ANT Manes, it’s that he can’t stand cooking static menus for years on end. By chance, the chef learned that the Gudde 2, Rue d’Athus — L-4710 Pétange Maufel in Eischen was up for sale. “I had done an internTel. +352 / 26 50 26 41 ship there during my schooling, and I always wanted to have my own restaurant, so I took this as a sign!” The place waxrestaurant.lu

Marion Finzi Ramunas Astrauskas

A H A PPY C H E F

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CHEF’S MASTER CLASS

“ POUL E T A M S PEC K M AN T EL M AT K NIDDEL EN ” C hicken w it h bacon & summer K niddelen Serves 4

4 skinless chicken breasts 250 g lean smoked bacon, sliced 1 bunch of green asparagus 150 g cherry tomatoes 1 red onion ½ spring onion 20 g basil 375 g flour

20 minutes › › › › › › › ›

150 g cottage cheese 3 eggs 150 ml milk 2 garlic cloves 1 knob of butter Thyme, rosemary Salt, pepper, Espelette pepper Extra virgin olive oil

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› › › › › › › ›

20 minutes

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CHEF’S MASTER CLASS

FOR THE “KNIDDELEN”

Whisk together the cottage cheese, milk and eggs, and season with salt and pepper.

Bring lightly salted water to the boil and use two spoons to form dumplings and slide them into the boiling water.

Add flour and beat until smooth.

When the “Kniddelen” rise to the surface they are ready. Remove them from the water and set them aside on a lightly oiled baking sheet so that they do not “stick” to each other.

In order to obtain an even result, roll them in cling film and leave to rest for 2 hours in the refrigerator.

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Trim and clean the seasoned chicken breasts and wrap them in the slices of lean smoked bacon.

RECIPE PHOTOS

Fränk Manes Ramunas Astrauskas

FOR THE POULTRY

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CHEF’S MASTER CLASS

Remove the chicken from the cling film. Brown them in olive oil for a few minutes, then add the garlic, rosemary and thyme.

Briefly baste in a good knob of butter. Finish cooking in the oven for 8 – 12 minutes at 160°C depending on thickness.

FINISHING

Slice the chicken breast and keep warm.

Sauté the vegetables in a frying pan with a little olive oil and season with salt and Espelette pepper. Then add the “Kniddelen” and the chopped basil.

Arrange the “Kniddelen” with the vegetables in the centre of a soup plate and place the chicken on top. Garnish with a basil leaf and sprinkle with Espelette pepper.

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Wash and clean all the vegetables and chop them finely.

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E X PAT R ECI PE

CE VAPCICI & 30 pieces

30 minutes

10 minutes

Danielle Houtsch, whose grandparents were born in the small coastal town of Primošten, never lost her connection to her Croatian roots on the idyllic Dalmatian shore. This recipe, along with a trove of other culinary traditions from the region, was imparted to her by her grandmother, with whom she shared a deep bond. At her side in the kitchen from a young age, Danielle discovered her passion for cooking, particularly for friends and family. “At dinner parties, our guests always request that I cook one of my Croatian specialities.” For summer parties, Cevapcici is a great option on the grill, accompanied by Djuvec as a side dish. “It’s easy to prepare and always quick to disappear.”

WINE PAIRING

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Estelle et Cyrille Bongiraud Istina 2017

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E X PAT R ECI PE

& DJUV EC 500 g minced pork 500 g minced beef 6 garlic cloves 1 tsp bicarbonate of soda 2 tsp salt 2 tsp black ground pepper 6 tsp sweet paprika 4 tsp hot paprika 2 tsp powdered vegetable stock 3 tbsp olive oil

The Cevapcici 1 Peel the garlic and chop it very

4 5

› › › › › › › › › › › › › ›

400 g white long-grain rice 3 garlic cloves 2 vegetable onions 2 peppers (green or red) 2 carrots 150 g peas (frozen) 3 tbsp paprika (sweet or hot) 3 tbsp ajvar (mild or hot) 2 tbsp vegetable stock 4 tbsp tomato purée 800 ml water Salt Black pepper from the mill 4 tbsp olive oil

releases itself from the grill. Grill for approx. 8 minutes, turning several times. The Djuvec 1 Dissolve the vegetable stock in

800 ml hot water.

2 Chop the garlic, onions,

peppers and carrots and sauté in the olive oil for 5 minutes over a high heat. Reduce the heat and add the paprika, ajvar and tomato purée over the vegetables, stir well and continue to fry briefly. 3 Add the rice to the pot and fry lightly until the rice is translucent. As with the risotto, deglaze the rice repeatedly by adding small amounts of the stock and stirring. 4 After 15 minutes, add the peas and continue cooking until the rice is tender. 5 Season with salt and pepper to taste and stir in a good dash of olive oil.

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finely or press it through a garlic press. Put the minced meat in a bowl together with the salt, pepper, sweet and hot paprika powder, bicarbonate of soda, olive oil, powdered vegetable stock and garlic. Knead the mince mixture with your hands for at least 10 minutes. The more the mixture is kneaded, the tastier the cevapcici will be. Shape the meat mixture into even, thumb-thick cevapcici rolls. Place the cevapcici side by side on a plate and refrigerate under cling film for at least 2 hours or overnight to allow the spice aromas to develop. Preheat the grill or frying pan. Brush the meat rolls lightly with olive oil and place on the grill rack. Only turn when the meat

For the Djuvec

Danielle Houtsch Marc Dostert

› › › › › › › › › ›

RECIPE PHOTOS

For the Cevapcici

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SINCE 1972

SAVE THE DATE

2022

26- 30 NOV E M B E R 7’ drive to the airport 2’ drive to the highway BE FR DE within easy reach

LUXEXPO THE BOX

Why exhibit? > 45.000 visitors

WORLWIDE COMPETITION

Villeroy & Boch Culinary World Cup CHEFS from 76

different countries

INTERNATIONAL EXHIBITION

22 000 m

of space

200 EXHIBITORS •Tableware

•Delicatessen

•Kitchen Utensils

•Fine dining

•Wine, Beer & Spirits

...

> International press coverage with 150 accredited journalists > Industry experts from all over the world > One of the leading culinary events in the world

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ORGANIZED BY

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GOLD SPONSOR AND PARTNER

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EXPOGAST and Villeroy & Boch Culinary World Cup LUXEMBOURG

A spectacular culinary experience

2 0 0 E X H I B I TO R S F R O M T H E TA B L E W A R E S E C TO R A N D A N I N T E R N AT I O N A L C O M P E T I T I O N W I T H T H E M O S T TA L E N T E D C H E F S

26-30 NOVEMBER 2022 I expogast.lu Organiser:

Partner:

WORLD ASSOCIATION OF CHEFS SOCIETIES

GOLD SPONSOR AND PARTNER

SINCE 1972

SILVER SPONSOR

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CAFE PORTRAIT

B E IM R E NE RT,

ROC K ’N ’ ROLL AT T HE BUR ROW For generations, Beim Renert has been welcoming locals and tourists alike. Certainly, most would agree that the café, which can trace its roots back to the dawn of the 20th century, constitutes just as integral an element to the beautiful Place Guillaume II as the very stones that cobble its streets or the statue of the fabled fox (and the café’s namesake) across the square. After changing hands in 2014, it reopened with an updated look and identity that honours its bond with the legendary Renert. Inside, the black and white wood-panelled interior is reminiscent of a traditional Luxembourgish bistro and creates a laid-back and inviting atmosphere. The new stylish image performed so well with their guests that since 2020 they have been offering their own merch, with a new collection coming out every year. Behind the bar, the team puts a lot of time and effort to offer a selective variety of quality drinks. Regularly, they attend workshops to learn more about coffee and how to prepare the perfect brew. The same attention to detail goes into every item they serve, from their range of beers and spirits to classic cocktails. Their white wines are exclusively sourced from the cellars of the Luxembourgish Moselle. In terms of food, they offer a modern interpretation of a traditional bistro-style kitchen, rotating between 4 – 5 seasonal dishes every week. For special events, including local and international holidays, the café and terrace are filled with the chords of live music from every genre and the aromas of befitting delicacies. Preserving the spirit of place, their concept seeks to “re-introduce tradition” in a contemporary setting that welcomes everyone, young and old, to sit down together and just enjoy the moment. Be that for a rejuvenating coffee in the morning or a casual after-work cooldown with colleagues and friends. As Giordano, the owner of the current iteration would describe it: Its plain and simple “Rock ’n’ Roll.”

BEIM RENERT 20 Pl. Guillaume II — L-1648 Luxemburg Tel. +352 / 28 22 50 22

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Pol Schons Marc Dostert

CAFE PORTRAIT

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MADE IN LUXEMBOURG

VA N I L L A NA

PA S T RY S T U DIO

TEXT PHOTOS

Marion Finzi Marc Dostert

Sculpted fruits for dessert Your eyes see a fruit, as beautiful and fresh as if it had just been picked. Then you crack the shell with a spoon, revealing a creamy mousse. Svitlana Kostiuk keeps astounding her friends and clients with her delightully crafted fruits. The talent of this young Ukranian mother, who has been living in Luxembourg for three years, is very real. An expertise acquired through hard work and a passion for pastry. But not just any pastry! Svitlana has set her sights on “trompe l’oeil” desserts, which are far from being the easiest desserts to make, combining a clever combination of technique, patience, high standards, and precision. To achieve visual and flavour perfection, Svitlana underwent a lot of training. Naturally, she began by devouring a book written by the French expert on this particular craft, Cédric Grolet. “But you have to take professional courses to learn the secrets of making them.” So, she attended the masterclass of Julia Belichenko, an Ukrainian pastry chef student of Cédric Grolet’s, and the courses given by Chef Dinara Kasko. This was followed by hours and hours of trials, failures, and successes to create the perfect fruit, the one that take you by surprise and amazement! “The final decoration of a fruit can take me up to an hour, and before that there are multiple steps for the mousse, the candied fruit or the chocolate shell!” Today, Svitlana has the capacity to make 11 “fruits.” Lime, apple, mango, coconut, hazelnut, pistachio, all of them more real than natural, and delicious. Svitlana has thrown herself wholeheartedly into this dream, and she’s not fooling anyone, because her desserts are already popular with a regular clientele who contact her via her Instagram account to be delivered with... gourmet fruit!

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Instagram: @vanillana_pastrystudio

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AL AIN W E LT E R

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ART

TEXT PHOTO

Marion Finzi Mike Zenari

This 28-year-old Luxembourger navigates between two worlds with a very recognisable personal style. The illustrator and graffiti artist, known for his figurative spray-painted frescoes, combines humour with wordplay and a hint of irony in his drawings. As a teenager, Alain Welter discovered the art of graffiti while admiring the work of artists on the walls of the “old Schluechthaus” in Hollerich. Already passionate about drawing, he tried his hand at this new art form with friends and was immediately won over. “Today, I am the only one of my friends who has continued to do so.” While studying graphic design in Berlin, he continued to spray paint for his own pleasure. “I refined my style by integrating the codes of illustration into my graffiti, creating illustrative graffiti like you would see on the West Coast of the United States.” “I refined my style by integrating the It was through his codes of illustration final year project that the artist became known in into my graffiti.” Luxembourg. With his project “Make Koler cooler,” the young man painted 16 walls of his native village over a period of 2 years, creating a real, open air, urban art museum. Thanks to the overwhelmingly positive feedback he recieved, the young artist quickly managed to establish a career in Luxembourg, by doing a series of works for the country’s municipalities and also for private companies. “I am lucky enough to be able to alternate between professional projects as an illustrator and artistic residencies abroad, and I want to hold onto this variety.” Recently, he went to Cape Verde to paint 4 walls for 2 weeks. This trip gave him the desire to confront other cultures and artistic backgrounds to gain new insights and inspiration. He will soon be heading to Turkey and Portugal for other artistic projects. “It’s crazy because it has always been my biggest dream to travel and draw for a living!”

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ARTISTS

JEANETTE BREMIN

ARTIST AT H E A R T What does art mean to you?

Art is a very deep, complex, continuous, overwhelming state of mind and emotion that for me is a lifetime thing. My own journey, beyond the accomplished paths, mean creating a whole new world with art and continue to do so until the day I die.

Have you always painted?

When I have an emotion in mind that I would like to realise, I walk around my studio. By simply seeing and touching materials, I feel the need to use them. This spontaneity leads to a lot of trial and error, but I have learned to accept that and even incorporate it into the art piece. The creative process is a flow that you can’t control, you just need to create something positive out of it... just like in life.

As far back as I can remember, I had a compulsion to create. When I was around 6 years old, a friend told me that I could recreate a Mickey Mouse figurine by melting a candle on it, letting it dry and pealing it off. I knew perfectly well that using matches was forbidden and I was afraid to use them, but at the same time, I couldn’t stop myself. I had an urge to try it out.

What are your sources of inspiration before you start painting?

You use different technics on your paintings, what is your creative process?

jeanettebremin.eu Instagram: @jeanettebremin

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TEXT

Marion Finzi

Just living in our world creates ideas in my head, by looking at small things in nature, listening and looking at media, politics, …. But most of all it’s the feeling of touching things, seeing colours and forms that makes the ideas come forth!

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ARTISTS

PASCALE SEIL

PA S S ION AT E G L A S S B LOW E R How did you get to practice this art ?

During my studies at the School of Decorative Arts in Strasbourg, I first specialised in ceramics and it was there that I discovered glasswork. I then went to school for two years to learn the various techniques of the glassmaking profession.

What is the process of creating a glass object?

First of all, you have to know that it is a job that requires at least two people: one who blows and the other who turns. I always start by drawing a sketch and then the creation is continuous, which means that once you start blowing you can’t stop.

What do you like about this art ?

Glass is not always transparent, what role do colours play in your creations?

I am very much inspired by the colours observed in nature. For vases or glasses, I like to mix transparency and colours. For lights on the other hands, especially when they are suspended over a dining table, I use opaque colors or white on the inside to avoid reflections in the plate, with orange and red on the outside to enhance the light. pascaleseil.com Instagram: @pascaleseil

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TEXT

Marion Finzi

I like the immediacy: working with the material and seeing the result immediately. Also, being a glassmaker requires precision in gestures to be able to create

the desired object as well as a good communication because when one person blows, the other models. The body is also in demand as you have to hold a steel cane on which the glass is placed at arm’s length for a very long time.

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MEET THE MAKERS

F R A NK OSWE ILE R

A BUTC HE R WHO A DA P TS TO T HE T IME S

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Marion Finzi Marc Dostert

Like his father before him, Frank Osweiler is a butcher. After all, these food professions are often a family affair, and a passion. Frank Osweiler took over the family butcher’s shop in Echternach in 1997, and then opened a second shop in Grevenmacher. “This has always been my dream, I never thought of doing another job,” the craftsman explains.

Trained in Luxembourg, he followed courses in two butcher’s shops in the country before joining his father. “I have always worked with him in his back room, long before I was old enough to be a butcher!” He works with the products of the region with great skill, appreciated by his customers who come to him for his expertise, but also by the hunters and farmers of the region who ask him to prepare their game. Mr Osweiler is a butcher but also a shopkeeper, and he has had to adapt to the passing of time in order to best meet the demands of his customers. “Unlike before, when families cooked every day, especially for their children, this is much less the case nowadays with crèches and canteens. People buy meat once a week, usually at the weekend”. Culinary habits have also changed, of course, with a desire to favour a less fatty, healthier diet. “We sell very little charcuterie compared to a few years ago,” explains the butcher. Quite naturally, the craftsman sought to diversify his offer by becoming a caterer as well. To do this, Mr. Osweiler had to follow specialised training courses that are offered to practising butchers, and which are an integral part of the current training to become a butcher, which has also evolved to better train future butchers. Osweiler now works with three cooks. “The key to staying in business over the long term is adaptability. Today, when customers choose to buy from a local butcher, they are looking for exemplary quality, advice and a wide choice of products.” Frank Osweiler’s children do not intend to take over the butcher’s shop, and this passionate craftsman hopes to find young people with the desire to take over his business. “I don’t want my shop to disappear after me, because people need to have a local butcher, a guarantee of quality and know-how. But to achieve this, the future generation must be ready to adapt,” the craftsman concludes.

M S C

In collaboration with

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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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DESIGN IN LUXEMBOURG

A M A RV E LOUS

PIC NIC

AT T HE HE A RT OF T HE N AT ION There’ s nothing quite like a delicious outdoor treat during the sunny days of summer. We asked Kira, founder of Peachy Picnics for professional assistance in staging this lovely picnic in the idyllic Petruss Valley, and the result is a sight to behold. A passionate entrepreneur, she organises tailormade picnics offering a truly unique experience. Instagram: @peachypicnics_

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The dishes for this shoot were generously provided by Cocottes.

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Ramunas Astrauskas PHOTOS

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DESIGN IN LUXEMBOURG

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DESIGN IN LUXEMBOURG

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AGENDA

C ULT UR A L

AGE NDA MUS IC

LET’S MOVE AND SING!

It’s summer, let’s celebrate this season as it should be. We have selected the top open-air musical and cultural events for you!

THE WILTZ FESTIVAL From 26.06. to 16.07.2022 The famous Wiltz Festival will be back in July with concerts, dance performances, musicals and operettas. All this in the open air in the incredible setting of Wiltz Castle. On the programme: Mando Diao, the Passenger, Gipsy Kings, Die Lustige Witwe, ... festivalwiltz.lu

SIREN’S CALL FESTIVAL Neïmenster Abbey 25.06.2022 A festival of local and international music on the square in front of Neïmenster Abbey. Expect dancing in the open-air under the protective gaze of the illuminated ramparts. Artists from Luxembourg, but also from Sweden, England, Ireland and France will perform.

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7SÓIS LUSO MED ESCH ORKESTRA Place de l’Hôtel de Ville Esch-sur-Alzette 01.07.2022 An orchestra composed of Italian multi-instrumentalist Stefano Saletti, Cape Verdean singer Rosa Borges, Serbian accordionist Lazar Novkov, Portuguese guitarist José Peixoto, Portuguese percussionist Ruca Rebordão, and Luxembourgish double bassist Boris Schmidt. Before the concert, there will be a tasting of Cape Verdean flavours prepared by the chef “SU” (Soayla Ribeiro) from the island of Maio (Cape Verde). neon.ly/orkestra

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PE R F OR M A NC E S

ART IN ALL ITS SHAPES AND FORMS!

AGENDA

USINA22 Neischmelz From 11. to 12.06.2022

ACOUSTICS PICNIC Dudelange From 02. to 28.08.2022 In the heart of the Haard nature reserve, the city of Dudelange invites everyone to a unique picnic experience with a wide offer of musical entertainment, live readings, theatre and dance performances. All in a zero waste, organic and local spirit.

USINA22 is a two-day openair festival on the Neischmelz site in Dudelange, a collaboration between the City of Dudelange, De Gudde Wëllen, Esch2022 and den Atelier. The event offers a broad artistic programme, combining music, theatre, dance and visual arts. neon.ly/usina22

dudelange2022.lu

DÉI WËLL DANZEN AM BËSCH Forêt Fond de Gras (departure parking Titelberg) 25.06.2022 Fifteen professional circus artists and musicians will take you inside the imagination of three hundred children from the primary schools of Pétange and Differdange to discover a world of fantastic forest creatures.

CINEMA

MOVIES IN OPEN AIR!

neon.ly/well-danzen

OPEN AIR CINEMA Echternach July 2022 CITY OPEN AIR ORANGE July & August 2022 The Grand Ducal square, the Rotondes and the Cour des Capucins will become, for several evenings, open-air cinemas to experinece the most iconic movies and classics. Enjoy with friends, family and loved ones, there is something for everyone.

During the whole month of July, the Sura cinema will be showing a wide variety of films in the open air around the Echternach lake. A good way to discover classic films in an idyllic setting! neon.ly/open-air-sura

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DESIGN MADE IN LUX

Whether we are fans of their design, their scent or whether we love to light up our living room with dancing flames, candles are the timeless decorative object par excellence. Jo-Anne Grosbusch, the young founder of the Hymera Luxembourg brand, which specialises in decorative candles, has made this her profession.

TEXT PHOTOS

Marion Finzi Hymera

LE T T HE R E B E LIG H T ! At Hymera, all candles are made from soy wax and assembled by hand in a factory in Portugal by specialised craftsmen. Creating the perfect candle requires the right mix of fragrance, wax and colour and the right wick. “The right mix allows the candle to burn with a pool, meaning that the liquid formed by the heat stays well in the centre of the candle.”

Facts to know about candles

The most common candle fragrance in the world is fig! Between 5 and 10% of fragrance per kilo of wax is required for a more or less persistent smell. Natural wax sweats in the heat! Avoid direct contact with the sun. Natural candles can be kept for 2 to 3 years in a box; once they are out in the open, they will keep for about 3 months.

How to re-use your glass candles

Once the wax has been used, wash the glass carefully (scraping off the excess wax at the bottom if necessary) and let your imagination run wild depending on the size: a pen pot for your desk, to store cotton pads in your bathroom or as a vase!

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V I N T N E R FA M I L I E S

NOB LE DROPS

F ROM T H E OL D WAT E R MI L L

Ehnen is one of the most picturesque wine-growing villages on the Luxembourgish Moselle: centuries-old, well-preserved buildings, narrow streets, cobblestones – exactly how you would imagine a romantic wine-growing village. The youngest of the five private companies in Ehnen is the Domaine Viticole Häremillen: Max Mannes, back then a teacher at the Echternach Lyceum, founded it with his family in 1988. “Häremillen” is an old water mill that once produced flour: the former “Domherrenmühle” belonged to the Great Chapter of Trier until the French Revolution.

Authentic, durable crus and top crémants

Since its very first vintage, Mannes has attached great importance to authentic, high-quality wines, and “Domaine Viticole Häremillen” quickly became a household name among wine fans. Over time, however, the mill was bursting at the seams. Increasing demand and technical requirements made a move inevitable and so in 1996 a new, functional winery was put into operation, only a few hundred meters from the mill. The facility has stainless steel tanks with a thermo-regulating cooling system that

helps preserve the natural flavours of the different grape varieties. One of the hallmarks of the winery is the long shelf life of its still wines. The vineyard area has now grown to 15 hectares and extends over the top locations in Ehnen (Rousemen, Kelterberg, Wousselt), Wormeldingen (Nussbaum, Weinbour), Machtum (Göllebour), Mertert (Herrenberg) and Ahn (Göllebour). The “Domaine Häremillen” produces two crémants, a classic cuvée (Grande Cuvée Brut) and the Cuvée Héritage du Moulin Brut, an excellent champagne-like crémant made from Pinot noir, Chardonnay and Pinot blanc. Since 2007, the winery has also been offering wines with the label “Charta Privatwënzer,” one Pinot gris and two Rieslings. Just as renowned are the Chardonnay and the Pinot noir, which are among the specialties of the house, or the crus made from old vines. The large vaulted cellar of the former mill, with its natural rock soil, houses the oak barrels, which are mainly used for the aging of Pinot noir wines. The mill building has undergone extensive restorations and, since 2005, the tastings for the customers have taken place here – tastings in a vintage ambience! By the way, the water wheel is also

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TEXT PHOTOS

Claude François Ramunas Astrauskas

Like father, like daughter: Michèle Mannes took over the 15-hectare winery “Domaine Viticole Häremillen.”

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V I N T N E R FA M I L I E S

spinning again: a new system was put in place back in 2005, and large photovoltaic panels for renewable energy generation have been installed on the roof.

Family business in the second generation

DOMAINE VITICOLE HÄREMILLEN 29, am Schank — L-5419 Ehnen Tel. +352 / 76 84 36

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Since last year, Michèle, the youngest daughter of Max Mannes, has taken over the family business. Although she completed her studies in landscape architecture in Gembloux, she could not really imagine herself stuck in an office. “Taking over the winery was always an option, but the final decision was ultimately made about six years ago,” explains the lively young entrepreneur. So far, Michèle has managed her new tasks, especially the administrative ones, according to the principle of “learning by doing.” However, she also wants to “complete some courses in viticulture and take advantage of further training programs.” Additionally, she can count on the know-how of a well-rehearsed team under the technical direction of Andreas Krebs. The talented, jovial cellar expert has been employed at the company for twenty years and is therefore practically part of its framework. When he talks about the Häremillen wines, it is as if they were his own ...

Michèle Mannes fully believes in the stylistic line that her father and the cellar expert have been taking for many years and has “no intention of changing anything about it.” Only a new white wine cuvée is planned as a counterpart to the recently introduced rosé cuvée, “which is well received, especially by young consumers.” The 31-year-old winemaker emphasises that it is important to her to only offer products that she stands by: “I could not sell a cuvée that I do not like, and people would notice this!” In the short term, Michèle wants to expand the offers for tastings and events. The premises of the mill will be redesigned a bit, so that they can be rented out for private parties or themed event, for instance.

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ADVERTORIAL

DOM A I N E S V I N S MOS E L L E

AUT HE NT IC , PAS S ION AT E & COMMIT T E D Since 1921, Domaines Vinsmoselle, a cooperative of 200 Luxembourgish winegrowing families, has been one of the gardiens of the heritage and richness of the Moselle region. With this role comes the responsibility to offer quality wines that respect the environment through sustainable viticulture. Since then and always Domaines Vinsmoselle relies on four fundamental pillars to act for a sustainable world.

Authenticity

Domaines Vinsmoselle is deeply committed to the products they sell, the way they are made and the families who produce them. Through careful monitoring at each stage of the winemaking process, their winemakers ensure that their products meet the highest quality standards.

Passion

For generations, men and women have worked in the heart of this exceptional vineyard, driven by a love of their profession and respect for nature. Domaines Vinsmoselle values and passes on this know-how by advocating differences – differences that bring people together. Domaines Vinsmoselle is constantly present to listen to each individual winemaker to enable them to continue working with passion.

Environment

Sustainability

Sustainable viticulture is a viticulture that enhances the cultural landscape. Hence, Domaines Vinsmoselle has built a new building in Wellenstein to increase the efficiency of the winemaking process. The aim of this renewal is to substantially reduce energy consumption through the purchase of new machinery, production lines, and equipment. A photovoltaic system has also been installed on the roof of the building, which now produces 60% of the total electricity consumed by Domaines Vinsmoselle. This system will be extended in the future, with the aim of achieving near self-sufficiency in electricity. vinsmoselle.lu

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Domaines Vinsmoselle has set itself the goal of achieving a 100% environmentally friendly vineyard by 2027. A programme has therefore been undertaken to consid-

erably reduce the use of synthetic inputs or inputs that potentially have an impact on public health and the environment. The vineyards of Domaines Vinsmoselle have stopped using glyphosate and are now using only organic fertilisers. Improvements, with 14 criteria to be respected, have also been implemented in the plots to improve the quality of the grapes.

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ADVERTORIAL

“SHARING MOMENTS”

A range of wines that represents all the typicality of the Luxembourgish terroir.

A range of 100% Luxembourgish Moselle crémants.

“A STORY OF GREAT CHAR AC TER”

“A R ARE AND PRECIOUS SELEC TION”

A range of expressive wines in tribute to Edmond de la Fontaine.

A range of signature wines with a strong imprint of the terroir and the winemaker.

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“CULTIVATING HAPPINESS”

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ADVERTORIAL

TA K E C A R E OF YOUR S E L DR INK HE A LT H Y

H E A LT H Y H Y DR AT I ON C HOOS ING T HE R IG HT MINE R A L WAT E R

Hydration is essential for the well-being and proper functioning of the adult body. With almost 70% of the body’s composition being water, it acts as a transport vehicle for vital nutrients and helps to regulate the digestive and circulatory systems. As such, it is vital to our nutrition and health. It is necessary to stay hydrated throughout the day, even when one does not necessarily feel thirsty. In case of hot weather, physical effort or illness, it is recommended to increase the water consumption. LODYSS has a very low mineral content and is therefore ideal for daily hydration. In contrast to highly mineralised water, which overtaxes the organs, LODYSS can be drunk without moderation. In addition, a good water is also designed to carry away toxins from the body that are detrimental to our health, while providing nothing more than pure hydration. Free of nitrates and pollutants, LODYSS is the ideal water to help purify the body. Low in sodium, LODYSS allows you to limit your daily salt consumption and is accordingly recommended to people on a diet or suffering from high blood pressure

Water for everyone

Dating back to the Ice Age and preserved in an aquifer 300 metres below the surface, protected from all human pollution, LODYSS is recognised for its incomparable purity and is one of the rare waters with zero nitrate, perfectly suited to pregnant women, young mothers and infants. Due to its low mineral content, it is also suitable for the daily hydration of seniors and adults. LODYSS is thus the Luxembourg mineral water ideal for everyone, and above all for those who are conscious of their well-being and their diet.

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PA RTNE R R ECI PE

S E LF A ND YOUR BODY E AT HE A LT H Y

QU I NOA B OW L WIT H C AS HE W NUTS Serves 6

› 650 ml water › 240 g quinoa › 200 g beetroot, › › › › › › › ›

40 minutes

grated or sliced 1 red pepper, diced 1 red onion, diced 1 large carrot, grated fresh coriander, chopped 2 spring onions, sliced 100 g cashew nuts 80 g edamame Lime, for seasoning

20 minutes

For the dressing

› › › › ›

100 g natural peanut butter 3 1/2 tsp. freshly grated ginger 4 tbsp soy sauce 2 tbsp honey 2 tbsp rice vinegar or red wine vinegar › 3 tbsp olive oil › 3 tbsp water to dilute, according to taste

1 Bring the water to the boil in a medium saucepan and add the

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quinoa. Cover, reduce heat to low and let simmer for 15 minutes or until the quinoa has absorbed all water. Remove from the heat and fluff the quinoa with a fork, then transfer in a large bowl and leave to cool for 10 minutes. 2 Toast the cashews in a pan for a few minutes over medium-high heat until golden brown. Stir regularly as they tend to burn quite quickly. Set aside. 3 For the dressing, add the peanut butter and honey to a medium saucepan; heat over medium heat until slightly warm and pour into a bowl. Add ginger, soy sauce, vinegar and olive oil and stir until smooth and creamy. For a lighter dressing, simply add two or three tablespoons of water. 4 According to taste, add the dressing to the quinoa immediately to give it a creamier texture. Alternatively, serve on the side. Stir the red pepper, red onion, beetroot, carrot and coriander into the quinoa. Decorate with the roasted cashew nuts, the edamame and spring onions. Serve chilled or at room temperature with lime wedges.

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BAR SNAPSHOT

L’OB S E RVATOIR E

If you want to admire a breath-taking view of Luxembourg City, nothing beats L’Observatoire bar, located on the eighth floor of the Sofitel Luxembourg Le Grand Ducal hotel. The big panoramic windows offer a breath-taking view across the capital. This experience is further complemented by the skills and know-how of the bartenders, offering original and refined cocktails to celebrate your evenings with friends or lovers. Modern and avant-garde in both flavour and style, L’Observatoire has been dazzling visitors and Luxembourgers alike since 2014. Enjoy a stylish and sophisticated atmosphere coupled with a delicious cocktail for an unforgettable evening!

“ F R E E DE F E I E R ” Makes 1

5 minutes

› 40 ml Eminente rum

1 Start by filling

›

2 Add rum, strawberry

› › ›

infused with sage 50 ml strawberry compote with Madagascar vanilla 10 ml cane sugar 20 ml lime juice Battin beer, to top up

the shaker with ice.

compote, sugar and lemon.

3 Shake to refresh your drink

and pour into your glass.

4 Top up with a little bit

of Battin beer.

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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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lively atmosphere are guaranteed. In addition to the wellknown wine festivals, it is also possible to visit the local cellars and vineyards. Here you can sample and savour their noble drops. Some of them even organise special guided tastings. A great opportunity to indulge yourself. For more information on all the events to look out for from now on, check out our website: www.vins-cremants.lu. Let’s toast to a beautiful summer on the Moselle accompanied by Luxembourgish wines and Crémants. Cheers! vins-cremants.lu

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Temperatures are rising, the sun is shining and summer is finally arriving – to the delight of the winegrowers on the Moselle, because sun means wine! The terrace season is open and there are many other opportunities to taste our wonderful Luxembourgish wines and Crémants all along the Moselle. Throughout the summer months, unique and traditional events take place in the wine villages villages that wine lovers simply do not want to miss. In addition to the vintners, you will also get to mingle with Luxembourg’s wine royalty and the jovial “Miselers.” Good music, wine and a

PHOTOS

T H E MOSE L L E B LOOM S!

Vins & Crémants Luxembourg

ADVERTORIAL

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ADVERTORIAL

A NE W 100% N AT UR A L S PR IT Z

C H A NDON G A R DE N S PR I T Z A NATUR ALLY DELIGHTFUL SPRITZ

Chandon Garden Spritz is an artisanal product made in Argentina with locally sourced, high quality ingredients. It is based on the Argentinean Chandon brut with the addition of a natural extract of Valentia orange zest, herbs and spices. Chandon brut is a blend of Chardonnay, Pinot noir and Semillon. It was awarded best wine in its category in 2020 at the CSWW (Champagne & Sparkling Wine World Championships). Valentia oranges are locally sourced from sustainably managed farms and spices selected from the best terroirs in the world. These ingredients are then macerated in a grape brandy before being blended with the sparkling wine.

A 100% NATUR AL SPRITZ

Chandon Garden Spritz is 100% natural, with no artificial flavours or colourings. Easy to enjoy, it has a spicy, tangy and rich palate, with strong flavours of bitter orange. The sugar is derived exclusively from the fruits, which is why Chandon Garden Spritz contains 50% less sugar than a regular spritz.

EASY TO DRINK

Ready to drink, it’s easy to prepare! Simply chill it in the fridge or serve it with a few ice cubes and garnish with a slice of dried orange and a sprig of rosemary. The colour of the orange peel is delicate, the nose is balanced between sweet and bitter, and the palate is spicy, tangy and rich with a strong bitter orange flavour and a balanced sweetness.

THE PERFEC T SERVICE

Premixed to the highest quality

Ready to pour into a large wine glass

Important: add 3 – 4 ice cubes

Tune the garnish

For summer, with a sprig of rosemary and a slice of dried orange

For winter, with a cinnamon stick and a slice of dried orange

SUSTAINABLE PRODUC TION

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The orange peel is used for the purée and 100% of the orange juice is distributed to local schools in Argentina.

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To discover on wengler.lu

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TEXT

Susanne Jaspers

F E AT U R E

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F E AT U R E

A S TORY A B OU T

L A DOLC E V I TA A N D A F LY

One of the most beautiful things about Sambuca is the ritual that is inseparably linked to its enjoyment.

strategy supported by the whole family, quickly became a hip and VIP drink.

SO ABOUT THAT FLY

The ritual that is almost inseparably linked to the enjoyment of a sambuca certainly contributed significantly to its cult status: For purists, the spirit may only be consumed “con la mosca” – i.e., “with the fly.” I’m sure you can already

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This article begins with a confession. In all the years in which the author of this series has talked about stronger and weaker spirits or the occasional infamous schnapps, she always knew what she was writing about. Or at least she thought she knew. Well, that’s not the case anymore. When the editors asked her write a feature on the subject of “Sambuca,” the author of these lines immediately had Greek taverns and sirtaki in front of her eyes. After all, throughout her life and considerable experience reporting on any number of topics, she was firmly convinced that sambuca was a Greek classic. Especially since the name of the internationally best-known manufacturer of the spirit kind of sounds Greek (the one with the M, but no surreptitious advertising at this point); a bit like a mixture of first and last names of the famous Greek actress Melina Mercouri. Anyway… after setting out to do the proper research for this article she came to realise her blunder: The Greek is actually an Italian. Scusi! The aforementioned company “M” is Italian, as is the delightful droplet, which was irrefutably invented by the Italians. More precisely: one Italian lady. At least, that’s how legend has it. A long time ago, so it goes, this fabled woman wanted to burn schnapps at home but found it’s taste too sharp and intense. So she got creative, added sugar, cinnamon, anise – and sambuca was born. The residence of the Italian lady remains unknown, but what is known is that the drink spread from the Italian city of Civitavecchia and began its triumphal international journey in the mid-20th century. At that time, a certain Angelo Molinari (there is the name with the M) experimented with the recipe of this drink and landed a direct hit, which, probably also thanks to a clever marketing

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X EXAXTXUXRXEX X X X F

imagine where this goes: there are the three coffee beans (looking a lot like chunky little flies) that inevitably belong in sambuca. But where does this custom ultimately come from? Well, the marketing company Molinari tells a beautiful legend, according to which the actors of Federico Fellini’s cult flick La Dolce Vita – you know: Ekberg, Mastroianni, Trevi Fountain ... – celebrated during the shoot in a bar in Via Veneto, when a jokester threw a coffee bean into his Sambuca and shouted: “A fly!” Less cinematic is the version of the legend according to which the Italian lady mentioned above is the godmother of this custom. According to that story, the sweetness of the drink she invented repeatedly attracted flies that settled on the beverage, and she became so annoyed that she lit it on fire! Whether she wanted the flies dead or whether she wanted to serve her drink with fried flies, opinions differ. The flies were later replaced by three symbolic coffee beans. And this is why Sambuca is traditionally served ablaze. Whether it was Anita Ekberg, Marcello Mastroianni or the infamous Italian lady to whom we owe the burning beans, remains the topic for a different discussion. The fact remains that the bitter taste of the coffee beans presents an appealing contrast to the sweetness of the liqueur, which is the real pleasure for connoisseurs.

“LOUCHE” AND COLOURFUL ...

A SYRIAN BIT TER?

A little disclaimer: of course, this is also not scientifically proven and, of course, several theories are in the pipeline – but the name could well derive from the word “Sambuco” (according to one of the more acclaimed theses). Sambuco was the name for the ships of the Saracens which, as far back as the Middle Ages produced a liqueur based on anise made for medical purposes imported from Syria to Italy. But even if the Italians should have actually taken the spirit from the Orient and initially used it to cure stomach ache instead of indulging in La Dolce Vita, they conquered the world market in terms of sambuca – at the very least since the days of Angelo Molinari. Therefore: Salute!

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To save the author’s honour, it should be mentioned that sambuca is also an anise liqueur, similar to ouzo, which may

sometimes lead to confusion, unless there is clearly a bean swimming on top of it (not in the ouzo, of course). Similar to the Greek relative, the alcohol content is usually around 40 per cent and, just like the other drink, sambuca also has the so-called “louche effect,” i.e., the characteristic turbidity when the cold spirit is diluted with water – which the purist of course does not do. In contrast to ouzo, however, sambuca is still available in two further colour variants in addition to “clear” and “cloudy:” For “Black” sambuca – which is effectively a very dark blue – elderberries are added, while the “Red” version is likely to include cherries. Of course, all the original recipes are top secret. Speaking of the recipe: Even if it may be a small downer for the Italians among our readers, there is a small possibility that sambuca is after all not a 100% Italian invention.

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IN THE GARDEN

F LOWE R POWE R F ROM HOB SC HE ID

BOTANICAL ALL-ROUNDERS IN THE FIELD

Along strong chive tufts we wander to the lavender at the upper end of the garden. This purple all-rounder is harvested twice a year and produces around 3kg of flowers every year. “The lavender flower is best harvested at a time when it has not yet opened. This way, all the scent and taste remain in the flower, which makes excellent tea,” explains the gardener, born in Southern England. Cosmos, dill, dahlia, fennel, cornflowers, chamomile, lovage, laurel, lemon balm, marigolds, sage, sorrel, violets, hyssop, etc. – the list of field dwellers is long. Most of the flowers are all-rounders: they do well as cut flowers in the vase, are edible, and can be dried well. But you have to know exactly which plant species and plant parts are edible and which are not.

CLEVER PL ANT MANAGEMENT

The entire botanical flower squad is neither chemically fertilised nor chemically treated against diseases. Kate relies on plant-based products, good soil management and the right plant communities. “The right plants in the right place” is the base principle. Lavender, for example, does not sit at the top of the slightly inclined garden by coincidence. For, when it rains, water cannot accumulate at the plant’s feet, which it does not like at all, but runs off downwards. Plants can also help each other by keeping diseases at bay due to various properties of their neighbour. Camphor stands between the berry bushes while melissa, onions and sage are grown under the roses. The products of «Botanika» are not certified organic. Nevertheless, they are organically farmed: “Spraying flowers meant for consumption with chemicals makes

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Stéphanie Krischel Anne Lommel & Kate Greenwood

In Hobscheid , an animal neighbourhood of chickens, goats, sheep and one donkey has an overview of 20 hectares of land with all sorts of floral and fragrant wonders. The fence around the rectangular, elongated field is only a precaution, because much of what grows there is also on the menu of the onlooking animals. Kate Greenwood, tenant and gardener, is already growing cut flowers, edible flowers, herbs and spices here for the fourth year in a row and markets her produce under the name “Botanika.” We embark on a botanical walk full of (sensory) impressions and interesting facts.

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IN THE GARDEN

no sense to me. After all, who would want to have sprayed rose petals on their (wedding) cake?”, Kate shakes her head.

COWORKING SPACE

As we continue to walk through the garden, I wonder what the colourful glass marbles are doing in a shallow container with water in the garden. . . Turns out, this is a great way to offer bees a drinking opportunity without drowning them. The marbles lend them support; they are like the bar stools at the counter. Simple but efficient, because bees need water to survive and are essential. The black and yellow “coworkers” take care of the pollination in the garden and also provide honey.

DREAMING OF THE FUTURE IN THE GARDEN

In future, the inquisitive gardener wants to travel more and discover other countries and their handling of the soil. Soil management is important, so it is worthwhile to have a peak at other gardens once in a while. In addition, she would like to invest more time in organising workshops on the subject of gardens, flowers, and blossoms. The gardener-by-choice does not necessarily like to expand, because she wants to keep the fun and passion at work.

THROUGH THE FLOWER

GOOD TO KNOW

The complete range of Botanika can be found on the homepage of the same name. botanika.lu/shop

Click and Collect The products can be ordered online and picked up in Kopstal. Events Botanika opens its garden gate in Hobscheid on 9. and 10. July.

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When asked why she does all this – she could also have it easier: less dependent on wind and weather (and COVID-19) – Kate counters with conviction and laughs: “Because I love great gardens, because it is my passion and yes, also because I’m a bit crazy.” True, COVID-19 hasn’t made it easy in recent years. No parties, no weddings, ergo no flowers on cake buffet, no flowers in vases and arrangements at large dining tables, no flowers to scatter. But the show must go on. If you consider that cut flowers transported for miles are still cheaper than cut flowers right next door, then things are actually going well. At this point, Kate would like to see a greater representation of interests for domestic growers of cut flowers, more support and networking, precisely because it is (still) a niche production.

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INFO INTOX

ORG ANIC A S HORT E XCU R S ION IN NUMBERS

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Already back in the 1920s the beginnings of today’s organic farming emerged. People wanted to react to the problems of agriculture at that time. Plant diseases and pest infestations increased, the soils were “tired.” A rethink, among other things, in the direction of promoting soil fertility and dropping nitrogenous mineral fertilisers and pesticides containing heavy metals was launched. Organic later experienced a real boom in the 90s, when the demand for organic products increased rapidly. In 1991, the EU published regulations concerning the label organic, which defines what “organic” really is, which standards the farms have to comply with, and how organic is controlled. By the way, the terms “eco” and “organic,” as well as “biological” and “ecological” are protected throughout the EU. However, terms such as “close to nature,” “untreated,” or “controlled” are not and therefore allow companies a certain degree of interpretation. In 2020, the European organic market will reach a record sales of 15%. Thanks also to COVID-19. People cook more, are at home, awareness of food is increasing. “Organic” has much more to tell. We have picked out a few more facts and figures about organic worldwide and in Luxembourg.

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INFO INTOX

3,4 million 1995 THERE ARE ABOUT

ORGANIC VITICULTURE HAS BEEN AVAIL ABLE IN LUXEMBOURG SINCE

ORGANIC PRODUCERS WORLDWIDE. MOST OF THEM ARE LOCATED IN INDIA (1.6 MILLION).

THE GR AND DUCHY NOW HAS 21 ORGANIC WINE FARMS.

20 % 188 IN 2021, LUXEMBOURG WILL HAVE A TOTAL OF

ORGANIC FARMS, COMPARED TO 88 IN 2009.

AT LEAST

OF AGRICULTUR AL LAND IN LUXEMBOURG IS TO BE FARMED ORGANICALLY BY 2025. THIS IS THE AIM OF THE NATIONAL ACTION PLAN FOR THE PROMOTION OF ORGANIC AGRICULTURE, OR “PAN-BIO 2025” FOR SHORT.

WITH

SIKKIM, IN NORTHERN INDIA , WAS DECL ARED AN “ORGANIC STATE” IN

26,5 %

2016

IN THE SMALLEST AND YOUNGEST INDIAN STATE, ORGANIC FARMING IS PR ACTICED EXCLUSIVELY.

285 €

WITH

AUSTRIA HAS THE HIGHEST PROPORTION OF ORGANIC AGRICULTURAL LAND PLOTS WITHIN THE EU – 27.

95 % IN A PROCESSED PRODUCT L ABELLED WITH THE EU ORGANIC L ABEL

OF THE INGREDIENTS MUST HAVE BEEN ORGANICALLY PRODUCED.

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LUXEMBOURG RANKS 3 RD IN THE WORLD FOR THE HIGHEST PER CAPITA ORGANIC CONSUMPTION, BEHIND DENMARK AND SWITZERLAND.

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GREEN KITCHEN

F t t

A B OU T T H AT DAT E B E S T-B E FOR E DAT E VS . US E -BY DAT E

One is the date that results in copious amounts of avoidable food waste, the other protects us from our own intestinal revolution and other unpleasant things. It is therefore worth taking a closer look at what should be thrown out and what is still perfectly safe to eat and enjoy.

The use-by date: the food deadline

Basically, this date is the most important in terms of food safety. After this date, the food could be spoiled and could cause health problems. The possible germ load is not necessarily clearly recognisable for us consumers – that’s why it’s best to be cautious and in most cases to avoid eating it past this date! The use-by date is written on easily perishable food such as meat, minced meat, or fish, for example. On the label, it accordingly also states “to be consumed by...” or “A consommer jusqu’au...”

Best-before date: a sensory test

D n p é

KNOWLEDGE BITE

There are foods that do not need to be labelled with either a best-before date or a use-by date. These are foods that might go moldy or rot after a short period of time, but where this would be clearly recognisable (fresh fruit and vegetables, for example). Others include products that, if kept in adequate packaging, don’t spoil at all (at least for a very long time) due to their properties or composition: drinks with an alcohol content of 10 or more percent by volume, table salt, vinegar, sugar in solid form, chewing gum, etc.

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Stéphanie Krischel Anne Lommel

The situation is different with the best-before date of pasta, milk, eggs, or yoghurt, for example. This date indicates until when the product, unopened, retains its specific

properties flawlessly, including smell, taste, or nutrient content. “Best before...”, “à consommer de préférence avant le...” or similar alterations are thus on the label. If this date is exceeded, it only means that there may be a loss of quality. This does not mean, however, that the food is automatically spoiled. This is where our old-fashioned senses come into play: 1. Is the packaging intact? Has gas formed? 2. Is the colour still typical of the product or can you see discolorations, mold, or dark spots? 3. Does it smell differently? Maybe it smells musty, rancid, sour, or fermented? 4. Has the product retained its typical taste? Or does it taste unpleasant, rancid, sour, or bitter? Does it perhaps have a metallic aftertaste in the case of canned goods?

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10775_FT

Fair is the new trade Ponisih Productrice de sucre de coco en Indonésie

Dès aujourd'hui, nous agissons pour un futur équitable. www.fairtrade.lu

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S U S TA I NA B I LT Y

F OOD FOR T H E B IN In Luxembourg, about 70,800 tons of food end up in the rubbish every year. Money for nothing. Resources for the bin. Appreciation of producer, animal, and plant all for the bin. A very sobering fact. Or maybe it can motivate to do something about it. After all, 40.5% of food waste could be avoided, according to a study from 2019. In this context, we present two Luxembourgish initiatives that show us that it is possible and well worth saving food from the bin: Foodsharing and on.perfect. Two organisations that invite you to take part and support.

Inspired by food rescue campaigns abroad, the main challenge for the founding team of Foodsharing was whether this principle could also work in Luxembourg. As it turns out, it does: Foodsharing Luxembourg currently has 102 partnerships with grocery stores, 537 members and 225 active “foodsavers.” The organisation offers a common platform, sensitises, and informs. To date, 301,220 kg of food have been saved from the bin – a considerable amount. The distribution of rescued food is organised through the platform and works in several ways.

DISTRIBUTE INSTEAD OF THROWING AWAY

Currently, the “Distribution Days” take place in Beaufort, Dudelange, Junglinster, and Dahlem/Garnich. On these days, volunteers collect food that would otherwise be thrown away from retailers and bring it to one of the distribution stations. Everyone is welcome to attend and take some food back home. In Beaufort, for example, this type of distribution takes place every

Monday evening from 6 p.m. to 7 p.m. in the youth centre. Bread, pies, a refrigerator full of yoghurts, cheese & Co, fruit and vegetables, chocolate – the amount and type of discarded goods varies greatly. But the majority tends to be large quantities of baked goods and dairy products. Then there are the “Foodsharing Points” in Esch, Lintgen, and Bonnevoie. Here are refrigerators or shelves, that serve as a communal sharing point for everyone. A clever solution in case you suddenly have a vegetable invasion in your own garden, or if you unintentionally bought the wrong type of yoghurt. The principle for this concept relies on common sense and food sense – alcohol, raw fish or raw meats are taboo, as are mouldy or rotten goods. This initiative already demonstrated a huge success. To find out more about foodsharing points near you, head over to their homepage or Facebook page.

ON.PERFEK T

Back in February we introduced our online audience to On.perfekt. Once a month, the group of volunteers organ-

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Stéphanie Krischel Anne Lommel

FOODSHARING LUXEMBOURG

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SUSTA I NA B I L I T Y

ises a pop-up market in Hosingen, where mostly funnily shaped produce is brought straight from the field to the consumer. The focus here lies on fruits and vegetables that do not correspond to the strict norms and are thus denied access to the market and left to rot in the fields. Here, items are collected and sold for a “what-is-it-worthto-me-price.” The goal is to show both the food and the producer the appreciation they deserve. At the beginning of the year, the group raised money to open a permanent outlet for imperfect fruit and vegetables in Luxembourg. An exciting time for the members of the cooperative: 662 people supported on.perfekt financially and collected a total of 106,597 euros. Far more than their initial goal of 95,000 euros.

THE CALM AFTER THE STORM?

INFOS neon.ly/emwelt foodsharing.lu/lb/haaptsait onperfekt.lu neon.ly/kachen-onperfect

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No, not really. With the success of crowdfunding, the starting signal has been given for a lot of administrative procedures, meetings, and planning. The entire financial settlement of the acquired funds was completed in cooperation with Startnext. Currently, the next steps are

being planned in the boardroom, and together they try to overcome all administrative hurdles. In addition, the new members, which on.perfekt has won through the fundraising campaign, have been contacted and the next meet & greet is being organised. The search for suitable premises for a fixed point of sale for crooked carrots, hunchback potatoes and further discarded items from the food trade is in full swing. Likewise, contact with new, potential partners from agriculture and trade is also underway. So keep an eye out for more news about Luxembourg’s first “imperfect” shop.

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PA SSIONAT E

SHAKEN, NOT STIRRED!

Did you know that it’s fairly quick and easy to make your own butter at home? An excellent way to use some leftover cream or to avoid relying on additional packaging. Or simply because it’s a fun experiment. Get creative and enhance your butter with some additional flavours!

To get started you need, of course, cream. We recommend a fat content of at least 30%. In addition, you need a glass with a lid that screws on tight. Once the butter has formed, wash in cold water and, if desired, add salt, herbs, or edible flowers to refine. STEP 1 Fill the glass with cream, leaving 2 – 3 cm of space on top to shake. STEP 2 Let’s start shaking! The best advice we can give you is to “save your strength,” because the process can take a couple of minutes (depending on the amount of cream, the glass size, and the temperature). The idea is to shake continuously, however, to avoid any potential cramps or frustration it’s also perfectly fine to ask for additional helping hands and take turns – the process can be quite strenuous, but you will get there! STEP 3 It is sometimes worth taking a peak inside the glass. In a first stage, whipped cream will form. And then… STEP 4 Did you hear it? The “plop” in the glass? From the white, creamy mass, a yellowish lump has now appeared among the remaining liquid: butter and buttermilk. Buttermilk is quite versatile and can be used for drinks, baked goods, or desserts. The butter can be enjoyed right away or refined with spices or herbs. It does unfortunately not have a long shelf life (1 – 2 days in the refrigerator).

HOW TO MAKE MY BUTTER LAST LONGER?

The butter needs to be washed with cold, clear water to extract as much residual buttermilk as possible. Continue the process until the washed-out water is almost clear and no longer cloudy as it was at the beginning. The butter is then to be stored in a clean jar with a lid. Depending on how well you succeed, the butter can be kept in the fridge for 1 – 3 weeks.

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BUT TER IN 4 STEPS

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BETTER LIVING

A DA P TOG E N IC PL A N T S T HE A NT I- S T R E S S AS S E T

Ashwagandha, rhodiola, maca, the adaptogenic plants created quite the flow of ink these past months. These plants – known since the dawn of time in Chinese and Indian medicine in particular – have powerful active ingredients, which help to combat the various forms of stress. A miracle product? Almost. Here are some explanations. Adaptogenic plants are plants (plants, berries, mushrooms, roots) with virtues that are surprising, to say the least. What do they have in common? Their ability to effectively combat stress, “the common denominator of 80 to 90% of daily problems – poor sleep, lowered immune defences, skin problems... Adaptogenic plants are perfect for alleviating these ailments,” explains Ehsane CassamChenaï, founder of the French brand Hygée.

Magic plants?

Discovered in 1947 by the Russian pharmacologist Nicolaï Lazarev, adaptogenic plants improve the body’s overall resistance to different sources of stress in a “non-specific’ way,” explains Ehsane Cassam-Chenaï. In other words, these plants adapt to the needs of the individual to help balance, restore and protect the body, “without (side) effects or addiction,” he continues. This means that they can both increase or decrease a range of body functions

to restore homeostasis while improving our well-being,” adds Aurélie Maire, naturopath at the Académie de Naturopathie Luxembourg, “because adaptogenic plants act on the endocrine, nervous and immune systems.” This is all very appealing, especially as they often prove to be effective in the short term, particularly ashwagandha, which is at the heart of Sérénité, Hygée’s flagship product. Combined with holy basil, it helps fight anxiety and soothes the body and mind. “It seemed sensible to us to combine two plants in a single product, not only for greater effectiveness, but also to make it easier to use. The effects can be felt as early as the second day for some people,” adds Ehsane Cassam-Chenaï. Easy and effective, adaptogenic plants are good. “But they are not completely harmless and are not recommended for pregnant and breast-feeding women. It is advisable to consult a professional in order to take advantage of their benefits in complete safety,” concludes Aurélie Maire.

ASHWAGANDHA

Ashwagandha is the star of the adaptogenic plants thanks to its fortifying and relaxing action. It is said to combate chronic fatigue and promotes good sleep.

MACA

An ultra-energising plant, this adaptogen is renowned for its effects on libido and fertility. It also helps to regulate female hormonal disorders.

AML A

An excellent beauty asset, this berry, ultra-rich in antioxidants, helps purify the skin and strengthens hair and nails.

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Sarah Braun