KACHEN 32 - Autumn 2022 - EN by Luxe Taste & Style

AUTUMN

E NG LI S H E DI TI O N

AUTUMN COLOURS Cosy cravings

ONAL SEASCIPES RE

No. 32

12 € GERMANY 12 € FRANCE 12 € BELGIUM 12 € NETHERLANDS 12 € SPAIN 14,10 € ITALY 14,10 € PORTUGAL 14,10 €

SEASONAL

ENJOYMENT

WELLBEING

QUICK AND EASY AUBERGINES, PLUMS MEAL PREP

MOVIE NIGHT FEATURE: SARDINES COVER STORY: CHEESE

KITCHEN THERAPY SOLID COSMETICS HOMEMADE GRANOLA

BREAD BOWL WITH BAKING LID

MAKE AND BAKE IN ONE Have the confidence to bake the perfect bread from scratch with our all-in-one tool. This ceramic bread mixing bowl with lid is your secret to bread baking success. www.kitchenaid.lu

EDITORIAL

A WORLD UPSIDE DOWN ... Dear readers What does a typical Luxembourgish summer look like? When I think back to my childhood, it was something like this: the winter collection was on display in the shops from mid-August, and there were regularly three weeks of continuous rain just in time for the annual Schueberfouer. Clearly, anyone who still doubts climate change after this year’s summer can’t be helped! An old song by the German entertainer Rudi Carrell comes to mind: “When will we have summer again, a summer like it used to be?” But not only the weather is upside down, the global political situation has rarely been as precarious in modern days as it is now. We are all feeling the consequences. Rising energy prices, material bottlenecks and delivery complications ... (yes, even the paper for the magazine you are holding in your hands has risen to dizzying heights, yet we have neither raised prices nor cut back on quality).

We at KACHEN believe, just like you, in the magic of a comforting meal with the family, in conviviality, a beautiful time for two in front of the fireplace with a wonderful glass of wine, and in the good that comes from togetherness. And if, with our magazine, we can inspire you, dear readers, to express these values, the world will become a little more beautiful, at least in a small way. Enjoy the autumn, which will hopefully help us cool down a little! We wish you cosy hours with our magazine and are already looking forward to catching up with you at the end of November.

Bibi Wintersdorf and the entire KACHEN team

Over the past decades, we have all become far too dependent on cheap imports, we hardly produce anything ourselves anymore, and what is produced or grown locally is “too expensive” or too tedious for us to obtain. Perhaps because picking something up from the manufacturer ourselves is more of a hassle than having it delivered to our door with the click of a button. Now we must face and deal with the consequences. I don’t want to preach and point fingers, since we all share the responsibility, but what does it ultimately take for us to remember our values, to recall what we have?

The people around us who work hard and put their expertise at the service of us all deserve to be duly appreciated and supported! The pandemic has already shown us how important regional producers, local craftsmen and national know-how are. Giving them a spotlight and a voice has always been a core value of our magazine. For that reason, you will find lots of information about local manufacturers and businesses, winegrowers, chefs and restaurants in this latest issue, but also many pages about how we all can help to protect the environment (and this starts in the kitchen!) and support our economy as individuals.

K ACHEN No.32 | AUTUMN 22

SUMMARY

19 30 36 44 52 63

102 114 118 K ACHEN No.32 | AUTUMN 22

— 07

RESTAURANT & SHOP NEWS NEWS

— 10

PRODUCTS WE LOVE BOOKS

IMPRINT

—

TYPICALLY LUXEMBOURGISH “Quetschekraut ” by Anne Lommel

Butternut squash & kale salad with cinnamon

RECIPES

— 96

SEASONAL FRUIT

SAISON VEGETABLE STEP BY STEP

— 112 — 114

— 118

Zereshk Polo Bâ Morgh by Pierre Massehian

— 122

FEATURE

— 82

— 84

Cress to impress

ART

— 126

Sarah Mandres

ARTISTS

— 128

Sophia Rein & Jeppe Hein

MEET THE MAKERS

— 130

Tartefine, craftsmanship & tradition

AGENDA

— 132

DESIGN NEWS

— 134

— 124

Dirty Socks

Dinner Rolls

— 110

With perseverance and passion: Ben Weber

MADE IN LUXEMBOURG

— 76

Aubergines with recipes by Liz Sinner

— 104

OiO

— 68

Plums with recipes by Liz Sinner

Filet of line-cut fish with stuffed tomato by Jérémy Prjouet

RESTRAURANT PORTRAIT

— 60

Meal-prepping by Eloïse Jennes

— 102

Salmon on potato patty by Ben Weber

— 56

— 58

GLUTEN-FREE

Armenian dolmas by Lena Harutunian

CHEF‘S MASTER CLASS

— 52

KNOWLEDGE BITES

—

Bloom

— 42

Sardines 48 Recipes by Bertrand

—

CAFE PORTRAIT

— 34

FEATURE

Shades of autumn 88 Recipes & crafts by Heike Meyers 93 Rainbow skewers

EXPAT RECIPE

Swiss cheese

Recipes by Anne-Sophie Hoffmann

— 184

PORTRAIT OF A CHEF

— 16

— 28

COVER STORY

VEGAN RECIPES

KACHEN MAT KANNER

MY LUXEMBOURG

Aaand Action!

Quick & easy with recipes by Paula Soryano

— 185

GRANNY‘S RECIPE

SEASONAL MENU

RECIPES

— 182

RECIPE DIRECTORY

K IDS

— 13

— 14

FOODOSCOPE

LUXE MBOURG

— 08

R EC IPE S

TEAM

INS PIR AT ION

M AG A ZINE

SUMMARY

K ACHEN No.32 | AUTUMN 22

H A PPY HOUR

SUMMARY

VINTNER FAMILIES Caves Berna

— 136

SHAKE IT BABY!

— 140

SNAPSHOT BAR

— 142

Go Ten

FEATURE

142

— 146

SUS TA IN A B ILIT Y

Grappa — From cheap schnapps to noble brandy

— 150

IN THE GARDEN

Adventures in organic farming

INFO INTOX Into the woods

— 152

GREEN KITCHEN

— 154

SUSTAINABILITY

— 156

Multitasking with pantry essentials

170

Growing food in the city

— 158

PASSIONATE

WE LLB E ING

Portfolio: the quince

10 REASONS

— 160

To switch to solid toiletries

BETTER LIVING Kitchen therapy

TRENDS

— 162

— 164

Gummy vitamins

DO IT YOURSELF Healthy granola

COLUMN

— 166

180

— 168

K AC HE N ON TOUR

Common problems with low carb diets

KACHEN ON TOUR Happy times in Trier

CITY PORTRAIT Marseille

— 170

— 176

THINK VEGETABLES! THINK FRUIT!® Glenn Viel

— 178

T HE T E A M

TEAM

LIZ SINNER Liz is a 22-year-old Dietetics student, and one of KACHEN’s freelance recipe developers. Since January 2022, she takes charge of the Seasonal Vegetable Series and has created the Seasonal Fruit recipes for this edition. Since 2019, Liz reduced her meat consumption drastically for the sake of the environment. On her food blog (vegelizious.com) and Instagram account (@vegelizious), she publishes innovative vegetarian and vegan recipes to encourage others to reduce animal products and enhance their health. After completing her health, nutrition and exercise science studies, she now lives in Vienna to pursue her dream of becoming a dietician. Beside her academic passion, Liz envisages working independently as a recipe developer once she enters work-life.

MAURIZIO MAFFEI An engineer at heart, passionate about software and computer science, economics and social sciences, Maurizio is the man behind the scenes. Married to Bibi (founder and mastermind of KACHEN), Maurizio works as independent management consultant and also contributes to the smooth running of the Luxe Taste and Style organisation in all matters of finance, people and supply management and whatever else is necessary to ensure the creative team can work at their best. This does not stop him from occasionally sneaking into the kitchen to prepare, with his Italian flair, traditional dishes or culinary variations that everyone appreciates. Now that his children are grown up and he has more time, he loves to go for walks with his dog Lucky and looks after the garden.

LAURENT WEBER After completing his Master’s degree, Laurent found his way to the KACHEN team. As event manager, Laurent oversees the planning of various projects, such as the KACHEN Club. Laurent is also in regular contact with our subscribers and readers, happy to answer any questions or comments they may have. Thanks to his studies in International Hospitality & Tourism Management, as well as his parents’ love of travelling and good food, Laurent developed an interest in gastronomy and travel from an early age. In his spare time, Laurent is often found at the gym or swimming pool, where he likes to unwind. Laurent also volunteers at the volleyball club in his village.

PHOTOS & STYLING Eloïse Jennes

K ACHEN No.32 | AUTUMN 22

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

RESTAUR ANT SIXSEVEN

BONNE NOUVELLE

103, Grand-Rue — L-1660 Luxembourg

16a, Av. Emile Reuter — L-2420 Luxembourg Tel. +352 / 661 123 406

bonnenouvelle.lu

Looking for a way to relax in the heart of the city, away from the bustling streets of the boulevard Hamilius? Then take refuge on the rooftop of the new location of the Royal. The building, designed by Foster + Partners and Tetra Kayser, offers, among other things, a beautiful garden, a brasserie “the six,” a restaurant “the seven” and a panoramic terrace. The lift at the side entrance of the Galerie de la Fayette makes it easy to reach the top. In contrast to the rather quiet atmosphere that dominates the restaurant at lunchtime, the bar is more festive in the evening. A fun evening with friends or family is guaranteed! In addition to the places that are accessible for everyone, there is also an exclusive and private lounge, so you don’t have to share your event with anyone. The lounge can accommodate up to 10 people at a height of 30 meters. Come and see for yourself the new “the place to be” in the capital that has something to offer for everyone.

Don’t miss out on this new address in the heart of the city! Located on the Emile Reuter Avenue near Charly’s Gare, three friends with a burning passion for gastronomy and meeting new people have opened Bonne Nouvelle. For them, this is, above all, a place to share their love of food, wine and beer in a convivial setting. At long and roomy tables, guests can get together and chat over one (or more) glasses of the carefully selected wines. The team of young entrepreneurs also offers a selection of their own Satori craft beer and tempts its guests to stay a little longer to taste their seasonal cuisine. Once a month, they organize “chef nights” where everyone is invited to discover the cuisine of an international chef and share their common passion! This pop-up is only open until the end of December, so don’t put a visit off for long!

restaurantsixseven.lu

K ACHEN No.32 | AUTUMN 22

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

CASA 49 49, Route de Stadtbredimus

GUSTO NATUR ALE

— L-5570 Remich

100, Op Herbett — L-3885 Schifflingen Tel. +352 / 26 54 03 16

info@casa49.lu

gustonaturale.lu

If you’re out and about in Remich, what better way to unwind than in a nice restaurant with a view across the water! Ideally located along the Moselle, Casa 49 has been welcoming its guests since the early summer. The restaurant offers a seasonal Italian cuisine in a modern and welcoming setting. The icing on the cake is that the restaurant has a cosy and quiet terrace at the back where you can sip an aperitif to unwind before dinner. After acquiring 20 years of experience in a restaurant in Luxembourg City, the owners wanted a change of scenery and a smaller venue. In addition to the restaurant, Casa 49 also offers hotel accommodation with stylish and comfortable rooms for a relaxing little break. Their delicious breakfast is best enjoyed on the terrace with a view of the Moselle. The ideal place to take refuge after a nice walk in the region!

In Schifflingen, a new restaurant opened its doors in April 2022. Gusto Naturale is an Italian restaurant that also sells delicatessen freshly imported from Italy. Their concept is very simple: to provide their customers with high quality goods and to bring them closer to the southern culture. Naturally, their menu is based on the season and on what nature has to offer during the year. As Gusto Naturale, which translates to natural flavour, owns a production laboratory with, among others, a pasta machine, they are one of the few locations in Luxembourg that proudly sell their homemade products. You’ll taste the difference. The restaurant welcomes you with open arms and invites you into the authentic designed lunchand diner room. Be prepared to travel to Italy with each bite you take!

Tel. +352 / 26 66 05 34

K ACHEN No.32 | AUTUMN 22

NEWS

MOULINS DE KLEINBETTINGEN Open house 17-18 September Curious to find out how your pasta and flour are made? Then come and visit the Moulins de Kleinbettingen! Founded in 1704 in Luxembourg, their production site is today one of the most modern mills in Europe and maintains a family tradition rich in milling know-how that has been passed on for 11 generations. Join them for a visit that combines expertise, tradition and technology and discover the entire manufacturing process that allows them to offer you products of impeccable quality! By the end of this visit, the milling industry will no longer hold any secrets for you. fairtrade.lu

BIFFL Screenings from the isles Do you love cinema? So do we! KACHEN is this year’s partner of the 13th British & Irish Film Festival Luxembourg, which takes place from 16 to 24 September. The annual festival is organised by the Irish Club of Luxembourg with the support of G-Media. KACHEN will participate as a media partner and sponsor a special film event ‒ invitations for KACHEN readers included! More in our weekly newsletter and on social media! bifilmseason.lu

LACS KACHEN in the USA In the mid-19th century, thousands of Luxembourgers emigrated to the “New World” in search of a better life, far from the hardships of the European continent of the time. Traditionally, the “Luxembourgers” in Wisconsin celebrate the “Luxembourg Fest” every year in August, with Schueberfouer, Kniddelen, Treipen and all the trimmings, organised by the Luxembourg American Cultural Society ‒ LACS! And guess what the participants of the gala dinner found in their goodie bags? That’s right, the KACHEN magazine! It looks like our mix of recipes, news and articles from Luxembourg also hit a nerve with our relatives in the USA!

lacs.lu

K ACHEN No.32 | AUTUMN 22

ADVERTORIAL

REMIX THE COLOURS OF AUT UMN Esch2022 is entering the second half of this amazing year, and we shall make the most of it! A bright and colourful programme, covering everything from dance, music, art, and sustainability awaits you on the vibrant streets of south Luxembourg and all Esch2022 municipalities.

Over the coming season, the spotlight will once again be on a different municipality in Luxembourg each month, occasionally together with a collaborating municipality in France. After Schifflange and Mondercange this summer, all eyes are on Differdange. One project to look forward to, among many others, will be “IN TRANSIT DANCE TIME”, a mobile art project. During a classic bus ride, the public will be able to attend an improvised performance by the artists of the LUCODA dance collective, which will transform their journey into a surprising and unexpected experience! Ready to ride? Make sure you also don’t miss the 45th Italian Film Festival on October 29th in the Villerupt, where women will take the centre stage this year. At the opening ceremony, the Luxembourgish Philharmonic Orchestra invites you to discover the iconic sounds of “Musica e Cinema,” starring a selection of “La strada + Ricordi di Federico Fellini.” After four successful nights filled with art and culture spread throughout the various districts of Esch-Alzette, we invite you to join us for a fifth and final “Nuit de la

Find out more about Esch2022 and all the events: esch2022.lu

DON’T MISS OUT ON THE NEW EXHIBITIONS IN ESCH-BELVAL! ∙ M öllerei, from 3 September Exposition In Transfer: On to New Shores in collaboration with Ars Electronica ∙ M assenoire, from 22 October Exposition “Frontaliers. Des vies en stéréo.” by Mehdi Ahoudig & Samuel Bollendorff

Marion Finzi Martin Kubiak

WHAT’S UP NEXT?

Culture” this year. The streets of Al-Esch, Brill, and Uecht, in collaboration with Circle du Soleil and local talents will bring a galvanizing international flair to the Minett metropolis from the 2nd to the 10th of September! Since we set out on our journey back in spring, we have also been trying to sensitise residents and visitors to various sustainability issues. The programme of the municipality of Monnerich is a prime example of this. For instance, in september we are offering gardening workshops! A great opportunity to learn more about how gardening can make a veritable difference.

TEXT PHOTO

This summer has been a blast with an exciting mix of festivals, workshops, and concerts to remember! In collaboration with our partners Trois CL, Rockhal, Lucoda, and Chor`A Corps we celebrated dance and music in some of the most amazing locations that the region has to offer. Not to forget Esch Belval, which frequently hosted the hottest open-air concerts in the old Haut-Fourneaux as well as gripping theatre and dance performances in the Plancher des Coulées or Socle C!

∙ E ntrance via the Esch2022 Visitor Centre, 3, Avenue des Hauts-Fourneaux, L-4365 Esch-Alzette

OUR JOURNEY THUS FAR

TA ST Y BOX

T H E K AC HE N TA S T Y B OX Just in time for autumn, here comes our first themed TastyBox! This time it’s “Get cosy.” In the new edition of our surprise box, you’ll find lots of lovely things to make yourself really comfortable at home, from coffee, tea and honey to a deliciously scented perfume and a pair of cosy KACHEN socks, in collaboration with Dirty Socks. Have fun with the new issue!

3 1 4

AUTUMN EDITION 1 1 of 5 varieties of organic muesli from CEREAL LOVERS (Fabulous Fruit, Monster Crunch, Berry Bliss, Rocket Fuel & Triple Chocolate), cereallovers.lu 2 1 of 5 cookbooks from Bora (Andreas Senn, Johann Lafer, Melissa Hemsley, Peter Sagan, Giancarlo Morelli) Le Couturier de la cuisine, lecouturierdelacuisine.lu 3 Rudolf tea strainer from KOZIOL, available on koziol-shop.de 4 Eau de Parfum “Eau d’Hadrien” from Goutal Paris, available at PARIS8, paris8.lu 5 Talisker Single Malt Scotch Whisky, available at WENGLER CHÂTEAUX ET DOMAINES, wengler.lu 6 1 of 5 tins of sardines in rapeseed oil, available at L’Atelier de Cuisine de Betrand (Turmeric and Madras Curry / Preserved Menton Lemon / Vadouvan / Cumin and Raisins / Smoked Black Pepper from Tellicherry), atelier-de-cuisine.com 7 Cosy KACHEN-socks from DIRTY SOCKS, dirtysocks.lu 8 TastyBox Booklet 9 Hesper Schlass honey from Luxembourg for KACHEN 10 Café Brésil from FEIERBOUN, feierboun.lu 11 Nona Chai with rooibos from Manolé, manole.lu

8 7

K ACHEN No.32 | AUTUMN 22

PRODUCTS WE LOVE

PIT Z SC HWE IT ZE R Ourdaller Amaro Introducing: a new gentle Luxembourgish bitter with Italian flair. Pitz-Schweizer has been producing liqueurs with the quality label “Made in Luxembourg” since 1840. The new smooth bitter “Ourdaller Amaro” is the result of this long experience, with fresh herbs and 30% alcohol. Enjoy it pure, on ice or as a long drink with tonic. The Ourdaller Amaro is available in 70 cl bottles at Cactus, Massen, PallCenter and on pitz-schweitzer.lu

DOM A INE S V INSMOS E LLE Vieilles Vignes wines of VIGNUM VIGNUM, the prestige brand of Domaines Vinsmoselle, represents all the characteristics of Luxembourg’s terroir and that of our winemakers. Elegant, complex and sophisticated wines that one would like to keep a secret. VIGNUM includes Grands Premiers Crus Lieux-dits, Vieilles Vignes, Vendanges Tardives (late harvest) and Vins de Paille (straw wine). The “vieilles vignes” designation is given to wines whose grapes are grown on vines that are at least 35 years old. These smaller yields produce more concentrated and intense wines that allow for very refined food and wine pairings. vinsmoselle.lu

R A MBOR N Garden Perry 0,75 l Ramborn’s Garden Perry is made to a 100% from pears sourced from the gardens of their traditional meadow orchard farmers. The pears are selected and pressed according to the highest standards. The resulting fine juice is then fermented and matured in stainless steel barrels until it is ready to be blended for bottling. Bottled in an elegant and neat design, Garden Perry is lightly sparkling to give a pleasantly refreshing note to this bold and elegant drink.

ramborn.com

K ACHEN No.32 | AUTUMN 22

BOOKS

THE CLASSIC COCKTAIL BIBLE

PEACE, LOVE AND PASTA

THE OH SHE GLOWS COOKBOOK

— Spruce —

— Scott Conant —

— Angela Liddon —

Planning a party or just a cosy evening at home? The Classic Cocktail Bible will give you enough inspiration to organise a memorable time for you and your guests. The bible contains 200 recipes, including old classics such as dry martini, margarita and long island iced tea. To match the cocktail exactly to the food, a detailed description is included, as well as step-bystep instructions. Let yourself be surrounded by a glamorous and elegant atmosphere.

Acknowledged cook Scott Conant published his most personal cookbook yet. The recipes have roots in England and in southern Italy, but they all have something in common: the ingredients are fresh, and the dishes are simple but delicious. The recipes are built on the art of cooking for love, meaning a dish does not have to be extravagant to be good. This cookbook focuses on the foods the chef grew up with, and that he still loves today. Enjoy them with friends and family and experience the pleasure of conviviality.

With over 100 vegan recipes, this cookbook has it all. Whether you are looking for something delicious in the morning, noon or evening, there is something for every time of the day. The main goal is to feel good, eat healthy and make a permanent change in your lifestyle. If you are just as busy as the author, you have found the right cookbook. Most recipes are easy to prepare and are low effort. Try them out and you will find yourself glowing in no time!

176 pages — Spruce ISBN 978-1-8460-1411-6

319 pages — Penguin ISBN 978-0-7181-8150-5

240 pages — Abrams & Chronicle Books ISBN 978-1-4197-4736-6

MELIZ’S KITCHEN Simple Turkish-Cypriot comfort food and fresh family feasts — Meliz Berg —

A celebration of the melting-pot of delicious spices and fresh flavours that make a Turkish-Cypriot kitchen. In this book, self-taught cook Meliz shares the best comforting recipes and her easy go-to meals for busy family life. Find inspiration in nine chapters of vibrant, nourishing cooking. With easy-to-follow steps and no special equipment needed, this book will bring sunshine to your kitchen every day. 288 pages — Ebury Press ISBN 978-1-5291-0950-4

PRIZE DRAW IN COLLABORATION WITH ALINEA, WE ARE GIVING AWAY ONE COPY OF THE BOOK “THE CLASSIC COCKTAIL BIBLE”. 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 01.11.2022.

The legal process is excluded.

K ACHEN No.32 | AUTUMN 22

PHOTOS

Ramunas Astrauskas

SEASONAL MENU

K ACHEN No.32 | AUTUMN 22

SEASONAL MENU

MOV I E N IG H T

A A AND AC TION!

Nothing beats cuddling up in a cozy blanket with a captivating movie about to start and a bunch of delectable snacks right at hand. The latter is clearly an essential ingredient to a fantastic movie night, which is why we have prepared a few nibbles for you, including everything from popcorn and indulgent finger food to an US-inspired milkshake. The shorter days don’t have to be boring, so treat yourself and your friends and family to an unforgettable film evening.

K ACHEN No.32 | AUTUMN 22

SEASONAL MENU

C HOCOL AT E & C A R A ME L

POPCOR N Serves 4 5 minutes 40 minutes

› › › › ›

75 g popcorn corn 75 g butter or margarine 100 g sugar 1 good pinch of sea salt 60 g chocolate of your choice, coarsely chopped › 3 tbsp sunflower oil

1 Prepare a baking tray with baking paper. 2 Heat the oil in a large pan with a lid and add the corn

seeds. Put the lid on the pan and turn up the heat.

3 As soon as the first few kernels pop, remove the pan

from the hob and wait until all the corn has popped. Turn the pan from time to time to prevent the popcorn from burning. Set aside in a large bowl. 4 Pour the sugar into a large saucepan and heat over medium heat until the sugar dissolves. When the

mixture is golden brown, remove the pan from the heat and stir in the butter to make a caramel. 5 Add the popcorn to the caramel and mix well to thoroughly coat the popcorn. Repeat with the chopped chocolate and stir well. Pour the mixture onto the baking tray and evenly cover with popcorn. 6 Sprinkle with coarse salt and allow to cool completely. Break the popcorn into smaller pieces and serve.

K ACHEN No.32 | AUTUMN 22

SEASONAL MENU

C HOC OL AT E

MILK S H A K E 2 glasses 5 minutes 5 minutes

› › › › › › › ›

50 g dark chocolate 500 ml milk 2 tbsp chocolate spread 4 scoops vanilla ice cream 2 tsp pumpkin pie spice 60 ml whipped cream Some chocolate pieces (1 frozen banana, optional)

1 Melt the dark chocolate in a

small pan over a bain-marie or in the microwave and leave to cool down. 2 Add the milk, chocolate spread, melted dark chocolate, vanilla ice cream and optionally a frozen banana into a blender and whizz everything up until smooth, then pour into your glasses. 3 Top with whipped cream, some chocolate pieces and pumpkin pie spice.

K ACHEN No.32 | AUTUMN 22

SEASONAL MENU

B R E A DE D MUS HROOMS Serves 5

› › › › › › › › › ›

20 minutes

420 g mushrooms 75 g flour 2 large eggs 100 g dried breadcrumbs 1 tsp garlic powder 1 tsp dried tarragon 1 tsp dried parsley Salt and pepper Lemon juice Oil for frying

1 Clean the mushrooms and preheat the deep fat fryer. 2 Place the flour and breadcrumbs in two separate

small bowls, and whisk the eggs together with garlic powder, tarragon, parsley, salt and pepper in a third bowl. 3 Dip the mushrooms first in the flour, then in the eggs and finally in the breadcrumbs. If needed, dip into

the eggs and breadcrumbs a second time to ensure that they are completely covered. 4 Fry 5 mushrooms at a time for 3 minutes or until golden brown. Once cooked, transfer the mushrooms to a large plate lined with kitchen paper. Repeat with the remaining mushrooms.

SEASONAL MENU

C HIC K E N WINGS › › › › › ›

1 kg chicken wings 2 tbsp flour 2 tbsp baking powder 1 tsp smoked paprika 1 tsp garlic powder Salt and pepper

10 minutes 40 minutes

For the glaze

› › › › › › ›

1 Preheat the oven to 220°C. 2 In a large bowl mix flour, baking

5 tbsp butter 2 tsp fresh thyme 2 tsp dried oregano 4 sage leaves 2 tsp lemon pepper 1 tbsp honey 1 lemon

powder, smoked paprika, garlic powder, salt and pepper. 3 Toss the chicken wings into the mixture until evenly coated, place them on a baking tray lined with baking paper, and put in the oven for 40 – 60 minutes. Flip the wings

around halfway through the cooking time. 4 Meanwhile melt the butter over medium high heat in a pan, add the honey, thyme, oregano, sage and lemon pepper, and leave to cook until the butter turns slightly brown. Take off the heat, add lemon juice and lemon zest.

5 Pour the butter mixture in a large

bowl. Once the chicken wings are done, put them in the same bowl and toss everything together until everything is thoroughly coated. Garnish with some fresh parsley and serve.

For the chicken

Serves 5

K ACHEN No.32 | AUTUMN 22

SEASONAL MENU

B A K E D S E A SON A L

V E G E TA B LE S T IC K S Serves 4

20 minutes

› 8 small potatoes (oven/fry), › › › › ›

cut in quarters 2 sweet potatoes 4 carrots 1 large red beetroot 1/2 butternut 6 tbsp olive oil

1 Preheat oven to 220°C. Coat

› › › › ›

Salt and pepper Oregano Chilli powder Basil 4 tbsp lemon juice

5 Repeat the same steps for

the other vegetables (carrots, beetroot and butternut) and bake on the second baking tray for 25 – 30 minutes. 6 Halfway through the cooking time, turn all the vegetables over with a spatula so that they cook evenly on all sides. Remove when crisp. Sprinkle with more spices and salt if desired. 7 Enjoy with your dip of choice from this series.

two large baking trays with 1 1/2 tablespoons olive oil, brushing it over the trays until it covers them well. 2 Wash all the vegetables, peel the beetroot and butternut and cut them all into sticks. 3 Place the potatoes and sweet potatoes in a large bowl and cover with very hot water. Leave to stand for 10 minutes. 4 Drain, then transfer to a clean towel and pat dry. Rinse and dry the bowl, then put the potatoes and sweet potatoes back in. Drizzle with the 1 1/2 tablespoon olive oil and sprinkle with salt and pepper, oregano, basil, chilli powder and half the lemon juice. Mix well, then spread in a single layer on the baking sheet and bake for 35 – 40 minutes.

30 minutes

K ACHEN No.32 | AUTUMN 22

SEASONAL MENU

“ WÄ INZOOS S IS S ” I N PUF F PA S T RY C RUS T Serves 4 › 4 Luxembourgish

white wine sausages › Cooking oil of your choice

10 minutes › › › ›

30 minutes

80 g spinach leaves 4 tbsp mustard 1 tbsp thick cream 1 roll of puff pastry

1 Prepare a baking tray with baking paper and

for garnish

5 Place some spinach leaves on top of the puff

pastry strips, a spoonful of the mustard sauce and place the sausages on top. 6 Roll up the pastry around the sausage, brush with egg yolk and decorate with a few sesame seeds. 7 Put the sausages in the oven for 20 minutes and serve with additional sauces of your choice.

preheat the oven to 200ºC. 2 Cut the puff pastry into 4 equal strips. Poke a few small holes in it with a fork and set aside. 3 For the sauce, mix the mustard with the thick cream and set aside. 4 Cook the white wine sausages with a little oil in a pan until they have a nice texture and colour, without cooking them completely.

› 1 egg yolk › A few sesame seeds

K ACHEN No.32 | AUTUMN 22

SEASONAL MENU

HONE Y MUS TA R D Serves 4 5 minutes

SOUR C R E A M S PIC Y M AYONN A IS E

Serves 4 5 minutes

Serves 4 › › › › › ›

90 g mayonnaise 2 tbsp honey 1 tbsp old fashioned mustard 1 tbsp sweet mustard 2 tbsp Dijon mustard ½ tbsp lemon juice

1 Combine all the ingredients in a

bowl and leave in the fridge until ready to serve.

5 minutes

› › › › › ›

90 g mayonnaise 1 tbsp sriracha sauce 1 tbsp lime juice 1 tsp chilli powder 1/2 tbsp parsley/coriander Pinch of salt

1 Combine all the ingredients in a

bowl and leave in the fridge until ready to serve.

K ACHEN No.32 | AUTUMN 22

› › › › › › › ›

100 g cream cheese 50 g thick cream 1 garlic clove, crushed 1 tbsp white vinegar 1/4 tsp salt Pinch of pepper 1 tbsp dill, chopped 1 tbsp chives, chopped

1 Combine all the ingredients in a

bowl and leave in the fridge until ready to serve.

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@cheesesfromswitzerland_benelux

K ACHEN No.32 | AUTUMN 22

ADVERTORIAL

F SWITZERL AND

TEXT PHOTO

Marion Finzi Eloïse Jennes

E N PA S T UR E S

K ACHEN No.32 | AUTUMN 22

COVER STORY

A N AUT UMN DE LIG H

COPPA C HE E S E PL AT E

K ACHEN No.32 | AUTUMN 22

COVER STORY

HT As the leaves change colour and the temperatures drop slowly but surely, our hearts yearn for comfort food. Our friend Eloïse feels the same thing and has put together 3 different cheese platters in the colours of autumn. A mouth-watering treat that will delight your friends and family at an upcoming dinner party.

A PR ICOT C HE E S E PL AT E

@cookingwithelo

Coppa cheese plate

› › › › › › › › ›

Emmentaler AOP L’Etivaz AOP Vacherin Fribourgeois AOP Caramelised onions with maple syrup Coppa Rosette salami Baguette Red grapes Thyme

F IG C HE E S E PL AT E

Apricot cheese plate

› › › › › › › › › ›

Appenzeller® L’Etivaz AOP Vacherin Fribourgeois AOP Kumquats Physalis Dried apricots Date chutney White grapes Nuts Roseary

Fig cheese plate

L’Etivaz AOP Tête de Moine AOP Le Gruyère AOP Fresh figs Pears poached in white wine Red grapes Dark chocolate Thyme

› › › › › › › ›

K ACHEN No.32 | AUTUMN 22

COVER STORY

M A PLE C A R A ME LIS E D

ONION S Serves 4 15 minutes 35 minutes

› › › › › › ›

500 g small yellow onions 3 tbsp of butter 4 tbsp maple syrup 4 tbsp apple vinegar 4 tbsp of water Salt, pepper Fresh thyme

1 Preheat the oven to 200°C. 2 Cut the onions lengthwise in half.

Remove the skin.

3 Melt the butter. Pour the melted

RECIPES & PHOTOS

Eloïse Jennes

butter, maple syrup, apple cider vinegar and water into a baking dish. 4 Place onions cut side down in the dish. Season with salt and pepper. Cover with aluminium foil. Bake for 20 minutes. 5 Turn the onions over and bake uncovered for another 20 minutes.

K ACHEN No.32 | AUTUMN 22

COVER STORY

S PIC E D DAT E

C HU T NE Y

Serves 4 10 minutes 20 minutes

› › › › › › › › ›

3 shallots 2 tbsp of vegetable oil 300 g Medjool dates, pitted 0.5 cm fresh ginger 4 tbsp red wine vinegar 120 ml water 1 tbsp brown sugar 1 ½ tsp allspice 1 pinch of salt

1 Peel the shallots and cut them

into thin slices.

2 Sauté them in a saucepan with

vegetable oil for 2 minutes.

3 Add the dates, ginger, red wine

vinegar, water, sugar, allspice and salt. Bring to a boil. 4 Reduce heat to low and simmer for 20 minutes. 5 Remove foam. 6 Blend and let cool.

COVER STORY

WHIT E WINE

P OAC HE D PE A R S Serves 4 10 minutes 40 minutes

› › › › › ›

4 pears (variety Conference) 1 bottle sweet white wine 4 tbsp of sugar 5 cardamom pods 3 cloves 3 peppercorns

1 Peel the pears with a peeler. 2 Dry roast the spices in a saucepan over medium

5 Remove the pears and spices from the saucepan. 6 Bring the wine to a boil and reduce

3 Add the white wine. 4 Cook the pears for 20 minutes in the warm wine.

7 Serve the pears with the syrup.

for 15 – 20 minutes.

heat for 3 minutes.

K ACHEN No.32 | AUTUMN 22

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RECIPES

QUICK & E ASY

Whether you are a student or busy at work, a quick and easy recipe is always welcome. Most of the time, we don’t feel very motivated to stand in the kitchen for hours and hours. That’s why this series is perfect for you: in barely any time and with minimal effort you can prepare a tasty dish to satisfy all your foodie needs. Don’t be scared to put your cooking skills to the test as the recipes are easy to follow and will appease beginners and professionals alike.

RECIPES

PA R S NIP V E LV E T SOUP Serves 2 – 3 10 minutes 30 minutes

› › › › › ›

200 g parsnip 2 small carrots 1 onion 1 garlic clove 2 potatoes 2 tsp of butter

› › › › ›

1 tbsp sunflower oil 150 ml vegetal cream 1 tsp curry powder Chives, as topping Carrots or baby carrots pesto

RECIPES & PHOTOS

garlic and mix until light gold. Add the parsnip, carrots and potatoes. Sauté over medium heat for 3 minutes, until the vegetables have softened slightly. 3 Add the curry powder. Mix well and cook for 1 – 2 minutes, stirring constantly, until the spices are fragrant. 4 Add some water and bring the mixture to a simmer. Reduce the heat and simmer for 20 – 30 minutes, until the parsnips are very soft. 5 Remove the soup from the heat and purée it with an immersion blender. Add the cream to the puréed soup. Taste and adjust the salt and pepper. Serve with sautéed carrots and pesto.

Paula Soryano

1 Peel and cut all the vegetables. 2 In a medium soup pot, melt the butter. Add the onion and

K ACHEN No.32 | AUTUMN 22

RECIPES

E NDIV E S & PE A R SA L A D WI T H B LUE C HE E S E Serves 2 10 minutes

For the salad

› › › › › › ›

3 endives 2 small pears 3 figs 80 g blue cheese 50 g walnuts A couple of corn salad leaves 10 g pomegranate seeds

For the sauce

› 1 tsp honey › 3 tbsp sunflower oil › 2 tbsp balsamic vinegar 1 Trim ends of endives and slice

them lengthwise. Cut the pears into small slices. Halve the figs. Halve the pomegranate and extract a couple of seeds. 2 Prepare the sauce : mix honey,oil and vinegar in a small recipient until combined. 3 In a large bowl, gently mix the endives, pears, figs and pomegranate. Add the sauce and toss. 4 Finally, add the blue cheese, walnuts and the corn salad.

K ACHEN No.32 | AUTUMN 22

RECIPES

S AU T É E D F OR E S T MUS H ROOMS & V EGG IE MIX WIT H C R E A MY POLE NTA

Serves 2 10 minutes 30 minutes

For the polenta

› › › › ›

100 g polenta 300 ml water 150 g parmesan 3 tbsp sour cream 4 tbsp of milk

For the sautéed mushrooms

› 300 g mushrooms › › › ›

The polenta 1 Take 1 tablespoon of butter and let it melt over low heat. 2 Pour the polenta into the pan, mix it with the butter

The sautéed mushrooms 1 Cut the mushrooms in half and add them to the

pan on medium heat. Stir for about 10 ‒ 15 minutes until the mushrooms turn light brown. Add the other veggies to the pan. Let it fry for another 10 minutes. 2 Serve with fresh parsley and parmesan.

and let it turn red for about thirty seconds. 3 Add water while stirring constantly for about 10 minutes or until the polenta peels off the walls of the pan. Add milk and sour cream and mix until soft. 4 Add butter in a large pan and let it heat.

(bolet, chanterelle, etc.) 20 g butter 100 g green peas 50 g green beans Parsley leaves

K ACHEN No.32 | AUTUMN 22

S OB A NOODL E S

WIT H M A R IN AT E D C HIC K E N Serves 2 › › › › ›

15 minutes

180 g chicken filet 100 g mushrooms (shitake, enoki) 200 g soba noodles 1 small bok choy coriander Sesame seeds

1 Prepare the marinade by mixing

all ingredients together. 2 Cut the filet into small slices and let it marinate for a couple of hours at least. 3 Blanch the bok choy leaves and mushrooms for 2 minutes. Roughly cut the coriander.

30 minutes For the marinade

› › › › › ›

2 tbsp soy sauce 1 tbsp rice vinegar 1 tsp honey 2 tbsp sesame oil 1 garlic clove 5 thin slices of ginger

4 Prepare the noodles according

to the package instructions. Once boiled, rinse with cold water to stop the cooking. 5 Bring everything together in a bowl and serve with sesame seeds, chopped coriander, nuts and soba sauce.

RECIPES

B U T T E R NU T C A K E W I T H L IME F ROS T I NG

Serves 4 15 minutes 1 hour

For the cake

› › › › › › › › › › › ›

220 g butternut (purée) 100 g wheat flour 160 g almond flour 1 tsp baking soda 1 tsp salt 1 1/2 tsp cinammon powder 1/4 tsp ginger powder 2 eggs 100 g sugar 1 orange zest 100 g oil 100 g mix nuts (topping)

For the frosting

› Juice of 1 lime › 100 g of icing sugar › 1 egg white The cake 1 Heat the oven at 180°C. In a bowl, beat the eggs and sugar.

Add the oil and butternut purée and mix.

2 In a separate bowl, mix all the dry ingredients (flours, salt, spices,

baking soda).

3 Mix everything well so as to obtain a homogeneous paste.

Grease and flour a small (14 cm) cake pan, pour the preparation into it.

4 Bake for about 1 hour.

The frosting 1 Mix the egg white with the icing sugar. Add the lime juice. 2 Mix and pour immediately onto the cake (at room temperature).

K ACHEN No.32 | AUTUMN 22

PA RTNE R R ECI PE

HERBY CROQUE MONSIEUR Serves 4 › › › › › ›

60 g LUXLAIT garlic herb butter 8 slices of toast 8 slices prosciutto arrosto 100 g LUXLAIT Emmental in slices 100 g Cheddar in slices 1 tbsp mustard

For more Luxlait recipes, visit luxlait.lu

10 minutes

1 Cut the ham roughly to the same size as the bread slices. Layer them

with cheese, then with two slices of ham each, followed by a little more cheese and then cover with the remaining slices of bread. 2 Mix the softened LUXLAIT garlic herb butter with the mustard and spread the mixture on both sides of the sandwiches. 3 Place in a frying pan and fry over a low to medium heat for 2 – 3 minutes on each side until golden.

VEGAN

PUMPK IN PA S TA W I T H S AG E

Serves 4 25 minutes 30 minutes

› › › › › › › › › › › › › ›

1 Hokkaido pumpkin, finely diced 5 tbsp margarine 1 onion, diced 3 cloves garlic, chopped 1 fresh red chilli, chopped 1 sprig of rosemary 750 ml vegetable stock 250 ml oat cream 6 fresh sage leaves 2 tbsp balsamic vinegar 1 lemon, juice 300 g wholemeal spaghetti 2 courgettes Sea salt & pepper

For the topping

› Pumpkin seeds, roasted › Sage leaves, deep fried

RECIPES & PHOTOS

Anne-Sophie Hoffmann

1 Melt margarine in a hot pan and sauté pumpkin cubes, garlic, onion,

chilli pepper, sage and the rosemary sprig in it for about 5 minutes.

2 Add the vegetable stock and simmer for 10 minutes. 3 Meanwhile, cook the spaghetti according to the instructions

on the packet.

4 Spiralise the courgettes into zoodles and add to the boiling water

for the last minute. Drain.

5 Add the balsamic vinegar, oat cream and lemon juice to the pan. Simmer

for 2 minutes.

6 Add the spaghetti and zoodles. Stir well and season with salt and pepper. 7 Divide the spaghetti between 4 plates. Garnish with roasted pumpkin

seeds and fried sage leaves.

K ACHEN No.32 | AUTUMN 22

VEGAN

B R A I S E D C E LE R I AC

ON G A R LIC & C AULIF LOWE R PUR É E Serves 4 20 minutes 1 hour

For the celery

› › › › › › › › › › › › ›

1 celeriac, peeled 2 carrots, peeled & diced 1 onion, quartered 1 clove garlic, roughly chopped 6 tbsp rapeseed oil 2 bay leaves 1 star anise 1 tsp peppercorns 1 tbsp tomato purée 50 g maple syrup 250 ml red wine, vegan 1 l vegetable stock Salt

For the cauliflower purée

1 2 3

4 5 6 7

1 medium cauliflower, chopped 2 tbsp margarine 4 garlic cloves, chopped 60 ml oat cream Salt & pepper

Preheat the oven to 200°C. Cut the celery into 2-cm thick slices. Salt well. Heat rapeseed oil in a roasting pan and brown the slices on both sides over high heat. Remove the celery and fry the sliced vegetables over a medium heat for 7 – 8 minutes. Add the bay leaves, star anise and peppercorns and fry for another 2 ‒ 3 minutes. Add the tomato paste and fry for 1 minute. Add the maple syrup, then deglaze with the red wine. Reduce by half. Add the vegetable stock and stir well. Then add the celery slices, put a lid on the roaster and braise for 1 hour at 200°C.

Meanwhile, cook the cauliflower in boiling water for 10 minutes. Drain. 9 Put the margarine in a hot pan. Add the garlic and fry for 2 – 3 minutes. 10 Finely mash the cooked cauliflower. Add the garlic margarine and oat cream. Season with salt and pepper. 11 Remove the celeriac slices from the oven and arrange on a plate with the cauliflower purée. 8

› › › › ›

K ACHEN No.32 | AUTUMN 22

VEGAN

K ACHEN No.32 | AUTUMN 22

VEGAN

ROAS T E D

PUMPK IN Serves 4

For the sauce

› › › › › › › › › ›

120 g cashew nuts 1 tbsp tahini 245 ml vegetable stock 1 lemon, juice 70 g Skyr yoghurt, vegan 2 tbsp yeast flakes 1 tbsp white miso paste 2 garlic cloves Chilli flakes (optional) Salt & pepper

20 minutes

50 minutes

For the pumpkin

› 2 butternut squash,

4 – 6 cm wedges › 2 tbsp olive oil › ½ tsp paprika powder › Salt

For the topping

› 50 g pomegranate seeds › 15 g fresh parsley

For the breadcrumbs

› › › ›

70 g flaked almonds 70 g panko crumbs ½ tsp garlic powder ¼ tsp salt

1 Preheat the oven to 215°C. 2 Cover the cashews with water in a bowl and leave to soak. 3 Spread the pumpkin wedges on a baking tray lined with baking paper. Brush with olive oil,

paprika powder and salt and roast for 45 – 50 minutes.

4 Meanwhile, toast the flaked almonds and panko breadcrumbs in a hot pan over medium heat

for 5 – 10 minutes. Leave to cool, then mix coarsely with the remaining ingredients.

5 Purée all the ingredients for the sauce in a blender. Season to taste with salt and pepper. 6 Spread the miso sauce on a plate and arrange the roasted pumpkin nicely on top. 7 Top with almond breadcrumbs, pomegranate seeds and chopped parsley.

K ACHEN No.32 | AUTUMN 22

VEGAN

S MOK E D TOM ATO

R ISOT TO

Serves 2 10 minutes 20 minutes

› › › › › › › › › › › › › › › › › ›

1 red onion, diced 3 cloves garlic, chopped 3 tbsp olive oil 100 g risotto rice 250 g cauliflower, chopped 80 ml white wine, vegan 1 l vegetable stock 300 ml passata 1 tbsp aceto balsamico 1 tbsp soy sauce 1 tbsp capers 1 bunch coriander, chopped 100 g tofu, smoked & diced 100 g mushrooms, sliced 1 lemon, juice 1 tsp paprika powder, smoked 1 tsp oregano, dried Salt & pepper

For the toppings

› spring onion, radish

1 Sauté onions and garlic in 2 tablespoons olive oil 2 3

6 Fry the tofu and mushrooms in the remaining olive

oil in a pan over a high heat until crispy. Deglaze with soy sauce and season with salt and pepper. 7 Add the remaining ingredients to the pan and stir well. Season with salt and pepper. 8 Arrange the risotto nicely on two plates and garnish with the tofu, mushrooms, coriander and optional spring onions and radishes.

for 2 ‒ 3 minutes until translucent. Add the risotto rice and sauté for 1 minute. Deglaze with the white wine. Reduce the heat, add the tomato passata and some vegetable stock. Simmer the rice for 12 ‒ 15 minutes, stirring regularly. Add the vegetable stock gradually. Meanwhile, mix the cauliflower until it is the size of rice grains. Add the cauliflower “rice” to the pot for the last 5 minutes.

K ACHEN No.32 | AUTUMN 22

Healthy products

to enjoy every day ekabe.lu

TEXT

Oliver Zelt

F E AT U R E

K ACHEN No.32 | AUTUMN 22

F E AT U R E

T HE T IN Y F IS H

THAT’S MAKING A BIG SPL ASH Pilchards (or sardines, if you will) are wholesome and delicious, and you can even eat the bones. The pilchard’s history – from a savoury sauce to trendy collector tins.

long. Nevertheless, they can change direction at lightning speed, which helps them to evade predators. These massive swarms resemble gigantic black carpets when observed from the air and are a smorgasbord for sharks, dolphins, whales, and seabirds. One especially impressive example is the KwaZulu-Natal Sardine Run along Africa’s eastern coast, literally a race to cooler waters. No one knows how many South African pilchards it involves, but their number is estimated to be in the billions. The fish swim northbound from the Cape of Good Hope to Durban, a 1,500-kilometre journey. The reason they do this is

The pilchard began its culinary career as a condiment. More than 2,500 years ago, fishermen in Carthage, on the Tunisian coast, placed mackerel, bits of tuna, and pilchards (including their livers, intestines, and hearts), in open vats of brine to let them ferment for months in the fresh sea air and the warmth of the sun. The smell must have been quite intense. The resulting goop was then filtered and resulted in a fine fish sauce called garum. After the Romans sacked Carthage, they obtained the recipe for garum – by then produced from pilchards exclusively and sold as a first or second pressing. You could say that garum was basically the ancient world’s version of Maggi sauce, or that it set off the first umami craze (by about 2,500 years). Scientifically speaking, European pilchards are clupeids, from the same family as herrings, which they resemble. This species is found mainly in the North East Atlantic, the Mediterranean, and the Black Sea, unlike the genus Sardinella which lives primarily in the Indian Ocean and the southern Atlantic. Pilchards are rather small fish that grow to no more than 25 centimetres in length, with silver bellies and bluish-green backs. They are also quite sensitive, preferring relatively cool water that’s at least 10°C but not more than 20°C. They particularly love to feast on tiny crabs, spawn, and larvae. Pilchards travel in schools, with millions of the tiny fish forming great swarms that are often several kilometres

K ACHEN No.32 | AUTUMN 22

F E AT U R E

to the usual flash freezing but are scaled right on board and air dried before being packed in premium-quality olive oil which permeates and mellows the fish over time. Pilchards should be allowed to age at least five years to ripen into a much-sought delicacy, at which point the bones will have become so soft that you won’t even notice them. Savvy foodies turn the tins from time to time to keep the oil evenly distributed. Many of the tins are now designed by artists, and even some empty tins have become collector’s items. The rest of Europe is just now getting around to discovering what has long tantalised palates in exquisite French bistros and Spanish bodegas. The pilchard is finally having its big moment. And that’s a very good thing, because pilchards are not simply calorie bombs. Their 5% fat content is rich in polyunsaturated omega-3 fatty acids, important in fighting cardiovascular disease. They are also a good source of vita-

because the cold Benguela Current is circling the southern tip of the continent, creating a narrow strip of water in the cool temperatures that pilchards prefer and which they happily follow. With their wonderfully intense umami flavour, pilchards don’t need much to make a big impression. Once a food for the poor, they’re now considered a modern delicacy. And something astonishing has been happening lately in some upscale restaurants: the waiter solemnly presents – to great applause all around – a plain tin of pilchards. Not ordinary pilchards, mind you, but a “vintage” variety. Tinned pilchards, once considered fitting for tea at the pub at best, have become posh. Not because certain years have resulted in outstanding catches, but because select fish are pulled from the Atlantic Ocean in September just before they are reproductively mature and then cooked and canned by hand. This is when they are especially fat and wonderfully flavourful. Special batches are not subjected

K ACHEN No.32 | AUTUMN 22

F E AT U R E

min D (important for bone development) as well as iodine, a trace element that most Europeans don’t get enough of. A 250-gramme serving of grilled pilchards will cover half of the recommended daily requirement. Like many other fish species that swim in the wild, pilchards are caught with circular nets called purse seines. Overfishing has reduced the populations in the North Atlantic and the Mediterranean Sea, although numbers have recovered in recent years in the Eastern Central Atlantic and the Bay of Biscay. Portugal and Spain have even surpassed their fishing quotas – good news for pilchard fishers on the Iberian Peninsula where, just four years ago, things were looking rather dire. Environmental organisations, however, are keeping an eye on pilchard fishing off the Portuguese and Spanish coasts. The two countries proposed a pilchard fishing management plan to be in effect until 2026; this plan would limit the number of catches and protect immature fish. However, it would be misleading to say that this will cause pilchard stocks to rebound quickly, as these two European countries played a big role in their near-collapse: in 1986, when the European Community (the precursor to today’s European Union) accepted Spain and Portugal as members, it had no fishing quotas for pilchards. The two countries merely needed to draw up their own plans for quotas and protection measures. The International Council for the Exploration of the Sea (ICES) has urgently and repeatedly called for reductions in pilchard catches, particularly from Portugal. ICES scientists monitor and research the stock of more than 100 fish species. The organisation has twenty member countries, including both Spain and Portugal.

K ACHEN No.32 | AUTUMN 22

F E AT U R E

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

F E AT U R E

B E RT R A ND’S

SMOKED PEPPER SARDINES Serves 2 5 minutes 10 minutes

› 1 tin of pepper sardines, › › › › › › ›

by Bertrand 1 garlic clove, sliced 1.5 cm fresh ginger, grated 2 tbsp lemon juice, plus zest 1 tsp mirin 1 tbsp dark soy sauce 2 pinches Espelette pepper 1 tsp yakitori sauce

1 Preheat oven to 185°C. 2 Open the tin of sardines and

drain off some of the oil, leaving the sardines inside the tin. Add the garlic, ginger, mirin, lemon juice and zest, yakitori sauce and pepper. 3 Place in the oven for 5 ‒ 6 minutes. Serve hot in the tin with a little soy sauce.

Smoked pepper and sardines are available to order at the Atelier de Cusine de Bertrand: Tel. 26 38 34 28 & miam@pt.lu

RECIPES PHOTOS

Serve with steamed small potatoes, bread and salted butter, accompanied by a local Crémant.

Bertrand Duchamps Ramunas Astrauskas

TIP

atelier-de-cuisine.com

F E AT U R E

B R E IZ H M A K I

WITH BL ACK G ARLIC Serves 2

15 minutes

› 4 sardines with Menton lemon, › › › › › › ›

1 Flatten the bread with a rolling pin and spread

by Bertrand 2 slices of sandwich bread, without crust 1 tbsp mustard 1 nori leaf 2 black garlic cloves, sliced 6 fresh mint leaves 2 tbsp houmous Soy sauce, to serve

mustard on one side of each slice before covering them with a sheet of nori cut to the same length. 2 Turn the bread over and spread the other side with the houmous. Place the sardines alongside each other to fill the bread lengthways, add the garlic slices and mint leaves and gently wrap into a tight roll. 3 Leave to rest for 15 minutes, then cut into individual sushi with a sharp knife. 4 Serve with a little soy sauce.

SERVE AS AN APPETISER WITH A GOOD BRETON WHISKY ON THE ROCKS.

K ACHEN No.32 | AUTUMN 22

F E AT U R E

TAGLI ATE LLE WITH SAR DINE S ,

CUMIN & R AISINS Serves 2 10 minutes 15 minutes

› 200 g of tagliatelle › 1 tin of Bertrand’s cumin › › › › › › ›

and raisin sardines 20 g sultanas 15 g of toasted pine nuts ¼ of a fennel bulb 3 tbsp good virgin olive oil 3 anchovy fillets in oil Freshly ground black pepper A few sprigs of dill

1 Cook the fennel in salted water for

BEST SERVED WITH A GOOD RIESLING FROM THE MOSELLE.

15 minutes, then remove from the water. Reserve the cooking water for later and cut the fennel into small cubes. 2 Add the olive oil to a pan over medium heat and fry the sultanas, pine nuts, fennel and anchovies in small pieces for 5 minutes. Season with pepper and add the slightly crushed sardines. Keep warm. 3 In the meantime, cook the tagliatelle al dente according to package instructions in the water used for the fennel, adding more water if necessary. Drain and mix with the sardine sauce. Serve in deep plates with a few sprigs of dill.

K ACHEN No.32 | AUTUMN 22

KNOWLEDGE BITES

I T ’S A L L A B OU T T H AT S AUC E

Yannick Alléno freezes his sauces. A little later, he lets them thaw again. The French three-starred Chef was inspired by the winegrowers for his frosty procedure. They harvest the grapes for their ice wine at sub-zero temperatures. Accordingly, during the pressing of the grapes, most of the water remains inside the grape, and the highly concentrated juice provides the basis for the formidable wine. Alléno cooks celeriac for 12 hours in a vacuum at exactly 83 degrees. He then freezes the concoction in a block of ice and hangs up the freezing cold lump over a bowl covered with a muslin cloth in the warmth of the kitchen. Since the vegetable concentrate has a lower freezing point, it starts to drip down while the frozen water remains. The Chef repeats this twice more until the juice gets a creamy consistency. His approach is a step away from traditional sauces, moving away from heat and fat. Savoury sauces are given a new dimension in the most creative top cuisines. The cooks no longer pad them with butter and cream, but pimp them with freshly squeezed juices and preserved, extracted essences with fine oils to create satiny and creamy perfection. The Guild of Gourmets has found that a vegetable essence is often more intense than the classic approach to culinary sauces. Precisely because neither cream or butter are involved, “which grease, but also thin through their liquid,” as the German two-star Chef Andreas Krolik explains. For his intense forest mushroom broth, he roasts roots, adds fresh and dried mushrooms, and lets everything steep for two days after boiling. Old balsamic vinegar and grape juice round off the broth. In Berlin’s Michelin-starred restaurant “Nobelhart & Schmutzig,” the crew is even more puristic. There, Chef Michael Schäfer takes a box of freshly harvested black salsify, scrubs off the dirt with a sharp brush and then juices the veg without peeling first. Following gentle reduction on the stove, 20 liters become two liters of inky black, oily sauce, which is as thick as a ten-year-old soy sauce. In spring, briefly cooked asparagus stalks are pepped up with this sauce, and, in autumn, the sauce with the still young black salsify is a grandiose companion to yellow beets freshly pulled out of the earth.

TEXT

Oliver Zelt

The sauce, or rather the right sauce for the right dish, is the foundation of any delicious meal. Now, top chefs are starting to reinvent this craft with a new vegetable flair.

K ACHEN No.32 | AUTUMN 22

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RECIPE & PHOTO

Eloïse Jennes

GLUTEN-FREE

K ACHEN No.32 | AUTUMN 22

GLUTEN-FREE

B U T T E R NU T SQUA S H &

K A L E S A L A D W I T H C I N N A MON Serves 4 20 minutes 30 minutes

For the butternut squash

› 1 organic butternut › › › ›

squash Olive oil 1/4 tsp garlic powder 1 tsp cinnamon 1/8 tsp salt

For the salad

› › › ›

300 g kale 1 apple 50 g dried cranberries 100 g pecan nuts

1 Preheat the oven to 200°C. 2 Optional: peel the butternut squash. Cut it in half

and remove the seeds. Then, cut it into slices and into small cubes. 3 Place the squash onto a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with cinnamon, garlic powder and salt. Coat everything with your hands, then bake for 30 minutes or until soft and golden.

For the dressing

› 6 tbsp olive oil › 3 tbsp apple cider vinegar › Salt and pepper

4 Wash the kale and remove the white stems that

extend from the centre of the leaf downwards. Chop the leaves into bite-sized pieces. 5 Combine the olive oil, apple cider vinegar, salt and pepper in a large salad bowl. Add the kale and stir to mix with the dressing. 6 Julienne the apple, then add it to the salad along with the dried cranberries and pecan nuts. Once baked, add the butternut squash, toss well and enjoy.

cookingwithelo.com

K ACHEN No.32 | AUTUMN 22

RECIPES

PA RT 3

ME A L-PR E PPING

A T IME - SAV ING SOLU T ION Meal-prepping has become more and more popular over the last couple of years and it’s easy to understand why. All you need to do is to invest a few hours on a Sunday to cook for the following week. Precious time that you will gain back during weeknights. What’s more, this helps you to plan ahead and provide yourself with a week’s worth of healthy and tasty food. If this sounds like something you would like to try, have a go at our recipes with ingredients that you can easily find in your pantry or supermarket.

RECIPES & PHOTOS

Eloïse Jennes

@cookingwithelo

RECIPES

S HOPPI NG L I S T Serves 3

90 minutes (prep day)

WHIT E PIZZ A WIT H BUT T E R NUT SQUAS H

› › › › › › › › › › ›

2 pizza crusts 1 small butternut squash 30 g butter 5 sage leaves 30 g all-purpose flour 300 ml milk ½ tsp nutmeg Salt, pepper 200 g coppa ham 1 red onion 3 tbsp pumpkin seeds

CUR R IE D ROAS T E D C AULIF LOWE R & COUSCOUS SA L A D

› › › ›

2 cauliflower heads 2 tbsp vegetable oil 2 tbsp curry powder 250 g couscous (or millet if gluten-free) › 1 pomegranate For the dressing

C HILLI CON C A R NE WIT H GUAC A MOLE & TORT ILL A C HIPS

For the chilli

› › › › › › › › ›

1 large red onion 2 garlic cloves 1 tbsp vegetable oil 600 g minced beef 400 g canned kidney beans 300 g canned corn 1 kg fresh tomatoes 2 – 4 tsp taco mix 300 g tortilla chips

For the guacamole

2 ripe avocados 2 tomatoes 1 lime ¼ ts garlic powder Fresh cilantro Salt, pepper

1 – 2 tbsp lemon juice, to taste 4 tbsp hummus 4 tbsp water 2 handfuls of cilantro (or parsley)

SWE E T POTATO SOUP & G A R LIC BREAD

› › › › › › › › › › › › ›

1 kg sweet potatoes 1 onion 1 tsp smoked paprika 1 tsp cumin 1 garlic clove ½ tsp ginger ½ tsp turmeric ¼ tsp pepper 2 tsp vegetable oil 1 tsp tomato paste 750 ml vegetable broth 400 ml coconut milk Salt to taste

› › › › › ›

› › › ›

K ACHEN No.32 | AUTUMN 22

W HI T E PIZ Z A

WIT H BUT T E R NUT SQUAS H 5 minutes

20 minutes

Prep day 1 Prepare the bechamel sauce. Melt the butter over

with a fork. Cover with bechamel sauce.

3 Top with the butternut squash slices. 4 Bake for 20 minutes. 5 When baked, top with coppa, red onion,

sage leaves and pumpkin seeds.

medium heat in a saucepan. Add in the sage leaves and infuse for 5 minutes. Remove the sage leaves and sift in the flour. Mix until a roux forms. Pour in the milk and whisk until it thickens. Season with nutmeg, salt and pepper. Let it cool and store in an airtight container for up to 2 days. 2 Cut off the bottom of the butternut squash and scoop out the seeds. Thinly slice it with a mandolin or a sharp knife. Store them in an airtight container with a wet paper cloth for up to 2 days.

Serving day 1 Preheat the oven to 180°C. 2 Roll out the pizza crusts and prick the bottoms

K ACHEN No.32 | AUTUMN 22

RECIPES

CUR R IE D ROAS T E D C AULIF LOWE R &

COUSCOUS SA L A D 10 minutes 20 minutes

Prep day 1 Preheat the oven to 180°C.

Line a baking sheet with parchment paper. Wash the cauliflower and cut it into small florets. Add them to the baking sheet and drizzle with vegetable oil. Sprinkle with salt and curry powder and give it a good toss. Bake for 30 – 35 minutes depending on the size of your florets. Seed the pomegranate. Store the seeds in an airtight container for up to 5 days. Once baked and cooled, transfer the cauliflower to another container and store in the fridge for 3 – 4 days.

Serving day 1 Cook the couscous (or millet)

according to package directions.

2 In the meantime, mix the hummus

with lemon juice and water.

3 Wash, then finely chop the

cilantro.

4 Reheat the cauliflower. 5 Once the couscous is cooked, toss

with the cauliflower, dressing, cilantro and pomegranate seeds.

K ACHEN No.32 | AUTUMN 22

RECIPES

K ACHEN No.32 | AUTUMN 22

RECIPES

C HILLI CON C A R NE WIT H GUAC A MOLE & TORT ILL A C HIPS 10 minutes 10 minutes

Prep day 1 Mince the garlic and onion. 2 Wash the tomatoes and cut them

into small dices.

3 Sauté them in a large pot with

5 6 7

vegetable oil over medium-high heat until translucent. Add in the tomatoes and simmer for 20 minutes over medium-high heat. Blend. Cook the minced beef in a separate pan for 6 – 8 minutes. Drain and rinse the kidney beans and corn. Add everything to the pot with the tomatoes. Season with the taco mix. Simmer for 10 more minutes. Let cool and store in an airtight container for up to 3 days.

Serving day 1 Reheat the chilli over low heat. 2 Cut the avocados in half and

3 4 5

remove the seeds. Mash the flesh with a fork. Seed the tomatoes and cut them into small cubes. Wash and chop the cilantro. Add the tomatoes, cilantro, lime juice to taste, garlic powder and salt to the mashed avocado. Give it a good mix. Serve with tortilla chips.

K ACHEN No.32 | AUTUMN 22

RECIPES

SW E E T P OTATO SOUP & G A R LIC B R E A D 5 minutes

20 minutes

Prep day 1 Peel the sweet potatoes and cut them into chunks.

The smaller the chunks, the quicker they’ll cook.

2 Mince the onion. 3 Dry-roast the spices in a large pot for 2 minutes over

medium heat. Add in the oil and tomato paste. When fragrant, sauté the onion for 3 minutes 4 Add the sweet potatoes, vegetable broth and coconut milk. Cover with a lid and simmer for 25 minutes. 5 Blend until smooth. Store in airtight containers for up to 3 days.

Serving day 1 Preheat the oven to 200°C. 2 Cut a baguette into slices. 3 Bake for 10 – 15 minutes or until golden brown. 4 In the meantime, reheat the soup. 5 Peel a garlic clove. 6 Rub the baguette with the garlic and a little olive oil.

K ACHEN No.32 | AUTUMN 22

Fair is the new trade Roberto Producteur de bananes au Pérou

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

SEASONAL FRUIT

5 FAC TS A BOUT

PLUMS

O R I G I N A L LY W E L L-T R AV E L L E D

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

Prunes support the digestive and cardiovascular systems. In addition to provitamin A, vitamin C and B2, they also contain a lot of potassium, zinc, iron, magnesium, calcium and antioxidants and have only 55 calories/100 g fresh fruit (prunes, have more, of course). They protect the cells, are good for the skin and eyes, strengthen the nerves and drain the body in a gentle way.

Martina Schmitt-Jamek

North of the Alps, the Romans spread the popular fruit as early as 100 BC, but the plum tree did not come to Central Europe until the 12th century, probably brought by the Crusaders via Syria. Worldwide, there are over 2000 varieties of plums and damson plums that thrive best in moist soil with plenty of sun, warmth and in a sheltered location.

E N JOYME N T UN T I L L AT E S UMME R

S U PP O R T S T H E DI G E S T I O N

Thanks to the many different varieties, the delicious stone fruit, which belongs to the rose family, is available from July until the beginning of October. In South America and South Africa, the purple fruit are in high season during the winter months.

Plums are one of the richest fruits in fibre. They aid digestion and regulate bowel movements. Because of the high pectin content, however, you should not take them with a lot of fluids at the same time, as this can lead to stomach pain and flatulence.

B U Y O N LY R I PE F R U I T Plums and damson plums do not ripen, so do not buy green or hard fruit. Don’t be afraid of the natural white waxy layer on the outer skin, it protects the fruit from drying out and should only be washed off shortly before consumption. Prunes can be frozen when well gutted.

TEXT

H E A LT H Y F R U I T B OMB S

K ACHEN No.32 | AUTUMN 22

SEASONAL FRUIT

S A L A D W I T H G R I L L E D PLUMS & G OAT C H E E S E TOA S T Serves 2 10 minutes 10 minutes

› 100 g mixed salad leaves › 4 plums For the dressing

› › › › › ›

1 tsp plum jam 2 tsp mustard 1 tbsp rapeseed oil 1 tbsp apple cider vinegar 1 tbsp fresh thyme (chopped) Salt and pepper

For the toasts

› › › ›

2 slices of bread 100 g goat cheese 2 tbsp plum jam 40 g walnuts

1 Wash the salad and cut the plums

into slices.

2 In a griddle pan, grill the plums

for 3 minutes on each side. Add to the salad. 3 For the dressing, mix the plum jam, mustard, rapeseed oil, apple cider vinegar and fresh thyme. Add 1 tablespoon of cold water, season with salt and pepper, and mix until smooth. Pour over the salad and mix well. 4 Spread the jam on the slices of bread and add the goat cheese. Grill for 3 – 5 minutes in the oven until melted. 5 Last, add the walnuts to the salad and serve with the hot toast.

K ACHEN No.32 | AUTUMN 22

SEASONAL FRUIT

PLUM &

PI S TAC HIO C RUMB LE Serves 4 10 minutes 30 minutes

› 500 g plums › 50 g sugar For the crumble

› › › ›

125 g flour 75 g sugar 75 g butter 75 g pistachios

1 Preheat the oven to 200°C. 2 Pit the plums and cut them into

quarters. In a bowl, mix with 50 g of sugar. 3 Process sugar, butter, and flour into crumble. Roughly chop the pistachios and add to the crumble. 4 Transfer the plums to an oven-proof form and top with the crumble. 5 Bake for 30 – 35 minutes until the crumble is golden-brown and serve warm with vanilla ice cream.

K ACHEN No.32 | AUTUMN 22

SEASONAL FRUIT

F R E NC H TOA S T

WIT H C A R A ME LIS E D PLUMS

1 Whisk the eggs with milk, vanilla extract and cinnamon. 2 Heat some butter in a pan. 3 Dip the bread/brioche slices in the mixture and fry on both sides

for 2 – 3 minutes until golden brown.

4 Cut the plums into quarters and fry in a pan for about 5 minutes.

Add the maple syrup and caramelise for 1 – 2 minutes.

Liz Sinner

1 egg 75 ml milk ½ tsp vanilla extract ½ tsp cinnamon 4 slices brioche or bread 6 plums 4 tbsp maple syrup 4 tbsp mascarpone

10 minutes

RECIPES & PHOTOS

› › › › › › › ›

5 minutes

5 Serve the baked French toasts with the caramelised plums

and 2 tablespoons mascarpone each.

Serves 2

K ACHEN No.32 | AUTUMN 22

SEASONAL FRUIT

PLUM & POPPY SEED CAKE 1 cake

30 minutes

For the dough base

› › › › › ›

50 minutes

For the filling

› › › › › › ›

200 g flour 100 g butter 90 g sugar 1 pkt vanilla sugar 1 tsp baking powder 1 egg

For the crumble

› 100 g sugar › 100 g butter › 175 g flour

250 g low-fat quark 250 g sour cream 1 pkt poppy seed filling (250 g) 1 pkt vanilla sugar 35 g corn starch 75 g sugar 2 eggs

› 600 g plums › 50 g sugar

1 For the dough base, mix all the ingredients

5 Preheat the oven to 200°C top/bottom heat. 6 Grease a spring form with butter and dust

with flour. Take the pastry out of the fridge and lay it out in the tin. Form a crust of 6 – 7 cm. 7 Now distribute the plum quarters on the pastry base and pour the poppy seed mixture over them. 8 Bake the cake for 25 minutes in the preheated oven. Spread the crumble on top and bake for another 20 – 25 minutes until the crumble is golden brown.

well (preferably with a mixer, as the butter melts when kneaded with your hands). Place the dough in the fridge for at least 30 minutes. 2 Process the sugar, butter and flour into crumbles and save them in the fridge for later. 3 Mix all the ingredients for the filling with a whisk until smooth and refrigerate. 4 Remove the pits from the plums and cut them into quarters. Mix them with the sugar in a large bowl.

K ACHEN No.32 | AUTUMN 22

SEASONAL FRUIT

PLUM & C A S HE W E N E RGY B A L L S

16 energy balls › › › › ›

200 g dried plums 30 g cashew butter 30 g cashew nuts 50 g oats 10 g flaxseeds

For the Topping

1 Put the flaxseeds into a food processor and mix

for about 1 minute.

2 Add the dried plums, cashew butter and oats, and mix

until it looks like a dough.

3 Finely chop the cashews and add to the energy ball “dough.” 4 With your hands form 16 small energy balls. 5 Melt the white chocolate and coconut oil over a water bath,

and drizzle over the energy balls. Refrigerate for 2 hours.

› 30 g white chocolate › ½ tsp coconut oil

10 minutes

K ACHEN No.32 | AUTUMN 22

Cheeses from Switzerland Centuries-old traditions. Timeless tastes.

Switzerland. Naturally.

Cheeses from Switzerland. www.cheesesfromswitzerland.com

SE A SONA L V EGE TA B L E

5 FAC TS A BOUT

AUB E RG INE S

E G G PL A N T

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

The fact that the aubergine is called an eggplant in America is due to the fact that certain varieties produce white, oval fruits that look like chicken eggs. Actually, eggplants are perennial, but usually only grown annually in the main producing countries (China, India, Egypt, Turkey), as the plant is destroyed through plowing.

Eggplants are among the ten plants that produce the most flavonoids (antioxidants) that can prevent the formation of new blood vessels in tumors and protect brain cells. They are anti-inflammatory, are good for bones, heart and circulation, skin and hair, and help control cholesterol levels.

DO N O T E AT R AW

B E S T H A RV E S T T IME Whenthe theeggplant eggplantshines shinesbeautibeautiWhen fully,has hasaatight tightshell shelland andgives givesway way fully, littleduring duringthe thepressure pressuretest, test,but but aalittle thenreturns returnsto toits itsnormal normalshape, shape,ititisis then ripefor forharvest, harvest,which whichextends extendsfrom from ripe theend endof ofJuly Julypartly partly into intowinter. winter. the youcut cutthem themopen, open,the thepulp pulpand and IfIfyou seedsshould shouldbe bealmost almostwhite. white. seeds

TEXT

Martina Schmitt-Jamek

WAT E R A N D A I R Eggplants consist of 95% water, the volume of fruit (that’s right, it’s not really a vegetable) is 50% air. They contain a very small bit of nicotine (0.01%) – but you would have to eat 9 kg to consume as much nicotine as a cigarette. One eggplant plant can grow up to 110 fruit each and can become 5 to 6 meters wide.

S T R O N G AG A I N S T F R E E R A DI C A L S

K ACHEN No.32 | AUTUMN 22

Like tomatoes, potatoes and tobacco, eggplants belong to the nightshade family (Solanaceae). The plant produces a natural pesticide, solanine, which, when consumed in large quantities, is toxic. The fruit should therefore not be eaten raw, the flowers and leaves are not suitable for consumption.

ME L I T Z A NOS A L ATA 1 bowl

10 minutes

60 minutes

› 2 aubergines › 1 small garlic clove › ½ lemon, juice

› 50 ml extra virgin olive oil › 2 tbsp fresh parsley (chopped) › Salt, pepper

1 Preheat the oven to 200°C. 2 Bake the whole aubergines for

lemon juice and olive oil into a food processor. Mix until smooth. 4 Add the chopped parsley, and season to perfection with salt and pepper.

60 minutes.

3 Peel off the skin and put the flesh

together with the garlic clove,

K ACHEN No.32 | AUTUMN 22

SE A SONA L V EGE TA B L E

AUB E RG INE - PA R MIG I A N A

Serves 3 – 4 30 minutes 35 minutes

1 Preheat the oven to 200°C. 2 Finely chop the garlic. Heat some olive oil in a pot and

fry the garlic for 1 minute. Add the herbs and tomato paste and deglaze everything with the chopped tomatoes and vegetable stock. Add the sugar, season with salt and pepper, and let simmer for 20 minutes. 3 Meanwhile, cut the aubergines into thin slices and fry them in a griddle pan for 2 – 3 minutes on each side until they have a striped pattern. 4 Cut the mozzarella into slices and grate the parmesan cheese.

3 aubergines 1 garlic clove 1 tbsp tomato paste 2 tins chopped tomatoes 1 tbsp fresh thyme (chopped) 2 tbsp fresh basil (chopped) 1 tbsp dried oregano 1 tbsp sugar 250 ml vegetable stock 125 g mozzarella 75 g parmesan, grated 20 g pine nuts Salt, pepper

5 In a large oven-proof form, cover the base with some

tomato sauce. Save 1/3 of the parmesan cheese for later. Top the sauce with 1 – 2 layers of aubergines, add some of the tomato sauce and then some mozzarella and parmesan cheese. Repeat until all the sauce and aubergines are used, and finish with a layer of tomato sauce. Top with the remaining parmesan cheese and pine nuts. Bake for 30 – 35 minutes.

RECIPES & PHOTOS

Liz Sinner

› › › › › › › › › › › › ›

K ACHEN No.32 | AUTUMN 22

SE A SONA L V EGE TA B L E

AUB E RG INE B UR R ATA PA S TA Serves 4 10 minutes 20 minutes

› › › › › › › › › ›

2 aubergines 3 garlic cloves 4 tbsp balsamic vinegar 2 tbsp tomato paste 200 ml vegetable stock 20 g fresh basil 40 g pine nuts 500 g pasta Salt, pepper 2 balls of burrata (each 250 g)

1 Cut the aubergines into cubes

and finely slice the garlic cloves. Finely chop the fresh basil. Heat some olive oil in a large pan and fry the aubergines and garlic for 10 minutes. Add the tomato paste and fry for another minute. Deglaze with balsamic vinegar and vegetable stock and let simmer for 10 minutes. Meanwhile, cook the pasta according to instructions. After 5 minutes, add about 200 ml of the pasta water to the aubergines. Roast the pine nuts in a pan without oil until they are golden brown. Drain the pasta and add to the aubergines. Cut the burrata balls in half and place on top. Add the fresh basil, and pine nuts and season with salt and pepper.

K ACHEN No.32 | AUTUMN 22

SE A SONA L V EGE TA B L E

T E R I YA K I AUB E RG INE

Serves 2 10 minutes 40 minutes

› › › › › › › › ›

2 aubergines 4 tbsp soy sauce 1 tbsp sesame oil 1 tbsp rice vinegar 2 tbsp brown sugar 1 garlic clove 3 cm fresh ginger 180 g Basmati rice 375 ml water

To serve

› 2 spring onions › Sesame seeds

1 Preheat the oven to 200°C. 2 Mix the soy sauce, sesame oil, rice vinegar, and brown

the rice. Put into a small pot with 375 ml of water, add salt, and let simmer covered on low heat for 10 minutes. Turn off the heat and let rest for another 5 minutes. 5 Serve the aubergines with rice and pour some teriyaki sauce over both. Sprinkle with sliced spring onions and sesame seeds.

sugar. Grate the garlic clove and fresh ginger and add to the sauce. 3 Cut the aubergines in half and cut a check pattern into the halves. Place them into an oven/proof form, and brush generously with the teriyaki sauce. Pour the remaining sauce into the form. Bake for 40 minutes and pour the sauce over the aubergines after 20 minutes.

4 15 minutes before the aubergines are baked, rinse

K ACHEN No.32 | AUTUMN 22

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

S U B S C R I B E TO P U R E D EL I G H T ! O N E Y E A R O F K AC H E N + K AC H E N C LU B * ME MB E R S H I P O N LY 4 4 € * MOR E INF O ABOU T K AC HEN C LUB ON K AC HEN . LU

STEP BY STEP

DINNE R ROLL S Although the turkey takes centre stage at a traditional Thanksgiving dinner, the many side dishes that are served with it are just as impressive. And dinner rolls are no exception! These soft buns, which fuse together as they bake, taste sweet and brioche-like. In the following recipe, the sugar content is significantly reduced, while brown butter and sage make the pastry still more refined.

16 small rolls 30 minutes + resting time 20 minutes

› 210 ml lukewarm milk › 20 g fine granulated sugar › 3.5 g dry yeast (or 10 g fresh yeast)

› 280 g wheat flour (type 550)

› 45 g butter › 15 – 30 medium sage

leaves (15 leaves = very subtle aroma) › 1 tsp fine salt › 1 egg yolk + 1 tbsp milk for brushing › Sesame seeds for sprinkling

TIP

The quantity can easily be doubled and the breads can easily be frozen.

STEP BY STEP

Once the ingredients combine, knead first in the bowl, then on a lightly floured work surface for 5 – 10 minutes to form a soft and smooth dough. The dough is relatively sticky – make sure to knead in only as little additional flour as absolutely necessary. Cover the dough in a clean, oiled bowl and leave to rise at room temperature for 1 hour until doubled in volume.

Mix the egg yolk with the milk and brush the rolls twice in succession, then sprinkle with sesame seeds.

Transfer the dough to an unfloured or lightly floured work surface and divide into 16 equal pieces (it is best to weigh them). Shape the pieces into even balls and arrange them a little apart in a square mould with 20 cm sides.

Bake the dinner rolls in a preheated oven at 180°C top and bottom heat until golden brown, about 20 – 25 minutes. Leave to cool slightly and enjoy.

Cover the dough balls and let them rise again for about 1 hour until they have risen considerably.

Mix the milk, sugar and yeast in a bowl and leave for 2 minutes, then stir until the yeast has dissolved. Stir in the melted, cooled butter together with the sage. Add the salt and half of the flour and stir with a wooden spoon until mushy, then stir in the rest of the flour.

Ursula Schersch

Add the sage leaves and fry for about 30 seconds until the leaves turn a slightly darker colour and the butter turns golden to brown. Leave to cool.

RECIPE & PHOTOS

Finely chop the sage leaves. Melt the butter over a medium heat.

K ACHEN No.32 | AUTUMN 22

F E AT U R E

CRESS TO IMPRESS

“You will have goosebumps on your tongue.” Marcel Thiele never fails to impress his guests when they taste Sechuan Cress or Sechuan Buttons for the first time. A small plant with cone-shaped leaves and spherical, yellow flowers. It is not for nothing that the paracress species is also known as tingling buttons. “The taste buds in the mouth rise up and expand the taste perception by a factor of 20,” explains Thiele. The cress with its peppery heat stimulates salivation, which ensures that aromas remain longer and more intense on the palate. The effervescent tingling sensation is not the only phenomenon. In Africa, paracress is eaten as a remedy for malaria. Scientific studies have proven that especially the flowers contain substances that can kill parasites in the blood. That’s why many locals season their food with it to reduce the risk of illness. Cress is much more than the well-known garden cress. The green delight far too precious to land on the plate as a nice decoration only. Botanically speaking, however, only nasturtium with its brightly coloured flowers, paraand, indeed, garden cress belong to the type of cress, as in cress in the true sense. Most of the other leaves called cress are just sprouted, young shoots, so-called microgreens, which are cared for “like a little bonsai,” accord-

ing to Thiele. They can be many things, vegetables or cereals. And often pack a bunch more power than the harvest-ready plants. Broccoli is considered part of an extremely healthy diet because the cabbage contains the mustard oil sulforaphane, which stimulates the body to make antioxidants for the protection of cells. The broccoli crustacean, which is only a few centimetres in size, “has 90 times more sulforaphane than the fully ripened head from the field,” explains food scout Thiele. “A real superfood without a marketing seal.“ Scarlet cress, as it is called by the Dutch company “Koppert Cress,” for which Marcel Thiele works, is an amaranth variety and the young seedling tastes like beetroot. The finest oil puréed with Tahoon cress emanates a scent of roasted beechnuts. The sharp nasturtium comes from South America, where it not only seasoned dishes, but was also considered a remedy. In order to preserve the original ingredients, the cress specialists allow so-called mother plants to thrive again in the open air in their country of origin and bring the seeds to Europe. Their medical powers are mainly found in the seedlings, the Zorri cress. The latter is also a spicy tongue-tickler.

TEXT PHOTO

Oliver Zelt Marcel Thiele

The culinary world of small leaves and buds shows a lush range of tastes that has nothing to do with the small cress pots from the supermarket.

K ACHEN No.32 | AUTUMN 22

PIPE R IG AT E WIT H NDUJA & K A LE

Serves 2 ‒ 3 › 300 g pipe rigate Le Moulin › 100 g nduja

5 minutes

15 minutes

› 125 g kale › 60 ml heavy cream › 3 tbsp olive oil

1 Bring a large pot of salted water to the boil. Cut the

4 Add the kale strips to the pan and leave to sizzle for

a few minutes. Slightly reduce the heat, then stir in the heavy cream and combine to a creamy sauce. Add some of the pasta water to smoothen the sauce, if needed. 5 Drain the pasta, add them to the pan and gently stir to combine with the sauce. 6 Serve hot, topped with parmesan. Enjoy!

kale into bite-sized strips, blanch for 2 – 3 minutes, then remove the leaves from the pot and cool immediately under cool water. Leave the cooking water bubbling. 2 Heat the olive oil in a large pan and crumble in the nduja. Cook for 5 minutes on a medium heat, stirring repeatedly to ensure that the sausage melts slowly and combines with the oil. 3 In the meantime, cook the pipe rigate Le Moulin for 8 ‒ 10 minutes.

› Parmesan, to top › Salt, pepper

lemoulin1704.lu

EXPL E OUR WORLD!

N O W AVA I L A B L E E V E RY W H E R E !

K ACHEN No.32 | AUTUMN 22

KACHEN WITH KIDS

S H A DE S OF AUT UMN A table in autumn colours? Heike Meyers didn’t have to be asked twice! Especially because the KACHEN team had already planned this photo series last autumn and was therefore able to shoot under realistic autumn conditions. The pictures were taken on a fresh dry autumn day in Heike’s garden. The result is beautiful and a real source of inspiration, just as we are used to from Heike! The decorations are simple but tasteful, the recipes delicious and the crafts child’s play. So, let yourself be inspired and enjoy the cooler season before it gets too cold and cuddling up indoors is the order of the day! But even if it rains, this great table can easily be moved inside. Have fun!

RECIPES PHOTOS

@pfeffermachtgluecklich

Heike Meyers Ramunas Astrauskas

After the hot summer, autumn brings a welcome refresh and invites you to adapt the decorations in your home and garden accordingly.

K ACHEN No.32 | AUTUMN 22

KACHEN WITH KIDS

H E DG E HOG B I SC UI TS 40 biscuits 30 minutes 75 minutes

For the light dough

› › › › ›

300 g flour 100 g finest sugar 1 pinch of fine sea salt 2 egg yolks 200 g cold butter

For the dark dough

› › › › ›

300 g flour 150 g soft butter 75 g icing sugar 1 egg 1 tbsp cocoa powder

› 100 g raw marzipan paste Also

› 3 tea light shells › 1 stapler › A little brown cake icing, melted

chocolate or brown sugar writing to put together and for the eyes and nose.

1 For both doughs, knead the ingredients separately

4 Put the marzipan hearts aside, place the biscuits on

a baking tray lined with baking paper and bake in the oven for 8 minutes. Leave to cool. 5 Stick the pieces together with a little icing and paint on the eyes and nose.

TIP

The biscuits make a lovely welcome to the table at an autumn coffee party or a beautiful gift, autumnally wrapped, for dear friends.

and chill for 1 hour wrapped in cling film. Preheat the oven to 175°C. 2 In the meantime, craft the moulds. To do this, cut off the outline of the tealight shell, bend and shape as desired. Here, lay one in a zigzag (for the body), one in a suitably sized small oval circle for the belly and one in a small heart shape for the face. Fix each with a stapler. 3 Roll out the pastry or marzipan with a rolling pin, cut out the body ( jagged shape) from the brown pastry, the belly (small oval) from the light pastry and the small heart from the marzipan.

K ACHEN No.32 | AUTUMN 22

PUMPK IN

BUNS 12 buns 20 minutes 2 hours

› › › › › › › › › ›

450 g Hokkaido pumpkin 675 g flour (t 550) 120 g soft butter 1 egg 20 g fresh yeast 1 large pinch of fine sugar 120 ml lukewarm milk 1 pinch of curry 1 pinch of fine sea salt 1 egg yolk, mixed with 2 tbsp milk, to coat › Kitchen twine, soaked in olive oil › Fresh sage

1 Preheat the oven to 175°C top/bottom heat. 2 Cut the pumpkin in half, remove the seeds and cut into

for 1 hour. Then knead again, divide into 12 pieces & shape them into balls. 6 Place the kitchen twine around the balls from top to bottom, cross at the bottom and repeat process 2 until a small pumpkin is formed. Tie the kitchen twine in a knot at the top and place on a baking tray lined with baking paper. Cover with a clean cloth and leave to rest for 10 minutes. 7 Brush the pumpkins with the egg yolk/milk mixture and bake in the oven for 20 minutes. 8 Leave to cool briefly and decorate with the sage leaves. They taste best lukewarm.

cubes. Place them on a baking tray lined with baking paper and bake in the oven for about 20 minutes until soft. Remove from the oven, leave to steam out a little and then process in a blender or with a hand blender to make a purée. You will get about 350 g of purée. 3 Put the flour in a bowl, make a well, crumble in the yeast, sprinkle with the sugar and pour in the lukewarm milk. 4 Spread the butter, the egg, the spices and the pumpkin purée on the rim. Knead everything into a smooth dough for 7 minutes.

5 Cover the dough and leave it to rise in a warm place

K ACHEN No.32 | AUTUMN 22

KACHEN WITH KIDS

ROA S T E D PUMPK I N & F E TA

ON PUMPK IN HOUMOUS Serves 4 ‒ 6 20 minutes 40 minutes

For the houmous

› › › › › › › › ›

200 g Hokkaido pumpkin 1 tin of chickpeas 50 g tahini 25 g almond paste 2 garlic cloves A little sesame or olive oil 1 pinch of fine sea salt 1 pinch of cumin 1 organic lemon, zest and juice

For the roasted pumpkin

› › › ›

300 g Hokkaido pumpkin 4 tbsp fine olive oil 1 pinch of fine sea salt Pepper, freshly ground

› 200 g feta, crumbled › 1 bunch fresh parsley, finely chopped

1 2 3

4 5

Season with the salt, cumin, a tablespoon of lemon juice and the zest and set aside. 9 For the roasted pumpkin, cut it in half, remove the seeds and cut into fine wedges. Place the wedges in a bowl and mix with the rest of the ingredients. 10 Place on a baking tray lined with baking paper and place in the oven for 15 minutes. Switch the oven to the grill function at 200°C for another 5 minutes and roast the pumpkin until it is slightly brown around the edges. Leave to cool slightly. 11 Meanwhile, spread the houmous on a large plate, arrange the baked pumpkin pieces on top and top with the crumbled feta and parsley. 8

Preheat the oven to 200°C convection oven. For the houmous, halve the pumpkin, remove the seeds and cut into cubes. Place them on a baking tray lined with baking paper and bake for about 20 minutes until the pumpkin is soft. Turn once in between. Take the pumpkin out and leave to cool. Preheat the oven to 200°C convection oven. Drain the chickpeas. Peel the garlic, sauté briefly and put into a blender with the chickpeas, tahini and almond paste and purée. Add a little sesame or olive oil if the mixture is too dry. Then blend in 3 – 4 tablespoons of ice water to make the houmous very smooth.

K ACHEN No.32 | AUTUMN 22

ILLUSTR ATION

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

R A I N B OW S K E W E R S

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

KACHEN WITH KIDS

B IR D SWING WIT H A N A PPLE

CONE FOR E S T A NIM A L S

Material

› › › › › ›

Tree slice Shashlik skewer Jigsaw Eyelet Jute ribbon Apple

saw it out with the jigsaw. 2 Drill a hole to the left and right of the heart, the same diameter as the shish kebab skewer. 3 Insert the shish kebab skewer there on one side, skewer the apple and insert it again on the second side. 4 Attach the eyelet at the top to hang the apple tree disc.

AUT UMN LE A F WR E AT H Material

› Colourful autumn leaves › A piece of not too thin wire 1 Stack the autumn leaves on top

of each other in packets. Thread the wire through the packets, one after the other, in the middle. When enough foliage has been strung up, put the ends of the wire together to form a wreath and twist the wire into each other. 2 Decorate with a pretty loop.

CRAFTS PHOTOS

Heike Meyers Ramunas Astrauskas

1 Draw a heart on the tree slice and

› Cones › Acrylic paint & brush › Intermediate pieces

K ACHEN No.32 | AUTUMN 22

of empty egg cartons

› Hot glue

1 Paint the cones with the acrylic

paint.

2 Cut the intermediate pieces of

the egg cartons accordingly and paint them with the acrylic paint as well. Paint on a face. The ears and the black are also cut out of leftover egg carton and painted. 3 When all the parts are dry, glue them together with hot glue.

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

“QUE TSC HE K R AUT ” 7 glasses 1 hour + rest 2 hours

› 3 kg damson plums pitted (also › › › ›

works with frozen damson plums). 500 g brown sugar 500 g white sugar 2 tbsp lemon juice 1 level tsp cinnamon

4 5

TIP

To sterilise, simply bathe the jars in boiling water for 10 minutes beforehand.

RECIPE & PHOTO

with a little of the sugar so that everything is lightly covered and leave to marinate overnight or for about 12 hours. Turn the heat up to medium and mix the plums with the cinnamon and lemon juice. When the plums start to simmer, add the rest of the sugar. Now turn the heat down to low and let the plums simmer for 2 hours. (Do not stir and do not put a lid on the pot. You can also let it simmer longer; it depends on how you like the consistency of the “kraut”). When the desired consistency is reached, pour hot into sterile jars. Put the jars upside down for one night, this way the “squash” will keep for a long time and the jars will be sealed.

Anne Lommel

1 Put the pitted plums in a large pot. Sprinkle

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Salmon in a colourful pepper soup with coconut milk & curry Serves 6 900 g salmon fillet

1 yellow pepper

Olive oil

1 onion

Salt and pepper

1 l of coconut milk

1 red pepper

2 tbsp curry powder

1 green pepper

Fresh coriander

1. Place the salmon on a baking tray and season with salt, pepper and olive oil. 2. Preheat your fan oven to 45°C and bake for 45 minutes. 3. Wash the peppers and peel the onion, then cut all the vegetables into very small cubes. 4. Heat the olive oil and sweat the onion for a minute. Add the peppers and let it simmer for 10 minutes. 5. Add the curry powder and let the juices caramelise. Deglaze with the coconut milk and simmer for 15 minutes. 6. Pour the soup into a bowl, place the salmon fillet in the middle and decorate with coriander leaves.

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102

RECIPE PHOTO

Lena Harutunian Cédric Libar

GRANNY’S RECIPE

K ACHEN No.32 | AUTUMN 22

GRANNY’S RECIPE

Dolma (or Tolma in Armenian) is a culinary tradition that is at home throughout the Middle East and the Mediterranean, and indispensable in some countries. Armenia is one of those countries. The delicious Tolma, prepared by mum or grandma, takes all Armenians, no matter where they are, back to Armenia in one bite. Since every family adds a “secret” note or two to the recipe, the family recipe notebook is, of course, carefully kept and passed on like a treasure map, so that in the future the offspring will also taste like a piece of home away from home with a treasure trove of traditional Armenian recipes, like the Tolma recipe!

A R ME NI A N DOLM A S Serves 6 For the dolmas

› 400 g minced meat › › › › ›

(mixed lamb & pork) 100 g risotto rice 200 g pickled grape leaves 1 onion 50 – 100 g butter Fresh herbs (parsley, dill)

30 minutes › › › ›

40 – 50 minutes

Paprika, rose hot, ground Salt and pepper 2 bay leaves Some lukewarm water

For the dip

(rather firm consistency)

5 6

water for about 20 minutes. In the meantime, wash the rice and then mix well with the minced meat. Chop the onion, parsley and dill into very small pieces and add to the rice and mince mixture, mix well. Season with salt, pepper and paprika and mix well again. Note: add little salt, as the pickled grape leaves are already salty. Add a little lukewarm water to the mixture and mix until you have a loose mixture. Put a heaped teaspoon of the minced rice mixture on the outside of each grape leaf (take 2 if the grape leaves are very small or cracked) and roll the whole thing up from the stem to the end of the leaf. Line a large pot with some grape leaves to prevent the dolmas from burning, and now place the dolmas one by one in the pot and stack them. Finally, add the two bay leaves.

Fill the pot with cold water so that the dolmas are just covered. 9 Place a plate on top of the dolmas, bottom side up (this prevents the dolmas from curling up). 10 Cook on medium heat with the lid closed for 40 – 50 minutes. 11 Now remove the lid, put the butter on the dolmas, close the lid again and simmer for another 20 minutes. 8

The dip 1 Put the natural yoghurt in a bowl. 2 Finely chop the garlic and dill and add. 3 Add the oil and season with salt and pepper. 4

Mix well. Garnish with a few pomegranate seeds. Serve the dolmas hot, adding the dip in a small bowl.

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2 garlic cloves 1 tsp oil Dill A few pomegranate seeds Salt & pepper

› 500 g natural yoghurt

The dolmas 1 Leave the pickled grape leaves in a container of cold 2

› › › › ›

K ACHEN No.32 | AUTUMN 22

104

RECIPE PHOTOS

Jérémmy Parjouet Marc Dostert

MY LUXEMBOURG

K ACHEN No.32 | AUTUMN 22

MY LUXEMBOURG

Jérémmy Parjouet, a Chef with many different talents. Growing up in a family of cooks and a pastry chef, Jérémmy Parjouet has always known that he wanted to work in a kitchen. In 2013, the French cook managed to get a Michelin star for the “Becher Gare” and integrate himself into the Luxembourgish gastronomy. Now, he brings a new vision and creativity to “Les Jardin d’Anaïs” and plates both traditional dishes from the region as well as new and original ideas.

FILET OF LINE-CUT FISH, STUFFED TOMATO FROM SANDRINE’S, F IS H SOUP, LE MON PAS T E & BOT TA RG A Serves 8

5 minutes

3 hours

› 1 salmon- or stone bass of 2 kg,

For the lemon paste

For the stuffed tomatoes

For the fish soup

› › › › › ›

4 beautiful Marmande tomatoes Lemon juice Sugar Salt Ground Espelette pepper Olive oil

1 The day before, crush the

tomatoes, then sprinkle with sugar, salt and Espelette pepper. Add a drizzle of lemon juice and olive oil and candy them at 80°C in the oven overnight. 2 The same day, brown the rock fish and fishbones in a round pan, then add all the vegetables, the tomato paste and flambé the whole with cognac. 3 Deglaze with white wine and sherry vinegar, then add the fishbones, cover with water and cook for 2 – 3 hours over low heat. Strain through a sieve,

› 2 lemons › 50 g of sugar › Salt

› The fishbones of the stone bass, › › › ›

cut in pieces 1 kg of rock fish, cut into pieces 2 medium onions peeled 1 carrot cut into rings ½ fennel

then reduce the sauce and adjust the seasoning to taste. 4 For the lemon paste, remove the zest from the lemons and cut the lemon flesh into slices. In a saucepan, cook all ingredients over low heat with the sugar and a pinch of salt. 5 Cover, if necessary add a little water if the heat is too high. Once the whole has a compotetexture, mix it and to pass it though a fine sieve. 6 Cut the boneless lean stone bass into equal portions, turn on your oven to 80°C.

› › › › › › ›

4 garlic cloves 3 sprigs of thyme 50 g tomato paste 100 ml of Ricard 300 ml white wine 100 ml sherry vinegar Bottarga without the wax

7 In an oiled, non-stick frying

pan, start cooking the fish on the skin side with gentle heat, leaving the skin side on for a few minutes when the flesh becomes translucent. Turn it over and put it in the oven for 3 – 4 minutes. 8 In a soup plate, place the fish and half a stuffed tomato. Add the lemon paste on the edge of the plate or serve in a separate saucer so that everyone can serve themselves at their convenience. Grate the bottarga onto the fish and the tomato. Add some basil shoots as decoration if desired.

105

filleted with skin and fishbones › Olive oil › Salt, ground Espelette pepper

K ACHEN No.32 | AUTUMN 22

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106

once, always in less than half an hour. The ideal way to use several ingredients for a complete meal and avoid food waste. At heart, Miele encourages a sustainable cuisine and homemade cooking, and is always keen to develop technologies that make cooking easier. Another recent example can be seen in the MIELE induction hobs that have been designed with a “TempControl” zone2. Thanks to this unique intelligent technology, dishes will always cook perfectly, and nothing will burn. You can choose to set a fixed temperature on a cooking surface, so that the pan temperature remains constant, and your roasting is always perfect. Let yourself be tempted by MIELE technology, the best assistant for successful recipes.

K ACHEN No.32 | AUTUMN 22

ENHANCE YOUR KITCHEN.

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A TASTE OF LUXEMBOURG’S TERROIR

TEXT

Since 2009, the Chamber of Agriculture, in close collaboration with the Ministry of Agriculture, has initiated “Sou schmaacht Lëtzebuerg” (SSL), an awareness and information campaign aimed at promoting food products from Luxembourgish agriculture, viticulture and horticulture. The objective of the campaign is to give more visibility to products from Luxembourg’s terroir and to inform consumers about the diversity of indigenous agricultural products and the undeniable advantages of locavorism. Although the traditional products of Luxembourgish agriculture, such as meat, dairy products, wines and Crémants or brandies, are well known and appreciated by consumers because of their undeniable quality, many Luxembourgish producers have been able to diversify in recent years. This campaign also aims to inform professionals in the sector and to encourage them to actively support regional agriculture by promoting quality products. To date, the programme counts 189 participating restaurants and canteens in the “Sou schmaacht Lëtzebuerg” campaign. The “Sou schmaacht Lëtzebuerg” website is an indispensable tool to know more about the SSL campaign. You can find an index with the participating restaurants and canteens. A section entitled “Producers” also allows the consumer to find the nearest farmer, winegrower, or horticulturist by means of a geolocation. And, a browser allows you to easily find specific information. A brochure containing this information will also be available to our subscribers and anyone else who is interested.

Marion Finzi

Today, eating locally helps to support our country’s economy. Favouring short circuits and domestic production is a necessary act for the good of our planet but also for our health, because it is the guarantee of consuming freshly harvested products of better quality.

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sou-schmaacht-letzebuerg.lu

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

When you cross the stone bridge over the Alzette in even in the middle of autumn, and an outdoor heater for the heart of Clausen, you can’t miss “OiO, Osteria con greater comfort. Cucina” thanks to its sublime wooden terrace with flowAs for the menu, it is changed every two or three weeks ers overlooking the river. “OiO” refers to the lightness of to keep up with the latest arrivals. By choosing not to have oil drops that complete a plate. “Osteria con Cucina” is a cold room, so as not to store too much, the cuisine offered an ancient term describing a place where you can eat and at OiO is fresh Italian cuisine prepared with the best proddrink. At OiO, you will enjoy an Italian cuisine focusing ucts every day, “if a product doesn’t suit me, I don’t serve it, it’s as simple as that, because I can’t cook a dish that I on products, celebrating freshness and simplicity. All of Chef Leonardo De Paoli’s professional choices don’t think is up to scratch.” In the same vein, and with have led him to open OiO, a casual restaurant offering a view to reducing food waste as much as possible, the quality products “as I like it” he explains. To be the best Chef proposes an antipasti called “Pappa al pomodoro” manager of his own restaurant, the chef worked as a waiter prepared with leftover bread and foccacia that simmers for a year, learned the tricks of management by managing for 8 hours with San Marzano tomatoes, olive oil, garlic and burrata. “This dish was an instant hit, a team of 16 people in a restaurant in New so it remains on the menu all year round!” York and, of course, worked for 7 years as The fresh pasta is of course created à la sous-chef of the Grund’s double starred “A casual restaurant minute, by a cook dedicated to this art, restaurant, Mosconi. A multi-skilled CV offering quality “with the machine that belonged to my with which he can fulfil his dream with products as I like it.” grandmother,” explains the Chef. all the strings he has to his bow. Before succumbing to a dessert, “I fell in love with the place and immediately knew the atmosphere I wanted to create” the Chef taste one (or more) of the Italian cheeses selected from recalls. The result is minimalist, yet very intimate decor, the “cheese ferrari” trolley, the pride of the Chef. Also with wooden tables and cross-backed country chairs passionate about wine, the chef and his team have carein a vintage and rustic style. Hanging lamps from the fully selected the 150 wines that make up their cellar. If exposed beams of the old brewery, modernised with the choice of a bottle is too difficult, 18 wines are offered a coat of light paint. Paintings of old Italian advertise- by the glass, enough for a real tasting! If you want to discover the secrets of Leonardo De ments brighten up the white painted brick walls. OiO is undoubtedly a place where one likes to take refuge Paoli’s cooking, you can follow him like his shadow for from the autumnal greyness and discover the Italian an entire service. “A great experience for food lovers to sun shining on the plate and in the friendly atmosphere. watch, participate in the creation and to taste the dishes With only 9 tables inside and 10 outside, the team in the and wines of course!” says the Chef with a smile, because dining room is very attentive, which is essential for the as he reminds us “I have no secrets.” It is this open-mindchef. “I prefer to limit the number of tables to ensure a edness and this desire to share a beautiful cuisine that you will find when you visit OiO. Buon appetito! good experience for the customer.” On the terrace, the Chef has placed dozens of empty pots and wine boxes filled with green plants, flowers and herbs on the low wall, which he takes care of with pleasOiO ure “it’s my way of de-stressing!” Before each service, the cooks come to pick the herbs they will need for the service. 48, Montée de Clausen — L-1343 Luxembourg The good news is that the terrace has recently been Tel. +352 / 26 20 14 99 fitted out with a roof, which can be retracted in fine weather, so that you can enjoy a dinner at the water oio.lu

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TEXT PHOTOS

Marion Finzi Ramunas Astrauskas

OiO OS T E R I A CON C UC IN A

K ACHEN No.32 | AUTUMN 22

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

K ACHEN No.32 | AUTUMN 22

PORTRAIT OF A CHEF

B E N WE B E R

A C HE F WIT H PE R S E V E R A NC E & PAS S ION

113

With Ben Weber, naysayers and cynics fall onto deaf ears. “I have worked as a waiter, so in the dining area everything Despite the doubts that some people expressed about his has been thoroughly thought through and optimised to ability to succeed, this resolute young chef, who knew that organise their work as smoothly as possible.” he would become a chef from the age of 7, has never given Beyond his already busy schedule, this young and up. On the contrary, whenever he faces difficulties or scep- passionate entrepreneur has no intentions on leaving it at ticism, he redoubles his efforts to realise his dream and to maintaining his own restaurant. Quite the contrary. Sharprove them wrong. What good fortune for us! ing and passing on his knowledge is essential for him. A “As a child, I also wanted to be a comedian and an actor! member of the Luxembourg national cooking team since Finally, by choosing the profession of chef, I managed to he was 16, the chef has taken part in a series of internacombine these three passions,” Ben Weber confides to us tional culinary competitions as a pastry chef, cook, team with a smile. We are dealing here with an artist, who skil- leader and finally as coach for the younger generations. fully expresses himself in the kitchen and likes to meet “These experiences have taught me a lot, and my cooking his customers after dinner, with his amicable and humor- has been influenced by the different culinary traditions ous demeanour! I have encountered.” Recently elected president of the Vatel-Club, the After training at the EHTL, the young chef started working at the Mosconi restaurant. “There, I learned the simplic- Luxembourg professional chefs association, making him one of the youngest chefs in the world to ity of cooking and respect for the product.” head such a club, he has taken his role to Then, 12 years ago, after one year in the heart to promote the national cuisine, its kitchen of Mosconi, Ben Weber decided “I always tell my terroir and above all to help future generato set up a café-restaurant at the Campcustomers: don’t say you don’t like tions find their way in gastronomy. The club ing Relax, a venue owned by his parents in it without first is composed of volunteers, all passionate Haller in the Müllerthal. “There used to be trying it. At least about their work, which has led to the inaujust a simple chip shop! So I decided to create give me a chance to a brasserie-bistro where I offered traditional guration of many initiatives. “I am particudisappoint you!” and simple but delicious dishes, which were larly proud of our Minikäch programme, quickly praised by the customers!” which helps young kids (aged 9 to 13) to Accordingly, through perseverance, hard learn more about the restaurant business work and a passion for cooking that runs through his veins, from an early age, so that one day, they might be interested Ben Weber opened his restaurant “Gudde Kascht” next to in making a career of it! “I wish I had been able to attend the campsite in 2016. A place as much to his liking as to this programme when I was their age.” his likeness: raw, simple, and very professional, in which the It is clear that Ben Weber likes a challenge, and creating products grown in his own garden and those of local produc- his restaurant is certainly one of the biggest he has faced ers build the foundation. “I look at what the soil provides and mastered thus far. “I created everything from scratch, and offer it to my customers.” An apparent simplicity that and as entrepreneur today, I feel lucky to have acquired other skills beyond cooking!” can be found on the plate. And given that this fast-paced chef, aged only 35, is The tasting menu, composed of 7 dishes, aims to surprise by giving a bare minimum of information about the ingre- bubbling over with creative ideas, he is certainly not about dients that will be on the plate, so that people go into the to stop surprising us. Some might say that it’s too much experience with an open and curious mind. “I always tell and that he won’t make it… but that will only encourage my customers: don’t say you don’t like it without first trying him to prove them wrong soon enough. it. At least give me a chance to disappoint you!” That way, he offers his customers the opportunity to dare to eat differently and widen their culinary horizons. GUDDE K ASCHT The restaurant has a small team for maximum efficiency, both in the dining room and in the kitchen. Ben Weber is 20, Rue Henerecht — L-6370 Haller alone in the kitchen with his wife, a pastry chef, and they Tel. +352 / 83 67 48 cook for up to 25 seats each evening. In the dining room, two waiters are busy accommodating their customers. guddekascht.lu

K ACHEN No.32 | AUTUMN 22

CHEF’S MASTER CLASS

SAL MON ON POTATO PAT T Y w i t h honey mus tard sauce & vegetable br unoise Serves 4 400 g salmon backs 4 large potatoes 1 green courgette 1 yellow courgette 1 radish ½ cucumber 1 shallot 8 cherry tomatoes 1 sprig of Thai basil

20 minutes › › › › › › › ›

4 tbsp mustard 1 tbsp honey 2 tbsp butter 20 g horseradish cream 2 tbsp apple balsamic vinegar Salt and pepper Fleur de sel Olive oil

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20 minutes

K ACHEN No.32 | AUTUMN 22

CHEF’S MASTER CLASS

Peel and grate the potatoes. Season with salt and pepper.

Pass the radish through a mandolin, cut the cucumber into small cubes and set aside.

Slice the courgettes with a mandolin. Arrange the courgette slices on a plate and generously coat with olive oil. Season with fleur de sel and pepper. Leave to marinate for the rest of the preparation.

Melt a little butter and oil in a frying pan. Cook the potatoes over a low heat in the shape of a patty. Do not squeeze the excess water out of the potatoes.

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In another bowl, mix the mustard and honey.

RECIPE PHOTOS

B e n We b e r Ramunas Astrauskas

Cut the tomatoes in half, remove the seeds and dice them. Mince the shallot. Mix the tomatoes, shallot and chopped Thai basil in a bowl. Season with salt and pepper and add the balsamic vinegar.

K ACHEN No.32 | AUTUMN 22

CHEF’S MASTER CLASS

As soon as the edges of the patty are golden brown, turn them over. If the cake sticks a little, add more butter and increase the heat. Once cooked, set aside.

In the same pan, place the salmon back and fry on each side.

Fold each courgette slice into a tight circle and arrange on the plate.

TO SERVE

Top with tomato mixture, radish and cucumber.

Serve with horseradish cream and honey mustard.

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Cut out the patty. Place the sliced salmon on top.

K ACHEN No.32 | AUTUMN 22

XXXXXXXXXX

just

MILK Tradition unchanged since 1894

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E X PAT R ECI PE

Pierre Massehian is from Nancy and has been living in Luxembourg for over ten years. His father, of Iranian origin, passed on to him a love of Persian culture and especially its cuisine, based on rice, meat, vegetables, herbs and fruit, such as pomegranates, grapes or plums, which were often cooked during family events. Today, Pierre prepares the stews (Khoresh) with his wife Andie, who loves to cook Iranian recipes with him, eager to pass on his Iranian roots to their children as well as their friends!

Z E R E S H K P OLO B Â MORG H R IC E WIT H C HIC K E N & BA R B E R R IE S

2 3

5 6 7

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500 ml water 50 g barberries Butter Olive oil 2 tbsp brown sugar

Wash the rice and soak in water for half an hour, then drain through a sieve. Wash the chicken legs, then add salt and pepper and put in the refrigerator. Boil the rice in salted water for a few minutes until it is al dente (the inside must still be hard), then drain through a sieve. Peel the onion and cut into eighths. Heat some oil in a large, deep skillet and sauté onions until golden brown. Sprinkle with turmeric and place chicken legs on top. Add saffron, pepper and bay leaves and fry hot for 5 minutes with lid closed. Deglaze with 500 ml boiling water, then cover and simmer on low heat for 1 hour. Peel and wash the potatoes and cut them into thin slices (0.2 cm) with a vegetable slicer. Cover the bottom of a large saucepan with oil. Spread out the potato slices close together in the bottom of the pot, making sure that the entire surface is covered with potatoes. Heat to the hottest setting and pile the rice on top like a pyramid. (The rice should not touch the rim of the pot.)

½ tsp cinnamon 400 g basmati rice 1 large potato Salt, pepper

Poke holes vertically into the rice with the handle of the wooden spoon, so that the steam circulates better in the pot. Add butter flakes on top of the rice. Once the rice begins to steam, wrap the pot lid in a clean cloth and cover pot (this keeps moisture in the cloth). When the pot lid is hot, reduce heat to lowest setting and simmer for 1 hour. Meanwhile, heat 3 tablespoons oil and 3 tablespoons butter in a small saucepan over medium heat, add the washed barberries to the hot fat and toss. Sprinkle brown sugar on top and stir until it caramelises slightly. Add the cinnamon and 3 tablespoons chicken broth from the large pan and heat briefly on high. Remove barberries from heat and cover. After 1 hour, scoop the rice out of the pot onto a large plate, making sure not to damage the crust at the bottom! Once all the rice is out of the pot, invert pot onto a flat plate, salt the potato crust (tahdig), cut into pieces and serve separately. Spread barberry mixture and chicken sauce from the pan on the rice and serve with the chicken.

Pierre Massehian Marc Dostert

4 chicken legs 1 large onion 1 tsp turmeric ½ tsp saffron threads 3 bay leaves

1 hour

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90 minutes

RECIPE PHOTOS

Serves 4

K ACHEN No.32 | AUTUMN 22

ADVERTORIAL

GUIDE V IN S LUX 202 2/ 202 3 T HE R E F E R E NC E BOOK ON LUXE MBOURG IS H WINE S

THE LONG-AWAITED GUIDE VINSLUX 2022/2023 HAS BEEN RELEASED

A very rich guide, with many additional sections: ∙ L uxembourg’s food quality labels ∙ R ecipes for Luxembourgish specialties, suggested by teachers from the École d’Hôtellerie et de Tourisme du Luxembourg ∙ An overview of the distillers of the Luxembourgish Moselle ∙ A presentation of the VinsLux DropStop limited edition specially designed by artist Robert Brandy; the net proceeds will be donated to Action Télévie ∙ A flash on the Grand Dîner VinsLux on 15 April 2023 at the Domaine Thermal in Mondorf.

TEXT

Claude François

The reference book on Luxembourgish wines and Crémants is trilingual (English, French, German) and offers all the details on the Moselle winegrowers and a selection of their wines. It also includes an overview of recent vintages, a focus on Luxembourgish viticulture and the main grape varieties, and tips for your Moselle travel excursions. There are 50 prizes to be won in a big competition, including a Liebherr climate-controlled wine cabinet.

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The VinsLux Guide 2022/2023 (price: €25) and the DropStop (€6.20) are available via vinslux.lu and prima.lu, and on LetzShop.lu

K ACHEN No.32 | AUTUMN 22

PA RTNE R R ECI PE

François Jagut, Chef of the restaurant Les Roses, just released an exclusive recipe and we’re excited to share it with you.

B U T T E R NU T HOUMOUS WITH BAK E D B E E TS & PITA B R E AD Serves 6 2 hours 30 minutes 35 minutes

For the pita bread

› 250 g flour › 7 g fresh yeast 1 2

4 5

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2 g sugar 10 g olive oil 4 g fine salt 3 g cumin powder 150 ml water at temperature

For the beetroot

› 700 g different varieties of Chioggia and red beetroot, small size › 500 g coarse salt

Preheat the oven to 200°C. Place a bed of coarse salt on an ovenproof tray and place the well-washed butternut and beetroot, whole with the skin, on top and cook for 30 minutes. Once cooked, cut the butternut in half lengthways, remove the seeds and scoop out the cooked pulp with a spoon. Peel the different types of beetroot and store in a cool place. Place the cooked butternut, rinsed and drained chickpeas, crushed garlic, tahini and finely chopped sage leaves in a blender. Blend on medium speed then add the olive oil, lemon zest and juice.

To make the pita bread, place the flour, fine salt and cumin powder in a bowl, mix and make a well in the centre. 8 Add the water, fresh yeast and sugar to the centre and mix with your fingertips until the dough is smooth and no longer sticky. 9 Leave to rest for 1.5 hours at room temperature. 10 Roll out the dough to 5 millimetres thick, cut to size and place on an ovenproof tray. Bake for 5 minutes at 240°C. 11 Arrange all the elements harmoniously on a plate. Depending on taste, garnish with grated raw cauliflower or other vegetable pickles. 7

François Jagut Dominika Montonen-Koivisto

200 g butternut 200 g cooked chickpeas 5 sage leaves 1 garlic clove 30 g tahini 30 g olive oil Juice and zest of 1 lemon

RECIPE PHOTO

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Open Monday & Thursday 19:00 - 23:00 Friday & Saturday 19:00 - 00:00 Sunday 12:00 - 14:00 & 19:00 - 23:00 casino2000.lu Reservations:

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For the houmous

CAFE PORTRAIT

THE BLOOM I S B LOOMI NG

Walking through the door of the coffeeshop Bloom translates to the certainty of spending a moment of sweetness. Forget the grey days of autumn or the cold in the heart of winter, and let yourself be reminded of a beautiful summer day. Located in the heart of the Gare district, Vic Pereira, entrepreneur and passionate barista, took over the reigns of this cozy establishment back in 2020. A must-visit, for sure! Trained at Knopes, Vic Pereira took the lead with a clear idea: retain and build upon the core identity of the coffeeshop to make it even more lively. One major change includes opening its door every day of the week! The bet paid off, as the café is always busy. From early commuters and police officers grabbing their morning coffee before or after their shift, to freelancers and students typing frenetically on their computers while sipping lattes, or parents enjoying a day off with their children. Seated comfortably on a sofa, at a wooden table or along the windows, its large windows allow its guests to daydream while contemplating the animated life of the neighbourhood. At Bloom, coffee is king. You can enjoy excellent coffee from the Berlin roaster The Barn (voted best roaster in Europe), prepared with care by attentive baristas. If you are not a coffee lover, don’t worry, there are plenty of other delicious options, including tea, organic juices, matcha or chai latte. In summer, a beautiful sunny terrace flourishes along the façade and on the pavement opposite the café. At lunchtime, a varied offer of savoury dishes makes the inhabitants of the neighbourhood happy. Quiches, tarts, soups and salads are prepared on the spot by the two cooks because, apart from the croissants and chocolate bread, everything here is home-made! As the owner explains, “a coffeeshop must above all offer excellent coffee, in a place where you feel comfortable and with quality food!” Throughout the day, there are always plenty of pastries and cakes displayed on their counters to satisfy any sweet tooth. We particularly recommend their cinnamon or pistachio rolls, not to forget their carrot cake or brownies. During the weekend, the place fills up with regulars ready to start their weekend with an indulgent breakfast. Some of them let this sweet moment drag into the afternoon while others go on with their day... with a coffee to go in their hand! So walk through the door of this café, and we promise your heart will bloom!

BLOOM COFFEE SHOP 101, rue Adolphe Fischer — L-1521 Luxembourg Tel. +352 / 28 99 80 20

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facebook.com/bloomluxembourg

K ACHEN No.32 | AUTUMN 22

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TEXT PHOTOS

Marion Finzi Marc Dostert

CAFE PORTRAIT

K ACHEN No.32 | AUTUMN 22

MADE IN LUXEMBOURG

DI RT Y SOCK S

As the cold autumn winds pick up speed, one can’t have a large enough supply of cozy socks. And what better idea than to wear socks that are a little offbeat to brighten up the grey weather? This is exactly the concept of Dirty Socks created by Philippe Bernard, Zenia Charlé and Annick Breger. This Luxembourg-based company designs unisex socks with colourful patterns, often with a joyful nod to Luxembourgish culture. Philippe Bernard, also a restaurant-owner in Differdange, came up with the idea of a personalised sock while looking for a goodie for his customers. “I found it very rewarding to spread joy among our customers by offering them a practical and amusing product to wear every day!” And so Dirty Socks was born. Think “Dirty” as “quirky” because these socks are clearly meant to put a smile on your face. The founders of Dirty Socks had, from the start, the desire to represent Luxembourgish brands on their socks. “We contacted Luxlait, Bofferding, Bernard-Massard, who were all excited by the idea of having ‘their own’ socks!” To date, the team has come up with about fifty designs. “It’s a fun and easy way for companies to advertise, and they can see their witty designs being worn by our customers!” As such, concepts range from books by Librairie Ernster, to Grosbusch vegetables, Luxlait’s Kachkéis, and “Luxembourg” socks branded with the national flag, featuring the Grand Duke or quite simply brazen with the word “Moien.” At Kachen, we also loved the idea and came up with a special design that can be found in our autumn Tasty Box, and on sale on the Dirty Socks website! Made in Europe, Dirty Socks are woven with Oeko-Tex certified cotton, with a more or less fine thread depending on the design. The range is now present in several boutiques, concept stores and florists across the country and was even displayed at the Luxembourg pavilion of the World Expo in Dubai. The young company hopes to soon produce a line of their funny socks for children. But of course, they will have to be taught to pick up their own... dirty socks!

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TEXT

Marion Finzi

S T Y L I S H F ROM H E E L TO TOE !

K ACHEN No.32 | AUTUMN 22

SAR AH MANDRES

ART

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Instagram: @sarah_mandres_art

TEXT PHOTO

Marion Finzi Marc Dostert

There are childhood memories that remain buried and then, one day, reappear. Born into a family of artists, notably her great-grandfather Jean Wachs, Sarah Mandres was never destined for the same career. When she was younger, she used to paint with her grandmother at the kitchen table, but then life took her away from her brushes. Three years ago, wanting to reconnect with this forgotten passion, she started painting again and has ever since been unable to stop. Painting, sculpting on concrete, sculpting on wood, Sarah Mandres knows no barriers in her artistic expression. “I am lucky enough to be free of any artistic training, so I try to let my creativity speak for itself. If it works, so much the better, if it doesn’t work, at least I tried.” “I am lucky enough to In the last three years, Sarah Mandres has been be free of any artistic painting, sculpting and training, so I try to let crafting. For a few months my creativity speak now, she has been part for itself.” of an artists’ collective in Hollerich where she has her own studio. “It is very enriching for me to discuss with other creative minds and to compare our experiences because I realise that I am not alone in this process.” A year ago, she exhibited her work for the first time at the Theatre of Esch. “It was an exciting moment to see my work presented to the public, but also extremely hard because revealing my paintings is like exposing myself,” recalls Sarah. Since this summer, she has been part of the Cueva 2022 exhibition at the Metzeschmelz (Schifflange), where she created an installation at the heart of the former steelworks, combining mannequins, mirrors and furniture. “I loved this exercise in which I was able to tell a story.” Sarah Mandres lets herself be carried along by the wave of creativity, which grows day by day.

ARTISTS

SOPHIA REIN

A BLOSSOMING ARTIST Born into a family of painters and photographers, Sophia Rein has always had a brush in her hand, even when she was working as a lawyer. Since 2006, she has established herself as an artist, and she has gradually combined painting with another of her passions, photography. This fusion allows her to enter a reality in black and white and express her own colourful vision. Drawing her inspiration from urban life, she mainly takes pictures of places in Luxembourg. However, she also dreams of walking the streets of Paris, New York or Singapore one of these days. The photos are then printed on large formats because, as she puts it, “the bigger it is, the more enchanting it is,” and a whole new atmosphere is created under the strokes of her brushes. She lets her daily mood and the emotions that arise when staring at the picture guide her. Sophia Rein is a free artist, who has mastered her art over the years by not setting any artistic barriers; instead, she continually seeks out new techniques, for instance spray painting, convinced that all art forms are beautiful. With her creations, in the form of paintings or XXL wall prints, she aims to bring a little sunshine into people’s daily lives. A sunny twist to escape reality. Her latest project celebrates the power of flowers, combining them with her photography.

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TEXT

Marion Finzi

sophia-rein.com Instagram: @art_sophiarein

K ACHEN No.32 | AUTUMN 22

ARTISTS

JEPPE HEIN

CONCEPTUAL ART The Danish artist, Jeppe Hein, grew up on a farm and has always kept a close relationship to nature, which he considers a refuge. Heir to the conceptual art and Minimalism of the 1970s, Jeppe Hein develops his work starting with those influences and consistently involves the public. His seemingly simple installations surreptitiously change the relationship to the space it is set in and provoke dialogue. In 2022, a collaboration with Ruinart enabled the artist to give a new artistic interpretation of the history of the famous Champagne house and its know-how. For Jeppe Hein, the making and tasting of champagne, from the moment the grapes are harvested to the prickling sensation as the bubbles touch the lips, is a sensory experience. With his installation “Right Here, Right now,” he sought to express the essence of this experience into a creative visualization, which has been shown at numerous international art events, including Frieze London, Art Basel Paris and Art Basel Miami Beach. His other exhibition “Distance,” which was presented throughout the summer at the Konschthal as part of Esch 2022, was intended to completely redesign the Konschthal Esch on several floors. A social bench by Jeppe Hein remains on display in front of the Konschthal until 11 October.

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TEXT

Marion Finzi

jeppehein.net Instagram: @jeppehein

K ACHEN No.32 | AUTUMN 22

MEET THE MAKERS

TA RT E F INE BA K E RY, C R A F TSM A NS HIP & T R A DIT ION

TEXT PHOTOS

Marion Finzi Marc Dostert

In order for us to enjoy warm croissants and crispy baguettes in the morning, a baker had to get up at 3 a.m. to knead the dough, degas it and shape each loaf. And before that, the same baker tested their recipes over and over again to find the perfect dosage. The profession of baker is a profession of passion, patience and precision. Most importantly, it is also a team job. Anne Le MoigneMatinet, manager of Tartefine, quickly understood this and surrounded herself with experienced craftspeople and passionate employees to develop French know-how in Luxembourg. After a 20-year career in the aviation industry, this businesswoman took the courageous step of creating her own bakery-pastry shop in Luxembourg “from A to Z.” With a pastry chef’s diploma in her pocket and having just moved to Luxembourg City, she noticed the absence of traditional French bakeries. “I did not intend to become a pastry chef, but it seemed essential and to me to follow this training to understand the craft to develop it as well as possible.” Thanks to the support of Chambre des Métiers and her participation in the Fit4Entrepreneurship programme, she was able to launch her project. In April 2016, the Tartefine bakery-pastry shop opened its doors in the Bonnevoie district. “On our opening, there was already a queue outside,” she recalls with a smile. Since that day, local customers and tourists alike come to this small bakery to discover the French specialities prepared each morning by the craftspeople in the back room. Croissants, brioches, baguettes, farmhouse bread, rye bread, but also Breton shortbread, (“I come from Brittany, so this was a must-have!”) fruit tarts and cookies that delight the local children at snack time. “We prepare everything in-house, and also bake traditional Luxembourgish treats, such as pâté au riesling, or special requests by customers, such as the Roscon de Reyes cake that the Spanish eat on Epiphany!” A bakery is a place of delicacies and is not limited to bread, pastries and cakes. Tartefine is no exception to the rule as they also offer organic ice creams made on the spot, chocolates, jams or fruit jellies. After having opened a second “Tartefine BIO” shop in Gasperich in 2018 and taking over the Cayotte pastry shop in Esch at the beginning of the year, Anne Le Moignet-Matinet has just opened a new bakery and concept store in Strassen. Traditional know-how is certainly not about to die out any time soon. And that’s great news!

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To know more about the training in craft activities, visit cdm.lu and handsup.lu

In collaboration with

AGENDA

C ULT UR A L

AGE NDA MUS IC

MOVE AND SING ALONG!

Even though the summer is slowly coming to an end, there are plenty of exciting events to look out for! We don’t want you to miss anything, so we have summarised some the most important ones, including music, culture, and, of course, special events for us foodies! Enjoy with friends and your whole family.

LOA Kirchberg, Luxembourg City From 09.09. to 10.09.2022

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Luxembourg Open Air (short: “LOA”) is an electronic music festival bringing a new musical experience to Luxembourg since 2019. Over the course of two days, international DJs and local artists perform a mix between Deep House, Tech House, and EDM music at some of the most beautiful locations in the country. loa.lu

ETTELBROOKLYN STREET FEST Ettelbrück 10.09.2022 from 14:00 to 22:00 Take part in an unforgettable journey to Ettelbrooklyn: discover a colourful and diverse programme on the streets of Ettelbrück. The event offers something for everyone, from pure culture to funny comedy, delighting families, culture lovers and adventurers. ettelbruck.lu

NUITS DES LAMPIONS 2022 Wiltz From 15.09. to 17.09.2022 at 17h00 Colourful lanterns transform Wiltz into a magical wonderland: The fascinating light festival has been attracting more than ten thousand visitors over the past years and has been one of the major event highlights of the Grand Duchy since its creation in the European Year of Culture 2007. ndl.lu

M A R K E T T IME

DON’T FORGET TO BRING YOUR BAG!

VEINER NËSSMOORT Vianden 09.10.2022 The day before the nut fair, various associations in Vianden meet to ‘harvest’ the walnuts they will need for the walnut market weekend. One of their most celebrated products is, among others, a delicious nut liqueur based on locally harvested nuts. nessmoort.lu

«AU GOÛT DU TERRITOIRE» Bascharage at Käerjenger Treff and at de Brasserie Nationale From 30.09. to 02.10.2022 ‘Au Goût du Terroir’ will first of all be a market for regional and quality products, a unique opportunity for consumers to discover the richness of regional products from Luxembourg and the Greater Region. The market will also offer a unique platform for producers to meet their customers and display their know-how to the general public.

SCHLASSMAART Château de Burscheid From 26.11. to 27.11.2022 from 11:00 to 22:00 Hobby artists and craftspeople present their art articles, handicraft items and pictures and much more. The castle serves as a fantastic exhibition venue that visitors should not miss. castle-bourscheid.lu

CREATIVE FAMILY BRUNCH: “MOOLT ONS EEN…” Rotondes 06.11.2022 With cutlery in one hand and coloured pencils in the other, small and big alike will let their creative juices flow – no doubt stimulated by the sugar in the cupcakes... The aim? To blow the minds of the jury of the drawing competition and to be awarded a completely zany distinction. The theme? Absolutely top secret, until the big day! rotondes.lu

WINTERLIGHTS Luxembourg City From 18.11. to 01.01.2023 At the “Winter lights” festival, the city centre is bathed in a fairytale and enchanting atmosphere with lights in a thousand facets. Visitors can expect a fantastic overall concept with Christmas markets at various locations, concerts, exhibitions, events and an animation programme for children. vdl.lu

RIESLING OPEN Wormeldange From 16.09. to 18.09.2022 The Riesling commune of Wormeldange earns its name from the excellent soil conditions and steep slopes, a terroir that is ideal for the ripening of magnificent Riesling grapes. On the 3rd weekend in September, you can taste the perfect Riesling, but, of course, also all the other products and Crémants, in the open wine cellars, wine taverns and vineyards of the winegrowers. rieslingopen.com

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F OR YOUR S E N S E S

SOMETHING FOR EVERYBODY!

gout.lu

DESIGN NEWS

R AC LE T T E The creative duo Simone and Irina opened a studio in Eschsur-Alzette this year, where they offer workshops in screen printing. With a lot of love and patience, they familiarise children and young people, aged 6 to 18, with this, nowadays partly, forgotten art. To make the workshops as dynamic and enjoyable as possible, the courses run over several days. Parents and adult art lovers are of course not forgotten. For example, “Raclette” offers a workshop for self-printing tote bags with a wine tasting from the Luxembourgish winery “Häremillen.” Learn more about the printing process and show off your own creations! raclette.lu

T IPP TOPP Founder and artist Liane started her concept with a clear goal: to combine her passion for art with her love of teaching children. With the Tipp Topp Art Bus and Art Studio, based in the capital, she enables children to discover their creative side and make something of their own. For birthday parties there are different party packages depending on the preference of the birthday child. If interested, the Art Bus can also be booked on request. On the weekends of the summer holidays, the Summer Art Camp takes place in the Art Studio. Each of the courses explores different artistic techniques, materials and ideas. However, the most important thing is to have fun in the process. tipptopp.lu

DE V Ï In February 2018 the founder Debbie Kirsch travelled to India to intern at the Institute for Philanthropy and Humanitarian Development, short IPHD. Far away from her initial intentions, she was convinced to create Devï, which translates to goddess. Her ethical clothing brand focusing on women empowerment, rural community development and sustainability. But let’s not forget the Saheli women who are the heart of the project. Cast out by their society, Devï gives them an opportunity to find their way back and care for themselves without relying on anybody. Since 2021, the revived and upcycled saris are available in Luxembourg City and in their online store. No matter what occasion, the store has something suitable for everyone and it can be enjoyed guilt-free!

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devi-clothing.com

K ACHEN No.32 | AUTUMN 22

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

C AV E S B E R N A

SE R E NIT Y & K NOW-HOW

Like many other winegrowing families in Luxembourg, the Bernas initially earned their living with a mixed business of agriculture, livestock and viticulture. Back in the days, a lot of wine was still sold in barrels, but in the 1960s, Albert Berna took a leap and decided to bottle his crus and abandon the agricultural activity. In 1978, his son Raymond took over the family business with his wife Mady Senninger, the daughter of a carpenter from Ehnen. Humbly and carefully, they expanded their business and made a name for themselves thanks to the fruity style of their expressive wines.

Studies in Geisenheim and in Vienna

Anne and Marc, their daughter and son, helped out in the vineyards as children. Later, however, Anne decided to become a teacher, and Marc was not particularly keen on becoming a professional winemaker either. “I was mainly interested in technology, physics, mathematics and computer science. “ But gradually he found himself fascinated by the vintner profession, so that after finishing secondary school he first did an internship at a local vintner in Nittel before studying viticulture and oenology in Geisenheim. He stayed there for three semesters

and then moved to Vienna, where he received his final degree after another three semesters at the University of Natural Resources and Applied Life Sciences. The Caves Berna own excellent vineyards such as Ahn Palmberg, Göllebour and Vogelsang as well as Wormeldingen Elterberg; their grounds have now grown to 7.8 hectares, harbouring all the classic types of grapes, from Elbling and Pinots to Riesling and Gewürztraminer. Chardonnay and Pinot Noir are now also considered among the “classic” grape varieties, at least among the common ones. Raymond Berna planted its first rows some time ago, “but we used the Chardonnay exclusively for the Crémant, and we didn’t grow the Pinot Noir in barrels yet,” says Marc Berna looking back.

Wood finishing specialist

And it is precisely this barrel ageing that has become a trademark of Caves Berna. Over time, Marc Berna has built himself a small but neat barrique cellar – which required extensive work at the main domain in Ahn. Over time, he acquired a profound know-how in barrel ageing. “It’s the result of trial and error,” smiles the jovial winemaker, who has tried different wooden

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TEXT PHOTOS

Claude François Ramunas Astrauskas

Marc Berna produces expressive wines typical of the region and has mastered the barrel ageing process to perfection.

K ACHEN No.32 | AUTUMN 22

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

Waiting for the new Cuvée Mystique

The Caves Berna produce around 50,000 to 60,000 bottles per year, with two Crémant cuvées making out about 20 per cent. The Cuvée Brut is an assemblage of traditional grape varieties, the highly praised Cuvée Mystique an extremely successful blend of Pinot Noir and Chardonnay. The new cuvée from the 2020 vintage will be released by the end of this year or in early 2023. And maybe, one day, there will be a crémant-rosé from Caves Berna hints Marc: “That seems like the next logical step, but I don’t want to sacrifice grapes that I urgently need for my red wines and the rosé. But if the harvest is right, then this could be an option.”

CAVES BERNA 7, rue de la Résistance — L-5401 Ahn

K ACHEN No.32 | AUTUMN 22

Tel. +352 / 76 02 08

cavesberna.lu

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barrels, “from different manufacturers and with different degrees of toast, to figure out what suits our wines and our style best. I prefer barrels that are not too toasted, and I also use 500-litre barrels because they accommodate the wines better.” In a good year, Berna also produces two Pinots Noirs, a lighter one with fewer barrique notes, and the “Grande Réserve,” a red wine in a class of its own – the 2020, for example, a model of balance and depth with a delicate finish, can easily compete with great bottles of the Bourgogne! The Grande Réserve always comes from the same vineyards and from low yields. No more than 1500 bottles of these noble drops have ever been produced in a single year – a real curiosity! Marc Berna’s favourite varieties are Pinot Noir and Riesling. “The latter because of its freshness, its subtlety and diversity, and for the production of Pinot Noir you need passion and dedication,” he emphasises. Values that are also reflected in his personal life: Marc and his wife Anne Schill are parents of two young children, Liz and Franz, who naturally require a lot of love and attention. “Which can sometimes be quite demanding, but thanks to good organisation and the help of my wife, I get to do both,” emphasises the young entrepreneur.

ADVERTORIAL

LE S V IG NE RON S

DE DOM A I N E S V I N S MOS E L L E The brand “Les Vignerons de Domaines Vinsmoselle” embodies all of the characteristic features of Luxembourg’s terroir. Its ambition? To meet the consumer’s desire for more authenticity and higher visibility of the producer behind the quality product.

THE BR AND IS CHAR AC TERISED BY THREE VALUES: PERSONAL , REFRESHING AND PROUD

Already in the design of the individual labels, great importance is attached to the choice of materials and the various finishing techniques. Blind embossing, hot foil, as well as the noble choice of colours give the label class and thus reflect the individual quality levels of these wines. Premier Cru wines are described as “fine wines with character,” to be placed between entry-level wines and top wines in terms of quality. The upper label is lightcoloured and shows a portrait of the winemaker, as is the case with AOP wines. Côtes de Grevenmacher and Côtes de Remich are possible indications of origin for these PC wines of the grape varieties Rivaner, Auxerrois, Pinot Blanc, Pinot Gris and Riesling. With the PC wines, the yield in the vineyard is more limited, resulting in wines with a strong grape typicity and character. In the case of the Grand-Premier-Cru wines that do not specify a vineyard, the design and identity refer to their origins, the Coteaux de Grevenmacher and Coteaux de Remich. These wines are given an even higher quality finish. The upper label is in an elegant, dark shade and the winemaker’s portrait is refined with an orange casing. The same exquisite colour tone is also found on the capsule and underlines the special nature of these wines. Here, the quantity of grapes on each vine has been reduced even further, giving the wines density and complexity. The brand also consists of 25 single vineyard wines from the most famous vineyards of the Luxembourgish Moselle and their corresponding diversity in terroir. The style of the Grand Premier Cru is continued in these exceptional wines. Here, however, the reference to the terroir brings the exclusive site to the fore. Due to the characteristics of the terroir of the vineyard, each wine has its own special style. Some have a fruity character, others are more mineral, and still others have spicy notes. Each site shows its own personality, which has been worked out by our winemakers and cellar masters.

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vinsmoselle.lu

K ACHEN No.32 | AUTUMN 22

A Domaines Vinsmoselle brand - Alcohol abuse is dangerous for your health, drink in moderation

SHAKE IT BABY!

C A NC H Á NC H A R A Canchánchara is said to be the oldest known cocktail in Cuba. Equal parts practicality and magic, we like to use Eminente Cuban Rum and local lavender honey to add beautiful floral notes to this delicious cocktail.

› › › ›

50 ml Eminente Rum 25 ml Freshly Squeezed lime Juice (about 1 lime) 20 ml Honey Syrup (2 parts honey to 1 part water) 30 ml Soda

Glass

Rocks / Cocktail Method

Add the Eminente Rum, Lime and Honey to a shaker*. Add ice and shake hard. Strain into a Rocks Glass full of ice / Cocktail Glass. Finish with the soda and garnish with a lime wedge, a sprig of lavender, or both! Garnish

Lime wedge and a sprig of lavender

ORC H A R D S LING Autumn this is a perfect time for an innocent – non-alcoholic – Orchard Sling. Using Tanquery 0.0 and seasonal fruits, this refreshing cocktail is as delicious as it is wholesome!

› › › ›

50 ml Tanqueray 0.0 60 ml Freshly pressed apple juice 60 ml Soda 5 blackberries and 5 large mint leaves

Glass

Highball Method

Add the blackberries to the glass and muddle. Slap the mint and add to the glass. Add the Tanqueray 0.0 and Apple juice then stir. Fill the glass with ice then add the soda, stir again. Garnish

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Blackberry and a sprig of large mint leaves

* If you don’t have a cocktail shaker, you can use a plastic water bottle or any kind of tough clip-lock plastic container! For more cocktails and mocktails, visit wengler.lu

50THANNIVERSARY

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BAR SNAPSHOT

GO T E N

Go Ten lies in the heart of Luxembourg’s capital, not far from the Grand Ducal Palace. The bar offers not only its own distilled gin from Ibiza, but also tempting cocktails and a selection of over 100 gins, including two or three from Luxembourg. Upon entering Go Ten, guests are transported into another world: The green moss on the wall, the dark blue tiles at the counter and the turquoise seats give an exotic and cosy atmosphere. The kitchen impresses with its sophisticated Nikkei fusion style, a mix of Peruvian and Japanese cuisine. Thanks to It’s house music taste, Go Ten is also a hotspot for international DJs in Luxembourg. A great venue if you are looking for an exceptional night out!

H A N A MI Makes 1 › 50 ml Tanqueray › › › › › ›

5 minutes

Royal 15 ml shiso cordial 15 ml supasawa 15 ml chamomille syrup 3 drops salted water TH Botanical tonic Purple shiso leave

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TEXT PHOTO

Lexi Nickels Marc Dostert

G I N B A R & N I K K E I C UI S I N E

K ACHEN No.32 | AUTUMN 22

1 Put the gin, cordial, supasawa,

salted water and chamomille syrup in a mixing glass with ice. 2 Stir, then pour it into a highball glass with the ice. 3 Top up with the Thomas Henry tonic water. 4 Garnish with a purple shiso leave.

ADVERTORIAL

THE MOSELLE IN ALL ITS COLOUR S should do without the delicacies of our Moselle vintners. A highlight of every grape harvest is of course the “Fiederwäissen,” the vintners’ first autumn message to wine lovers. This popular drink is seasonally limited and only available for a few weeks every year. “Fiederwäissen“ is a wine that can be described as halfway between grape juice and wine, balancing sweetness, alcohol and fruit acidity. The traditional pairing of onion tart and “Fiederwäissen“ is a real delight. Don’t be afraid to have a peek over the shoulders of the winegrowers during the grape harvest and enjoy the landscapes as the leaves of the vines turn golden. After a great late summer stroll, you’ll find beautiful and cosy tasting rooms all along the Moselle and there will be no shortage of festivities around the beloved grape and its nectars in the autumn months. So, let’s all raise our glasses together and toast the new “Vins et Crémants de Luxembourg” season. For more information on the upcoming autumn events, visit vins-cremants.lu

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Slowly but surely, the autumn winds start blowing through the vineyards of the Moselle Valley. The anticipation among the winegrowers could not be greater, as sun-drenched grapes await the harvest in the vineyards along the Moselle. The grape harvest is an annual highlight on the Moselle – many hard-working hands assist the winegrowers to transport the grapes from the steep fields to the wine cellars. After dedicating their heart and soul into the vines for a whole year, the harvest is always a very emotional moment in the work calendar of the winegrowers. The work in the vineyard is spread across all seasons, each marking different steps, such as tilling the soil, working on the foliage and tending the vines. Once all the stages of production have been completed and the weather conditions are in favour of the winemakers, nothing stands in the way of producing a new series of palate pleasers. But even though it is slowly getting colder outside, the nights are getting longer, and the terrace season comes slowly to an end for this year, this does not mean that you

K ACHEN No.32 | AUTUMN 22

ADVERTORIAL

T USC A N Y

A DY N A MIC WINE R EG ION Vino Nobile di Montepulciano, Brunello di Montalcino, Chianti are all names that evoke Tuscany. This famous Italian region has a rich, complex, and very interesting terroir, with wines that have experienced a real revival in recent years.

A RICH AND DIVERSE REGION

Tuscany is best known for its Chiantis, but it has much more to offer! Its terroir is home to the production of a large number of appellation wines. Over the last 30 or 40 years, thanks to a rich and interesting terroir, the vineyards have seen a revival of Chianti wines with the appearance of the “Super Tuscans” in the 1990s. This production of alternative, high-end wines has given rise to cult wines such as Ornellaia and Sassicaia, which are among the most famous in Italy. Born as a table wine in Italy, they now have a unique appellation, the DOC Bolgheri, created in 1994. Today, Tuscany is one of the most dynamic wineproducing regions in Italy. This development has been

led by the classic red wines made from the local grape variety: Sangiovese, one of the noblest grape varieties in Italy. It gives rise to the famous Brunello di Montalcino. They are excellent wines for ageing. The vineyards are located on rolling, not very high, hills, which benefit from the freshness of the sea and allow the production of wines of great balance. The variation in soil and climate allows the winemakers to produce wines with a personal, complex and elegant style.

FOOD PAIRING

Powerful, fragrant and spicy wines that go well with Mediterranean cuisine, grilled meats or meats in sauce like Osso Buco.

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From left to right: Chianti Classico Gran Selezione Montegrossi – Argentiera Bolgheri Superiore – Sassicaia – Piastraia Michele Satta – Ornellaia – Ca’Marcanda – Brunello Sassetti Pertimali – Isole e Olena Chianti Classico

K ACHEN No.32 | AUTUMN 22

ADVERTORIAL

CHIANTI REGION

MONTALCINO REGION

Montegrossi – Isole e Olena – San Giusto a Rentennano

Sassetti Pertimali – Pieve Santa Restituta (Gaja)

BOLGHERI REGION

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Ornellaia – Sassicaia – Masseto - Morisfarms – Ca’Marcanda (Gaja) – Argentiera – Michele Satta

K ACHEN No.32 | AUTUMN 22

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TEXT

Susanne Jaspers

F E AT U R E

K ACHEN No.32 | AUTUMN 22

F E AT U R E

G R A PPA F ROM C HE A P SC HN A PPS TO NOB LE B R A NDY Loved, ostracised or used as a weapon: Grappa, Italy’s “national drink,” has a turbulent past

When the author of these lines is not in the Grand Duchy, she resides in a small village in the northern Eifel in Germany. In the neighbouring town, which is not much bigger than the small village, there are – quite understandably given the size – only a few restaurants. One of which is an Italian establishment. After dinner, the boss, un italiano vero, ovviamente, always offers a nightcap. Usually a grappa. Admittedly, it has a slight burn and a slightly fizzy note to it and is not comparable to what’s offered under the same product name in Michelin-starred restaurants these days. On the other hand, the grappa from the restaurant in the neighbouring village, in contrast to its ennobled kindreds, has a charming authenticity: for grappa was not originally as distinguished as it is often served today.

DEAD NOTARY AS NAMESAKE

the peasants. The Jesuit order in particular, founded in 1540, is said to have understood the fine art of grappa distillation. This does not mean, however, that even the humblest peasant could not produce his own spirit. However, this boozy period did not last long. Whether it was Christian or rather un-Christian motives that led

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Whether it was Burgundian farmers who taught the Italians how to distil (although “Italy” in today’s sense did not even exist at that time, strictly speaking they were fellow farmers in Friuli), or the Moors, or indeed, whether distilling became internationally widespread during the Crusades in the 11th century, is a matter of debate among scholars, as is so often the case in the history of spirits. What is relatively undisputed, however, is that the first written mention of a drink called “grappa” can be dated to the middle of the 15th century. To be more precise, it dates back to 1451, when a notary from Piedmont provided his heirs with, among other things, large quantities of a brew called “grape.” This was followed by a triumphant advance of the eponymous spirit, which enjoyed particular popularity among two groups of the population: the clergy and

K ACHEN No.32 | AUTUMN 22

F E AT U R E

to the end of the medieval grappa boom is – once again – disputed. One theory is that the nasty clergy simply didn’t want the common people to have their schnapps. According to another, less malicious theory, it was concern for the health of the continually tipsy population that led to the production of grappa being strictly regulated and restricted as early as the end of the 15th century, so that farmers were only allowed to distil for personal consumption.

A SOURCE OF COUR AGE

Grappa’s triumph as a noble spirit, however, only began in the 1950s as a result of the “Italian economic miracle.” People now had more money – and the desire to spend it on good food. Italian gastronomy met this need with a massive increase in quality, which led to the success story of Italian cuisine that continues internationally to this day. Of course, this culinary quantum leap was by no means limited to food, but also led to the first experiments in refining the long-scorned drops. The end of the story is well known: Today, grappa is an indispensable part of any dignified spirit. And it is not only enjoyed as a digestif. There are countless recipes in which it is also used, whether in jam or pickled fruits, as an ingredient in Christmas turkey or schnitzel breading.

THE CRUX OF THE ARTICLE

For those who don’t want to fall into a similar linguistic trap as with the notorious espresso/”expresso,” a final warning: according to the Duden, both DER Grappa and DIE Grappa are permitted in German. Purists, however, might prefer the feminine form, because that is the original. An issue of little concern to any English speaker of course. And by the way, this is also the name of the restaurant in the author’s neighbouring village: La Grappa. Cincin!

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From the medieval hip-spirit, grappa was degenerated to a “poor man’s schnapps” over the following centuries, mainly because it was primarily considered a waste offshoot of wine production. It did not get rid of this grubby image until the 20th century. This only began to change gradually during the First World War, when Italian mountain troops distinguished themselves in the Alps by their special courage in the fight against Germany. This was, of course, by no means only because of the daily dose of grappa prescribed by their superiors during the battles, but it might have played a small role in the larger picture of war. With a minimum volume of 37.5%, the soldiers must have been in a slightly better mood before going into battle. The interplay of courage and encouragement bestowed upon the still young nation not only national heroes, but also a national drink.

HOW ABOUT VIENNESE GRAPPA SCHNITZEL?

K ACHEN No.32 | AUTUMN 22

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F E AT U R E

K ACHEN No.32 | AUTUMN 22

IN THE GARDEN

A DV E NT UR E S

IN ORG A NIC FA R MING Take three founders, two garden plots, a vision for growing vegetables locally and naturally, and add a dash of communal farming. The result is the Krautgaart vegetable farms in Steinfort and Koerlich.

The three founders are Claude Petit, Jean-Marc Parries, and Max Epstein, who launched their botanical adventure together in 2016. The vegetables are grown organically, meaning without the use of pesticides or chemical fertilisers and with the aim of keeping the soil healthy. The harvests are packed in crates and distributed amongst members in Koerlich and Kayl. Krautgaart is a communal farming operation – members share financial responsibility for the harvest, regardless of whether it’s a boon or a bust. This risk lies not just with the farmers who grow the crops but with all stakeholders. After all, a head of lettuce damaged by hail requires just as much time and effort as a beautiful, intact specimen. It fosters an appreciation for food and for those who produce it, beginning not in the supermarket, but in the fields. The concept of vegetable crate distribution and the customer having “skin in the game” was new for many here. Communal farming began to put out its first delicate roots in Luxembourg with the launch of Terra in

2014, but still needed time to gain a firm footing. Today, Krautgaart enjoys a thriving business, and the founders are now joined by two employees, an apprentice, interns, and other supporters.

Crate to plate

Just what goes into the crates has changed over the years. “In the beginning, we didn’t know which vegetables customers would like or how much of it we could produce,” say Rita Rommerskirchen and Claude Petit at an outdoor table during their morning break. The farm grows over 70 varieties of vegetables from season start to finish, with between 5 and 15 different kinds going into each crate. The crates arrive at the two distribution stations partly filled with “basic produce,” and here the members add more. Maximum quantities are specified so that everyone gets a bit of everything. “It works,” says Rita. Just like the Exchange Crate, to which you can add vegetables from your crate that are not to your taste, and take ones that are.

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TEXT PHOTOS

Stéphanie Krischel Anne Lommel

Botanical adventure

K ACHEN No.32 | AUTUMN 22

IN THE GARDEN

Branching out

Krautgaart will always be about vegetables, but other ideas are also being considered – for example, whether to add fruit on a regular basis. This year it was strawberries, to the delight of the members. Fruit trees have already been planted, including plums, quinces, and medlars (which in Luxembourgish bear the amusing name Hondsarsch, literally meaning “dog’s butt”). Another idea is to raise broiler chickens in a mobile chicken coop with a run erected on Krautgaart property. The chicken meat would then be offered to members, similar to the eggs, honey, vinegar, and juice currently provided by partner businesses. The aim of these partnerships is to ultimately provide customers with the foodstuffs necessary for a complete meal, as well as lend support to other regional food growers.

Year-round job

GARDENING TIP

Over the winter, the Krautgaart fields are covered with mulch, particularly one made from plant compost. Covering the earth with mulch protects the animal and plant life present in the soil and helps to prevent erosion from storms. More information: krautgaart.com und solawi.lu

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Vegetable farming is a year-round commitment. The last distributions are made in late November, weather permitting. Then the filling stations close for the winter, but in the gardens and in the office, there’s still work to do. The beds must be prepared for the coming season. They’re cleaned up, with some remaining plants deliber-

ately left standing, and the ground is covered with plant compost. The office goes into “management mode:” from the end of October, customers can secure a crate for the following year. In late January the first lettuce seeds are sown in the greenhouse. The young lettuces are then grown in the Krautgaart fields and offered for sale online from March until June. There are 300 crates that need to be washed, and then the harvest season begins anew.

K ACHEN No.32 | AUTUMN 22

INFO INTOX

“ INTO T HE WOODS ” We all appreciate them in one way or another. Be that as walkers, furniture owners, paper users or simply lovers of nature. The forests are an essential part of our lives. Worldwide, there are about 4 billion hectares of forest covering the globe. Of these, around 1 billion hectares are on European soil. In Luxembourg, the figures are naturally somewhat more modest. Approximately 90,000 hectares of forest cover the Grand Duchy, which makes up about one third of the country’s surface area. Each of these forests breathes, filters and stores water, and is home and habitat to a large number of plants and animals. It has its own ecosystem and internal climate, provides timber, offers noise protection, jobs and a place to regenerate – to name but a few of the forest’s functions. However, this vital global community of trees is also highly flammable and at risk of being cut down, legally or illegally, and too often has to make way for agricultural space, e.g. for the production of meat, soya or palm oil. Here are a few interesting yet also alarming figures on the subject of forests around the world.

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TEXT

Stéphanie Krischel

A C LOS E R LOOK AT OU R FOR E S TS

K ACHEN No.32 | AUTUMN 22

INFO INTOX

ONE SQUARE METRE OF FOREST CAN STORE UP TO

200 liter

FORESTS ARE BURNING MORE AND MORE OFTEN. THE BRAZILIAN AMAZON BASIN RECORDED A 96% INCREASE SINCE 2021, WITH

2,287

OF WATER . THE FOREST IS THEREFORE A SIGNIFICANT WATER RESERVOIR .

FIRES IN THE MONTH OF MAY THIS YEAR .

1994 2.5 TRILLION

IT IS ESTIMATED THAT ABOUT

MICROORGANISMS LIVE IN 0.3 CUBIC METRES OF FOREST SOIL.

WAS THE BIRTH YEAR OF THE FOREST STEWARDSHIP COUNCIL, OR “FSC” FOR SHORT. A CERTIFICATION PROGRAMME FOR SUSTAINABLE FOREST MANAGEMENT ON AN INTERNATIONAL LEVEL. IN 2019, OVER 199,000,000 HECTARES WORLDWIDE HAVE ALREADY BEEN FSC CERTIFIED.

THE TALLEST TREE IN THE WORLD EVEN SURPASSES THE STATUE OF LIBERT Y. THE COAST REDWOOD IN REDWOOD NATIONAL PARK , CALIFORNIA , MEASURES AN IMPRESSIVE

115.55 METERS

13 million ON AVERAGE,

815 million HECTARES OF FOREST.

CENTR AL EUROPEAN BEECH FORESTS ARE HOME TO AN ESTIMATED

5,700 to 6,700

ANIMAL SPECIES AND 4,300 PLANT AND FUNGUS SPECIES. THE WOODS ARE THE MOST SPECIES-RICH TYPE OF HABITAT ON LAND.

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HECTARES OF FOREST ARE CUT DOWN WORLDWIDE EVERY YEAR. BY 2030, UP TO 170 MILLION HECTARES OF FOREST COULD DISAPPEAR IN JUST ELEVEN REGIONS OF THE WORLD.

RUSSIA IS THE WORLD’S MOST DENSELY FORESTED COUNTRY, WITH

K ACHEN No.32 | AUTUMN 22

GREEN KITCHEN

MULT I TA S K ING WIT H PA NT RY E S S E NT I A L S

In most households they just stand around on the kitchen shelves, staples for everyday cooking and baking. But they are a lot more versatile than perceived at first glance, for indeed many of these essential ingredients are simultaneously excellent cleaning aids.

Salt & lemon

Cooking jam or chutney in a copper pot can leave tarnished or discoloured spots that are difficult to remove. Half a lemon sprinkled with salt can help to tackle these stains. The lemon and salt crystals work like an exfoliating sponge. Beware: the salt crystals may leave slight traces due to the friction created. Following the lemon and salt treatment, rinse the pot and polish it with a cloth.

Lemon & baking powder

You are left with a bunch of spills on the cooker after a good but chaotic cooking session? The lemon and baking powder duo can help you clean the remaining stains on the hob. Rub the stain with half a lemon, then sprinkle baking powder on top. Leave to soak or clean off immediately, depending on the stain.

Natron

A foot bath infused with bicarbonate of soda is a popular treatment for calluses on the feet. The feet become noticeably softer during the hot water bath and can then be worked on wonderfully with a foot file.

Boiling water

Toothpaste

Sparkling silver thanks to toothpaste? It really works! Gently rub silver jewellery or cutlery with white toothpaste using an old toothbrush – leave to act briefly, rinse with water, dry off and polish with a cloth and the silver will shine again. Especially useful for intricately decorated or small silver objects.

Vinegar or lemon water

A regular scrub of the fridge can never go amiss. Yet chemical cleaning agents in connection with food certainly can. Vinegar or, once again, lemon can be of help here. Mix vinegar with water in a ratio of 1:2. Clean the fridge with this mixture and finish by wiping it out with clear water, and the fridge is naturally clean again. Lemon water has the same effect – in a 1:1 ratio.

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TEXT

Stéphanie Krischel

Your toothbrush doesn’t really feel fresh any more, but not quite ready for the bin either? Here a revitalising toothbrush bath in boiling water can help. Pour boiling water over the toothbrush and allow it to soak for a few moments. This loosens toothpaste residues and the base of the bristles becomes noticeably cleaner.

K ACHEN No.32 | AUTUMN 22

G ROWING FOOD

I N A N UR B A N E N V I RONME N T Food can be produced in the city, even without fields, farmland or tractors. A foray through dark rooms in Vienna and Graz, over straw and coffee to edible oddities with caps.

Mushrooms growing in Vienna and Graz? Florian Hofer and Manuel Bornbaum from “Hut und Stiel” (Vienna), and Jasmin Kabir and Mercedes Springer from “Pilzkiste” (Graz), together with their respective teams, grow mushrooms indoors, in the middle of the city. How? Well, everything that mushrooms need – organic substrate, the right temperature and humidity – can also be found in urban areas. Coffee grounds from industrial kitchens, coffee shops, restaurants and offices are a nutritious waste product used at “Hut und Stiel” since 2015 to grow mushrooms, and since 2021, only organic coffee grounds have been used. It beats putting them in the bin. As for the city of Graz, the first mushrooms sprouted in 2019, also thanks to the coffee recycling undertaken by the city. The business was set up and the site constructed two years earlier. Due to the coronavirus pandemic, with

restaurants forced to close and coffee grounds scarce, the Graz team had to substitute coffee grounds for straw. This safe alternative is sourced locally and is a renewable and organic-certified raw material.

HOW MUSHROOMS GROW

Mushrooms need a substrate grow on – straw or coffee grounds. Under the substrate, raw materials are mixed together, which regulate the pH balance – for example calcium – and loosen the substrate, such as coffee husks. This mix then receives the fungal cultures, i.e. colonised with mycelium. It is all put into bags and the mushroom cultures are left to do their work. In the initial growing stage, the incubation phase, they require a dark room and a constant room temperature of around 25°C. Humidity (35-45%) plays a primordial role. After three to five weeks, they are moved to a different room. Just like their fellow

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TEXT

Stéphanie Krischel

LIFE IN A CONCRETE JUNGLE

K ACHEN No.32 | AUTUMN 22

SUSTA I NA B I L I T Y

species in nature, in early spring or late autumn the mushroom cultures need a cool and damp environment. In the fertilisation room, with the temperature between 12 and 17°C and humidity of around 85-95%, the mushroom fruiting body grows and can be harvested around one week later.

ADDED-VALUE OYSTER MUSHROOMS

ARE MUSHROOMS PL ANTS?

Mushrooms were long considered to be plants. This seems obvious because they grow in the ground and do not actively move like animals. But we now know more about these cap-wearing strangers. Unlike plants, mushrooms do not perform photosynthesis and differ in many other ways. Therefore, alongside plants and animals, mushrooms, or fungi, make up a third kingdom of multi-cellular organisms.

More information on mushrooms: hutundstiel.at und pilzkiste.at

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Both companies grow oyster mushrooms. With up to 40 individual fruiting bodies, the mushrooms grow together in colonies and can be harvested as a whole. On average, three harvests can be made, with successive harvests producing around 10-30%. Oyster mushrooms have assorted colours and shapes. The stem base is somewhat short and the cap shape is shell-like, hence the name. They have a strong taste, high protein content and are very versatile, suitable for roasting, boiling, frying, gratinating or simply used raw. Both the cap and the stem are edible. The two companies offer a DIY mushroom-growing kit for home use. With a bucket, mycelium and instructions, anyone can grow oyster mushrooms at home using their own coffee grounds. Urban mushroom cultivation has the advantage of using the city as a production area and shortening transport routes to restaurants, supermarkets or individuals. In addition, it recycles renewable raw materials with short journeys, such as organic straw, as well as urban “waste” like coffee grounds. Did you know that when you

make coffee, only 1% of the coffee actually ends up in the cup? The other 99% is common waste, which in a city like Vienna creates around 100 tonnes daily. Although this figure comes from 2018 and sharply dropped during the pandemic, it’s still a powerful image and makes you think, doesn’t it?

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PA SSIONAT E

P OR T F OL IO :

T HE QUINC E What is it and where is it from?

Like apples and pears, the quince belongs to the rose family. Native to the region south of the Caucasus, it was brought to the Mediterranean area by the Romans and Greeks. It fares best in sunny, mild climates. Harvesting usually takes place in October, preferably before the first frost.

Which myths surround the yellow fruit?

The quince represents luck, fertility and love. In Roman times, when a newlywed couple shared a quince, it foretold a long marriage. Also, the golden apple that Paris handed to Helen of Troy is actually thought to have been a quince. The mix-up comes from an error in translation. Similarly, it is rumoured that the forbidden fruit in the garden of Eden was in fact a quince. It is certainly the ideal fruit for the rumour mill!

What does the quince have that others do not?

Down and a lot of pectin. Plucked when ripe, the down on the skin is less pronounced than on early harvested quinces. As the down is bitter, it is usually wiped with a towel before being used. The pectin content of quinces is at its highest after it has turned yellow on the tree. This is the ideal harvesting time for making jams and jellies, as it saves on jam sugar.

What does a quince taste like?

On its own or with chocolate, apples or pears, quinces can be found in a number of variations on the dessert menu. Its strong, fruity flavour also makes it the ideal partner for savoury cuisine. Quince chutney or relish goes well with cheese; quince paste with meat and cheese. Quince is also a smart and tried and tested partner of lamb, as a gratin or in batter with parsley root or leek.

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It looks like an apple or a pear, but it isn’t either: the quince (Cydonia oblonga) weighs between 100 g and 1,000 g. There are about 200 quince species worldwide, but only a few can be eaten raw, as most taste extremely bitter and woody when uncooked, which is not exactly what you want from fruit. But if you wait until autumn to harvest, it’s worth stewing, using in baked recipes or preserving the fruit.

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10 REASONS

10 R E ASONS TO SWITC H

TO SOLID TOILE TRIES! Out with huge bottles of liquid shower gels and moisturisers; in with compact bars, playful pebbles and powders with amazing benefits! Solid toiletries — meaning they are formulated without water — are all the rage. Here are 10 good reasons to switch over!

1 2 3 4 5 6 7

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8 9 10

They’re small in size, water-free and have recycled (often compostable) cardboard packaging making them better for the planet! They’re solid and concentrated, so nothing will go to waste! An average 50 g shampoo bar is equivalent to two 250 ml bottles: can you spot the saving? They have a higher concentration of active and natural raw ingredients, similar to essential oils, making them much more effective than their liquid counterparts. Solid toiletries are more fun. Put an end to toothbrushing battles with your littles ones with chewable toothpaste! You’ll love the ethical aspect: most solid toiletries are organic, vegan or cruelty-free. Solid cosmetics make travelling a breeze. They’re small and light, making them easy to take on board in your hand luggage. You won’t run the risk of having bottles confiscated at airport customs anymore! Solid cosmetics are safer. As they are free of water, they do not contain preservatives such as parabens and sulphates, which are suspected of being endocrine disruptors. There’s something for everyone: from shampoo pebbles to face soap, toothpaste tablets to deodorant paste. There is a solid version of almost every hygiene and personal care product available. They are suitable for the whole family: often formulated with gentle surfactants such as coconut oil, they are ideal for even the most sensitive skin. Perfect for children! All those little colourful bars in the bathroom look so pretty, and it’s neat to be able to say, “Oh, I’m so over plastic. I only use solid products!” at dinner parties.

ADVERTORIAL

A PROS PE ROUS F U T UR E A H E A D WIT H FA IRT R A DE

on their first day at school. These trees shall then be planted on the edge of their parents’ plot. On top of all these actions, Joachim Munganga and the other members of the cooperative plan to create their own local roasting plant in the near future, to get an added value on their coffee, but above all, to introduce this high-quality coffee to the inhabitants of Congo. 30 years after its beginnings in Luxembourg, Fairtrade has become an illustration of good citizenship. For Geneviève Krol, director of the NGO Fairtrade Lëtzebuerg, “Fairtrade is a powerful lever for social change and helps shape a fair and sustainable future society.” She calls on everyone to “continue to disseminate it in their daily lives.”

TEXT

Would you like to taste SOPACDI’s coffee? This 100% Arabica, Fairtrade and organic coffee is grown in the highlands of Kivu. It is a high-quality coffee of excellent quality, with generous flavours. It is available in Luxembourg under the Oxfam brand in the Boutiques du Monde and in the shop of the National Museum of History and Art.

Marion Finzi

fairtrade.lu

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Founded in 1992, the NGO Fairtrade Lëtzebuerg is celebrating its 30th anniversary this year. It is the perfect opportunity to talk to Joachim Munganga, president of the SOPACDI coffee cooperative, during his visit to Luxembourg this summer, and to better understand the work he is doing on the ground. The SOPACDI cooperative, created in 2003 in Congo, brings together over 13,000 coffee farmers from different ethnic groups in Kivu. “We wanted our small-scale coffee farmers to be known and to be able to get a fair income for their coffee, instead of risking their lives by crossing the lake to sell it in Rwanda. So, more than 10 years ago we introduced the Fairtrade system in our region. And it works,” says Joachim Munganga. Thanks in particular to the Fairtrade premium, the president of the SOPACDI cooperative, together with all the members of the cooperative, is carrying out substantial work on major issues. One main issue they are concentrating on is to improve the working conditions for women. Today, more than 30% of SOPACDI’s members are women producers, an exceptional figure in Congo! SOPACDI is also working to integrate child soldiers into the cooperative’s work, and another pilot project has been initiated to integrate children from the Pygmy tribe into community schools. These few examples show the major investment of the cooperative in consolidating peaceful cohesion in a territory where armed conflicts have been present for more than 20 years. The cooperative also invests in land rehabilitation and infrastructure to improve and professionalise the coffee production of its members. To fight against soil erosion and to act on reforestation, 5 trees are given to each child

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K ITC HE N T HE R A PY COOKING FOR MENTAL HE ALTH

Forget Top Chef — kitchen therapy is the complete opposite! Inspired by art therapy, Kitchen Therapy was founded in 2015 by Emmanuelle Turquet. “Cooking has a universal dimension: everyone — or almost everyone — cooks, even if it’s nothing more than a plate of pasta. Cooking is accessible to everyone,” explains the founder whose idea was inspired by a trip. “A few years ago, when I was hosting a dinner party, I would start planning weeks in advance. I would pore over recipe books to come up with the most delicious menu, a menu to dazzle my guests. I went to New Zealand for a while without my recipes, and I started to improvise when it came to cooking. Not only did this work very well, but more importantly, when I returned, I

realised that I had become less of a perfectionist. I was more confident, I was more spontaneous, and I was better at bouncing back when things didn’t go as planned.” Given that it was easier to let go, and without any set goals or pressure, she came up with this therapy in the form of cooking workshops — each lasting 1 – 1/2 to 3 hours — during which the participants would be invited to compose with food. “We are different from culinary therapy in that we don’t set any goals: not in taste nor in appearance, there’s none of that. There is no chef, no teacher and there are no students, just a facilitator who helps to guide the participants. There are not even any recipes.” The objective is to disconnect from your mind

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The health crisis has brought the importance of self-development to the forefront, revealing that expressing your emotions and letting go are not easy, by any means. Kitchen therapy is a newcomer on the therapy scene, presenting itself as a new tool for playful and creative personal development.

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and to find yourself within the joy of doing, without thinking: to create, to compose, to let your imagination speak, regardless of how good and beautiful it is; maybe it’s neither — that’s not the point of the exercise.

Plates that speak volumes

Destined for a wide audience — particularly for people suffering from ADD — kitchen therapy is a holistic tool that appeals to the body’s five senses, as well as the cognitive and emotional sides. The results are immediate: the rediscovery of a simple, almost childlike joy; reconnecting with oneself and one’s truth, and gaining self-confidence.

INFO

Emmanuelle Turquet has also published two books with Éditions Jouvence to introduce you to kitchen therapy at home: • K itchen Therapy: tell me how you cook, I’ll tell you who you are • 70 kitchen expressions to feel better, Kitchen Therapy wisdom.

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The workshops are divided into three phases. First, the participants are invited to a little ‘hors d’oeuvre’ to warm up: a tasting session, mediation, a visualisation exercise, to help them let go of their minds and reconnect with their five senses. Then, the first exercise of culinary improvisation is proposed with a given theme. The second task is completely improvised. “It is about using the ingredients to compose a plate as if they were a painter’s palette.” The participants are then invited to put their creations into words. “This is when they realise that the creation often has a message to convey, or at least that the unconscious has found its way through everything that has been put on the plate. The practitioner will help the person put words to their creations. For example, some people come to the realisation that they represented bars, like those in a prison, but that they can now blow them away,” continues Emmanuelle Turquet.

A powerful development tool for all

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TRENDS

GUMMY V ITA MINS F R I E N D OR F OE ?

Gummies galore! The pharmacy and beauty shop shelves are teeming with row upon row of bottled gummies promising a thousand and one amazing benefits, and tempting customers with their playful, candy-like appearance. Does this new generation of nutritional supplements really live up to its promise? We find out what’s true and what’s not with David Guenoun, founder of the French brand, Les Miraculeux.

GUMMY VITAMINS ARE MORE EFFECTIVE: TRUE AND FALSE

NOT ALL NUTRIENTS AND VITAMINS CAN BE MADE INTO GUMMIES: TRUE

“They are not necessarily more effective, but their fruity taste and fun shape encourages people to finish their course of treatment. After all, the success of a dietary supplement programme relies largely on its regularity.”

“The active ingredients make up 20% of the weight of a vitamin gummy, compared to 100% of a classic capsule. True, we can’t do it all. For example, it is impossible to make gummies with one gram of vitamin C.”

THE QUALITY OF THE NUTRIENTS IS ALTERED IN GUMMY VITAMINS: FALSE

“Gummies naturally contain a little sugar as they’re made from fruit pectin: around 15 calories per dose which is equivalent of one slice of apple. Therefore, we have developed sugar-free versions of each of our products, using Maltitol.”

“Not at all, on the contrary. Thanks to our micro-encapsulating and cold processing techniques, we are able to preserve even the most delicate vitamins. We are also one of few companies to perform accelerated ageing tests to ensure that the gummies are still full of active ingredients two years after manufacturing date.”

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GUMMY VITAMINS ARE TOO SWEET: TRUE

K ACHEN No.32 | AUTUMN 22

SUBLIME PROPERTY CLOSER TO NATURE

TRINTANGE Situated at the end of a cul-de-sac in a quiet residential area and less than a 20 minutes’ drive from Luxembourg City, this cosy 4-bedroom house offers an extensive flowery garden of 10 Ares, including a beautiful terrace. A charming spiral staircase leads from the entrance hall to the very spacious and bright living room, studded with large windows. The living room impresses with its high ceilings and a captivating fireplace.

10 a

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DO IT YOURSELF

MAKE YOUR OWN GR ANOLA! We can all agree that granola is delicious, but contrary to popular belief, it’s not necessarily good for your figure or your health. Store-bought varieties, even organic ones, are often high in fat and sugar. What’s the alternative? Making your own granola! It’s so simple and incredibly delicious: what’s more, you can add in whatever you fancy.

G R A NOL A

WIT H B E R R IE S Serves 6 ‒ 7 10 minutes 30 minutes

› › › › › › › › ›

50 g coconut oil 120 ml maple syrup 250 g porridge oats 1 large pinch of fine sea salt 125 g unsalted, roasted pistachios 10 g dried strawberries 10 g dried raspberries 10 g dried blueberries 50 g coconut chips

maple syrup over a low heat, then pour the mixture over the oats in a bowl. Add a pinch of salt, mix well, then spread it out on a baking tray lined with parchment paper. Bake for 25 minutes, until the granola is golden. 3 Remove from the oven and allow to cool completely. Break it up roughly into large chunks and add the dried berries, coconut chips and pistachios. 4 The granola will keep for three weeks in an airtight glass jar.

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1 Preheat the oven to 150°C. 2 In a small saucepan, melt the coconut oil and

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Bio & Fair & Regional

Artisanal production at the BioG (Bio-BauereGenossenschaft Lëtzebuerg) farm cheese diaries www.biog.lu

COLUMN

DR . MARC KEIPES Director ZithaGesondheetsZentrum gesondheetszentrum.lu/blog

LOW C A R B DIE T: IDE NT IF Y ING & UNDE R S TA NDING ITS MOS T

COMMON PROB LE MS After a few days or several months on the Low Carb diet, it is not uncommon to experience side effects. Let’s have a closer look.

Headaches, brain fog and “keto flu”

When the intake of carbohydrates is severely reduced, the body gets its energy by burning fat. When the body metabolises fatty acids, the main energy source comes from molecules called ketones. These are used by all of our cells - ALL of them! The brain uses more than 100 grams of glucose per day. During the 48 hours that it takes for the brain to switch over to using ketones as fuel, it could be functioning slightly less efficiently. But afterwards, concentration and performance increase again (in comparison to a body on a high-sugar diet) because there are no fluctuations in blood sugar levels.

What can cause bad breath when we’re on a diet?

Digestive disorders

Low carb meals are low in fibre, resulting in the classic dilemma of slow-moving digestion. A simple remedy is to add a tablespoon of oat bran to yoghurt, which is gentler on the intestines than wheat bran. You can also have a slice of protein bread for breakfast.

Dirty Low Carb

The main difference between the ‘dirty’ and ‘clean’ Low Carb diet is that the latter refers to food quality. With Dirty Low Carb, we force the body to burn fat by eating deli meats, ultra-processed foods full of additives or rich in sweeteners, or combining saturated fats with proteins that are more akin to those of the Atkins diet than a healthy low carb diet. Clean Low Carb includes lots of vegetables, organically produced meat and fish, and organic mono-polyunsaturated oils containing essential omega 3’s. Both methods will help you lose weight, but only the second method will help you get healthy again.

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Ketones contain acetone which passes from the blood into the lungs, where it is exhaled. The acetone is responsible for so-called “keto breath.” This process is also linked to the speed of weight loss, and, to a certain extent, to the level of ketosis. There is no point in taking oral remedies for bad breath because the acetone comes from the lungs, and therefore from breathing. The only advice is to slightly increase the

carbohydrate intake (without exaggerating of course) to avoid the excessive production of ketones during weight loss. This is also the cause of possible nausea (sickness) that patients may experience during rapid and massive weight loss, especially in the morning following nighttime fasting.

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H A PPY T IME S IN

TR IE R

Trier is rightly proud of its origins, with ancient baths, the “Trier Gold Hoard” – the world’s largest Roman treasure ever found –, the oldest bridge in Germany and a well-preserved Roman amphitheatre. It is therefore not unusual to see a Roman centurion in full splendour at the Porta Nigra, the oldest city gate north of the Alps, jokingly and smilingly blocking the way with his lance. It’s surprising how vividly these centurions, with their breastplates and impressive helmet crests, resurrect the Roman past. “He looks real,” I hear one tourist say, who then goes on to marvel at an elegant Roman consul in a long toga robe. The eloquent Roman accompanies us on a tour, called “The secret of Porta Nigra,” through the Roman city gate built in 170 AD. You’ll be surprised what you can learn. For example, did you know that there is still a gladiator

school in Trier today, where women can also train to be a gladiatrix, the female equivalent of the Roman professional soldier?

In quest of happiness

Just a ten minute walk from Porta Nigra takes you to the studio of artist Anja Streese, at number 35 Alkuinstrasse. Rather than a sword-wielding gladiatrix, the artist and happiness searcher prefers instead to wield her brush or to print motifs on clothing, discovered in Trier or abroad. She actually gained her reputation thanks to a print of the famous Roman city gate. Visitors can make an appointment to visit her studio, where it is a delight to be able to peer over her shoulder and see how scarves or jackets receive a second life

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Joscha Remus Raymond Clement

The Roman and imperial city of Trier has always been good for records and, as if to prove it, boasts no less than eight UNESCO World Heritage Sites. For some time now, the city on the banks of the Moselle has been emerging as a culinary treasure, a city for connoisseurs with a quiet pace of life.

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KACHEN ON TOUR

through artistic printing techniques. “Good art is a source of happiness,” says Anja Streese and, as she also likes to go in search of happiness in her own city of Trier, I happily let her show me the most beautiful and happy places in Trier. Just being able to reach all sights and experiences so quickly on foot is happiness in itself. The city is ideal for strolling around and it takes just a few minutes to reach the main market, which exudes a surprising, almost Mediterranean atmosphere. Every day, crowds of people form at the wine stands, where regional wine-growers sell their noble nectar. “Money can’t buy you happiness,” says one wine-grower “but you can buy wine, and that’s almost as good.” Surrounded by magnificent half-timbered architecture and savouring a nice sip of Moselle wine, you’ll discover many remarkable things. For example, did you know that Trier is not only the oldest wine city in Germany, but that it also has the largest wine cellar in the country?

Off to Café Glücklich

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Neustraße, a hip district in the southern part of Trier, is also just a few minutes’ walk from the main market. Anja Streese tells us that taking a culinary break in Cafe Glücklich can make you happy. Well, it’s in the name after all (it means “Happy Café”). This small arty café and tapas restaurant at number 67 Neustraße immediately creates a sense of comfort. The owner, Bettina Kaduk-Antony, unites her greatest passions here: the enjoyment of eating and drinking, with art filling every wall and every heart. Her apron was printed by Anja Streese with colourful motifs of Trier.

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Feast at the ice cream factory

I then learn that another place of happiness in Trier has a connection to the Grand Duchy of Luxembourg. There are barely 20 steps from Café Glücklich to a spot where the German-Luxembourger Elisabeth Adams fulfilled her childhood dream of opening an ice cream parlour. But this is no mere ice cream parlour; this is an ice cream factory. To learn the right skills, Elisabeth Adams carried out apprenticeships with ice cream specialists in Bologna, San Giminiano and Nettuno. The organic milk, cream and yoghurt for the recipe are from Luxembourg. The waffles and fine chocolate come from Belgium, and the fruit is sourced

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We are welcomed with an exquisite Prisecco. Yes, that’s right, Prisecco, not Prosecco. It’s delightfully sparkling, but completely alcohol-free. Bettina, who loves to travel in order to discover new culinary delicacies, calmly explains how the spring scents and autumn aromas find their way into the glass. The fine bubbles create a small explosion of flavours of winter pears, rose, plums or even oak leaves on the palate, with a wonderful taste of nature. And then there are all the flavours of the tapas dishes – Padrón peppers, dates wrapped in bacon, aioli, tortilla, prawns in garlic oil and albóndigas, which are hearty meatballs in tomato sauce. Sometimes the journey to happiness is just a bite away.

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directly from Trier and the surrounding area. In addition to ice cream flavours like Sicilian pistachio and Apricot-Thyme, there are other creations with a distinct touch of Luxembourg, like Luxemburger Bamkuch (log cake) or Kachkéis ice cream, which is a kind of cooked cheese.

The happiness of the bigger picture

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Anja Streese lives high above the city, where the wonderful view greets you like a second helping. On the way there, halfway up the Petrisberg hill is a wine trail offering one of the loveliest views of the city, encompassing vineyards, the Moselle and the opposite riverbank.

The route then keeps going up, to the “Franzensknüppchen,” a very calm viewpoint, still quite unknown to tourists. It’s a former Way of the Cross about which legends and myths abound. The view over the Petrisberg plateau is magnificent. Trier nestles comfortably in the Moselle valley, bathing peacefully and quietly beneath us in the sun. The other side of the Moselle offers Markusberg with St. Mary’s Column, from where you can see the entire inner city and the Moselle. It takes an exhausting 600-step climb, optimistically called the ladder to heaven, to reach the top, or alternatively you can arrive happy and rested by car.

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Last but not least, a tip: The old fishing district, Zurlauben, has been renovated, with wine bars lined up attractively at the top of an embankment. As you sit here comfortably, you can take in the view of the Moselle and the steep sandstone cliffs of Pallien on the other side of the river.

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Excellence Exceptional moments

Discover our most beautiful 5 star hotels and enjoy a first class service throughout your stay. Information in your travel agency, in your Luxair Travel Store or on luxairtours.lu.

MAR SE ME DIT E R R A NE A N A ND MOR E ! The city’s culinary offer celebrates the flavours of Provence’s vegetables, fish and aromatic herbs. Encouraged by its growing reputation, Marseille stimulates the creativity of chefs and entrepreneurs to revitalise its cuisine, and its image.

The origin of Marseille’s cuisine is as ancient as the Greeks who founded the city in 600 BCE. At the time, olive oil and wine travelled in ships’ holds, as evidenced by urns found on the seabed. Then, the arrival of the Corsicans, Italians, Armenians, Comorians and North Africans followed. All these influences have enriched its cuisine, forming the basis of its diverse gastronomic culture. The Provençal trilogy of wheat, oil and wine is still very much present today. It is represented by a variety of salad bars, pizzerias and pasta bars that are more akin to the Italian restaurant scene. Even though these establishments aren’t necessarily considered “gourmet,” you can be sure to enjoy quick, simple dishes that are tasty and reasonably priced. Some traditions still remain. On special occasions, it is still regarded as good practice to eat bouillabaisse. This iconic fish stew satisfies the appetite for hours and the Miramar, in the Old Port, is where you will be sure to find one of the best. Pizza lovers are spoilt for choice. Chez Angèle, an iconic address located at the foot of the Panier, a once working-class and now gentrified district, makes Neapolitan pizza using its original recipe from 1936. Others prefer Chez Jeannot, nestled in the adorable little port of the Vallon des Auffes. To digest, wander through the steep streets of the Panier, or head to the MuCEM (Museum of European and Mediterranean Civilisations). Next to this cultural powerhouse, you will find the replica of the Cosquer Cave which opened in June 2022. This is a spectacular life-size replica of the underwater cave discovered in the Calanques in 1985.

A “gastro” offering and buzzing scene

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There is plenty to say about Marseille’s culinary traditions: navettes (orange blossom biscuits), fougasse (bread with olive oil, onions and lardons), “13 desserts,” pastis, beach bar aperitifs at La Cabane des Amis, or on a rooftop at Ciel – these are all part of the local culture which

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E ILLE

CITY PORTRAIT

has been embraced by the neo-Marseillais. But we mustn’t forget the new Marseillais cuisine which comes as a pleasant surprise. Encouraged by growing tourism and boosted by a revitalised waterfront (Terrasses du Port, Halles de la Major, Docks), the “gastro” and trendy restaurant scene has exploded. In addition to the three-Michelin-starred Le Petit Nice Passédat and AM par Alexandre Mazzia, many talented chefs have taken the leap. Among them: Coline Faulquier and her restaurant Signature, with its modern and vibrant cuisine; Camille Gandolfo at the hotel Les Bords de Mer, a design “it” spot on the Corniche; the tireless Guillaume Sourrieu at L’Epuisette (fish and seafood); Julien Diaz at Saisons; Lionel Levy (already considered an “old hand!”) at Alcyone... These master-chefs strive for excellence, encouraging the younger people to let go of their inhibitions and to explore their creativity in order to reinterpret the cuisine of Southern France, often in quirky settings. Let’s not forget about Valentin Raffali’s Livingston wine bar in the “alternative” district of La Plaine. Cantoche, on rue Haxo, a Mediterranean-style family concept. La Clique, a friendly, quality bistro. And the whole “clique” of trendy neo-restaurants such as Rhinocéros, Ekume, and Alivetu on rue Sainte, that are never lacking in innovation.

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Healthy, sustainable cuisine has naturally slipped onto the scene as well. Pouce! offers a well thought-out menu in an eco-friendly outdoor space. Carlotta With offers vitamin-packed, vegetarian cuisine. Both are located in the city centre. This environmentally-friendly trend can further be found in the farm shops (Les Pissenlits, Lodi Local, Bar à Vrac). The epitome of this culinary (r)evolution in Marseille saw the opening of the Grandes Halles du Vieux-Port in the pedestrianised city centre in July 2022. It boasts a 2,000 m² food court with no less than ten stands offering Neapolitan, Lebanese, Spanish and Provençal cuisine... The new symbol of a “fusion” city bursting with creativity.

Philippe Bourget

The New Grandes Halles du Vieux-Port

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Marion Finzi Virginie Ovessian

T H I N K V EGE TA B L E S! T H I N K F RU I TS!®

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T H I N K V EGE TA B L E S! T H I N K F RU I TS!®

G LE NN V IE L

A N UNC OMPROMI S I NG L E A DE R The key to success is to tell yourself that you must always 750 kg of wheat, enough to make bread for a year,” the try to do better. This is exactly what three-starred Chef Chef proudly explains. For the rest, the Chef buys as much Glenn Viel, who has been working at the Oustau de as possible from local producers. To highlight these artiBaumanière by Jean-André Charial for seven years, likes sans, the restaurant has created a “craftspeople’s square” which houses a chocolate maker, a baker and a ceramist. to remind himself and others. Since his arrival, Chef Viel has been offering tradiThis Relais & Châteaux nestled in the heart of the Alpilles is a sanctum where high gastronomy and nature tional, modern, identity-based cuisine “into which I bring poetry and psychology”. The names of in all its purity meet. his dishes are though-provoking so that With a vegetarian menu served since the customers can create their own story, 1987, the Oustau has respect for products “Working in even before tasting them. “Words must in its DNA. Since his arrival, Chef Glenn the vegetable have a meaning in the work we do, they are Viel has continued the work undertaken, garden has taught there to convey a certain poetry and make while sublimating it. It must be said that me patience people think.” growing seasonal vegetables has never and continued Reflection and patience are therefore been a mere trend for this Chef. “It’s quite reflection.” essential precepts of this uncompromissimply the foundation of basis of my cooking Chef who never stops trying, without ing,” he says. Growing vegetables means finding the right soil for the right vegetable. Chef Viel’s ever repeating himself at the risk of becoming bored. “I team works hard at it, even if it means spending a lot of create a menu every day for daily reflection and to offer a dynamic cuisine in which you don’t get bogged down,” time on the task. “Working in the vegetable garden has taught me Glenn Viel emphasises. For his customers, the Chef admits that he is “simply” patience and continued reflection. A piece of land can produce a bad vegetable, and you have no choice but to trying to appeal to their memory and emotions, so that they can rediscover that taste of childhood that could take start again in a different way to improve.” All around the estate there are vegetable gardens. There them back 30 years in only one bite. Quite a challenge, is also a wheat field that the chef farms. “We harvested that does not intimidate this passionate Chef!

L’OUSTAU DE BAUMANIÈRE Mas de Baumanière — F-13520 Les Baux-de-Provence Tel. +33 / (0)4 90 54 33 07

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baumaniere.com

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T H I N K V EGE TA B L E S! T H I N K F RU I TS!®

IN THE S TOM AC H OF AN “IM AGINE D” SQUID

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Glenn Viel Virginie Ovessian

MILK Y EMULSION WITH SHELLFISH

K ACHEN No.32 | AUTUMN 22

T H I N K V EGE TA B L E S! T H I N K F RU I TS!®

Serves 6

For the seaweed stuffing

› › › › › › ›

50 g sea lettuce 50 g dulse 5 g candied lemon in brunoise 50 g basil 10 g olive oil Lemon juice Salt, pepper

For the squid

› 6 squids of 400 g › 5 g wakame powder › 5 g of Herbes de Provence powder, thyme, rosemary

90 minutes

› 1 piece of 500 g Colomata bacon › 1 tin of smoked anchovies

For the shellfish emulsion

For the ginger oil

› 100 ml grape seed oil › 50 g ginger

› › › › ›

For the squid ink chips

For the onion jus

› › › › ›

50 ml water 50 g flour 5 g squid ink 50 g shrimp powder 1 g salt

10 shellfish heads 50 ml milk 250 ml single cream Lemon juice Salt, pepper

› 1 l shellfish stock

(from the shellfish emulsion)

› 6 onions › Lemon juice › Pepper

2 Place in a piping bag and spread on a baking mat

The seaweed stuffing 1 Chop the seaweed finely. After washing

and desalting the seaweed, cut the basil into small squares. 2 Mix everything together in a bowl and season with olive oil, lemon juice, salt and pepper. 3 Portion out a small 8 g ball. The squid 1 Clean the squid, remove the tentacles and open them

on one side. Lay them out flat and sprinkle each side with wakame powder and herb powder. 2 Cut the bacon to 1.5 mm with a slicer. Spread each slice over the squid, covering it completely. Press the assembly well together and let it set in the freezer. 3 Once set, cut into 1.5 mm thin slices. Lightly overlap each slice on a 15 cm by 15 cm piece of greaseproof paper. 4 Spread 8 g of the seaweed stuffing and 3 of the smoked anchovies on top, then fold into a triangle and trim the edges if necessary.

The ginger oil 1 Blend the ingredients in a blender and strain through

a fine sieve.

in the shape of a tentacle.

3 Bake at 180°C for 5 minutes. The shellfish emulsion 1 Brown the heads in an oven at 200°C, then transfer

them into a pot and fill it with just enough water to cover them. 2 Cook for 1 hour, then strain through a fine sieve. 3 Reserve 1 litre for the onion jus and reduce the rest by half. Add the milk and cream and let reduce over a low heat for 10 minutes. 4 Season with lemon juice, salt and pepper. The onion jus 1 Finely chop the onions and sweat them without

browning, then deglaze with the stock.

2 Cook for 45 minutes and strain through a fine sieve. 3 Reduce to a bubbly consistency and adjust the

seasoning.

To finish 1 Scorch the squid with a torch on the folded side. 2 Brush the squid with ginger oil, then glaze it with

the onion jus, place the squid ink chips on the top of the squid and place a large spoonful of the shellfish emulsion next to them. Finish with a touch of freshly ground pepper.

181

The squid ink chips 1 Mix all the ingredients together until you have

a smooth paste.

75 minutes

K ACHEN No.32 | AUTUMN 22

V IRGO

LIB R A

SCOR PIO

23.08. - 22.09.

23.09. - 22.10.

23.10. - 21.11.

The only reason you cook and don’t go to restaurants is that you strive to be healthy and rigorously follow your diet. Your favourite snack in between meals is protein bars and they work wonderfully with your fast metabolism. There’s no time to lose!

No matter the season, you always amaze your guests with the right menu. You love fresh fruit, but you can’t miss out on sugary treats as they are your favourite by far. A note of advice though: hold back on the liquor or you’ll regret it later.

Unfortunately, summer is coming to an end, but that doesn’t mean that you must crawl back into your shell. Dinner parties shall carry on, with you being just as loud and flashy as the food you prepare and serve. Continue experimenting with your favourite ingredients like figs, lemons and fish.

CRANBERRY GIN & TONIC › 45 ml gin › 60 ml cranberry juice › 1/2 lime, juiced › 60 ml tonic water › 1 sprig of rosemary

IRISH COFFEE › 150 ml freshly brewed black coffee › 50 ml Irish whisky › 2 tbsp double cream › 1 tsp brown sugar › Pinch grated nutmeg

GODFATHER › 60 ml scotch whisky › 15 ml amaretto › Crushed ice

Simply mix gin, tonic, cranberry and lime juice and garnish with a sprig of rosemary. Best enjoyed chilled, this drink is a delightful autumnal refreshment.

Lightly whip the double cream, then pour hot coffee into a heatproof glass and mix with whisky and sugar. Drape with the whipped double cream and garnish with a little nutmeg. Served hot, it truly is a soothing drink for the colder autumn days.

This classic doesn’t need more than two ingredients. Mix whisky and amaretto in a nice glass and then enjoy (if possible) next to a cosy fireplace.

182

TEXT

Lexi Nickels

FOODOSCOPE

K ACHEN No.32 | AUTUMN 22

FOODOSCOPE

C A PR ICOR N

AQUA R IUS

22.11. - 21.12.

22.12. - 19.01.

20.01. - 18.02.

Apart from that, barbeques and picnics are some of your most cherished settings as they take place outdoors. At this time of year, you particularly enjoy seasonal vegetables like apples, Brussels sprouts and cabbage.

You know you are hungrier than others but that doesn’t stop you from adapting healthy eating habits. It is very important that your diet is high in protein and calcium, as can be found in chicken and eggs for example.

If you are eating alone that means you aren’t having fun, your friends and family are always around. You brighten up your life with tasty appetizers and light vegetable salads. Shine bright!

PISC E S

A R IE S

TAURUS

19.02. - 20.03.

21.03. - 19.04.

20.04. - 20.05.

You are easy to please. Fool proof are cranberries, dates and olives. Even with lower temperatures, you need to keep your water intake up to continue cleansing your body from the many energies around you. Stay hydrated!

Your number one priority at a social gathering is the food! Waiting is a waste of time, and you prefer to dig right in. Your guilty pleasure is fast food and with the summer gone, you don’t need to fuss about that beach body anymore.

From potatoes to bread and pasta, you love it all. To get through the colder seasons, you seek comfort with foods that help brighten your mood. But let’s be honest, you aren’t particularly picky about anything.

G E MINI

C A NC E R

LE O

21.05. - 20.06.

21.06. - 22.07.

23.07. - 22.08.

You love what others can’t stand the smell of: spinach. It supports your nervous system but so do oranges, grapefruits, and wild rice. It’s best to avoid alcohol even though it can be very tempting. Nobody said it would be easy!

There is nothing that you love more than comfort and reminiscing about the cold days that are about to arrive. You look forward to spending cosy evenings indoors with your friends and family.

In the kitchen, you proceed with extreme care and selfdiscipline which is reflected in your diet. Yeasty foods and coffee are no-goes, instead go for steamed veggies, radishes and freshly pressed juices.

183

SAG IT TA R IUS

K ACHEN No.32 | AUTUMN 22

Canchánchara

Orchard sling

Spiced date chutney

43 Braised celeriac on cauliflower purée

69 Salad with grilled plums

91 Pumpkin buns

44 Roasted pumpkin

77 Melitzanosalata

92 Roasted pumpkin & feta

39 Soba noodles with marinated chicken

142 Hanami

34 Parsnip velvet soup

46 Smoked tomato risotto

78 AubergineParmigiana

36 Endives & pear salad with blue cheese

58 Butternut squash & kale salad

121

Herby Croque Monsieur

Breaded mushrooms

White pizza with butternut squash

K ACHEN No.32 | AUTUMN 22

Baked seasonal vegetable sticks

Sautéed forest mushrooms

Pumpkin pasta with sage

Curried roasted cauliflower salad

21 Chicken wings

Teriyaki aubergine

Butternut houmus with baked beets

Aubergine Burrata pasta

184

3 cheese plates (figs, apricot, coppa)

Maple caramelised onions

V E G E TA R I A N

140

ME AT

DR INK S

140

64 Chilli con carne with guacamole

Sweet potato soup & garlic bread

82 Dinner rolls

23 Wäinzoossiss in puff pastry crust

85 Pipe rigate with nduja & kale

Armenian dolmas

100 Salmon fillet on paprika coconut soup

19 Chocolate milkshake

118

104 114 32 White wine poached pears

70 Plum & pistachio crumble

71 French toast with caramelised plums

Smoked pepper sardines

Rice with chicken & barberries

Filet of line-cut fish & stuffed tomato

Salmon on potato patty

40 Butternut cake with lime frosting

72 Plum & poppy seed cake

Breizh maki with black garlic

180

18 Chocolate caramel popcorn

In the stomach of an “imagined” squid

Edition

Tagliatelle with sardines

SWE E TS

102

FISH & S E A FOOD

RECIPE DIRECTORY & IMPRINT

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

Publisher & Editor-in-Chief

Bibi Wintersdorf

Managing editor

Pol Schons

Contributors Sarah Braun, Philippe Bourget, Marion Finzi, Claude François, Anne-Sophie Hoffmann, Susanne Jaspers, Eloïse Jennes, Marc Keipes, Stéphanie Krischel, Anne Lommel, Heike Meyers, Joscha Remus, Ursula Schersch, Martina Schmitt-Jamek, Liz Sinner, Paula Soryano, Oliver Zelt Intern

Lexi Nickels

Copy editor

Cara Bland

Art director

Marc Dostert

Graphic designer

Enia Haeck, Cédric Libar

Digital Content Manager Yannick Burrows

74 Plum & cashew energy balls

90 Hedgehog biscuits

96 Quetschekraut

Office manager

Laurent Weber

Finance & logistics

Maurizio Maffei

Printer

johnen-print Luxembourg

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Dairy-free

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Sugar-free Gluten-free

ISSN EAN 977-2535-8821-54

Nut-free

185

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

Vegetarian

K ACHEN No.32 | AUTUMN 22

T HE WIN T ER IS SUE OF

WIL L B E PUB L IS HED ON NOV E MB E R 30 T H , 2022

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