KACHEN 37 - Winter 2023 - EN by Luxe Taste & Style

WINTER

E NG LI S H E DI TI O N

A MAGICAL SEASON Savour the season’s spirits!

ONAL SEASCIPES RE

No. 37

LËTZEBUERG 13 € GERMANY, FRANCE, BELGIUM, NETHERLANDS, SPAIN, ITALY: 13.90 € EUROPE: 14.50 € WORLD: 18.40 €

FOOD

QUICK & EASY: SOUPS KUDDELFLECK, FUESKICHELCHER FEATURE: SALT, EGG LIQUEUR CHEF PORTRAIT: CYRIL MOLARD RESTAURANT: LA MAISON LEFÈVRE SWEET POTATO, POMEGRANATE

LIFESTYLE ARTIST: PHILIPPE LAMESCH DIY GIFTS WINTER GARDENING

‘Freshly ground, not capsuled.’

Taste the good life like Roger Federer: for example with the J8, for delicious coffee to which you can add subtly sweetened milk foam. Roger Federer, Swiss tennis icon and JURA brand ambassador since 2006

jura.com

EDITORIAL

A very warm welcome to our winter edition of KACHEN! The days are getting shorter and the nights longer, and here at KACHEN we are embarking on a very special chapter in our history: We are about to enter our 10th year! It seems like only yesterday that we were setting out on our journey, back in November 2014. Today, nine years later, we look back with pride and gratitude at all we have achieved together. We are very much looking forward to our anniversary year in 2024, and preparations for the celebrations are already well underway! In the meantime, we are pleased to present to you our fabulous festive issue of KACHEN, to ring out 2023 in style. Our cover reflects the wintry mood perfectly: hot drinks that are good for the heart and soul, but not too festive, because this issue will, after all, see you right through until the end of February. From comfort food like hearty, warming soups to a festive menu of quick and easy dishes for every taste and occasion, we’ve got all your winter food needs covered. But KACHEN is far more than just a cooking magazine. We are a lifestyle magazine, providing you with a wealth of ideas and inspiration on all sorts of topics ranging from DIY to art and design and an abundance

of great reads on wine, spirits, sustainability and lifestyle. We constantly strive to bring you well-researched, high-quality content that is guaranteed to give you a glimpse into life in Luxembourg from all angles. True to our motto: “Everything that is good and beautiful in and around Luxembourg”. While we are all busy enjoying the festive season and celebrations, our editorial team is already beavering away on numerous new features and even more interesting articles for our anniversary year. We are grateful for your continued support and appreciate your unwavering loyalty over the years. In a world that is rapidly changing and fraught with unrest and uncertainty, it is more important than ever to find sanctuary in the beauty and small pleasures of life. Spending time with loved ones, small acts of kindness and the courage to brave these stormy times and embrace the good in life are the anchor points that give us true strength and hope. With this in mind, we wish you peace and happiness this Christmas and all the very best for 2024. May this winter issue of KACHEN bring you much joy and inspiration for getting out and about or simply staying snug and cosy at home on cold winter days.

Bibi Wintersdorf 3

and the entire KACHEN team

KACHEN No.37 | WINTER 23

SUMMARY

26 30 56 80 94 106

108 112 132 KACHEN No.37 | WINTER 23

RESTAURANT & SHOP NEWS — 08 NEWS — 10

FOOD

M AG A ZINE

SUMMARY

TASTYBOX — 12

SEASONAL MENU — 48 RECIPES — 60

Simmering elegance

FEATURE

PRODUCTS WE LOVE — 13

—

Salt 72 Recipes by Bertrand Duchamps

BOOKS — 14

— 76

DETOX RECIPES — 82

COVER STORY — 16

AYURVEDIC RECIPE — 90

FOODOSCOPE — 174

Celeriac schnitzel

RECIPE DIRECTORY — 176

SEASONAL VEGETABLE — 92 Sweet potatoes

IMPRINT — 177

SEASONAL FRUIT — 102 BAKING CLASSICS — 108

TYPICALLY LUXEMBOURGISH — 22

Dark chocolate cake by Alessandro Vitali

Fueskichelcher

KNOWLEDGE BITES — 110

GRANNY’S RECIPE — 24

Fluffy dumplings

Dutch cheese biscuits

TRAVELLING TASTE BUDS — 112

ONCE UPON A TIME... — 26

Red lentil dahl

Onion soup by Léa Linster

KNOWLEDGE BITES

LUXEMBOURGISH CLASSICS — 28

—

Sushi, local style 114 Spicehunter 118

—

Kuddelfleck by Carlo Sauber

Gromperekichelchen by Thomas Murer

EXPAT RECIPE — 32

Torrone bianco by Nico D‘Introno

K IDS

MY LUXEMBOURG — 30

RESTAURANT PORTRAIT — 34

KIDS DIY — 120

Wintertime crafting fun

KACHEN WITH KIDS — 121 Sweet potato pizza

La Maison Lefèvre – A fine jewel of fine dining

CAFÉ PORTRAIT — 36

DR INK S

Dalmat Coffee House

PORTRAIT OF A CHEF — 38 Cyril Molard

CHEF’S MASTERCLASS — 40

Ruggeri limoncello

BAR SNAPSHOT — 128 Lady Jane

The tables have turned

Kass-Haff – Open-air barns & an organic farmshop

MADE IN LUXEMBOURG — 46

Pauls Winery

EVENTS — 130

Chicken from Gers

LOCAL & REGIONAL — 44

VINTNER FAMILY — 124

FEATURE — 134 Egg liqueur

SHAKE IT BABY! — 138

LË T ZE BUE RG

Pomegranate

KACHEN No.37 | WINTER 23

LIF E S T Y LE

SUMMARY

140

DECORATION — 140 Candlelight & pine scent

RESTAURANT DESIGN — 146 Come à la Maison

AGENDA — 148 ARTIST — 150

Philippe Lamesch

ART — 152

156

Craving some culture?

IN NUMBERS — 154

Winter culinary delights

IN THE GARDEN — 156 Winter: A second spring

GREEN KITCHEN — 160 Spotlight on... Organic logos

SUSTAINABILITY — 162 Organic at second glance

WELLBEING — 164 Get your glow back

10 REASONS — 166

LUXEMBOURG — 168

Schläiffmillen – Artists in residence

THINK VEGETABLES! THINK FRUIT! ® Ricky Saward Cabbage rolls

— 170 — 172

ON TOUR

10 ways to love your lymphatic system

KACHEN No.37 | WINTER 23

172

Over 140 employees at hand for your projects

Renovation

Stretch ceiling Painting

Designer furniture

Parquet flooring

Showroom: 7, rue de Godbrange L–6118 Junglinster T. 42 64 95 – 1 www.phillipps.lu

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

FLORENCE SPECIALT Y COFFEE

GLOW POP-UP

CHEZ TONI PASTIFICIO

3, Park Dräi Eechelen

3, Rue Caspard-Mathias Spoo

L-1499 Luxembourg-Kirchberg

L-3876 Schifflange

florence.lu

glow-food.lu

cheztoni.lu

After two fruitful years, Florence Specialty Coffee has unveiled its new location in the Gare district, just opposite its original spot. Founder Kelsey’s Ugandan inspirations shine through, emphasizing the prowess of African coffee roasters. The café, once a community nucleus, outgrew its space, leading to the new, Berlinstyled venue. Soon, it’ll fuse coffee shop mornings with wine bar evenings, alongside a new menu. While it’s a hotspot for events, the true star remains the meticulously sourced African coffee which offers a distinct taste to Luxembourg’s coffee lovers.

GLOW, the vegan sensation with its roots in Bonnevoie, now graces MUDAM as a promising pop-up, evolving from the legacy of pure. restaurant. GLOW is where coffee enthusiasts, bakery lovers and health food aficionados converge. Over the last seven years, it has emerged as a hub for vegan culinary artistry in a community-centric setting. Now, in MUDAM, visitors will experience the familiar allure of GLOW ‒ a passionate team, a variety of vegan specialties and genuine warmth.

Celebrating over 50 years, Chez Toni, the esteemed Italian restaurant in Schifflange, is embarking on a new adventure: opening a traditional “pastificio”. Here, they craft fresh pasta and ready-made dishes under the guidance of Christina Ceccacci’s authentic recipes. You’ll find spinach ricotta ravioli, lasagna della Nonna and seasonal creations. Besides pasta, the store offers gourmet products including homemade sauces and select wines. Keeping family and tradition at its core, their Nonna even graces the logo. Visit them on rue Caspard-Mathias Spoo in Schifflange.

74, Rue d’Anvers L-1130 Luxembourg-Gare

KACHEN No.37 | WINTER 23

©A N T H O N Y O B E R S T

©LORIS ROMANO

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

CÉLINE IN THE KITCHEN

GRÜNEWALD CHEF’S TABLE

BEEFBAR

2, Rue des Hauts-Fourneaux

262, Route d’Arlon

L-1719 Dommeldange

L-8010 Strassen

celineinthekitchen.com

gct.lu

beefbar.com

Following a successful Differdange pop-up, Céline in the Kitchen has opened a wonderful coffee shop in Esch, spotlighting her signature homemade cakes. Known for her instagrammable cakes, this new venture is the realisation of Céline’s culinary passion. Located at 28 rue Dicks, the Esch venue radiates a Parisian charm, combined with an inviting, homely atmosphere. Every day, guests are treated to a dazzling array of homemade cakes, savoury daily specials and aromatic coffee from Luxembourgish Biz Coffee Roasters.

Clovis Degrave, named Young Chef of The Year 2024 by Gault&Millau, unveiled Grünewald Chef ’s Table at the Hostellerie du Grünewald on 7 September this year. This open kitchen experience enables guests to observe the art of cooking firsthand as they watch chefs at work. While the original Hostellerie continues under Jordane Jacoby, the new space on route d’Echternach takes you on an eight-course journey, blending classic flavours with a modern twist, and boasts an architectural work of art with its impressive U-shaped marble counter.

London. Paris. Monaco. Hong Kong. Strassen! Beefbar has joined hands with SMETS to add a new dimension to upscale dining in Luxembourg. Known globally for its premium-quality meat and flair for grilling with international flavours, Beefbar has taken up residence in the former TwoSixTwo spot at Smets Flagship. This partnership marries SMETS’ retail expertise with Beefbar’s gastronomic legacy. With chef Mario’s Italian roots and a touch of Art Nouveau in the deco, guests can savour signature dishes like “ jambon d’entrecôte” and “Mini Big K”, showcasing an elegant fusion of gourmet and street food.

28, Rue Dicks L-4081 Esch-sur-Alzette

KACHEN No.37 | WINTER 23

NEWS

G AULT&MILL AU LUXE MBOURG 2024 During this year’s Gault&Millau ceremony, the best local restaurateurs and the most promising newcomers of the past year were once again honoured. This time, the coveted title of “Chef of the Year” was awarded to Louis Linster. Clovis Degrave from Grünewald Chef ’s Table was awarded “Young Chef of the Year”. Paul Bungert from Ma Langue Sourit won the title of “Pâtissier of the Year”.

©W I M D E M E S S E M A E K E R S

gaultmillau.lu

WE ’R E SM A RT AWA R DS 2023 We’re Smart World, the unparalleled beacon in the gastronomic universe of produce, unveiled its illustrious annual accolades during a gala event on 24 October 2023. The ceremony celebrated the pinnacle of plant-based dining, spotlighting the world’s preeminent vegetable-centric restaurants, the leading female chefs in the field, and a curated selection of the year’s most innovative, sustainable and wholesome culinary creations. The Top 100 list welcomed 19 new names, with Luxembourg’s chef Cyril Molard making a notable entry at 85th place and becoming the country’s second-ranked “green” chef after René Mathieu. Chef Emile van der Staak’s “De Nieuwe Winkel” retained its position as number one of the Top 10, while chefs Xavier Pellicer and René Mathieu’s restaurants, now classified as “Untouchables” remain benchmarks for culinary innovation.

weresmartworld.com

KACHEN No.37 | WINTER 23

ADVERTORIAL

A DELIGHTFUL DISPLAY OF ELEGANCE Open Day at RAK Porcelain Europe

RAK Porcelain designer with over 15 years’ experience in fine arts, participants learned porcelain decorating techniques and applied these to create their own design masterpiece to take home with them. Over the course of the two-day event (16 and 17 September), dedicated staff were on hand to welcome and assist visitors from 11 a.m. to 5 p.m. They presented a large and varied assortment of porcelain, glasses and cutlery and offered advice and tips on care and use. To add to the experience, visitors were treated to a BBQ, with food prepared by the National Culinary Team Luxembourg. Following the popularity and success of its very first Open Day, RAK Porcelain Europe is keen to hold further open days again in the future. Look out for announcements, and get ready to immersing yourself once again in the fascinating world of RAK Porcelain Europe. rakporcelain.com

The recent Open Day at RAK Porcelain Europe’s European headquarters was a resounding success. Visitors enjoyed the unique opportunity to visit Europe’s largest showroom and discover the more than 1,000 items of tableware and cutlery on display. They were also invited to take a look behind the scenes of RAK Porcelain Europe’s logistics centre – its hub for the distribution of its high-quality porcelain goods, glasses and cutlery to the entire European market. The day was extra special, as it was the very first time that RAK Porcelain Europe, which works primarily with B2B customers, including retailers and players from the hospitality sector, opened its doors to the general public. After a guided tour, visitors had the chance to purchase products from all RAK Porcelain collections, regardless of price or launch date, at an exclusive sale in the showroom. A porcelain decorating workshop for both children and adults was also held as part of the Open Day event. Under the guidance of a

TA ST Y BOX

T H E K AC HE N TA S T Y B OX Welcome to the festive Christmas edition of TastyBox. In this season of giving and joy, we offer you a carefully curated selection of culinary delights and lifestyle products that will provide unforgettable surprises and moments of indulgence. A gift that will be remembered!

2 3

WINTER EDITION 1 Scented candles by KACHEN, kachen.lu/shop 2 Pinot Blanc Cuvée Spéciale Junglinster / Domaines Vinsmoselle, available at Delhaize, magasins.delhaize.lu

3 4

Two tea towels by KITCHENAID, kitchenaid.be Two dark chocolate bars Bean to Bar 75 %, 90 g each, origin Ghana and origin Cameroon, by OBERWEIS, oberweis.lu

Baileys chocolat de luxe 50 cl, available at WENGLER Châteaux et Domaines, wengler.lu

Stoneware petite casserole (colour flint or cerise) by Le Creuset, lecreuset.be

Lët’z Kürbis, Luxembourgish pumpkin seed oil by La Provençale, provencale.lu

Soup ladle and serving fork by RAK Porcelain, webshop.rak.lu

Les Galettes, Biscuits with ‘Rose’ butter by Luxlait, luxlait.lu

10 Fairtrade cashew nuts with rosemary & thyme by Les Ateliers du Tricentenaire, tricentenaire.lu 11 Lady Scorpion Chili Sauce by Chili Mafia Saucen Manufaktur, chili-saucen.com 9

KACHEN No.37 | WINTER 23

PRODUCTS WE LOVE

R A MBOR N G LÜHC IDE R Spice up your winter Winter is coming, and with it the cold and the long nights. Ramborn Glühcider is made in Luxembourg, according to a traditional recipe, with 100% natural ingredients: local and heirloom apple varieties, real cinnamon, cloves and star anise. No concentrate or additives, just pure nature. The fruity and spiced flavor of Ramborn’s mulled cider is the perfect companion for the winter season. Whether you want to relax at home, share it with your friends or family, or celebrate Christmas, Ramborn Glühcider will make you feel warm and happy. Available in supermarkets near you, at our Shop in Born and on letzshop.lu ramborn.com

C HILLE D LUXURY Domaines Vinsmoselle and Luxlait craft a refreshing fusion of bubbly and sweet Domaines Vinsmoselle and Luxlait have combined their expertise to create an exceptional sorbet based on the renowned Crémant Poll-Fabaire rosé brut. This unique sorbet combines the rich fruity aromas of crémant with the freshness and sweetness of a sorbet. This rosé crémant sorbet will be available from Domaines Vinsmoselle vinothèques and Luxlait partner shops. luxlait.lu & vinsmoselle.lu

DOM A INE L &R KOX New Crémant de Luxembourg “La Bulle Dorée” What better way to celebrate the end of the year than with our Crémant de Luxembourg! Our new cuvée “La Bulle Dorée” is a blend of Pinot Noir and Saint Laurent. This crémant has a golden yellow colour with orange reflections. A delicate, charming fruitiness! A remarkable crémant, both for its fragrance of fresh cherry cake and a hint of blackcurrant, and for its intense, juicy, crisp palate.

domainekox.lu

KACHEN No.37 | WINTER 23

BOOKS

BRUTTO

COMFY

A (Simple) Florentine Cookbook — Russell Norman —

— Chris Collins —

“Brutto ma buono” – ugly but good. This is the essence of Florentine cuisine: uncomplicated, with a modest number of ingredients, yet exceptional in taste. This book is a love letter to the unadorned splendour of Florentine fare. But Russell Norman offers more than just recipes – he shares stories and wisdom, making this book an indispensable guide to more rustic Italian cuisine, designed for daily inspiration no matter where you are.

Known for his viral food blog “Don’t Go Bacon My Heart”, Chris Collins releases his very first cooking book and manages to transport his signature easy-going spirit right on to the page. Overflowing with indulgent yet achievable recipes, this collection is a gateway to the nostalgic world of comfort food. A must-have for everyone who loves cosy, memorable meals that are as fun to make as they are to devour. 240 pages — Penguin Books Ltd. ISBN 978-0241658062

320 pages — Ebury Publishing ISBN 978-1529197143

WINTER WELLNESS Nourishing recipes to keep you healthy when it’s cold — Rachel de Thample —

Rachel de Thample’s “Winter Wellness” is a true little treasure, that transcends mere recipes and embraces the nourishing soul of winter dining. This compendium of immune-boosting dishes fortifies body and soul with comfort and joy. It’s a heartfelt ode to the serenity and introspection that the cold season can bring, offering a splendid array of recipe ideas, all designed to celebrate and enhance your wellbeing throughout the winter. 340 pages — Bloomsbury ISBN 978-1526666871

THE FLAVOUR THESAURUS: MORE FLAVOURS Plant-led Pairings, Recipes and Ideas for Cooks — Niki Segnit —

“The Flavour Thesaurus: More Flavours“ by Niki Segnit expands the culinary landscape with 92 novel, mostly plant-based flavour pairings. Over 800 entries blend recipes, taste profiles, and narratives, showcasing Segnit’s blend of erudition and wit. A sequel to the acclaimed original, this volume is as much a kitchen staple as a delightful read. Essential for cooks and foodies alike!

368 pages — Bloomsbury ISBN 978-2526608987

KACHEN No.37 | WINTER 23

BIO(G) RACLETTE Melt your taste buds!

Mo-Fr : 8:00 a.m. - 7:00 p.m.

Sa: 8:00 a.m. - 6:00 p.m.

COVER STORY

WE LCOME WINTE R

KACHEN No.37 | WINTER 23

COVER STORY

There’s a chill in the air and a ripple of excitement as winter and all its festivities draw near. Although the days are shorter and colder, we look forward to cosy gatherings around the fire, woolly socks, and sipping these delicious, hot brews. Soothing, comforting, and slightly boozy (if you’re in the mood!), you’ll warm up in no time with our Hibiscus Ginger Tea, Spiced Apple Cider and Butterfly Pea Latte. What’s more, as it’s the season of giving, we’ve got some homemade gift ideas to help you spread the joy. So, whatever occasion you may be raising your glasses to this winter ‒ aprèsski, après-work, or time spent with family and friends ‒ we’re sure you’ll find a beverage here to make your evening even merrier!

B U T T E R F LY PE A T E A Serves 2 5 minutes 5 minutes

directly into a teapot. Add freshly boiled water. Allow to steep for five minutes. 2 Remove the tea strainer, or pour the tea through a small sieve, into two mugs. 3 Sweeten with honey to taste.

RECIPES PHOTOS

1 Place the butterfly pea flowers in a tea strainer or

Kirsty von Boch Marc Dostert

› 600 ml freshly boiled water › 1 heaped tbsp butterfly pea flowers › 2 tsp honey, or more to taste

KACHEN No.37 | WINTER 23

COVER STORY

MULLED APPLE CIDER WIT H C A LVA DOS

Serves 4 5 minutes 10 minutes

› › › › › ›

1 tbsp brown sugar ½ tsp ground cinnamon 1/8 tsp ground cloves 1 l cloudy apple juice 2 cm fresh ginger, sliced 60 ml Calvados or rum (optional)

1 Combine the brown sugar,

cinnamon and cloves in a small bowl. 2 Gently warm the apple juice in a pan until it starts to steam ‒ it should not boil. 3 Add the sugar-spice mix and ginger to the pan, cover and turn heat to the lowest setting. 4 Leave to steep for 10 minutes. Stir in the Calvados or rum and serve.

GIFT IDEA

Combine 4 tbsp brown sugar, 2 tsp ground cinnamon and ½ tsp of cloves. Pour into a small glass jar and decorate with a ribbon and recipe instructions. Use 1 heaped tbsp of the mixture per litre of apple juice.

KACHEN No.37 | WINTER 23

COVER STORY

HIB ISCUS &

G I NG E R T E A Serves 4

5 minutes

› 2 tbsp (6 g) dried hibiscus flowers › 12 g fresh ginger, sliced into coinsized discs

5 minutes › 2 slices of orange › 600 ml water, freshly boiled › 1–2 tsp honey, to taste

1 Place the hibiscus flower, ginger and orange slices in a teapot. 2 Pour over freshly boiled water and allow to steep for five minutes. 3 Pour into mugs through a strainer and sweeten with honey if desired.

KACHEN No.37 | WINTER 23

COVER STORY

BUT T E R F LY PE A L AT T E

› › › ›

M ATC H A L AT T E

Serves 1

5 minutes

2 minutes

› › › ›

2 tbsp butterfly pea flowers 125 ml freshly boiled water 300 ml almond drink 1 tsp honey (optional)

1 Place the butterfly pea flowers in a tea strainer. Add

1 Spoon the matcha powder into a mug, add the boiling

water and whisk to combine.

2 Add the honey. 3 Heat and froth the almond drink using a frother,

or a pan and whisk.

4 Add the frothed almond drink to the mug and

enjoy immediately.

the freshly boiled water and cover. Allow to steep for five minutes. 2 After five minutes, remove the tea strainer. Stir in the honey. 3 Heat and froth the almond drink using a frother, or a pan and whisk. 4 Add to the mug and enjoy immediately.

1-1½ tsp matcha powder 1 tbsp freshly boiled water 2 tsp honey 250 ml unsweetened almond drink, or milk of choice

KACHEN No.37 | WINTER 23

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

KACHEN No.37 | WINTER 23

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

F UE S -

K IC HE LC HE R 40–50 pieces 10 minutes + resting time 20 minutes

› › › › › › ›

500 g plain flour 3 eggs 100 g sugar 24 g fresh yeast 150 g butter, melted A pinch of salt 50 ml lukewarm milk

1 Mix the yeast with a little lukewarm milk and

set aside.

RECIPE & PHOTO

yeast and sugar into the well, mix with a little flour, cover and leave to rise for 10–15 minutes. 3 Put the salt, melted butter and eggs into the well, and gradually mix from the centre to make a smooth dough. Then, beat the dough vigorously. The dough must be smooth and shiny. Cover and leave it to rest in a warm place for about 2 hours. It should double in size. 4 Roll out the dough very thinly (0.5 cm). Cut into thin strips and form knots with each of them. For doughnuts or Berliners, cut out round circles. Leave to rise again for 20 minutes. 5 Deep fry at 190°C. Each side should be well-browned. Drain on a piece of kitchen roll, sprinkle with sugar and devour immediately. For doughnuts or Berliners, fill them with plum jam after frying.

Anne Lommel

2 Sift the flour into a bowl and make a well. Pour the

KACHEN No.37 | WINTER 23

RECIPE PHOTO

Kirsty von Boch Enia Haeck

GRANNY’S RECIPE

As so often happens, Kirsty’s love for cookery started in her grandmother’s kitchen. One of her favourite Christmas recipes is for these mouth-watering Dutch cheese biscuits. Kirsty, her mother and her grandmother would take turns grating the aged cheese, rubbing the butter into the flour and rolling out the dough before cutting it into sticks. Some biscuits would get an almond, some were left ‘au naturel’, and they would all be given a final brush of egg yolk before sliding into the oven. Once fully cooled, they were lovingly packed into festive tins to be shared with friends. These buttery, salty biscuits were always a hit. And now, three generations later, they’re still a favourite nibble ‒ especially when paired with a glass of crémant!

DU TC H C HE E S E B ISC UITS 60 biscuits 20 minutes 20 minutes

› 4 egg yolks › 300 g cold butter,

cut into small cubes › 2 tbsp cold water

› 1–1½ tsp salt › 300 g grated Old

Amsterdam cheese › 400 g plain flour

1 In a large bowl, combine the egg yolks,

for the egg wash

› Almonds (for topping)

4 Line a baking tray and preheat the oven to

180°C. Dust flour over your work surface and roll out the dough to around 5 mm thick. This is where you can get creative! Cut strips, squares, diamonds, or use biscuit cutters to create different shapes. 5 Brush the tops with the egg wash and add an almond if desired. 6 Bake for 20–25 minutes until they start to brown. Transfer to a wire rack to cool completely. These will keep well for a week in an airtight container in a cool place.

butter, water and salt. Add the cheese and flour and rub the mixture with your fingers until it resembles wet sand. 2 Turn out the ‘crumbs’ onto a work surface and bring them together to form a dough. You can work the dough carefully with your hands until it starts to come together into a ball. Remember: it is important to keep the flecks of butter which will create the crumbly texture. 3 Wrap and refrigerate the dough for at least 2 hours.

› 1 egg yolk, whisked,

KACHEN No.37 | WINTER 23

RECIPE PHOTOS

Léa Linster Marc Dostert

ONCE UPON A TIME...

KACHEN No.37 | WINTER 23

ONCE UPON A TIME...

Léa Linster is a gastronomic icon, not least because she was the first ever female to win the prestigious “Bocuse d’Or”. At the age of 25, following the death of her beloved father Émile, Léa took over the former family business in Frisange – a café with a petrol station, bowling alley and guest rooms – and transformed it into a first-class restaurant. Her exceptional talent earned her a Michelin star, and she inspired many through her cookbooks and television appearances. The crowning glory of her success: Her son Louis, who followed in her footsteps and is now also a Michelin-starred chef and was recently named Luxembourg’s “Chef of the Year” by Gault&Millau!

ONION SOUP WIT H R IE S LING Serves 4 › › › › ›

20 minutes

4 medium-sized white onions 60 g butter 40 g wheat semolina ¼ l Riesling ¾ l (approx) poultry stock or broth › 150 g cream

40 minutes

› 2 egg yolks › 80 g freshly grated

To garnish

parmesan cheese › Fine sea salt › Ground pepper › 1 pinch freshly grated nutmeg

1 Peel the onions, cut them into quarters

cured cheese

› 2 tbsp finely chopped chives

Serving 1 Preheat the grill function of the oven. 2 Toast the baguette slices on both sides under

a hot grill until light brown.

3 Place the toasted slices next to each other on

a lined baking tray.

4 Sprinkle one side with plenty of cheese and

grill until golden brown.

5 Divide the soup into four warmed soup dishes,

sprinkle with plenty of chives, top with a slice of gratinated baguette and serve.

(or sixths depending on their size), then slice them as finely as possible and slowly sauté them in butter in a large saucepan over a gentle heat until translucent. 2 Add the semolina, mix well, deglaze with the Riesling and pour in the chicken stock. Simmer gently for a good 20–25 minutes until the onions are completely soft. 3 Mix the cream, egg yolk and Parmesan together. Remove the soup from the heat, stir in the cream mixture so that the soup is slightly thickened. If necessary, reheat gently, but do not let it boil. Season to taste with salt, pepper and nutmeg.

› 4 thin slices of baguette › 30 g grated, aromatic

KACHEN No.37 | WINTER 23

LUXEMBOURGISH CLASSICS

DI E K I RC H - S T Y L E

K UDDE LF LE C K If anyone knows their way around typical Luxembourg cuisine, it’s Carlo Sauber. This time he has prepared a real winter comfort dish, Diekirch-style Kuddelfleck. Even if the “original” Kuddelfleck (in red sauce) may not be everyone’s cup of tea, this version is sure to be a hit!

Serves 6 1 hour 50 minutes + day before

› 2 kg of pre-cooked Kuddelfleck (tripe)

› Cold milk › 1 bouquet garni (leek, onion, carrot & celery tied in a bundle)

For the marinade

› 2 onions › Parsley › Salt & pepper

For the breading

› 1 egg › Breadcrumbs › Flour For the sauce

› › › ›

› › › › › › › › › ›

KACHEN No.37 | WINTER 23

1.5 l brown stock 50 g diced bacon 40 g lard 150 g diced vegetables (leek, celery, carrots, onions) 2 garlic cloves 30 pickled gherkins 20 g capers 100 ml tomato purée 1 tbsp tomato paste 200 ml Elbling (or other white wine) Thyme, parsley, chervil, tarragon Espelette pepper or cayenne pepper 30 g butter 30 g flour

LUXEMBOURGISH CLASSICS

Add the thyme and simmer for 25 minutes, skimming regularly. Strain the sauce. Reduce the sauce until it thickens.

Finely chop the gherkins and mix with the capers in a bowl. Before serving, reheat the sauce and add the pickles, capers, parsley, chervil and tarragon.

Pour the stock reduction and vegetables (step 4) over the roux while whisking to prevent lumps. Boil for 5 minutes and add the garlic cloves and two pinches of Espelette or cayenne pepper.

Drain the meat. Bread the meat by dipping each piece into the flour, followed by the beaten egg and then the breadcrumbs. Fry in a pan at 180°C.Serve with the sauce and a side of homemade chips.

Carlo Sauber Marc Dostert

In another saucepan, prepare a brown roux by melting 30 g of butter (or the lard from step 2) and adding 30 g of flour. Heat until it turns slightly brown. Bring the rest of the stock to a boil and add. Leave it to cool.

In the same pot, caramelise the tomato paste and purée to reduce the acidity.

RECIPE PHOTOS

Deglaze with a glass of white wine, then reduce by half. Boil half of the brown stock with the reduced wine and the vegetables for 10 minutes.

For the sauce, sweat the vegetables in a pot, over a low heat with the lard. Drain off the fat, set it aside for later and put the vegetables back in the pot.

Cut the Kuddelfleck into 10 x 6 cm rectangles and arrange them in a bowl, alternating with onion rings mixed with parsley, salt and pepper. Drizzle with cold milk and leave to marinate for 2 hours.

KACHEN No.37 | WINTER 23

RECIPE PHOTO

Thomas Murer Enia Haeck

MY LUXEMBOURG

KACHEN No.37 | WINTER 23

MY LUXEMBOURG

Thomas Murer, esteemed chef of An Der Villa in Steinfort, has breathed new life into the traditional Gromperekichelcher. Venturing beyond the conventional, he introduces a unique rectangular shape to the galette, along with a twist of innovative flavours and ingredients such as a homemade Kachkéis cream. This recipe is not just a celebration of Luxembourg’s beloved Gromperekichelcher, but also a testament to this chef’s culinary creativity and boldness to experiment with a symphony of flavours. Whether you’re a long-time fan of the dish or trying it for the first time, this rendition promises an unforgettable experience for your palate.

G ROMPE R E K IC H E LC H E N WIT H B E E F FAT & T ROUT ROE Serves 4

For the Kachkéis cream

› › › ›

100 g Kachkéis 100 g whole milk 50 g white wine Salt & pepper

For the herb sauce

› 2 egg yolks › 1 bunch coriander

35 minutes

› › › ›

25 minutes

› 50 g potato starch › Salt & pepper

2 bunches mint 10 g sherry vinegar 20 g olive oil Salt & pepper

For the topping

› 50 g trout roe › Fresh herbs: dill, parsley,

For the galettes

› 500 g Agria potatoes › 100 g suet › 2 egg yolks

The Kachkéis cream 1 Heat the milk and white wine, season with salt

and pepper and add the Kachkéis. 2 Mix, remove from the heat and chill for 1 hour covered with cling film. The herb sauce 1 Cook the eggs for 6 minutes in boiling water,

then plunge them into a bowl of ice cold water. Peel them. 2 Once cooled, blend with the fresh herbs, oil and vinegar. Season to taste.

coriander & chives

2 Place the beef fat in a non-stick frying pan, pour in

the mixture in a 2 cm thick layer and cook over a low heat for 5 minutes on each side. Then drain on kitchen towel. Cut the galette into rectangles and return them to the pan to brown them on each side. Drain again on kitchen towel.

To garnish 1 Using a pastry bag, pipe the Kachkéis cream and

the herb sauce on top, followed by the trout roe and fresh herbs.

The galette 1 Wash and peel the potatoes. Using a mandolin,

grate the potatoes and place in a salad bowl. Add the 2 egg yolks, potato starch, salt and pepper.

KACHEN No.37 | WINTER 23

RECIPE PHOTOS

Nico D’Introno Enia Haeck

E X PAT R ECI PE

KACHEN No.37 | WINTER 23

E X PAT R ECI PE

Nico D’Introno is a passionate chef. The 26-year-old Luxembourgborn Italian is the head chef at Mani d’Oro on route d’Esch in Luxembourg. Voted best Italian restaurant in Luxembourg in 2023 by Restaurant Guru, its specialty is homemade pasta, in all shapes and colours, freshly prepared and used in typical Italian dishes. Patisserie has always held a special place in Nico’s heart, so he regularly tries out sweet recipes in his free time ‒ especially during the festive season, spoiling friends and family with his homemade treats. Now, KACHEN readers can also enjoy a typical Italian Christmas speciality, “made by Nico”. manidoro.lu

TOR RONE B I A NCO A L PI S TACC H IO 10 bars

For the meringue

› 60 g egg whites › 20 g sugar

45 minutes + resting time

25 minutes

For the syrup

› › › ›

400 g sugar 90 g glucose syrup 125 g honey 50 ml water

1 Preheat the oven to 150°C and place the pistachios

› 400 g pistachios › 2 wafer sheets

mix everything together using a wooden spoon or maryse spatula to distribute them evenly. 4 Line a 30 x 20 cm rectangular tin with greaseproof paper to make it easier to extract the nougat. Place one wafer sheet in the lined tin and spread the nougat over it. Level off well with a spatula and cover with the second wafer sheet. 5 Leave the nougat to rest at room temperature or in the fridge overnight (minimum 8 hours). Turn out of the tin and cut into pieces. The nougat will keep for several weeks in the fridge.

TIP

Torrone makes the perfect Christmas gift. Share the joy by packaging it elegantly and treat your loved ones to some Italian dolcezza.

on a baking tray. Toast for 15–17 minutes and keep warm until ready to use. 2 Meanwhile, whisk the egg whites until stiff and, as soon as they are firm, add the 20 g sugar and whisk for a further 2 minutes. Set aside. 3 In a saucepan, combine the remaining sugar, glucose syrup, water and honey. Place the saucepan on the heat and heat to 145°C (use a kitchen thermometer). Once the mixture has reached the right temperature, return to the bowl with the meringue. Using a food processor fitted with a whisk attachment, gradually pour the syrup over the meringue while beating. During this process, the meringue will become increasingly dense. As soon as the meringue is smooth, add the pistachios while still warm and

To garnish

KACHEN No.37 | WINTER 23

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

L A M A ISON LE F È V R E A F INE JE WE L OF F INE DINING

In a magnificent late 19th-century building in Esch-sur-Alzette, the Sidoni family runs one of the most renowned gourmet restaurants in the south of Luxembourg. A noble building is worthy of an equally noble resident. And this noble building in the centre of Esch-sur-Alzette certainly struck gold when the Sidoni family moved in and opened gourmet restaurant La Maison Lefèvre ten years ago. The grand building was built in 1897 by one of the region’s greatest master builders of the time, entrepreneur Alfred Lefèvre. Lefèvre was responsible for major projects such as covering the Alzette river in Esch (for public health reasons), the imposing Hotel Alfa opposite Luxembourg City’s railway station and Clervaux Abbey. He built the house on Boulevard Kennedy for his family. Now a listed building, No. 138 has been expertly preserved, with beautiful period windows running the length of the spacious terrace that take diners back to the style and elegance of a bygone era. In 2012, the Sidoni family, who had until then worked in textiles, decided to take over the Boulevard Kennedy restaurant, which had previously been known as Cœur Grenadine, Chez Tanzi and Momenti. “We came from the textile industry, so all we brought with us was our business know-how,” says Estelle Sidoni, the eldest daughter of Serge Sidoni, the owner of the splendid townhouse in Esch. “So we called on Tony Tintinger – the former chef at restaurant Clairefontaine – to set us on the right track. In those early days, we served brasserie dishes like cordon bleu and vol-au-vents. These simple dishes were accompanied by amuse-bouches and attentive service,” continues Estelle, who runs La Maison Lefèvre with her father Serge and sister Deborah. Almost two years after La Maison Lefèvre opened its doors, Cédric Bertaux (previously in charge of the kitchens at Le Royal) was hired as head chef. His arrival propelled the restaurant into a higher class, where it has been a firm fixture ever since. “After David Formica and Xavier Rothe, this summer we welcomed Bruno Cornu to our kitchens. The chef, who hails from Nantes, has worked with big names (Editor’s note: Pierre Gagnaire, Michel Rostang and Joël Antunes, among others) and is

An eco-friendly future

To pursue their eco-friendly approach, the restaurant owners are working with the community gardens in Esch-sur-Alzette: “You’d be hard pushed to find a shorter route for organic produce – the gardens are right next door! They also invite us to taste-test all their experimental produce and products. They make a lot of condiments and lacto-ferments. These flavour enhancers enable us to create dishes that are not only unique, but also rich in health-boosting probiotics, and it’s great to be able to support such a fantastic local, social and community initiative.” And to satisfy an eclectic clientele (business people, friends, couples and families), the new chef, who is “always on the lookout for the very best local partners”, focuses on dishes inspired by the classics, but with a clever contemporary twist. The restaurant’s simple, yet tasteful decor is also regularly revamped. “We recently replaced all our tablecloths, but kept all the tables, which were sanded down and painted this summer, to brighten them up and give them a new lease of life!” A visit to this historic jewel in Esch-sur-Alzette is an absolute must. Because one thing is certain: La Maison Lefèvre is a feast for both the eyes and the palate. La Maison Lefèvre is open for lunch on 25 and 26 December.

L A MAISON LEFÈVRE 138, Bd John Fitzgerald Kennedy — L-4171 Esch-sur-Alzette

TEXT PHOTOS

Marie Tissier Ramunas Astrauskas

From brasserie to gourmet restaurant

taking the restaurant in exactly the direction we want: delicate, refined dishes made with high-quality ingredients sourced as locally as possible,” says the restaurant manager.

KACHEN No.37 | WINTER 23

Tel. + 352 / 26 53 05 04

lamaisonlefevre.lu

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

KACHEN No.37 | WINTER 23

CAFÉ PORTRAIT

DA LM AT COF F E E HOUS E T HE B L AC K GOLD OF B E LVA L

At the foot of a blast furnace in Belval, Dalmat Coffee House has quickly gained a reputation as a must-visit address. Today, the steam from the former steelworks has been replaced by the sweet smell of Arabica coffee beans. Dalmat Coffee House is the story of two friends who met at hotel management school in Metz. Marie-Lorraine Maurière and Hélène Fauvet spent their final internship working together in a Croatian hotel and restaurant on Koločep, a “squirrel-shaped” island on the Dalmatian coast. It was here that the two friends made a pact: to one day start their own business together. After graduating, they went their separate ways, gaining experience in France and, for Marie-Lorraine, the UK. When Marie-Lorraine went back to school to qualify to train service staff, Hélène was on maternity leave in Luxembourg: It was the perfect time to launch their project.

Plenty of scope

A seasonal menu

“We always have our classic coffee on the menu, which we get from our main roastery, Mokxa, in Strasbourg. It’s a partner we can trust, because it is committed to working with fairtrade producers. Our coffee of the month comes from Luxembourg company Feierboun in Bascharage. We also have our Dalmat coffee range, which we produce together with Feierboun. And decaf coffee, too.” So, a great selection of quality coffee specialities to satisfy all coffee lovers. And for tea drinkers, the café offers “three black teas, four herbal teas, three green teas and one white tea. And even a bubble tea!” “We also offer a range of seasonal beverages. This winter, we’ll have Christmas gingerbread lattes and spiced hot chocolate on the menu – both of which will go down well with one of our delicious cinnamon rolls!” continues Marie-Lorraine. That’s right – the café also serves a wide range of homemade pastries and other sweet treats, as well as an ever-changing menu of sandwiches, wraps, bagels, ciabattas, soups and quiches, some of which gluten-free and some vegan. With so much to choose from, you’ll be hard pushed to decide! But don’t worry: Loïc and Amandine will be happy to advise you at the counter!

A year and a half of hard work later, and the friends finally opened their small business in Belval on 7 October 2019: Dalmat Coffee House with, of course, in honour of their pact, a squirrel as its mascot. “Opening a coffee house was an obvious choice for us, because it gives us a lot more scope than a conventional restaurant would. We can regularly change the menu as we see fit. Besides, I’m a trained barista.” Dalmat Coffee House is located in Blast Furnace B in Beval. Look up through the ceiling windows and you’ll catch a glimpse of the imposing tower. As you’d imagine, the decor is industrial, with cable reels salvaged from Belval’s construction sites serving as tables, and wooden railway sleepers finding new life in the café’s counter, while metal cabinets, an authentic pouring spout, steel structures and exposed stonework catch the eye. Local established and budding artists are invited to exhibit their work on the walls. Upstairs, a read-

ing and play area is continually stocked with new books, toys and games by Dalmat Coffee House regulars. The vibe is friendly, with a real community feel. “We’re right next to the university, so we get a lot of students coming in. But we’re also popular with people working in the banks and IT companies in the area. On Saturdays, we see a lot of families,” adds the café partner.

KACHEN No.37 | WINTER 23

CAFÉ PORTRAIT

DALMAT COFFEE HOUSE 6, Ënnert den Héichiewen L-4362 Esch-Belval, Esch-sur-Alzette

TEXT PHOTOS

Marie Tissier Marc Dostert

@dalmatcoffeehouse

KACHEN No.37 | WINTER 23

PORTRAIT OF A CHEF

C Y R IL MOL A R D S TA R C HE F

TEXT PHOTO

The owner of fine dining restaurant Ma Langue Sourit in eight years and became executive chef. But at the age of Moutfort comes from a humble background, owing his 37, Molard, now a father, handed in his notice at Le Royal and moved to Moutfort, where he put together a first-rate successful culinary career to hard work alone. Cyril Molard grew up in Cornimont, in the Vosges team, including his sous-chef from Le Royal, Frédéric region, where his parents ran a butcher’s shop. “I used to Riffaud. “The following year, I obtained my first Michelin help out in the evenings, on Sundays...We lived directly star,” he smiles. A star he has retained ever since, adding a above the shop,” he recalls. As a child, he dreamed of second to his name in 2018. “It was a difficult time for me. becoming “a professional footballer or handball player…” My mother had died a few months earlier, while having But a minor heart defect meant he wasn’t destined for a minor surgery,” he says sadly. “I lost my lust for life for career on the pitch. After some deliberation, he opted to pretty much everything. I felt so low I didn’t even want to study for a vocational qualification in butchery, graduat- go to the Michelin ceremony.” But he went anyway, and ing as second-best apprentice in Lorraine, before going on was presented with his second star. It was then that Cyril Molard decided to get his act to obtain an advanced vocational certificate in Nancy and together. And he did so, in style. The awards have been coming top in the region. Back in the Vosges, he met Éric Goddyn, crowned flooding in ever since! He became Gault&Millau Chef of ‘Meilleur Ouvrier de France (MOF) charcutier-traiteur’ the Year, with the guide also awarding him 18.5/20 (the highest score ever awarded to any restau(Best Artisan Butcher in France) in 1995 and rant in Luxembourg). Ma Langue Sourit was today in charge of products at Thiriet. “Éric named a ‘Grande Table du Monde’ (one of the put me in touch with André Lenormand – also “It was tough best restaurants in the world). He was invited an ‘MOF’ – in Orléans, and I went to work for going, but I to cook at the exclusive Villa Louise, where he him.” Cyril Molard thrived here, becoming was used to delighted diners with his culinary creations, more and more involved in the cooking side the stress of and to the prestigious Hangar-7 in Salzburg of Lenormand’s high-end catering business. working in a as its Chef of the Month. This tireless chef Then, at a dinner party helping out chef Guy top kitchen.” also organises charity dinners and galas, Krenzer, Krenzer offered him a job in Paris. collaborates on menus with renowned chefs, And not just anywhere in Paris: Molard found himself working as a ‘garde-manger’ at Lapérouse – one of trains amateur chefs for competitions, takes part in the the first restaurants in Paris to be awarded three Michelin World Pastry Championships and works on dinner cruises in the Caribbean alongside other Michelin-starred chefs. stars. It was the start of his career in the kitchen. It therefore comes as no surprise when the 52-year-old Shortly afterwards, Guy Krenzer, both a ‘Best Artisan Butcher in France’ and ‘Best Artisan Chef in France’ title- tells us he works “around 90 hours a week”! And in his holder, set sail for horizons new, but not before helping his free time? Well, when he has any, he enjoys spending time kitchen crew secure new posts. “I set off to work for Emma- with his teenage sons and – “far too rarely” – fishing. “I nuel Renaut, now a three-star Michelin chef at Flocons de also love music. As I live an hour’s drive from the restauSel in Megève,” in London and Haute-Savoie, but then life rant, I have time to listen to music in the car. I like a varicalled him back to Cornimont, to help his parents. There, ety of artists: Julien Clerc, Simple Minds, Jacques Brel...” a friend encouraged him to apply for a job at La Lorraine His little treat to himself when he’s not indulging others! in Luxembourg City. “The chef there at the time was Patrick Käppler, from the Robuchon school. There was a gourmet restaurant on the MA L ANGUE SOURIT first floor and I became his sous-chef. It was tough going, but I was used to the stress of working in a top kitchen. I 1, Rue de Remich — L-5331 Moutfort loved it!” It was here that Cyril Molard met Anne-Sophie, Tel. +352 / 26 35 20 31 now his wife, colleague and mother of his children. His next career move took him to Le Royal, where he stayed mls.lu

Marie Tissier Ramunas Astrauskas

Cyril Molard’s restaurant Ma Langue Sourit is one of Luxembourg’s most prestigious gourmet addresses. Despite his outstanding achievements of two Michelin stars and a score of 18.5 in the Gault&Millau guide, Cyril Molard remains very much down-to-earth.

KACHEN No.37 | WINTER 23

CHEF’S MASTERCLASS

CHICKEN FROM GERS Serves 6 60 minutes 4.5 hours For the chicken

› 1 chicken (free-range or from

Gers) for 6 people. Ask your butcher to prepare it (without thighs and wings). › High quality salted butter › Nut butter (browned butter) For the pumpkin

› › › › › ›

1 pumpkin (approx. 1 kg) 50 g almond milk 30 g argan oil 50 g pecan nuts Nut butter Fleur de sel

For the romaine

› › › › ›

1 romaine lettuce 100 g shallot 100 g white balsamic vinegar 50 g rapeseed oil Salt & pepper

For the poultry jus

› 500 g poultry carcass

› › › › › › › › ›

KACHEN No.37 | WINTER 23

(ask your butcher for this or use wing tips) 50 g carrots 50 g shallot 30 g celery 30 g leek 1 l of poultry stock 50 g yellow wine (vin jaune) 20 g rapeseed oil 20 g butter Thyme & rosemary

CHEF’S MASTERCLASS

In a large shallow baking dish, shallow fry the shredded carcasses in rapeseed oil for about ten minutes. Then add the vegetables to the chicken carcasses along with the thyme, rosemary and a knob of butter, and fry well.

Take the other half of the cooked pumpkin, scoop out the pulp and pass it through a sieve to make a puree. Put the pumpkin puree in a saucepan, add almond milk and argan oil and grate 50 g of pecans into it.

Remove the pumpkin from the oven. Take the first half, cut it in half lengthwise and slice six pieces.

Cyril Molard Ramunas Astrauskas

Cut off the largest leaves of the romaine lettuce. Cut the shallots into fine strips. Set aside.

Cut the pumpkin in half. Brush the flesh with argan oil, season with fleur de sel and wrap the two halves in aluminium foil. Bake in the oven at 200°C for 2 hours.

RECIPE PHOTOS

Tuck the salted butter in strips under the skin of the chicken. Using a brush, brush the skin with the nut butter. Season with salt and pepper and cook in the oven for 2 hours at 62°C.

KACHEN No.37 | WINTER 23

CHEF’S MASTERCLASS

Lightly deglaze the carcasses with a little stock and loosen the meat juices with a wooden spoon. Then pour in the stock to cover them and simmer gently for a good hour.

Remove the chicken from the oven and leave to rest for 20 minutes. Baste with a brush and place in the oven again for 6 minutes at 210ºC. Cut the chicken in half and remove the breast pieces. Cut each breast lengthwise into three pieces. Apply nut butter again with the brush. Season with salt and pepper.

Place the pumpkin wedges, butter and thyme in a frying pan and brown lightly.

Serve: Using two tablespoons, form small knobs each from the pumpkin and romaine puree. Place the pumpkin quarter on the plate and add a few flowers. Place the chicken breast on the plate, add the juice and a dash of rapeseed oil.

Pour the juice (from step 10) through a sieve. Return to a saucepan and reduce by three quarters. Then add a little butter to the reduced sauce and stir carefully by swirling the pot gently. Add the yellow wine and swirl the pot again.

In another shallow dish, sweat the shallots in rapeseed oil (salt them immediately so they melt more quickly) then add the romaine lettuce. Cook slowly, then add the white balsamic vinegar. Allow to reduce, then puree with a hand blender.

KACHEN No.37 | WINTER 23

LOCAL & REGIONAL

OPE N -A IR B A R N S & A N ORG A NIC FA R MS HOP

Tom Kass and Anja Staudenmayer are the owners of this unique working farm outside the village of Rollingen, near Mersch. The open, transparent farm concept and organic farmshop are what make this biodynamic farmstead so special. Visitors young and old are welcome down on the farm, to see for themselves how the animals are kept, and to buy their products. The perfect place for getting up close to the animals and raising awareness. Groups are also welcome at Kass-Haff. Although the farm does not put on any demos of its daily work, visitors are free to observe first hand the working farm at work.

Direct marketing

With a branch of organic supermarket Naturata based at the farm, Kass-Haff is able to sell on-site the food that it produces – soft cheese, for instance. The milk from the farm’s cows is stored in the collection tank in the milking chamber. This milk is then used by BIOG cheese dairy, next to the barn, to make cheese, which is then sold in the farmshop. A mere 200-metre journey, as the crow

flies. Kass-Haff’s beef and pork products also travel just a short journey between barn and organic farmshop, via the slaughterhouse in nearby Ettelbrück and local butcher’s Niessen in Troisvierges. “The routes our food products take couldn’t be any shorter!” For those after a snack or visiting the farm on a Sunday or bank holiday, a vending machine outside the cheese dairy offers organic food to go.

Animal and environmentally-friendly practices

Kass-Haff’s animals are not bred for high performance, but are what are known as “dual-purpose breeds”. Neither the males nor females produce maximum quantities of animal products. Instead, the animals can be used for a variety of purposes and are more resilient than conventional breeds. Another organic farming practice in the barn inhabited by Kass-Haff’s dairy cows is that of mother-bonded calf rearing, where the calves stay with their mothers for around six months, rather than just a few days. Consequently, around a quarter of the annual milk

TEXT PHOTOS

Stéphanie Krischel Anastasia Arend

With open-air barns, a cheese dairy, a nursery and an organic farmshop, Kass-Haff is a bustling, welcoming working farm and visitor attraction. A fine, triumphant example of “a different way of farming”.

KACHEN No.37 | WINTER 23

LOCAL & REGIONAL

volume at Kass-Haff ends up not in the tank, but in the stomachs of the calves. Good for the calves, but not profitable in the conventional sense for the farmer. Unless, that is, the dairy products have short distribution channels and no middlemen. It’s the same story in the chicken coop. In comparison to intensively bred chickens, their white-feathered cousins in Rollingen live longer (up to between 1½ and 2 years), and are then sold as soup chickens. The new generation of laying hens comes from an organic farm in Germany, which pursues a breeding programme committed to ensuring that the laying hens’ brothers are not killed as chicks (as is usually the case, because they are not considered profitable), but are instead raised and fattened in a species-appropriate manner.

An alternative farm model

For more information, visit: kass-haff.lu

Following the takeover of the family farm in the centre of the village of Rollingen in 1999, and the decision to convert its farming practices into biodynamic farming,

the relevant changes gradually began to take shape. The construction of a farm outside of the village and the decision to bring in more staff to expand the farm and its business are what paved the way for the success of the concept that we see in action today. The founding members of the partner enterprise include the two managing directors Anja and Tom, Oikopolis Participations SA and 24 private individuals. The farm has been located on its current site since 2013 and covers approximately 100 ha, of which 75 ha are grassland and 25 ha are arable land. In addition to the livestock, organic farmshop and cheese dairy Kass-Haff is also home to a Waldorf nursery. What’s more: The rooms above the dairy are available for group visits, children’s birthday parties and much more. Beyond the farmyard, the vegetable patch project, which offers educational activities in the vegetable garden for school children, is currently, literally, growing.

KACHEN No.37 | WINTER 23

MADE IN LUXEMBOURG

A DA SH

OF A M E R IC A N DR E A M

Olivier Ruggeri is young, ambitious and has just set up his own company in Mondorf-les-Bains. He is one of those people who isn’t afraid to grab life by the horns and to think big. At the age of 30, he left the comfort of his steady job as a sales manager in the retail sector to pursue his dream. Or rather, to fulfil a promise he had made to his grandmother Maria shortly before her death: to make a name for himself. A promise he immediately set about fulfilling by looking at ways to pay tribute to his Italian origins.

A promise to his grandmother

“Several of my friends live in the US. When I was visiting them, we realised that there wasn’t really any quality limoncello over there, that no one could name a brand… And that’s where the idea was born,” recalls the young entrepreneur. He contacted one of his cousins who produces

limoncello in Italy, not far from his family’s village of Acqualagna in the Marche region. “Like in many Italian families, my grandparents, and the rest of the family, have always made their own spirits at home.” He then met up with this distant cousin, whose liqueurs he already knew and liked, and told him about his idea for a limoncello. “A good limoncello is between 28 and 32 percent alcohol. I wanted mine to have an alcohol content of 28 percent and just the right amount of sweetness.” After much trial and error, the pair finally found the perfect combination that satisfied Olivier’s requirements. Olivier has since been back to the US, to look for prospective clients: “I spent several weeks there and secured contacts in California, Nevada, and even Canada,” he says.

Shipping containers to the US

When asked about his vision for his limoncello, the enterprising go-get-

TEXT PHOTOS

Marie Tissier Marc Dostert

A young entrepreneur from Mondorf-les-Bains has created an artisanal limoncello that he plans to export across the Atlantic. This is the story of Ruggeri limoncello.

KACHEN No.37 | WINTER 23

ter replies simply: “I see whole containers of it crossing the Atlantic.” His limoncello has been ready to go since last summer. He wanted the label to be simple, yet to reflect his heritage: the three colours of Italy and a drawing of two men playing music. A clarinet and an accordion. “It’s my grandfather and his brother. The drawing is based on an old photograph,” he says. “I’ve started marketing my limoncello in Luxembourg, and it’s really taken off. Several restaurants, including Check Inn in Findel, Chez Franky in Alzingen, Loxalis in Dudelange and Casa 49 in Remich, and a number of Italian grocery stores, like Volio in Junglinster and Bontà Italiana in Lorentzweiler, now stock it. And so far, the feedback’s been very good.” And if his limoncello is already a success, his newest liqueur creation, meloncello, is also tipped to impress! ruggeri-liquori.com

S E ASON ’S E AT ING S :

A FESTIVE FEAST F OR E V E RY PA L AT E

SEASONAL MENU

Our seasonal menu for the upcoming holidays caters to every taste. Our selection of simple, versatile recipes promises effortless enjoyment for Christmas, New Year, or any spontaneous gathering. Rich in flavour and perfect for any occasion. Celebrate the holidays with wonderfully simple, yet extraordinary, dishes. And, most importantly, no stress in the kitchen!

WINE RECOMMENDATIONS Philippe Schmitz

CRE AMY SOUP WITH CHES TNUTS & MUSHROOMS Serves 6

20 minutes

30 minutes

› 600 g cooked chestnuts

› › › ›

1 Brush and slice the mushrooms.

3 At the end of the cooking time,

( jar or vacuum-packed) › 500 g button mushrooms › 1 white onion › 30 g butter

Coarsely crush the chestnuts. Peel and chop the onion. 2 Melt the butter in a casserole dish. Brown the mushrooms and chestnuts over a high heat. Season with salt and pepper. Remove 3 tbsp of the mixture for decoration. Add the onion and sweat without browning for 2 minutes. Crumble in the stock cube and top up with water. Cover and cook for 20 minutes.

200 ml whipping cream Fresh thyme 1 vegetable stock cube Salt & pepper

remove some of the stock from the pan (to adjust the texture of the velouté later). Blend with a hand blender or blender until smooth. Pour in the cream and blend again to combine. 4 Season and reheat if necessary. Divide between soup plates or bowls and garnish with the reserved chestnut/mushroom mixture and thyme.

WINE PAIRING

VIGNUM, Riesling Wormeldange Koeppchen, Grand Premier Cru

The minerality and freshness of this white wine perfectly balance this dish.

KACHEN No.37 | WINTER 23

F IGS & PA R M A H A M WIT H BAS IL Serves 6 › › › ›

6 figs 12 slices Parma ham chiffonade 3 balls of mozzarella Basil

1 Cut the figs into thirds. Strip the

leaves from the basil. Drain the mozzarella balls and halve them. 2 When ready to serve, arrange on each plate half a ball of coarsely

15 minutes › Olive oil › Fleur de sel › Freshly ground pepper shredded mozzarella, 3 fig pieces around it, 2 slices of chiffonade in the centre, then drizzle with olive oil, season with salt and pepper and garnish with basil leaves.

WINE PAIRING

Jongwënzer, Pinot Blanc Grand Premier Cru The youthful, flowery flavour of this wine brings out the best in the figs and ham.

SEASONAL MENU

KACHEN No.37 | WINTER 23

SEASONAL MENU

V E NISON S T E A K S W I T H C A B B AG E Serves 6

› › › › › ›

20 minutes

6 venison steaks 1 green cabbage 200 g fine breadcrumbs 50 g hazelnut powder 50 g butter Salt & pepper

45 minutes

For the sauce

› › › › › › ›

2 shallots 100 ml wine vinegar 250 ml red wine 250 ml veal stock 20 g butter 20 g flour Salt & pepper

1 For the sauce: peel and chop the shallots.

Melt the butter in a saucepan, then add the shallots and sweat without browning. Pour in the vinegar and allow to reduce to a simmer. Sprinkle with flour, stir, then pour in the wine and veal stock. Reduce over a low heat for approximately 30 minutes. Season with salt and pepper. 2 While the sauce is cooking, prepare the cabbage: remove the core and cook in plenty of boiling salted water until tender. Drain and chop finely. 3 Preheat the oven to 180°C (160°C fan).

4 For the venison steaks, prepare the crust by

mixing the butter, breadcrumbs, hazelnut powder, salt and pepper. Pat the meat dry with a paper towel and generously coat the tops of the steaks with this mixture. Place on a lined baking tray. Place in the oven and cook for 18 to 20 minutes for a rare roast (25 to 30 minutes for medium rare). 5 Strain the sauce. 6 Serve the steaks with the cabbage and the sauce.

WINE PAIRING

Charta Schengen, Prestige Pinot Noir, 2018

This dish calls for something powerful, yet delicate…Opt for a this red wine, preferably the 2018 vintage.

KACHEN No.37 | WINTER 23

SEASONAL MENU

DILL- C RUS T E D SA LMON S T E A K Serves 6

› › › ›

6 salmon steaks 120 g breadcrumbs 1 bunch of dill 40 g butter

20 minutes

› › › ›

15 minutes

2 fennel bulbs 2 stalks of celery Olive oil 1 lemon, juice

1 Preheat the oven to 190°C (170°C fan). 2 Remove the leaves and finely chop the dill

(set aside a few sprigs for decoration). In a bowl, mix the butter, breadcrumbs, dill, salt and pepper with a fork. 3 Place the salmon steaks on a lined baking tray. Top with a generous layer of dill breadcrumbs. Bake for 12–15 minutes.

› 1 tsp grainy mustard › Salt and pepper

4 Meanwhile, finely slice the fennel and

celery (ideally using a mandolin). In a salad bowl, combine the mustard, 4 tbsp of olive oil, the lemon juice, salt and pepper. Add the vegetables and mix well. 5 Arrange a bed of vegetables on the plates and place the salmon on top. Garnish with dill sprigs and baby greens.

WINE PAIRING

Château Edmond de la Fontaine, Chardonnay

For this classic-looking, highly aromatic dish, we suggest this white wine, aged in barrels.

KACHEN No.37 | WINTER 23

SEASONAL MENU

KACHEN No.37 | WINTER 23

SEASONAL MENU

F R A NK F URT W R E AT H Serves 6 55 minutes 45 minutes

For the cake batter

› › › › › ›

200 g soft butter + 15 g for the mould 300 g icing sugar 5 eggs 200 g flour 200 g cornflour 15 g baking powder

For the pastry cream

› › › › ›

50 g flour 100 g sugar ½ vanilla pod 500 ml milk 2 egg yolks

For the filling and topping

› 300 g praligrains (caramelised nibs of hazelnuts or almonds)

› 500 g pastry cream › 400 g softened butter › 300 g cranberry jelly

1 For the cake, preheat the oven to 190°C (170°C fan).

Whisk the butter and sugar in a bowl until smooth and fluffy. Add the eggs one at a time, beating constantly. Gradually stir in the sifted flour, cornflour and baking powder until you have a smooth, lump-free batter. Pour into a buttered bundt or ring cake tin. Bake in the oven for 45 minutes. 2 For the pastry cream, mix the egg yolks with the sugar. Whisk until the mixture turns white. Add the flour and mix well with the sugar and egg mixture. Add 1/2 glass of milk to make the mixture more liquid. Heat the remaining milk. When the milk is lukewarm, add the egg-flour-sugar-milk mixture and the vanilla

pulp. Whisk until the cream boils and thickens. Leave to cool. 3 For the filling, whip the cooled pastry cream and butter together. Pour into a piping bag with a smooth nozzle. 4 When the cake has cooled, cut it into three layers. Spread the base with a quarter of the buttercream and cranberry jelly, place the second piece on top and spread with a quarter of the cream. Place the last piece of cake on top and spread the top and the sides of the cake with the remaining cream and smooth with a spatula. Sprinkle generously with praligrains.

WINE PAIRING

POLL-FABAIRE, Crémant Demi-Sec

The fine bubbles of this Crémant provide just the right amount of lightness to end your meal on a harmonious note.

KACHEN No.37 | WINTER 23

PA RTNE R R ECI PE

EGGNOG

TRIFLE Serves 6 15 minutes + resting time 5–8 minutes

For the pudding

› › › › › ›

100 g granulated sugar 3 tbsp cornstarch (30 g) 1 pinch salt 1/2 tsp ground cinnamon 750 ml LUXLAIT eggnog 4 egg yolks

For the biscuit base and decoration

› 1–2 packets of LUXLAIT sablé biscuits

For the topping

› 500 ml heavy whipping cream › 2–3 tbsp powdered sugar › 100 g pomegranate arils

medium-sized pan. With a whisk, stir in the eggnog and egg yolks until combined. 2 Whisk constantly on a medium heat until the mixture has thickened and coats the back of a spoon (about 5–8 minutes). 3 Pour the pudding mixture into a medium-sized bowl, and cover with cling-film, ensuring it touches the surface of the pudding to prevent a skin from forming. Refrigerate until set (3 hours). 4 Whip the heavy cream with the sugar, until stiff peaks form.

5 Crumble half a packet of the LUXLAIT biscuits into the

bottom of a trifle bowl or a large glass bowl. Spread half of the eggnog pudding on top, followed by half of the whipped cream on top of the pudding. Repeat the layers with some more of the biscuits, the rest of the pudding and the whipped cream. 6 Refrigerate for 6 hours or overnight. Top with the pomegranate arils and decorate with one or more biscuits before serving.

For more Luxlait recipes, visit luxlait.lu

1 Place the sugar, cornstarch, salt and cinnamon in a

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The cashew tree – the tree that produces the cashew apple – has its roots in the tropical climate of Brazil. This small tree was highly popular among the indigenous peoples of the Amazon region, who cultivated cashew nuts for their many medicinal properties. The juice from the cashew apples was used to treat fevers and stomach disorders, and even to improve dental health! The cashew tree’s international popularity only really began with the arrival of the Portuguese colonists in Brazil in the mid-16th century, who exported the tree to Asia and Africa. Now produced all over the world, cashew nuts are becoming increasingly popular on Western markets. A trend, however, that masks the many social and economic injustices suffered by cashew nut producers.

with no adequate equipment to protect them from said acid, which causes severe burns to their hands, eyes and legs.

The price of producing cashew nuts

Benefits and properties

The geographical place as well as the method used for shelling cashew nuts are a crucial factor in developing a fairer cashew nut industry. It is estimated that almost 90% of the cashew nuts grown in Africa are shelled and processed in Asia, which deprives producers in Africa of an important source of income and exposes them to poverty. Ultimately, this means that African producers are missing out on a wealth of untapped economic potential. Another issue in the cashew nut industry is the exposure of women to the anacardic acid present in cashew nut shells. These women oftentime work in traditional shelling plants

Market launch in Luxembourg

The Fairtrade cashew nuts produced in Burkina Faso and Nigeria have been on the Luxembourg market for the last couple of months. They are sold under the brand name Ateliers du Cœur and distributed in various Ateliers du Tricentenaire shops and Cactus supermarkets throughout Luxembourg. Choosing Fairtrade products is an act of good citizenship. This conscious and sensible choice on the part of consumers has a direct and positive impact on producers and helps them to improve their living and working conditions.

Fairtrade cashew nuts are an excellent source of plantbased proteins. They also present strong antioxidant properties and are high in copper, magnesium, iron, zinc, phosphorus, manganese, selenium and vitamins B, E and K. They provide a host of health benefits, such as lowering bad cholesterol (LDL) and triglyceride levels, while also reducing the risk of developing cardiovascular diseases, certain types of cancer as well as type-2 diabetes. They also improve bone health and strengthen our nervous system. In short, cashew nuts are a real worry-free Fairtrade superfood!

For more information, visit: fairtrade.lu

Fair gifts

for everyone The holiday season is the perfect time to treat your loved ones with great presents. Today, more than ever, we must stand in solidarity with producers and workers from Africa, Asia, Latin America and the Caribbean. By choosing Fairtrade-certified products, you are helping to build a future that is fairer and more respectful of human rights and the environment.

fairtrade.lu

SIMME R ING E LEG ANCE A tasty broth can take a couple of hours to cook at home. It is a good base for many soups and adds flavour to stews, risottos and sauces. What’s more, it is easy to make and can be kept in the freezer for six months.

RECIPES

C HIC K E N B ROT H Serves 6–8 10 minutes 3 hours

› 500g chicken with bones

Serves 6 15 minutes 1 hour

large pan and add 3 litres of cold water. Cook for half an hour over a medium heat. A white foam will form on the surface so simply skim it off with a spoon. 2 Peel the carrots, parsnip and parsley root. Cut the parsnip, parsley root and celery into large chunks and add to the pan, together with the peppercorns. Leave to simmer on a low heat for approximately 2½ hours until the meat can be easily removed from the bone with a fork and all the veggies are cooked. If too much liquid evaporates during cooking, add a glass of water. 3 When cooked, remove the vegetables from the pan. Throw away the onion and the celery leaves and keep the rest of the vegetables for another recipe (like a creamy soup or a Russian salad). Take out the meat and set aside for other recipes. 4 Optional: Strain the liquid in order to have a clear soup. The broth can be served straight away with the meat and vegetables or frozen for later use.

TIP

1 Wash all the vegetables. Peel the onion, garlic, carrots

and the potato and cut into large chunks. Coarsely chop the celery. 2 Put all the vegetables in a pan, then add the water, bay leaves, salt and pepper. Bring to the boil over a medium heat. Reduce the heat, cover and let the vegetable broth simmer for at least one hour. 3 Strain the vegetables and garlic and remove the bay leaves. Keep the vegetables for another recipe. 4 You can either serve it right away or leave it to cool before freezing it in one or multiple airtight containers.

TIP

To enhance the flavour, you can add 2 tbsp of soy sauce when boiling the ingredients. Try adding mushrooms, peppers or broccoli too!

Aside from the carrots and onion, all the other veggies are a bonus as they are not absolutely necessary to make a good bone broth! So, not to worry if you can’t get your hands on all of them.

2 stalks of celery 1 medium potato 2 medium carrots 1 medium onion 3–4 cloves of garlic 2 bay leaves (laurel) 2 l water 2 tsp salt A pinch of pepper

Paula Soryano

1 Wash the chicken and peel the onion. Put them in a

› › › › › › › › ›

RECIPES & PHOTOS

› › › › › › › ›

V EG E TA R I A N B ROT H

(wings, upper thighs, breast etc.) or other poultry meat, beef or veal 5 carrots 1 parsnip 1 parsley root (or turnip) 1 slice of celery root 1 large onion 3 tsp salt 4–5 peppercorns 3 l water

KACHEN No.37 | WINTER 23

RECIPES

C R E A MY G R E E KS T Y LE SOUP Serves 2 15 minutes 35 minutes

› › › › › › › › › › › ›

1 Peel the carrot and parsnip and cut them into small

4 In a small bowl, mix the egg yolk with the sour

cream. Gradually stir in some of the hot broth (liquid only). Pour this mixture over the main broth and stir carefully. If too creamy, dilute it with a small glass of water and mix again. 5 Chop the spring onion and add it to the broth. Top with fresh dill and lemon slices. Add a pinch of salt, if necessary, but remember there is already salt in the broth base.

cubes. Heat the olive oil in a small pan. Add the vegetables and cook, tossing occasionally, until tender (approx. 4–6 minutes). 2 Bring the broth to a simmer. Finely slice the chicken and add it to the broth. Cook for 10 minutes. 3 Wash the rice and stir it into the broth. Cover and cook over a medium heat for approximately 15 minutes until the rice and chicken are done. Then, add the sautéed vegetables and cook for another 5 minutes.

30 g white rice (long grain) 300 ml broth 100 g chicken breast 1 medium carrot 1 small parsnip 1 spring onion 2 tsp dill 1 lemon, cut into slices 1 egg yolk 40 ml sour cream 2 tbsp olive oil A pinch of salt

KACHEN No.37 | WINTER 23

E A SY V I E T N A ME S E

PHO Serves 2 30–60 minutes 30 minutes

› › › › › › › › › ›

300 ml broth 100 g rice noodles 200g chicken breast 1 onion 1 small piece of ginger 5 dried coriander seeds 2 star anise pods 1 small stick of cinnamon 2 tbsp fish sauce (nuoc mam) Fresh coriander, mint and chives to serve › A handful of beansprouts › 1 hot chilli (optional)

1 Prepare the noodles in advance: Leave them to soak

4 Remove the chicken from the broth and strain the

liquid. Discard the onion and spices.

5 Serve the noodles with the hot broth, add the slices

of meat and sprinkle with some fresh herbs. Top with beansprouts and drizzle with the fish sauce.

for 30–60 minutes in a large bowl of water. When soft, they can be directly added to the hot broth when served. 2 Bring the broth to a simmer, add the onion, peeled ginger, coriander seeds, star anise pods and cinnamon. Add the chicken and cook for 30 minutes. 3 Wash the beansprouts, coriander, mint and chives and leave to dry on a piece of kitchen towel. Cut the chilli into small slices.

KACHEN No.37 | WINTER 23

RECIPES

KACHEN No.37 | WINTER 23

RECIPES

M AT ZO BA LL SOUP

Matzo (or kneidler) balls are a traditional Jewish delicacy made from ground matzo bread. The flour or bread can be easily found in the kosher section of most supermarkets.

Serves 2

› › › › › ›

300 ml broth 150 g turkey breast 1 large carrot 2 sprigs of parsley A pinch of salt A pinch of pepper

25 minutes

35 minutes

For the matzo balls

› 75 g matzo flour

(or wheat semolina)

› 2 large eggs › 2 tbsp neutral oil › 2 tbsp water

› A pinch of salt › A pinch of pepper › 1 l of water

1 For the matzo ball dough: In a bowl, beat the eggs then add the flour and

mix well. Add the oil and 2 tbsp of water and mix again. Add the salt and pepper and set aside in the fridge for at least 20 minutes. This will allow the flour to absorb all the liquid. 2 In the meantime, bring the broth to a simmer. Peel and thinly slice the carrot and add to the broth. 3 Wash the turkey breast and cut it into small pieces. Add the turkey to the broth and cook for approximately 15 minutes or until done. 4 In a large pan, bring 1 litre of water to the boil. Take the matzo ball dough out of the refrigerator. Pour some oil on your hands and shape the dough into small ping pong-sized balls. Add them to the boiling water, cover and cook for 20 minutes. The matzo balls should double in size after cooking. 5 Serve the broth and the matzo balls with fresh parsley leaves and a pinch of salt and pepper.

KACHEN No.37 | WINTER 23

RECIPES

MINE S T RONE Serves 2 10 minutes 25 minutes

› › › › › › › › › › ›

300 ml broth (vegetable) 50 g pasta (or vermicelli) 1 medium courgette 1 small leek 50 g frozen peas 50 g frozen green beans 50 g romanesco cabbage 1 small onion 2 tbsp olive oil 1 tsp salt A pinch of pepper

1 Dice the courgettes. Carefully

wash the leek and slice it. Chop the cabbage into small pieces. 2 In a pan, heat the olive oil. Peel and finely chop the onion and cook until translucent. Add the cabbage and cook for 2 minutes stirring well. Add the courgette and cook for another 2 minutes. Add the green beans and peas and stir well. 3 Add the broth to the vegetables and leave to simmer for about 15 minutes, until the cabbage is tender. Lastly, add the leek and cook for another 5 minutes. 4 In a different pan, bring 1 l of water to the boil. Add the salt and cook the pasta according to the instructions on the packet. Serve the broth with the pasta and a pinch of pepper.

KACHEN No.37 | WINTER 23

19 15 The cream that’s good for you.

Also available in 249 g bottles

ekabe.lu

BSH Group is a Trademark Licensee of Siemens AG.

Fully automatic

for the best results

Siemens Home Appliances

– Advertorial –

Artificial intelligence (AI) is pervading everyday life, including in the kitchen. Technology pioneer Siemens Home Appliances is now also leveraging AI to make baking, roasting and braising easier than ever, unveiling the first iQ700 oven with automatic food recognition. At market launch, the networked appliance will be able to identify around 40 different dishes, and updates will steadily expand this number.

Simply pop your food in the oven, close the door and let the oven take it from there! That’s how easy it’ll be in the future to operate your oven. The new iQ700 from Siemens Home Appliances uses AI and the oven’s built-in camera to automatically detect what’s in the oven – pizza or lasagne, for example. The appliance then suggests the best cooking method and automatically sets the right programme and temperature. All you need to do is give your “OK”, and the smart technology will take care of the rest.

The perfect result, automatically The main reason why automatic food recognition is so practical is because it relieves you of the task of selecting the right programme for the oven, meaning you no longer need to worry about which of the many modes and additional options will achieve the perfect cooking result. The smart oven not only selects the right programme and temperature, but also automatically activates the shot-of-steam, grill or microwave function as required. Everything is fully automated.

Thanks to AI, the iQ700 oven from Siemens Home Appliances automatically knows what you want to cook.

– Advertorial –

Your food the way you like it The appliance also features the smart browning sensor presented by Siemens last year and heralding in the AI age in the kitchen. Simply pre-set the browning level from 1 to 5, depending on how brown and crispy you want your pizza, lasagne, casserole, bread rolls or croissants. Thanks again to its built-in camera and AI, the oven ensures that your food is cooked exactly the way you like it. This means you no longer need to check if your food is ready when the cooking time is up or if it could do with longer in the oven. If you would like to keep an eye on your food in the oven, you can do so via the Home Connect app on your smartphone – without having to open the oven door and let out any heat.

Not just hot air Another upcoming new feature will be of interest to anyone looking to stay fit and healthy without forgoing their beloved French fries: With the next firmware update (displayed in the Home Connect app), all connected Siemens iQ700 ovens will have the new Air Fry cooking mode. The top heat and hot-air ventilation interact in such a way that waffle fries and vegetable crisps or spirals all turn out wonderfully crispy – no need for a deep fat fryer! The function is available only via the app, and a special Air Fry baking tray can be purchased from Siemens as an accessory.

Flammkuchen

(Baden-style pizza) Makes 3 15 g fresh yeast or 2‒3 g dry yeast 150 ml lukewarm water ½ tsp sugar 250 g wheat flour (type 405) ½ tsp salt 500 g crème fraîche or sour cream 150 g Black Forest ham, sliced 1 small red onion, peeled 1‒2 spring onions, chopped Salt Pepper Sugar 1. Mix the fresh or dried yeast with the sugar in lukewarm water. 2. Put the flour and salt in a bowl and mix with the water and yeast mixture to make a smooth dough. Leave to rise for 25 minutes. 3. Mix the crème fraîche or sour cream with salt, pepper and sugar to taste. Slice the ham and onion into thin strips.

Setting Dishes Cake, bread, pizza Savory pie, pizza Flammkuchen (baking sensor) Recipe from “Ziemann’s Kochschule – mehr als nur Kochen”

4. Finely slice the spring onions. Divide the dough into three portions. Roll out the first portion very thinly and evenly into a round or oval shape, using a little flour. Transfer to a sheet of baking paper. Next, spread a third of the crème fraîche or sour cream mixture evenly on the rolled out dough. Scatter a third of the bacon and onion strips and spring onions on top. 5. Slide the Flammkuchen off the baking paper onto a baking tray lightly greased with clarified butter. 6. Place the baking tray in a non-preheated oven and cook as specified. siemens-home.bsh-group.com/lu/fr

F E AT U R E

A PINC H OF SA LT Henry the Lion was furious. The salt road led directly over a bridge across the Isar river on Bishop Otto of Freising’s land. This entitled the bishop to all the bridge tolls. Henry lost his temper, had the bridge destroyed and promptly built a new one five kilometres away on his land. And so now the money went into his coffers. The tolls were high, and Henry the Lion, though only Duke of Bavaria, was a King of the salt trade. For it brought wealth; the kind of wealth prized by the rulers of Ancient Egypt. Taxes, storage fees and monopoly contracts turned some towns into prosperous cities. People have been seasoning, preserving and bathing with salts for several thousands of years. For a long time, the crystals, oftentimes

referred to as “white gold”, were the reserve of the rich, in their palaces, castles and villas. With the discovery of larger salt deposits in the 19th and 20th centuries, salt became an affordable condiment for all, to, in some respects, once again become a status symbol today. In particular, the white flakes extracted by salt marsh workers, with traditional wooden shovels and centuries-old skill, from the surface of huge basins in the Camargue and on the Guérande Peninsula in France and from Ria Formosa Natural Park near Tavira in eastern Algarve, are considered a gourmet product in haute cuisine. Sea salt is obtained directly through the evaporation of seawater. A speciality is “fleur de sel” or “flor de sal” (literally: flower of

TEXT

Oliver Zelt

We’re all more than familiar with the little white crystals that we use in and on almost everything we eat. But did you know that the mineral comes in a plethora of colours and has not always been used just for seasoning food? Salt: between love and culinary passion.

KACHEN No.37 | WINTER 23

salt), where a thin layer of salt settles on the surface of the water and is delicately skimmed off by hand. Unlike refined sea salt, which is harvested by machine, bleached in a chemical solution and rapidly dried with a gas burner and electric furnace, fleur de sel retains a total of 92 essential minerals for the human body, including magnesium, iodine and selenium. However, foodwatch, an organisation that keeps a close eye on the contents of foodstuffs, found microplastic particles in sea salts that they tested. According to foodwatch, these contaminations are probably due to the abundance of microplastics in seawater. Despite all the hype about the crunchy salt flakes from the sea, 96 percent of all salt types consist

F E AT U R E

tains – a little more than two-thirds. Salt deposits from ancient oceans are mostly mined underground. When mined directly by drilling, cutting or blasting, these salts are called “rock salts”. If the salt content in the rock is only around 50 to 60 percent, the salt deposits cannot be extracted directly from the mountain. Instead, they are dissolved out with water. The salt is then usually enriched with iodine and fluorine and mixed with anti-caking agent, to make it easier to shake out of the shaker. But salt was never solely intended as a seasoning for a tasty meal. In ancient times , it was used as an aphrodisiac, and the Greeks believed that too little salt affected male potency. A belief that appears to have been long-held.

In the 16th and 17th centuries, “salting one’s spouse” was a fashionable practice, at least in art. A woodcut from the time depicts four women salting their husbands in a salting tub, accompanied by the words: “Our husbands are so noble and sweet that they gladly endure our service. That’s why we salt them in the salting tub, from front and back, to make their sex even prouder.” Doctors have long warned against consuming too much salt. Although the mineral is vital for our water balance, bone structure, nervous system and digestion, the World Health Organisation recommends no more than five grammes a day.

of pure sodium chloride. It is the remaining 4% that makes all the salty difference: whether through phosphate, potassium or algae, from the sea, mines or high mountains. Salt is not just little white crystals, but comes in a variety of colours and forms. Australian Murray River salt gets its colour from tiny algae and ranges from orange to pale pink. The activated charcoal-filtered sea salt “Perle Noire” is black and comes from the Hawaiian island of Molokai, while the graphite-coloured Indian Salish Alderwood salt gets its distinctive colour and flavour from being smoked over red alderwood. The vast majority of salt on the market does not, however, come from the sea, but from the moun-

KACHEN No.37 | WINTER 23

F E AT U R E

SA LT

DIREC TLY FROM THE SEA/SPRING

FLEUR DE SEL (LITER ALLY: FLOWER OF SALT )

INCA SALT

AFRICAN SNOW SALT

Top layer of salt hand-harvested in basins from evaporated seawater, pyramid-shaped crystals, very mild.

Pure spring salt from Peru’s Machu Picchu region, coarse salt crystals with a similar structure to fleur de sel with residual moisture, light pink colour.

MURR AY SALT

SEA SALT

K AL AHARI DESERT SALT

Coarser and denser than fleur de sel, available washed (pure white) and unwashed (greyish).

Australian salt flakes with red seaweed, peach colour, perfect for seasoning dishes.

KACHEN No.37 | WINTER 23

Fleur de sel from the coast of Namibia. The intense heat of the Namib Desert makes this salt particularly mild.

Extracted from a natural salt lake in South Africa, very mild.

F E AT U R E

F ROM A NC I E N T OC E A N S

HIMAL AYAN SALT

Rock salt from the Himalayas, chunks with a diameter of approx. 2-6 cm, pink, 250 million years old. 1 kilo costs approx. €5.

PRIMAL SALT

Rock salt from the primordial sea, contains naturally bound iodine.

PERSIAN BLUE SALT

Extracted from salt mines in Iran, gets its blue hue from the mineral sylvite, high potassium content (13%).

S PE C I A L I T Y

Salt smoked over wood. The best known smoked salt is smoked over hickory wood.

BAMBOO SALT

Sea salt heated to extreme temperatures in bamboo stems sealed with clay, reddish-purple shimmer.

L AVA SALT FROM HAWAII

From the island of Molokai. Mixture of sea salt and activated charcoal. Slightly smoky but fine taste.

SMOKED SALT

KACHEN No.37 | WINTER 23

RECIPES PHOTOS

Bertrand Duchamps Marc Dostert

F E AT U R E

KACHEN No.37 | WINTER 23

F E AT U R E

Bertrand and salt ‒ a great passion. Anyone who has taken part in a workshop at the Atelier de cuisine de Bertrand knows that Bertrand is an avid salt fan and has even created his own salt-spice mix. So it was obvious that he would come up with great recipes for our salt feature!

In collaboration with

ORG A NIC MINI C UC UMB E R SA L A D RUS S I A N- S T Y LE

Serves 2 15 minutes 12 hours

› 5 mini cucumbers, unpeeled,

washed and cut into 1 cm slices

› 2 tsp Guérande salt or Bertrand › › › › › › ›

salt blend 2 tsp organic brown sugar 3 sprigs dill, stems removed 2 sprigs fresh tarragon 2 tbsp rice vinegar 1 tbsp sesame oil ½ tsp chipotle pepper 3 turns black pepper

1 Mix all the ingredients well and

set aside in the fridge overnight.

2 Serve with a country terrine or

local smoked trout.

KACHEN No.37 | WINTER 23

F E AT U R E

In collaboration with

C HR IS TM AS BUT T E R

Serves 4 10 minutes 12 hours

› 100 g churned butter › 4 pinches of Algarve fleur de sel or other salt

› ¼ organic orange zest or 1 chopped kumquat

› 3 pinches ground cinnamon › 5 turns Kampot pepper › 3 pinches coriander seeds, toasted and then ground

› A pinch of crushed pink berries › A pinch of toasted anise seeds › ½ tsp chopped fresh ginger

1 Gently blend the butter with all

the ingredients and spread out on cling film or greaseproof paper. 2 Form into a sausage and set aside in the fridge overnight. 3 Serve on warm potatoes, white rice or with white fish.

KACHEN No.37 | WINTER 23

F E AT U R E

In collaboration with

DUC K G R AV L A X Serves 2

› › › ›

300 g duck breast, fat removed ½ lemon, zest ½ clove garlic, sliced 25 g organic brown sugar

15 minutes

› › › ›

48 hours

50 ml dark soy sauce 30 ml extra virgin olive oil 20 g coarse Guérande sea salt 5 thin slices of ginger

1 Place the duck breast and all the spices in a freezer

extra virgin olive oil

CAUTION

For health reasons, make sure that the meat is as fresh as possible and of first-class quality. Be sure to respect the marinating time, as the meat is practically “cooked” in the salt. If in doubt, cut slightly thicker slices and quickly turn them in the pan before serving!

bag and refrigerate for 48 hours. 2 Remove from the fridge 15 minutes before serving, dry the duck breast well and cut into thin slices. 3 Serve with honey mustard and chopped dill. 4 To garnish, sprinkle with a few crushed peanuts and add a dash of extra virgin olive oil.

› ½ crushed star anise › ½ chilli, minced › Garnish: a few unsalted peanuts,

KACHEN No.37 | WINTER 23

F E AT U R E

In collaboration with

COC K E R E L IN A GUÉ R A NDE SA LT C RUS T Serves 2 10 minutes + resting time 50 minutes

› › › › › › › › › ›

1 cockerel (300 g to 350 g) ¼ organic lemon 3 sprigs fresh tarragon 5 turns white pepper 1 tsp Bertrand salt (or other spices & salt blend) 200 g organic flour 200 g coarse Guérande sea salt 1 medium egg for the pastry & a yolk for the glaze 100 ml water Serve with: André Zewen’s beetroot salad with walnut oil and Parmesan shavings

1 Preheat the oven to 215°C

(195°C fan).

2 Mix the flour, salt, egg and water

to make a consistent but not too stiff dough and leave to rest for 20 minutes. 3 Stuff the cockerel with the lemon, tarragon, five turns of white pepper and a teaspoon of salt from Bertrand. Roll out some of the pastry and place the cockerel on top. Cover with the remaining rolled-out pastry and seal the edges. Brush with the beaten egg yolk and bake for 40 minutes. Turn off the oven and leave to rest in the oven for 10 minutes. 4 Trim the crust with a small, serrated knife. Serve with a tasty beetroot salad with André Zewen’s organic walnut oil and a few shavings of Parmesan.

KACHEN No.37 | WINTER 23

ALWAYS FRESH WITH AEG With AEG, you can keep your food fresh – with precision. Featuring compartments for different types of food and equipped with temperature and humidity sensors, our refrigerators are designed to store food intelligently. Your food stays vitamin-rich and juicy, which in turn minimises waste and has a positive impact on your diet.

CHILL TO 0°C WITH LONGFRESH The LongFresh fridge compartment can be individually adjusted and creates a dedicated environment for delicate produce, with an area chilled to 0°C that is perfect for preserving meat, fish and any fresh food. PROTECTION FOR YOUR FOOD IN EVERY CORNER OF YOUR FRIDGE WITH COOLING 360° Thanks to this technology, you can store food anywhere in the fridge: The stable temperature and humidity levels protect the quality of your food. The advanced air circulation in the back panel facilitates active distribution of cold air to every corner of the fridge. UP TO 95% OF VITAMINS PRESERVED WITH GREENZONE TECHNOLOGY The GreenZone drawer actively maintains the ideal humidity for your fruit and vegetables. Thanks to a hermetic seal, produce is protected from wilting and loss of valuable minerals. UP TO 20% LESS FOOD WASTE Opening and closing the refrigerator door or putting food in the refrigerator while still warm can cause temperature fluctuations that can have negative effects on your food, and even damage it. The reactive ColdSense sensors quickly restore the temperature of your fridge after any fluctuation, cooling it 40% faster than conventional fridges, and thereby reducing the impact on food.

AEG.LU

ADVERTORIAL

F E S T IV E DE TOX Welcome the New Year with serenity and energy! Our detox section, in partnership with DELHAIZE, will help you get back into shape after the festive season. Discover how a quick detox can revitalise your body and mind. With DELHAIZE, you will find the inspiration and ingredients to start the New Year with a glow.

All products from DELHAIZE

› Fruit and vegetables from the DELHAIZE › › › ›

fresh produce department Seeds, berries and pine nuts mix, 150 g Almonds unpeeled, 200 g Organic herbal tea, nettle Organic herbal tea, camomile

This photo series was taken at the Küchengalerie in Junglinster. More on kuechengalerie.lu

ADVERTORIAL

R E NE W & R E C H A RG E W I T H A QUIC K NE W Y E A R DE TOX January offers a chance to wipe the slate clean, start anew and reverse the effects of the indulgent festive season. It should come as no surprise that most New Year’s resolutions are related to health and wellness, and indeed, many of us are looking to shed some old habits in this next trip around the sun. But let’s be honest, shall we? The prospect of a year-long pledge is quite daunting, so we’ve set our sights on a shorter, more manageable goal this January ‒ A Quick New Year Detox! When you detox, you give your body a rest from excess sugar, fat, caffeine and other toxins. The focus is on eating fresh vegetables, lean protein and drinking lots of cleansing water. A quick detox can last one, three or five days. It is more about the act itself – a powerful and motivating step towards a healthier, more balanced lifestyle. A one-day detox will already be beneficial by giving your digestive system a rest. Stretch it to three days, and you’ll reignite your metabolism and notice positive changes in your skin as your body eliminates toxins. After a five-day detox you will likely experience weight loss, reduced cravings and an invigorated immune system. Whichever you choose, do consult with a healthcare professional before starting to ensure that it is safe and appropriate for your individual health needs. The keys to sticking to a healthy eating plan of any kind are: consistency, simplicity and advance preparation. With DELHAIZE, you can get started right away! Whether you’re after fruit and vegetables, juices and smoothies, or a cleansing soup, you’ll find the freshest ingredients and products in-store.

What to eat and what to avoid

• Enjoy dark, leafy green vegetables, fish, pulses and

pasta, rice and alcohol.

For breakfast we recommend our Detox & Glow Smoothie, for lunch our Green Goddess Soup and for dinner a portion of fish or chicken with a side of our devilishly delicious Courgette Kimchi. Who said a detox had to be boring?

Here are some more tips to help you get the most out of your detox

• Find an accountability partner: Having someone to • • • •

do the detox with, bounce ideas and keep you on track can be very motivating. Stay hydrated: Set a timer or use an app to remind you to drink a glass of water or herbal tea regularly throughout the day. Meal prep: Whether your detox is planned for one, three or five days, get ahead by stocking up and preparing your meals in advance. Get plenty of sleep: Aim for 7–9 hours a night to boost metabolic and immune health. Get moving: Even if you only have 15 minutes, regular exercise will help you feel revitalised.

whole grains. Fresh fruit is also encouraged and berries are particularly beneficial.

• Avoid processed foods, added sugar, white bread,

KACHEN No.37 | WINTER 23

DETOX RECIPES

G R E E N DE TOX S MOOT HIE

Serves 2 5 minutes

› › › › › › ›

2 handfuls baby spinach ½ avocado 100 g frozen pineapple 1 tsp flaxseed Juice of ½ a lemon 6 mint leaves 250 ml water or non-dairy drink (unsweetened)

1 Place all the ingredients into a

RECIPES PHOTOS

Kirsty von Boch Marc Dostert & Enia Haeck

blender and blend until smooth. Serve immediately.

KACHEN No.37 | WINTER 23

DETOX RECIPES

COURG E T T E K IMC HI Serves 4 › › › › › ›

10 minutes

1 hour + 2‒3 days › › › › ›

2 large courgettes, cut into 3-cm pieces 3 tbsp coarse sea salt 10 radishes, halved 2 spring onions, sliced 3 garlic cloves, minced 2 cm ginger, peeled & minced or grated

1 Chop the courgettes and toss them in the sea salt.

5 Add the courgettes, spring onions and radishes to the

bowl with all the spices and toss well.

6 Store in an air-tight glass container at room

temperature for 2–3 days. Give the container a good shake every day to make sure the courgettes are completely submerged in the liquid. When the kimchi tastes pickled enough for your liking, store it in the refrigerator for up to 3 months.

Place them in a colander and set aside to drain for an hour. 2 While the courgettes are draining, chop the radishes, spring onions, garlic and ginger. 3 After the courgettes have drained for at least an hour, rinse well under cold water until it no longer tastes salty. Squeeze out any excess moisture. 4 In a bowl, combine the garlic, ginger, gochujang paste, fish sauce, gochugaru, rice wine vinegar and sugar.

2 tbsp gochujang paste 1 tsp fish sauce 1 tbsp gochugaru or chilli flakes 60 ml rice wine vinegar ½ tsp sugar

KACHEN No.37 | WINTER 23

DETOX RECIPES

KACHEN No.37 | WINTER 23

DETOX RECIPES

G R E E N GODDE S S SOUP Serves 4 20 minutes 15 minutes

› › › › › › › ›

1 tbsp olive oil 1 onion, chopped 2 celery stalks, chopped 4 garlic cloves, chopped 2 courgettes, roughly chopped 1 tbsp miso paste 1 l vegetable stock 3 curly kale leaves, stripped from the stem & sliced › Sea salt & freshly ground pepper, to taste

1 Place a large saucepan over a

medium heat. Add the olive oil.

2 Add the onions, celery and garlic

and stir for about 2–3 minutes until fragrant and the onions are translucent. 3 Add the courgettes and sauté for another minute. 4 Add the vegetable stock and bring to a boil, then simmer for 10 minutes, until the courgettes are soft and tender. 5 Add the miso paste and kale leaves to the pan at the very end, and puree the soup with a hand blender, or allow to cool before placing it in a blender to puree. 6 Season to taste with salt and pepper and serve.

KACHEN No.37 | WINTER 23

PA RTNE R R ECI PE

CHILI SIN CARNE T H E QU I C K & E A SY ME N U BY DE L H A IZ E Serves 3‒4 15 minutes 20 minutes

From Delhaize

› › › › › › › › ›

1 green pepper 1 sweet pointed pepper 3 Roma tomatoes 1 yellow onion 1 red onion 3 garlic cloves 1 red chilli pepper 1 tin of chilli beans 1 packet of seasoning mix

Additional ingredients

› 300 g rice (basmati) › 275 g plant-based alternative to minced meat

› 2 tbsp olive oil Optional

› › › ›

Fresh coriander Lime 15 g grated cheese 125 g sour cream

1 Wash the peppers and tomatoes and cut

4 Add the plant-based meat alternative and

fry for 5 minutes.

5 Add the tomatoes, red chilli (to taste),

chilli beans, 3 tbsp water and the seasoning mix. Simmer for 10 minutes on a low heat. 6 Serve the chili sin carne with boiled rice, 125 g sour cream, 15 g fresh coriander, a squeeze of lime and 15 g grated cheese.

into pieces. Peel the onions and garlic, chop the onion and slice the garlic. Halve the chilli pepper, remove the seeds if necessary and chop finely. 2 Cook the rice according to the instructions on the packet. 3 Heat the olive oil in a frying pan and fry the peppers, onion and garlic over a high heat for about 4 minutes.

KACHEN No.37 | WINTER 23

AY U RV E DIC R ECI PE

C E L E R I AC S C H N I T Z E L WIT H E NDIV E & C HE S T NUTS

Serves 4

30 minutes

45 minutes

For the baked pumpkin

For the braised celeriac

spice › Salt & pepper › Nutmeg

› › › ›

› ¼–½ Hokkaido pumpkin › Olive oil › 1–1½ tsp mild curry

› 1 small or ½ large

celeriac Coconut oil ½ tbsp light miso paste 250 ml almond milk Salt

seeds. Cut it into approx. 1-cm thick slices. Place the pumpkin slices in a bowl with the olive oil and spices and mix well. Lay them on a lined baking tray and bake for 20–25 minutes at 160°C fan.

The braised celeriac 1 Peel the celeriac and cut into wedges. Boil it in slightly

salted water for 5 minutes. After boiling, drain it and leave it to dry on kitchen roll. 2 In the meantime, whisk together the miso paste and almond milk. Heat some coconut oil in a pan and fry the celeriac until it is light brown. 3 Pour out the oil from the pan and reduce the heat. Add the miso-almond milk mixture and simmer until the liquid starts to thicken.

› ¼–½ endive lettuce

head (depending on size)

› 120 g cooked chestnuts › 1 shallot or 1 small onion

› › › ›

1 tangerine Ghee ½ tbsp whole anise 2–3 tbsp mild apple or honey vinegar › ½ tsp ground coriander › Salt & pepper

The endive & chestnuts 1 Slice the endive into thin strips, wash it and spin dry.

Chop the chestnuts and slice the shallot. Carefully peel the tangerine and separate the segments. 2 In a pan, lightly fry the shallots and anise in ghee over a medium heat. Add the chestnuts and tangerine, stir briefly, then add the sliced endive. Once the endive starts to wilt, deglaze with the vinegar, reduce a bit then season with salt, pepper and ground coriander.

RECIPE PHOTO

S a s c h a We b e r Ay ur veda Parkschlösschen

The baked pumpkin 1 Wash the pumpkin, cut it in half and remove the

For the endive & chestnuts

KACHEN No.37 | WINTER 23

With the kind permission of

SE A SONA L V EGE TA B L E

5 FAC TS A BOUT

SWE E T POTATOE S P O TATO VS SW E E T P O TATO While potatoes belong to the Solanaceae family, sweet potatoes are members of the Convolvulaceae family. Both are rich in vitamins and minerals. Sweet potatoes, however, are higher in calcium, vitamins C and E and beta-carotene. Unlike potatoes, sweet potatoes do not contain the natural toxin solanine. What’s more, they are an excellent source of Vitamin A, have high antioxidant potential and, thanks to their fibre content, help regulate blood sugar levels.

R AW & W I T H THE SKIN ON? An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”. More infos: gimb.public.lu

T H E S E C R E T TO SW E E T P O TATO F R I E S

FIBRE CONTENT C OMB AT S C R AV I N G S

BUYING & S TO R I N G Fresh sweet potatoes are firm and almost odourless, with orange flesh. Tubers that are soft and wrinkled, or even watery or discoloured, are no longer fit for consumption. Otherwise, sweet potatoes can keep well for several weeks, if stored in a cool, dark, dry place – but never in the fridge. Frozen, they will keep for 10 to 12 months, but must be cooked before freezing.

Sweet potatoes contain 3 g of fibre per 100 g, and are therefore filling. They help reduce blood sugar spikes and promote healthy digestion. High in potassium and magnesium, they regulate water balance and blood pressure and strengthen the heart. The Vitamin A they contain has an antioxidant effect and protects the liver, while the Vitamin E in them has anti-ageing properties.

Yes, sweet potatoes can be eaten raw, as sweet potato sticks or grated into a salad, for example. And eating the skin can help lower their glycaemic index, which is around 50. The skin contains caiapo, a substance known to have a positive effect on hypertension, diabetes and anaemia. The sweet potato’s leafy green tops are also edible, and can be prepared in the same way as spinach. Before eating raw sweet potato, make sure you cut off the ends, as these can have a bitter taste.

KACHEN No.37 | WINTER 23

For crispy chips, cut your sweet potatoes into thin sticks and soak in water for an hour. After drying, coat your sweet potato sticks in starch and toss them lightly in oil before cooking in the oven until golden brown. Tip: Avoid salting before cooking and make sure you space the sticks sufficiently apart on the baking tray. For a healthier alternative that’s just as tasty: Cut your sweet potatoes into thin slices, season with oregano and pepper, drizzle with olive oil and pop in the oven.

SWE E T POTATO &

L IME S OUP

Serves 4 › › › › › ›

10 minutes

2 garlic cloves 2 spring onions 500 g sweet potatoes, peeled 3 cm fresh turmeric 4 cm fresh ginger 1 tbsp sunflower oil

1 Roughly chop the garlic cloves and

spring onions. Peel the sweet potatoes and cut into cubes. Use a small spoon to peel the fresh turmeric and ginger, and finely grate them. 2 Heat the sunflower oil in a large pan. On a medium heat, fry the spring onions and sweet potatoes for 5 minutes. Add the garlic, ginger, turmeric and curry

25 minutes › › › › › ›

1 tsp curry powder 600 ml vegetable stock 50 g cashews 1 tin coconut milk 1–2 limes ( juice) Salt & pepper

powder, and fry for another minute. Deglaze with vegetable stock. Add the cashews and simmer for about 20 minutes until the sweet potatoes are soft. 3 In a food processor, blend the soup until creamy. Stir in the coconut milk and lime juice. Heat up and season to taste with salt and pepper.

E NG LIS H B R E A K FAS T- S T Y LE

JACK E T SWE E T POTATO Serves 4 › 4 sweet potatoes › 4 eggs › 1 can baked beans (400 g)

20 minutes

› 300 g mushrooms › 250 g cherry tomatoes, on the vine › 20 g rocket

Liz Sinner

1 Wash the sweet potatoes thoroughly, pat dry,

and pierce 8–10 times with a fork. Place them in microwave-safe dish and microwave for 4 minutes on 800 W, then turn them over and microwave for another 4 minutes. Leave to cool slightly. 2 Meanwhile, heat up the baked beans in a small saucepan. 3 Quarter the mushrooms. Heat some sunflower oil in a pan and fry them for about 8 minutes. Season with salt and pepper. Remove from the pan, add 1 tbsp of olive oil and fry the cherry tomatoes for 2–3 minutes. Season with salt.

› Sunflower oil, to fry › Olive oil, to fry › Salt & pepper

4 Cut the sweet potatoes in half lengthways (but not all

the way through) and fluff the centre with a fork.

5 For the poached eggs: Bring a pan of water to a

gentle boil. Crack each egg into a small cup. With a spoon, begin stirring the boiling water in a large, circular motion. When the water is swirling like a tornado, add the eggs. The swirling water will help the egg white wrap around itself as it cooks. Cook for about 2–3 minutes. Remove with a slotted spoon. 6 Top each sweet potato with baked beans, fried mushrooms, a handful of rocket, a poached egg and the cherry tomatoes.

RECIPES & PHOTOS

25 minutes

KACHEN No.37 | WINTER 23

SE A SONA L V EGE TA B L E

SWE E T P OTATO G NOC C H I Serves 4 30 minutes 10 minutes

› 2 large sweet potatoes (approx. 500 g flesh)

› 400–450 g flour › › › › › ›

(+ approx. 50 g) 500 g cherry tomatoes 250 g baby spinach 1 tbsp olive oil ½ tsp smoked paprika ½ tsp nutmeg Salt & pepper

1 Wash the sweet potatoes thoroughly, pat them

piece into a 1–2 cm thick log. Cut off pieces about 2–3 cm in length. Coat each piece with enough flour to ensure that it is dry, and that the gnocchi do not stick together. Do the same with the rest of the dough. 3 Cut the cherry tomatoes in half. Heat 1 tbsp of olive oil in a large frying pan and fry the cherry tomatoes for 2 minutes. Add the baby spinach and cover with a lid for 3 minutes. Season with salt, pepper, smoked paprika powder and nutmeg. 4 Bring a large pan of salted water to the boil. Add the sweet potato gnocchi and cook for a couple of minutes until they float to the surface. Boil for another minute, then remove them with a slotted spoon. Add them to the tomatoes and spinach immediately.

dry, and pierce them 8–10 times with a fork. Place them in a microwave-safe dish and microwave them for 5 minutes at 800 W, then turn them over and microwave for another 5 minutes. Leave them to cool for 10 minutes and then scoop out the flesh with a spoon. (Alternatively, peel the sweet potatoes, cut them into cubes and cook them in boiling water for 15–20 minutes until they are soft). Put 500 g of the sweet potato flesh into a potato ricer or pass it through a sieve. 2 Combine the sweet potato puree with the flour. You might need to add more flour if the dough is too sticky (as the dough should be dry and not stick to your hands). Divide the dough into 8 pieces and roll each

KACHEN No.37 | WINTER 23

SE A SONA L V EGE TA B L E

KACHEN No.37 | WINTER 23

SE A SONA L V EGE TA B L E

S HE PHE R D’S PIE W I T H SW E E T P OTATOE S Serves 4

› 3 large sweet potatoes › › › › › › › ›

15 minutes

(approx. 1 kg) Salt & pepper, to taste Nutmeg, to taste 1 tbsp rapeseed oil 150 g leek 2 garlic cloves 150 g carrots 400 g minced meat (or vegan mince) 1 tbsp tomato paste

35 minutes

› › › › › › › › ›

1 tbsp flour 1 tsp smoked paprika 2 sprigs fresh rosemary 2 bay leaves 2 tsp dried thyme 2 tbsp fresh parsley, chopped 1 tbsp soy sauce 250 ml vegetable stock 125 g frozen peas

1 Peel and cut the sweet potatoes into cubes. Place

5 Stir in the (vegan) mince and cook for about 5 minutes. 6 Add the fresh rosemary, bay leaves, dried thyme and

tomato paste. Fry for another 2 minutes.

7 Sprinkle the flour and smoked paprika over the mince

mixture. Stir well to combine. Deglaze with soy sauce and vegetable stock. Stir until the mixture thickens. 8 Add the frozen peas and chopped parsley. Cook for an additional 2–3 minutes, or until the peas are heated through. 9 Transfer the vegan mince mixture to a baking dish, spreading it out evenly. Spoon the sweet potato mash on top, covering it entirely. Bake for 20 minutes, or until the top is golden brown and the filling is bubbling. Leave to cool for a few minutes before serving.

them in a large pan of boiling water and cook for about 10–15 minutes or until they are soft. Drain the sweet potatoes and return them to the pan. Mash them using a potato masher or a fork until they are smooth and creamy (you can add a splash of plantbased milk or vegan butter for extra creaminess). Season to taste with salt, pepper and nutmeg and set aside. 2 Preheat the oven to 200°C. 3 Finely chop the leek and garlic. Peel and dice the carrots. 4 In a large skillet or frying pan, heat the rapeseed oil over a medium heat. Add the leek, garlic and carrots. Sauté for 5 minutes until slightly softened.

KACHEN No.37 | WINTER 23

SE A SONA L V EGE TA B L E

SW E E T P OTATO

B ROWNIE S 16 small brownies 20 minutes 25 minutes

› 2 medium-sized sweet potatoes › › › › › › › ›

(250 g flesh) 100 g brown sugar 3 eggs 1 tbsp vegetable oil 50 g cocoa powder 100 g flour 1 tsp baking powder 1 pinch of salt 50 g dark chocolate chips

1 Wash the sweet potatoes

thoroughly, pat dry, and pierce 8–10 times with a fork. Place them on a microwave-safe dish and microwave for 5 minutes on 800 W. Turn them over and microwave for another 5 minutes. Leave to cool for 10 minutes and scoop out the flesh with a spoon. Mash them with a fork so there are no big chunks. 2 Preheat the oven to 180°C. 3 Beat the brown sugar with the eggs. Add the sweet potato mash, salt and sunflower oil. 4 Sieve the cocoa powder, baking powder and flour, and add to the batter. Lastly, fold in the chocolate chips. 5 Transfer the batter to a lined metal baking dish (20 cm x 20 cm) and spread evenly using a spatula. Bake for 25 minutes. Allow to cool completely before serving with vanilla ice cream and chocolate sauce.

KACHEN No.37 | WINTER 23

BOWLS MADE FOR YOU

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ADVERTORIAL

5 T HINGS YOU NE E D TO K NOW A BOUT

SW I S S G RU Y È R E AOP

What does the name mean?

Gruyère cheese is named after the Swiss village of Gruyères, evoking the surrounding green plains and mountains. First produced around 1115, this cheese originated in this region of the canton of Fribourg.

Milk, milk, milk!

To make a 35-kilogram wheel of Gruyère AOP, you need 400 litres of raw milk. This means, you need 12 litres of milk per kilogram of hard cheese, using only milk, salt, rennet and lactic ferments, without any colourings or additives.

Like crystals...

The little white spots that we see on Gruyère AOP cheese are often mistaken for salt. In fact, they are

amino acid crystals that form after at least 10 months of maturing.

Swiss Gruyère AOP cheeses have an ID card

With a multitude of producers, cheese dairies and ripeners, each wheel of Gruyère AOP bears a nameplate with a unique number, indicating its origin and date of manufacture.

Swiss Gruyère is protected by a Protected Designation of Origin

Only produced in certain Swiss cantons, Gruyère AOP follows strict rules: a defined production area, cow feed, milk collection and traditional production and maturing methods, all regularly monitored.

WAFFLES WITH GRUYÈRE AOP CL ASSIQUE & ACACIA HONEY › 125 g flour › 100 g melted butter & extra for

› 250 ml lukewarm milk › 4 eggs, yolk and white separated › 100 g grated Gruyère AOP

› 20 g fresh yeast

› Salt

For 8 waffles

the waffle iron

Classique

1 Dissolve the fresh yeast in the milk. In a bowl, mix the flour and salt.

100

In another bowl, mix the melted butter, egg yolks and the milk with the yeast. Then add the Gruyère. Add the dry ingredients to the liquid ingredients. Mix with a wooden spoon until a smooth dough is formed. Set aside for 30 minutes. 2 Beat the egg whites until stiff. Using a spatula, gently fold the egg whites into the batter. 3 Preheat the waffle iron. Brush with butter. Put a tablespoon of the mixture into the waffle iron. Cook for a few minutes and then keep warm while you make the rest. Serve the waffles with a generous drizzle of acacia honey. Simply delicious! cheesesfromswitzerland.com KACHEN No.37 | WINTER 23

Cheeses from Switzerland Centuries-old traditions. Timeless tastes.

Switzerland. Naturally.

Cheeses from Switzerland. www.cheesesfromswitzerland.com

SEASONAL FRUIT

5 FAC TS A BOUT

POME G R A N AT E A H E A LT H Y C OC K TA I L Pomegranate seeds, rich in polyphenols such as anthocyanins and tannins, have three times the antioxidant potential of red wine and green tea. They protect the heart, blood vessels and skin and play a key role in cardiovascular health and the prevention of certain cancers. And if that weren’t enough, they’re also good for the eyes, brain, liver, intestines and prostate, boost immunity and help ease inflammation and pain. A real, great cocktail of carotenes, Vitamin C, potassium, calcium, iron and fibre, with an energy value of 50 kcal/100 g, that can be enjoyed in a variety of ways (in teas, juices and meals).

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

A C OC K TA I L T H AT DO E S N ’ T MI X W E L L W I T H ME DI C AT I O N

G R OW YOU R OW N

B U Y I N G & S TO R I N G Pomegranates are typically in season from September to February. The heavier the fruit, the juicier it will be, but it is important to note that pomegranates will not ripen any further once picked. Protected by a thick, tough skin, pomegranates will keep for two to three weeks at room temperature, or even for several months in the fridge, provided the skin isn’t damaged. The seeds freeze well, and although perhaps not as crunchy once defrosted, are just as delicious and healthy.

102

Pomegranate trees are only partially frost-resistant and should not be exposed to temperatures below -5°C. Planted in pots from February onwards, the seeds germinate within just a few weeks at 20°C, but grow quite slowly. If grown in a sunny, sheltered spot in soil with a high mineral content, watered regularly (avoid standing water!) and overwintered properly, you can expect to see the first fruit appear on your pomegranate tree within three to four years.

Before you can consume the fruit, you’ll need to open it. One way to do this is to cut the pomegranate into quarters. You can then scoop out the seeds using your fingers or a spoon, although this may prove rather messy! An easier method is to roll the fruit on a chopping board, applying pressure to loosen the seeds, before cutting it in half. Next, hold the cut surface over a bowl and tap the fruit vigorously with a wooden spoon until all the seeds fall out.

KACHEN No.37 | WINTER 23

Just like grapefruit, pomegranates have also been shown to interact with certain medications, such as anticoagulants and Viagra, causing it to break down more slowly in the intestine and liver due to inhibition of the enzymes that break down active substances. This can result in an accumulation in the body and reach toxic levels. Even with medication for high blood pressure, we strongly advise consulting your doctor before consuming pomegranates or pomegranate juice on a regular basis.

C OC ON U T P OR R I DG E WIT H POMEG R A N AT E

Serves 2 › › › ›

5 minutes

100 g oats 325 ml water 100 ml tinned coconut milk 1 pinch salt

1 In a small saucepan, bring the water and

oats to the boil. Add the coconut milk, salt, vanilla extract and maple syrup and leave to simmer for 5–10 minutes until the porridge reaches the desired consistency.

10 minutes › › › ›

½ tsp vanilla extract 2 tbsp maple syrup Pomegranate seeds Coconut flakes

2 Toast the coconut flakes for 1–2 minutes

in a pan. Remove the seeds from the pomegranate. Divide the porridge into two bowls and top with the toasted coconut flakes and pomegranate seeds.

SEASONAL FRUIT

LE N T IL KOF TA

WIT H POMEG R A N AT E MOL AS S E S

Serves 4 20 minutes 15 minutes

› › › › › › › › › › › › › › ›

80 g bulgur 100 g red lentils 300 ml vegetable stock 2 spring onions 2 tsp garlic powder 2 tbsp tomato paste 2 tsp cumin 1 tbsp paprika powder 1 pinch chilli powder 2 tbsp lemon juice Mini Romaine lettuce leaves (about 2 hearts) ½ cucumber, sliced 50 ml pomegranate molasses 150 g pomegranate seeds Salt & pepper

For the yoghurt sauce

› 400 g natural yoghurt or soy yoghurt

› Fresh herbs (e.g., parsley and mint) › 1 tsp garlic powder › Salt & pepper

saucepan, bring the vegetable stock with the bulgur and red lentils to the boil. Reduce the heat and cover. Simmer for 5–10 minutes. Remove from the heat and leave to rest for another 10 minutes. 2 Finely chop the spring onions then add them to the bulgur and red lentils along with the spices, tomato paste and lemon juice. Mix well and refrigerate. 3 For the yoghurt sauce, mix the yoghurt with the finely chopped herbs and garlic powder. Season with salt and pepper.

4 With wet hands, take a small portion of the lentil-

bulgur mixture and shape it into a ball. Use your finger to make a well in the centre of each ball. Repeat with the remaining mixture. 5 Pour the pomegranate molasses into the centre of each kofta and top with pomegranate seeds. 6 Enjoy the kofta on a romaine salad leaf with cucumber slices and yoghurt sauce.

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RECIPES & PHOTOS

Liz Sinner

1 Wash the bulgur and red lentils with cold water. In a

KACHEN No.37 | WINTER 23

TA R T LE TS

WIT H POMEG R A N AT E & WHIT E C HOCOL AT E

8 tartlets 25 minutes 15 minutes

For the shortcrust pastry

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240 g flour 140 g butter, cold 70 g sugar 1 tsp vanilla extract 1 tsp lemon zest 1 pinch of salt

For the ganache

› 150 g cream › 300 g white chocolate › 1 tsp vanilla extract For the toppings

› 500 g pomegranate seeds › White chocolate › Fresh mint

1 For the shortcrust pastry: Put the flour, sugar, vanilla

3 For the white chocolate ganache: Finely chop the

white chocolate. In a small saucepan, bring the cream to a boil over a low heat. Remove it from the heat and stir in the white chocolate until melted. Let it cool for a few minutes and evenly distribute it between the eight tartlets. 4 You can add the pomegranate seeds right away (which will make them sink into the ganache) and refrigerate the tartlets for at least 2 hours. Alternatively, you can refrigerate the tartlets for 2 hours first, then top them with pomegranate seeds just before serving. 5 Garnish with chopped white chocolate and fresh mint.

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extract and salt into a food processor. Cut the cold butter into cubes and add it as well. Blitz until it resembles a coarse meal. Add the egg, vanilla extract and lemon zest. Mix to form a soft dough. (You can also make the pastry with a dough card on a work surface). With your hands, shape the pastry into a disc. Wrap it in cling film and refrigerate for 1 hour. 2 Roll out the shortcrust pastry on a floured work surface to a thickness of 3 mm and line the tartlet moulds with the pastry. Pierce the base with a fork. Bake for 10–12 minutes at 190°C until golden brown. Leave them to cool completely.

KACHEN No.37 | WINTER 23

P OME G R A N AT E MUL L E D W I N E Serves 4 5 minutes

750 ml pomegranate juice 500 ml water 1 tbsp honey or agave syrup 1 clove 3 cardamom pods 1 cinnamon stick 1 star anise pod 1 pinch nutmeg 2 cm ginger, sliced 4 tbsp pomegranate seeds

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20 minutes

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KACHEN No.37 | WINTER 23

1 Put the pomegranate juice and

water into a large pan and bring to a simmer. 2 Stir in the spices and the honey. Simmer on a low heat for 20 minutes. Taste for sweetness and add more honey or agave syrup if desired. 3 Remove the pan from the heat and take out the spices. Add fresh pomegranate seeds and serve hot.

SEASONAL FRUIT

PER SIAN LOVE CAKE 1 cake 20 minutes 35 minutes

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4 eggs 250 g sugar 250 ml sunflower oil 15 g baking powder 175 g flour 125 g ground almonds 1 tsp vanilla extract ½–1 tsp ground cardamom ½ tsp cinnamon ½ lemon, zest

For the glaze

› 150 g icing sugar › 30 ml lemon juice (approx.) › 1–2 tsp rose water For the decoration

› 30 g raw pistachios › Dried, edible rose petals › 100 g pomegranate seeds

1 Preheat the oven to 180°C. Line the bottom of

5 Meanwhile, in a small bowl, mix the icing sugar,

lemon juice and rose water until you have a smooth, pourable glaze. (Skip the rose water if you’re not a fan of the taste). 6 Once the cake is out of the oven, immediately poke several holes in it using a toothpick or skewer. Pour the glaze evenly over the hot cake, allowing it to soak in. Let the cake cool in the tin for 15–20 minutes, then remove it from the tin and transfer it to a wire rack to cool completely. (You can also let the cake cool completely and make a thicker glaze by adding more icing sugar which you pour over the cake as shown in the picture). Decorate it with roughly chopped pistachios, dried edible rose petals and pomegranate seeds.

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a 26 cm springform tin with parchment paper. 2 In a large mixing bowl, beat the eggs, sugar and vanilla extract together until the mixture becomes white and creamy. Slowly pour in the sunflower oil while continuing to mix. 3 In a separate bowl, sift the flour, baking powder, ground almonds, ground cardamom and cinnamon together. Gradually add the dry ingredients and lemon zest to the wet ingredients, mixing until you have a smooth batter. 4 Pour the cake batter into the cake tin and bake for 30–35 minutes or until a toothpick inserted into the centre of the cake comes out clean.

KACHEN No.37 | WINTER 23

BAKING CLASSICS

6 0% DA R K

C HOCOL AT E C A K E For the last time this year, Alessandro treats KACHEN readers to a delicious recipe. In keeping with the end of the year and the weather, it just had to be chocolate!

Serves 8‒10 1 hour 45‒50 minutes

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170 g butter, softened 210 g granulated sugar 4 whole eggs 2 egg yolks 100 g 60 % dark chocolate 240 g flour 5 g cocoa powder 3 g baking powder 30 g ground almonds 2 g fine salt

› Cake tin size:

30 cm x 11 cm x 7.5 cm

BAKING CLASSICS

Beat the butter with the sugar using a mixer for about 5 minutes.

Pour the dough into the greased and floured cake tin.

Melt the dark chocolate at a temperature of 45°C to 50°C and pour it into the mixer bowl. Mix on low speed.

Incorporate into the whipped mixture at a low speed.

Add the ground almonds and the salt.

Bake at 175°C fan for 45 to 50 minutes.

Leave the cake to cool a bit before serving. Enjoy!

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RECIPE PHOTOS

Alessandro Vitali Enia Haeck & Marc Dostert

Sift together the flour, cocoa powder and baking powder.

Gradually incorporate the whole eggs and the egg yolks, mixing at medium speed.

KACHEN No.37 | WINTER 23

KNOWLEDGE BITES

FLUFF Y DUMPLINGS Order the venison at “Les Ecuries du Parc” in Clervaux and Chef Marc Arend will serve it up with champignons, cinnamon-spiced red cabbage and – a true Luxembourg classic – “Kniddelen”, or dumplings, topped with bacon fried in a little butter. Made from flour, eggs, butter and bacon, Kniddelen are as simple as they are delicious. For top chef Léa Linster, the dumplings are one of her favourite foods: “As a child, they were my comfort food, guaranteed to cheer me up whenever I was sad.” In particular in winter, dumplings go down a cosy, warming treat. Traditionally, they are eaten predominately in the Austrian Tyrol, in Thuringia and Bavaria in Germany and in Bohemia. In a castle near the northern Italian town of Bolzano, a fresco from 1180 depicts five dumplings in a pot – the earliest known pictorial evidence of these delicious doughy balls! In the Middle Ages, dumplings, mostly made from leftovers, were a popular hearty food, especially among the poor. The “Appetit-Lexikon” published in Vienna in 1894 defines dumplings as “boiled or baked balls of very diverse composition and size”. And indeed, they can be made from pretzels, bread rolls or potatoes, with spinach, prunes or liver, for example. Most fine-dining restaurants look down on dumplings as not being “refined” enough for their menu. But

wrongly so. Take, for instance, potato dumplings: These are often presented to diners with lashings of flavourful sauce and slices of exquisite winter truffle. What’s more, potato dumplings are considered “the kings of dumplings”. Not least because making them is a real kitchen marathon, requiring two-thirds raw potatoes, one-third cooked potatoes and a great deal of time and patience. Cooking dumplings for four requires finely grating at least two kilos of raw potatoes and then squeezing the liquid out of the grated mixture with a mesh dumpling bag and a lot of muscle power. The dry mixture is then combined with the cooked potatoes, which have been squeezed using a dumpling press. This forms a dough, to which a few drops of lukewarm cooking water are added, along with some of the starch that separated from the liquid after squeezing. Next, balls are formed from the dough and steeped in water brought to the boil beforehand, until they float to the surface. For people in Thuringia, “a Sunday without dumplings is no Sunday at all.” Many families enjoy eating leftover dumplings the next day, cutting them into thick slices and frying them, giving them a lovely golden crust. A simple, yet tasty meal that only adds to the great love and appreciation for homemade dumplings and all that goes into making them.

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TEXT

Oliver Zelt

THE PERFEC T WINTER COMFORT FOOD

KACHEN No.37 | WINTER 23

PA RTNE R R ECI PE

LE MOULIN 1704 SPÄTZLE WITH WILD MUSHROOMS & BABY SPINACH Serves 3 15 minutes 20 minutes

For the Thai yellow curry sauce

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2 tbsp vegetable oil 2 tsp minced garlic 2 tsp peeled, minced fresh ginger 3 tbsp Thai yellow curry paste 1 tsp firmly packed brown sugar 240 ml canned coconut milk 1 medium lime, zest 2–3 tsp fresh lime juice Fine sea salt

For the Spätzle

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200 g of Le Moulin 1704 spätzle 2 tbsp vegetable oil 200 g pancetta, diced 350 g wild mushrooms (mix), roughly sliced › 100 g baby spinach › Fine sea salt, to taste

over a low heat. 2 To make the sauce, heat the oil in a small pan and add the garlic and ginger. Sauté to soften, but don’t brown. 3 Stir in the curry paste, brown sugar, coconut milk, lime zest and lime juice. Add salt to taste. Keep warm, partially covered, over a very low heat. 4 In a large skillet or wok over a medium-high heat, heat the oil and sauté the pancetta for a minute or two until it releases most of its fat. If there are more than 4 tbsp of fat in the pan at this point, pour off the excess.

5 Add the mushrooms and sauté for about 2 minutes

until the mushrooms begin to release their juices. Cook for a few minutes, until most of the juices have evaporated. 6 Add the baby spinach and steam until it begins to fold. 7 Add the Le Moulin 1704 spätzle and the vegetables to the curry sauce and toss to combine. 8 Season to taste with salt and serve.

For more Le Moulin 1704 recipes, visit

TIP

For the vegetarian version, skip the pancetta.

@lemoulin1704

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1 Prepare the spätzle as indicated and keep warm

T R AV E L L I NG TA ST E BU DS

R E D LE NT IL DA HL Serves 4 10 minutes 35 minutes

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200 g red lentils 1 onion 1 clove of garlic, chopped 1 tsp ginger powder 1 tsp garam masala 70 g tomato paste ½ bunch of coriander 100 ml coconut milk 350 ml water (approx.)

› ½ tsp salt › A pinch of pepper › 250 g basmati rice For the sauce

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1 clove of garlic 50 g coconut cream 2 pinches ginger powder Lime wedges to serve

RECIPE & PHOTO

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brown for 5 minutes, stirring constantly. Add the tomato paste and garam masala. Mix well and cook for 1 minute. 2 Rinse the lentils. Place them in the pan and mix well. Add the water, salt and pepper. 3 Simmer on a low heat for 30 minutes, stirring frequently. If needed, add some more water (50 ml). 4 Once cooked, add the coconut milk and cook until the desired consistency. Garnish with the chopped coriander. 5 For the rice: Place the basmati rice in a pan and add just enough water to cover it. Cook on a low heat for 25 minutes until tender. 6 For the sauce: In a bowl, mix the ginger, crushed garlic clove and coconut cream. 7 Serve the dahl with the rice accompanied by the coconut sauce and lime.

Paula Soryano

1 Heat a tablespoon of oil in a frying pan. Add the garlic, ginger and chopped onion and

KACHEN No.37 | WINTER 23

KNOWLEDGE BITES

SUS HI , LOC A L S T Y LE Fluffy brioche with whitefish and a dash of nori seaweed mayonnaise. In “Le Duc Tegernsee”, this dish, created by restaurateur and celebrated chef The Duc Ngo, is reminiscent of traditional sushi, but Bavarian style. The whitefish on the menu here swam practically to the doorstep, from Lake Tegernsee, south of Munich. Salmon, tuna and prawns have long been favourite fishy companions for sticky rice in sushi parcels. Now, however, local ingredients are taking the place of both rice and ocean-caught fish in more and more restaurants. Take the whitefish, for example: a distant relative of the salmon, but living more locally, in the lakes of the Alps. Where restaurants, in particular fine-dining restaurants, have in the past mostly regarded local freshwater fish with disdain, today, they are increasingly turning to these regional varieties, and even serving them raw! Not always an easy feat, given trout, char and co. usually have more bones than their ocean relatives. In particular Austria, often a trailblazer in Europe’s culinary scene, is leading the way with local sushi and sashimi on the menu. One of the country’s top chefs,

Lukas Nagl from “Bootshaus” on Lake Traunsee, is even using carp – often shunned due to its mass of Y-shaped bones – in his creations. This red flesh fish is “underestimated” says Nagl, who believes that wild carp, though very rarely caught, is the best variety. Practically now a classic on the menu at “Bootshaus” is its raw sliced lake trout, which can weigh up to 1.5 kilograms whole. The raw trout slices are served to diners with wafer-thin fermented celery, elderflowers and a koji oil and apple mayonnaise. Catches from the almost 100-metre-deep Lake Traunsee also make for tasty ingredients for Patrick Pass from “Feines Haus” in Villach, for his sashimi with alpine butter and ponzu sauce. The chef also uses the meat of local fish to fill temaki – hand-rolled sushi in the form of a wrap. Even in Japanese restaurant “Izakaya” in Linz, it is local trout, char and carp that are served up raw. And it’s not just the fish that’s local: Bulgur made from Austrian wheat soaked in fruit vinegar is used instead of rice; horseradish dyed green with cress instead of fresh wasabi; and blanched leek greens instead of nori seaweed.

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TEXT

Oliver Zelt

There are very few fish in the world’s oceans that we can still eat with a clear conscience today. Native freshwater species are even replacing their seafaring relatives on the menu!

KACHEN No.37 | WINTER 23

PA RTNE R R ECI PE

Chef François Jagut, head of the gastronomic restaurant Les Roses, unveils one of his signature recipes.

S N AC K E D SC A L LOPS LE E K CONF IT & PORC INI S H AV INGS Serves 6 20 minutes 40 minutes

30 scallops 6 leeks 2 porcini mushrooms 1 butternut squash 50 g miso paste 50 g grapeseed oil 1 stick liquorice 50 g almond powder 50 g flour 10 g porcini powder 50g butter 1 lemon 1 orange Salt & pepper

and clean the scallops and place them on absorbent paper in the fridge. 2 Combine the miso paste and grapeseed oil in a small bowl. Using a grater, zest the lemon and the orange and grate a little liquorice. 3 Clean the leeks and cut into 2-cm pieces. Bring a pan of salted water to the boil and gently simmer the leeks for 15 minutes. 4 Carefully drain the leeks and brush them with the miso vinaigrette.

5 Roast the butternut squash in

the oven at 180°C for 30 minutes. Once cooked, remove the pulp and discard the skin and seeds. Blend the butternut squash and add the remaining miso vinaigrette. 6 For the porcini crumble: using your fingertips, mix together the softened butter, flour, almond powder and porcini powder. Crumble into small balls on a non-stick baking tray. Bake at 160°C for 10 minutes. 7 Fry the scallops on each side for one minute.

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:

8 Arrange the scallops on

a plate on top of the leek rings, drizzle with the butternut miso sauce and garnish with a few shavings of porcini mushrooms and sprinkle with the porcini crumble.

TIP

If you don’t have any porcini mushrooms, you can replace the shavings with beautiful lamb’s lettuce leaves, and the powder with grated liquorice.

François Jagut Marc Dostert

1 Ask your fishmonger to open

RECIPE PHOTOS

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ADVERTORIAL

EVERY THING FOR DELICIOUSLY CHIC CELEBR ATIONS Over the past 30 years, ALDI Luxembourg has established itself as a key figure in Luxembourg’s retail landscape. With 18 stores conveniently located across the country, the discounter helps you prepare tasty family meals every day.

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At a time when quality is paramount for consumers, ALDI is resolutely committed to offering products that are not just local and fresh, but also, and above all, unparalleled in quality. ALDI’s objective is simple: To make your end-of-year festivities deliciously chic, without draining your wallet. The festive season is synonymous with family gatherings, joy and, of course, delicious food. To celebrate this special period, a limited but high quality range of products has been carefully selected for you. Think sparkling wines like a seductive Poll-Fabaire or a fine red Châteauneuf-du-Pape, perfect for toasting, for melt-inyour-mouth chocolates to spoil your loved ones, succulent meats like pheasant fillet for a sumptuous main meal, and stunning starters to kick off your feast. All under the slogan “Everything for deliciously chic celebrations”!

But that’s not all! ALDI’s exclusive “Gourmet Finest Cuisine” brand has been specially designed to enhance your festive table. Whether you’re looking for appetisers, game or frozen desserts, each product promises the very best in taste at an affordable price. The message is clear: For a fabulous festive season, it makes sense to shop at ALDI Luxembourg. The guarantee? Whatever product you choose, you can count on getting the best value for money. With something for everyone on the shelves, you can prepare high-quality festive meals that will go down a treat. As ALDI Luxembourg’s slogan assures shoppers: “ALDI, ëmmer clever”. Because shopping at ALDI is always clever! Come and discover the magic of the festive season with ALDI Luxembourg, and prepare to dazzle your guests with festive meals worthy of the greatest chefs!

Looking for some inspiration for your festive menu? Then head over to: aldi.lu/recettes

KNOWLEDGE BITES

GOODNE S S !

W H AT G OODN E S S ON OUR DOOR S T E P!

“We often don’t see the good things hiding in plain sight.” Marcel Thiele wants to encourage chefs and foodies to keep their eyes peeled for herbs and spices in the countryside around them. Mugwort, for instance, doesn’t look like much, it grows at the edge of every field, people think of it as a very old-fashioned herb... Yet, our ancestors made the most of what their surroundings had to offer. Where the smell of goose or duck wafted from a kitchen, you could guarantee that the meal cooking would feature sprigs of mugwort. “The herb was known to aid digestion,” says Thiele. “That’s why it’s good in fatty meals.” Its many bitter substances are what prevent a hefty meal from lying heavy in the stomach for hours on end. It stimulates the production of gastric juices and bile, and thereby the digestion of fat. “Mugwort has so many benefits,” enthuses the spice hunter. It’s not only great with fatty fish and hearty fried potatoes, but also brings out the flavour in green beans and mushrooms. The aromatic herb can be foraged from the end of June/beginning of July, when the flower buds are harvested. You can, however, buy dried mugwort online all year round. The plant with the panicle-like buds, which can grow up to two metres high, tantalises the tastebuds and boosts health in other ways, too: Mugwort is rich in flavonoids. These protect the plant from environmental stresses and are so powerful that they are also beneficial for humans. “Flavonoids can inhibit minor inflammation and prevent a variety of health problems,” says Thiele. The Romans are said to have tied the herb into their sandals to help them walk longer distances. But it’s not just feet that the flowering plant is good for... It can also help ease stomach cramps: “It has an antispasmodic effect and is renowned for its warming properties.” This inconspicuous plant, commonly considered a weed, “is a natural ingredient high in health benefits”. Marcel Thiele firmly believes in the value of mugwort, not just in the kitchen, but as something of a cure-all, too. And it grows right on our doorstep, thousands of miles away from all those exotic herbs and spices we often so revere for their flavours and medicinal properties.

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TEXT

Oliver Zelt

People often think the more exotic the spice, the tastier the food. But you’d be surprised to learn just what treasures lurk much closer to home. Spicehunter Marcel Thiele tells us more...

KACHEN No.37 | WINTER 23

KIDS DIY

WINT E RT IME C R A F T ING FUN

Outside it’s getting colder, and inside even cosier. The perfect time to get creative together! In this wintertime issue of KACHEN, we have something very special for you: Three fantastic Christmas craft activities by Heike Meyers, who you already know from KACHEN and perhaps also from her cool children’s workshops. So, make yourselves comfortable, grab your crafting materials, and dive into a world full of glitter and Christmas magic. Let’s keep busy in the countdown to Christmas and have loads of fun! You can find more craft ideas by Heike Meyers at pmg.lu

R E I N DE E R TA B L E DE C O › › › › ›

Toilet paper rolls Brown craft paper Pencil White & red acrylic pens Brown gouache or acrylic paint › Paintbrush › Scissors

1 Cut the toilet paper rolls into the

3 Colour the nose red. Draw the

eyes and dots. 4 Cut slits for the head and tail in the reindeer foot and insert both.

TIP

A whole herd of these will make a very original table decoration for the festive season. You can find the matching stencil on kachen.lu/reindeer

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shape of reindeer feet, paint them brown and leave them to dry. 1 Meanwhile, draw a reindeer head and tail on the brown paper with the pencil. Outline with the white acrylic pen and cut it out.

KACHEN No.37 | WINTER 23

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

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ILLUSTR ATION

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

SW E E T P OTATO PIZ Z A

JUT E BAG & WIS H LIS T

F OR FAT H E R C H R I S TM A S › 1 jute bag › 1 piece of old newspaper › Red gouache or acrylic paint › Paintbrush

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Various white wool scraps A thick embroidery needle Two wiggly eyes A small bell Needle & thread

› 1 sheet of A4 craft paper › Scraps of paper in red,

white, skin colour, light blue (coloured pages from a magazine are also suitable) › A black fineliner › Glue › Scissors

1 Fold the newspaper so that it fits into the bag.

let it dry.

3 Cut the wool scraps into pieces about 10 cm long. 4 Use the embroidery needle to sew on the pieces of

wool as a Father Christmas beard and fix each one with a double knot. 5 Sew on the bell, glue on the eyes and leave to dry.

1 Fold the paper once to make a card. 2 Tear snippets from the scraps of paper

and use them to make a Father Christmas of your own imagination. Glue them to the card cover one by one. 3 Don’t forget to write your wishes for Father Christmas on the inside!

TIP

This little bag is perfect for small gifts. It is also a lovely alternative to the shoe which is often put out in the evening in the hope that Father Christmas will hide a little something in it during the night.

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CRAFTS PHOTOS

Heike Meyers Ramunas Astrauskas

It will protect the back of the bag.

2 Paint the Santa hat on the bag with red paint and

KACHEN No.37 | WINTER 23

TIP

This card is also a fun Christmas card to send to your friends and loved ones.

V I N T N E R FA M I LY

PAUL S WINE RY BOR N F ROM A PAS S ION

When asked why he joined the Wine Institute (IVV) in Remich at the age of 23, Paul Zahlen is quick to answer: “To be a civil servant.” A secure job for the young man who had completed an apprenticeship in agricultural mechanics. But then something started to grow in him that he hadn’t anticipated: a passion. More specifically, a passion for wine. This was not a passion he’d been born with or into – neither of his parents had had any professional connection to agriculture. “But my grandparents had been winegrowers in Greiveldange. They’d sold their grapes to Domaine Vinsmoselle,” says the friendly 35-year-old. His grandparents, René and Émilie Speltz, were surprised, but proud to hear their grandson’s career news: “When I told them I wanted to produce my own wine and become an independent winemaker, their first reaction was, ‘Are you sure?’” recalls Paul Zahlen with a laugh. “My grandfather’s 91 and regularly drives over to check on how things are going in the vineyards.”

Striving for organic quality

In 2021, the IVV employee launched Pauls Winery. “I initially bought 45 ares of Rivaner and Gewurztraminer vineyards in the area around Schengen and Remerschen, and then also rented some vineyards to bring the total up to just over four hectares,” says the winemaker, whose vineyards are all located within the commune of Stadtbredimus. Riesling, Chardonnay, Auxerrois, Pinot Noir Précoce, Pinot Noir, Pinot Gris, Gewurztraminer... and PiWis – grape varieties that are cross-bred, which makes them more resistant, and therefore require less spraying. Paul’s goal is, in fact, to produce organic wines. “It’s a three-year process to become organically certified. I’m in the second year now.”

A double life

For now, Paul Zahlen still leads a double life as an employee and a winemaker. “My father’s retired and so helps me out, but it’s hard work,” he says. He’s aiming to focus on winemaking full time soon.

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TEXT PHOTOS

Marie Tissier Ramuunas Astrauskas

It is laborious work, and at times a challenging, thankless profession, but a new generation of Moselle winemakers is currently taking the reins and putting heart and soul into growing and making wine in the region: After Jeff Konsbrück (KACHEN No. 33), Bob Mollings (KACHEN No. 35) and Ben and Max Schram (KACHEN No. 36), Paul Zahlen has now also embarked on the “Moselle gold” adventure.

KACHEN No.37 | WINTER 23

V I N T N E R FA M I LY

“At the moment, I’m producing around 3,500 bottles of crémant and 6,000 to 7,000 bottles of wine. I’m using the vats that belong to my friend Jeff Konsbrück, who’s expecting to obtain his organic certification this year. He’s been an immense help to me with the cellar work. He shares his extensive experience and expertise with me and helps me with all the questions and problems that constantly crop up for a young, aspiring winemaker like me.”

An exquisite tasting

PAULS 2A, Rue de Rolling — L-5421 Erpeldange Tel. +352 / 691 741 014

pauls.lu

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Sommelier Annaëlle De Zutter, who’s been working at restaurant Grünewald Chef’s Table since the autumn, tasted the young winemaker’s wines. She was particularly taken with his Gewürztraminer 2022: “A very open, expressive nose with the typical aromas of the grape variety: rose and lychee. It’s a complex wine, very floral, with a wonderful aromatic depth, a delicate sweetness and mild spicy notes. A pleasant, thirst-quenching finish, a fresh sweetness balanced by a sharp acidity.” The sommelier would pair this cuvée with “a blue goat cheese with cherry confit in port wine, or simply with pan-fried foie gras with candied fruit, a few dried cranberries and an aged balsamic vinegar”.

The second discovery: Pauls Rosé. “A truly fine rosé to be enjoyed with a special meal and that captivates with its intense raspberry colour. Damson, fresh plum and delicate raspberry notes emerge on the nose. It has a nice volume on the palate and aromas, less reminiscent of a rosé and more of a light red wine, that gently unfold. It would go perfectly with seared tuna and beetroot with a pomegranate sauce.” Finally, the sommelier applauded Paul Zahlen’s Crémant for its “expressive, fresh and floral, yet slightly sweet nose, which would pair perfectly with a lovely lemony yuzu dessert.” Sheer wine indulgence!

KACHEN No.37 | WINTER 23

ADVERTORIAL

DOM PÉ R IG NON

T HE ULT IM AT E IN LUXURY C H A MPAG NE In the 17th century, Dom Pérignon, a monk living in the abbey of Saint Pierre d’Hautvillers, declared his intention to make the best wine in the world. The ambitious, creative monk therefore set out in search of a captivating harmony, finding inspiration for his innovations in nature. It was a quest that would prove a perpetual quest, one driven by aesthetic and sensory values, precision and balance. Dom Pérignon developed viticulture and winemaking techniques that were so revolutionary that his wines were even served at Versailles. Today, his creative ambition lives on with each vintage champagne produced by Maison Dom Pérignon.

What sets Dom Pérignon champagnes apart

A Dom Pérignon is always a vintage wine and always an assemblage – that is what makes it so special. The unpredictability of the seasons and the desire to produce the best champagne in the world require a unique approach. This consists of selecting the best grapes and best plots based on determinants such as character, identity, uniqueness and technical aspects, to produce an inimitable assemblage.

An unparalleled diversity of vineyards and high-quality plots

At the heart of the creation are nine Dom Pérignon crus: eight grands crus – Aÿ, Bouzy, Verzenay, Mailly, Chouilly, Cramant, Avize, Le Mesnil – and the legendary Hautvillers premier cru. But Dom Pérignon also has the exclusive privilege of selecting grapes from the 17 grands crus of Champagne, to create wines of a quality that is second to none.

The constraints of vintage champagnes and assemblages as a source of harmony

Vintage 2013: ELEGANT CLARITY

Slow maturation and the quest for harmony are fundamental aspects of Maison Dom Pérignon’s creative process. Thanks to his vision and masterful ability to perfectly capture the special features of a specific vintage, the cellar master is able to anticipate the effect of the passage of time on the wine. After maturing on lees for around ten years, Dom Pérignon Vintage 2013 today reveals the harmony of a champagne shaped by time and invites you to a tasting experience that unveils an elegant, delicate champagne. Vintage 2013 expresses the two dimensions of Maison Dom Pérignon’s creative process. Firstly, it successfully marries the opposite and complementary elements of 2013: acidity and roundness, thereby creating a resonance, a dialogue that unfurls just the right balance of the different aromas and flavours. It is these striking contrasts, carefully blended with precision, that set the perspective of the 2013 assemblage, which also relies on a second directional dimension. In making Dom Pérignon, the cellar master anticipates maturation and assesses the impact of the coming period on the harmony of the assemblage. An assemblage that today, after nearly 10 years of maturation, reveals the elegant clarity of this new Dom Pérignon Vintage 2013. This 2013 vintage reveals a triumphant resonance between pinot noirs and chardonnays, acidity and roundness. Its precise, elegant, tangible bouquet unfolds aromatic, delicate notes around three nuances: first citrus, then a more vegetal facet and, finally, spices. This precision gives rise to an high elegance, whereby the wine intensifies after a light and airy start.

Pairing suggestions

The intensity of Dom Pérignon 2013 invites you to work with its different acidities. We recommend pairing the champagne with salty, acidic delicacies like oysters, and acid-rich vegetables like sorrel, and citrus fruits.

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Maison Dom Pérignon’s creative ambition is a perpetual quest for harmony, drawing on its traditional sensory values: precision, intensity, tactility, minerality, complexity, completeness, a way of holding the note... All creative processes have their constraints. For Dom Pérignon, it is the vintage. Whatever the challenges may be, and even at the risk of not declaring the vintage, Maison Dom Pérignon has made it its mission to make each vintage bear witness to the harvest of a single year. Time is an important component in the Dom Pérignon equation. As

each vintage matures on the lees, in the darkness of the cellars, its unique personality begins to unfold. A vintage champagne allows the wines to develop both the high acidity and clear minerality characteristic of a “late harvest”, as well as the full-bodiedness and elegance of a high-quality wine.

KACHEN No.37 | WINTER 23

EXCLUSIVELY IMPORTED BY CAVES WENGLER S.A.

2 Rue Neuve L-6581 Rosport

info@wengler.lu

+352 73 03 73

w w w.wengler.lu

BAR SNAPSHOT

L A DY JA NE

TEXT PHOTO

Marie Tissier Marc Dostert

QUE E N OF E X T R AVAG A NC E

“Lady Jane” is not only the name of a Rolling Stones song, but also that of the “Nine Days’ Queen”. That Lady Jane reigned as Queen of England for just a few short days, and was subsequently executed in the Tower of London, in 1554. Welcome to the Tower of Luxembourg, a small speakeasy bar hidden away at the top of a narrow staircase. “Only Lady Jane members have access to the bar, via a new password revealed to them every week on Facebook,” says manager Dodi. The Prohibition-style bar attracts a mixed clientele. A little fox in a Prince of Wales checked suit greets guests at the entrance to this secret cocktail bar, a delightful cabinet of curiosities. The interior is eclectic, lavish, yet intimate: Leopard print and fringed armchairs, fur cushions, regale portraits of rabbits in lace ruffs, Persian rugs, stuffed animals, a piano from a bygone era, creaky parquet flooring and a hatch separating the bar from its big sister, Ënnert de Steiler. Open all year round, the Gault&Millau “Bar of the Year 2020” offers its exclusive guests a menu of signature cocktails in addition to any of the classics on request, all to the rhythm of the Charleston and jazz numbers. Cheers!

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@Lady Jane

KACHEN No.37 | WINTER 23

L AV E NDE R COC K TA IL Serves 1 › › › ›

5 minutes

50 ml vodka 20 ml Monin lavender syrup 20 ml yuzu syrup 50 ml cranberry juice

1 Put some ice cubes in a shaker. 2 Pour all the ingredients into

the shaker.

3 Shake vigorously, but not for too long. 4 Serve in a highball glass. 5 Decorate with a flower, some

redcurrants; and a sprig of lavender!

ADVERTORIAL

PINOT G R I S

T HE WHIT E A LL-ROUNDE R FOR WINT E R DAYS The anticipation of the festive season is growing. Winter is setting in, the first presents are being bought and a visit to a Christmas market is inevitable. When planning the festivities, the question of the festive menu always arises. We are happy to help you find the perfect wine pairing this year! At this time of year, our (wine) thoughts tend to revolve around red wine as an accompaniment to game and roasts. But our diets are increasingly shifting from red meat to fish, white meat and vegetable dishes. This means that a robust red wine might not always pair so well.

Pinot Gris: golden yellow, full of character, generous

vins-cremants.lu

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Unlike other white wines that need to be chilled to highlight their crisp acidity and give the wine a delicate structure, a full-bodied Pinot Gris with its naturally low acidity can be served slightly below room temperature, making it the perfect white wine for winter. Generosity. This is the best word to describe Pinot Gris. Pinot Gris wines indulge the connoisseur with their

unique notes of ripe fruits and honey, as well as nutty, roasted aromas. The finish is long and balanced, making it a generous companion to winter dishes. Despite its structured richness, Pinot Gris impresses with its freshness and balance, which tames its power. In the Luxembourg Moselle region, delicious Pinot Gris wines of great finesse are produced, and the region has also made a name for itself internationally thanks to this characterful grape. The vineyard area for the Pinot Gris grape has expanded in recent years, and also plays a major role in the production of Crémant. The diverse selection of Luxembourgish wines will certainly surprise you. Wishing you a happy holiday season and a joyful New Year! Cheers!

KACHEN No.37 | WINTER 23

EVENTS

T HE TA B LE S H AV E T UR NE D

TEXT PHOTOS

Charel Heinen To m J u n g b l u t h

For years now, Caves Wengler has been organising exceptional events for clients and guests. Since the start of 2023, its “Turning Tables” event series has also been making these exclusive events accessible to a wider public. The “Turning Tables” event series is a collaboration between Caves Wengler and ideas factory MAYBE YES / MAYBE NO, with three events a year. Behind this event series are two young, creative minds: Wengler marketing manager Charline Wengler, and artist and founder of the ideas factory, Eric Mangen. As the name suggests, “Turning Tables” aims to turn gastronomic conventions on their head. Talented local chefs, such as Mathieu Van Wetteren, Morris Clip and Clovis Degrave, are lured out of their kitchens and comfort zones to come and boldly cook up mind-blowingly creative and inventive cuisine. Their only brief: to keep to the event concept and relevant theme, be it the colour blue, fire and nature, flora and fauna... The chef and his team must put this theme at the heart of their unique culinary creations and create a truly immersive gastronomic experience from start to finish, from the setting right down to the last bite. Showstopping creations are prepared live, for guests to revel in a sensational cooking show, before enjoying a fantastical feast for the senses. But the cooking events are not just limited to talented chefs and fine dining – any theme or experience is possible! The only two criteria: quality and creativity. With Wengler on board, wine naturally also plays a role in these immersive events. Each wine, with its own special character and unique story to tell, is intricately intertwined in the overall immersive concept. No two “Turning Tables” events are the same. Each event presents a brand new opportunity for a brand new magical culinary experience. The next event is scheduled for early 2024. The theme is still top secret, but it is sure to be an event brimming with tasty theatrical treats! KACHEN readers, stay tuned for exclusive “Turning Tables” news and updates!

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wengler.lu/turningtables Instagram: @maybeyesmaybeno2023

KACHEN No.37 | WINTER 23

29.30.31JANUARY 2024

MONTPELLIER / FRANCE EXHIBITION CENTRE

22 & 23 JANUARY 2024 DIGITAL SESSION 24/24 ACCESS

4 2 0 2

THE WORLD FAIR FOR ORGANIC WINES AND ALCOHOLIC BEVERAGES THE NO.1 MARKETPLACE OF THE SECTOR

1,500 exhibitors

from all over the world

11,000 visitors expected

Dedicated area for bulk wine and biodynamics

www.millesime-bio.com T R A D E

P R OF E S S I ONA L S

Association Interprofessionnelle

D R I N K R E S P O N S I B LY

O N LY

PA RTNE R R ECI PE

With the festive season just around the corner, an exclusive collaboration between Domaines Vinsmoselle and Luxlait has resulted in an original creation: a sorbet made with Poll-Fabaire Crémant Rosé Brut. Here’s our recipe recommendation to delight your guests.

AVOC A DO PA N N A C OT TA WIT H C R AY F IS H , C RUMB LE & ROS É C R É M A NT SOR B E T Serves 2

15 minutes

For the panna cotta

› › › › › ›

1 ripe avocado Juice of ½ a lemon 250 ml cream 1.5 gelatine sheets 1 pinch of cayenne pepper Salt & pepper

For the jelly

› 1 pack Knorr gelatine › 250 ml Crémant Rosé Brut Poll-Fabaire

30 minutes For the crumble

› › › ›

200 g plain flour ½ tbsp sugar 175 g cold butter, diced Salt to taste

For the decoration

› 1 tub of Luxlait Sorbet with

Crémant Rosé Brut Poll-Fabaire

› 125 g crayfish › Fresh sprouts

1 Cut open the avocado and remove the flesh with a spoon. Puree immediately with

a little lemon juice to prevent the avocado from turning brown. Soak the gelatine sheets in water to soften them. Heat the cream in a pan and melt the gelatine sheets in it. Mix the cream and avocado and season with a pinch of cayenne pepper, salt and pepper. Pour the mixture into small glasses or moulds and refrigerate until the mixture has set. 2 Make the jelly by reheating the rosé crémant in a pan. Add the gelatine powder and whisk until dissolved. Pour into a container, allow to cool and refrigerate until set. 3 Make the crumble by quickly rubbing the flour, sugar, salt and butter with your fingertips until you obtain clumpy coarse crumbs. Spread the crumble mixture on a baking tray and bake at 160°C for 20 minutes. 4 Wash the crayfish and pat dry with kitchen towel. 5 To serve, put a panna cotta on a plate, top with crayfish and some sprouts. Cube the jelly and place it around the panna cotta. Place a layer of crumble on the plate and top it with a scoop of rosé crémant sorbet. Alternative serving idea

Serve the panna cotta in a glass and top with crumble, crayfish and a scoop of sorbet.

Serve with a glass of Crémant Rosé Brut Poll-Fabaire.

KACHEN No.37 | WINTER 23

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WINE PAIRING

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TEXT

Susanne Jaspers

F E AT U R E

KACHEN No.37 | WINTER 23

F E AT U R E

T HE Y E LLOW OF T HE E GG ... is the main ingredient in one of the creamiest favourites of the festive season. But did you know that eggnog actually used to be green?

Much like the egg liqueur that it advertises, Verpoorten’s now legendary slogan “Ei, ei, ei Verpoorten” is, well... a little like marmite: people either love it or hate it. Coined in 1961, it is a play on words on the German for “egg” and based on a popular hit of the day “Ay, ay, ay Maria”. It also features the company name, which is not only the name of what is arguably one of the best-known egg liqueurs, but also that of the man considered to be the inventor of the drink and who founded the company. Eugen Verpoorten (1815–1888) was born in Antwerp, Belgium. His famous yellow creation, however, was not born in Belgium, but rather over the border in the small German town of Heinsberg, near Aachen, where Verpoorten established his company in 1876 and began producing egg liqueur using a – of course top-secret – recipe that has remained the same to this day. Unlike the company’s premises: In 1920, Verpoorten relocated its business to Berlin, and in 1936, a second branch was opened in Straubing, Bavaria, serving as the company’s headquarters after the Second World War, before moving to Bonn in the 1950s. After all, eggs have always been available pretty much everywhere, so what was to stop the egg liqueur producer from having its headquarters wherever it liked? The funny thing is, the drink we now call “eggnog” originally had nothing whatsoever to do with eggs!

Exotic origins

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We have to admit, we initially thought that eggnog was typically German. The 1958 film “Immer die Radfahrer” (Cyclists Forever), starring German comedy legend Heinz Erhardt in the role of an egg liqueur producer by the name of Fritz Eilers, seemed to provide convincing proof of this. Not only did the film claim that eggnog was “healthier than spinach”, but it also featured an advertising slogan with the words “Ei, ei, Eilers”. Anyone would be forgiven for thinking that this was the inspiration behind Verpoorten’s 1961 slogan. Not at all: Heinz Erhardt and

KACHEN No.37 | WINTER 23

F E AT U R E

Eugen Verpoorten, step aside! The origins of egg liqueur actually lie much further afield, with the South Americans. And, as mentioned above, there were no eggs in sight!

Ay, ay, ay avocado!

This is what happened: After the discovery of America by Columbus – about whose egg Heinz Erhardt also had an amusing anecdote to tell – the foreign seafarers; on one of their numerous expeditions overseas; decided to take a closer look around Brazil. During their venture, they came across indigenous people, who introduced them to a drink made from avocados called “Abacate”. When rum and cane sugar were added to this avocado drink, it became “Advocaat” – today considered the precursor of eggnog. The explorers loved it! But there was just one problem: How on earth were they going to be able to enjoy this incredible liqueur back home? The shelf life of avocados is

notoriously short even today, so transporting and storing the exotic fruit must have been even more problematic back in the 17th century. The attempt to bring avocado plants back to Europe, so as to grow the basic ingredient for the coveted liqueur here, failed. The journey was simply too long for the plants, and they died.

The shape of things

And this is probably when, according to legend, Eugen Verpoorten came on the scene. It is not known whether the inventive industrialist’s decision to use eggs in his liqueur instead of the, as yet, not readily available avocado was inspired by the shape of the drink’s original egg-shaped ingredient. A more plausible theory is that it was the similar consistency that gave Verpoorten the idea of substituting the flesh of the avocado with egg yolk. Today – and here we come full circle again – egg liqueurs that contain at least 150 grammes of invert sugar and 140 grammes of egg yolk per litre are called “Advocaat”. Even though they contain absolutely no avocado whatsoever.

Entrepreneurial spirit

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Of course, as with many other delectable liqueurs, if you don’t fancy drinking it straight, then eggnog can also be used to conjure up a plethora of culinary delights. A fact that has not escaped the attention of the enterprising Verpoorten family. In 2003, William Verpoorten, the fifth generation in the family business, wrote Verpoorten’s first book “Mixing, Cooking, Baking...”, with 50 easy recipes to make with eggnog. And not just sweet and creamy treats cakes and biscuits: How does “Mediterranean gilt-head bream with egg liqueur”, for example, tickle your taste buds?

KACHEN No.37 | WINTER 23

BERNARD-MASSARD.LU AROUND THE WORLD IN 900 WINES

WINE E-SHOP

SHAKE IT BABY!

C H A MPAG NE S NOWBA LL The Snowball cocktail is a true classic among winter cocktails, with roots dating back to England in the 1940s. This simple but ingenious variation with Champagne brings a festive touch to the cold season.

› 60 ml Advocaat › 1 tbsp freshly squeezed lemon juice › Chilled Champagne Preparation 1 Fill a flute or coupe glass halfway with chilled

Champagne.

2 Put the Advocaat and lemon juice into a shaker filled

with ice. Shake well until frost forms on the cocktail shaker. 3 Strain the cocktail in the shaker over the champagne and serve. Grate a little dark chocolate over your Snowball and garnish with a chocolate or a cinnamon stick! Garnish

1 cinnamon stick or a chocolate

EGGNOG MILKSHAKE There’s no doubt about it: eggnog polarizes. But once you’ve acquired a taste for it, it’s hard to get away from it. So why not take things up a notch and try an eggnog milkshake?

› › › › ›

250 ml eggnog 750 ml vanilla ice cream A pinch of freshly grated nutmeg A pinch of cinnamon Whipped cream

Preparation 1 Place the vanilla ice cream, eggnog, nutmeg, and

cinnamon into a blender.

2 Blend on high until smooth. 3 Transfer the milkshake to two glasses and top with

whipped cream and a sprinkle of nutmeg.

4 Garnish each glass with chocolate chips. Garnish

Chocolate chips

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DECOR AT ION

KACHEN No.37 | WINTER 23

DECOR AT ION

CONCEPT PHOTOS

You can find more decoration ideas by Heike Meyers at pmg.lu

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The holidays are not only a good time to spoil your loved ones with special kitchen creations, but also to make your home look festive. Heike Meyers shares her ideas for an elegant and cosy table setting with just a few simple “ingredients”. She uses timeless classics such as fir branches, red bows and, of course, candles galore. And with a homemade savoury festive wreath as the perfect treat, nothing will stand in the way of a magical get-together with your loved ones.

Heike Meyers Ramunas Astrauskas

C A NDLE LIG H T & PINE SC E N T

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DECOR AT ION

KACHEN No.37 | WINTER 23

DECOR AT ION

SAVOURY

F E S T IV E WR E AT H

› 150 g type 550 flour › 150 g spelt flour type 630 › 150 g cold butter, cut into small cubes

› 1 pinch of fine sea salt › 2 egg yolks › 1 tbsp ice-cold water

45 minutes

For the festive wreath filling

› › › › › › › ›

1 tbsp butter 250 g minced beef 150 g potato, peeled 150 g sweet potato, peeled 150 g pumpkin, peeled 1 medium carrot, peeled 1 onion 3 tablespoons goodquality olive oil › 250 g vegetable stock › 1 small leek

1 Quickly knead the ingredients for the dough with your

› › › ›

50 g celeriac, peeled 1 bunch of thyme 2 cloves of garlic 15 g dried porcini mushrooms 1 tsp fine sea salt Black pepper, freshly ground 100 ml white wine 1 egg yolk, whisked with 2 tbsp cream (for coating)

4 Preheat the oven to 180 °C (top/bottom heat). 5 Meanwhile, roll out the shortcrust pastry. Cut out

two dough rings using different dishes. The wreath top should be slightly larger. 6 Place the wreath base on a lined baking tray and place the cooled filling in the centre. Brush the edges with the beaten egg yolk mixture. Place the wreath lid on top and press down to form a wreath. Press the edges down again with a fork if necessary. Cut out leaves from the leftover dough. Brush the wreath with the remaining egg yolk mixture and decorate with the leaves. 7 Bake for 25‒30 minutes until golden.

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hands into a smooth shortcrust pastry. Wrap in cling film and place in the fridge for 30 minutes. 2 Melt the butter in a pan, add the minced beef and stir constantly with a wooden spoon to make small crispy crumbs. Leave to cool on kitchen paper. 3 Cut the sweet potato, potato, pumpkin, carrot and onion into small cubes. Heat the olive oil in a cast iron pan and sauté the vegetables. Deglaze with the stock, add the leek and celeriac and simmer gently for 5 minutes. Meanwhile, finely grind the porcini mushrooms in a blender. Remove the leek and celeriac. Add the crushed garlic, thyme leaves, porcini powder, salt and pepper to the vegetables, as well as the white wine. Allow the liquid to boil down almost completely. Add the crumbly minced meat and mix. Leave the mixture to cool in a fine hair sieve, collecting the released juices.

› › › ›

Heike Meyers Ramunas Astrauskas

For the shortcrust pastry

1 hour

RECIPE PHOTO

Serves 6–8

KACHEN No.37 | WINTER 23

TO GO

The latest news and more recipes! Discover kachen.lu

ADVERTORIAL

4 5 Y E A R S OF E XC E L L E NC E I N LUXE MB OURG - G A S PE R IC H DISCOVER THE NEW-LOOK MIELE EXPERIENCE CENTER

commitment to environmentally friendly, sustainable production, to ensure customer satisfaction and convenience. The excellent longevity of our appliances is the epitome of durability, and our after-sales service and local team of technicians are our guarantee of customer satisfaction. Over the years, the performance of your appliances will remain constant, and regular updates will help you save water, energy and detergent, thereby enabling you to actively contribute to sustainability and protecting the planet. If Miele had to cite just 5 good reasons for choosing the brand, these would be QUALITY, TECHNOLOGY, CRAFTSMANSHIP, AFTER-SALES SERVICE and DESIGN. It is thanks to a combination of constant innovation and expert craftsmanship that the brand produces top quality appliances that meet the ever-changing needs of consumers. The pursuit of excellence is part of the Miele brand’s DNA. In 2024, Miele will be celebrating 125 years of quality, with a host of attractive offers throughout its anniversary year at its Miele Experience Center in Luxembourg-Gasperich and with its certified partner service providers. Get to know the brand and place your trust in the competent hands of our expert advisors, our network of specialists and our customer service team. The Miele brand looks forward to welcoming you, and promises you an engaging, inspiring experience.

miele.lu/fr

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To celebrate an incredible 45 years in Luxembourg-Gasperich, the Miele store has been given a fresh new look, and is now delighted to welcome visitors to its fully refurbished Miele Experience Center. Here you’ll find Miele’s full range of laundry and floor care products, as well as all the latest innovations in cooking. Our team of expert advisors will be on hand to welcome you and invite you to an immersive, informative brand experience for the senses. Look forward to an olfactory experience with the new fragrances of our cleaning products, a touch experience with the operation of our appliances and a taste experience in our new cooking workshop, where our Culinary Advisor will tantalise your taste buds. On our website, you’ll find an overview of all cooking demonstrations with our PRO steam ovens and combination steam ovens, which will enable you to cook like a professional chef at home. Watch live demonstrations of our steam irons, Triflex 3in1 cordless stick vacuum cleaners and countertop and built-in coffee machines. We also host tasty savoury and sweet tasting events to delight all foodies. If you are interested in a Miele experience, please consult our website for event dates: miele.lu/fr/c/cuisine-2313. Ever since its foundation in 1899, family-owned group Miele has remained true to its “Immer Besser” (always better) brand promise and builds appliances that are tested to last up to 20 years. Miele has a long-standing

R E STAU R A N T DE SIGN

COME À L A M A ISON F INE FOOD & C H A R MING CUR IOS IT IE S

As soon as you step through the doors, you’re blown away by the sheer vastness of the space. 3,000 m2, to be precise. And that’s not all. A vast 3,000 m2 of space brimming with amazing artefacts and too many quirky little details to take in on just one visit. For Come à la Maison is, of course, a restaurant, but a restaurant like no other. “Just about everything you see here is also for sale,” says owner Séverin Laface, a former professional interior designer. “In 1998, I had a shop in the city centre, Peter Pin. By having our furniture, tableware and glassware etc. designed and made in Asia, we were able to grow the business to, in the end, seven shops across Luxembourg. We also supplied some 1,200 boutiques in Europe.”

From interior designer to restaurateur

It’s now 15 years since Séverin Laface chose the former Muller garage as the location for his showroom. “You can still see the parking space markings on the floor,” he says, pointing between two chairs. “We used to sit and chat and do business with customers at one of our countless tables;

sometimes we’d even have a drink with them. That and the fact I’m a keen cook is what led to the idea of offering customers food, too, in this huge, welcoming space. And so I began preparing light meals. There were two of us at the cooker – right there in the showroom! It was a completely new concept: Customers could come in to browse, sit down and have a bite to eat, and then buy their fork, the vase on their table, even the chair they were sitting on! The concept soon took off, and it wasn’t long before Séverin Laface was no longer able to keep up with demand. Within a matter of months, he decided to install a professional kitchen to expand his popular catering offering. But the accidental restaurateur still retains his passion for interior design: “Nobody changes anything in here without my say-so,” he says with a smile.

An avid collector

It would be a mammoth task to list the entire inventory: There’s a yellow Fiat 500 from the 1970s bearing the “il mercato” logo, another of the owner’s gastronomic brands. Opposite, two Vespas are a dear reminder of his beloved

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TEXT PHOTOS

Marie Tissier Ramunas Astrauskas

A stone’s throw away from the centre of Luxembourg City , Come à la Maison has been delighting gourmets for 15 years now. But there’s far more to this concept restaurant than exceptional Italian cuisine...

KACHEN No.37 | WINTER 23

R E STAU R A N T DE SIGN

COME À L A MAISON 1, Rue Nicolas van Werveke — L-2725 Luxembourg Tel. +352 / 23 64 11 21

comealamaison.lu

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native Italy. Driftwood sculptures designed by a friend who emigrated to Morocco catch the eye, as does a boat suspended from the ceiling. “I love collecting interesting old things. I used to travel a lot to Eastern Europe – Poland, Romania, the Czech Republic...” And so a splendid 1800s shop front from Romania now lives in this iconic gourmet landmark in Luxembourg, separating the self-service area from the entrance area. Large salvaged industrial windows serve as partitions between a succession of rooms, each more extraordinary than the last. “They’re from an old railway warehouse in Arlon that closed down around 25 years ago.” Here and there, you’ll spot an old workbench, a weathered boat, a Jet Spin pinball machine from 1977, a draper’s table... “We still have some bric-à-brac and recycled items; we’re craftsmen at heart.” And because he’s still very much passionate about interior design, Séverin Laface has, of course, taken the reins in the design of his three latest restaurants in the city centre: Piccolo Come, Dolce Come and Come Italia. Buon appetito!

KACHEN No.37 | WINTER 23

AGENDA

C ULT UR A L

AGE NDA

TEXT

Charel Heinen

MARKETS

The chilly season doesn’t just usher in snow and frost, but also the holidays and all its fabulous festivities. To infuse a touch of cosiness and capture that pre-Christmas vibe, there’s a packed event line-up this year. From the enchanting Wine Lights Enjoy in the vineyards of Luxembourg’s Moselle region to the Winterlights Festival in the capital, the winter season is brimming with festive events, inspiring exhibitions and creative workshops. Wishing you a joyful holiday season and a happy new year!

WINE LIGHTS ENJOY Wormeldange/Ahn 02. & 03.02.2024 “Wine Lights Enjoy” is a wine festival with a difference: A 5-km circular route through the vineyards between Wormeldange and Ahn, with food trucks, local winegrowers’ stalls and a spectacular light show along the way. A fantastic event for families and wine lovers alike!

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wle.visitmoselle-event.lu

WINTERLIGHTS Luxembourg City Until 07.01.2024 This year, Luxembourg City will once again be spreading festive cheer until the beginning of January. The “Winterlights” festival will transform the city centre into a winter wonderland, with lights, live music and the traditional Christmas markets. Come along and experience the magic of Christmas in the heart of the city! vdl.lu

KACHEN No.37 | WINTER 23

ANTIQUES & ART FAIR Luxexpo From 25. until 28.01.2024 The Antiques & Art Fair Luxembourg is one of the most popular antiques fairs in Europe. Every year, some hundred international galleries and antique dealers take part in the event. In the restaurant on the exhibition grounds, you can even indulge in a delicious brunch surrounded by antique works of art! antiquaires.lu

E XH I B I T ION S

AGENDA

Ratskeller Exhibition —————

20.10.23 21.01.24

0 6. 10 . 2 02 3 > 1 4. 07 . 2 02 4

On the menu

Simone DECKER ∙ Florence HAESSLER ∙ Alexandre LAVET ∙ Ugo LI Jieun LIM ∙ Puck VERKADE ∙ Bea de VISSER ∙ Trixi WEIS

Free entrance : Everyday from 11:00 to 19:00 Cercle Cité (Ratskeller) : Rue du curé, Luxembourg Ville

Der Mensch und seine Nahrung

HAPPY-SCORE

(s)

cerclecite.lu

HORS-D’ŒUVRE Cercle Cité Until 21.01.2024 The exhibition “Hors-d’œuvre” showcases contemporary works of art on the topic of food by artists from the Benelux countries and Greater Region, addressing themes such as the relationship between humans and food, food consumption, society and the environment. cerclecite.lu

citymuseum.lu DIE - SON 10 - 18.00 DON 10 - 20.00 MON geschlossen

ALL YOU CAN EAT Luxembourg City Museum Until 14.07.2024 LCM_ALL YOU CAN_ANN KACHEN.indd 1

20/09/2023 16:04

“All You Can Eat” puts the spotlight on the culture and history of food. The exhibition sheds light on the relationship between humans and food from a socio-historical perspective, with a look at the past, present and future.

JOYEUSE APOCALYPSE Casino Luxembourg Until 07.01.2024 With “Joyeuse Apocalypse!”, French artist Jérôme Zonder brings to Casino Luxembourg an exhibition that has been specifically conceived for the venue’s first-floor spaces. His charcoal drawings and sculptural works comment on public discourse, with links to popular culture and politics. casino-luxembourg.lu

VEGGIE COOKING FOR ADULTS Trifolion Echternach 02.12.2023 & 02.03.2024 At Trifolion Echternach, nutritionist Tammy Diderich offers fantastic cooking classes on selected dates, where you can learn how to prepare healthy vegetarian dishes quickly and easily. In December, the focus will be on traditional Christmas classics, and in March on desserts.

LET IT GLOW Rotondes 29.12.2023 Rotondes invites parents and children to take part in a lovely, relaxed workshop between Christmas and New Year, where they’ll learn to make their own candles from natural fragrances, essential oils and soy wax. rotondes.lu

trifolion.lu

COCKTAIL WORKSHOPS 11th Floor, Trier 27.01. & 30.03.2024 11th Floor in Trier cordially invites all cocktail lovers and budding mixologists to its cocktail workshops! These creative, hands-on workshops for private groups of eight or more will teach you how to dose, mix, garnish and serve cocktails correctly. Guaranteed fun and laughter – both while making and drinking your cocktails! enjoyeleven.de

KACHEN No.37 | WINTER 23

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WOR K S HOPS

citymuseum.lu

PHILIPPE L AME SCH

ARTIST

TEXT PHOTO

Charel Heinen Marc Dostert

Ever since childhood, Philippe has had two great passions: art and biology. Although he opted to study biology at university, he never turned his back on art, taking courses at various art colleges on the side throughout his degree. It was at the ‘School of the Museum of Fine Arts’ in Boston that he first discovered printmaking: “I was fascinated by the method of layering different images on top of each other. It still fascinates me today! What I also love is reinventing such a traditional technique with modern means,” says the artist. Philippe uses monoprint, a printing technique that cannot be mass produced. In this process, colours and surfaces overlap and mix on the paper, creating a striking spatial depth. The prints are then cut up and reassembled as a collage. Here he also integrates parts of advertising posters that he’s collected in cities including Mexico City, Paris, Palermo, London and Miami. “The idea is to capture the culture and energy of the city and reproduce this as a printed image,” he explains, describing his approach. When there were the pandemic travel restrictions in 2020, Philippe asked his international artist friends to send him posters from the streets of their hometowns. “I received such a vast variety of “The idea is posters,” he says. “Every artist has to capture the their own individual preferences and culture and energy perspectives, and so chooses someof the city and thing very different. That’s why I see reproduce this as the collages that emerged from this a printed image.” project as a collaboration.” Philippe is back to travelling the world again, and is always on the lookout for new material: “Collecting posters has become an integral part of my artistic work.” But not all poster clippings find their way into his collages; some also end up on the wall in his small studio in Bonnevoie: “Some fragments are simply too big or too figurative to be used in a collage. Instead, I put them up on my studio wall, where they serve as a great source of inspiration!” When he’s not working in his own studio, he works in the studios of ‘Atelier Empreinte’, Luxembourg’s only artists’ printmaking cooperative, of which he’s been a member since 2012. But Philippe has not only made a name for himself in the local art scene as an artist, but also as a curator. In 2014, he founded the non-profit organisation ‘Art2Cure’, which organises art exhibitions as fundraisers: “The idea was to put together something cool for artists that would also help raise money for biomedical research.” With his outstanding commitment to his work and causes he supports, as well as a keen passion for collaboration and innovation, Philippe is certainly destined for great things in the future.

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Instagram: @philippelamesch

KACHEN No.37 | WINTER 23

Charel Heinen Marc Dostert

S OME C ULT UR E ?

If you’re feeling peckish, then Luxembourg City has no shortage of exceptional restaurants, friendly cafés and trendy bars. Right now, though, there are two additional must-visit venues for foodies in the capital: Luxembourg City Museum, currently playing host to the exhibition “All you can eat” that focuses on people and their relationship to food, and the Ratskeller at Cercle Cité, where works by local and international contemporary artists on the topic of food are served up to visitors in its “Hors-d’œuvre” exhibition. Two wonderfully complementary shows that invite you to tuck in and experience a culinary journey beyond the plate.

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TEXT PHOTOS

C R AV ING

KACHEN No.37 | WINTER 23

ART

PHOTOS ON THE LEF T

PHOTOS ON THE RIGHT

ALL YOU CAN EAT

HORS-D’ŒUVRE

At Lëtzebuerg City Museum, until 14.07.2024. More infos: citymuseum.lu

At Cercle Cité, until 21.01.2024. More infos: cerclecite.lu

For “Hors-d’œuvre”, curator Anastasia Chaguidouline has brought the works of eight contemporary artists from the Benelux countries and Greater Region to Cercle Cité’s Ratskeller, all of whom offer their own individual take on food. Food, as a motif or material, is clearly the common denominator here, but a menu of different topics, of a social, personal or political nature are also dished up: The installation “DRIED SQUID COLD BEER AND PEANUTS” by German-Korean artist Jieun Lim evokes the contradictory associations of global and local culture, the familiar and the “exotic”. French painter Ugo Li draws on the tradition of still life painting and plays with typical French stereotypes, adds a drizzle of wordplay, a splash of irony and a pinch of criticism. Dutch artist Puck Verkade’s oversized cardboard fries frame her video project that addresses feminist and speciesist issues. All these different approaches and perspectives reveal another common denominator: the theme of identity. You are what you eat: Food, especially in a contemporary context – think social media – is also a means of expressing or defining yourself.

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With “All you can eat”, curator Mohamed Hamdi and his dedicated team have successfully created a platform for a socio-historical and cultural exploration of the relationship between man and food. Humans are the only living beings that produce their own food, instead of simply taking it from nature. This statement is the starting point for visitors’ food discovery journey, during which they are led through twelve rooms, each showcasing a wide variety of exhibits centred on a different food-related theme, including historical agricultural equipment, hunting paraphernalia as well as kitchenware and various cookbooks and nutrition guides, not to mention audio and video installations. Along the journey, one thing becomes clear: Food is far more than mere fuel for the body. It is a vast domain that spans the economy, society, culture, religion, technological and scientific progress and much more. Most of the exhibits and examples on show are from Luxembourg, and you’re sure to stumble across one or two surprising facts: Did you know, for instance, that the chicken nugget is a Luxembourgish invention? Or that our popular national dish, “Gromperekichelchen”, is not quite as Luxembourgish as most people think?

KACHEN No.37 | WINTER 23

IN NUMBERS

You know it’s that time of year again when refreshing summer favourites like gazpacho, salads and iced tea give way in the kitchen to comforting winter warmers like soups, stews and raclette cheese, and not forgetting chocolate Santas! For what would the festive season be without chocolate? In total, 1,202,100 tonnes of chocolate goods were produced in Germany in 2022 (Association of the German Confectionery Industry (BDSI)). On the winter beverages front, hot drinks such as tea, mulled wine and “Feuerzangenbowle” (hot rum punch) are great for warming the cockles on a cold winter’s day, whether on a trip to a Christmas market, on a snowy break at a ski lodge or before a delicious Sunday roast. And the good news? A mug of mulled wine (200 ml) only contains around 200-250 kcal! For many, foie gras is also popular at Christmastime. Although the production of foie gras from geese or ducks is prohibited in most countries, import of the “delicacy” is permitted. In France, foie gras is even part of its protected cultural and gastronomical heritage. A win for tradition, but not for the animals... Raclette cheese, which used to be known as “fromage rôti”, or grilled cheese, is today called “raclette cheese”, from the French “racler”, meaning to scrape or to scratch.

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TEXT

Charel Heinen

WINT E R C ULIN A RY DE LIG H TS

KACHEN No.37 | WINTER 23

IN NUMBERS

IN 2022, THE GERMAN CONFECTIONERY INDUSTRY PRODUCED APPROX .

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MILLION CHOCOL ATE SANTAS AND ST. NICHOL ASES.

BY LAW, MULLED WINE MUST CONTAIN BETWEEN 7% AND 14.5% ALCOHOL. THE RUM IN A “FEUERZANGENBOWLE” MUST HAVE A MINIMUM ALCOHOL CONTENT OF

90 %

OF FOIE GRAS IS PRODUCED IN FRANCE. BULGARIA, HUNGARY, SPAIN AND BELGIUM ALSO PRODUCE THE TRADITIONAL, YET CONTROVERSIAL DELICACY.

TO FAT TEN UP THEIR LIVER FOR THE PRODUCTION OF FOIE GR AS, UP TO

500

THE LONGEST R ACLET TE OVEN, MEASURING

100

54 % 870 3, 200 GRAMS OF A CORN-BASED SUBSTANCE, OFTEN ENRICHED WITH FAT, IS RAPIDLY PUMPED INTO THE STOMACHS OF DUCKS AND GEESE TWO TO THREE TIMES A DAY.

METRES LONG AND WITH CAPACIT Y FOR

ABOUT

PORTIONS,

VARIETIES OF “REAL TEA”, I.E. BLACK, GREEN OR WHITE TEA, ARE KNOWN WORLDWIDE.

WAS USED IN BERN IN 2014.

25,000 1948 APPARENTLY,

CUPS OF TEA ARE DRUNK AROUND THE WORLD EVERY SECOND.

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INVENTOR ISIDORE ZUFFEREY FROM SION IN SWITZERLAND WAS THE FIRST TO PATENT A RACLETTE OVEN, IN

KACHEN No.37 | WINTER 23

IN THE GARDEN

WINT E R : A S E COND S PR ING When we talk about the “gardening season”, we usually mean spring to autumn. In winter, we tend to get our vegetables from the supermarket, whether fresh or frozen or in tins or jars. But what’s to say that we can’t garden in winter, too?

Winter garden vegetables are, in fact, a thing! The temperature may be dropping and the days getting shorter and gloomier, but the dark season is by no means a dead time in the garden. All you need is a little understanding of winter and the needs of plants to successfully harvest radishes, parsley & co. fresh from your garden or balcony even in winter. In addition to location and choice of vegetable, the time of sowing also plays a crucial role. The relevant seeds are usually sown in late August/early September, although this will differ depending on the vegetable or herb in question. Flat-leaf parsley, for instance, can be sown in an outdoor bed in early August or in a covered bed up to early September. If you want to harvest lamb’s lettuce between November and March, you’ll need to sow it mid-August. And if you want to extend your winter harvest, you can do so by staggering your sowing. Plant your rocket seeds in late August/early September, and then your Asia lettuce seeds in late September. This is also when you’ll need to sow your radish seeds, for example. In addition, there are also vegetables like leek and chard that you can plant in May and leave undisturbed in their beds, to harvest fresh in winter, if desired. The same goes for Brussels sprouts, which are harvested from November onwards, and for many other vegetables too. More than seventy vegetable varieties are classified as frost-resistant.

UMBRELL A INSTEAD OF HEATING

The biggest challenge for winter vegetables is rain. More vegetables growing in winter die a death from rot than from freezing. This is because persistent wetness attracts pests. So, put a roof over your vegetable bed! A polytunnel or fleece cover will help keep out some of the precipitation. It is essential, however, that such coverings don’t prevent the air from circulating or block out the light.

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TEXT

Stéphanie Krischel

TO SOW OR NOT TO SOW

KACHEN No.37 | WINTER 23

IN THE GARDEN

WINT E R G A R DE N

S PE C I A L S

Frozen vegetables in your vegetable bed don’t look particularly good, often lying icy, hard and grey on the ground. However, one key rule in your winter garden is: “Step away from the frozen vegetables!” If you move them, the ice crystals will damage the plant tissue. The sun will gently thaw your edible greens and then, and only then, will they be good to harvest.

Even if you only have a balcony, there’s nothing to stop you from winter gardening! It’s vital here that you line your pots with fleece or sheep’s wool, to prevent them from freezing. The larger the pot, the better the heat will be stored. The advantage of a balcony is that you can move your pots to the best position depending on the weather: into the sun, against the house wall, or even inside for short periods if necessary.

When it comes to choosing the right spot for your winter vegetable bed, opt for hedges, tree trunks, house walls or other walls, or wooden or reed fences. These serve well as protective elements that favour the microclimate of the winter vegetable community.

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A slightly thicker layer of mulch (5-10 cm), made up of leaves or straw, for example, will help retain the heat in the soil when winter comes around. Then, when the sun becomes stronger again at the beginning of the year, this botanical insulation layer can be slowly removed, to enable the sun to heat the soil directly.

ADVERTORIAL

C E L E B R AT E S US TA I N A B LY

WIT H ECO -F R IE NDLY T IPS F ROM E NOVOS The festive season is a magical time filled with warmth and joy. But it’s also a time of year when our energy consumption reaches peak levels. Fortunately, environmental awareness is a matter close to ENOVOS’ heart. And in the Christmas spirit of sharing, we’ve some tips for you for sustainable celebrations!

Fabulous, environmentally friendly lighting

Nothing says Christmas quite like fairy lights twinkling on the Christmas tree. And nothing says “power guzzler” quite like traditional fairy lights twinkling on the Christmas tree. ENOVOS therefore recommends using LED fairy lights, which consume up to ten times less energy. And why not add to the cosy ambiance by lighting a few candles around the room? They not only look good, but are good for the environment, too!

NOW

Smart heating for a toasty warm Christmas

At ENOVOS, we know that comfort doesn’t have to mean wasting energy. Draw your curtains as soon as the night draws in to conserve heat, and install a smart thermostat to control the temperature in each room. If you have a fireplace, put it to good use! There’s nothing better than a log fire to keep you warm and cosy, and to save you money to boot!

Festive food, clever consumption

Christmas magic happens in the kitchen, too. To save money, we recommend using the right size pans for the size of your hob and covering them with a lid. Leave food to cool down before putting it in the fridge. And, for your festive feast, buy local and seasonal ingredients; to considerably reduce your carbon footprint!

Did you know?

7°C for your fridge and -18°C for your freezer are the ideal temperatures for storing food. It doesn’t need to be any colder. After all, setting the temperature just one degree cooler can cost you 6% more in energy! We also strongly advise against storing some foods in the fridge, such as exotic fruits, potatoes and water-rich vegetables.

Sensible gifting

Use these tips from ENOVOS to turn your Christmas into a model of sustainability. Remember: Every little gesture counts! So, let’s celebrate this magical time of year and do everything we can to protect the environment for the future generations to come. Happy eco-friendly festive season, one and all!

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The gifts you give can also be sustainable. ENOVOS recommends opting for recyclable or reusable packaging over plastic packaging. And how about buying just one

big family gift instead of several small ones? Or, better still, make a donation to a cause close to your heart!

KACHEN No.37 | WINTER 23

lets-save-energy.lu

We give you the energy You write the story

Luxembourg energy provider

enovos.lu

GREEN KITCHEN

S POT LIG HT ON . . .

ORG A NIC LOGOS Different food products feature different organic logos, depending on where the product in question is produced and the specific criteria it needs to meet. We decided to take a closer look at these logos for you.

First up: The EU organic logo. This green leaf flanked by 12 stars has been mandatory on all pre-packaged food products produced as organic within the EU since 1 July 2010. The code number of the competent control body and the origin of the ingredients (EU or non-EU farming, or both) must also be stated. The code number consists of the relevant country code, the term referring to organic production (e.g. ÖKO or ORG) and the control body’s reference number (for example: IT-BIO-007).

EU organic farms are regularly inspected by approved control bodies. Despite the importance of the EU’s minimum organic standards in comparison to conventional agriculture, the criteria to be met by products with the green leaf are less strict than for other organic logos. In upcoming issues of KACHEN, we’ll take a look at some stricter, country-specific organic labels.

Products with the EU organic logo meet the legal minimum standards of the EU regulation on organic products – a long list of criteria relating to animal husbandry and feeding as well as agriculture and food production, among other areas. Some examples: The use of synthetic chemical pesticides and fertilisers is prohibited. The animals must be kept in a species-appropriate manner. The animal feed must be organically grown. Antibiotics may only be used for medical purposes (not preventive). The use of genetic engineering is prohibited. In the case of processed food, at least 95% of the ingredients must come from organic sources. Only certain additives are permitted.

• • • • • • •

SPEAKING OF ORGANIC

The next edition of BioFach, the world’s largest trade fair for organic food and agriculture, will be taking place in Nuremberg from 13-16 February 2024. Any food product can be labelled as being “from controlled-environment agriculture” or “environmentally friendly”, for example, but this does not guarantee that it really is. “Organic”, “eco” and “ecological”, on the other hand, are legally protected terms.

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TEXT PHOTO

Stéphanie Krischel Ramunas Astrauskas

Minimum standards

KACHEN No.37 | WINTER 23

In Luxembourg the Gold grows on Trees

Choosing Ramborn means embracing local products that are 100% natural and pesticide-free. No concentrates. No industrial plantations.

SUSTA I NA B I L I T Y

ORG A NIC AT S E COND G L A NC E An organic city looks just like any other city. It’s not some kind of organic utopia, where residents consume only organic produce grown within the boundaries of the city – conventional food products, including from further afield, are also available.

Policy in practice

In practice, this policy primarily means mediation and networking along the value chain, as well as changing purchasing, processing and administrative processes accordingly. It also entails raising awareness, educational work and public relations. Founded in 2010, the network of German organic cities enables interested parties to share experiences, launch joint projects and secure funding. Organic cities have also taken root at international level: In 2018, the international “Organic Cities Network” was set up in Paris. The co-operation agreement was signed by eight cities and municipalities and five organisations.

Organic lunch boxes and themed weeks

In addition to aiming to use more organic ingredients in public communal kitchens, the organic cities and municipalities have very different projects up their sleeves to promote organic farming. The city of Leipzig, for example, has its own 100% organic farm, while Hamburg distributes organic lunch boxes to primary school pupils, containing organic food and a picture book. Also in Hamburg: The city’s “Bio-Lotse” (organic guide) helps communal kitchens find answers to questions on purchasing organic food, certification procedures and support for converting to organic. Further south, Nuremberg invites children to colour in “vegetable friends” or make a “cress man”. Themed weeks, farm tours, organic cooking events, seminars and digital organic shopping guides are further examples on the German organic cities’ long list of projects and measures. For more information, visit: biostaedte.de organic-cities.eu

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TEXT PHOTOS

Stéphanie Krischel Ramunas Astrauskas

What an organic city is, first and foremost, is an administrative act to promote organic farming. The councils of the now 24 German cities and municipalities in the German alliance of organic cities, known as “Bio-Städte”, have all committed to a policy to use more organic ingredients in their communal catering services. A key measure, given municipalities buy and cook food in large quantities: for canteens, schools, nurseries, retirement homes, but also for events like receptions, conferences and festivals.

KACHEN No.37 | WINTER 23

YOUR HEALTH

MATTERS

moskito.lu

WE’RE THERE FOR YOU.

Being and staying healthy is important. To help you stay healthy, we’ve created gesondbleiwen.cmcm.lu, a place where you can find practical and easy to use health tips. Check out our vlogs “Gesondheet!”, our #BeWell health podcast in addition to healthy and delicious recipes that can easily be prepared at home Want to become a member? More info at www.cmcm.lu Scan me!

MIR SINN DO. FIR JIDDEREEN. cmcm_luxembourg

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WELLBEING

G E T YOUR G LOW BAC K WIT H HOME M A DE BODY SC RUB S Central heating and blustery winds mean that our skin will suffer the consequences this winter. The skin is our largest organ and acts as a protective barrier to potentially harmful bacteria, viruses and infections, so it’s important to keep it in good nick!

As the cosiest of seasons approaches, we look forward to the joys of hot chocolate in front of a crackling fire, woolly hats and the comforting warmth of a bowl of soup. However, one thing that won’t be receiving a warm welcome is dry, flaky skin. Exfoliating your skin regularly – once or twice a week – helps to encourage cell renewal by buffing away the dead, dull cells. This leaves you with silky, smooth skin that absorbs moisturisers more easily. However, not all scrubs are created equal and many storebought varieties contain tiny plastic particles instead of natural exfoliants. Several European countries have banned, or made proposals to ban, the sale of products containing these microplastics. These tiny beads end up in waterways, causing irreversible damage to the environment. One solution is to make your own exfoliant — an easy, affordable (and fun!) process which is also safe for our planet. The beauty of whipping up your own luscious scrub is that you can personalise it. Essential oils, fresh herbs or citrus peels can yield unique and deliciously fragrant results, and you can experiment with different combinations to create your own signature scent. Below are some of our favourites: Lavender oil is widely known for its calming effects, but it also has anti-fungal, anti-bacterial and antiinflammatory properties. Rose oil soothes and calms the skin, combatting redness and inflammation – and we all love its floral scent. Orange oil is the warmest of the citrus scents and blends wonderfully with cinnamon, making it perfect for the festive season. Helichrysum oil is one of the higher-priced oils but its hydrating properties are known to help reduce the appearance of wrinkles and scars. ’Tis the season of giving, so the recipe below can easily be doubled to share. A pretty jar with a festive bow, a wooden spoon and a handwritten label will make a pampering gift that the lucky recipient will love.

•

• •

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TEXT & PHOTO

Kirsty von Boch

•

KACHEN No.37 | WINTER 23

SMOOT HING BODY SC RUB Makes one jar of 120 ml › › › › ›

110 g fine sea salt 65 g coconut oil (solid) 5 drops of lavender oil 5 drops of orange oil Finely grated zest of an orange (optional)

1 In a bowl, combine the

sea salt and coconut oil until smooth. 2 Add the essential oils and orange zest (if using) and stir to combine. 3 Transfer to an airtight glass container. The scrub will keep for up to 6 months.

OTHER VARIATIONS

Camomile and orange, helichrysum and cinnamon or rose and geranium. Or why not get creative and make up your own recipe!

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WELLBEING

KACHEN No.37 | WINTER 23

10 REASONS

10 WAYS TO LOV E YOUR

LYMPH AT IC SYS T E M Strengthen your immune system this winter with a healthy diet, regular exercise and by showing your lymphatic system some love! The lymphatic system is a network of vessels that transports lymphatic fluid (lymph) through the body, helping it remove excess fluid, waste and toxins. Along the vessels are lymph nodes that act as powerful filters, catching harmful pathogens. A smooth-moving lymphatic system is essential for overall health, and here’s what you can do to keep yours in tip-top shape!

1 2 3 4 5 7 8 9 10

Deep breathing exercises get the lymph pumping. Take a deep breath in through your nose as you push your stomach out, then exhale through your nose again, squeezing out all the air. Do this several times a day. Stay hydrated! Sipping warm water every 15 minutes throughout the day does wonders for lymph movement. Add a squeeze of fresh lemon for an extra boost. Dry brushing before a shower stimulates lymphatic circulation and exfoliates the skin, leaving you with a radiant glow. Use a soft, natural bristle brush and use light, sweeping strokes towards the heart. A contrast shower alternating between hot and cold water encourages blood circulation and wakes up the lymphatic system. Start with hot water and then switch to cold for 30 seconds at a time – if you can! A nutritious diet supports healthy lymphatic flow which, in turn, supports the gut. Enjoy a diet rich in fibre, probiotics and digestive enzymes. Prioritise leafy green vegetables, nuts and seeds, and limit processed foods and added sugar. Relax! Stress can slow down lymphatic function. Relaxation techniques such as meditation or gentle yoga are wonderful ways to reduce stress levels. Aim for at least seven hours of sleep a night. Create a sleep-friendly environment by keeping your bedroom dark and cool, and avoiding screen time before bed. If you’re ill, active lymphatic circulation can help speed up your recovery. Stay hydrated, get adequate rest, and maintain a balanced diet. Herbal teas such as ginger or echinacea can provide additional immune support. Lymphatic drainage massage involves gentle movements that help to speed up a sluggish lymphatic system. Look for a massage therapist specialising in lymphatic drainage massages, or learn some simple self-massage techniques online.

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TEXT

Kirsty von Boch

Get lymphatic fluid moving with gentle exercise such as a brisk walk, a yoga session or a swim. Lightly bouncing on a mat or trampoline is another way to encourage lymph flow – just two minutes a day is enough!

KACHEN No.37 | WINTER 23

LUXEMBOURG

SC HL A IF FMILLE N A RT IS TS IN R E S IDE NC E

It is a little known fact that Irish writer James Joyce once visited one of Luxembourg’s most idyllic spots, down by the Alzette. The river even features in his novel Finnegans Wake: “... that Luxuumburgher evec cettehis Alzette...”, a description that is somewhat of a literary enigma and enough to make spelling aficionados weep. For most of us, this picturesque nook in the heart of the capital can be reached quickly and easily. From the church in Hamm (Bus 14), it’s just a 15-minute walk down into the verdant valley, formerly known as “Hammer Dällchen”, with its imposing steep cliffs. Schläifmillen greets you with a number of works of art as you approach the gallery. The most eye-catching of these artistic greeters is the pink sculpture by Rafael Springer. On the other side of the river, next to the canoe clubhouse, stands a beautiful, striking work of art that is undoubtedly meant to represent a canoe. It’s hard to believe that Luxembourg’s textile industry once sprang to life in this idyllic valley, with the

Godchaux brothers founding their first textile factories and wool spinning mills here in 1835. What is today the city’s Pulvermühle district was the valley of the textile barons back then. Today, the former Schläifmillen textile factory lies nestled in the Alzette river valley – along with some artificial rapids – at 5, rue Godchaux. It welcomes visitors with works of art in the grounds, a large covered terrace overlooking the Alzette as well as workshops and studios. Some of the most prominent artists to have worked and exhibited here include Liane Reckinger, Robert Mancini, Fränz Dasbourg, Menny Olinger and Dani Neumann. Every autumn, Schlaiffmillen hosts an open weekend. But visitors are also welcome to come along and discover and explore this paradise of art all year round.

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TEXT PHOTOS

Joscha Remus Schlaiffmillen

Luxembourg City’s smallest and most picturesque district, Pulvermühle, is home to a real hidden gem: “Schläifmillen”. A trip to this former textile factory turned art gallery takes visitors to an enchanting, unexpected corner of paradise where artists, canoeists, sheer cliffs and stunning views converge right in the middle of the capital.

KACHEN No.37 | WINTER 23

schlaiffmillen.com

06.1 0 .2 0 2 3 > 14. 0 7 . 2024

Humans and their food citymuseum.lu TUE - SUN 10 - 18.00 THU 10 - 20.00 MON closed

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Charel Heinen Joerg Saenger

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

KACHEN No.37 | WINTER 23

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

R IC K Y SAWA R D

FUS S -F R E E V EG A N H AUT E CUIS INE Ricky Saward has had an astonishing career, one that has taken him from the kitchens of a retirement home and eateries in his hometown to grand hotel kitchens in Vienna and Sydney, and eventually to Michelin-starred restaurants in Frankfurt am Main, Germany. Starting out in the world of conventional fine-dining fan of people who go overboard about things, who do cuisine, Ricky was soon ready to spread his wings in nothing but get on their soapbox. I’m a fan of getting on with the job and delivering. We take a fuss-free approach search of a new challenge. In 2018, Ricky was hired by Michelin-starred vege- here. We cook – exclusively with vegetables – and cook tarian restaurant Seven Swans, where he took over as very well. That’s what makes us stand out.” Labels and frills and fancies are generally not his head chef just a few months later. A jump into the deep end that was a risky move for both him and the restau- thing. They distract from what’s important. This is rant. “I wouldn’t do anything like that again today,” he evident in Seven Swans’ minimalist, stylish interior, as well as in its menu: There isn’t one. Diners at Seven says. But we’d be forgiven for not quite believing him. Swans are offered only its “secret” tasting Then, towards the end of 2019, he decided menu – with or without wine – and have to take an even riskier step and overhaul the restaurant’s menu to offer exclusively “I’m a fan of getting the little works of culinary art served to them straight from the kitchen by the chef regional and seasonal vegan dishes. What on with the job and his team. Because there are no waitis more and more of an established concept and delivering. We today still sounded far out a few years ago: take a fuss-free ing staff here either. “There’s no need for “People thought we were crazy,” the chef approach here. We them. We’re the ones preparing the dishes recalls. But his courage paid off, and to cook – exclusively in the kitchen, and so we’re also best great success: Seven Swans is currently with vegetables – placed to tell the diners about them.” booked up over a year in advance! and cook very well. The starting point for the restaurant’s That’s what makes dishes is always simple: What’s in season Ricky isn’t afraid to radically rethink us stand out.” and available right now? What can we modern haute cuisine. Of course, his make with it? What marries well with ideas aren’t always popular with everywhat? This requires a certain level of skill one. Some don’t understand the concept and dismiss it as nothing but a short-lived trend, while and expertise, and it is vital you know your products and others praise him as being revolutionary, a pioneer, produce inside out. The restaurant’s fresh ingredients even a missionary of vegan cuisine. He doesn’t like such come from its very own permaculture garden; with 350 labels: “Anyone can do what I do. I’m no different from different types of vegetable grown there all year round. anyone else. But what I can do is make people think, and These are dried, matured, grilled, smoked, fermented or powdered and offer plenty of scope for keeping the menu that’s something that’s important to me.” Does every original idea have to be revolutionary or interesting. This impresses non-vegans most of all as missionary? Of course, sustainability is important to they usually only realise towards the end of the evening him, but not in a pushy, showy way. “I’ve never been a that they haven’t missed their usual meat or fish at all.

SEVEN SWANS Mainkai 4 — D-60311 Frankfurt am Main Tel. +49 / 69 219 9622

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

KACHEN No.37 | WINTER 23

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

C A B BAG E ROLL S Serves 10

› › › › ›

60 minutes

1 white cabbage 2 pointed cabbages 400 g Brussels sprouts 200 g sauerkraut 200 ml vegetable stock

The white cabbage chips 1 Remove the leaves from the white

cabbage. Cut the stalk out of the leaves. Drizzle the leaves with oil and salt. 2 Spread them out between two layers of baking paper and weigh them down with a baking tray. 3 Leave at room temperature for about six hours, then dry the leaves in the oven at 55°C overnight. The sauerkraut stock 1 Squeeze the sauerkraut and

collect the juice. Boil down the juice until it thickens. Season to taste if necessary.

The Brussels sprout cream 1 Remove the outer leaves and the

› › › ›

20 g horseradish 30 wood sorrel leaves Rapeseed oil Salt

in oil without letting them brown. Add the stock and bring to the boil. 2 Blend everything in a blender. Season to taste with salt. The pointed cabbage rolls 1 Cook the pointed cabbage for

50 minutes at 220°C fan oven. Leave to cool. 2 Then remove the black outer leaves. Carefully detach the inner leaves. 3 Spread the Brussels sprout cream and the squeezed sauerkraut generously on each leaf and roll up. A sushi mat is ideal for this. Serving 1 Stand the pointed cabbage roll

upright. Place a little sauerkraut on the roll. Drizzle with the sauerkraut stock. Grate the horseradish over the rolls. Serve with the white cabbage chips on the side.

173

stalk from the Brussels sprouts. Blanch the Brussels sprouts in boiling water until soft and rinse in ice water. Drain well and sauté

90 minutes + 12 hours

KACHEN No.37 | WINTER 23

SAG IT TA R IUS

C A PR ICOR N

AQUA R IUS

22.11 - 21.12

22.12 - 19.01

20.01 - 18.02

Sorry... but we’re coming to you for Christmas! While some seem to relish in squabbling at family meals, you, the optimist, prefer to keep the peace and good cheer around the table. And because your generosity is legendary, there’s always plenty to keep everyone full and happy.

Will you please stop telling the children that Santa doesn’t exist! Instead, keep your love of logic and truth for the New Year’s Eve dinner table (unless you don’t like the gravy, that is…) and let your qualities of patience and composure shine through. You’ve got this!

You’re the perfect guest to sit next to at dinner. You’re interested and interesting, perfectly at ease in any company and situation and full of good chat and good humour, making you the star of the seating plan! You’ll definitely be invited back!

AMARETTO SOUR › 6 cl Amaretto › 3 cl fresh lemon juice › 1 cl simple syrup › 1 egg white › Ice cubes

CRANBERRY BOURBON FIZZ › 6 cl bourbon whiskey › 6 cl cranberry juice, unsweetened › 3 cl orange juice › 3 cl sparkling water › Ice cubes

GINGERBREAD MARTINI › 3 cl vodka › 3 cl Baileys › 1.5 cl Kahlúa liqueur › 1.5 cl sugar syrup › ½ tbsp vanilla ice cream

Shake all ingredients in a shaker for approx. 30 seconds. Strain into a glass and garnish with dehydrated clementines and sprigs of rosemary.

Fill a glass with ice cubes, then add the bourbon, cranberry juice and orange juice. Finish with sparkling water and garnish with fresh cranberries and orange slices.

174

TEXT

Marie Tissier

FOODOSCOPE

KACHEN No.37 | WINTER 23

Shake all ingredients in a shaker for approx. 20 seconds. Pour into a glass.

PISC E S

A R IE S

TAURUS

19.02 - 20.03

21.03 - 19.04

20.04 - 20.05

Parents must fall over themselves wanting you to be godmother to their child! Like a fairy godmother, you’re sensitive, caring and kind, with a touch of magic and the magic touch, making you the children’s favourite guest!

We love it when it’s you who’s hosting, because every meal is like a spectacular show. You’re super creative and generous, but without any desire to take centre stage. Woe betide, though, anyone who dares to interfere: Who’s the boss again?

Has everyone pitched in? You love all the traditions, but a festive meal doesn’t come cheap, and you like to count the pennies. Despite this, you always put on a tremendous tasty spread, fit for even the most avid foodie!

G E MINI

C A NC E R

LE O

21.05 - 20.06

21.06 - 22.07

23.07 - 22.08

All the stress of the preparations and your innate inability to get organised won’t stop you from planning a truly wonderful evening: Despite your nerves, your sociable nature will win through and your fabulous festive meal will be the talk of the table! Cheers to that!

If anyone’s feeling overwhelmed organising their festive meal or party, you’ll be on hand to lend a hand. People can always count on you. Especially if they’re family. And let’s be honest: You much prefer parties when they’re at someone else’s house anyhow.

So, how are you planning to shine brightly this Christmas? By wearing that glittery dress or bringing an expensive bottle of champagne? Don’t sweat it: You’ll be sure to wow everyone, because behind all the glitter and glam, you’re also kind and generous to a fault.

V IRGO

LIB R A

SCOR PIO

23.08 - 22.09

23.09 - 22.10

23.10 - 21.11

Christmas is at the in-law’s this year. But you simply couldn’t help yourself, could you? You’ve sent them your seating plan, all your recipes, even a shopping list! Everyone loves your perfectionism, but this year, make the most of the chance to put your feet up!

It’s great when you come along to family meals! You rock up looking stylish, with a smile on your face, and lighten both the load and the mood by lending a helping hand in the kitchen and expertly handling talk at the table when things take a heated turn!

Your biggest flaw? Your jealous streak. But as the people around the festive table are all yours, there’s no need for the green-eyed monster in you to surface. Instead, you’ll be embracing the festive season to open up and tell them how much you love them. So sweet!

KACHEN No.37 | WINTER 23

175

FOODOSCOPE

Butterfly pea tea

18 Mulled apple cider with Calvados

19 Hibiscus & ginger tea

20 Butterfly pea latte & matcha latte

128 138 138 174 V E G E TA R I A N

Lavender cocktail

Champagne Snowball

Eggnog milkshake

106 Pomegranate mulled wine

Green detox smoothie

174

Amaretto Sour

Cranberry Bourbon Fizz

Gingerbread Martini

Dutch cheese biscuits

Creamy soup with chestnuts & mushrooms

Vegetarian broth

Minestrone

Organic mini cucumber salad

Christmas butter

Courgette kimchi

Green goddess soup

Chili sin carne

Celeriac schnitzel with endive & chestnuts

104 112 172

Sweet potato gnocchi

Lentil kofta with pomegranate molasses

Red lentil dahl

Cabbage rolls

Kuddelfleck Diekirch-style

Gromperekichelchen

Figs & Parma ham with basil

176

Chicken from Gers

KACHEN No.37 | WINTER 23

English breakfaststyle jacket sweet potato

Sweet potato & lime soup

ME AT

DR INK S

26 Onion soup with Riesling

Venison steaks with cabbage

Chicken broth

RECIPE DIRECTORY & IMPRINT

96 Shepherd’s pie with sweet potatoes

Easy Vietnamese Pho

Matzo ball soup

111

142

132 Avocado panna cotta with crayfish

22 Fueskichelcher

Torrone bianco

Frankfurt wreath

Eggnog trifle

103

105

Sweet potato brownies

Coconut porridge with pomegranate

Tartlets with white chocolate

Persian love cake

108 Dark chocolate cake

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

Duck gravlax

Cockerel in a Guérande salt crust

115

Dill-crusted salmon steak

Snacked scallops with leek confit

Edition

Publisher & Editor-in-Chief Contributors

Translation Copy editor Art director Graphic designer Digital content manager Finance & Operations Printer

Luxe Taste & Style S.à r.l. 4a, rue de Consdorf, L-6230 Bech Bibi Wintersdorf Kirsty von Boch, Charel Heinen, Susanne Jaspers, Stéphanie Krischel, Anne Lommel, Heike Meyers, Liz Sinner, Joscha Remus, Paula Soryano, Marie Tissier, Oliver Zelt Rachel Zayer Alefiya Sana Marc Dostert Enia Haeck Yannick Burrows Maurizio Maffei johnen-print Luxembourg

The publication KACHEN and the website www.kachen.lu are produced by the publising house: © Luxe Taste & Style S.à r.l. 50% held by Bibi Wintersdorf 50% held by Maurizio Maffei Registered Office Operational Headquarters Editorial Contact Advertising Contact

4a, rue de Consdorf - L-6230 Bech 11, Um Lënsterbierg - L-6125 Junglinster redaktion@tasty.lu sales@tasty.lu

Vegan

For full information, visit the website www.tasty.lu.

Vegetarian

ISSN EAN 977-2535-8821-54 This periodical has been duly deposited with the National Library of Luxembourg (BnL) in accordance with legal requirements.

Dairy-free Sugar-free Gluten-free

Nut-free

177

107

Flammkuchen (Baden-style pizza)

Savoury festive wreath

Spätzle with wild mushrooms

71 FISH & S E A FOOD

Creamy Greek-style soup

SWE E TS

KACHEN No.37 | WINTER 23

T HE S PR ING IS SUE OF

WIL L B E PUB L IS HED ON 6 M A RC H 2024

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