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AUTUMN 2018
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Recipes, Tips & Trends
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03/2018 - 9,95 €
KACHEN
Pumpkins Plums Potatoes Mushrooms
IN
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The Land of Milk & Cookies School’s on, so what could be more comforting than a handful of cookies and a glass of milk when you come home after a long day?! Milk and cookies go together like any good pairing. So we came up with a few cookie flavour combinations that will have you grabbing a bottle of flavoured milk and a striped straw or three in no time!
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The ultimate vanilla cookie dough Make a double batch of dough – these cookies won’t last long! One batch for plain vanilla, dunk-into-your-coffee type cookies and a second batch for adding the flavorings of your choice. Makes 20-25 cookies
EASY 30 minutes
• 360 g (3 cups) cake flour • 3 ml baking powder • ½ tsp salt • 220 g unsalted butter, softened • 200 g (1 cup) sugar • 2 large eggs • 10 ml (2 tsp) vanilla extract 1 Preheat the oven to 180 °C. Line a baking tray with baking paper. 2 Combine the flour, baking powder and salt in a large bowl and set aside. 3 Place the softened butter and sugar in the bowl of an electric mixer and beat on high speed until pale and fluffy. 4 Add the eggs and vanilla extract and beat to incorporate. 5 Reduce the speed to low and slowly add the flour, beating well until combined and a soft dough forms. 6 Remove dough from bowl, divide in half, place between
two sheets of baking paper and roll out to a 2cm thickness per batch. Use a round cutter to cut rounds and stamp with a cookie stamp if you have one. 7 Place the cookies on the baking tray and bake in the preheated oven until crisp and golden, 10 – 12 minutes. 8 Remove from the oven, allow to cool and serve with bottles of chocolate milk. COOK’S TIP: These cookies keep well for up to 3 weeks in a sealed cookie jar. COOKIE TREND ALERT: Cookie stamps are the big thing of the moment – personalise yours with a host of stamps!
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Quetschekraut 4 kg plums
20 minutes + 4 hours oven time
• 4 kg plums • 500-600 g brown sugar or unrefined cane sugar • 3-4 cinnamon sticks • 5-6 star anise • 2 vanilla pods • 10-15 plum kernels • 100 g dark chocolate (70%)
Tip: The mass should always bubble slightly; ideally, check the temperature with an oven thermometer. Other flavouring options: e.g. ginger, cloves, gingerbread spice mix, rum, whisky...
RECIPE PAULE SCHRAM PHOTO MIRJAM PFEIFFER
1 Place the washed, pitted and halved plums on a large, flat oven tray. 2 Sprinkle 100 g of the sugar mix over the fruit and toss. Slit the vanilla pods, scrape out the seeds and add both to the plums. 3 Place the star anise and plum kernels in a small cheesecloth, tie into a sachet and add to the oven tray with the cinnamon sticks. 4 Stir everything and place in the oven preheated to 160-170 °C (top/bottom heat). 5 Let
it simmer gently for about 4 hours and stir in some sugar mixture 6 times at 40 minute intervals. Taste in between. 6 Let cook until the liquid is completely reduced and you get a dark compote. 7 When the cooking time is over, remove the tray from the oven, remove the gauze sachet, vanilla and cinnamon sticks and stir in the chopped chocolate. 8 Immediately pour into sterilised jars, seal with the lids and turn the jars upside down for 10-15 minutes.
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FISCH017
OUR EARLY BIRDS TO TAKE YOU into the day
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5 Facts about Squash In cooperation with
1
a Vital Substance Powerhouse
"Berry" strong
Whether in soup, puree, bread, salad, whether its fried, baked, grilled or incorporated into a dessert, there's virtually no limit to the ways you can use squash and pumpkin in the kitchen. There are 800 different varieties of squash known today, from spicy muscat squash, nutty butternut squash, and aromatic Hokkaido, where the rind is eaten along with the flesh, to spaghetti squash and the orange pumpkins grimacing in front of many houses at Halloween, and which can grow up to 100 kg, making them the largest berries in the world. You read that right: botanically speaking, squash (like tomatoes, grapes and currants) are berries.
2
Bursting with nutrients
The high Vitamin C content of squash makes it a panacea against flu and colds, and just at the right time of the year. Beta carotene, converting into Vitamin A, boosts the immune system and protects the skin, is beneficial to the eyes, and fights free radicals. Potassium and magnesium strengthen the heart and nervous system, calcium and iron strengthen bones, and fibre supports digestion. With just 27 calories per 100 g, squash is low-calorie and filling, and also especially suitable for persons with diabetes.
3
Power snack
Pumpkin seeds assist in the production of serotonin, that "feel-good hormone" that's most needed in autumn, just when it begins to get dark earlier. Consuming a handful of seeds each day can brighten your mood as well as have a positive effect on blood pressure, heart, and circulatory system, and offers protection against bladder infections.
4
What every man needs
In addition to all these good properties that pumpkin seeds have to offer, its green oil supports prostate health and helps lower cholesterol levels. Pumpkin seed oil can be enjoyed year round. It's even delicious – and looks delightful – on vanilla ice cream. Carving tip: drizzle on some lemon juice and place in the sun to soften the rind – otherwise you may need shears!
Thump, thump! A pumpkin is ripe when it sounds hollow and the stem feels woody. It should exhibit no pressure marks, and the stem should still be attached. Stored in a place that's cool, dry, and free of frost, pumpkins can keep for up to 10 months. Once cut open, they are good for only 3 to 4 days when stored in the refrigerator. Pumpkin becomes tough when frozen raw, but will freeze wonderfully if blanched.
TEXT MARTINA SCHMITT-JAMEK
5
Purchase and storage
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Warm salad of roasted pumpkin wedges with pistachio and pomegranate Serves 6
1 hour
• 1 kg pumpkin, such as kabocha • 4 tbsp olive oil • 1 tbsp pomegranate molasses • 1 tsp smoked paprika powder • 30 g pumpkin seeds • 1 tbsp lemon juice • 1 tsp honey • 75 g pomegranate seeds • 50 g rocket leaves • a handful coriander leaves • salt and pepper 1 Preheat the oven to 200 °C fan. De-seed the pumpkin and cut into 2 cm thick wedges. Place the wedges in a roasting tin lined with baking paper. 2 Combine 2 tbsp of the oil, the pomegranate molasses, the paprika powder, salt, pepper
and 4 tbsp of cold water and drizzle over the wedges. Roast for 35-40 minutes, turning several times, until the pumpkin is golden and tender. 3 Heat a small frying pan over a low heat, add the pumpkin seeds and stir-fry for 2-3 minutes until golden and toasted. Set aside. 4 Take 25 g of the pomegranate seeds and place in a sieve. Using a metal spoon, press down to extract the juice. Discard the pulped seeds. Reserve the juice. 5 For the dressing, whisk together the pomegranate juice, the remaining oil, the lemon juice, the honey and some salt and pepper. 6 Transfer the cooked pumpkin to a large platter. Scatter over the pumpkin seeds, the remaining pomegranate seeds, the rocket and coriander. Drizzle over the dressing and serve.
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Butternut squash tortelloni with browned sage butter Serves 4
40 minutes + 40 minutes baking time
• 400 g butternut squash (175 g peeled) • 1 small garlic clove • 1 tbsp olive oil • 175 g firm ricotta cheese • 25 g Parmesan cheese, plus extra to serve • 40 wonton wrappers (thawed if frozen) • 100 g butter • 32 small sage leaves • salt and pepper 1 Preheat the oven to 180 °C fan. 2 Peel, de-seed and cut the butternut squash into cubes. Combine it with the garlic, the oil and a little salt and pepper in a small roasting tray. Roast for about 40 minutes, stirring halfway through until soft and browned. Let cool completely, discard any burnt garlic bits. 3 Combine the cooled squash mixture with the ricotta, Parmesan and some salt and pepper in a food processor and blend briefly until smooth. Place in piping bag fitted with a plain nozzle about 1 cm wide. 4 Take some wonton wrappers and arrange on a board. Working with the wrapper on a diagonal, pipe a
tsp of the pumpkin mixture on one half of each wrapper. Using a wet pastry brush, dampen around the mounds of filling. Fold the other half over the filling and press down well all around the filling to seal the wrapper. Dampen the tips, pull around and press together to form the tortelloni. Place on a lightly floured tray. Repeat to make 40 and freeze until ready to cook. 5 Bring a large pan of lightly salted water to a rolling boil. Plunge the tortelloni directly from the freezer into the boiling water. Return to the boil and cook for 3-4 minutes until the tortelloni are al dente and rise to the surface. 6 Meanwhile, melt the butter in a small saucepan. Add the sage leaves and cook over a medium heat for 2-3 minutes until the sage leaves are crisp and the butter a nutty brown colour. 7 Drain the tortelloni, reserving 100 ml of the cooking water, and return both to the saucepan. Add the butter sauce and stir over a medium heat for 1 minute until the pasta is coated with the sauce. Serve with freshly grated Parmesan cheese.
Spaghetti squash with butter and Parmesan Serves 4
10 minutes + 90 minutes baking time
• 2 x 1 kg spaghetti squash • 8 garlic cloves, un-peeled • 12 large sage leaves • 4 tbsp olive oil • A little freshly grated nutmeg • 50 g unsalted butter, diced • A little smoked paprika powder • 25 g Parmesan cheese, freshly grated • salt and pepper • crisp green lettuce (optional)
1 Preheat the oven to 180 °C fan. 2 Cut the squash in half lengthways, de-seed and arrange in a roasting tin. Divide the garlic, sage and oil between each one and season with nutmeg, salt and pepper. Cover the tin with foil and roast for 1 hour. 3 Remove the foil and roast for a further 20-30 minutes until golden and the squash feels tender all the way through when pierced with a knife. 4 Take out of the oven, top with the butter and let it melt. Add a little paprika powder and a sprinkling of Parmesan. Serve with a crisp green salad, if wished.
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The potato
a spud for all seasons
TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTO MASSIMO GHERARDI
Tater, spud, tuber – the potato not only has many names, shapes, and colours, it also has many fans and an astonishing number of uses.
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FEATURE n
I
n the first years of its cultivation at these latitudes, the potato was food for poor people. It grew in inferior soil and could feed a family, even when the grain harvest failed. In the course of the 19th century it became a major food staple. Today it's firmly part of haute cuisine, and also has numerous industrial applications.
More than just a satiating side Potatoes can be used in a variety of ways. In addition to table potatoes, these tubers have many applications, including for processing, industrial use, and as seed potatoes. Potatoes grown for processing are used to make products such as dumpling flour, mashed potato flakes and powders, chips, potato pancakes, potato salad, and crisps. Industrial potatoes also have a wide range of applications. They are cultivated for the production of starch and are used for making food products (soups, sauce thickeners, custards) as well as paper, cardboard, adhesives and bonding agents, but also in the textile industry (laundry starch) and as a basis for pharmaceuticals. There is a very globalised and international market for seed potatoes, specially cultivated and carefully selected potatoes from varieties pertaining to different uses that are free of disease, especially crop diseases like viruses and bacterial diseases (such as ring rot).
Luxembourg potatoes for the world Northern Luxembourg is traditionally potato country, with large areas between Hautbellain and Huldange, between Arsdorf-Holtz-Bilsdorf, Weiswampach and Hoffelt-Hachiville. These areas are primarily used for the planting of seed potatoes. The raw, humid climate of the High Ardennes and the humus-rich slate-based soil form the natural basis for the high quality of Ardennes seed potatoes. A positive side effect: aphids don't like the climate here, and so the fields require fewer pesticides. 2018 / 3 | KACHEN | 59
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