LET YOUR EARS TINGLE VIENNA €159
SUMMER 2019
WWW.KACHEN.LU
FOOD
AND
LIFESTYLE
MAGAZ I N E
A Taste of Luxembourg
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FROM
SERVICES INCLUDED FOR NO EXTRA COST
KACHEN LUXEMBOURG’S
Summer
OUTDOOR
Picnic, Barbecue, Ice cream
RETURN INCL. TAXES
SEASONAL
Broad beans, Cherries
KACHEN
FEATURE
www.luxair.lu 9,95 ¤
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02/2019 - 9,95 €
Offer subject to conditions and availability
INTERNATIONAL EDITION
L U X E M B O U R G ’ S F O O D M AG A Z I N E
THANK YOU FOR YOUR TRUST
Chillies
KACHEN ON TOUR
Luxembourg • Koblenz • Traben-Trarbach • Stromburg • Split
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SEASONAL RECIPES
Flatbreads topped with roasted tomatoes, chicken and pickled red onions Nothing beats homemade bread with a delicious topping. Makes 8 individual flatbreads
1 hour
Flatbread • 300 ml tepid water • 15 g instant yeast • 1 tbsp sugar • 500 g white bread flour • 1 tsp salt • 30 ml (2 tbsp) olive oil Topping • 2 red onions, thinly sliced into rounds • 250 ml white wine vinegar • 400 g vine tomatoes • 1 garlic clove, finely chopped • 1 tbsp olive oil • Maldon salt and freshly ground black pepper, to taste • 250 ml cream cheese • 4 grilled chicken breasts, thinly sliced • 35 g pine nuts, toasted • a handful of fresh basil 1 For the flatbread, place all of the ingredients, except for the oil, into a mixer with a dough hook. Knead for about 10 minutes on a low speed or alternatively do it by hand. Place in a lightly oiled bowl in a warm place to rise until it has doubled in size, about 30 – 45 minutes. Preheat the oven to 180 °C. 2 Knock down the dough and divide into 8 even pieces. Roll out with a rolling pin to form 8 flatbreads and place onto a lined baking tray. Use your knuckles to make indents all over the flatbreads. Brush each with a bit of olive oil and add Maldon salt and black pepper on top. 3 Bake until crisp and golden, about 20 – 25 minutes. Transfer to a cooling rack and store in an airtight container once cooled. 4 For the topping, combine the onions and vinegar in a bowl and allow to stand for 30 minutes. Heat the oven grill. Combine the tomatoes, garlic, and oil and place onto a baking tray. Grill for a few minutes until the tomatoes are tender and blistered. Season. 5 To assemble, spread cream cheese onto the flatbreads and then top with the chicken, onions, tomatoes, pine nuts and basil. 2019 / 2 | KACHEN | 17
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SEASONAL RECIPES
Layered Meat in the Dutch Oven Serves 12-16
30 minutes + 3 hours cooking time
•4 kg neck of pork, no bone • BBQ rub • 3 sweet onions • 150 g thin bacon rashers • 400 ml BBQ sauce • 1 cast-iron pot, Petromax Dutch Oven FT6 1 Slice meat into thick strips and coat in BBQ rub (see box for recipe). 2 Peel onions and cut thinly. 3 Cover bottom of pot with bacon. 4 Turn pot onto side and fill, layer by layer, with meat. Repeat until full. 5 Layer onion rings and, if desired, potatoes between meat. 6 Spread BBQ sauce over meat. 7 Cover pot with lid and close firmly. 8 Place 6 briquettes under pot and 12 on top. 9 Braise meat for 3 hours. If necessary, add more briquettes under the pot and on lid.
WIN We’re giving away 2 cast-iron Dutch Oven pots! (3 l and 4.5 l)! Simply answer the following question:
BBQ-Rub •6 tbsp sweet paprika • 2 tbsp spicy paprika • 4 tbsp brown sugar • 2 tbsp white sugar • 1 tbsp ground white pepper • 2 tbsp ground black pepper • 3 tbsp salt • 2 tsp garlic powder • 1 tsp chilli powder Combine all ingredients and keep in airtight container.
What is the name of the only distributor from which you can buy the cast-iron pot Dutch Oven from Petromax in Luxembourg? Send the right answer with the reference DUTCH OVEN to gewinnen@kachen.lu Competition closes on 01.08.2019
PETROMAX LUXEMBOURG
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BOTANIKA
Spring Rolls with flowers For 2 rolls
15 minutes
• 250 g rice noodles • 250 g soy beans • 2 carrots • 8 rice paper sheets • 1 flat-leaved lettuce • 1 small bunch of mint • 1 small bunch of coriander • 1 mixed seasonal box of edible flowers by www.botanika.lu • Hot chilli sauce or soy sauce 1 Put the rice noodles into hot water for 3 minutes. When cooked, rinse the rice noodles under cold water and cut with scissors (it’s much easier than with a knife). 2 Rinse the soy beans under fresh water. Wash the lettuce. 3 Grate your carrots or cut them into thin strips (julienne style). 4 Cut off some rinsed lettuce leaves, coriander & mint. 5 Dip your rice paper (one by one) into hot water for 5-8 seconds until soft. 6 Place all your ingredients around your preparation area for quick assembling. 7 First place the edible flowers onto each rice paper, then add the lettuce leaves, rice noodles, carrots, and soy beans. Make sure all ingredients are in the centre. 8 Wrap like a burrito. 9 Serve with hot chilli sauce or soy sauce.
RECIPE ISABELLE WEISEN & KATE GREENWOOD PHOTO ANNE LOMMEL
TIPP To prepare the spring rolls, use a wet tea towel when rolling the rice paper sheets.
Kate's blossoms can be ordered at www.botanika.lu and Anne's photo art is at www.annelommelphotography.com. The spring roll recipe was developed in cooperation with Isabelle Weisen (www.isaathome.com). 2019 / 2 | KACHEN | 33
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Smooth coconut ice cream (without ice cream maker)
You don’t need an ice cream maker for this smooth coconut ice cream – with a couple of easy tips and tricks you will be able to create creamy ice cream by hand. The most complicated step is the heating of the coconut-egg-mix, because the eggs can set. You can do this step over a bain-marie but it will take a bit longer. If you choose to use a pot, make sure you restrain your impatience and do not turn up the heat. You can use a cooking thermometer to keep check. The individual steps (cooling the tin, heating the mix, letting it cool, and freezing it) take some time, so prepare the ice cream the day before you need it.
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STEP BY STEP
Makes approx. 1 litre • 1 00 g refined sugar • 1 ½ tsp vanilla extract or 2 tbsp vanilla sugar • ¼ tbsp finely ground salt • 320 ml whipped cream • 4 eggs yolks • 1 /8 tbsp ground cinnamon (optional) •a tin of coconut milk, 400 ml (cooled, you will need 160 g coconut cream) To serve
RECIPE & PHOTOS URSULA SCHERSCH
• l arge coconut flakes and/or almond flakes 1 Place the coconut milk into the fridge for a few hours, preferably overnight, so that the fatty coconut cream swims to the top. Scoop off 160 g of the cream; keep the rest for other recipes (e.g. smoothies, curries). 2 In a pot, heat the coconut cream with the sugar, vanilla, salt, and cinnamon, stirring continuously until near boiling point and the sugar has dissolved. Take the pot of the heat. 3 In a mixing bowl, whisk egg yolks. Add half of the coconut cream bit by bit, stirring continuously. Pour egg mix back into pot, stirring continuously, and mix well with rubber spatula. 4 Re-heat mix carefully, still stirring continuously, to approx. 80 °C. The mixture must not boil otherwise the eggs will set. Keep mixture at this temperature for around 5-10 minutes, until thickened slightly. Should some of the eggs set or the mixture not
become smooth, pour through sieve before letting cool down. Let cool and cover in fridge. 5 When the coconut-egg mixture has completely cooled, whip cream semi-stiff. Whisk half of the whipped cream under coconut-egg mix, until combined completely. With the rubber spatula, carefully fold second half of whipped cream under, without loosing too much volume. 6 Keep cream in plastic container with a lid (ideally air-tight) or in a baking tin covered with baking paper to avoid forming of ice crystals. Keep for at least 4 hours in freezer, preferable overnight. 7 Before serving, let the ice cream defrost slightly. Serve with large coconut flakes and/or almond flakes, which you roast briefly in pan without oil. 2019 / 2 | KACHEN | 37
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