KACHEN 19 - Summer 2019 - EN

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SUMMER 2019

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FOOD

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MAGAZ I N E

A Taste of Luxembourg

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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

22/05/2019 13:54

I love you mummy!

WELCOME TO THE DIMENSION

Enjoy an exceptional moment in the luxury of Le Royal. Experience fresh recipes in a trendy atmosphere and attentive service at Amélys restaurant. Sunny terrace, fun and special memories.

Le Royal Hotels & Resorts • L-2449 Luxembourg • 12, boulevard Royal T (+352) 24 16 16 1 • restauration-lux@leroyal.com leroyalluxembourg.com

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EDITORIAL

Dear readers, Imagine, it’s summer and nobody shows up… that can’t really happen to us Luxembourgers. As soon as the first warming rays of sun appear we swarm about the place, occupying terraces and parks. After all, you never know how long the good weather will last! If you remember, we experienced a first taste of summer as early as the Easter weekend and then had to get that winter coat out again in May. That’s just how it is here in Luxembourg and it will probably not change in the near future.

For now, the barbecue and garden season has hopefully begun and, as always, we have a plethora of tips and ideas for you: Find out how you can enrich your free time with culinary treats, be it on a public terrace or in your own back garden. In his column Claude Neu will reveal the best places to eat with a wonderful view, and pit master Luc Hoffman has created an unparalleled menu for KACHEN, which will hopefully inspire you to emulate his ideas! The cover promises an abundance of sweet treats: from ice cream to cake to creations of fruit. You will find a little bit of everything in our recipes.

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Summer and sun – time to relax and unwind!

Many people plan a holiday at this time and to this purpose the KACHEN editorial team has something new for you: The beginning of May saw the publication of our new, dual-language REESEN travel magazine hit the shelves and we are, of course, eager to hear your opinion. If you are already a KACHEN subscriber you will have received a free copy! Indeed, as a subscriber (and this means you’re automatically a member of the club too) you can enjoy plenty of advantages: As of today you will receive regular post from KACHEN with invitations, presents, discounts, prize draws, and much more. I would say it is totally worth subscribing to KACHEN. And that also means that you never have to worry about missing an issue since it will be delivered straight to your door (free of postage).

I hope you have a good one and look forward to our autumn edition, which will hit the shelves on September 11th, right on time for the school run!

With all best wishes from the entire team Bibi Wintersdorf Chief editor and publisher

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34 60

107 28

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SECTIONS

RECIPES

INSPIRATION

4

Contributors to this issue

12 Seasonal recipes

107 Inspirations

5

Neu à la carte

6

Restaurant and shopping news

8

KACHEN News

9

Books

WELLBEING

32 Botanika

112 Balance

Barbecue: Master of the fire

34 Baking Basics

92 Culinary thriller 122 KACHEN-Workshops

38 Recipe

134 What does the world taste like?

Do not tell me it's Wareniki!

146 Recipe directory and imprint

114 Ayurveda

The diva-dessert: Pêche Melba

36 Step by step

Part 2

A cheer for Brussels sprouts and Co. with Dr. Keipes

Spring rolls with flowers

Body and mind in balance

117 Balance

Creamy coconut ice cream

Organic - a plea against fanatism with Carlo Sauber

Dreaming of ice cream with Marcello

118 Interview

42 Dossier

Bach flower remedies - when flowers tame emotions

The chilli frenzy

54 Seasonal fruit

120 Meat Free Monday

5 facts about cherries

MAGAZINE

60 Seasonal veggies

28 Do It Yourself

66 Recipes from René Mathieu

Give aways: Steak Rub, Chilli-cookies, coffee-chilli-liquor

31 Made in Luxembourg The Spice Collection

41 Milly‘s Fun Facts 74 Passions

Ouni, Good-bye packaging!

86 Portrait of a chef

Pitch Perfect! Morris directs the philharmonic's Tempo.

90 Restaurant portrait

An der Villa, new life in an old villa

BBQ-Fiesta the vegan way

123 Naturally healthy with Bertrand

5 facts about broad beans

Pea hummus

KACHEN ON TOUR

Zucchini

78 Farmers recipe

124 Luxemburg

Succulent roast beef with herb crust

Guide for one day

80 Lëtzebuerger Rëndfleesch

128 Events

Luxembourgish beef tataki

Summer in Luxembourg

82 Typically Luxembourgish

130 Greater region

Trout à la meunière

Culinary top class Land & Golf Hotel Stromberg

84 A world of recipes

136 Luxair Tours

Asian cuisine

Croatia: Magical Split

102 Dossier

140 CFL

Limoncello: A drink fom the country where the lemons bloom

Koblenz: So near and yet so far

144 Greater region

WINE

Blume & Kalkreuth - the sweetest workshop along the Mosel in Traben-Trarbach

94 Luxembourish vintner families Domaine Krier-Welbes

100 Wine News

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FOOD

A Taste of Luxembourg

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SUMMER 2019

98 Expert advice

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Products that we love

20 Seasonal recipes

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Dining al fresco

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10 Lëtzebuerger Shopping

Picnic: The lake escape

INTERNATIONAL EDITION

42

CONTENTS

KACHEN ON TOUR

Luxembourg • Koblenz • Traben-Trarbach • Stromburg • Split

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24/05/2019 17:25

Contributors to this issue CHEFS

Morris Clip

Yves Jehanne

Thomas Murer

René Mathieu

Carlo Sauber

Michael Stortz

CONTRIBUTORS Jessika Maria Rauch

Ramunas Astrauskas

is a freelance writer who publishes on travel, culture, and lifestyle topics. She also advises businesses and institutions on PR and communication. Her passions for everything culinary and aesthetically pleasing, as well as beautiful places, means she is a perfect fit for KACHEN and REESEN.

comes from Lithuania, but spent most of his life as a diplomat in the USA. After moving to Luxembourg, he turned his hobby, photography, into his profession.

As a KACHEN photographer he has been there from the very beginning and skillfully stages our culinary creations!

André Ferreira

John Schlammes

is a young graphic designer who works on the design of our magazine. Together with the art-director Philippe Saliba he is responsible for the design of KACHEN and REESEN. He joined our team in December after completing his training as a graphic designer in Brussels. He is especially happy when he can taste the delicious recipes, which are created in the production process of the magazine.

may be familiar to you from our last issue.

The former certified educator has made his dream come true and is these days a self-employed Ayurveda nutritionist/ health coach and certified yoga teacher. He regularly contributes Ayurveda dishes to KACHEN.

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NEU À LA CARTE

A

DINING ‘AL FRESCO’

s soon as the barometer reaches 17 degrees, nothing can keep us inside. A sudden need to escape outside overwhelms us, to recharge our batteries anew in Nature. We know the experience of taking a bite to eat under the blue sky through terraces and beer gardens. The newest trends are rooftop bars or restaurants. These places of relaxation have sprung from the earth like mushrooms, from Madrid to New York – sometimes furnished with sun loungers or even mattresses.

In the capital, the rooftop restaurant LE SUD in the Rives de Clausen is deemed as one of the best rooftop addresses. Yet you’ll only find a bar there, if you want to dine you have to retreat back to the restaurant inside. However, this winter the SKYBAR of the City Concorde opened its doors and allows us to hope: Its incredibly large terrace with a view onto the fields of Bertrange promises dining pleasure into the early hours of the morning. A good view over Clausen and the Grund is offered by the Italian restaurant MI GARBA (previously Siggy). From a tourist’s point of view this outlook is probably the most picturesque. Old friends of Club 5 (later ‘Colors’) will remember with longing the wonderful terrace overlooking the Place Guillaume in the city centre. Years later that place is set to open under the name of COLISEE and the leadership of a French manager and former butcher, who once imported the famous Limousin cattle to Bangkok. The previous owners of this establishment offer the terraces of the brewery Guillaume and the Osteria on the other side. Above all, the ALTRA OSTERIA in the tennis club in Bonneweg has a great terrace with a view over the courts. A second advantage of that place is that you can taste an eclectic menu, which serves Carpaccio and fish, directly imported from Rungis, as well as fresh noodles.

The stronghold of the steal industry accommodates the restaurants with the loveliest terraces in the heights of the Gaalgebierg: that of the BOSQUE FEVI is smarter, surrounded by forest and offers Italian tapas of a modern kind; the other, somewhat more modest, serves noodles in IL BELVEDERE, the clubhouse of the Esch tennis club, managed by the owner of Voglia Matta in the capital.

Don’t forget the restaurant WÄISSEN HAFF in Sandweiler, where the former chef of the restaurant Le Sud as created an atmosphere that could not be more provincial with its plants and table decorations. On the Echternach side you’ll find the BECHER GARE with its adjoining brewery and a wonderful panorama over the valley. Also in that area, you should not forgo the LAKESIDE, a beautiful pavilion at the water; you can literally get up onto its roof.

And finally, back in Luxembourg City, where the ROOFTOP CHALET & BEACH BAR on the top floor of the designer furniture shop Abitare in Dommeldange serves small snacks. In winter, wooden walls give off a chalet vibe; in spring Fabrice Eschrich has them taken down to create a large terrace. The PAVILION in Merl parc offers a welcome break for walkers and their children, who can get delicious crêpes and ice creams there.

One only hopes that this year the summer is not a spoilsport and we will be able to frequently enjoy these pleasant spaces.

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L'Opéra Many people remember this mythical place, its green terrace! Étienne-Jean Labarrère-Claverie, director of Cibo's in Bettembourg and Mathieu Morvan who was trained in Paris (Alain Senderens, Joël Robuchon, JF Piège, Jérôme Banctel...) in 2 and 3 star restaurants, before joining the Place d'Armes hotel in Luxembourg as deputy executive chef for 5 years, decided to give this emblematic restaurant back its letters of nobility.

Opening hours: Lunchtime from Tuesday to Friday / evenings from Monday to Saturday - Closed on Monday midday & Sunday.

100 rue Rollingergrund – L-2440 Luxembourg – Tel. (+352) 26 25 86 07 info@opera-restaurant.lu www.opera-restaurant.lu

Ochocolats Discover... a palace of delicacies! Monique Kunnert, seduced by the chocolate delicacies of Euphrasie Mbamba, elected best Belgian artisan in 2017 and in 2018 best chocolate maker in Wallonia and the Grand Duchy of Luxembourg by the famous guide Gault et Millau in December 2018, has decided to open her own shop. All chocolates are made from beans from Cameroon, Madagascar, or Haiti. They offer the healthiest guilty pleasure because they contain no preservatives, no vegetable or animal oils, no artificial colours.

276, rue Metzerlach - L-4441 Soleuvre - Tel. (+352) 26.59.06.49 contact@ochocolats.lu www.ochocolats.lu

Kava After the Naga adventure, Emanuele Criscione joins Max and Marc Hobscheit once again to open a new gourmet address in Bertrange. Andrea Cavaliere, who has worked alongside great chefs such as Patrice Noël of Le Royal or Roberto Fani, is in charge in the kitchen. He offers a healthy and balanced cuisine with a respect for delicacies, a cuisine bathed in sunlight, cooked over a wood fire.

Opening hours: Weekdays from 12pm to 2pm - and from 7pm to 10pm / Friday and Saturday until 11pm.

1 Rue de l'Industrie, L-8069 Bertrange - Tel. (+352) 26 11 91 66 www.kava.lu

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RESTONEWS

Pavillon Eden Rose After training at the prestigious Paul Bocuse Institute, and after having worked in many beautiful houses including the Toit pour toi and Mosconi, Caroline Esch took over the reins of the former Pavillon Madeleine in Kayl under the new name Pavillon Eden Rose. In a new decor in pale pink, white, and grey, it will open its doors on June 9.

Generosity, sharing and simplicity are the key words of this new gourmet address.

Opening hours: Tuesday to Sunday included from 12:00 noon to 11:00 pm 30 rue du Moulin - L-3660 Kayl www.edenrose.lu

Come à la Pizza

Since the opening of its Robin du Lac Concept Store in 2010, Severin Laface has been constantly innovating and surprising us. After Come à la Maison, the Focacceria, the Bar à Vin, Come à la Mer, and the development of multiple spaces, here is the latest little one: Come à la pizza! A pizza dough that rises in a natural way, reworked and hydrated every 24 hours for 3 days. The tender flavours of the Mediterranean sun accompany this real pizza.

Opening hours: every day from 11am to 10pm Closed on Sunday evenings.

70, route d’Esch, L-1470 Luxembourg - Tel. (+352) 26 20 25 88 info@robindulac.com

De Klenge Bistro De Klenge Bistro is a Provençale-inspired bistro in the heart of Dudelange with a friendly and relaxed atmosphere. The kitchen offers homemade, fresh, and delicious dishes. A 3-course menu is offered every week and the menu is adapted according to the seasons. With various gins & whiskies, cocktails, beers, but also homemade iced tea and lemonade, the bar is also well-stocked.

Opening hours: Tuesday to Sunday from 10am to 1am / 3 am on Saturday and Friday.

33, avenue Grande Duchesse Charlotte - L-3441 Dudelange

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NEWS

TASTES OF LUXEMBOURG

BY ANNE'S KITCHEN TAKE A BITE OUT OF LUXEMBOURG! Discover Luxembourgish cuisine in 10 traditional recipes - and their 10 revisited twists! Cook classic Kniddelen with bacon or make vegetarian Kachkéis Kniddelen. Go for authentic Judd mat Gaardebounen or turn it into a crispy Flammkuchen.

Each traditional recipe is followed by a modernised version created

by TV chef Anne Faber of Anne's Kitchen.

This is Luxembourgish cuisine for everyone!

TASTES OF LUXEMBOURG

by Anne's Kitchen Simple Media sàrl ISBN 978-2-9199579-9-6 20 recipes English (metric + imperial measures) A5, 64 pages 17.50 € TTC Contact: anne@anneskitchen.lu

Award for cider ʹMade in Luxembourgʹ RAMBORN CIDER WINS GOLD, SILVER AND BRONZE AT THE ʹINTERNATIONAL BREWING & CIDER AWARDSʹ IN LONDON Ramborn Cider receives five awards at the ‘International Brewing & Cider Awards 2019’, in particular gold medals for their Perry (pear wine) and Farmhouse Dry Cider.

Congratulations, René Mathieu!

DISTILLERIE VOTED 3RD AMONG THE WORLD'S BEST VEGETABLE RESTAURANTS! On the occasion of the ‘We're smart’ Taste Summit in Amsterdam on May 6th, René Mathieu's Restaurant La Distillerie was voted third among the top one hundred best vegetable restaurants in the world, ahead of big names like the Noma in Copenhagen.

Congratulations to ‘our’ chef René Mathieu, who again has 6 wonderful vegetarian recipes in this issue! www.weresmartworld.com / www.bourglinster.lu

These awards add to a long list of honors showered upon Luxembourg's cider producer, whose range of craft ciders and Perry's quickly became one of the most sought-after and popular in the world. The medals will take their place in the trophy cabinet alongside equivalent awards from Germany, Spain, Australia, and the Netherlands. For this award 200 breweries and makers from all over the world submitted their samples which were judged by 50 international jury members. Over 1000 beers and ciders from over 50 countries were presented for evaluation. Receiving a medal at the International Brewing & Cider Awards is a high distinction and highly coveted.

International recognition has enabled Ramborn to launch its products in a number of restaurants around the world, including The Stable's cider and pizza professionals, who offer fresh draught Perry from Luxembourg in each of their 17 UK stores.

Congratulations also from the KACHEN editorial team! www.ramborn.lu

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BOOKS

VEGAN & RAW 2 - 65 EASY RECIPES FOR MORE ENERGY Julie Van den Kerchove 184 Pages - ISBN: 978-9401434720 Lannoo Publishers As a student, Julie Van den Kerchove discovered the power of a plant-based diet high in raw fruit and vegetables. In her second cookbook Vegan & Raw 2, she shares 65 easy plant-based recipes that are gluten-free, naturally sweetened and ready in less than 30 minutes with simple ingredients from your local supermarket.

With recipes for black bean burgers, sweet potato crust pizza, quinoa risotto, chocolate mousse pie, and cookie dough ice cream sandwiches, Julie proves that eating healthy doesn't mean you have to give up on your favourite comfort foods.

WIN

WIN

We are giving away two copies of the book VEGAN & RAW 2.

Simply answer the following question: Who is the publisher of the book?

Send the correct answer withyour name and address and the keyword VEGAN & RAW 2 to gewinnen@kachen.lu Submission deadline is 01/08/2019

ICING ON THE CAKE

EAT CLEAN PLAY DIRTY

ONCE UPON A CHEF

Baking and decorating simple, stunning desserts at home

Recipes for a Body and Life You Love by the Founders of Sakara Life

100 tested, perfected, and family-approved recipes

Tessa Huff 288 Pages - ISBN: 978-1419734632 Harry N. Abrams

Danielle Duboise & Whitney Tingle 224 Pages - ISBN: 978-1419734731 Founders of Sakara

Jennifer Segal 304 Pages - ISBN: 978-1452156187 Chronicle Books

WIN

We are giving away a copy of the book ICING ON THE CAKE. Simply answer the following question: Who is the author of this book?

Send the correct answer withyour name and address and the keyword ICING ON THE CAKE to gewinnen@kachen.lu Submission deadline is 01/08/2019

WIN

We are giving away a copy of the book ONCE UPON A CHEF. Simply answer the following question: How many recipes are in the book?

Send the correct answer withyour name and address and the keyword ONCE UPON A CHEF to gewinnen@kachen.lu Submission deadline is 01/08/2019 2019 / 2 | KACHEN | 9

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n Lëtzebuerger

Shopping n

by LUXEMBOURG HOUSE & KACHEN MAGAZIN

OPYOS GEBEESS OPYOS BEVERAGES € 5.00

OPYOS DRY GIN 50 ML OPYOS BEVERAGES € 3.90

FLEUR PARFUMÉE ‘FLIDER’ ATELIER DE VIRGINIE € 20.00

HALF APRON ART & THREAD € 53.00

BOUTONS DE ROSE CRISTALLISÉE PATRIMOINE ROSES POUR LE LUXEMBOURG € 13.00

DOUDOU LAMI STUFF 4 KIDS € 32.00

SOURIS PATINEUSE LUX MAMIE ET MOI € 50.00

TRAVEL GUIDE LUXEMBOURG (ENGLISH VERSION) BRANDT € 14.99

BAVOIR JACQUES SCHNEIDER € 25.00

2, Rue de l'Eau L-1449 Luxemburg +352 26 26 26 27 moien@luxembourghouse.lu

Opening hours: Tues through Sun from 10:00 a.m. until 6:30 p.m.

Sat from 9:00 a.m. until 6:30 p.m.

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PRODUCTS THAT WE LOVE

CACTUS

TOGETHER FOR OUR ORGANIC PRODUCERS

Photo (from left to right): Mr Volker Manz, BIOG Managing Director, Mr Max Leesch, Cactus Group Administrateur-délégué, Mr Jean Kircher, Pains & Tradition Managing Director, Mr Romain Schneider, Minister for Agriculture, Viticulture and Rural Development.

United by the firm conviction that it is essential to value and promote organic farmers, BIOG, Pains & Tradition, and Cactus have decided to set up a sector for the organic cultivation of cereals, their milling into flour, and the processing into five slowbaked breads.Thus, a collaboration was born a collaboration that brings together organic farmers, bakers, and grocers in order to offer consumers a product that defends ancestral know-how, and is respectful of people and our land. BIOG flour comes exclusively from organic crops in the Greater Region and is then processed into bread in the Pains & Tradition bakeries in Hautcharage. These organic breads are sold exclusively in Cactus supermarkets. www.cactus.lu

THE GOOD MARKET

NEW ONLINE-SHOP FOR LUXEMBURG The Good Market stands for healthy food and sustainable home goods. Founder Cristina Castillo wanted to create a concept store for the conscientious shopper, for people who no longer want to accept confusing advertising, labelling ultra-processed foods as healthy. In the online shop you will find not only a curated selection of products with only simple, real, and natural ingredients but also lots of content and recipe inspiration. You will NOT find any products with chemical additives, preservatives (unless natural), refined flours, refined oils or refined sugars at The Good Market. Furthermore, you will always find a detailed ingredient list with allergen information. www.thegoodmarket.lu

WINNERS FROM OUR SPRING ISSUE

BOOKS

Healthy & Pure: Anouk Molitor Vegetarian Heartland: Christine Leick La cuisine végétarienne du Moyen-Orient: Monica Louie, Isabelle Kremer Apéros du Monde: Céline Girard Low Carb: Myriam Bausch Simply Pho: Gabie Leurs, Noemie Scheer

NOBLE DROPS Diana Fior LUXAIR MENORCA Raymond Lang CFL NAMUR Lily Gilson

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SEASONAL RECIPES

The Lake Escape Plan the perfect picnic spread with simple and refreshing dishes that are sure to please.

Watermelon and cranberry cooler Perfect made in a large batch and served with loads of ice and fresh mint.

Serves 6

15 minutes

• 800 g watermelon, roughly chopped • 500 ml cranberry juice • juice of 1 small lemon • 25 ml vodka, optional • crushed ice, to serve • fresh mint sprigs, to serve 1 Place all the ingredients into a blender and process until liquidized. Add more cranberry juice as desired to thin it out or to sweeten further. The mixture can be strained if you prefer.

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Grilled mushroom, cabanossi and Gruyère salad Serves 4

20 minutes

• 30 ml (2 tbsp) olive oil • 400 g small brown mushrooms • 1 garlic clove, finely chopped • 50 g Gruyère shavings • a few sprigs of fresh thyme • 3 cabanossi sticks or thin salami sticks, thinly sliced • 3 tbsp caperberries • a handful of rocket leaves • salt and freshly ground black pepper, to taste 1 Heat a pan with the oil over medium heat. Add the mushrooms, garlic, and thyme and sauté for a few minutes until tender. Allow to cool completely and then combine with the rest of the ingredients. Drizzle with fruity olive oil just before serving.

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SEASONAL RECIPES

TIP As the shortbread bakes, some of the butter may bubble to the top. Simply dab it with paper towel when you remove it from the oven to remove the butter on the surface.

Cheddar and chive shortbread with creamed feta and piquanté peppers Nothing beats homemade bread with a delicious topping.

Serves 4 – 6

45 minutes

Shortbread • 180 g unsalted butter, softened • 200 g cake flour, sifted • salt and cayenne pepper, to taste • 4 large egg yolks • 500 g cheddar cheese, grated • 2 tbsp chives, finely chopped Creamed feta • 200 g feta • 6 piquanté peppers, finely chopped • 1 tbsp sweet chilli sauce • salt and freshly ground black pepper, to taste • 1 tbsp fresh fla- leaf parsley, finely chopped, optional watercress, to serve 1 For the shortbread, preheat the oven to 180°C. 2 Beat the butter, flour, salt, and pepper together with a wooden spoon. Add the egg yolks and mix until it just comes together to form a soft dough. Mix in the cheese and chives. 3 Lightly grease a loose-bottom cake tin or ovenproof dish. Spread the mixture onto the base of the dish to form a disc about 2cm thick. Bake until golden brown and slightly crisp, about 20 – 25 minutes. 4 Cut into portions or wedges while it is still warm as it will harden once cooled. Allow to cool for 5 minutes in the baking tray then transfer to a cooling rack. Store it in an airtight container. 5 For the creamed feta, place the feta in a food processor and blend until crumbly. Add the piquanté peppers and chilli sauce and blend until smooth. Season and stir in the parsley. 6 Serve the shortbread topped with watercress and creamed feta on the side.

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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.

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Layered lemon cake jars The cheat’s way to portion off desserts and make them travel friendly.

Serves 6

1 hour

Cream cheese icing • 125 g butter, softened • 130 g icing sugar, sifted • 500 g plain cream cheese • 2 tsp fresh lemon juice Lemon syrup • 250 ml water • 200 g sugar • juice and zest of 1 lemon • 2 x 300g ready-made Madeira loaf cakes, cut into 1.5 cm thick rounds which fit in the desired jars • 250 ml lemon curd 1 For the icing, cream the butter and sugar together and then lightly whisk in the cream cheese, ensuring you do not overmix as the mixture can easily split. Mix in the lemon juice. 2 For the lemon syrup, heat the water, sugar, lemon juice and zest together until the sugar has dissolved. Remove from heat and allow to cool. 3 To finish, place a slice of cake on the bottom of the glasses and sprinkle with lemon syrup. Add a layer of fresh cheese icing. Add 2 teaspoons lemon curd and repeat the whole process once (i.e. slice of cake, lemon syrup, cream cheese - no second layer of lemon curd is required, otherwise the dessert can become too acidic). 4 Garnish with lemon peel and fresh mint and cover with lids. Serve cold or at room temperature.

Fast Lemon curd from the Microwave Yields 1 glass

15 minutes

• 2 or 3 lemons, preferably organic (250 grams) • 3 tbsp plus • 1.5 tsp (70 grams) mild liquid honey • 3 tbsp extra virgin fruity olive oil • 1 large egg, at room temperature • 1/4 tsp fine sea salt 1 Finely grate the lemons, avoiding the bitter white pith, until you have 1 tablespoon plus 1.5 teaspoons of zest. Juice the fruits, straining the seeds, until you have 90 ml of juice. 2 Whisk together the honey and oil in a medium microwave-safe bowl, then whisk in the egg, lemon zest, juice and salt until smooth. Don’t worry if the honey hasn’t completely dissolved at this point. 3 Set your microwave at 50 PERCENT POWER. Heat the mixture for 1 minute, then stop to whisk and scrape around the sides of the bowl. Repeat, then continue heating and checking every 30 seconds, whisking and scraping in between; the mixture will foam and gradually thicken. The custard is done once it coats the back of a wooden spoon and a path remains when you slide your finger across. This should take about 3 minutes total, depending on the power of your microwave. 4 Let it cool in the bowl for about 15 minutes and stir several times. Pour through a fine-meshed sieve for a super-smooth, silky cream and pour into a glass. Allow to cool before closing. The cream can be kept for approx. 1 week in the refrigerator and 1 month in the freezer.

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RECIPE BIBI WINTERSDORF PHOTO RAMUNAS ASTRAUSKAS

RECIPE

Sicilian Caprese With Raisins Serves 4 20 minutes • 20 g chopped fresh flat-leaf parsley • 2 tbsp capers • 75 g golden raisins • 60 ml olive oil • 2 tbsp pine nuts, toasted • 1 tbsp red wine vinegar • Kosher salt and black pepper

• 500 g heirloom tomatoes, sliced • 250 g fresh GALBANI MOZZARELLA MAXI, sliced 1 Combine the parsley, raisins, capers, pine nuts, vinegar, ½ teaspoon salt, ¼ teaspoon pepper, and olive oil in a small bowl. 2 Place the tomatoes and the Galbani Mozzarella Maxi on a serving platter and top with the parsley mixture.

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LUC HOFFMANN master of the barbecue

By day, Luc Hoffman is a dedicated railway employee and has been for the past 20 years. He says himself that he started cooking at home about 17 years ago. He quickly became a local leading light through his talent and enthusiasm for cooking and, especially, for his skill with the barbecue. He has appeared on Luxembourgish and German TV cooking shows and has taken part in countless championships and show cooking events. In 2017 he took a seminar in Amsterdam to become Argentinian pit master and is only one of two Luxembourgers with the title ‘Asador de Casa Asado’. He is member of the Luxembourgish barbecue team ‘Frozen Fire’ and is engaged in social activities, among others for AVR (Association national des victims de la route), with whom he cooks regularly.

Exclusively for KACHEN he has agreed to light the barbecue, build a campfire, and prepare two wonderful dishes, which we will reveal to you here. May your summer be a great success!

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RECIPES LUC HOFFMANN PHOTOS RAMUNAS ASTRAUSKAS

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SEASONAL RECIPES

Moinkballs with BBQ Sauce Makes 25 moinkballs

1 hour

• 1 kg ground beef • 50 g bacon rashers • 3 shallots • 250 g comté or goat’s cheese (e.g. rucola-tomato, ‘Ferme Bio Baltes’) • Homemade barbeque sauce (for recipe see box) 1 Finely chop shallots. 2 In a bowl, bring together the ground beef, shallots, and 5 tbsp of the BBQ sauce. 3 Cut the cheese into cubes. Take a handful (approx. 40 g) of the beef and press flat. Take a cube of the cheese and place onto the beef, then form into a ball so that the cheese is covered by the meat. Wrap 2 bacon rashers around each ball. 4 Preheat the grill to 110 °C (top and bottom heat). Cook the meatballs under indirect heat in covered grill for approx. 35 minutes (not over open flame).

5 When cooked through, take out the moinkballs and raise temperature to 240 °C. Coat moinkballs with BBQ sauce. Glaze under grill (or in oven) for about 10 minutes.

TIP Where does the strange term MOINKBALLS come from?

Well, combine ‘moo’ and ‘oink, and there you have it!

BBQ – Sauce

• 14 tbsp ketchup • 2 tbsp Luxembourgish mustard • 2 tbsp Dijon mustard • 1 tbsp Äppelpress apple-balsamic vinegar • 2 tbsp honey • juice of 1 lime • 2 tsp Worcester sauce • 1 tsp ground pepper • 2 tsp salt • 1 tbsp curry powder • 2 tsp paprika powder • 2 tsp Tabasco Combine all ingredients.

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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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INFINITE PLANCHA GRILL

Grilling all year round Summertime is barbecue time. But what to do if you have neither a garden nor a barbecue? Very simple: grill on the hotplate with the Infinite Plancha Grill from AEG. Together with our partner AEG Electrolux we are giving away one Plancha Grill.

Turn your hob in an instant into a barbecue and get the perfect outdoor grill taste all year round with the Plancha Grill. Steaks grilled to perfection, asparagus with the right crunch and seared scallops with a crispy crust and a tender inside whenever you want them.

FAST AND EVEN HEAT All ingredients are grilled evenly wherever you place them as the heat is distributed fast and across the full grill. Making for perfect results, every time.

LESS OIL, LEANER COOKING Less oil can be used thanks to the non-stick coating giving you healthier food without compromising on taste or texture.

EFFORTLESS CLEANING, EFFICIENT COOKING The non-stick coating makes for effortless cleaning, removing residues easily, and keeping the surface spotless FITS ALL HOB TYPES The Plancha grill fits perfectly with your induction hob and can be used on all other hob types too.

WIN Win an INFINITE PLANCHA GRILL worth € 199.00.

Just answer the following question: What is the name of the manufacturer of the INFINITE PLANCHA GRILL? Send the correct answer with your name and address and the keyword PLANCHA to gewinnen@kachen.lu The winner will be determined by drawing lots and notified at the e-mail address provided.

Legal recourse is excluded.

Deadline for entries is 01.08.2019

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Subsc ribe n fo r o n ow 9,80 € ly /m o n t h

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The Joy of Giving!

Quick gifts with a personal touch With barbecue season now at its peak one of summer’s most delectable activities arrives – the friendly get-together. For those of you who want to treat your hosts, here are a few DIY ideas for small and reasonable gifts, as you should have most ingredients ready at home!

garlic powder

+

parsley salt

+ sweet paprika

pink pepper

REZEPTE &FOTOS MYRIAM VISRAM

+

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DO IT YOURSELF

Steak Rub 1 portion

5 minutes

• 1 tbsp fine salt • 2 tbsp dried and powdered garlic • 1 tbsp sweet paprika • 1 tbsp pink pepper (or regular pepper) • 2 tbsp dried herbs (here parsley) • ½ tsp powdered chilli

1 Mix the ingredients. If this is a gift, make sure not to mix the spices, instead layer them one on top of the other in a jar to create a striped pattern. 2 Use as a dry rub to marinate meat, fish, vegetables, or tofu. Alternatively, mix with a dash of olive oil or lime juice to make a paste. The rub can also be prepared with fresh ingredients. 3 Marinate everything for at least 30 minutes for an ideal result.

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Chilli-Cookies Yields approx. 10 cookies 10 minutes + 30 minutes cooling time + 10 minutes baking time • 115 g butter • 50 g brown sugar • 5 0g white sugar • 16 5g flour • 1 tbsp vanilla paste or sugar • 1 pinch of salt • 1 egg • 30 g cocoa • ½ tsp cinnamon • ½ tsp cardamom • ½ tsp baking powder • 200 g chocolate chips with chilli 1 Whisk the softened butter and the sugar until creamy. 2 Add salt, vanilla paste, and egg and mix until homogenous. 3 Then add the flour, the cocoa, and the spices. Only add the chocolate chips at the very end. 4 Cool the dough in the fridge for at least half an hour - this will prevent the cookies from spreading too much when baked. 5 On a baking tray lined with baking parchment, distribute the cookies with a spoon and bake for 8-10 minutes (depending on their size) at 170°C. 6 (For the DIY jars: All jars are suitable to be made into these sweet gifts. Add all the dry ingredients to the jar, but keep the sugar separate, as it needs to be mixed with the butter in the first step. A practical solution for this would be a coffee filter and a string.)

Coffee and Chilli Liquor Yields approx. 450ml 30 minutes • 250 ml coffee • 75g dark chocolate • ½ tbsp cocoa • 75 g sugar • 1 packet of vanilla sugar or paste • ½ red chilli • 62.5 ml vodka • 62.5 ml Veterano 1 Place all the ingredients, except the alcohol, in a saucepan and heat gently until everything is properly dissolved. 2 Let the mixture cool, stirring occasionally. 3 Strain the mixture and combine with the alcohol. Let it mature for a while and store in the fridge.

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MADE IN LUXEMBOURG

THE SPICE COLLECTION

Lovely and spicy

L

overs of the Mediterranean and Asian cuisine know that you need more than salt and pepper to cook good meals. We often encounter unusual dishes on our travels and marvel at their complex and time-consuming preparation. The ‘Spice Collection’, created by young entrepreneur Roxane Rajabali from Luxembourg, offers a whole new way of cooking – and the ingredients look so inviting too!

For the thirty-two year old entrepreneur sustainability and fair trade are of outmost importance: The spices all come from biodynamic agriculture and the producers work under fair business conditions. With every item sold from her range a ylang-ylang tree is planted on a small island to the north-east of Madagascar. Since the establishment of the label around two years ago several thousand specimens have already been planted.

The magic boxes are not only filled with goodies – they are also highly decorative. The packaging is lovingly designed in Luxembourg, most recently with the artist San Levy who is known for his ballpoint drawings.

‘The Spice Collection’ is available online (thespicecollection.com/shop/) and can be found in various shops in Luxembourg (e.g. Emo, Cocottes, and Luxembourg House).

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KACHEN-Leser erhalten mit dem Promo-Code

LOVESPICE 10 % Rabatt auf alle Online-Einkäufe!

TEXT JESSIKA MARIA RAUCH PHOTOS DOMINIKAMONTONEN-KOIVISTO

The workshop of Roxane offers twenty-eight spice blends, which are organised into four categories: The ‘Must Haves’ are your staples and with which you can create chilli flakes on avocado toast, chicken drums coated in sesame, or add combava to your pastry for a lemon-ginger twist. ‘Say it with Pepper’ speaks for itself: You’ll find a world of pepper in this blend. The ‘Mix in Love’ spices up your fish, meat, or vegetarian dishes and the ‘Travel in Mind’ mix livens up your homemade curry or couscous dishes with spices such as the new addition ‘Chimichurri’.

The ingredients for these creative blends come from Afrika, Asia, and Europe – also from Roxane’s own country of Madagascar.

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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).

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THE DIVA DESSERT

PEACH MELBA

RECIPE YVES JEHANNE PHOTO MIRJAM PFEIFFER

When in 1892 the French cook Georges August Escoffier heard the voice of the famous opera singer Nellie Melba, he felt inspired to create a very special dessert for her. The diva was a guest at the Royal Opera House in London at that time and was regarded as extremely eccentric and very choosy. But a creation dedicated especially to her convinced her immediately: the perfection of poached peaches with vanilla ice cream, raspberry purée, and whipped cream was served to her in a swan ice sculpture. The swan referred to Wagner's opera Lohengrin, in which Nellie Melba shone. Escoffier first served the dessert under the name Peach Melba at the opening of the Carlton Hotel in London in July 1899. That recipe, still prepared to this day, is as refined as it is simple, and has even coined the colour Melba - a peach tone.

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BAKING BASICS

Serves 6 1 hour + 2 hours marinating time + 24 hours cooling time + freezing time in the ice cream machine Poached peach with verbena: • 6 ripe peaches • 2 l water • 660 g sugar • 20 g fresh verbena Boil the water and sugar, and then add the peaches and verbena.

Carefully poach the peaches until soft. Peel and quarter the cooked peaches.

Mix the egg yolk with sugar and trimoline. Bring the almond milk, cream, and the scraped vanilla pod to a simmer and then pour over the mixture of egg yolk and sugar. Continue cooking until the cream thickens and stop when the thermometer reads 83 degrees. Stir in the verbena leaves and let the mixture rest in the fridge for 24 hours, then put into an ice cream maker and prepare according to instructions.

Decoration: A few fresh verbena leaves and a few lightly toasted almond flakes.

Lactose-free whipped cream: • 400 g Debic Végétop whipped cream • 30 g sugar • 22 g Vergeoise-sugar (from sugar beet) • ½ vanilla pod

LAKTOSEFREI

GLUTENFREI

Mix all ingredients and whip the whipped cream.

Raspberry coulis with verbena: • 250 g raspberry purée • 25 g brown sugar • 10 g corn starch • 40 g water • 20 g verbena Warm the raspberry puéee with the brown sugar. Dissolve the corn starch in cold water and add to the mixture. Bring to the boil and add the plucked verbena leaves. Allow to steep for 2 hours.

Verbena vanilla ice cream: • 500 g almond milk • 100 g Végétop Debic cream • 8 egg yolks • 130 g sugar • 40 g trimoline (inverted sugar) • 20 g fresh verbena • 1 ½ vanilla pod

TIPPS & TRICKS

from Yves Jehanne Chef Patissier Steffen Traîteur

CRISPY CAKES For really nice crispy fruit cakes this summer, brush the blind baked cake base with melted cocoa butter after baking. This closes the pores and the dough stays crispy longer.

brown sugar, butter, and flour and rolled out very thinly. Punch small circles out of the crispy dough and place them on the cream puffs before baking, this gives a wonderfully crispy effect when they come out of the oven!

THE RULE OF 8

CHIC CREAM PUFFS

To make a fruit jelly and a portion of gelatine or agar-agar correctly, follow the eighth rule: either 8 g agar-agar or 8 gelatine leaves (or 16 g) per litre preparation.

For the crunchy effect on your small cream puffs, place a slice of ‘Craquelin’ on top, a mixture consisting of equal parts of

This rule applies to most fruits except for very acidic or fruit that is difficult to gel together such as lemon and kiwi.)

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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.

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ICE CREAM DREAM TEAM Caramel bar

Brownies For 30 pieces

60 minutes

• 210 g dark chocolate (70%) • 140 g butter • 110 g sugar • 3 eggs • 45 g flour Melt the chocolate with the butter. Stir in sugar and whole eggs. Add the flour.

Place in a flat rectangular dish and bake in the oven at 170°C for 20 minutes.

Allow to cool and cut into rectangles.

+

Brownies

RECIPE MARCELLO TEAM PHOTOS RAMUNAS ASTRAUSKAS

+

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RECIPE

The employer and owner of the hotel group Goeres, Marcel Goeres, has made his dream come true: his own, traditionally manufactured ice cream brand with the name ‘Marcello’. The Marcello team consists of ice cream master craftspeople who have been trained at the ice cream university of Bologna, the ‘Gelato University de Carpigiani’. They now create the up to fifteen different seasonally-dependant flavours in-house. All creations are made from Luxembourgish milk products and first-class ingredients. Currently, they are also developing varieties,

which are lactose-free and sugar-free! The Goeres brand has existed for one year now, naturally labelled ‘made in Luxembourg’ and not only available in hotels and restaurants of the group but also online via The Marcello team has created, especially for KACHEN, two delicious ice cream flavours and they have also let us in on their recipe for homemade brownies and caramel bars. www.marcello.lu

Caramel chocolate bars Yields 30 bars

60 minutes

For the dough: • 300 g flour • 200 g butter • 80 g sugar Mix all ingredients, roll out, and place on a baking tray. Bake in the oven at 150 °C for about 30 minutes.

For the caramel: • 400 g fresh cream • 250 g sugar • 100 g butter • 3 g salt • 180 g butter For the coating: • 600 g milk or dark chocolate Slowly melt the sugar in a pot until it takes on colour. Stir in the butter and cream with a pinch of salt. Spread the caramel onto the baked dough, cool, and leave to rest in the fridge. Cut into 10 x 3 cm rectangles and dip into the melted chocolate. Drain on a grid and allow to set.

Kommen und Entdecken Sie MARCELLO Italienisches Eis hausgemacht im Herzen der Stadt & mit regionalen Milchprodukten aus Luxembourg hergestellt !

Mehr Informationen www.marcello.lu marcello@goeres-group.com

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MILLY'S FUN FACTS

MILLY'S FUN FACTS The quirks of summer!

TEXT & PHOTOS MYRIAM VISRAM

Myriam Visram

Summer is a fun season; unfortunately, rising temperatures also harbour certain dangers. How can I prevent food poisoning?

How does meat acquire its grilled flavour? And how dangerous is the sun for your health? Find out more about these 3 subjects www.milly.at in this issue’s column.

Hygiene in the kitchen

Maillard reaction

Food high in Vitamin D

Good as well as more dangerous bacteria colonize all our food, especially raw meat.

When temperatures rise during summer, it is important to stick to certain rules of hygiene to avoid an infection or food poisoning.

First, always make sure to wash your hands thoroughly and regularly. Keep food such as uncooked meats, raw eggs, and milk products chilled to avoid bacteria multiplying.

Keep food such as meat separate from salads or vegetables to avoid cross contamination.

Always use separate utensils and make sure your food is properly cooked, so that all harmful bacteria have been destroyed.

The Maillard reaction is a group of chemical reactions responsible for the browning of protein-rich food when it is cooked, roasted, or fried. These reactions are not to be confused with the more well-known effect of caramelization. Heat transforms the proteins into brown end products, melanoidins, which are responsible for the aroma of roasted or fried food. That is also how delicious food, like roasted meat, crispy bread, or coffee obtains its flavour. If the temperature gets too high, however, potentially toxic products like the carcinogenic acrylamide can then be formed.

Vitamin D is a group of lipid soluble molecules that can be produced by our organism with the help of sunlight (UV-B). This vitamin plays an important role in our immune response and our calcium balance. Vitamin D has also been shown to have antidepressant properties. Most of the European population suffers from vitamin D deficiency, as we spend most of our time indoors. Food rich in Vitamin D can rarely cure this deficiency, but it can certainly help to compensate a lack of it. Food rich in vitamin D includes fatty fish, such as wild salmon, mackerel, tuna, and sardines, but also food such as eggs, cheese, and mushrooms.

Cod liver oil, although not quite so delicious, is also very rich in vitamin D.

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THE CHILLI FRENZY The success story of this popular pepper

TEXT & PHOTOS MYRIAM VISRAM

In recent years, chillies have become increasingly popular all over the world. Many people enjoy spicy food because it makes you happy…and it makes you want more! Chillies remain one of our favourite spices. But where does this love for spicy food come from? Chillies don’t just affect our endorphin levels; they also have a multitude of different health benefits!

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DOSSIER

Chillies conquer the world The heat of chillies has been part of the human diet for more than 7500 years. These plants are one of the first domesticated plants in the Americas, where they originated. They were introduced to Europe

by Columbus and from there started their journey around the globe.

At that time, they were a coveted alternative to black pepper, whose labour-intensive import made it worth its own weight in gold.

Chillies belong to the genus Capsicum, more commonly known as paprika. They are part of the culinary tradition of Mexico, Central and South America. Fabian Rueda, chilli expert from Venezuela and passionate producer of hot chilli sauces in Trier, is convinced that: ‘The presence and influence of the indigenous population determines the role of chillies in people’s diets’. This theory is supported by archaeological findings, which indicate that chillies were already cultivated 6000 years ago. Back then they were part of the human diet but also played a part in the social and political life all over South America and the Caribbean. It has also been shown that the Aztecs, a more recent Central American culture, also loved chillies and consumed them regularly. They knew about the chilli’s invigorating

and aphrodisiac properties and especially liked to mix it into their cocoa drink.

The genus Capsicum contains many wild as well as cultivated species.

However, the most popular ones can be grouped into 5 species (although their names are sometimes misleading). The most common species is the Capsicum annuum, though not all of these plants are annuals (as opposed to perennials). Known examples of this species are the ‘Cayenne’ pepper as well as the ‘Jalapeño’ chilli. ‘Lemon Drop’ and ‘Peri Peri’ belong to the Capsicum baccatum species. Notable examples of the Capsicum chinense species are the „Scotch Bonnet“, the ‘Habanero’, or the ‘Carolina Reaper’ (although these did not originate in China). The Tabasco chilli used for the famous sauce belongs to the Capsicum frutescens species whereas the ‘Locoto’ and the ‘Rocoto’ belong to the Capsicum pubescens.

One could expect that these spicy foods would deter us from eating them, but the opposite is true… China is the largest producer of chillies and is responsible for nearly half of the yearly annual consumption with 18 million metric tons. Far behind China are Mexico with 2.7 million tons and Turkey with .,1 million tons.

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Chillies warm the soul The ‘heat’ of chillies is due to specific chemical compounds, capsaicinoids, the most abundant one being capsaicin. These molecules are responsible for the biological activity of chillies and act at specific nerve endings responsible for our sensations of heat and temperature. That is why we experience chillies as ‘hot’ This sensation triggers a release of endorphins in our brain ‘happy hormones’) as ‘heat’ is classified as a pain rather than a flavour.

Chillies have many positive medicinal properties and are also represented in traditional Chinese medicine. They aid digestion by increasing the production of saliva as well as digestive juices and make many foods easier to digest. The most common use for capsaicin, however, is in pain relief where it acts as a potent analgesic for arthritic pain. Recently, however it has been shown that capsaicin may also possess anticancer properties and many studies are ongoing to prove this claim. Capsaicin can also help regulate blood sugar and insulin levels when a person is diabetic. It also acts on high blood pressure by relaxing the blood vessels.

Chillies awaken the spirit Chillies have been used during the preparation as well as the conservation of foods for millennia. They have very few calories (40 kcal/100 g) but are highly nutritious. Paprika and chillies are rich in minerals such as iron, magnesium, and potassium. They also contain more vitamin C than citrus fruits and are rich in B vitamins. For people who must control their salt intake, chillies are a great alternative to seasoning your food, as they compensate moderately for the salty flavour and therefore partially replace salt.

The ‘hot’ sensation that is often felt when consuming chillies is due to the lipid soluble capsaicinoids and so can only be removed by a fatty substance. It is customary to serve spicy food with milk or yoghurt – the tiny fat droplets in these foods help remove the capsaicinoids from your mouth and neutralise the taste. It is also this property that makes chillies such a popular additive in oils. If you like spicy food, you can easily make use of this chemical property of capsaicin and flavour your favourite oils.

CAREFUL: Special care needs to be taken when preparing infused oils with fresh ingredients such as chillies or garlic.

Specific hygiene rules need to be followed to avoid an infection with botulism (these bacteria produce the extremely dangerous botulinum toxin, also known as ‘Botox’ in the medical field).

South and Central American Origins Chillies originate from Central and South America and therefore feel most comfortable in conditions that reflect their origins. Claude Kirsch, passionate about chillies and an expert in the matter, explained during an interview with KACHEN that the spiciness of a chilli is not only due to its species but is also influenced by conditions of cultivation such as temperature or water intake. Initially the cultivation and breeding of chillies was made with the most common wild and domesticated species, but these days some very spicy peppers are literally being ‘created’. Chilli breeder Ed Currie from the USA is responsible for breeding 2 of the spiciest chillies in the world: the ‘Carolina Reaper’ (ca. 2.000.000 SHU) and more recently, although still officially unconfirmed, the ‘Pepper X (ca. 3.180.000 SHU)’.

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DOSSIER

Scoville Scale The capsaicinoid content can vary greatly in different types of chillies as well as different parts of a chilli. This content is measured on the ‘Scoville’ scale, which describes the ‘spiciness’ of chillies. In the past, the capsaicinoid content was determined by tasting and expressed in Scoville Heat Units (SHU). These units reflected the number of times a specific chilli-solution needed to be diluted until no more heat could be tasted. For example, common sweet peppers contain 0 SHU, hot peppers 100-500 SHU, Jalapeno chillies 2.500-8.000 SHU and pure capsaicin 16.000.000 SHU. Therefore pure capsaicin needed to be diluted 16 million times for all the heat to disappear (1ml in 16.000.000 ml or 16.000 l water). As this method was prone to errors, more sophisticated analytical methods are used nowadays to measure capsaicinoid content precisely. This content is then converted back to SHU and adapted to the Scoville scale.

Scotch Bonnet Alongside the Habanero pepper, the ‘Scotch Bonnet’ chilli is one of the hottest peppers in the world. It belongs to the species Capsicum chinense and its fruity taste (when raw) is very popular in Caribbean cuisine. It contains between 150.000 and 300.000 SHU, depending on the source even up to 400.000 SHU.

Trinidad Scorpion The ‘Trinidad Scorpion’ was the hottest chilli in the world until 2013, when Ed Currie bred the ‘Caroline Reaper’.

The ‘Trinidad Scorpion’ also belongs to the species Capsicuim chinense and originated in Trinidad & Tobago. Depending on the source, it can reach up to 2.000.000 SHU.

FUN FACT: The spiciness of the chilli is a natural defence mechanism of the plant used to protect itself against its enemies. It is interesting, that only mammals feel the spiciness of chillies, while birds are immune to it. This has an evolutionary advantage: mammals eat the seeds, chew them, digest them and therefore eliminate every chance for the plant to procreate.

Birds, however, eat the seeds whole and excrete them undigested with some of their excrements – a natural fertilizer. This helps the plant procreate and spread.

Carolina Reaper This type of chilli was also bred by Ed Currie and also belongs to the species Capsicum chinense. Since 2013 it is officially the hottest chilli in the world and can reach up to 2,2 million SHU. It is probably a crossing between the Pakistani ‘Bhut Jolokia’ and the Caribbean ‘Habanero’.

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DOSSIER

HOT FOR CHILLI The Kirsch family business ‘Lëtzebuerger Geméis’ has existed for 4 generations. Claude Kirsch currently runs their family business and loves his calling. In an interview with KACHEN he gave us insight into his passion for the cultivation of chillies.

When and where did your love for chillies start?

My first contact with chillies was during my studies. An Indian exchange student lived in our house. Indian cuisine is known for being quite hot and Raj cooked Indian dishes regularly, and so I started to learn a lot about chillies. This interest for chillies, as well as for spicy food, has stayed with me ever since. (…)

Are chillies easy to grow or do they need special conditions?

Growing Chilli is not very complicated. One critical point can be the procuring of high-quality seeds as well as the growing of young plants. (…) If you want to grow chillies, I suggest you invest in buying locally grown young chilli plants from an experienced farmer. These plants have the advantage of already being used to the local climate.

I want to help my clients discover new tastes and experiences. I want them to try new things and to step out of their comfort zone bit by bit. As it is, the future looks bright as many people have started to cook for themselves and they seem to be quite adventurous when it comes to food. Here is some useful information: chillies are very healthy as they aid digestion. Also, when consumed regularly and in moderation, they can help prevent the development of gastric and intestinal cancers.

You can find Claude Kirsch and his colleagues at the biweekly farmer’s market on Place Guillaume II on Wednesday and Saturday mornings, or why not make an appointment and visit their farm on ‘Eecherfeld’ directly.

Contact: +352 43 35 79; www.letzebuergergemeis.lu

TEXT MYRIAM VISRAM PHOTOS RAMUNAS ASTRAUSKAS

How do you see the future for your endeavours?

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AEG SteamPro DISCOVER THE REAL TASTE

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DOSSIER

PIKA PIKA

The Chilli Sommeliers

Fabian Rueda and Diego Sposito call themselves the ‘Scharfistas’ – the chilli sommeliers. These two old friends are originally from Venezuela and have built a business producing hot sauces in Germany under the name ‘Pika Pika’. But their sauces are not simply plain condiments; they are symphonies of taste that are created with a lot of love and dedication. The quality they manage to achieve reflects their love for a good product – ‘Pika Pika’ sauces are made according to the guidelines of ‘slow food’ where attention is paid to the quality of the ingredients and the products as well as to the skill used to produce a fine hot sauce.

They love what they do and this is reflected in the numerous national and international prizes they have been awarded. Their love for chillies is in their blood; it is part of the culinary heritage of their country.

But they do not want to repeat old recipes – rather, they want to be inspired to create new products with local ingredients. Comparably to the finesse of a sommelier who deals with wine and cheese, they

manage to emphasize the characteristic flavours of each different kind of chilli. For example, their ‘Waldbeeren-Scorpion’ sauce (made with wild berries) was awarded the first place in the ‘Golden Chile Awards 2018’ in the USA. If you want to know more about Diego and Fabian, who both recently adopted Luxembourgish nationality, go and have a look at www.pikapika.eu There you can find their online shop, more information on future events, as well the option to contact them directly!

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Chilli con Carne Serves 4-6

20 minutes + 60 minutes cooking time 1 Chop the onion, garlic, and the chilli. Juice the lime. 2 Heat the oil and sauté the onion at a medium heat for a few minutes until soft.

Add the garlic and let it fry for a minute. 3 Add the minced meat and increase the heat. When the meat is done and dry, add the cumin, the cocoa, as well as the tomato concentrate. Fry for 1-2 minutes. 4 Add the chilli. For a good alternative to fresh chilli choose chilli powder or chilli flakes. 5 Deglaze the pan with the lime juice.

Add the red wine as well as the tomato passata. Ideally, use the same red wine that you will serve with your meal. 6 Season with paprika and let simmer on a medium heat for about an hour until all the flavours have combined. 7 Cut the cobs into slices and cook the corn in salted water. Only add the corn and the kidney beans at the end. 8 Sprinkle with chopped coriander, add a spoon of crème fraîche, and serve with rice or tortilla bread.

RECIPES & PHOTOS MYRIAM VISRAM

• Olive oil • 1 onion • 3 garlic cloves • 500g beef mince • 1 tbsp powdered cumin• 2 tbsp unsweetened cocoa powder • 1 tbsp concentrated tomato paste • 1 fresh Bird’s Eye chilli • Juice of 1 lime • 200 ml red wine • 500 ml tomato passata or fresh tomatoes according to season • 1 tbsp sweet paprika powder • 300 g kidney beans • 2 corn on the cob • Fresh coriander • Crème fraîche • Rice or tortilla bread

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Chilli and Chocolate Tarte

1 tarte, approx. 26 cm diameter 0 minutes + 30 minutes rest time + 15 minutes baking 2 time + cooling time Dough: • 180 g flour • 125 g softened butter • 80 g sugar • 1 tbsp vanilla paste • 1 egg yolk • 1 tbsp cocoa powder • 1 pinch of salt Filling: • 125 g peanut butter • 200 g dark chocolate (or chilli-chocolate) • 1 red chilli • 6 eggs • 1 pinch of salt • Cocoa powder to decorate 1 Mix all the ingredients for the dough by hand and let it rest in the fridge for at least 30 minutes (use the egg white later for the chocolate cream). 2 Spread the dough between two sheets of baking paper. Remove the top sheet and use the bottom sheet to lift the dough into the tarte form. Fold over the uneven edges of the dough and press against the sides of the form with a fork. Cut away the superfluous baking paper and bake the dough at 190°C for about 15 minutes until golden. 3 While the dough cools, melt the chocolate over a water bath and let the chopped chilli infuse into the chocolate. Alternatively, you can also use a bar of chilli-chocolate.

4 Remove the chocolate from the water bath, remove the chilli and let it cool slightly. Add the 6 egg yolks one by one making sure that each one is properly incorporated. 5 Beat the egg whites with the pinch of salt until firm and carefully fold into the chocolate-egg yolk mixture. 6 Spread the peanut butter onto the dough and spread the chocolate cream on top. Let the tarte cool in the fridge until the chocolate cream is firm. 7 Before serving, gently dust with some cocoa powder and decorate to taste.

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DOSSIER

Chilli and Cherry Chutney For 3-4 portions

30 minutes

• 1 tbsp ghee • 1 large shallot • 2 garlic cloves • 200g sour cherries • ½ tsp of chilli powder or ½ fresh red chilli • 1 tsp cinnamon • Salt to taste 1 Let the finely chopped shallots and garlic cloves slowly caramelize with the sugar in the ghee at a low temperature. 2 Add the cherries and increase the heat. 3 Add the chilli, cinnamon, and some salt if required. Let everything simmer until the texture of the mixture has thickened (10-15 minutes). 4 Delicious served with duck or venison.

Orange and Chilli infused Crème Brûlée Yields 3-4 portions cooling time

10 minutes + 90 minutes baking time +

• 60 ml milk • ½ red chilli (or to taste) • 1 tbsp vanilla paste • 3 egg yolks • 20 g sugar • 170 ml cream • 1 tsp orange zest • Brown sugar to caramelize 1 Bring the milk, chopped chilli, and vanilla paste to a boil. Set aside and let the mixture cool. 2 Mix egg yolks and sugar until creamy.

(The left over egg whites can be used to make a ‘Pavlova’ dessert or an egg white omelette) 3 Add cream, orange zest and filtered milk mixture. 4 Add mixture into crème brûlée bowls and cook in the oven at 100°C for about 90 minutes until set. 5 Let the crème brûlée cool. Before serving sprinkle with brown sugar and caramelize with a blow torch. Alternatively, the cream can also be caramelized in the oven (grill function, preheated oven).

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N Passionfruit-Chilli Mocktail Yields 0.5 l of syrup - .,5 l of mocktail 10 minutes Sirup: • 250 ml passionfruit juice • 250 ml pineapple juice • Juice of 1 lime • 40 g brown sugar • 1 jalapeno pepper Saft: • 1 l sparkling water or tonic • Ice • Juice of 1 lime • 1 fresh passionfruit • 1 jalapeno pepper 1 Mix all the ingredients for the syrup and bring to a boil while stirring from time to time. Let boil until all the sugar is dissolved and the syrup has the desired ‘heat’ or jalapeno flavour. 2 Transfer the syrup into clean jars, turn over and let them cool in this position. (Done this way the syrup keeps longer. You can also just mix the ingredients without heating the mix.)

3 Mix 1 part syrup with 2 parts water or tonic. Add the passionfruit pulp, the lime juice as well as a jalapeno pepper cut into slices. 4 Serve with a lot of ice. You can also vary this mocktail by adding some summer herbs like mint or citronella. 5 (To transform this mocktail into a cocktail, just add a dash of gin or vodka.)

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NATURALLY DIFFERENT

A

L A R G E

S E L E C T I O N

O F

R E G I O N A L

P R O D U C T S

O b e r p a l l e n | S te i n s e l | S t ra ss e n Heiderscheid | Mertzig | | Useldange

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facebook.com/pallcenter

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5 Facts about cherries The ceherry on the top...

1

Healthy and sweet

If you find yourself having exercised too much and are suffering from muscle ache, try eating cherries: they have anti-inflammatory properties.

The red fruit can also assist in weight-loss as they have a gentle diuretic effect. They help against rheumatism, strengthen the body’s defences and bones, aid during pregnancy (through their folic acid content), provide potassium, iron, calcium, and vitamins C, B1, B2, and B6, and give your skin a rosy glow.

2

Life was not a bowl of cherries in the Middle Ages

Only the rich could afford cherries in the Middle Ages. If poorer people ventured too close to the cherry-eating rich, they would find themselves being spat at with cherry stones until they disappeared.

That’s how, over time, the German saying ‘mit dem ist nicht gut Kirschen essen’ (and perhaps even the English ‘life is (not) a bowl of cherries’?) came into existence.

3

Don’t drink water with cherries…

… otherwise you’ll suffer from a tummy ache! Don’t worry, that’s a myth. It is probable that, back in the day, the combination of fructose, questionable water quality, and yeast and bacteria found on the cherries (wash them!) fermented in the stomach and caused pain and diarrhoea. People who suffer from fructose intolerance should nevertheless avoid cherries, whether or not they drink water alongside them.

4 5

The best are at the top…

Beautiful!

Flowering cherry trees are a sight for sore eyes. You don’t have to be a professional gardener to plant one in your garden. The trees, which become up to 20 m tall, need little attention apart from a sunny position and nutrient-rich soil.

TEXT MARTINA SCHMITT-JAMEK

Cherries ripen directly on the tree, which takes about 1-2 weeks.

The biggest and best fruit can be found in the outer layers of the tree canopy where the most light reaches them. Pick them early in the morning when it is still cool out.

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SEASONAL FRUIT

Haloumi, cherry, and baby spinach salad with a creamy pesto dressing Fried cheese is always a winner and adding it to a salad makes it so much more interesting.

Serves 4

20 minutes

For the dressing • 250 g Greek yoghurt • 30 ml rocket pesto • 60 ml milk • freshly squeezed lemon juice Salad • 5 ml olive oil • 4 thick haloumi slices, cut horizontally • 100 g baby spinach leaves • 160 g cherries • 60 ml shelled pistachios • 1 lemon, sliced into wedges 1 For the dressing, stir together all of the ingredients in a bowl or jug. 2 For the salad, heat the oil in a pan over medium heat. Fry the cheese until golden and tender, about 1 minute on each side. 3 Add some dressing and spinach to each plate. Top with a haloumi slice and scatter with cherries and pistachios. Serve with a side of extra dressing and a lemon wedge for squeezing over the cheese.

TIP To turn this into a meat-lover’s salad, simply add a few slices of Parma ham.

Did you know?

Glacé cherries are processed for an extra two weeks to give them that candied texture. They are mostly used as cake decorations or as an ingredient in cocktails, cookies, breads, and other baked specialities.

Cherries are best paired with herbs such as sage, chives and verbena; dairy products like cream and ricotta cheese; and with meats like pork and beef (especially when black pepper is added).

Red cherries contain melatonin, which helps to fight against harmful toxins. These fruits also boast a high level of antioxidants and are low in cholesterol, fat, and sodium.

A cup (117 g) of cherries with pits has only 74 calories. They are also a great source of fibre and vitamin C.

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Rippled cherry and Greek yoghurt parfaits with honeyroasted almonds This is the ultimate breakfast in a glass – so decadent!

Serves 4

40 minutes

For the cherry coulis • 480 g cherries, pitted • 90 g brown sugar • 180 ml berry juice • seeds of 1 vanilla pod • 100 g whole unsalted almonds • 30 ml honey • 1 kg Greek yoghurt 1 For the cherry coulis, place all of the ingredients in a small saucepan and bring to a boil. Turn down the heat and allow to simmer over medium heat until thickened, 10 – 15 minutes.

Remove from heat and allow to cool completely. Preheat the oven to 180°C. 2 Place the almonds on a lined baking tray

and drizzle honey over the top. Bake for 10 minutes. Remove from oven and allow to cool. 3 To assemble the parfaits, add a bit of yoghurt to each glass. Drizzle some coulis on top and then a bit of yoghurt again. Continue layering it and then, lastly, scatter over the nuts.

Cook’s tip: Turn this into a great and super-easy dessert by firstly adding some Madeira cake cubes to the bottom of the glass and then layering the yoghurt and coulis on top.

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White chocolate and rose-water mousse with sugar-grilled cherries Cherries and chocolate – a match made in foodie heaven!

Serves 4

40 minutes + 4 hours to set

For the mousse • 150 g white chocolate, finely chopped • 50g butter • 2 eggs, separated • 30 ml icing sugar • 15 ml rose water • 125 ml fresh cream, whipped For the Sugar-grilled cherries • 200 g cherries, pitted and halved • 20 ml brown sugar • 50 g walnuts, toasted and finely chopped, to serve For the Topping • fresh mint leaves, to garnish (optional)

TIPP When using eggs for baking or desserts, it is always best to use them at room temperature.

1 For the mousse, melt the chocolate and butter together in a double boiler (do not allow the water to touch the bottom of the bowl). Remove from heat and whisk in the egg yolks.

2 Whip the egg whites until soft peaks form. Add the icing sugar and whip until stiff. Gently fold the egg white mixture into the chocolate mixture. Stir in the rose water. Fold in the whipped cream and spoon into 4 small glasses. Refrigerate to set, at least 4 hours. Preheat the oven to 200°C. 3 For the sugar-grilled cherries, place the cherries on a baking tray, sprinkle over the brown sugar and bake, 10 minutes. 4 Serve each mousse topped with some grilled cherries and chopped walnuts. Garnish with fresh mint, if desired.

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SEASONAL FRUIT

Black Forest trifle slices This is an easy, deconstructed trifle that makes use of all the delicious chocolate and cherry flavours found in a traditional Black Forest cake. Be warned, it is very chocolatey!

Serves 4

1 hour

For the chocolate cake: • 65 g butter • 60g castor sugar • 100 g dark chocolate, finely chopped • 60 ml (¼ cup) almond flour • 35 g cocoa powder + extra, to dust • 2 eggs • 60 ml (¼ cup) chocolate chips • 45 ml (3 tbsp) hazelnuts, toasted For the chocolate sauce: • 125 ml (½ cup) fresh cream • 100 g dark chocolate, finely chopped • 250 ml (1 cup) fresh cream • 15 ml (1 tbsp) castor sugar • 160 g cherries, to serve • fresh mint, to garnish (optional) 1 For the chocolate cake, preheat the oven to 150°C. Line a 18cm x 18cm baking tin with some baking paper. Melt the butter, chocolate, and sugar in a double boiler (do not allow the water to touch the bottom of the bowl). Remove from heat and whisk in the almond flour, cocoa, and eggs until smooth. Fold in the chocolate chips and hazelnuts, pour into the lined tin and bake until firm, 15 – 20 minutes.

Allow the cake to cool in the tin then cut into 4 squares.

2 For the chocolate sauce, heat the cream and chocolate in a saucepan over very low heat until smooth. Allow it to cool until slightly thickened. 3 Whisk the cream and sugar together until stiff. 4 To assemble the trifles, place a slice of cake on each serving plate. Spoon some whipped cream on top and add a generous drizzle of the sauce. Scatter a few cherries on top and garnish with fresh mint, if desired.

TIPP You could buy some good-quality brownies if time is of the essence and you want to skip the cake baking process.

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5Magicseasonal vegetables beans ...

1 2 3

From a poor wo/man’s diet to the refined cuisine

For a long time the broad bean was not a staple in the kitchens of food aficionados on account of the South American legume’s relatively prolific yield in smaller spaces. In France, however, the ‘Fèves’ are known as delicacies and are widely desired.

No pain, no gain…

Preparing the beans takes some work. Using dried beans means soaking them for at least twelve hours in water before cooking them for two hours. If used fresh, however, they can be cooked immediately after peeling.

Energy bean

The broad bean is, in fact, not really a bean but a garden vetch. Either way, high protein, carbohydrate, calcium, iron (against insomnia), folic acid, vitamins A, B, and an especially high dosage of vitamin C make this bean extremely valuable. In addition, the intake of fibre keeps any ‘bad’ cholesterol low.

4

Caution: Can be harmful!

5

Grow your own

As broad beans only grow up to 1.5 m high they do not need supporting. They are frost tender and do not like growing near peas and bulbiferous plants (such as garlic, leek etc.). Plant in May to see the first flowers in June and, if you pick regularly, you can harvest beans throughout the summer.

TEXT MARTINA SCHMITT-JAMEK

Broad beans contain Vicin and Convicin, which can cause vomiting, diarrhoea, or fever in sensitive people (therefore: soak!). Many people are also missing a specific enzyme caused through a hereditary disease (favism). Since this causes a breakdown of red blood cells they must avoid eating the broad bean altogether.

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SEASONAL VEGGIES

Lamb racks with broad beans and roasted veggies Serves 4

40 minutes

• 6 baby marrows, sliced diagonally • 1 medium butternut squash, peeled and cut into cubes • 2 small red onions, peeled and cut into thin wedges • 2 garlic cloves, peeled and crushed • 45 ml olive/avocado oil • salt and freshly ground black pepper, to taste • 16 cherry tomatoes • zest of 1 lemon • 4 x 300 g lamb racks (2 cutlets each) • 300 g frozen or fresh broad beans • 30 ml fresh mint, chopped, plus whole sprigs to garnish 1 Preheat the oven to 180°C. 2 Put the baby marrows, butternut squash, red onions and garlic in a roasting pan.

Drizzle with the oil and season. Roast for about 30 minutes, adding the tomatoes in the last 5 minutes. 3 Increase the temperature to 200°C. 4 Seal the lamb by placing the racks fatside down in a hot pan or on a griddle. Rub salt into the fat and place the racks in a baking tray. Roast 15 – 20 minutes for medium-rare (longer if you prefer it well done). Cover and rest for 10 minutes. 5 Boil the broad beans in salted water for 2 – 3 minutes. Cool in a colander under cold running water, then drain. Make a slit in the top of each bean and remove the outer skin. 6 Add the beans, zest, and chopped mint to the roasted vegetables and stir gently. 6 Serve the lamb with the vegetables, garnished with mint sprigs.

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Broad bean and pea hummus with goat's cheese on bruschetta Serves 4

40 minutes

• 300 g fresh or frozen broad beans • 300 g frozen peas • 90 ml extra-virgin olive oil • 2 garlic cloves, roughly chopped • zest of 2 lemons • juice of 1 lemon • salt and freshly ground black pepper, to taste • 1 ciabatta loaf • 15 ml fresh chives, chopped • 125 g soft goat’s cheese • fresh watercress, to serve 1 Boil the broad beans in salted water for 2 – 3 minutes.

Add the peas at the last minute. Cool in a colander under running water and drain. 2 Heat 60 ml of the oil in a pan

and gently cook the garlic until soft but not coloured. 3 Preheat the oven to 180°C. 4 Blitz the broad beans, peas, lemon zest, and almost all of the lemon juice in a blender. Add the garlic oil along with the garlic pieces. Season well. Add the rest of the lemon juice to taste. Cover and chill in the fridge until needed. 5 For the bruschetta, cut the ciabatta into slices about 1cm thick and then halve diagonally. Grill on a hot griddle pan until blackened lines appear. Brush with the remaining oil and bake in the oven until golden and crispy, about 10 minutes.

6 Mix the chives into the goat’s cheese. 7 To assemble, place a few watercress leaves on each slice of bruschetta. Spread some goat’s cheese on top of the watercress and then a dollop of the broad bean mixture. Top with freshly ground black pepper and a sprig of watercress. Serve immediately.

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SEASONAL VEGGIES

Broad bean, asparagus, and smoked salmon pasta Serves 4

30 minutes

the boil and simmer until slightly thickened, about 2 – 3 minutes.

Stir in the dill and lemon juice. Set aside. 3 Boil the broad beans in salted water for 2 – 3 minutes. Cool in a colander under cold running water and drain. Make a slit in the top of each bean and remove the outer skin. 4 Cook the spaghetti in plenty of salted boiling water until al dente, adding the asparagus 3 minutes before the end of the cooking time. Drain the pasta and asparagus, reserving a little bit of the cooking water.

5 Toss the hot pasta and asparagus with the beans, salmo,n 1 Melt the butter in a pan and fry half of the spring onions until and crème fraîche sauce. If necessary, thin with a little of the soft, about 1 minute. 2 Add the wine and boil until reduced to reserved cooking water and adjust the seasoning. 6 Serve the about 30 ml. Stir in the crème fraîche and season well. Bring to pasta hot, garnished with the remaining spring onions.

• 30 ml butter • 6 spring onions, chopped • 90 ml dry white wine • 200 g crème fraîche • salt and freshly ground black pepper, to taste • 30 ml fresh dill, finely chopped • juice of 1/2 lemon • 300 g fresh or frozen broad beans • 200 g fresh asparagus, trimmed and chopped • 350 g spaghetti • 180 g smoked salmon, cut into small pieces

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Broad bean and bacon risotto Serves 4

50 minutes

• 700 ml chicken stock • 400 g fresh or frozen broad beans • 80 g butter • 2 leeks, chopped • 10 bacon rashers, cubed • 2 garlic cloves, crushed • 300 g arborio rice • 250 ml dry white wine • salt and freshly ground black pepper, to taste • parmesan, freshly shaved, to garnish 1 Heat the chicken stock in a pot and add the broad beans.

Cook for 2 – 3 minutes then drain. Reserve the stock. Make a slit in the top of each bean and remove the outer skin.

Roughly chop the beans and set aside. 2 In a separate pot,

melt 45 ml of the butter and fry the leeks, bacon, and garlic until soft and cooked. Add the rice and stir to coat well.

3 Add the wine and stir until it has all been absorbed. Once the wine is absorbed, add the hot stock one ladle at a time. Wait for each ladleful to be absorbed before adding the next one.

Stir frequently with a wooden spoon when adding the stock to stop the risotto from sticking to the bottom of the pot. Once all the stock has been absorbed, the risotto should be cooked but slightly al dente. 4 Add the remaining butter, two thirds of the broad beans and season. Stir gently. 5 To serve, spoon the risotto into serving plates and top with the remaining broad beans and Parmesan shavings.

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SEASONAL VEGGIES

Minted chicken, broad bean, olive, and feta couscous salad Serves 4

25 minutes

• 2 tbsp olive/avocado oil, plus extra to drizzle • salt and freshly ground black pepper, to taste • 4 chicken breasts, cut into cubes • 250 g couscous • 30 ml butter • 45 ml fresh mint, chopped • 300 g frozen or fresh broad beans • 90 g black olives, pitted • 200 g feta, cubed

1 Heat the oil in a pan, season the chicken and fry until cooked through. 2 Prepare the couscous with boiling water according to the packet instructions. Once cooked, add the butter and mint.

Mix through and fluff up with a fork. 3 Boil the broad beans in salted water for 2 – 3 minutes. Cool in a colander under cold running water and drain. Make a slit in the top of each bean and remove the outer skin. 4 In a large bowl, combine the chicken, broad beans, olives, and couscous. Gently stir in the feta, drizzle with the extra oil and serve.

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RENÉ MATHIEU The veggie wizard

RECIPES RENÉ MATHIEU PHOTOS RAMUNAS ASTRAUSKAS

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RECIPE BY RENÉ MATHIEU

COURGETTES THE HISTORY OF THE COURGETTE All members of the gourd family come from the American continent.

Traces of pumpkins found in Peru date as far back as 1200 years before our time.

Squash, courgette (zucchini in the US), and pumpkins are especially popular in the United States and in Eastern and Southern Europe. Due to their original forms they are also highly decorative. At the start of the 19th century the courgette was introduced to France and is now a symbol of the Mediterranean cuisine.

COURGETTE VARIETIES Courgette belongs to the big vegetable family of the gourds, whose main varieties are divided into four subcategories.

Courgettes can be round or elongated, dependent on the variety.

Today, you commonly find: • The ‘Ronde Nice’ for filled courgettes.

• The dark green and elongated ‘Verte non coureuse des maraîchers’, the ‘Traminot’, or the ‘Diamant’.

• Elongated and light green are the ‘Grison’, the ‘Pale’, and the ‘Verte non coureuse d’Italie’.

• Elongated and a lovely golden yellow are ‘Gold rush’ and the ‘Banane jaune’.

• A very pale green is the ‘Blanche de Virginie’, ideal for gratin, ratatouille, and soup.

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THE YELLOW COURGETTE AND THE MELON PLAY MAKI RHUBARB AND LEMONGRASS JUICE Serves 8

30 minutes

For the Courgette: • 3 beautiful yellow courgettes • 1 lime • 1 lemon • 1 dl olive oil with lemon • 1 tbsp grated ginger Cut the courgette lengthwise into thin slices with a vegetable slicer. Blanch in boiling water for 30 seconds. Cut the other two courgettes into 5 cm long slices and add to a bowl. Add olive oil, lemon juice, lime zest, and ginger. Leave to marinate for an hour.

For the rice: • 8 glasses of rice • 30 cl rice vinegar • 2 tbsp agave nectar • 1 tbsp salt Wash the rice until the water runs clear. Drain and cook rice in one and a half times water to rice. Cover and cook for 15 minutes on low heat, stirring occasionally with a wooden spoon. Leave to cool slightly. Dissolve sugar in rice vinegar and add to rice.

For the rhubarb sauce: • 6 rhubarb stalks • 100 g sugar • 3 tbsp olive oil • 3 tbsp lemon oil • 50 g tarragon • 1 cm grated ginger • 1 star anise • ¼ l apple juice Extract the juice of the rhubarb with a centrifuge and heat with sugar and apple juice. Add tarragon, ginger, and star anise and leave to soak until completely cooled. Sift and add oil with hand blender. Keep in cool place.

Halve melon, peel, and remove pips. Slice melon flesh into thin slices and add to a bowl. Add chopped fresh mint and grated lime, and a splash of olive oil. Leave to marinate for an hour.

For the makis: • 10 seaweed sheets • Mini basil • Courgette flowers • Fennel shoots • 1 bunch tarragon • Tamari Prepare the makis by covering your work surface with a sheet of cling film and placing the courgette slices one on top of the other, so that they overlap. Wet your hands (e.g. with rice vinegar).

Place a seaweed sheet onto the courgette slices and cover with a layer of rice. Leave a space of a centimetre or two at the top edge, so that you can easily close the roll.

Arrange the courgette and melon slices lengthwise on the rice.

Sprinkle with sesame, cover with another layer of rice, and add a layer of courgette and melon slices on top. Now roll up the whole thing with the help of the cling film. Wet a free seaweed sheet to close the roll. Keep cool. Repeat the steps until all ingredients are used up.

Arrange: Cut the rolls into 2 or 4 cm thick slices. Garnish with mini basil and cucumber blossoms, and serve with the rhubarb sauce and a few drops of Tamari.

For the Melon: • 2 green melons • 1 bunch mint • 1 lime • 1 Cavaillon melon • 2 tbsp olive oil

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RECIPE BY RENÉ MATHIEU

COURGETTE ROAST HERB BOUQUET, APRICOTS, FERMENTED FLOWER JUICE Serves 8

30 minutes

Toasted courgette with thyme blossoms: • 4 small courgettes • 5 sprigs thyme • 300 g browned butter • 2 garlic cloves • 6 bay leaves • 2 sprigs oregano • Maldon salt Peel the courgettes and keep the peel. In a pan, fry the whole courgette with the thyme, bay leaves, garlic, and oregano in the browned butter, turn and continue to fry for 5 to 10 minutes. Put into oven at 180 °C for 5 minutes if you want it crunchy, for 10 minutes if you want it candied. Season with Maldon salt and keep warm.

Flower juice: • 5 courgette flowers • 5 nasturtium flowers • 1 tbsp olive oil • 200 ml vegetable stock • 100 g green courgette skin • 3 sprigs verbena • 2 dl sauerkraut juice • 50 g butter Lightly sauté the courgette skins in olive oil. Add ½ l vegetable broth and ½ l sauerkraut juice and mix together.

To create a smooth stock add more liquid if necessary. Before serving, purée the courgette flowers, nasturtium, verbena, and lavender flowers with a hand mixer. Add silk tofu and butter, and fold under. Season to taste, strain, and serve in

Add all ingredients into a food processor, dribble the lime juice on top and mix well. Purée to a smooth texture.

Fried apricots: • 4 beautiful apricots • 20 g butter • 1 tbsp sugar • 1 tbsp olive oil • Zest of 1 lime Quarter the apricots and add one tbsp olive oil and the lime zest. Marinate for 20 minutes. Add the apricots to a pan and caramelize.

To garnish (optional): • Yarrow, plantain, goutweed, sorrel, chives, pansies, nasturtium • Salt, pepper • 8 chive stalks • 1 tbsp lemon oil • A dash of toasted rapeseed oil Wash herbs and bind to small bouquets with a chive stalk.

Season with salt, rapeseed oil, and lemon oil.

To serve: Place the toasted courgettes onto the middle of a plate.

Arrange the apricot purée at the edge of the plate; decorate with fried apricots and the herb bouquets. Coat with the sauce.

a gravy boat.

Apricot purée: • 2 tbsp ground almonds • 2 small sweet peppers • 2 garlic cloves • Lime zest • Juice of 2 limes • 10 soft apricots • 1 banana

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COURGETTE FRIES LEMON SOUFFLÉ WITH HERBS FROM THE GARDEN Serves 8

20 minutes

• 16 mini courgettes with flower blossoms Tempura: • 100 g rice flour • 20 cl mineral water • 1 egg • 1 tbsp bicarbonate of soda • 2 tbsp maize starch Separate the courgette from its flowers. Wash and dry the courgette, removing the ends. Cut lengthwise into quarters.

Open flowers, remove pistil (it has a bitter taste).

Whipped cream: • 30 cl plant-based cream • 1 untreated lemon • 2 sprigs parsley • 4 sprigs tarragon • 1 bunch chives • 1 small courgette • Salt, pepper Wash, dry, and chop the herbs. Cut the courgette into small cubes, whip the cream, and fold the courgette cubes, lemon zest, and lemon juice into cream. Add the herbs at the end. Season with salt and pepper. Serve cold with the fried courgettes.

Prepare the Tempura dough: In a bowl, mix the cold mineral water with the egg. Add mix to a bowl with the flour, bicarbonate of soda, and the starch. Mix well until a homogenous paste. Add 2 ice cubes and stir again. Heat frying oil to 180 °C. Dip the courgette slices into the Tempura dough, let the excess drip off, and then add to frying oil. Cook for approx. 3 minutes and then place on kitchen paper. Dip the flowers into the dough, taking care to coat completely, and fry for about 2 minutes. Place courgettes and flowers onto kitchen paper. Season with salt and serve immediately with the sauce.

TIPP A nod to René Mathieu's native country: He serves the courgette chips in a cone like French fries.

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RECIPE BY RENÉ MATHIEU

WHITE COURGETTES AND PINEAPPLE-TOMATOES MAKE EYES AT THE SORREL B L AC KC U R R A N TS , S U N F LOW E R S , S U M M E R F LOW E R S , L E M O N O I L Serves 4

30 minutes

For the blackcurrant vinaigrette: • 15 ml olive oil • 1 dl lemon oil • 15 ml blackcurrant juice • Pepper • Salt • 1 tbsp Tamari • 1 tbsp balsamic vinegar Mix oils, blackcurrant juice, Tamari, balsamico, and some pepper.

Set aside.

For the carpaccio: • 4 beautiful pineapple-tomatoes • 4 white courgettes • 40 g Parmesan • Dash of olive oil • Salt • 1 spring onion Wash courgettes and tomatoes. Cut into thin slices with a vegetable slicer or knife. Grate Parmesan into fine flakes with a peeler.

To garnish: • Mustard blossoms • Young sprouts • 40 g blackcurrants • Mint leaves • Verbena leaves Serve with: • 10 beautiful sorrel leaves Distribute a portion of the blackcurrant vinaigrette onto 4 platters; add the courgette and tomato slices in alternative, slightly overlapping layers. Sprinkle with Parmesan flakes and sorrel leaves. Garnish harmoniously with young sprouts, verbena, mint, and mustard blossoms, and pour the rest of the vinaigrette over the top. Season with Fleur de Sel and pepper, and decorate with blackcurrants. Ideally, prepare the plates one hour in advance and keep in fridge so that the tomatoes and courgettes can marinate in the vinaigrette. Compliment this dish with beautifully fried prawn tails.

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COURGETTE CAKE ‘SECRET GARDEN’ SOUR WHIPPED CREAM Serves 8

30 minutes

For the cake dough: • 140 g butter • 75 g icing sugar • 250 g T55 flour • 25 g ground almonds • 1 egg • A pinch of salt In a mixing bowl, add butter (cut into small cubes) and sugar, mix with fingers. Add egg, ground almonds, lemon zest and mix with spatula. Take care not to over mix. Roll the dough out to 2 mm between two baking sheets and cut out a 26 cm disc (2 cm for the edges). Remove paper from the top and place dough with bottom paper into baking tin. Press edges (2 cm) firmly onto form. Pierce the bottom of cake dough with fork several times and bake 5 minutes at 160 °C. For the herb flan: • 300 g spinach • 50 g tarragon • 2 courgettes • 150 g silk tofu • 10 g salt • 10 g sugar • 2 eggs • 260 g cream • 40 g butter • 40 g ground almonds Heat butter. Lightly sauté spinach and courgette. Purée with hand mixer. Fold eggs, cream, hot butter, silk tofu, tarragon, and almonds under. Mix again for 2 minutes. Pour through fine sieve.

Place filling into baking tin lined with baking paper, smooth with spatula to remove air pockets, and steam at 100 °C for

15 minutes (if you don’t have a steamer, cook at 100 °C for 30 minutes in oven). Leave to cool and then stir. Feed into piping bag and fill cake dough to about 3/4.

Courgette compote: • 3 beautiful courgettes • 50 g butter • Salt and pepper Peel the courgettes and dice. Melt butter in a big pot and add the courgettes and a splash of water. Fry the courgettes until crisp. Place cubes into centre of cake and form a dome in the middle.

Assembly of cake: • 2 beautiful yellow courgettes • 2 beautiful green courgettes • 20 g butter Halve the courgettes lengthwise. With a vegetable slicer cut the courgettes into thin slices. Assemble the cake by arranging the courgettes in a circle, row for row, alternating the colours. Form a small blossom in the centre and brush with melted butter. Bake cake for 5 minutes at 180 °C and serve immediately with sherryvinegar cream or courgettes-coulis made from the peel and the rest of the courgettes.

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RECIPE BY RENÉ MATHIEU

THE COURGETTE GIVES THE WILD STRAWBERRIES THE COLD SHOULDER OXALIS JUICE, FLOWERS, AND HERBS Serves 8

15 minutes + freezer time

Courgette-ice cream: • 400 g courgette (2 small ones) • 100 g banana (1 medium-sized banana) • 100 ml lemon juice (approx. 2 lemons) • Zest of half a lemon • 10 mint leaves • 5 basil leaves • 3 tbsp agave syrup Clean courgettes and peel the banana, then cut into cubes or sticks. Place into closed container and place into freezer. Keep there for at least 3 hours, preferably up to 12. Before taking the container out of the freezer, prepare the juice by juicing the lemons. Don’t worry if some of the flesh ends up in the juice. Zest half an organic lemon. Take the banana and courgette cubes out of the freezer. Mix with lemon juice and zest, mint, and agave syrup in a food processor, with an S-shaped blade, until creamy.

Enjoy immediately or keep in freezer for later. In the case of the latter, take out of freezer quarter of an hour before serving and remix for a few seconds to restore soft texture.

OXALIS JUICE: • 2 dl organic apple juice • 2 black pepper corns • A pinch of cinnamon • 50 g oxalis (wood sorrel) or sorrel Mix all ingredients in a mixer. Drain and set aside.

Wild strawberries: • 300 g wild strawberries • 3 tbsp oxalis juice • 1 lime • 1 tbsp olive oil Wash the strawberries and place in bowl. Add oxalis juice, lime peel, and olive oil. Mix carefully and keep in a cool place.

To serve: • Wild strawberry flowers and leaves • Oxalis flowers and leaves • Rapeseed flowers Place a beautiful courgette-ice cream scoop in a soup bowl. Add a spoonful of strawberries, decorate with flowers and leaves, and serve the oxalis juice separately.

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PASSIONS

Good-Bye Packaging!

It’s possible to go without – for the good of the environment

TEXT BARBARA FISCHER-FÜRWENTSCHES PHOTOS RAMUNAS ASTRAUSKAS

Plastic is versatile, light, oh so practical – and one of the biggest environmental problems of our time.

Approximately 150 million tons of plastic waste has already amassed in our oceans and traces of micro plastic have been found in our human organisms. And still, more than 311 million tons of plastic is produced every year worldwide; 100 million of which is for products, which are used for less than five minutes. The main culprit is the packaging industry, which uses the plastic principally for the marketing of their products. What’s more, packaging is often completely unnecessary.

Shopping without the waste of packaging – more than a passing trend In 2018 every Luxembourger used, on average, 140 plastic bags even though the price at the cashier’s desk was raised from three to five cents per bag. Adding to that, there is the plastic packaging waste left over from your shopping trip. 18 % of our domestic refuse is plastic – a large part of which is very difficult to recycle and ends up in the waste incineration plant of the SIDOR. It’s not only up to the legislator to make a difference; every one of us can make a contribution to the reduction of plastic waste. Indeed, living a plastic-free life has plenty of advantages: You only buy the amount that you need and the colourful advertising gimmicks and deceptive packaging do not trick you into impulse buys. That way, you can reduce your plastic as well as your food waste.

An alternative path Some of the Luxembourgish supermarkets have recognized the trend and need and are going alternative ways. Go to OUNI – the only packaging-free supermarket in Luxembourg – and you will find your food produce, household items, and hygiene products without any packaging or only in glass packaging that can be reused. OUNI stands for Organic Unpackaged Natural Ingredients. ‘Our clients are required to rethink their way of life,’ says Anne-Claire Delval who is responsible for the communication at OUNI. ‘All food produce, household items, or hygiene and cleaning products are offered in bulk from which you can fill your own jars or bags. The customers fill exactly the amount that they need into their own container that they brought with them or glass containers, bottles, or cotton bags, which you can purchase in the shop. The success of the initiative of this cooperative speaks volumes.

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There are currently 867 private members who have not only amassed the capital but many of which are also active helpers and creatives at OUNI. ‘We do not preach how to change the world, but we try to offer as many sustainable, unpackaged, and fairly priced products to our clients as possible. To that effect we have to re-evaluate again and again whether to buy in regional but possibly packaged local products in large quantities, or ones produced without packaging but which have to be transported from a long way away.’ Currently, there are around 900 products on offer in OUNI, half of which are food produce and half are non-food items. As a not-for-profit organisation OUNI wants to be more than a supermarket: They hold regular conferences and workshops in schools and for firms about avoiding packaging, the zero

waste lifestyle, or the idea of up cycling to raise awareness amongst the general public. www.ouni.lu A shopping trip to the weekly market or farm shop offers other opportunities to buy unpackaged and mostly local produce.

That’s possibly a little bit more time consuming but surely always a nice experience in the knowledge that you’re helping the environment. Individual suppliers, such as Co-Labour and Les Paniers de Sandrine, offer the possibility to order fruit and veg boxes and have them delivered to your home.

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PASSIONS

Tips on how to avoid plastic and packaging on a daily basis Take your own fabric bag, basket, or rucksack on your shopping trip.

Buy produce in glass containers instead of single-use plastic ones.

Think thrice if you really need that single-use plastic bottle, plastic cutlery, or the 1 euro nick knack!

Use your influence as a consumer and ask for unpackaged products.

Check the ingredients in cosmetics and don’t buy them if they contain artificial polymers.

Always carry a small fabric bag so you have one ready for that unplanned shop.

Take your time instead of ‘to go’ – slow down your daily life and drink a coffee in peace from a real mug instead of the disposable cup. Or use your own insulated cup.

Avoid so called ‘organic plastic’, even if it says it’s recyclable. These bags are often only partly recyclable and then only through industrial compost plants.

Don’t give plastic a chance in the environment – if you must use it, separate it properly and recycle it, and never dispose of it in nature!

Don’t put plastic straight into the bin. You can reuse a lot of plastic waste to create new and useful items. You’ll find a multitude of ideas online.

CACTUS ONVERPAAKT The supermarket chain Cactus is also making ecological alternatives a priority and is looking to find concrete measures to reduce waste. ‘Onverpaakt’ is a new department where customers buy only the amount they need. Each customer can quickly and easily fill organic produce into a 100 % biodegradable paper bag, weigh and label it – and you’re done! It is a popular concept with customers.

So far there are eight branches (Howald, Bereldange, Merl, Bascharage, Bettembourg, Mersch, Redange, Belle Etoile) with this new packaging-free department. In addition, Cactus offers several reusable alternatives to traditional packaging such as shopping nets, organic cotton bags, or veggie bags. www.cactus.lu

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SUCCULENT ROAST BEEF with herb crust

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FARMERS RECIPE

In the series about our cooperation with the Luxembourg Chamber of Agriculture, we have now visited the Steichen family for the third time on their farm in Reckange. The beautiful house ʹA Birkelsʹ with the idyllic inner courtyard and many objects from old timeshas been in the family since 1787. Mrs. Steichen is particularly proud of her flowers, which decorate the courtyard in late spring and summer.

Serves 4-6 3 hours, of those 2.5 hours cooking time + 1 night to marinate For the herb pesto: • 1 pot of basil • 3 garlic cloves • 2 tbsp roasted pine nuts • 3 tbsp Parmesan • 5 tbsp olive oil • Salt, pepper • ½ bunch parsley For the roast beef: • 1.2 kg roast beef • 3 garlic cloves, sliced • 1-2 shallots, finely cut • Rosemary • Thyme • Olive oil • Salt, pepper • 2 tbsp clarified butter

RECIPES MME STEICHEN PHOTOS RAMUNAS ASTRAUSKAS

1 Sear shallots until brown 2 Mix in tomato puree and add the red wine. Let thicken. 3 Add beef stock and peppercorns, and cook for ½ hour. 4 Pour through sieve, add juice of beef and thicken slightly with beurre manié (mix 1 tbsp flour with 30g butter) Sauce Hollandaise (works well with potatoes or asparagus): • 250 g butter • 3 egg yolks • 75 ml white wine • 1 tbsp lemon juice

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You can make 3 different sauces to complement the roast beef: Brown sauce: • 5 shallots, chopped • 1 tbsp tomato puree • 100 ml red wine • 400 ml beef stock • 8 peppercorns • Juice from roast meat • 1 tbsp flour • 30 g butter

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For the roast beef: 1 Prepare meat a day in advance by cutting away fat streaks and sinews. Marinate with garlic, shallots, rosemary, thyme, and olive oil and let sit overnight. 2 Season meat with salt and pepper.

3 Preheat oven to 90 °C (top and bottom heat), place drip pan in bottom of oven. 4 In a pan, fry meat in clarified butter. 5 On a grid, cook meat in oven for 2.5 hours until core temperature reaches 55 °C. 6 Coat roast beef with pesto and grill for 5 minutes.

7 Garnish with seasonal vegetables and a sauce.

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For the pesto: 1 Combine basil, garlic, pine nuts, Parmesan, and olive oil in a bowl. Season with salt and pepper to taste and puree. 2 Finely chop up parsley, thyme, and rosemary and combine with pesto

e ri P r s rofe Ag e t s s i o n n e ll e d e s x e m Ho r ticulte urs Lu

1 Melt butter on medium heat. Put to one side and let cool slightly. 2 Combine egg yolks, wine, and lemon juice in a metal bowl over a bain-marie and beat until thick and frothy 3 Add butter, first drip by drip, then pour slowly, and combine one bit at a time. Season with salt and pepper.

Honey-mustard dressing (for cold roast beef): • 75 ml vegetable stock • 3 tbsp acacia honey • 3 tbsp mustard • 3 tbsp balsamic vinegar • 6 tbsp rapeseed oil • Salt, pepper 1 Combine all ingredients and season with salt and pepper.

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Lëtzebuerger Rëndfleesch Produit du terroir A RECIPE BY THOMAS MURER

In our series on Luxembourgish beef, in partnership with the Luxembourg Chamber of Agriculture, we now bring you a recipe by Thomas Murer, head chef of the restaurant An Der Villa in Steinfort.

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LËTZEBUERGER RËNDFLEESCH

Produit du terroir

Luxembourgish Beef Tataki with satay sauce, asparagus tartar, makis and wasabi ice cream Serves 6

Lëtzebuerger Rëndfleesch Eng Passioun, e Genoss!

60 Minuten

• 500 g Luxembourg beef: standing rump For the Makis: • 200 g sushi rice • 500 g water • 200 ml rice vinegar • 50 g sugar • 20 g ginger • 20 g coriander • ½ pickled radish • ½ cucumber • 3 Nori leaves • 100 g Panko (Japanese breadcrumbs) • 2 eggs • 100 g flour 1 Rinse the rice under cold water. Bring to the boil with water and simmer until all the liquid is absorbed. Heat the vinegar with sugar and grated ginger in a saucepan and pour over the cooked rice. 2 Cut the radish and cucumber into strips and pluck the coriander leaves. 3 Assemble the makis with the help of a bamboo mat by first placing the Nori leaves on top and then covering them with a layer of rice, then radish, cucumber, and coriander in the middle. 4 Roll up and bread by first putting them in the flour, then the beaten eggs, then the Japanese breadcrumbs and fry for 45 seconds at 180°C. Cut into 2 cm thick slices.

For the wasabi ice cream: • 500 g milk • 150 g cream • 50 g glucose • 100 g egg yolk (approximately 5 egg yolks) • 20 g wasabi paste • salt, pepper 1 Prepare an English custard from milk, cream, glucose, and egg yolk. 2 Add the wasabi paste, season with salt and pepper, and put the mixture into the ice cream maker. 3 To serve, top with some white sesame seeds and pickled ginger.

RECIPE THOMAS MURER PHOTO RAMUNAS ASTRAUSKAS

For the asparagus tartar: • 6 stalks of crisply cooked green asparagus • Cut the asparagus into small slices.

La viande d’origine de qualité 100% luxembourgeoise garantie de la fourche à la fourchette !

For the satay sauce: • 100 g peanuts • 100 g coconut milk • 50 g sugar • 1 tablespoon Sambal Oelek • 1 onion • juice from 3 limes • 3 lemongrass sticks • 50 g ginger • 20 g coriander • 200 ml sweet soy sauce • 200 ml Sushi vinegar • 2 pinches salt Roast the peanuts in a pan with lemon grass, onion, ginger, and coriander. Add the sugar and caramelize. Deglaze with the rice vinegar, add the milk and the remaining ingredients and simmer for 20 minutes. Stir well together and filter through a fine sieve.

For the beef: • 200 g Teriyaki Mirin Sauce • 20 g ginger • 1 lemongrass stalk Quickly fry the beef in a hot pan. Leave to cool, cut into thin slices, and cover with sauce.

Arrange the green asparagus tartar and makis next to or on top of the meat, add the satay sauce and add a dollop of Wasabi ice cream.

www.produitduterroir.lu

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RECIPE MARCEL BIVER PHOTO RAMUNAS ASTRAUSKAS

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TYPICALLY LUXEMBOURGISH

Trout

à la Meunière

Makes 4

20 minutes

• 4 trout, approx. 250-300 g per piece (scaled, gutted, cleaned) • 2 lemons • 100 g flour • 15 ml sunflower oil • 100 g butter • 1 bunch parsley

Marcel Biver

1 Lightly wash prepared trout and dry with kitchen paper. 2 Season inside and out with salt and pepper. 3 Fill completely with parsley and dredge fish in flour. 4 Melt oil and butter in pan and fry fish on both sides for approx. 5 minutes. 5 Remove from pan, pour off juice, add rest of butter to pan and brown until nutty. 6 Arrange fish on platter and pour hot butter on top. 7 Garnish with lemon and freshly chopped garden herbs. 8 Works well with salted potatoes and parsley or dill, and fresh salad.

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A WORLD OF RECIPES

Oroshi Soba Refreshing and easy to prepare, this Japanese recipe is perfect for a quick dinner on warm summer days.

Serves 2

ASIAN CUISINE P

opular and beloved by many and belonging to the largest and most populous continent in the world, Asian cuisine has a wide variety of cooking practices and traditions, each of them with unique characteristics and flavours. There are, however, a few common ingredients that we can discover in Asian cuisine.

These include rice, ginger, sesame seeds, chillies, soy, and tofu. You can find hearty and spicy curries, refreshing and light fish dishes, pickled vegetables, and exotic fruit. Traditional cooking methods in Asia oftentimes consist of stir-frying, steaming, and deep-frying.

Common characteristics of Japanese cooking are the frequent use of raw fish (in sushi and sashimi), seasonal vegetables, and minimal use of spices compared to other Asian cuisines. Seafood, soy sauce, and miso are regular ingredients and, in addition to rice, Japanese staples include noodles, such as soba and udon. Traditional dishes are typically seasoned with a combination of dashi, soy sauce, sake, and mirin. These are responsible for creating the well-known ‘umami’ flavour attributed to Japanese cuisine. ‘Umami’ is the savoury, mysterious fifth taste of glutamates and nucleotides. The following recipe is a good example of the ‘umami’ taste.

• 200 g dried soba noodles • 120 g daikon radish (fresh or pickled) • 1 green onion (for the topping) • 5 Shiitake mushrooms, boiled or sautéed • 1 baby bok choy • 10 g bonito flakes (optional for the topping) • 10 g freshly grated ginger (for the topping) • 1 tbsp shredded nori seaweed (for the topping) For the sauce: • 360 ml water • 10 g dried bonito flakes • 1 tbsp sugar • 1 tbsp mirin • ½ tbsp sake • 3 tbsp soy sauce • 1/8 tsp sea salt (if needed) 1 Start preparing the sauce. In a medium saucepan bring the water to a simmer. 2 Add the bonito flakes and let them simmer for 30 seconds. Reduce the heat to very low and let them steep for 15 minutes. 3 In the meantime, grate the daikon and set aside. Finely grate the ginger and set aside. 4 Finish preparing the sauce. After 15 minutes of steeping, strain the dashi into a measuring cup, removing the bonito flakes. You should have about 250 ml of dashi.

Add mirin, sake, sugar, and soy sauce. Bring it to a boil and turn off the heat. Mix well and taste. Season with some salt if necessary.

Let cool. 5 Bring a large pot of water to a boil. Cut the stem of the bok choy and boil for 3 minutes. Remove with a slotted spoon and quickly place under cold water to halt the cooking process.

Drain and set aside. 6 Add the soba noodles to the same cooking water and boil according to the instructions on the packet. Rinse under cold water. 7 Serve the noodles in individual bowls and add the sauce. 8 Top with the grated ginger, daikon, shiitake, bok choy, green onion, and shredded nori. Serve immediately.

TEXT, RECIPE & PHOTO VESELA SAVOVA

A WORLD OF RECIPES

15 minutes - Cooking time: 10 minutes

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ADVERTORIAL

Vitello Tonnato ʹLes Rosesʹ Serves 4

40 minutes + 90 minutes cooking time

• 20 Grissini sticks, 10 cm (if possible with olives, or plain) • 400 g shank of veal without fat • 1 onion • 3 g ground pepper • 2 garlic cloves, crushed • 10 black olives • 50 g white wine • 1 bay leaf • some thyme • some rosemary • olive oil

RECIPE ALAIN PIERRON PHOTO RAMUNAS ASTRAUSKAS

Tonnato sauce: • 100 g tuna in brine • 2 eggs, medium soft boiled • 35 g capers • 3 or 4 anchovy fillets • 40 g olive oil • 2 tbsp balsamic vinegar • salt • pepper • cooking broth 1 Brown the shank of veal on all sides in olive oil. 2 Add the onion cut into quarters with the herbs, garlic, olives, pepper, and white wine. 3 Cover and cook gently in the oven at 120 °C for 1h30. 4 Remove the meat with the filling from the oven, wrap in aluminum foil, and allow to cool so that it retains all its tenderness. 5 Reduce the juice by half, pass through a sieve, and save for the tonnato sauce.

• 200 g vinegar (Melfort) • 1 tbsp honey • 10 peppercorns • 1 sprig tarragon • 50 g water Boil the mixture for 1 minute and pour over the vegetables.

Leave to cool and keep in the fridge.

Gourmet restaurant ʹLes Rosesʹ offers a cuisine that combines traditional flavours with bold new creations in a stylish setting.

A modern culinary experience!

Open from 6:30 p.m. to 10:30 p.m. Thursday to Monday and until 12:00 p.m. Friday to Saturday. ʹLes Rosesʹ is closed for lunch.

Information & Bookings: (+352) 23 611-410

Tonnato sauce 1 Mix all the ingredients and add the reduced cooking juice with some of the olives from the cooking broth. Season to taste. Do not stir the sauce too long so that it does not become too smooth and remains appealing. 2 To serve, cut the veal lengthwise into thin slices. Season lightly and roll around the bread sticks. Place the sauce in a small pot and serve on the side. 3 To give this dish a little freshness, we add some vegetables such as onions, carrots, radishes, and raw asparagus, all cut into strips and marinated the previous day in the following mixture:

Open daily from 10:00 a.m. until 3:00 p.m. from Monday to Thursday and until 4:00 p.m. from Friday to Sunday.

Info: (+352) 23 611-1 • info@casino2000.lu www.casino2000.lu Adults only

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PORTRAIT OF A CHEF

Pitch Perfect Morris directs the philharmonic’s ‘Tempo’

M

orris Clip always knew that he would find himself working in a kitchen one day. His father was the director of the school of hotel management in Libramont. Further back, his grandfather had already bought a hotel there. ‘I believe that these things develop naturally. I’ve never asked myself too many questions,’ says Clip. ‘I’ve decided the kitchen is the place for me and I’m content with that: I make people happy.’

had one of its best months; a sign that the restaurant’s 80 seats inside and out appeal to a wider clientele than its immediate neighbourhood. These days you have to book if you want a table.

‘Even the customers coming from the philharmonic hall book their tables. It’s great.’

An easy-going atmosphere and good food – that’s a recipe for success that Clip knows. He previously worked for a catering firm in Belgium, after that he was the chef in his family’s hotel for five Since its opening in September 2017 he has been the chef of the years, and then he owned his own pub (‘La Bicoque’) in Transinne restaurant ‘Tempo’, which sits in the basement of the philharmonic for nine years. In 2011, as he was playing with the idea of opening hall. ‘Tempo’ sounds sporty and musical, which resonates in the a restaurant in Marrakesh, he was offered the kitchen restaurant’s unusual by-line: ‘Bar où manger’. Galut in Laurence Frank’s ‘Brasserie Schuman’. He stayed & Millau named it ‘Pop of the Year 2019’ – a new there for five years: ‘The brasserie was very important award for especially trendy and popular bars. ‘That I’ve decided the for my professional development.’ was such a lovely surprise,’ says Clip (45). Yet, he is kitchen is the place not looking for more awards, whether stars or chef After a short intermezzo in ‘Franz’, he was approached hats: ‘I’m not the kind of chef who is obsessed with for me and I’m

by Stéphanie Jauquet, owner of ‘Cocottes’, ‘Um obtaining a star. You can run a restaurant without content with that: I Plateau’ and ‘A Table’, for her new project ‘Tempo.’ one.’

Clip says that for him it was important that he was make people happy. not working for Jauquet but with her: ‘You’re very No question: The locality in Kirchberg defines the lucky if you get the chance to work with her.’

‘Tempo’. The first customers stop to get a coffee and croissant on their way to work. The place is always packed for lunch: ‘We are relying on a method that worked for us in ‘Um Plateau’, he ‘This area is full of firms, you’ve got the European institutions; says. Meals that you can share; an atmosphere in which you can there’s plenty of infrastructure around us.’ The evenings in ‘Tempo’ talk. ‘A restaurant in which you can relax and where you can eat a begin as early as 5.30pm, even before the first concerts in the little something,’ says Clip. He rejects the concept of ‘bistronomie’. philharmonic hall. Often the restaurant stays open until midnight ‘I do not like that term. We do not want to be better or worse than when the guests coming from a concert have finished eating too. any others. We are who we are.’

‘That’s always a long day,’ says Clip. Working hours such as those are Naturally, ‘Tempo’ also serves ‘Boulettes à la bière’ – a culinary always difficult in an industry that is struggling to find staff. ‘It takes composition, which has long accompanied him. ‘We make a huge a lot out of you,’ says Clip. Which is why he sees his co-workers as amount every week. I’ve never been able to take that off the menu.’ ‘humans with whom one shares a lot’. It’s ‘like you’re family, you Clip says he feels at home in ‘Tempo’: ‘I carry the consequences of become very close.’ the life I have decided to live. And I’m very happy with that.’

‘Tempo’ is, however, not simply a watering hole for businesspeople, civil servants, and music lovers. ‘Even if all of these customers did TEMPO BAR OÙ MANGER not exist, many people simply come because they’ve heard of us through word of mouth,’ says Clip, and you can hear the surprise 1 Place de l'Europe • L– 1499 Luxembourg in his pleased voice. Last July, when the season at the philharmonic Tel.: (+352) 27 99 06 66 • www.tempobaroumanger.lu hall was over and the offices had emptied for the summer, ‘Tempo’

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PHOTOS RAMUNAS ASTRAUSKAS

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Octopus Carpaccio For 1 person

20 minutes

• 120 g octopus carpaccio per person blanched in stock • 10 cl dry ink • 5 cl lime juice • 1 tbsp extra-virgin olive oil • 4 to 5 tbsp of KIWANO pulp • 30 g cottage cheese • 1 tbsp capers • 1 chopped red pepper • 4 tbsp wild garlic pesto (mix wild garlic with grape seed oil and pine nuts) • 1 bunch of mixed herbs (dill, nasturtium, pea sprouts, basil, borage...)

1 Arrange the octopus slices on a plate with olive oil, salt, and pepper. 2 Dissolve the squid ink with the lime juice and sprinkle the carpaccio with this dressing. 3 Arrange the rest of the ingredients on the plate, add a few drops of pesto, and finish with a touch of salt and pepper to taste and the zest of 1 lime.

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ADVERTORIAL

This summer the Café de Paris is starting the season with a brand-new menu to the delight of the gourmands. True to the values of the trendy bistro, which is both a restaurant and a place to live and meet people in the neighbourhood, this new menu offers a simple and authentic cuisine, inspired by the best recipes from the French and Luxembourgish regions.

THE PHILOSOPHY The Café de Paris prioritizes organic and local produce. On the menu you will find fresh, homemade dishes orchestrated by the starred chef Fabrice Salvador.

A MENU WITH THREE THEMES MEAT Stew of organic lamb accompanied by organic potatoes and carrots, grilled piece of Black Angus beef (free of antibiotics and GMO), organic beef tartar...

REGIONAL PRODUCTS Toulouse style cassoulet from Fabrice Salvador's family, waterzoï of fish, île flottante...

VEGETABLES Vegetable soup from Les Paniers de Sandrine, grated organic carrots and organic egg mimosa, fresh fruit salad, seasonal fruit tarts...

PHOTOS RAMUNAS ASTRAUSKAS

ALL THIS IS COMPLEMENTED

BY A DAILY SPECIAL. The whole team welcomes guests from Monday to Friday from 9:00 am to 10:30 pm and from 8:30 am to 10:30 pm on Saturday and Sunday.

16, Place d'Armes - L-1136 Luxembourg cafedeparis@hotel-leplacedarmes.com - T +352 26 20 37 70

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New life in an old villa

W

hen the house was built in Steinfort in 1904 it was the impressive home of the industrial family Collart who had been the owners of the ironwork furnaces next door. Now the former villa Collart has been given new life. Since October, Thomas Murer (30) cooks in this building whose smeared walls, holes in the stonework, and false ceilings had become quite inhabitable. The place is now called ‘An der Villa’.

More than four million euros have been infused into the project by the Steinfort municipality. It took five years to restore. But it has been worth it, says Thomas Murer: ‘We had the luck to find a brilliant framework for the project.’ The restaurant and adjoining rooms sit on the ground floor. This is where Murer has his kitchen and where his wife Emeline is responsible for the service. The floors above are occupied by the Syndicat d’Initiative and various associations of Steinfort. Murer: ‘This house is always full of life.’

‘An der Villa’ greets guests with light-filled rooms boasting high ceilings and modern art nouveau light-fixtures. Food is served on

the naked wood of the tables; instead of more comfy options you’ll find brasserie-style seats. The table legs feature a design, which is mirrored in the majestic spiral staircase connecting the floors in the centre of the villa.

‘I’m not trying to run a gastronomic restaurant’, says Murer, ‘and this is also no brasserie.’ He sees himself somewhere in between: ‘I offer good cuisine for a fair price. Good value for money.’ That means you get a three-course lunch menu, Wednesdays to Fridays, for 25.50 Euro, or two courses for 20.50 eruos. Choose à la carte and the prices fall between 13.50 and 23 euros for a first course, between 18.50 and 29 euros for a main.

Coquille St. Jacques from Dieppe, Agneau de l’Aveyron, fillet of beef: Murer talks about ‘superior quality for a reasonable price.’

That does not mean that quantity is compromised: ‘There is no minimalism here; you’ll find ‘gourmandises’ on your plate.’ He wants for everyone who tastes his lamb to say: ‘This is the best I’ve ever had’.

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RESTAURANT XXXXXXXXXXXXXXX PORTRAIT

PHOTOS RAMUNAS ASTRAUSKAS

The young restaurateur couple from the Alsace region settled in Luxembourg not only for reasons of culinary competence (for which Thomas Murer’s teacher Marc Haeberlin from Illhaeusern can vouch), but also because he belongs to the country’s prominent cooks, not least since ‘Top Chef ’. He showed for two years, as the chef in the ‘Aal Schoul’ in Hobscheid, that he is not simply a young hopeful but can also deliver.

‘We do not miss the businesspeople from Luxembourg,’ says Murer.

Their lunch guests are mostly older people from the area. After all, the old people’s home lies just around the corner. In the evenings the clientele is somewhat younger. At the weekend people celebrate communions and birthdays in the villa. ‘Guests arrive for lunch and leave at 5.30pm, that’s just how it is,’ says Murer. ‘That’s my idea of a good restaurant: companionship, good food, good drinks, and having a good time.’ ‘An der Villa’ lies in the affluent Luxembourgish suburbs of Arlon. There is definitely room for a few more good restaurants, thinks Thomas Murer. The Mathieu Van Wetteren’s

‘Apdikt’ and Frank Steffen’s ‘Table de Frank’ are not our competition: ‘We complete each other.’

‘We are not here to make money,’ assures Murer. ‘We want to make the client happy. The important thing is to convey our passion to the people who come to us to eat.’ Outside, you can see a bulldozer moving large quantities of earth in the park: People will be able to eat on a large terrace this summer. ‘Every week we make improvements to the place,’ says Thomas Murer, ‘every week something changes.’

RESTAURANT AN DER VILLA (THOMAS MURER) 15, Rue de Hobscheid • L– 8422 Steinfort Tel. (+352) 26 30 55 63 • www.andervilla.lu 2019 / 2 | KACHEN | 91

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KÜCHEN KRIMI

) 2 T R A P ( E M I R C & n e l e d d i n K , s i Kachké

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2)

CULINARY THRILLER

The food journalist, Bea, is sitting in a restaurant with her boyfriend when she sees a man fall to the floor at the neighbouring table. He had been eating Kniddelen.

That’s what Bea and Guy had been thinking of ordering too…

T

he big bloke pulled the tablecloth down with him, his hands balled into convulsive fists. Cutlery, glasses, and plates with their contents followed with a crash. The man’s companion sat on her chair, still as a stone. Bea leapt to her feat, knelt next to the lifeless form of the man, and bent down over him… and had no idea what to do. Mouth-to-mouth? Yuck! She could see that the big chap had not yet swallowed all of his Kniddelen. Should she loosen his tie?

Where on earth is Guy? Not a moment later an unknown man was at her side, pushed her away, and shrieked: ‘Call an ambulance!’ The man, who had come to Bea’s aid in this difficult position, firmly seized the remaining dumplings out of the big bloke’s slack mouth and started to resuscitate him, in a way that she had seen on TV. Around Bea several guests started to shout into their smart phones and demanded an emergency doctor. Shortly afterwards, Guy tapped her on the shoulder from behind. ‘Let’s go. There’s nothing we can do here. I’m guessing you’ve lost your appetite as well.’

Bea was just reaching to grab her bag from under the table when she saw something round and yellow fall next to her shoe. Instinctively, she grabbed her serviette and folded the doughy lump into it and placed it into her bag. Then she followed her boyfriend out of the restaurant. In that exact moment, the ambulance arrived.

‘The chap from the next table never made it,’ Guy told her from behind his newspaper the next morning over breakfast. ‘They assume it was a circulatory arrest. No wonder, with his size. Oh, by the way, could you be home at 7 tonight? I want to talk to you about something – and I also wanted to make you a ‘Feierstengszalot1’.’

Bea rummaged around in her bag. ‘Okay, so I want you to take a look,’ she said and handed over the dumpling, still wrapped in the serviette, to the food lab technician. ‘Well, you like to experiment and research stuff or not? Just have a look at the thing.’

After an afternoon spent undertaking a nerve-racking interview with a star chef, who was as ambitious as he was arrogant, for a German magazine, she arrived home on time as promised. She threw her shoes into the corner, went to the fridge, and just wanted to pour herself a large glass of white wine, when her gaze fell onto a bowl filled with chopped up hard-boiled eggs and shallots mixt with greypink, slippery, and streaky scraps. Bea wondered for a moment if this was not, after all, the result of Lis’ artificial meat experiment. The table was laid for a feast. She could not explain how and where Guy had found the best china – after all, they still had numerous boxes standing around from their move, which needed to be unpacked.

‘So, my dear, why don’t you sit down, your Luxembourgish speciality is almost ready to be served. Before we get to that, however,’ Guy paused importantly, ‘before we get to that, I need to tell you something important. Will you pour me a glass? I could do with a sip.’

In that moment the phone rang. Guy, obviously annoyed, answered and shortly afterwards handed Bea the receiver, looking surprised.

‘It’s for you, my sister.’

‘You have to come and see me in my lab immediately. You won’t believe what I’ve found!

‘Did you not say you never wanted to cook again?’ Bea said sceptically.

‘And the word ‘Feierstengszalot’ sounds awful. But I will arrange it.

What do you want to talk about anyway? You were already behaving strangely last night at the restaurant before that poor bloke fell over.’

To be continued ...

‘See you later then,’ was all she got.

Guy’s sister, Lis, sat in front of a petri dish filled with something disgustingly grey-pink and slippery. When Bea asked what it was, Lis said tersely: ‘Those are the ingredients for the Feierstengszalot my brother wants to make for you tonight.’ She derived obvious pleasure from Bea’s horrified expression. ‘Don’t worry, that’s artificial meat. There are interesting new approaches coming out of Israel with which we are experimenting here in the lab. Anyway, what are you doing here? Though I do understand that you might want to profit from my expertise before trying the Feierstengszalot. It’s not for everybody. And, of course, made by Guy… I expect nothing good can come of this.’

1 Cold beef salad

M

TIPP

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A Passion for organic wine growing Although the Krier family can look back on a 300-year family history, it was not until Guy Krier took the initiative over the last 25 years that the Domaine Krier-Welbes was transformed into a flourishing, innovative, and organic vineyard.

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VINTNER FAMILIES

An encounter with Guy Krier from ‘Domaine Krier Welbes’ in Ellingen-Gare

G TEXT CLAUDE FRANÇOIS PHOTO RAMUNAS ASTRUASKAS

uy Krier belongs to the tenth generation of a wine-growing family that has been looking after vineyards for more than 300 years. His business carries the name of his father, Francis Krier, and of his mother, Fernande Welbes, whose family comes from Canach. The couple founded the private winery in the year of their marriage in 1957.

Francis Krier started small, with only one hectare of vineyard. At that time he still grew the grapes in his parents’ business in BechKleinmacher, before he moved to Mondorf in 1970. The couple had four children but only Guy decided to continue in the family trade and was interested in taking over the business – ‘to my father’s delight – I was his last hope!’

Incidentally, Guy’s cousin, Jean-Paul Krier, also decided to continue the family line: He ran the winery Domaine Krier-Bisenus in the original location of Bech-Kleinmacher. A few years ago he also switched to organic wine growing, like his cousin Guy.

From ‘newbie’ to passionate wine grower It’s now 32 years that Guy Krier decided to take over the vineyard even though he had originally planned to become a civil engineer or architect. He registered for a course in the research institute on regional studies in Trier and studied viniculture and the winery industry with ‘a passion’.

His parents’ business was officially passed on to Guy Krier on July 14th 1993 – though that actually only meant the family-owned grapevines.

A few years previously the young man had already started to personally invest in the infrastructure: He bought a new pneumatic press, new tanks, a new tractor, and various other machines.

He further expanded the grapevines by buying more plots of land in diverse areas. At that point, most of his grapevines lay in the BechKleinmacher/Wellenstein area, but for reasons of land consolidation he needed more space, which he found in Stadtbredimus and later in 2019 / 2 | KACHEN | 95

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1993

Organic wine grower since 2009 Grape varieties: Riesling, Pinot Gris, Pinot Blanc, Auxerrois, Chardonnay, Gewürztraminer, Rivaner, Elbling, Pinot Noir, Saint-Laurent.

In the testing phase are the fungus-resistant varieties Sauvignac, Cabernet Blanc and Cabaret Noir.

The vineyard occupies areas in the localities of Stadtbredimus (1.3 hectare) and Schengen (10.7 hectare) with the following locations: Remerschen Hiischeberg, Remerschen Kräizberg, Schwebsingen Kolteschberg, Bech-Kleinmacher Falkenberg, Bech-Kleinmacher Héiberg, Bech-Kleinmacher Naumberg, Wellenstein Foulschette, Wellenstein Kurschels, Stadtbredimus Rouseberg.

Remerschen. Today, he owns over five hectares there. Overall, taking into account all of his vineyards, he turns over 12 hectares.

From Mondorf to Ellingen-Gare His parents’ house in Mondorf was given to his siblings and so Guy Krier had to look for a new place for his winery in the 90s. He was able to acquire the former building of the ‘Société Vinicole’ with its large amount of land in the neighbouring Ellingen-Gare. After repairs to the premises and the installation of a wine press he was able to produce the first vintage in his winery in 1999, and he finally had enough space to keep his Crémant bottles!

Like many other wine growers Guy Krier had decided early on to produce the sparkling wine, which corresponds to the regulations from the introduction in 1991 of the ‘Appellation Crémant de Luxembourg’. ‘Today, a large percentage of our turnover is through Crémant,’ acknowledges the wine grower. He is planning a new hall in 2020 in order to keep up to the demand. At the moment, the Domaine Krier-Welbes produced three Crémant-Cuvées; one of them is a RoséCuvée.

Organic viniculture since 2009 In 2007 Guy Krier made the fundamental decision to go organic: ‘You get to a point where you want to change something. We had our daughter, Julie, in 2007, and in these situations you think about the future and about security.

Krier asked two of his neighbouring wine growers in Stadtbrediums and Remerschen for advice. They had both already switched to organic growing methods. He was supported by the then advisor to private wine growers, Max von Kunow, to make the change to go organic. In 2007 Guy Krier converted two of his hectares as a test: ‘The positive effects after the change were spectacular and this affirmed my belief to switch everything to organic.’ In 2009 he applied for an organic certificate.

Many good vintages followed the 2009. 2018 was even an exceptional year. The last word, however, belongs to Nature and no wine grower can protect themselves against that. And so it was that the vintage 2019, currently in the making, was visited by frost in May, a few days before the risk of frost is deemed to be past. In some areas the damage

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is considerable, especially in the low-lying vineyards, Stadtbredimus among others. Many wine growers are hit whether they grow organically or not. ‘Frost does not differentiate between organic or non-organic,’ says Guy Krier soberly. ‘Cold air is heavy and creates cold spells which spread out over the valley.’ Natural phenomenon such as that are simply part of the wine growing business – ideal, unproblematic vintages like the 2018 remain rare.

Three reasons to rejoice This year is the tenth anniversary of the switch to organic wines and crémants that the vineyard Krier-Welbes made. ‘It has been worth it.

And the fact of Nature is: It’s the same with us humans, our immune system has to recover one bit at a time,’ Guy Krier says happily.

At the same time, the business is celebrating its 20th year with the new winery in Ellingen-Gare as well as the fifth birthday of the smart looking and practically furnished wine bar. The bar is available to rent for individual tasting sessions or for group tasting, family parties, and seminars. ‘That was one of my best initiatives,’ says Guy Krier happily, ‘it’s one of the reasons we’re gaining 250 new customers every year.’

Domaine viticole Krier-Welbes 3, rue de la Gare • L-5690 Ellange-Gare Tel.: (+352) 23 67 71 84, 621 183 160 • E-Mail: guykrier@pt.lu www.krier-welbes.lu 2019 / 2 | KACHEN | 97

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EXPERT ADVICE

EXPERT ADVICE - SUMMER WINES Summer is approaching and our wine tastes may vary depending on the season. To help you make the right choice for your food and wine combinations, we have asked three experts to name their favourites.

Thierry Corona Head sommelier at Casino2000 in Mondorf-les-Bains What is your favourite wine?

I would choose a very nice summer wine. It is hot in summer. For a tasting I would choose a very good rosé from Provence, the Domaine des Trois Terres. It has a very good balance. We often underestimate rosé wines.... It's a very difficult wine to make, the black grapes only have to be crushed for a few hours to give a very clear rosé. The range of aromas is very important. A well-made rosé has this slightly sour taste of English sweets. This slightly acidic and very fresh note makes it very elegant.

How would you describe it?

The balance is perfect. It is very clear and develops the aromatic palate I expect from a rosé. This note of English sweets, already through the scent alone, tempts to taste, in the mouth it has this fresh, sour side, which reminds one of red fruits, citrus fruits, and it has a nice length in the mouth.

Which ideal combination of food and wine would you choose and how would you recommend us to taste it?

This wine goes well with anything, appetizers, fish, grilled meats and even cheese, so that it can accompany and underline an entire meal. As far as tasting is concerned, you must enjoy it without ice cubes! It should be fresh, but not too cold. Often it is served too cool, at 8/10 °C the aromas come to the fore, when served too cold they are destroyed.

Olivier Schanne Director of the Cristallerie and Head Sommelier What is your favourite wine?

At the moment my favourite wine is Riesling Heiligenstein - Alte Reben 2011 from Gut Bründlmayer in Kamptal, Austria.

How would you characterize it?

A dry white wine, with intense freshness and remarkable power. The colour is bright, without a hint of change. The nose is very marked by the terroir and the typical aromas of the Riesling grape variety. Powerful, mineral, fruity. The palate is strong, the acidity is still present, but discreet, the length on the palate is incredible and the finish surprisingly fresh. The taste is very strongly influenced by the power of the wine, and once again the terroir speaks for itself. At the end of the palate, the acidity stimulates our taste buds so that we have a rocky finish. Amazingly powerful and very marked by the grape variety. A wine of great complexity.

A very good dry white wine.

Which ideal combination of food and wine would you choose and how would you recommend us to taste it?

Ideal with fish in a slightly creamy sour sauce and of course an ideal accompaniment to black truffles. It is a ready-to-drink wine, ideal to enjoy at approx. 10°. This wine still has great ageing potential but can also be drunk now.

Jean-Marc Hubertus Product Manager Wine Department, Cactus What is your favourite wine?

My favourite wine is without hesitation Château Pétrus Pomerol.

How would you characterize it?

I only have the opportunity to drink one bottle per year, parallel to a bottle of Château Trotanoy, which allows me to see the enormous potential of this exceptional wine.

TEXT PATRICIA SCIOTTI

Made from 100% Merlot, it is one of the great vintages with an incredible power and, above all, an incredible structure on the palate that is unique so far. All this with a sublime finesse and velvet texture that always impresses me. It is a pity that this wine is so rare and expensive because it leaves everyone who tastes it in a great vintage with an unforgettable memory and emotion.

What ideal combination of food and wine would you choose and how would you recommend us to taste them?

Depending on the vintage, decanted for more or less time in a carafe, served at 18°, it goes perfectly with a tuna fillet with truffles or a beef fillet with morels.

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NOBLE DROPS

CHÂTEAU EDMOND DE LA FONTAINE

VEUVE CLICQUOT ‘YELLOW LABEL’

Gris de Gris is an aromatic, juicy wine. Its colour varies from tender salmon coloured to onioncoloured. The nose is smoky with notes of ripe berries and dry fruits.

It is characterised by maceration, which is responsible for its special colour and character.

In the mouth it is powerful, intense, harmonious, voluminous, and concerted.

Its restrained sweetness gives it play, finesse, and expression.

The Gris de Gris is the perfect companion to anything grilled on a hot fire.

The nose first develops fruity nuances of yellow and white fruits, then vanilla and finally yeast notes.

€ 8.81

€ 44.87

Available in all vinotheques.

Vinsmoselle.lu

www.wengler.lu

The first sip is a balance between strength and freshness.

Veuve Clicquot captivates with its remarkable aftertaste, which alternates between fruity and spicy components.

CUVÉE PETITE ROBE Petite robe blanche (100% Vermentino). A fresh, zesty wine, with notes of citrus fruits, perfect as an aperitif, with seafood or grilled fish.

Petite robe rose (Syrah, Merlot, Marselan). A light fruity wine that goes very well with grilled meats and salads. A wonderful summer wine.

Petite robe rouge (100 % Marselan). An intense, spicy wine, with notes of red fruits and spices, which harmonizes perfectly with aromatic dishes and chocolaty desserts.

Available in the shop: 11, Um Lënster Bierg, L-6125 Junglinster Domaine de Mujolan € 7.50 each www.domaine-mujolan.com

GIVEAWAY We're giving away one box containing all the bottles depicted above.

Answer the following question: How many bottles are we giving away on this page?

Send an email with your name and address and the correct answer under the heading NOBLE DROPS to gewinnen@kachen.lu Submission deadline is 01 August 2019 2019 / 2 | KACHEN | 99

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WINE-NEWS

Twelve Medals from the Concours Mondial de Bruxelles The Concours Mondial de Bruxelles, the largest wine tasting competition in the world, has not been held in Belgium for many years, but in many other countries and in various specific wine-growing regions. Every year, the number of wines tasted increases and are shipped from numerous winegrowing regions all over the world. Luxembourg's wine growers have been involved from the very beginning, but in recent years fewer producers from the Moselle have taken part in the competition, which has previously also taken place in Luxembourg. The Mondial de Bruxelles is one of the most prestigious in the world, and a Brussels medal has a high commercial value. This year, the competition took place in Aigle in the French-speaking part of Switzerland. Five Luxembourgish producers received a total of twelve medals: 6 x Gold (Bernard-Massard: Mousseux Sélection Brut Rosé, Crémant Millésimé 2015; Caves Desom: Crémant Millésimé 2015; Domaine Desom: Pinot Gris Wellenstein Foulschette 2017; Domaines Vinsmoselle: Pinot Gris Coteaux de Schengen 2018, Pinot Gris Coteaux de Grevenmacher 2018) and 6 x Silver (Domaine Schumacher-Knepper: Crémant Alexandre de Musset; Bernard-Massard: Mousseux Chardonnay Brut; Domaine Mathes: Riesling Wormeldange Wousselt 2017; Caves Desom: 2 Cuvées of Crémant Cuvée Elégance; Domaines Vinsmoselle: Crémant Poll-Fabaire Cuvée Chardonnay).

What was already announced in autumn 2018 has now been confirmed in spring: The Luxembourg vintage 2018 is exceptional. The picture-book weather in summer and autumn last year, the cool nights during the harvest, and the overall dry weather have greatly favoured the development of the grapes. They were able to soak up flavours and natural sugar and at the same time develop a very good acidity. All varieties and especially the Burgundy grapes Pinot Blanc, Chardonnay, Pinot Gris, and Pinot Noir reached record values, and thus also a high alcohol potential. The wines are very unusual and the finest have a wonderful balance between all the components. This exceptional vintage can be tasted on numerous occasions in summer and autumn, in the wine taverns of the winegrowers and at many events on the Moselle.

TEXT CLAUDE FRANÇOIS

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ʹGËLLE KRËMMCHENʹ FOR THE BEST RIVANER

Info and Tickets in www.cunibert.lu/rivaner-uncorked/

Rivaner Uncorked Date: June 28 2019 Place: see above

Welleschter Kiermes Date: July 28th and 29th Juli 2019 Place: Wellenstein 35. Meechtemer Wäischmaachen Date: 18 August 2019 Place: Machtum/Nittel Festival du Pinot et de la Friture Date: 3rd and 4th August 2019 Place: Schengen Picadilly Date: 9th to 11th August 2019 Place: Stadtbredimus

Rivaner uncorked

More details on Facebook under ‘Rivaner Unkorked.

Enjoy a Wine Tasting Date: 9 and 10 June 2019 Place: Grevenmacher

One Wënzerdag Date: July 20th and 21st, ancestors 2019 Place: Ehnen

THE 2018 VINTAGE IS MAKING A NAME FOR ITSELF

On May 4th 2019, wine experts and wine amateurs met for the second time at the Remich Wine Institute to crown the best Rivaner of the year in a joint jury. This tasting was organised for the first time in 2018 by the ‘Confrérie St. Cunibert’, a brotherhood dedicated to Luxembourgish wine that organises various events throughout the year. The award-winning Rivaner wines will once again be presented to the general public on June 28th at the Melusina in Clausen, during an 80s and 90s party. Then the Rivaner of the Year will be officially announced and awarded a ‘Gëlle Krëmmchen’. All award-winning wines can be tasted.

Admission: 50 euros.

Wine events on the Moselle

ÉRI

E ST CU

28/06/19 @ Melusina DOORS @ 19:00 END @ 03:00 80’s/90’s Party

Back to the Roots ...

Rivaner meets Melu

Price : 50,00€

( Rivaner until 01:00, Fingerfood, BBQ, Plancha, Dessert, entrance and party included )

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Léiffrawëschdag Date: 15 August 2019 Place: Greiweldingen Schwéidsbenger Wäifescht Date: 1st September 2019 Place: Schwebsingen Fête du Raisin et du Vin Date: 6 to 8 September 2019 Place: Grevenmacher Riesling Open Date: 13 to 15 September 2019 Place: Ehnen/Wormeldingen/Ahn/Machtum

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LUXEMBOURG, SMALL COUNTRY, GRE AT WINES WWW.VINS-CREMANTS.LU

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DOSSIER

A drink from the country

where the lemons bloom A glowing red sun sinks below the sea at Capri… what better way to enjoy the sight than with an original limoncello – even if the lemon liqueur does not actually come from the island

‘The real taste of summer…’ – perhaps this slogan reminds you of a 1990s Ribena advert? Yet, a drink, which hails from the sunny South European clime, is possibly even more refreshing than strawberries on a hot summer’s day. You would do well to enjoy this sweet yet tangy Italian treat ice cold. Its fruity, lemony taste, the velvety texture, and the cheerful yellow colour: that is the real taste of summer… sigh…

These days, you will always find limoncello on the menu of your local trattoria or pizza place, that is, if they mean serious business. You might also find it in your local pub or, indeed, in your own kitchen fridge.

The drinkable Southerner has definitely arrived. Perhaps surprisingly, and in contrast to many other delicious liqueurs, limoncello has not been around for that long. Well, officially, that is.

Brand-new or a traditional drink?

Some say one thing, others say the other. One story goes that Massimo Canale registered the term ‘limoncello’ as late as 1988. The signore is allegedly also the first to have the idea to produce the liqueur in larger quantities. Which would mean that limoncelllo is, indeed, a drink of Caprese origins. This seems likely for there is another story

that tells of a hotel owner called Vincenza Canale, who welcomed her – frequently illustrious – guests with a glass of homemade lemon liqueur in 1897. Was this perhaps the reason Capri became such a tourist hotspot? That remains unclear, yet, that signore Canale, who registered the brand years later, is a relative of the signora Canale seems certain. Does this mean that limoncello definitely stems from Capri? The drink is certainly produced there by none other than the Canale family (among others), who call their version: ‘Limoncello di Capri’. Well, there you have it then.

How well do you know the country…

The people of Capri – well, they have their own ideas. Along the Amalfi coast people are convinced that they had invented the limoncello. And much earlier than their rivals on Capri. The Amalfi coast became a UNESCO world heritage site in 1997 on the grounds of its astonishing beauty, which counts among its treasures – wait for it – the numerous lemon plantations. It is also said that Goethe was so overwhelmed by the sight that he was inspired to compose the famous line: ‘Kennst du das Land, wo die Zitronen blühn’ (‘Do you know of the country where

Lemon liqueur with pasta Sounds weird? It’s actually rather good. Limoncello is not only used as an ice-cold aperitif or as a nightcap. Indeed, you can create wonderful cocktails and long drinks with the liqueur: ‘Capri Libre’ and ‘Capri Spritz’ are some of the very drinkable options. You can also mix limoncello into your cake or biscuit dough, into your pasta or scaloppini sauces, and even braise your vegetables with a dash. Limoncello is especially good to make ice cream, whether the cream, yoghurt or sorbet varieties. The true taste of summer!

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DOSSIER

the lemons bloom?’) It is, of course, impossible to prove that this is what happened. Nevertheless, it is undeniable that limoncello of the highest quality is also produced along the Amalfi coast. The reason for this lies in a unique lemon called Sfusato Amalfitano and which is said to be especially beautiful on account of its uneven skin texture (not, perhaps, the kind of fruit the uninitiated would describe as pretty).

From the peel to the liqueur It is this uneven peel that is the heart of the matter. Limoncello is not won from the juice of the lemon but from the rough skin. Contrary to what one might think, the juice plays no role in the creation process of the liqueur. It is the hand peeled (if done properly) skin of the lemon that is used in the manufacture. Care has to be taken to remove all of the white inside of the skin since that can turn the limoncello bitter.

Add water, sugar, highly concentrated alcohol… and a few other tricks, which are set out below this text. It’s not so complicated! Get at it!

French in reality?!?

It’s no wonder, really, that everybody claims to have invented it when the drink is so easy to prepare. In Sorrent, people also claim to be the original makers. Sicilians say theirs is by far the best versions but only seldom claim invention. To add insult to injury, it’s not only Italians who make limoncello. The drink is also produced on the Maltese island of Gozo. You might wonder how it got there. Or perhaps it actually travelled from there to the country shaped like a boot. On top of everything else there is a town on the Côte d’Azur called Menton that also offers – you’ve guessed it – limoncello!

Perhaps the Italian is in reality French? Well, there is considerable evidence – if not sure proof – for the theory that the popular liqueur came to Europe with Arabian nomadic tribes in the 7th century AD. Which means, that limoncello is in all probability a North African product.

Sweets for my sweet Don’t let yourself be taken in by the fruity, obliging taste, and the thick consistency of limoncello: That Italian can give a punch or two in the form of 30 to 35 per cent alcohol content.

You can get hold of gentler versions too, with about 15 per cent, but those are the exception and not the rule. Notice the edge the drink gives you at the back of your mouth, that’s how you can recognize the hidden risk. When creating the liqueur it’s even worse: experts say you need 95 per cent alcohol. It’s actually more difficult laying your hands on that than it is to prepare the liqueur (in your high street shops at least; the boundless universe of the internet will undoubtedly serve anyone there).

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Enjoy summer with this aromatic and generous Gris de Gris.

It reveals smoky notes as well as the scents of ripe berries and dried fruit. The palate is powerful, harmonious, voluminous and concentrated. Gris de Gris will perfectly match all summer dishes. www.vinsmoselle.lu KACHEN 02-19 EN.indd 105

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DOSSIER

HOMEMADE LIMONCELLO Homemade it tastes even better!

1 l Limoncello 60 minutes + 3 – 4 weeks resting time

• 10 - 12 untreated organic lemons • 1 l pure alcohol • 730 g sugar • 1 l water 1 Wash the lemons and peel the skin thinly (with a peeler), taking care that only the yellow layer is peeled off (the whiteness of the lemon would make the limoncello bitter). 2 Place the lemon peel with the alcohol in a large closed container and leave to stand for 3 - 4 weeks in a dark place. From time to time shake the container lightly. 3 Bring 730 g sugar briefly to the boil with 1 l water and allow to cool slightly. 4 Filter the lemon peel and alcohol stock (pour through a sieve) and mix with the sugar syrup. 5 Fill into nice bottles and close tightly. Store in fridge or freezer and enjoy ice cold.

TIPP Homemade limoncello is an excellent present!

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INSPIRATION

www.laredoute.fr

DINING AL FRESCO The boundaries between inside and outside have long dissolved. With the return of sunny days, the garden has become a living space of its own, ideal for gathering the whole ‘tribe’. Indeed, the dining room is no exception and turns into a summer refuge. Whether a large garden or small terrace, the inspirations are endless; created from metal, natural materials or plastic.

The predominant themes range from tropical to industrial, from raw materials to pastel shades.

We have put together some suggestions to help you design your table and create different atmospheres.

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INSPIRATION

A very modern blend with these contemporary looking seats in a combination of aluminium and outdoor textile fabrics and round tables. www.fermob.com

Frying pans with removable handles & XXL plates with special sauce compartment, the ideal equipment for your summer barbecues. www.villeroy-boch.lu

In keeping with the jungle trend that will conquer our tables this summer: Sandstone tableware with light retro motifs, refined with a golden line for a touch of elegance! www.hm.com

For this collection, IKEA collaborated with the African design collective Design Indaba. Here the metal rocking chair with its woven seat invites you to take a break. www.ikea.com 2019 / 2 | KACHEN | 109

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INSPIRATION

www.habitat.fr

www.jardiland.com

www.mepal.com

Koziol

www.jardiland.com

www.maisonsdumonde.com www.jardiland.com

PASTEL Pastel shades are a must for our tables and decorations.

This choice is a sure thing!

www.maisonsdumonde.com

www.fermob.com

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WELLBEING

A CHEER FOR BRUSSELS SPROUTS AND CO.!

Dr Michael Greger is a nutrition specialist and lecturer. He likes to tell his students about his new cancer therapy ilokkorB, which is very effective and without any side effects. Needless to say, his students listen closely.

B

efore you start googling this procedure with a mind to buying shares, I have to tell you, Dr Greger made a mistake on purpose.

He admits as much after an hour into his lecture and confesses that he confused the name of the treatment: he was actually talking about broccoli the entire time. His students would probably not have listen so rapturously had they known that he was simply talking about the health properties of broccoli, Brussels sprouts and all other cruciferous plants.

Sulforaphane, also called mustard oil, is the active ingredient in cabbages that, on account of it being a strong antioxidant, has positive effects on our brain and eyesight. Sulforaphane can protect against free radicals, induces enzymes, which detoxify our liver, and helps to prevent cancer. However, this substance exists solely as an inactive preliminary stage (Glucoraphanin) in the vegetables and is formed only once the plant cells have been ‘cracked open’, which occurs, with the help of an enzyme (myrosinase), through biting, chewing, or cutting up. Because this enzyme is a protein it is very sensitive to heat and is destroyed through cooking. The finished product sulforaphane, however, is resistant to heat. But who likes to eat raw Brussels sprouts?

Luckily, there is a simply trick you can employ during the preparation stage: wait until sulforaphane has formed before heating your vegetables. So, for broccoli soup, instead of cooking and pureeing, you should simply cut up the vegetable first, wait 40 minutes until the active substance has formed, and only then gently heat the broccoli and continue with the recipe. (Nevertheless, the vegetable should not be cooked until it is soft, enjoy it crunchy.) Avoid using a microwave because this will quickly destroy the sulforaphane!

By the way, the water left over from cooking the vegetables can be used for a soup or a sauce. It is full of sulforaphane, which has leaked from the plant cells through the cooking process. So don’t pour it away!

within the first two hours after harvesting) usually hold onto more of their properties than fresh vegetables, since the latter have to be transported and kept in a supermarket and then for a few days in your fridge before they are cooked.

If you want to use cauliflower as a substitute for carbohydrates (for example in cauliflower rice, cauliflower tabbouleh or cauliflower pizza dough), you should always prepare the vegetable as follows: cut up when raw, leave it to rest, and then cook. Another cabbage especially good for smoothies when used fresh (rather than frozen) is, the now very popular, kale.

Other good sources of myrosinase, the all-important enzyme, which aids the production of sulforaphane, can be found in mustard seeds and shoots. The preliminary stage of myrosinase can survive high heat. Which means that another way to form sulforaphane in blanched cabbage is to add mustard when cooking, something you often find in Indian cuisine. Should you have forgotten to cut up the cabbage before cooking (or you can’t find the time), or you can only get hold of frozen vegetables, you can significantly improve the positive health effects of the cabbage by adding half a teaspoon of mustard powder. By the way, horseradish and wasabi have similar properties to mustard.

A BROCCOLI A DAY KEEPS THE DOCTOR AWAY

Is fresh cauliflower always better than the frozen varieties, which are pre-washed and pre-portioned?

Yes, most definitely, since these vegetables will already have been briefly blanched (heated quickly and intensely) so that they last longer. This, however, will have caused the enzyme to be mostly destroyed. Yet, other frozen vegetables (spinach is usually frozen

Dr. Marc Keipes Director ZithaGesondheetsZentrum www.gesondheetszentrum.lu/blog/ 2019 / 2 | KACHEN | 113

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AYURVEDA Body and mind in balance

Rose-Lassi Serves 4

5 minutes

• 500 ml water • 250 g plain white yogurt • 2 tbsp rose water • 2 tbsp brown sugar • ½ tsp ground cardamom Put all ingredients into a blender and mix. Serve cold.

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AYURVEDA

Chickpea salad with pomegranate Serves 4

15 minutes

AYURVEDA FOR LIFE

• 250 g chickpeas • 1 cucumbe • 1 pomegranate • 1 piece fresh ginger (2 cm), peeled • 150 g yoghurt - 2 tbsp lemon juice • 1 tsp cumin, ground • 1 tsp chili powder • 1 tsp curry mixture • 1 tsp salt • 1 tsp agave syrup • fresh mint • 2 tbsp chopped almonds • salt, pepper 1 Soak chickpeas overnight in plenty of water. Cook for about 60 minutes until soft (alternatively remove the chickpeas from the glass). Drain into a sieve and rinse with cold water. 2 Peel cucumbers and cut into small cubes, halve the pomegranate, remove the seeds and add to the chickpeas with the cucumber. 3 Finely chop or grate the peeled ginger, mix with lemon juice, cumin, chilli powder, curry mixture, salt and agave syrup.

Wash mint, shake dry and chop finely. Mix everything together with the yoghurt. 4 Mix yoghurt dressings with chickpeas, cucumber and pomegranate seeds and leave in the fridge for about 1 hour. 5 Before serving, briefly fry almond sticks in a dry pan. Put the chickpea salad in a bowl, season with salt and pepper and add the almond sticks.

Integrate Ayurvedic healing art quite simply into your modern everyday life.

Janna Scharfenberg 208 pages, paperback with more than 100 colour photos and illustrations. In German.

ISBN: 978-3-517-09789-3 € 18.00 Südwest Verlag

WIN We are giving a way one book AYURVEDA FOR LIFE. Just answer the following question: Which publisher published the book?

Send the correct answer with your name and address and the keyword AYURVEDA to gewinnen@kachen.lu The winners will be selected by drawing lots and notified at the e-mail address provided.

The closing date for entries is 01.08.2019.

Ayurveda Tips for the Summer NUTRITION • Regularly consume cooling foods and drinks such as cucumbers, grapes, coconut water, rose water (e.g. lassi with rose water) and add some cooling lime juice with mint to the water.

• On hot days avoid hot spices like chilli, garlic and salt, as well as deepfried food.

• Choose light and refreshing dishes that do not strain your digestion too much.

RECIPES JOHN SCHLAMMES PHOTOS RAMUNAS ASTRAUSKAS

LIFESTYLE • Pay attention to sufficient but moderate exercise, preferably in the morning when it is not yet warm and choose cooler places, such as the forest, to work out.

• To cool down you can rub your skin with rose water or apply cooling sandalwood paste to the forehead.

AYURVEDA - JOHN SCHLAMMES ERNÄHRUNGS- UND GESUNDHEITSBERATUNG WORKSHOPS - WEITERBILDUNG 29, rue de Dalheim - MEDINGEN www.ayurveda-johnschlammes.com

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Ayurvedic Couscous Serves 4

25 minutes

For the herb pesto: • 250 g couscous • 800 ml water • 2 tsp salt • 3 tbsp cashew nuts • 3 tbsp pine nuts • 3 tbsp olive oil • 1 piece of fresh ginger (2 cm), peeled • 1 carrot • 1 tsp coriander seeds • ½ tsp turmeric • 1 tsp curry mixture • 1 tbsp raisins • 1 tsp agave syrup • some lemon juice • salt, pepper - fresh mint 1 Pour boiling water over the couscous in a saucepan, stir in the salt and leave to swell for about 10 minutes with the lid on. Fry 2 cashew and pine nuts dry in a pan and put aside.

3 Finely chop ginger and carrot and crush the coriander seeds in a mortar. 4 Heat olive oil in a pan and fry the coriander seeds briefly. Then add the ginger and carrot and continue to fry while stirring. Finally add turmeric, curry mixture and the raisins.

Add about ½ cup of water and simmer lightly for 2 - 3 minutes with the lid closed. 5 Place couscous in a bowl and stir in the carrot-spice mixture with the agave syrup. 6 Season to taste with lemon juice and a little salt and pepper, finely chop the fresh mint and stir in. Decorate with the roasted cashew and pine nuts and serve warm or cool.

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BALANCE

ORGANIC A Plea against Fanaticism The Creation of the Organic Concept The concept of organic farming came into being in the 1920s in Austria, Germany, and Switzerland. France did not join the trend until the 1950s. Organic farming sees itself as part of the idea of a more environmentally friendly society and rejects the model of intensive farming, which looks only to maximise production and is catastrophic for the environment.

The Organic Shop Today Even though the number of organic businesses is progressively rising in Luxembourg, they cannot meet the steadily rising demands of the consumers (+ 12 to 16 % per year). While in the last 10 years the number of organic businesses has risen from 88 to 134, the number of vegetable farmers, after a rise up to the year 2012, fell to 12, the level of the year 2009.

Only 4.19 % of agricultural land is farmed organically in Luxembourg. A change takes at least two to three years, which means that we cannot meet demands without importing products – and trade is booming. Yet, the conditions met by an organic label vary between the origin countries of the products. In the EU, the 28 member countries have agreed, after a four-year-long negotiation, to introduce a Europe-wide framework for the conditions of organic farming. These new regulations have made a positive impact but in some countries they have toned down valid conditions.

An organic diet is no cure-all

- What guaranties are in place to ensure that the products are not treated with copper or any other procedures, which are allowed in organic farming?

- What consequences do individual packaging have (even if the plastic is recyclable)?

- Does it make sense to use organic produce in canteens if the cooks are forced to use plastic foil between the preparation steps of their cooking processes, even if the storing time is short?

This is not an exhaustive list.

That is why we should not neglect the regional producers. We can observe and follow how they keep their livestock, whether the hens are let out into the open every morning, and whether the vegetables are grown locally according to the season, even if they do not have an organic certificate. That does not mean that we should observe everything through rose-tinted glasses: We should merely develop enough curiosity so that we get to know our local growers better.

Consumers can influence production processes by buying from those businesses, which they know well. That way, they can promote development and variety. It is not sufficient to denounce specific practices as a consumer. We should act considered and responsibly and reject those methods that we cannot support. Or rather, we must support those practices that we deem correct and suitable. Eating well does not always mean eating expensively. The challenge will be to take the global consequences for the environment and for our health into account.

Organic products present an important step in the direction of a healthy diet and in the conservation of nature; they are, however, no cure-all.

The organic label requires no ethical engagement; rather it is the simple result of factually based regulations of food production – nothing more. Topics such as transport, packaging, or the consequences of CO2 emissions are not taken into consideration. We should not forget that we are living in a globalised world in which the tracing of products has its limits.

- What about the organic products transported first by air and then thousands more kilometres by road?

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Bach Flower Remedies When flowers tame emotions

At a time in which people look for alternative methods to traditional medicine and in which research tries to show that thoughts and feelings influence our health, the flower essences by Dr Bach offer an interesting, supplementary approach.

‘As long as the soul, the body, and the spirit

are in harmony, nothing can hurt us.’

Dr Edward Bach

What are Bach flowers?

Dr Edward Bach divided the 38 flowers into seven groups, each one according to the mood, which they affect: Fear, uncertainty, lack of

interest for the present, loneliness, hypersensitivity, despondency / despair, and excessive worry about others. Bach developed the remedies with the help of the sun method: The flowers are picked early in the morning and are then placed into water taken from a spring. Under the influence of the sun the water is infused with active substances from the flowers. This technique takes its method from the naturally occurring phenomenon of morning dew.

This way, the enriched flowers cannot only help to dispel negative emotions but also turn them into something positive. For example, a lack of self-confidence can become a feeling of peacefulness and balance; a feeling of inferiority can become a feeling of confidence… Before you decide on a remedy, it is important to turn your gaze inward and identify your emotions. We met with Anne Lammar in order to find out more.

TEXT PATRICIA SCIOTTI

In the 1930s the British homeopath Dr Bach, who was an impressive persona in the world of medicine, developed an innovative form of therapy. The astute observer came to the conclusion that some of his patients did not recover from their illnesses, despite the care taken over their bodily ills. After years of research and countless tests, he came to the conclusion that emotions have a direct influence on the state of our health. According to him, illness is a sign of imbalance caused by a negative emotional state. To this effect, he developed 38 flower essences, each of which corresponds to a specific state of mind. These remedies have no effect on the actual illness; instead they help the sufferer to overcome negative moods and in that way can help the healing process.

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INTERVIEW

Talk with Anna Lammar, nonmedical practitioner Anna Lammar has been a non-medical practitioner for the last fifteen years.

As a non-medical practitioner and reflexologist she sees her patients as a whole person. For her it is important to acknowledge each individual in their totality and not only to help with symptoms. For Anne, the key is balance: Both in dietary matters (‘Food as Medicine’) and matters of movement, that is, to feel good in your body, or in the psycho- emotional area. ‘As soon as this threelegged base is established, nothing can happen to you,’ she says.

She combines tools such as essential oils, gemmotherapy (plant buds), and reflexology to build up her patients’ base. In order to strengthen the delicate psycho-emotional balance she has turned to Bach flower remedies.

In what kind of situation do you decide to prescribe Bach flower remedies? How do you prescribe them?

Just about all the time. When somebody comes to me for a natural remedy consultation, I will ask for information about that person’s life – from early childhood until today – so that I can see how their life has been in terms of physical and emotional matters. I will immediately think of certain flowers. Depending on the individual journey through life, I know which of the 38 flower remedies will help. For, as Dr Bach says: Emotions are often at the root of the pathology. I always concentrate first on the fears, for these block us the fastest, and I choose one of the remedies from the group of fears.

How do you choose the selection of remedies; on what basis do you choose them?

There are different possibilities when working with the flower remedies. I work in the same way that you would in traditional homeopathy with individual remedies, that is, the unicist way. That means, I choose a single flower; that of the moment. For it can happen that we need all 38 flower remedies in the course of our lives!

The question we have to ask ourselves is: ‘What bothers us most?’ I choose a flower in order to work with the present – that is Dr Bach’s vision. A lot of the time one flower can hide another… I prefer to let one flower after another take effect, instead of mixing several together, even if both techniques are possible.

When should you take the flower remedies?

You can take them pure or diluted with water. When we use them, I think we should use them undiluted so that we can handle the

present better. I recommend taking three drops every day for three weeks.

During the first week you establish your connection to the plant.

The second week is called the phase of effects, and the third is the grounding of the effect. This way the plant can unfold its full potential.

When can I feel the first results from the flower remedy?

After three weeks we check whether the mood that we are treating is still present. If it is, then we introduce a break of one week, and then continue the treatment for three more weeks after that. If somebody comes to you because of feelings of sadness for something that happened twenty years ago, then we’re not in the present anymore.

In this case we dilute the flower remedies. It is especially important to accompany the patient in their treatment. The more we dilute the remedies, the further we go, just like in homeopathy.

That is really important by the way: The diluting of your remedy. An original remedy is already diluted with alcohol. If we want to respect the proportions of Dr Bach’s remedies, we should not go over 1/240 and it should, of course, come from organic farming.

Are there contra-indications?

I would say there are precautionary principles. Because the remedies contain alcohol, you would avoid giving them to alcoholics. That’s why the remedies exist in granulated form now too. A treatment is not necessarily suitable in the case of severe psychological instability.

Can you use Bach remedies without prescription?

It’s about healing yourself. Sometimes you might have a wrong image of yourself and you have trouble identifying negative moods and seeing where the problem lies. It’s more complicated when you can’t rely on an external opinion.

Bach flower remedies can be used in many different areas. For 50 % of my patients stress is the reason for their negative state of mind.

Bach’s remedies offer an individual and tailored solution, as there can be thousands of reasons why one might suffer from stress. The selfhealing principle of the flowers allows our body to heal itself. That is the integral vision of Dr Bach.

Anne LAMMAR • Neuropath 18, avenue Grand-Duc Jean • L-1842 Howald Tel. (+352) 621 56 13 53 • E-Mail: lavi.17@me.com 2019 / 2 | KACHEN | 119

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rocket-salad

tofu-steak

+

Tofu steak

ABOUT BEETROOTS

With an unseasoned tofu, you don’t attract anyone behind the grill. Nobody can resist this marinated tofu steak promise.

BBQ FIESTA, THE PLANTPOWERWAY

T

he barbecue season is in full swing and grilling isn’t just reserved for meat. There are so many recipes you can make on the grill if you follow a plant-based diet! Here are some of our recipes with which you are guaranteed to surprise your guests with pleasure. facebook.com/aboutbeetroots / instagram.com/aboutbeetroots

RECIPE & PHOTO SARA & SVEN

ields 2 steaks Y barbecue

4 h marinating time + 10 minutes on the

• 2 x 200 gr Tofu • 2 cloves of garlic • 1 tsp chipotle powder • 2 tbsp balsamico vinegar • 4 tbsp olive oil • 1 tbsp date syrup • 3 tsp black pepper • 1 tsp rosemary 1 For the marinade, add all the ingredients (except the tofu) to the blender and mix until smooth. 2 Lightly pat the tofu dry with a kitchen towel, place in the marinade and leave to soak in the fridge for 4 hours. 3 Grill tofu over direct heat for 4-5 minutes per side, while brushing with the rest of the marinade.

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XXXXXXXXXXXXXXX MEAT FREE MONDAY

+

veggie skewers

Veggie skewers A veritable explosion of taste. The composition of grill skewers has no limits ... but try this simple marinade, it will blow you away!

Yields 4 skewers

15 minutes

• 4 tbsp olive oil • 1 pepper • 1 clove of garlic • 2 tbsp parsley, chopped • 1 tsp salt • 2 corncobs • 1 zucchini • 1 red onion 1 For the marinade, add olive oil, garli,c and parsley to the blender and mix until smooth. 2 Wash the vegetables and cut into bite-sized pieces and thread onto the skewers. Then brush with the marinade. 3 Grill the kebab over direct fire on all sides for 3-4 minutes.

Fresh tomato arugula salad Serves 2

15 minutes

• 100 g whole grain bread • 75 g olives • 600 g mixed tomatoes (cherry tomatoes, heirloom tomatoes,...)

• ½ red onion • a bunch of basil (for topping) Dressing: • 3 tbsp olive oil • 2 tbsp balsamico vinegar • 1 clove of garlic • 1 tsp salt 1 Cut the ciabattas into 2 halves, rub them on both sides with olive oil and grill / roast over direct heat for 2-3 minutes. 2 Cut tomatoes into coarse cubes. Pit the olives and chop them roughly.

Cut the onion into fine strips. Cut the bread into bite-sized pieces and bring to the salad. 3 Puree all the ingredients for the dressing in a blender. 4 Add the dressing to the salad, mix well and top with basil leaves.

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WORKSHOPS

WORKSHOPS FOR KACHEN CLUB MEMBERS

All events and workshops will take place in the editorial offices of KACHEN in Junglinster and are free of charge. If you are interested, please register with your subscription number by e-mail under redaktion@kachen.lu

B ' R E A K FA S T

F O R

R E A L

22.06.2019 10am – 12 noon B'reakfast for real with The Good Market x The Spice Collection.

A joint breakfast for a total of 12 readers, with healthy and natural products from The Good Market and The Spice Collection.

AY U R V E D A

28.06.2019 5pm – 8pm Free workshop with John Schlammes about Ayurveda (introduction, recipes, cooking, and eating) for max. 12 people, held in Luxembourgish, includes the preparation of some recipes and subsequent tasting.

C AT H Y

G O E D E R T

09.07.2019 5.30pm – 8pm Together with the young patissier Cathy Goedert, 10 KACHEN readers will learn how to prepare lemon tarts with meringue.

Everyone is invited to take part in this workshop and to try it out afterwards!

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COOKING WITH BERTRAND

NATURALLY HEALTHY WITH

ATELIER DE CUISINE BERTRAND

RECIPE BERTRAND DUCHAMPS PHOTOS RAMUNAS ASTRAUSKAS

Chef Bertrand Duchamps, creator of the ‘Atelier de cuisine Bertrand’ in Strassen, will prepare a vegetarian recipe for us in every issue. The Frenchman from Brittany is proud of his roots, which have left their mark on his cooking style and his constant search for delicious, authentic, and natural products.

PEA HUMMUS Serves 4-6, to share

10 minutes

• 150 g pre-cooked organic peas • 3 tbsp Tahin (sesame seed puree) •1 tbsp peanut butter • 1 tbsp walnut oil •1 tbsp olive oil • Spice salt mixture (from Bertrand) • 1 tsp lemon juice • 1 tsp dried tarragon • Organic pumpkin seeds, paprika, pomegranate, for the final touch Put the peas in a blender, stir the Tahini puree before adding three tablespoons of it to the peas. Add the peanut butter, oil, tarragon, and other ingredients and mix. Add salt and lemon juice and mix again until the paste has a smooth consistency. Flavour with spices.

Arrange Place the hummus in a small bowl and form a circular hollow with the back of a tablespoon. Add a few drops of olive oil and garnish with pumpkin seeds, pomegranate seeds, and some paprika.

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LUXEMBOURG

GUIDE FOR ONE DAY A PERSONAL LOOK AT LUXEMBOURG

© Laurie Kremer

© Cour grand-ducale / Sophie Margue / tous droits réservés

1

2

O

3

© Jean Asselborn

© John Marshall

29/06 15/09/2019

n the launch of Guide for One Day in the summer of 2017, 36 people from all walks of life offered to act as guides for a total of 61 tours. 230 visitors experienced the colourful program in several languages. A success, which was topped in 2018. The initiative of the tourism board for the ministry of economic affairs now begins its third round, from June 29th to September 15th 2019.

including rooms which are normally not accessible to the public. Together with the British ambassador John Marshall visitors were able to discover the city by jogging through it. Mike McQuaide, well known through his blog ‘An American in Luxembourg’, organised a bike tour through ‘his Luxembourg’, something the Minister of Foreign Affairs Jean Asselborn also did.

It’s not only people like you or me who act as guides for one day. The visitors of the Grand Ducal Palace were astonished to find that their guide was none other than the Grand Duchess Maria Teresa herself who personally showed them around the former town hall on the Krautmaart,

Beside the VIPs you could also find countless normal citizens who were enthusiastic guides for one day, and came up with quite a few ideas to instil their knowledge and passion for their country to others. Themes covered ranged from Dommeldange during the war to a walk through 2019 / 2 | KACHEN | 125

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E u

the Minette area to an exploration of open-air art installations in the city. You can hardly get to know Luxembourg in a more original and authentic way. If you want to take part in a tour, register online by 18/06/2019.

Become a tour guide for Luxembourg Interested parties can register via www.guideforoneday.lu with an idea for their tour. You don’t have to be a professional or have any experience as a tourist guide. What counts is your passion for Luxembourg and your project, and the desire to communicate this to others. Whether sporty or cosy, historic or cultural, about the city or the countryside, important is only your individual relationship with the tour you will provide. Your creativity need know no bounds: whether you choose to walk, jog, bike, or go from bar to bar – the emphasis lies on the hidden and beautiful corners of the country, and the wish to share these with others. It is also a good opportunity to get to know nice people in an easy-going atmosphere.

Good to know

S LO

Dates Guide for One day: 29/06 – 15/09/2019 Deadline to register as a guide bis zum 16/06/2019

8T

Registration for the tours from 18/06/2019 up to two days before tour

•S •O •I

Registration via the website www.guideforoneday.lu All excursions are free, independent of the offered activity. They usually take around 1 ½ hours and the number of participants is capped at approx. 10 people. The language of the tours will be indicated by each individual guide.

Herbal excursion with KACHEN and René Mathieu KACHEN is also taking part in the initiative GUIDE FOR ONE DAY and is collaborating with star chef René Mathieu.

On July 13th, from 8.45am to 11.30am we will organise a herbal walk around the castle of Bourglinster. Ten people can register for the tour.

29/06 15/09/2019

An initiative of the Ministry of Economy

Please register

by June 28th at the latest, on www.guideforoneday.lu

Register now and become a ‘Guide for one day’

www.guideforoneday.lu

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Unsere I nklusi XXXXXXXXXXXXXXX v-Leistu ngen: • Fahrt im „F ir

Erstklassige Busreisen: Kultur, Erlebnis und kulinarische Highlights!

st Class“-Rei sebus: Komfo • Haustürabh rt und Sicher olung heit • Frühstück sowie Mitta gessen auf de • Erlesene H r Hin- & Rück otels der ge reise hobenen Mit • Permanente te lklasse Reisebegleitu ng ab/bis Lu • Lokale Frem xemburg denführer be i Stadtbesic • Sorgfältig htigungen ausgesuchte Ausflüge • Landestyp ische Kulinar ik • Reise- und Gepäckversi cherung

NORMANDIE 6 Tage : 08.09-13.09.2019 • Cote Fleurie • Calvados • Mont St. Michel

2.180 €

p. P. im DZ

SÜDENGLAND & LONDON 8 Tage: 01.09-08.09.2019 • Stonehenge • Oxford • Isle of Wight

1.580 €

p. P. im DZ

NORWEGEN UND SEINE FJORDE 10 Tage: 05.09-14.09.2019 • Geiranger Fjord • Bergen • Kopenhagen

2.490 €

p. P. im DZ

Beratung und Reservierung in allen Reisebüros von Voyages Emile Weber Tel.: 35 65 75-1 www.emile-weber.lu 

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EVENTS

Fête de la Musique www.fetedelamusique.lu 14. – 21.06.2019 Ironman 70.3 Luxemburg Mosel-Region www.ironman.com 16.6.2019 Siren’s call www.sirenscall.lu 29.06.2019 Summer in the City www.summerinthecity.lu 14.06 – 15.09.2019 Nacht der Legenden www.nuitdeslegendes.lu 29.06.2019 Rock um Knuedler www.rockumknuedler.lu 12.07.2019

Festival de Wiltz www.festivalwiltz.lu 18. – 25.07.2019

Streeta(rt)nimation www.luxembourg-city.com/en/street-artnimation 02./03.08.2019

Landwirtschaftsmesse www.fae.lu 05. – 07.07.2019

e-Lake Festival www.e-lake.lu 09. – 11.08.2019

Blues Express www.bluesexpress.lu 13.07.2019

Festival MeYouZik www.luxembourg-city.com/en/meyouzik 14./15.08.2019

Nuit des Merveilles www.nuitdesmerveilles.lu 13.07.2019

Schueberfouer www.fouer.lu 23.08. – 11.09.2019

Blues’n Jazz Rallye www.luxembourg-city.com/en/blues-n-jazz-rallye 27.07.2019

La Charly Gaul www.lacharlygaul.lu 08.09.2019

© Studio Fränk Weber

Letz go local Ettelbruck www.letzgolocal.lu 02.03.2019 – 03.03.2019

© SI Wiltz / LFT

© Claude Piscitelli / LFT

© Siren's Call

© Tommi Lappalainen / LFT

© Escher kulturlaf - asbl / LFT

Summer in Luxembourg

T yo an C w

Festival International de la Bande Dessinée www.bdcontern.lu 20./21.07.2019 Mittelalterfest in Vianden www.castle-vianden.lu 27.07. – 04.08.2019

v

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© Escher kulturlaf - asbl / LFT

© Studio Fränk Weber

© SI Wiltz / LFT

There are places where you quickly forget everyday life. Let yourself be carried away by the charm of the Moselle region and relax with a glass of Luxembourgish wine or sparkling Crémant. In Luxembourg, you will enjoy life in a way you would have never imagined.

visitluxembourg.com 2019 / 2 | KACHEN | 129

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CULINARY TOP CLASS 130 | KACHEN | 2 / 2019

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GREATER REGION

LAND & GOLF HOTEL STROMBERG Luxembourgers are always on the lookout for those special places to which one can plan a short trip. Those kinds of places with which one can combine several pleasant things at once: Relaxation and wellness, nature, sports, and culture, sightseeing and, of course, good food. The LAND & GOLF HOTEL STROMBERG, which sits just under one and a half hours from Luxembourg in a peaceful and yet central location between Soonwald and Rhein, offers all of this and more. It is no longer an inside tip, because if something is really good, people in Luxembourg don’t keep quiet about it!

It would be quite an understatement to speak only of ‘good food’, however. Chef Michael Stortz, who has been the director of the kitchen pots in the hotel for eighteen years now, cooks at star level – all with lots of love and creativity. The LAND & GOLF HOTEL STROMBERG has a total of four restaurants that give you, in terms of the mood as well as the kitchen, all you could wish for: A relaxing breakfast in the garden restaurant, lunch or dinner in the buffet restaurant, an elegant and romantic dinner in the gourmet restaurant Le Délice, or an aperitif or cocktail in the Birdie-Bar (which entertains you on Fridays and Saturdays with live music). Indeed, you will find over fifty flavours of whisky in the Birdie-Bar, to the delight of connoisseurs.

There is even space for conferences and seminars in the hotel, set up in such a way that regular guests don’t feel disturbed.

A short while ago chef Michael Stortz presented his first cookbook, ‘Stortz No 1’, at a festive ceremony with 150 invited guests. It contains 355 fine pages of his knowledge and love for fresh ingredients and local produce. You will find 67 recipes in the volume, which, by the way, you can win on the next page! A meal in the gourmet restaurant Le Délice is an experience for the kitchen chef spoils you at the highest level with fresh, coherent, and often surprising culinary creations.

TEXT BIBI WINTERSDORF PHOTOS LAND & GOLF HOTEL STROMBERG

The newly renovated hotel offers a stylish atmosphere with a lot of love for details – exactly right for a long weekend to relax and enjoy, or indeed, for a short but intensive golf experience.

When it comes to entertainment the LAND & GOLF HOTEL STROMBERG as a lot to offer. Beside the 18-hole golf course right on the front step, countless sport options, and opportunities for excursions, wine tasting events or sightseeing, you will find that the hotel has its own cinema (possible a first)! Every evening family friendly films are shown and so ensure that your stay will be pleasant and entertaining.

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Michael Stortz learnt with the best in his field. After his training as a cook and time in the Federal Armed Forces, he immediately entered the star gastronomy. From the restaurant ‘Brogsitter’ in Bad Neuenahr where he work as a chef patissier, to the ‘Deidesheimer Hof ’, where he found a great teacher and mentor in Manfred Schwarz, and finally, to Dieter Müller, ‘the best of all times’, in the ‘Schlosshotel Lerbach’.

Michael Stortz, the perfectionist, has developed his own style by now, but at the same time he has not forgotten what he has learned. Even today he is inspired by Manfred Schwarz’ method of leading a team or the commanding, calm, and controlled way of Dieter Müller who leads with motivation and teamwork. In a culinary sense, Michael Stortz is very open even if he says of himself that he belongs to the

‘old school’. Four weeks ago, for example, he decided to go completely vegan, so that he might understand the daily problems of getting hold of produce for a vegan person. Since then he has incorporated vegan and vegetarian options into the main component of the menu in the gourmet restaurant, so that vegans and vegetarians can enjoy their meals to the full at the LAND & GOLF HOTEL STROMBERG.

LAND & GOLF HOTEL STROMBERG Am Buchenring 6 • D-55442 Stromberg Tel. (+49) 6724 600-0 • info@golfhotel-stromberg.de www.golfhotel-stromberg.de

WIN

The cookbook

Win one signed copy of the cookbook STORTZ NO. 1. in our prize draw.

STORTZ NO. 1

Question: ‘How many rooms does the LAND & GOLF HOTEL STROMBERG have?’

Send the correct answer with your name and address to gewinnen@kachen.lu The prize draw closes on 01.08.2019

can be obtained for 75 € incl. postage via www.golfhotel-stromberg.de/ hotel/gastronomie/kochbuch/

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GREATER REGION

Polenta with chanterelles and artichokes Serves 4

20 minutes

For the polenta slices • 25 g butter • 2 shallots, finely chopped • 200 g polenta semolina • 500 ml poultry stock (old vegetable stock) • 150 ml milk • 100 ml liquid cream • 2 tbsp curcuma • 1 tsp cumin • 1 star anise • ½ tsp cardamom • ½ tsp tatli spice • 1 pinch Garam Masala • ½ garlic clove, finely chopped • 20 g parmesan, finely grated • sea salt • pinch of nutmeg

in moderately hot olive oil. Just before the end, add the cleaned chanterelles, roasted pine nuts, finely chopped thyme and some garlic. Season to taste with salt and black pepper. Brown all sides of the polenta slices in olive oil until golden yellow, add a little butter and arrange on the plate with the other ingredients.

Brown the shallot brunoise in butter and add the polenta semolina.

Add chicken stock, milk, and cream, stir in the spices, garlic and parmesan, bring to the boil and let swell over a low heat. Stir occasionally, season to taste, remove star anise. Finally place on a baking tray, smooth down, and chill. After cooling, cut into pieces.

For the pepper gelly: • 250 g diced paprika • 1 shallot • 25 ml olive oil • ½ tsp paprika powder • 2 tbsp champagne vinegar • 5 g agar agar • 250 ml vegetable stock • sea salt Sweat diced bell peppers with shallots in olive oil, add paprika powder and deglaze with champagne vinegar, add vegetable stock, cook until soft and blend finely with agar agar in a mixer, bring to the boil again and let cool. Then puree in a blender to a liquid gelly and season to taste.

For the pepper glace:

RECIPE MICHAEL STORTZ PHOTO LAND & GOLF HOTEL STROMBERG

• 500 g red bell pepper, chopped • 20 g brown sugar • 2 cl champagne vinegar Finely mix the fresh peppers with about 100 ml water and press the juice through a passing cloth, mix with brown sugar and champagne vinegar, then boil down in a pot until the consistency of a syrup is reached.

For the elderberry dressing gelly: • 250 ml granulated sugar 1:1 • 5 g agar agar • 250 ml black elderberry vinegar Bring the granulated sugar to the boil with the agar agar, add the elderberry vinegar, chill and puree finely after setting.

• chanterelles • mini artichokes Clean the mini artichokes,remove the fibres and soak them in lemon water, then quarter them and slowly fry them golden yellow 2019 / 2 | KACHEN | 133

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WHAT DOES THE WORLD TASTE LIKE?

Do not tell me it’s Wareniki!

A

couple of years ago we had planned to travel to the Ukraine.

However, we never got there. Just before our trip was supposed to start these strange green people invaded the East and conflict about the ownership of the peninsular of Crimea broke out. On our second attempt we found that things in the Ukraine had quietened down a bit (even if Crimea had been annexed and the East was allegedly at peace). In Odessa we walked up and down the stairs made famous in the film ‘Battleship Potemkin’. (The queue for the lift was not appealing as the hot summer sun burnt down onto the people below who naturally began to sweat profusely.) After this exertion we felt exceedingly hungry. We found ourselves in a typical Ukrainian restaurant that had been recommended to us by our guide on the previous day’s tour. The name eludes me. The service personnel wore the national costume of Ukraine – exceedingly picturesque – but they were incredibly rude. We decided, alongside a few other things, to go for the national dish Wareniki, stuffed dumplings, which you can fill with whatever you find in the fridge. We chose one with cabbage and one with meat. Both tasted of, well, nothing. Mmm, and that was supposed to be the local delicacy? On our way home we passed a Georgian restaurant. As some of our small group had never tasted Georgian food we made a reservation for the evening. After all, Georgia is not that far away. We all had Khinkali, stuffed dumplings,

which you can fill with whatever you find in the fridge. Juicy, spicy, delicious, and simply one of a kind. Nevertheless, we wanted to give the Ukrainians another chance. The next day we visited a place in Kiev, which had been recommended to us by a fleeting acquaintance, a diplomat. It was called Taras Bulba, named after a Ukrainian hero from a Russian tale. There was a lot of wood in this place, a lot of service personnel wearing traditional dress, and more Wareniki. In the story Taras Bulba has a sticky end and is burned alive. After our questionable enjoyment of the Wareniki we would have liked to see the cook go the same way. The dish was: mushy, doughy, gooey, and so dull! As luck would have it we discovered a Georgian restaurant on the way home. For our remaining days in the Ukraine we ate nothing but Khinkali. Our next trip will be to Georgia. Odessa is nevertheless terrific.

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ADVERTORIAL

VISITING PAUL BOCUSE

Connoisseur reader journey in co-operation with Voyages Emile Weber.

Here comes our next gourmet trip in cooperation with Voyages Emile Weber!

This time we go to Lyon to probably the most well-known chef of all times: Paul Bocuse!

Paul Bocuse There is probably no cook as famous as Paul Bocuse. The cooking legend understood early on how to put himself and his art in the limelight. In 1965 he won the first three Michelin stars for his restaurant ‘L'Auberge du Pont de Collonges’ in Lyon. Since then, the star chef has been able to keep them over the years - more than any other restaurant in the world.

He was also named ‘Chef of the Century’ by the Michelin Guide. Paul Bocuse passed away last year.

3 days 15.08. – 17.08.2019

Price per person Double room: 940 € Single room supplement: 160 €

LYON FOR CONNOISSEURS • Culinary guided tour through "les Halles de Paul Bocuse” • Dinner at the restaurant L'Auberge du Pont de Collonges

ITINERARY 15.08.2019 – Thursday Departure at 07.00 via Dijon (light lunch on the way) to Lyon.

Check in at the hotel and free time afterwards. Take your first walk in the heart of the city. In the evening we visit one of the French Brasseries of Paul Bocuse.

TIP

Try the tasty ‘Le coussin de Lyon’ at Maître Chocolatier Voisin.

16.08.2019 – Friday After breakfast, culinary guided tour of ‘les Halles de Paul Bocuse’ including wine tasting and delicacies. This market hall has existed since 1970 and you will find everything your palate desires. In the evening the highlight of the trip awaits you, a dinner in the restaurant ‘L'Auberge du Pont de Collonges’ (3 Michelin stars)!

17.08.2019 – Saturday Breakfast and check-out at the hotel. Drive to Dijon. Leisure time. Discover the medieval streets with their half-timbered houses and multicoloured roofs. Return to Luxembourg in the afternoon.

THE SERVICES The journey according to program in the ‘First-Class’-coach, lunch on the way there, 2 x overnight stays/breakfast in Lyon, 2x dinner according to program in restaurants of Paul Bocuse. Guided tour through the market halls of Lyon. (Further entrance fees are not included). Shuttle service, travel and luggage insurance.

PARTNERHOTEL: HOTEL LE ROYAL (Institut Paul Bocuse) Location: Central location, in the heart of the city, directly on the Place Bellecour.

Facilities: Breakfast restaurant, restaurant l'Institut, Bar Côté Bellecour.

Rooms: non-smoking, bath or shower/WC, satellite LCD TV, WLAN, minibar and safe.

Bookings:

VOYAGES EMILE WEBER

CALLCENTER (+352) 35 65 75 - 1 • www.emile-weber.lu www.emile-weber.lu/de/reiseangebot/id/5111.html 2019 / 2 | KACHEN | 135

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CROATIA

Magical Split WITH

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TEXT JESSIKA RAUCH

Yachts and sailing boats have long incorporated Croatia into their summer routes while city travellers make their way to the capital Zagreb in the North of the country as well as Zadar and Split along the coast.

‘instagrammable’. Equally desirable is the gourmet restaurant ‘Jeny’ in Tucepi on the Makarska Riviera. It is easily reachable on foot from the Bluesun Hotel Alga.

Split, ‘the capital of Dalmatia’, is situated on a semi-island by the Adriatic Sea and lies at the foot of an impressive mountain range.

Architecturally, the second-largest town in Croatia bears the imprint of the Romans thanks to, among many other things, the Diocletian’s Palace in the old town, which is named after the Roman Emperor.

Combining Roman, military, and sacred architecture in its villa- and palace-like structures it stretches across an area of 30.000 m2. In 1979 the palace was added to the list of UNESCO world heritage sites. In the 19th century Austrian Classicism was brought to the Dalmatian kingdom whose official language was Italian at that time.

The flair of dolce vita can be felt in places like the main square, ‘Pjaca’ (previously called Piazza San Lorenzo) and in arcades built in the style of late Gothic Venetian Palazzi, which create a romantic atmosphere.

If you want to swap the city air for the murmuring of the waves, you don’t have far to go: The offshore islands of Hva, Šolta, and Brač are easily accessible by ferry from the harbour in Split. There you will find olive groves, vineyards, and fig trees, whose scent sweetens the warm summer air. A favourite destination is the blue grotto, which lies hidden in a small cove on the island of Biśevo. You’ll also find plenty opportunities to swim in the sea in the pebble and sand beaches; the nearest one is Bačvive.

In Croatia, emphasis is laid on hospitality and entertaining. In the country’s fantastic seaside location restaurants and bars with terraces invite you to linger. ZOI lies in Split’s popular port and serves Mediterranean specialities with a twist. For more than a thousand years people from all kinds of cultures travelled by sea to Split. You can find this many-fold influence on the menu of chef Ivica Katić.

For an aperitif go to the Uje Oil Bar where you can get Dalmatian specialities such as prawns with sea fennel or experience an olive oil tasting. In the Bokeria Kitchen and Wine Bar you’ll find, from morning until night, international guests alongside local gourmets.

This family restaurant does not only carry good wines, which work well with smoked mussel risotto, but the mood is also extremely

If swimming is more your cup of tea, you’ll find plenty of opportunities in and around Split. There are pebble and sand beaches; the most famous and most unusual is the ‘Zlatni Rat’ which, on account of its shape, is also called the ‘golden horn’. For easy access, check into one of the nearby hotels in Bol, bookable through LuxairTours.

Fans of water sports can enjoy canyoning in the blue-green shades of the Cetina river, which flows past cliffs, woods, meadows, and waterfalls. An unforgettable scene.

Outdoor sports enthusiasts will find countless opportunities along the Makarska Riviera: for example at the Biokovo mountain range where you can zip line, hike, or mountain bike.

A top address for your relaxing stay along the Markaska Riviera is the five star, adult-orientated ‘Bluesun Hotel Jadran’ with its excellent culinary offers. The SENTIDO Bluesun Hotel Berulia proposes countless activities to get to know the Croatian cuisine and culture. Both hotels are bookable through LuxairTours.

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Restaurant Jeny (Gornje Tučepi, Čovići 1, 21325 Tučepi) www.restaurant-jeny.hr

For a coffee or ice cream break: Bobić (Klaićeva poljana 3, Split, near Diocletian's Palace)

Bokeria Kitchen & Wine Bar (Domaldova 8, Split 21000)

An easy-going bar on the edge of Bacvice town with sea view and sand under your feet:

Uje Oil Bar (Dominisova ul. 3, 21000, Split) www.oilbar.hr

Café Bar Zbirac (Preradovicevo Setaliste 3–5)

TAKEGEWINNEN PART AND WIN Win 1 week for 2 adults in the 4 star BLUESUN HOTEL ALGA, standard double room, half-board, flight from Luxembourg to Split (return) inclusive with LuxairTours.

The hotel lies on the Markarska Riviera at the foot of the impressive Biokovo mountain range and is only a short walk from the Slatina beach.

The beach is situated in a fantastic landscape framed by shade-giving pine trees and a view of the Adriatic Sea. Enjoy a homemade cocktail in the hotel’s hygge bar; in ‘Clemente’s Pub’ have a beer and hamburger.

The nearby restaurant, Kaštelet, prepares typical Dalmatian specialities à la carte. Very close to the hotel you’ll find tennis courts as well as football pitches and basketball courts. Tour guides organize a great range of trips with which you can explore and discover the area. The hotel lies in the vicinity of the popular Tučepi centre and 6 km from Makarska.

To enter, answer the following question: On what weekday does Luxair fly to Split in the 2019 summer season?

Send your answer with your name and address and the reference SPLIT by email to gewinnen@kachen.lu Your journey must take place before 15.06.2020.

Flight tickets and accommodation are subject to availability.

Closing date is 01.08.2019 138 | KACHEN | 2 / 2019

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READY? STEADY, BOOK & DIVE!

LAST MINUTE

UP TO

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GO TO YOUR TRAVEL AGENCY OR ON LUXAIRTOURS.LU Offers subject to conditions and availability.

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© Gauls die Fotografen

Koblenz so near and yet so far

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CFL

Koblenz is not only one of the oldest towns in Germany but also one of the most versatile: You’ll find churches, castles, palaces, and historic town houses that tell stories from the past; while winding alleys invite you to wander and squares to linger. Countless museums offer a range of exhibits; from archaeological finds spanning various epochs to twentieth-century French art to an interactive journey into the world of the romance of the Rhine.

© Gauls die Fotografen

© Gauls die Fotografen

The first 3S cable car in Germany promises a breath-taking journey across the Rhine to the fortress Ehrenbreitstein, the second largest surviving fortress in Europe. At the same time, a trip in the cable car offers you unbeatable views of the UNESCO world heritage ‘Oberes Mittelrheintal’ and the 2000-year old town which sits where the Rhine and Mosel meet.

The funicular can carry up to 7 600 people every hour and is, therefore, the most capacious in Germany.

The old town of Koblenz, with its romantically winding alleys, picturesque courtyards, and those cosy and compact squares with their numerous cafes, offers plenty of historic stories: If you want to dive into the history of the town, start with the old town where once the Romans founded their ‘Castellum apud confluentes’ (fort where things flow together) and from which Koblenz gets its name.

Only a few kilometres from the centre of town you’ll find, in a district sharing the town’s name and sitting high above the left bank of the Rhine, the palace of Stolzenfels. This palace counts among the most remarkable accomplishments of the Prussian romance of the Rhine. It was built in the nineteenth century out of the thirteenth-century ruins of an old castle and boasts a park and gardens: an art-historic and cultural treasure.

Be honest: How often have you visited Koblenz as a tourist even though it is so close to Luxembourg? Now is perhaps the time to visit this beauty along the Mosel!

© Piel Media

In cooperation with

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© Ulrich Pfeuffer

The gourmet restaurant Da Vinci is the culinary flagship restaurant of the Einstein Gastronomy Group. The restaurant is located in the very best downtown location in the direct vicinity of the Electoral Palace of Koblenz and the City Theatre. The modernpuristic interior design forms a successful counterpoint to the listed location, the headquarters of the former Deinhard Sektkellerei. The interior is straightforward, the ambience is noble and elegant, perfect for enjoyable hours in a dignified atmosphere.

The kitchen offers a three- to nine-course degustation menu in timeless French classic, interpreted in a modern way. Chef Daniel Pape's product-oriented kitchen gets by with just a few components in which he skilfully highlights the individual taste of each component.

The Da Vinci is recommended and awarded by: Michelin (1 star Michelin), Gault & Millau (15 points), Der Feinschmecker (one of the best restaurants in Germany), Savoir Vivre (3* suns), Varta Führer (3 diamonds), Schlemmer Atlas (3 cooking spoons). www.davinci-koblenz.de

© Restaurant Da Vinci

TAKE PART AND WIN

Win a trip for 2 people to KOBLENZ* including the 1st class train ride from Luxembourg and 1 night in a 4-star hotel in a double room, including breakfast and a 5-course dinner menu in the star restaurant Da Vinci.

Answer the following question: How many people can the Koblenz cable car carry per hour?

Send the correct answer with the keyword KOBLENZ to gewinnen@kachen.lu Deadline for entries is 01.08.2019 *The gift voucher is valid from the date of issue until 17 November 2019, subject to availability.

ww Call

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Europe at your fingertips !

Book your international train tickets

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Your international timetables in real time

Manage your e-tickets

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GREATER REGION

Blume & Kalkreuth The sweetest workshop along the Mosel ‘Made by hand’ is no longer simply a trend; these days it’s almost required especially when it comes to young enterprises. Indeed, for Michael Blume and Adrian Kalkreuth it’s a no brainer: The master confectioners have a deep love for and understanding of their craft; they started at the bottom. Two years ago, they opened their own patisserie come ice-cream parlour in the villa of the Moselschlösschen hotel in TrabenTrarbach, right on the banks of the Mosel. Matthias Ganter, the owner of the art nouveau hotels Bellevue and Moselschlösschen, supported the young entrepreneurs in the establishment of their business. ‘Blume & Kalkreuth’ managed to establish themselves in the entire region. Since then, they have been full of ideas: Alongside the classic Sacher-, streusel-, and cream-cakes, of which they offer at least ten daily, the guests can enjoy various ice cream and sorbet flavours.

Certain flavours are created together with local producers – for example banana-wheat, which is made of weissbier and dreamed up with the brewers Vulkan in Mendig. The sky’s the limit as long as quality and taste are spot on. ‘The fact that we make everything ourselves is very popular.

It also helps that our prices are fair. Confections manufactured on an industrial scale are no longer in vogue. People love to bake themselves and so appreciate professional craftsmanship,’ say the young master confectioners.

E

TEXT JESSIKA RAUCH FOTOS MOSELSCHLÖSSCHEN

You will find traditional sorbet flavours – think caramel or mango – alongside more experimental flavours, such as carrot cake, Campariorange, and shortly, quince and sesame. Even the conventional-sounding cookie flavour is a step above the average due to the homemade biscuits in the mixture. To keep loyal customers on their toes new creations are invented once or twice a month, developed and created with the outmost care. The variety on offer is impressive and the decision to choose amongst the twenty odd flavours often a challenge. That’s why the option to try a flavour or two before deciding on one is greatly appreciated.

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Mosel

Schlösschen

Eating is a need, enjoying is an art!

(La Rochefoucauld)

At the Cookery School Tafelkunst cooking becomes an art, and eating a true pleasure.

Cookery Classes, Workshops, Business Events

We offer a wide menu selection: The themes of our regular classes

are changing monthly, in addition, we organise speciality workshops as well as private or business events according to your wishes and needs.

COOKERY SCHOOL „TAFELKUNST" An der Mosel l 5

Tel.: (+49) 65 41 832 0

... under the guidance of experts

CookSmarter! ... at the cookery school "Tafelkunst"

Fax: (+49) 65 41 832 255

tafelkunst@moselschloesschen.de

The ideal

gift?

Gift coupons available for all classes and services.

For more information please call +49 6541 / 832-0 or contact: tafelkunst@moselschloesschen.de 2019 / 2 | KACHEN | 145

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DRINKS 13 Watermelon and cranberry cooler

30 Coffee and chilli liquor

52 Passionfruit-chilli mocktail

69 Courgette roast

33 Spring rolls with flowers

51 Chilli and cherry chutney

55 Haloumi, cherry, and baby spinach salad with a creamy pesto dressing

62 Broad bean and pea hummus with goat's cheese on bruschetta

120 Tofu steak

121 Veggie skewers

121 Fresh tomato arugula salad

123 Pea hummus

14 Grilled mushroom, cabanossi and Gruyère salad

17 Flatbreads topped with roasted tomatoes, chicken and pickled red onions

23 Moinkballs with BBQ Sauce

133 Polenta with chanterelles and artichokes

MEAT 88 Octopus carpaccio

61 Lamb racks with broad beans and roasted veggies

64 Broad bean and bacon risotto

65 Minted chicken, broad bean, olive, and feta couscous salad

79 Succulent roast beef with herb crust

81 Luxembourgish beef Tataki

18 Fast Lemon curd from the Microwave

30 Chili-Cookies

34 Peach Melba

36 Smooth coconut ice cream

38 Brownies

56 Rippled cherry and Greek yoghurt parfaits with honeyroasted almonds

57 White chocolate and rosewater mousse with sugar-grilled cherries

58 Black Forest trifle slices

68 The yellow courgette and the melon play maki

69 Courgette roast

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VEGETARIAN 106 Homemade Limoncello

114 Rose-Lassi

70 Courgette fries

71 White courgette and pineapple tomatoes make eyes at the sorrel

84 Oroshi Soba

63 Broad bean, asparagus, and smoked salmon pasta

83 Trout à la Meunière

29 Steak rub

49 Chilli con Carne

15 Cheddar and chive shortbread with creamed feta and piquanté peppers

19 Sicilian caprese with raisins

115 Chickpea salad with pomegranate

116 Ayurvedic couscous

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FISH & SEAFOOD

25 Layered meat in the dutch oven

BAKING & DESSERTS 85 Vitello Tonnato ‘Les Roses’

39 Caramel chocolate bars

72 Courgette cake ‘Secret garden’

18 Layered lemon cake jars

50 Chilli and Chocolate Tarte

73 The courgette gives the wild strawberries the cold shoulder

51 Orange and Chilli infused Crème Brûlée

Edition L uxe Taste & Style Publishing Sàrl, 4a, rue de Consdorf L- 6230 Bech Tel. (+352) 28 99 011 1 Publisher Bibi Wintersdorf Chief Editor Bibi Wintersdorf Editor Patricia Sciotti Translator & Proofreader Cara Bland Art Director Philippe Saliba Graphic Designer André Ferreira Printer Weprint Editorial Dept. redaktion@kachen.lu Letters to the editor leserbriefe@kachen.lu Advertising anzeigen@kachen.lu Contests gewinnen@kachen.lu © Luxe Taste & Style Publishing ISSN 977-2535-8820-08 The publication accepts no liability for unsolicited articles, photos and drawings. Reproduction, inclusion in online services or the Internet, or duplication onto data carriers such as CD-ROM etc. shall only be permitted with prior written consent from the publisher.

All rights reserved. All information has been carefully reviewed. We accept no liability for the accuracy of information included.

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The Autumn issue of

KACHEN will be published on

11th September 2019

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I love you mummy!

WELCOME TO THE DIMENSION

Enjoy an exceptional moment in the luxury of Le Royal. Experience fresh recipes in a trendy atmosphere and attentive service at Amélys restaurant. Sunny terrace, fun and special memories.

Le Royal Hotels & Resorts • L-2449 Luxembourg • 12, boulevard Royal T (+352) 24 16 16 1 • restauration-lux@leroyal.com leroyalluxembourg.com

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