KACHEN LUXEMBOURG’S
WWW.KACHEN.LU
AUTUMN 2019
#SPOTTEDBYMARITÉ
FOOD
AND
LIFESTYLE
A Taste of Luxembourg
WP
Gammel Mønt, Copenhagen
Autumn
FALL RECIPES
10 quick soups The perfect cheese board
SEASONAL Beets, pears
KACHEN
Book now on luxair.lu and share your experience on luxairspottedbytravellers.lu
9,95 ¤ 17/07/2019 11:01
FEATURE
03/2019 - 9,95 €
Oil - liquid gold
INTERNATIONAL EDITION
L U X E M B O U R G ’ S F O O D M AG A Z I N E
“This is one of those spots in Copenhagen where the bright colours of the houses stand out, especially when the sun is shining.”
LUXAI0104_ann_210x270_Kachen_Copenhagen_EN.indd 1 COUV KACHEN 03-19 EN.indd 1
MAGAZ I N E
KACHEN ON TOUR
Luxembourg • Nancy • Marrakech • Francorchamps
27/08/2019 11:01
‘CHEESE IS ADDICTIVE’ The myth of the milk product
Cheese is quite rightly one of the most popular foods around. The favoured, high-calorie product is produced in diverse ways in many countries and cultures. Initially created as a method to conserve milk products, now the cult surrounding cheese goes far beyond that. There is even a rumour that cheese is addictive. Milk contains the protein casein, which is converted during digestion into the opiate-like casomorphin. In cheese these proteins are concentrated, which could play a factor in the astonishing popularity of this product.
Whether casomorphins really are addictive by activating the reward centre in our brain and creating something like a state of intoxication is highly controversial. Some argue that casomorphins in breast milk strengthen the bond between mother and child and calm the child during breast-feeding. Others believe that these compounds do not even leave our digestive tracts and are simply secreted. Research results have not yet provided clear-cut answers. It doesn’t really matter. Cheese will, either way, stay a delicacy!
12 | KACHEN | 3 / 2019
KACHEN 03-19 ENGLISH.indb 12
29/08/2019 15:08
SEASONAL RECIPES
Vine tomatoes with ricotta and basil foam serves 8
30 minutes
For the ricotta tomatoes • 400 g ricotta cream • fresh thyme • salt and black pepper, to taste • 800 g vine tomatoes • basil foam, to serve For the basil foam • 1 ½ cup soy or almond milk • 5-6 basil sprigs • 1 garlic clove, peeled • pinch of salt
Ricotta tomatoes 1 Preheat the oven to 180 °C. In a bowl, mix the ricotta cream, thyme, salt and pepper. Partially cut open the vine tomatoes and stuff them with the ricotta mixture. 2 Put in an ovenproof dish and roast for 8 minutes. Serve with the basil foam. Basil foam 1 Remove the leaves from the basil sprigs. Bring milk to a boil with basil stems and garlic clove. Remove from heat, add salt and let cool. 2 Remove stems and
garlic clove, pour milk into a glass and add the basil leaves. Angle the blade and whip with a hand blender to obtain a foam. 3 Spoon the foam onto the tomatoes and serve immediately. Use the non-foamy remainder in pasta or in a smoothie. 2019 / 3 | KACHEN | 13
KACHEN 03-19 ENGLISH.indb 13
29/08/2019 15:08
10
SPEEDY SOUPS
Super-quick to prepare, our new favorite belly-warming soups are made using just five basic ingredients, and a pantry staple or two.
Chicken, noodle and sweetcorn soup Great for using up leftover roast chicken. A few sprigs of coriander (if you have any on hand) will boost the flavours. Serves 4 • 1 bunch spring onions, chopped • 500 ml shredded, cooked chicken • 400 g sweetcorn • 400 g coconut milk • 2 packets (60 g) Chinese soup noodles • 1 l chicken stock • 2 tsp (10 ml) sesame oil • 60 ml light soy sauce, • salt and milled pepper, to taste 1 Place all ingredients, except noodles, in a saucepan and bring to a simmer. 2 Break up noodles and add to soup. 3 Simmer until noodles become soft. Adjust seasoning if necessary and serve.
26 | KACHEN | 3 / 2019
KACHEN 03-19 ENGLISH.indb 26
29/08/2019 15:09
SEASONAL RECIPES
Roasted tomato, red lentil and cumin soup Serves 4 • 1 large onion, sliced • 750 g (about 7) tomatoes, roughly cut into chunks • 2-3 tsp (10-15ml) ground cumin • 2 red chillies chopped • 320 g red lentils • 4 sliced garlic cloves • olive oil • 1 l vegetable stock • salt and milled pepper
1 Preheat oven to 200ºC. 2 Toss onion, tomatoes, garlic, cumin, and chilli into a roasting pan with a dash of oil and place on a baking tray. Roast for 20 minutes. 3 Tip contents of tray into a large saucepan. Add lentils and stock and simmer until lentils are soft. 4 Blitz soup until smooth. Season and serve. Tipp: Serve topped with sliced chilli and parsley.
2019 / 3 | KACHEN | 27
KACHEN 03-19 ENGLISH.indb 27
29/08/2019 15:09
SEASONAL RECIPES
Thai butternut and prawn soup Fragrant and luscious! Serves 4 • 3-4 tbsp (45-60 ml) Tom Yum paste, or to taste • 400 g coconut milk • 500 g butternut chunks, cut slightly smaller • 300 g peeled prawn tails • 15 g fresh coriander, chopped • 4 cm-knob chopped ginger • 2 chopped garlic cloves • 1.25 l chicken stock
1 Dry-fry paste, ginger, and garlic in a large saucepan for a minute or until fragrant. Toss in a little stock and mix well. 2 Add remaining stock, coconut milk, and butternut and simmer until butternut is cooked. 3 Blitz until smooth using a stick blender. 4 Toss in prawns and remove from heat. Stand for 5 minutes (prawns will cook in residual heat). Stir through coriander and serve.
28 | KACHEN | 3 / 2019
KACHEN 03-19 ENGLISH.indb 28
29/08/2019 15:09
SUBSCRIBE NOW
AND DON‘T MISS A SINGLE ISSUE!
1 year KACHEN only 35 € incl. shipping
www.kachen.lu Become a member of the KACHEN-Club, with many advantages and surprises, such as exclusive events, promotions, workshops, invitations and discounts from our partners! Becoming a member is very easy: get a KACHEN subscription for 1 year and you’ll be part of it.
Just send us an email with your name and the subscription request (German/French/English) to abo@kachen.lu. 2019 / 3 | KACHEN | 29
KACHEN 03-19 ENGLISH.indb 29
29/08/2019 15:09
36 | KACHEN | 3 / 2019
KACHEN 03-19 ENGLISH.indb 36
29/08/2019 15:09
BOTANIKA
Roasted garlic & leek soup with pan-fried sage leaves
Serves 4 20 minutes, cooking time 35 minutes • 1 large garlic bulb • 4 tbsp calendula oil * (see recipe from Kachen Magazine) or olive oil • 4 large leeks (thickly sliced) • 2 medium sized potatoes (peeled and chopped into chunks) • 1 l of fresh vegetable stock • 2 tsp of lemon juice • 10 fresh sage leaves* • 2 sprigs of fresh rosemary leaves* (finely chopped) • 1 tbsp of sea salt flakes • black pepper
RECIPE KATE GREENWOOD PHOTO ANNE LOMMEL
1 Preheat the oven to 190°C. 2 Paint the sage leaves on both sides with calendula oil* or olive oil in a dry non-stick frying pan until lightly toasted on both sides. Set aside on kitchen paper to cool. 3 Slice the top of
the garlic bulb to just expose the flesh within. Drizzle 1 tablespoon of calendula oil* or olive oil. Season with finely ground pepper. Wrap the garlic bulb loosely in a foil parcel. Roast for 35 minutes. 4 Soften the sliced leeks in 1 tablespoon of calendula oil* or olive oil in a large saucepan over a low heat for 15 mins until translucent (cover for 10 minutes). 5 Add the potatoes and vegetable stock. Bring to the boil for 25 minutes. 5 Check on the roasted garlic and if ready squeeze the garlic flesh into the soup mixture. 7 Blend the soup in the blender until smooth and add 2 tablespoons of lemon juice. 8 Finely chop the rosemary leaves (tear them of the main stalks beforehand) and mix a 2 tablespoons of sea salt into the mixture. 9 Serve the soup with the pan-fried sage leaves and a sprinkling of sea salt and rosemary mixture. Bon Appetit! *All these products will be available from Botanika in the spring. Please check out our website www.botanika.lu for updates.
Kate’s blossoms can be ordered at www.botanika.lu and Anne’s photo art is at www.annelommelphotography.com 2019 / 3 | KACHEN | 37
KACHEN 03-19 ENGLISH.indb 37
29/08/2019 15:09
Apple Cider Caramels Freshly pressed, unfermented apple juice, also known as sweet must or apple cider, is the basis for these caramel sweets. For the apple-caramel sweets, 800 ml of sweet must is first reduced to around 100 ml. This thick, syrupy liquid is then heated with sugar, butter, spices, whipped cream, and salt, filled into a mold and left to cool. Then the solid mass is cut into small pieces and sprinkled with coarse salt.
Tip If you don’t have a thermometer, cook the caramel until a tiny spoonful dropped into ice water becomes firm but still able to be plied into a ball. If the caramel doesn’t reach 122 °C, it will stay soft (you can still use it as a spread, yummy!). On the other hand, if you cook the caramel beyond 122 °C, it will get firmer the higher the temperature gets - up to the point where it becomes impossible to cut. See how handy a thermometer is?
48 | KACHEN | 3 / 2019
KACHEN 03-19 ENGLISH.indb 48
29/08/2019 15:09
STEP BY STEP
about 100 caramels (depending on size) • 800 ml apple cider (without alcohol) • 1 small cinnamon stick (4 cm or 1/4 tsp ground) • 2 cloves • 1/8 tsp nutmeg • 100 g unsalted butter • 150 g granulated sugar • 1/2 tsp fine salt • 150 g packed light brown sugar • 80 ml heavy cream • flaky sea salt or fleur de sel, for topping (optional) *A lternatively (instead of cinnamon, cloves and nutmeg) use ½ tsp of gingerbread spice. Also ⅛ tsp Cayenne pepper works very well.
RECIPE & PHOTOS URSULA SCHERSCH
In addition: • 18 cm diameter pot/saucepan • sugar or deep-fry thermometer (recommended) • 20 x 20 cm baking tin • baking paper 1 Boil the apple cider with the cinnamon, cloves, and nutmeg in the saucepan over high heat until it is reduced to a thick syrup, to about 100 ml in volume. Stir occasionally and keep a close eye on it towards the end. It will take around 40 minutes, but cooking time will vary based on size of pan and temperature. 2 Meanwhile, prepare your other ingredients. Line 20 x 20 cm straight-sided square baking tin with 2 sheets of baking paper (leave a few centimeters of paper overlapping the sides like wings). Cut the butter into chunks (2.5 cm cubes are good enough). 3 When the apple cider is reduced, remove it from
the heat and fish out the cinnamon stick and cloves. Slowly stir in the heavy cream until well combined, then stir in the butter, sugars, and salt. 4 Return the pot to medium heat and let it boil, stirring often, until mixture reaches 122 °C on a sugar thermometer. Keep a close eye on it. Once it boils and the liquid bubbles and starts rising, it takes between 3 and 5 minutes on my stove to reach the desired temperature, remove from heat immediately. 5 Stir for 30 seconds to get rid of the bubbles and pour caramel into the prepared baking dish. Allow to rest at room temperature until caramel is set – about 2 hours (or faster in the fridge). 6 Transfer the block to a cutting board, using the baking paper sling (the extra paper at the sides). Oil a knife and cut the caramels into 1.5 cm stripes with a little space between them (they stick together easily). If the caramel sticks to the knife, put the block into the fridge for 10-15 minutes (or pop it into the freezer for 5 minutes). I find the caramel easiest to cut when cold. 7 Cut each stripe into 1.5 to 2.5 cm pieces. Sprinkle with coarse salt if you like and wrap each caramel in wax or baking paper. 8 When stored longer, the salt tends to dissolve. So, if you plan to wrap them, omit the salt. If you don’t want to wrap them individually, you can store them in an airtight container with a slip of wax or baking paper in between. I tend to store the container in the fridge since I like the caramels to be chewy and not too soft. 2019 / 3 | KACHEN | 49
KACHEN 03-19 ENGLISH.indb 49
29/08/2019 15:09