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No. 21
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MORE THAN 50 RECIPES
No. 21
SEASONAL: QUINCE, LEEK CHRISTMAS COOKIES WITH THE KACHEN TEAM 9,95 €
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CELEBR ATE & ENJOY DIY: DELICIOUS GIFTS FESTIVE MENU WITH THOMAS MURER
MINDFUL LIVING NEW: LOCAL PRODUCERS THE ABC OF CBD CONSUME DIFFERENTLY
LUXEMBOURG • GR AN C ANAR IA • LIEGE • C H A M PAGN E
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C HR I S TM A S ME NU
W I T H T HOM A S MUR E R
Thomas Murer Ramunas Astrauskas
Emeline & Thomas Murer
Our Christmas menu was created in collaboration with chef Thomas Murer from the restaurant AN DER VILLA in Steinfort and RAK, manufacturer of fine tableware with European headquarters in Luxembourg. We wish you much joy in cooking and enjoying and good luck in our competition (page 22), where you can win a set of the shown RAK tableware!
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RECIPES PHOTOS
In collaboration with
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SEASONAL RECIPES
ROAS T E D SC A LLOPS , PA R S NIPS , VOATS IPE R IF E RY C RUMB LE A ND T RUF F LE C R E A M Serves 4 1 hour 43 minutes
› 1 2 large scallops without the coral
For the parsnip purée
› › › ›
500 g parsnips ½ l milk ½ l chicken stock 50 g butter
For the crumble
› › › › ›
100 g flour 100 g butter 100 g ground almonds 50 g grated parmesan 1 0 g ground Voatsiperifery pepper (wild Madagascan pepper) › T ruffle shavings or a little herring caviar For the truffle cream
› › › › › The parsnip purée 1 Peel and finely slice parsnips. Add milk and chicken stock and cook on a low
heat for 30 minutes. 2 Strain (keep the cooking stock) and blend with a little chicken stock (add slowly until you achieve the right consistency). 3 Stir in butter then season with salt and pepper. The truffle cream
Reduce the cooking stock by half, add cream, reduce by half again and add tartufata, truffle oil, salt and pepper then blend with a hand blender. The scallops
The crumble
Whisk all the ingredients with a flat beater then bake for 12 minutes at 180°C on a sheet of baking paper. Place the parsnip purée on the bottom of the plate, coat with crumble, place 3 scallops on top and garnish with a few truffle shavings and a little herring caviar (avruga). Serve the sauce on the side. Feel free to coat the entire plate in the sauce.
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Colour the scallops on one side in a little oil (sunflower, olive etc.) Remove from the heat, add a knob of butter and put to the side.
200 ml chicken stock 200 ml cream 5 g truffle oil 10 g tartufata (truffle sauce) salt and pepper
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LUXE MBOURG IS H V E NISON F ILLE TS WIT H K ÄS K NE PF LE , R E D C A B BAG E A ND HUNTSM A N'S SAUC E Serves 4 3 hours + 1 hour the day before 2 hours
› 4 venison fillets (150 g each) For the red cabbage and fig chutney
› ½ grated red cabbage › 4 brunoise-cut soft figs (small › › › › › ›
dice) 2 diced Golden Delicious apples 100 ml Melfor vinegar 100 ml port 250 ml full-bodied red wine 1 chopped onion salt and pepper
For the Käsknepfle
› › › ›
250 g flour 250 g fromage blanc 4 eggs salt, pepper and nutmeg
For the huntsman's sauce
› › › › › › › › › › › ›
½ l game stock 50 g redcurrant jelly ½ l red wine 1 shallot 1 onion 2 celery sticks 1 carrot 10 g white peppercorns 2 juniper berries 10 cl cognac 1 tbsp tomato purée cornflour
The red cabbage 1 Marinate cabbage in vinegar, port
flat beater. 2 Put the mixture into a largeholed sieve over a pan full of salted water so portions of dough drop from the sieve into the water and cook. When the Knepfle come to the surface, remove them and put them into a bowl of iced water. Drain. Alternatively you can put the dough on a board and drop small portions into water using a knife. 3 Pan-fry in butter the next day.
The sauce 1 Sweat the onion, shallot, celery
and carrot in a little oil. 2 Add the pepper, juniper berries and tomato purée. Add cognac and flambé it. Add red wine and reduce by ¾. 3 Add game stock and reduce by half. Depending on the consistency, thicken with a little cornflour to achieve the right consistency.
Venison fillet
Sear all over in the pan (quickly, very hot) then roast in the oven for 3 minutes at 200°C. Season with salt and pepper.
CHEF'S TIPS Add the Terre Exotique "trapper mix" spice blend. Can be served with a wild mushroom medley. Ceps, girolles, black chanterelles... cooked in the pan with a little butter. Salt and pepper. Arrange the mushrooms in the middle of the plate. Place the venison fillet on top or next to the mushrooms. Sprinkle with the "trapper mix". Serve the knepfle, red cabbage and sauce separately.
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and red wine the day before. 2 The next day, sweat the onion in oil (ideally duck fat), add cabbage, apples, figs and any remaining marinade. Cover and cook on a low heat for 1-1.5 hours stirring from time to time so it doesn't stick to the bottom.
The Käsknepfle 1 Whisk all the ingredients with a
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SEASONAL RECIPES
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SEASONAL RECIPES
OAT B ISCUITS WIT H C INN A MON & WA LNUTS VESELA SAVOVA DREWS, EVENT MANAGER & BLOG AWARD PLANNER
16 biscuits 5 minutes 7 minutes
› › › › › › › › ›
They should have spread out, but every now and then they might not (climate plays a huge role in baking), so just smush down with a spoon if needed. Add a raisin on top to decorate them. 5 You can also choose to make extra biscuit dough balls and freeze them to bake at a later date. TIP For softer biscuits, store in a lidded container.
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Preheat oven to 195°C. 1 Combine dry ingredients and mix very well. Add wet ingredients and form into a big ball. 2 Now make little balls from the big one. For soft biscuits, refrigerate until cold (otherwise, just bake right away). 3 Bake for 7 minutes. 4 Remove from oven when they’re still a little undercooked, then it’s important to let cool for 10 minutes before removing from the tray, as they’ll continue to bake while cooling.
140 g oat flour (gluten-free) ¼ tsp salt ½ tsp baking soda 7-8 tbsp coconut sugar or brown sugar 60 g raisins 50 g chopped walnuts 1 tsp cinnamon 2 tbsp melted coconut oil 7-8 tbsp milk of choice, as needed
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A NIS E B ISCUITS WIT H B LOOD OR A NG E JA M
R E CXEXT T C EAST EDGE OSRAIIES O XN X
TANJA HAMMES, GR APHIC DESIGNER
50 biscuits › › › ›
40 minutes
12 - 15 minutes + resting time overnight › 1 tsp anise seeds › approx. 50 g blood orange jam › butter & flour for the baking tray
3 eggs size M 250 g fine sugar 250 g flour type 405 2 tsp ground anise
1 Place the eggs and sugar in a mixing bowl and beat until frothy with a food processor until the sugar has completely dissolved. 2 Fry the anise seeds in a pan at medium heat for 5 minutes, stirring constantly. Allow to cool and crush coarsely with a mortar. 3 Sieve the flour and gently fold into the sugar mixture together with the ground anise and crushed anise seeds. 4 Heat a large baking tray briefly in the oven, grease with butter and dust with flour.
5 Fill the dough into a piping bag with a starshaped spout and spray on 2-3 cm dots. Leave a little space, because they run a little apart. 6 Leave uncovered overnight in a dry room. 7 The next day, preheat the oven to 150°C and bake the biscuits for 12-15 minutes. Don’t overbake, they should remain bright. 8 As soon as the biscuits have cooled down, assemble the biscuits by placing a small dollop of jam on one of the biscuits and placing a second biscuit on top.
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COV E R CAKES
For more cakes, visit her Instagram Cakes.By.Ace
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RECIPES PHOTOS
Anne-Claire Decker Ramunas Astrauskas
To properly celebrate our fifth anniversary and because holidays also rhyme with sweets and pastries at KACHEN, we asked Anne-Claire Decker, a psychologist at work and a pastry chef at heart, who is passionate about this hobby, to share with us the secret of these delicacies that she makes with brio and that have made it onto our very special cover this month.
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SEASONAL RECIPES
S PECULOOS C A K E WIT H B LUE B E R RY A ND VA NILL A BUT T E RC R E A M Serves 10-12
30-40 minutes
3 hours For the speculoos cake
› 1 /2 cup butter (room › › › › › › ›
temperature) 1/2 cup oil 1 1/2 cup sugar 4 eggs 2 tbsp speculoos spices 3 cups flour 1 tbsp baking powder 1 1/4 cup buttermilk
For the blueberry and vanilla buttercream
› 1 /2 cup butter (room › › › › ›
temperature) 2 cups powdered sugar 1 tsp vanilla extract 2 tbsp heavy cream 1 cup blueberries 1/4 cup water
The cake 1 Preheat oven to 175°C and prepare two round cake tins
(12 cm) by lightly greasing the sides and bottom. 2 In a large bowl, mix together the butter, oil and sugar until creamy. Add eggs, one at a time while mixing. 3 In a different bowl, whisk together flour, baking powder and speculoos spices. Alternate adding flour mixture and buttermilk to the butter and sugar mixture until well combined. 4 Evenly divide batter into your prepared cake tins and bake on 175°C for approx. 30 minutes or until a toothpick inserted in the middle comes out clean. The buttercream 1 Place blueberries and 1/4 cup water in a small pot over
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medium heat. Simmer until blueberries are broken down and most of the water has evaporated. 2 Strain the blueberries, pressing through with a spatula. Place the blueberry sauce in the fridge or even freezer to cool completely. 3 Beat the butter until soft and creamy. Gradually add the powdered sugar. Once butter and sugar have come together, add the vanilla. 4 Beat in the heavy cream and the blueberry sauce until desired consistency is reached. 5 Place one layer of cake on a cake board or a plate. Top with buttercream and spread evenly. 6 Place the second layer on top and spread frosting evenly to the top and the sides of the cake. Place in the fridge to chill for 20 minutes, then add decoration.
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