WINTER
E NG LI S H E DI TI O N
’TIS THE SEASON Rejoice
60
ONAL SEASCIPES RE
No. 33
12 € GERMANY 12 € FRANCE 12 € BELGIUM 12 € NETHERLANDS 12 € SPAIN 14,10 € ITALY 14,10 € PORTUGAL 14,10 €
SEASONAL
CELEBR ATE & ENJOY
KNOWLEDGE BITES
LYCHEES, BEETROOT FEATURE: PEPPER QUICK QUICHES
HOLIDAY MENU CRAFTS & BAKING WITH KIDS FOODOSCOPE
TRENDS: BUTTER, BONE MARROW A MATTER OF TASTE
Enjoy responsibly - www.moët.com
EDITORIAL
SA ME PROC E DUR E AS E V E RY Y E A R Dear readers, Christmas is already around the corner? Yes, it’s that time again. This year has flown by in the blink of an eye, does it seem that way to you too? That’s why we’re looking forward to the coming holidays, to get some rest and a little break before the rush of the New Year. To ensure that the holidays don’t turn into stress for you, we’ve put together lots of lovely recipes in this issue, from simple quick quiches, practical and time-saving tips on meal prepping, healthy recipes with seasonal fruit and vegetables, to the essential Christmas biscuits and a Christmas menu that you can prepare in advance. And, of course, we also prepared a bunch of reading material for those cosy hours by the fireplace.
I am deliberately not commenting on the current imbalance in our world. KACHEN is and will remain a magazine in which we report on the good things in life. With this in mind, we at KACHEN wish you much enjoyment with this issue, peaceful holidays and a healthy reunion in the New Year!
Bibi Wintersdorf and the entire KACHEN team
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This time, I personally had the pleasure of contributing to the Christmas menu, and besides the practical side – as uncomplicated as possible and as tasty as possible – the question “meat or no meat?” also arose. Whether for health reasons or for the sake of the environment and animal welfare, an important and necessary development in terms of ideology and understanding has taken place in recent years. It is undisputed that a reduction in meat consumption would be beneficial for our climate and nature. As a food magazine, however, it is not our task to spark a fundamental debate, but to keep you, dear readers, up to date on developments and to sharpen your senses for such topics, and to offer the occasional tasty alternative in the truest sense of the word.
Quite understandably, not everyone wants to give up meat completely from one day to the next and so, pragmatically, we provide recipes for all our readers, including meat-lovers. Openly following the Mother Earth principle of our Spicehunter Marcel Thiele, we have therefore decided in favour of the “Sunday Roast” (read the article on page 90). Christmas is the time for a little more, including meat. It is important, however, to pay attention to quality and to ensure that the meat comes from a local source with adequate animal welfare. Thus, it’s always advisable to buy it from your trusted butcher. Here, as with everything, quality applies instead of quantity, conscious and responsible consumption, no waste of food and resources, and tolerance towards all those who do not share our own opinion.
KACHEN No.33 | WINTER 22
COVER STORY
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RECIPES PHOTOS
Heike Meyers Ramunas Astrauskas
SWE E T T E MP T
KACHEN No.33 | WINTER 22
COVER STORY
TAT ION With the wonderful smell of biscuits wafting through the house, Heike Meyers is looking forward to Christmas. Hardly anything evokes such fond memories as delicious smells. When Heike bakes her mother’s Christmas biscuits, beautiful childhood memories come flooding back. From mid-November onwards, the scent of biscuits always pours out of her oven. Back then, she and her mother often made 20 different kinds of cookies, so there was something for every taste. They were usually eaten at spontaneous coffee get-togethers during Advent. By Christmas, the tins were usually empty again. For the holidays, Christmas cakes, stollen and spice cakes were usually prepared. Today, Heike always bakes 3 – 4 types of mum’s classics during Advent, but every year she adds new creations from her “Pfeffer macht glücklich” workshop. How nice that Heike shares these great recipes so generously with KACHEN readers! So, let’s get into the kitchen, because the anticipation starts with the smell of freshly baked cookies and biscuits ....
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@pfeffermachtgluechlich
KACHEN No.33 | WINTER 22
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RECIPES
KACHEN No.33 | WINTER 22
RECIPES
PUMPKIN & HAZELNUT QUICHE Serves 2 20 minutes 40 minutes
› 1 dough of choice › 500 g pumpkin, cubed › › › › › › › ›
(or other squash) 1 small onion 50 g hazelnuts 50 g gruyère 1 tbsp thyme 2 large eggs 200 g light cream 1 tbsp butter Black pepper, salt
1 Blind bake the dough: preheat oven to 180°C. Place
your rolled dough in a 24-cm mould, prick it with a fork, cover it with baking foil and cook with cooking weights (or anything that is heat resistant), for 15 minutes. 2 Melt the butter in a skillet, add the squash of your choice over medium-high heat. Add the chopped onion, add salt and pepper and mix. Add a little bit of water and cook covered for 15 minutes until tender. Whisk the eggs together with the cream and a pinch of salt. Add thyme and pepper. 3 On the blind-baked dough, layer in the pumpkin mixture, add the hazelnuts. Pour the egg mixture over the fillings, until the crust is filled and add the cheese. Slide the quiche into the oven. Bake until the eggs are set but the middle still has a little bit of a wiggle, takes about 30 – 40 minutes.
WINE PAIRING
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Winery Jeff Konsbrück Chardonnay 2020
KACHEN No.33 | WINTER 22
F E AT U R E
As usual, Bertrand, from the Atelier de Cuisine de Bertrand in Strassen, presents us some simple and wonderful recipes on this issue’s big topic: pepper. All you have to do is cook and enjoy! In collaboration with
F E AT U R E
C HINE S E 5 - S PIC E MIX › 5 g Sichuan pepper › 10 g star anise › 6 g cloves
› 10 g cinnamon stick › 10 g fennel seeds
1 Dry roast the spices, let them cool
and grind them in a coffee grinder.
2 Store in a closed glass jar.
S E MI - C OOK E D S A L MON WIT H PE N JA G R E E N PE PPE R B E A R N A IS E
1 For the bearnaise, reduce the shallot with
2 3
4 5
the vinegar, tarragon and pepper until almost dry. Remove from the heat, add the egg yolk and whisk to make a sabayon. Return to a low heat and add the cold butter in batches. Keep the bearnaise in the bainmarie. Lightly cook the salmon with a blowtorch. Arrange the bearnaise in a soup plate and carefully place the salmon on top.
Bertrand Duchamps Ramunas Astrauskas
200 g fresh Scottish salmon 1 shallot, chopped 1 tbsp penja green pepper 1 tsp dried tarragon 1 organic egg yolk 1 tbsp cider vinegar 60 g butter (churned) Salt from Bertrand 1 sprig of dill
10 minutes
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› › › › › › › › ›
15 minutes
RECIPES PHOTOS
Serves 2
KACHEN No.33 | WINTER 22
SE A SONA L V EGE TA B L E
CREAMY BUT TERBEAN & ROA S T E D B E E T ROOT DI P 1 bowl › 250 g beetroot › 1 can butterbeans (240 g) › 2 tbsp olive oil
10 minutes
45 minutes
› 2 tbsp lemon juice › 2 tbsp tahini › ½ tsp ground cumin
1 Preheat the oven to 200°C. 2 Peel the beetroot and roughly chop it. Put it into an
4 Drain the butterbeans. 5 Put the beetroot, butterbeans, olive oil, tahini, lemon
juice and spices into a food processor. Mix until creamy. Season with salt and pepper.
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oven-proof form. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Bake for 45 minutes. 3 Let the beetroot cool.
› ½ tsp ground coriander › Salt › Pepper
KACHEN No.33 | WINTER 22
SE A SONA L V EGE TA B L E
B E E T ROOT
C HOCOL AT E C A K E 1 cake 20 minutes 45 minutes
For the cake
› › › › › › › › › ›
250 g beetroot 200 g sugar 200 ml oil 200 g flour 50 g cacao powder 3 eggs 1 tsp baking soda 1 tsp baking powder 100 g dark chocolate 1 pinch salt
For the glaze
› 100 g dark chocolate › 50 g butter
1 Peel the beetroot, quarter it and it cook it for
5 Carefully fold in the beaten egg whites. Roughly chop
the chocolate and fold in as well.
6 Prepare a baking tin with baking paper or just
coat it with oil and pour in the dough. Bake for 45 – 50 minutes and let cool. 7 For the chocolate glaze, melt 2/3 of the chocolate with the butter over a water bath. Take the bowl from the water bath and add the remaining chocolate, stir until melted. 8 Spread the chocolate glaze over the cake and let cool.
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30 minutes (or you can buy cooked beetroot). Let cool slightly and grate the cooked beetroot finely. Save for later. 2 Preheat the oven to 180°C. 3 Separate the egg yolks from the white. Beat the egg white with a pinch of salt until stiff. Save the beaten egg whites for later. 4 Mix the egg yolks with the sugar. Add the oil, and sieve in the flour, cacao powder, baking soda and baking powder. Add the grated beetroot. Mix well.
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RECIPE PHOTOS
Vé r o n i q u e W i l d g e n Marc Dostert
GRANNY’S RECIPE
KACHEN No.33 | WINTER 22
GRANNY’S RECIPE
Véronique Wildgen lives on the family farm, in Fennange. There, her mother and her grandmother used to cook when she was a child. That’s why the words “tradition” and “transmission” have a special meaning for her. It’s in this state of mind that she explains why the Korintekuch, this Luxembourgish cake with raisins, has so much importance for her. “When I was a child, my father and my sister made music, so I often went to the choir, to fairs or to clubs: Korintekuch is always served at those meetings, with a slice of ham, cooked or raw and a welcome drink! It is important for me to keep this spirit of conviviality and of traditions. At the farm, there was always someone ringing the doorbell. My grandmother always asked, ‘Have you had lunch? No? Then come to our table’ and she invited everyone…”
K IE R ME S K UC H (R AIS IN C A K E ) 1 cake
› 500 g flour (plus extra for dusting) › 150 ml milk › 42 g yeast
20 minutes + rest
› › › ›
70 g sugar 10 g salt 120 g butter 125 g raisins
1 Put the flour in a bowl and form a well in
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the middle. Crumble in the yeast together with 4 tablespoons of lukewarm milk and a tablespoon of sugar and place in the well. Mix lightly, then cover with a damp cloth and leave in a warm place for 10 minutes. Add the eggs, salt, sugar and remaining milk and knead with a food processor for 10 minutes. Then leave the dough to rest for another 10 minutes. Cut the butter into cubes and add to the dough. Knead for another 10 minutes, then add the raisins. Once everything is mixed well, cover
› 3 eggs › 15 ml milk, to coat
the dough and let it rise in a warm place for 40 minutes. The dough should have doubled in volume. 6 Knead on a flat surface using a little flour and place in a buttered and flour-coated baking tin. Let rise again for 15 minutes before baking. In the meantime, preheat the oven to 180°C fan-assisted. 7 Brush the cake with a little milk, then bake for 40 minutes at 180°C, then 20 minutes at 160°C. Turn out onto a cooling rack and leave to cool.
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2
1 hour
KACHEN No.33 | WINTER 22