KACHEN 34 - Spring 2023 - EN

SPRING

E NG LI S H E DI TI O N

DELICIOUS!

Luxury sandwiches

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ONAL SEASCIPES RE

No. 34

13 € GERMANY, FRANCE, BELGIUM, NETHERLANDS, SPAIN, ITALY: 13.90 € EUROPE: 14.50 € WORLD: 18.40 €

LËTZEBUERG

FOOD

LIFESTYLE

FEIERSTENGSZALOT CHEF PORTRAIT: JEFF OBERWEIS HUNN AM ELBLING

QUICK & EASY: PASTA FEATURE EGGS BLACK SALSIFY & LEMON

FOOD WASTE GARDEN: TIME FOR SEEDLINGS BETTER SLEEP

FOR FRESH IDEAS Pack more fresh food into your life with a versatile vegetable slicer and shredder.

Amplify your creativity. The vegetable shredder and grater extension pack (sold as an extra) enhances this attachment with three more stainless steel drums.

You can use these for the fine shredding of dark chocolate, fine grating of hard cheeses like Pecorino, and coarser grating for potato and other vegetables like zucchini. www.kitchenaid.lu

EDITORIAL

Spring is a time of renewal and rejuvenation. It is the time of growth and new beginnings, when the earth awakens from its winter sleep and new life blossoms. The warm sun and gentle breeze give a fresh energy and a sense of hope to all that surrounds us. With the warmer weather and longer days, it’s the perfect time to declutter, breathe deep and bring fresh ideas to life.

That’s exactly what we did with this issue of KACHEN. We felt it was time to make the layout even more intuitive, reader-friendly and easy to navigate. From this issue onwards, you’ll find the section about Luxembourg right at the beginning of the magazine. And in keeping with our motto — “Everything that is beautiful and good in and around Luxembourg!” — we share even more news and ideas from the Grand Duchy. After all, that’s what sets KACHEN apart and makes it unique. In the future, we want to consistently and steadily expand this section. We are convinced that food is not only a question of nutrition, but also a window to the culture and traditions of a country. Local producers are the backbone of any food culture, and we are proud to feature the very best of them in our magazine.

Food is at the heart of every culture and vital for our physical health. We showcase the best of local and global cuisine, and highlight the importance of fresh, seasonal ingredients as well as healthy cooking methods. Cooking is an art, and we want to help you unleash your inner chef and create dishes that are both beautiful and delicious.

We’ll also keep you updated on the latest food trends, such as plant-based diets and alternative cooking methods. You’ll find plenty of tips and tricks on how to make your meals healthier, tastier and easier. With our step-bystep instructions, anyone can make amazing dishes that taste great.

So, grab your apron and join us on this culinary journey.

Let’s explore the world of food together and create something extraordinary. We can’t wait to see what you whip up!

Now it’s time for you to tuck into this issue of KACHEN magazine. Enjoy, and don’t forget to share your culinary creations with us on social media!

Bibi Wintersdorf and the entire KACHEN team

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The otherwise unchanged magazine is now divided into three generous sections: Food, Drinks, and Lifestyle.

All the topics we delve into — from food and lifestyle to design, art, and culture ; and from sustainability and local producers to travel — are closely interwoven, reflecting a rich tapestry of experiences that shape our lives and enhance our well-being. Sustainability is an important

part of our magazine. We believe that the way we produce and consume food has a direct impact on the environment, and we want to promote sustainable practices that benefit both our planet and our health.

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SUMMARY

30 68 48 40 18 100

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93 112 102 KACHEN No.34 | SPRING 23

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M AG A ZINE

SUMMARY

TEAM — 07

QUICK & EASY — 62

Home-made pasta by Paula Soryano

RESTAURANT & SHOP NEWS — 08

STEP-BY-STEP — 72

NEWS — 10

Banoffee pie by Marina Etchegoyen

PRODUCTS WE LOVE — 11

FEATURE

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TASTYBOX — 12

Eggs 101 74 Recipes with eggs by Bertrand Duchamps

BOOKS — 14

RECIPES — 85

Green is in the air...

FOODOSCOPE — 166

SEASONAL VEGETABLE — 90

Black salsify with recipes by Liz Sinner

IMPRINT — 169

SEASONAL FRUIT — 96

COVER STORY — 16

BAKING CLASSICS — 102

TYPICALLY LUXEMBOURGISH — 24

KNOWLEDGE BITES — 104

Lemons with recipes by Liz Sinner

Sandwich party by Marina Etchegoyen

Strawberry millefeuille by Alessandro Vitali

Eeërcrème by Anne Lommel

Hunn am Elbling by Helma Schummer-Pissinger

MY LUXEMBOURG — 31

Faux fish?

K IDS

LË T ZE BUE RG

RECIPE DIRECTORY — 168

GRANNY’S RECIPE — 28

Feierstengszalot by Valentin Rameau

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Bacalhau à Brás by Alcina Guedes Nogueira

Butter biscuit cake with coffee

by Frédéric Vuillemin

RESTAURANT PORTRAIT — 34

DO IT YOURSELF — 112

CAFE PORTRAIT — 36

KACHEN MAT KANNER — 117

PORTRAIT OF A CHEF — 38

MEET THE MAKERS — 118

Postkutsch – A cheese-lover’s paradise

Rainbow vegetable sticks

MADE IN LUXEMBOURG — 44

Ortea – Once upon a time... in the woods

Atelier Spatz – Couture creations for kids

DR INK S

Jeff Oberweis

The Kyoto by Jeff Oberweis

VINTNER FAMILY — 120

Caves Ries – Leading the way in organic wine

INTERVIEW — 126 with Philippe Schaus

RECIPES — 46

BAR SNAPSHOT — 127

VEGAN RECIPES — 58

FEATURE — 128

It ’s spring! Let ’s go green!

Happy without meat by Anne-Sophie Hoffmann

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— 108

Crafty farmyard fun by Heike Meyers

Um Eck

FOOD

FEATURE

Kids want a grown-up menu!

106 Recipes by Linnéa and Marcel Thiele

ONCE UPON A TIME... — 110

EXPAT RECIPE — 32

CHEF’S MASTER CLASS — 40

— 78

The Piano Bar

Heavenly blue

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LIF E S T Y LE

SUMMARY

MUST HAVES — 132

134

Viva Magenta

DESIGN NEWS — 133 TABLE DESIGN — 134 Flower fantasy

RESTAURANT DESIGN — 136 Ma Langue Sourit

ART — 138

Brognon Rollin

AGENDA — 140 LOCAL & REGIONAL — 142 More than just eggs

IN NUMBERS — 144 Food waste

SUSTAINABILITY — 146

Staying cool when it comes to food waste

GREEN KITCHEN — 148 Reviving bread

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IN THE GARDEN — 149 Green up your windowsill

10 REASONS — 150 Intermittent fasting

RECIPES

— 151

Breakfast with a straw!

Raw food detox 152

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MINDFULNESS — 153

How to choose a plant-based drink

BETTER LIVING — 154

ON TOUR

Good night!

KACHEN ON TOUR — 156

Hiking in the heart of Luxembourg’s nature reserves

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THINK VEGETABLES! THINK FRUIT! ®

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Emile van der Staak 160 Chestnut seitan 162

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HOTEL PORTRAIT — 164

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Pure pleasure... for palate and soul

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T HE T E A M

TEAM

MARINA ETCHEGOYEN About a year after winning the KACHEN blog award, she joined the team as a freelance recipe writer. As a Brazilian chef and pastry expert, she loves everything to do with food! Marina shares her personal and professional journey in the culinary world on social media and on her blog.

Her goal: to inspire people to try new recipes in their own kitchens! In this issue, check out her scrumptious sandwich ideas and tasty banoffee pie recipe.

EVA JUNCKER Eva joined the KACHEN team in December 2022, but she’s been in the publishing business for a while... As managing editor, she’s detail-oriented and gives her two cents on everything. She’s fully committed to every project and handles any situation thrown at her with a good sense of humour. For the last 26 years, she has spent every penny on her horse Fritz — and as every horse-owner knows, that can quickly add up to the equivalent of two or three sports cars! The rest is spent on travelling, and the odd porn star martini.

MARIE TISSIER A journalist for 23 years, Marie has not only worked for several newspapers (including Le Canard Enchaîné and 20 Minutes), but also for regional press such as l’Est Républicain, Paris-Normandie and La Provence. She has also contributed to specialised publications such as Les Inrockuptibles, L’Auto-Journal and ‒ the tastiest ones ‒ Le Fooding and Gueuleton.

This Parisienne moved to Luxembourg “for love” and it was only a matter of time before she started working with Bibi Wintersdorf in 2021 before joining the team in September 2022.

RECIPE & STYLING Marina Etchegoyen

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PHOTO Enia Haeck & Cédric Libar

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R E S TAU R A N T & SHOP N E WS

EQUILIB R IUM Discover the creative cuisine of chef Baptiste Heugens in a mansion in the heart of Clausen. In an intimate setting where the chef takes time to talk to every guest, try dishes that combine freshness, seasonality, gourmet ingredients and creativity. equilibriumrestaurant.lu

A L BAC IO This well-known Italian in the city centre has opened a new restaurant on Rue Philippe II. At lunchtime, the daily-changing menu offers fresh homemade pasta, amongst other dishes. At the delicatessen you’ll find Italian dishes to take away as well as cold cuts, cheeses and wine. albacio.lu

L’HÊ T R E On Rue du Saint-Esprit in the heart of the old town, chefs Morvan and Vaccaro serve up fine brasserie cuisine, pairing simple seasonal dishes with bold spices. Open all day, head there for a gourmet snack or a drink after work.

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lhetre.lu

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R E S TAU R A N T & SHOP N E WS

E MILON A With modern, cosy and slightly quirky decor, this “street trattoria” gives a unique twist to the traditional trattoria with its fusion of creative cocktails, the Italian dishes we all know and love, and a fun, party vibe. emilona.lu

TSU PIE S Sweet and savoury Greek specialities to take away in the city centre! Go grab some delicious pastries like creamy bougatsa or honeyed baklava, and salty bites such as spanakopita (filo pastry, spinach and feta).

Thirsty? Be sure to try their caffe freddo or their homemade lemonades. tsupies.com

EGG The second address by the owner of the famous Bloom coffee shop has just opened its doors in the Gare district! EGG is a cosy, family-friendly café where you can enjoy a variety of (yup, you guessed it) egg dishes and excellent specialty coffee. Open every day, treat yourself with a gourmet coffee break!

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@egg.luxembourg

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NEWS

DIE K IRC H Diekirch announced the launch of “Craft by Diekirch”, a series of limited-edition seasonal beers. Each launch will include a small batch of limited-edition beers, available exclusively through 60 ambassadors (partners) across Luxembourg. For each launch of a new beer from the project, the brand will carry out a qualitative consumer digital survey to find out more about the changing tastes of beer lovers. The brewery will then use these results to improve, and potentially market on a large scale a craft beer that would best represent the desires and preferences of consumers. mydiekirch.lu/en

DOM A INE S V INSMOS E LLE A wind of change is blowing through Domaines Vinsmoselle! Since 1 February 2023, Dr André Mehlen has been the new general manager. “It is a great honour for me to contribute to the development of one of the major players in the Luxembourg wine world.” Nathalie Roca, marketing manager since March 2021, has been promoted to deputy general manager. “I’m looking forward to this new chapter in the history of this centuryold cooperative where passion, commitment and authenticity merge, and to close collaboration with all our winegrower partners and suppliers, not to mention our staff and loyal customers,” she says.

A dream team for Domaines Vinsmoselle! vinsmoselle.lu

SUC R É S DU LUX

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The Sucrés du Lux (a club with pastry chefs from Luxembourg and the Greater Region united in their love for sugar) came together once again to showcase their pastry creations. The theme? Praline! This mouthwatering subject was chosen by the club’s president, Paul Bungert (pastry chef at Ma Langue Sourit). Among other (sweet) delicacies, there were popcorn sweets filled with a ganache and a praline crunch by Lola Valerius and, by Clairefontaine’s pastry chef, a decadent dark chocolate mousse filled with a crispy praline puff and a salted praline heart.

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PRODUCTS WE LOVE

C H A MB E LL A ND Calling all bread-lovers! And especially those with a gluten intolerance. Chambelland bakery has landed in Luxembourg! Renowned throughout France, the three-starred chef Alain Ducasse only serves Chambelland bread in his restaurants. Step inside the new shop near Place des Martyrs where you can buy their famous organic white and brown rice flour as well as their delicious breads and pastries. chambelland.com

DOM A INE S V INSMOS E LLE The Caves du Sud de Remerschen is celebrating its 75th anniversary this year.

In honour of this anniversary, Domaines Vinsmoselle is launching an exclusive Pinot Blanc “Anniversary Edition” which will be on sale from May 1. A Magnum version in a limited quantity of 75 bottles will also be presented and sold exclusively at the Proufdag on May 1 2023, at the Caves du Sud in Remerschen. vinsmoselle.lu

G E N AV E H Let Chocolaterie Genaveh take you on an exotic journey through a selection of cocoa beans from all over the world. Ecuador, Peru, Venezuela and Madagascar… Four origins of cocoa, four unique taste experiences and an opportunity for your senses to explore four countries... in just one box! Cocoa beans harvested from the most beautiful plantations will leave a lasting impression on chocolate lovers. Made with 100% natural products (without any ingredients of animal origin).

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chocolaterie-genaveh.com

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TA ST Y BOX

T HE K AC HE N -TA S T Y B OX This is the second year of our TastyBox! Once again, together with our partners, we have put together great Luxembourgish and international goodies for you to get to know and reorder.

The summer box is already available in our shop, so don’t hesitate too long and secure yours, because as before, the box is only available as a limited edition! There are no stocks and once it’s gone, it’s gone!

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SPRING EDITION 1 L’Huile Pailletée Illuminatrice GLOW, shimmering body oil by Cocosolis (110 ml), available at PARIS 8, cocosolis.com - paris8.lu 2 ORTEA Organic Craft Iced Tea (0.5 L) by Ortea, ortea.lu 3 Ourdaller Buckwheat, hulled (250 g) from Ourdaller, ourdaller.lu

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4 Perfume Opus 1 Verte Euphorie (15 ml) by L’Atelier Parfum, latelierparfum.com 5 Organic ARCHIE apple cider vinegar (500 ml), available from La Petite Epicerie, instagram.com/lapetiteepicerielux

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6 Gléckstéi from Téi vum Séi, teivumsei.lu 7 Natural wash concentrate with curd soap by WASCH, wasch.lu 8 TastyBox Booklet 9 Rosé WHISPERING ANGEL 2021 (375 ml) available from WENGLER CHÂTEAUX ET DOMAINES, wengler.lu

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T H E S UMM E R TA S T Y B OX IS HERE!

Experience perfection in the kitchen!

Le Couturier de la Cuisine provides you with custom-made, high-quality kitchen solutions that match your cooking dreams.

From design to realisation, we stand for excellent quality and unsurpassed performance.

PR E - O R D E R YO U R S N OW BEFORE IT’S O U T O F S TOC K !

Let us convince you and discover how easy it is to create your dream kitchen.

Le Couturier de la Cuisine We tailor your dream kitchen.

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www.lecouturier.lu

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BOOKS

NISTISIMA — Georgina Hayden —

Nistisima means fasting food – food eaten during Lent and other times of fasting observed by those of Orthodox faith. Mostly this involves giving up meat and dairy and instead using vegetables, pulses and grains to create easy, delicious dishes that all just happen to be vegan. In this book, Georgina draws on the history and culture around “nistisimo” cooking in the Mediterranean, Middle East and Eastern Europe to share the simple, nutritious and flavour-packed recipes at the heart of the practice.

304 pages — Bloomsbury ISBN 978-1-5266-3068-1

THE MEXICAN VEGETARIAN COOKBOOK

MEZCLA

— Margarita Carrillo Arronte —

MEZCLA means mix, blend, or fusion in Spanish, and in her first solo cookbook, Ixta Belfrage ‒ loved for her inventive ingredient combinations ‒ shares her favourite “mezcla” of flavours. Helpfully divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savour the process), here are 100 bold, impactful recipes inspired

by Italy, Brazil, Mexico, and beyond.

An essential guide to vibrant, vegetarian Mexican home cooking, including naturally vegan, glutenfree, and dairy-free dishes Vegetarian food is deeply woven into Mexico’s diverse culinary history. In this blockbuster recipe collection from the bestselling author of “Mexico: The Cookbook”, home cooks will discover delicious traditional and modern dishes made with corn, beans, spices, and the incredible bounty of fruit, vegetables, legumes, seeds, and edible flowers grown across Mexico.

Recipes to Excite — Ixta Belfrage —

288 pages — Random House ISBN 978-1-5291-4809-1

416 pages — Phaidon ISBN 978-1-83866-526-5

COOKING WITH MUSHROOMS — Andrea Gentl —

In her extraordinary first cookbook, Andrea Gentl brings to her subject equal parts knowledge and technique, along with a unique passion and sensibility. From sprinkling adaptogenic powder over granola to reinventing schnitzel with king trumpets, “Cooking with Mushrooms” expands our ideas of how to use mushrooms as both a food and a flavour, a seasoning and the star of the plate.

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164 pages — Workman Publishing ISBN 978-1-6482-9150-0

PRIZE DRAW IN COLLABORATION WITH ALINEA, WE ARE GIVING AWAY ONE COPY OF THE BOOK “COOKING WITH MUSHROOMS” Send an e-mail with your name name, address and the subject line BOOKS to win@tasty.lu The winner will be chosen at random.

The closing date is 01.05.2023 The legal process is excluded.

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SANDWICH

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PART Y

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COVER STORY

Whether it’s a brunch with friends or lunch in the garden on a beautiful spring day, sandwiches are always a good option. It’s a meal that is practical, great for sharing, and generally requires little preparation. But please — don’t just settle for a simple ham and cheese sandwich! Check out these five delicious and original recipes featuring different types of bread filled with both classic and surprising ingredients. Tasty combinations that will definitely hit the spot!

GR AVL A X BAGEL WITH BEETROOT Serves 4 30 minutes

For the beet marinade

› › › › › ›

1 beetroot (grated) 2 tbsp vinegar 4 tbsp olive oil Pinch of salt Pinch of sugar 1 shallot (chopped)

4 bagels 200 g cream cheese 200 g sliced gravlax 2 tbsp capers 20 g fresh dill 1 cucumber (thinly sliced)

1 For the beet marinade, mix all the ingredients in a small

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container and leave to sit for a minimum of 20 minutes, ideally overnight.

2 Cut each bagel in half and spread a generous layer of cream cheese on each half. Top with capers, slices of gravlax, sliced cucumber and a tablespoon of the beet marinade.

RECIPES PHOTOS

› › › › › ›

Marina Etchegoyen Enia Haeck & Cédric Libar

For the sandwiches

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COVER STORY

SOUR DOUG H C H IC K PE A

S PA N A KOPITA Serves 4

15 minutes

For the filling

› › › › ›

1 onion (sliced) 1 clove of garlic (crushed) 1 tbsp olive oil 300 g spinach 20 g fresh parsley (chopped)

15 minutes › › › › ›

20 g fresh dill (chopped) 40 g sour cream 100 g feta cheese (crumbled) 200 g cooked chickpeas Pinch of salt

For the sandwiches

› 8 slices of sourdough bread › 1 tbsp butter › 100 g mozzarella cheese

5 Spread a layer of the filling over 4 of the slices of

with a pinch of salt for about 2 – 3 minutes until soft.

2 Add the spinach and chickpeas and cook on a high heat for 5 minutes.

3 Add the chopped herbs and sour cream, then turn off the heat.

4 Allow to cool for 10 minutes and mix with the feta.

bread and top with mozzarella cheese. Fold them together with the remaining 4 bread slices.

6 Heat the butter in a large frying pan and grill both sides of the sandwich for about 2 minutes on each side on a medium to high heat. Serve warm.

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1 With a drizzle of olive oil, fry the onions and garlic

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COVER STORY

C HIC K E N SATAY B Á N H MÌ Serves 4

20 minutes

10 minutes

For the satay sauce

For the sandwiches

› › › › › › › › › › ›

› 4 half baguettes › › › › ›

(cut in half lengthwise) 400 g chicken thigh fillets (tofu for vegetarian option) 200 g shiitake (sliced) 30 g fresh coriander leaves 1 cucumber (sliced) 2 carrots (grated)

1 For the satay sauce, mix all the

ingredients (except the fish sauce) together in a small saucepan and bring to the boil. Reduce the heat and allow to simmer for about 2 minutes on a medium to low heat. Set aside to cool down for 10 minutes before adding the fish sauce.

2 Mix half of the satay sauce with the chicken and pan-fry the fillets.

3 Add the shiitake mushrooms and fry for a further 3 – 5 minutes until soft.

4 Spread a generous amount of satay sauce inside each half baguette.

5 Fill each half with grilled chicken, grated carrots, sliced cucumbers, shiitakes and plenty of coriander.

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60 g peanut butter 100 ml water 1 tbsp soy sauce 3 tbsp water 1 shallot (chopped) 1 lemongrass stalk (grated) 1 cm of ginger (grated) 1 tsp brown sugar ½ lime ( juice) 3 tbsp coconut cream 1 tbsp fish sauce (optional)

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COVER STORY

PR AWN

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B R IOC HE ROLL S

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COVER STORY

Serves 4 15 minutes 15 minutes

For the filling

› › › › › › › › › ›

400 g peeled prawns 100 g mayonnaise 20 g Greek yoghurt 15 g spring onions (chopped) 1 stalk celery (chopped) ½ lemon ( juice) ¼ tsp salt Black pepper (to taste) 1 egg white 2 – 3 tbsp sesame seeds

For the sandwiches

› 4 brioche buns › 2 – 3 tbsp sesame seeds › 1 egg white

1 Steam the prawns for about 5 minutes

and allow to cool.

2 Roughly chop the prawns and mix with the

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mayonnaise, yoghurt, spring onions, celery, lemon juice, salt and pepper, and set aside.

3 Dip the sides of each bun in the egg white and coat with sesame seeds.

4 Grill each sesame-coated side for 1 minute in a pan until golden brown.

5 Cut the buns in half down the middle and fill each one with the prawn filling.

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XO C XV XE X RX X ST XO XR XYX

PULLE D L A MB PI TA W I T H P OME G R A N AT E Serves 6

30 minutes

For the sandwiches

› 6 pitas › 1 kg lamb shoulder (or use leftovers from Easter lamb roast)

› 1 tsp cumin › 3 sprigs fresh thyme › 1 tsp salt For the vegetables

› 2 aubergines (sliced) › 1 tsp salt › 3 – 4 tbsp olive oil

4 ½ hours

1 Rub the lamb with the cumin, fresh thyme and salt in an ovenproof dish,

and cover with aluminium foil.

2 Roast for 3 hours 30 minutes at 140°C/120°C fan and then remove the

aluminium foil.

3 Turn the oven up to 180°C/160°C fan and roast for another 40 minutes,

until the lamb is caramelised on the outside and tender on the inside.

4 Leave it to rest for 30 minutes and then shred the lamb meat using a fork.

5 For the sauce, mix all the ingredients together in a small bowl.

6 Pan-fry the aubergine and set aside.

7 Serve the pitas with a generous amount of pulled lamb, fried aubergine, a

few slices of cucumber, pickled onion, a splash of pomegranate seeds and a good drizzle of the tahini sauce.

For the sauce

› › › › ›

¼ cup tahini 1 garlic clove (crushed) ½ lemon ( juice) 2 tbsp yoghurt 2 tbsp water

For the garnish

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› 1 cucumber (sliced) › Pickled red onion (optional) › Pomegranate seeds

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Anne Lommel RECIPE & PHOTO

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T Y P I C A L LY LU X E M B O U R G I S H

E E Ë RCR ÈME 6 ‒ 8 small pots 15 minutes 10 minutes

› › › › ›

500 ml milk 6 egg yolks (room temperature) 3 tbsp sugar 1 packet vanilla sugar Raspberries or redcurrants (for decoration)

1 Bring the milk to the boil in a saucepan, remove from

the heat and set aside.

2 Mix the egg yolks with the sugar and vanilla sugar,

then blend with a hand mixer for 5 minutes until frothy.

3 Gradually add the milk, a little at a time, stirring

constantly.

4 Pour the mixture back into the saucepan and cook over a

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medium heat until just before boiling, stirring constantly (with a wooden spoon). Remove from the heat before it starts to bubble.

5 Allow to cool and serve in small pots topped with the raspberries or redcurrants.

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ADVERTORIAL

EASTER ADORNED IN GOLD

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Three Golden tickets in three Oberweis eggs.

And three chances to win a sparkling gold pendant designed by Fabienne Belnou.

Non contractual picture. Gold chain not provided with the pendant.

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ADVERTORIAL

LUXURY E GG S FOR E ASTER

What if an egg could hide another one? This is the surprise that Jeff Oberweis and jeweller Fabienne Belnou have dreamed up together for Oberweis House’s new chocolate creation.

Both creators believe in the power of chance encounters and exchanging ideas from which they can draw creative inspiration. It was during a visit by the founder of the Oberweis pastry shop to Fabienne Belnou’s jewellery shop that the idea of a collaboration began to blossom. It took just a few hours of conversation before Belnou and Oberweis came up with some ideas. While admiring a pair of flat, egg-shaped openwork earrings, Oberweis realised he had the perfect idea for an exceptional Easter egg. Throughout their discussions, Belnou proposed several other excellent ideas (including a flower and a cocoa bean), but in the end, it was an egg-shaped pendant that finally emerged from her workshop in Luxembourg City.

The two eggs, however, are not identical. Their contrasting proportions determined certain characteristics, as the lightness of a chocolate egg bears little resemblance to the density of a piece of jewellery. The result? A magnif-

icent twisted egg in ivory chocolate, delicately sprayed with orange chocolate — the perfect blend of elegance and sweetness. Like a work of art, it is presented on a chocolate base and surrounded by a chocolate sculpture in the form of an openwork egg.

Just three of the eggs hold one of three jewels meticulously handcrafted by the jeweller Lauro Lichius in Fabienne Belnou’s workshop. Each of these creations is unique in composition: one is yellow gold, another pink gold, and the third 18kt white gold. These pendants — each worth €3,300 — are encircled with 24 sparkling diamonds.

Imagine being one of the lucky winners of these precious treasures? Try your luck when you buy a limited-edition egg in selected Oberweis shops* this spring. Just remember — only the chocolate egg is safe to eat!

Good luck, gourmet chocolate lovers!

oberweis.lu

fabiennebelnou.com

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*On sale from the 17 March in Oberweis at the following locations: Grand Rue, Cloche d’Or, City Concorde, Kirchberg Shopping Centre, Gare and Schifflange.

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GRANNY’S RECIPE

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GRANNY’S RECIPE

Grandmothers’ recipes are always a combination of timehonoured kitchen wisdom and a generous helping of love. This particularly festive dish is a fine example.

Helma Schummer-Pissinger invited us into her kitchen and shared a family secret with us. For her, the “Hunn am Elbling” is her childhood favourite, reminding her of her mother.

In fact, Helma’s grandmother used to make this dish for special occasions and it has since been tweaked

by Helma’s mother who uses Elbling instead of Riesling.

We hope that KACHEN readers enjoy this dish as much as the Schummer-Pissinger family has for generations.

HUNN

A M E LB LING

1 chicken (1.5 kg) Butter and oil for frying 300 g carrots 2 onions 1 – 2 cloves of garlic 100 g bacon 750 ml Elbling

1 Cut the chicken into pieces.

› › › › › › ›

Roux (1 – 2 tbsp flour & butter) 1 bay leaf 200 g leek (white part only) 400 g mushrooms 350 ml cream Salt & pepper Parsley

simmer over a medium heat for 40 – 50 minutes.

4 Thicken the sauce with the roux.

5 Lightly sauté the mushrooms and add to the pan along with the cream, and bring to a simmer.

6 Season to taste with salt and pepper, and garnish with parsley.

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Wash and dry well. Fry the chicken pieces in a little oil and butter over a high heat until they start to brown.

2 In a second pan, fry the carrots, leek, onions, garlic and bacon.

3 Add the chicken pieces, the Elbling and bay leaf, then

40 – 50 minutes

Helma Schummer-Pissinger Ramunas Astrauskas

› › › › › › ›

30 minutes

RECIPE PHOTOS

Serves 4

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RECIPE PHOTOS

Va l e n t i n R a m e a u Ramunas Astrauskas

MY LUXEMBOURG

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MY LUXEMBOURG

Creativity runs in the family! It’s apparent as soon as you enter De Pefferkär in Huncherange. The walls are adorned with paintings

by Valentin Rameau’s grandfather, Yves Blin — colourful works of art that set the scene for the gourmet experience ahead: scallop on the plate = scallop on the wall! The son of the house, who usually wields the wooden spoon with his mother Rachel, shows KACHEN readers the Luxembourgish classic “Feierstengszalot” in a new guise.

Normally the beef is cooked; in Valentin’s version it is served raw. Even the visual presentation shows little sign of the traditional beef salad, demonstrating this young chef’s bold creativity. After numerous experiences with top chefs including Arnaud Magnier (Clairefontaine), Cyril Molard (Ma Langue Sourit), he knows just how to spice things up in the family kitchen.

F E IE R S T E NG SZ A LOT Serves 4

20 minutes

25 minutes

› 100 g fillet of local beef › 10 g chives, chopped › 4 g salt

› › › ›

Potato salad with mayonnaise

Baby leaf salad with vinaigrette

› › › › ›

› Mix of baby leaf salad,

For the beef

400 g potatoes 1 egg yolk 25 g mustard 80 g sunflower oil 40 g capers, chopped

10 g shallots, chopped 5 g chives, chopped 1 hard-boiled egg, chopped 1 pinch of salt

chervil, curly mustard greens, mizuna › 5 g old-fashioned mustard › 25 g sunflower oil

The day before 1 Marinate the fillet of beef in the salt-chive mixture.

Wrap in cling film and refrigerate for 24 hours.

The day of serving 1 Boil the potatoes in their skins then peel and

chop them.

Mix the egg yolk, mustard and sunflower oil to make a mayonnaise. Stir in the capers, shallots, chives and

4

5

Vinaigrette dressing

› › › › ›

5 g mustard 25 g sunflower oil 20 g capers and 10 g caper juice 5 g chives, chopped 1 pinch of salt

hard-boiled egg and add this mixture to the potatoes.

Prepare both dressings by mixing the respective ingredients together.

Form three small towers out of the potato salad with round cutters. Place thin slices of marinated beef on top and garnish with the baby leaf salad.

Drizzle with vinaigrette and serve.

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2

3

› 8 g sherry vinegar › 1 pinch of salt

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RECIPE PHOTOS

Alcina Guedes Nogueira Marc Dostert

E X PAT R ECI PE

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E X PAT R ECI PE

Alcina Guedes Nogueira was born in 1951 in a small village in the Portuguese mountains, not far from the Douro River in the north of the country. She has been cooking “bacalhau à brás” since 1966. “I was working as a housekeeper in Lisbon at the time and I learned the recipe from the owner of the house. The dish is originally from Lisbon, but it’s made all over Portugal.” Alcina arrived in southern Luxembourg in 1974 and, since then, she has been making her famous bacalhau for family gatherings. Whether in Oberkorn or at home in Portugal, she lovingly prepares this dish for her children, her five grandchildren, as well as for friends. And there’s no question of keeping it to herself: “Since arriving here, I’ve shared my recipe many times.” And as she willingly shares it with KACHEN readers, it’s proof that she’ll continue to do so.

BAC A LH AU À B R ÁS Serves 8

› 2 kg of bacalhau (salted cod) › 3 large onions › 4 cloves of red garlic › 1 bunch of parsley

90 minutes

30 minutes

› 4 ‒ 5 tbsp olive oil › 2.5 kg potatoes (e.g. Nicola variety)

› 1 glass of dry white wine › Oil for the fryer

› › › ›

1 jar of black olives (160g) 1 jar of green olives (160g) Salt & black pepper 12 eggs

1 Tear the large slices of bacalhau by hand,

5 Add the potatoes to the bacalhau along

remove the bones and set aside.

2 Cut the onions into half moon slices.

Finely chop the garlic and parsley.

Cut the potatoes into matchstick size strips. Set aside.

3 In a large pot, sweat the onions in olive oil.

Add the garlic and the 4 ‒ 5 tablespoons of olive oil. Add the bacalhau and white wine, stir and fry over a low heat for 15 minutes.

4 Turn on the deep fryer to 170°C and cook 4 batches of mini potato fries for about 3½ minutes each. Keep a close eye on them: the fries should be cooked and slightly firm but still white and soft. They should not be browned.

with half a jar of black olives and half a jar of green olives (drained). Season with salt and pepper, stir and cook on a low heat for 5 minutes.

6 Whisk the eggs and add the parsley, then add to the bacalhau and simmer for 10 minutes on a low heat.

TIP

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If you reheat it, add extra eggs before serving so that it doesn’t stick to the pan.

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R E S TAU R A N T PORT R A I T

POS T K U TSC H Postkutsch – the name couldn’t be more Luxembourgish… Even if the food were not so exquisite, people would still This stylish restaurant in Esch-sur-Alzette offers tradi- be queuing up outside for this attraction alone! tional cuisine with a refined touch. At the helm of this With 70 cheeses, it’s more like a carriage than a trolestablishment is Claude Magnin. “When we moved to ley! “We refine many of the cheeses in-house,” explains Luxembourg in 1987, we opened our first restaurant in the Magnin. “We receive them raw and then mature them in Hôtel de la Poste. It was the meeting place for the inhabit- our cellar with calvados, basil, truffles, beer... the possibilants of Esch – a sort of restaurant-club (without windows) ities are endless! You’ve got to try the one with amaretto, on the first floor, packed with regulars. It was wonderful.” pistachio and apricot!” His main supplier? Van Tricht The Franche-Comté native has worked all over France – from Antwerp. “We have more than just a business relafrom the east to Pas-de-Calais and then to the south-west. tionship with them. This company knows our tastes and And in 1995, it was time to move again – a little further how to advise and guide us. It’s a relationship built on trust.” And what about the wines? “La Provençale and the afield this time. wine merchant, Cote & Vins in Esch.

Postkutsch, meaning “post house,” And they rarely get it wrong,” confides opened on Rue Xavier-Brasseur, oppothe man who does not drink wine, but site the magnificent post office, after “Gastronomic menus still understands it. which Magnin named his restaurant. that change, not monthly, What else sets Postkutsch apart?

His dream was to take his custombut weekly, and a cheese Well, there is no à la carte menu – and trolley with some ers on a journey. Each of the elm and 70 varieties.” mahogany burl wood walls features a no cassoulet either, for that matter. window – each window looks out onto There are only set menus that change, a different landscape, so you feel as not monthly, but weekly. “My chef of though you’re travelling. At the back of the room which eight years, Lionel Delval, never decides the menu based can seat 60 people, a large mural depicts a stagecoach on what our suppliers have to offer, but according to the with a coachman struggling to keep his horses under season, the produce available, current trends and his own control. This is a reinterpretation of “The Gotthard Post” inspiration,” explains Magnin. The chef even adds two (1873) by Swiss artist, Rudolf Koller. “When we had the daily suggestions to these weekly menus! In these ambimural painted, I was in my thirties. The man in the orig- tious dishes, everything is flawless. “The chef intricately inal painting was older and bearded. I preferred to make designs each dish down to the last detail,” says Magnin. him young,” smiles the man who now admits to making This chic, friendly restaurant (frequented primarily by him “look too stern.” regulars) also stands out for another reason: its prices. A His clientele followed him to Postkutsch. At the time, weekday set lunch which includes two amuse-bouches, a he served “typical French dishes like cassoulet. We were main course and a café gourmand is €30. And it’s just €67 hungry for work. Over time, our philosophy has changed. for the full menu which includes two amuse-bouches, a We now prioritise continuity and wisdom,” he says, starter, a palate cleanser, a main course, cheese and dessert. explaining that he is happier with less tables than being run off his feet.

The franc-comtois signature touch is a cheese basket POSTKUTSCH served alongside his French dishes. “I was told: ‘You’ll see, the Luxembourgers won’t like it.’ Well, that’s not 8, rue Xavier-Brasseur — L-4040 Esch-sur-Alzette true! Our clientele likes to travel with food, to experience Tel. +352 / 54 51 69 new things!” Over time, the cheese basket became a tray, then a trolley. Today, it’s a must-have at Postkutsch. postkutsch.lu

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TEXT PHOTOS

Marie Tissier Ramunas Astrauskas

A C HE E S E -LOV E R’S PA R A DIS E

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R E S TAU R A N T PORT R A I T

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CAFE PORTRAIT

A C A F É NE S T LE D IN

LIB R A IR IE DIDE R IC H In 1945, in the centre of Esch-sur-Alzette, independent bookshop Librairie Diderich, was opened by the grandmother of the current owner, Anne Diderich. Today, it’s not only stationery and educational toys that you can pick up here… You can now also enjoy a gourmet tea-and-cake break. Five years ago this bookshop took a gamble and reinvented itself by opening a café. A very smart move.

The café − simply named “Um Eck” (meaning “around the corner”) due to its location which is literally on the corner of Rue Victor Hugo − was dreamed up by Anne Diderich as a haven for customers and passersby to take their time over a sweet or savoury delicacy. “When I was at university, I used to love spending time in a bookshop café in Germany and, since then, I’ve always had this idea in the back of my mind,” she explains with a smile.

This bright café is the perfect place to start the day where you can settle into a Scandinavian-style chair and enjoy the sunshine streaming in through the floor-to-ceiling windows. Open Monday to Saturday from 8am, regulars, stay-at-home parents and students alike flock here for a coffee and a generous helping of granola served with natural yoghurt, fresh fruit and peanut butter. Those with a sweet tooth can indulge in a slice of carrot cake or cheesecake baked by the owner herself. “I’ve always loved to cook, so it was only natural for me to get involved and bake for our customers!”

All the staff threw themselves wholeheartedly into the new project. The three people in charge of the café are not actually chefs by trade and yet, every day, they prepare freshly made soups, quiches, sandwiches and bagels in their small kitchen. “Our menu is small, but everything we do, we do well” explains Anne. “Over the years, we’ve been refining our recipes, adding a culinary twist here and there that can make all the difference.”

Locals are huge fans of this popular café which is always busy — especially on Saturdays thanks to a very tasty brunch.

In addition to readings and book presentations, arts and crafts workshops for children are also regularly held here.

Imagine sipping your tea with a delicious cake or pastry before getting lost in a world of books... In Librairie Diderich, pure happiness is around every corner.

UM ECK 2, rue Victor Hugo — L-4140 Esch-sur-Alzette Tel. +352 / 55 40 83 21

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diderich.lu

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TEXT PHOTOS

Marion Finzi Marc Dostert

CAFE PORTRAIT

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PORTRAIT OF A CHEF

JE F F OB E RWE I S

TEXT PHOTO

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“I’ve never really enjoyed making simple cakes.” It may the family — who makes his own chocolates, starting with come as a surprise that these words were spoken by Jeff the bean. “It’s exciting because I can ask him very specifiOberweis, pastry chef of the well-known Luxembourgish cally what I need in terms of composition or fat content, for family business, Oberweis. Yet when you look at this pass- instance, to make my creations. This means I get to use a ionate chef’s past, it all makes sense. perfect raw ingredient that guarantees a better end result.”

He is so proud of the active role he has played in develAs the son of a pâtissier, he could have learned the art of pastry making alongside his father in the family kitchen, oping the family business, which has become much more but this was of no interest to him as a youngster. “I didn‘t than just a pâtisserie, with restaurants, a chocolate factory really know what I wanted to do with my life; only that I and a catering service. “My role as a craftsman has lesswanted to work with my hands,” recalls Oberweis. ened. I have to delegate certain tasks to my staff so that I The turning point came during a trip to Paris on New can concentrate on the business side of things.”

Year’s Day in 1984, when he visited Lucien Peltier’s pâtisOberweis does not regret this change. Quite the serie with his parents. It was while admiring one of the contrary, in fact. “I have no problem admitting that my team are better at decorating than I am. And sweet masterpieces in the window that I’m very proud of that! Unlike me, they Oberweis decided this would be his have time to invest in this painstakingly profession. “I was instantly inspired by detailed work. And everything I now do the creativity and technique of the craft. I “Mastering a recipe is is just as exciting.” He enjoys passing on immediately asked Chef Peltier if I could an extremely lengthy his technical knowledge, working alongjoin his apprenticeship programme process, but once I’ve without even running the idea past my perfected the technique, side his chefs from whom he learns a lot, parents first,” Oberweis confides with a I like to delve a little and developing plans for the future — for smile. In Paris, he found himself among deeper to explore the example, Oberweis House laboratory to colleagues who had already passed the recipe’s foundations.” be built in Munsbach.

CAP Pâtissier (certificate of professional Being a creative perfectionist with competence for pâtisserie). Oberweis a passion, he (literally) has his fingers had to work hard to learn everything in many pies, striving to deliver the there was to know about working with sugar as well as the very best to his customers. “Let’s take my croissants as an intricate art of pastry decorating. A perfectionist in the example. After a lot of experimentation, I opted for French workplace, he threw himself into the craft, training and flour and Isigny butter. I use Luxembourgish produce for competing to become a creative pastry chef… meaning not other recipes but, for a croissant, I am convinced that these a simple sponge cake in sight. are the best ingredients.” He promotes these standards of Back in the family pâtisserie, Oberweis is put in charge excellence alongside Pierre Hermé and other great names of layered cakes, birthday cakes and all decorating. After in pastry-making within the international association, many years of perfecting the creation process, his way of Relais Desserts, of which he is vice-president. Will he ever working has evolved. “Mastering a recipe is an extremely stop? We are hesitant to ask, as this chef still has a burning lengthy process, but once I’ve perfected the technique, desire to further perfect the pastries he offers to his many I like to delve a little deeper to explore the recipe’s foun- loyal customers every day — and we can’t wait to see what dations.” This step backwards can only be done once the he dreams up. creative process has been perfectly mastered. “I go back to my recipe books, pull out the techniques I learned and try to understand the recipes. I examine the role of each ingredient and think of ways to work with them to get the OBERWEIS very best out of them.”

This is how hard this chef works to fine-tune all his reci1, rue Guillaume J. Kroll — L-1882 Luxembourg pes. Most recently, he has been working on improving the Tel. +352 / 40 31 40 1 ganaches used in Oberweis chocolates. For this project, he collaborated with his brother Tom — the chocolate expert of oberweis.lu

Marion Finzi Marc Dostert

C R E AT IV E PAS T RY C HE F

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CHEF’S MASTERCLASS

T HE K YOTO A tar t w it h matcha tea , mango and pas sion f r uit

1 tart 90 minutes 25 minutes

For the nut-matcha dacquoise

› › › › › ›

180 g egg whites (approx. 6 eggs) 100 g sugar 40 g icing sugar 140 g hazelnut powder 7 g matcha powder 36 g rice flour

For the mango & passion fruit jelly

› 180 g mango puree (approx. ½ mashed mango)

› 20 g passion fruit puree › › › › › › › ›

(sieve the inside of a passion fruit to remove the seeds) 50 g sugar 5 g pectin 1 carrot 1 tbsp coconut oil 50 g passion fruit juice 1 ripe mango 1 handful cranberries 1 lime

For the matcha ganache

› 240 g fresh cream (35 % fat content)

› 4.2 g matcha powder › 90 g white chocolate For the italian meringue with lime

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› 120 g egg whites (approx. 4 eggs) › 240 g sugar › 75 ml lime juice

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CHEF’S MASTERCLASS

NUT-MATCHA DACQUOISE

1

3

Whisk the egg whites with both sugars.

Put the mixture into a piping bag and form a 16 cm circle with a 15 mm nozzle.

2

Sieve the remaining ingredients and add them to the egg mixture.

4

Dust with icing sugar. Bake in the oven at 170°C/ 150°C fan for 23 minutes, then dust again.

2

When cool, pipe the jelly onto the centre of the cake using a circular motion.

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1

Heat the purees to 40°C in a saucepan.

Add the sugar and pectin, and bring to the boil.

Refrigerate.

RECIPE PHOTOS

Jeff Oberweis Marc Dostert

MANGO & PASSION FRUIT JELLY

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CHEF’S MASTERCLASS

3

Dice the carrot and brown it in 1 tbsp coconut oil.

Add the passion fruit juice gradually until the carrots turn al dente. Leave to cool.

4

Bring the water to the boil and add the cranberries.

Turn off the heat and leave to soak for 30 minutes.

Drain and set aside. Cut the mango into small cubes. Sprinkle half of the decorative ingredients on the fruit jelly.

MATCHA GANACHE

1

Heat 70 g of the cream. Melt the chocolate and mix with the cream to make a ganache.

Mix the matcha with the remaining (cold) cream, add to the ganache and stir. Refrigerate overnight.

2

Place the ganache in a blender and blitz until smooth. Using a piping bag, form small “buns” with a 14 mm disposable piping nozzle.

ITALIAN MERINGUE WITH LIME

1

2

Garnish the cake with the remaining mango pieces, cranberries, carrot pieces and 6 thin slices of lime.

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Mix the lime juice with the sugar and heat to 121°C. Pour the mixture over the lightly beaten egg whites. Form balls using a piping bag with a 14 mm nozzle.

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PA RTNE R R ECI PE

LUXL A I T K AC H K É I S & H A M TA R T Serves 4

5 minutes

For the base

› 3 tbsp tomato paste › 1 tbsp dried oregano › 2 sheets puff pastry

› 100 g mozzarella, drained and cut into pieces 50 g sundried tomatoes in oil 50 g cherry tomatoes, halved 25 g pitted black olives, halved 1 tbsp dried oregano Rocket to garnish Salt & pepper

› 100 g LUXLAIT Kachkéis › 8 slices of ham

› › › › › ›

1 Preheat the oven

4 Prick the pastry with a fork and

to 220°C/200°C fan.

2 Dilute the tomato paste with 3 tbsp of water and season the mixture with dried oregano.

3 Place the pastry sheet on a baking sheet lined with parchment paper and cut about 1 cm from the edge.

spread the diluted tomato paste on top, and bake for 10 – 15 minutes.

5 Remove the puff pastry from the oven, then add all the toppings (except the rocket) and bake for another 10 – 12 minutes.

6 Garnish with a few rocket leaves.

For the topping

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30 minutes

For more Luxlait recipes, visit luxlait.lu

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MADE IN LUXEMBOURG

ORT E A

Ortea’s story is one of friendship, but it all started with a stroll through the forest. Stephan Kneip (who was studying in Vienna at the time), was walking in the woods one day wondering what to have for dinner. He picked some nettles to make a soup and the end result was delicious. The young man was intrigued by the plant and, being curious at heart, he began experimenting with tea and nettle-based drinks at home. When he finished his studies and returned to Luxembourg, Stephan felt ready to embark on an entrepreneurial adventure. One of his many ideas was to perfect his iced tea recipe and market it. During a tasting session with close friends, his childhood friend Daniel Freichel suggested they join forces and work on the project together. This is where the Ortea story really unfolds.

From the very beginning, it was clear to both founders that Ortea would be a local, natural and organic product. “Our whole approach revolves around using as many ingredients from Luxembourg as possible - from organic farms with eco-friendly packaging.”

The final recipe is the result of long hours of experimenting in their own kitchens! The final combination of herbs in Ortea iced tea remains a secret. “A bit of nettle, some mint too,” they both confide shyly. The herbs are organically grown in Austria. “These are the only non-local ingredients, because unfortunately there are currently no organic producers in Luxembourg,” explains Daniel.

The product is sweetened with Luxembourgish apple juice, and, of course, local honey. “We are lucky to work with Klingelbour farm which produces organic apple juice.

They even let us use their machine to bottle our tea,” says Stephan. The Ortea bottles are still filled by the founders themselves with a helping hand from friends. Since its launch, Ortea has found its way onto the shelves of small grocery shops and restaurants, such as Cocottes, as well as supermarkets including Naturata and Cactus. This is just the beginning for the dynamic duo who are already thinking about developing new flavours. “We have a few ideas brewing, but at the moment that’s all we can say!” So, let’s be patient… For now, just knowing that there will be another chapter to Ortea’s beautiful story is enough for us! ortea.lu

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TEXT

Marion Finzi

ONC E UPON A T IME …

IN T HE WOODS

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Savour g r u o b m e Lux

plate! ing to your m o c is rg u Luxembo

hed by their re distinguis a s ct perfect u d ro p ltural y guarantee cu e ri th g a s, ’s te rg u u ro Luxembo using short ment. quality. By the environ r fo ct e sp remarkable r re buerg.lu and a greate aacht-letze m traceability ch -s u o .s visit www formation, For more in

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IT ’S S PR ING!

LE T ’S GO G R E E N! With spring comes new vegetables in the garden, and we at KACHEN love to use them in our recipes. From courgettes and fresh peas, to green beans and broccoli… All green and all make great side dishes to go with meat and fish. Be inspired by the recipes we have put together for you to (scrumptiously) replenish the nutrients in your body!

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RECIPES

SA LMON , COURG E T T E & G R E E N AS PA RGUS C ROQUE T T E S

Serves 6 30 minutes 20 minutes

› › › › › › › › › › › › ›

1 early courgette 6 green asparagus spears 2 lemons 250 g Greek yoghurt 1 lemon, juice and zest Salt & pepper 600 g skinless, boneless fresh salmon steaks 1 bunch of fresh herbs, chopped (e.g. parsley, chervil, dill, basil) 1 white onion, chopped 2 eggs, beaten 200 g breadcrumbs Gomashio ( japanese sesame salt) Sunflower oil

1 Use a peeler to make courgette and asparagus tagli-

a medium heat in 1 cm of pre-heated oil, turning them halfway through the cooking time.

5 Arrange the croquettes on a serving dish with the (drained and dried) courgette and asparagus tagliatelle. Sprinkle with gomashio, lemon zest and serve with the lemon wedges and yoghurt sauce.

TIP You can prepare the croquettes in advance and reheat them in the oven for a few minutes at 180°C.

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atelle. Soak in a bowl of cold water. Cut the 2 lemons into quarters. Remove the fine zest from one lemon and squeeze out the juice.

2 For the sauce, mix the yoghurt with the lemon juice, salt and pepper, and refrigerate.

3 Cut the salmon into small pieces. Remove the leaves from the herbs. Chop the herbs and the onion, then mix with the salmon, eggs, salt and pepper.

4 Sprinkle the breadcrumbs on a plate. Take some of the filling and shape the croquettes compactly with your hands, then coat them in the breadcrumbs and fry over

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RECIPES

KOF TAS ,

WHITE BE AN SAL AD & G R AT E D B E E T ROOT Serves 6

25 minutes

› 400 g of white beans (ready› › › › ›

cooked), rinsed & drained 1 white globe onion, finely chopped 4 organic lemons 4 tbsp olive oil 1 tsp mustard ½ tsp wine vinegar

› › › ›

25 minutes

› › › › › › › ›

1 raw beetroot 2 cos lettuces Sprouts Salt & pepper

For the koftas

› 500 g minced beef (or lamb)

1 Put the beans, onion, 2 tbsp olive oil, juice of half

6 Cut 3 lemons in half. Grate the zest of the

remaining half lemon.

7 Heat a large non-stick frying pan (or plancha).

Cook the koftas and lemon halves (cut-sidedown) over a medium to high heat, turning the koftas so that they brown evenly on all sides.

8 Line a serving dish with the lettuce leaves and top with the bean salad, koftas and grilled lemon halves. Sprinkle with lemon zest and sprouts.

Serve with grated beetroot.

TIP You can use dried beans that have been soaked overnight in cold water and then cooked in a court bouillon.

49

a lemon, salt and pepper in a bowl. Mix and set aside in a cool place.

2 Peel and grate the raw beetroot.

3 In a bowl, combine mustard, vinegar, 2 tbsp olive oil, salt and pepper. Mix in the grated beetroot and refrigerate.

4 Finely chop the red onion. Wash the lettuce leaves and spin until dry.

5 In a separate bowl, mix the minced meat, onion, spices, herbs, salt and pepper. Mix with your hands for 3 minutes to combine well. Place a skewer on top of the stuffing and shape the kofta with oiled hands around the skewer.

Repeat with the entire meat mixture. Set aside on a plate.

1 tbsp parsley, chopped 1 tbsp coriander, chopped 1 red onion, finely chopped 1 tsp cinnamon 1 tsp ground coriander 1 tsp ground cumin Sunflower oil Salt & pepper

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RECIPES

LUNC H BOX

W I T H T UN A , QUI NOA , B ROC C OL I N I & PE PPE R S Serves 6

› › › › › › ›

20 minutes

Olive oil 1 lemon, juice ½ tsp turmeric powder ½ tsp ginger powder 1 tbsp acacia honey 1 red onion 2 red peppers

15 minutes

› › › › › › ›

2 yellow peppers 12 broccolini Fleur de sel & freshly ground pepper 250 g red quinoa 400 g of canned tuna, drained 50 g crushed walnut kernels Fat-leaf parsley

1 For the dressing, combine the oil, lemon juice, turmeric, ginger and honey.

Pour into a jar and set aside.

2 Peel and slice the onion into thin rings. Deseed the peppers and cut into quarters.

Wash and dry the broccolini.

3 Preheat the oven to 200°C/180°C fan.

4 Place the vegetables on a lined baking tray. Brush with olive oil, season with salt

and pepper and roast for about 15 minutes.

5 Meanwhile, cook the quinoa according to the instructions on the packet.

6 Fill your lunch box with quinoa, peppers, broccolini, tuna and onion. Sprinkle with

walnuts, garnish with flat-leaf parsley and serve with the dressing.

TIP

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Quinoa, also known as the “sacred seed of the Incas”, comes in white, red and black.

Each colour has its own taste, so it’s up to you to find out which one you prefer!

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RECIPES

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RECIPES

ROAS T L A MB WIT H A R T IC HOK E S , PE A S , FAVA BEANS & GREEN BEANS Serves 6

› 2 lamb shoulders (total of 1.5 kg) › Sunflower oil › 2 tbsp dried rosemary › 3 cloves of garlic

25 minutes

› › › › ›

45 minutes

12 purple artichokes ½ lemon 200 g green beans 300 g fresh or frozen peas 100 g fava beans

1 Preheat the oven to 190°C/170°C fan.

2 In a large ovenproof dish, drizzle the lamb and

fava beans and green beans, adjusting the time accordingly to ensure they are “al dente”.

6 Grill the artichokes on a plancha or add them to the roasting dish.

7 Five minutes before the lamb is done, add all the vegetables to the dish.

8 Slice the lamb, sprinkle with capers and garnish with pea shoots.

TIP Avoid overcooking the vegetables to preserve their vitamins, nutrients, taste and beautiful colours.

53

garlic cloves with oil, sprinkle with rosemary and season with salt and pepper.

3 Roast for 45 minutes, turning the lamb over from time to time to ensure even cooking.

4 Remove the outer leaves of the artichokes and trim the tops (approx. 3 cm). Cut them in half lengthwise and set them aside in a container of water with the lemon to prevent them from oxidising.

5 Remove the stems from the green beans. Plunge the peas in boiling water for 3 minutes and cool them in a bowl of ice water. Do the same with the

› 1 handful pea shoots › 1 tbsp capers › Salt & pepper

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ROA S T C H IC K E N W I T H

SUMAC, BABY VEGETABLES & BLOOD OR ANGES Serves 6 15 minutes 75 minutes

1 Mix the oil and sumac in a ramekin. Leave to macerate.

2 Wash and dry the carrots and turnips thoroughly

(no need to peel them).

3 Squeeze the juice from one blood orange. Peel and slice

the other orange.

4 Brush the chicken skin a few times with the sumac oil.

Season with salt and pepper.

1 large free-range chicken 3 tbsp grapeseed oil 1 tbsp sumac 1 kg baby carrots 1 kg baby turnips 2 blood oranges Salt & pepper Fresh mint

water in the bottom of the dish and bake for 45 minutes, basting the chicken regularly with the cooking juices. Then scatter the vegetables around the chicken and drizzle with the orange juice.

Season with salt and pepper and roast for another 30 minutes, stirring the vegetables once or twice.

7 Garnish with the orange slices and some fresh mint leaves just before serving.

54

› › › › › › › ›

5 Preheat the oven to 180°C /160°C fan.

6 Place the chicken in a large ovenproof dish, pour half a glass of

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RECIPES

S PIC Y S E MOL I N A W I T H OR A NG E S , B LUE B E R R IE S , YOG HURT & PAS S ION F RUIT

Serves 6 15 minutes 10 minutes

› › › › › › › › › ›

250 g fine couscous 2 tsp cinnamon powder 1 tbsp orange blossom water 1 tbsp acacia honey 1 passion fruit 1 organic orange 200 g fresh blueberries 50 g walnut kernels, crushed Fresh mint 250 g Greek yoghurt

1 Cook the couscous according to the instructions on the packet

and allow to cool.

2 In a bowl, crumble the warm couscous and cinnamon with your

TIP This recipe can also be made with medium semolina or bulgur.

55

fingers. Add the orange flower water and honey. Fluff with a fork.

Set aside.

3 Cut the passion fruit in half, remove the seeds and juice and set aside.

4 Zest the orange, then peel it and cut the flesh into slices.

5 Put the couscous on a long serving platter and garnish with the orange slices, blueberries, crushed walnuts and mint leaves. Drizzle the yoghurt over the fruit and top with passion fruit juice and seeds.

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Lime muffins with white chocolate

Serves 12 2 organic limes

3 eggs

1 pinch of salt

125 g butter

175 g sugar

1 tsp baking powder

75 g white chocolate

150 g flour

1. Wash the limes in hot water, dry them and grate the zest. Squeeze the juice of one lime.

2. Put the butter and white chocolate in a bowl and melt in the microwave at 360 watts for 5 minutes, stirring halfway through.

3. Whisk the eggs and sugar together, and slowly stir in the chocolate.

4. Mix the flour, salt and baking powder and fold into the frothy mixture.

5. Stir in the grated lime zest and the juice.

6. Grease the ramekins and fill halfway with the batter.

Set the BakingSensor Plus to muffins mode and bake on rack height 3. siemens-home.bsh-group.com/lu/fr

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VEGAN RECIPES

H A PPY W I T HOU T ME AT !

V EG AN SC R AMB LE D EGGS

Serves 2 15 minutes 10 minutes

› › › › › › › › › ›

1 Press the tofu well with kitchen roll or a dry cloth,

5 Add the yoghurt mix and spinach to the rest of the

then crumble it with your hands.

2 Drizzle the oil in a hot pan. Add the onion, leek and asparagus and sauté over a medium-high heat for about 4 – 5 minutes.

3 Add the tofu and fry for another 4 – 5 minutes over a medium heat.

4 Combine the yeast flakes, turmeric, pepper and salt together with the yoghurt in a small bowl.

ingredients in the pan and stir well. Allow to cook for 2 – 3 minutes over a low heat.

6 Then stir in the Kala Namak salt.

7 Top with fresh herbs and serve on a bagel or bread of choice.

58

RECIPE & PHOTOS

Anne-Sophie Hoffmann

200 g plain tofu 1 – 2 tbsp rapeseed oil 1 onion (finely diced) 50 g leek (chopped) 50 g asparagus (chopped) 75 g vegan yoghurt 1 handful spinach 1 tbsp yeast flakes (optional) ¼ - ½ tsp turmeric ½ tsp Kala Namak (Himalayan black) salt › Salt & pepper › Optional toppings: fresh herbs

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VEGAN RECIPES

GR E E N PANC AK E S

Serves 2 20 minutes 10 minutes

For the pancakes

› › › ›

50 g spinach 300 ml oat milk 175 g flour Salt & pepper

For the filling

› › › › › › › › › ›

100 g yoghurt ½ lemon ( juice) 100 g peas 100 g courgette (sliced) 100 g spinach 1 spring onion (chopped) 1 clove of garlic (chopped) Salt & pepper Rapeseed oil (for frying) Optional toppings: fresh herbs

1 In a bowl, whisk together the spinach, milk and flour

4 Add the peas and spinach, and sauté for 2 – 3 minutes

over a medium heat.

5 Mix the yoghurt and lemon juice together in a small

bowl. Season well with salt and pepper.

6 Divide the pancakes between two plates. Pour the

lemon yoghurt and vegetables over the pancakes and garnish with spring onions and fresh herbs.

59

until smooth. Season well with salt and pepper. Blend until smooth in a food processor.

2 Drizzle some oil in a hot pan and pour about ¼ of the batter into the pan. Fry the pancake on both sides.

Repeat the process for the remaining batter.

3 Heat the rapeseed oil in another pan. Add the garlic and courgette slices and fry for a few minutes.

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VEGAN RECIPES

C AR ROT C AK E GR ANOL A 20 – 25 servings 45 minutes 35 minutes

› › › › › › › › › › › ›

375 g rolled oats 240 g carrots (grated) 150 g pecan nuts 75 g desiccated coconut 3 tbsp cinnamon 1 tbsp ginger powder 1 tsp nutmeg (ground) 200 g sultanas A pinch of salt 250 ml maple syrup 125 ml rapeseed oil or coconut oil 1 tsp vanilla extract

1 Preheat the oven to 160°C/140°C

60

and line 2 – 3 baking trays with baking paper.

2 Mix the oats, carrot, nuts and spices together in a large bowl.

3 Add the maple syrup, oil and vanilla, and stir well.

4 Spread the granola on the baking trays and bake for 20 minutes.

5 Give the granola a good shake and bake for a further 15 minutes until crispy and golden brown.

6 Allow to cool, then mix in the coconut and sultanas.

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QUIC K & E ASY Pasta is an easy option for a quick and healthy meal. With fresh quality pasta, get creative with original sauces featuring vegetables such as carrots, courgettes and artichokes, go down the classic route with tomatoes or try something with cheese. These dishes will impress your guests and have your kids asking for seconds. For the more adventurous pasta-lovers out there, follow our recipe to make the dough yourself! Buon appetito!

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QUICK & EASY

F R E S H HOME M A DE PAS TA Serves 2 ‒ 3 15 minutes

F R E S H G LUT E NF R E E PAS TA Serves 2 ‒ 3

1 Mix the flour, salt and eggs in a

bowl. Gradually add the water and olive oil.

2 Knead until a smooth dough is formed (approx. 5 minutes).

If the dough is too dry, add a little water; if it is too sticky, add more flour.

3 Cut the dough in half. On a floured work surface, roll out one half with a rolling pin into a long, rectangular shape.

4 Use a pastry sheeter* (or rolling pin) to roll out the dough more thinly, then cut out the desired shapes (e.g. tagliatelle, linguine, lasagne, ravioli).

5 Sprinkle regularly with flour to prevent the dough from sticking.

Repeat with the remaining dough.

6 Separate the pasta shapes well, then leave to dry at room temperature for at least 1 hour, adding flour if necessary.

*

› › › › › ›

150 g rice flour 50 g potato starch 1 tbsp corn flour ¼ tsp salt 3 eggs 1 tbsp extra virgin olive oil

1 In a bowl, mix all the ingredients

with a fork.

2 Knead with the hands until a

homogeneous dough is formed (approx. 5 minutes). If the dough is too dry, add a little water, if it is too sticky, add rice flour.

3 Cut the dough in half. On a floured work surface, roll out one dough piece with a rolling pin into a long, rectangular shape.

4 Use a pastry sheeter* (or rolling pin) to roll it out more thinly, then cut out the desired shapes (e.g. tagliatelle, linguine, lasagne, ravioli) 5 Sprinkle regularly with flour to prevent the dough from sticking.

(Remember that gluten-free dough can be stickier, so do not overthicken it to prevent it from breaking). Repeat with the remaining dough.

6 Separate the pasta shapes well, then leave them to dry at room temperature for at least 1 hour, adding more flour if necessary.

COLOUR E D PAS TA Serves 2 ‒ 3 15 minutes

› 160 g rice flour › 1 egg › 60 g vegetable puree or juice concentrate (e.g. beetroot, carrot, spinach) › 1 tbsp water › ¼ tsp salt 1 Mix all the ingredients in a bowl

with a fork.

2 Knead until a smooth dough

is formed (approx. 5 minutes).

If the dough is too sticky, add more flour.

3 Cut the dough in half. On a floured work surface, roll out one half with a rolling pin into a long, rectangular shape.

4 Use a pastry sheeter (or rolling pin) to roll it out more thinly, then cut out the desired pasta shapes (e.g. tagliatelle, linguine, lasagne, ravioli) Repeat with the remaining dough.

5 Separate the pasta shapes, then leave to dry at room temperature for at least 1 hour, adding flour if necessary.

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This part can be doneby hand with a rolling pin.

15 minutes

Paula Soryano

200 g plain flour ½ tsp salt 2 eggs 1 tbsp water 1 tbsp olive oil (optional)

RECIPES & PHOTOS

› › › › ›

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QUICK & EASY

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QUICK & EASY

LINGUINE

WI T H HOME M A DE PE S TO Serves 2 10 minutes 2 ‒ 3 minutes

› › › › › › › › ›

NOTE The cooking times given are for homemade pasta.

For purchased ready-made pasta, simply follow the instructions on the packet.

160 g linguine 80 g rocket 50 g pine nuts 30 g basil leaves 20 g fresh parsley 1 clove of garlic 60 g Parmesan cheese 120 g olive oil 1 tsp salt

For the homemade pesto 1 In a food processor, blitz the rocket, pine nuts, basil,

parsley, garlic and parmesan, gradually adding olive oil until grainy in texture.

For the pasta 1 In a large pot of boiling salted water, cook the linguine

65

until al dente. Remove one cup of the cooking water.

Drain the pasta.

2 Add the cooking water to the pesto and mix. Serve the linguine with pesto and top with Parmesan.

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QUICK & EASY

OR E CC HIE T T E A L R AGÙ

Serves 2 10 minutes 20 minutes

› › › › › › › › › ›

160 g orecchiette 1 carrot 1 celery stalk 1 small onion 1 large pepper Olive oil 200 g tinned tomatoes Salt & pepper 1 courgette Parmesan cheese and fresh basil to serve

For the sauce 1 Slice the carrot and celery, chop

the onion, and cut the peppers and the courgette into small pieces. Heat the olive oil in a pan and fry the vegetables for 10 minutes. Stir well.

2 Add the tomatoes and season with salt and pepper. Add a little water if the sauce is too thick.

Simmer on a low heat until the carrots are soft.

For the pasta 1 In a large pot of boiling salted

66

water, cook the orecchiette al dente, then drain.

2 Add the orecchiette to the sauce and stir well.

3 Serve with Parmesan and basil.

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M A FA LDINE A L A S IC I L I A N A Serves 2 10 minutes 20 minutes

› › › › ›

160 g mafaldine 200 g cherry tomatoes 2 tbsp olive oil 1 can of tuna (drained) 30 g fresh capers (from a jar) › 30 g black olives › Salt & pepper › Parmesan cheese

For the sauce 1 In a saucepan, fry the diced tomatoes in olive oil

for about 10 minutes.

2 Crumble the tuna with a fork and add it to

the tomatoes.

3 Allow the sauce to thicken for another 10 minutes.

For the pasta 1 In a large pot of boiling salted water, cook

the mafaldine pasta until al dente, and drain.

2 Add the mafaldine to the tuna sauce and serve

67

with capers, olives, pepper and grated Parmesan.

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QUICK & EASY

T R IO OF F E T T UCC INE WI T H F E TA SAUC E

Serves 2 10 minutes 10 minutes

› 160 g tricolour fettuccine › 120 g feta cheese › 100 ml single cream or crème fraîche

› 1 tbsp dried rosemary › Salt › 30 g green olives

For the sauce 1 In a saucepan, fry the feta cheese

with the cream over a low heat.

Once melted (chunks of feta can remain), add the olives and rosemary.

For the pasta 1 In a large pot of boiling salted

69

water, cook the fettuccine until al dente, then drain.

2 Add the fettuccine to the feta sauce and serve with olives.

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Si Lu

1

QUICK & EASY

TAG LI AT E LLE

B

WIT H WA LNUT C R E A M & A RT IC HOK E S

Lu

Serves 2 15 minutes 3 ‒ 5 minutes

› › › › › › › ›

160 g tagliatelle 90 g artichoke hearts (in a jar) 80 g Parmesan cheese 60 g walnuts 2 tbsp dried basil 30 ml olive oil Salt & pepper 15 ml water

For the walnut cream 1 In a food processor, blitz all

F

the ingredients (except the tagliatelle) until smooth. Season with salt and pepper. Set aside.

P

For the pasta 1 In a large pot of boiling salted

water, cook the tagliatelle al dente.

2 Take out 2 cups of the cooking water. Drain the pasta.

3 Heat the nut cream in a saucepan (low to medium heat) with 250 ml (1 cup) of the cooking water. Add the tagliatelle and coat with sauce. Adjust seasoning. Add more cooking water if necessary. Just before serving, top with walnuts and Parmesan.

HE

eat

70

F

KACHEN No.34 | SPRING 23

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KACHEN_

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Rollingergrund Windhof 26.01.23 16:10 13/02/2023 11:42

S T E P -B Y-S T E P

BA NOF F E E PIE

BA N A N A , C A R A ME L & WHIPPE D C R E A M TA RT Banoffee Pie is a contemporary dessert that originated in the UK and has gained popularity worldwide in recent years. This recipe is sweet and moreish. Dulce de leche has a wonderfully delicious toffee flavour that pairs perfectly with the banana and fresh cream. This easy recipe is great for beginners, for baking with children as well as for experienced bakers who can always add their own unique twist.

1 pie 1 hour + resting time 20 minutes

For the crust

› 220 g Petits Beurre (French butter biscuits)

› 180 g butter › 1 pinch salt › 1 pinch cinnamon For the filling

› 1 can condensed milk or 400 g thick dulce de leche

› 2 – 3 bananas, sliced For the topping

› 250 g fresh double cream › 2 tbsp sugar › 1 – 2 tbsp cocoa powder

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S T E P -B Y-S T E P

7

In the meantime, whip the cream with the sugar until stiff peaks form.

5

Once the boiled condensed milk has cooled, open the can, and spread over the baked pastry.

8

Cover the pie with the cream and a sprinkle of cocoa powder. Refrigerate for about 4 hours, remove from the tin and serve.

73

6

Top with the sliced bananas and leave to set in the refrigerator.

4

Shape the dough with your hands into a round baking tin and bake at 180°C/160°C fan for about 10 – 15 minutes until golden brown.

Marina Etchegoyen

3

Melt the butter and mix with the ground biscuits, salt and cinnamon to form a dough.

2

Pulse the biscuits in a food processor until finely ground.

Alternatively, place the biscuits in a plastic bag, seal it and crumble them with a pastry roller.

RECIPE & PHOTOS

1

Fill a pressure cooker with enough water to cover the can of condensed milk. Cook for 20 minutes at high pressure. If you don’t have a pressure cooker, put the closed can of condensed milk in a normal saucepan. The can must always be covered with water. Let it boil for about 2 hours with the lid closed. Alternatively, use a ready-made dulce de leche.

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TEXT

Oliver Zelt

F E AT U R E

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F E AT U R E

EGGS 101 One for breakfast, and another for dinner at a Michelin-starred restaurant. Behold the versatile, yet humble egg! Ordinary yet luxurious. This is the story of an often-underestimated ingredient.

gravy, scrambled eggs with bacon and scrambled eggs with cauliflower, scrambled eggs with truffles, scrambled eggs with sardines, with ham, with chives, with cheese, with asparagus.” It praised the “battalion of egg cakes, egg pastries, egg bakes and the egg creams.” The egg was named “one of the pillars of cuisine, the removal of which would cause the art to collapse miserably.”

75

The egg began its career as an Easter currency. Since the early Middle Ages, church leaders strictly prohibited their congregations from consuming meat and eggs during Lent. Chickens continued laying them of course, and with the passing of time, the eggs started piling up. So, what did the devout farmers do with the “egg-cess”? Since they themselves could not revel in the pomp of the cardinals and priests, they preserved the eggs by hard-boiling them.

They also knew that the customary rent on the churchowned fields due at Easter could be settled with the surplus eggs. Existing medieval manuscripts show that farms were each required to deliver 100 eggs at Easter.

What they smelled like, however, was not recorded! Some of these were brought to the priest on Good Friday for a blessing and were then decorated as special Easter gifts.

The market value of eggs has since progressed in terms of interest payments, embellishment and preservation. The 1899 edition of the “Österreichisches Appetitlexikon” (Austrian Dictionary of Appetite) raved about the “wealth of possibilities with scrambled eggs!” It listed “scrambled eggs with butter and scrambled eggs with

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F E AT U R E

Noma restaurant, the gourmet world was presented with a new concept: The Egg. Diners were brought a raw egg, salt, a little hay oil, a small pan, a teapot and a timer. The diner became the chef. In exactly two minutes they fried an egg, folded in a knob of herb butter, added a few spinach leaves and, as a final touch, seasoned it with herbs from the same region as the hen that laid the egg. And so, the humble egg began its rise to fame in upscale restaurants as a star of meatless cooking.

In recent years, there was hardly a self-respecting restaurant that did not have an “onsen egg” (named after the traditional Japanese method of cooking eggs in hot springs called onsen) on the menu. The secret: they are simmered between 62 °C and 69 °C for up to an hour until the egg white is custardy and the yolk is thick and creamy. It is the Asian version of what was known two generations ago as “lost eggs” (or poached eggs). At Munich’s Werneckhof, the egg is elevated to a luxurious dish of poached eggs with duck liver, Perigord truffle jus and a generous topping of truffle shavings.

The trick with poached eggs is to add a dash of vinegar to the simmering water and to create a whirlpool effect; this ensures that the simmering egg white surrounds the fragile, liquid yolk serving as a protective layer.

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For a long time, however, the egg was nothing more than a banal supporting ingredient. Cooks used them to whip thinner sauces into voluminous ones or used the egg whites to clarify cloudy beef broths.

It was regional cuisine that rediscovered the versatility of eggs. When chef René Redzepi served his dish “The Chicken and the Egg” in Copenhagen’s legendary

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F E AT U R E

amounts of eggs. They live a sad existence compared to other chickens that can roam free in the open air. Their eggshells are mostly white and brown.

But their luckier counterparts — who have access to daylight and fresh air — produce red, cream, turquoise and bluish eggs year round, not just at Easter. Scientists have discovered that the colour is genetically determined and depends on the hen’s breed. The process begins in the oviduct where the shell gland produces red pigments which come from haemoglobin (the pigment found in blood). The gall bladder produces the yellow pigments.

The genetic blueprint determines how much pigment is deposited onto the shell, and in which combination; the result is brownish or reddish shells. Almost every egg is unique, sporting a slightly different shade. As for eggs with a green hue, oocyanin (bile pigment), is responsible for this particular shade. With white eggs, no pigments are deposited. For a sneak preview of an egg’s colour, take a look behind the hen’s earlobe — if it is white, the eggs are white; if it is red, the eggs are usually brown.

Whether soft-boiled, hard-boiled or scrambled, health experts still wag a cautionary finger when it comes to how many eggs one should eat. And there is still no clear answer. The concern lies with the amount of cholesterol they contain and the risk of cardiovascular issues if the body has too much. Medical science does not always agree, but many studies warn against eating one egg a day which could increase the risk of having a stroke.

Whether eggs actually have an effect on cholesterol levels is a moot point. With a healthy and varied diet, an egg now and then will certainly do no harm.

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Trendy bistros have brought back Eggs Benedict: poached eggs on a toasted English muffin with ham and a generous helping of hollandaise sauce. These days, the ham is often replaced with sliced avocado.

Top restaurants transform egg yolks into a seasoning.

The yolk is pickled in salt, sugar and lemon zest for at least three days in the refrigerator, dried and then finely grated. It enhances both beef and beetroot tartare.

The belief that chickens lay an egg every day, and two on Sundays, is a myth, but domestic breeds do produce around 300 a year. In comparison, their ancestors laid no more than 60 a year in the wild.

The Bankiva fowl (known today as red junglefowl) from South and Southeast Asia are considered the Adam and Eve of the modern domestic chicken. The Chinese were the first to breed them before the birds migrated to Egypt with merchants, and later to the Roman Empire, and so to Europe.

The many different chicken varieties are usually only appreciated by passionate amateur cooks and professional chefs. There are at least 180 breeds that roam the world - in the wild, in gardens and on farms. They are categorised into three groups depending on what ends up in the pot. Some are plump and meaty, others are bred for their eggs, and the third — so-called dual-purpose chickens — produce both great meat and a good number of eggs.

However, most of us are only familiar with the standard supermarket chickens that are raised on industrial animal farms. There, they are bred for profit — fattened up quickly and reared to produce record-breaking

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F E AT U R E

“When life gives you eggs, make an omelette” - that’s exactly what Bertrand from the Atelier de Cuisine in Strassen did! A short voyage of discovery with varied and delicious recipes with eggs.

In collaboration with

MIMOS A C LUB S A N DW IC H WIT H C R AY F IS H

4 slices of bread 2 tbsp butter 2 large organic eggs 1 tbsp dried tarragon 1 tbsp Madras curry powder (slightly hot)

9 minutes › Bertrand salt mix (available at L’Atelier de Cuisine Bertrand) or sea salt › Ground pepper › 2 tbsp mayonnaise › 2 tsp Scotch whisky

1 Spread melted butter on one side of each slice of bread

& peeled crayfish

› 3 sprigs dill

a fork and, if necessary, pass through a fine sieve to obtain a very fine mixture. Stir the egg into the herb yoghurt mayonnaise. Season with salt and pepper.

4 Spread a spoonful of the mixture on the untoasted side of 2 of the slices of toast, top with the crayfish and cover with the remaining two halves of toast (untoasted side inside). Cut the sandwiches into triangles and arrange on a plate with some dill.

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and toast, buttered side up, in the oven under the grill until golden brown. Remove and leave to cool.

2 Bring the eggs to the boil in cold water and cook for 9 minutes from boiling point. Remove and leave to cool slightly.

3 Mix the tarragon, curry, mayonnaise, whisky and yoghurt. Chop the peeled eggs or mash them with

› 1 tbsp Greek yoghurt › 25 g cooked Bertrand Duchamps Ramunas Astrauskas

› › › › ›

15 minutes

RECIPES PHOTOS

Serves 2

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F E AT U R E

In collaboration with

M A R B LE D E GG S

WIT H SMOK E D C HINE S E T E A

Serves 2 5 minutes 10 minutes

› 2 – 3 large organic eggs › 4 tbsp smoked Chinese tea leaves › › › ›

(Lapsang Souchong) 4 tbsp dark soy sauce 1 tbsp mirin (rice vinegar) Ground pepper 1 handful of lamb’s lettuce

3 Take 100 ml of the broth, bring to the boil with the

cook for 10 minutes from boiling point. Remove and gently roll back and forth on a work surface to crack the shell all over.

2 While the eggs are cooking, mix 500 ml water with 2 tbsp of the tea leaves and 2 tbsp soy sauce and bring to the boil briefly. Leave to infuse, then add the eggs (with their shells) and leave to marinate for an hour.

remaining 2 tbsp of the tea leaves, then stir in the remaining 2 tbsp soy sauce and the mirin. Reduce until the sauce thickens. If necessary, thicken with a little cornflour and season with ground pepper.

4 Remove the eggs from the broth, peel them and cut off the tops. Place on a plate, pour some sauce around the eggs and garnish with lamb’s lettuce.

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1 Bring the eggs to the boil in plenty of cold water and

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In collaboration with

F E AT U R E

OME L E T T E

W I T H MO R E L S Serves 2 15 minutes 10 minutes

› › › › › › › › ›

10 g dried morels 2 tbsp salted butter 4 large organic eggs 1 pinch turmeric Olive oil Bertrand salt mix or sea salt Freshly ground pepper Chervil & chives 1 tsp roasted black sesame seeds

1 Pour 100 ml of hot water over

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the morels and leave them to rehydrate for about 30 minutes, then gently squeeze them.

Heat 1 tbsp of butter in a pan and briefly toss the morels.

2 In a bowl, beat the eggs with 2 tbsp water, turmeric, salt and pepper. Add the butter and 1 tbsp oil to a frying pan and cook the eggs over a medium heat until set. Fold both sides of the omelette to the centre using a spatula and place the omelette on a plate. Top with the morels and sprinkle with chervil, chives and sesame seeds.

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F E AT U R E

In collaboration with

S R I L A NK A N E GG S I N C OC ON U T MI L K

Serves 2 5 minutes 12 minutes

› 2 large organic eggs For the coconut milk sauce

› › › › › › › ›

½ chopped onion ½ clove of garlic ½ stick of cinnamon 1 cm fresh grated ginger ½ tbsp organic coconut oil ¼ tsp turmeric ½ tbsp mild curry powder 250 ml coconut milk

For the rice

› › › › ›

120 g basmati rice ½ tsp cardamom seeds ½ tsp black mustard seeds 2 tsp Bertrand seasoning salt A handful of roasted cashew nuts

1 Bring the eggs to the boil in plenty

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of cold water and cook for 9 minutes from boiling point.

2 Sauté the onion with the garlic, cinnamon and ginger in the coconut oil. Stir in the turmeric, curry powder and coconut milk and simmer for a few minutes. Keep warm.

3 Bring the basmati rice to the boil with 120 ml water. Add the cardamom seeds, black mustard seeds and 2 tsp salt and simmer for about 25 minutes until the rice is cooked.

4 Divide the rice between two plates, place 1 egg in the middle of the rice, sprinkle with cashew nuts and drizzle with the coconut sauce.

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G R E E N IS

IN T HE A IR . . .

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RECIPES

You could throw on something green, crack open a whiskey or Irish cream and put on a good Irish film… But this 17 March, the best way to celebrate St. Patrick’s Day is with a lush green wild garlic menu! This versatile and spicy wild herb is perfect in a pesto served with risotto, gnocchi and even waffles!

With countless ways to use it in your cooking, take advantage of its short season and bring it to your St. Patrick’s Day table!

W I L D G A R L IC PE S TO WIT H NUTS 1 jar 10 minutes

› › › › ›

150 g wild garlic leaves 60 g walnuts 60 g grated Parmesan cheese Olive oil Salt & pepper

1 Blend the wild garlic, walnuts,

grated Parmesan, salt and pepper, gradually adding olive oil, until you obtain a grainy paste.

2 Transfer to a jar and refrigerate.

Use within seven days.

TIP

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Before using the wild garlic, soak it for a few minutes in cold water with some white vinegar or baking soda.

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RECIPES

R ISOT TO WIT H

WILD G A R LIC PE S TO

Serves 6 15 minutes 25 minutes

› 375 g risotto rice › › › › › › ›

1 Dissolve the vegetable stock cubes in 1.5 litres of

for the stock to be absorbed between each ladle.

Allow approx. 20 minutes cooking time.

4 Add the parmesan, pepper and 50 g of pesto.

Mix and serve immediately.

TIP Risotto doesn’t wait! Serve it as soon as it’s ready.

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boiling water.

2 Melt the butter in a saucepan, add the shallots and sweat them without browning.

3 Add the rice and mix well to coat the grains. Cook for a further 2 minutes, then add the white wine. When the rice has completely absorbed the wine, add the stock, one ladle at a time, stirring constantly, waiting

(Arborio or Carnaroli) 2 vegetable stock cubes 2 shallots, peeled & chopped 100 ml white wine 100 g grated Parmesan cheese 30 g butter Freshly ground pepper 50 g wild garlic pesto (see recipe on page 85)

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WA F F L E S W I T H

FROMAGE FR AIS & WILD GARLIC PESTO Serves 6 › › › › › ›

15 minutes › › › › ›

300 g plain flour 1 sachet baking powder 1/2 tsp of fleur de sel 2 eggs 400 ml milk 50 g melted butter

15 minutes

100 g grated Comté cheese 100 g wild garlic leaves, chopped Pepper 200 g fromage frais 50 g wild garlic pesto (see recipe on page 85)

1 Mix the flour, baking powder and fleur de sel

2 If necessary, grease the moulds of a waffle

in a bowl. Make a hole in the centre and beat in the eggs. Stir in the milk, then add the melted butter. Mix until the dough is smooth and lump-free. Add the grated Comté cheese, wild garlic and pepper. Leave to rest for 1 hour.

maker. Ladle the batter into the moulds and cook for about 3 minutes. Repeat the process until the batter is used up.

3 Top the waffles with the fromage frais and 50 g of wild garlic pesto.

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RECIPES

G NOCC HI

& WILD GARLIC PESTO Serves 6 35 minutes 15 minutes

› › › › › › ›

1 kg floury potatoes 220 g flour 50 g wild garlic leaves, chopped 100 g ricotta cheese 1 egg Salt Walnut kernels & wild garlic leaves (to garnish) › 50 g wild garlic pesto (see recipe on page 85)

1 Wash the potatoes and bring to the boil (with skins on)

5 Bring a large pan of salted water to the boil and cook

in a large volume of cold salted water. Once cooked, peel them and put them through a food mill while still warm.

2 When the potatoes have cooled down, mix them with the flour in a bowl.

3 In a separate bowl, using your hands, mix the wild garlic with the ricotta and the egg, then add to the potato mixture and season with salt and pepper. Add a little flour to prevent the dough from sticking.

4 On a floured work surface, roll the dough into sausage shapes (approx. 2 cm thick), then cut into 2 cm pieces.

Roll each piece on the back of a fork to form the ridges.

the gnocchi by the handful, straining them when they float to the surface.

6 Stir 50 g of the pesto into the gnocchi. Garnish with walnut kernels and wild garlic leaves just before serving.

TIP

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The season for wild garlic is very short (harvest time for the leaves is in March and April), so stock up while it’s available and freeze it in a sealed container.

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SE A SONA L V EGE TA B L E

5 FAC TS A BOUT

B L AC K SA L S IF Y A L L- R OU N D V E G E TA B L E

An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”.

More infos: gimb.public.lu

P OO R M A N ’S A S PA R AG US Black salsify is similar in taste to white asparagus, but slightly spicier and nuttier. Even the “Sun King,” Louis XIV, was known to enjoy them. The harvesting process requires just as much labour and care as that of asparagus, and if the skin is damaged, the roots dry out quickly and lose their flavour.

Black salsify is a relaxant and promotes healthy sleep. It also increases concentration, detoxifies the liver and stimulates red blood cells. Inulin aids digestion and makes salsify suitable for diabetics.

It is rich in nutrients but low in calories (54 kcal per 100 g), so you can enjoy it without worrying about your waistline.

PR E PA R AT I O N T I PS

The inulin in salsify can cause flatulence if consumed in large quantities, but herbs such as parsley, dill or lovage can counteract this.

S OME L I K E IT COLD Harvested between October and April, these healthy winter vegetables can be kept unwashed in a cool, dark place for up to three weeks, or stored in the refrigerator wrapped in a slightly damp cloth for about a week. Peeled, they should be consumed within two days; cooked, within one to two hours. They freeze well when blanched.

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TEXT

Martina Schmitt-Jamek

C AU T I O N F O R S E N S I T I V E T UMMI E S

To avoid your hands getting sticky and stained, wear gloves when washing and peeling salsify. To keep the peeled roots bright white, soak them in water with a bit of vinegar or flour before preparing them. An even easier way to prepare them is to blanch the roots in water with some vinegar for 20 minutes, then the skin will peel off easily.

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PA N-F R IE D

B L AC K S A L S I F Y Serves 4 › › › ›

15 minutes

400 g black salsify, peeled 2 tbsp agave syrup 30 g butter ½ tsp sambal oelek (optional)

30 minutes › ½ lemon ( juice) › 20 g fresh parsley, chopped › Salt & pepper

1 Peel the black salsify. To avoid your hands from becoming sticky, either

wear gloves or peel them immersed in water with 2 tbsp of vinegar.

Drizzle some lemon juice over the black salsify once they are peeled otherwise they will turn brown. Cut them into 5 – 8 cm long strips and boil them in salted water for 20 minutes.

2 Heat the butter in a pan over a medium heat and fry the black salsify for 3 minutes. Add the agave syrup, lemon juice and sambal oelek (if you want it to be a bit spicy). Fry for another 2 minutes.

3 Season to taste and garnish with freshly chopped parsley.

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C R E A MY

BL ACK SAL SIF Y SOUP Serves 4

For the soup

› 300 g black salsify, peeled & chopped › 150 g potatoes › 4 spring onions › 1 clove of garlic

15 minutes

30 minutes

› 1 tbsp vegetable oil › 750 ml vegetable stock › 200 ml soy cream (or regular cream)

› Salt & pepper › Nutmeg

1 Peel and chop the black salsify. To avoid your hands

› › › › ›

1 black salsify, peeled & chopped 2 spring onions 1 tbsp rapeseed oil 1 lemon ( juice) Salt & pepper

salsify and cut the 2 remaining spring onions into slices of 0.5 cm. Put both into an ovenproof dish, drizzle with rapeseed oil and season with salt. Roast for 20 – 25 minutes until crispy, giving them a good stir halfway through. Keep an eye on them to avoid them from turning too dark.

5 Add the soy or regular cream to the soup and blend it in a food processor or with a stick blender. Season to taste with salt, pepper and nutmeg.

6 Serve the soup with the crispy topping, a squeeze of lemon juice and freshly ground black pepper.

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from becoming sticky, either wear gloves or peel them immersed in water with 2 tbsp of vinegar.

Drizzle some lemon juice or vinegar over the salsify once they are peeled otherwise they will turn brown.

2 Peel and roughly chop the potatoes, garlic and spring onions.

3 Heat some vegetable oil in a large saucepan and fry all the vegetables for the soup for 3 – 5 minutes.

Deglaze with the vegetable stock and leave to simmer for about 30 minutes until the vegetables are soft.

4 Meanwhile, preheat the oven to 200°C/180°C fan.

For the topping, thinly slice the remaining black

For the topping

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SE A SONA L V EGE TA B L E

B L AC K S A L S IF Y QUIC H E Serves 4 20 minutes 80 minutes

For the dough

› › › › ›

150 g wholemeal flour 100 g plain flour 125 g butter 1 egg 1 pinch salt

For the filling

1 Preheat the oven to 180°C/160°C fan.

2 Pour both flours onto a work surface and rub in the

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butter. Make a well in the middle then add the egg and salt. Mix the dough with your hands quickly to prevent the butter from melting. Wrap in cling film and refrigerate for 30 minutes.

3 Peel the black salsify. To avoid your hands from becoming sticky, either wear gloves or peel them immersed in water with 2 tbsp of vinegar. Drizzle some lemon juice over the black salsify once they are peeled otherwise they will turn brown. Cut them into

5 – 8 cm long strips and boil them in salted water for 20 minutes.

4 Meanwhile, grease a tart tin with butter and sprinkle with flour. Roll out the dough and line the tin with the dough, using your hands to push it carefully into the sides. Prick the base all over with a fork and bake the dough for 20 minutes.

5 Beat the eggs, then add the ricotta and Gruyère cheese. Mix well. Stir in the fresh thyme. Season to taste. Add the black salsify and pour the mixture onto the pre-baked pastry. Bake for 40 minutes.

Liz Sinner

6 eggs 150 g ricotta 150 g Gruyère cheese, grated 8 – 10 stalks fresh thyme Salt & pepper 250 g black salsify

RECIPES & PHOTOS

› › › › › ›

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SE A SONA L V EGE TA B L E

AUS T R I A N

B L AC K S A L S IF Y S A L A D Serves 4 15 minutes 20 minutes

› 500 g black salsify (fresh or canned) For the dressing

› › › › › › ›

2 tbsp apple cider vinegar 2 tbsp natural yoghurt 2 tbsp sour cream ½ lemon ( juice) 1 tsp sugar 15 g fresh dill, finely chopped Salt & pepper

1 If using fresh salsify: Peel the

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black salsify. To avoid your hands from becoming sticky, either wear gloves or peel them immersed in water with 2 tbsp of vinegar.

Drizzle 1 tbsp of the apple cider vinegar over the salsify once they are peeled otherwise they will turn brown.

2 Cut the black salsify into 6 – 8 cm long strips and boil in salted water for about 20 minutes until soft. Allow to cool.

3 For the dressing, mix the remaining 1 tbsp of apple cider vinegar, natural yoghurt, sour cream, lemon juice and sugar together. Stir in the dill. Season to taste and pour over the black salsify.

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B L AC K S A L S I F Y G R AT I N Serves 4 › 300 g black salsify, peeled › 15 g butter › 15 g flour

15 minutes

40 minutes

› 250 ml milk › Salt & pepper › Nutmeg

1 Peel the black salsify. To avoid your hands

from becoming sticky, either wear gloves or peel them immersed in water with 2 tbsp of lemon juice. Drizzle some lemon juice over the salsify once they are peeled otherwise they will turn brown. Cut the black salsify into 6 – 8 cm long pieces and boil for 25 minutes in salted water.

2 Preheat the oven to 200°C/180°C fan.

3 To make a roux, melt the butter in a saucepan and stir in the flour. Toast the flour for

› 20 g cheddar cheese › 20 g Emmentaler

1 – 2 minutes, and gradually stir in the milk while using a whisk. Leave to simmer for 3 minutes. Season with salt, pepper and nutmeg.

4 Add the cooked black salsify to the sauce, mix well and transfer to an ovenproof dish. Grate the cheeses and sprinkle over the black salsify.

5 Bake for 10 – 15 minutes until bubbly and golden-brown.

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SEASONAL FRUIT

5 FAC TS A BOUT

LE MON S

H E A LT H A L L- R OU N DE R S

An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”.

More infos: gimb.public.lu

L I T T L E B AT T E R I E S & A L L- PUR P OS E C L E A N E R S

With 53 mg of vitamin C per 100 g, one lemon meets half the daily recommended nutritional requirement of vitamin C, boosts the immune system, protects against viruses and bacteria, detoxifies the body, and increases the body’s collagen production. What’s more, hot water with lemon and ginger works wonders for colds.

The acid in lemon juice makes it an ideal conductor of electricity.

Just a few lemons can power a small digital clock, but you would need around 500 lemons for a torch. The peels, soaked in vinegar in an airtight container for a few weeks, make a fabulous all-purpose cleaner.

S OU R , B U T ALK ALINE

Vitamin C boosts the production of serotonin (dubbed the “feelgood hormone”) which increases metabolism and burns fat. Citric acid helps with the digestion of fatty, rich foods, and its high potassium content helps drain excess fluid from the body, flushing out toxins faster and strengthening the heart, nerves and muscles.

B U Y I NG & S TO R I N G The colour of the peel has nothing to do with the ripeness of the fruit.

Lemons with thin peels and fewer seeds (eight seeds on average) are generally of better quality, and the heavier they are, the more juice they contain. Southern fruits do not like cold temperatures, so store them in a cool (approx. 10°C), dark place, but not in the refrigerator.

Lemons are alkaline foods and increase the absorption of iron in the body, which is particularly important if you follow a vegan or vegetarian diet. Hang on to your organic lemon peels as they contain even more vitamins, minerals and fibre.On top of that, they are versatile and delicious, whether freshly zested or dried.

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TEXT

Martina Schmitt-Jamek

FAT B U R N E R & DE TOX H E R O

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CHINESE L E MON TOF U Serves 4 › 400 g tofu › 6 tbsp corn starch › 2 tbsp sesame oil For the marinade

› 2 tbsp corn starch › 2 tbsp water › 2 tbsp rice vinegar For the sauce

2 lemons ( juice & zest) 4 tbsp rice vinegar 2 tbsp corn starch 6 tbsp sugar 400 ml water Salt & pepper

15 minutes

1 Dice the tofu.

2 For the marinade, mix the corn starch, water and

rice vinegar. Pour over the tofu and give it a good stir.

Refrigerate for 30 ‒ 60 minutes.

3 Put the 6 tbsp of corn starch into a large bowl. Take the tofu cubes out of the marinade and coat them in the corn starch.

4 Heat the sesame oil in a non-stick pan and fry the tofu cubes until crispy. Remove from the pan and set aside.

5 In a separate bowl, mix all the sauce ingredients and season accordingly. Add the sauce and the remaining marinade to the frying pan and bring to a boil allowing it to simmer for 3 ‒ 5 minutes until thickened. Add the crispy tofu back into the pan and mix with the sauce.

Serve with white rice and a sprinkle of sesame seeds.

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› › › › › ›

10 minutes

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SEASONAL FRUIT

C R I S PY L E MON S M A S H E D P OTATOE S WIT H A LE MON PE S TO DIP

Serves 4

10 minutes

60 minutes

› 150 g sour cream › 150 g fat-free quark

› › › › › ›

1 Wash the potatoes and boil them

4 Use the base of a water glass

6 Bake for 30 ‒ 35 minutes

in salted water for about 25 minutes until soft.

2 Preheat the oven to 220°C/ 200°C fan.

3 Drain the potatoes and transfer them to a baking tray lined with baking paper.

to squash the potatoes down keeping them in one piece.

5 Mix the olive oil with the lemon zest, dried oregano, dried basil, salt and pepper. Use a brush to spread the marinade evenly over the smashed potatoes.

For the potatoes

2 kg potatoes 6 tbsp olive oil 2 lemons (zest) 2 tsp dried oregano 2 tsp dried basil

› Salt › Pepper For the lemon pesto dip

½ lemon ( juice) 1 lemon (zest) 2 tbsp basil pesto 10 g fresh basil (finely chopped) Salt Pepper

until crispy.

7 Meanwhile, prepare the dip

by combining the sour cream, fat-free quark, lemon juice, lemon zest, pesto and basil. Season to taste and serve with the crispy smashed potatoes.

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› › › › ›

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SEASONAL FRUIT

L E MON R AV IOL I WIT H SAG E BUT T E R Serves 4 50 minutes 10 minutes

For the dough

› › › › › ›

275 g flour 2 eggs 2 egg yolks 1 tbsp olive oil 1 tbsp water A pinch of salt

For the filling

› › › › ›

250 g ricotta 1 tbsp lemon juice 1 lemon (zest) 1 ‒ 2 tbsp agave syrup or honey Salt & pepper

For the sauce

cutter to cut out the shapes. Place some filling on a piece of dough and brush the edges with water. Cover with another piece of dough and seal by pressing down the edges with a fork. Ensure there is enough flour under the finished ravioli to avoid sticking.

4 Melt the butter in a small pan on a low heat and add the sage leaves.

5 Bring a saucepan of salted water to the boil and cook the ravioli for about 3 ‒ 4 minutes until they float.

6 Drizzle the ravioli with sage butter, grated parmesan and freshly ground pepper.

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make a well in the middle. Pour the eggs, egg yolks, olive oil, water and salt into the well and knead into a firm dough. Wrap the dough in cling film and refrigerate for 30 minutes.

2 Mix the ricotta with the lemon juice, lemon zest and agave syrup or honey. Season to taste with salt and pepper.

3 Cover the work surface with flour. Divide the pasta dough into 4 equal pieces and roll out using a rolling pin or pasta machine. The dough should be rolled out to a thickness of 1 ‒ 2 mm. Use a glass or cookie

RECIPES & PHOTOS

1 For the dough, put the flour on a work surface and

Liz Sinner

› 100 g butter › 10 ‒ 15 fresh sage leaves

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SEASONAL FRUIT

LE MON IC E D T E A

4 drinks 5 minutes 5 minutes

› 2 black tea bags › 400 ml water For the syrup

› 4 tbsp lemon juice › 4 tbsp agave syrup For the garnish

› 4 slices of lemon › 4 sprigs of mint

1 Put the teabags into 400 ml of

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cold water and refrigerate for 1 ‒ 2 hours.

2 Put the lemon juice and agave syrup into a small pan, mix well and simmer for 5 minutes.

Allow to cool.

3 For each drink, mix 100 ml of the black tea infusion with 200 ml cold water, one quarter of the lemon syrup and some ice cubes.

Garnish with a slice of lemon and fresh mint.

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SEASONAL FRUIT

DECONS T RUC T E D

L E MON CHEESECAKE 8 desserts 20 minutes 20 minutes

For the lemon curd

› › › › › ›

2 lemons (zest) 2 eggs 100 ml lemon juice 100 g sugar 1 tsp corn starch 50 g butter

For the filling

› › › ›

325 g quark (20% fat) 200 g Greek yoghurt 60 g icing sugar 1 tsp vanilla extract

For the crumble

› › › ›

35 g plain flour 35 g spelt flour 35 g butter (cold) 35 g sugar

1 Preheat the oven to 180°C/160°C fan.

2 Combine the butter, plain flour, spelt flour and sugar,

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and transfer to a lined baking tray. Bake for 15 ‒ 20 minutes until golden brown, giving it a good stir halfway through. Allow to cool completely.

3 Zest the lemons. Mix the zest with the lemon juice, eggs, sugar and corn starch until smooth. Heat the mixture over a medium-high heat for 10 minutes, stirring constantly to avoid lumps from forming and

the eggs curdling. Stir until the mixture thickens.

Remove the lemon curd from the heat and stir in the cold butter. Divide the lemon curd equally onto 8 jars.

Leave to cool.

4 Mix the quark, Greek yoghurt, icing sugar and vanilla extract. Equally distribute the cheesecake filling on top of the lemon curd layer.

5 Top the filling with crumble and a slice of lemon or some lemon zest.

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BAKING CLASSICS

S T R AWB E R RY

MILLE F E UILLE “Old but gold” is the motto of our new series “Baking Classics”, where Alessandro Vitali shows KACHEN readers step-by-step how to prepare some of the most popular baked goods. The pâtissier discovered his passion for baking at an early age when he used to help his grandmother prepare traditional Italian cakes. In keeping with the season, he has chosen strawberry millefeuille for this spring edition. The name of the French cake made with layered puff pastry means “a thousand leaves”.

But don’t worry ‒ Alessandro’s recipe only requires nine simple steps!

Serves 6 2 – 3 hours 20 minutes

› › › › › › › › ›

3 round sheets of puff pastry 6 g gelatine 1 vanilla bean 500 ml whole milk 100 g sugar 100 g egg yolks (approx. 5 eggs) 50 g corn starch 200 g cream (35% fat) 300 g fresh strawberries, chopped › Icing sugar

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BAKING CLASSICS

1

2

4

5

6

7

8

9

Pour the custard into a piping bag with a large round nozzle and pipe onto one of the pastry rounds.

Preheat the oven to 180°C/160°C fan. Roll out the puff pastry sheet on baking paper, then prick it all over with a fork. Sprinkle sugar on top and bake for about 15 minutes.

Place the strawberries on the custard. Cover with the second pastry sheet. Repeat the process, top with the third pastry sheet and dust with some icing sugar.

Garnish with fresh strawberries.

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Sprinkle with icing sugar and return to the oven for about 5 minutes (until lightly caramelised). Allow to cool for at least 1 hour, then cut out 3 evenly sized rounds (approx. Ø 20 cm).

Pour the custard into a bowl and whisk until it cools to about 30°C. Whip the cream and add it to the custard cream, mixing gently until smooth. Allow to cool completely.

3

Slowly pour about half of the hot milk into the egg mixture, stirring constantly. When the eggs are tempered, pour the egg mixture back into the remaining hot milk in the saucepan.

Alessandro Vitali Marc Dostert

Heat the custard whisking vigorously until it starts to thicken. Lower the heat and continue whisking for 30 – 60 seconds. Remove from the heat and stir in the softened gelatine.

Place the sugar, egg yolks and corn starch in a bowl.

Whisk until thick and smooth.

RECIPE PHOTOS

Soak the gelatine in cold water for 10 minutes. In a saucepan, add the vanilla bean to the milk and bring to a simmer.

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F E AT U R E

KIDS WANT A GROWN-UP MENU! Children’s menus are no easy task… What does it take to make meals healthy and fun for little ones? It’s high time we took their food more seriously instead of concocting ludicrous dishes.

Marcel Thiele and daughter Linnéa against Robber Hotzenplotz and Co. − Together, father and daughter have prepared two wonderful children’s dishes that are healthy and delicious!

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Marcel Thiele is angry. “The goal of children’s menus is maximum distraction. The colour of the food often seems more important than eating a proper meal.” Thiele is a father and his job is to travel the world tracking down the best ingredients for first-class meals. In some ways, he feels the challenge is personal.

“Parents and the world’s top gastronomers alike opt for healthy low-salt, low-sugar foods and try to avoid anything deep-fried,” says the Spicehunter. “But when it comes to serving children in restaurants, it’s a complete mess.”

Thiele is annoyed that little ones are offered a variety of unhealthy food, with the focus being on ensuring there’s something red and deep-fried on the plate.

Restaurants tempt them with dishes dubbed Scrooge McDuck (code for “fried chicken strips with chips and ketchup”), or a Pokemon Cup (which is nothing more than an ice cream sundae). “Are they eating cartoon characters?” he wonders.

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KNOWLEDGE BITES

FAUX F IS H? Our oceans are overfished, threatening many species of marine life with extinction. However, with some culinary skill, it is proving possible to replicate the taste of the sea.

This scallop never saw the sea. What looked, and certainly tasted, like the juicy inside of this most-treasured shellfish was an oyster mushroom seasoned with miso and nori seaweed. Dominik Wetzel, a German chef from Bad Münster, named his creation “Umami mit Lust auf Mee(h)r” (“Umami that leaves you wanting more/the sea”). At the Berlin Food Night last autumn, guests were amazed by the iodinetinged salt-water aromas that emanated from a purely plant-based cuisine.

Using mushrooms as imitation shellfish is not a culinary gimmick, but an idea stemming from sustainability: saving the world’s oceans which are threatened by overfishing without having to forgo the fabulous taste of their bounty. “Plantbased cuisine,” as vegetarian and vegan cooking is internationally known, not only offers a shortterm alternative, it is also looking towards the future. Will this make it possible to preserve today’s epicurean diversity once all our resources are depleted?

Instead of trying to impress with mushrooms, many are trying to replicate seafood using mushrooms. As what has been done with beef and chicken, they are turning to plants, not only to emulate the smooth texture of meat and fish, but to design a product that is on par with the real thing.

In Zurich, Noah Rechsteiner serves vegan “fish and chips” made of textured wheat protein. For this, he makes a dough of flour and water and then kneads in water to extract the starch, resulting in a fish-like texture.

Rechsteiner’s crispy breaded Visch (short for vegan fish) with vegan wasabi mayonnaise and deep-fried garlic doesn’t disappoint as far as baked fish goes.

Diners must be open to these new options as the real thing is becoming increasingly rare.

Numerous start-ups are setting out on this path. In Berlin, “Bettafish” offers a tuna alternative, using seaweed from Ireland and the Norwegian fjords, as well as protein from organic broad beans grown in northern France.

Many of these “fish from the fields” are made from soy protein, wheat protein or rice flour, while others have a pea, hemp or salsify base.

They get their sea-like aroma from the saltiness of the algae, which brings a touch of iodine and mineral-laden water to the final product.

Another advantage: brown kelp, green nori and wakame leaves contain important minerals, vitamins, antioxidants and healthy omega-3 fatty acids. After all, when choosing fish, the thought behind it is always: “I’m eating healthily,” therefore the substitute has to deliver on that too.

Even the food industry’s big players are getting in on the act. Nestlé has a vegan tuna on the market, and frozen food company Iglo produces vegan fish fingers. In Germany, alternative frozen fish products recently reached a market share of fourteen percent.

But many questions remain. Critics argue that vegan alternatives are sometimes artificially enhanced with additives to boost colour, aroma or flavour.

Many manufacturers counter the accusation: why would vegans eat imitation fish if they avoid fish in their diets anyway? They claim their objective is to convince people to adopt a vegan diet with, for example, veggie smoked salmon (made from marinated and smoked carrot slices), “shrymps” (made from algae extracts, soybeans and sea salt), or fish fingers (made from breaded tofu with nori algae, a dash of soy sauce and a squeeze of lemon juice). These products are in no way inferior to the original with the last on the list being especially popular among children.

Bonvivant in Berlin, serves a vegetarian bouillabaisse. It is an ingenious creation that is well worth trying as it brings the essence of southern French cuisine straight to the heart of the German capital. For this, the chef combines a tomato reduction with homemade oil made from nori and wakame seaweeds, adds a little white soy sauce (usually only produced in Japan), a few drops of agave syrup, egg white, and then rounds off the broth with garlic, and saffron for a wonderful yellow hue.

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F E AT U R E

aren’t part of the gathering. Yet, they might actually want to eat what the grown-ups order. “Children don’t do what we say, they do what we do.”

On his research trips, Thiele often experiences “children at eye level”.

“In Bhutan, Nepal and across South America, little ones are fed the same food as adults when they are four or five years old ‒ rice, fish and sauce, for instance. They start with plain rice, then the sauce is introduced to help it go down more easily and enhance its taste before the fish is added.”

In Europe, he notices alienation and distancing when it comes to sharing a meal. “Those without a voice are even less heard,” says Thiele. Even in school canteens there is a sense of avoidance.

One solution for the Spicehunter would be to make food science a subject in primary school. Huge sums of money are spent on campaigns that explain what is healthy and that we should not waste food. “But this is also something you can learn, and you can’t start early enough.” Thiele is sure that “regardless of whatever career path we take, we will have to deal with sustainability and respect for food. It starts with children.”

Restaurants certainly wouldn’t mind if children came with a little prior knowledge. They are, after all, the guests of the future.

Marcel Thiele himself shows that simple can also be imaginative. He seasons and garnishes his dishes for young gourmets with woody flavours. He blends a simple semolina porridge with beetroot and raspberry juice, adds pure birch sap with mint and lemon balm and stirs it together to make a bright red purée. For the final flourish, a garnish of caramelised blueberries.

TEXT

Oliver Zelt

Contrary to what most restaurateurs believe, cartoon characters (despite their perceived value) are not an effective way to entice children. In an experiment for a PhD thesis, a “grilled chicken breast with colourful vegetables and fresh noodles” was labelled SuperKids dish on a menu illustrated with cartoon characters, with a note mentioning it was a low-fat option. The result? Despite the superhero reference, this healthy dish was among the least ordered.

When scientists from the University of Mannheim analysed children’s menus from 500 restaurants shortly before the pandemic, the results were alarming. Wholegrain products were nowhere to be found, and two-thirds of all dishes did not contain a single gram of vegetables! It’s no wonder really - around 70 percent of the selection was made up of schnitzels, chicken nuggets, chips, pastas with sauces, sausages and burgers.

Even on the colourful menu at Großer Kiepenkerl Gasthaus in Münster, which was awarded the best children’s menu in Germany, the playful name “Castle Ghosts” is a dish of buttered spaetzle with a vegetable medley. To top it all off, the young diners can also choose “Räuber Hotzenplotz” (Robber Hotzenplotz ‒ a popular German children’s book character). The description reads: “Ask for a plate and some cutlery and steal something from mummy and daddy’s plates.” Cute and entertaining, but instead it encourages children to do everything except learn what food is really all about.

Children are segregated and given their own menus, as if they

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F E AT U R E

COLOUR FUL GNOCC HI IN A R E D PE PPE R & TOM ATO SAUC E 6 kids

45 minutes

› › › › › ›

750 g potatoes, peeled 150 g flour 1 pinch sea salt 1 organic egg 1 tbsp beetroot powder 1/4 tsp turmeric

The gnocchi 1 Boil the potatoes for about

20 minutes until soft and then mash them. Add the flour and the egg, then mix everything together to form a dough.

2 Divide the dough in half. Add the turmeric to one half of the dough and the beetroot powder to the other half and mix each half. Form a dough roll from each half and

› Olive oil or organic coconut oil › 2 sprigs fresh thyme For the pepper and tomato sauce

› 200 g red peppers, deseeded › 200 g cherry tomatoes, washed › 1 tbsp olive oil

place them side by side to form a two-coloured roll.

3 Cut the whole roll into 1 cm pieces.

4 Roll each piece and press down with a fork.

5 Fry the gnocchi in a pan with olive oil and fresh thyme leaves. Set aside.

› › › › ›

Salt & pepper 40 ml apple juice 1 tsp tomato paste 350 ml vegetable stock 40 g butter

The sauce 1 Sauté the vegetables with olive

oil, salt and pepper.

2 Add the tomato paste and

deglaze with apple juice.

3 Add the stock, bring to the boil

and blend in a smoothie maker with the butter. Then add to the gnocchi.

4 Garnish with edible flowers and cress.

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RECIPES PHOTOS

Linnéa & Marcel Thiele Marcel Thiele

For the gnocchi

20 minutes

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F E AT U R E

HOT R AB B IT 4 kids

45 minutes

20 minutes

For the hot dog

› › › › › ›

4 hot dog buns 4 carrots 8 romaine lettuce leaves 1 tsp sesame seeds 1 tbsp olive oil 1 tsp Saba di Modena (cooked grape must) › 1 tsp maple syrup Choice of ingredients

› › › › › › ›

Kohlrabi sticks Shiso Leaves (green and purple) Sakura cress Cucumbers Radish Avocado mash Greek herb cream (yoghurt, curd, oregano, basil, parsley, chives, sea salt) › Apple (diced) › Sea salt › Black pepper

1 Preheat the oven to 200°C/

180°C fan.

2 Heat the olive oil and sauté the

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carrots with the sesame seeds and salt. Drizzle with maple syrup and Saba di Modena. Cover and leave to steep for about 15 minutes.

3 Warm the hot dog buns cut-side down for 2 minutes.

4 Garnish with edible flowers and cress.

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ONCE UPON A TIME...

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ONCE UPON A TIME...

That warm, comforting feeling when you come back home on a cold afternoon, and before you even take off your shoes and hang up your coat, you’re welcomed by the heavenly smell of cake… This is etched in the memory of chef Frédéric Vuillemin when he prepares his butter biscuit cake. It takes him back to his school days, and more specifically, back to those precious Wednesday afternoons when his mother made this cake, and they would enjoy it together. The owner of the restaurant Becher Gare is delighted to share this slice of nostalgia with KACHEN readers today. bechergare.lu

B U T T E R B I SC UI T C A K E WIT H COF F E E

› 125 g softened butter › 3 medium cups of coffee › 2 eggs

› 125 g sugar › 1 box of butter biscuits › Dark chocolate

1 Prepare the coffee and leave

cake plate (in two rows of three) and cover with the cream. Repeat until the biscuits and cream have been used up.

4 Grate dark chocolate on top of the last layer of cream.

5 Cover the cake and refrigerate for at least 4 hours before serving.

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to cool.

2 Separate the egg whites from the yolks. Mix the sugar with the egg yolks. Cream the butter, slowly adding the egg yolk and sugar mixture. Beat the egg whites until stiff and fold into the mixture.

3 Dip the biscuits one by one into the coffee. Place six of them on a

Frédéric Vuillemin Marc Dostert

20 minutes + resting time

RECIPE PHOTOS

1 cake

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INSTRUCTIONS PHOTOS

Heike Meyers Ramunas Astrauskas

DO IT YOURSELF

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DO IT YOURSELF

CR AFT Y

FA R M YA R D F UN !

We all love getting creative — and Heike Meyers is famous for it! For this issue, she shows KACHEN how to get into the spirit of the season with cute, cuddly and (crunchy!) springtime craft. pmg.lu

C HIC K B I SC UI TS 12 – 15 chicks

For the biscuit dough

30 minutes

9 – 12 minutes

› 1 round cookie cutter of

› › › › › › ›

200 g plain flour 100 g softened butter 50 g sugar ½ tsp baking powder 1 sachet vanilla sugar 1 egg 1 pinch of fine sea salt

1

For the dough: Combine all the ingredients to form a smooth dough, wrap in cling film and leave in the fridge for 30 minutes.

Preheat the oven to 195 °C/175 °C fan.

Roll out the dough to ½ cm thick, cut out circles and place them on a baking tray lined with baking paper.

Bake for 9 – 12 minutes.

Leave the biscuits to cool completely on a cooling rack.

Meanwhile, knead the marzipan with the yellow food colouring (3 – 6 drops) and roll out thinly between two layers of baking paper. Cut out circles using the same cookie cutter.

2 3

4 5

For the decoration

› 100 g marzipan › 1 egg white › 100 g icing sugar, sifted

› Small white sugar pearls › Even smaller black sugar › › › ›

pearls Liquid honey Yellow food colouring Orange food colouring 1 pastry brush

Beat the egg whites until stiff, then add the sugar.

8 Brush a thin layer of the mixture onto a marzipan circle and stick it onto the biscuit circle. Repeat for the rest of the biscuits.

9 Divide the remaining mixture in two, adding yellow food colouring to one half and orange food colouring to the other. Put each colour in a piping bag with a very fine nozzle. Pipe the beak, hair and feet onto the biscuits.

10 Use the honey as a “glue” to first stick on the white sugar pearls as eyes and then the smaller black ones on top.

11 Leave to dry on a cake rack.

7

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6

approx. 4.5 - 5.5 cm › Baking parchment

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DO IT YOURSELF

WOOLLY S HE E P › Cardboard scraps › Pencil › Scissors

› Beige coloured paper › Glue stick › Hot glue gun

1 Draw circles of approx. 7 cm in diameter on a piece of

cardboard with a pencil.

2 Draw smaller circles of approx. 3.5 cm inside the bigger circles (use a compass, smaller round container or a round biscuit cutter).

3 Cut out the circles and the inner circles.

4 Draw a sheep’s head and legs (templates on kachen.lu/en/diysheep) on the paper and cut them out. Glue the legs to the cardboard ring.

5 Cut several pieces of wool (approx. one metre each) and bundle them together. Wrap the bundle around the ring - not forgetting between the legs! - until the ring is completely covered with wool and all the wool

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› White wool › Black fineliner pen

has been used). Press the ends firmly together and glue them to the back of the sheep with hot glue.

Press down until the glue has cooled down.

6 For the tuft of hair, make a small ball with wool and glue it to the head, between the ears.

7 Draw the eyes and nose with the fineliner. Glue the head in place at a slight angle.

HEIKE’S TIP These woolly friends are perfect for your Easter table or Easter nests, and make great gift tags too.

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DO IT YOURSELF

C U T E C HIC K S

M A DE F ROM S M A L L T R E E WOOD S L IC E S For 5 chicks

› 5 wood slices (approx. 7 cm › › › › › › › › › › ›

in diameter) Yellow acrylic paint 1 paintbrush Scraps of orange paper 20 self-adhesive white reinforcement rings 20 small black beads String 20 ‒ 40 yellow & orange feathers Thin parcel tape Coloured wooden and glass beads Pretty ribbon 10 small screw eyes

1 Paint the centre of the wood slice

on both sides with the yellow acrylic paint. Allow to dry.

2 Stick on the reinforcing rings as eyes and glue the black bead in the middle.

3 Cut out two orange beaks and glue one on each side.

4 Glue the feathers on the sides.

5 Thread the beads onto the string and tie a piece of ribbon on it as well.

6 Screw one hook into the top and another into the bottom of the wood slice and attach the string of beads to the bottom of the wooden disc.

7 Attach a piece of string to the window and hang the chicks from it.

HEIKE’S TIP

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Looking for the best spot to hang your chicks? Try the window!

And don’t forget to paint them on both sides as they will rotate.

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DO IT YOURSELF

TOILE T PA PE R ROLL

C HIC K E N S For 5 chickens

› › › › › › › ›

1 Paint the toilet paper rolls with

the yellow paint. Leave to dry upright on the newspaper, then apply a second coat. Allow to dry completely.

2 Meanwhile, draw the beak, comb and feet on the paper and cut them out.

3 When the paint has dried, glue the feet on first. Press the roll together at the bottom and glue it in place. Then, glue on the beak and comb.

4 For the eyes, glue the beads on (hole facing forward).

5 Glue the feathers to the sides.

6 Cut off the desired length of

ribbon and glue it to the top inside of the roll. Your feathered friends are ready to hang!

HEIKE’S TIP They will look pretty on a spring branch or make original Easter gift tags.

There’s even enough room for a handful of mini chocolate eggs!

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5 toilet paper rolls Yellow acrylic paint 1 paintbrush An old newspaper Scraps of orange paper White wooden beads Colourful feathers Thin ribbon in yellow/orange tones › Scissors › Hot glue gun

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An initiative of the Luxembourgish Government in the framework of the plan “Gesond iessen, Méi beweegen”.

More infos: gimb.lu

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ILLUSTR ATION

Yo l a n d e K o s t e r

R A I N B OW V E G E TA B L E S T IC K S

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MEET THE MAKERS

AT E LIE R S PAT Z

COUT UR E C R E AT IONS FOR K IDS

When she became a mother herself, she was horrified by the costumes available that were “often made of plastic,” so she decided to take things into her own hands. Her first creation was a bird cape with multiple layers of different fabrics and feathers. Over the years, the trunk in her own attic has filled up. Living in London, Jo gave up her job as an economist to become a full-time freelance artisan. “I really missed working with my hands. I also wanted to find a better balance between motherhood and my career. And thus, Atelier Spatz (meaning sparrow, a nod to her very first creation) was born, ready to stand on its own two feet.

Jo is purely self-taught. “I took a few online courses to learn how to create the patterns and a few other (physical) courses ‒ one in Munich for example,” she says. But after ten years of sewing, Jo confesses that practice and experience is where she has learnt the most: “It still rings true today! That’s what I love about this job… I’m learning every day.”

When Jo is commissioned to make a costume, it starts with a long research process. The materials, fabrics and shape of the costume are thought through beforehand to make sure it can be made as she envisions it. “I often have a lot of ideas that spring to mind immediately, but it is only when I start drawing the pattern with the shape, the volume and the colours, that I know if it will be feasible in practice, and which fabrics will work best,” she explains. Jo prefers natural materials to achieve the most comfortable result for children. Today, in her Luxembourg workshop, she creates made-to-measure costumes ordered by clients from around the world (from the USA to the UK).

Since moving to Luxembourg City a year ago, some local projects are also starting to trickle in. In addition to custom orders, Jo also has a small amount of stock on her website where you can find pirate, Peter Pan, astronaut and clown costumes. Besides making costumes, she shares her passion with other creatives to inspire them to pursue the path of crafting. By choosing this path herself, she makes children’s dreams come true — what a wonderful superpower.

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TEXT PHOTOS

Marion Finzi Marc Dostert

As a child, Johanna De Santis, founder of Atelier Spatz, watched her grandmother and mother sew costumes for the children in the family. There was an old leather trunk in the attic filled to the brim with dress-up clothes. She loved rifling through it, to find the piece of fabric that would transform her into something else. “Every child goes through a phase where they love to dress up. In a costume, you become someone else. It’s magical,” Jo explains with a smile.

atelierspatz.com

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V I N T N E R FA M I LY

C AV E S R IE S

LE A DING T HE WAY IN ORG A NIC WINE

In contrast to the sub-zero temperatures outside, it is warm and cosy on the ground floor of Nicolas and Christiane Ries’ house in Niederdonven. The family home dates back more than 150 years, and this friendly, cheerful couple took over the estate from Nicolas’ father in 1968.

“You became a winegrower in the same way you became a priest... Back then, we didn’t have a choice,” smiles Nicolas Ries. This is a priesthood that the young-at-heart, passionate septuagenarian does not intend to abandon any time soon. “We’re producing a bit less than we used to, and thinking about leasing some vines in the future,” shares Christiane Ries.

The tasting begins, as it should, with wines at the top of the ranking. An Elbling followed by a Sylvaner, “an ancestral grape to Luxembourg.” Nicolas Ries hopes to preserve the historic heritage of the Grand Duchy’s vineyards: “We continue to produce Sylvaner, which is somewhat shunned by certain winegrowers as it is not considered very refined. We replanted it some fifteen years ago,” he explains. What does the sommelier think of this 2020 Sylvaner? “We can smell ripe white fruit, white flowers and jasmine. The taste is supple, fresh, delicate, iodized, with a strong, thirst-quenching finish...” He thinks it would go very well with springtime asparagus dishes.

The guardian of Sylvaner

Going organic

Their nine-acre estate spans Maachtum, Ahn and Niederdonven. It includes “all the great Luxembourg grape varieties, except for the Saint Laurent”, explains Mio, an aficionado of the Grand Duchy’s red grape varieties.

When KACHEN meets up with him, he is sitting at the winegrowers’ table to taste some of their wines. He has already put some of the wines on the menu of Le Place d’Armes Hotel, where he is head sommelier.

With no less than five varieties to its name, Caves Ries is also known for its certified organic vineyards: Merzling, Régent, Bio rosé, Cabernet blanc and crémant. “I tried to limit chemical processes early on. During a tasting abroad in the early 1990s, I discovered the PIWI Regent variety [editor’s note: PIWI stems from the German word “Pilzwiderstandsfähige,” meaning fungus resistant].

These grape varieties are crossbreeds, making them

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Five generations of vintners…a legacy fine wines. And according to Grégory Mio, one of Luxembourg’s best sommeliers, there are indeed “very fine things” to be found at Caves Ries.

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V I N T N E R FA M I LY

resistant to disease. I was the first in Luxembourg to plant them, even though the minister was not really in favour of it. Time has proved me right and it allows for much less organic treatment than if they were not so resistant.”

Caves Ries now owns 15 ares each of certified organic PIWI Merzling and PIWI Regent. Mio tastes the 2020 vintage Regent, observing: “The nose has notes of violets, redcurrants, crushed blackberries, and hints of blue fruits on the palate. It is round and robust.” The perfect accompaniment to roast pigeon.

Another exciting discovery is the Cabernet Blanc planted six years ago. The 2021 vintage seems to hold promise… “The nose is exotic, floral, with a hint of green apple. It is delicate and mineral on the palate with a long, creamy finish. It would pair nicely with a sea bream ceviche.”

The Father of Waïn vum Bock

CAVES RIES 13, rue de la Moselle — L-5434 Niederdonven Tel. +352 / 76 80 61

cavesries.lu

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“In Luxembourg, we can’t always have organically certified products plots of land tend to be small. It’s complicated. If a neighbour uses a helicopter to spread pesticides, then our grapes will be affected too. In general, we try to take care of all our vines in a natural way,” the couple explains.

For the past twenty years, Nicolas Ries has been harvesting grapes and making wine for the City of Luxembourg whose vines are planted at the foot of the Bock rock in the Grund valley. Every year, he produces more than 200 bottles of Waïn vum Bock which is only served on special official occasions.

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ADVERTORIAL

PROUF DAG 202 3

S POT LIG HT ON T HE 2022 V INTAG E The traditional “Proufdag” (meaning tasting day) of Domaines Vinsmoselle will take place on Monday, May 1 from 10 am to 7 pm at the Caves du Sud winery in Remerschen.

2022 was marked by extreme drought and record days of sunshine, with the sunniest summer in Luxembourg since 1947. These conditions spelled a very early harvest at the beginning of September. In addition to the base wines for crémant production and the “vins de cru”, a straw wine was also vinified this year, with excellent results.

The wine cooperative now has young wines in the cellar that have all finished their fermentation process.

Some are already filtered, and others have already been bottled or are ageing slowly in tanks on fine lees.

Due to last year’s climate conditions, the 2022 vintage has been produced in small quantities, but it is of excellent quality and has a distinct taste. vinsmoselle.lu

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This year there is another reason to celebrate: the 75th anniversary of Caves du Sud! For this occasion, Domaines Vinsmoselle will present you an anniversary wine, a Pinot Blanc from Remerschen with a special look. A magnum version in a limited quantity of 75 pieces, will be sold exclusively during the “Proufdag”.

Throughout the day, their winemakers, cellar masters and collaborators will be delighted to offer you a taste of the 2022 vintage in a family-friendly atmosphere, with entertainment for children and adults, as well as local food trucks and stalls. It will be a unique opportunity to talk to the winegrowers and producers about their passion, their craft and their vines, and also about their efforts to promote sustainable viticulture. They are looking forward to present you the fruit of their work through all their brands: Les Vignerons de Domaines Vinsmoselle, Château Edmond de la Fontaine, VIGNUM and POLL-FABAIRE.

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20230202_

May 1st 2023 from 10 AM to 7 PM

PROUFDAG Wine tasting day with our winegrowers Activities for the whole family

Catering on site Lunch in our wine cellar on reservation only: +352 23 66 48 26

CAVES DU SUD REMERSCHEN 32, route du Vin L-5440 Remerschen

ENTRANCE FEE: 15 ¤ OUR KNOW-HOW IS BEST ENJOYED IN MODERATION

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LU X E TA S T E & S T Y L E P R E S E N T S

ÉDITION FRANÇAISE

DEUTSCHE AUSGABE

N ow avai l ab l e i n G erman & French !

REESENMAG.LU

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ADVERTORIAL

S PR ING IS IN T HE A IR !

There, they will be tasted and evaluated by a professional tasting group.

Visit one of the many winegrowers on the Moselle where you’ll enjoy a tour of their cellars and an opportunity to sample their excellent wines and crémants.

Organised events and all further information can be found at vins-cremants.lu/en

The wines and crémants, decorated with this logo on the capsule, are certified by the AOP quality label.

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At last! The days are getting longer again. Spring is slowly emerging. Even though the winter was quite mild, with temperatures rarely dropping below zero, we are all waiting (impatiently) to feel those first warm rays of sunshine.

Preparations for the new season are already in full swing in the vineyards. The most important work on the vines is about to begin. During pruning — a purely manual task — the balance between growth, yield and maturity is achieved.

And in the cellar, the wines produced during the last grape harvest also need to be taken care of. The first wines of the 2022 vintage are arriving at the Institut Viti-Vinicole (IVV, Luxembourg’s Wine Institute) for sensory quality control by the AOP (protected designation of origin).

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INTERVIEW

“ PROT E C T I NG T H E S OI L F OR F U T UR E G E N E R AT ION S ” A native Luxembourger, Philippe Schaus, has been the chairman and CEO of Moët Hennessy (LVMH group’s wine and spirits division), since 2017. Moët Hennessy (MH) comprises prestigious champagne houses, wines, and cognacs including Moët et Chandon, Dom Pérignon, Veuve Clicquot, Ruinart and Hennessy.

Your job requires you to travel the world. As someone who grew up in Luxembourg City, do you see yourself as an ambassador for the Grand Duchy?

PHILIPPE SCHAUS As the head of MH, I am an ambassador for the group, its fine houses as well as for LVMH. Since last year, I’ve been president of the France-Luxembourg Business Club which brings together decision-makers from France and the Grand Duchy. In this capacity, I am as much an ambassador for France as I am for Luxembourg.

From aerospace engineer to luxury goods CEO, that’s quite a remarkable career path. What has been the common thread throughout?

Sustainable agriculture is a hot topic right now. MH launched the first World Living Soils Forum in Arles− en−Provence last June.

There were two days of talks between biologists, researchers, academics, but also journalists and other players in the agricultural−food sector.

Why did MH decide to hold this event?

PHILIPPE SCHAUS We work with champagne, whisky, cognac, wine... So, we have a unique concept of time. We have just bottled eaux-de-vie that were distilled a century ago. And we are now distilling eaux-de-vie with

What came out of this first meeting? Did it give your group new direction?

PHILIPPE SCHAUS MH wasn’t there to teach, but to create connections between experts who did not yet know each other. The event will be held every two years. We did indeed learn some important lessons from this meeting. For example, it is fundamental that we create biodiversity corridors — to sacrifice a few vines to replant hedges and link forests together.

We also learned that we must use cover crops in the vineyards to generate more biodiversity. We have already started experimenting with regenerative viticulture. And at the end of 2021, we opened a Research and Development centre in the Champagne region, which focuses on vines.

You’ve travelled extensively and must have tasted some extraordinary food. Was it ever accompanied by a wine or champagne from your houses?

PHILIPPE SCHAUS I love Japanese cuisine. It is very diverse, and there are plenty of dishes to discover. I’ve met many talented Japanese chefs, and several of them have told me that the best drink to go with sushi is not sake…but champagne!

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PHILIPPE SCHAUS Passion is one of the keys to success. I have always been passionate about what I do. Throughout my studies and my career, I have seen my dreams, desires and interests evolve. You always have to try things out to know if you like them.

the understanding that they will be enjoyed a hundred years from now. Our houses have been passed down through generations. It is up to us to make sure that we can do the same. But if we don’t protect our soil, there will be nothing to pass on. What we do is absolutely essential to continuity. When we noticed that there were numerous researchers working in different sectors trying to understand these soils, we decided to be the catalyst and brought these specialists together.

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BAR SNAPSHOT

T HE PI A NO BA R

F UJ IMOR I

concentrate

› 10 ml lime juice › 15 ml oleo saccharum › 2 drops of Miraculous Foamer (or an egg white) › 1 shiso leaf

The Piano Bar is open daily from 10:30 am to 1 am. piano-bar.lu

1 Put the pisco, spicy syrup, yuzu,

lime and oleo in a shaker.

2 Shake vigorously for 10 seconds.

3 Strain the mixture through

a sieve into another shaker.

4 Add the drops of foamer

(or egg white). Shake vigorously for 10 seconds.

5 Pour the mixture into the bowl (or glass) over a large ice cube.

6 Garnish with a shiso leaf.

Marion Finzi Marc Dostert

› 50 ml Caravedo pisco › 15 ml spicy syrup › 5 ml yuzu

5 minutes

TEXT PHOTO

Serves 1

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Head up to the first floor of Le Royal Luxembourg and you’ll find the Piano Bar. With hundreds of bottles on display, you’ll certainly want to taste more than just one of their 70 whiskies and 30 gins. The menu only features a dozen cocktails – from the most classic to the most original – and a watchword for the skilled mixologists behind the bar: always be ready to improvise for customers so they can discover new flavours. The cocktails get an extra twist when accompanied by live piano music on Friday and Saturday nights, and cool DJ beats every Thursday. Tangy and spicy with notes of yuzu, the Fujimori cocktail (served in a Japanese-style flower bowl) created for KACHEN by the team, will transport you to Peru and Japan.

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F E AT U R E

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HE AV E NLY B LUE In the art of mixology, Blue Curaçao is considered an absolute must-have behind every bar. But since when, and why, is this liqueur blue?

Pretty much everyone who was a teen or twenty-something in the 80s has heard of it. For those of legal drinking age, it was likely given a prime spot on their bedroom shelves. Whether for consumption or decoration is debatable... What we do know is that Blue Curaçao was a cult object, and to a certain extent, it still is today.

Yet this famed liqueur, known for its bright blue colour, is much more than just an 80s trend. In fact, it dates back several centuries.

ONE OF THE OLDEST LIQUEURS IN THE WORLD?

had already celebrated his own personal victory against the Spanish with this citrus fruit. In 1575, Lucas Bols founded a distillery near Amsterdam that is now considered to be one of the oldest − if not the oldest − in the world.

The prospering maritime trade at the time gave way to the introduction of many exotic herbs, spices and other, until then unknown, goods in Europe. This orange peel was most probably one of them. Bols experimented with them... and the legendary Bols Blue Curaçao was born.

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Blue Curaçao is almost 450 years old. As the name suggests, it is one of the Curaçao liqueurs (also known as Triple Sec) which are characterised by their bitter orange taste, with origins tracing back to the island off the coast of Venezuela that shares its name. After discovering the island in 1499, the Spaniards started to grow oranges there, but as the climate made them too bitter, they were considered inedible for a long time. These young trees were left alone, undisturbed by man, but they continued to evolve, eventually giving rise to a new variety.

Whoever came up with the idea of experimenting with these fruits − and discovering that their dried peel was ideal for flavouring alcoholic drinks − is still a mystery.

What is known, however, is that the Dutch (led by Johan van Walbeeck) reconquered the island of Curaçao in 1643, taking over from the Spanish and freeing them of their bitter oranges. Several decades earlier, another Dutchman

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F E AT U R E

A VIBR ANT GREEN…

“Crème de Ciel” (Cream of Heaven) − although opinions differ as to whether this was during the 19th or early 20th century. Apparently, it was not given this nickname because of its sky-blue colour, but because it transformed the colour of drinks. After all, we’re taught early in life what happens when you mix blue and yellow.

... BUT THE MOST FAMOUS REMAINS BLUE

It was during the 80s that colourful cocktail mixing became fashionable. One popular cocktail was Blue Curaçao mixed with orange juice (and depending on the mood, a little sparkling wine or something bubbly) to create long-forgotten classics such as Green Meadows or Green Widow. The most famous of all Blue Curaçao cocktails is still the “Swimming Pool.” Despite its English name, it was invented in Germany in 1979 by the legendary bartender Charles Schumann in his equally legendary bar of the same name in Munich. As the name suggests, it’s... blue.

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Although there are now numerous imitations, Bols Curaçao is still the most popular worldwide. The only unanswered question that remains is around the “blue” in its name. This is where tracing its origins becomes more difficult. One theory suggests that the blue tinge emerged in earlier times due to a reaction between the alcohol and the copper pot in which it was distilled. Other sources claim that Blue Curaçao was not originally blue at all, and that the idea of colouring it was thought up when cocktails went out of fashion. It was an attempt to save the art of mixing drinks by adding something new, exciting and unexpected.

Curaçao hasn’t stopped at blue though…Today, it is also available in green, yellow, red and orange − for purely optical purposes as the colour doesn’t affect the taste at all. If the latter assumption is correct, the 80s would have been when “Blue” Curaçao came into being. Unfortunately, this hypothesis is not convincing when we see that Bols Curaçao was also called

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M U S T- H AV E S

The multi bowl CIRQULA from Mepal is a real all-rounder in the kitchen. Sandwiches also fit perfectly in it! You can find recipes for it on page 16. € 7.99

The beauty of nature on porcelain - with the plate from mittelpunkt.’s “beastly beautiful” collection, the name says it all. € 27.90

Every lovingly laid table can be given a special twist with matching cutlery. The colourful “Feeling” set from Guzzini is a real eye-catcher. € 176.95

mepal.com

mittelpunkt.online

fratelliguzzini.com

V I VA M AG E N TA With these, even doing the dishes is fun! The Just Natural dishcloths by pad are also made of 100% cotton, hand-woven and OEKO-TEX 100® certified. € 14.95

is the colour of the year 2023.

To get in a magenta mood, we have put together a small selection of beautiful things to gladden the heart!

padconcept.com

The outdoor mat “Scor” from pad is rainproof, mould-resistant, lightfast, dimensionally stable and easy to clean. € 69.95 padconcept.com

Sompex TROLL 2.0, the new and modern LED outdoor lamp with battery for garden and balcony. € 139

Romy reversible blanket from Steiner1888 in finest merino quality is versatile as a doubleface. € 319

The vase Rose Garden Home from Villeroy & Boch is the perfect companion for colourful bouquets in spring. € 34.90

design.sompex.de

steiner1888.com

villeroy-boch.lu

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DESIGN NEWS

LE COUTURIER DE L A CUISINE Le Couturier de la Cuisine, a Luxembourgish family business, offers bespoke kitchens that cater to each customer’s desires and needs. The company prioritizes high-quality, durable materials and excellent craftsmanship. From the first sketches to the finishing touches, the team at Le Couturier de la Cuisine helps their customers create kitchens that are stylish and functional. With Le Couturier de la Cuisine, you’ll get your dream kitchen!

Visit the store in Bereldange and experience exceptional service and kitchen design know-how. lecouturierdelacuisine.lu

LE C R E US E T Discover Azure – the newest colour from Le Creuset. Its bold and brilliant ocean-inspired blue will transport you and your cooking. The iconic round Dutch oven comes in this vibrant tone, as do the stoneware dinner plates, side plates and bowls. And for Easter, why not add a few blue egg cups to your collection? lecreuset.com

SMEG Smeg has launched a new line of colourful fridges in partnership with Veuve Clicquot to celebrate the French Maison’s 250th anniversary.

The limited-edition fridges are customised in the iconic Veuve Clicquot yellow. The result? A fusion of design and innovation that encapsulates the spirit of both brands. And say hello to “The Clicquot Fridge”.

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TA B L E DE SIGN

F LOWE R FA NTASY S PR I NG S E N S AT ION S

BY ROS E N T H A L

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The warmth of the sunlight, the singing of the birds and all the beauty of the flowers that surround us make spring a wonderfully romantic and colourful moment. There is nothing quite like a brightly coloured bouquet of flowers on the table to remind us of the warm and luminous side of spring. With this floral tableware by Swiss textile designer Regula Stüdli, you won’t need a vase ‒ the poetic impressions on the fine bone china of the Fleurs Sauvages and Grand Air series as a virtuoso ode to spring speak for themselves.

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DE S IG N & A RT ISA NS HIP AT

Ma Langue Sourit pays special attention to design as it knows that ambience plays an important role in any good meal.

“What would a jewel be without its case?” asks Gault&Millau, which gives the establishment 4 toques and a score of 18.5/20. About the only restaurant awarded two stars in Luxembourg, Michelin says it has a “setting that is as trendy as it is intimate.”

Indeed, over the years the restaurant has evolved.

Behind the scenes are Anne-Sophie Molard and restaurant manager Alice Caruso. “Since the restaurant opened in 2008, we’ve been working with local artists and craftspeople,” explains the wife of the starred chef Cyril Molard.

“We needed to breathe a little life into the walls, so I called on Stéphane Toma who also created the restaurant’s logo.

He became our resident artist.”

Since then, the artist’s paintings regularly grace the restaurant’s walls. “He paints a world of quirky animals.

He peps up the walls while adapting to our space. Since 2008, he has sold more than 200 paintings here. You could say we’re a bit like a gallery for his art. When you spend two or three hours at a table with a painting in front of you, you have time to figure out if you like it or not!

More so than if you’d seen it in a gallery. The other day, a customer wanted to buy a painting and take it home with them immediately. So, we took it down in the middle of service,” says the amused owner.

Alongside Toma’s paintings, other arts and crafts change with the season’s trends and discoveries. “With Instagram or Pinterest, it’s easy to find new inspiration. We recently came across a florist near Longwy.

She’s in her twenties and floristry isn’t even her main job, but she makes incredible bouquets for us,” says the duo enthusiastically. Pauline Wilmouth’s light and airy bouquets in soft shades of purple and pink are suspended from the skylight, giving the room a peaceful, romantic vibe. On the ceiling, hexagonal brass lamps (by Belgian designer Nicolas Brevers) ensure continuity throughout the restaurant. The intimate bathrooms feature custommade wallpaper by another Belgian company, Tenue de Ville. “For the restaurant tables — which are made of metal — we called on Jacques Losserand, an architect from Annecy. We have since covered them with leather, thanks to bespoke covers made in Belgium,” explains Anne-Sophie Molard who is thrilled with the result.

“We also have the works of Anaïs Chappron, a ceramicist who works at Bliiida in Metz, and those of Sacha Tognolli, fine cabinet maker, who made the wooden display stands for our canapés and petit fours.”

Originality, design and (excellent) taste are the pillars of Ma Langue Sourit. So, to celebrate the restaurant’s 15th anniversary in April, the next mission is to find the artist who will design the restaurant’s new tea and coffee service.

MA L ANGUE SOURIT 1, rue de Remich — L-5331 Moutfort Tel. +352 / 26 35 20 31

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MA L ANGUE SOUR IT

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B ROGNON ROLLIN

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ART

TEXT PHOTO

Marion Finzi Marc Dostert

Stéphanie Rollin and David Brognon might never have worked together. A self-taught graffiti artist and an art school-trained artist do not make an obvious match for a creative partnership. But fate stepped in, and they met at a coffee machine at the MUDAM (Luxembourg contemporary art museum).

Perhaps this is why their first collaboration in 2004 focused on this notion of destiny, linking reality to art.

Before each project, they completely immerse themselves in the actual subject they want to portray. “We have a real need to understand before we create, because we can’t talk about things we don’t understand,” explains Stéphanie. They once spent several months at the Caterpillar factory in Gosselies, Belgium (before its permanent closure), and for another project at Fixerstuff amongst people struggling with substance use. Their time at Fixerstuff resulted in a piece named “Fate will tear us apart” — an installation mapping out the palm lines of those suffering from addiction in white neon lights.

Themes including temporality and confinement are also prevalent in their art. On the island of Gorée off the coast of Senegal, which became known as a symbol of the abduc“We have a real need to tion of slaves across the understand before Atlantic, they drew the outlines of the island we create, because on paper with the help we can’t talk about of transparent panels. things we don’t They then sent the understand.” panels to Brussels, where they are now kept inside a metal cabinet — locked up as the slaves were back then.

Physical confinement is explored in their current work on Charcot disease. “Patients can only communicate by blinking. For this project, we are collaborating with a lighthouse off the coast of Saint-Nazaire in France which will project a message written by a patient. It’s an incredible human and artistic adventure,” says David. Since their debut, many of their works have joined permanent collections in museums such as the Musée National d’Art Moderne in Paris, the Israel Museum in Jerusalem, and the MUDAM. Stéphanie and David like to say that they “whisper” their discoveries about reality to the public to raise awareness on issues that are close to their hearts. So, keep your ears to the ground for whisperings from these inspiring, dedicated artists.

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AGENDA

C ULT UR A L

AGE NDA C ONC E R T S

LET’S SING AND DANCE!

To help you keep your New Year’s resolution of doing more cultural activities, we are delighted to share the absolute must-sees of musical, artistic and culinary events.

With this programme, expect nothing less than to be filled with the joys of spring!

EMMANUELLE MEI Aalt Stadhaus, Differdingen 10.03.2023 In her album “Sans Dessous,” Emmanuelle Mei writes and composes intimate pop music that is playful, touching, sensual and feminist. After her first concert at Kinneksbond, Emmanuelle Mei graces the stage again at Luxembourg’s Aalt Stadhaus. You will be sure to leave with a smile (and your underwear)!

Be transported to the heart of Ireland and celebrate a traditional St. Patrick’s Day at the Zeltik Festival in Dudelange, featuring three Celtic concerts in the Opderschmelz centre. Internationally-known artists will introduce you to the sounds of Ireland! Get ready to tap those feet!

Esch-sur-Alzette is once again hosting LOA, a two-day electronic music festival. Local artists and DJs will have the opportunity to play their sounds ‒ ranging from Deep House to EDM to Tech House ‒ at the Place de l’Académie in Belval. To tame your hunger between concerts, you can refuel at the food village and several bars.

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ZELTIK FESTIVAL Düdelingen From 09. to 11.03.2023

LUXEMBOURG OPEN AIR Belval From 05. to 06.05.2023

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E XH I B I T ION S

DIFFERENT FORMS OF ART

DAVID LYNCH PHOTOS Cercle CITE Until 16.04.2023 Discover “Small Stories,” a series of photographs taken by award-winning director David Lynch, in the Ratskeller exhibition space at Cercle Cité.

This less known series features 55 black and white photographs. In a setting of flickering lights, sound and red curtains, visitors will be immersed in Lynch’s fantastical world. neon.ly/davidlynch

LUXEMBOURG ART FAIR LUXEXPO From 20. to 23.04.2023 This year, Luxembourg opens its doors once again to its 6th international contemporary art fair with over 80 international galleries representing more than 3,000 works for sale. The fair brings together beautiful artwork including a selection of the organiser’s favourite pieces as well as affordable art. An event for the whole family.

EUROPEAN DESIGN AWARDS Rotondes From 31.05. to 04.06.2023 Designers and artists from all over Europe will come together at this festival, which is also open to the general public. The programme includes design lectures, studio visits, pop-up shops, workshops, a craft market and exhibitions! The Luxembourg Design Awards will take place on 01.06. neon.ly/designfestival

YUMM FESTIVAL Place de l’Europe, Kirchberg From 13. to 14.05.2023

SPRINGBREAK LUXEXPO From 09. to 12.03.2023 Don’t miss this musical and culinary event where! you’ll get the chance to meet DJs, designers and craftsmen, and discover culinary specialities in the Urban Food Village. springbreak.lu

EAT IT! Rotondes From 01. to 02.04.2023 This festival brings the best food trucks to the heart of Bonnevoie — a must for gourmets! Get together with friends at Rotondes and try out different dishes to the sweet sounds of live music. neon.ly/eatitlux

Several dozen food trucks from all over Europe will come together in Kirchberg for two days. Don’t miss this chance to try new dishes in a fun, lively atmosphere! yumm.lu

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FOOD & MUSIC

luxartfair.com

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LOCAL & REGIONAL

MOR E T H A N JUS T E GG S In keeping with the season, we paid a visit to Eggs & Hopp in Kahler. On the Jemming-Schmit family farm, we discover more about passion, organic eggs and chickens.

During the tour of the farm and the conversation around the family’s coffee table, the passion for farming is palpable. Young farm manager, Lynn, is adamant about it: “Without it, nothing works. You either have it or you don’t.” This dedication runs in the family. Over the years, the family’s side business of raising cattle has developed into a full-time venture focusing on the organic farming of cattle and chickens. “Organic” is regarded as a twofold opportunity: it improves the welfare of the animals, and the end product has a higher value.

As Easter approaches, we decided to take a closer look at the work of the farm’s 1,200 clucking female employees.

Poultry residences with a view

Half of the flock lives in the barn which has a run behind the house. Three billy goats and five roosters are also part of this residential community − they play the role of the alarm system. After all, for hawks and foxes, a chicken run like this is an opportunity for a gastronomic feast. The

other half of the chickens live in a mobile coop elsewhere on the premises. As chickens are very good at turning green meadows into brown moonscapes, the mobile coop is moved three times a year to rotate the meadows. Both groups of chickens have access to the outdoors, and the run is open to them 24 hours a day.

Egg−cellent marketing

Originally, the eggs were marketed through Bio-Ovo, the producers’ association for organic eggs in Luxembourg and the Greater Region. The advantage? Market security for fresh produce. As the flock expanded over time, direct marketing did as well. Today, around 1,000 eggs leave the barn every day; about 70 percent of them are sold directly − either through the farm’s refrigerator which is accessible 24/7, or to regular customers such as restaurants, local hotels or some of the “Natur genéissen” (meaning “enjoy nature”) day-care centres. Lynn sees direct marketing as a testimony to the product’s quality and finds direct contact with her customers very fulfilling.

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Stéphanie Krischel Ly nn Jemming-Schmit

A passionate farmer

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LOCAL & REGIONAL

If you’re dealing with eggs...

Farm cycle

After slaughtering, the barn is disinfected and is subject to a legally defined period of staying empty. Then, the cycle begins anew. At 18 weeks old, winged teenagers from a Belgian organic breeding farm are brought in.

What most consumers do not realise, is that these young hens only lay very small eggs, if any at all. What happens to these tiny eggs? Well, they don’t end up in the supermarket. Though naturally smaller, these eggs are of impeccable quality. At Eggs & Hopp, “piccolo eggs” are sold by the dozen twice a year and are very well received by customers.

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...you’re also dealing with chickens, because every animal product raises the issue of slaughter. Laying hens stay on the farm for about a year, before they are slaughtered.

It used to be commonplace to use the chickens for soup meat or stock, but this has become unprofitable over time. Too little meat, too much work and a lack of appreciation towards a retired animal − not at all in line with the Jemming-Schmit family mindset So, in collaboration with a butcher, several litres of chicken stock and several kilos of ready-made “bouchée” (pie or pastry) fillings are produced twice a year. For these products, Lynn mainly uses Facebook for marketing.

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IN NUMBERS

FOOD WAS T E –

( NOT ) ON E V E RYONE ’S LIPS

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Whether it falls off a tractor on its way from the field to the barn, or is thrown out after a meal, it’s food waste. According to a 2020 report by the WWF and climate action NGO, WRAP (Waste and Resources Action Programme), more than 88 million tonnes of food go to waste in the EU every year. That’s around one-fifth of all food produced. Since this problem has been around for a while and bears negative ecological, economic and social impacts, combatting food waste was listed by the United Nations in 2015 as one of the 17 Sustainable Development Goals (SDGs). It’s a hot topic on both a national and global level. Various studies (from Italy, the UK and the US, for example), show that awareness of food waste increased during the Covid-19 global pandemic. Households actually threw away less food during lockdown. Why? More cooking at home, fewer takeaway meals, more conscious shopping behaviour and less impulse buying.

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IN NUMBERS

LUXEMBOURG’S FIRST SHOP SELLING “IMPERFECT” PRODUCE, ON.PERFEK T, GAVE AROUND

29

11,480 kg September FOODSHARING LUXEMBOURG REDISTRIBUTED

492 50% BY 2030.

EVERY YEAR, AN AVERAGE OF 127 KG OF FOOD PER PERSON IS THROWN AWAY IN THE EU. OF THIS,

70 kg COMES FROM PRIVATE HOUSEHOLDS. (2020)

TONNES OF UNWANTED FOOD LAST YEAR THANKS TO THE PARTICIPATION OF 131 SHOPS.

SINCE

2016

FRENCH SUPERMARKETS HAVE BEEN REQUIRED TO DONATE SURPLUS FOOD TO AID ORGANISATIONS. IN 2020, L ARGE CANTEENS AND OTHER BR ANCHES OF THE FOOD INDUSTRY JOINED IN THE EFFORT.

10X20X30 IS AN INITIATIVE THAT R ALLIES TEN OF THE WORLD’S L ARGEST FOOD RETAILERS AND PROVIDERS TO ENGAGE AT LEAST 20 OF THEIR SUPPLIERS TO HALVE THEIR FOOD WASTE BY 2030.

Stéphanie Krischel

THE LUXEMBOURG GOVERNMENT IS ALSO WORKING TO TACKLE FOOD WASTE, WITH THE GOAL OF REDUCING IT BY

IS INTERNATIONAL DAY OF AWARENESS OF FOOD LOSS AND WASTE, WHICH WAS FIRST DECLARED IN 2020 BY THE UNITED NATIONS.

TEXT

OF FRUIT AND VEGETABLES A SECOND CHANCE IN 2022.

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S O U R C E : E U R O S TAT

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SUS TA I NA B I L I T Y

STAYING COOL

Have you ever wondered if it’s possible to cook large quantities of food in a commercial kitchen and not end up with leftovers?

The short answer is no, not really!

Especially when the number of people to be fed ‒ and their appetites ‒ vary. The good news though is that there is no need for leftovers to end up in the bin.

A 2018-19 study on the “generation, treatment and prevention of food waste” by The Environment Agency of the Luxembourg Government and ECO-Conseil Sàrl, estimated that 40.5 per cent of the approximately 70,800 tonnes of food waste in Luxembourg could be avoided. In large kitchens (e.g. in canteens, hospitals, schools and care homes) alone, around 7,100 tonnes of food are thrown away every year − 80 per cent of which could have been prevented. But how?

Spotlight on the west of the country where they are taking the initiative!

Two municipalities, one goal!

The towns of Tuntange and Hobscheid have a common goal: to prevent freshly-prepared, untouched, leftover food from large kitchens from ending up in the rubbish.

Their solution: a refrigerator! The excess meals are sold to customers from a refrigerator that is accessible 24

hours a day. Anything that hasn’t been eaten that day is packaged into meals, given a legally required ingredient label, and sold for three euros per meal. So far, the response to the initiative has been very positive.

Pilot project success

A youth hostel in Hollenfels started a similar project back in 2019. A refrigerator was placed in the small town of Tuntange thanks to support from the municipality of Helperknapp and the Ministry of Agriculture, Viticulture and Rural Development. This self-service cooler is located on Rue de Hollenfels and is filled with leftover meals from the youth hostel. At first, there were around 15 meals daily, but this has now increased to closer to 25. Since the end of 2022, leftover dishes from the Helperknapp campus kitchen have also been sold there. Payment is made through the “honesty box”.

Next to the fridge is a deposit box for tokens which

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TEXT PHOTOS

Stéphanie Krischel M i n is t r y of A g r ic u lt u re , Vit ic u lt u re a nd Ru ra l D e v elopment ( Luc Pe sch) & Mu n icipa l it y Hobscheid

W H E N I T C OME S TO F OOD WA S T E

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SUS TA I NA B I L I T Y

can be obtained from the community office. Since its instalment in September 2019, around 4,900 portions (equivalent to two tonnes) of perfectly edible food have been saved from going to waste. Demand for the meals is high − so high, in fact, that a second refrigerator is on the cards for Brouch this summer.

Hobscheid gets on board

Ingredients for success

In both communities, the development process − from conception to implementation − was smooth. So, what’s the secret? A well-thought-out concept, obtaining the necessary permits, getting support from the community and, of course, meeting food safety and hygiene requirements are all key to making it work.

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Since November 2022, the town of Hobscheid has also had a so-called “Anti-Gaspi” (“gaspi” is short for “gaspillage”, meaning “waste” in French) fridge at the roundabout in the “Hënneschtgaass.” The weekly menu can be found on the municipality’s homepage which also shows the number of meals sent there on weekdays. The purpose of this is to prove to customers that no extra cooking is done to fill the fridge: it is solely replenished with leftovers. It took Hobscheid about four months to implement this idea. The refrigerator’s

“home”, made of Luxembourgish wood, was built by the community, while the appliance itself is rented (with any maintenance work included in the price). But Hobschied’s fight against food waste is not over yet…

A relatively new phenomenon has occurred since the introduction of free childcare in the Maison Relais (day-care centre), where parents fail to notify the centre of a child’s absence. This naturally makes it more difficult to plan in advance and prepare food in a commercial kitchen with as few leftovers as possible.

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XX G R EXEXNX X KX I TXCXHXE N

R E V IV ING B R E A D Stale bread tops the list of avoidable food waste. Baked goods that are past their prime ‒ whether one or several days old ‒ can be revived with a little culinary imagination.

Steam treatment

Slightly stale bread can be steamed back to life in no time.

We decided to test out this new and surprising method.

We rested a stale quarter-loaf of bread on two biscuit cutters in a saucepan with a couple of centimetres of water at the bottom. It’s essential that the water doesn’t touch the bread. Cover and bring the water to a simmer. In just a few minutes, you’ll have warm, soft bread. We were so inspired we tested a stale slice of bread using the same method – and it worked!

TEXT

Stéphanie Krischel

Bread fries

We preheated the oven to 200°C/180°C fan for our next experiment: bread fries!

To compare the results, we cut both stale and very dry bread into fry-shaped sticks we made a marinade of vegetable oil and spices and drizzled it over the fries. Then they went in the oven on a lined baking tray for about 10 minutes. And the winner was… the stale bread! The dry bread fell apart as soon as we cut it and became even harder after baking. Perfect served as a giant crouton!

The hardest bits

with salt and herbs, or rub them with finely chopped garlic. Don’t forget to flip them, especially if the oven is closed.

Stale bread can also be grated to make breadcrumbs or flour. Store the breadcrumbs in an airtight container and use them for veggie or meat bread dumplings (“Semmelknödel”), a Bavarian specialty.

SUGGESTION FOR THE MARINADE For 1/2 loaf of bread

› 150 ml rapeseed oil › 3 - 5 tsp paprika or chilli powder › 4 - 5 sprigs fresh rosemary or thyme

› 1 clove of garlic › Salt & pepper

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Speaking of croutons… Toasting diced bread in oil or butter in a frying pan or the oven always works. Season

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IN THE GARDEN

G R E E N UP

YOUR W I N DOWS I L L

No overcrowding!

Don’t be an early bird

Sowing indoors too early in the season does not necessarily mean that you’ll end up with stronger plants at the start of the season. Take tomatoes, for instance: starting in January or February makes them grow long and thin because they get warmth but not enough sunlight. They have no advantage over the smaller but more stable seedlings which are sown about 6 – 8 weeks before planting.

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About 7 – 10 days after the seeds germinate – when leaves appear – it is time to separate them otherwise they will compete for space in the large pot. To transplant (or prick out), the seedlings, use a thin, sturdy stick such as a pen or chopstick to lift them out of the soil and

transfer them to individual pots. Use your fingernail to shorten the fine roots by roughly a third in length as this helps to stimulate root growth.

Some plants — including cucumbers (and other gourds), beans, artichokes and Malabar spinach – are better left alone and should not be pricked out as they have more sensitive roots.

TEXT

To grow plants indoors, we recommend buying soil specifically intended for seedlings from a gardening centre or DIY store. It needs to be sterile, water-retaining and not heavily fertilised. Garden soil won’t work as it clumps together and the warm, moist conditions on the windowsill will encourage the sprouts to grow faster than the plants. Re-use household packaging such as egg cartons, yoghurt pots or toilet roll tubes for containers. If you use yoghurt pots, don’t forget to poke holes in the bottoms to prevent waterlogging.

Stéphanie Krischel

The time has finally come — it’s gardening season! Check out our three top tips to help you grow seedlings on your windowsill.

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10 REASONS

10 G R E AT R E ASONS TO T RY

IN T E R MI T T E N T FA S T ING Intermittent fasting (“IF”) means voluntarily fasting for 12 to 16 hours a day. But is it a good idea? Absolutely! Fasting can be highly beneficial to your health (and your figure), and here are ten convincing reasons to try it.

1 2 3 4 5 6 7 8 9

As you are only having two meals a day, your calorie intake is reduced. Just be careful not to compensate for the skipped meal by eating more at subsequent meals!

IF helps you lose body fat thanks to a process called lipolysis. As the body’s sugar reserves are depleted, it dips into the fat stored in the adipocytes and transforms it into free fatty acids. These are then converted into energy by the liver.

Fasting improves the balance between the secretion of ghrelin (an appetite stimulating hormone) and leptin (a satiety hormone).

Boost your immune system: By not eating for 12 to 16 hours, you allow your digestive system to rest and at the same time stop the proliferation of bad bacteria in the intestine, which is responsible for inflammation.

Digestion (yet again) is exhausting for the body!

By fasting, you will no longer feel sleepy after lunch.

According to a 2017 Canadian study, fasting prevents type 2 diabetes because it puts less stress on the pancreas.

Cancer cells feed on sugar, and fasting causes ketoacidosis which prevents cancer cells from using glucose. In the long term, this weakens the cancer and limits its progression.

Fasting reduces the risk of Alzheimer’s and Parkinson’s disease by improving the resistance to stress and stimulating the production of new nerve cells. It has also been known to increase memory in the elderly by 30 per cent.

It allows you to enjoy your social life because, unlike with a diet, you can eat anything when you’re fasting! Enjoy!

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10

Anyone can try IF, unless your doctor tells you otherwise. However, it is not recommended for children, teenagers and pregnant women.

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XXXXX RX EC X IXPXE X S

B R E AK FAS T

WIT H A S T R AW !

FAT-BUR NING B E R RY SMOOT HIE

A LL-ROUND B R E A KFAS T SMOOT HIE

Serves 2

Serves 2

› 250 g berries (fresh if in season, or frozen)

30 g freshly ground flaxseed 2 bananas (around 200 g) 100 g fresh raspberries 40 g fresh spinach 60 g lemon juice 300 g bottled spring water

› 3 tbsp of oatmeal (plus extra for decoration)

› 50 ml oat drink › 2 tbsp agave syrup (optional)

1 Put all the ingredients in

1 Put all the ingredients in

a blender and blitz until smooth. Serve immediately.

a blender and blitz until smooth. Sprinkle with oatmeal flakes and serve immediately.

FULL-E NE RGY SMOOT HIE

H A PPY SMOOT HIE

Serves 1

› 1 organic orange (peeled) › ½ glass soya drink › 2 tbsp organic muesli

V ITA-BOOS T DE TOX JUIC E

(with no added sugar) 1 Put all the ingredients in

a blender and blitz until smooth. Serve immediately.

Serves 2 › › › ›

2 cm fresh ginger 1 bulb of fennel 1 large handful of spinach 1 large carrot

› 2 bananas › 150 ml almond drink › 1 tsp cinnamon powder 1 Put all the ingredients in

a blender and blitz until smooth. Serve immediately.

Sarah Braun

Serves 1

TEXTS

› › › › › ›

1 Juice the vegetables in

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an electric juicer. Serve immediately.

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RECIPES

3 R EC IPE S FOR A

R AW F OOD DE TOX Spring’s imminent arrival brings with it a craving for healthier food following an indulgent winter where carbs and melted cheese ruled. The first step towards a healthier diet is to reintroduce plant-based foods ‒ ideally raw ‒ into your diet.

F RUIT Y M AS H-UP

R AW COURG E T T E SOUP

R AW C HOCOL AT E CREAM

› › › › › ›

› › › › ›

› › › › › ›

½ banana 1 tsp flaxseed oil 1 tbsp raw, untoasted sesame oil 1 level tbsp flaxseeds 1 tbsp sesame seeds 1 tbsp of a mixture of 3 ground nuts (e.g. cashews, hazelnuts, walnuts) › 1 tbsp fresh lemon juice › Chopped seasonal fruit

mushy and slightly brown.

2 Add the flax and sesame oils.

Combine until smooth.

3 Add the flax seeds, finely ground sesame seeds, the 3-nut mix, fresh lemon juice and chopped seasonal fruit. Avoid using citrus fruits (which are digested too quickly), and dried fruits (which have been exposed to heat).

› › › ›

1 Wash and chop the vegetables.

2 Put the vegetables in a blender

with the lemon juice and herbs.

3 Mix 400 ml of hot water with the

stock and tamari, then add the rapeseed oil.

4 Gradually pour the liquid over the vegetables and blend until smooth and creamy.

5 Adjust the liquid level depending on whether you prefer a thinner or thicker soup.

6 Season to taste, sprinkle with the toppings and serve immediately.

750 ml coconut milk 100 g agave syrup 150 g raw cocoa powder 75 g cocoa butter 120 ml coconut oil 2 ‒ 3 drops of cinnamon, tangerine or peppermint essential oils (optional) › Pinch of white pepper 1 Mix the coconut milk, agave

syrup and cocoa powder with an electric mixer on low speed.

2 Melt the cocoa butter and coconut oil (bain-marie method) and add to the mixture along with the essential oils.

3 Divide the mixture between small glasses or jars.

4 Decorate with a mint leaf, tangerine zest or pink peppercorns.

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TEXT

Sarah Braun

1 In a bowl, mash the banana until

›

2 large handfuls of spinach leaves 1 ripe avocado 1 courgette Juice of ½ lemon 2 tbsp fresh herbs of choice (e.g. parsley, coriander) 1 heaped tbsp of vegetable stock, in powder form 2 tbsp tamari 2 tbsp rapeseed oil (or other oil) Sea salt Toppings of your choice (e.g. sprouts, chopped herbs, toasted seeds)

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MINDFULNESS

HOW TO C HOOS E

A PL A N T- BA S E D DR INK As the only alternative to dairy milk, plant-based drinks are on the rise. So much so that countless varieties have sprung up on the shelves. Grain- or oilseed-based, with no added sugar, enriched with calcium, flavoured with vanilla or chocolate — the possibilities are endless! Here’s a guide to finding the right plant-based drink for you.

Why turn to plant−based drinks?

Choosing to swap cow’s milk for a dairy-free alternative might be a taste preference, but it could also be for health reasons, such as an allergy to lactose, the protein found in cow’s milk. Plant-based drinks are good alternatives for vegans and vegetarians, or for those who want to reduce their consumption of animalbased foods. It is important to note that these non-dairy drinks are not suitable for children as a complete replacement for dairy (except in case of allergies and according to doctor’s orders) and should be avoided by infants.

Take a closer look at the ingredients

What’s best for you?

Oat drinks are the most neutral tasting and the closest in both flavour and texture to cow’s milk. Almond, coconut and hazelnut drinks are tasty and great for cooking, especially desserts. Soya and rice drinks are suitable for gluten-free diets, while chestnut-based drinks are ideal for people with digestive issues.

TEXT

Sarah Braun

Unfortunately, not all plant-based drinks are created equal. Before trying one, the best way to figure out if it’s a quality product is to read the label scrupulously. Some drinks, like rice or chestnut-based drinks, are naturally very sweet. Soya milk is controversial because of its high phytoestrogen content, and it’s recommended not to consume it on a daily basis.

Choose a plant-based beverage with the shortest possible list of ingredients and avoid those containing emulsifiers and thickeners. Likewise, avoid any containing rice, corn or cassava starch, which have a very high glycaemic index.

Speaking of sugar, steer clear of plant-based drinks that contain added sugar or glucose syrup. Flavoured versions, such as vanilla or chocolate, have a higher sugar content than non-flavoured drinks.

You can always opt for a calcium-enriched variety, because most plant-based drinks do not contain as much calcium as cow’s milk.

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BETTER LIVING

GOOD NIG HT !

FOUR TIPS FOR BET TER QUALIT Y SLEEP Stress, screens, anxiety ‒ there are many factors that can disrupt a good night’s sleep. In Luxembourg, almost one in three people suffer from sleep disorders. While in some cases these conditions are medically recognised and treated by a doctor, mild, occasional insomnia can be avoided by adopting a few simple habits without resorting to sleeping pills. So, how can we fall (back) asleep naturally? Here’s a brief guide on how to get better ZZZs.

It’s all about rhythm

First of all, a good night’s sleep cannot be improvised. Quality sleep requires a regular rhythm that varies from person to person. Some may need to go to bed at 9 pm to wake up fresh as a daisy at 5 am, while others will not be able to fall asleep before 11 pm but will have a hard time getting up before 8 am. Once you’ve found a rhythm that works for your lifestyle, try to maintain it. If you get up at 6:30 am during the week, it’s better to do the same on the weekend so as not to disrupt your rhythm.

The ideal bedroom

Obviously, a good quality mattress (that is less than ten years old) is preferable for better sleep. Another important factor is room temperature, with 18°C considered to be ideal. Avoid hot showers or baths in the evening hours, as the body temperature must drop slightly to fall asleep naturally. Lastly, a dark room promotes the secretion of melatonin, the sleep hormone.

Banish screens

Managing disrupted sleep

Our nights usually consist of three or four sleep cycles, and it is common to wake up for a few minutes at the end of each cycle. We often don't even remember it the next morning. However, if these wakeups last longer than 15 minutes, do something about it: staying in bed, tossing and turning won’t help you fall back asleep. It is better to get up and go into the living room to read for a few minutes or have a cup of tea. Just make sure you avoid screens at all costs. You’ll eventually get tired. For a longer period of insomnia, turning in earlier the next evening is not a good idea. Bottom line: respect your sleep rhythm and everything should return to normal.

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TEXT

Sarah Braun

We might sound like a broken record, but blue light is detrimental to quality sleep. It strongly stimulates the retina's receptors sending a "daytime" signal to the biological clock, delaying sleep and disrupting cycles. Ideally, set aside computers, smartphones and tablets two hours before bedtime. Choose calming activities before going to bed such as reading, listening to a short, guided sleep meditation or relaxing with some soothing yoga poses.

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TEXT PHOTOS

Marion Finzi Nat h a l ie G r o t z / Fond at ion H F N

KACHEN ON TOUR

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KACHEN ON TOUR

HIKING IN THE HE ART OF

LUXE MBOURG’S N AT UR E R E S E RV E S Our country is home to an impressive biodiversity that must be safeguarded for future generations.

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The Hëllef fir d’Natur Foundation was created in 1982 to protect our soil, flora and fauna by acquiring plots of land and bodies of water to ensure their preservation.

What exactly is a nature reserve? It is an area of land which is protected to ensure that the surrounding flora and fauna are safe. In these areas, wildlife grazing is encouraged, the use of fertilisers and pesticides is forbidden, and mowing is delayed. Many forests have also been classified as nature reserves with strict guidelines in place to preserve them.

The foundation has initiated many ongoing projects including: the safeguarding of the wetlands and valleys of the Oesling region; the renaturalisation of the flow of the Alzette River in Schifflange; an action plan to preserve eco-orchards (high stem orchards) essential to biodiversity; the creation of a Mediterranean garden; and the conservation of the river pearl mussel in the Ardennes.

To celebrate its 40th anniversary in 2022, the foundation mapped out 40 hiking trails located on its nature reserves. These trails can be explored on foot to discover the diversity of the flora and fauna of our region and see the efforts made to safeguard it.

Looking to hike in Luxembourg? Then let’s take a quick tour through two of the country’s most beautiful nature reserves.

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KACHEN ON TOUR

CORNELYSMILLEN

FLORA & FAUNA European beaver

This resident of the wetlands rearranges trees and waterways as it sees fit.

Small cranberry

Cornelysmillen is the only place in Luxembourg where this berry plant − which only grows in peat − can be found.

Marsh fritillary butterfly

Before transforming into a butterfly, this caterpillar feeds exclusively on the leaves of the bistort plant found in the marshes.

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The Cornelysmillen reserve is one of the foundation’s “historic” reserves. Acquired in 1984, it is an oasis of biodiversity. It is one of the largest reserves located on wetlands which include the Woltz alluvial plain and its tributaries, including the Klengelbaach.

On this 17-kilometre walk, you will discover ponds and wetlands — the habitat of rare species of fauna and flora.

Since its classification as a protected zone, clearing and mowing in this area have been managed in a way that encourages the return of rare species of plants (cotton grass, for example), and birds such as the red-backed shrike and the whinchat. The old ponds have also been developed to provide a new habitat for several species of water birds, and grazing has been re-established thanks to hardy breeds of sheep.

This hiking path takes you along the old “smugglers’ trail” used by resistance fighters to flee the country during the Second World War.

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KACHEN ON TOUR

FLORA Passionflower

From the beginning of spring, the pretty violet petals of these bell-shaped flowers brighten up the landscape across the nature reserve.

DEIWELSKOPP

Italian aster

This herbaceous plant is particularly fond of sunny slopes with limestone soil. Its lilac-coloured flowers blossom from July to October.

Bumblebee orchid

This species of terrestrial orchid has the extraordinary ability to replicate the smell and shape of female insects, attracting the males who pollinate them.

To delve into these 40 nature reserves, check out the foundation’s guidebook: “40 Years - 40 Reserves 40 Trails,” available at the house of nature and in bookstores. hellefnatur.lu

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Welcome to a paradise of flowers emerging from limestone soil. The abundance of limestone in this natural reserve will take you by surprise on this trail covering seven kilometres. It is also an opportunity to discover the area’s orchards and dry-stone walls that are witness to its agricultural and wine-growing history.

Since the site was classified as a nature reserve and the LIFE Orchis project was launched, large areas have been cleared of shrubs and bushes to free up more space for the limestone terrain and, in turn, preserve its biodiversity.

In addition to the sheep grazing in the meadows, there are many species of vascular plants, which make an ideal habitat for rare insects and animals. The purple emperor, brown big-eared bat and the woodlark can all be found here.

This nature reserve is especially well-known for the remarkable species of orchids that grow from its limestone grass with 12 species recorded in the area.

With spring just around the corner, take a walk along the Deiwelskopp path to admire an explosion of colour. But feast with your eyes only - please don’t pick the flowers!

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Marion Finzi D u nca n de Fe y TEXT PHOTO

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T H I N K V EGE TA B L E S! T H I N K F RU I T!®

E MILE VA N DE R S TA A K C H E F A N D R E S E A RC H E R

Chef Emile van der Staak’s restaurant serving botanical ity. Almost everything is edible on this land: over 400 cuisine, De Nieuwe Winkel, is currently number one in species of perennial plants, fruits, nuts and roots thrive there, without any human intervention. “It mimics the We’re Smart’s Top 100.

Why go plant-based? “Because avoiding meat and dairy way a natural forest evolves. Every year, this food forest is the single biggest way to make both us and the planet increases in volume and the soil becomes more fertile healthier,” says the chef. His culinary creations reflect without anyone having to do anything,” explains the the path he has travelled to achieve the 100% plant-based chef. Fascinating indeed. cuisine that he offers today —the path of Since then, he has taken on an ambassaa creative individual, with an open mind, dorial role to raise awareness: “As chefs, our who continues to hone his skills. role is also to encourage our guests to turn “As chefs, our role towards a different way of eating.” is also to encourage His realisation that he needed to our guests to turn change his way of cooking is linked to Van der Staak is pleased his actions are two major events. “In 2014, I visited towards a different inspiring other professionals in his field.

NOMA (editor’s note: three-starred way of eating.”

For instance, the Michelin-starred chef restaurant in Copenhagen), and a few who, thanks to van der Staak, stopped months later I was asked to create a menu using dairy and meat products in his own using only local, plant-based ingredients,” says van der kitchen. “This particular example confirms that mindStaak. This was the beginning of his shift towards vege- sets are changing. There is still a long way to go, but it’s tarianism. A year later, the chef contacted the managers a good start.” of a food forest just a few kilometres from his restaurant This chef won’t stop experimenting. He has support — a happy coincidence. Foodforests are a form of agricul- from food researchers to develop new ideas for more ture. They are not “natural”, but well-designed ecosys- plant-based alternatives. This is the only path he sees, tems that are very rich in biodiversity and productiv- and he intends to lead the way.

DE NIEUWE WINKEL Gebroeders van Limburgplein 7 — 6511 BW Nijmegen Tel. +31 / 24 322 5093

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Emile van der Staak D u nca n de Fe y REECIPE PHOTO

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T H I N K V EGE TA B L E S! T H I N K F RU I T!®

C HE S T NU T S E I TA N WIT H PLUM B BQ SAUC E

Serves 4

50 minutes

20 minutes

For the sauce

For the chestnut seitan

› › › › › › ›

› › › › › › › ›

330 ml dark ale 65 ml red wine vinegar 100 g Chinese mahogany leaves 45 g plum puree 55 g glucose 10 g unripe sichuan berries 6 g salt

10 g potato starch 6 g toasted yeast 150 g wheat gluten 8 g salt 8 g onion powder 1 g ground black pepper Pinch of cayenne pepper 20 g chestnut flour

The sauce 1 In a saucepan, bring all the ingredients to a simmer.

2 Cook for approx. 10 minutes until thick, then allow to

cool for another 10 minutes.

3 Scrape the barbecue sauce into a food processor and blitz until smooth.

4 Cool to room temperature.

The seitan 1 Preheat the steam oven to 100°C. 2 Blitz all the ingredients in a food processor. Spread

› › › › › › › › ›

4 g smoke powder 2 g porcini powder 40 g roasted and peeled chestnuts 60 g peeled and boiled chestnut 200 g mushroom broth 28 g black garlic 30 g fresh yeast 28 g chestnut miso 40 g garlic oil

3 Cool the dough quickly in a blast chiller.

4 Roll out the dough with a rolling pin and cut out round

coin shapes with a knife. Shape 40 g of the dough around each skewer (like a kofta).

5 Deep-fry the seitan at 170°C until golden brown.

Coat the seitan with the plum BBQ sauce.

To finish 1 Serve with fermented tofu, Chinese mahogany oil

and green herbs.

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the dough out on a baking tray with baking paper and steam for 15 minutes.

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HOTEL PORTRAIT

PUR E PLE A S UR E …

FOR PA L AT E A ND SOUL

By the Bostalsee lake and the surrounding tranquillity of the lush greenery springs a place of power. Inspired by its Celtic roots, the concept of the Seezeitlodge is to provide a tailored restorative experience that caters to each guest’s specific needs…as well as their appetite. In addition to outstanding facilities, the resort offers an exceptional gastronomic experience to complement its wellbeing philosophy.

A true pearl of wellbeing and culinary delight

On-site, there are multiple options for the tastebuds: the spa bistro (with its refreshing homemade smoothies and Celtic tea blends), NOX (bar serving up signature cocktails, including its very own gin), and most notably, the concept restaurant LUMI, led by Daniel Schöfisch.

The restaurant boasts a fantastic view of the lake which pairs perfectly with its down-to-earth, yet inspirational

dishes. Hotel and spa guests can enjoy an exceptional breakfast buffet, serving baked goods from the in-house bakery, as well as a wide selection of freshly prepared specialties and classics. In the evening, there is a seasonal three or four-course menu featuring sophisticated dishes (that can be adapted to suit any dietary requirements).

Reconnect with nature

In Chef Schöfisch’s kitchen, there is no room for unnecessary frills. On the contrary, he seeks taste in its purest and most authentic form: by using only locally grown produce.

“I want our guests to truly appreciate the produce.” This is accentuated by the large windows which give a glimpse into the bakery and kitchen. Using a combination of old and new techniques, the team has crafted a sophisticated cuisine based on a set of principles that embrace natural surroundings and sustainability.

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TEXT PHOTOS

Paul Schons Günter Standl

Tucked away in the serenity of the SaarHunsrück Nature Park, the Seezeitlodge Hotel & Spa welcomes its guests to a retreat for mind and body. A unique resort dedicated to health, wellbeing and authentic cuisine.

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HOTEL PORTRAIT

Accordingly, the kitchen prioritizes ecological options by consciously limiting its menu and nurturing close partnerships with 35 regional suppliers. Foodsharing limits excessive food waste and their compost system feeds their vegetable and herb garden. The goal is to become as self-sufficient as possible with the support of local farmers and suppliers.

The LUMI kitchen party

Once a year, Chef Schöfisch and the entire Seezeitlodge hosts a celebration with regional suppliers and the extended culinary world. The LUMI kitchen party is a sensational “walking-dinner”, featuring over a dozen stations where guests can see delicious food prepared before their very eyes. For this special occasion, the chef invites his culinary compatriots (namely, like-minded chefs who are eager to experiment). The event is also attended by partnering vintners and suppliers, showcasing the very best of their produce. “It’s a great opportunity to exchange with colleagues and friends from the industry”, explains Schöfisch, “but, most importantly, it’s to provide an unforgettable experience for everyone present − guests, producers and chefs alike”. The Seezeitlodge is happy to announce that the fourth LUMI Kitchen Party will be back on the 3rd and 4th September 2023. An unforgettable fusion of culinary excellence and wellbeing.

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PI SC E S

A R IE S

TAURUS

19.02 - 20.03

21.03 - 19.04

20.04 - 20.05

After crêpes and “galettes des rois” (king cakes), there are now rabbits and eggs… all over the house. Your decorations get better every year. No celebration escapes you - you just can’t get enough! For Easter, you have a blast organizing an egg hunt... with a map to boot.

What? The neighbour’s decorations are prettier than yours? You rush to Action and Globus to raid their Easter departments. No one messes with you! The menu will stay the same. A four-kilo leg of lamb…for six people…

Who says you can’t eat lamb all week long?!

The lamb for this year’s Easter table comes from the organic farm next door. You‘ll tuck in with all the family including grandparents, aunts and uncles...after the kids have found all the eggs in the garden of course. You love this time of year when spring is in the air.

WHISKY INFUSION › 90 ml whisky › 30 ml rosemary syrup and honey › 2 dashes of Aromatic Bitters › 3 sprigs of rosemary › 1 ice cube

PORNSTAR MARTINI › Ice cube › 50 ml Passoa › 50 ml vodka › 15 ml vanilla syrup › 25 ml lime juice › 50 ml passion fruit puree › 50 ml passion fruit juice › ½ passion fruit › 50 ml prosecco

SPICY TOMATO › 120 ml tomato juice › 1/4 jalapeño, sliced › A pinch of sea salt › 60 ml vodka › 120 ml sparkling water › Ice cubes

Put the water, honey and sugar in a saucepan and boil to a syrup.

Add 2 rosemary sprigs and simmer on a low heat for 10 minutes. Pour the whisky, bitters and rosemary-honey syrup into a glass and stir. Add an ice cube and garnish with a lit rosemary sprig.

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TEXT

Marie Tissier

FOODOSCOPE

Put all the ingredients (except for half the passion fruit and the prosecco) into a shaker and shake vigorously.

Strain the liquid into a cocktail glass and place half a passion fruit on top.

Pour the prosecco into a chilled glass and serve.

Put 4 jalapeño slices and sea salt in a mixing glass.

Crush the ingredients with a pestle. Then add the tomato juice, vodka and sparkling water and stir. Put ice cubes in the glass and pour in the tomato and vodka mixture. Garnish with 2 jalapeño slices.

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G E MINI

C A NC E R

LE O

21.05 - 20.06

21.06 - 22.07

23.07 - 22.08

Your tablecloth is “chick yellow”, your dress is beige. The colours don’t match at all! No stress. Just quickly reset the whole table on a white tablecloth. Some might say it would have been easier to change your outfit…But then better to be chic than chick, right?

The season for long weekends is on its way. And this year there will be loads! Perfect for visiting friends. Though you might keep the visits short. It’s good to see everyone, but you don’t want too many late nights either... How about just going with the flow?

So, your leg of lamb looks like a filet mignon? Maybe you were a bit hasty when you pointed to it at the butcher. No sweat. Sometimes change is good when it comes to traditions. You have to start somewhere... Let this Easter be a pork Easter.

V IRGO

LIB R A

SCOR PIO

23.08 - 22.09

23.09 - 22.10

23.10 - 21.11

As usual, you’re the host. And as usual, you worry nothing will be good enough. What if you kindly asked your mother-in-law to organize it all next year?

You never know, it might be the nudge your sister-in-law needs to follow suit next year…

Your motto? “Beauty is hidden in the little things.” That’s why you put ivy, daisies, feathers and eggshells on your table.

Everything is natural - foraged from the nearby woods or from your omelette last week. And your guests will be delighted!

Like a good detective you’ve done your research to explain to the kids what Easter is all about. Ivy, eggs, rabbits...not to mention lamb and flageolet beans. You hate being put on the spot, so you’d better be ready!

SAG IT TA R IUS

C A PR ICOR N

AQUA R IUS

22.11 - 21.12

22.12 - 19.01

20.01 - 18.02

Stop. Don’t tell the kids that it was you who hid the eggs in the garden. We know you love to be honest, but now’s not the time.

And if it rains, say: Yes, it was still the Easter Bunny who hid the eggs around the house…

We know, your Easter meal will be faultless. Because all this is serious stuff for you! You’ve been working tirelessly on your menu, table plan, egg hiding places and outfit for weeks... Now it’s finally time to sit back, relax and enjoy it all!

Once again, you wanted to do everything on your own. Your strawberry tart is a bit lopsided, the leg of lamb is too small, and the chocolate eggs have melted on your Volvo’s bonnet… but you’ll manage! Why? Because you’re resourceful and imaginative.

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FOODOSCOPE

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166

5 breakfasts with a straw

Whisky Infusion

Pornstar Martini

Spicy Tomato

58

59

63

64

green pancakes

3 pasta dough recipes

70

80

81

Trio of fettuccine with feta sauce

Tagliatelle with walnut cream

Marbled eggs

Omelette with morels

85

86

87

88

91

92

Wild garlic pesto with nuts

Risotto with wild garlic pesto

Gnocchi & wild garlic pesto

Pan-fried black salsify

Creamy black salsify soup

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94

97

98

99

Lemon iced tea

V E G E TA R I A N

127 151

18 Sourdough chickpea spanakopita

66 Orecchiette al Ragù

Black salsify quiche

108

55 Spicy semolina with oranges

v

Austrian black salsify salad

109 Hot rabbit

Vegan scrambled eggs

Waffles with cheese & wild garlic pesto

95 Black salsify gratin

Chinese lemon tofu

163 Chestnut seitan with plum BBQ sauce

Crispy lemon smashed potatos

19 Chicken Satay Bánh Mì

166

Linguine with homemade pesto

82 Sri Lankan eggs in coconut milk

Lemon ravioli with sage butter

22 Pulled Lamb Pita with pomegranate

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Colourful gnocchi in a red pepper & tomato sauce

Fujimori

ME AT

DR INK S

100

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28

30

48

52

54

Hunn am Elbling

Feierstengszalot

Koftas, white bean salad

Roast lamb with artichokes

Roast chicken with sumac

16

20

32

47

50

Gravlax bagel with beetroot

Prawn brioche rolls

SWE E TS

FISH & S E A F OOD

RECIPE DIRECTORY & IMPRINT

79

The Kyoto

24 Eeërcrème

Mimosa sandwich with crayfish

40

Bacalhau à Brás

57 Lime muffins with white chocolate

Salmon, courgette & green aspargus

Edition

Luxlait Kachkéis & ham tart

67

Lunchbox with tuna, quinoa & broccolini

Mafaldine a la Siciliana

Luxe Taste & Style S.à r.l.

4a, rue de Consdorf L-6230 Bech

Publisher & Editor-in-Chief

Bibi Wintersdorf

Managing editor

Eva Juncker

Contributors

Sarah Braun, Marina Etchegoyen, Marion Finzi, Anne-Sophie Hoffmann, Susanne Jaspers, Stéphanie Krischel, Anne Lommel, Heike Meyers, Joscha Remus, Martina Schmitt-Jamek, Pol Schons, Liz Sinner, Paula Soryano, Marie Tissier, Oliver Zelt

Copy editor

Alefiya Sana

Art director

Marc Dostert

Graphic designer

Enia Haeck, Cédric Libar

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Digital Content Manager Yannick Burrows

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101

Banoffee Pie

Deconstructed lemon cheesecake

102 Strawberry millefeuille

Digital Content Officer

Elodie Pereira

Finance & logistics

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johnen-print Luxembourg

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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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ISSN EAN 977-2535-8821-54

Nut-free

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EXPLANATION Our recipes are marked with icons that show, at a glance, which allergens they contain

Vegan

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