AUTUMN
E NG LI S H E DI TI O N
SWEET TEMPTATION Cupcakes
63
ONAL SEASCIPES RE
No. 36
13 € GERMANY, FRANCE, BELGIUM, NETHERLANDS, SPAIN, ITALY: 13.90 € EUROPE: 14.50 € WORLD: 18.40 €
LËTZEBUERG
FOOD
LIFESTYLE
KACHFLEESCH CARLO SAUBER: KÉISTAART RESTAURANT: MOSCONI
QUICK & EASY: PASTA FEATURE: ONIONS SEASONAL: MUSHROOMS & FIGS
ARTIST: TOM FLICK NUTRI-SCORE PINK OCTOBER
COVER STORY
C HOCOL AT E C UPC A K E S
WIT H C HOCOL AT E F ROS T ING & R AS PB E R RY COULIS
12‒18 cupcakes
For the cupcake batter
› › › › ›
125 g plain flour ½ tsp salt ½ tsp bicarbonate of soda 50 g strong cocoa powder 60 g unsalted butter, room temperature › 200 g sugar
15 minutes
20 minutes
› 60 g chocolate (60 % or 70 %) › 2 large eggs, room temperature › 2 large egg yolks, › › › ›
room temperature 130 ml vegetable oil 2 tsp vanilla extract 80 g full-fat sour cream 120 ml water, room temperature
1 Preheat the oven to 175°C top and bottom heat (not fan). 2 Sift the flour, salt, bicarbonate of soda and cocoa powder into a medium-
sized bowl. Set aside.
3 In a mixing bowl (or stand mixer bowl), mix the butter and sugar until well
combined. The result should look like wet sand.
4 Melt the chocolate in the microwave or in a water bath. Allow to cool,
then add it to the butter/sugar mixture and mix until just combined.
5 Mix in the eggs and egg yolks one at a time until just combined. Mix in the
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oil, vanilla and sour cream until just combined. Add the dry ingredients to the wet ingredients in three batches, mixing until just combined after each addition. Mix in the water until just combined. 6 Fill the cupcake liners 2/3 full and bake in the oven for 20 minutes. Remove the cupcakes from the cupcake tin and leave to cool on a wire rack until they reach room temperature. Decorate with toppings of your choice (e.g. chocolate cream cheese frosting and raspberry coulis).
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LUXEMBOURGISH CLASSICS
K É IS TA A RT Carlos Sauber feels at home with traditional Luxembourgish cuisine and never fails to surprise with his recipes. In line with the hearty specialties shared in previous issues, he suggested a classic “Kéistaart” for autumn, whipping it up right away in the editorial office to the delight of the KACHEN team. Simply delicious!
1 cake 20 minutes 50 minutes + cooling time
For the shortcrust pastry
› 250 g flour › 125 g butter & a little for greasing
› 80 g sugar › 1 egg › A pinch of salt For the curd mixture
500 g quark 135 g sugar 1 packet vanilla sugar 4 egg yolks 40 g cornflour 100 ml cream 2 egg whites
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LUXEMBOURGISH CLASSICS
1
Sift the flour onto a work surface and form a volcano. Place all the other ingredients in the centre and mix together, gradually incorporating the flour. Work everything into a smooth dough as quickly as possible.
5
Whip the cream until firm peaks form and fold into the quark mixture. Beat the egg whites until stiff and fold them in.
3
Roll out the dough into the desired shape and place in a greased tart tin. Prick the dough several times with a fork and refrigerate again until ready to use.
6
Spread the mixture evenly over the pastry. Preheat the oven to 185°C (top and bottom heat). Bake the cake for 40 to 50 minutes.
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8
Leave the cake to cool with the top facing downwards. This will keep the cake firm.
9
Turn the cake over again and transfer it to a serving plate. To finish, dust the cake with icing sugar.
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Place a wire rack upside down over the tin with the cake still warm and flip over so that the bottom of the cake is facing up.
RECIPE PHOTOS
Carlo Sauber Marc Dostert
4
Mix the quark, sugar, vanilla sugar, egg yolks and cornflour.
2
Shape the dough into a ball, wrap in cling film and refrigerate for one hour.
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RECIPES
MUS HROOM
PIEROGI Serves 4 40 minutes 25 minutes
› Egg or gluten-free dough › 500 g of mushrooms (bolete, portobello, porcini or a mix)
› 2 tbsp of olive oil › 1 red onion, minced
› › › › ›
1 small clove of garlic ¼ tsp black pepper 1 tsp paprika 1 tsp oregano 1 tbsp butter
1 For the filling: Heat 2 tbsp of olive oil in a large frying pan over a medium heat.
Add the minced onion. In the meantime, mince the mushrooms and add to the pan. Sauté until golden brown. Season with pepper. Heat thoroughly and cook uncovered until all the liquid evaporates (about 20 minutes). Turn off the heat, add the butter, stir well and leave to cool. 2 For the dough: Roll it out with a rolling pin to a thickness of about 2 mm. With a round cookie cutter or a glass, cut out circles, place some filling on each circle and close to form the pierogi. Bring a large pan of salted water to boil, then reduce the heat. 3 Place the pierogi into the water in batches ( just a few at a time). Stir gently. When they float to the top, leave them to simmer for about 2–3 minutes. 4 Remove from the pan and leave to cool or serve right away. You can also fry them in a bit of butter until golden brown.
WINE PAIRING
VIGNUM, Riesling Grevenmacher Fels, Grand Premier Cru
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The mineral and floral notes of the Riesling marry perfectly with the slightly earthy aromas of the mushrooms. The wine’s creaminess complements the butter in the dish, while its citrus flavours perfect an accomplished balancing act.
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SE A SONA L V EGE TA B L E
HUNG A R I A N - S T Y LE MUS HROOM GOUL AS H Serves 4
10 minutes
25 minutes
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2 small onions 1 kg mushrooms 1–2 tbsp sunflower oil 4 tbsp tomato paste 2 tsp paprika 2 tsp smoked paprika 1 tsp ground caraway seeds, optional ½ tsp nutmeg 4 tbsp soy sauce 400 ml water 1–2 tbsp vinegar 150 ml cream or soy cream 1 tbsp cornflour Salt & pepper
1 Chop the onion and quarter
the mushrooms.
2 In a large frying pan or saucepan,
WINE PAIRING
Château Edmond de la Fontaine, Pinot Noir Rosé
heat the sunflower oil and sauté the onion over a medium heat for 3–5 minutes. Add the mushrooms and fry for another 8 minutes, adding the tomato paste in the last 3 minutes. 3 Add the spices, followed by the soy sauce and water. Simmer for 15 minutes. 4 Add the vinegar, cream/soy cream and season to taste with salt and pepper. If you are happy with the consistency, you can serve it straight away. If it is too thin, mix the cornflour with a splash of cold water and add it to the goulash. Make sure to bring it back to the boil, otherwise the cornflour won’t have an effect. If it is too thick, add some more water or vegetable stock.
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The cherry and red fruit notes of the rosé marry well with the tomato and paprika flavours of the goulash, adding a touch of freshness to this hearty dish.
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V E G G I E B LT
WIT H PORTOB E LLO MUS HROOMS Serves 2 › › › › › › › › › › › › ›
10 minutes
4 portobello mushrooms 1 tbsp sunflower oil 2 tbsp soy sauce 1 tbsp tomato paste 1 tbsp maple syrup 1 tsp smoked paprika 2 tbsp water 4 lettuce leaves 2 large tomatoes 1 clove of garlic 2 tbsp mayonnaise 2 tbsp hummus 4 thick slices of bread (e.g. sourdough bread)
10 minutes 1 In a small bowl, mix the soy
sauce, tomato paste, maple syrup, smoked paprika and water. Set aside. 2 Grate the garlic clove, mix with the mayonnaise and set aside. 3 Heat the sunflower oil in a frying or grill pan. Fry the portobello mushrooms for about 3 minutes on each side. Flatten them with a spatula before turning them over. Brush the mushrooms on both sides with the marinade and cook for one minute. Remove from the
pan and leave to rest on a plate for a few minutes 4 Toast the bread. Spread the hummus on one slice and the garlic mayonnaise on the other. Fill the sandwich with lettuce, sliced tomatoes and the grilled portobello mushrooms.
WINE PAIRING
Crémants POLL-FABAIRE, Cuvée Pinot Noir brut
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The elegantly light Pinot Noir Rosé crémant provides just the right balance to the vegetarian BLT’s toasted bread. The distinctive fruity flavour of the crémant creates a smooth, tantalising link in the mouth between tomato and portobello mushroom. The perfect pairing for a delightful light bite.
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TA B L E DE SIGN
TIMELESS DESIGN IN NEW SENSUAL SHADES
This autumn, Bavarian porcelain factory Rosenthal is launching its iconic TAC series in two new exceptional colour shades: Gentle Grey and Comfort Blue. Two soothingly sensual shades to please the eye, and the soul. Combined with the understated, yet timeless design of the TAC series, the colour effect comes firmly to the fore. The TAC series was originally designed in the 1960s by none other than founder of the Bauhaus movement and Father of International Style, Walter Gropius (on the left in the picture). In collaboration with Philip Rosenthal (on the right in the picture), a porcelain dinner service was created that, some 60 years on, has lost none of its charm or elegance and has become a true cult classic in design history. The new colour shades add a new depth to the classic modern elegance of the TAC series that not only puts the spotlight on the contemplative character of the new season, but also enters into a playful dialogue with other place settings and table decorations, thanks to the sleek and simple design of the series. Both the soft dark blue and subtle grey tinge give the simple porcelain an elegant, stylish touch, while remaining muted and unpretentious – just like the original. The result? A successful blend of old and new, progress and tradition, restraint and indulgence. In keeping with the autumnal transition between endings and new beginnings, the “TAC Sensual” collection successfully captures that fleeting feeling of the season of change and brings it directly into our homes in a timeless guise. rosenthal.de
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TEXT
Charel Heinen
The fields are being harvested, the trees are losing their leaves. It seems like, in autumn, nature goes back to basics, as if gradually erasing all memory of the bright, vibrant colours of summer. The bustle of summer and holiday time subsides and a quiet calm descends – not only outside, but indoors, too. The new “TAC Sensual” collection from Rosenthal is perfect for this season of pause and reflection. A new edition of a Rosenthal classic that evokes dreamy, fleeting autumn days.
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