KACHEN 18 - Spring 2019 - EN by Luxe Taste & Style

KACHEN LUXEMBOURG’S

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SPRING 2019

FAMILY TRIP

FOOD

AND

LIFESTYLE

MAGAZ I N E

A Taste of Luxembourg

SPRING FLAVORS

Salads, radishes, turnips, rhubarb

FEATURES

Spring

Poultry, milk

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Culinary thriller

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EDITORIAL

Dear Readers, You know the feeling. A scent, a melody, and suddenly you are transported back to your childhood. The aroma of a freshly baked cake that smells just like the ones your grandmother used to make, and you always pilfered a little piece of the dough when she was rolling it out. Or a song that takes you back to that first dance with your beloved, or to a special place you visited long ago. We all have these triggers that bring up old memories, whether we want them to or not. But is it possible to consciously conjure these childhood memories? One could, for example, bake a cake using grandmother's recipe, assuming that the recipe still existed. What about you? Do you have a collection of recipes passed down from your mother or your grandmother? Most likely written by hand, and yellowed with age? If you do, then I hope you know just what a treasure you possess! So many recipes have been lost because they were only stored in the heads of their creators, and no one ever bothered to write them down. We at KACHEN have made it our mission to collect and preserve these recipes. And we're kicking off this new series with none other than Serge Tonnar, who was immortalised in the history of Luxembourg music with his song, "Hey meng Boma!". Serge took to the idea at once, and contributed a family recipe which some of you may even still know. In other news at KACHEN: for our 5th anniversary, we treated ourselves to a very modest makeover with graphic elements and several other innovations. "Back to the roots" is what one could call our new series with star chef René Mathieu, who will give us six simple and delicious recipe

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variations on a local vegetable, naturally fitting to the season! His credo – easy, fresh, seasonal and local products for healthy and delicious food, is our credo as well, and so we're looking forward to this collaboration! I am especially pleased about the enthusiasm with which our longtime columnist and author Susanne Jaspers responded to our suggestion that she write a culinary thriller, and immediately got to writing! Each new issue – starting with this one – will present a new chapter of her culinary crime story, including Luxembourg recipes and searches for clues left on social media! After moving into our wonderful new offices in Junglinster last year, we're finally ready to launch the KACHEN-CLUB, featuring regular workshops and events for our readers! In this issue you'll also find photos of our evening with Jennifer from HAPPY GUTS, who recently taught an enthusiastic group of KACHEN readers how to make a delicious sourdough bread at home. The next courses are already scheduled, so keep an eye on our website, Facebook page, Instagram, or simply www.kachen.lu and subscribe to our weekly newsletter. You'll also find more about the KACHEN Club in this issue. I wish you a wonderful spring and hope that we'll be seeing you soon. Stay healthy!

Bibi Wintersdorf Chief editor and publisher

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SUMMARY

Collaborators of this issue KACHEN-Club Subscription information Neu à la carte Restaurant and shopping news KACHEN news EXPOGAST 2018 in Luxembourg Books Lëtzebuerger Shopping Products that we love Spring in Luxembourg Salads: Colourful and tasty ! Risotto: The delicate classic from Italy Poultry: Dudel-Magie Baking basics: Strawberry and citrus tart Cooking glossary Milly’s food fun facts: Milk, lactic fermentation and kefir DIY – Pastel Easter eggs Step by step: Green spring tacos Botanika: A slice of sunshine Seasonal fruits: Rhubarb René Mathieu, the veggie wizard: Turnips Seasonal veggies: Radishes Milk: A farmer’s white gold The renaissance of food markets Granny’s recipe: Honnertjäregen Farmers recipe: Ham and eggs in aspic Lëtzebuerger Rëndfleesch: Candied beef cheeks Typesch Lëtzebuergesch: Wäinzoossiss mat Moschterzooss A world of recipes: Mediterranean cuisine Restaurant portrait: Gudde Kascht Culinary thriller Made in Luxembourg: The Happy Guts‘ Company KACHEN Blog Award 2020 Gala-Dinner by VinsLux in CASINO 2OOO Walking Charity-Dinner in Bourglinster

WINE 102 Vintner families: Domaine Schumacher-Lethal 104 Wine news 106 Sake : From nasty mash to noble drink 110 112 114 119 120

HEALTH, FITNESS, WELLNESS Intermittent fasting Fruit kefir Ayurveda: Body and mind in balance Naturally healthy with Bertrand Meat Free Monday: Vegan asparagus risotto

122 127 130 132 134 138 142

KACHEN ON TOUR The Escapardenne Eislek Trail in northern Luxembourg On your bike… on the Vennradbahn A visit to Alfons Schuhbeck Susanne Jaspers: Fish and the French With LuxairTours to Menorca With CFL to Namur Recipe directory and imprint

WITH

50 RECIPES

Coverphoto: Ramunas Astrauskas

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Collaborators of this issue CONTRIBUTORS

CHEFS

Botanika

René Mathieu

Kate Greenwood, a native of Britain, had had enough of office life and wanted to fulfill her dream, so she set about acquiring 20 hectares of land in Hobscheid. Her edible blossoms and herbs are professionally photographed by Anne Lommel and enhance any dish – this time a spring lemon cake!

The Belgian native René Mathieu has been chef at the restaurant Distillerie in Burglinster Castle since 2005. In 2010 he was awarded a Michelin star and in 2013 the Distillerie was named one of world's top ten vegetarian restaurants. Starting with this issue, René Mathieu will provide us with simple recipes involving season vegetables.

Myriam Visram

Olivier Chevrier

Since 2016, the Luxembourger biochemist has been publishing her food & lifestyle blog, Milly's Melting Pot. Under the motto "pause for a moment", she endeavours to bring people and cultures together. Starting with this issue, she will be explaining the scientific backgrounds behind three "Fun Food Facts.

The native Frenchman and trained chef runs his restaurant Le Gourmet in Junglinster. We have often witnessed his unmistakable nose for finding quality. This time he introduces us to the world of fermented beverages and presents us with a home-made fruit kefir.

Susanne Jaspers

Yves Jehanne

In addition to literary texts in magazines and anthologies, the veteran KACHEN contributor is also the author of various travel reports and several books. Together with her husband Georges, she also manages the publishing house capybarabooks, established in 2012. In this issue, she treats us to KACHEN's first crime novella!

The Chef Pâtissier at Steffen, founder and driving force behind Sucrés du Lux, has treated us to many of his world-class tips & tricks for desserts. Starting now, you'll also enjoy his new recipes for sweets lovers in Baking Basics.

Mirjam Pfeiffer

Joel Schaeffer

After four years in IT, the trained media design expert decided to follow her passion for all things culinary. She landed her dream job at Luxembourg's only food magazine, where she's now editor for the publication's digital presence and provides readers with photos to sink their teeth into!

In 2006 at age 25, he bought his boss's restaurant. His motto: local specialities, fresh foods, premium quality. Here he provides us with the recipe in our series on Luxembourg beef, in cooperation with the Chamber of Agriculture.

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EXCLUSIVE! Welcome to the Kachen-Club With exclusive events, activities, workshops, invitations and special offers from our partners, only for club members! Becoming a member is simple: Get a KACHEN subscription for one year and you're part of it. You can find the subscription form on the next page or at www.kachen.lu. All club members will receive a club card with their subscription number and a special newsletter with information about the KACHEN Club.

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Fill in the coupon and return by post or e-mail to: Luxe Taste & Style Publishing Sàrl - 4a, rue de Consdorf - L-6230 Bech - abo@kachen.lu - www.kachen.lu 6 | KACHEN | 1 / 2019

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WHEN LUXEMBOURGISH CUISINE TRAVELS

usion cooking is growing in popularity among culinary trend lovers worldwide. Peruvian cuisine is currently all the rage, which itself has absorbed a wide variety of influences and has merged particularly well with Japanese gastronomy where the idea for delicious ceviche made with raw fish came from. Top chefs are also increasingly sharing their expertise during meals cooked by 4, 6, 8 or more hands. Then there are restaurateurs who set off on adventures and open temples of culinary delights overseas. And those like Kim Mathekowitsch and Joerg Flohr do a bit of everything. After serving fine dining on their Breezedays yachts based in Mallorca, they're taking over the Annexe restaurant on Place du Saint-Esprit to take it to the next level. "Brasserie" dishes only appear on the lunch menu as the evening is devoted to world cuisine. An Asian chef and former top chef in Dubai runs the show with an equally ambitious young Peruvian sous-chef. They're joined by the old crew's fantastic pastry chef and the head waiter, the backbone of service since the very beginning. But that's not the end of the story as a second restaurant is to open in Palma de Mallorca in spring. Being in an Iberian region, Tema will serve tapas using international flavours in the former Wine Industry premises in the heart of boho Santa Catalina.

but not least in Asia, Kevin Marchetti is now Executive Chef and Food & Beverage manager at the Nam Nghi Resort in Phu Quoc following his collaboration with Lux Development (and the Diekirch hospitality school which has a faculty in Hue). Expats who have stayed close by in Europe include the SteinesSantella couple at Geschwendtner Stuben in Aschau im Chiemgau, a traditional eatery with wood fixtures and local dishes, or Jean-Paul Badu (formerly at Roud Haus and Braustuebl) and his beautiful "La belle endormie" with great rooms and supper club in Laliquière/ Cabrerolles in the Roussillon. There's no doubt that we'll find all these addresses and more in our new REESEN travel magazine which suggests you experience the holiday season in South Africa and its best eateries. A foodie excursion organised by Luxembourg's Mike Frantz and his wife who live out there and design customised trips. So, it looks like we've come full circle when it comes to exploration and gastronomy.

Other Luxembourg natives who've gone abroad include Thierry Phal, the former manager of La Bergerie in Geyershaff who has moved to Malaysia to serve Italian specialities in his Yellow Café in Langkawi. The same goes for Pierre Metz, Luxembourg's honorary consul in Bangkok, who is involved in three restaurants in the Thai capital: Appia, Peppina, and Sensi (reports filmed on-site by Anne Faber). Last 2019 / 1 | KACHEN | 7

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Restaurants & ShopsNews Skybar Luxembourg Restaurant & cocktail bar all in one, the Skybar in the City Concorde's new extension is a unique complex in Luxembourg. Chef Renaud Nols has developed a menu that fits the location: timeless, international, and fun. Proprietor Christopher Rahmé took inspiration from the Art Deco period for the Skybar's modern interior. Opening Hours: Mon 9:00 a.m.–7:00 p.m., Tue – Sat 9:00 a.m.–1:00 a.m. 80, Route de Longwy – L–8060 Luxemburg Phone: (+352) 26 44 14 14 www.skybar.lu

El Gato El Gato is located in Leudelange's commercial district and offers a relaxed and friendly atmosphere. Its Spanish cuisine is based on tapas: croquetas, jamón Ibérico and pimientos de padrón are just some examples of the wide range they have to offer. It also serves main courses of grilled meat, fish and shellfish. Opening hours: Mon – Fri 11:45 a.m.–11:00 p.m., Sat 6:30 p.m.– 11:00 p.m., Sun: 12:00 noon–10:00 p.m. 5, Rue Léon Laval – L–3372 Leudelingen Phone: (+352) 28 99 68 68 www.elgato.lu

Aleo Aleo brings a little sunshine and Mediterranean lifestyle to Luxembourg. Aleo is both a bar and restaurant in a cool urban contemporary environment. Two terraces are open on sunny days. The chef's tasty and generously-portioned dishes bear influences of Greek cuisine. Restaurant hours: Tue – Fri 11:30 a.m.–2:00 p.m. & 6:00 p.m.–11:00 p.m., Sat – Sun 11:30 a.m.–11:00 p.m. Bar hours: Tue – Sun 11:30 a.m.–1:00 a.m. 37, Rue de Beggen – L–1221 Luxemburg Phone: (+352) 28 77 88 69 www.aleo-restaurant.lu

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NEWS n

Honoloa Discover a simple yet delicious Hawaiian-inspired cuisine in a warm and relaxed atmosphere. Honoloa serves a variety of creative and generously-portioned poke bowls, fresh marinated fish mixed with natural and healthy ingredients. Opening hours: Mon – Fri 11:30 a.m.–2:30 p.m. & 6:00 p.m.–9:00 p.m. 16, Rue des Bains – L–1212 Luxemburg Phone: (+352) 621 20 00 23

www.honoloa.lu

Victorine

Victorine is, above all, an ethical brand. This urban kitchen serves vegetarian and vegan food as well as dishes without lactose, gluten, or refined sugar. Wraps, salads, sandwiches, mason jar treats, and fresh juices are prepared fresh with local products, 80% meeting organic standards. Victorine uses recyclable and reusable packaging with PLA, a plant-based bioplastic. Opening in early March 2019 1, Rue de Strasbourg – L–2561 Luxemburg Phone: (+352) 26 20 25 88

www.victorine.lu

George & Dragon For decades, the English pub George & Dragon in Pabeierbierg was the place for English beers and food. The traditional pub closed at the end of 2017, but George & Dragon reopened in Rollingergrund at the beginning of February 2019. Business people appreciate the relaxing atmosphere where they can discreetly discuss business. Opening hours : Mon-Fri from 12:00 p.m., Sat from 7:00 p.m., Sun from 4:00 p.m. 114, Rue de Rollingerground – L–2440 Luxemburg Phone: (+352) 691 207 809

www.georgeanddragon.lu

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VEGETARIAN CREATIONS BY STAR CHEF RENÉ MATHIEU His restaurant Distillerie at Burglinster castle was recently voted one of the ten best vegetarian restaurants in the world. Star chef René Mathieu takes the challenge of such an award very seriously. Together with the young Belgian manufacturer Pretexte.be he developed his first vegetarian products: a vegetarian cream for cooking and spreading. The new brand "Prétexte" is now available in two versions:

I HAVE A CREAM! A cream substitute for cooking or even for consumption cold as a "yoghurt", which contains 4 times more protein than traditional yoghurt. Whether hot, cold, sweet, or salty, this solution allows vegans, people with intolerances, or simply curious gourmets to replace dairy products while still retaining the pleasure of cooking or eating. Less sugar, more enjoyment.

CABRI C’EST FINI! A grainy white texture that surprises the palate before it melts on the tongue, bringing a thousand moments of pleasure to those who like it on warm toast, baked in the oven, or, why not, stuffed in courgette blossoms or other preparations that usually are prepared with goat's cheese or ricotta. The products should be available from mid-March in Provençale. The goats will be delighted ... and so will our vegetarian and vegan readers!

HAPPY SNACKS, FOUNDER OF THE FAMOUS "WIMPY", TURNS 50! With the opening of the WIMPY snack bar at Place de Paris in 1968, Luxembourg discovered its love for fast food. Behind this "gastronomic attraction" at that time was the HAPPY SNACKS group. With 260 employees and eight restaurants, the family-run business has risen to the top of the Luxembourg fast food scene in just under half a century. Among the eight fast food restaurants operated by HAPPY SNACKS are Pizza Hut - another Pizza Hut in Rodange is planned - and Exki. Alex Scholer, son of founder Antoine Scholer, is also responsible for the company's expansion across borders. In November 2018, the first EXKI concession was opened in Cologne, 15 more are planned throughout Germany.

LADIES BY SOFITEL LUXEMBOURG EUROPE

Ladies Night at BAR SIXTY FOUR in Sofitel Luxembourg Europe, every first Wednesday of the month! The first took place on 6 February, with DJ La Coupette and many enthusiastic premiere attendees! This new series features a clever mix of music, finger food and cocktails (Ladies only: buy one cocktail, get the second half off), a sure guarantee for its success. The next Ladies Night will take place on 6 March, so save the date! Ladies by Sofitel Europe, 6:00 p.m. to 8:00 p.m. every first Wednesday of the month. Sofitel Luxembourg Europe, 6 Rue du Fort Niedergrünewald, L-2226 Luxembourg www.facebook.com/SofitelLuxembourgEU/ 10 | KACHEN | 1 / 2019

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NEWS n

WINNERS

FROM THE KACHEN WINTER ISSUE BOOKS

A RING FOR LUXEMBOURG Designer Elena Villa designs jewellery with landmarks of the Grand Duchy for a good cause Jewellery designer Elena Villa was inspired to make these decorative pieces from the idea of "always carrying a little piece of home with me". The ring celebrates sights that represent home to Luxembourgers: the Philharmonie, the Grand Ducal Palace, Notre Dame Cathedral, Pont Adolphe and "Gëlle Fra" (The Golden Lady). The message engraved on the inside of the ring is a bit of 19th century Luxembourg music culture, and a local saying: "Mir wëlle bleiwe wat mir sinn!" (which means "We will stay what we are!" in English). The project arose in cooperation with the relief network "nestwärme Luxembourg asbl", which advocates for families with disabled and severely ill children. 5 euros from each ring will be donated to the network. Star chef Léa Linster is president of nestwärme Luxembourg asbl, and invited the press into her boutique for the ring's presentation. After the press conference, attendees were invited next door to Luxembourg House (2, rue de l’Eau), where the rings can be tried on and ordered (starting at €149).

Bittere Schokolade: Marcelle Endres, Géraldine Welscher, Lony Heinen Casablanca: Myriam Licciardi, Tanja Maas Die neue Ess-Klasse: Mady Lafleur Kleine Klassiker: Manon Falzani Rezepte für mehr Weingenuss: Gusty Grethen 750 g Glück: Suzette Schroeder, Lydie Diderrich Bûches vegan : Didier Lejeune Japon : le livre de cuisine : Josée Turpel, Karin Scholtes Atlas mondial de la Street Food : Franz Müller, Julie Muller Homemade Christmas: Emilia Zielinska

GIFTS

By Siebenaler: Georgette Asselborn Casino 2000: Ulli Saathoff Chocolats du Cœur: Deborah Logrippo Dorry Niclou: Steve Kock Fink Living: Carine Mockel-Jaeger Gastronomie et Patrimoine: Raymond Britz Gault&Millau: Viviane Zimmer, Liliane Miny-Wolff, AnneMarie Weins, Patrick Nies, Joelle Lang, Monique Mockel, René Kremer, Nicole Daubach, Laura Klein, Tanja Murges Genaveh: Jacqueline Reuter, Maggy Fantini, Ramona Baulisch Goebel: Nathalie Hunewald Johnnie Walker: Myriam Schmit Bemtgen KitchenAid: Julie Riva Luxembourg House: Marie-Rose Decker, Brigitte Colling, Luc Gasparet Christiane Strasser-Kremer Moulins de Kleinbettingen: Nicole Hoffmann, Marel Gevelinger, Eliane Wiance, Renée Kartheiser, Anouk Molitor, Monique Freimann, Claudine Graf, Sabrina Vieni, Astrid Gomez, Alain Pelles, Christa Volk, Laura Klein Nespresso: Ildiko Nagy, Fred Ternes, Claude Kapgen, Joseph Reding, Alexandra Weber Oberweis: Fernanda Fernandes PPD: Monika Weber Rosenthal: Hélène Gehlen Roude Léiw Bounekaffi: Lis Wagner Tee Gschwendner: Edmée Loran, Rose Ludwig-Bohler, Melissa Heinen, Jean-Pierre Asselborn V&B: Michelle Meis

NOBLE DROPS Joel Adler MEISTERWERKE Laurence Mezzapesa, Joelle Knerr, Marceline Sonntag

DÜSSELDORF CFL Roland Philippe PORTO LUXAIR Patrice Monners

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EXPOGAST 2018 IN LUXEMBOURG 30,000 VISITORS AT EXPOGAST 2018 FOR SWEDEN

TEXT CLAUDE FRANÇOIS FOTOS MARIE DE DECKER & RAMUNAS ASTRAUSKAS

At the end of November, 30,000 spectators flocked to the Luxexpo halls, where the major gastronomic event EXPOGAST took place. They admired real works of art by chefs from all over the world, and had the pleasure to taste many specialties and menus. 30 national teams, 15 junior, and 15 community catering teams each competed in exciting competitions for the "Villeroy & Boch Culinary World Cup", one of the largest and most important culinary competitions in the world. The outstanding Swedish national team won the Gold medal, Singapore won Silver and the Bronze medal went to Norway. Austria had the best team of young chefs, ahead of Switzerland and Norway. In the "Community Catering" category, Scandinavian teams (Sweden, Finland and Denmark) won all three medals. The Luxembourg national teams also brought home a few awards: winning Bronze in two competitions (cold and warm plates), the youth national team won a Bronze and even a Silver medal. EXPOGAST takes place every four years in Luxembourg and is organized by the Vatel Club. 12 | KACHEN | 1 / 2019

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NEWS n

Books we've been reading CALI'FLOUR KITCHEN Amy Lacey In English - 240 pages ISBN: 978-1-41973-596-7 - Abrams Books

WIN WE’RE GIVING AWAY 1 COPY OF THE BOOK “HEALTHY & PURE” Simply answer the following question: How many pages does this book have? Send the correct answer with the keyword “Happ” to gewinnen@kachen.lu Submission deadline is 6.04.2019

VEGAN

The Cookbook Jean-Christian Jury In English - 480 pages ISBN: 978-0-71487-391-6 - Phaidon

HEALTHY & PURE

Delicious and Easy Recipes for Healthy Cooking at Home Kristjana Steingrímsdóttir In English - 193 pages ISBN: 978-9-93549-783-3 - HaPP Luxembourg

VEGETARIAN HEARTLAND Sharing Plates from the Middle East

Shelly Westerhausen In English - 272 pages ISBN : 978-1-45215-470-1 - Chronicle Books

SEASON

Big Flavors, Beautiful Food Nik Sharma In English - 288 pages ISBN: 978-1-45216-399-4 - Chronicle Books

WIN WE’RE GIVING AWAY 1 COPY OF THE BOOK “VEGETARIAN HEARTLAND” Simply answer the following question: What is the name of the author of this book? Send the correct answer with the keyword “Heartland” to gewinnen@kachen.lu Submission deadline is 6.04.2019 2019 / 1 | KACHEN | 13

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n Lëtzebuerger

Shopping n

by LUXEMBOURG HOUSE & KACHEN MAGAZINE

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1 BIRD "INSPIRING LUXEMBOURG", AMSOL s.à r.l, €85.00 2 LETZ DONKEY, Joelart, €105.00 3 CHOCOLATE BOX, Chocolate House, €42.50 4 HONEY LIQUOR GIFT BOX 3 x 200 ML, Mellis, €46.00 5 ACQUA SQUARE SCARF, Raymond Clement, €180.00 6 CASK AGED GIN, Opyos Beverages, €49.90 7 BIM & ANNA, Editions Guy Binsfeld, €15.00 8 HÔTELS, CAFÉS, RESTAURANTS DE LA BELLE ÉPOQUE AU LUXEMBOURG, Brain & More, €36.00 9 TABLE SETTING, Dany Prum, €15.00 10 2-CUP SET RTL 2018, Museal Editions, €49.00 6

7 8 9 2, Rue de l'Eau L-1449 Luxemburg +352 26 26 26 27 moien@luxembourghouse.lu Opening hours: Tues through Sun from 10:00 a.m. until 6:30 p.m. Sat from 9:00 a.m. until 6:30 p.m.

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Products that we love Fermented products "Made in Luxembourg" The Happy Guts' Company sells a range of probiotic foods and beverages produced with love, and all produced in Luxembourg. Its kombucha, kefir and kimchi are made with only the best regional ingredients. Its products are currently available in the following shops and establishments: Purple Sage Restaurant, Flowers Kitchen, Ready?! and Modu Shop. www.thehappygutscompany.lu

NEWS n

Welcome to the tea garden of Ateliers du Tricentenaire A cup of tea can rejuvenate body, mind and soul. The team from Au Coeur du Thé, consisting of three employees with disablilities and a team leader, create organic and Fairtrade-certified blends in the company's own tea studio. The assortment consists of eleven tea blends in all, packaged in bio-degradable bags! You can find Au Coeur du Thé at Bar à chocolat in Walferdingen and at Centre Jean Heinisch in Bissen. www.aucoeurduthé.lu

Mindful & delicious Spices enable one to cook with less fat and less salt, and provide the body with many benefits. They are indispensable in the kitchen, bring a certain something to every dish. The Spice Collection is a Luxembourgish business which sells a collection of unadulterated, high-quality spices. To help the earth, the brand insists that a tree be planted for every jar of spices sold! www.thespicecollection.com

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Spring in Luxembourg © Alfonso Salgueiro www.alsalphotography.com / LFT

Letz go local Ettelbruck www.letzgolocal.lu 02.03.2019 – 03.03.2019 40th Diekirch Cavalcade www.cavalcade.lu 03.03.2019 Luxembourg City Film Festival www.luxfilmfest.lu 07.03.2019 – 17.03.2019 Easter Sunday 21.04.2019 Emaischen (Easter Monday) www.emaischen.lu 22.04.2019

MILL MAN TRAIL www.mullerthalcycling.com 28.04.2019 Mullerthal Trail Season Opening www.mullerthal-trail.lu 05.05.2019 Oktave Notre-Dame www.cathol.lu/evenements-phares-grouss/octave-oktav/ 11.05.2019 – 26.05.2019 Luxembourg Museum Days www.museumsmile.lu 18.05.2019 – 19.05.2019 Schleck Gran Fondo www.schleckgranfondo.com 25.05.2019 Ascension 30.05.2019

ING Night Marathon www.ing-night-marathon.lu 01.06.2019 Skoda Tour de Luxembourg www.skoda-tour.com 05.06.2019 – 09.06.2019

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ADVERTORIAL n

CASINO 2OOO in Mondorf Welcome to CHAPITO!

An auditorium and a first class stage. 1,200 m2 with a capacity for 2,100 (standing) and 1,300 (seated); a 200 m2 stage with state-of-the-art equipment, all of it individually configurable; experienced technicians and unparalleled hospitality: all this makes the CHAPITO a one-of-a-kind event location. It's a venue where both stars and spectators enjoy the atmosphere and gladly return! Around 50 shows and concerts are held here annually, as well as 200 events of all kinds: trade fairs, cocktails parties, awards ceremonies, company parties, association initiatives, etc. We're delighted to inform you of upcoming events; maybe you'll be participating as a KACHEN winner!

UPCOMING CONCERTS AND EVENTS GÉNÉRATION 90 DJ Mast, Londonbeat & C+C Music Factory 08.03.2019 – 20 € CAMILLE LELLOUCHE 09.03.2019 – starting at 23 € BLACKSTREET 29.03.2019 – 39 € BONEY M & LIZ MITCHELL 26.04.2019 – 32 € CHRISTELLE CHOLLET 27.04.2019 – starting at 28 € STACEY KENT 11.05.2019 – starting at 35 € www.casino2000.lu

TO WIN WE'RE GIVING AWAY TWO PAIRS OF TICKETS FOR STACEY KENT'S CONCERT ON 11.05.2019, A €70 VALUE. Answer the following question: In which month will the Stacey Kent concert take place? Send the correct answer under the heading „CASINO“ to gewinnen@kachen.lu Submission deadline: 06.04.2019

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Spring flavours

Salads Colourful and tasty!

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RECIPES n

TIP

Most of the ingredients used in our spring salads originate from the production of "Les Paniers de Sandrine" in Munsbach. There's nothing fresher and tastier! Direct sale from the farm: Tuesdays and Fridays from 3:00 p.m. to 7:00 p.m.

PHOTOS RAMUNAS ASTRAUSKAS

www.lespaniersdesandrine.lu

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Spicy Thai beef salad Serves 4

45 minutes

• 2 rump steaks (200 g each) • 7 tbsp Thai fish sauce • pepper • 2 romaine lettuce hearts • 1 cucumber • 150 g cherry tomatoes • 1 spring onion • 1 tsp frying oil • 2 cloves of garlic • 1 small red chili pepper • 2 tbsp maple syrup • 1 lime • some fresh coriander 1 Rinse the steaks, pat dry, and place in a flat oven dish. Drizzle 2 tablespoons of fish sauce over the meat, season with pepper, and leave in the fridge for 30 minutes. 2 Clean the lettuce, wash, spin dry, and tear into bite-sized pieces. Wash the cucumber,

halve lengthwise, and seed. Then also cut into bite-size pieces. Also wash and halve the tomatoes. Cut the spring onion into thin slices. Combine all the ingredients in a large bowl. 3 Heat a pan with some oil. Remove the steaks from the marinade, pat dry and fry in the pan for 4-5 minutes on each side over medium heat. Then remove the meat from the pan, wrap in aluminium foil and let rest for 5 minutes. 4 In the meantime, peel and finely chop the garlic. Wash and finely chop the chili pepper. In a small bowl, mix the maple syrup with the remaining fish sauce, 1 tablespoon of water and the lime juice. Stir in the garlic and chili. 5 Dress the Thai salad with thin slices of beef, drizzle with the dressing and serve sprinkled with coriander.

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Fennel salad with citrus and green asparagus Serves 2

30 minutes

• 1 orange • 1 grapefruit • 1 large fennel bulb • 300 g thin green asparagus spears • 2 tbsp olive oil • 1 tsp honey • 1 tbsp white wine vinegar • 1–2 handfuls of frisée salad • 2 endives • 125 g mozzarella cheese • salt and black pepper 1 Peel the orange and grapefruit, removing all the white skin. 2 Slice and set aside. Wash the fennel, cut the bulb into very thin slices with a knife or mandolin, and set the green part aside. 3 Wash the green asparagus, remove the woody end and cut into bite-sized pieces. Combine in a bowl with the fennel, citrus slices, olive oil, honey and white wine vinegar and marinate for 15 minutes. 4 Wash the frisée salad and spin dry. Clean the endives, wedge out the core and cut into thin rings. Add to the bowl and mix well. Season with salt and pepper. Garnish with mozzarella and fennel greens to serve.

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Spring salad with quail eggs Serves 2

15 minutes

• 8–10 quail eggs • 2 handfuls of lamb's lettuce • 1 handful of purslane • 1 Chioggia beets • 1 small red onion • some chives • 2 tbsp olive oil • 1 tbsp lemon juice • 1 tsp honey • salt • pepper

the red onion. Use a knife or mandolin to cut the beet into very thin slices. Wash and chop the chives. 3 Place the lamb's lettuce and the remaining ingredients in a bowl. Make a dressing out of olive oil, lemon juice, honey, salt, and pepper. Carefully peel the eggs. Cut into halves, and distribute over the seasoned salad. Serve with some bread on the side.

1 Cook the quail's eggs in boiling water for 3-4 minutes. Quench with cold water and set aside. 2 Wash the lamb's lettuce, the purslane and the beet and dry well. Finely slice

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Quinoa salad with chickpeas and celery

Serves 4-6

45 minutes

For the quinoa • 200 g quinoa • 1 tbsp olive oil • 1 clove of garlic, pressed • ¼ tsp salt For the Greek dressing • 6 tbsp. olive oil • 3 tbsp red wine vinegar • cloves of garlic, pressed • 1 tbsp dried oregano • 2 tsp mustard • 1 tsp salt • 1 tsp freshly ground black pepper • 1 tsp honey For the chickpea and celery salad • 2 cans of chickpeas, drained and rinsed • 4 sticks of celery, finely chopped • 1 small red onion, chopped • 4 stalks of parsley, chopped For the garnish • A couple of handfuls of mixed greens, roughly chopped • 3 tbsp dried cranberries • 80 g feta, crumbled 1 Place the quinoa grains in a colander and rinse thoroughly under running water. Put the quinoa in a pot with 400 ml of water and a little salt. Bring to a boil and then simmer for about 15 minutes. Drain off any excess water and stir in the olive oil, garlic and salt. Set aside to cool. 2 Combine all the ingredients for the dressing. 3 For the chickpea and celery salad, first put the chickpeas in a bowl. Add the celery, red onion and parsley. Stir in the Greek dressing and mix well. 4 If you want to serve the salad in mason jars, start with the chickpea and celery salad. Cover with quinoa and then top with the mixed greens. Sprinkle with dried cranberries and some crumbled feta. Stored this way, the salad will keep in the fridge or up to 3 days.

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Salad Serves 2

with rhubarb and feta cheese 25 minutes

• 1 handful of walnuts • 2–3 stalk of fresh rhubarb • 1 tsp olive oil • 1,5 tbsp runny honey • 120 g young chard or baby spinach • 80 g feta cheese For the vinagrette: • 1 tbsp olive oil • 1 tsp honey • 1 tbsp balsamic vinegar • salz and pfepper 1 Set the oven to 200 °C top/bottom heat and immediately add the walnuts to an ovenproof dish. Roast for 5-8 minutes while the oven is heating up, until the walnuts are fragrant. If desired, caramelise the walnuts with a little honey. Remove from oven and let cool. 2 In the meantime, wash the rhubarb and cut into bite-sized pieces. Mix with olive oil and honey and caramelize for 6-8 minutes in the oven.. 3 Wash the leaves and spin dry. Roughly chop the cooled walnuts. For the salad dressing, mix all the vinaigrette ingredients and season with salt and pepper. Drizzle on the leaves and mix well. Distribute onto 2-3 plates and top with rhubarb pieces and walnuts. Serve with crumbled feta. 24 | KACHEN | 1 / 2019

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Cucumber salad with mint Serves 4

15 minutes

• 1 cucumber • 2 spring onions • 1–2 Chioggia beets • 250 g frozen peas • 2 sprigs of sage • 1 handful of mint leaves • ½ organic lemon • 4 tbsp olive oil • ½ tsp mustard • 1 tsp honey • salt and pepper 1 Wash the cucumber and halve lengthwise. Scrape out the seeds and cut the cucumber into thin slices. Wash the spring onions and cut into thin slices. Wash, peel and finely slice the Chioggia beets. 2 Blanch the peas in boiling salted water for

about 3 minutes, drain and immediately quench in ice water. Drain well and set aside. 3 Rinse the sage and mint and finely chop the leaves. Finely grate the lemon zest. Combine the herbs and lemon zest to the cucumber, spring onion, turnips and peas in a bowl. 4 Juice half the lemon and mix with the oil, mustard, salt, pepper, and honey. Season to taste, add to the salad ingredients, mix well, and serve.

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Pasta salad with wild garlic pesto Serves 4

20 minutes + 15 minutes marinating

• 500 g Spirali pasta • 3 tbsp pine nuts • 1 big bunch of wild garlic • olive oil • 5 tbsp grated Parmesan cheese • some lemon zest • salt and pepper • edible flowers to decorate 1 Bring a large pot of salted water to a boil. Cook the pasta al dente according to the package instructions. Drain and let

cool. 2 In the meantime, toast the pine nuts in a non-stick pan. 3 Wash the wild garlic leaves, separate them from the thicker stems and purée with plenty of olive oil, 2 tbsp of pine nuts and 3 tbsp of Parmesan cheese. Season the pesto with lemon zest and salt and pepper. 4 Combine the pesto with the pasta and leave for at least 15 minutes. Serve sprinkled with a few pine nuts, Parmesan, and edible flowers.

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Asparagus strawberry salad

Serves 4 45 minutes • 1 kg white asparagus • 1 splash of milk • 500 g strawberries • 1–2 sprigs of mint (alternatively, basil or chervil) • 2 tbsp argan oil • 2 tbsp safflower oil • 4 tbsp white balsamic vinegar • 1 tbsp orange juice • some orange zest • a pinch each of sugar, salt and pepper

Serving tip: This salad tastes great with grilled meats!

REZEPT CHRISTINE PFEIFFER

1 Peel the asparagus, remove the woody ends and cut diagonally into 4-5 pieces each. Bring the water to a boil with the salt and a splash of milk. Add the asparagus and simmer for 8 minutes.

Quench with cold water and drain in a sieve. 2 Meanwhile, quickly rinse the strawberries under the tap, clean them and then cut into slices. Place in a bowl with the drained asparagus. 3 Make a dressing with the argan oil, safflower oil, vinegar, orange juice and orange zest, and season with sugar, salt and pepper. Add to the asparagus-strawberry salad and allow to infuse for about 30 minutes. Garnish with fresh mint to serve.

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Risotto THE DELICATE CLASSIC FROM ITALY

Soft and creamy, savoury and full-bodied – a successful risotto is something quite special! Many, however, shy away from making risotto at home, although it's not all that hard to prepare with a few tips and tricks. Proper preparation, along with using the right type of rice (arborio, carnaroli, or vialone) is crucial for a first-class result.

TIP For a perfect risotto, brown the rice together with some onion in a little butter or oil. This will give it an extra taste boost and binds the starches, so that the grains won't stick together later!

Green asparagus risotto 40 minutes

• 1 litre of stock • 1 tsp dried calendula flowers (e.g. from Botanika) • 2 small onions • 2 cloves of garlic • 250 g green asparagus • 1 tbsp olive oil • 1 tbsp butter + 50 g butter • 550 g risotto rice • 100 ml white wine • 150 g Parmesan cheese • Salt and freshly ground black pepper 1 Add the calendula flowers to the broth and bring to a boil in a saucepan. Finely chop the onions and garlic. Wash the green asparagus and trim off the woody ends (these can be used for other recipes, like a soup or stock). Cut the asparagus into bitesized pieces. 2 Add the risotto rice to onions and garlic and turn up the heat. Lightly stir-fry the rice for about 1 minute until translucent. Deglaze with 70 ml of wine and continue to stir until the alcohol has evaporated and the rice is fragrant. 3 Add a big ladle of hot stock and a generous pinch of salt to

the rice. Allow the liquid to absorb on low heat. Once the rice has absorbed all the liquid, ladle in more stock and stir regularly. 4 After about 8 minutes, add the asparagus. After another 7 minutes, try the rice to check if it is cooked. If necessary, add a little more stock or just some boiling water. Carefully season with salt and pepper. 5 After about 8 minutes, add the asparagus. After another 7 minutes, try the rice to check if it is cooked. If necessary, add a little more stock or just some boiling water. Carefully season with salt and pepper. 6 Remove the pot from the stove and stir in the Parmesan, 50 g butter and the remaining 30 ml wine. Cover with the lid and let the risotto rest for another 2 minutes. This gives the risotto a nice, creamy texture. Serve immediately with some calendula flowers, freshly ground pepper and more Parmesan if desired.

RECIPE ELISABETH BECKERS & MIRJAM PFEIFFER PHOTO MIRJAM PFEIFFER

Serves 6

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RECIPE n

Millet risotto with beetroot and goat's cheese Serves 4

1 hour

• 700–900 ml vegetable stock • 1 onion • 1 tbsp olive oil • 4 tbsp butter • 200 g millet • 50 ml white wine • 50–100 ml beetroot juice • 1 bay leaf • ¼ bundle of fresh thyme • 2 small tart apples • 2 red beets, cooked • 2 tsp honey • 1 tbsp Balsamic vinegar • 30 g Parmesan cheese, grated • 150 g fresh goat's cheese • Salt and black pepper

RECIPE EVA FISCHER (FOODTASTIC) PHOTO ELISABETH BECKERS

1 Prepare the vegetable stock and finely chop the onion. Heat the olive oil and 1 tbsp butter in a large saucepan and sweat the chopped onion until translucent. Add the millet and stir in briefly until translucent. 2 Deglaze with white wine and beetroot juice. Add the bay leaf and picked thyme leaves and simmer for 1-2 minutes until nearly all the liquid is absorbed. Stir a few times while doing so. 3 Gradually add more vegetable stock until the

millet has the desired consistency (this takes about 25 minutes). 4 Cut the beets into small dices and place them in the pot. Add another 100-200 ml of vegetable stock as needed. Stir and simmer for another 10 minutes. 5 In the meantime, peel the apples, remove the core and cut into eight segments. Heat 2 tablespoons of butter and sauté the apple slices for 4 minutes. Then add the honey and caramelise slightly. After another 4 minutes, add the balsamic vinegar and season with a pinch of salt. 6 Take the millet risotto off the stove. Stir in 1 tbsp butter and the grated parmesan. Fold in half of the goat's cheese. Cover and let stand for 1 minute for the butter and cheese to melt. Stir again, season the millet risotto with salt and pepper, and portion out into deep bowls. 7 Serve with the remaining goat's cheese and top with apple slices.

TIP

One often hears that risotto should be constantly stirred, but you needn't go overboard here. Exposure to too much air may cool the rice, making the risotto sticky. It's enough to give it a regular stir!

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TIP

Never add too much broth to the risotto at once. Ideally, add just enough broth to cover the grains of rice. This will ensure a creamy risotto.

Saffron risotto 50 minutes + overnight

• 1 tsp saffron threads • 1 l vegetable stock • 1 onion • 125 g butter • 320 g Carnaroli rice • 80 g chunk of Parmesan cheese • 40 ml white wine • salt 1 The night before, put the saffron in a bowl and cover completely with water. Allow to infuse overnight. 2 Prepare the vegetable stock and bring to a boil. Peel and finely chop the onions. 3 In In a large pan, melt 50 g of butter over low heat, add the onions and sweat for 10-15 minutes. 4 Add the Carnaroli rice and stir-fry for

3-4 minutes. Deglaze with white wine and simmer until all the alcohol has evaporated. 5 Ladle in the stock, always waiting until the risotto rice has absorbed the liquid before adding more. Keep stirring and after 1820 minutes, taste the rice to check if it is cooked. 6 Five minutes before the end of cooking, fold the saffron water under the risotto. 7 Turn off the heat, add salt, and grated cheese to the rice and stir in the remaining 75 g of butter. Cover and let it rest for a few minutes. Divide between four plates and serve immediately.

FOTO MIRJAM PFEIFFER

Serves 4

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Ratatouille with sausage and tomato cream sauce Serves 8

1 hour

• ½ small eggplant, whole, cleaned and ends trimmed • 1 medium zucchini, cleaned and ends trimmed • 1 medium summer squash, cleaned and ends trimmed • 3 medium Roma tomato, cleaned and ends trimmed • 8 brussels sprouts, cleaned and ends trimmed • 1 small red onion, diced • 5 cloves garlic, minced • 10 stalks asparagus, tops and first two inches diced • 2 tbs olive oil • 450 g Italian sausage (salsiccia) • ¼ cup white wine • 450 g tomato sauce • ½ cup basil, fresh, chopped • 2 tbs oregano, chopped • 1 tsp red pepper flakes • 125 ml milk with 125 ml cream, combined • 75 g Mozzarella cheese, shredded • ½ tsp salt • 1–2 tsp ground black pepper

1 Preheat oven to 175° C. Fit KitchenAid® 7 cup Food Processor with slicing blade, attach lid, and secure in place, turn unit on high and feed eggplant, zucchini, summer squash, roma tomatoes, and brussel sprouts into feed tube and use food pusher to slice all vegetables. Keep brussel sprouts separated, put in two separate medium bowls and set aside. Fit KitchenAid® 7 cup Food Processor with shredding blade and shred mozzarella cheese on low, set aside. 2 Heat a sauté pan and add sausage, cook thoroughly, and remove from pan. 3 Add olive oil to a sauté pan. Put the red onion, asparagus and minced garlic along with the brussels sprouts into the pan and cook on medium-high heat until vegetables are tender, about 5 to 7 minutes. Add sausage to vegetables and add wine to deglaze. Add tomato sauce, cream, basil, oregano and red pepper flakes and cook down until most of the liquid has reduced to half, about 15 minutes. 4 To assemble, put Italian sausage mixture in bottom of a heavy round casserole dish. Starting from the outside layer eggplant, zucchini, summer squash and tomatoes in a circular pattern over sausage mixture. Cover vegetables with cheese and bake for 20 minutes.

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REPORTAGE n

Dudel-Magie

a special kind of agriculture

"Young Farmer of the Year" is the title bestowed on Luc Emering from Sprinkange in October 2018, the highest agricultural award in the German-speaking area. Luc's competence, his enthusiasm, his ambition and his clear objectives were what led to his success. Luc's home is the "Dudel-Magie" farm in Sprinkange, a model business for ecological, sustainable, innovative and creative agriculture.

TEXT BARBARA FISCHER-FURWENTSCHES PHOTOS RAMUNAS ASTRAUSKAS

he Emering family has worked this farm for four generations. Marc Emering, proud father of prizewinner Luc, has himself reaped prizes for his farm. In 2014 he was awarded the "BioAgrar-Präis" for his newly-established business, Dudel-Magie. Innovation and creativity runs in the family. Marc Emering left the dairy business in 2006, on account of heavily fluctuating prices. The cow barn was converted into a place for keeping organic broiler chickens. Today the farm raises 32,000 organic broiler chickens per year in a humane, free-range facility; chickens are slaughtered four times a year. "We don't shred chicks, we raise chickens of both sexes and give them about 80 days to mature into healthy chickens. We work without the regular administration of antibiotics, and we grow most of our feed." As Luxembourg has no facility for the slaughter and processing of organic chickens, the animals are taken into neighbouring Belgium for slaughter. "Sustainable farming can only work through close collaboration throughout the Greater Region", says Luc Emering. The chickens are then sold as schnitzels, as parts, or in sauces to delicatessens, restaurants, and in the farm shop. Many private customers come directly to the farm to pick up their Luxembourg organic chickens after they're slaughtered.

"A modern business can't stand on just one leg", says Marc Emering, "so we started also producing organic noodles in 2012." The spelt is harvested from their own fields as an alternative to durum wheat, which is grown mainly in southern Europe. A Luxembourg packaging company delivers organic eggs. "We only use eggs that can't be sold due to their varying sizes", closing the circle for a highquality product that's 100% Made in Luxembourg. This creative signature can also be seen in the end product: alongside "standard" varieties like fusilli and spirelli, the farm also sells noodles made with saffron, chili, and vegetable flavours. All of it made by hand. These noodles, made fresh daily, are sold through the national cooperative BIOG and through direct sales, largely to company cafeterias and restaurants.

A farm with a future "My father and the whole family, working alongside him, made the farm what it is today", says the young farmer. "I was given the prize of Young Farmer of the Year 2018 because I convincingly presented the concept of our farm, our philosophy and passion for sustainable farming." He sees agriculture not only as a personal challenge, but 2019 / 1 | KACHEN | 33

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also as a societal one. "We have to bring agriculture and its products closer to the consumer again." And it's clear that this isn't just lip service. Despite his young years, Luc's demeanour is very matter-offact, convincing and enthusiastic. He's currently studying agriculture at a German university. Heart, soul and spirit are all part of the family business. "Farmers today need a solid basic education. The profession is broadly diverse, and the legal requirements place great demand on management skills." As soon as he's finished with his studies, he plans to dedicate his knowledge and passion to the farm. www.dudelmagie.lu

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Poultry Stock Sauces and soups always taste better homemade. Making your own poultry stock is actually very easy. All you need is a poultry carcass, giblets, or a whole fresh bird, which should be briefly browned in a pan before boiling in order to get more intense flavours than with a simple broth, for example. You can add whichever vegetables and spices you prefer. Any aromatic vegetables will work well in a poultry stock. This is a basic recipe which you can customise to your own taste by using different vegetables (e.g., spring onions or stir-fried wild mushrooms). 1,5–2 l poultry stock

90–100 minutes

• 1 poultry carcass and giblets (about 750 g) or 1 whole, fresh bird • 1 handful of root vegetables (carrot, parsnip or parsley root) • 1 onion • ½ celeriac • 1 clove of garlic, split • 1 Bouquet garni (parsley, thyme, rosemary, bay leaves) • 1 tsp white peppercorns, crushed • 3 juniper berries • 2 cloves (stuck into the onion halves to make them easy to remove) 1 Cut the onions in half without peeling and brown in a very hot pan. Wash, peel and dice the remaining vegetables. Add the herbs. 2 Divide the poultry carcass and roast in an ovenproof dish at 190 °C until the parts are brown. If using a whole bird, roughly cut it into pieces (this can also be done by the butcher), rinse under running cold water and pat dry with kitchen roll. Then pan fry the pieces in hot oil until golden brown. 3 Add the bird, vegetables and herbs to a large saucepan, cover with water (2-3 l) and slowly bring to a boil. Regularly scoop the foam off the surface in the process to keep the stock clear. Once the stock begins to boil, reduce the heat and simmer for 1 hour over low heat. 4 Strain the stock through a fine sieve. Set the meat aside for later (it can make a wonderful filling for pies and pasties). Season the stock to taste and let cool. After cooling, you can skim off any remaining fat from the surface. 5 The stock will keep for several months in sterilised jars. It can also be frozen in portions and used as a base for soups, sauces and risotto. 2019 / 1 | KACHEN | 35

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Canja de Galinha Portuguese chicken soup In Portugal, Canja de Galinha is a popular home remedy for colds and congestion. However, it is also served as a starter on special occasions such as birthdays, New Year's Eve or family celebrations. Here's a quick everyday version of the traditional soup for when you're pressed for time. Serves 3–6 people as starter

35 minutes

• 1 kg chicken thighs • 1 carrot, peeled and diced • 1.5 litres of water • 150 g Pevide Risone (orzo) • 1 pinch of sea salt • some parsley 1 Add the water, chicken and salt to a large pot, bring to a boil and simmer for 15 minutes, until the meat is tender. 2 Remove the chicken from the pot, strip the meat off the bones in small pieces and set aside. 3 Add the orzo and carrot to the broth and simmer for another 15 minutes. 4 Ladle the soup into some bowls and garnish with chopped parsley. Serve with a piece of country loaf or baguette.

This label, launched in February 2018 by Cactus working in partnership with Lëtzebuerger Poulet SARL, is all about quality, animal welfare, traceability, and fair pay for producers. The chickens are given enough space so they can run around freely and develop their muscles. Careful analysis, however, ensures quite tender meat with a taste like no other. The label’s charter commits all the stakeholders to ensuring that their production’s impact on nature and the environment is minimized, so that this poultry production remains sustainable in the Grand Duchy over the long term. With five poultry producers in the scheme, production is small and local – and quality comes first. More information available at www.cactus.lu

RECIPE ANDRÉ FERREIRA PHOTO MIRJAM PFEIFFER

Cactus-Poulet vum Lëtzebuerger Bauer

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Shakshouka with artichoke and Mettwurst Serves 4

30 minutes

RECIPE BIBI WINTERSDORF PHOTO MIRJAM PFEIFFER

• 2 tbsp olive oil • 1 small onion, finely chopped • 1 large clove of garlic, finely chopped • 2 red peppers, cut into thin slices • 350 artichoke hearts in brine, drained and quartered • 2 small Luxembourgish Mettwurst • 2 cans (400 g) tomato sauce with herbs • 1 pinch of salt • black pepper • 1 tsp ground coriander • 1 tsp sweet paprika powder • ½ tsp ground cumin • 1 pinch of red pepper flakes (optional) • 5-6 eggs • 150 g of crumbled feta cheese • 2 tbsp watercress or parsley

1 Preheat the oven to 180 °C top and bottom heat. 2 Dice the sausage. 3 Heat the olive oil in a 25 cm cast iron pan over medium heat. Add the onion, garlic, red pepper, artichoke hearts and diced Mettwurst and simmer gently for approx. 5-10 minutes until soft. 4 Remove the pan from the heat, add the tomato sauce and season with salt, pepper, coriander, paprika, cumin and pepper flakes. Let simmer for a few minutes. 5 Put the Mettwurst pieces either in the sauce and cook for a few minutes or fry them separately in a pan until crispy and then add them to the sauce. 6 Using a spoon, make 6 wells in the tomato sauce and fill each well with an egg. Season again with salt and pepper. 7 Place the pan in the middle of the oven and bake for 10-15 minutes until the egg whites are cooked but the yolks are still runny. 8 Garnish with crumbled feta and cress and serve with fresh baguette.

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RECIPE YVES JEHANNE PHOTO MIRJAM PFEIFFER

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BAKING BASICS n

STRAWBERRY and citrus tart Yves Jehanne, Steffen's head pastry chef, founder and driving force behind the Sucrés du Lux, has been providing us with his first-class tips & tricks for desserts for some time now. From now on, in our new series “Baking Basics”, you can look forward to easy-to-follow recipes for real sweet lovers. Bring the strawberry purée to a boil with the sugar and add the cornstarch diluted with a little cold water. Bring the strawberry jelly to a boil and then let cool.

For a large tart (18 servings) 40 minutes + 20 minutes cooking time For the dough • 440 g flour • 265 g cold butter • 100 g eggs • 1 vanilla pod • 10 g fleur de sel • 165 g icing sugar • 60 g ground almonds First, sift the flour. Combine the cold butter with the flour in a food processor with the paddle attachment. Then add the eggs, the scraped seeds of a vanilla pod and the salt, as well as the sifted icing sugar/almond powder mixture. Press the dough into a large rectangular tin to make the base. For the frangipane • 100 g eggs • 100 g sugar • 100 g ground almonds • 100 g butter, softened • rum • vanilla Mix the eggs with the sugar and then add the almond powder followed by the butter, some rum and vanilla. Distribute the frangipane mixture on the base lining the tin and bake in the oven for approx. 20 minutes at 165 °C.

For the vegan whipped cream with citrus • 250 g vegan whipping cream (Végétop Debic) or 250 g regular whipping cream • 31 g sugar • 1 orange Finely grate the lemon zest and add to the vegan whipped cream. Leave to infuse in the refrigerator overnight. Add the sugar the next day and whip up the cream. For the decoration • 750 g strawberries • 2 kumquats • 20 g fresh mint Dip the strawberries into the strawberry jelly to add gloss. Arrange them on the cake and decorate with little squirts of whipped cream. Decorate with sliced kumquat and fresh mint.

TIP The vegan cream should be prepared and cooled the day before.

For the strawberry jelly • 250 g strawberry purée • 25 g sugar • 10 g cornflour • 120 g almond flakes

TIPS & TRICKS

from Yves Jehanne Chef Patissier Steffen Traîteur

ROYAL ICING Here's an unbeatable recipe for royal icing to decorate your best biscuits and cupcakes! Combine 125 g icing sugar with the whites of two eggs and the juice of a half a lemon, gradually add 125 g more icing sugar and mix well. The lemon helps the sugar dry more quickly and gives the mixture more shine!

DID YOU KNOW? Cookies, the American biscuits with the chocolate chips, were invented in 1930 in Boston by a pair of young restaurateurs trying to attract new customers. They added pieces of chocolate to the dough to give the biscuits extra flavour. A LOVELY HUMP To give your Madeleines their classic hump, place your filled Madeleine tins in the freezer for 15 minutes before baking. The temperature shock between the freezer's -18 degrees and the oven's heat will give them their lovely form.

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Cooking glossary Amuse bouche

To bind a sauce

To deglaze

The French word “amuse-bouche” can be translated as “palate tickle”. It stands for snacks served before the menu or at the aperitif. Another widely used term is “appetiser”.

When a recipe talks about “binding” a sauce, it means thickening it. On the one hand, a sauce can be thickened by adding flour and corn starch. On the other hand, a sauce or cream can also be thickened by using egg yolk.

The deglazing is the process of adding liquid to a pan or a roaster for the first time. To do so, a cold liquid, such as water, broth or alcohol, is poured on vegetables, meat or fish that have already been roasted. The gravy set is detached by the deglazing and stirring, so that the roasting aromas accumulate in the resulting stock.

PHOTO RAMUNAS ASTRAUSKAS

The French term “amuse-gueule” is sometimes used instead of amuse bouche. Since colloquially “gueule” means “gob”, the term amuse bouche is usually preferred.

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MILLY'S FOOD FUN FACTS n

As a biochemist and passionate foodie, Milly strives to create a place where people can come together on her food & lifestyle blog, "Milly’s Melting Pot". The blogger, a Luxembourg native now living in Graz, posts fusion recipes as well as articles and inspiration about current scientific and personal topics. "Pause for a moment" – that's the motto of Milly's Melting Pot! – www.milly.at

TEXT & PHOTOS MYRIAM VISRAM

Milk, lactic fermentation, and kefir

Milk – healthy or harmful?

How does lactofermentation work?

Mammals produce milk to feed their newborn offspring. We humans are the exception, with adult consumption of milk from several other types of animals. Along with many nutritious substances like vitamins and minerals, milk also contains calcium and Vitamin D, which help bone growth. Milk also contains lactose, which many people have problems digesting. This can take the form of lactose intolerance. Milk also unfortunately contains a large percentage (about 50–65%) of saturated fatty acids, which are associated with cardiovascular diseases.

Lacto-fermentation is one of the oldest methods of preserving food. An example of lacto-fermentation is the pickling of vegetables in brine, for example using white cabbage to make sauerkraut. The initial high salt content kills or impedes the growth of harmful bacteria which could otherwise make the food inedible. This salty environment, however, is ideal for lactobacilli, which then get to work converting the vegetable's starches and sugars into lactic acid. This acidic environment kills off harmful micro-organisms and fungi, so that vegetables or other lacto-fermented foods can be stored for longer periods.

What makes kefir so healthy? Kefir is produced when milk is fermented by lactic acid and yeast fermentation. This results in the production of lactic acid, carbon dioxide and trace amounts of alcohol. The pro-biotic micro-organisms contained in kefir and the many bio-active nutrients promote intestinal health – important for our immune system, but also for our mental well-being. Kefiran, a type of sugar contained in kefir, is also said to have antimicrobial, anti-fungal, anti-inflammatory properties as well as cancer-fighting benefits. And kefir is also suitable for people with lactose-intolerance, because the lactose is converted into lactic acid. 2019 / 1 | KACHEN | 41

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Pastel eggs

Naturally coloured Easter eggs

Natural dyes are safe and yield subtle soft colours. Use beetroot for pink, blueberries for blue and turmeric for yellow. Add butterflies and birds or use paper napkins and decoupage to decorate your eggs.

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DO IT YOURSELF n

To blow out eggs • eggs, dyed or natural • bamboo skewers • drawing pins 1 Remove the egg yolk and white by inserting a drawing pin into the top and bottom of the egg to make a small hole at each end. 2 Use the bamboo skewer to enlarge the hole and blow to force the yolk and white out. You can use these for baking or omelettes.

Naturally dyed eggs • 470 ml of water • 1 tsp of white vinegar • 1 large chopped beetroot (for pink) • 100 g of crushed blueberries (for blue) • 1 tbsp of ground turmeric (for yellow) • 1 tsp of salt • white chicken or duck eggs, blown out, washed and dried • glass jars 1 To make the natural dyes place the water and vinegar in a saucepan over medium heat, and add the beetroot, blueberries or turmeric. Simmer gently for 20 minutes before adding the salt. 2 Repeat the process to create a batch of each colour. You can combine the turmeric and blueberry dye to make green. 3 Decant the prepared natural dyes into glass jars and let cool down. Gently lower the eggs into the dye until fully submerged. 4 Leave the eggs in the dye for 20 – 30 minutes. When the eggs are the desired shade, rinse under running water.

Eggs with patterns • assorted herbs or leaves for example, coriander, sage, small ferns and flowers • crafter’s glue • 1 pair of old nylon tights) • string or elastic bands • scissors • varnish • 1 small paintbrush 1 Cut small leaves from herbs to fit onto the eggs. Paint the leaves with a small amount of wood glue or crafter’s glue. Stick the leaves onto the egg shell. Allow the glue to dry fully for best results. 2 Cut a small 10cm section from the tights. Place the egg in the tight fabric and stretch the nylon tightly over the egg. Using string or rubber bands collect and twist the nylon tightly at the back of the egg and tie securely to ensure the plant decal cannot shift, peel off or move during dying. 3 Using the same process described before, dye the eggs individually in glass jars. 4 Remove the tight fabric gently, then peel off the plant leaves and rinse again. The area covered by the leaf will remain white while the rest of the egg takes on the dye. Pat the egg dry with a soft towel. 5 Use the paintbrush to apply an even coat of varnish over the eggs in one direction to seal in the dye, as it tends to fade and dull over time. Allow each coat to dry before applying the next. Apply a minimum of 3 coats in varying brushstroke directions to avoid streaking and to achieve an even finish.

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Eggs with stickers • eggs, dyed or natural • insect, butterfly or bird stickers • sheets or image transfers • crafter’s glue • toothpick • 1 small pot “découpage” matte varnish • 1 medium soft-bristled paintbrush • sewing pins • 1 styrofoam sheet 1 Wash and dry the egg before applying the sticker. Smooth with a cloth or paper towel to remove all air bubbles. 2 For transfers, peel off the transfer coating. Position the transfer on the egg and, using a blunt object such as the back of a teaspoon, gently rub over the transfer until it adheres to the egg and comes off the backing paper. If the image doesn’t stick to the egg, use a small amount of crafter’s glue on the end of a toothpick to paint underneath the sticker and push down until stuck. 3 Apply the varnish using a paintbrush in one direction in a thin layer to cover the sticker and egg. Place the pins in the Styrofoam sheet to hold the eggs while they are drying. 4 When dry, apply several more layers of varnish.

Eggs with the "decoupage“ technique • natural or naturally dyed eggs, blown out, washed and dried •p atterned tissue paper or paper napkins (preferably with a white or pale-coloured background) • scissors • 1 pot „Mod Podge“ or special glue for the „decoupage“ technique • 1 medium soft-bristled brush • sewing pins • 1 styrofoam sheet 1 Wipe the surface of the eggs with a dry, soft cloth to ensure an even, clean shell. Separate the paper layers of the tissue or napkins and use the thin top ply that features the design print. Carefully cut out sections of the tissue, leaving only a small rim around the design. Cut as close to the design as possible. 2 Apply the podge or special glue for decoupage with the paintbrush to the section of the egg where the design will be. Apply the cut-out design to the area and smooth down with your fingers. Using the brush, continue to paint around the design, ensuring it is glued down. Paint over the design with more Mod Podge until the white part of the tissue or napkin turns transparent and only the design is visible. 3 Place the pins into the Styrofoam to create a stand for the wet egg to dry. When dried, apply a layer of Mod Podge to the egg, using even brushstrokes in the same direction. Allow each layer to dry completely before painting 2 – 3 more layers over each other, each in a different direction to eliminate brush streaks and create a smooth finish. 44 | KACHEN | 1 / 2019

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SENSEPRO® AEG launching the most advanced induction hob with sensor technology, equipped with the wireless Food Sensor. www.aeg.lu KACHEN 18 EN PHIL15-02 BB 16-02 final OK.indd 45

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STEP BY STEP

Green spring tacos These soft-tacos bring you the best of what spring vegetables have to offer: fresh radishes, baby spinach and crunchy red cabbage, which is mainly a winter staple, but can be stored for long periods of time. The ingredients can be modified and supplemented at will depending on available seasonal offerings. Tacos are also a great way to use up leftovers. Use sautéed or fresh vegetables, fruit, meat, fish, tofu or legumes - everything tastes pretty delicious in a Taco.

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STEP BY STEP n

Serves 2, makes 6 small tacos

30 minutes

For the green hummus • 1 handful of baby spinach • 150 g ready-made hummus For the curried chickpeas • 1 tbsp oil • 1 can of chickpeas (240 g drained and rinsed), • 2 slightly heaped tsp yellow curry powder • 1 pinch of salt • 1–2 tbsp water (if needed) For the pumpkin seed oil salsa • 4 slightly heaped tbsp natural yoghurt (about 60 g) • 3 tsp pumpkin seed oil •salt to taste

RECIPE & PHOTOS URSULA SCHERSCH

Also • 6 small soft wheat or corn tortillas (Ø 15 cm) • a handful of baby spinach • 1 small piece of red cabbage • 3 radishes • 1 lime, quartered, for garnish. 1 Finely slice the red cabbage and radishes. Wash spinach leaves and spin dry. 2 For the green hummus, mix 1 handful of spinach leaves with the ready-made hummus in a highperformance blender until smooth. Leafy vegetables such as spinach are best puréed with a powerful blender. A stick blender or onion chopper won't work here. 3 For the curried chickpeas, sautée the chickpeas in the pan with a little oil, the curry powder and a little salt for about 1-2 minutes. If the chickpeas get too dry, add 1-2 tablespoons of water (use the same method to reheat). 4 For the pumpkin seed salsa, thoroughly mix the yoghurt with the pumpkin seed oil. Salt to

taste. 5 Heat the tortillas in a dry pan on both sides until they take on a little colour. Be careful, heating them for too long will cause them to harden. If making larger quantities, you can also use the oven to warm up several tortillas at the same time. Do do so, stack the tortillas, wrap the whole stack in aluminium foil and heat it up in the oven at approx. 175 °C until warm. 6 Brush each tortilla with a little hummus. Then top with fresh spinach, curried chickpeas, red cabbage and radishes. 7 Drizzle with pumpkin seed oil salsa. If desired, drizzle with a little lime juice.

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RECIPE n

A slice of sunshine Lemon curd layer cake

For 1 cake (serves 10)

50 minutes

• 250 g butter, plus a little for the tin • 250 g golden caster sugar • 250 g self-raising flour • 1 tsp baking powder • 4 large eggs • 2 lemons, zested • 1-2 tsp milk Lemon icing and decoration • 250 g butter, very soft • 500 g icing sugar • 3 lemons, zested and juiced • 1 jar lemon curd (see recipe below • primroses to decorate 1 Heat the oven to 180 °C/fan or 160 °C/gas 4. Butter and line the bases of 3 x 20 cm sandwich tins. Beat the butter, sugar, flour, baking powder, eggs and lemon zest together until you have a smooth batter. Add enough milk so the mix just drops off a spoon. 2 Divide the mixture between the tins and bake for 2025 minutes, swapping the tins around halfway through so that they brown evenly. When they’re ready, a skewer poked in them should come out clean. Cool on wire racks, cooked-side up. 3 Make the icing by beating the soft butter with the icing sugar, lemon zest and juice until light and fluffy. Use 2/3 to fill the cake and top each layer with some lemon curd. Frost the top with the rest of the buttercream and finish with sugar flowers.

RECIPE BOTANIKA PHOTO ANNE LOMMEL

Lemon curd for about 600 g

30 minutes + 1 hour cooling time

• 100 g unsalted butter, softened • 200 g golden caster sugar • 4 large lemons, zested and juiced • 3 eggs, beaten together 1 Beat the butter and sugar together until they’re light and fluffy, then beat in the lemon zest followed by the eggs and

then finally the lemon juice. You’ll now have what looks like a curdled mess, but don’t worry. 2 Tip everything into a pan, put it on a very low heat, and stir until the mixture thickens. You’ll need to keep stirring and may want to adjust the heat to keep it low, this is like making custard – you don’t want the eggs to scramble. Cool completely. If you think some of the egg has overcooked, then push the curd through a sieve while it’s still hot. Spoon into a clean jar and keep in the fridge. Let cool for at least 1 hour before using. The lemon curd keeps for 2 weeks in the fridge.

Kate and Anne - a terrific team Searching... and finding. This is the first recipe for our new series with Kate and Anne. These two are living their dream, and we get to enjoy their fantastic work. Kate gave up a job in banking to produce edible blossoms, and professional photographer Anne sets the stage for their joint creations. You can find both of them online: Kate's blossoms can be ordered at www.botanika.lu and Anne's photo art is at www.annelommelphotography.com. 2019 / 1 | KACHEN | 49

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5Thefacts about rhubarb springtime speciality 1

A vegetable, not a fruit

Believe it or not, rhubarb is not a fruit, but a vegetable – more precisely, from the Polygonaceae family. This deep-root plant thrives in a sunny spot, in half shade at the most, in loose soil but also in balcony containers (especially the red-stalked variety). Rhubarb plants need adequate nutrients (like compost or horn shavings) during the budding phase, and should be relocated after 8 years at the latest.

Midsummer's Day moratorium

The harvest season generally begins in April and lasts until the summer solstice. Rhubarb should not be harvested after Midsummer's Day, the 24th of June, because that's when the plants begin their second growth phase and tank up on reserves for the following year. In addition, their oxalic acid content increases over the harvest period.

Toxic or safe?

Rhubarb contains oxalic acid, which can be toxic in high concentrations, but normal consumption quantities never reach these levels. Nevertheless, rhubarb should be consumed in moderation by small children, pregnant women, and people suffering from kidney problems, rheumatism, or gout. The stalks should be peeled, as most of the acid content is found there. In combination with dairy products, the acid combines with the milk's calcium to form the indigestible calcium oxalate and is excreted. Do not use the leaves, however, as they really are toxic.

What to do with it?

TEXT MARTINA SCHMITT-JAMEK

There are no limits to the imagination when using rhubarb, whether as a topping for cakes, as compote, jam, chutney, syrup, spritzer or even to spice up BBQ sauce. However, it shouldn't be eaten raw. The stalks keep well in the refrigerator when wrapped in a damp cloth. If you've got too much of it on your hands, rhubarb freezes well when first cut into small pieces. You can also peel it, cut it into pieces, put them in a clean jar with a screw-on lid. Close the jar and turn it on its head – the rhubarb will keep for weeks!

A vitamin and mineral powerhouse!

Rhubarb contains Vitamins A, E, various B-complex vitamins, and lots of Vitamin C. 100 g of rhubarb will satisfy one third of daily requirements. Its wealth of minerals include calcium for teeth and bones; iron for muscles, cell growth and distributing oxygen in the blood; potassium, which is important for cellular function; magnesium to fight muscle cramps; and phosphorous for bones.

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Rhubarb - the garden beauty These long, pink stalks pack a sweet surprise! Once cooked, they’re soft, flavourful and make the most delicious puddings and pastries.

hubarb is never eaten raw, as it’s far too tart. It’s only really edible once it’s been baked or stewed with sugar to balance the acidity – you can also sweeten it with strawberry jam while cooking. Rhubarb is delicious in tarts, but becomes watery during the baking process, so cover raw rhubarb with a crisp pastry layer. Alternatively stew

it and boil off the excess liquid before spooning it into a baked tart case. Rhubarb is excellent in creamy desserts such as mousses, or in a smoothie, as it’s soft when cooked and easily blended into a purée. It’s complemented by citrus fruits, sweet spices and even ginger. Good homemade custard is the perfect companion or serve it at breakfast with

thick Greek yoghurt sprinkled with roasted nuts and oats. To use rhubarb, you have to strip off the leaves (which are poisonous), remove the stems and rinse the stalks. You can trim the stems to fit a saucepan or oven dish. The cleaned stems will last for up to 5 days in a plastic bag in the fridge. You can also freeze the cooked purée.

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Rhubarb compote Mix 700 g rhubarb pieces with 75 g caster sugar and place in an oven-proof dish. Bake (uncovered) at 180° C for 30-40 minutes. If you like, you can add the grated rind and juice of an orange, or about 5ml finely grated ginger. Serve on ice cream, or mix with about 120 ml Greek yoghurt and pour into tall glasses. TIP: Serve this with a cheese board! 52 | KACHEN | 1 / 2019

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Baked rhubarb Serves 4 10 minutes - oven temperature: 200 °C baking time: 20 minutes • 300 g rhubarb, cleaned and cut into 10 cm pieces • 60 ml orange juice • 1 vanilla pod, sliced open and deseeded • 1 cinnamon stick • 100 g caster sugar 1 Preheat the oven. Place the rhubarb, orange juice, vanilla seeds, cinnamon stick, and sugar in a baking tray or an ovenproof dish and mix through. 2 Cover with foil and bake for about 20 minutes, or until the rhubarb is soft. Serve with thick Greek yoghurt.

TIP Rhubarb stimulates digestion: It has been used as a laxative for at least 5000 years. it’s also useful in getting rid of excess phlegm.

Rhubarb jam 300 ml

20 minutes - cooking time: 10-20 minutes

• 500 g rhubarb, cleaned and chopped • 420 g caster sugar • 1 vanilla pod, sliced open lengthwise and deseeded • 60 ml water 1 Place the rhubarb, sugar, vanilla pod, seeds and water in a saucepan over low heat and stir until the sugar has dissolved. Turn up the heat and simmer for 10-20 minutes until the mixture thickens. 2 Remove the vanilla pod, spoon the jam into warm, sterilized jars, and seal. 2019 / 1 | KACHEN | 53

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Baked rhubarb

and gooseberry pudding with buttermilk crust Serves 6 20 minutes - oven temperature: 220 °C baking time: 25–30 minutes • 500 g rhubarb • 250 g gooseberries • 110 g caster sugar • 1 orange, juiced, and rind finely grated • 30 ml brandy or water Buttermilk Crust • 225 g cake flour, sifted • 3 g salt • 15 g baking powder • 110 g cold butter, cubed • grated peel of half an orange • 25 g sugar + 10 g for sprinkling • 170 ml buttermilk

1 Cut the rhubarb into pieces. Mix all the ingredients and place in a greased oven-proof dish (about 23cm). 2 Make the buttermilk crust: Sift together the cake flour, salt and baking powder. Rub the butter into the dry ingredients, then add the peel and sugar. Finally, add the buttermilk and beat until you have a thick, sticky dough. 3 Spoon the dough over the fruit, sprinkle over the sugar, and bake for about 25-30 minutes, until golden brown. Serve warm or lukewarm with ice cream. TIP: This pudding can be made as individual servings or a single large one.

Rhubarb scones Makes 6, depending on size 15–20 minutes oven temperature: 180 °C - baking time: 10-15 minutes • 250 g rhubarb, cleaned and finely chopped • 25 g caster sugar • 5 ml vanilla extract For the dough • 275 g cake flour • 10 g baking powder • 100 g caster sugar • 125 ml milk • 125 ml cream • 1 egg 1 Preheat the oven. Place the rhubarb, caster sugar and vanilla extract in a mixing bowl and combine well. 2 Combine the cake flour, baking powder and castor sugar in a mixing bowl. Hollow the center and pour in the milk and cream, then stir until just mixed. Turn out onto a floured surface and add the rhubarb pieces, kneading until mixed. 3 Roll out the dough to a thickness of 3cm. Press out rounds with a cookie cutter and arrange the raw scones on a greased baking tray. Brush with beaten egg and bake for 10-15 minutes, or until risen and golden brown. 54 | KACHEN | 1 / 2019

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NATURALLY DIFFERENT

L A R G E

S E L E C T I O N

O F

R E G I O N A L

P R O D U C T S

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facebook.com/pallcenter

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The veggie wizard

RECIPE RENÉ MATHIEU PHOTOS RAMUNAS ASTRAUSKAS

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RECIPES n

TURNIPS

Do you remember our herbal walk with René Mathieu two years ago? Back then, about a dozen KACHEN readers had the chance to accompany the star chef on his quest for herbs, sampling included. René Mathieu's knowledge about nature and everything it provides is quite impressive, as is the loving care which he bestows on herbs, plants, and all growing things. That's why his recently-published cookery book is named "Végétal". His restaurant Distillerie at Burglinster castle, incidentally, was recently selected as one of the ten best vegetarian restaurants in the world. René has created a series of six recipes involving beets and parsnips for KACHEN. These are simple and delicious recipes that anyone can make. René wants to show that upscale cuisine doesn't have to be unattainable, and that what's important is living in harmony and respect for nature and making the best from what she gives us!

riginally, turnip vegetables originated in the Mediterranean region, but they have also been known in Asia for thousands of years. The cruciferous plants belong to the cabbage family. Turnips are an excellent source of vitamin C (also found in the leaves), folic acid, vitamins A and E and antioxidants that protect us from inflammation and even cancer (especially lung cancer and cancer of the digestive tract). They are also good for cardiovascular health and they are low in calories.

There are about thirty better known species, which usually bear the name of their region of origin. Their shapes are diverse - round, flattened, long, spinning, top-shaped - as well as their colours - plain or two-tone, whitepink, yellow, white, black. Spring turnips have a very fine taste, while winter turnips have a stronger and more pronounced aroma.

THE VARIETIES ACCORDING TO THE SEASON Primeur beets or May beets are harvested from February to June. The best known are probably the Milan beet and the Nantes beet with their bright pink to violet-red collar and their spherical and flattened shape. The Croissy beet and the Tokyo beet are white and elongated or cylindrical in shape. In late summer or early autumn, the Jaune Boule d'Or beet is harvested, which, as the name suggests, has a light yellow colour and a sweeter taste. Late varieties harvested in low season, such as Blanc globe à collet violet and white winter beet, arrive in late autumn or even early winter. This latter rustic variety has the shape of a spinning top and can remain in the soil until December. 2019 / 1 | KACHEN | 57

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ROUND TURNIP SUSHI IN PEAR DRESS WITH BLACK OLIVES, LEMON, LEAF JUICE, AND HORSERADISH 6 persons

30 minutes + approx. 1-hour cooking time

• 4 beautiful turnips • 50 g tapenade of black olives • 100 g Sushi rice • 1 pear For the vinaigrette • olive oil • Prétexte (fermented nut cream) or Parmesan cheese • 1 clove black garlic • 1 lemon • lemon oil • horseradish or ginger • Pepper • fleur de sel • Tamari (gluten-free Japanese soy sauce) • honey Cut off the turnip greens and set aside. Wrap the whole turnips individually in aluminium foil and cook for 40 or 50 minutes at 170 °C, depending on the size of the turnips. Then peel the turnips. Centrifuge the leaves to obtain the juice that is later used to colour the rice.

For the vinaigrette Put the olive tapenade, a few drops of lemon oil, 1 tablespoon of Prétexte, a clove of black garlic, some lemon zest, and a few drops of lemon juice into a small glass bowl. Mix and set aside. For the sushi Cook the rice according to the instructions (100 g water to 100 g rice) and add the juice of the leaves at the end of the cooking process. Peel the turnips, then cut into very thin slices with a Japanese mandolin. Finely slice the pear with the mandolin as well. Arrange Spread some vinaigrette on a large plate, form lumps from the rice with two spoons (dip the spoons into warm water after each lump) and cover with a slice of turnip and a slice of pear (as a starter, serve three sushi per person and as an amuse-bouche, one piece per person). Add a dash of olive oil, a few drops of tamari and honey, fleur de sel, some freshly ground pepper and some grated horseradish. Decorate with the turnip leaves.

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BOULE-D'OR BEET CREAM WITH SAGE-NUT FOAM 6 persons

20 minutes + 30 minutes cooking timet

• 1 onion • 800 g golden turnips • 500 ml vegetable broth or water • 100 g butter • 30 sage leaves • olive oil • salt • pepper • 250 ml vegetable or animal cream • 100 g Prétexte or cream cheese • rice or quinoa • hazelnut oil 1 Peel the onion and chop coarsely. Peel and chop the turnips. Heat some olive oil in a frying pan and fry the onion and turnips lightly without browning them. Add the broth and cook on a low heat for about 30 minutes, covered. After cooking, stir in 100 g butter and puree finely. 2 Heat the vegetable cream and

add 10 sage leaves. Allow to infuse. Allow to cool and stir in the Prétexte or cream cheese. Season with salt and pepper, mix, pour through a sieve and fill into a siphon. Use 2 cartridges for the siphon. 3 Fry the remaining sage leaves in the deep fryer at 180 °C for one minute. Set aside on kitchen paper. 4 Put the turnip cream in a bowl or soup plate and add a little cloud of sage nut cream with the siphon (alternatively put a dollop of the whipped sage cream on top). Refine with a dash of hazelnut oil, the fried sage leaves and some edible gold.

TIP If you do not have a siphon, whip the same amount of plant cream (without adding Prétexte or cream cheese) into whipped cream and mix in the finely chopped sage leaves.

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TIP

Teltow turnips were Johann Wolfgang von Goethe's favourite vegetables!

NANTES TURNIP IN PUFF PASTRY WITH LEMON, BASIL AND BLACK PEPPER 6 persons

30 minutes + 50 minutes cooking time

• 1 roll vegan puff pastry • 6 beautiful purple turnips with green + 1 turnip for juicing • 25 cl hazelnut oil • 1 glass lemon jam • honey • 1 beautiful bouquet of basil • 2 tbsp olive oil • 1 egg • Fleur de sel • black pepper • Tamari (gluten-free Japanese soy sauce) 1 Preheat the oven to 190 °C. Cut off the turnip greens and set aside. Peel the purple turnips and drizzle all around with olive oil. Place on a baking tray covered with aluminium foil and bake at 190 °C for approx. 40 minutes. 2 For the sauce, extract juice from 1 turnip and the leaf green, add a spoonful of honey and 2

spoons of tamari to the juice obtained. Add 25 cl hazelnut oil, emulsify with a hand blender and keep in a cool place. 3 Once the turnips are cooked, remove them from the oven, let them cool a little, and then carefully cut them horizontally into 4 or 5 slices. Put a dash of lemon jam on each slice, cover with a basil leaf and place the next slice of beet on top so that the beet is practically restored at the end. Season with black pepper. 4 Preheat the oven to 200° C. Roll out the puff pastry and use a cutter to cut out circles slightly larger than the beets. Place each beet on a dough circle and cover with another dough circle. Close the puff pastry by pressing both parts together with your fingers. Brush the dough balls with a little egg yolk, place on a baking tray lined with parchment paper and bake at 200° C for about ten minutes until golden brown. 5 Serve with the sauce and a mixture of young sprouts. A nice slice of fried foie gras goes well with this.

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THE WHITE BEET PLAYS MANDOLIN FOR THE STRAWBERRIES WITH MAPLE SYRUP AND ORANGE BLOSSOMS 6 persons

30 minutes

• 24 beautiful strawberries • 20 medium-sized white turnips (diameter 4-5 cm) • 1 lime • 1 firm broccoli floret • a few leaves red sorrel • 2 yellow turnips for decoration • 2 dl olive oil • 1 tbsp orange blossom water • 70 g acacia honey • black pepper from the mill For the pickle brew • 200 g agave syrup • ½ l white vinegar • ½ l water • 20 green anise seeds • 2 star anise • 8 cardamom seeds • 2 bay leaves • a few red peppercorns 1 Wash the white turnips well. It is not necessary to peel them. Slice 4 white turnips into thin slices with a mandolin and place in a glass bowl. Heat the vinegar with water, syrup and spices and pour onto the beet slices while still boiling. 2 Peel the yellow

turnips and cut into thin slices with a mandolin. Dip the slices in boiling salted water for 15 seconds and immediately rinse in ice water. Place on kitchen paper to drain. 3 Cut the remaining white turnips into thin leaves with a mandolin and set aside. In a bowl mix the honey, 1 tablespoon orange blossom water and lime juice, then carefully mix in the olive oil with a hand blender (like a mayonnaise). This results in a very homogeneous cream. To dilute it, you can add some orange juice. 4 Cut the strawberries into thin slices and place some in the middle of a plate. Add some sauce and then alternate the pickled beet slices and raw beet slices with the remaining strawberry slices, overlapping them in a circle. Drizzle the carpaccio with the sauce and finish with some black pepper from the mill. Grate some broccoli over the plate with a grater and decorate with a few petals, twisted yellow turnips, red sorrel leaves or seasonal flowers. Finish with a little grated lime. 2019 / 1 | KACHEN | 61

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THE YOUNG TURNIPS FLIRT WITH THE RED SORREL W I T H C A R AWAY S P R O U T S A N D L E A F J U I C E 6 persons

30 minutes

• 36 mini purple turnips with leaves • olive oil • salted butter • 2 beautiful bundles red sorrel • olive oil • Fleur de sel • Shiso leaf • 1 liquorice root • 3 packs of caraway sprouts • black pepper 1 Heat a pot or pan with a diameter of 25 to 30 cm and add up to one centimetre of water. Add a dash of olive oil and a little salted butter. Cut the violet turnips into quarters and put them in the pan (put the leaves aside and keep them). Cover and steam. After exactly three minutes the turnips are perfectly cooked and have a softly melting texture. Remove the pot or

pan from the heat to stop cooking. Add the red sorrel leaves briefly to the turnips in the pot and stir with a spoon (this way the sorrel leaves retain their beautiful colour). Divide the beetroot quarters and the sorrel leaves on 6 deep plates, but do not clear the pan yet. 2 Juice the turnip green with a centrifuge, keeping some nice leaves for decoration. Add the green beet juice to the pan and bring to the boil briefly. Add a little olive oil and Fleur de Sel. 3 Decorate the plates with Shiso leaves and drizzle the beet sauce over the dish. Finally, sprinkle with some grated liquorice root, season with pepper and decorate with caraway sprouts. You can also add some flowers to the plate for decoration. 4 The contrast between the bitterness of the turnip, the acidity of the sorrel and the flowery taste of the Shiso leaves is a unique combination. This goes well with chicken breast or a nice lamb chop.

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SWEET BEET BREAD WITH SPICES POACHED PEARS AND BLOSSOM HONEY 6 persons

30 minutes + 55 minutes cooking time

• 1 cinnamon stick • 1 star anise • 1 piece fresh ginger (approx. 1 cm) • 4 cloves • 400 g beets • 2 pears (or another seasonal fruit) • 1 untreated lemon • 100 g chestnut flour • 1 tsp cinnamon powder • 150 g rice or corn flour • 100 g ground hazelnuts • 150 g brown sugar • 150 g flower honey • 250 g melted butter • 4 eggs • Hazelnuts for decoration 1 Put the cinnamon stick, star anise, peeled ginger and cloves in a pot with 1 litre of water and bring to the boil. Wash, peel and quarter the turnips and add to the water. Peel the two pears (keep the peels) and add them to the boiling water as

a whole. Cook for 20 minutes, then remove and drain. Put the pears aside and puree the turnips with the ginger from the cooking water. If the puree is too thick, add some cooking water. Wash the lemon and add the grated rind to the beet puree. 2 Preheat the oven to 180° C. Gradually mix the beet puree in a bowl with the chestnut flour, cinnamon powder, rice or corn flour, hazelnuts, sugar, honey, butter and eggs. Place the dough in a cake tin and bake for 35 minutes at 180° C, then remove and allow to cool. 3 The beet bread can be served pure or with sides. For this, cut the cooked pears into thin slices and drape on the bread slices. Sprinkle with a few drops of lemon juice, some honey and with hazelnuts and serve with pear coulis (see below). 4 The sweet beet bread can be stored very well for a few days at room temperature in cling film or in a box.

NO WASTE TIP

The cooking liquid can be used for a delicious aperitif with an anise flavor that goes well with the bread! A few fresh slices of lemon also go well with this. For the fruit coulis to accompany the sweet bread, the pear peels can be finely mixed with a little lemon juice and a little strained pear cooking liquid in the mixer. Depending on your taste, you can also add a little rum. Serve cool with the sweet bread.

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5 facts about radishes The pink power pack

A secret weapon against fungi and bacteria

The little radish's mustard oil kills off bacteria and fungi in the stomach and intestinal tract. It's also said to be effective against cancer cells, as is another trace element, selenium. These little balls of energy also deliver folic acid, iron, potassium, calcium, phosphorous and Vitamins A, B1, B2 and C. A rule of thumb applies: the smaller the radish, the more vitamins it contains in relation to its size.

Fussy neighbours

Whilst radishes will grow well near or between rows of beans, peas, cabbage, lettuce, or tomatoes, they are not tolerant to cucumbers or watermelons. They will grow without much effort in bright, partly shaded spots in the garden or on the balcony, as long as their soil is kept moist (don't overwater!) and they are given a little fertiliser. Radishes sprout in just three to five days. Radish sprouts taste fantastic on plain buttered bread and give a kick to salads.

Best eaten fresh

Radishes naturally taste best when they're eaten fresh, but they will also keep in the vegetable crisper of your refrigerator for a week: clean, remove the leaves, and wrap in plastic or a damp cloth to reduce exposure to air. When buying, make sure the bulbs are firm and their leaves are not yellow or limp.

Don't throw out the leaves!

TEXT MARTINA SCHMITT-JAMEK

It would be a shame to simply throw away radish leaves, as they can be used in a variety of ways: radish leaf pesto not only tastes good, it stimulates digestion. You can cook them into in a creamy soup, or surprise guests with a low-calorie treat: chips, oven-roasted with olive oil for a few minutes at 180 °C.

Radishes love tea

Chamomile tea improves radish bulb development. Pour 1 l boiling water over 2 g chamomile petals, let steep for 3 minutes, strain and dilute to 5 l, then spray on the radishes.

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Pasta salad with radishes and Lyoner strips Serves 4

15 minutes + 10 minutes cooking time

• 300 g fusilli • salt • 1 onion • 1 bunch of radishes • 80 g Lyoner sausage, cut in thin slices • 5 tbsp white wine vinegar • 2 tsp sugar • 1 tsp mustard • 30 ml olive oil • 20 ml rapeseed oil • salt • pepper, freshly ground • garden cress, to garnish

1 Cook the pasta according to the package instructions in plenty of boiling salted water. Strain the pasta, rinse with cold water and leave to drain. 2 Peel the onion and cut into fine rings. Wash the radishes and cut them into thin slices or plane them. Skin the Lyoner and cut into thin strips. 3 Whisk the vinegar with the sugar, mustard and both oils. Mix all prepared ingredients, season with salt and pepper and serve in small jars. Garnish with garden cress.

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Radish soup with leaves Serves 4

10 minutes + 20 minutes cooking time

• 1 onion • 250 g potatoes, floury • 1 bunch of radishes • 30 g butter • 600 ml vegetable broth • 200 g crème fraîche • salt • pepper, freshly ground

1 Peel and chop the onion as well as the potato. Clean, wash and halve the radishes. Wash 4-5 young, small radish leaves and chop finely. 2 Heat the butter in a pot, sauté the onion, the potato cubes and the radishes. Add the stock and cook for 15-20 minutes until the potatoes are soft. 3 Blend the mixture in a blender, mix with the crème fraîche and season with salt and pepper. 4 Heat the soup again, add the chopped leaves and serve in cups.

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Bread with crème fraîche and grated radishes Serves 4

15 minutes

• 8–10 radishes • 4 slices of rye bread • 200 g crème fraîche • salt • pepper, freshly ground • Radish slices, to garnish • Radish leaves, to garnish

1 Wash the radishes and grate them with a kitchen grater. 2 Cut the slices of bread into 3 strips, spread with crème fraîche and top with grated radishes. 3 Season with salt and pepper and garnish with radish slices and young radish leaves.

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REPORTAGE n

Milk A farmer's white gold M

ilk production is the most important branch of Luxembourg's agriculture. Around 52,700 dairy cows – spread out over 678 farms – supply Luxembourg with approximately 387,200 tonnes of milk annually (information from 12/2017); less than 1% of this is organic. Our countryside, with its lush meadows and pastures, is ideally suited to keeping cattle. Around 67, 000 hectares of meadows and pastures are cultivated. Most of the milk produced here is processed in the Luxembourg dairies of Luxlait, Ekabe, Molkerei Thiry, and Biog. The rest is processed within the Greater Region.

Not all milk is the same Fresh milk, UTH milk, with a longer life, homogenised, pasteurised, produced traditionally or organically – what's behind all this confusion

of terminologies? Nearly all milk today is pasteurised in order to kill germs and pathogens. Only specially controlled operations may sell unpasteurised milk under the label "Certified Raw Milk". Traditionally processed milk means pasteurised milk which, unopened and kept chilled, will keep for about 10 days. Milk designated "Long Life" has been subjected to more higher temperatures and will keep for about 3 weeks. Milk called "H-Milch" has been heated to 135 degrees, which alters the taste. It keeps for up to 6 months. Homogenised milk is forced through close meshed filters at high pressure so that the milk fat doesn't clump. This assures that the fat is not visible in the milk; however, it is then absorbed into the bloodstream more quickly. UHT milk is a homogenised milk which has been heated to 143 °C for a few seconds and then immediately chilled to between 4 and 5 °C. This extreme temperature fluctuation works to sterilise the milk, so that it keeps for an especially long time. 2019 / 1 | KACHEN | 69

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About the price The dairy sector in the EU has been in crisis for years, especially since milk quotas were abolished in April 2015. This led to a sharp rise in milk production and corresponding pricing pressure. Businesses must increasingly specialise in order to survive, and both farmers and animals must work with extreme efficiency. The quantity of milk per cow in Luxembourg has levelled out to an average of about 7,400 kg/cow/year, about 30% more than it was 20 years

ago. At the same time, the number of dairy farmers has dropped to nearly half. According to a recent study of the European Milk Board, production costs for one kilogramme of milk was around 49 cents in 2017; in Luxembourg, a kilogramme of conventional milk currently costs around 35 cents. The pressure for efficiency in production is continuously rising, which has resulted in a fewer number of dairies, but dairies that are larger and more efficient.

A fair alternative In an EU-wide movement, 47 Luxembourg dairy farmers have joined forces in the Fairkoperativ Lëtzebuerg and sell their products under the label D’Fair Mëllech. The farmers commit to sustainable production, and for this they receive approximately 10 cents more for their milk. The consumer enjoys a high-quality product which is 100% made in Luxembourg while supporting the work of dedicated farmers by paying a fair price. The milk is processed at regional largescale creameries. One exception is Molkerei Thiry in Schouweiler, which processes the milk from their cows into milk, ice cream and yoghurt at the farm's own creamery through gentle pasteurisation and homogenisation with no additional technical processing.

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Organic milk, a niche product Up to 2 million litres of organic milk have been processed in Luxembourg annually by the BIOG creamery in Bascharage since early 2016. "Frësch Bio-Mëllech" is available in two varieties: whole (min. 3.8% fat, for the BIOG and Cactus Bio brands) and semi-skimmed (1.5% fat, available as BIOG). The company also makes chocolate milk, cream, yoghurt, and several flavours of ice cream. This allows a large portion of Luxembourg's regionally-produced organic milk to be locally processed and sold – with fair prices for all links in the value chain. Surpluses are sold to creameries in the Greater Region, securing organic farms' prices for their entire milk production. BIOG milk is produced in the traditional way, meaning that it is pasteurised and homogenised. It is neither micro-filtered nor subjected to extreme heat. The fat content of whole milk is not mechanically determined, but rather corresponds to the natural fat content of the raw milk – at least 3.8%, but varying slightly depending on the season and feed given the cows. The products from the BIOG creamery are available for purchase in NATURATA Bio Marchés and NATURATA Bio Haff Butteker, as well as in other Luxembourg speciality shops and supermarkets.

Healthy alternatives to milk Those who have lactose intolerance or don't drink milk for ethical reasons have a wide range of plant-based alternatives available to them, including soya bean, rice, oat, hemp, coconut, and almond milk. Because of the EU ordinance that protects the labelling of milk and dairy products, however, these may only be labelled as "drinks" and not "milk", although they are excellent milk substitutes. Soya milk, for example, can be used instead of cow's milk in any function. It is quite versatile, and excellent for use in cooking, baking and in coffee; it can even be foamed. Hemp milk contains hardly any unhealthy fats, but does contain important omega-3 fatty acids and plant-based protein. It's all a matter of taste. People with problems digesting milk – called lactose intolerance – may also turn to fermented milks or aged cheeses, in which the lactose has been degraded.

Power from milk Milk is rich in valuable protein, minerals, vitamins and trace elements. It supplies omega-3 fatty acids, calcium and Vitamins B2 and B12. The World Health Organisation recommends consuming three dairy products each day. Milk, in its consistency after processing, has increasingly become more similar to juices and water – nevertheless it should not be consumed as a thirst quencher. It is high in calories and consists to a large extent of saturated fatty acids. Milk isn't a white form of mineral water; unlimited consumption is only intended for infants, as mother's milk.

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For those who want to learn more about milk and its production and processing stages, we recommend a visit to the Vitarium in Roost, right next to the Luxlait creamery. Opening hours and schedule at www.vitarium.lu.

The versatility of white gold Milk from cows, sheep, and goats form the basis for a wide range of products including butter, quark, and cheese. Many of these are produced in Luxembourg. One typical Luxembourg milk product is soft cheese, locally known as Kachkéis. This is a low-fat cheese made from skimmed and thickened cow's milk. It can be eaten warm with potatoes or as a cold spread on bread with a little mustard. "Beurre Rose" has a long tradition of production in Luxembourg and was the Marque nationale's first product. This centuries-old recipe was passed down from generation to generation. The sheer variety of cheeses made here is equally impressive. One widely-known speciality is "Berdorfer": in addition to quark and a variety of yoghurts, the Schmalen-Brouwer family business in Berdorf makes the popular Berdorfer cheese, available as cream cheese or hard cheese and seasoned with herbs, fruits, caraway, or paprika. A particular speciality is winter cheese, a hard cheese made from 50% cow's milk and 50% goat's milk. In Fentigen, "Fromagerie de Luxemburg" produces not only its famous bulb-shaped mozzarella cheese but also ricotta, scamorza and Portuguese-style cream cheese.

Béchamel sauce Serves 8

20 minutes

• 50 g butter • 50 g flour • 1 l milk • salt • Cayenne pepper • nutmeg Heat the butter in a saucepan, stir in the flour and fry until light yellow in colour. Gradually add the warm milk, stirring all the while, and stir with a whisk as you bring the mixture to a boil. Simmer for about 15 minutes, stirring constantly, and then season with salt, cayenne pepper and nutmeg. This classic sauce goes perfectly with eggs, vegetables, casseroles, lasagne and gratins.

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Caramel Cream (Flan) Serves 6 15 minutes + 30-35 minutes baking time + at least 4 hours cooling time or overnight For the cream • 500 ml milk (the milk can be replaced by ⅓ of cream) • 1 vanilla bean • 80 g sugar • 4 whole eggs For the caramel • 100 g sugar • 2 tbsp water • 6 soufflé moulds For the caramel Boil the sugar with the water and simmer until the water has evaporated and the sugar has a light brown colour. Immediately pour into the moulds. Once cooled, grease the sides of the moulds.

For the cream: 1 Boil the milk with the vanilla pulp and the scraped-out pod, remove from heat and leave to cool for 10 minutes. 2 Mix the eggs and sugar (don't beat too much, otherwise too much air will get into the egg cream). Remove the vanilla pod from the milk and stir the slightly cooled milk into the egg-sugar mixture. 3 Pour everything through a fine sieve to remove foam and air bubbles and then pour into the moulds, on top of the caramel. 4 Bake the cream in a water bath at 150 °C for 30-35 minutes until the mixture is firm. Then refrigerate for at least 4 hours. To serve, carefully loosen the cream along the edge with a sharp knife and turn it onto plates.

TIP

The cream can also be prepared in a single large fireproof bowl. In this case, leave it in the oven for 50-60 minutes in a water bath.

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RECIPE n

Coconut-coated rice pudding arancini with strawberry sauce Serves 4–6

40 minutes

REZEPT & FOTOS MIRJAM PFEIFFER

• 125 g round rice • 1 tsp honey • 1 pinch of salt • vanilla bean • 600 ml milk • 250 g fresh or frozen strawberries • 1 handful of frozen raspberries • 1 small ripe banana • 150 g grated coconut • fresh strawberries • some mint leaves 1 Combine the rice, honey, salt, vanilla pod, and milk in a saucepan and simmer over medium heat for 25-30 minutes until all the liquid is absorbed. Stir constantly, making sure the milk does not boil over. 2 Allow the rice pudding to cool slightly and shape into 12 small balls. Roll in coconut flakes and set aside. 3 Mash the banana with a fork, combine with

the fresh or frozen strawberries and the frozen raspberries in a pot and heat. Once the fruit is thawed and soft, finely purée everything in the blender and strain through a sieve. 4 Serve the rice pudding arancini on the warm strawberry sauce, with some fresh strawberries and mint leaves. Tip: If you have any leftover strawberry sauce, blend with more fruit and some milk to make a smoothie! For a vegan version, you can replace the milk with coconut milk and use maple syrup instead of honey!

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The renaissance of food markets

In praise of the

”Duerfbuttek“ For many years, the trend has been for fewer but larger supermarket retailers, with chain stores, to compete with one another - resulting in lower prices. And customers have willingly played along, because "why pay more?" The consequence of this was the disappearance of village shop. This can be seen in Luxembourg as well, where many villages, especially those on the city outskirts, have turned into mere "bedroom communities". Change can be seen through rural initiatives which are putting a lot of commitment and creativity into not only ensuring local food supply, but also breathing new life into these villages. KACHEN takes a peek behind the scenes at "beim Lis" in Roodt-Syre.

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REPORTAGE n

Changes in shopping behaviour

Tante Emma lives

The past decades have seen the emergence of "grandes surfaces" all around the outskirts of cities, promising the ultimate shopping experience. Where one used to say "I'm walking to the store", today one can only get there by driving. No matter if it's bread or toilet paper, these days you need a car. Those without cars have to lug their groceries over public transport, which is often stressful after a long day at work on the weekends, when the shopping centres are crowded. And if you've forgotten something, you've no choice but to go through it all again. The local market, with its personal customer service, has nearly gone extinct. There has been a reversal to this trend recently, however. One might even speak of a renaissance of the "Tante Emma" shops.

The "Duerfbuttek beim Lis" in Roodt-Syre opened its doors in June 2017. Open from 7 in the morning until 7 in the evening Monday through Saturday plus Sunday mornings, it sells fresh bread, fruits, vegetables and other everyday grocery items, drugstore and household articles, and exclusive products from the protected workshops of elisabeth, am sozialen Déngscht zu Lëtzebuerg. It also sells popular newspapers and magazines, as well as takeaway coffee for those in a hurry. The project came about through collaboration between the elisabeth group, the municipality of Betzdorf, and the economic support programme LEADER Miselerland. Its primary goals were to strengthen the local food supply as well as to bring inclusion and new life to village centres. Disabled people have the chance to seek 2019 / 1 | KACHEN | 77

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training and employment, the village community is solidified, and the quality of village life increases with the presence of local food markets. A "win-win" for all involved. "We had two experienced employees from a large supermarket chain assist us in the planning of modern sales spaces, the selection of products and the training of our staff ", explains manager Susana Isanta. "Our shop guarantees the supply of basic foodstuffs at competitive prices for all local residents of the surrounding areas. Shoppers are happy with our selection, which includes many regional and fair-trade products, and we can organise special orders and deliveries on request. In the mornings we see a lot of schoolchildren and some working people, housewives or retired people throughout the day, and in the evenings others stop by on their way home from work." In addition to the Duerfbuttek, "beim Lis" also provides a place for village meet-ups for numerous activities. It's cosy coffee corner offers a place to tarry. The shop also hosts handicraft afternoons for children, meet-ups over cake and coffee, workshops and parlour games, as well as herbal walks and photo workshops. "We usually try to bring in locals from the community who have special knowledge

and skills to lead our workshops and activities; this fosters social cohesion in the village as well", explains Lynn Rocchio, coordinator of the project "Duerftreff ". "We are currently working on guidelines for other communities to emulate." The shop's success also depends on close cooperation with local associations, from the senior's club to the youth house.

Consumers want convenience – and they have the power "Beim Lis" is just one of many examples of how our villages can be revived through ideas and creativity. Larger supermarkets are starting to recognise this trend as well, and are increasingly turning to smaller markets. While shopping over the Internet is thriving, one can also see an opposite trend, with the desire for personal contact with merchants and/or other shoppers. And that is exactly what these "Tante Emma" shops provide.

GEWINNEN: Send us photos of your favourite "Tante Emma" shop to redaktion@kachen.lu. We'll award a one year's subscription to KACHEN from the submissions!

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"Eis Epicerie" - Soleuvre Since 2015, the cooperative "Eis Epicerie Zolwer" has stood for local and seasonal products in mostly organic quality and a sustainable consumption concept while avoiding packaging waste. Under the motto “Conscious shopping - Healthy living”, many of the approximately 1,500 products have a history, be it about their local, regional or fairly traded origin, their ecological and sustainable production and/or the preservation or creation of jobs (f. ex. with local producers/providers or in structures to promote reintegration through work). Prices are competitive thanks to direct purchasing from producers, even of small batches. Social coexistence is at the forefront, not only in regular activities, but also in open doors for socially disadvantaged citizens. www.eisepicerie.lu

Epicerie am Duerf in Schrondweiler In 2013, a private initiative helped turn an old, dilapidated café into a new village meeting place complete with a small grocery shop, a village café with a bistro kitchen, a library, and B&B rooms. Under the motto "Häerz, wat begiers de!" (Heart, what do you desire), it offers an ample mix of items: "Zopp & z’Iessen, Kaffi & Séisses, Wunnen & Feieren" (soup & edibles, coffee & sweets, living & celebrating).

nathalie@epicerie-am-duerf.lu Facebook: Epicerie am Duerf

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RECIPE MAISY THILL (SERGE TONNARS GODMOTHER) PHOTOS MIRJAM PFEIFFER

Honnertjäregen

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Musician, lyricist and composer Serge Tonnar is known to most of you for his hit "Crémant an der Chamber", but his song "Hey meng Boma!" has also taken the hearts of Luxembourgers by storm. For us it was the inspiration for our new Grandma’s recipe series, for which Serge provides us with a delicious and original family recipe from his “Giedel Maisy”!

1 cake

About 2 hours

• 370 g raspberry and blackcurrant jam (50/50) • 2 tbsp lemon juice • 250 g butter, softened • 250 g sugar • 4 eggs • 1 pinch of salt • 250 g flour • 1 tsp baking powder • icing sugar • fresh raspberries • 2 oven-proof baking sheets (18–20 cm Ø) (e.g. the bases from two spring-form cake tins) Note: The recipe works just as well with just one mould, but a little more time should be calculated for baking then. Note regarding the dough: The dough used for "Honnertjäregen" is actually pound cake batter. Ideally, start by weighing the 4 eggs in their shell and then weigh the same amount of butter, sugar and flour. For example, if the 4 eggs weigh 250 g in the shell, use 250 g of butter, 250 g of sugar and 250 g of flour. 1 Preheat the oven to 180 °C bottom and top heat. 2 Mix the jam with 1-2 tbsp of water and a little lemon juice to achieve a thick, spreadable consistency. 3 Mix the jam with 1-2 tbsp of water and a little lemon juice to achieve a thick, spreadable consistency. 4 Add ⅓ of the whipped egg whites to the butter/sugar/egg yolk mix and fold in. Add the flour and baking powder and mix well. Finally, fold in the rest of the egg whites. 5 Prepare

2 equal-sized baking sheets and line with baking paper cut to the desired size and shape. 6 Spread a very thin layer of cake batter on the first base lined with baking paper and bake in the oven until the edge turns brown (about 8-10 minutes). Remove from the oven, immediately lift the sponge cake layer off the baking sheet and place it on a cake plate. 7 Spread a thin layer of cake batter on the second paper-lined baking sheet and bake in the oven. 8 Spread a thin layer of cake batter on the second paper-lined baking sheet and bake in the oven. 9 Then bake the next sponge cake disk. Repeat these two steps until you have used up all the batter (you should end up with 10-12 layers of sponge cake). You can reuse the baking paper several times. 10 There is no jam on the last disk. The cake can be enjoyed fresh from the oven, but will also taste delicious if stored covered with aluminium foil for 1-2 days at room temperature, which lets the flavours unfold. Dust with icing sugar and serve in thin slices with some fresh raspberries.

TIP If making this as a birthday cake, you can adjust the number of cake disks to match the birthday boy or girl's age. Just remember to adjust the recipe to make enough batter!

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Ham and eggs in aspic Makes 6

20 minutes + 4 hours cooling time

• 6 eggs • 2 slices of cooked ham • 75 g pickled gherkins • 3 parsley stalks • 6 sheets of gelatine • 400 ml beef stock (you can replace ⅓ of the stock with white wine) 1 Cook the eggs in boiling water for about 8 minutes. Remove, quench with cold water and peel. Cut each slice of ham into three wide strips. 2 Set a few gherkins aside for garnish. Slice the remaining gherkins. Wash the parsley and shake dry. Pick the leaves, set a few aside and chop the rest. 3 Soak the gelatine in cold water to soften. Heat the stock, squeeze out the gelatine and dissolve in the hot stock. Let cool and stir in the parsley. 4 Rinse 6 aspic moulds (approx. 125 ml each in volume) with cold water. Line the bottom of each one with a parsley leaf. Top with an egg, evenly distribute the strips of ham and then fold the edges inwards. Top with pickled gherkins. 5 Fill up with stock and chill for at last 4 hours. Briefly dunk the moulds in cold water and turn upside down. Alternatively, separate the jelly from the sides with a knife. 6 Garnish with the rest of the parsley, gherkins and remoulade. Best served with a slice of bread (as a starter) or with roast potatoes and a side salad (as a main).

TIP

his year, once again, we are happy to present you with some Luxembourgish farmhouse recipes, in cooperation with the Chamber of Agriculture. We visited Ms. Schmit at her farm in Stegen for the first time in summer 2017. The pigs that she breeds are sold under label of "Marque Nationale". She cures her own ham. After her wonderful recipes for "Schwéngsjelli" with mustard and fresh farmhouse bread from 2017 and last year's "Kiermeskuch mat Kréischelsgebeess", she now tells us how to prepare ham and eggs in aspic with remoulade sauce.

The garnish and filling can be modified as desired. You can for instance chop up the eggs and ham, or use a different mould.

Remoulade

RECIPE SIMONE SCHMIT PHOTOS RAMUNAS ASTRAUSKAS

For about 600 g Remoulade

15 minutes

• 2 egg yolks, room temperature • 1 tsp mustard • 1 tbsp vinegar g • ½ tsp salt • 250 ml oil, room temperature • 10 pickled gherkins • 2 hard-boiled eggs • 4 tbsp crème fraîchee • 2 small onions • 3–4 tbsp chopped herbs (parsley and chives) • 2 tbsp capers and a few anchovy sardine fillets (optional) 1 Whisk the egg yolks with the mustard, vinegar and salt. Slowly drizzle in the oil, whisking constantly until the mayonnaise stiffens. 2 Finely chop the gherkins, smash the hard-boiled eggs with a fork, and finely chop the onion and herbs. 3 Put the mayonnaise in a bowl and stir in the gherkins, smashed egg, chopped onions, herbs and crème fraîche. Season to taste with salt and pepper. If desired, add finely chopped capers and anchovy. 4 Remoulade goes great with egg and ham in aspic, with fish and chips, and with roast beef.

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Lëtzebuerger Rëndfleesch Produit du terroir A RECIPE BY JOËL SCHAEFFER

In our series on Luxembourgish beef, in partnership with the Luxembourg Chamber of Agriculture, we now bring you a recipe by Joël Schaeffer, head chef and owner of the restaurant Joël Schaeffer in Mertert.

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Produit du terroir

Lëtzebuerger Rëndfleesch Eng Passioun, e Genoss!

Candied beef cheeks with tarragon gnocchi and chicory Serves 4

5 hours (4 hours stewing time)

• 1 kg beef cheeks • 30 g clarified butter • 2 onions • 2 carrots • 60 g celery • 1 l red wine • 1 l dark veal stock • 2 cloves garlic • 1 bay leaf • 1 thyme twig • salt, pepper For the chicory salad • 2 red chicory • 2 tbs olive oil • 1 tbs white balsamic vinegar • salt, pepper • salad and heirloom carrots For the gnocchi • 450 g potatos • 150 g flour • 2 egg yolks • 1 tarragon • salt, pepper For the tuile • 80 g water • 20 ml nut oil • 10 g flour For the gnocchi 1 Cook the potatoes, with the skins on, in salted water. Once cooked, drain and peel them. 2 Finely chop the washed tarragon. 3 Put the potatoes through the potato ricer, add tarragon, flour and egg yolks and mix into a dough. Roll the dough into sausages and cut with a knife. Poach in salty simmering water. After cooking, refresh them in ice water, drain them and keep them in a cool place. 4 Before serving, fry them in a non-stick frying pan with a drizzle of olive oil. Season to taste.

La viande d’origine de qualité 100% luxembourgeoise garantie de la fourche à la fourchette !

RECIPE JOEL SCHAEFFER PHOTO RAMUNAS ASTRAUSKAS

For the cheeks 1 Clean the beef cheeks and season with salt. 2 Brown them in a pan with some peanut oil. 3 Add the diced vegetables (large dices / mirepoix) and the red wine. 4 Let cook and reduce by half. 5 Moisten with the brown veal stock. Add the garlic cloves, bay leaf and thyme. 6 Adjust seasoning. Bake in the oven at 140° C for 4-5 hours. For the chicory Make a dressing by mixing vinegar, olive oil, salt and pepper. Cut off the tips of the chicory. Put them in a bowl with the grated carrots and herbs. Season with vinaigrette and serve/ arrange immediately. For the tuile

www.produitduterroir.lu

Mix all ingredients and bake in a Teflon pan at medium heat.

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RECIPE MARCEL BIVER PHOTO MIRJAM PFEIFFER

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TYPICALLY LUXEMBOURGISH n

Wäinzoossiss mat Moschterzooss

Grilled sausage with mustard Serves 4

40 minutes

• 8 "Wäinzoossissen" (ca. 2 x 90 g per person) • 1 tbsp soybean, peanut or rapeseed oil • 1 medium-sized shallot (about 10 g) • 10 white wine/Elbling • 10 cl brown stock • 15 cl cream • 75 g Dijon mustard • salt 1 Heat the oil in a pan on high. Add the sausages and sear on both sides. Reduce the heat and cook for a further 2 minutes. Remove, cover and set aside. 2 Finely chop the shallot and fry in the same pan, in the leftover frying oil. 3 Deglaze with white wine and reduce to 2/3. Then add the brown stock and bring to a boil. 4 Add the cream, bring to a boil and salt to taste. Reduce to the desired consistency over about 10 minutes. However, the sauce should not get too thick, as the mustard provides additional binding.. 5 To finish, add the mustard to the sauce and heat slightly. Add more mustard if desired. At this point, the sauce should no longer be boiling to ensure that it doesn't curdle. 6 To finish, place the sausages in the sauce and reheat. Ideally served with freshly mashed potatoes, a green salad and a glass of white wine.

Once again our gues chef is Marcel Biver. Even through the trained chef is busy with his own insurance agency, he doesn't hesitate for a second when it comes to preparing typical dishes from Luxembourg for KACHEN! 2019 / 1 | KACHEN | 87

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Muhammara dip Serves 4

10 minutes

• 80 g unsalted walnuts • 1 garlic clove • 4 tbsp fresh lemon juice • ¼ tsp Aleppo chili flakes • ½ tsp sweet paprika • 1 tbsp pomegranate molasses or juice • 1 tsp cumin • sea salt to taste • 6 roasted peppers (about 200 g)

editerranean cuisine has long enjoyed a reputation for being fresh and healthy. It has the ability to take us on a voyage to warm, sunny beaches, and narrow colorful streets of mediaeval towns.

It is most often associated with Italy, Greece, and Spain, but belongs to all the countries bordering the Mediterranean Sea. Each geographical region provides a different take on some common ingredients – olive oil, grains, vegetables, legumes, lemons, and wine. The creative ways in which these ingredients are used throughout this region makes this cuisine exciting and flavourful to explore. Mediterranean diets have been associated with a reduced risk of cardiovascular disease, since it emphasises eating primarily plantbased foods, such as fruits and vegetables, whole grains, legumes and nuts. Butter is also replaced with healthy fats such as nuts and extra virgin olive oil, and herbs and spices – rather than excessive use of salt – are used to enhance the flavor of the food. Mediterranean cuisine is not just about food, however. It also represents a lifestyle that is centered in socialising and sharing good food with friends and family. The recipe below originated from Syria and is representative of Mediterranean cuisine’s diversity.

Mediterranean style oven-roasted vegetables Serves 4

15-20 minutes + 40 minutes cooking time

• 9 young potatoes (about 360 g) • 1 red onion • 200 g mushrooms • 4 00 g cherry tomatoes • 200 g zucchini • 3 garlic cloves• 2 tbsp extra virgin olive oil • ½ tsp each sea salt and black pepper • 1 tsp dry basil • ½ tsp each of thyme, oregano and red paprika 1 Preheat the oven to 200 °C on a conventional heating setting. 2 Scrub the potatoes, leaving their skin on. Leave them whole if they are small, and if they are bigger, slice them into halves or cubes. 3 Wash and trim the ends of the mushrooms, then quarter. 4 Cut the zucchini in half lengthwise, then cut into 4-cm thick pieces. 5 Wash the cherry tomatoes. 6 Mix all the vegetables, spices, salt and pepper with the olive oil in a large bowl. 7 Remove only the potatoes and place them in a baking dish. Roast in the heated oven for about 15 minutes. Remove from heat and then add the rest of the vegetables. Return them to the oven and roast for another 25 minutes until they are fork tender. 8 Serve immediately.

TEXT, RECIPE & PHOTO VESELA SAVOVA

Mediterranean cuisine

1 Place all the ingredients except the roasted peppers into a blender and blend until mixed. Make sure not to over-blend the walnuts – they should have a bit of a crunch. 2 Add the roasted peppers to the blender and blitz. The texture should be smooth but still with some visible pepper pieces and some crunchy walnuts. 3 Adjust the seasoning to your preference. 4 Serve with roasted or raw vegetables, or with pita / flat bread.

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ADVERTORIAL n

Swordfish Tataki with turmeric, toasted sesame, salad and avocado cream Serves 4

45 minutes

• 4 × 80 g swordfish at room temperature, cut into small chunks • 1 avocado • 1 pinch of wasabi • 1 pinch of turmeric • 1 tbsp yoghurt • 1 tsp honey • 2 tbsp soy sauce • juice of 1 lemon • zest of ½ lime • 1 tsp blackcurrant jelly • 4 + 1 tbsp grape seed oil • 2 tbsp rice wine • 1 tsp sesame oil • 20 g finely ground peanuts • 50 g toasted sesame seeds • salt and pepper • salad mix: gem lettuce, baby spinach and young leaves • as a garnish: mushrooms and green apple For the vinaigrette Mix 2 tbsp lemon juice with 4 tbsp grape seed oil, the redcurrant jelly and a pinch each of salt and pepper. For the avocado cream Mix the avocado with a little lemon juice, turmeric, salt, pepper, a tablespoon of yoghurt and the wasabi.

RECIPE ALAIN PIERRON PHOTO RAMUNAS ASTRAUSKAS

For the swordfish marinade 1 Combine the sesame oil, honey, soy sauce, rice vinegar, lime zest and one tablespoon of grapeseed oil and set aside. If desired, the marinade can be prepared the day before. 2 Mix the toasted sesame seeds with the finely crushed peanuts and set aside.

3 Deglaze the pan with the rest of the dressing and the remaining marinade. Drizzle over the fish. 4 Arrange the fish on top of the salad. Garnish with avocado cream, small cubes of fresh apple and some mushrooms previously marinated in the dressing for 1-2 minutes. TIP: This recipe also works well with tuna!

Gourmet restaurant "Les Roses" offers a cuisine that combines traditional flavours with bold new creations in a stylish setting. A modern culinary experience! Open from 6:30 p.m. to 10:30 p.m. Thursday to Monday and until 12:00 p.m. Friday to Saturday. "Les Roses" is closed for lunch. Information & Bookings: (+352) 23 611-410

Preparation and assembly 1 Season the salad with the dressing and arrange on the plates. Season the swordfish with salt and pepper and sear on all sides for a few seconds. Make sure that the middle stays nice and pink! 2 At the end of the cooking process, brush all sides of the fish with the marinade to halt the cooking process. Roll the fish in the sesame peanut mixture, then cut into two or three pieces.

Open daily from 10:00 a.m. until 3:00 p.m. from Monday to Thursday and until 4:00 p.m. from Friday to Sunday. Info: (+352) 23 611 -1 • info@casino2000.lu www.casino2000.lu Adults only

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Ben Weber

and the rural Mullerthal idyll

en Weber (31) is not just a top chef. He's also in the process of establishing a "solidarity garden". Weber, together with his mother, invested in a 120-square-metre greenhouse behind the restaurant "Gudde Kascht" in Haller, where the Mullerthal is particularly lovely and the little roads wind idyllically through the picturesque landscape. Here is the "Gudde Gaard", where Ben Weber and his colleagues grow vegetables by using only compost, water, and sunshine. The vegetables can be fertilised with mineral-rich fish water from the little aquaponic system where fish are raised. "This garden will also supply our restaurant with vegetables", says Weber. "Out of the garden and onto the plate." But not only that: Weber intends to offer subscriptions, bringing customers a basket filled with vegetables from the garden each week during the growing season. That's the "solidarity" aspect of the garden, which by itself wouldn't pay off for the restaurant. "But subscriptions will let it pay for itself. I don't care about profits, I care about better quality". He completed another major project in 2016: the conversion of a former farmhouse, which belongs to his parents, into a modern and yet friendly and cosy restaurant. It can seat 24 – and can hold twice as

many for events – and caters to guests who can appreciate something special. Ben Weber is no stranger to the area: after attending the hotel management school in Diekirch, he worked in Luxembourg City for chefs like Ilario Mosconi, was named Italy's "Cuoco dell’anno 2012", then Chef of the Year in Luxembourg in 2013, and head of the Luxembourg National Culinary Team. "I'm quite familiar with Italian cuisine, and I love to eat Italian food", says Weber. "But life is too short to commit to one thing." And he doesn't want to get bored. "I want to bring the flavours of different cultures together, without interfering with them." He likes traditional Luxembourg cuisine, but also Asian seasonings. "I don't need potatoes from Peru or wherever, when there are potatoes growing right here." Sustainability may be a trend for others, but for Weber it's part of the job. "We try to be as regional as possible. We don't have an actual direction", Ben Weber says about his kitchen. He watched as his parents had taken a small café near a camping site in Haller and turned it into a bistro, then a brasserie, and finally a top restaurant. And he's happy here, "where nobody just happens to pass by. It doesn't matter who you are and what you do. There's

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PHOTOS RAMUNAS ASTRAUSKAS

RESTAURANTPORTRÄT n

always risk involved, and there are always pros and cons." One thing is certain: this is not a restaurant that lives from business meals for Luxembourg bankers. But Ben Weber prefers "to stay away from the hustle and bustle and experience the moment in a comfortable atmosphere." A meal preceded by the stress of finding a parking space "has got off to a bad start."

produce liqueurs as well as biscuits. Their latest creations are "genuine Luxembourg herb butter" and chili con carne in a jar, which can be purchased on-site or in smaller area shops. He doesn't have plans for a larger production site, but says that "things would be difficult if I only had the restaurant. And because I am aware of that, I have to have other projects."

For Ben Weber, the restaurant's staff is "almost like family: mutual respect is important." The "Gudde Kascht" team is small: Weber, responsible for savoury dishes and assisted by a second chef in the kitchen, his wife Alexandra Pancher for the sweet dishes, two people to tend to the guests in the dining room, and one dishwasher. "Each person who works here wants every guest to go home satisfied. And our guests feel very much at home here." The restaurant is open evenings from Thursday to Saturday, and for lunch on the weekends as well.

"Life is too short to regret anything", says Ben Weber. He'd love to have "a little more private life", but that's "not always easy". The young man, who earlier acted in theatre troupes, was simply born with artistic talent: "I like to create beautiful things". He believes, actually, that there are "only good days, because both good and bad things happen every day. Good and bad are always in the eye of the beholder." He doesn't cook for himself alone, but enjoys doing so for friends: "For a relaxed, convivial evening, I'd probably make a hot pot."

"It never gets boring", says Ben Weber. That's putting it mildly. Alexandra Pancher delivers two to three cakes per week, and every year there are catering jobs for events for up to 800 people. Weber holds cooking classes, Pancher holds pastry classes. Both of them

RESTAURANT GUDDE KASCHT 20, rue Henerecht • L– 6370 Haller Tel.: (+352) 83 67 48 • www.gudde-kascht.lu 2019 / 1 | KACHEN | 91

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When the Cologne food journalist Bea Knopf moved to the Grand Duchy, she was completely unfamiliar with Luxembourg cuisine – with the exception of Léa Linster, of course. When she met Guy, however, that all changed – sometimes with life-threatening side effects…

hen she first met Guy, Bea Knopf had her suspicions. What kind of strange accent was that? It sounded a bit like Dutch. Or maybe Flemish? Somewhere from the south of Germany? Luxembourgish hadn't occurred to her at all. Why would it have? Who knows anything about Luxembourg? Let alone a genuine Luxembourger, and had the opportunity to converse? Until that party last year, when she and Guy met and decided that they got along pretty well, she'd never given a moment's thought to Luxembourg. OK, there was Jean-Claude Juncker. And Léa Linster – there was no getting around her for people who, like Bea, dealt professionally with culinary topics. But beyond that she hadn't had the faintest idea about the country. Except that Léa Linster had been the first (and, for a while, the only) woman to win the Bocuse d’Or in 1989 for her loin of lamb in crisp potato crust. Other than that? This was all about to change, however. That night at the party, she and Guy felt that they just got along swimmingly, but a few dinner dates later they had become a couple. They quickly discovered that they shared an intense passion for good food. Then Guy was called back to Luxembourg by his company (no, not a bank), and as neither of them had any interest in a long distance relationship and Bea was a freelance food journalist, she decided to pack up and move with him from Cologne to Luxembourg. And perhaps she might encounter new journalistic worlds in Luxembourg cuisine. After all, Guy was constantly raving about the incomparable specialities of home. Unfortunately he didn't know how to actually make any of them. Or anything, really, except for his legendary (according to him) spaghetti aglio e olio (garlic spaghetti), which he had proudly cooked for her on their first date at his flat, and after the consumption of which Bea avoided all contact with the outside world for a few days. Since then, they preferred to dine out. Especially since Bea understood writing about food much better than she did making it. It was her first night in Luxembourg. The movers had just left, and the apartment was filled with furniture and unpacked boxes. Guy had found them a house in Esch. "Don't worry, not that tiny backwater town on the Sauer in Ösling", he'd assured her when she asked him with bemusement what or where Esch was. Guy's assurance wasn't particularly helpful, as she'd never heard of either the Ösling nor the Sauer. At least it wasn't a one-cow town. Guy had claimed, after

all, that Esch was an absolute boom town (great!) in Minett (and where on earth was that?) When he meekly told her that this alleged metropole boasted a population of 35,000, an uneasy feeling came over her. But the house that he'd found for them in Esch (renting at first, real estate prices being what they were) turned out to be darling, with parquet floors, stuccoed walls, and a small, overgrown garden. Now they were sitting in a rustic restaurant in Luxembourg City; Guy had suggested they go out to celebrate the move. They came here to launch their plan of introducing Bea to the secrets of Luxembourg cuisine, by degrees. They'd start with Kniddelen, "incredibly good and incredibly delicious", according to Guy. He discouraged her from ordering an appetiser, as Kniddelen were very tasty but also very filling. It pleased Bea all the more to see this about-to-be discovered dish being served to the couple at the next table. Wow, that looked good! A little like Italian gnocchi, but with bits of steaming bacon... The couple at the next table certainly seemed to enjoy their meal. The man, especially. While his slim date ate elegantly, bringing dainty forkfuls to her lips, the man greedily shovelled one heap after another into his mouth. No wonder, his ample belly looked as if it demanded constant replenishment. Bea looked around for Guy, who had gone to the bar "to clarify something with the service". Suddenly she noticed out of the corner of her eye that the man at the next table had stopped eating. His mouth hung half open, bits of unchewed Kniddelen still inside. His satisfied expression had given way to a kind of stunned stare. His face went ashen. And then he slowly slid from his chair onto the floor …

To be continued...

TIP

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THE HAPPY

GUTS’ COMPANY

ennifer Olding is from the UK with Chinese origins. After completing her studies in England, love brought her to Luxembourg where she has lived in idyllic Bourglinster for the past nine years. Jennifer grew up with probiotic foods as they are a big part of life in Asian countries. Because it's almost impossible to find probiotic Asian foods in Luxembourg, Jennifer had the idea of making some herself.

For Jennifer, there's an entire philosophy behind this unusual name. Her focus is on quality, because good, regional food is of primary importance to her. Science, too, is increasingly finding connections between the psyche and the gut, which is why she chose this name for her company. Probiotic foods have a positive influence on intestinal flora and thus on general well-being and ultimately on the psyche. In her spacious, laboratory-like kitchen in Bourglinster, Jennifer makes kimchi, kombucha, and kefir. Kimchi is a bit like our beloved sauerkraut, but instead of white cabbage it is made with napa cabbage and gochugaru, a Korean chili pepper. Kombucha is a fermented drink made from tea and the vegan beverage kefir is made using no dairy products. The company is set for future expansion, and Jennifer hopes that she'll soon be supplying her products to a supermarket. Nevertheless, she plans to keep making her creations at home. www.thehappygutscompany.lu

SOURDOUGH BREAD WORKSHOP IN THE KACHEN OFFICE On 30 January 2019 the KACHEN office in Junglinster hosted its first workshop with Jennifer. In a relaxed atmosphere, the workshop conveyed the basics of making bread with sourdough. The proper folding of the dough in particular was practised under Jennifer's expert guidance. The highlight of the workshop was naturally tasting the crispy bread, which had a wonderful aroma and tasted delicious! Future workshops with Jennifer are already being planned. Keep an eye out for information at our website www.kachen.lu and on social media!

TEXT ELISABETH BECKERS PHOTOS RAMUNAS ASTRAUSKAS

The first time she made 10 kg of kimchi, she asked on Facebook if there were any takers. The whole lot was sold within days! At that time, before she came to Luxembourg, Jennifer was working as a risk analyst at an investment bank in the City of London. Her friends' and family's enthusiasm for her creations led her to the idea of selling her fermented products, and so in the summer of 2018 she founded her own business under the name "The Happy Guts‘ Company".

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ADVERTORIAL n

at the Hotel Le Place d'Armes

PEARLY SPRING Cocktail 4 persons

10 minutes

• 2 cl Armagnac • 3 cl Amaretto • 1 cl Vanilla syrup • 2 cl Fresh Rhubarb juice • 4 cl Pear Purée • Required equipment: Shaker (Boston shaker and half tin) Pour all the ingredients into the half tin and add ice cubes. Shake vigorously. Pour the contents back into a vintage glass on ice. Finish the cocktail with a decoration (a nice slice of pear or a piece of rhubarb).

Located in the heart of the city in the prestigious Hotel Le Place d'Armes, the bar Le18, designed by designer Tristan Auer, has quickly become the “place to be” since its opening last autumn. Its casual yet elegant ambience is perfect for a cosy cocktail for two, but also for a sociable after-work. The selection of rums with French, English and Hispanic influences is complemented by rare and unusual whiskeys. The creative barkeeper team prepares every classic cocktail on request and of course also offers their own creations, such as this PEARLY SPRING cocktail, which was specially conceived for KACHEN.

WIN For you, dear readers, together with the bar Le18 in the Place d'Armes, we have planned a first After Work for the KACHEN-CLUB members! Get to know the team behind the magazine and join us for a small launch party of the spring issue. Just follow the Facebook and Instagram pages of KACHEN and Le Place d'Armes so you don't miss the date (probably mid-March) and registration! www.facebook.com/kachenmagazin/ www.facebook.com/hotelleplacedarmes/ www.instagram.com/leplacedarmes/ www.instagram.com/kachen_luxemburg/

For reservations: E-mail: le18bar@hotel-leplacedarmes.com Phone: +352 27 47 37 211 Opening hours: Sundays to Thursdays from 3:00 p.m. to 12:00 p.m., Fridays and Saturdays from 3:00 p.m. to 1:00 a.m.

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BLOG AWARD 2020 The KACHEN Blog Award goes into the second round! This time with the categories FOOD, LIFESTYLE and FASHION & BEAUTY Finally it's about time again. You may have noticed that there has been a little delay in the next BLOG AWARD, but now we are ready. The website is online, the planning is done and the registrations can start. And we thought, 2020 sounds a lot cooler, right?! This time we're not only looking for the best food and lifestyle bloggers, but also fashion and beauty bloggers can participate in the newly created category Fashion & Beauty! You can find the conditions of participation and deadlines at www.blogaward.lu.

Participate and spread the word! Together with our exclusive print media partners Luxemburger Wort and Luxembourg Times, we will start presenting the participating bloggers, partners and events in September. The award ceremony will take place next spring! www.blogaward.lu

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KACHEN L U X E M B O U R G ' S

F O O D -

A N D

L I F E S T Y L E - M AG A Z I N E

FIND LUXEMBOURG'S FOOD- AND LIFESTYLE MAGAZINE ONLINE E MOCRIPES

RE ATION RM N INFO IRATIO P S N I

Esou genéisst Lëtzebuerg www.kachen.lu 2019 / 1 | KACHEN | 97

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Gala-Dinner by VinsLux in CASINO 2OOO

5,900 euros for Télévie A culinary highlight with Luxembourg's top crus

he dinner, organised annually by Claude François in CASINO 2OOO, is always an authentic culinary experience. The spotlight is on the Luxembourg still wines and crémants which the KACHEN colleague selected for his wine tasting app, VinsLux. Chef Alain Pierron, from the restaurant Les Roses, then goes about creating accompanying dishes to be served at the gala dinner: perfect "accords mets et vins"! This year's VinsLux Dinner took place on 2 February – this time at Chapito in CASINO 2OOO, due to the high number of attendees. José Arevalo's banquet team served the 132 guests wonderful dishes that paired magnificently with the top wines of the Luxembourgish Moselle. Also of interest were the remarks by the vintners, giving detailed descriptions of their wines and crémants.

TEXT CLAUDE FRANÇOIS FOTOS RAMUNAS ASTRAUSKAS

The gala dinner has been held to benefit the charitable operation RTL Télévie for the last four years: during an auction the guests may bid on rare Luxembourg speciality wines and magnum bottles no longer available on the market. These top wines also brought in top donations, with a sweet 1998 nectar from Domaine Charles Decker changing hands for 540 euros. In all, over 5,900 euros was presented to Télévie's coordinator, Diane Wunsch. This money will go to cancer research. KACHEN has been media partner for the VinsLuxTélévie Gala Dinner for the past three years. The 2020 Gala Dinner is planned for 29 February, again at Chapito in CASINO 2OOO; individual tickets cost around 139 euros. Make your reservations now by sending an email to vinslux@pt.lu (please include your name, telephone number, and the number of seats you wish to reserve).

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REPORTAGE n

TIP

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Ten Chefs for Télévie

pril 27th is the day of Télévie. Every year, countless organizations, clubs, companies and communities participate in the joint action of fundraising for a good cause. Like the Centre de Promesse Télévie Junglinster, whose initiative, led by René Mathieu, brought together ten renowned Chefs for an exceptional culinary event at Burglinster castle: Lucio Richiardi (Restaurant Airfield), Olivier Chevrier (Restaurant Le Gourmet), René Mathieu & Archibald De Prince (Restaurant La Distillerie), Cyril Molard (Restaurant Ma Langue Sourit), Ilario Mosconi (Restaurant Mosconi), Yann Castano (Restaurant Oro e Argento Sofitel), Thomas Murer (Restaurant An der Villa), Lionel Marchand (Hôtel Le ROYAL) and Pierre Zehner (Château de Bourglinster). About 150 participants enjoyed an exquisite 10-course menu. They were artistically pampered by pianist David Ianni and no less than 28 volunteers ensured a smooth running of the event.

TIP

Open the app and discover all the photos!

In total, the net proceeds of this first charity walking dinner were handed over in form of a cheque of € 18.253,88 to Télévie.

FOTOS RAOUL SOMERS

Of course, we couldn't resist supporting our* community and being part of the event as a partner. *(the KACHEN editorial office is located in Junglinster).

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Domaine Schumacher-Lethal

Like father, like son

Domaine Schumacher-Lethal in Wormeldingen is a typical winery which evolved from a mixed agricultural business into a successful vintner. A portrait of Erny and Tom Schumacher.

hen Erny Schumacher took over the family business as one of four children in 1974, the transformation from a mixed agricultural business to 100% winemaking had just been carried out. Erny comes from a long line of vintners and farmers, the Schumacher family home even held a bakery: the fathers of Erny and cousin Henri Schumacher (the later wholesale baker) were twins. 45 years ago, Erny had no other choice but to take another job. Of his families entire vineyard area, only 3,000 square metres was available to him as most of the land was part of the land consolidation. The young man wanted to start a family, and so in 1975 he married at age 20. For nine long years, Erny Schumacher worked shifts at "Dupont de Nemours" and then eight hours more in the family business, every day.

Investment and optimisation After the "Remembrement", Caves Schumacher-Lethal had the opportunity to enlarge its business. Vineyards were acquired, and the young vintner invested in new production facilities. In 1984 he quit his job at Dupont and from then on dedicated himself to working as a vintner. "We kept expanding the business. In 1996 we opened a new cellar in Wormeldingen, and in 1998 we put in a thermoregulation system. But that took up too much of our storage space", the vintner laughed. Like many of his colleagues, Erny Schumacher didn't invest in crémants alone, but also on optimising the quality of his still wines. The investment paid off. The high demand forced Erny Schumacher to invest in a completely new cellar, which he set up on the idyllic banks

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of the Moselle, close to the vineyards. In 2010 the new production/ warehouse facility was formally opened, together with a smart wine bar with a little terrace – a genuine attraction in Wormeldingen!

At home on the job The wine bar was also a pet project of Erny's son Tom, who joined the business in 1998. "At that time I was still studying in Trier and later in Bad Kreuznach", recounted the jovial man, who had actually wanted to attend the agricultural school in Ettelbrück, but had been the only student to enroll. So at age 16 he apprenticed reluctantly with his father although he wasn't all that interested in winemaking. Tom graduated from the Institut Emile Metz and worked briefly as an industrial and maintenance technician. But then, at age 43, his father had a heart attack. Tom went back to school to study business management in Trier and then an additional year in Bad Kreuznach to earn his diploma in wine technology. Those were eventful years for the Schumachers, including for Tom's mother, Monika, who in 1998 managed practically everything alone: "I was lying in the ICU and she was bringing me problems from home", Erny Schumacher laughs impishly.

with their children: Glenn is nine and his sister Yana is one year younger. Father and son have a strict division of labour: "My father still works in the vineyards”, says Tom, "and I'm responsible for what comes into the cellar". Until a few years ago Tom and Erny also shared an interest in firefighting. Erny Schumacher joined the corps over 45 years ago; for the last 35 years he's been commandant, as well as canton president, first regional president and vice president of the Landesverband. "But now I want to step away from all that", he disclosed. Impossible to imagine the private vintners' association without Erny Schumacher at the helm: his fellow vintners need someone who will defend their interests and isn't afraid to speak up. Which is what "Schumachesch Ern" has been doing for 23 years.

New direction Over the years, Tom put his stamp on the wines of Domaine Schumacher-Lethal: goodbye to the sweet wines of the 80s and 90s, and hello to drier, more long-lasting crus. "I now prefer drier wines myself ”, says his father. "Tommy" Schumacher belongs to the generation of younger, welleducated vintners who are willing to take unusual risks. SchumacherLethal makes several crémants, a series with very dry, barrique-aged crus, rare varieties like Blauer Zweigelt and Pinot noir précoce aas well as high-concentrate wines as part of the "Charta Luxembourg" agreement of the private vintners. Tom's Frau Xenia, a trained educator, now works full time at Domaine Schumacher-Lethal. She oversees organisational matters, from administration to orders and deliveries. The rest of their time is spent

Domaine Schumacher-Lethal 117 Route du Vin • L-5481 Wormeldange Tel.: (+352) 26 74 76 90 • E-Mail: contact@schumacher-lethal.lu www.schumacher-lethal.lu 2019 / 1 | KACHEN | 103

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WINENEWS Friday, 26. April 2019

89. MAACHER WÄIMOART Sports and Cultural Centre, Grevenmacher For decades, the "Marché aux Vins" in Grevenmacher has been the official date on which winegrowers present the new vintage harvested in the autumn of the previous year. The morning is reserved for the official part, while the public will get to try the “Wäimoart” from 4pm to 9pm. The success will probably be even greater than usual, as the 2018 vintage is considered one of the most promising of all time. But you should also taste the older vintages! Thursday, 15 May to Sunday, 19 May

EXPOVIN

Luxexpo, Luxemburg-Kirchberg For its third edition, the “Salon du Vin et de la Gastronomie” is moving from the Halles Victor Hugo, to Luxexpo-The Box in Luxembourg-Kirchberg. Almost all Luxembourg winegrowers will be present, as well as many suppliers of foreign wines and other specialties. Food will be available as well. Expovin is therefore leaving the Limpertsberg site for the former Spring Fair site and date (mid-May). Opening hours: Thursday and Friday from noon to 9 pm, Saturday from 10 am to 9 pm, Sunday from 10 am to 7 pm. Sunday, 9. June and Monday, 10. June

WINE TASTE ENJOY Pentecost weekend features open cellars along the Luxembourg Moselle Luxembourg’s winegrowers, vineyards and a few distilleries invite you back to the popular Wine Taste Enjoy wine weekend. The cellars will again be very busy, and if the weather permits, the winegrowers' terraces will also be crowded. The offer is varied: tastings of wines and crémants as well as noble fruit brandies; music, art exhibitions and guided walks; culinary specialities in local taverns and restaurants. The exact programmes and offerings are available at www.visitmoselle.lu

NEW AOP STANDARDS FOR THE CRÉMANT MILLÉSIMÉ TEXT CLAUDE FRANÇOIS

A crémant requires at least nine months of lees aging before it is disgorged and put on the market. The base wines of crémant blends may come from one or more vintages. A "Crémant Millésimé" is produced exclusively from grapes from a single vintage. The AOP regulation introduced in 2016 stipulates that vintage crémants must be lee aged for at least 24 months. The first Crémants Millésimés conforming with this regulation will be available for purchase this year. 104 | KACHEN | 1 / 2019

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18472-

plan K

L ES V I N S E T C R ÉM A N T S D U LU X EM B O U R G, VO U S A L L E Z L ES A D O R ER

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REPORTAGE n

From nasty mash to noble drink Sake, the rice wine from the Land of the Rising Sun, has a history that goes back thousands of years but which hasn't always been so appetising

apan is a complex country. First, there's the language. That ritual known to Europeans as "harakiri" is actually called "sepukku". And when you order a glass of Japan's national alcoholic beverage, it may well happen that things go sideways and you'll end up being served fish. "Sake", you see, isn't just the Japanese word for rice wine. When the first or second syllable is stressed differently – something hardly distinguishable to foreigners – it's also the Japanese word for salmon. Making the situation even more complicated, "sake" doesn't even mean rice wine but rather "alcoholic beverage" in the general sense, whilst the term for that which we know as sake is actually "nihonshu". Are you keeping up? It gets even better: strictly speaking, sake isn't even a wine, but – judged by how it's made – a beer. If a rather high-alcohol one, with 15% to 20% alcohol by volume. And to add to the confusion, sake was originally not a beer, but a mash. Are you completely addled now? Well then, let's take a little trip back in time...

TEXT SUSANNE JASPERS

Eww! Yuck! Sake has a very, very long tradition. Opinions vary on just how long. According to Japanese mythology, sake existed at the creation of heaven and earth – right from the very beginning. Hmmm, but who made it, then? A more scientifically provable theory posits that sake's invention came along with the introduction of wet rice cultivation in 3rd-century BCE Japan. Sake's preparation once took place in a way that we westerners may find strange: women and girls gathered in groups to industriously chew cooked kernels of rice and then spit them out into a container. The air and saliva ensured that the rice fermented within a few days, and the result, in the truest sense of the words "with a bit of spit and polish", was a slightly alcoholic mixture to be eaten like porridge. Doesn't that sound tasty? Fortunately, the Japanese determined at some point that they could do away with the chewing-and-spitting part when it was discovered that adding mould or yeast cultures to the kernels of rice – also in combination with air – would likewise get the fermentation process started. Still doesn't whet your appetite?

First for the imperial court, then in monasteries Sometime after the 3rd century CE, new knowledge on the art of brewing began to flow into the country over the trade routes from China and Korea, allowing sake production to become more efficient and more extensive. Which, however, only benefited the rulers: for centuries, production was reserved for the imperial court, which profited splendidly from the population's growing thirst for sake. In the 12th century the laws were eased, bringing other producers onto the market. The first Japanese sake was generally brewed in monasteries and temples, not unlike Europe's history of beer-brewing monks. The first serious competition from the private sector didn't appear until the 17th century. One of the oldest producers – Gekkeikan, founded in 1637 – is still in operation today.

Divine offering and party drink Sake has always played an important religious role, for example in Shinto rituals. Even in the lives of average Japanese citizens, however, it is a custom to treat the gods to a glass now and then. In the temples, cups or even small barrels filled with rice wine are given as offerings before major holidays. Not that mere mortals can't enjoy it as well, for example at Hanami, the famous cherry blossom festival held every spring, when the Japanese traditionally enjoy quite a few glasses – or more – of sake during extended picnics. Today this tradition is enjoyed across all classes. In drinking games during the Middle Ages, however, rice wine was served in the order of the social class: the last person served was inevitably perceived as the "loser". Similar rules applied to other games: whoever lost had to offer the winner a sake. Now you'll have to pluck up your courage, as there's still the disgusting part: you can't make sake without "koji", a fungus that is absolutely necessary for its production. But let's forget that for now, and raise a toast: "Kanpai"! 2019 / 1 | KACHEN | 107

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Futsushu or Daiginjo? Despite the many varieties (a science in itself), sake generally falls into one of two categories: standard and premiums, depending on two main quality characteristics. First, the addition of alcohol: varieties of sake which are comparable to table wines here, which make up about 80% of Japanese production, get an extra shot of distilled alcohol during the end phase of the production process to raise the alcohol content. However – and this is going to get complicated again – that also happens with premium sakes, although in smaller quantities and only for the purpose of releasing flavourings from the unfermented residues in the end phase, before the final result is separated from it. Befuddled? OK, let's look at the second criterion, the polishing of the rice kernel: the higher it is (meaning that which remains of the rice kernels after polishing), the higher the quality. "Daiginjo", in which only 50% of the kernel remains, is an absolute premium sake – naturally at a corresponding price. For those looking for something more affordable, there's "Futsushu" – more added alcohol, less polished. Non-experts will still find it delicious.

A little sake etiquette The most important rule: never place the bottle on the table! The bottle is only for transport and storage purposes. Sake should be served in a "shuki", an authentic sake set consisting of a flask ("tokkuri") and cups ("choko", or the square wooden cups, which are called "masu"). Even more important than what you drink it from, naturally, is how you drink it. The rule here is that there is no actual rule. Chilled, at room temperature, warm, hot, anything goes. One rule of thumb, however, is that the higher quality the sake, the less it should be heated.

When, where, why? As an aperitif, as a digestif or simply with your meal: fact is, you can drink sake any time you please. Although, experts say, each kind of sake has its own special characteristics, which means that – depending on the occasion, temperature and accompanying (fish) dish – it will pair with the food served to varying degrees. Confusing? Then we recommend visiting a Japanese restaurant for guidance. In Luxembourg you'll find the legendary Kamakura in Rue Münster, Aka Cité (the author's favourite) at Place d’armes, and Nonbe in Esch-Belval. And if you want to explore the complex science of sake indulgence in more depth, Nihonshu offers sake courses. (www.nihonshu-sake.lu).

Bloody Geisha Cocktail Ingredients for 1 cocktail • small glass of chilled tomato juice • 45 ml sake rice wine • 1 dash of soy sauce • 1 splash lime juice • ice cubes • optional: 1 dash of Wasabi Mix the tomato juice, Sake, soy sauce and lime juice together. Pour into a glass over plenty of ice cubes. Garnish with celery sticks and a lime wheel and server immediately. A savory cocktail, similar to a Bloody Mary, but uses sake, a rice wine instead of vodka. 108 | KACHEN | 1 / 2019

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NOBLE DROPS n

Wine & Spirits FOX CRÉMANT Cuvée Catherine Marie

PINOT BLANC BARRIQUE 2016

Guilt-free pleasure! At the end of 2018, Catherine Hoffmann & Pierre Beck, the founders of FOX Beer, launched the FOX Crémant Cuvée Catherine Marie. This sparking wine, "made in Luxembourg" with zero dosage, has fewer calories than other crémants, 0 g carbohydrates and 0 g residual sugar, but 12.5% alcohol.

This Pinot blanc is a wine with incomparable charm and a sophisticated nose of agave and vanilla. Its rich taste envelops the palate – a fine symbiosis with the wooden barrel and typical characteristics of Pinot blancs. This wine pairs will with shellfish or veal with salted butter.

19,50 € / 0,75 l 26,00 € / 0,75 l The cuvée is limited to 3,500 bottles and can be ordered online as long as supplies last.

Pinot Blanc Barrique 2016 is available at Domaine Ruppert in Schengen and in Provençale. www.domaine-ruppert.lu

www.foxdrinks.lu

VIN ORANGE Forget whites, rosés and reds! Orange wines are gaining in popularity. This wine has nothing to do with the citrus fruit, of course. Rather, it's a white wine that was produced like a red. The grapes are fermented over a longer period together with grape juice. Its name comes from the wine's colour. 18,00 € / 0,75 l Try this and other extraordinary wines at Domaine L&R Kox at the Maacher Wäimoart on 26 April 2019 in Grevenmacher. Can be ordered after April 2019 at the "Maacher Wäimoart" in Grevenmacher, at Domaine Kox , or online. www.domainekox.lu

CRÉMANT VIGNUM POLL-FABAIRE The POLL-FABAIRE VIGNUM is presented finely and with an elegant mousse in the glass. Its nose suggests berries, vanilla and discreet roast aromas. Fresh in the mouth, with a fine mousse. A special cuvée from the house of POLL-FABAIRE. The hand-crafted label reflects the name's characteristics: mystical yet elegant. 19,50 € / 0,75 l Taste the Crémant VIGNUM in the five vinotheques of Domaines Vinsmoselle. Also available in wellassorted supermarkets. www.vinsmoselle.lu

GIVEAWAY WE'RE GIVING AWAY 1 BOX CONTAINING ALL THE BOTTLES DEPICTED ABOVE! Answer the following question: How many bottles are we giving away on this page? Send an email with the correct answer under the heading „Edle Tropfen“ to gewinnen@kachen.lu Submission deadline is 06 April 2019 2019 / 1 | KACHEN | 109

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WELLNESS n

INTERMITTENT FASTING Intermittent fasting is the latest diet trend. But does it really help you lose weight? And, more importantly, is it healthy?

umans have fasted intermittently for over a hundred thousand years, albeit not by choice. Back when we lived as hunters and gatherers, food was rarely in regular supply. Even after the advent of agriculture and permanent settlements around 15,00020,000 years ago, people didn't automatically start eating three meals each day. Today, "Homo Sapiens smartphoniensis" regularly consumes food more often than that. Snacks and goodies beckon from all sides.

In the beginning it may feel strange, but after just 4–6 weeks one begins to feel accustomed to the new rhythm. It will not result in hypoglycaemia (a myth!) or muscle atrophy as long as those eight hours of eating include a normal portion of protein. Talk to your doctor if you have any questions. Pregnant women should not fast, as no clinical studies have been conducted on this type of diet (apart from our ancestors, naturally – and involuntarily).

The human body is programmed to deal with times of famine, and can process two types of energy, just like a hybrid engine: our muscles work best with energy from carbohydrates (bread, potatoes, rice, noodles, sweets). This kind of energy intake is necessary for 14 hours of daily physical labour; office work, on the other hand, requires very little energy (300 kcal/day on average). When this energy supply is not available, the body will switch to burning fat.

*The 16:8 method involves 16 hours of fasting (no solid foods, only no-calorie beverages (unsweetened tea, coffee or infusions). You may eat "normally" during the remaining eight hours; for example, lunch at noon, dinner around 7 or 8, and nothing after that until next noon. The 5:2 method involves consuming less than 500 calories (for women; 600 calories for men), ideally protein with no carbohydrates, on two nonconsecutive days during the week, and eating normally during the other five days.

Intermittent fasting forces our bodies to switch to fat burning by not providing nourishment in the form of carbohydrates over certain periods of time. One can choose between the 16:8 and the 5:2 methods*, depending on which is easier to work into one's daily routine. One thing should be made clear: this type of diet only works when one adheres to it for life. It has many advantages beyond weight loss. It can demonstrably improve blood lipid levels, prevent diabetes, improve memory and mood, and help regulate digestion and the immune system. It can also lower blood pressure! After the body adjusts to this new rhythm of eating, the lowered levels of ghrelin and leptin in the blood will lessen hunger pangs, appetite, and thinking about our next meal.

Dr. Marc Keipes Director GesondheetsZentrum www.gesondheetszentrum.lu/blog/

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RECIPE OLIVIER CHEVRIER (LE GOURMET) PHOTO MIRJAM PFEIFFER

Fruit kefir

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HEALTH n

HOMEMADE FRUIT KEFIR with Olivier Chevrier Many of you may remember Olivier Chevrier, chef and owner of Le Gourmet in Junglinster, from his expertise on mushrooms in our recent autumn issue. A while back Olivier told us that ever since he was a child he has always made his own fruit kefir, a delicious beverage made from living cultures also known as water kefir. Water kefir consists of small crystals which, aided by yeast cultures and lactobacilli from sugar water and dried fruits, make a delicious drink. These cultures passed on from one generation to the next, just as it was with Olivier, who got his from his mother. He in turn is willing to share "his" cultures with KACHEN readers and to explain exactly how healthy fruit kefir is made, during a specially planned workshop. Here's his recipe:

For 1 litre of kefir

5 minutes + 2 days of rest

• 2 large tbsp Kefir culture • 2 tbsp unrefined cane sugar • 1 thick slice of untreated lemon, skin on • 1 whole dried fig, untreated • 1 tbsp dried cranberries • 1 l tap water

1 Clean a large glass jar with hot water. 2 Add all the ingredients to the jar, mix well and leave for 2 days at room temperature. Warning: do not seal the jar too tightly as it may explode! Screw the lid on loosely or cover the top with a cloth. 3 After 2 days, remove any ingredients floating on the surface with a spoon. Strain the liquid through a sieve and transfer the kefir to a sealable glass container. 4 Stored in the fridge, the kefir will keep for up to 10 days. Open the container from time to time to allow any excess gas to escape. As the days pass, the kefir will gradually acquire a stronger taste.

TIP You can use other kinds of dried fruit to make this kefir, such as pieces of dried mango or a handful of raisins.

Where to find kefir cultures Olivier's kefir cultures are available free of charge at Le Gourmet. Just call +352 26 78 25 31 a few days in advance. You can then pick up the cultures at the following address: Restaurant Le Gourmet, ZA de Langwies 2, L-6131 Junglinster, www.legourmet.lu

WORKSHOP F R U I T

K E F I R

28/03/2019 6:00 p.m. – 8:00 p.m.

KACHEN is organising a free workshop for up to 20 people with Olivier Chevrier, who will show participants how to make kefir. The workshop will be held on the premises of KACHEN publishing in Junglinster. If interested, just send an e-mail to redaktion@kachen.lu to sign up. Each

participant will go home with their very own kefir cultures.

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RECIPE JOHN SCHLAMMES PHOTOS MIRJAM PFEIFFER

Ayurveda

body and mind in balance

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HEALTH n

Ayurveda Ayurveda is a holistic approach to health which emerged about 2,000 years ago. Its philosophy is based on the perception of a person's body and mind forming an individual unit. Its primary goal is not healing illness, but of prevention. Health, then, is more than just the absence of illness. The harmony of inner balance is especially important. The core of Ayurveda's system is nutrition. A healthy body and mind is obtained through the right foods and their preparation, depending on one's type of constitution. But what about Dosha, Agni and Ama? KACHEN consulted Ayurveda expert John Schlammes on the secrets of Ayurvedic nutrition, and has redefined traditional Luxembourger dishes in accordance with Ayurvedic philosophy. He will be providing us with seasonal recipes and in-depth glimpses into Ayurvedic nutrition over the course of the entire year.

Aging and good health – focus on prevention and longevity The term Ayurveda comes from the words "ayus" (life) and "veda" (knowledge). "Most recommendations in Ayurveda involve healthpromoting aspects", explains John Schlammes. "It's not primarily about healthy or unhealthy eating, but about eating that is compatible and individually suited to each person." This is said to increase longevity and health – and preserve vitality even in old age.

A short description of terms Being a part of nature, humans are influenced by the five elements of earth, water, fire, air, and ether. These, in turn, are influenced by what is known as the concept of DOSHA: VATA – air and ether – controls all movement in the body: respiration, the elimination of wastes, and nerve impulses. PITTA – fire and water – stands for transformation and controls the body's metabolism, from digestion to cell function. KAPHA – water and earth – gives the body, all organs, tissues, and cells their structure. A healthy and balanced person will have balance in all three doshas. The dosha concept distinguishes between three different constitution types: the Vata type is slender, nervous, sensitive, always in motion. The Pitta type is a hot-blooded, assertive doer. The Kapha type – the rocksolid type – is slow-moving, persistent and patient. No one is purely just one of these three types; everyone has, from birth, a constitution

with an individual distribution of Vata, Pitta und Kapha ("prakriti"). There are seven possible types. Nutritional recommendations are given, based on these, to compensate one's dosha in the event of an existing imbalance. A good example is an excess of Kapha, in the form of an increased build-up of mucous when one has a cold. Here one should eat bitter and spicy foods, and avoid sweets.

The day in harmony with Ayurveda Other important elements are "agni" (digestive fire) and "ama" (undigested toxins). Agni controls appetite – with a healthy agni, a feeling of hunger will be sensed 2-3 times daily at mealtimes. If the agni is imbalanced, food cannot be fully digested or metabolised, which can lead to digestive problems and illnesses. The Ayurvedic breakfast is ideally light and warm. A glass of warm water should be taken before breakfast to stimulate metabolism. Lunch should contain all six kinds of flavours and meet the daily allowance of protein, carbohydrates and fat. Raw foods make a good side dish for a strong agni. In the evening, refrain from foods that are heavy, raw, or heavily seasoned. "Ayurveda is not a strict dogma", says John Schlammes. "If you follow the 80:20 rule, you can still enjoy food: 80% balancing and appropriate to your type, 20% for pleasure. If you get enough sleep and avoid extremes, you'll meet the preconditions for long life and health." www.ayurveda-johnschlammes.com 2019 / 1 | KACHEN | 115

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Which dosha type are you? VATA types live in the elements of air and ether – they are active, turbulent whirlwinds. They are often slender, tall, and tend to have dry skin. Their characteristics include quick comprehension, sensitivity, creativity and conflict avoidance. They may suffer from insomnia, nervousness, dry skin, intestinal gas, constipation, or issues with the musculoskeletal system. PITTA types, characterised through the elements of fire and water, are bursting with energy, vigour, and efficiency. They are often of medium height with distinct musculatures, physical and psychological strength, and sharp intellects. They are often managers – assertive, efficient, dominant, and not conflict-shy. They tend to suffer from hyperacidity, inflammations, infections

and skin diseases, increased blood lipid levels, high blood pressure, and intestinal problems. KAPHA types have the dominant elements of earth and water. These are solid-as-a-rock types who are persistent, satisfied, easygoing and very patient. Usually compact with stable builds, they tend to be overweight (despite normal appetites) have oily skin, and fondness for sweets. This is not helped by their avoidance of exercise. A Kapha type's agni tends to be slow, which may result in digestive problems, loss of appetite, respiratory illness and excess weight. No one is purely just one of these three types; everyone has, from birth, a constitution with an individual distribution of Vata, Pitta und Kapha ("prakriti").

Kitchari A rice and mung bean stew for detox daysor as a light evening meal Serves 1

30 minutes

• 2 tbsp Basmati rice • 2 tbsp yellow split mung beans • 1 tsp ghee or 2 tbsp olive oil • ¼ tsp whole cumin seeds • ¼ tsp turmeric powder • ¼ tsp ground ginger • 500 ml hot water • salt and pepper • fresh coriander • a squeeze of lemon juice

1 Heat the ghee in a pot and briefly fry the cumin seeds. 2 Add the rice, mung beans, turmeric and ginger powder. Stir a few times. 3 Add enough hot water to cover, and cook the Kitchari for 20–25 minutes until the mung beans and rice are soft. 4 To finish, season with salt and pepper, stir in some chopped coriander and add a squeeze of lemon. Note: Kitchari should always be made fresh.

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The six tastes (RASA) in Ayurveda cuisine Sweet (sweet vegetables such as fennel, cucumbers, squash, carrots, red beets; sweet fruits such as bananas, dates, figs, mangos; cereals, pulses, nuts, seeds, fats, milk, sugar, meats) Sour (citrus fruits, tomatoes, pineapple, yoghurt, vinegar) Salty (sea salt, rock salt, salty seasonings like soy or Worcestershire sauce) Spicy (chilies, ginger, horseradish, pepper, mustard) Bitter (leafy greens, artichokes, chicory, radicchio, fresh herbs) Astringent (cabbage, rocket, turmeric)

Spicy sweet potatoes in coconut milk Serves 2

30 minutes

• 4 medium-sized sweet potatoes • 1 tbsp ghee or 2-3 tbsp olive oil • 1 tsp whole cumin seeds • 1 small onion • tsp each of chopped ginger root, garlic and chili • 1 tsp mild curry powder • ½ tsp turmeric powder • 100 ml water • ½ tsp salt • pepper • 200 ml coconut milk • 1 tbsp almond butter • 1 tsp coconut flakes (optional) 1 Peel and finely chop onions and garlic. Wash and seed the chili and chop into thin slices. Peel the sweet potatoes and cut into small cubes. 2 Ghee Heat the ghee and briefly fry the cumin seeds. Add the onion, garlic, ginger and chili and stir fry briefly. Add the turmeric and curry powder and stir. 3 Add the sweet potatoes with ½ teaspoon of salt, add 100 ml of water and cook gently with the lid closed for 10-15 minutes. Finally, add the coconut milk and let simmer briefly. Stir in the almond butter. Season to taste with salt and pepper and sprinkle with coconut flakes to serve if desired.

AYURVEDA TIPS FOOD • Eat regular hot meals and avoid between-meal snacks. • Eat light meals in the evening. • Give your digestive system a little relief from time to time with a light meal (e.g. kitchari – see recipe). LIFESTYLE • Right after you get out of bed, drink 1-2 glasses of warm water to stimulate metabolism, and take in sufficient fluids during the rest of the day. • Sip warm ginger water over the course of the morning: cook 2-3 slices of fresh ginger for 5 minutes in 1 l water, pour into a thermos and drink in sips over the course of the morning. • Make sure to get enough exercise: regenerate body and mind with regular sessions of yoga and meditation, as well as sufficient sleep.

Note: Enjoy the spicy sweet potatoes with some rice and your favourite chutney on the side.

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Date chutney The perfect condiment to accompany your rice and grain dishes: contains all six tastes. Für Makes about 250 g (serves 6-8)

Note: The chutney will keep for a few days in a closed container in the refrigerator. The chutney also excellent freezes very well.

RECIPE JOHN SCHLAMMES PHOTO MIRJAM PFEIFFER

• 250 g dried dates (stoned) • 300 ml water • juice of 1 lemon • 1 tsp ghee (alternatively, 2 tbsp olive oil) • 1 tsp coriander seeds • 1 chili pepper • 1 thick slice of fresh ginger • ½ tsp turmeric powder • ½ tsp cane sugar • ½ tsp salt • ½ tsp ground cinnamon

30 minutes

1 Quarter the dates and soak in 300 ml of water and the juice of half a lemon. 2 Finely grind the coriander seeds in a mortar. Seed the chili pepper, peel the ginger and chop both. 3 Heat the ghee in a pot and briefly fry the coriander seeds. Add the chili pepper and ginger and fry until lightly browned. Add the turmeric and stir-fry briefly with the rest of the spices. Add the soaked dates with the soaking water and cane sugar and cook over medium heat for 10-15 minutes without the lid on until most of the liquid has evaporated. Stir several times in the process. 4 Purée finely with a blender. 5 Add salt and cinnamon, season with a little lemon juice and let cool.

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WORKSHOP AY U R V E D A

26/04/2019 5:00 p.m. – 8:00 p.m. Together with John Schlammes, KACHEN is hosting a free Ayurveda workshop in Luxembourgish for max. 12 participants. The workshop (including instruction, recipes, cooking and eating) will take place at KACHEN's offices in Junglinster. If interested, just send an e-mail to redaktion@kachen.lu to sign up.

NATURALLY HEALTHY WITH

ATELIER DE CUISINE BERTRAND Bertrand from Atelier de Cuisine Bertrand in Bartreng (Bertrange) is no stranger to KACHEN. His healthy recipes, inspired by seasonal and regional products are easy to make and always delicious. Starting now, you'll find here Bertrand's tips and tricks for simple changes to your dietary habits and healthy snacks to enhance well-being!

UPON WAKING, WHILE YOUR STOMACH IS STILL EMPTY: Drink a glass of lukewarm water every morning. Three times a week, add the juice of half an organic lemon to the water. Drink plenty of liquids in the morning to stimulate digestion. Vitamin C is good for the immune system! EAT MORE GREENS! Young spinach leaves, cress, cabbage, sprouts, and herbs can be easily integrated into any meal as a salad, side dish, or garnish – a great way to manage those daily five portions of fruits and vegetables! Also easy to integrate: a handful of nuts (hazelnuts, walnuts, Brazil nuts) can be sprinkled over a salad and also make tasty between-meal snacks. The omega-3 content of these foods has an anti-inflammatory effect. ARTICHOKES!

AYURVEDA MIT JOHN SCHLAMMES NUTRITION AND HEALTH CONSULTANT WORKSHOPS - TRAINING 29, rue de Dalheim MEDINGEN

Did you know that there are many ways to enjoy this extraordinary vegetable? As a dip, with pasta, as hummus with smoked ham on a slice of bread, as a salad with olive oil, lemon and Parmigiano-Reggiano cheese, young artichokes fried in olive oil and butter, with lemon and freshly chopped mint.

Artichokes have a natural detox-effect and are good for the stomach. www.atelier-de-cuisine.com

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ABOUT BEETROOTS A healthy friendship!

RECIPE

e are happy about the cooperation with Sara and Sven! In this issue we present one of their vegan creations for the first time. In addition, every Monday you'll find more vegan dishes from this pair on our website, Facebook, and Instagram!

Vegan asparagus risotto with spinach pesto

This vegan asparagus risotto is a healthy and easy spring dinner your whole family and friends will love!

Introducing Sara and Sven: vegans, friends and our new partners for terrific vegan recipes for our Meatfree Mondays!

Serves 4

45 minutes

For the pesto • 200 g spinach • 2 garlic, minced • ½ lemon, juiced • 75 g cashew nuts • 30 g pine nuts • 3 tbsp nutritional yeast • 2 tbsp olive oil • salt and pepper to taste

Sara and Sven first met many years ago, in the army. Sara, today the mother of a young son, turned vegetarian for health reasons when she was a teenager, and then became a vegan through Sven. Superathlete Sven (ultratrail) had come to vegan eating through his sport and from the examples of renowned vegan athletes, and found that it provided him with the most energy. Both love to cook and have long enjoyed doing so together. In September of last year they began to post their newly-created recipes on social media. The response was massive, and spurred them on to share their love of vegan food with others. KACHEN is delighted to support them in their project! Naturally, we will also introduce their planned vegan cookbook in KACHEN.

For the risotto • olive oil • 2 onions, diced • 2 garlic cloves, minced • 300 g risotto • 100 ml apple juice • 1 l vegetable stock • 12 green asparagus spears, peeled and chopped • 6 tbsp of nutritional yeast • sprouts and spring onions (to decorate)

facebook.com/aboutbeetroots RECIPE & PHOTO SARA & SVEN

instagram.com/aboutbeetroots.

1 First, prepare the pesto by putting all of the ingredients into the blender. Blend to the desired consistency and set aside. 2 In a large pot, add the olive oil over medium heat. Add the onion and let simmer for 5 minutes while stirring often, until the onions become glassy. Then add the garlic and let cook for another minute. 3 Add the rice to the onions and garlic, stir and cook for 2-3 minutes until the rice becomes glassy. Then add in the apple juice and stir well to combine. 4 Now start adding the vegetable stock little by little while continuously stirring. Continue until all of the stock is added and the rice is cooked to al dente. This should take about 25 minutes. During the last 5 minutes, add the finely chopped asparagus and the nutritional yeast. Stir well. 5 When the risotto is cooked and creamy, remove from the heat and serve with a bit of spinach pesto and sprouts.

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AWARD-WINNING, CHALLENGING, AND AMIDST NATURE

THE ESCAPARDENNE EISLEK TRAIL IN NORTHERN LUXEMBOURG

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Maas basin. Near Tavigny we come upon one of the former main sites of the canal connecting the Maas and the Rhine, before continuing on towards Houffalize (B). From Houffalize the trail runs along the banks of a lovely river through tranquil valleys, over narrow paths to the high ridge between two valleys, to the splendid scarps where the two branches of the Ourth river come together. Here, you're alone in the soothing tranquility of nature. The last stage runs through the forest to a high plateau with splendid views, including of the slopes of the Crestelles. At the rock ledge at Deister just before you arrive, enjoy a one-of-a-kind view of the beautiful town of La Roche-en-Ardenne. The trail can be taken in either direction and is well marked. In addition to the linear walking route there are also six walking loops ranging from 30 to 98 km. These circular routes are unmarked, but follow other local marked walking paths or segments of other walking trails. All of these loop trails follow part of the Escapardenne Eislek Trail at some point. You can obtain the "Escapardenne Eislek Trail" walking guide and trail loop maps at all regional tourist offices. You will find detailed materials and information on walking holidays at www.visit-eislek.lu and at the blog www.escapardenne.eu

For the third time in a row, the Escapardenne Eislek Trail and the associated Lee Trail (2nd certification) have been named "Leading Quality Trails – Best of Europe". Amidst the magnificent natural scenery of the Ardennes, the Eislek Trail meanders for over 106 km from Kautenbach via Clervaux to La Roche-en-Ardenne in Belgium. Those who want even more can take the 53-km Lee Trail along the Wiltz and Sauer rivers to Ettelbruck. In no time, you'll be in another world, far from the bustle of daily life. As Victor Hugo wrote to his wife Adèle in 1862, "Everything one sees in splendid. The Ardennes are captivating." And they still are today, with their deep leafy forests, picturesque valleys carved from small streams, their rocky ridges and oak plantations. The Escapardenne Eislek Trail takes you in five stages through Hugo's enchanted landscape between Kautenbach and La Roche-en-Ardenne. Starting point is the village of Kautenbach in Kiischpelt heading towards Musnhausen, then through the Wiltz valley to Clervaux. From there the trail continues along the river, up valley slope to Troisvierges, from there westwards along the enchanting Trëtterbaach valley to the Asselborn Mill. The next runs through a region steeped in history, over the path between Hoffelt and Buret, from the Rhine basin over to the

TEXT BARBARA FISCHER-FÜRWENTSCHES

W ar m so ex

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Whether you are a highly motivated sportsperson, or you are seeking pleasant countryside moments, Luxembourg’s many cycle tracks and mountain bike trails will have something for you. In Luxembourg, some unexpected exhilarating moments await you.

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The trail in figures

Total length 106 km Nearly 3,000 m climb Information signs in GER, F, NL

Highlights in the vicinity (N°6) Historisches Städtchen Clervaux (N°7) Flugzeugwrack im Wald (N°8) Mühle in Asselborn (N°9) Kanal von Bernistap (N°10) Staudamm von Nisramot (N°11) Hérou-Felsen (N°12) keltische Bergfestung « Le Cheslé » (N°13) La Roche-en-Ardenne

Stages of the Escapardenne Eislek Trail Kautenbach – Clervaux: 25,5 km or Munshausen: 21 km Clervaux – Asselborn: 18,8 km Asselborn – Houffalize: 20,6 km Houffalize – Nadrin: 23,4 km Nadrin (B) – La Roche-en-Ardenne (B): 18 km

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ON YOUR BIKE... ON THE

Vennradbahn

Since its opening in 2013, the acclaimed Vennbahn cycle path from Aachen in North Rhine-Westphia through Eastern Belgium into Luxembourg – or vice versa – has become an absolute tourist highlight. Today bicycles travel down this former railway bed where iron horses once chugged past.

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few A few years ago, we bought a house in the Eifel. Way up north, near Aachen. When we told our friends in Luxembourg, they initially responded with tired yawns. "In North Eifel? Why there? It's the middle of nowhere." So it was astonishing to watch our friends' ears prick up when we mentioned that our house was situated at the edge of the High Fens. "Wait, that lovely region with the wonderful moor? Where the new cycle path passes through?" Exactly there. And with that, our fate was sealed. Since then, there hasn't been a summer (or a spring or autumn, for that matter), when all our cycle-crazy Luxembourg friends haven't lined up to visit. Always

enthusiastic and seldom completely exhausted, although they have quite a few kilometres to pedal on the way from their starting point in Troisvierges until their arrival in the German-Belgian border area.

Relaxed and stress-free pedalling Although the entire length of this prizewinning "premium" cycle path (4*ADFC) runs 125 kilometres from the north of Luxembourg to the centre of Aachen (well, you do have to make a detour for the last section to the historic market), it's a pleasant ride, even for beginners. This doesn't have so much to do with cyclists increasingly using e-bikes or pedelecs – which of course makes the journey easier – but rather with the elevation difference being quite minimal, with an average gradient of just 2%. After all, this is an old railway, and trains rarely travel up and down steep hills. And as each of the six stages are only between 15 and 25 km long, with a little planning, a tour on the Vennbahn cycle path can be quite an enjoyable experience, even for recreational athletes.

TEXT SUSANNE JASPERS FOTOS XXXX

Cake and coffee for coal The glory days of the former "real" Vennbahn, which brought coal from the regions around Aachen to the steel mills in Lorraine and Luxembourg for almost 100 years starting in 1889, are recalled along the route with just a few scattered signal signs, wagons converted into shelters and picnic spots, and stations and other structures serving today as cafés and pubs. The former train route is worth a bike ride in any case – and not only for the view of a Belgian waffle or a tasty piece of cake. The path winds through beautiful and largely untouched natural surroundings; but plan a little time for the town, villages and hamlets along the way as well, beginning with the imperial city of Aachen and its unique, UNESCO World Heritage inscribed cathedral, and for travelling through spots like Kornelimünster, where time seems to have stood still for the past century, before pulling into Belgium to the town of Raeren and its pottery. You should also be sure to visit the Rur Reservoire (and ride around it – or take a breather and enjoy a ride across with the excursion steamer), before visiting the quaint medieval town of Monschau, continuing from there into the unique moor landscape of the High Fens and past the majestic ruins of Reuland Castle – to name just a few of the sites along the route.

Shelter for kings and commoners Naturally, all that pedalling paired with a heavy dose of sightseeing will make one tired. There's no really no reason to do the entire 125 km in one day. It's better to break it up and get a little rest in between, and there are plenty of "bed+bike" accomodations to be found along the route. We always invite our friends to have a lie down in "Charlemagne's Bed" in the village of Mützenich (be sure not to miss the house-high

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The six stages Stage 1: Aachen – Raeren, 22,1 km Stage 2: Raeren – Monschau, 26,2 km Stage 3: Monschau – Waimes, 26,7 km Stage 4: Waimes – St. Vith, 17 km Stage 5: St. Vith – Burg-Reuland, 14,7 km

beech hedges!) Legend has it that the famous monarch, having lost his way while hunting, spent the night here. The spot is located in an idyllic forest, behind which a path of planks offers beauty – and some excitement – over a boggy nature reserve. Our visitors stay in our guest room, of course – because "Charlemagne's Bed" is actually a large and quite hard block of quartzite.

Stage 6: Burg-Reuland – Troisvierges, 17,6 km

Share the road!

Learn more Detailed information and maps can be found at www.vennbahn.eu. You'll also find interesting facts about the Vennbahn cycle path and its environs in the book "Die Vennbahn. Auf dem Rad von Aachen nach Luxemburg" by Gotthard Kirch & Hans-Jürgen Serwe, Grenz-Echo Verlag, Eupen 2014.

OK, the Vennbahn cycle path – one of the longest rail paths in Europe, by the way – is primarily a path for cyclists, as the name says. However, it's also part of the RAVeL Network (Réseau Autonome de Voies Lentes), a popular route geared to walkers. It may happen, then, that along the way you'll encounter walkers, skaters, or kids on scooters, all of whom appreciate thoughtfulness on the part of cyclists. Meaning: don't be afraid to use your bell when you approach a group of walkers, and don't go full speed past those sharing the road with you. This way, you'll avoid unpleasant collisions and win the gratitude of all.

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A VISIT TO ALFONS SCHUHBECK A gourmet excursion for our readers in cooperation with Voyages Emile Weber

We will be regularly presenting exclusive gourmet excursions for our readers, put together for you in cooperation with Voyages Emile Weber! Attendance is limited, so reserve now!

4 days

E u

Price per person

30. May – 02. June 2019

Double room: € 990 Single-room surcharge: € 120

MUNICH FOR FOODIES • Cookery course with certificate signed personally by Alfons Schuhbeck • Evening dinner in Schuhbecks Fine Dining • Guided culinary tour of the Viktualienmarkt

ITINERARY Alfons Schuhbeck There are few who can speak so passionately about cooking and eating like Alfons Schuhbeck. His philosophy, "Spice your life", gives Bavarian cuisine something special. In addition to a number of restaurants, Alfons Schuhbeck runs the cookery school at Münchner Platzl as well as a spice and tea shop, a catering service and an ice cream parlour.

30 May 2019 – Thursday

6:00 departure for Munich, with stops in Annweiler (breakfast), Stuttgart, and Ulm (lunch). Check-in at hotel followed by free time. TIP: Visit St. Peter's Church, locally known as "Alte Peter", behind Marienplatz. Its tower holds the oldest bells and clocks in Munich, and offers the best views of the city.

1 June 2019 – Saturday

As per programme: travel in "First Class" coach, accomodations (breakfast included), breakfast and lunch on first day, and lunch on the last day. 1 dinner in Schuhbecks Fine Dining. Cookery course and guided tour of the Viktualienmark. (Additional admission fees not included.) Shuttle service, travel insurance, baggage insurance.

PARTNER HOTEL: Munich: EDEN HOTEL WOLFF**** Location: centrally located across from Munich's main rail station. Facilities: Restaurant, fireside bar, wellness area. Rooms: air conditioned, minibar, room safe, free Wi-Fi, flat screen television.

After breakfast we head off on a tour of the Viktualienmarkt. On this tour you'll not only learn about the market and its history, you'll also enjoy delicious samples offered at the many market stalls. In the evening enjoy a 4-course meal at Schuhbecks Fine Dining (1 Michelin star) ¬ a sophisticated cuisine managed by Chef Maurice Kriegs. The elegant and modern establishment is located in the former premises of the Munich landmark restaurant Boettner.

2 June 2019 – Sunday

Breakfast and check-out. Return trip to Luxembourg, with stop for lunch in Ulm. Booking through

VOYAGES EMILE WEBER

CALLCENTER (+352) 35 65 75 - 1 • www.emile-weber.lu

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31 May 2019 – Friday

In the morning you'll be greeted with a glass of prosecco by the team at the Alfons Schuhbeck cookery school. You'll be given exclusive and entertaining insights into the kitchen of the star chef. This cookery course will be an unforgettable experience. Course topic: My cuisine from Bavaria and South Tyrol. Includes: sampling of the prepared dishes with paired drinks, an original Schuhbeck kitchen apron, a recipe folder and a course certificate personally signed by Alfons Schuhbeck. Afterwards you'll have free time to explore on your own.

PRICE INCLUDES

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Unsere I nklusi v-Leistu ngen: • Fahrt im „F ir

Erstklassige Busreisen: Kultur, Erlebnis und kulinarische Highlights!

st Class“-Rei sebus: Komfo • Haustürabh rt und Sicher olung heit • Frühstück sowie Mitta gessen auf de • Erlesene H r Hin- & Rück otels der ge reise hobenen Mit • Permanente te lklasse Reisebegleitu ng ab/bis Lu • Lokale Frem xemburg denführer be i Stadtbesic • Sorgfältig htigungen ausgesuchte Ausflüge • Landestyp ische Kulinar ik • Reise- und Gepäckversi cherung

CHÂTEAUX DE LA LOIRE Traditionelle französische Kost aus der Schlossküche 6 Tage: 12.05. - 17.05.2019 • Château de Fontainebleau • Kellereibesichtigung mit Verkostung • Amboise & Chenonceau

1.540 € p. P. im DZ

GOURMETTRIP NACH LYON Auf den Spuren von Paul Bocuse 3 Tage: 15.08. - 17.08.2019 • Kulinarische Führung durch “les Halles de Paul Bocuse” • Abendessen im Restaurant “L’Auberge du Pont de Collonges”

940 € p. P. im DZ

PÉRIGORD Essen wie Gott in Frankreich 8 Tage: 05.10. - 12.10.2019 • Schifffahrt auf dem Dordogne • Rocamadour • Grotte von Lascaux II

1.160 € p. P. im DZ

Beratung und Reservierung in allen Reisebüros von Voyages Emile Weber Tel.: 35 65 75-1 www.emile-weber.lu 

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Fish and the French

e were in Venezuela, back when its socialism was somehow still functioning after the "Bolivarian Revolution", when Hugo Chávez was still alive and had not yet passed the sceptre on his deathbed to an insane bus driver who immediately set about driving the country into the ground. We were paddling a little boat through the jungles of the Venezuelan Llanos. Our guide, with the improbable name of Otto, steered the boat; whilst parrots screamed overhead and clans of capuchin monkeys swung through the treetops, fearlessly jumping from branch to branch above the river. Fearless, because a fall would be deadly. The water, you see, is teeming with rather unpleasant fauna. Notably electric eels, whose shocks are also said to be deadly – not because of their strength, but because their victims lose consciousness and drown as a result. And then there are others who like to team up on their prey in swarms. But more on that later. We weren't alone. Unfortunately. We had four French tourists in the boat with us. Despite Otto's repeated admonishments to be quiet, they kept chatting with one another. About wine, about the real estate prices in Paris, then they ranted a bit about "les taxis à Paris", which brought them back to the topic of wine – the French variety, of course. The daredevil primates soon disappeared, and even the macaws fell silent in the face of such ceaseless jabbering in French. We passed a couple of caimans bobbing slowly in the water, and briefly shot them a conspirational look. After all, the boat's sides were not particularly high. But spending the rest of our lives in a Venezuelan prison for exact revenge on a few chatterboxes who ruined our excursion, was too high a price to pay. As luck would have it, the opportunity for revenge presented itself in

another way. We eventually moored beneath a narrow foot bridge. We climbed out of the boat and up to the top of the embankment, where Otto pressed in each of our hands a nylon cord fastened to a hook. He then impaled a small piece of beef onto each hook and commanded us to drop our improvised fishing contraptions into the river. No sooner had we done so, the water began to bubble as if it were boiling. Schools of shiny fishy romped about beneath the surface. This didn't look as nice as it may sound, as one could occasionally make out their greedy mouths snapping at the meat. Kind of like those things in the Alien films. We caught six of them right away – my companion pulled in two, and I caught four. Our French friends didn't get a single one, but they were probably thinking more about the price of real estate in Paris than they were about the piranhas. Then we returned to the ranch, where our catch was prepared fresh for us. We've never eaten fish so tender and delicious as those piranha. "Les francais" never got to find out, unfortunately, because we didn't offer even a single bite of our feast. But the sweet potatoes which were served as a side dish were also quite good.

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BECOME A MEMBER YOU WILL SUPPORT air rescue in Luxembourg YOU WILL HELP to save lives WE OFFER YOU a professional emergency repatriation service* worldwide free (no extra cost) no age limit *see LAR general conditions

WE FLY FOR YOUR LIFE www.lar.lu Ph : (+352) 48 90 06 2019 / 1 | KACHEN | 133

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MENORCA WITH

he The Mediterranean and its islands are popular travel destinations for visitors from all over the world – and not only in summer. One Mediterranean paradise that's no longer standing in the shadow of its famous big sister is Menorca. It still has it's "insider-tip" character and is never overcrowded, even during peak season. This Balearic Island east of Mallorca is a 700 km2 refuge for nature lovers, water sports fans, and families, and can be thoroughly explored in just a few days' time. You'll want

to get an early start and fortify yourself with fresh ensaimadas, a traditional pastry with icing sugar that literally melts in your mouth. The "Herbera Bakery" in the picturesque coastal town of Ciutadella has a wide assortment of delicacies to satisfy anyone's sweet tooth, and in a relaxed and stylish ambience. Mahon, its capital city, has many charming corners with little "pastelerías", as the bakeries and pastry shops are called here.

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TEXT JESSIKA RAUCH

Menorca is an island with an eventful history. Its first inhabitants built stone monuments in 20 BCE. The emergence of Talaiotic culture saw the development of a prehistoric civilisation which left behind mysterious stone structures called talaiots, faules, and navetes. Their remains are scattered over the island, for example near Ciutadella, not far from Sant Lluís, and near Torralba d’en Salort, where an entire prehistoric settlement was discovered. It wasn't until 1802 that Menorca, after years of disputes between the British, French, and Spanish, ultimately became part of Spain. Famous relics from this time, from a culinary standpoint, include the "queso de Mahón", a cheese which owes its existence to the dairies introduced by the British. The sea salt and minerals found in the milk give it an especially piquant flavour. Another lingering British influence, and of which the Catalans are quite proud, is locally-produced

gin, the oldest in Spain. The Camí de Cavalls, a path that runs around the entire island, was made by the French. The route, 185 km long, has long been a magnet for hikers and mountainbikers, running along the coast past beautiful beaches and nature reserves. The Platges de Son Bou, nearly three kilometres long, is the longest stretch of sandy beach on Menorca. Its fine sand, clear water, and gentle slope into the sea make it an ideal spot for families. The natural and partially undeveloped Cala Galdana cove and the small beaches along the coast, like those at Cala Escorxada and Cala Fustam, are for individualists. Fornell, a fishing village on the island's northern coast, is worth a visit for a culinary treat: the restaurant Es Port serves one of the best caldereta de llagosta, the island's signature dish, on slices of dry bread in clay pots. This lobster stew is also a favourite of the Spanish royal family, regular visitors to Menorca and Fornell. The white houses of this romantic harbour town, combined with the sea and palms, are an architectural treat. The four-kilometre-long cove provides lobster fishermen with a safe harbour, and sailors, surfers, and scuba divers with ideal conditions for their sports. 2019 / 1 | KACHEN | 135

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EXTRA TIP

ANOTHER RESTAURANT TIP There's certainly plenty of fresh fish to be found on a Mediterranean island, but here on the eastern coast it's said to be especially good: since 1983, the restaurant Cap Roig has been thrilling both regular and new guests with grilled and fried seafood dishes in a delightfully rustic coastal ambience. http://restaurantcaproig.com/en/restaurante.php

What would a Balearic island be without the ultimate sunset spot? On Menorca, it's Cova d’en Xoroi, situated in Cala en Porter on the island's southeastern coast, directly on the water, of course. The Music Club is located at – and in – a cliff face with caves and a sophisticated beach ambience with stunning views that will make the days here as exciting as the nights. And on many evenings after-dinner drinks are enjoyed to the accompaniment https://www.covadenxoroi.com/en of live music.

GEWINNEN WIN Win a trip of 1 week for 3 adults and 1 child at the 5-star Insotel Punta Prima Prestige Suites, including half board and the flight tickets Luxembourg - Menorca (round trip) with LuxairTours.

Directly by the sea, you can enjoy an indulgence programme at the highest level. The wide range of wellness and fitness activities leaves no wishes unfulfilled and guarantees an unforgettable holiday. 4 restaurants and 2 bars, entertainment and a large sports programme complete the offer.

The luxurious hotel with a magnificent garden area consists of a few very exclusive and spacious suites, which are accommodated in 2-storey residential buildings furnished in classic Menorcan style. The suites enjoy a privileged location above the bay of Punta Prima with fantastic views on the coast.

Answer the following question: What is the typical lobster stew of the island called? Send the answer with the keyword MENORCA by e-mail to gewinnen@kachen.lu The trip must start between 6 April 2019 and 31 October 2019. Flight tickets and accommodation depend on availability. Submission deadline is 06.04.2019 136 | KACHEN | 1 / 2019

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90078-LUX

New 2019

MENORCA

BALEARIC ISLANDS, SPAIN

Shall we save you a spot right there ?

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Namur A city with charm

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Namur: a city that's as famous for its charm as for its harmonious community. A place of contrasts, nestled beneath its citadel and yet surrounded by nature. A city full of life that's just waiting to be discovered, that beckons one to explore its sites, taste its flavours, stroll through its alleys and unwind.

The fortress extends majestically over the old historic town at the confluence of the Sambre and the Meuse – an image that has served as the signature of Namur for centuries, especially in the city centre where one can enjoy a breathtaking view over the two rivers from the protection of the fortress walls. And those who love the water will find something to love in Namur, whether it's a cruise, a romantic dinner on the water, a boat ride, paddle boarding, or blobbing. And not without a glass of wine on board!

But Namur has plenty to discover on land as well, where intimate side roads and decorated shop windows give the town its unique charm. Here in the capital of Wallonia, the art of living is almost a religion, as seen in its shops, restaurants, and handicraft studios.

THIS IS A TREAT THAT ONE SHOULD ABSOLUTELY NOT MISS... Whether it's for a short stop at Bistro Belgo-Belge, a discovery tour through Empreinte Belge, browsing in the Caves de Wallonie or dinner at Temps des Cerises: Namur is truly the city for gourmets and connoisseurs!

In cooperation with

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HOW ABOUT SOMETHING SWEET?

PREFER SOMETHING SAVOURY?

Sinfully delicious red Wépion strawberries sprinkled with sugar, crispy Biétrumé caramels topped with nuts or a warm coffee from Maison Delahaut, where the beans are roasted on site several times a day.

Try the escargots petit-gris-de-Namur, found on the menu of every local establishment and typical for this town, or treat yourself to an "avisance", sausages in puff pastry, served warm or lukewarm. And don't forget the traditional pékèt (juniper), typically eaten during the Fêtes de Wallonie.

Win a trip for 2 to Namur* including 1st class train travel from Luxembourg and 1 overnight at Château de Namur in a "Club" or "Confort" double room for two people, depending on availability, breakfast and 3-course menu with wine, water and coffee included.

Answer the following question: What is the capital of Wallonia called? Send the correct answer with the keyword "Namur" to gewinnen@kachen.lu Submission deadline is 06.04.2019

PARTICIPATE AND WIN

The "Château de Namur", hotel and application restaurant of the hotel school of Namur, welcomes you in calm and verdant surroundings, away from city constraints. In addition of its 4 stars hotel and its well-known restaurant, the "Château de Namur" offers a bar and a terrace open on sunny days, a brunch every Sunday, numerous seminar rooms providing the latest equipment and idealized spaces for weddings, feasts and other events.

*The voucher is valid from date of issue until 31/07/2019 - on weekends on request and depending on availability. The visitor's tax of €1.24 per night is not included in the prize.

Guide available for download at www.visitnamur.eu

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2019-KAC

PLAN YOUR JOURNEYS AND BOOK YOUR TRAIN TICKETS EASILY AT HOME

TRAVELLING AT YOUR FINGERTIPS WITH THE CFL MOBILE APPLICATIONS www.cfl.lu

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DRINKS

VEGETARIAN 99 Pearly Spring Cocktail

112 Bloody Geisha Cocktail

116 Fruit kefir

24 Salad with rhubarb and feta cheese

25 Cucumber salad with mint

26 Pasta salad with wild garlic pesto

27 Asparagus strawberry salad

28 Green asparagus risotto

62 Round turnip sushi in pear dress

63 Boule-d’Or beet cream with sage nut foam

64 Nantes turnip in puff pastry

65 The white beet plays mandolin for the strawberries

66 The young turnips flirt with the red sorrel

92 Muhammara Dip

92 Mediterranean style ovenroasted vegetables

120 Kitchari

121 Spicy sweet potatoes in coconut milk

122 Date chutney

20 Spicy Thai beef salad

31 Ratatouille with sausage and tomato cream sauce

35 Poultry Stock

MEAT 93 Swordfish Tataki with turmeric, toasted sesame, salad and avocado cream

CAKES & DESSERTS 86 Ham and eggs in aspic

88 Candied beef cheeks with tarragon gnocchi and chicory

90 Wäinzoossiss mat Moschterzooss (grilled sausage with mustard)

57 Rhubarb jam

58 Rhubarb scones

58 Baked rhubarb and gooseberry pudding with buttermilk crust

38 Strawberry and citrus tart

67 Sweet beet bread with spices and poached pears

78 Caramel cream (Flan)

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21 Fennel salad with citrus and green asparagus

22 Spring salad with quail eggs

23 Quinoa salad with chickpeas and celery

29 Millet risotto with beetroot and goat's cheese

30 Saffron risotto

46 Green spring tacos

70 Radish soup with leaves

71 Bread with crème fraîche and grated radishes

76 Béchamel sauce

FISH & SEAFOOD 124 Vegan asparagus risotto with spinach pesto

36 Canja de Galinha - Portuguese chicken soup

37 Shakshouka with artichoke and Mettwurst

56 Rhubarb compote

79 Coconut-coated rice pudding arancini with strawberry sauce

84 Honnertjäregen

86 Remoulade sauce

Editorial Dept. redaktion@kachen.lu Letters to the editor leserbriefe@kachen.lu Advertising anzeigen@kachen.lu Contests gewinnen@kachen.lu

69 Pasta salad with radishes and Lyoner strips

57 Baked rhubarb

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.

48 Lemon curd layer cake

Edition L uxe Taste & Style Publishing Sàrl, 4a, rue de Consdorf L- 6230 Bech Publisher Bibi Wintersdorf Chief Editor Bibi Wintersdorf Editors Elisabeth Beckers, Mirjam Pfeiffer Proof reader Monica Louie Art Director Philippe Saliba Graphic Designer André Ferreira Printer Weprint

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The summer issue of

KACHEN will be published on

5th June 2019

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Ladies

By Soﬁtel Luxembourg Europe

Y R E V E

t 1s

Y A SD E N D WE

Every ﬁrst wednesday of the month | 6PM to 10 PM | LADIES NIGHT Ladies, from 6:30pm to 8pm: By 1 cocktail, get the 2nd half priced

HOTEL SOFITEL LUXEMBOURG EUROPE 6 RUE DU FORT NIEDERGRUNEWALD 2226 LUXEMBOURG +352 43 77 61 Ladies Night - Kachen EN.indd 1

Wort_Ann_LuxTimes_210x270mm.indd 1 COUV KACHEN 18 GB.indd 2

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KACHEN LUXEMBOURG’S

WWW.KACHEN.LU

SPRING 2019

FAMILY TRIP

FOOD

AND

LIFESTYLE

MAGAZ I N E

A Taste of Luxembourg

SPRING FLAVORS

Salads, radishes, turnips, rhubarb

FEATURES

Spring

Poultry, milk

RETURN INCL. TAXES

Offer subject to conditions, availability and points of sale.

Reservations on www.luxair.lu or in your travel agency

9,95 ¤

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Culinary thriller

01/2019 - 9,95 €

L U X E M B O U R G ’ S F O O D M AG A Z I N E

LISBON €99

INTERNATIONAL EDITION

KACHEN

FROM

NEW!

KACHEN ON TOUR

Ardennes • High Fens • Menorca • Namur

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