KACHEN #26 (Spring 2021) English Edition

L Ë T Z E B U E R G E S C H
ENGLISH
EDITION
SPRING
FLAVOURS OF SPRING
Fresh greens
TYPESCH
No. 26
65 SPRING RECIPES CELEBRATE & ENJOY MINDFUL LIVING
SEASONAL: STRAWBERRIES,
SPINACH, VEGAN BASICS
FEATURE: FLOUR
STEP-BY-STEP RECIPES
EASTER MENU
DIY GIFTS
FESTIVE EASTER TABLE
HAPPY HOUR
SLOW FOOD
FROM FIELD TO PLATE
CONSCIOUS DESIGN
DETOX DAY
12 €

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ESPRESSO
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www.kitchenaid.lu

EDITORIAL
Back to the future
Dear readers,
Just about one year ago our lives changed in drastic
ways, and things will probably never go back to the
way they used to be. There are thousands of clever
sayings about the past, about things you can’t change,
and ways in which you should look to the future. Sometimes,
however, it is wise to pause and to look back in
order to understand and to learn. Steve Jobs once said:
“You can’t connect the dots looking forward; you can
only connect them looking backwards.” Only when we
understand what we have done wrong in the past, can
we create a better future. Sometimes it takes a pandemic
to understand that. Back to the future, so to speak.
What have the past months taught us? That there are
infinite things for which to be thankful, that technology
cannot replace real human contact, that nature is
a near inexhaustible source of strength and inspiration
and deserves to be treated with respect. That it is quite
possible to hold a video conference with barking dogs
and screaming children in the background if everybody
just musters a little bit of understanding and forbearance.
For many, now is a time to re-orient themselves,
to re-invent themselves, either because they have lost
their job or because the situation has caused them to
re-think. One way or another, things will probably never
return to the way they were for any of us. A chance for
a new beginning for some, a drastic cut of career and
life for others. We cannot know yet who will survive the
crisis whole or with scratches and bruises and whom it
might break. Solidarity has never been more important.
For us, too, it has not been an easy year – lockdown,
closed shops at times, work from the home office and,
above all, the closure of restaurants and the resulting
hardship of the chefs, with whom we, after all, work very
closely together. Some of our projects had to be put on
hold. The Blog Award ceremony has been postponed
for the umpteenth time out of concern for the health of
the participants, and the KACHEN Club for our readership
that was planned for autumn 2020, will, if all goes
well, become reality this summer. Still, we managed to
publish all our editions on time and at Christmas there
was even an especially big issue with 192 pages. Now,
you are holding a new, colourful issue in your hands
that will hopefully put you in the mood for spring and
bring comfort to the – necessarily – more intensive days
and weeks at home!
Since autumn, KACHEN is also available in Germany
and Austria. The French Spring Issue is now also available
in Belgium. The KACHEN community is ever growing,
and we thank you, dear readers, for your loyalty; for
without you, it would not be possible!
I wish you a wonderful spring – stay healthy!
Bibi Wintersdorf
and the entire team at KACHEN
3
KACHEN No.26 | SPRING 21

SUMMARY
23
38
50
72
102
56
54
16
75
4
KACHEN No.26 | SPRING 21

SUMMARY
SECTIONS
LUXEMBOURG
THE TEAM — 7
RESTAURANT & SHOP NEWS — 8
NEWS — 10
PRODUCTS WE LOVE — 12
BOOKS — 14
BLOG AWARD — 140
RECIPE DIRECTORY — 160
IMPRINT — 161
TYPICALLY LUXEMBOURGISH — 92
Cheese soufflé by Anne Lommel
GRANNY’S RECIPE — 94
Makimba’s chicken with peanuts
MY LUXEMBOURG — 96
Risotto “Judd mat Gaardebounen”
by Fränk Manes
RESTAURANT PORTRAIT — 98
Brasserie Guillaume
PORTRAIT OF A CHEF — 100
Arnaud Magnier, Restaurant Le Clairefontaine
CHEF’S MASTER CLASS — 102
Cod brandade revisited
by Arnaud Magnier
ÉCOLE D’HÔTELLERIE ET
DE TOURISME DU LUXEMBOURG — 106
A unique school
HAPPY HOUR RECIPES
SPRING FLING — 16
Easter menu
GREENING THE GREEN ... — 26
Recipes with sprouts and microgreens
STEP BY STEP — 38
The ultimate egg sandwich
VEGAN — 44
Vegan Basics: butter, nut milk, sauces,
dressings & stocks
VEGETARIAN — 52
Fusilli with a pesto of young sprouts
by Sandrine Pingeon
GLUTENFREE — 54
Easy Thai curry by Eloïse Jennes
VEGAN — 56
Chocolate croissants by Julie Jager
BAKING BASICS — 58
Strawberry swirl meringue
FEATURE
Flour has class — 60
Fajitas, pancakes &
gingerbread cake by Bertrand Duchamps — 64
SEASONAL FRUIT — 70
Strawberries
SEASONAL VEGETABLE — 76
Spinach
DO IT YOURSELF — 84
Creative Easter ideas by Heike Meyers
VINTNER FAMILIES — 120
The eleventh generation –
Clos Mon Vieux Moulin
5
WINE NEWS — 122
The luxembourgish Moselle
FEATURE — 124
Cognac: the Armenian wonder brew
KACHEN No.26 | SPRING 21

SUMMARY
MINDFUL LIVING
PASSIONATE — 130
Slow Food – improving the world one mouthfull at a time
GREEN KITCHEN — 132
0-km climate-pact-plate
CONSUME DIFFERENTLY — 134
2021 – the year of “shopping less”
INFO-INTOX — 136
Digital detox in numbers
SUSTAINABLE — 138
Fashion on loop
132
WELLBEING
MOOD — 142
A (world) trip to finding yourself
with Sarah Cattani & John Taye
LIVING BETTER — 144
Detox day – hitting the “reset” button on your life
BEAUTY — 146
How to revamp your skin after winter
COLUMN — 148
Is cereal really a healthy breakfast?
117
INSPIRATION
KACHEN ON TOUR
INSPIRATION — 112
An enchanting Easter table with Heike Meyers
MUST HAVES — 116
Colours of the year 2021
DESIGN IN LUXEMBOURG — 118
Romance from head to toe
with Fanny Bervard
LUXEMBOURG
Naturpark Our –
wild beauty in the high north — 150
Naturpark recipe –
potato skins de luxe — 154
EUROPE
De Maufel –
Luxembourg’s culinary ambassadors — 156
Pea soup “De Maufel” — 159
150
6
KACHEN No.26 | SPRING 21

THE TEAM
7
THE TEAM
HEIKE MEYERS
Since childhood, she has loved
to spend time in the kitchen.
Developing recipes and
trying out others fulfils her
completely. She has actually
been running a dentist’s
practise with her husband for
twenty years, but this does not
stop her from following her
dream of cooking with people
on the side. At the moment,
a cooking studio for workshops
is planned. She even
makes her own plates in her
ceramic studio. Heike has three
children, who, along with her
husband, love to try out
her creations.
JOSCHA REMUS
Culinary art, languages, and
travel occupy special places in
our new writer’s heart. Whether
it’s the Wild Food Festival in
New Zealand, visits to the
Soul Food Master in Istanbul,
Morocco, and Saint Petersburg,
or an adventurous tour in the
wild Carpathian Mountains
for a Transylvanian Brunch.
No wonder that the travel and
gourmet writer from the Eifel
region discovered his love for
Luxembourg and its food very
early on. His 24-volume oeuvre
include, among others, the
Sprechführer Lëtzebuergesch
(Pronunciation Guide Luxembourgish),
the CityTrip Luxemburg,
and the bestseller, 111
places in Luxembourg that
you must not miss.
ALEXANDRA HARTUNG
From dumplings to
Maultaschen to Kniddelen: It’s
not only her culinary journey
that takes her from Bayern
to Schwaben and finally to
Luxembourg, but also her
professional path: She started
out as a landscape designer,
but plans change, and she
discovered her love for writing.
The freelance journalist loves
to craft engaging texts with
her wide knowledge on home,
garden, lifestyle, and food. In
her free time, she likes to cook
with fresh ingredients from
the market and is always up
for creating new imaginative
menus in order to encourage
two small five-year olds to
enjoy healthy food. In this
edition, the author is on the
trail of “the white gold” – flour!
PHOTO
Ramunas
Astrauskas
STYLING
KACHEN, with
products by
Koppert Cress
KACHEN No.26 | SPRING 21

RESTAURANT & SHOP NEWS
8
© MARION DESSARD
© RICARDO PROSPERI
SIMBIOSA
OLIVIA CLIQUET
1, Rue du Fort Bourbon — L-1249 Luxembourg
Tél. +352 / 27 40 99 99
14, Avenue du X Septembre — L-2550 Luxembourg-Belair
Tél. +352 / 26 44 03 43
simbiosa.lu
oliviacliquet.lu
The founders, Jérôme Bigard, Christophe Prosperi and
Stéphanie Reuter have been running the ‘Schengener
Haff ’, an event location with catering service in Schengen,
since 2016. Due to the crisis, all events were cancelled,
so in order to continue working they quickly decided to
launch a street food concept, as they knew that takeaway
would certainly play a big role for a while (due to
the crisis situation). The goal is to offer street food with
homemade ingredients, using 80% plant-based products
with meat and fish only offered as “toppings”. The menu
was designed to appeal to vegans and vegetarians as
well as meat and fish lovers. All the packaging is biodegradable
and/or made from recycled materials. When it
comes to drinks, the idea is to offer different and healthy
products with an environmentally friendly packaging.
Good food for good mood ‒ Simbiosa is a real must!
Julien and his wife Nina had always wanted to create
a shop in the spirit of the family caterer. The situation
with Covid opened the door to in-store catering and
they took it as a new challenge. The Olivia Cliquet
shop is an extension of the Traiteur Julien Cliquet, their
event catering activity. The concept is to offer gourmet
& generous dishes that are 100% hand-made by their
chef Jean-Jacques Ravelli with seasonal products.
Looking for vegetarian alternatives? The store offers
a wide range of vegetarian, vegan and also gluten and
lactose free meals. There is something for everyone! On
top of this, you’ll find a grocery store with a spectacular
selection of wine, cheese, spreads, etc. The store
is committed to offer high quality products thanks to
local and passionate producers. The menu changes
regularly and every week customers will be able to
discover new tastes and products thanks to the Chef ’s
creativity. Providing emotions is the store’s Leitmotiv!
With high standards and client satisfaction as a main
priority, Olivia Cliquet is set to become a real must for
your culinary endeavours!
KACHEN No.26 | SPRING 21

RESTAURANT & SHOP NEWS
CAFÉ NORDBO
OIO – OSTERIA CON CUCINA
615, Rue de Neudorf — L-2220 Luxembourg
Tél. +352 / 28 68 91 761
48, Montée de Clausen
L-1343 Luxembourg
oio.lu
Café Nordbo is a small Scandinavian lunch café and
bakery with a cosy atmosphere, run by Scandinavians
who have settled in Luxembourg. Indeed, “Nordbo”
means a person living in, or originating from, The North.
In Scandinavia and the Nordic Countries, people have a
special way of living, eating and enjoying their surroundings.
And this translates into their food, design and their
way of going about their lives. The Café takes its essence
from this culture and way of living and follows the
“Hygge” & “Fika” lifestyle ‒ two words “The Skandis” hold
in high regard. Indeed, these two words describe the way
people get together in comfortable and warm settings,
usually around food and drinks. Find plenty of delicious
Scandinavian specialties such as their Smørrebrød
(danish open sandwiches), have lunch, enjoy yummy
cakes or just relax in a cosy atmosphere, where you will
always feel welcome. The idea is to introduce Scandinavian
cuisine and baked goods to everyone. Fresh, simple
and delicious. Traditions with a cheeky twist. Travelling
to the North has never been so easy!
The OiO – Osteria con Cucina restaurant, led by Leonardo
De Paoli, former sous-chef at Mosconi, is set to open
its doors in the old neighbourhood of Clausen in the heart
of Luxembourg City. OiO is a modern Italian restaurant
that fuses classic and traditional flavours with innovative
techniques in a relaxed and laid-back ambiance with
an everchanging seasonal menu. Specialties include
rolled lasagna, a signature dish, warm pappa al pomodoro
served with fresh burrata, finger food to enjoy
with a pre-dinner glass of wine, signature cocktails and
seasonal main dishes like the crispy suckling pig. For
brunch lovers, the restaurant will offer Italian-inspired
brunches on weekends. Finally, the covered and heated
terrace overlooking the Alzette river will be the perfect
spot to enjoy the fine Italian cuisine the restaurant has
to offer. Having grown up quite literally immersed in the
olive groves of the valleys around Verona, Chef Leonardo
De Paoli created OiO as a tribute to his origins and to
extra virgin olive oil: from north to south, one of the great
ingredients of Italian cuisine. The Chef will proudly serve
olive oil from his hometown, a product he has known
since youth, which will also be available to buy. “Oio”
means oil in most Italian dialects. Reservations and pick
up orders may be placed on the restaurant’s website.
Pick up and on site dining (if permitted by government
measures) will start March 3.
9
KACHEN No.26 | SPRING 21

NEWS
MONOPRIX LUXEMBOURG OPENS
A NEW STORE WITH TWO NEW RESTAURANTS
Monoprix Luxembourg opened a new shop in the heart
of Luxembourg City in January. Designed to meet all
the desires and needs of city dwellers, it offers an
exclusive selection of fashion, home decoration, beauty
and also food products for 100% shopping pleasure. In
this new shop of more than 2500 m 2 , more than 30,000
items are on offer. The opening is also accompanied by
two restaurants: Le Petit Bohème, which will offer a
Brasserie-style menu, and Le Homard Bleu, which will
focus more on Street Food. Both restaurants will benefit
from the charming asset of a terrace with daylong
sun, which will offer more than 100 seats (available
as soon as work on the parking is completed), with an
exceptional view of Place Guillaume II, the popular
hub of the city. Both restaurants are signed
Maison Mazelier to whom we owe the
well-known Strogoff, Place de Paris.
monoprix.lu
LA PROVENÇALE LAUNCHES “LËT’Z POULET”
Luxembourgish customers consume an average of 19 kg
of poultry meat per year, yet national poultry production
accounts for only 2% of the country’s consumption. It
was therefore with the objective of compensating for
this lack of national production, but also in order to offer
the customers local and quality products, that ‒ after
four years of development, research and work ‒ the
“Lët’Z Poulet” brand was created. In order to carry out
this project, the company has surrounded itself with
local partners and, more specifically, with four farming
families, who will be assured a guaranteed a minimum
income for 10 years for their investments in this project.
La Provençale, with its new branch, “Lët’Z Poulet”, aims
to offer Luxembourgish chicken to consumers and
thus favour local producers. Whole and cut chickens
are available in restaurants, in La Provençale’s Cash &
Carry, as well as their partners in supermarkets.
provencale.lu
10
KACHEN No.26 | SPRING 21

NEWS
RENÉ MATHIEU, A CHEF FOR SUSTAINABILITY
Earlier this year, the Michelin Guide presented its 2021
selection of restaurants for Belgium and Luxembourg.
The ceremony was marked by the the allocation of the
first Michelin Green Star in Belgium and Luxembourg. This
new star highlights establishments and chefs who are
committed to a sustainable future on a daily basis. Ten
restaurants were awarded a Green Star including the Chef
René Mathieu (La Distillerie), rewarded for his Vegetable
cuisine. On top of this, the Chef announced that he would
be joining forces with the distributor Cactus to share his
values and philosophy with the general public thanks to
monthly “Cartes Blanches” designed to help consumers to
change and to take action. Indeed, the motto of this new
action and philosophy is “Let’s change! Let’s take action”.
The Chef will therefore share his philosophy centering on
plants through advice, tips and recipes based on seasonal
products. He will also try to show how important it is to
favour short cycles by consuming locally and so keep
the local economy alive. Cactus and René Mathieu thus
become advocates for better consumption and eating
habits. Both internally with a specific communication for
the Cactus team but also with the general public thanks
to informative signage at points of sale and the “Carte
Blanche by René Mathieu”.
guide.michelin.com/lu cactus.lu
ANNIVERSARY YEAR FOR VINSMOSELLE!
2021 is a year of anniversaries for Vinsmoselle:
the Caves Coopératives de Grevenmacher, and therefore
also the winegrowers’ cooperation celebrate their
100 th anniversary, as Vinsmoselle founded the first
winegrowers’ cooperative on the Moselle, an association
of twenty-five winegrowers. The founder of the
winegrowers’ cooperative and president from 1921 to
1954 was Paul Faber, who gave his name to the crémant
brand “Poll Fabaire”, which is also celebrating its 30 th
anniversary. The designation “Crémant de Luxembourg”
can only be used if the grapes originate 100% from
Luxembourg. The Cuvée 30, a result of thirty years of
savoir-faire and passion, is being launched to coincide
with the anniversary. There will also be a new wine to
mark the 100th anniversary of Vinsmoselle, which today
has more than 200 producer families.
vinsmoselle.lu
11
KACHEN No.26 | SPRING 21

PRODUCTS WE LOVE
ROSENTHAL
Freshness lids
Environmental awareness is a lifestyle that is also
reflected in beautiful and practical design ‒ the new
sustainable freshness lid from Rosenthal keeps dairy
products fresh for a longer period in the fridge and
reduces food waste. The matt white reusable lid
made from environmentally friendly porcelain with
an embossed Rosenthal logo is a stylish alternative to
plastic lids and helps to avoid plastic waste. Functional
and dishwasher-safe, the reusable lid seals all 500-gram
yoghurt pots, as well as containers of similar shape. The
yoghurt lid by Rosenthal is available at a price of 12.90 €.
And guess what? We are giving away 5 of these
amazing Rosenthal freshness lids!
Send an e-mail with your name, address and the subject line
ROSENTHAL to gewinnen@luxetastestyle.com. The winner will be
chosen at random. The closing date for entries is 30.04.2021.
The legal process is excluded.
DOMAINE KOX
Crémant de Luxembourg -
Without added sulphites
A precursor crémant made with only a few milligrams
of sulphur, naturally produced by the yeasts during the
fermentation of the grape must, and that's it!
A cuvée produced thanks to the arduous monitoring and
mastering of new technologies, which will delight all
lovers of bubbles with the affectionate taste of the past.
Lots of freshness and minerality, a crémant with citrus
and dried fruit aromas which will make it the perfect
match with seashells, vegetables and fish from
the Moselle region. Price: 16.80 €.
domainekox.lu
rosenthal.de
VINSMOSELLE
Anniversary cuvée
The time has come; the POLL-FABAIRE Crémant celebrates
its 30 th anniversary this year. In honour of this anniversary of
the founding father of Crémant de Luxembourg, the cellar
masters of Vinsmoselle proudly present the special limited
edition of the POLL-FABAIRE Cuvée 30. This Cuvée, a special
creation of the Crémant POLL-FABAIRE family, captivates
both by its high-quality and elegant appearance as well as
by its outstanding quality and finesse. Fragrant and aromatic
with notes of ripe yellow fruit, lively and stimulating thanks
to its fine bubbly mousse, expressive on the palate, creamy
and long-lasting, it is an exceptionally multi-faceted
and harmonious cuvée. An excellent Crémant for special
moments. Available from the end of March.
vinsmoselle.lu
12
KACHEN No.26 | SPRING 21

On the road
for new adventures!
12 €
for
2 issues
REESEN
Subscribe to Luxembourg’s only travel magazine!
Available from 30 April in French and German (bilingual).
www.reesen.lu

BOOKS
REBEL RECIPES
Maximum flavour, minimum fuss:
the ultimate in vegan food
— Niki Webster —
Get ready for vegan food like you’ve
never tasted before! You won’t find
any limp lettuce or boring old-school
vegan dishes here. Instead, within
these delectable pages, Niki Webster
gathers some of her favourite recipes
for her rebellious debut book. Expect
to find all kinds of awesomeness,
such as: mouth-watering spicy
Indian crepes, baked aubergine with
cashew cheese and pesto, sweet
potato, cauliflower and peanut stew
and chocolate cherry espresso pots.
288 Pages — Bloomsbury
ISBN 978-1472966841
ONE POT VEGAN
80 quick, easy and delicious vegan
recipes, each using only one dish
— Roxy Pope & Ben Pook —
One Pot Vegan is the perfect staple
cookbook for vegans, vegetarians,
flexitarians, or anyone who simply
wants more plants on their plate.
Packed with inspiration for pastas,
curries, salads, stir-fries, noodles and
even puddings, every recipe uses
simple supermarket ingredients - for
maximum flavour with minimum fuss.
From the creators of SO VEGAN,
one of the world’s leading vegan food
platforms. Recipes are accompanied
by full nutritional info, plus tips for
batch cooking or freezing.
192 Pages — Michael Joseph
ISBN 978-3742316905
THE BOTANICAL
KITCHEN
Cooking with fruits, flowers,
leaves and seeds
— Elly McCausland —
Winner of the 2019 Jane Grigson
Trust Award, The Botanical Kitchen
takes an in-depth look at our love
affair with every part of the plant. Elly
McCausland is a food writer and tea
addict. In 2016 her blog, Nutmegs,
Seven, won the Guild of Food Writers
Food Blog award. She is currently
living in Norway and works as a senior
lecturer in English Literature. The
Botanical Kitchen is her first book.
272 Pages — Bloomsbury
ISBN 978-1472969453
FOOD FUTURES
How Design and Technology can Reshape
our Food System
— Chloé Rutzerveld —
Food Futures will radically alter your ideas about
consuming and producing food. Food designer Chloé
Rutzerveld questions and explores new food
production technologies and translates multidisciplinary
research into future food scenarios.
This book explains her thoughts, process and work,
which is often described as provocative, cheeky
and playful - inspiring and involving consumers
in the discussion about potential food futures.
PRIZE DRAW
WE ARE GIVING AWAY ONE COPY
OF THE BOOK “FOOD FUTURES”
Send an e-mail with your name
name, address and the subject line BOOKS
to gewinnen@luxetastestyle.com
The winner will be chosen at random.
The closing date for entries is 30.04.2021.
The legal process is excluded.
14
120 Pages — BIS Publishers
ISBN 978-9063695170
KACHEN No.26 | SPRING 21

SEASONAL RECIPES

SPRING
FLING
Spring is around the corner and we are looking forward to warmer temperatures and fresh fruit and
vegetables. Make the most of the fresh and wholesome produce sprouting out of the ground this season
with these light and lovely dishes. With our easy and delicious recipes, your Easter menu is all set!
SEED-CRUSTED
PEA FALAFEL
Serves 4 25 minutes 10 minutes
› 375 g fresh-podded or
frozen peas (thawed)
› 125 g chickpeas, rinsed
and drained
› 75 g plain flour, plus ½ cup extra
› 2 green onions, chopped
› 2 garlic cloves, crushed
› 1 tsp ground cumin
› 1 egg, beaten
› 110 g seed mix
› Canola oil, for shallow-frying
› Mixed pea salad, to serve (see tip)
For the capsicum sauce
› 270 g roasted red capsicum
in strips, drained
› 2 tbsp pine nuts
› 2 tbsp natural yoghurt
› 1 tbsp parmesan, grated
› 1 garlic clove, crushed
1 Process all ingredients except egg and seeds until
well blended. Season.
2 Shape tablespoons of the mixture into balls. Dust in
extra flour, dip in egg and roll in mixed seeds to coat.
3 Place on a lined tray and chill for 30 minutes.
TIP
To make our mixed pea salad, combine 400 g
roasted chopped pumpkin and 100 g trimmed
sugar snap peas. Toss through 2 tablespoons
each lemon juice and extra virgin olive oil.
The capsicum sauce
1 Combine all ingredients in a food processor and
process until smooth. Season.
2 Heat oil (enough to shallow-fry) in a large frying pan
over medium heat. Cook falafel in 2 batches,
4 minutes each, turning once, until golden. Drain.
3 Serve falafel with sauce and mixed pea salad.
17
KACHEN No.26 | SPRING 21

SEASONAL RECIPES
FIG & GOAT’S CHEESE
FILO PIE
Serves 4
20 minutes
50 minutes
› 20 g butter
› 1 tbsp olive oil
› 1 leek, thinly sliced
› 4 sprigs thyme
› 1 tsp brown sugar
› 2 tsp red wine vinegar
› 8 sheets filo pastry
› 4 eggs
› 180 ml cream
› 100 g soft goat’s cheese
› 2 slices prosciutto, torn
› 4 figs, quartered
1 Heat butter and oil in a pan on medium heat.
Sauté leak and half of the thyme for 12 minutes,
until soft and golden. Stir in sugar, cook for 2 minutes.
Deglaze pan with vinegar and cool.
2 Preheat oven to moderate, 180°C. Layer 4 filo sheets,
spraying each with oil (or brushing with melted butter).
Place in base of a 24-cm quiche pan, with edges
overhanging. Repeat with remaining sheets
and place in pan at a 45 degree angle. Trim edges,
leaving 4 cm overhang.
3 Whisk eggs and cream together.
4 Spread leek over base of filo. Pour in egg mix. Sprinkle
with cheese and remaining thyme. Bake 30 minutes
until just set in centre.
5 Serve topped with prosciutto and figs.
TIP
For a variation, add halved figs to unbaked filling,
cut side up. If figs are out of season,
use two thinly sliced ripe pears or apples.
18
KACHEN No.26 | SPRING 21

FARRO BEETROOT
& KALE SALAD
Serves 4
20 minutes
45 minutes
› 1 bunch baby golden beetroot,
peeled and trimmed, leaving
2-cm stalk
› 1 bunch baby beetroot, peeled
and halved
› 1 tbsp olive oil, plus 1 tbsp extra
› 20 large green prawns, peeled
with tails intact
› 2 garlic cloves, crushed
› ½ lemon, juice
› ¾ cup farro
› 100 g baby kale
› 80 g Persian feta, crumbled
› 1 - 2 tsp sumac, to serve
For the dressing
› 1 lemon, juice and zest
› 2 tsp seeded mustard
› 1 garlic clove, crushed
› 2 tbsp extra virgin olive oil
1 Preheat oven to moderate, 180°C.
2 Toss beetroot in oil on a lined oven tray. Season.
Bake 20 minutes until tender.
3 Combine prawns with extra oil, garlic and juice.
Marinate for 30 minutes.
4 Meanwhile, soak farro for 20 minutes. Drain and rinse.
Cook in boiling water for 15 minutes until tender.
Drain and cool.
5 Heat a frying pan on high. Cook prawns for 2 minutes,
turning, until cooked.
The dressing
1 In a screw-top jar, combine all ingredients
and shake vigorously to combine.
2 Toss farro and kale with dressing in a large bowl.
Add beetroot, prawns and feta. Sprinkle
with sumac to serve.
TIP
Farro is a dried wheat-grain product. Cook in
water until it is soft but still crunchy. It’s great in
salads and soups and can also be eaten plain.
19
KACHEN No.26 | SPRING 21

GRILLED BALSAMIC CHICKEN
WITH BROAD BEAN SALAD
Serves 4 15 minutes 15 minutes
› 3 chicken breasts,
halved horizontally
› 60 ml balsamic vinegar,
plus 2 tsp extra
› 2 tbsp olive oil, plus 2 tsp extra
› 1 kg fresh broad beans, podded
› 250 g cherry truss or grape
tomatoes, halved
› 150 g mozzarella bocconcini,
drained, torn
› 1 bunch mint
› 1 lemon, finely grated zest
1 Coat chicken in vinegar and oil.
Marinate for 30 minutes.
2 Heat a char-grill or pan over medium heat. Cook
chicken 5 minutes each side until cooked through.
Leave aside for 5 minutes.
3 Cook broad beans in boiling salted water for
2 minutes. Drain.
4 In a bowl, combine beans, tomatoes, bocconcini,
mint and zest. Season with salt and pepper.
5 Slice chicken and serve on a bed of salad.
Drizzle with extra vinegar and oil to serve.

SEASONAL RECIPES
ROASTED COURGETTE
FLOWER PASTA
Serves 4
15 minutes
15 minutes
› 8 courgette flowers
› 4 thick slices sourdough, torn
› 400 g heirloom tomatoes, halved
› 125 ml extra virgin olive oil
› 400 g spaghetti
› 6 garlic cloves, sliced
› 4 anchovy fillets, chopped
› 1 lemon, zest
› 40 g parmesan, finely grated
› Micro cress, to serve
1 Preheat oven to moderate, 180°C.
2 Remove stamen from inside flowers. Toss with bread
and tomatoes in 125 ml oil. Season. Transfer to an
oven tray. Bake 10 minutes until tender.
3 Meanwhile, cook pasta in a large saucepan of boiling,
salted water for 8 minutes, or until al dente. Drain and
return to pan.
4 Heat remaining oil in pan. Cook garlic and anchovies
for 2 minutes, until garlic is golden. Add pasta,
roasted vegetable mixture, lemon zest and parmesan.
Toss over low heat until well combined. Serve scattered
with cress.
TIP
Courgette flowers have quite a short season
(usually in June), so try them while you can.
This dish is also superb using courgette
without the flowers.
21
KACHEN No.26 | SPRING 21

SEASONAL RECIPES
MINT SPRING LAMB
WITH HARISSA POTATOES
Serves 4
20 minutes
30 minutes
› 2 x 6-rib lamb racks
› 2 tbsp olive oil, plus 1 tbsp extra
› 4 garlic cloves, crushed
› 2 tbsp mint, chopped
› 1 kg baby new potatoes, halved
› 1 tbsp harissa paste
› Lemon zest and micro cress,
to serve
For the pickled salad
› 250 ml apple cider vinegar
› 250 ml water
› 2 tbsp honey
› 2 bunches baby carrots, trimmed
and halved lengthways
› 1 courgette, thinly sliced
› 1 red onion, thinly sliced
1 Combine lamb, oil, garlic and mint.
Cover and marinate for 30 minutes.
2 Preheat oven to hot, 200°C. Toss potatoes in extra oil
and harissa. Season well. Place on a lined tray
and roast for 30 minutes.
The pickled salad
1 In a saucepan, combine vinegar, water and honey
over medium heat. Bring to boil, then remove.
In a non-metallic bowl, combine vegetables.
Add vinegar mixture, cover, set aside.
2 Meanwhile, heat a frying pan on high. Brown lamb
on all sides. Bake in the oven with the potatoes
for a further 10 minutes.
3 Serve lamb and potatoes topped with zest and cress.
Accompany with pickled salad.
TIP
Prefer roast vegetables? For a vegetarian version
of this recipe, toss carrots, courgette and onion in
a little oil and honey. Add to tray with potatoes
in final 20 minutes of cooking time.
22
KACHEN No.26 | SPRING 21

ASPAR AGUS
WITH POACHED EGGS & SALSA VERDE
Serves 4 20 minutes 5 minutes
› 2 bunches asparagus spears
› 1 tbsp extra virgin olive oil
› 2 tsp white vinegar
› 4 eggs
› 1 bunch rocket, trimmed
› 1 bunch radish, trimmed and thinly sliced
› 1 avocado, peeled and diced
› 50 g macadamia nuts, toasted and chopped
› Balsamic vinegar, to serve
For the Salsa Verde
› 1 bunch parsley, leaves picked
› 1 bunch basil, leaves picked
› 1 tbsp capers, drained
› 2 tbsp white wine vinegar
› 2 tsp Dijon mustard
› 1 garlic clove
› 1 anchovy
› 125 ml olive oil
1 Toss asparagus in oil. Season.
2 Heat a char-grill on high. Cook for 2 minutes,
turning, until tender.
The Salsa Verde
1 In a small food processor, combine herbs,
capers, vinegar, mustard, garlic and
anchovy. With motor running,
gradually add oil. Season.
2 Add vinegar to a saucepan of simmering
water. Add eggs, 1 at a time, cook for 2 – 3
minutes until whites just set. Remove and
drain on a paper towel.
3 Toss rocket, radish and avocado together
Top with asparagus, eggs and salsa verde.
Sprinkle with nuts and drizzle
with balsamic.

SEASONAL RECIPES
STRAWBERRY & COCONUT
CHEESECAKES
Serves 6
30 minutes
10 minutes
› 125 g shortbread biscuits
› 60 g butter, melted
› 250 g cream cheese
› 400 ml coconut cream
› 250 g caster sugar,
plus 125 g extra
› 1 vanilla bean, split,
seeds scraped
› 1 lime, finely grated zest and juice
› 1½ tsp powdered gelatine
› 2 tbsp freshly-boiled water,
plus 125 ml extra
› 250 g strawberries
1 Lightly grease and line 6 loose-based,
straight-sided dessert forms.
2 Process biscuits to fine crumbs. Add butter
and pulse to combine. Divide mixture evenly among
pans and press firmly over bases.
3 Beat cream cheese, coconut cream, sugar,
vanilla seeds and lemon zest until smooth.
Beat in half of the juice.
4 Using a fork, whisk gelatine into freshly-boiled water.
Cool slightly, then beat into cheesecake mixture.
Pour mixture evenly among moulds.
Chill for at least 4 hours until firm.
5 In a food processor, purée 125 g strawberries.
Strain to remove seed.
6 In a small saucepan, combine extra sugar and
extra water, stirring over low heat until smooth.
Boil 5 minutes until edges begin to turn golden.
Stir in the strawberry purée and remaining juice.
7 Remove cheesecakes from trays and drizzle with
strawberry sauce. Serve with remaining berries.
TIP
For a hint of floral flavour, add ¼ tsp rosewater
to the strawberry sauce.
24
KACHEN No.26 | SPRING 21

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IS INSIDE
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SEASONAL RECIPES
26
KACHEN No.26 | SPRING 21

SEASONAL RECIPES
GREENING
THE GREEN…
Sprouts and seedlings
Award-winning chefs have long
known this: sprouts and seedlings
don’t only look wonderful and beautify
every dish, they are also full of
vitamins and nutrients. They are true
power packs, for the little seeds from
which they grow contain everything
that a plant needs to thrive. The
concentration of vitamins and nutrients
is often double as high in the
sprouts as it is in the future plant!
The good thing: most can be eaten
raw so that no nutrients are lost
through heat in preparation. Further,
the germination creates healthy vital
substances, and carbohydrates and
proteins are thus easily digestible.
Microgreens – the trend
Sprouts germinate on moist cotton
pads or kitchen paper, or in a custom
container with a reservoir. They can
easily be grown on the windowsill.
Microgreens, on the other hand, are
sown in potting compost and need at
least a week and more until they can
be harvested. They form chlorophyll
and mostly have one or more leaves.
On account of their nutrition value,
they count as proper superfoods.
The specialists
Rob Baan, the owner of KOPPERT
CRESS, understood early on that
sprouts are more than simply decoration.
The family business from
the Netherlands specialises in the
production of microgreens, particular
cress, edible flowers and leaves.
KOPPERT CRESS is always looking
for natural, innovative ingredients
with which cooks can intensify
the aroma or presentation of their
dishes. Cresses are freshly germinated
seedlings from 100 % natural,
aromatic plants. They can offer
a freshness and intensity of taste
and aroma that can only be found in
young seedlings. Besides the quality
of the products, sustainability in
the broadest sense is also essential
for the family business. KOPPERT
CRESS is structured for an energy
efficient operation and uses LED
lamps, energy management through
underground heat reservoirs, solar
panels and geothermal energy.
The following recipes were developed with KOPPERT CRESS and
well-known Chefs who use KOPPERT CRESS products in their kitchens.
The KOPPERT CRESS microgreens are also available in Luxembourg.
For more information about KOPPERT CRESS go to koppertcress.com
27
KACHEN No.26 | SPRING 21

SEASONAL RECIPES
COLD WATERCRESS SOUP
WITH HIPPO TOPS, RED CURRANT & ARGAN OIL
Serves 4
15 minutes
5 minutes
› 2 white onions
› 1 dash of beer
› 1 bundle watercress
› 1 tray of Hippo Tops
› Arqan argan oil
› 4 bunches of ripe red currants
› Cayenne pepper
› Coarse sea salt
28
Frank Fol
Wim Demessemaekers
Watercress soup
1 Peel, wash and chop the onion.
2 Wash watercress and cut stalks from leaves. Finely chop the stems.
3 Stew the stems together with the onion in a dash of argan oil.
Season with cayenne and sea salt and moisten with a dash
of beer and some water.
4 Stew gently under the lid for a few minutes. Now add the watercress
leaves, let it boil and mix everything in the blender.
Taste and season if necessary.
5 Place in the refrigerator.
RECIPE
PHOTO
Finish
1 Divide the cold watercress soup over the four bowls.
2 Place a bunch of red currants in each,
as well as some sprigs of Hippo Tops.
3 Finish with a few more drops of roasted argan oil.
KACHEN No.26 | SPRING 21

SEASONAL RECIPES
BRUSSELS SPROUTS
& SPICY CHORIZO
Serves 4
10 minutes
5 minutes
› 2 punnets Shiso Purple
› 1 punnet Adji Cress
› 450 g Brussels sprouts
› 150 g sprouting broccoli
› 100 g diced smoked pancetta
› 100 g sliced spicy chorizo
› 1 tsp olive oil
1 Blanch the Brussels sprouts
and sprouting broccoli in boiling
salty water.
2 Refresh in icy cold water,
drain and reserve.
3 Pour one tablespoon of olive oil
in a saucepan and cook the diced
pancetta with the sliced chorizo
on a high heat.
4 Once cooked, drain in a fine sieve
to remove excess of oil.
5 Reheat the Brussels sprouts
and, using a mixing bowl, fold all
the ingredients with the freshly
cut Shiso Purple and Adji Cress
together.
6 Serve immediately and enjoy.
29
Franck Pontais
RECIPE
KACHEN No.26 | SPRING 21

SEASONAL RECIPES
JERUSALEM ARTICHOKES
& CRISPS
Franck Pontais
RECIPES
ASIAN CHICKEN
& CHILLI BUN
Serves 4 10 minutes
› 1 punnet Adji Cress
› 1 punnet Sakura Cress
› 4 seeded bread buns
› 240 g cooked chicken
› 120 g spiralized cucumber
› 60 g spiralized carrots
› 100 g chilli sauce
1 Slice open the seeded bread buns.
2 Mix all the ingredients in a bowl except
the Sakura Cress.
3 Fill up the buns with the mix and use
the Sakura Cress on top.
4 Close the bun and serve.
Serves 4 10 minutes 10 minutes
› 1 punnet Tahoon Cress
› 650 g Jerusalem artichokes
› 20 g unsalted butter
› 200 ml vegetable stock
› 1 pinch ground white pepper
› Rice flour
› Vegetable oil for frying
1 Clean and brush the Jerusalem artichokes and cut
550 g into wedges.
2 Melt the butter in frying pan and add the wedges.
3 Wait for wedges to get a nice light brown coloration
and add the hot vegetable stock to the pan.
4 Coverthe pan with a lid or a piece of tin foil
and leave stock to cook for a few minutes.
5 Remove the lid, add 2/3 of the freshly cut Tahoon
Cress to the artichokes and cook for another
few minutes until tender.
6 For the crisps, peel the remaining 100 g of artichokes.
7 Dry the peelings between two tissue papers to
remove the excess of water and dip each piece
into the rice flour.
8 Remove the excess flour and shallow-fry each peeling
in order to make the crisps.
9 Dress the dish by placing the cooked artichokes and
their juice in the centre, add a few crisps on top
and garnish with some of the leftover Tahoon.
30
KACHEN No.26 | SPRING 21

SEASONAL RECIPES
RADISH VERMICELLI
WITH FRESH GOAT’S CHEESE, ROASTED BUCKWHEAT,
LÉGUMAISE ITALIA & ADJI CRESS
Serves 4
20 minutes
› 1 small radish
› White wine vinegar
› Grilled buckwheat
› Arqan argan oil
› 160 g fresh goat’s cheese
› Bio légumaise Italia –
tomato with basil
› Black pepper
› Coarse sea salt
› Adji Cress
Vermicelli
1 Peel the radish.
2 Cut it into wafer-thin slices using a planer knife.
3 Now cut into fine threads.
4 Season with sea salt and white wine vinegar.
5 Leave to marinate a little.
Finish
1 Spoon a scoop of légumaise on one side of each plate.
2 Add the marinated vermicelli.
3 Place pieces of goat’s cheese and some black
pepper on top of the légumaise.
4 Garnish the vermicelli with buckwheat and Adji Cress.
31
Frank Fol
Wim Demessemaekers
RECIPE
PHOTO
KACHEN No.26 | SPRING 21

SEASONAL RECIPES
RASPBERRIES &
BANANA EGGY BREAD
Serves 4 20 minutes 5 minutes
Franck Pontais
RECIPES
POMEGRANATE &
FLAKE RICE PUDDING
Serves 4 5 minutes 5 minutes
› 80 g rice flakes (yields 280 g once cooked)
› 4 kiwi fruit
› 2 punnets Shiso Green
› 100 g pomegranate
› 3 tbsp agave syrup
1 Cook the rice flakes in boiling water, drain and
refresh in cold water straight away once cooked.
2 Mix together the pomegranate, rice flakes
and the agave syrup.
3 Serve in the bowl with the diced kiwi and
the freshly cut Shiso Green.
› 2 punnets Atsina Cress
› 4 medium slices white bread
› 4 medium eggs
› 50 ml soy or oat milk
› 60 g unsalted butter
› 40 g caster sugar
› 4 medium bananas
› 180 g raspberries
› 4 tsp acacia honey
› 4 pinches ground cinnamon
1 Using a mixing bowl, whisk together the eggs,
soy milk and caster sugar.
1 Cut out 4 large circles of the bread slices
and place them in the egg mixture.
1 Let the bread soak for a least 10 minutes and turn
each slice over, all the egg mix should be absorbed
by the bread.
1 With the butter, pan-fry the eggy bread on both sides
(use a blinis pan if you can).
1 Serve with the freshly cut banana and cinnamon,
the raspberries and Atsina Cress.
1 Add a drizzle of honey on each plate and
serve while still hot.
32
KACHEN No.26 | SPRING 21

"QUEIJADAS DE LEITE"
PORTUGUESE MILK TARTS
It is not surprising that these are one of the most popular Portuguese desserts. Our version of these
delicious Portuguese cupcakes is not only entirely lactose-free –prepared with the newest addition
to the LUXLAIT product range: their lactose free milk – they also have the perfect amount of sweet in
combination with a lemony kick. Very simple and easy to make, they will not last long when fresh out
of the oven, that we guarantee!
12 tarts 10 minutes 30 - 35 minutes
› 2 eggs
› 250 g sugar
› 80 g flour
› 450 ml LUXLAIT lactose-free milk,
hot
› 40 g coconut oil, melted
› 1 lemon, grated peel
› 1 cupcake baking tray
1 Beat the sugar with the eggs, the grated lemon peel and melted coconut
oil in a mixer for a couple of minutes and begin to add the milk with the
flour little by little, until everything is well combined.
2 Spray the cupcake tray with baking spray and add a little flour before
you add the mix.
3 Bake at 175°C for 35 - 40 minutes, remove from the forms while hot and
leave to cool on a baking rack. Sprinkle with sugar and cinnamon.
For more Luxlait recipes, just visit us on www.luxlait.lu
33
KACHEN No.26 | SPRING 21

Leading in design.
Guiding the air.
Discover a new era of ventilation solutions
with the new Siemens glassdraftAir.
The new glassdraftAir from Siemens
combines high-quality materials and
superior performance with outstanding
design – and provides a subtle highlight
in your open kitchen.
Make the most of your kitchen space
and create a perfect atmosphere
for every mood and occasion.
glassdraftAir is seamlessly integrated into the hob and only
extends when needed. In use, its slim, elegant glass design
makes it an irresistible eye-catcher. emotionLight Pro allows
you to set a striking colour accent if desired. But it’s not just
the design that’s convincing.
Live out your passion for design and let your guests
enjoy pure taste – with no annoying odours.
The unique Guided Air technology ensures an optimal air
flow, and the powerful iQdrive motor reliably extracts
fumes and odours from all cooking zones. Its patented
brushless mechanism not only works efficiently, it’s also
pleasantly quiet: Not a single word will go missing.
Experience the interaction of powerful performance
and smooth operation.
The moment you start cooking, glassdraftAir is automatically
activated and can be easily controlled right from your
hob via cookConnect. During the cooking process, the
climate-Control sensor continuously measures the amount
of odours and fumes and precisely adjusts the power level.
When using the Home Connect app, its operation is even
more convenient: for example, you’re notified when
the filters need cleaning.
siemens-home.bsh-group.com/lu/de

The BSH Group is a trademark licensee of Siemens AG.

36
KACHEN No.26 | SPRING 21

AVERTORIAL
ASPARAGUS
TORTILLA
Serves 4
Pizza tray Ø 30 cm
Asparagus mix:
2 shallots
150 g Serrano ham
250 g white asparagus
250 g green asparagus
2 tbsp olive oil
1 tsp lemon juice
2 tbsp fresh parsley or
fresh chervil, chopped
30 g pitted black olives
Egg mixture:
8 eggs
1 tsp medium spicy
mustard
Sea salt
Pepper from the mill
Also:
Olive oil for the tray
1. Peel and finely dice the shallots.
Cut the ham into strips.
2. Peel the white asparagus in its entirety, the green
asparagus in the lower third and cut off the ends.
Cut the stems diagonally into pieces about 4 cm long.
3. Heat the olive oil in a pan and sauté the shallots.
Add the ham strips and asparagus pieces to the shallots
and sauté briefly in the pan. Add the lemon juice,
parsley and olives and season to taste.
4. Grease the pizza tray with olive oil and spread
the asparagus mixture on it.
5. Whisk the eggs and season generously with mustard,
sea salt and pepper.
6. Pour over the asparagus mixture and bake
the tortilla as directed.
Tip:
The tortilla, served as a main course, is enough for
two people. For a different flavour, add Spanish chorizo
sausage cut into small cubes instead of Serrano ham.
Per serving:
340 kcal, 6 g KH, 24 g F,
25 g E, 0.5 BE
Settings:
Place the pizza tray on the grill, height 1
Top/bottom heat 190°C
Cooking time: 30 – 35 minutes
siemens-home.bsh-group.com/lu/de
KACHEN No.26 | SPRING 21

STEP BY STEP
THE ULTIMATE
EGG SANDWICH
Especially in the days after Easter, boiled eggs are usually in abundance.
These can be put to good use in the form of a quickly made
egg sandwich. If you don't have boiled eggs at hand, take the extra
step and boil eggs first. This egg sandwich is creamy and flavourful, made
with just a few ingredients and is ideal as a quick lunch. While egg salad is
typically made with mayonnaise, this sandwich makes do with a lighter sour
cream version.
Serves 2
10 minutes
12 minutes
For the egg salad
› 4 eggs (M or L)
› 60 g sour cream
› 1 tsp lemon juice
› 2 tsp Dijon mustard
› 1 tbsp chives, finely chopped
› Salt and black pepper
Additionally
› White or brown bread,
cut into slices
› Fresh baby spinach
(alternatively, lamb's lettuce
or rocket)
› Garden cress or sprouts
› Chives, finely chopped
38

STEP BY STEP
1Boil the eggs for 12 minutes (see tip), then cool
in cold water or use previously cooked eggs.
Peel the eggs and cut into small cubes.
2Cut the chives into fine rolls.
Wash the spinach and shake dry.
3Put the sour cream, lemon juice, mustard,
chives and some salt and pepper in a bowl
and mix thoroughly.
4Stir in the finely diced eggs and season
with salt and pepper.
5Cover half of the bread slices with spinach, then
spread generously with the egg spread. Scatter
the chives and cress or sprouts on top and finish
with a slice of bread. Enjoy your meal!
TIP
Regarding the 12-minute cooking time:
The cooking time is intended for class M and L
eggs (60 – 70 g). Immediately after cooking, drain
away the hot water from the eggs and fill the
pot with cold water. Repeat after 1 – 2 minutes if
necessary. This way, the eggs cool down faster
and do not continue to cook. If the cooking time is
less than 12 minutes, the egg yolks are often still
a little soft. Perfectly hard-boiled egg yolks
are best for this sandwich.
39
Ursula
Schersch
R E C I P E &
PHOTOS
KACHEN No.26 | SPRING 21

ADVERTORIAL
APPENZELLER ®
DISCOVER THE TASTIEST SECRET OF SWITZERLAND
Appenzeller® is one of Switzerland’s greatest cheese specialities.
The strongest cheese in Switzerland has been made
by hand for 700 years according to an ancient tradition.
The gentle hills between Lake Constance and the Säntis
Massif, covered with healthy and generous pastures,
provide the optimal conditions for the natural production
of the raw milk used to make Appenzeller® cheese. The
traditional cheese making craft is as deeply rooted in the
Appenzell region as the jealously guarded and still valid
customs such as “Streichmusik” (folk music with several
stringed instruments), “Talerschwingen” (rolling of a coin,
accompanied by yodelling) and painted furniture.
MYSTERIOUS HERBAL BRINE
The production area for Appenzeller® cheese is very
limited, which guarantees its unique taste. According
to the traditional recipe, Appenzeller® cheese can only
be produced in the cantons of Appenzell Innerrhoden,
Appenzell Outer Rhodes, and parts of the cantons of St.
Gallen and Thurgau. It is renowned for its incomparably
flavourful taste, which it derives from being patiently
washed for at least three months with a brine made from
mountain herbs, called “Sulz”, the recipe for which is still
kept secret today. The label on the bottom of each wheel
is a guarantee of top quality.
TIP
Thanks to a natural ripening process, every
Appenzeller ® cheese is free from lactose and gluten
and is produced without the addition of any
colourings or preservatives.
www.appenzeller.ch/en
APPENZELLER ® COMES IN A WIDE
RANGE OF VARIETIES
From mild-spicy cream cheese for every taste
(3 months maturing, with an extra portion
of cream), to mild-spicy (3 months maturing),
strong-spicy (4 - 5 months), extra-spicy
(at least 6 months), noble-spicy (9 months),
organic mild-spicy (3 months maturing, made
from organic milk), organic strong-spicy
(4 - 5 months, made from organic milk), Räss
cheese ¼ fat (6 - 8 months, made from semiskimmed
milk), Appenzeller® for raclette
(4 - 5 months), fondue (creamy and spicy, in
marked contrast to conventional fondues)
and the mildly to strongly spicy Alpenzeller
(made in the summer on the mountain
pastures and cured for at least 10 weeks).
40
KACHEN No.26 | SPRING 21

Make
your day
even
tastier
Appenzeller ® lights up even the dullest day.
Treat yourself to the authentic, intensely aromatic and
perfectly balanced flavours of the cheese inspired by
the stunning natural delights of Switzerland.
www.appenzeller.ch
Switzerland. Naturally.
Cheeses from Switzerland.
www.cheesesfromswitzerland.com

RECIPE
RÖSTI CAN BE KEPT WARM
IN AN OVEN PREHEATED TO 80°C.
42
KACHEN No.26 | SPRING 21

RECIPE
SPRING RÖSTI
WITH POTATOES, CARROTS
& APPENZELLER ®
Serves 4
20 minutes
16 minutes
› 2 shallots, minced
› 1 + 1 tbsp butter
› 500 g potatoes, peeled, coarsely grated
› 150 g carrots, grated
› 100 g Appenzeller ® , grated
› 1 egg, beaten
› 1 handful of flat-leaf parsley, chopped
› 2 tbsp olive oil
› Salt, pepper
Garnish
› 1 tbsp flat-leaf parsley, chopped
1 Fry the shallots in 1 tablespoon hot butter.
Set aside. In a bowl, wring out the potatoes
with your hands to extract as much water
as possible.
2 Mix the potatoes with the carrots and
shallots. Add the Appenzeller ® , egg and
flat-leaf parsley. Season with pepper
(and salt if necessary). Set aside.
3 Heat the oil and remaining butter in a
frying pan. Add 2 tablespoons of the potato
mixture. Cook gently for 8 minutes, until the
bottom is lightly browned. Turn the rösti
over and continue cooking until this side is
also golden brown. Keep them warm.
4 Serve with an arugula salad.
43
KACHEN No.26 | SPRING 21

VEGAN
BASICS
Whether you are
an experienced
vegetarian, or you
just want to try
out a vegan diet,
we are delighted
to provide you
with some great
basic recipes that
no vegan kitchen
should be without.

VEGAN RECIPES
NUT & SEED BUTTER
This delicious non-dairy butter alternative
is suitable not only for vegans but also for those
who are lactose intolerant.
30 minutes
Makes 440 ml
› 160 g blanched
almonds, roasted
› 70 g roasted,
unsalted peanuts
› 75 g sunflower
seed kernels
1 Process all ingredients,
scraping the side of the
bowl regularly, until the
mixture is smooth.
Alternatively, use a
high-powered blender
for a faster and smoother
result. (This step may take
up to 25 minutes depending
on the processing
power of your processor
or blender. Powerful
commercial processors
› 40 g linseeds
(flaxseeds)
› 60 ml olive oil
› 1 tbsp pure
maple syrup
› ½ tsp sea salt flakes
and blenders will take
around 10 minutes, while
small retail home-use
blenders/processors can
take up to 25 minutes
before the mixture
becomes smooth.)
2 Spoon nut and seed butter
into a jar and refrigerate.
Stir the nut butter before
using as the oil will settle
on the top.
TIP
Nut and seed butter
will keep refrigerated
in an airtight container
for up to 3 weeks.
VARIATION
For a “Nutella-like” spread,
add 1½ tablespoons
Dutch-processed cocoa and
an extra 1 tablespoon maple
syrup to the ingredients.
OTHER IDEAS
For crunchy nut butter,
reserve ½ cup of the nuts and
pulse through at the end
of blending.
SWAP
The almonds and peanuts
with cashews and macadamias;
omit the linseeds and
stir in 2 tablespoons poppy
seeds at the end.
SERVING IDEAS
Spread the nut butter on
your favourite toast or crispbread,
then top with fruit,
such as sliced Cantaloupe
melon, kiwifruit, mandarin
segments, thinly sliced apple,
sliced strawberries, sliced
avocado with sesame seeds
or edible flowers, sliced
banana or blueberries.
45

VEGAN RECIPES
NUT MILK
10 minutes
Makes 500 ml
› 140 g skinless hazelnuts
› 500 ml water and more to soak
1 Place skinless hazelnuts
in a large bowl;
cover with cold water.
2 Stand, covered, for
4 hours or overnight
3 Drain, rinse under
cold water. Drain.
4 Process nuts with 500 ml
water until smooth.
5 Pour mixture through a
strainer lined with a fine
cloth into a large bowl.
6 Keep any blended nuts
left behind for another
use (i.e., for baking).
YOU CAN MAKE NUT MILK
WITH MOST NUTS: HAZELNUTS,
ALMONDS, CASHEWS, PECANS.
46
KACHEN No.26 | SPRING 21

VEGAN RECIPES
TIPS
Using skinless or blanched nuts
will create a whiter coloured milk.
Dry out the strained, blended nuts
on an oven tray in a 150°C oven.
Sprinkle on your breakfast cereal
or add to curries and pastes. Using
a high-powered blender, such as
a Vitamix, will create a smoother
textured milk.
Spiced nut milk
Make nut milk above using 120 g
pecans. Stir in 2 cinnamon sticks,
3 star anise and either ¼ teaspoon
saffron threads or 2 long strips
orange rind; leave overnight for
flavours to infuse.
Vanilla nut milk
Make nut milk above using ½ cup
almonds and ½ cup cashews. Split a
vanilla bean lengthways, scrape the
seeds into the milk, stir to combine.
If you want to sweeten the milk,
add pure maple syrup or puréed dates.
47
KACHEN No.26 | SPRING 21

VEGAN RECIPES
BASIC
STOCKS
Stocks are easy to prepare and will boost the flavour of any dish.
The key to locking in the flavour is to cook them at a gentle simmer, rather than at a boil.
Freeze any leftover stock in ice cube trays for later use.
48
KACHEN No.26 | SPRING 21

VEGAN RECIPES
ITALIAN-
FL AVOUR
STOCK
EVERYDAY
VEGETABLE
STOCK
30 minutes
2 hours
Makes 2.5 l
› 1 medium (350 g) leek
› 1 large (200 g) unpeeled onion
› 2 large (360 g) carrots
› 1 large (400 g) swede
› 2 celery stalks
(with leaves) (300 g)
› 3 unpeeled garlic cloves
› 1 tsp black peppercorns
› 2 bay leaves
› 2 sprigs each fresh rosemary,
thyme and flat-leaf parsley
› 5 l water
1 Coarsely chop leek, onion, carrots,
swede, celery and garlic cloves.
2 Place vegetables in a boiler with
black peppercorns, bay leaves,
rosemary, thyme and flat-leaf
parsley and 5 litres water, bring
to the boil.
3 Reduce heat, simmer for 2 hours.
4 Strain stock through a sieve into a
large bowl, discard solids.
5 Allow stock to cool.
6 Cover and refrigerate until cold.
30 minutes
2 hours
Makes 2.5 l
› 2 large (400 g) unpeeled onions
› 2 large (360 g) carrots
› 2 celery stalks with leaves (300 g)
› 3 unpeeled garlic cloves
› 1 tsp black peppercorns
› 2 bay leaves
› 2 sprigs each fresh rosemary
and thyme
› 1 tsp fennel seeds
› 400 g canned whole
peeled tomatoes
› 5 l water
1 Coarsely chop vegetables.
2 Place ingredients in a boiler with
the pepper, bay leaves, herbs,
fennel seeds, the tomatoes
and 5 litres water.
3 Cook following the directions for
everyday vegetable stock above.
ASIAN-
FL AVOUR
STOCK
30 minutes
2 hours
Makes 2.5 l
› 1 medium (350 g) leek
› 2 large (360 g) carrots
› 2 celery stalks with leaves (300 g)
› 3 unpeeled garlic cloves
› 10 cm piece ginger
› 4 green onions (scallions)
› 1 tsp black peppercorns
› 20 sprigs fresh coriander
(cilantro)
› 1 cinnamon stick
› 3 star anise
› 125 ml tamari
1 Coarsely chop the vegetables.
2 Place ingredients in a boiler with
herbs, spices and tamari and 5
litres water.
3 Cook following the directions for
everyday vegetable stock above.
49
KACHEN No.26 | SPRING 21

VEGAN RECIPES
BASIC DRESSINGS
These three useful vegan dressings can be used to boost the flavour of any simple dish,
such as green leafy salads or cold noodle bowls.
PEANUT
DRESSING
GREEN GODDESS
TAHINI YOGHURT
GINGER-TURMERIC
DRESSING
15 minutes 15 minutes 15 minutes
Makes 300 ml
› 45 g coarsely chopped,
roasted unsalted peanuts
› 1 thinly sliced green onion
(scallion)
› 1 thinly sliced fresh long red chilli
› 1 tsp finely grated fresh ginger
› 1 crushed garlic clove
› 1 ½ tbsp grated palm sugar
› 2 tbsp sesame oil
› 2 tbsp tamari
› 60 ml rice vinegar
› 1 ½ tbsp lime juice
1 Whisk all ingredients in a bowl
until well combined.
Makes 430 ml
› 1 small garlic clove, crushed
› 2 tbsp lemon juice
› 2 tbsp tahini
› 200 g vegan coconut yoghurt
› 1 tbsp fresh flat-leaf parsley,
shredded
› 1 coarsely chopped
medium avocado (250 g)
1 Process all ingredients until
smooth and well combined;
season to taste.
Makes 180 ml
› 125 ml olive oil
› 1 fresh red chilli, seeded
and thinly sliced
› 2 garlic cloves, thinly sliced
› 2 tsp finely chopped fresh ginger
› 1 tsp crushed coriander seeds
› ½ tsp ground turmeric
› 80 ml white wine vinegar
1 Heat oil in a small frying pan over
low heat, add ingredients and
cook stirring, for 1 minute
or until fragrant.
2 Remove from heat, stir in 80 ml
white wine vinegar.
50
KACHEN No.26 | SPRING 21

VEGAN RECIPES
BASIC SAUCES
Easy to whip up in a flash, these sauces can take a quick and simple dinner to a new level.
Serve with vegetable burgers, salads, fritters or anything that needs a bright flavour boost.
MEXICAN
GREEN SAUCE
RAW BEETROOT
HUMMUS
TURMERIC
YOGHURT SAUCE
10 minutes 10 minutes 10 minutes
Makes 180 ml
› 4 fresh long green chillies
› 65 g pepitas
(pumpkin seed kernels)
› 2 tbsp lime juice
› 100 ml olive oil
1 Seed and coarsely chop
the chillies.
2 Process chillies and pumpkin
seeds until almost combined;
the mixture should still have
some texture.
3 Transfer to a small bowl, combine
with lime juice and olive oil.
4 Season with salt.
Makes 750 ml
› 3 medium beetroot (500 g)
› 60 ml lemon juice
› 130 g peanut butter
› 200 g cannellini beans
› 1 tsp sea salt flakes
› 2 halved garlic cloves
› ¼ tsp ground cumin
› ½ cup fresh coriander leaves
› Olive oil if necessary
1 Wearing gloves, peel and
coarsely chop the beetroots.
2 Process chopped beetroot
with the rest of the ingredients
until smooth.
3 For a thinner sauce, add olive oil
and process until combined.
Makes 375 ml
› 90 g tahini
› 80 ml warm water
› 60 ml lemon juice
› 140 g vegan coconut yoghurt
› 1 large pinch sugar
› ¼ tsp ground turmeric
1 Combine all ingredients in a small
jug or bowl, season to taste.
2 Adjust consistency of sauce with
a little more warm water,
if needed.
51

52
KACHEN No.26 | SPRING 21

VEGETARIAN RECIPE
Since she was named “ Personality of the Year “ by Gault et
Millau in 2018, surely not much more explanation needed
about who Sandrine Pingeon of Les Paniers de Sandrine is
in Luxembourg. At the time, the guide paid homage to her
as “a personality who has been working behind the scenes of
great culinary art for several years and who has made a great
contribution to the development of gastronomy in Luxembourg.
A gardener who, thanks to the seriousness of her work and
the quality of her products, has won the trust of most of
Luxembourg’s great chefs.” Sandrine has also long had the trust of KACHEN,
and we look forward to another year of wonderful vegetarian recipes with her.
lespaniersdesandrine.lu
FUSILLI WITH A PESTO
OF YOUNG SPROUTS
Serves 3 - 4
10 minutes
10 - 15 minutes
› 150 g sprouts and arugula + some nice sprouts
for decoration (baby pak choï, purslane, Mibuna
Cabbage, Purple Mizuna, Green Mizuna,
Wasabi sprouts, mustard sprouts...)
› 40 g cashew nuts
› 20 g pine nuts
› 50 g parmesan
(reserve a few shavings for decoration)
› 5 - 6 tbsp olive oil
› 1 - 2 tsp white balsamic vinegar
› Salt and pepper
› 250 g fusilli
1 Prepare the pesto: Roast the cashew nuts for a few minutes in a frying pan,
then add the pine nuts and roast them evenly. Wash the sprouts. Cut the
parmesan into cubes.
2 In a blender, mix the greens with the cashew nuts and the parmesan. Add
the oil little by little until you get a creamy consistency. Taste and season
with salt and pepper, if necessary, add a little vinegar. Blend well.
3 Cook the pasta al dente in a large quantity of boiling salted water. Reserve
1/2 cup of cooking water (at the end of cooking). Drain the pasta.
4 In a serving dish, combine the pesto and a little cooking water. Mix. Add the
pasta and mix with the pesto. Add a few sprouts, parmesan shavings and
toasted pine nuts for decoration. Enjoy...
53
Sandrine Pingeon
Ramunas Astrauskas
RECIPE
PHOTOS
KACHEN No.26 | SPRING 21

GLUTENFREE
From now on, you will find Eloïse Jennes’ gluten and lactose-free recipes in
every issue. Eloïse completed an internship with KACHEN’s editorial team last
summer and has since joined the team as a freelancer. Among other things,
she created the series “Recipes in a jar” for our social networks. After her
master’s degree, which she will complete this year, Eloïse would like to work as
a recipe developer. As she herself suffers from gluten intolerance, gluten-free
recipes are particularly close to her heart.
cookingwithelo
EASY THAI CURRY
WITH SPINACH & CHICKPEAS
54
RECIPE &
PHOTOS
Eloïse
Jennes
KACHEN No.26 | SPRING 21

GLUTENFREE
Serves 4
10 minutes
30 minutes
› 320 g long-grain rice
› Olive oil
› 2 onions, diced
› 1 sweet potato, cut into
2-cm large pieces
› 400 g carrots, cut into
2-cm large pieces
› 400 g diced tomatoes, canned
› 200 ml pineapple juice
› 400 ml coconut milk, canned
› 1.5 cm fresh ginger, grated
(or 1/2 tsp ginger powder)
› 1 tsp lemon grass, minced
(from the jar)
› 2 - 3 heaped tsp red curry paste,
depending on spiciness
› ½ tsp salt
› 200 g spinach
› 400 g canned chickpeas
› Thai basil
1 Cook the rice in salted,
boiling water.
2 Heat a pan with olive oil.
When hot, sauté the onion until
translucent. Add the carrots and
sweet potatoes and sauté for 10
minutes over medium-high heat.
3 Add the diced tomatoes,
pineapple juice, coconut milk,
lemon grass, curry paste and
salt. Simmer for 15 minutes
over medium heat.
4 Add the spinach and the chickpeas
and cook for 5 more minutes.
5 Serve in a bowl with rice and
top with Thai basil.
55
KACHEN No.26 | SPRING 21

VEGAN RECIPE
VEGAN CHOCOLATE
CROISSANTS
BY JULIE JAGER
You already know Julie Jager
from our last few issues, in which
she enchanted us with vegan
delicacies from her bakery.
The recipes presented by Julie
are produced every day in the
workshop of the Bakhaus organic
bakery in Munsbach. A team
of 15 skilled and passionate
artisans creates organic breads,
pastries and cakes that can be
found at Bakhaus partners (list
on bakhaus.lu). This time, she
serves us wonderfully fragrant
chocolate croissants, just
waiting to be enjoyed with
a cup of coffee!
56
RECIPE
PHOTO
Julie Jager
Ramunas Astrauskas
KACHEN No.26 | SPRING 21

VEGAN RECIPE
15 chocolate rolls
2 hours
3 hours + 2 hours + 15 minutes
For the croissant dough
› 600 g wheat flour type 550
› 10 g salt
› 65 g sugar
› 25 g fresh baker’s yeast
› 50 g vegetable margarine
› 290 ml water
› 165 g vegetable margarine for laminating
› Dark baking chocolate bars (alt: use a bar
of chocolate to make them yourself ) –
2 chocolate pieces per croissant
› Soy milk and sugar for coating
1 Place all the ingredients (except the margarine for
laminating) into the bowl of a food processor and
knead with the hook for 10 minutes in 1 st gear. The
yeast can be diluted in lukewarm water beforehand,
but this is not absolutely necessary.
2 Take out of the container, place into a shallow bowl
and fold twice 15 minutes apart. Leave the dough to
cool for 2 hours in the freezer.
3 Roll out the dough into a 1 cm-thick rectangle and
place the margarine onto the rectangle after having
softened it with a rolling pin. The dough and
margarine must have the same dimensions. Fold the
dough over itself “in a wrap” at least twice and leave
to rest for at least one hour.
4 Roll out to 3 mm using the rolling pin and cut out
15 rectangles of 80 g each. Arrange the chocolate
bars along the edges (lengthwise) and fold the dough
over the chocolate. Turn over and place on a plate.
Leave to rise for about 1h30 in a warm room.
5 Glaze with soy milk and sugar. Cook for 15 minutes
at 180°C.
TIP
Viennese pastry is technical; in order to visualize
the process, use the help of an online tutorial.
Organic margarines: organic Alsan, Naturli,
Vitaquell... Do not use low-fat margarine!
For non-vegans, the recipe works with butter
and beurre de tourage for folding (this is a drier
butter, containing less water and more fat
than normal butter).
57
KACHEN No.26 | SPRING 21

STRAWBERRY SWIRL
MERINGUE
T
hey’re fluffy and airy,
incredibly delicious and
look great! Easy to make
with our step by step instructions,
these fruity egg white
clouds are the perfect dessert
for your Easter table!

BAKING BASICS
6 - 8 pieces
45 minutes
45 minutes
› 3 egg whites
› 1 tbsp lemon juice
› 200 g icing sugar
› 1 tsp cornflour
› 350 g strawberries
› 50 g raspberries
1Preheat the oven to 100°C
convection. Place the egg
whites in a bowl with the
lemon juice and whisk with a
hand mixer.
2Gradually add 180 g
icing sugar.
3Continue beating the egg
whites until stiff and
peaks form, then fold in
the cornflour.
4Sort out the berries, wash,
clean and drain well. Sprinkle
with the remaining icing sugar
in a bowl and mash finely.
5Strain the berry mixture
through a fine sieve.
6Add the berry pulp to the
beaten egg whites and fold
in just briefly with a spoon
to create a marble effect.
7
Line a baking tray with baking paper. Spoon the marbled egg whites
into 6 – 8 circles (9 – 10 cm Ø) on the tray and shape them into cloudy
cakes. Bake the meringues in the oven for about 45 minutes until crisp.
They should remain light-coloured, so just cover with silver foil if they start
to colour too much. Leave to cool in the oven (preferably with the handle
of a wooden spoon stuck in the oven door so that it stays open a crack).
59
KACHEN No.26 | SPRING 21

FEATURE
60
TEXT Alexandra Hartung
KACHEN No.26 | SPRING 21

FEATURE
FLOUR
HAS CLASS
Pasta, pizza, cake, or bread – so many of our dishes are made from flour.
But few will know that this ground cereal product
has influenced human history like no other.
I
t takes enormous strength to ground cereal grains
into flour. In times gone by, people had to work hard
to generate enough flour to bake bread. In ancient Egypt,
over 10,000 women grain grinders worked to provide the
workers building the pyramids with daily bread. Through
hard manual work, they ground the kernels between simple
grinding stones. The Romans made use of incredibly
heavy querns, operated by slaves or animals. Until the
early Middle Ages, manual mills were used to make flour
for daily use, even at the aristocratic courts.
On account of the difficult work, water and windmills
were hugely beneficial inventions. For a long time, they
formed the landscapes of Europe. Following the industrial
revolution, when the first steam-operated mill was
invented in London, all that changed. The path from small
mill to industrial production was formed. Today, large
mills produce hundreds of different types of flour for all
possible purposes and in gigantic amounts. The yearly
production of wheat flour for human consumption alone
is estimated at 320 million tons worldwide.
AT THE BEGINNING WAS THE KERNEL
Buying a packet of flour in the supermarket does perhaps
not immediately recall that you are holding the result of
a thousand-year-old development in your hands. Once
humans settled at the end of the last ice age 12,000 years
ago, they started growing cereals. It took another 1,000
years until humans realized that the cereal grains – difficult
to digest whole – could be ground to make digestible
flour. Try it out for yourself: Prize the kernels loose from a
stalk and place them between two flat stones. Now, grind
the top stone with a lot of pressure over the bottom one
until the kernels are ground to a flour. Not easy, is it? It
61
KACHEN No.26 | SPRING 21

FEATURE
also does not have a lot to do with the pure white product
from the shops. Besides the ground flour, you’ll find spelt
(husks) and bran between your stones.
WHOLEGRAIN OR SUPERFINE FLOUR?
Separating the husk from the kernel was a further
important step in the history of milling techniques.
That introduced white flour’s the victory path to replace
the, until then common, wholegrain flour. The more
expensive white flour was, for a long time, an aristocratic
and ecclesiastical privilege. One can understand
why people demanded “white flour for all” during the
French Revolution.
Modern processes make it straightforward to separate
the husk as well as the seedling from the kernel.
The deciding benefit: flour keeps longer this way. The
seedling contains vitamins and minerals as well as highgrade,
plant-based fatty acids, that quickly become rancid
in contact with oxygen. Wholemeal flour with seeds can
therefore only be kept for a maximum of six to eight weeks.
Buy it only in small amounts or, even better, freshly grind
your own in small portions.
So-called superfine flour keeps for longer. As the name
indicates, it only contains extracts from the original cereal
corn. Generally, the seedling that spoils so easily and the
husk have been completely or partly removed.
WHAT TYPE OF FLOUR ARE YOU?
At this point, we would like to lift the lid on the numbers
puzzle that you find on flour packets. What do numbers
like 405, 550, or 1050 mean? They indicate the mineral
content. With flour type 405, for example, husk and
seedling have been removed completely. What remains
is 405 mg minerals per 100 g flour. This snow white,
well-binding flour is excellent for baking, on account
of the large amount of starch and gluten the pure flour
kernel contains. The higher the type number, the more
husk has been ground with the flour. That also increases
WHICH FLOUR FOR WHICH BAKERY PRODUCT?
Wheat flour Type 405:
for cakes, delicate pastries, white bread
Wheat flour Type 550:
for all kinds of backed goods, light bread and
rolls, pizza
Wheat flour Type 1050:
for mixed breads, hearty pastries
Spelt flour Type 630:
approximately corresponds to wheat flour 550
Rye flour Type 815:
for light rye bread
Rye flour Type 1150:
strong taste, dark, spicy bread, gingerbread
62
KACHEN No.26 | SPRING 21

FEATURE
than 5,000 years in Ethiopia. It doesn’t contain gluten,
but, in contrast to other gluten-free flour varieties, it has
great binding power. Baked goods have a wonderful juiciness
and stay fresh for longer.
A PLACE OF HONOUR FOR SACKS OF FLOUR
It is a fact that products made from flour feed millions
of people every day. It is, therefore, long overdue to give
this special food an honorary day. Following the initiative
from the MehlWelten museum in Wittenburg, March 20 th
is celebrated as the international day of flour since 2020.
Have you ever heard of a “Sackothek” (sack counter)? You
will find it in that worthwhile museum, situated about an
hour south of Hamburg: 3,500 sacks of flour from 140
countries. They show that the “white gold” is really at
home everywhere.
the number of vitamins, minerals, and fibres. Flours with
high type numbers look darker and are more difficult to
cement. But they are a good choice for bread in particular.
Wholemeal flours don’t have any type numbers because
all components of the grain are ground together. The
mineral content lies between around 1,700 and 1,800
mg per 100 g flour. It varies depending on harvest year,
production area, grain variety...
IT DOESN’T ALWAYS HAVE TO BE WHEAT
Flour is not always flour. Finding the right flour often
plays a vital role in many modern nutrition concepts –
from Low Carb to gluten-free. Nowadays, if you want or
need to replace wheat flour, for example, there are many
alternatives. Rice flour is great for baking bread. Gram
flour refines all kinds of dishes with its nutty taste. Use
buckwheat flour to make delicious pancakes or waffles.
In Luxembourg, it’s known as “Gréngt Miel”, green flour,
and was a pillar of the local diet until the Second World
War. Products such as the “Ourdaller”, silver buckwheat
flour, continue this tradition. The little know teff flour
even has the potential to become an absolute superfood.
This smallest grain in the world, also called “Zwerghirse”
(dwarf millet) in German, has been cultivated for more
“KAAFT LOKAL” –
A WAVE OF SOLIDARITY
FOR HOMEGROWN PRODUCTS
Until very recently, the worldwide trade relations
grew and grew. But the coronavirus crisis
has caused a re-think. “Kaaft lokal” (buy local)
– the interest of consumers in homegrown products
is as big as never before. Local products in
Luxembourg are, for example, recognizable by
their sustainable label: “Produit du terroir.” Flour
that is labelled as such, derives to 100 % from
Luxembourgish wheat or rye. One of the founders
of this label is the family business, Klengbettener
Millen, that recently marketed under the brand
name LE MOULIN the first pasta made from pure
Luxembourgish durum wheat. The BIOG flour,
marketed by the organic farmers’ collective in
Luxembourg (Bio-Bauere-Genossenschaft Lëtzebuerg),
also contributes to a local, future-orientated
agriculture.
63
KACHEN No.26 | SPRING 21

FEATURE
RECIPES
ALL ABOUT
FLOUR
BY BERTRAND DUCHAMPS
64
KACHEN No.26 | SPRING 21

FEATURE
As usual, Bertrand, from the Atelier de Cuisine Bertrand
in Strassen, presents us with some simple and
wonderful recipes on this issue’s big topic: flour.
All you have to do is cook and enjoy!
In collaboration with
atelier-de-cuisine.com
BUCKWHEAT
FAJITAS
Serves 4 30 minutes 15 minutes
For the pancakes
› 100 g flour T65 (Le Moulin)
› 200 g buckwheat flour
› 25 ml olive oil
› 120 ml water
› 1 pinch salt
For the sauce
› 200 g Greek yoghurt
› ½ garlic clove, crushed
› 1 bunch of coriander, stems finely minced
(keep the leaves for decoration)
› ½ tbsp cumin powder
› Fleur de sel or salt with spices from Bertrand
› Pepper
› ½ lime, juice
› 1 tsp mustard or chilli sauce,
to spice up the sauce, to taste
For the filling
› 100 g double cream
› 50 g Greek feta cheese, crumbled
› 1 red onion, thinly sliced into
half rings
› 1 avocado, cubed
› 1 handful of grated carrot
› 1 lime, juice
› Coriander leaves
The pancakes
1 Whisk together the 2 flours, oil,
water and salt.
2 Cover and let stand for 1 hour.
3 Divide the dough into 8 balls,
roll out thinly with a rolling pin
and pan-fry without fat for one
minute on each side.
The sauce
1 Mix the yoghurt with the garlic,
chopped coriander stems, cumin,
salt and pepper and lime juice.
2 Add a little mustard or chilli sauce
if you like it spicy.
Serve
1 Spread a tablespoon of double
cream on each Fajita, then
garnish with the ingredients for
the filling. Fold in half and eat
with your hands.
2 Serve the sauce on the side.
3 Fold fajitas in half and eat with
your hands.
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KACHEN No.26 | SPRING 21

FEATURE
CHANG MAÏ
RICE FLOUR PANCAKES
Serves 2 20 minutes 20 minutes
For the filling
› Grape seed oil
› 1 chicken breast, diced
› 10 medium-sized shrimps,
cut into pieces
› 1 tsp chopped garlic
› 1 tbsp fresh mint, chopped
› 1 tbsp fresh coriander,
chopped stems
› 2 tbsp fish sauce (Nuoc Mam)
› 1 lime, juice
For the pancakes
› 125 g rice flour
› Fleur de sel or salt from Bertrand
› 1 pinch of turmeric
› 2 organic eggs
› 25 cl coconut milk
› 5 ml of oil
For the decoration
› Fresh mint
› Fresh coriander, the leaves
› 2 tbsp peanuts, crushed
› 2 green onions, cut into rings
› 1 red chilli pepper, cut into slices
The filling
1 Fry the diced chicken in a frying pan in a little
grape seed oil.
2 Add the shrimp pieces, deglaze with the fish sauce,
add the garlic, coriander, mint and lime juice.
3 Mix well and set aside (keep warm).
The pancakes
1 Sift the flour, add the salt and turmeric and pour
in the beaten eggs and coconut milk, stirring with
a whisk. The consistency of the dough should
be rather liquid.
2 In a small frying pan (Ø 15 cm), cook the pancakes
(one ladle of dough per pancake) one by one for
one minute on each side.
Serve
1 Fill each pancake with 1 - 2 spoonfuls of filling.
2 Fold over, decorate with a few mint and coriander
leaves, onion rings, crushed peanuts and according
to taste with a few slices of chilli pepper.
TIP
To make a main course, serve with rice.
66
KACHEN No.26 | SPRING 21

RECIPE
BASIC POPOVERS
10 - 12 popovers 5 minutes 40 minutes
› 3 large eggs, room temperature
› 375 ml milk, room temperature
› 185 g LE MOULIN flour
› 1 tsp salt
› Vegetable oil non-stick
cooking spray
1 Preheat the oven to 230°C and place a non-stick
popover pan (or a standard muffin tin) on
the bottom rack.
2 In a large bowl, whisk the eggs and milk together
until well combined and frothy. Add the LE MOULIN
flour and salt and whisk well. Some small lumps
may remain, which is perfectly fine.
3 Remove the popover pan from the oven and spray
the wells with non-stick cooking spray.
4 Fill the popover wells about 2/3 full. Bake for 20
minutes, then reduce oven temperature to 175°C.
Continue to bake until golden brown
for another 20 minutes.
5 Turn the popovers onto a cooling rack immediately
after taking them out of the oven. Poking a small hole
in the side of each with a paring knife to let the steam
escape keeps them from getting soggy.
Serve right away.
TIPS
There’s a million ways to “pimp” your popovers,
by adding different flavours to your dough, like
vanilla, grated lemon or orange extract. Serve
them with a delicious mix of melted butter and
fresh cranberry jam, cream cheese and fresh fruit
or simply sprinkle them with sugar and cinnamon.
For savoury popovers, spoon about 1 teaspoon
of goat’s cheese into the centre of each well
and sprinkle with some crumbled bacon before
baking. A mix of grated parmesan, garlic and
Italian herbs is also delicious, just like a mix of
thyme leaves and grated Gruyère added to the
dough before popping them into the oven.
lemoulin1704.lu

FEATURE
MINI GINGERBREAD CAKES
WITH SPELT FLOUR
3 - 4 mini cakes
10 minutes
25 minutes
› 125 g local honey
› 125 g spelt flour
› ½ tsp ground cinnamon
› ½ sachet of baking powder
› 1 pinch salt
› 100 ml whole milk
› 2 tbsp sesame or sesame-poppy
seed mixture
1 Preheat the oven to 185°C.
2 Mix the flour, honey, cinnamon, yeast, salt and
slowly add the milk.
3 Pour the mixture into small moulds (mini cake
moulds), buttered and floured, and bake in the oven at
185°C for 25 minutes.
4 Cut into slices and serve with honey, a classic jam or
at the end of the meal with a cheese platter
(Roquefort or Stilton) - it can be kept for a few
days and is very good toasted!
TIP
Add 2 tablespoons of chopped nuts
to the mixture.
68
KACHEN No.26 | SPRING 21

WHY DEAL WITH DEGREES
Order from your SteamPro oven with
command wheel the way you would at a
restaurant. Select rare, medium or well
done to enjoy perfect results at home
without ever dealing with degrees.
www.aeg.lu

SEASONAL FRUIT
5 FACTS ABOUT
STRAWBERRIES
SAY WHAT?
IT’S A NUT?
WILD STRAWBERRY LEAF TEA
IS NOT ONLY DELICIOUS…
The many yellowy dots on strawberries
are really the fruit; the red
berry itself is only an accessory
fruit that holds all the little fruits
together. Therefore, strawberries
belong to the aggregate fruits.
Whatever, the main thing is that they
are delicious! In addition, they are
a healthy snack: they only contain
around 35 calories per 100 g, are rich
in Vitamin B9 and, above all, Vitamin
C. Just eight strawberries contain as
much Vitamin C as one orange.
An initiative of the Luxembourgish
Government in the framework of the
initiative “Gesond iessen, Méi beweegen”.
More info: gimb.public.lu
… but also really healthy. The tea
has a healing effect on gastric
diseases, inflammations, joint pain,
and nervousness, and stimulates
digestion. Harvest the leaves of
wild strawberries before July, as
they contain too many tanning
agents otherwise. Briefly bring
two level tablespoons of leaves to
the boil with half a litre of water,
and leave to steep, covered, for ten
minutes, then strain and drink in
sips. Gurgle the tea if suffering
from stomatitis.
THEY ARE NOT
CLIMACTERIC –
WHAT DOES THAT
MEAN?
Climacteric fruit and veg continues
to ripen after the harvest, especially
when placed next to ethylene-producing
fruit, such as apples, pears,
bananas, mangoes, or tomatoes.
For example, unripe avocados ripen
excellently in that way. Strawberries,
however, do not. Therefore, one
should only buy ripe strawberries.
They are best stored with stem
and green leaf – experts term it the
epicalyx – in the fridge at 7 to 10 °C
for two days maximum, ideally in a
shallow dish to prevent any
pressure and only washed right
before consuming.
DELICIOUS STRAWBERRY YOGHURT?
VARIETIES
& RIPENESS
There are over 1000 different
strawberry varieties that are distinguished
primarily through different
ripeness timeframes. A few examples:
early ripe varieties, such as
the sweet Primera or Clery, or the
fruity Elvira; medium ripe varieties,
such as the firm Elsanta and – don’t
get a shock – the aromatic Korona;
late ripe varieties, such as the dark
Julietta and the especially aromatic
Sweet Mary XXL, the productive
Symphony and, possibly the most
popular that can also be frozen well:
Senga Sengana.
Well, not all of them… many strawberry yoghurts don’t contain more than one
single strawberry. Only 6 % of any fruit is sufficient for a yoghurt to be named
“fruit yoghurt.” For “yoghurt with fruit preparation” you only need 3.5 %. The
sweet taste comes from sugar and synthetic aromas, or “natural aroma” made
from mushrooms or residue from fruit pressing. The colour is achieved through
beetroot juice concentrate. Only labels stating “natural aroma from strawberries”
means 95 % of aromas have to be from the strawberries themselves.
70
KACHEN No.26 | SPRING 21

SEASONAL FRUIT
STRAWBERRIES
A ROSE BY ANY
OTHER NAME…
Strangely enough, it’s true: strawberries are a
member of the rose family .… and the only fruit
that carries its pips on the outside. They are also
an excellent source of Vitamin C: eight strawberries
contain the same amount of Vitamin C as
one orange. The name probably derives from the
Anglo-Saxon term for the wild strawberry plant
and hence could be a corruption of “strewn berry”,
pointing to the runners strawberries produce to
spread across the ground. Another possible origin
relates to the bed of straw upon which
the berries were cultivated to stop them
coming into contact with the soil.
Store strawberries covered in the fridge
on a layer of paper towels but be sure to use
them within two to three days. Do not wash or
remove their caps before storing (or washing)
as strawberries will absorb moisture.
At the time of this issue’s publication (beginning
of March), it is still a little too early for these
sweet little fruits, but as we know, anticipation
is the best joy. All the more reason to try out the
following recipes as soon as the first locally grown
strawberries are available!
CHEESECAKE STRAWBERRIES
Whip 180 g cream cheese with ¼
teaspoon vanilla and 2 tablespoons
castor sugar. Trim tops and bottoms
of 12 strawberries to level. Scoop
out top with a melon baller and pipe
or spoon in the cheese mix. Sprinkle
with toasted almonds.
BRÛLÉED STRAWBERRIES
Insert lolly sticks into strawberries,
dip in a basic meringue mix
flavoured with vanilla and,
using a blowtorch or gas burner,
brown. Serve immediately.
TOFFEE STRAWBERRIES
Insert lolly sticks into 20 strawberries.
Make a caramel by heating 220 g
castor sugar and 125 ml hot water.
Boil until golden. Dip strawberries
in the slightly cooled toffee and place
on baking paper to set. Leave to
cool before serving.
CHOCOLATE STRAWBERRIES
Melt dark and white chocolate separately
in a bowl over gently simmering water.
Dip-washed and thoroughly dried
strawberries in the chocolate and
allow to set on baking paper.
MORE IDEAS
Strawberry pesto
Blend 25 g parmesan,
50 g almonds,
2 teaspoons olive oil,
5 strawberries,
a handful of basil and
salt and pepper together.
Roasted strawberries
Roast 1 kg strawberries
with 2 tablespoons vanilla
sugar in the oven until
strawberries are tender.
Serve with vanilla ice
cream or mascarpone.
71
KACHEN No.26 | SPRING 21

SEASONAL FRUIT
DUCK BREASTS
WITH CARAMELISED
STRAWBERRIES
Serves 6
10 minutes + 4 hours
10 minutes
› 6 duck breasts
› 125 ml strawberry juice
› 1 tbsp honey
› 1 tbsp crushed garlic
› 1 thyme sprig
› Black pepper and salt
› 330 g strawberries
› Mashed potatoes
1 Toss duck breasts, strawberry juice, honey,
crushed garlic, thyme sprig, black pepper and salt
together and marinade for 4 hours.
2 Sear duck breasts until cooked, remove and
keep warm.
3 Add strawberries and sauté in the drippings.
4 Cook strawberries until caramelised then add
marinade and reduce until thick and syrupy.
5 Serve with the duck breasts and mashed potatoes.
STRAWBERRY SALSA
Serves 4 - 6
20 minutes
10 minutes
› 150 g chopped strawberries
› 1 chopped avocado
› 1 diced onion
› 1 diced cucumber
› 1 tbsp coriander
› 1 tbsp olive oil
› 1 tbsp lime juice
› Salt and black pepper
› Honey-glazed grilled salmon
1 Combine chopped strawberries, avocado, onion,
cucumber, coriander, olive oil and lime juice.
2 Season with salt and black pepper.
3 Serve with honey-glazed grilled salmon.
72
KACHEN No.26 | SPRING 21

SEASONAL FRUIT
PINK PEPPER CARPACCIO
OF BEEF & STRAWBERRY
Serves 2 - 3
20 minutes + 2 hours
› 250 g beef fillet
› Pink pepper
› Fresh strawberries, sliced
› Rocket
› Parmesan
› Olive oil
› Balsamic vinegar
› Salt and pepper
1 Roll beef fillet in pink peppercorns, salt and
pepper, wrap in clingwrap and freeze
for 2 hours.
2 Serve thinly sliced with sliced strawberries,
rocket and parmesan, drizzled with olive oil
and balsamic vinegar.
73
KACHEN No.26 | SPRING 21

SEASONAL FRUIT
STRAWBERRY PYRAMIDS
40 minutes
7 minutes
Makes 24
› 400 g strawberries, chopped
› ½ lemon, zest
› 100 g brown sugar
› A pinch cinnamon
› Melted butter
› Plain yoghurt
› Fresh mint leaves
› 2 phyllo doughs
1 Mix chopped strawberries, lemon zest,
brown sugar and a pinch cinnamon.
2 Sandwich 2 sheets of phyllo dough together
by brushing with melted butter.
3 Cut into 6 cm strips.
4 Place some of the strawberry mix onto the bottom
corners of the strips and fold from corner
to corner to form samosas.
5 Brush with melted butter.
6 Bake at 180°C for 7 minutes.
7 Serve with plain yoghurt mixed
with chopped fresh mint.
FROZEN STRAWBERRY
WAFERS
30 minutes + 1 hour
Makes 12
› 500 ml strawberry yoghurt
› 250 g strawberries, chopped
› 125 ml cup cream, whipped
› 24 wafers, strawberry flavoured
1 Line a 20 cm x 30 cm flat baking tray with clingwrap.
2 Combine yoghurt with chopped strawberries
and fold in whipped cream.
3 Pour into the prepared tray and freeze until firm.
4 Cut to size and sandwich between strawberry wafers.
74
KACHEN No.26 | SPRING 21

STRAWBERRY
CHARLOTTE
Serves 8
40 minutes + cooling
› 250 g chopped strawberries
› 100 ml water
› 3 tbsp castor sugar
› 140 g marshmallows
› 200 ml cream, whipped
› 12 sponge finger biscuits
› Fresh strawberries
for decoration
1 Cook 250 g chopped strawberries with 100
ml water and 3 tablespoons castor sugar.
2 When soft, stir in 140 g marshmallows
until dissolved.
3 Whip 200 ml cream until thick
and fold into cooled strawberry mix.
4 Line the sides of a small
springform tin or 2 small moulds
with 12 sponge fingers,
spoon in the strawberry mix.
5 Refrigerate until set.
6 Decorate with sliced strawberries.

SEASONAL VEGETABLE
5 FACTS ABOUT
SPINACH
STRONG AS POPEYE –
TRUE OR FALSE?
In 1930s America, consumption of
spinach is said to have risen by 33 %
on account of the grumpy seaman.
However, spinach contains ten times
less iron than was thought in 1890 –
only between 2.5 and 3.5 g / 100 g.
Whatever, whether it was a comma
mistake or came around through
the analysis of dry spinach (fresh
spinach is 90 % water), spinach
nevertheless is one of the iron-richest
vegetables out there and does
support muscle growth.
DOES NITRATE MAKE
SPINACH DANGEROUS?
An initiative of the Luxembourgish
Government in the framework of the plan
“Gesond iessen, Méi beweegen”.
More infos: gimb.public.lu
IMPORTANT HELPER IN
THE HOME PHARMACY
Spinach also contains beta carotene,
Vitamins C, E, and K, folic
acid, potassium, calcium, magnesium,
and numerous antioxidants.
These nitrients strengthen the
body’s defences, muscle and nerve
function, aid bone development
and oxygen transport. The negative
impact of oxalic acid, that bonds
calcium and iron and thus can lead
to kidney and bladder stones and
can damage teeth and muscles,
can be moderated through milk
products and foods rich in Vitamin C,
such as orange juice.
TEXT Martina Schmitt-Jamek
Spinach takes up nitrate from
fertilized ground, among other
things, and, if held warm for too
long, this transforms into nitrite and
then nitrosamine – which are said
to be carcinogenic. Therefore, one
should not leave spinach too long on
the hob, once cooked. You can still
re-heat leftovers, but that should
only be done once. Babies cannot
digest nitrite and they, and breastfeeding
mothers, should not eat
spinach. Organic spinach contains
less nitrate on account of the lower
amount of fertilization. Blanche
spinach to reduce nitrate as well as
oxalic acid (pour away the water!).
WHAT ELSE?
CULTIVATION
& STORAGE
It is very easy to grow spinach
yourself, even on a windowsill, and
harvest it up to five times if the soil
is well-fertilized with compost. Sow
early spinach from March to May,
harvest from April to June; spinach
sown in August and September can
be harvested in October. Wrapped
in moist kitchen paper, fresh spinach
can be kept for up to two days in
the fridge. Blanched briefly and
quenched in ice water it can
be frozen well.
Spinach originally comes from Persia; today, China is the worldwide largest
supplier with 92 %. Katharina of Medici, the Florentine royal, named spinach
as one of her favourite vegetables. That’s why “Florentine” dishes often
contain spinach. Spinach seeds have a laxative and healing effect on the
liver. The chlorophyll contained in the vegetable, colours noodles, spätzle,
easter eggs, and gummy bears, but is also the reason that spinach cannot
be fermented easily.
76
KACHEN No.26 | SPRING 21

SEASONAL VEGETABLE
6 GREAT WAYS WITH
BABY SPINACH
Grab a bunch of baby spinach and turn it into delicious,
budget conscious meals for any time of the day
SOURDOUGH
SPINACH MELTS
Makes 4
5 minutes
10 minutes
› 4 thick slices sourdough bread
› 1 tbsp olive oil
› 75 g baby spinach,
roughly chopped
› 50 g salami slices,
roughly chopped
› 50 g semi-dried tomatoes
› 90 g grated cheddar cheese
› 1 tbsp egg mayonnaise
1 Preheat grill on high. Place bread
slices on a foil-lined oven tray.
Drizzle with oil. Grill 1 - 2 minutes,
each side, until golden.
2 In a large bowl combine spinach,
salami, tomato, cheese and
mayonnaise. Season to taste.
Pile evenly on toast. Grill 2 - 3
minutes, until cheese is melted.
TIP
Try adding a few drops of
Tabasco sauce for extra zing.
77
KACHEN No.26 | SPRING 21

SEASONAL VEGETABLE
CHILLI PRAWN
& SPINACH PIZZAS
SCRAMBLED EGGS,
SPINACH & SALMON
Serves 4 5 minutes 10 minutes
Makes 2 10 minutes 30 minutes
› 2 ready-made pizza bases
› 120 g grated pizza cheese
› 125 ml olive oil
› 3 garlic cloves, crushed
› 1 tsp chilli flakes
› 16 medium green prawns, peeled, deveined, tails on
› 150 g baby spinach
› Extra virgin olive oil to drizzle
1 Preheat oven to very hot, 220°C. Place pizza bases
on trays. Sprinkle each with a quarter of the cheese.
2 In a bowl combine oil, garlic and chilli. Season to
taste. Add prawns, tossing to coat. Place prawns
on pizza bases. Sprinkle with remaining cheese.
Bake 8 - 10 minutes until golden and crisp.
3 Serve topped with spinach leaves and a drizzle of oil.
TIP
For added “bite”, add 1 slice of birdseye chilli
after baking.
› 6 eggs
› 60 ml cream
› 40 g butter
› 150 g baby spinach
› 4 thick slices brioche, toasted
› 100 g smoked salmon, slices
› 1 tbsp dill, chopped
1 In a large jug, whisk eggs and cream together.
Season to taste.
2 Melt half the butter in a medium frying pan on
medium. Sauté spinach 1 - 2 minutes, until just wilted.
Transfer to a colander. Wipe pan clean.
3 Melt remaining butter in pan. Add egg mixture, gently
stirring set edges over with a spatula, until just set.
4 Top each piece of brioche toast with quarter spinach,
eggs and smoked salmon slices. Sprinkle
with dill and serve.
TIP
Thinly sliced ham can be used
instead of salmon.
78
KACHEN No.26 | SPRING 21

BAKED SPINACH EGGS
Serves 4 5 minutes 35 minutes
› 150 g baby spinach
› 250 g cherry tomatoes,
punnet, halved
› 120 g four cheese blend, grated
1 Preheat oven to moderate,
180°C. Lightly grease four
small ramekins.
2 Divide spinach leaves, tomatoes
and cheese evenly among forms.
› 180 ml cream
› 4 eggs
› Toast, to serve
3 In a small jug, whisk cream and
eggs together. Season to taste.
Pour egg mixture evenly into forms.
4 Bake 30 - 35 minutes, until puffed
and golden. Serve with toast.

SEASONAL VEGETABLE
ASIAN SPINACH
Serves 4 5 minutes 5 minutes
› 1 tbsp vegetable oil
› 150 g mushrooms, sliced
› 2 green onions, white and green parts
chopped separately
› 300 g baby spinach
› 1 tbsp tamari
› 1 tbsp sesame seeds
› 2 tsp sesame oil
› 1 tbsp rice wine vinegar
› Cooked soba noodles, to serve
1 Heat oil in a large wok on high. Stir-fry mushrooms
and white of onions 2 - 3 minutes, until tender.
2 Add spinach, green of onions, tamari, seeds and oil.
Stir fry 1 - 2 minutes until just wilted.
Add vinegar and cooked noodles.
TIP
Accompany with a little extra tamari –
a Japanese soy sauce, made without wheat.
SPINACH & RICOTTA
SPAGHETTI
Serves 4 10 minutes 10 minutes
› 1 tbsp olive oil
› 1 small onion, finely chopped
› 2 garlic cloves, crushed
› 150 g baby spinach
› 375 g spaghetti, cooked, drained
› 1 tsp lemon zest
› 1 tbsp lemon juice
› 1 tbsp extra-virgin olive oil
› 4 slices prosciutto, pan-fried, broken into pieces
› 150 g fresh ricotta, crumbled
› Parmesan, grated, to serve
1 Heat oil in large frying pan on medium.
Sauté onion and garlic, 3 - 4 minutes, until softened.
Add spinach and cook 1 minute, stirring.
2 Add cooked pasta to pan with lemon and oil,
tossing well. Season to taste.
3 Serve topped with prosciutto, crumbled ricotta
and a sprinkling of parmesan.
80
KACHEN No.26 | SPRING 21

Good food
is natural !
Flour
salt
yeast
water
GREAT BREAD
NEEDS ONLY
TIME
AND 4 BASIC INGREDIENTS
Flour, water, salt and yeast. And nothing else!
Depending on the type of bread, a little more of one or other ingredient is added
to vary the taste, but never, definitely never, any chemical additives.
Pain bâtard, baguette à l’ancienne and our organic white baguette are based on
these four essential ingredients and nothing else. Three authentic, artisanal and
traditional breads.

ADVERTORIAL
KOA’O BY
OBERWEIS
THE FLAVOUR OF THE EXCEPTIONAL
Passion. A word that’s dear to everyone’s heart at Oberweis.
It’s the fuel that’s been driving this Luxembourgish
family business from father to son for almost sixty years.
And for Jeff Oberweis, the passion for chocolate knows no
bounds. That’s clear to see in his countless bars inspired
by trips to plantations in Guatemala, Venezuela and elsewhere,
as well as his chocolate Wendy and Symphonie
creations.
A passion that grows with research, innovation, reinvention...
Creation is the beating heart of Oberweis. So,
after a surprise encounter, Jeff Oberweis began designing
a new range of mainly vegan sweet treats a little over
a year ago. He’s bringing us something that’s never been
seen or tasted before. His innovation sees him use an
ingredient that has been discarded in the cacao harvest
up to now: the pulp.
He had a lightbulb moment when he met the entrepreneur
Anian Schreiber in early 2020. The businessman
had founded a Swiss-Ghanaian start-up called Koa, partly
in the Ghanaian rainforest’s cocoa plantations. He had
just designed a totally innovative process enabling him
to market a brand new product: cocoa juice from the white
pulps surrounding the cocoa beans.
That was all it took for Jeff Oberweis to look to the
future, he couldn’t wait to introduce the world to this “new
chocolate product” from their first encounters. Because
this exotic juice has countless qualities.
One of them, essential to bakers, is the flavour which
strikes the perfect balance between the fruit’s sweetness
and acidity with a delicate bitter hint: “Most importantly,
you can’t try to make comparisons. It’s like nothing else.
It’s an exceptional flavour...”
Also, this precious nectar has been untapped up to
now. Like cocoa’s “angel’s share”... “Because fermentation
begins a few hours after the cacao husk is open so you
have to be fast,” says Anian Schreiber.
The project began in 2017 and has already established
partnerships with a thousand farmers in 35 areas in
Ghana with over 25 local staff members on-site in the Koa
team. The employment it has created in the production
sector and delivery chain as well as on-site investments
provides long-term added value.
Aside from its exceptional flavour, Koa enables countless
cacao farmers in Ghana to improve their living conditions
as they can earn 30 % more with the project than
before! “It takes just three hours for the additive-free and
100 % natural Koa cocoa juice to be pasteurised, vacuum-packed
and shipped”… namely to Luxembourg where
Jeff Oberweis has created a new range of chocolate treats.
By exploring the pulp from cocoa beans, its natural
sweetness and subtle acidity and making new rules in
pâtisserie, Oberweis has created the latest trend in flavour
and texture. A real flavour (r)evolution!
82
KACHEN No.26 | SPRING 21

ADVERTORIAL
THE KOA’O RANGE FEATURES
SEVEN SWEET TREATS
His latest exceptional concoctions will launch in
the brand’s eight shops on March 4 th .
KOA’O MACARONS Macarons with a light
almond cream filling enhanced by Koa Pure,
a fruity chocolate ganache core and Koa
caramel dots.
KOA’O CROC CHOC with Koa caramel: Vegan
chocolate and Piedmont hazelnut praline cake
with Koa caramel.
KOA’O TRUFFES Koa Pure caramel truffles and
fruity chocolate ganache.
KOA’O CAKE Olive oil cake soaked in Koa Pure
with a sweet fruity Koa caramel coating and a
thin layer of chocolate.
SAVEUR KOA’O Pain de Gênes almond cake
with fruity Koa chocolate and caramel streusel
pieces, fruity Koa chocolate bavaroise and Koa
Pure mousse.
KOA’O TARTE GLACÉE Honey Japanese biscuit,
fruity Koa chocolate crumble, Koa sorbet, creamy
Koa Pure caramel and chocolate sorbet.
KOA’O SORBET Sorbet with Koa juice, caramel
with Koa and dark chocolate streusel
Cloche d'Or: 1, rue Guillaume Kroll L-1882 Luxembourg - Kirchberg Shopping Center: 5, rue Alphonse Weicker L-2721 Luxembourg
City Concorde: 80, route de Longwy L-8060 Bertrange - Central station: Place de la Gare L-1616 Luxembourg
Luxembourg City: 16, Grand-Rue L-1660 Luxembourg - Hôpital Kirchberg: 9, rue Edouard Steichen L-2540 Luxembourg-Kirchberg
Luxembourg-Airport: Rue de Trèves L-2632 Findel - Trier: Hauptmarktplatz, 1 D-54290 Trier

DO IT YOURSELF
CRE ATIVE
EASTER IDEAS
FOR YOURSELF OR
AS A GIFT
In this issue we get to enjoy
the wonderful culinary
do-it-yourself creations by
the likeable and creative Heike
Meyers once more. Her suggestions
are wonderful to look at,
unbelievably delicious and,
above all, easy to recreate. DIY
with a guarantee of success!
If you want to discover more
from Heike, you can find her
on Instagram @pfeffermachtglücklich
or on her website
www.pmg.lu
84
KACHEN No.26 | SPRING 21

DO IT YOURSELF
LEMON CURD
About 450 ml
20 minutes
10 minutes
› 6 organic lemons
› 120 g soft butter
› 160 g finest sugar
› 4 very fresh eggs (size M)
› 3 rinsed jars of 150 ml each
with screw lids
1 Squeeze the lemons and grate
the lemon zest.
2 Melt the butter in a saucepan,
place in a mixing bowl and
leave to cool.
3 Stir in the sugar and lemon juice.
4 Return the mixture to the saucepan
and, over a gentle heat,
gradually add the eggs,
stirring as you go.
5 Leave to thicken for 10 minutes,
still over a gentle heat, stirring
constantly. The mixture must
not boil.
6 Fill the jars to the brim, seal
tightly and leave to cool.
7 The lemon curd will keep in the
fridge for about 4 weeks.
IT IS ADVISABLE
TO HAVE SOMEONE WHO
CAN TAKE TURNS STIRRING!
85
KACHEN No.26 | SPRING 21

DO IT YOURSELF
HOMEMADE EGG LIQUEUR
1 litre
15 minutes
› 7 very fresh egg yolks
› 175 g raw cane icing sugar, sieved
› Pulp of a vanilla pod
› 300 ml condensed milk 10%
› 550 ml brandy, e.g. cognac
› A nice clean bottle, rinsed
with boiling hot water
(cooled down again)
Heike Meyers
Ramunas Astrauskas
RECIPES
PHOTOS
86
1 Separate the eggs and beat with
the whisks of a mixer on the
highest setting. When the eggs
start to get foamy, gradually
add the icing sugar.
2 Continue to beat vigorously until
the mixture is creamy white. Then
add the pulp of the vanilla pod.
3 Pour in the condensed milk in a
thin stream while stirring.
Then add the brandy and stir
to combine.
4 Chill the finished egg liqueur
for a few hours and fill into
the prepared bottle.
5 It will keep in the fridge for
about 4 weeks.
TIP
Homemade egg liqueur is
always a welcome gift.
KACHEN No.26 | SPRING 21

DO IT YOURSELF
LEMON CURD
BISCUITS
20 biscuits
30 minutes + 30 minutes
10 minutes
› 150 g butter, room temperature
› 75 g icing sugar
› Grated zest of 1 organic lemon
› 1 tsp vanilla sugar
› 2 tbsp milk
› 160 g flour
› 70 g cornflour
› A little lemon juice
› Icing sugar
› 1 jar lemon curd
1 Cream the butter with the sugar, vanilla sugar and
lemon zest for at least 3 minutes until white and creamy.
2 Knead in the flour, cornflour and milk.
3 Roll out the dough to a thickness of 3 mm on a sheet
of baking paper, cover with cling film and place in the
fridge for approx. 30 minutes.
4 Preheat the oven to 190°C top/bottom heat.
5 Cut out biscuits with an egg-shaped biscuit cutter.
Cut a small round hole in half of the “eggs.”
6 Place on a baking tray lined with baking paper and bake
for 8 – 10 minutes. Leave to cool.
7 For the icing, mix some lemon juice with icing sugar
to make a spreadable icing. Brush the biscuits with
the hole with the icing.
8 Put a blob of lemon curd on the remaining biscuits.
Then place the biscuits with the hole on top.
Your fried eggs are ready.
KACHEN No.26 | SPRING 21
87
Kachen_O lactose_19-10-20.indd 2 21/10/2020 15:01

DO IT YOURSELF
EASTER WORKSHOP
WITH HEIKE
No one crafts, cooks and decorates like Heike Meyers
from @pfeffermachtglücklich! For all those kids
who love crafting and baking with just as much
passion, exclusive KACHEN Easter workshops
with Heike are now available!
On 16 and 18 March, from 14.00 to 17.30, we
will host creative workshops (strictly following
health regulations, of course), for which you
can sign up now – hurry, places are limited!
You can find more information
online at pmg.lu.

DO IT YOURSELF
89
PHOTOS
Johanna Meyers
KACHEN No.26 | SPRING 21

DO IT YOURSELF
© RAMUNAS ASTRAUSKAS
PAPER BAG
EASTER BUNNY
A paper bag Easter bunny
is sure to bring lots of joy to
anyone who finds it in their
garden during their Easter egg
hunt. It is quickly folded from
wrapping paper, newspaper
or pretty, slightly stiffer craft
paper. It’s even easier and
quicker with sandwich paper
bags with a rectangular base.
Then all you have to do is cut
the ears to size.
1 2 3 4 5 6
Heike
Meyers
90
INSTRUCTIONS
& PHOTOS
› Wrapping paper (old paper bags)
› Glue (here: hot glue)
› 1 pair of scissors
› 1 cotton ball
› Pretty ribbon or string
› Chocolate eggs
1 Cut out one rectangle per bunny. To make a bunny family of different
sizes, simply cut out rectangles of different sizes.
2 Lay the paper rectangle with the short side facing towards you. Fold the
paper lengthwise so that 2 cm overlap on one side. Fold the overlapping
part over the front and fix it with hot glue.
3 Now fold the bottom: to do this, fold the bottom part about 5 cm
upwards, then press the opening together at the sides so that the sides
can be folded inwards. (see photos 1 – 3)
4 Fold the two resulting flaps over each other and glue them in place.
If necessary, reinforce with adhesive tape. (see photos 4 – 5)
5 Turn the bag over and cut the ears opposite the bottom (see photo 6).
Fluff up the bag and glue on the cotton ball rabbit’s tail.
6 Now you can fill the bag. Gather the rabbit at the junction of ears and
body and tie it with a pretty ribbon. Trim the ears a little and the
Easter bunny is ready.
KACHEN No.26 | SPRING 21

TYPICALLY LUXEMBOURGISH
CHEESE SOUFFLÉ
92
RECIPE &
PHOTOS
A n n e
Lommel
KACHEN No.26 | SPRING 21

TYPICALLY LUXEMBOURGISH
A
nne Lommel is a professional photographer
and an equally enthusiastic hobby cook. On her
Instagram account “LommelsCuisine”, she regularly
publishes delicious recipes from her family repertoire,
skilfully staged.
1 large / 5 small soufflés
10 minutes
20 - 25 minutes
› 4 eggs (cold)
› 250 ml cream (cold)
› 150 g Emmental cheese (grated)
› Salt, pepper
› 1 tbsp “Gustin” or
other corn starch
1 Separate egg yolks from egg whites. Mix the egg yolks well with the
cream. Add the cheese and season with half a teaspoon of salt and
pepper. Add a tablespoon of Gustin or Maizena corn starch
(dissolved in a little milk) and mix.
2 Beat the egg whites until stiff, then fold into the mixture. Fill a buttered
casserole dish (or several smaller ones) to ¾ full each.
3 Bake in a preheated oven on a medium setting at 190°C top and
bottom heat for 20 – 25 minutes. Serve immediately while still hot.
93
KACHEN No.26 | SPRING 21

GRANNY'S RECIPE
MAKIMBA’S
CHICKEN WITH PEANUTS
94
RECIPE
PHOTO
Makimba (Maïté van der Vekene)
Ramunas Astrauskas
KACHEN No.26 | SPRING 21

GRANNY'S RECIPE
In January 2020, Maïté van der Vekene created
the small, ethical Luxembourgish brand Makimba
and Marilou whose name is a nod to her two
grandmothers. A collection of handcrafted objects
aiming to promote the heritage and know-how of
numerous craftspeople from the beautiful, diverse
cultures of our planet. From classical to traditional.
From Africa to Europe. From Makimba to Marilou.
Makimba is the name of her paternal grandmother, born in the heart of Africa.
Marilou the name of her maternal grandmother, born in the heart of Europe.
In this issue of KACHEN, she honours her paternal grandmother, born in the Democratic Republic
of Congo, by sharing one of her recipes: “Makimbas’s Chicken with peanuts.” Edáda eléla! *
Serves 6
20 minutes
60 minutes
› 1 whole chicken, cut into
medium-sized pieces
› 10 tbsp peanut oil
› 3 onions, finely chopped
› 3 garlic cloves, finely chopped
› 200 - 250 g peanut paste
› 10 tbsp peeled tomatoes in small cubes
› 2 tbsp tomato purée
› 1 pinch ground bird pepper
› 1 small piece of grated ginger
› 250 ml chicken stock
› Salt and pepper to taste
› 20 - 30 gombos (or okra)
› 1 l water
Accompaniments
› manioc, plantain bananas, basmati rice
1 First heat the oil and brown the onions
and garlic in a pot. Add the chicken pieces.
Season with salt and pepper and fry.
2 In a bowl, mix 250 ml of chicken broth
with the peanut paste until smooth.
3 Add 1 pinch of bird pepper, peeled tomatoes,
tomato purée and ginger. Mix
everything together and pour over the
chicken, which will have turned golden
brown in the meantime. Mix well.
4 Add 1 litre of water to the pot and leave to
cook over a medium heat for 1 hour, leaving
the lid open so that the water can evaporate,
until a smooth sauce is obtained.
5 After half an hour of cooking, cut the
gombos in half and add them.
6 Add salt, pepper and chilli to taste.
7 Serve with plain basmati rice and steamed
plantain and manioc bananas. Plantain
bananas can also be fried in a pan
with a little oil.
* Enjoy in Lingála, language of
the Democratic Republic of Congo
95
KACHEN No.26 | SPRING 21

MY LUXEMBOURG
RISOTTO
"JUDD MAT GAARDEBOUNEN"
BY FRÄNK MANES
96
RECIPE
PHOTOS
Fränk Manes
Ramunas Astrauskas
KACHEN No.26 | SPRING 21

MY LUXEMBOURG
Fränk Manes and Jeff Lux have known each other since their time
together at the Luxembourgish School of Hotel Management and
Tourism, now EHTL (read our article on page 106). Today, they run the
restaurants WAX in Pétange and GUDDE MAUFEL in Eischen together.
Fränk, awarded best young chef in 2013, makes no compromises
when it comes to taste. “Of course, a dish has to please the eyes,”
says the Chef, “but, first and foremost, it has to taste good.” Fresh products and craftsmanship
ensure that guests quickly become regulars at WAX as well as at GUDDE MAUFEL.
Even though the pandemic hit the restaurant sector hard, the two lively chefs didn’t let it get
them down and immediately switched to take-away. Now they are looking forward to better
times, when the terrace of the GUDDE MAUFEL and the wonderful garden of the WAX will be full
of life (and hungry guests) again! And what could be more inviting than Fränk’s interpretation of
the typical Luxembourgish “Judd mat Gaardebounen!”
waxrestaurant.lu
guddemaufel.lu
Serves 4 40 minutes 25 minutes
› 400 g risotto rice
› 1 onion
› 1 l chicken broth
› 120 ml white wine, dry
› 90 g butter
› 100 g parmesan
› 200 g frozen broad beans
(Gaardebounen)
› 200 g cooked "Judd" (neck of pork)
› 4 slices smoked bacon
› 2 tbsp Luxembourgish mustard
› 5 g fresh savory
› 1 fresh bay leaf
› Olive oil for sautéing
› Salt and pepper to taste
1 Peel and dice the onion and sauté in olive oil.
2 Add the risotto rice and the bay leaf, season with salt
and pepper and deglaze with the white wine.
3 When the white wine is slightly reduced, gradually
add the warm broth and stir vigorously.
4 In the meantime, roast the bacon in the oven until
golden and drain on a paper towel.
5 Cook the broad beans in boiling salted water
and quench in ice water.
6 Cut the “Judd” into small pieces and fry lightly in olive
oil. Then finely chop the savory without stems and
add. Add the fried “Judd” and the broad beans
to the risotto.
7 Once the risotto rice is cooked but still firm to the bite,
cut the butter into cubes and stir into the risotto.
8 Finally, stir in the Parmesan cheese and season
to taste with salt and pepper.
9 Serve the risotto warm in a deep dish with
the toasted bacon slices.
97
KACHEN No.26 | SPRING 21

RESTAURANT PORTRAIT
BRASSERIE GUILLAUME
A MEETING PLACE AFTER THE FIRE
T
here aren’t many places in Luxembourg where you
can eat and drink every day from eight in the morning
until midnight, and, even better, do so in pleasant
surroundings and for reasonable prices. Such a place is
the “Brasserie Guillaume”: situated on Place Guillaume
II, directly in the city centre with a view onto the town
hall. Twenty years ago, the restaurateur Charles Munchen
discovered a gap in the Luxembourgish market with a
Parisian-style brasserie. For a few years now, his former
companion Sébastien Sarra is the sole proprietor. “This
is a very open place where everybody can meet at any
time in the day and where you can always get something
to eat and drink.”
The last two years have not been easy. On May 10th,
2019, a fire broke out in the kitchen and caused major
damage. The brasserie did not reopen
until August 1st, 2020. “I tried to restore
the place so that it does not lose its soul,”
Sebastien Sarra says and looks up. “We
continue to have a gilded, Art Deco ceiling,
the benches have the same colour as
before, the wood looks like it always did.”
The concept of “recreating everything
so that one does not really notice it’s all
new,” worked a treat. “I wanted our guests
to find the brasserie the same as it was when they left. Only
with a bit more comfort for visitors and the staff.”
At the re-opening, the guests were not only greeted by
the new-old rooms but also by familiar faces. Sébastien
Sarra never reduced anyone’s hours or let them go. That
was possible on account of his gastronomic safety nets
with the L’Osteria, the Hôtel Vauban, and the Altra Osteria,
but also because an insurance in the case of a fire had
long ago been taken out. “I like to have assurance in case
there are problems. That has proven to be very useful.”
Sébastien Sarra belongs to one of those few restaurateurs
who do not have staff issues. “Some of my members
of staff have been with me for more than twenty years. My
goal was always to keep my staff in order to have consistency
in my work.” In other words: “Respect for the staff, the
many discussions, many relationships – so that everybody
feels comfortable and does good work.” It probably helps
that the man from Thionville, who will soon get a Luxembourgish
passport, knows the business from all angles.
He was once the cook, barman, and waiter in Charles
Munchen’s “Club 5”, and he’s never forgotten that: “I know
what it means.”
“We have managed
to attract a very
international and
cosmopolitan clientbase,
as well as many
local regulars.”
The fact that the Brasserie Guillaume is able to get back
onto its feet after the fifteen-month break following the
fire, a course that even the coronavirus crisis cannot
hinder, has, of course, also to do with fish. In a Parisian
brasserie, as Charles Munchen already knew, seafood is a
must. Meanwhile, the poissonnerie is a central part of the
brasserie, according to Sébastien Sarra.
Every two days the business’ own camionnette makes
its way to the big market in Rungis near Paris and
returns to the Place Guillaume by six in the morning
at the latest. Nothing stands in the way of the legendary
carpaccio (“that dish needs a lot of attention”), and
the Breton lobster (which can cost up to 200 euros) is
part of the standard delivery from Rungis. “We have
been working with the same fisherpeople for years.
We know the quality they can deliver.
No cultured fish. And they also work
without destroying the seabed.” Well,
and that is a bit more expensive: “But it
tastes better, and our customers notice
the difference. We are the only ones who
can offer this kind of quality.”
The fish trade and external deliveries
with platters full of seafood make out the
largest portion of the turnover – especially
in times of COVID-19. Last Christmas, the demand
was almost double than normal: “We had an enormous
number of orders. Maybe customers wanted something
extra special.”
The secret of their success is “a mixture of many
things,” says Sébastien Sarra and names “motivated staff,
good service, and excellent quality on the plate,” as examples.
But that is not enough. “We have managed to attract
a very international and cosmopolitan client-base, as well
as many local regulars.” From students to craftspeople to
minsters, every guest feels comfortable. “This,” says Sarra,
“is the real secret to our success – the atmosphere and the
diversity of our guests.”
BRASSERIE GUILLAUME
12, Place Guillaume II — L-1648 Luxembourg
Tel. +352 / 26 20 20 20
brasserieguillaume.lu
98
KACHEN No.26 | SPRING 21

RESTAURANT PORTRAIT
99
TEXT
PHOTOS
Dieter Ebeling
Ramunas Astrauskas
KACHEN No.26 | SPRING 21

PORTRAIT OF A CHEF
TEXT
PHOTO
100
Dieter Ebeling
Ramunas Astrauskas
KACHEN No.26 | SPRING 21

PORTRAIT OF A CHEF
THE CLAIREFONTAINE
MOVES WITH THE TIMES
Everything is to be renewed? Well, almost everything.
Arnaud Magnier (51), Chef of the Clairefontaine restaurant
at the heart of Luxembourg City, started the New
Year with big plans: “We’re throwing everything away.
We’re creating a completely new interior.” Only one thing
was to remain the same since 2001 when Arnaud Magnier
took over the Clairefontaine with his wife Edwige from
the cooking legend Tony Tintinger: the kitchen. “Nothing
will change there. I won’t create a new kitchen that I don’t
have control over and that isn’t me.”
The furniture, crockery, and even the red leather
had to go. The wood panelling, commissioned by Tony
Tintinger in 1984 from an Alsatian
carpenter, will survive the second renovation
in Magnier’s time. “That is really
extraordinary work,” the Chef says. For
everything else, “we plan to move with
the times. We will make use of different
materials to underline the modernity of
our establishment. We want to attract
younger people into our restaurant too.”
Originally, Arnaud Magnier had
planned the renovation for August
2020. On account of the coronavirus lockdown, he had
to postpone it to January 2021. “We want to create a
different image,” he says. “We listen, we pay attention
to the remarks of our guests, look around.” And so, one
realized that while the Clairefontaine counts as a good
restaurant that had a lot going for it and where the food
was good, many people thought that it lags behind the
times somewhat.” Now, it is getting a makeover.
The Clairefontaine has often re-made itself. In Tony
Tintingers’ time, the restaurant was described as “the
government’s cantine” where Grand Duke Jean, as well
as Prime Minister Jean-Claude Juncker, were regulars.
“That’s completely different now,” Arnaud Magnier
says smiling. “We’ve tried to get rid of the image that
this restaurant is reserved for ministers.” Sixty percent
of the guests are private citizens or tourists now, forty
percent are businesspeople. These days, one can count
the number of government events in the Clairefontaine
on one hand.
That has not harmed the image and culinary quality
– still presented with a Michelin star. “I create a classic
kitchen, as other people call it,” says Arnaud Magnier.
“If you are not an
optimist in our
profession, you
might as well throw
in the towel.”
He knows that it’s not the newest trend: “But there are
a large number of people who love this kind of cooking
style.” Call it a “cuisine généreuse.” The menu changes
five times a year – the fifth season is the truffle season
– and there are only a few constant choices. One of
them is filled Bresse-Poularde. So popular with the
guests, every year around one ton of the dish is made.
Another constant number on the menu is Carpaccio de
St Jacques, made with truffles.
After completing his training years with starred chefs,
Arnaud Magnier worked in the kitchen of the Elysée
Palace in Paris and for and with Bernaud Loiseau. He
never regretted the transition into independence
in Luxembourg. “There were
difficult times. But we have a very loyal
customer base, and we are positioned at
the centre of Luxembourg. There are no
regrets.” At most, that the Grand Duchy’s
capital has changed a lot over the last
twenty years. “The city has become difficult.
People used to congregate on the
streets in the evenings – these days, it’s
all completely quiet. The big companies
and banks don’t occupy the city centre anymore, it’s
difficult to get parking. “In order to eat at our place, you
really need to go the extra mile.”
Nevertheless, he is confident. “We will get through
this,” he says about the closures in the gastronomy
on account of the coronavirus. “After a crisis, there
is always a new beginning.” We’re doing everything
we can to optimize working conditions. “If you are not
an optimist in our profession, you might as well throw
in the towel.”
CLAIREFONTAINE
9, Place de Clairefontaine — L-1341 Luxembourg
Tel. +352 / 46 22 11
restaurantclairefontaine.lu
KACHEN No.26 | SPRING 21
101

CHEF’S MASTER CLASS
COD BRANDADE REVISITED
with garlic cream & potato mousse
Serves 4
30 minutes
90 minutes
For the cod steaks
› 4 beautiful skinless line
cod steaks
› Thyme leaves
› 1 garlic clove
› Olive oil
For the garlic cream
› 5 garlic cloves
› 200 g liquid cream
For the potato mousse
› 500 g Luxembourgish potatoes,
type Agria (floury)
› 250 ml water
› 300 ml cream
› 70 ml olive oil
› 1 siphon and 2 cartridges
Caution: it must be a siphon
suitable for hot preparations!
For the bread croutons
› 3 slices sandwich bread, diced
› 75 g clarified butter or olive oil
For the dressing
› 125 g rocket salad
› Lemon-olive oil vinaigrette
or other type of vinaigrette
› Salt and pepper to taste
› Chives, chopped to taste
› Mild paprika
102
KACHEN No.26 | SPRING 21

CHEF’S MASTER CLASS
THE GARLIC CREAM
THE POTATO MOUSSE
1Peel the garlic and
remove germ.
2Cook the garlic cloves
with the cream over a very
low heat, leave to simmer
for 90 minutes, then strain
through a sieve.
1Peel the potatoes and cut
into dices. Add water and salt
and cover. Bring to a boil
and let cook.
2After cooking, mix the
potatoes with the remaining
water, the cream and the
olive oil (in a Thermomix or blender).
3Season and then strain
through a very fine sieve
(this step is very important
so as not to clog the siphon).
4Fill into the siphon and then
add two gas cartridges
consecutively. Keep warm
(or reheat) in a bain-marie.
THE BREAD CROUTONS
1Cut the slices of bread
into fine cubes.
2Sauté the bread croutons
in clarified butter or oil.
3Drain well on
absorbent paper.
KACHEN No.26 | SPRING 21
103

CHEF’S MASTER CLASS
THE COD STEAKS
1Place the cod pavés without
skin on a plate, if necessary,
remove the bones.
2Season with salt, olive oil and
thyme leaves, then add the
garlic clove and a few
drops of water.
3Cover with cling film, then
cook for about 4 - 5 minutes
in a microwave oven
at full power (900 W).
THE DRESSING
4The fish is steamed under
the foil and the flavour of
garlic and thyme can
unfold perfectly.
1Pour the garlic cream into the
bottom of a shallow plate.
2Spread the leafed cod on top
(when taken out of the
microwave, the fish will be
super tender and can be easily
plucked with a fork).
3Cover with potato mousse.
4Add the croutons and
sprinkle with paprika and
chopped chives.
5Top with arugula, lightly
seasoned with lemon-olive oil
vinaigrette.
104
KACHEN No.26 | SPRING 21

We give you the energy
You write the story
Luxembourg energy provider
enovos.lu

REPORTAGE
106
TEXT
PHOTOS
Dieter Ebeling
Ramunas Astrauskas
KACHEN No.26 | SPRING 21

REPORTAGE
ÉCOLE D’HÔTELLERIE ET DE
TOURISME DU LUXEMBOURG
A UNIQUE SCHOOL
T
his is quite a unique school. With just under three
hundred students and sixty-five teachers it is most
likely one of the smallest education establishments in
Luxembourg. Even though the school is the only one of its
kind, it lies surprisingly far from the centre of the country.
The School for Hotel Management and Tourism (EHTL)
in Diekirch is a public school and financed by the state,
in contrast to many similar private schools abroad. “We
compare well with other highly qualitative education
establishments and don’t need to hide,” Director Michel
Lanners asserts, not without pride.
The EHTL cannot simply be defined as a “culinary
school,” but good chefs are still trained here. In 1949,
hoteliers and gastronomers founded the school at the
edge of the Ardennes – a hot spot of tourism in those
days – worried about the future of education for the next
generation. Nowadays, not only chefs and restaurant and
hotel specialists are trained in Diekirch, but also tourism
experts and hospitality managers. Recently, studies in
management have been introduced in the school curriculum,
and after graduating from high school, one can
take part in a 2-year course in Hospitality Management
(BTS with 120 ECTS points) recognised by the Ministry
of Higher Education, and which can subsequently lead to
a regular Bachelor’s degree or even a Master’s degree with
partner institutions of the EHTL.
“In order to follow national ambitions and give a favourable
image of our country in the international context, we
simply can’t have an average school of hotel management
in Luxembourg. We need a school with an excellent reputation,”
says Michel Lanners. A school for students with
motivation that can keep up with the renowned private
institutes in Europe. Discipline, self-reliance and social
competences are vital. What looks like a somewhat more
KACHEN No.26 | SPRING 21
107

REPORTAGE
elegant school restaurant with unusually neatly dressed
young people, turns out to be part of the lessons: “guest”
and “staff” are students who train for the real thing with
particular politeness. To give them even more practical
experience, the EHTL in Diekirch has its own restaurant,
the Alexis-Heck which is open to the general public. For
everyone who likes to eat well.
Students should know what to expect, Michel Lanners
says. “Hospitality is very demanding work accompanied
by high personal satisfaction. I don’t want to give students
the wrong impressions.” Some might think of TV chefs: “I
tell them, it’s passion, hard work, and stamina.” But the
industry waits longingly for graduates. “We are lucky
that we don’t train the future unemployed.” It’s also about
establishing vocational, further education as a permanent
offer, for example using the expertise of big inspirational
figures such as Alain Ducasse, whom they are partners of.
More than half of the students come from further
away – from the centre of the country or from the south.
Therefore there are also boarding facilities in Diekirch,
where about 70 pupils from the EHTL can be
accommodated. “As the only national educational institute
in the hospitality business we are on the periphery,”
the director says. He is confident that after long
discussions concerning the situation of the school,
the “desperately needed renovation” of the school in
Diekirch will lead to the place being spruced up. As
part of that, the boarding school could be expanded as
well. He hopes that a second school will be opened to
the south of Diekirch that will offer the same curriculum.
“I am certain that the classes on offer, in combination
with easier and shorter “travel times”, would attract additional
students.”
In Luxembourg, six to nine percent of the gross domestic
product are produced in the hospitality sector. Travel
and airline companies belong to this group as well as
event organisers. On account of its economic importance
it’s clear: “We need high quality education programmes.”
The expansion of training programmes in the hospitality
sector means that job opportunities are not declining and
not limited to the hotel and restaurant sectors. The attention
to the clients, the service mindedness, that is also
sought after in “a jeweller’s or a bank, in a lawyer’s office
or at a car dealer,” says Michel Lanners. A French department
store chain was, for example, interested in talents
from Diekirch because the educational values aligned
strongest with their own.
“Not all the students stay in the Horeca sector after
their training,” says Michel Lanners. “I don’t necessarily
see that as a disadvantage, but as an advantage for the
students who thus receive additional future job prospects.”
He adds: “We see ourselves as specialists in the
hospitality sector and try, as much as we can, to transmit
these values to our students, in line with EHTL’s beautiful
motto ‘Striving for Excellence’.”
EHTL
19, Rue Joseph Merten — L-9257 Diekirch
Tel. +352 / 80 87 91 1 — info@ehtl.lu
ehtl.lu
108
KACHEN No.26 | SPRING 21

REPORTAGE
KACHEN No.26 | SPRING 21
109

ADVERTORIAL
EHTL GOES GREEN
INTO THE FUTURE
WITH VEGANISM & VEGETARIANISM
For an educational institution which focuses on training future chefs and leaders in the service sector, it is
self-evident to take on an avant-garde role in matters of nutritional trends. Vegetarian or vegan food has
long, however, not simply been a trend anymore, but a necessity to protect the resources of our planet
over the long term. Therefore, it’s a matter of course that the EHTL is an early promoter of a well-informed
education programme on topics of sustainability and healthy nutrition.
From January 11 th to 22 nd , vegan and vegetarian dishes
occupied the centre-stage at the EHTL as part of a school
project, with its goal to sensitize students to a balanced
meat- and fish-free diet and thus offer an additional view
into the traditional kitchen. At the same time, “the mood
for veg” was promoted and focus lay on high quality,
seasonal, local, and thus sustainable produce.
How about a creamy spinach-apple, green lemon and
ginger smoothie as a starter? Followed by a delicious
chickpea-lentil-galette, accompanied by a pearl barley
risotto and a refreshing beetroot carpaccio. That is only
one of the many menus that the vocational cooking and
pastry schoolteachers Konstantinos Anagnostaras, André
Loutsch and Patrick Scholzen created with their students.
The conclusion after fourteen vegan and vegetarian days:
There were enthusiasts, fans, those who were curious, hesitant,
perplexed, sceptics, and deniers. But it’s the task of the
EHTL to not only train young people in the manner of culinary
trends, but also to expand their taste horizon and lead
them off the well-trodden paths in order to provoke an awareness
for our lifestyle and the traces we leave on our planet.
The students all profited from this life-enriching experience.
The exchange worked well, and ideas arrived from all sides to
help refine the project and improve the next edition.
The EHTL offers, together with their partner
Ducasse Education, further professional training
courses on the topics of vegetarianism and
flexitarianism, as well as vegetables as the
basis of pastry. These courses are available for
an external, professional trade audience and
evening courses on vegan and vegetarian diets
are also on offer for passionate amateur chefs.
All info at www.ehtl.lu
For questions, contact foproco@ehtl.lu Tel. : 80 87 91 402
110
KACHEN No.26 | SPRING 21

INSPIRATION
STYLING
PHOTOS
Heike Meyers
Ramunas Astrauskas
112
KACHEN No.26 | SPRING 21

INSPIRATION
AN ENCHANTING
EASTER TABLE
As always, Heike Meyers has created a
beautiful table for KACHEN readers. We highly
recommend being inspired to imitate because,
if you follow Heike’s precious tips,
it’s really not complicated!
THE TABLECLOTH
It’s a must for a really festive table; if possible, choose a
nice fabric, such as linen or mercerised cotton. Neutral
tones like white, cream, or light grey work best, especially
if you’re setting colourful accents with flowers
and decoration.
SERVIETTES
They should be made from fabric and, ideally, they would
match the tablecloth. But you could also use a colourful
option to add bright colour accents or create a contrast
with a completely different kind of fabric (such as the
terry cloths used here), bound together with a beautiful
ribbon. The pretty Easter bunny charm made from
precious, hand-crafted paper is from Kirsch Interior
(kirsch-interior.de).
THE CHINAWARE
Back in the day, you would get the “good” china out
for special occasions. These days, we don’t take this
so seriously anymore; nevertheless, using a different
set instead of the usual plates does give the meal that
special something. Fun, wood-crafted coasters in the
shape of Easter bunnies work perfectly with the theme
and are not an expensive investment in order to create
that extra festivity.
THE FLOWERS
Only buy flowers one day in advance, better yet, on the
day itself so that they are as fresh as possible. Nothing
makes your table glow like a bouquet of spring flowers!
Add a vase with freshly cut branches from the garden,
and spring will have arrived in your home!
THE FESTIVE THEME
For the perfect touch of Easter, different types of eggs
in all manner of colours are a must. Heike has chosen
natural colours for her arrangement, so that the overall
setting is not too overwhelming. Make a mobile from
blown out hen, quail, or duck eggs: hang them up with
delicate feathers (for example, from a lamp). Add a few
fresh herb bunches stuck into egg halves, place onto
homemade bread rings, add a few matching ribbons, and
your Easter decoration is done!
THE PERSONAL TOUCH
Handwritten place cards, hand-crafted menus,
punched out or cut out figures, hand-decorated eggs
– whatever you can invest time into, shows a special
appreciation for your guests, and will certainly be
taken home as a keepsake!
THE EASTER MENU
Look no further than page 17 of this edition for our
KACHEN Easter delights!
KACHEN No.26 | SPRING 21
113

INSPIRATION
114
KACHEN No.26 | SPRING 21

RECIPE
SPONGE CAKE
BUNNY
1 big / 2 small bunnies
15 minutes
30 minutes
› 100 g soft butter
› 80 g light raw cane sugar
› 1 vanilla pod, pulp
› 2 eggs
› 1 pinch of salt
› 100 g flour type 405
› 1 tsp baking powder
› 2 tbsp milk
1 Preheat the oven to 180°C top/bottom heat.
2 Cream the butter with the sugar, vanilla and salt for 5
minutes until white and creamy.
3 Add the milk, then the eggs one by one, stirring for a
minute at a time.
4 Mix and sift the flour and baking powder and add
both slowly while stirring.
5 Butter the bunny tin well and dust with a little flour.
Material
› 1 bunny tin (or other
figure-shaped baking tin)
6 Bake the cake in the preheated oven for approx. 30
minutes. Test with a wooden stick before removing
from the oven.
Decorated with a beautiful bow and a little bell
around the neck, it is sure to be the star on the
Easter table and always a welcome present.
Heike Meyers
Ramunas Astrauskas
RECIPE
PHOTOS
KACHEN No.26 | SPRING 21
115

MUST HAVES
THE COLOURS OF
THE YEAR 2021
STRENGTH AND OPTIMISM
The colours of 2021 are a calm,
powerful grey that conveys security
combined with a bright, warm yellow
that radiates optimism. The colours
PANTONE 17-5104 Ultimate Gray
+ PANTONE 13-0647 Illuminating
convey power and positivity. In our
homes, bright yellow accessories set
accents, while shades of grey create
a calm base so that we feel safe and
secure and do not lose hope that
better times will come.
© DELIGHTFULL (WWW.DELIGHTFULL.EU)
«
The union of an
enduring Ultimate
Grey with the vibrant
yellow Illuminating
expresses a message
of positivity supported
by fortitude. Practical
and rock solid but at
the same time warming
and optimistic, this is a
color combination that
gives us resilience
»
and
hope. We need to feel
encouraged and uplifted;
this is essential to the
human spirit.
Leatrice Eiseman, Executive Director
of the Pantone Color Institute
116
KACHEN No.26 | SPRING 21

MUST HAVES
Annie Sloan Home Office Chalk Paint In Chicago Grey,
Wall Paint English Yellow lifestyle. anniesloan.com
An airplane theme decoration for kids’ rooms is perfect
to encourage the adventurous spirit of children. circu.net
Sumptuously soft overblanket in yellow velvet from
Niki Jones.
frenchbedroomcompany.co.uk
A yellow armchair, like the Marco, becomes the statement
piece of your unique living space. essentialhome.eu
117
KACHEN No.26 | SPRING 21

DESIGN IN LUXEMBOURG
ROMANCE
FROM HEAD TO TOE
TEXT Joscha Remus
Find out more at
romanticoromanticostudios.com
as well as via appointment in
pop-up stores in Luxembourg
City. (2, rue de l’eau,
Luxembourg City)
When Fanny Bervard started to produce golden earrings with sweet
water pearls by hand two years ago, she would never have thought that
it would be the start of a real business. The Luxembourger began to sell
a small series of gold-plated hoops decorated with natural pearls in
different shapes and sizes under the label “Romantico Romantico.” The
pearls were taken from vintage necklaces that she then re-arranged
in new ways. Her penchant for asymmetric designs – showing in the
slightly differing pieces of each pair – would become her speciality in her
growing collection.
“I find pearls romantic – that’s why the name of my brand fits,” says
Fanny Bervard. “I myself have never really been a jewellery person, only
earrings are something I like to wear. The design of my hoops and clips is at
times minimalistic, at times more glamourous.” Family and friends accompanied
her on her journey from the beginning, which is why the first items
in her collection carry the names of her loved ones – or they hint at special
moments with them. The “Loli Hoop” are named after her sister Laurence,
“Mimi Earring” is for her mum, “Lisa Hoop” for her best friend, and the
“Toscana Oli Hoop” is named for an unforgettable holiday.
A new online shop in early 2020 spurred the business on – as well as
her creativity! She spent a lot of time in her studio in Limpertsberg, established
by her boyfriend Olivier. In this way, a new collection of earrings was
created, now also from stainless steel, filigree bracelets and necklaces
from gold-plated silver, with and without pearls. Right on time for Christmas,
gold rings with colourful stones were added. Generally, she makes all
her pieces herself, but, for certain pieces, she is supported with single items
from an Italian family business with a long tradition of goldsmith work, that
are then combined in Luxembourg.
“I would never have thought that I might be able to live off my business
and would need a team to support me with the organisation of pop-up
stores, for example,” says the entrepreneur. “With my degree in fashion
marketing that I did in Barcelona and Milano, I could lay the groundwork;
but the deciding factors were my professional experiences that I was able
to gather at companies such as Luxottica in Milano or with the designer
William Fan in Berlin.”
Now, a further goal has opened up in the designer’s path: silk pyjamas.
“I wanted to make clothes right from the start. And while I was writing
my Bachelor’s thesis around 7 years ago, I found it really difficult to find
comfortable but also stylish outfits for at home. Back then I already considered
designing silk pyjamas that could be worn all day long.” For more than
one year, Fanny Bervard worked on this first collection. “It was especially
important to me to have good quality material so that the pyjama looks
as good the next day as the evening before. Further, the prints should be
extra special. All partners collaborating in the process have been carefully
selected.” The result is to be found in her store this summer.
118
KACHEN No.26 | SPRING 21

VINTNER FAMILY
THE 11 TH
GENERATION
CLOS MON VIEUX MOULIN IN AHN
Nineteen years ago, the cousins Luc and
Frank Duhr took over the family business
and successfully expanded it.
Claude François
Ramunas Astrauskas
TEXT
PHOTOS
Clos Mon Vieux Moulin’s story began in 1689 when
the family Duhr bought a piece of land with a mill
at the foot of the southern Palmberg. At the start of the
1900s the mill was retired and the Duhr family turned
exclusively to winegrowing.
The modern era of the vineyard began in 1970 with
the brothers Paul and Jean Duhr. As the “Duhr frères”
they introduced new standards of quality and focused
on innovation. In 1975 they produced the first Luxembourgish
Pinot noir, and in 1988, they founded the label
“Domaine et Tradition” with six vintner colleagues, the
first Luxembourgish charter of quality. Today, eight
different grape varieties are grown on fourteen hectares.
When in 2002 their sons Frank and Luc took over,
Paul and Jean relied on the fact that the eleventh generation
would continue to modernise the business through
new impulses and scientific insights. Both sons had
studied marketing and oenology, Luc in Strasbourg and
Germany, Frank in France.
The transition was smooth. “There was no precise,
pegged out plan who has to do what. Our tasks crystallised
in time. Everybody had a passion for their
own area of expertise and that has not changed,” Luc
emphasises; he is responsible for the external operation
and marketing.
Cellarer Frank is thankful to have taken over such a
modern business. “We took over a wonderful customer
base in the gastronomy and private customers within
the country and without. Our fathers could continue
to help in the business but were relaxed to give us
the responsibility. They follow the technical developments
and step-by-step digitization with enthusiasm,”
Frank smiles.
Up to this day it is a special occasion for Paul and Jean
when they welcome their long-standing customers onto
the vineyard or personally deliver their orders. “They
have our back.” Frank knows how critical that is. “The
teamwork and constructive exchanges during wine and
Crémant tastings are good for the soul. This familial
atmosphere transfers onto a positive work environment,”
says Luc happily.
Over the last twenty-five years, the business has been
taken, “consequently and step by step,” into the direction
of organic winegrowing. “We already replaced mineral
fertiliser through organic at the beginning of the 2000s,”
Luc explains. “We sowed legumes into the vineyard in
order to bind nitrogen and moisture, to prevent erosion
and to revitalise the soil.” The vineyard refrains from
using pesticides completely, “and long before Glyphosate
was officially prohibited, we abstained from it on our
own initiative.” But the goal is not “to please any specific
organic label.” Rather, these methods are based on “our
own conviction that a sustainable way of working that
supports beneficial organisms, benefits the quality of the
wine. That way, the job of winegrower is also attractive
for the next generations.”
120
KACHEN No.26 | SPRING 21

VINTNER FAMILY
As a homage to their ancestors, Luc and Frank brought a
big variety called “11 générations” onto the market for the
first time. “This is no definitive grape variety, but, logically,
the grapes have to be of remarkable quality,” Frank
insists. The label, that is only offered in excellent vintages,
mirrors “the absolute best of our business,” together with
the special wines based on the “vendanges tardives,” the
late vintages. The vineyard possesses small wood barrels
of 1,600 and 2,400 litres volume, in which “elegant new
Riesling and well-rounded Pinots gris or Pinto blancs” are
ripening. New barrique barrels of 225 litres are mainly
used for Chardonnay and Pinot noir “èlevè en barriques,”
as well as for the base wines of the Crémants “Défi.”
These prestigious Cuvées were first introduced in
2019. For the production of the “Défi” the vintners make
use of their big Crémant cellar. Here, the fermentation
can develop slowly. “The Défi lies for fifty months on
yeast,” Luc Duhr explains, “it’s a prestige product that
mirrors our passion and know-how.” The Cuvée is dosed
with just under three grams of liqueur and called an
“Extra Brut.” “The Défi is an extraordinarily elegant
Crémant which has quickly found its place among gourmets
in the country and further afield.” Frank adds.
The Duhr family are looking forward to welcoming
their customers into the new, light-filled tasting facilities,
with a wonderful view onto the nature reserve
Ahn Palmberg. Larger events can be expanded onto the
extensive outside space.
CLOS MON VIEUX MOULIN
25, rue de Niederdonven — L-5401 Ahn
Tel. +352 / 76 07 46
www.duhrfreres.lu
KACHEN No.26 | SPRING 21
121

WINE NEWS
THE LUXEMBOURGISH MOSELLE,
A REGION FOR WINE LOVERS!
The wine route along the Luxembourgish Moselle River
extends over 42 km along idyllic wine villages and almost
1,300 hectares of vineyards. In terms of size this might not
seem so impressive, but the quality makes up for that! The
vineyards are ideally situated towards the southeast and
southwest and enjoy optimal climatic conditions, as the
region is subject to maritime as well as continental influences.
The wine growing region contains a large assortment
of grape varieties, whereby 90 % are white wine
varieties, among them Riesling, Auxerrois, and Pinot gris.
Luxembourg is therefore an authentic white wine region,
that cares, above all, about the quality of its wines.
The cultivation of grapes along the Luxembourgish
Moselle goes back to the time of the Celts and Romans.
Today, this wine region has the reputation of perfectly
combining traditional craft with modern methods of
production, also in order to create environmentally
friendly working conditions.
At the Luxembourgish Moselle, it is believed that the
importance of cooperation between the region, the
people, and their traditions, is the deciding factor for
the quality of the wines. This philosophy follows the
protected geographical indication of origin “AOP Moselle
luxembourgeoise,” which guaranties quality through an
oenological and sensory examination and certification of
the wines and Crémants.
Every winegrower has their own style that rests on
experiences but, above all, on the knowledge that is passed
on from generation to generation. The vintners cultivate
the contact with their clients and like to show them their
select wines and expressive Crémants. And they like to let
themselves be persuaded to tell their interested guest all
about the vineyards and its products.
Let’s hope that we can all return to the restaurants,
bars, and wine taverns soon and together enjoy the firstclass
wines and Crémants with a good meal or a bite!
122
KACHEN No.26 | SPRING 21

You can’t
moskito.lu
buy happiness
but you can
enjoy
Luxembourg
wine and
bubbles
(AND THAT’S PRETTY MUCH THE SAME THING)
Consume with passion and moderation.

FEATURE
124
TEXT Susanne Jaspers
KACHEN No.26 | SPRING 21

FEATURE
THE ARMENIAN
WONDER BREW
Once the most successful cognac internationally… is not a cognac at all.
But the drink can still soothe souls and relax diplomatic crises.
We got to know said beverage on a group trip along
the Trans-Siberian Railway. A retired dentist from
the former DDR, who was sharing the train carriage
with us, introduced us to the drink. Imagine you stand
in the shower, head covered in shampoo, when the water
suddenly stops. The air-conditioning breaks. The toilet
is clogged up. There was a solution to all of these things.
The plucky lady did not start unclogging the toilet;
instead, she took out a couple of paper cups and poured
everyone who needed it a good measure. When asked
what the delicious drink was, she only said: “Armenian
cognac.” Well, we thought we were well-versed
in matters of alcoholic beverages, and here a firewater
crosses our path of which we’d never heard before. None
of the other passengers had heard of it either, by the way
– apart from the retired dentist.
THE COGNAC THAT CANNOT BE ONE
This, probably widespread, ignorance might be caused
by the fact that the Armenian cognac does not exist
officially – that is, the drink is not allowed to exist.
After all, the strictly controlled designation of origin
is reserved for those spirits that come from the city
of the same name, or rather, the vineyards around it.
And the French famously take the plagiarizing of their
alcoholic beverages very seriously. Unfortunately for
them, these matters are seen more loosely in the Wild
East. And, after all, Armenia has a tradition of brandy
KACHEN No.26 | SPRING 21
125

FEATURE
C
M
Y
CM
MY
CY
CMY
K
production that is hundreds of years old. Some even
say that the Armenians discovered brandy as far back
as the year 1000 BCE. At that time and over hundreds,
or rather thousands, of years, the beverage was mostly
a private delicacy.
STASHED AWAY BY NICHOLAS,
LOVED BY WINSTON
The moment when the professional Armenian
brandy production came into full flow is said to be
in 1887, when a certain Nerses Tairyan founded the
first industrial distillery called Yerewan Brandy
Company and introduced the French method of
distilling to Armenia. The Armenian “cognac” only
began its triumph across the world after the distillery
was sold to the Russian alcohol company “Schustow
& Söhne in 1899. The shrewd business improved
production facilities and capacities as well as introduced
aggressive marketing. This meant that the
Armenian cognac started to win countless prizes for
excellent quality at international fairs at the beginning
of the twentieth century. Its popularity went
far beyond Armenia’s borders and the drink became
a real export success. Mind you, not only to Russia
where it is said that Tsar Nicholas II horded hundreds
of bottles of the Armenian brew in his winter palace
before his murder. Winston Churchill was apparently
also a fan of the Armenian drink and is said to have
ordered 400 bottles a year, according to historians
versed in such matters.
IF ARARAT IS ON IT, IT’S ARARAT IN IT
While in Russia and other eastern countries the official
designation for several brandies is “Konjak” unto
this day, in Armenia more caution was employed over
the decades with a view to the western markets, and
126
KACHEN No.26 | SPRING 21

WINE FESTIVAL
More than 20 combinations
that will get you excited
+200
WINES AND BUBBLES
ON SPECIAL OFFER
from 25/02 to
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Our know-how should
be savoured wisely

FEATURE
the stolen French name was dropped little by little.
These days, the most well-known Armenian brandy
is the above-mentioned Ararat Brandy from the traditional
Yerewan Brandy Company. The brandy is named
after the valley at the foot of the Ararat Mountain, the
Armenian national symbol, but that, to Armenia’s
chagrin, lies on Turkish territory. The grapes used to
make the Ararat Brandy must come from the Ararat
Valley. That is strictly controlled – just like the French
do with their cognac.
RECONCILIATORY DIPLOMAT’S BREW
The Armenian wonder brew doesn’t only help to save
the moment in the Trans-Siberian Railway carriage
when the air-conditioning breaks, it can also
soothe political quarrels in the Soviet era. Armenian
cognac was said to be a relaxing, heart- and
soul-warming drink in diplomatic crises in times
of the Cold War. No wonder that the amber liquid
with its specific spiciness and soft, almost sweet
aftertaste can compete with the best of the “real”
French cognacs. Whether that is the reason you will
still find bottles of Armenian brandy with etiquettes
which read the somewhat cryptic – but even for
those without Russian language skills decipherable
– коньяк? They can even be found on the Cyrillic
website of the Yerewan Brandy Company. But shh:
don’t tell the French!
128
KACHEN No.26 | SPRING 21

SLOW FOOD
IMPROVING THE WORLD
ONE MOUTHFUL AT A TIME
In 1986, the journalist and sociologist Carlo Petrini founded an organisation in
the Piedmontese town of Bra to promote food culture. Today, the Slow Food
movement is active in over 170 countries. It stands for the preservation of local
cuisine and native agriculture, as well as for biodiversity and traditional produce.
In Luxembourg, there are two Slow Food groups: Slow Food Luxembourg and Slow
Food Grand-Duché. Both Slow Food organizations in Luxembourg call themselves
a convivium – a convivial gathering. If you ask Sylvie Ferrari, president of the
francophone Slow Food Grand-Duché convivium, what happens at one of these
convivial get-togethers, you will quickly discover that Slow Food is about far
more than simply taking pleasure in eating slowly.
TEXT Joscha Remus
Nowadays, the focus is much more on sustainability and
how each member of Slow Food can become part of their
local community, while also joining forces internationally,
to create new behavioural patterns and set a new pace on
a global scale.
Slow Food Grand-Duché has over one hundred, cosmopolitan
food fans who are committed to sustainability
and a brighter future. Sylvie Ferrari can envisage having
two hundred members in her Luxembourgish Slow Food
convivium. “But no more than that, since the idea is that
everybody should still know each other personally”.
The fact that nine Slow Food Grand-Duché committee
members represent six nationalities underlines just how
international the movement is in Luxembourg.
SLOW FOOD & EDUCATION
In step with the rapid change in our global world, Slow Food
is continually evolving. The red snail, symbol of the movement,
still stands for a moderate pace of life. It is, above all,
a symbol for worldwide rights to good, clean, and fair food.
“Eating and enjoyment can be reconciled with biocultural
engagement,” says Sylvie Ferrari. One simply has to think in
small steps. Slow Food does not claim to save the world, but
to promote a healthier, more sustainable lifestyle.
130
KACHEN No.26 | SPRING 21

PASSIONATE
The non-profit Slow Food Grand-Duché offers a model for
how this might be achieved. Active in Luxembourg since
2013, it holds regular tasting-workshops, especially aimed
at pre-school and school children. Practicing mindfulness
and refining one’s taste buds cannot start early enough.
The Youth Slow Food group is particularly important for
Sylvie Ferrari.
For example, Slow Food Luxembourgish Youth
have organised a “World Disco Soup Day”, and
Slow Food Grand-Duché have prepared delicious
hummus-broccoli sandwiches with the kids in an
international school “Over the Rainbow” and showed
how delicious apple purée made from old Luxemburgish
apple varieties can be.
SLOW FOOD & CONCERT
Since 2015, Slow Food Grand-Duché has been working
with the Philharmonie Luxembourg and has been organising
regular “Lunch Concerts.” In these, the participants
watch a thirty-minute open rehearsal of the Orchestre
Philharmonique du Luxembourg or listen to a concert
with guest musicians. Afterwards, everybody eats lunch
together, in tune with the idea of Slow Food conviviality.
A feast for all senses, at which one savours music while
reflecting on the importance of biodiversity and seasonal
produce. The produce comes, as far as possible, from
producers in the Greater Region.
TERRA MADRE
Terra Madre, a network established by Slow Food, supports
small farmers, breeders, fishers, and cooks worldwide in
the protection of the environment and preservation of
traditionally sustainable ways of life.
In a period of thirty years, Slow Food has promoted the
maintenance of a regional diversity of flavours. Over the
years, it has been a major factor in shaping trends that for
many of us consumers have since become standard. Sylvie
Ferrari says: “You could say Slow Food is avant-garde. After
all, we were pioneers in many respects: mindfulness,
urban gardening, minimalism, sharing economy, sustainability
and last but not least, something that is becoming
more and more important for us all: slowing down in order
to prepare a sustainable future where food is a bridge
between human beings and biodiversity”.
slowfoodgrand-duche.com
slowfood.lu
131
KACHEN No.26 | SPRING 21

GREEN KITCHEN
0-KM CLIMATE-PACT-PLATE
CLIMATE PROTECTION STARTS ON THE PLATE
With the so-called climate-pact-plate, several Luxembourgish restaurants have started to
offer climate-friendly alternatives on their menus. But it’s not only more plant-based foods
and less meat and dairy products that mean lower CO2 emissions. It’s also the shorter
transportation routes that help to improve the impact. This is achieved by delivering seasonal,
organic vegetables from regional producers to local restaurants. Of course, the dream is
to be able to offer a 0-km climate-pact-plate at some point in the future.
Joscha Remus
C. Martin, A. Klein, C. Kayser
TEXT
PHOTOS
If it’s healthy for us, it’s also healthy for the climate.
Fresh veg has the best CO2 balance. So, if you want to do
something for the climate in your home kitchen, simply
reduce the meat and milk products and serve more
salads and vegetables.
Wouldn’t it be great to see at first glance what dishes on
the menu are the most climate-friendly in restaurants? If
you could see how far the products have been transported
to create the dishes?
The communes of the Naturpark have, for years, been
leaders in climate politics. Two years ago, the Naturpark
Our took on a coordinating role in the climate pact.
Unfortunately, that revealed that very few restaurants
offer dishes using regional and seasonal foods – that is,
with short delivery routes. That is why the Naturpark Our
started the pilot project “O-km climate-pact-plate” with a
few other corporations. The pilot project was financed by
the Luxembourg Ministry of Environment.
From field to plate
The idea for the project was to create an awareness for
regional and seasonal dishes and foods within the restaurateur
business. It was also important to smooth the path
into the restaurant kitchens for long forgotten veg varieties.
In the beginning, two restaurants were immediately
ready to join the project as partners with the motto
“From field to plate”: the restaurant and nature discovery
centre Robbesscheier in Munshausen and the restaurant
Cornelyshaff in Heinerscheid with its on-site micro-brewery.
Both restaurants use only local vegetables for their
dishes, which is grown in the “Ëlwenter Gaart” in Ulfingen
according to strict organic criteria.
For vegetables, the emphasis lies on older varieties
that are adapted to the climate of the Oesling region.
The produce is processed and packaged on site from
the “Services de l’entraide CNDS,” an important partner
who has had positive results with the growing of
132
KACHEN No.26 | PRINTEMPS 21

GREEN KITCHEN
older varieties on trial fields over the past few years.
CNDS stands for “Comitè nationale de la défense
sociale,” a non-profit association that aims to provide
socially excluded people with social and professional
re-integration.
The social component
The project “0-km climate-pact-plate” adds a social
and human dimension to the environmental aspect,
in that it integrates people who are usually located
at great distances to the end product into the workspace.
So, the peeling and packaging of the products
happens on site. In the “Ëlwenter Gaart” in Ulfingen
two large greenhouses have been set up as well as
a kitchen, which serves to process and conserve the
harvests immediately.
Short transportation routes mean fewer CO2 emissions.
That is clear to all. When a dish produces fifty
percent fewer emissions it can already be called a
climate plate on the menu. That means that for every
dish one kg CO2 less is released into the atmosphere.
That is about as much as is produced on a car journey
of eight kilometres.
It is imperative that the project “0-km climate-pactplate”
should be continued and serve as inspiration to
your local regions: so that, in future, seasonal veg can
be delivered directly from the producer to the gastronomy
in your area too, and so guarantee a better climate
for everybody.
For more information, go to:
www.cnds.lu
www.naturpark-our.lu
KACHEN No.26 | PRINTEMPS 21
133

CONSUME DIFFERENTLY
2021, THE YEAR OF
"SHOPPING LESS"
It’s been a year (already? is that all?) since Covid-19 entered our lives and the least we can say
is that it’s shaken up our existence. What with restrictions and requirements, innovations and
improvisations, we’ve been forced to question all our habits. WFH, online shopping and slow life
are just some of the concepts we’ve had to learn to live with in the last year, for worse but mainly
for better! At the dawn of 2021, the time has come to review these new ways of shopping.
TEXT Sarah Braun
There’s no question that the death knell of overconsumption
has sounded. 2020 was the year we opened our eyes:
buying so much is putting us on the road to ruin. Not
everyone in Luxembourg went so far as to leave their job
in finance to breed goats in the Larzac but a lot of people
wanted to make changes to encourage more sustainable
consumption. So, how do we shop better?
A BIG SPRING CLEAN
Yes, we’re going to have to do it. Do you need to hold onto
baby’s first stained romper (now they’re nearly 15)? Not
really. The same goes for the multi-packs of lentil pasta
that there’s no way your little cherub will eat, even with
a litre of E112-packed ketchup on top. You see, it’s mad
how much we can overbuy and forget about. So the first
thing is to open your drawers, make a list and sort through
everything. That way you have an objective idea of what
you have so you can see you have absolutely no need for
three quarters of it. Kitchen cupboards, wardrobes and
bathroom drawers filled with foundation that you opened
in 2012: make space for what you actually need: what you
use/wear/eat every day.
134
KACHEN No.26 | SPRING 21

CONSUME DIFFERENTLY
DO WE ABANDON SUPERMARKETS
AND SHOPPING CENTRES?
Maybe not because they have turned a corner by
supporting local and organic farmers: making shoppers’
lives easier without making them eat junk is still topical
and that’s a good thing. There are now lots of alternatives.
If you’re in a rush then click & collect is for you:
when you see your basket fill up as you shop then it’s
time for a quick sort through before clicking “pay”. Every
little helps!
If you like taking your time then there’s nothing better
than heading over to your nearest farm shop or local
ethical and sustainable grocers. If in doubt, visit Almina.
lu where you’ll find all the eco-friendly shops in Luxembourg
and Greater Region!
Last but not least, we have to mention the Letzshop.
lu project that launched in 2017. It now features around
500 shops in 18 Luxembourg towns which have an online
showcase as well as their actual shops. It’s a perfect option
for those who don’t want to give into the GAFA (Google,
Apple, Facebook & Amazon) sirens and keep shopping
local during the pandemic.
PRE-LOVED:
THE NEW SHOPPING ELDORADO!
Spending lots on new things has never been so old-fashioned.
Just look at how many clothing brands now have
second-hand websites: Promod, Balzac Paris; Gucci has
just joined forces with The RealReal, and J.-M. Weston
has an entire shop devoted to pre-loved clothes in Paris.
A survey by the Vestiaire Collective website found that
27% of our wardrobe will be second-hand by 2023, that’s
very soon! So we’re leaving multi-brand platforms and
other marketplaces pronto to download Vestiaire Collective
or the more affordable Vinted on our smartphones!
Since we’re talking geek, we should mention that the
pre-loved trend doesn’t stop at fashion: the hi-tech world is
also looking to the future with an ever-growing selection
of refurbished products. Some of the best are As Good As
New, Back Market and Rebuy. A few internet giants like
Fnac are getting on board too.
As you can see, sustainability is the cornerstone for a new
shopping ecosystem involving shoppers based on what
they buy.
WHY DO WE BUY SO MUCH?
Let’s ask Fanny Parise, doctor of social
anthropology at Sorbonne Paris
Cité University
“To get through any crisis situation,
people look ahead to a different and
more positive life afterwards. It becomes
a source of comfort, you are in charge of
your life when changes in society scare
you and you feel like you’re losing control.
It’s no longer shopping as an end in itself
but a way to achieve a lifestyle or even a
political ideal. A minimalist person doesn’t
stop shopping but the things they buy
become more meaningful to them.”
KACHEN No.26 | SPRING 21
135

INFO INTOX
DIGITAL DETOX
IN NUMBERS
As we turn to our digital devices
in a bid to connect us to those
we love and keep our life in
order, has our dependency on
them gone too far? By now,
we are all well aware of the
damaging effects excessive
screen time and social media
use has on our mental and
physical health. With mental
health issues rising at what can
only be described as an
alarming rate, it is time for us
to take a step back and decide
if our pocket partners are
a help or a hinder!
136
TEXT Hannah Charlton
KACHEN No.26 | SPRING 21

INFO INTOX
NUMBER OF SOCIAL
MEDIA USERS
WORLDWIDE IN 2019
3.484
billion
MORE TIME ON DIGITAL
TECHNOLOGY HAS
LINKED TO INCREASED
SYMPTOMS OF
ADHD &
CONDUCT
DISORDER
15 %
OF STUDY PARTICIPANTS
SPEND AN HOUR OR
MORE ON SOCIAL
MEDIA WHILE IN BED
SMARTPHONES ARE
CHECKED EVERY
12
minutes
50 %
OF TEENAGERS
REPORTED THAT THEY
FELT ADDICTED TO
THEIR MOBILE DEVICES.
THE AVERAGE
PERSON SPENDS
THE EQUIVALENT OF
1 DAY
EVERY WEEK ONLINE.
70 %
OF STUDY PARTICIPANTS
CHECKED SOCIAL MEDIA
ON THEIR PHONE
WHILE IN BED.
NUMBER OF SOCIAL
MEDIA USERS
WORLDWIDE IN 2020
3.6
BILLION
41 %
OF PARTICIPANTS
ADMITTED SOCIAL MEDIA
PLATFORMS MAKE
THEM FEEL ANXIOUS,
SAD OR DEPRESSED.
FROM A SURVEY OF 1,000
PARTICIPANTS, MORE THAN
a third
OF GENERATION Z INDIVIDUALS
STATED THAT THEY WERE QUITTING
SOCIAL MEDIA FOR GOOD.
LIMITING SOCIAL MEDIA USE
TO APPROXIMATELY
30
minutes
per day
IMPROVES WELL-BEING AND
DECREASES SYMPTOMS OF LONELINESS
AND DEPRESSION.
Sources:
hivelife.com — verywellmind.com — theindependent.com — cureus.com
KACHEN No.26 | SPRING 21
137

SUSTAINABLE
FASHION
ON LOOP
TEXT Jessika Maria Rauch
Circular fashion is much more than a trend –
it’s part of the future of the fashion industry
and pays into the bigger goal of sustainable
consumerism. Fast fashion and items that are
too cheap land, after only a short time of use, in landfill
and are hardly ever recycled to make new clothing.
Consumer behaviour should be driven by quality rather
than quantity, and “less” needs to become “more” again.
Filip Westerlund, from Sweden, who is just finishing his
Master of Psychology at the University of Luxembourg,
occupies himself with these ideas.
His recently launched start-up Our Choice is based on
the principle of “circular fashion.” All materials stay in
circulation, they are recycled or upcycled – repurposed
in new ways. Our Choice’s product: the world’s first
circular sneakers. In order to raise the funds to establish
their business a crowdfunding campaign was launched
on Kickstarter. At the end of the campaign, on January
11th, 2021, they had raised € 24,230 of a € 4,000 goal.
They persuaded consumers in twenty-four countries
worldwide who wanted to get their hands on the
world’s first sustainable and, at the same time, stylish
trainers. The production is also sustainable – the shoes
are only made once they’ve been ordered. The trainers
should be ready to be delivered in April. Editor-in-Chief
of KACHEN, Bibi Wintersdorf, is one of the new fans and
is looking forward to receiving her circular sneakers.
“It’s a huge success,” founder Filip Westerlund summarizes.
“With 201 supporters we could raise this incredible
sum in order to produce our plastic-free sneakers. This
way it’s possible to produce the shoes in several colours.
However, a certain purchase quantity is needed for it to
make sense economically.”
The story of Our Choice started two years ago when
Filip Westerlund looked into his own wardrobe and saw a
mountain of broken, plastic sneakers. When he failed trying
to mend them himself and the attempts of a cobbler
came to nothing, the idea was born to create a shoe that
is so qualitatively well-made that it will last for years. He
began to tackle this mission with his business partner, a
chemical engineer. Their sneakers are made from Italian,
vegetable tanned leather and produced in Portugal. As
it is possible to repair them, they outlast the average
lifetime of a plastic sneaker by a considerable number of
years, and therefore have a significantly lower environmental
impact. One pair of Our Choice shoes can save a
minimum of fourteen kg CO2 emissions.
“It was a big undertaking finding the first producer
because they normally want to produce huge quantities.
We, on the other hand, want that people buy less,” says
the entrepreneur. Further plans of Our Choice are the
development of an e-commerce platform, the expansion
into France, and further campaigns to create new
products. “We would love to produce materials that are
vegan but also free of plastic.” That is a huge ask, says
Westerlund, for which they need further funding. His
business already receives mentoring from the University
of Luxembourg.
KACHEN (too) thinks it’s high time that the recyclable
nature of a product is already sorted before a
product is produced. Mindful fashion is like mindful
food: less is more!
ourchoicefashion.com
138
KACHEN No.26 | SPRING 21

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BLOG AWARD
BLOG AWARD 2020
2020
Dear bloggers, dear participants of the BLOG AWARD, dear partners,
There’s just no end in sight... due to the current COVID-19 situation, we have decided, with a heavy heart, to postpone
the BLOG AWARD ceremony yet again. According to the motto “better safe than sorry,” we don’t want to take
any risks and will only host the event when there is no longer any danger of our guests contracting the virus. In all
likelihood, that will be in the summer or possibly even in early autumn. At the moment, we are navigating by sight,
like everyone else, but we will, of course, keep you informed and look forward to a wonderful celebration at Hotel
Le Royal in Luxembourg together with all of you! Until then, we’ll be coming up with a few things to make the wait
entertaining, so visit our newly designed website to keep up to date with all things Blog Award.
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140
KACHEN No.26 | SPRING 21

MOOD
A (WORLD) TRIP
TO FINDING YOURSELF
I’m sure many of you have heard of
Sarah Cattani. The professional journalist,
videographer, and producer primarily moderated
shows on art, culture, and social issues on RTL
Télé-Lëtzebuerg. After ten years in front of the
camera, Sarah fet she needed a break. Originally,
a world tour was planned but abandoned
prematurely in India, where she stayed for two
years, found herself and her purpose, as well
as the love of her life.
You had planned to do a world tour but that turned
into a two-year stay in India, or rather, Asia;
ultimately, evolving into a completely new outlook,
that is, a “new life.”
Sarah Cattani & John Taye
PHOTOS
SARAH CATTANI When I look back, I see that this
world tour – which started six years ago as a solo backpacking
adventure – was really a trip to finding myself.
I’m smiling when I think back to my previous life; I really
don’t know how I used to function. So yes: my life has
taken a dramatic turn and has slowed down quite a bit.
Whether that’s through the many (sometimes spiritual)
experiences during my travels, my yoga training in
India, or the meeting of my husband just two months
before my return to Luxembourg. The starting point for
a new life was set…. Today, a few hundred yoga lessons
and workshops on and two small children at home, my
inner clock is set to a completely different tempo. I take
my time, treasure the moment, and it often feels as if I’ve
already lived several lives!
You live in the north of the country with your
family and have undergone quite a radical
change from big city life to life in the country.
How has that contributed to your new life?
SARAH CATTANI Peace. Roots. Harmony with nature.
My husband and I look after the Misärshaff (F.N.E.L. –
Fédération Nationale des Éclaireurs et Éclaireuses du
Luxembourg) and live there in the middle of a nature
reserve near the Stausee. We are outside a lot – every day
– and, for the first time, I experience the seasons up close.
In the city, I didn’t really notice any of that. I would never
have thought that I might live here one day, but anything
else is not an option for me anymore. Living close to
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KACHEN No.26 | SPRING 21

MOOD
nature and not in the crowded city has, of course, got its
drawbacks – we have to use the car a lot – but I would still
not like to swap. I have somehow arrived. Even if we want
to continue to travel (as soon as COVID-19 allows) and I
can even image living somewhere else, but the feeling to
have found my home is very real.
Yoga, meditation, and mindfulness have long
been more than a fad. Especially in times
like these, people look for the possibility to
find balance and inner peace. How has the
pandemic impacted your business?
SARAH CATTANI We have been offering Outdooryoga
and breathing exercises in the fresh air (on Kirchberg
and Kinnekswiss) for years, especially in the
spring and summer. Open to all and without registration.
We have also organized more adventurous events,
such as yoga on a SUP (stand-up paddleboard) or the
Partner-Balance-Yoga.
Suddenly, we had to organize everything online from
one day to the next; that was quite a challenge in the
beginning. We’ve gotten used to it now and are more
established and notice how much it means to people to
come together during the pandemic and experience the
courses or workshops live. In autumn, when the weather
was fine, we had the possibility to organize a small yoga
retreat. It is clear, that many people who previously were
not really into that kind of thing, now look for more and
more inner peace, harmony, and awareness.
Yoga is a great way to achieve that, although not the
only way of course. We will be delighted to hold our
courses “live” again, because direct contact is not quite
the same as via a screen, after all. That’s something that
we all learned during 2020 I think: Nothing can replace
human contact.
At some point we will, without a doubt, speak
of the time before and after COVID-19. What,
in your opinion, will change in the future?
SARAH CATTANI It’s difficult to say what will change
because many systematic questions have opened up.
Personally, I wish that we return to our collective roots
instead of moving away from them. I hope, too, that
everybody who experienced the 2020 lockdown, not
only remembers the negative but also the peace of not
having to go anywhere, not having to or being able to
organize anything. We realized how entangled and
planned our lives are in part and that, in the end, we
never have anything under control.
www.sarahjohnyoga.com
KACHEN No.26 | SPRING 21
143

DETOX DAY
HITTING THE "RESET" BUTTON
ON YOUR LIFE
It is easy to forget about ourselves and our wellbeing when much of our time is taken
up with work and family. As we say goodbye to winter and welcome spring into our
homes, it is the perfect time to declutter, detox and hit the reset button on your life.
Introducing a “detox” day into your life is a chance for you to re-evaluate and realign
your habits, your lifestyle choices and re-connect with yourself. This time allows us
to understand what we are prioritising in our life and whether we are living our day
to day lives in a way that puts our mental health, wellbeing and goals first.
TEXT Hannah Charlton
The great outdoors
A daily walk has quickly become a new habit for many
of us. It is a chance to step away from the home office to
de-stress, regain clarity as well as inject a sense of calm
back into the day. It doesn’t have to be long; studies have
shown that a 20 - 30 minute daily walk has been shown
to strengthen heart health, reduces fatigue and boost
emotional wellbeing.
Declutter
Having a safe space is an integral role in supporting
and taking care of our mental health, a space that makes
unwinding & relaxing that little bit easier. The more mess
and clutter we allow into this space, the foggier our minds
can become.
Decluttering on a regular basis eliminates anything
that may be causing you to feel anything but calm. Tidying
your space, whether that is every morning before
work or every evening before bed, can become a rewarding
habit that will help you feel accomplished every day.
Living in a clutter free space has been shown to impact
positively on our mental health while reducing stress and
anxiety levels.
Set goals
Setting goals gives us an opportunity to focus our creativity
& drive to work towards something that we are determined
to achieve. The most common time for us to create
a new set of goals is on New Year’s Eve. Kicking off a new
year with a renewed sense of ambition and motivation is
fantastic, however, many of us forget the smaller steps we
need to take in order to achieve those large goals.
Rather than setting a handful of enormous goals for the
whole year, opt for smaller, monthly goals. Whatever those
goals may be, note them down somewhere safe and check
back in with this list at the end of the month. Write down
144
KACHEN No.26 | SPRING 21

LIVING BETTER
what you achieved and how it made
you feel and then look at what you
didn’t get to do. Reflect on why some
of your goals didn’t happen, how you
can change this moving forward and
add it to next month’s list.
The continuous cycle of prioritising
you, your needs and goal setting
will help you feel a greater sense of accomplishment as
well as having a positive impact on your wellbeing to help
you progress through the year.
Mindfulness Activities
Introducing mindfulness into your daily routine is a
chance to check in with ourselves and realign our minds
back into a positive and clear headspace. Decreased stress
levels, improving our moods, as well as our abilities on
how to handle stress and daily challenges, are just some
of the lifestyle benefits to mindfulness.
In the same way that daily exercise improves our cardiovascular
health, mediation, journaling and controlled
breathing helps take care of our mental health.
Digital Detox
We use them to connect, plan and work so it makes sense
that our devices are never further than an arm’s reach
away. Technology is one of the leading causes for an
increase in anxiety, depression and insomnia. Of course,
it isn’t simply the device itself, it is what we put on it.
Social media and technology have created a new wave
of what scientists are concerned is the addiction of our
time. Receiving notifications about likes, comments or
shares on your posts has been shown to stimulate the
response of our "happy hormone", dopamine, which
creates an addictive feeling. Our minds are continuously
stimulated by the blue light emitted from our devices,
making it harder for us to relax or unwind. Using devices
an hour or two prior to going to bed reduces the production
of melatonin, making it harder for us to fall asleep
and thus impacting our health.
A digital detox is not about deleting all social media
accounts and abandoning your phone. It’s about stepping
back, evaluating what is important to us and setting
boundaries to ensure that we are using our devices and
accounts in a way that benefits our daily life as opposed
to harming it.
We can all agree that we have been through extremely
challenging times and have been tested in ways that we
never expected. Putting yourself and your wellbeing first
should always be one of your top priorities. This time for
yourself will help you recharge, recover and, most importantly,
rest. Don’t ever be afraid to block off 'me time' in
your calendar! Hitting the reset button on your life and
your lifestyle might be the spring clean you didn’t even
know you needed!
KACHEN No.26 | SPRING 21
145

BEAUTY
HOW TO REVAMP
YOUR SKIN AFTER WINTER
As we get ready to wave
goodbye to heavy jackets,
scarves and eye-wateringly
cold winter weather, the season
of new beginnings is upon us
and it’s time for a little skin
revamp! This is the perfect time
for us to reflect on our skincare
routine and look at what needs
replacing, throwing out or
switching out.
TEXT Hannah Charlton
How our skin changes from colder
to warmer months
When the cooler weather hits, water is pulled from our
skin causing it to feel dry or tight. We are encouraged to
switch to more hydrating and nourishing products that
will replenish our skin barrier with the moisture we so
desperately need.
As the warmer weather slowly makes a comeback, our
skin begins to adapt to these seasonal changes. Higher
humidity levels and heat cause our skin to increase its
natural oil production while being able to retain a higher
level of water, which is why we don’t need products that
are as thick or nourishing as those we use in winter.
Understanding your skin type and your skin’s needs
will ensure it remains happy & hydrated throughout
seasonal changes!
Switch to lightweight
Rich oils and creams may be our skin’s best friend in the
cooler months but by the time spring rolls around, they
don’t always see eye to eye!
Switching to lightweight products that still provide the
skin with the soothing and nourishing ingredients we
need, will help our skin to feel hydrated without adding
any extra layers of oil or grease. Look for gel- or waterbased
products with ingredients such as hyaluronic acid,
squalene and vitamin E – these ingredients can quench
your skin’s thirst without that greasy feeling!
The same goes for makeup. Replace your heavy foundation
with a lightweight BB cream – a fantastic hybrid
between moisturiser and foundation. BB creams will
cover, moisturise and protect the skin without the heavy
feeling of traditional foundation.
Exfoliate
Our skin is incredibly smart and adaptive to changes
caused by environmental factors, products or hormonal
changes. Our skin cells naturally regenerate every 28 –
30 days, removing the dead skin cells from the surface of
our skin to reveal fresh, healthy skin!
Adding exfoliators into our routine aids this process
while simultaneously cleaning out any excess oils or dirt
146
KACHEN No.26 | SPRING 21

BEAUTY
from our pores. After winter, our skin can look a little dull
and in need of some help. There are two forms of exfoliators
you can use: physical or chemical.
Physical exfoliators are primarily based on sugar particles
or finely ground nutshell particles. If you have sensitive
or easily irritated skin, then it is recommended you
use sugar based exfoliants as they will be less abrasive on
the skin. Physical exfoliants can be used 1 – 2 times per
week after cleansing to maintain balanced, radiant skin.
Typically formulated with either salicylic, glycolic or
lactic acid, chemical exfoliants work above and below
the skin. These chemicals remove dead skin, clean &
eliminate acne-causing bacteria from our pores, while
also helping to treat hyperpigmentation. Chemical exfoliants
should be used once to twice a week. If you have
never used chemical exfoliating products before then it is
recommended you start with once every two weeks.
SPF
SPF is essential 365 days a year! We all know that being
out in the sun without sunscreen is dangerous for our
skin and our health, however, these dangers aren’t just
limited to the warmer months. The sun emits two different
types of rays: UVA and UVB – both are equally
are harmful but in different ways. UVA rays penetrate
deeper into the skin causing premature aging, while
UVB rays effect the outer layers of our skin causing
sunburn, damage to our DNA and are often times the
leading cause of most skin cancers.
In the cooler months, the levels of UVA and UVB are
obviously lower, however, these harmful rays are still able
to pass through on a dull and gloomy day! As the temperatures
increase so does the strength of the sun, so it is vital
to wear an effective broad spectrum SPF that provides
protection from both sets of rays.
Using makeup products that contain SPF is great,
however, think of those products as a ‘booster’. Avoid
relying on the SPF contents in those products as it would
require an uncomfortable amount to establish a decent
level of protection! Instead, invest in a good quality
facial SPF that you use as your final step in your morning
skincare routine.
If you suffer from oily, acne prone or combination skin
types, look for an SPF that is marked as ‘non-comedogenic’.
This means that the ingredients used in the formula will
not clog pores and will prevent breakouts, but still ensure
you are getting all the protection you need!
These small changes can be added into your daily skincare
routine to rejuvenate and revitalise your skin just in
time for spring!
KACHEN No.26 | SPRING 21
147

COLUMN
DR. MARC KEIPES
IS CERE AL
REALLY A HEALTHY
BREAKFAST?
Director
ZithaGesondheetsZentrum Yes... and no! Eating cereal may
seem like a healthy breakfast. And it
gesondheetszentrum.lu/blog is if you make your own homemade
muesli with wholegrain cereal,
grated apple, grapes, dried fruit,
nuts, hazelnuts, etc.
But given our hectic lifestyles,
it can be very tempting to open a
packet of ready-made cereal, especially
first thing in the morning. That’s fine but there
are a few things to watch out for as cereal isn’t always
good for you.
Cornflakes are a breakfast classic but they’re
unhealthy carbs that are far too sugary. Products that
are labelled as “power food” or “superfood” aren’t necessarily
better for you. These are primarily marketing
terms designed to appeal to shoppers.
The information on packet labels only makes shoppers
feel more confused. A lot of brands provide the
calorie and sugar content for portions of 30 or 40
grams. However, 30 or 40 grams is the equivalent of 3
or 4 tablespoons of cereal. In other words, next to nothing.
A study by the Bavaria consumer centre found that
our bowls tend to contain 60 - 80 grams of product.
So that means more calories and sugar. The industry’s
TEXT Marc Keipes
little trick to artificially minimise the negative effect of
their product on our bodies is also used on crisp packets.
Based on the figures that appear on crisp packets,
there’s nothing wrong with eating 30g of crisps. That’s
right. But tell me who takes 30g of crisps out of a 400g
packet and puts it away! Basically, when it comes to
packaging you need to look at the figures for 100g of
product to work out how many calories and how much
fibre or sugar you’re eating. And don’t forget to consider
the added dairy.
Watch out for wolves in sheep’s clothing too. The
addition of dried fruit in a pack of cereal helps reduce
the added sugar and make muesli more appetising (and
addictive). But that obviously means higher energy
values. Watch out for “granola” or “crunchy” cereals
too. Manufacturers often fry their mixture in palm oil to
make it crunchy. That makes the cereal fatty and gives it
a very high simple carb content. Some of these products
contain more sugar than desserts.
It’s best to take your time reading the labels and
getting to grips with them if you want to choose healthy
cereal. That said, if you want a really healthy breakfast
then nothing beats homemade muesli made using handpicked
ingredients. Chin up, you just need to get up a
little earlier to make it.
148
KACHEN No.26 | SPRING 21

LUXEMBOURG
NATURPARK OUR
WILD BEAUTY IN THE HIGH NORTH
© CAROLINE MARTIN
The nature park Our in the
Ösling region, in the north
of Luxembourg, is the ideal
destination for lovers of walks,
nature, and culture. The small
nature reserve offers an
impressive variety of landscapes
and culture. The rivers Our,
Wiltz, and Klerf form romantic
valleys among the rocks and
crags. Spectacular castles and
exhibitions, such as “The Family
of Man” in Clervaux castle,
contribute to the special cultured
experience of the nature park Our.
There is always something new
to discover. How about a visit to
a sound-hiking trail? Or a tour of
the old train tunnel with its bats?
TEXT Joscha Remus
Across Europe there are only a few opportunities to
see bats on discovery trails. It is quite unique to be
able to observe them in an abandoned train tunnel. An
experience you will only find in the nature park Our.
Measuring 790 metres, the tunnel Huldange is the
longest in the entire Duchy. The beautiful Vennbahn
cycling path, one of the longest in Europe, runs along
the abandoned train tracks over 125 km in total, from
Aachen southwards through the delightful low mountain
range of the Eifel, Hohem Venn, and the Belgian
Ardennes to Troisvierges.
“Here above all places, in the Naturpark Our,
one discovered 13 different bat species while building
the cycling path along the former train tracks,”
says the director of the nature reserve, Christina
Kayser enthusiastically. We follow the path “Fledermaustunnel
Huldange” (Tunnel of Bats, Huldange),
that has existed since 2015, together with the nature
photographer Raymont Clement. Christian Kayser
tells us that since the closing of the train industry
in the tunnel near the village of Huldange, rare bat
species, unknown to Luxembourg, have made the
place their home.
BATS IN THE SMUGGLER’S LAIR
The image (on the right) shows the impressive insect
hunt of a brown long-eared bat. This species of bat
likes to overwinter in tunnels, caves, or, as in the
Naturpark Our, in a retired train tunnel. A typical
forest dweller, the brown long-eared bat likes to use
tree cavities, but also attics, as their summer lodging.
On the nature reserve, the bats find their ideal hunting
grounds in deciduous, coniferous, and alluvial
forests. Many bats, such as the Brandt’s Bat, often
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KACHEN No.26 | SPRING 21

LUXEMBOURG
cover great distances on their hunts. Shortly after
sundown, the animals leave their sleeping quarters
and fly to their hunting grounds that can be up to
eleven kilometres away.
Christian Kayser tells us about the hard work on
the Huldange tunnel in the 1880s. The building took
two years. Iron ore was mostly transported from
Luxembourg and Lorraine to the steelworks of the
Ruhr area. However, the tunnel also offered smugglers
of cigarettes, and especially coffee, a very lucrative
way into Germany.
HISTORICAL STAGE COUCH PATHWAYS
THURN & TAXIS
A further historical highlight in the Naturpark Our
are the old stage coach pathways. The pathways in
Ösling and Eifel are not specifically marked as walkways
or hiking paths, instead they are themed paths.
Since 2016, guides in costumes take on the role of
various 16 th century characters. Whether dressed
as postmasters, mounted postmen or women, millers,
or mercers, they take their visitors on a journey
through the imperial state post Thurn-und-Taxis. The
visitors thus experience a playful interpretation of
all the astounding happenings that took place in the
former post station in Asselborn. The guides are held
in Luxembourgish, but the tourist information Arzfeld
also offers parallel German tours.
© JEAN-MARIE HARDT
SCHOOL OF GOOD TASTE...
… AND SOUND
For a long time, Naturpark Our has been paving the
way in matters of climate protection and ecological
farming. (Read our article in this issue about the 0
km-climate-pact-plate.)
The nature reserve is also involved in matters of
taste education, and in 2007 initiated a holistic project
called “Ecole du Goût.” In this school of taste, producers,
restaurateurs, individual traders, and consumers
experience a meal together using all their senses,
encouraging joy and curiosity, and an awareness for
sustainable food culture.
© DIETMAR NILL
© DIETMAR NILL
KACHEN No.26 | SPRING 21
151

LUXEMBOURG
© JEAN-MARIE HARDT
A delight, not for the tastebuds but for the ears, awaits
visitors in Hoscheid. Here, a six-kilometre-long
sound-walkway invites to listen to nature with a deep
awareness among an enchanting countryside. Artists
from within and without the country have created sound
places through their sound sculptures situated within
the fascinating countryside that invite to discover,
listen, and make music. The Hotel des Ardennes and
the Café Annette in Hoscheid offer a free so-called
“sound-backpack” which contains acoustic surprises
for the various sound stations.
MAKING THE CITY PARK LIVEABLE
ONCE MORE
Environmental protection plays a vital role in the
Naturpark Our – as it does in the cities of the region.
The picturesque town of Vianden, of which Victor
Hugo once raved about, is, with its medieval town
centre and mighty castle, a tourism highlight in the
Our Valley.
The garden park “Homericht,” renovated a couple
of years ago, now invites to linger once more, and
offers from its allotments and orchards a wonderful,
far-reaching view onto the castle.
You can also admire the roses that the gardeners have
planted in reference to the Luxembourgish tradition of
growing roses in the park.
My small trip through the Naturpark Our, which started
with the bats in the former train tunnel, now, surprisingly,
ends at another tunnel. A lovely way to get to the centre
of Vianden is through the tunnel “Gagull,” which continues
the historic path out of the city towards the southwest.
It leads us directly back into nature, past orchards dotted
with sheep. In order to protect biodiversity, the old trees
are not cut down as their trunks offer protection for many
animals. The little owl lives here and many small insects.
Something that our bats will surely like a lot.
The sound-walking path is a rewarding
trip for families and schoolchildren.
Register with the Syndicat d’Initiative
Hoscheid (Tel.: +352 621 767 604) for BBQ
snacks during your trip.
152
KACHEN No.26 | SPRING 21

LUXEMBOURG
© PIERRE HAAS © DIETMAR NILL
© CAROLINE MARTIN © CAROLINE MARTIN
© PIERRE HAAS
© LIZ HACKEN
To find out more
fledermaustunnel.naturpark-our.lu
postweg.eu
naturpark-our.lu
KACHEN No.26 | SPRING 21
153

LUXEMBOURG
A NATURPARK RECIPE
POTATO SKINS DE LUXE
The nature parks in Luxembourg support the sustainable development
of the region and, from a culinary point of view, attach great importance
to regionality, seasonality and the respectful use of food.
This recipe from the three nature parks Öewersauer, Our and Mëllerdall shows
that potato peelings are usually far too good to throw away and is a good
example of how leftovers can be turned into amazingly tasty products.
BESIDES ROSEMARY, OTHER
HERBS CAN ALSO BE USED
FOR SEASONING, E.G., DRIED
THYME OR OREGANO
Serves 2
20 minutes
10 minutes
› 250 g washed potato peelings
(preferably from organic
potatoes)
› Olive oil (or frying oil)
› Fleur de sel
› 2 tsp dried rosemary
1 Remove green and damaged
parts as well as sprouts from the
potato peels. The skins should be
dry so that the oil does not splash
when frying.
2 Pour about 2 cm of olive oil into
a frying pan and heat. Place the
potato peelings in batches in the
oil-filled pan so that the peelings
are covered with oil.
3 When the potato skins look nice
and crispy and golden (about
8 – 10 minutes, depending on the
thickness of the skins), it is time
to remove them with a slotted
spoon and drain them on
kitchen paper.
4 Finally, mix the fleur de sel with
rosemary and season the potato
skins to taste. The rule is: the
fresher, the crispier.
154
KACHEN No.26 | SPRING 21

Discover
the Swiss cities
When you think of holidays in Switzerland, you probably
think of our spectacular mountains. But it’s also worth
considering a visit to our cities, surrounded by imposing
nature. Swiss cities offer world-class museums, a
surprising cultural offer and a vibrant gastronomic
scene in a small space and relaxed ambience. Discover
a new side of Switzerland. Let yourself be inspired.
Unforgettable experiences guaranteed.
Learn more:
MySwitzerland.com/cities
Art & Culture
Amazing art, design and photography: A visit to one of the Art
Museums of Switzerland pledges a unique experience.
Located in charming towns, ten world-class museums present
grand sights on little space. Extraordinary collections and
exciting, special twentieth and twenty-first century exhibitions
await visitors.
Taste my Swiss City
True eating and drinking experiences off the beaten track: this
is what Swiss cities taste like when you follow recommendations
from locals. Choose your favourite city and let gastronomic
insider tips melt in your mouth as you follow in their footsteps!
Top Tip
Various Swiss cities offer their hotel guests a free guest card.
You receive this card at check-in for stays of one night or more.
With this card you can use all public transport in the city (bus,
train, metro) free of charge during your stay. In addition, you can
enjoy discounts and benefits at numerous museums and other
attractions.
Clean & Safe
Safe on the road in Switzerland. In Swiss cities, too, the Clean
& Safe label shows you that you are visiting a service provider
who has made a conscious commitment to comply with the
protection concept.
Clean-and-safe.ch

EUROPE
156
TEXT &
PHOTOS
Joscha
Remus
KACHEN No.26 | SPRING 21

EUROPE
DE MAUFEL
LUXEMBOURG’S CULINARY
AMBASSADORS
For over sixteen years, Luc Wolff and Heike
Kaschny have been running the restaurant –
highly praised in the trade press – “De Maufel” in
Berlin. Traditional, Luxembourgish specialities and
dishes are re-interpreted with a lot of phantasy
and elegance. Refreshingly creative Luxembourgish
cuisine in the centre of Berlin. An especially
delicious representation abroad.
You don’t forget such a culinary feast. One evening
two years ago, I sat with the actor Luc Feit in the
Luxembourgish restaurant de Maufel in Berlin’s Charlottenburg
district. The chef personally served us one
delicacy after the next as I wonderingly ate my way
through the imaginative feast.
We were served a piece of heart-warming Luxembourgish
cuisine – and that right in the centre of Berlin.
A kind of home kitchen, refined in an imaginative
way. There was smoked roast beef with a light and fine
tarragon-chervil remoulade served with delicate gherkin-mustard
chutney and crunchy croutons. Luc Feit
chose the Boeuf Bourguignon. Delicate potato slices
and champignons shone in a hearty red wine sauce. He
called the accompanying mashed potato “aromatic and
butterly splendid.”
The dishes in De Maufel stay in your memory – even
those from earlier visits, such as the one where we
had the tarragon-grape refined Coq au Riesling and
an amazing Tarte Flambee “du Chef” with squash, red
cabbage, and goat’s cheese.
De Maufel has a long history. How did it all start?
In 1983, the Luxembourger Luc Wolff came to Berlin to
study art. Today, not many of his guests know that Luc,
who represented Luxembourg in the 1997 Biennale in
Venice, was, until recently, a high school teacher. It’s
thanks to his partner that he underwent a culinary
career change. For the nutritionist Heike Kaschny has
always had the dream to open a delicatessen in Berlin.
KACHEN No.26 | SPRING 21
157

EUROPE
Top Chef Valentino Palumbo likes to be
inspired by dishes from Lorraine, Alsace,
the Eifel, or the Palatinate.
When they were both served Rieslingpastetchen and
Crémant in the concert intermission at the then new
Luxembourgish Philharmonic Hall, the idea came to
them to offer Luxembourgish specialties in Berlin. A
short time later, in December 2006, the idea became
a charming mix of café, bistro, and delicatessen. The
name: “De Maufel.” In Luxembourg, there’s the saying:
“e gudde Maufel iessen.” “De Maufel“ comes from
„Maul voll“ – a good-sized bite. So, it means “to eat a
good-sized bite.”
The home-made Luxembourgish “Rieslingspaschtéitchen”
were an immediate hit in Berlin. Only the
name was difficult to remember for the customers.
So, the specialty of the house was re-named “Maufel.”
“Today, our customers order Maufel or Maufelchen.
The name has stuck. We apologize to tourists in Berlin,
who come to Luxembourg desperately looking for the
Maufel,” Heike Kaschny says.
In the beginning, delicious tartes and tureens,
pies, and fragrant brioche were backed in a very
small space. “Then we introduced lunch,” Luc Wolff
explains. “At some point it was not possible to take
on everything ourselves. We had to hire professional
chefs.” De Maufel became more and more successful.
So much so that in 2011 the testers of Gault-Millau
gave the newcomer in Charlottenburg a chef’s hat
and 15 points.
“We hope that the Luxembourgers visiting us
become homesick,” says the present-day chef, laughing.
Since end of 2018, the top chef Valentino Palumbo from
the Rhineland-Palatinate helps to conjure up the longing
for home. More and more creations are offered that
also represent the kitchen from the Greater Region.
Palumbo likes to be inspired by dishes from Lorraine,
Alsace, the Eifel, or the Palatinate.
Nevertheless, Luxembourgish dishes remain the
basis in the kitchen. The braised pork cheeks with
sweet-sour marinated Brussels sprouts lead one to
consciously question globalization and look to ingredients
found before every dish became Mediterranean.
Instead of fennel and tomatoes you have red and
yellow beets. The regionally famous sweet-sour sauce
is accomplished with vinegar and treacle and not lemon
and honey.
The kitchen of the De Maufel is complex and certainly
modern. A Luxembourgish cuisine that, despite obvious
finesse and complexity, has kept the charm of being
down to earth. Exactly the kind of charm the Luxembourgish
cuisine is famous for.
DE MAUFEL
Leonhardtstraße 13 — D-14057 Berlin
Tel. +49 / 30 3100 4399
www.de-maufel.com
158
KACHEN No.26 | SPRING 21

RECIPE
PE A SOUP
“DE MAUFEL”
Serves 4
15 minutes
35 minutes
› 1 kg peas (possibly frozen)
› 500 g yoghurt
› 1 tbsp olive oil
› Salt
› Pepper
› Cayenne pepper
› 1 lemon, zest
For the chanterelles
› 200 g chanterelles
› 400 ml white wine vinegar
› 200 g sugar
› 1 tbsp fennel seeds
› 2 garlic cloves
› 5 g thyme
› Radishes (to serve)
Pea soup
1 Bring a pot of water to the boil.
2 Salt the water well and put the peas into the boiling
water. Blanch for about 15 seconds, then remove with
a skimmer and rinse in cold water or ice water.
3 After about 2 minutes, put the peas into a sieve and
let them drain a little.
4 Now put the peas in a rotor blender with 480 g
yoghurt, salt, pepper, cayenne pepper and lemon
zest. Blend until you have a finely puréed liquid.
5 Pour the soup through a hair sieve to separate all
the solid ingredients from the liquid.
6 Heat the soup briefly before serving. In summer,
the soup is also wonderful as a cold dish.
Chanterelles
1 Brush the chanterelles slightly if they are sandy.
2 Put the vinegar, salt, sugar and all the spices in a pot.
Bring everything to the boil.
3 Pour the vinegar over the chanterelles and leave
them to soak for 30 minutes before serving.
Thinly slice the radishes and sprinkle over the soup
before serving.
KACHEN No.26 | SPRING 21
159

VEGETARIAN
17 28 30 31 38 42
Seed-crusted
pea falafel
Cold watercress
soup with hippo tops
Jerusalem
artichokes & crips
Radish vermicelli
with légumaise italia
The ultimate egg
sandwich
Spring rösti
with Appenzeller
54
58 64
66
79
80
Easy thai curry
with spinach
Strawberry swirl
meringue
Chiang Maï rice flour
pancakes
Buckwheat fajitas
Baked spinach eggs
Asian spinach
22
29
30
37
72
73
Mint spring lamb
with harissa potatoes
Brussels sprouts &
spicy chorizo
Asian chicken &
chilli bun
Aspargus tortilla
Duck breast with
caramelised
strawberries
Pink pepper carpaccio
& strawberry
96
FISH &
SEAFOOD
19
21
23
72
Risotto “Judd mat
Gaardebounen”
Farro beetroot &
kale salad
Roasted courgette
flower pasta
Aspargus with salsa
verde & poached eggs
Strawberry salsa
SWEETS
24
32
32
33
56
67
Strawberry &
coconut cheesecakes
Pomegranate &
flake rice pudding
Raspberries &
banana eggy bread
Queijadas de leite
Vegan chocolate
croissants
Basic popovers
74 75 85 86 87
Frozen strawberry
wafers
Strawberry
Charlotte
Lemoncurd
Egg liqueur
Lemoncurd biscuits
113
Easter bunny
from sponge cake
160
KACHEN No.26 | SPRING 21

RECIPE DIRECTORY & IMPRINT
44 46 48 50 51 52
Nut & seed butter
Nut milk
3 basic stocks 3 basic dressings 3 basic sauces Fusilli with a pesto
of young sprouts
92
154 159
MEAT
18
20
Cheese soufflé
Potato skins de luxe
Pea soup
“De Maufel”
Fig & goat cheese
filo pie
Grilled balsamic
chicken with broad
bean salad
77
Sourdough spinach
melts
78
Chilli prawn &
spinach pizza
68
Mini gingerbread
cake with spelt flour
80 94
Spinach ricotta
spaghetti
78
Scrambled eggs,
spinach & salmon
71
6 Strawberry
lollipops
Makimba’s chicken
with peanuts
102
Cod brandade
revisited
74
Strawberry
pyramids
Edition
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EXPLANATION
Our recipes are marked with icons
that show, at a glance, which
allergens they contain.
Vegan
Vegetarian
Dairy-free
Sugar-free
Gluten-free
Nut-free
© Luxe Taste & Style Publishing ISSN EAN 977-2535-8821-54
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.
KACHEN No.26 | SPRING 21
161

THE SUMMER ISSUE OF
WILL BE PUBLISHED ON
JUNE 9 TH 2021
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AT WWW.KACHEN.LU
@KACHENMAGAZINE
162
KACHEN No.26 | SPRING 21

Explore
Luxembourg
Attractive
travel packages
available at
with the CFL
More information:
www.cflevasion.lu
or
+352 4990 4845
© Renata Lusso
www.cfl.lu