KACHEN #16 (Autumn 2018) English edition

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Ice-cream sandwich cookies Turn leftover triple chocolate and almond cookies into ice-cream sandwich cookies and serve with bottles of flavoured milk for a quirky dessert. Makes 15-20 cookies + 2 hrs freezing EASY 40 minutes • 750 ml – 1L (3 – 4 cups) good quality, store-bought vanilla ice cream • 8 – 10 triple chocolate almond cookies • 150 g grated chocolate 1 Soften the vanilla ice cream slightly and sandwich it between two cookies. 2 Neaten the edges with a knife and dip into grated chocolate. 3 Serve immediately for an oozy, soft cookie or freeze for 2 hours for a harder ice-cream sandwich cookie. COOK’S TIP: Make these frozen cookies up to a week in advance. 38 | KACHEN | 3 / 2018
Double cookie peanut butter biscuits Why are these moreish nibbles called double cookies? We took one batch of our basic cookie dough and crumbled in a stack of chocolate Oreo cookies. We then added crunchy peanut butter for even more indulgence – a triple batch might be a good idea… Makes 15-20 cookies EASY 40 minutes • 1 quantity vanilla cookie dough • 250 ml (1 cup) crunchy peanut butter • 8 Oreo cookies crushed into chunks 1 Preheat the oven to 180 °C. Line 2 baking trays with baking paper. 2 Place the cookie dough in a large bowl and add the peanut butter and crushed Oreo cookies. 3 Knead until the flavours are combined with the dough. 4 Divide the dough in two and roll between two sheets of baking paper to a 5cm thickness per batch. 5 Cut out biscuits using a floured, fluted cookie cutter. Place the cookies on baking trays and bake in the preheated oven, 15 – 20 minutes. 6 Allow to cool before serving with vanilla and honey-flavoured milk. COOK’S TIPS: These cookies keep well for up to 2 weeks in a sealed cookie jar. 2018 / 3 | KACHEN | 39
Page 1 and 2: WWW.KACHEN.LU LUXEMBOURG’S FOOD A
Page 3 and 4: EDITORIAL n Dear Readers, The seaso
Page 5 and 6: SUMMARY n 76 134 106 94 126 138 DES
Page 7 and 8: NEU À LA CARTE n AFTERWORK …and
Page 9 and 10: NEWS n La Lorraine François Poitri
Page 11 and 12: SALONE DEL GUSTO IN TURIN The 12th
Page 13 and 14: In collaboration with www.theluxlif
Page 15 and 16: NEWS n Books we' ve been reading Fi
Page 17 and 18: FEATURE n DREAM WEDDING with candy
Page 19 and 20: 2018 / 3 | KACHEN | 17
Page 21 and 22: 2018 / 3 | KACHEN | 19
Page 23 and 24: 2018 / 3 | KACHEN | 21
Page 25 and 26: TEXT ELISABETH BECKERS 12 MONTHS
Page 27 and 28: 2018 / 3 | KACHEN | 25
Page 29 and 30: Lentz’en Chalet The new place to
Page 31 and 32: ADVERTORIAL n Unforgettable Moments
Page 33 and 34: A book filled with colour concepts
Page 35 and 36: DO IT YOURSELF n Barbecue seasoning
Page 37 and 38: Caramelised almonds • 200 g unpee
Page 39: The ultimate vanilla cookie dough M
Page 43 and 44: Triple chocolate almond cookies We
Page 45 and 46: STEP BY STEP n 2018 / 3 | KACHEN |
Page 47 and 48: LES SUCRÉS DU LUX n For the white
Page 49 and 50: Plum tart Serves 4-6 20 minutes + 1
Page 51 and 52: OUR EARLY BIRDS TO TAKE YOU into th
Page 53 and 54: Warm salad of roasted pumpkin wedge
Page 55 and 56: Griddled pumpkin and goat's cheese
Page 57 and 58: 2018 / 3 | KACHEN | 55
Page 59 and 60: 2018 / 3 | KACHEN | 57
Page 61 and 62: FEATURE n In the first years of its
Page 63 and 64: FEATURE n Equal rights in the potat
Page 65 and 66: NATURALLY DIFFERENT A L A R G E S E
Page 67 and 68: SUBSCRIBE KACHEN is published quart
Page 69 and 70: FEATURE n Delicacies from the fores
Page 71 and 72: FEATURE n Le Gourmet a family-frien
Page 73 and 74: REZEPTE RECIPES n RECIPES OLIVIER C
Page 75 and 76: RECIPES n Sirloin steak with Roquef
Page 77 and 78: Braising - simmering: a cooking tec
Page 79 and 80: TYPICALLY LUXEMBOURGISH n For the K
Page 81 and 82: Produit du terroir Flank steak with
Page 83 and 84: TYPICALLY LUXEMBOURGISH n Kënnbak
Page 85 and 86: ADVERTORIAL n Feierstengszalot with
Page 87 and 88: CHEF PORTRAIT n Thomas Murer great
Page 89 and 90: JONK CHEFS n ARNAUD DEPARIS Born in
Page 91 and 92:
RESTAURANT PORTRAIT n Fourier trust
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SERIES n © L. Doemer V. Fischbach
Page 95 and 96:
Poached redfish COOKING TIME : FISH
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FEATURE n TEXT BARBARA FISCHER-FÜR
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ADVERTORIAL n Sustainable winegrowi
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SERIES VINTNER FAMILIES n Caves St.
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ADVERTORIAL n Caves Desom Outstandi
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marcwilmesdesign.lu SCHENGEN REMERS
Page 107 and 108:
FEATURE n TEXT SUSANNE JASPERS It's
Page 109 and 110:
NOBLE DROPS n Wine & spirits Auxerr
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KITCHEN DESIGN n Proudly presenting
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Now new in Junglinster, even bigger
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DESIGN n DE SCHËFFLENGER SCHRÄINE
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DESIGN n Vieux Luxembourg Brindille
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BLOG AWARD n BLOG AWARD 2019 The KA
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BLOG AWARD n Plateful Nutrition At
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HEALTH n A BITTER PILL TO SWALLOW..
Page 125 and 126:
WELLNESS n TEXT & PHOTO MASSIMO GHE
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Cupcakes with apple and cinnamon AD
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KACHEN ON TOUR n TEXT BARBARA FISCH
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KACHEN ON TOUR n © The Family of M
Page 133 and 134:
Luxembourg City is an unforgettable
Page 135 and 136:
Finally calulu! We were in São Tom
Page 137 and 138:
Strolling down La Rambla towards th
Page 139 and 140:
New Vakanz Winter Catalogue This wi
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KACHEN ON TOUR n © Brice Robert ©
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YOUR FAVORITE TRAVEL DESTINATIONS:
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WP Edition Luxe Taste & Style Publi
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Properties for sale SALES • RENTA
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KACHEN #16 (Autumn 2018) English edition

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