KACHEN #16 (Autumn 2018) English edition

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76 | KACHEN | 3 / 2018 Steffens hir Kürbiszopp an Nësskuch vun der Tata Marguerite
TYPICALLY LUXEMBOURGISH n For the KACHEN Autumn Editions and as part of our collaboration with the Luxembourg Chamber of Agriculture, we paid Alice Steffen-Majerus a visit at her farm in Buschdorf. The farm has grown potatoes (Produit du terroir - Lëtzebuerger Gromperen) for three generations: floury varieties such as Belana, Désirée and Bintje, waxy ones such as Gwenne, Annabelle, Nicola and Charlotte, which retain their shape when boiled, and the Victoria, whose firm texture makes it particularly suitable for making chips. The farm also grows pumpkins, which Ms. Steffen-Majerus combines with floury potatoes from the farm to make a hearty autumnal soup. The farm products are sold directly on site and in selected supermarkets. Walnut cake Pumpkin soup RECIPE ALICE STEFFEN-MAJERUS PHOTOS RAMUNAS ASTRAUSKAS 1 cake 10 minutes + 45 minutes baking time • 250 g butter, softened • 250 g sugar • 4 eggs • 200 g dried walnuts • 100 g chocolate (70% dessert chocolate) • 250 g flour • 1 sachet of baking powder For the chocolate glaze • 100 g chocolate (70% dessert chocolate) • 2 tbsp. double cream (30% fat) 1 Preheat the oven to 180 °C. 2 Grease a baking tin with butter and dust with flour. Finely grind the walnuts and chocolate. 3 Beat the softened butter with the sugar until fluffy. Add the 4 eggs one by one. Then add the ground walnuts and chocolate, followed by the flour sifted with the baking powder and mix everything. Pour the batter into the prepared cake tin. 4 Bake in the oven for 45 minutes, then remove and let cool on a wire rack. 5 For the chocolate glaze, melt 100 g of chocolate in a water bath and add the cream. Cover the cake with the glaze. Allow one day for the walnut flavours of the cake to unfold. Dust with icing sugar before serving. Serves 4 40 minutes • 1 large onion • 2 tbsp. olive oil • 650 g Hokkaido pumpkin • 250 g floury potatoes (e.g. Bintje or Désirée) • 1 l vegetable stock • Salt and pepper (cayenne pepper if desired) Serve with • Sour or single cream, croutons and pumpkin seeds 1 Roughly chop the onions, clean out the inside of the pumpkin to remove the seeds, cut into 1 x 1 cm cubes, and then peel and dice the potatoes. 2 In a large pan, sweat the onions in some olive oil over low heat for about 5 minutes. Add the diced pumpkin and potato and sauté briefly. 3 Add the vegetable broth, bring to a boil, then reduce the heat and simmer for 20-30 minutes until the vegetables are cooked. 4 Purée the soup until smooth and season with salt and pepper. 5 Serve in soup bowls with sour or whipped cream, croutons and pumpkin seeds. 2018 / 3 | KACHEN | 77
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EDITORIAL n Dear Readers, The seaso
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SUMMARY n 76 134 106 94 126 138 DES
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NEU À LA CARTE n AFTERWORK …and
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NEWS n La Lorraine François Poitri
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SALONE DEL GUSTO IN TURIN The 12th
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In collaboration with www.theluxlif
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NEWS n Books we' ve been reading Fi
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FEATURE n DREAM WEDDING with candy
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TEXT ELISABETH BECKERS 12 MONTHS
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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 and 40: The ultimate vanilla cookie dough M
Page 41 and 42: Double cookie peanut butter biscuit
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
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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: Braising - simmering: a cooking tec
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
Page 93 and 94: SERIES n © L. Doemer V. Fischbach
Page 95 and 96: Poached redfish COOKING TIME : FISH
Page 97 and 98: FEATURE n TEXT BARBARA FISCHER-FÜR
Page 99 and 100: ADVERTORIAL n Sustainable winegrowi
Page 101 and 102: SERIES VINTNER FAMILIES n Caves St.
Page 103 and 104: ADVERTORIAL n Caves Desom Outstandi
Page 105 and 106: 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
Page 111 and 112: KITCHEN DESIGN n Proudly presenting
Page 113 and 114: Now new in Junglinster, even bigger
Page 115 and 116: DESIGN n DE SCHËFFLENGER SCHRÄINE
Page 117 and 118: DESIGN n Vieux Luxembourg Brindille
Page 119 and 120: BLOG AWARD n BLOG AWARD 2019 The KA
Page 121 and 122: BLOG AWARD n Plateful Nutrition At
Page 123 and 124: HEALTH n A BITTER PILL TO SWALLOW..
Page 125 and 126: WELLNESS n TEXT & PHOTO MASSIMO GHE
Page 127 and 128: 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
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Luxembourg City is an unforgettable
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Finally calulu! We were in São Tom
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Strolling down La Rambla towards th
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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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