KACHEN #25 (Winter 2020) English edition

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SEASONAL RECIPES ROYAL SHORTBREAD This crispy, buttery biscuit puts the finishing touches on every teatime. 2 round Shortbreads › 150 g ice cold butter › 75 g light raw cane sugar › 75 g rice flour › 150 g spelt flour (Type 630) › 1 pinch of salt To dust: › Some light-coloured raw cane sugar › Some spelt flour for the work surface › Baking paper for the baking tray 1 Cut the butter into small cubes and place in a mixing bowl. Add the remaining ingredients and mix to a fine crumb with a food processor or by hand. Quickly blend the crumbs to form a dough and knead only very briefly. 2 Cut the dough in half on a lightly floured work surface. Form the first half of the dough into a ball and then roll out into a 1-cm thick circle. If necessary, re-model a little bit with your hands. Using a large kitchen knife, mark eight equally sized cake pieces in the circle. Use the back of a fork to press the edge of the circle into the cake to create a pattern. Pierce the centre of the circle several times decoratively. Form the second half of the dough in the same way. Place the dough on a baking tray lined with baking paper. Place the baking tray in a cool place for 30 minutes. 3 Preheat the oven to 150°C (fan). Bake the shortbreads in the hot oven for 25 - 30 minutes until they start to brown slightly. After baking, sprinkle them with some sugar while still hot, cut them into triangles and let them cool down on a cake rack. As a gift, they look beautiful even as one whole, large round of shortbread. 32 <strong>KACHEN</strong> No.25 | WINTER 20
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Page 1 and 2: L Ë T Z E B U E R G E S C H ENGLIS
Page 3 and 4: EDITORIAL Stop - rewind Six months
Page 5 and 6: SUMMARY SECTIONS MAGAZINE LUXEMBOUR
Page 7 and 8: THE TEAM 95 Do not open before CHRI
Page 9 and 10: RESTAURANT & SHOP NEWS NESPRESSO CI
Page 11 and 12: NEWS API, THE FIRST 100% PLANT-BASE
Page 13 and 14: The experience of a moment... CHRIS
Page 16 and 17: SEASONAL RECIPES A FEAST FOR THE SE
Page 18 and 19: MIXED NIÇOISE SALAD Serves 4 - 6 3
Page 20 and 21: 18 KACHEN No.25 | WINTER 20
Page 24 and 25: SEASONAL RECIPES Meringue 1 Preheat
Page 30 and 31: SEASONAL RECIPES STOLLEN WREATH FOR
Page 32 and 33: SEASONAL RECIPES WUNDERVOLLE WEIHNA
Page 36 and 37: SEASONAL RECIPES GINGERBREAD 1 baki
Page 38 and 39: RECIPE THE PASSION OF LUXLAIT BUTTE
Page 40 and 41: SEASONAL RECIPES A CERTAIN CONCEPT
Page 42 and 43: SEASONAL RECIPES FRANK FOL A PASSIO
Page 44 and 45: SEASONAL RECIPES MICHAËL VRIJMOED
Page 46 and 47: BAKING BASICS LINZER TORTE 1 tart m
Page 48 and 49: BAKING BASICS GIFT IDEA 1 YEAR OF D
Page 50 and 51: STEP BY STEP CHEWY, FUDGY BROWNIES
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Page 75 and 76: CURRIED PUMPKIN SOUP SEASONAL FRUIT
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GRILLED SALMON IN A CREAMY FENNEL B
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PORTRAIT OF A CHEF RENÉ MATHIEU TH
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CHEF'S MASTER CLASS THE BEETS 1Gent
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Do not open before CHRISTMAS SPECIA
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CHRISTMAS SPECIAL THE CHRISTMAS SPI
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CHRISTMAS SPECIAL ➊ ➋ ➊ ➌
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CHRISTMAS SPECIAL NATURALLY DESIGNE
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CHRISTMAS SPECIAL Firstname Lastnam
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CHRISTMAS SPECIAL CHRISTMAS TREE ON
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CHRISTMAS SPECIAL 13 KACHEN No.25 |
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CHRISTMAS SPECIAL 1 star takes 30 m
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CHRISTMAS SPECIAL 2 3 1 FOR 1 Free
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CHRISTMAS SPECIAL 1 2 GRANDMA & GRA
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ADVERTORIAL FAMILYMATIC.LU CLEVER D
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CHRISTMAS SPECIAL Tradition dictate
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CHRISTMAS SPECIAL Norwegian style c
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CHRISTMAS SPECIAL CHAMPAGNE! “’
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CHRISTMAS SPECIAL 31 KACHEN No.25 |
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FARMER'S RECIPE BEEF BROTH WITH BON
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GRANNY'S RECIPE NO FLOUR CHOCOLATE
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MY LUXEMBOURG WÄINZOOSSISS, TRUFFL
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C M Y CM MY CY CMY K LOGO PARIS 8 B
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FEATURE The success was such a surp
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FEATURE RON MIEL A CURE FOR ITCHY F
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NEWS GUIDE VINSLUX 2020/2021 A NEW
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VINTNER FAMILY 117 KACHEN No.25 | W
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MOOD Pressure about matching up to
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HEALTH & NUTRITION VEGAN DIET A veg
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MUST HAVES 144 KACHEN No.25 | WINTE
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LUXEMBOURG A BUSY QUEEN AND HER COU
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Explore ON TOUR WITH Luxembourg wit
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EUROPE Portuguese coast on the Atla
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EUROPE The ravioli dough 1 Mix the
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CMCM, THE CHEF‘S RECIPE FOR PERFE
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KACHEN #25 (Winter 2020) English edition

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