KACHEN #28 (Autumn 2021) English Edition
Welcome to KACHEN, Luxembourg's premium food and lifestyle magazine. Here you can have a first look at the magazine. You can order the magazine on our online shop (www.luxetastestyle.com/shop) KACHEN is also available in newspaper shops.
Welcome to KACHEN, Luxembourg's premium food and lifestyle magazine.
Here you can have a first look at the magazine.
You can order the magazine on our online shop (www.luxetastestyle.com/shop)
KACHEN is also available in newspaper shops.
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
VEGETARIAN RECIPE<br />
SWEET POTATO TOAST<br />
WITH FRESH GOAT’S CHEESE & PEAR<br />
Serves 1 – 2 45 minutes 20 minutes<br />
Sandrine Pingeon<br />
Marc Dostert<br />
RECIPE<br />
PHOTO<br />
86<br />
› 1 large sweet potato<br />
› 6 fresh Berdorfer goat’s cheeses<br />
› 100 g whole hazelnuts<br />
› 1 conference pear<br />
› 3 sprigs thyme<br />
1 Preheat oven to 200°C.<br />
2 Wash the sweet potato and cut into 1-cm slices.<br />
3 Put the slices in a bag, add the olive oil and a little salt<br />
and pepper. Mix well.<br />
4 Place the slices on the baking tray and let them bake<br />
for 20 minutes until golden brown. Afterwards,<br />
leave to cool for 15 minutes.<br />
› 2 tbsp olive oil<br />
› Fleur de sel and pepper<br />
› 1 spring onion<br />
› Local honey<br />
5 In the meantime, peel the pear and cut into thin strips.<br />
6 Rinse the thyme, finely chop the onion and the nuts.<br />
7 To serve, place 3 pear slices, goat’s cheese, a few<br />
hazelnuts, thyme and spring onions on each of the<br />
sweet potato slices. Finish with a few drops of local<br />
honey. Enjoy!<br />
lespaniersdesandrine.lu<br />
<strong>KACHEN</strong> No.28 | AUTUMN 21
Change language