On June 10th, the morning of my birthday, I attended a show cooking event organized by well-known Luxembourgish chef Anne Faber together with kitchen store Eggo in Howald.
Eggo is specialized in customized kitchens and focuses on creating tailor-made kitchen solutions that are simultaneously fresh, practical, ergonomic, chic and ergonomic. Their store offers multiple models of different styles depending on your taste and budget and is worth of checking out if this topic is relevant to you.

Anne Faber welcomed me and the other guests with a glass of cremant as we arrived at the venue. She had also prepared some cheese biscuits that paired well with sparkling wine. We had some time to mingle around before the actual event started.

The idea of the show cooking was to explore some of her new recipes that are simple and fast to cook for a big crowd of people and yet are tasty to munch away during the Duke’s Day for instance. Summer is an excellent time to invite friends and family over and try out some typical Luxembourgish food which foreigners, such as myself, have very limited knowledge of. These recipes are also going to be part of Anne’s new cook book that’s scheduled to be out some time in autumn. All recipes can be found here.

The first dish we saw being prepared was Mettwurscht Muffins. Preparation didn’t take much time nor seemed to require much of special cooking skills. The key was to throw all ingredients in a bowl, blend and mix everything well together, pour the dough into muffin tins and voila, the mixture was ready to go in to the oven.

The second dish and the main course was Rocking Kachkeis Pasta which was noodles with Kachkeis, German “cook-cheese”, arugula and nuts.  The preparation of this dish wasn’t that complicated either and the end result reminded me of American mac and cheese dish though this was the local version of it. Kachkeis definitely gave a bit of a more intense taste and adding in some arugula and nuts gave a nice touch and balanced out the flavors. This was especially an interesting combination and definitely something I could imagine cooking in winter time. Kachkeis can be bought in any supermarket in Luxembourg.

For dessert we enjoyed some Spiced Orange Crème. I’ve always been a big fan of desserts and quite critical to judge them as well. This version of orange crème was very much like a mousse when it came to consistence and was much better in taste than I expected. I think I was expecting the type of orange crème that was served in my school canteen when I went to primary school and that was nowhere close to what I was eating on that Saturday. The recipe she was using was originally her grandmother’s well-kept secret that she had only recently shared with Anne. This dish required 3 freshly pressed oranges, whipped cream, eggs, sugar and cornstarch; the key was to make the dessert already one day prior to serving it in order to create right texture and soak up the flavors.

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Overall the event was a lot of fun. It wasn’t at all as formal as I had been afraid of but it was in fact, very casual. Anne was cheerful while she was demonstrating how to create these wonderful mouth-watering portions and we even had a chance to come and feel sauces and creams in progress.  Everyone had also a lot of time to talk to one another and make new contacts. I had great time and couldn’t think of a better way to celebrate my birthday.