Food for thought

Goodbye Luxembourg!

Photo: Lisa Fuchs

After 3.5 years in Luxembourg it is time to say goodbye.

Not only to friends, colleagues and neighbors but also to all the people that have provided my family with amazing food these last years.

Never in any other place we’ve lived have I found such a loving community of food suppliers. They have been part of my routines and part of my life here.

Like the teashop in town, where I have been almost every week. Not just for the tea, but also for the friendly chat and the laughter. I have laughed so much in here. And as warm as the welcome I felt there, was also the goodbye.

A heartfelt handshake, thank yous exchanged both ways and good lucks!

The farmers' market, where I have gone every Wednesday in every kind of weather.

My favourite farmers family knew we were leaving. It has been the topic up for discussion for weeks already. For three years they have supplied us with vast amounts of eggs. The best eggs I have ever tasted!

And not only have I bought vegetables from them, but with the vegetables I have gotten plenty of helpful advice. Cooking tips as well as general tricks like how to see the difference between a parsnip and parsley root.

Once the farmer lady even brought in a Physalis plant just to show me how it grows (I had asked the week before). These guys really care and never have any of my questions been anything but welcome.

We have formed a kind of friendship over the years and I will miss the whole family!

The spice guy is another person that will be missed. Will I ever again find powdered vanilla as good? Our long conversations about food, spices and general health have always been interesting, educational and something I’ve been looking forward to.

Once we challenged each other to stay clear from negative thoughts for a day. We both believe strongly in the power of our own minds. It was a good challenge. I think I lasted an hour.

And then there’s the organic shop. The butchers have made me a better cook with their instructions on how to cut and how to prepare all the different kinds of interesting meat I have bought from them. N

ot to mention the friendly chats about the Luxembourg school system, holidays abroad and life in general. It has been enriching! And the shop staff have provided not only friendly advice on their products but in so many ways saved me without even knowing.

When the French dominance of the Luxembourg supermarkets occasionally has been just too much for me - the organic shop has been a small German oasis where I could read labels, and ask for help in a language I speak fluently. The smiles, greetings and just to feel recognised is sometimes all we need, to feel ok as a lonely expat in a foreign country.

Yes, Luxembourg is quite unique I think! So, to all of you staying here for a while – take care of my friends out there. Buy their products, ask their advice and smile when they help you.

And as the spice guy said when I saw him last – who knows, maybe we’ll run into each other again in another country some day!

Yummy, grain-free plum cake
Yummy, grain-free plum cake
Photo: Lisa Fuchs

Plum cake

And a perfect recipe for August is the grain-free, milk free and nut free plum cake I created last year.

You need about 20 plums (Zwetschgen) - wash, cut them in half and remove stones.

Wet ingredients: 2 bananas, 3 tbsp. coconut oil, zest and juice of one orange, 6 eggs and 2 tbsp. honey.

Dry ingredients: 100 ml coconut flour, 3 tbsp. chia seeds, 1 teaspoon baking powder, 1 teaspoon cinnamon and ½ teaspoon cardamom. Mix wet ingredients and dry ingredients separately first, before combining all.

Pour the batch into a large spring form. Place the plum halves evenly into the cake and bake for 30-35 minutes in 180 C.

For a longer description of the recipe, with pictures of each step click on this link:

Lisa Fuchs is the author of “Delicious grain free baking” available on amazon. She also writes about healthy and creative baking, under the name Liesel on her blog:

You will never find sugar or gluten in any of her recipes and most of them are also lactose free.

Click here to read more of her columns on Wort.

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