Made primarily with beetroot, the reason for its deep red hue, Borscht is a Ukrainian dish that’s made its way around the world.

And for good reason. The vibrancy works its magic on your eyes while the taste, the main star, appeals to so many. Depending on who makes it (and where), the ingredients might vary from soup to soup but there are a few recurring stars that never change: beets, onions and carrots. And of course, the sour cream that tops it all off.

The result is a soup that’s sweet, salty and just the right bit of sour – a multi-dimensional dish that hits all the right spots for your seasonal October.

Interested in more #perspectives? Then read all about:
September #perspectives: A ruby chocolate dessert, and
August #perspectives: A fiery summer with a fiery paella

The post October #perspectives: The Ukrainian Borscht appeared first on LSG Group.

Made primarily with beetroot, the reason for its deep red hue, Borscht is a Ukrainian dish that’s made its way around the world.

And for good reason. The vibrancy works its magic on your eyes while the taste, the main star, appeals to so many. Depending on who makes it (and where), the ingredients might vary from soup to soup but there are a few recurring stars that never change: beets, onions and carrots. And of course, the sour cream that tops it all off.

The result is a soup that’s sweet, salty and just the right bit of sour – a multi-dimensional dish that hits all the right spots for your seasonal October.

Interested in more #perspectives? Then read all about:
September #perspectives: A ruby chocolate dessert, and
August #perspectives: A fiery summer with a fiery paella

The post October #perspectives: The Ukrainian Borscht appeared first on LSG Group.

An incredibly popular vegetable amongst Germans, Head of Global Culinary Excellence Jörg Hofmann has created a dish that celebrates the white asparagus or, as the Dutch call it, “white gold”.

The dish was prepared with white garlic, with caramelized onions and a crunchy bread pulling it together, adding texture to the vegetarian dish and proving that healthy does not have to mean boring.

The post May #perspectives: Healthy Asparagus does not mean a Boring Dish appeared first on LSG Group.

An incredibly popular vegetable amongst Germans, Head of Global Culinary Excellence Jörg Hofmann has created a dish that celebrates the white asparagus or, as the Dutch call it, “white gold”.

The dish was prepared with white garlic, with caramelized onions and a crunchy bread pulling it together, adding texture to the vegetarian dish and proving that healthy does not have to mean boring.

The post May #perspectives: It’s Asparagus Season appeared first on LSG Group.

The increasing popularity of @airplanefoodselfie, a channel dedicated to ranking user-submitted in-flight meals, has shown an interest – albeit niche – in airline catering.

If you find yourself in that category, be sure to follow LSG Sky Chefs for a visual portfolio of its culinary concepts – but be warned: The page might make you hungry!

What can you expect?

The LSG Sky Chefs page will stick with the food theme, focusing on the expert brand’s culinary competencies.

Moreover, passengers and aviation enthusiasts alike have already begun interacting with the brand through tagging us in their pictures of the LSG Sky Chefs trucks.

More interesting facts about Instagram:

• The app has nearly 500 million active daily users
• Users older than 25 spend, on average, 24 minutes per day on the platform
• 50% of Instagram users follow at least one business account
• From April 2017 to June 2018, Instagram increased its active monthly users by 200 million

The post LSG Sky Chefs is Officially on Instagram! appeared first on LSG Group.

For March, we are proud to present Chef Mduduzi Nkoski and his dish: the Cape Malay Beef Bobotie. Hailing from South Africa himself, it only makes sense that Chef Mduduzi’s debut dish on the LSG Group Calendar 2019 is a signature of the country.

The recipe was brought to South Africa by the Dutch and has gone through slight variations to become what it is known as today: a baked dish consisting of spiced minced meat. Usually served with “yellow rice”, or rice that’s been seasoned with turmeric, it’s then topped with a baked egg mixture that adds complexities to the texture of the dish. And while it can be made with pork, today’s recipes often call for beef or lamb.

As part of the Global Culinary Excellence Academy, Chef Mduduzi prepared and presented this dish for the LSG Group Calendar 2019. Watch the video to see how he assembles and creates his version of a bobotie.

In case you missed the January or February edition of our series, feel free to take a look.

The post March #perspectives: The Elements of a Cape Malay Beef Bobotie appeared first on LSG Group.

For March, we are proud to present Chef Mduduzi Nkoski and his dish: the Cape Malay Beef Bobotie. Hailing from South Africa himself, it only makes sense that Chef Mduduzi’s debut dish on the LSG Group Calendar 2019 is a signature of the country.

The recipe was brought to South Africa by the Dutch and has gone through slight variations to become what it is known as today: a baked dish consisting of spiced minced meat. Usually served with “yellow rice”, or rice that’s been seasoned with turmeric, it’s then topped with a baked egg mixture that adds complexities to the texture of the dish. And while it can be made with pork, today’s recipes often call for beef or lamb.

As part of the Global Culinary Excellence Academy, Chef Mduduzi prepared and presented this dish for the LSG Group Calendar 2019. Watch the video to see how he assembles and creates his version of a bobotie.

In case you missed the January or February edition of our series, feel free to take a look.

The post March #perspectives: Our Beef Bobotie means South Africa in six Bowls appeared first on LSG Group.

No matter the destination, the time or the flight duration, the FlyYourVeda® dessert concept will ensure that passengers land feeling ready to begin their vacation with minimal jetlag.

The colorful dessert isn’t just pretty to look at, it also packs a lot of nutrients. On the left is the activating portion that’s rich in antioxidants, protein and fiber. Made with matcha (a type of green tea), quinoa and raspberry, the dessert aims to leave you feeling sufficiently energized to take on the day.

What about if you’re trying to sleep? Well, on the right is the relaxation portion, with an apricot compote, dark rice and a walnut crumble for some extra crunch.

Perfect for long-haul flights and jetsetters constantly on the move.

In case you missed the January edition of our series, you can read it here.

The post February #perspectives: This Dessert Energizes you! appeared first on LSG Group.

The sandwich is made with four core ingredients: a dark rye bread, hard-boiled eggs (quail, in this case), green onions to top and, as the name suggests, cleaned sprat filets.

While the Baltic sprat is a common snack in Russia and the Baltic states, these core ingredients come together to form a delectable Estonian snack that is often found at official gatherings.

Take a look at the video to see exactly how Chef Ivari puts together the sprat sandwich.

The post January #perspectives: Making a Sprat Sandwich appeared first on LSG Group.