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Rochel's Recipe Blog

Find out the secrets to all those mouth watering delicacies that you always wanted to serve to your own guests.

Celery Root Salad

If I have anyone to thank for my love of cooking and hosting, it's my sister Sarah.

She is constantly cooking and hosting big crowds, and if you think I serve too much food then you need to have a meal by her.

The recipe I will share today is from her. It is a simple recipe but an easy salad to make.

 Celery Root Salad


1/2 a celery root

2 heaping tablespoons of mayonnaise or more if you think it is necessary

1 1/2 tablespoons Lemon juice

Salt & pepper  to taste



Peel the celery root an grate in a food processor

Add the rest of the ingredients and enjoy.

This salad is best when eaten within a day or two of making it.


Caesar Salad

Anyone who spent shabbat in my  house knows that there will be  Caesar salad on the table.  It is easy to prepare and always a winner. I will not give amounts for this recipe as you can make it for 2 people or for 10. So you will make it to your liking.

Caesar Salad


Iceberg or romaine lettuce

Red onion chopped

Cherry tomatoes

Craisins /dried cranberries


Optional: toasted nuts of your choice or/and avocado



I don’t use measurements for this salad as I make it how I feel. However I will try to give approximate measurements for a half a head of lettuce.

 3-4 tablespoons of mayonnaise

1-1 1/2 teaspoons of white vinegar

1/2-1 teaspoon sugar

1 clove of garlic crushed or 1/8-1/4 teaspoon garlic powder

Salt and pepper to taster.



Check and cut lettuce. Finely chop onion.

Depending on the size of the tomato slice in half

Toss some craisins and croutons.


Mix all the ingredients for the dressing and dress the salad mixing it till its all covered in dressing.

The vegetables can be prepared in advance and the dressing as well and only dress the salad before eating. All first timers who come and want to help me always see the salad undressed in the kitchen and ask if it belongs on the table. The second time around they know that I  wait till the meal starts to dress it and serve it.




Grilled Vegetables

One shabbat I was by my sister-in-law  Maryashi  and she made these delicious grilled vegetables. Not only were they tasty but they are colorful and easy to make.
They taste best right out of the oven but they are good later as well.
Grilled Vegetables
1 yellow onion
1 purple onion
1/2 eggplant
1/2 green zucchini  
1/2 yellow zucchini
1 of each green ,red and yellow Pepper
The list can go on
Carrots etc
1/3 cup olive oil
1/2 teaspoon dry basil
1/4 to 1/2 a teaspoon salt
1/4 teaspoon black pepper
Preheat the oven on 210
Cut all the vegetables in bite size pieces.
Mix  oil, basil, salt and pepper together and pour over the vegetables. Mix well until all the vegetables are coated nicely and spread them out on a flat pan.
Bake for 45 minutes. Check every so often and toss them if needed.


Delicious Doughnuts

This year I will be celebrating my 5th Chanukah in Luxembourg.
For the few of you who were at our first Chanukah party, you were polite and said that my doughnuts were tasty. but truth be told they were a total flop. It took 3 years x8 days to find the perfect recipe that works for me.
I would like to take the opportunity to wish you all a very happy Chanukah and happy frying ;).
Delicious Doughnuts
1 3/4 ounces fresh yeast
1 1/2cups warm water
1 tablespoon sugar
3 eggs
1/2 cup oil
1/2 cup sugar
1/2 cup non-dairy creamer
1 teaspoon vanilla extract
1 teaspoon grated lemon peel (optional)
6 to 7 cups of flour
In a large mixing bowl, dissolve the yeast, 1 1/2 cups warm water and 1 tablespoon sugar.
Cover the bowl and set aside for 5 minutes, or until yeast starts to bubble.
Add eggs, oil, sugar, non dairy creamer, vanilla extract, and grated lemon peel.
Mix well with a wooden spoon.
Add flour until it becomes a soft dough.
Knead the dough for about 4 minutes.
Cover the dough so it can rise to about double the size
approximately  1 to 1 1/2.
Helpful hint: To test if the dough is ready roll, drop a small piece in a glass of water. If the dough floats to the top, it's ready.
Roll out the dough about 1/2 - inch thick on a well floured surface,
and cut out circles with a
2 - inch cookie cutter or a wine glass.  Another helpful hint: Dip the cutter into flour from time to time to prevent the dough from sticking.
Put 2-3 inches of oil in a 2 quart saucepan and heat over a
medium flame until hot.
Carefully place 4 doughnuts at a time in the oil. Once the doughnuts are brown on one side, turn them over to the other side until they are brown as well. Remove the doughnuts with a slotted spoon; drain and cool on paper towels.
While they are still hot you can sprinkle confectioners sugar, cover with chocolate or fill with jelly.
Enjoy and happy Chanukah.

Potato Latkes

Chanukah is one of my most favorite holidays yet it’s the most fattening one as well. We eat foods that are especially fried or made with oil to remember the miracles of Chanukah.
I would do anything to fly home for just one of my mothers most delicious Latkes. Since I cant I have to attempt to replicate them myself.
Like most of the recipes I share with you this one is also simple. I hope you enjoy them as much as I do, but too much will make you feel like your floating in oil.
3 medium to large potatoes
3 eggs
1 medium onion
Salt and pepper to taster
Matzahmeal as the batter gets watery
Peel the potatoes and place in food-processor together with eggs an onion using the knife blade ( I prefer the knife blade however if you like grated potato latkes use the grate blade)
Heat a frying pan with a generous amount of oil on a medium fire
Place the batter in a bowl and mix in the salt and pepper.
The matzahmeal should be used when you feel the batter is too loose.
When the oil is hot take a large spoon and place the batter one by one. Let it fry for about a min or until its brown and then turn over for about one more minute.
Each potato yields about 10 latkes. You can add one potato at a time. For every potato add one egg. For every 3 potatoes add another onion.
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