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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.

The Nine Days

I hope everyone had a nice Shabbat. Since we are now in the nine days, a time of mourning, we do not eat meat. So I am posting an easy dairy recipe.

Enjoy

Cheesy Tuna Casserole

INGREDIENTS:

250 gm medium noodles (I like to use thin noodles for soup)
3 Tablespoons margarine
1 medium onion, chopped
3 Tablespoons flour
1/2 teaspoons salt
2 1/2 Cups milk
1 cup shredded cheese
2 cans tuna fish (it depends on how much you want to feel the tuna I always add more)
optional: stir fried vegetables or frozen vegetables

DIRECTIONS:
cook noodles and drain
melt margarine
fry onion i like them a bit dark but do it to your liking
add flour stir then add milk and 3/4 cup of cheese when it thickens mix with the noodles and tuna
put into a pan and add the rest of the cheese or more
and bake about 25 minutes on 180
I like to put in other spices like onion or garlic powder

Enjoy


This recipe is from the Dining In cook book its easy tasty and filling, it’s not too bad cold and freezes well.

May these days turn into days of happiness and joy.

Welcome to My Blog

Hi,

Welcome to my recipe blog.

As some of you may know I really love to cook and experiment with food and I love to host you all to taste it.

So I am starting this blog so I can share with you my favorite recipes.
I hope you enjoy them as much as I do.

Bonne Appétit,
Rochel

 

I will start with my Challah recipe. It’s my own interpretation of my mother and mother in laws recipe. Of course it taste best when made fresh on Friday, however it freezes well and taste very good when defrosted. If you wish you can reheat it right before Shabbat.
Enjoy.

Half whole wheat half white flour Challah recipe:

INGREDIENTS:

4 tablespoons of dry yeast or 84 gm fresh yeast
200 ml. warm water
1 tablespoon of sugar
1 ½ kilo White Flour
1 kilo Pain de campagne (brand Soubry)
300 gm. sugar
4 eggs
200 ml. cup oil
4 tablespoons salt
900 ml. cups water

YIELDS: 5 to 7 loaves

GLAZE: 1 egg
½ teaspoon of vanilla sugar (optional)
Poppy or sesame seeds (optional)

DIRECTIONS:

Dissolve yeast in 1 cup warm water with 1 tablespoon sugar. Set aside until mixture dissolves and foams.
Place flour in large bowl. Form a well in the  center of flour and add sugar, eggs, oil, salt, and water. Add the bubbly yeast mixture. Mix with spoon until ingredients are combined. Knead for about 5-10 minutes until dough is smooth and elastic. Pour some oil and knead for 1 more minute.

Cover and let rise in warm place until doubled in bulk, approximately 1-2 hours.
Separate Challah with a blessing.
Shape as desired and place on parchment-lined or lightly greased baking sheets. Let rise again until doubled in size.
Brush with beaten egg to glaze. Sprinkle with poppy or sesame seeds.
Bake at 180˚ for 40-50 minutes or until golden brown.

Have a wondeful Shabbat
Rochel

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