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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.

Tongue and Roast Sauce

I always though tongue was a hard food to cook, being that it is considered an exotic food. So I had a tongue sitting n my freezer waiting to be cooked but I must say I was a bit scared. And then before one of the Holidays I decided to give it a try, and believe me I don’t regret it.

I know make this recipe very often especially on the 1st Shabbat of every month as it serves a lot of people.

INGREDIENTS:

1 beef tongue or roast, cooked and sliced
8 ounces tomato sauce (I prefer to use Ketchup)
½ cup brown sugar
¼ cups raisins (I prefer to use Craisons- dried Cranberries)
1½ cup water
8 ounces apricot jam

DIRECTIONS:

Boil the tongue in water for about 3 hours or until it is soft. Peel off the skin while it is hot and refrigerate. Once the tongue is cooled off, slice it thinly.

In a saucepan, combine tomato sauce, brown sugar, raisins, water, and
apricot jam.  Mix well and simmer for 45 minutes.  Pour over tongue or
roast and serve.

This recipe was given to me by my friend Rivky G.

Best Brownies

When we moved to Luxembourg it took time for our container of stuff to arrive from the states. We were hosting guest and all my cookbooks were in boxes somewhere in middle of the ocean. So I made a search on the internet for brownies hoping that the ingredients available will be simple enough and kosher enough to find in Luxembourg.

The search engine gave me the most simple and delicious brownie recipe that I use it up to this day and have not even bothered to find another one. I hope you find it just as easy as I did.

 

Best Brownies

INGREDIENTS:

115 g butter

200 g white sugar

2 eggs

5 ml vanilla extract

30 g unsweetened cocoa powder

60 g all-purpose flour

2 g salt

1 g baking powder

(optional chopped walnuts)

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

This Recipe is from Allrecipes.com

 

 

 

 

Leah’s Salmon Recipe

Two Years ago before Sukkot I was talking to my friend Leah and she shared with me her latest Salmon recipe. I hung up the phone and made the Salmon. The smell was so good that I began to taste it. Before I knew it the salmon I made for Sukkot was nearly gone, but this recipe is still living very strong in my home.

 There are some people who taste it and say it reminds them of a good piece of Sushi. Others say its fish with the taste of chicken. Now it’s your turn to try it out and see what it tastes like to you.

 

Leah’s Salmon Recipe

INGREDIENTS:

6-8 pieces salmon

Fry 1 large onion in oil and set aside

SAUCE:

3/4 cup soy sauce

1 cup brown sugar

3 cloves garlic minced

1/4 cup honey

DIRECTIONS:

Mix it all together

Pour onion on top of salmon as well as the dressing

Bake covered for 45 min on 180

I hope you enjoy this recipe as much as almost every person that spent a Shabbat or Holiday mean with us.

Home Made Pizza

Home Made Pizza

This home made Pizza is so easy and delicious, it makes it a crime to pay for store bought Pizza. What I find unique about this recipe is that there is cheese and spices in the dough itself. The original recipe is Hamotzi, which means you need to wash. However if you replace the water with juice not only does it taste good but you can eat it simply by making the Brachah Mezonot.

Foccacia Dough

INGREDIENTS:

2 ½  teaspoon dry yeast

¼ cup of water

1 cup of water. (To make it Mezonot replace water with apple/orange juice.)

1 tablespoon olive oil

1 teaspoon of salt

3 cups of flour

1 tablespoon of oregano

1 teaspoon of basil

1 teaspoon of tarragon

½ cup grated parmesan cheese

DIRECTIONS:

Combine yeast with ¼ cup of water and wait till it becomes foamy.

In a separate bowl, mix the cup of water (or juice), olive oil and salt.

Place the flour in a mixer add the yeast as it is mixing slowly add the olive oil mixture, combining everything thoroughly.

Remove dough and form a ball. Allow dough to rise in a greased covered bowl for 45 minutes.

After 45 minutes, punch down dough and knead in the oregano, basil, tarragon and cheese. Form into a ball and let it rise until its double in size.

When dough has doubled in size, turn dough onto a lightly floured surface. Divide dough into the size you wish, and with your fingers start shaping into round circles for foccacia pizza.

 Now it’s your turn to turn it into your own pizza, by placing the sauce and toppings you want. Bake on 180 for 25 min.

 IDEAS FOR TOPPINGS:

Olives

Onions

Peppers

Tomato

Sautéed vegetables

Mushrooms etc.

 

This recipe is from The Dairy Gourmet by: Sarah M. Lasry

Enjoy

 

MandelBread

Making cakes or cookies can sometimes be annoying since there can be many steps from melting margarine to refrigerating the dough to separating the egg whites from their yolks etc.

Recently my niece gave me a recipe which is simple fast and tasty.

Enjoy

MANDELBREAD

INGREDIENTS:

3 eggs

1/1/4 cups sugar

1 cup oil

2 teaspoons baking powder

1 tablespoon vanilla sugar

1 teaspoon almond extract (optional)

4 cups flour

One handful chocolate chips

(Optional: you can add some cocoa powder. To give it a marble look don’t mix the batter for more than a few seconds)

TOPPING:

1/8 cup sugar,

1/2 teaspoon cinnamon

 

DIRECTIONS:

Place eggs and sugar in the mixer bowl beat on high speed until light and creamy.

Add oil, baking powder, vanilla sugar and almond extract and mix. Add flour, one cup at a time, and mix on low speed. Add chocolate chips and mix.

Using wet hands form the mixture into 3 long strips. Place on cookie sheet.

Mix sugar with cinnamon and sprinkle over the top. Bake for 25-30 minutes on 180.

Slice while it’s still warm.

 

The mandelbread is soft at first but as it cools down the outside gets hard. This is the perfect snack for a coffee or tea.

This recipe is from the Balabuste's Choice with my own twist.

CHUMOUS

Living in Luxembourg has taught me how to make so many things that I normally would have gotten in the kosher supermarket back in Brooklyn. Now living in Luxembourg for almost four years,when I travel back to Brooklyn, from time to time, I prefer to make them on my own instead of buying them.

One of the easiest recipes I know is Chumous and this is thanks to my sister Sarah. When people join us for Shabbat dinner they are always amazed to hear that the chumous is home made. They think it’s hard to make, however since I use chickpeas from can it’s fairly simple.

Chumous

INGREDIENTS:

1 400gm can of chickpeas with the water

1 lemon squeezed

2-4 cloves of garlic (depending on how strong you want it)

8 tablespoons of Tahini

Salt, pepper and cumin to taste

DIRECTIONS:

Blend all the above ingredients together in a Food Processer for ten minutes. If you find the texture to thick add a small amount of water.

Place in a container and pour some olive oil to cover the top so it does not dry up.

When you serve the chumous there are different options to garnish it.

The easiest is to sprinkle some paprika (I like to put hot paprika) all over the top and then sprinkle some parsley flakes in the middle.

You can also put some toasted pine nuts, chickpeas or roasted peppers.

Chumous can last for at least one week perhaps more in the refrigerator.

I hope you try out this recipe and see how simple it is.

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