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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.

Jelly roll Cake

I was in a big dilemma this week. This should be from my biggest worries, however Levi’s birthday is next week and I wanted to make a cake that would feed the few hundred, yes I repeat few hundred people that will join us for the most amazing Lag Baomer here in Luxembourg (rain or shine).

So I decided to make a bunch of recipes of jelly roll cake, fill them with cream. I made four cakes and will attach them to be one huge cake. I look forward to sharing this special moment with all of you. Thank you Julia for helping me.

So since this recipe is so easy I want to share it with you so that the next time you are in a quandary about what to do in such a case you will know.

Jelly roll Cake


6 eggs

¾ cup sugar

1 cup flour

Pinch of salt

1 teaspoon vanilla extract


Preheat the oven to 180°. Line a jelly roll pan and grease well. Beat the eggs and sugar until you have a light yellow mixture. Slowly add the flour, salt and vanilla. When it is mixed well pour evenly in the pan and bake for 15 minutes.

To make a jelly roll place the cake while it is hot on a towel and roll it tightly in the towel. When it cools unroll and fill with the filling of your choice. (jam, cream etc)

Or you can choose to keep it flat and make a layered cake like I did and fill it with the filling of your choice.

See you all on Sunday.


Chives Salad Dressing

You either love or you hate chives (ciboulette). When my friend leah gave me this dressing with chives, she told me that it’s a winner everyone loves it. It was my first time tasting chives and honestly I thought it was awful. A while later I decided to try it again . This time I understood what leah was talking about. I either got used to the taste or did something wrong the first time around.

Chives Salad Dressing


1 tablespoon sugar

1 teaspoon lemon juice

2 cloves of garlic

2 tablespoons mayonnaise

1 teaspoon dried parsley

1 tablespoon of chives ( I use dry or frozen)

¼ cup olive oil


Place all the ingredients in the food processor and mix. Suggested vegetables to use in the salad are lettuce, red onion, thinly slices cucumber and pepper and sugared slivered almonds. However you can use anything. Enjoy

Chocolate Babka

Babka is one of my favorite cakes. It’s a sweet tasting challah that could be filled with various fillings. Below is the recipe for chocolate babka. But stay tuned for another babka recipe and different fillings.

Chocolate Babka



1 cup warm water

1 cup orange juice at room temp

50 gm. fresh yeast

1-1/2 cups margarine

1 cup sugar

8 cups flour

2 eggs

2 egg yolks

1 Tablespoon. vanilla sugar

In a small bowl, combine orange juice and warm water. Add yeast and let it bubble up and start to activate. Set aside. Place margarine and sugar in bowl of your mixer and mix together until it resembles crumbs. Make a well in the center and add everything else. Knead together until it becomes a slightly sticky dough.

Separate challah without a Blessing. Cover the bowl and let it rise until double in bulk, about an hour. punch down .


3/4 cup cocoa

1-1/2 cups sugar

3/4 cup powdered sugar

2 Tablespoons vanilla sugar

Combine these together by hand in a bowl.


1 cup flour

1/2 cup margarine

3/4 cup sugar


Combine these in a bowl, and crumble together by hand until it resembles fine crumbs. Reserve for later use.

Divide the dough into 4 portions for 4 large babkas, or 7 portions for 7 smaller-sized ones. Babkas have more shape and height if baked in loaf pans, so if you have them, either line them with parchment baking paper or spray them with cooking spray to prepare them for your rolled loaves.

Lightly grease your working surface with some oil. Pour more oil into a small bowl and leave it nearby; you'll need it to smear on the rolled-out dough before sprinkling on the filling. Divide each piece of dough into two. Using a rolling pin, roll out the dough to a medium-sized oval, making sure it is not too thick or thin. It will break and leak when filled if you roll it too thinly. With a pastry brush, brush the dough with a fine layer of oil, from the center outwards.

Do not brush oil at the very edges of the dough. Sprinkle the cocoa filling generously all over the oiled dough, up to just before the edges, the same as the oil.

Close up the edges of the dough on the shorter sides so that the filling will not spill out; then roll up the dough from the long side, jelly-roll style, and bring the last bit of dough up to meet the roll.

Make two such rolls, then twist them together and place them in the loaf pans you prepared earlier. Leave to rise, slightly covered, for 45 minutes, until about double in size.

Preheat the oven to 180C. After the loaves have risen, sprinkle the crumb mixture all over the top of each loaf just before sliding them into the oven.

The topping will fall all over, but that is okay; a lot of it will also stick to the loaf as it bakes. Bake for 40-45 minutes for smaller loaves, a bit longer for larger loaves, until golden brown on top. Leave to cool in the pan for 10 minutes, then remove the babkas to a wire rack to cool completely.

Chocolate crinkle cookies

Welcome back to the life of cookies cake bread and pasta. Personally I think we would be better off if they were forbidden the whole year (not really). These cookies are really tasty and look nice on the table.

Chocolate crinkle cookies


12tbs cocoa powder

4 tablespoons of oil

2 cups of sugar

½ cup oil

2 teaspoons of vanilla extract

4 eggs

2 cups of flour

2 teaspoons of baking powder

½ teaspoon of salt

1 cup of powdered sugar


Mix the 12 tablespoons of cocoa powder with the 4 tablespoons of oil till it becomes a paste. Mix the paste with the ½ cup of oil and add one egg at a time. Then add the rest of the ingredients besides the powdered sugar to form a wet dough. Chill in the refrigerator for a few hours. Make little balls roll into the powdered sugar and place on a flat tray with space in between the cookies as they flatten. Bake on 180° for 10-12 minutes. Cool them and enjoy , but try not to finish the whole batch.


Pesach Salads - Recipe of the week

So as I mentioned last week, On pesach I use very few ingredients. So I will share with you some very simple yet tasty salads.

For starters I make my own mayonnaise. It is easy if you know the technique. It always takes me a few tries till I get it. It calls for one egg, one cup of oil and a pinch of salt. I like to add a bit of lemon juice. Make sure all utensils you use are dry. With a hand blender you blend the egg and salt till it starts to become white. Then you slowly add the oil adding more as it thickens. When its thick add some lemon juice and give one more mix. Keep for about 3-4 days. With mayonnaise you can make potato salad, egg salad, babaganush etc.

Beet salad

Boil the beets for a long time till they are ready. Peel them and cut into large cubes. Add oil, salt and lemon juice mix well and serve.

Carrot salad

Peel about 10 carrots. Cut small round slices. Boil in water and sugar for a few hours till tender. Let it cool and serve.

Eggplant salad

Chop and fry an onion. Peel and cube one eggplant and one zucchini. Add to the onions. Peel one tomato and chop in small pieces and add to the mixture when its half way done. This salad can be served hot or cold.

I hope you find these simple recipes useful and enjoy the rest of your pesach.

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