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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.

Sesame Chicken

At least once in two weeks i get a phone call that sounds something like this. “Hello is this Chabad?” “Yes it is. How can I help you?” “Yes I was wondering if you can give me the address to the kosher restaurant .”………… I politely answer that unfortunately at this time there is no kosher restaurant and I proceed to help them figure out their situation. What I want to answer them is, is that I am the chef of the kosher restaurant. If I crave an ice cream then I need to make it and if I crave Chinese I need to make it. So when I found this fantastic sesame chicken recipe , I knew I was open for business.

To tell you the truth I don’t make it too often because the frying takes time, however when I do make it I make big quantities and freeze it.

I hope you find this as delicious as I do.

Sesame Chicken 

INGREDIENTS:

Flour

Eggs

1 kilo chicken cutlets

Oil for frying

Sauce

1 onion dices

1 clove of garlic minced

1 cup of water

¾ cup brown sugar

¾ cup ketchup

A handful of sesame seeds

DIRECTIONS:

Preheat the oil for deep-frying. Clean and cut the chicken in bite size pieces. Dip the chicken in the eggs and then in the flour and fry on both sides till its golden. About 2 minutes. Place on a flat surface lines with paper towel.

Meanwhile sauté the onion and garlic and then add the water, brown sugar, ketchup and sesame seeds. Bring to a boil and let it simmer for a few minutes . pour it over the chicken and bake on 180° for 10 minutes uncovered.

Warning: you might think you will have extra to freeze but be aware that it might finish faster then you would have imagined.

Creamy Cucmber Salad

I love to have a lot of salads on my shabbat table. I also like to change them so I don’t eat the same thing every week. Enjoy this quick and tasty salad. This salad makes a large amount and you can easily halve it.

Creamy Cucmber Salad 

INGREDIENTS:

3 long cucumbers

½ a red onion

2 tablespoons of dill

1 ½ cups mayonnaise

1 tablespoon lemon juice

1 ½ teaspoons of salt

DIRECTIONS:

Peel and cut the cucumbers length wise. With a small spoon scoop out the seeds from the cucumber and slice them. Cut the red onion in half circle thin slices and mix together with the cucumber. Mix the rest of the ingredients together in a cup and pour over the cucumbers and voila you have your salad.

Gittie’s Onion Kugel

I love sautéed onions  especially on the darker sided. I put them in anything from a fried egg to an avocado salad etc…

So when I heard that my sister in law gittie has a good fried onion kugel I knew I had to get the recipe.

I hope you enjoy the taste as much as I do.

Gittie’s Onion Kugel

INGREDIENTS:  

6 onions sliced in round pieces

1 tablespoon of parsley flake

 A dash of salt

1 cup nondairy creamer

1 teaspoon of baking powder

1heaping teaspoon of black pepper

4 eggs

One pie shell or puffed pastry dough

DIRECTIONS:

Preheat the oven to 180°Sauté the sliced onions to your liking when done add a dash of salt and parsley. In a separate bowl mix the nondairy creamer, baking powder, eggs and pepper together,

Place the onions in the pie shell that is lined with the dough. Pour the egg mixture over the onions. Bake for 35-40 minutes or until the eggs have set.

Enjoy.

Crisp topping

It’s great to be back in Luxembourg, especially with such great weather. Cake can be a great desert but at the end a of a hot night a refreshing fruit salad can be much tastier.so I will share with you a crunch that can go over any combination of fruit and adds the cake factor to your desert. Enjoy and Shabbat Shalom.

Crisp topping

INGREDIENTS:

2 ½ cups rice crispies

½ kilo crushed walnuts

170 gms. Margarine

¾ cups brown sugar

DIRECTIONS:

Preheat the oven to 190°. Place everything in a pan and put in the oven for about 15 min. You should mix it every 4 minutes. When you take it out wit for it to cool and if there are any chunks crush them with your hands. Place a heaping spoonful on top of a bowl of fruit salad.

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