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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.

Creamy Pasta Salad

A good pasta salad can be very filling and when its easy to make its more than just filling. Last week I boiled a bunch of pasta I dress 1/3 of it thinking it will be enough. Well during Shabbat I redressed the rest of the pasta 3 times.

Creamy Pasta Salad


500 gm pasta

1 red pepper sliced in small pieces

1 green pepper sliced in small pieces

½ red onion sliced in small pieces

½ cup sliced black olives

½ cup mayonnaise

2 spoons of dried basil

Lots of salt for taste


Cook the pasta. Add the rest of the ingredients and enjoy.

Olive Dip

Sometimes we think we need fancy ingredients to make something taste good. But I learned one to many times that that is not always the case. The following olive dip consists of 3 ingredients yet it tastes amazing especially, with fresh challah.,

Olive Dip


1 jar of green olives pitted with the red pepper inside

2 cloves of garlic

½ cup mayonnaise


Place all the ingredients in the food processor and pulse it a few time. Depending on the consistency you want (thick or thin). Enjoy

Tuna Kinish

So it’s one year since I started this recipe blog and so we are now back to the nine days. No meat. So that leaves for fish and cheese. I don’t love fish too much. I just recently started to like canned tuna. So I want to share with you a tuna kinish

Tuna Kinish        


2 large onions

500 gr of canned tuna

500 gr of mushrooms




Worcestershire sauce

1 ½ tablespoons flour

Puffed pastry dough

1 egg


Preheat the oven to 180°Slice one onion and sauté. Add the tuna, salt, pepper, oregano and Worcestershire sauce. Let it cook for about 5 minutes. Chop the other onion and sauté. Slice the mushrooms in thin strips. Add them to the onions and let it cook till they become tender. Add salt and pepper to taste and flour to thicken.

Roll out the dough and place the tuna and mushroom mixture. Close the dough a glaze with an egg and bake for about 30-45 minutes.

You should be able to make 2-3 long kinishes of 8-10potions

Ice Cream

Boy is it hot outside ! All i want is a good ice cream. If I want it, I got to make. I have this recipe which Is a great base. So depending on what flavor I am in the mood of I then add it.


Ice Cream 


6 eggs

Dash of salt

¾ cup sugar

590 ml nutrifil

1 table spoon vanilla sugar


Separate the eggs. Place the egg whites in the mixing bowl with a dash of salt. Whip till stiff and then add sugar and mix a bit more. In another bowl place the nutriifil and whip when stiff add the vanilla and egg yolks. Add the egg white mixture into the whipped cream and gently stir with a wooden spoon. Place in a container and freeze.

Suggestions for flavors.





Blend any of the fruit in the food processor and add to the mixture.

Blueberry Oat Muffins

I love blueberries but they can be really expensive when they are not in season. So when I saw them in the super market last week at a good price I grabbed them. However I forgot about them as they sat in my refrigerator. On Tuesday was the fast of the 17 of Tammuz. It was hot and there was a lot of things I was dreaming of eating once I was able to break my fast. And then I remembered the blueberries. So I googled blueberry  muffins and the following is the recipe I came up with courtesy of www.allrecipes.com . Enjoy

Blueberry Oat Muffins 


1/2 cup quick cooking oats

1/2 cup orange juice

1 1/2 cups all-purpose flour

1/2 cup white sugar

1 1/4 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup vegetable oil

1 egg, beaten

1 cup fresh blueberries

2 teaspoons white sugar

1/4 teaspoon ground cinnamon


Preheat oven to 200°. Lightly grease a 12 cup muffin pan. In a small bowl, mix the oats and orange juice together. Set aside.

In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups.

Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.

Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

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