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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.

Ruth's Cheesecake

This past Sunday I went on a day trip to Antwerp with my dear friend Ruth. As we were indulging in our kosher shopping we passed the milk aisle and Ruth was really excited to see slagroom. I didn’t know what it was till she told me it was heavy cream and she has an amazing cheesecake recipe with this cream. I bought some cream and let me tell you it’s an amazing recipe especially because it’s so easy and it’s a no bake recipe.

Ruth's Cheesecake

INGREDIENTS:

200g biscuits

150g butter

500ml heavy cream

3 sachets vanilla sugar

200g sugar

250g  cream cheese

DIRECTIONS

For the crust , melt the butter and smash the biscuits mix together and place in a pie pan.

Press into the pan with a spoon and put in the fridge to harden.

Beat the cream and vanilla sugar until stiff. Then in a separate bowl beat the cheese and the sugar.

Mix the two together and put on top of the crust. You can put any topping of your choice. Some ideas. Strawberries, blueberries, passion fruit chocolate shavings……………….

Put in the fridge and leave to stiffen up for some time.

Warning this cake is so good you might finish the whole  thing in one sitting.

Salade Cuite

So growing up my sister sara always made a salad that she called salade cuite. Not speaking French I thought ok that’s the name of the salad. Fast forward a few years later I learn French and I find out that all is means is cooked salad, and lots of salads can be called salade cuite. I will share with you her version of salade cuite which you may know as matbuchah or any other name.

Salade Cuite

INGREDIENTS:

2 cans of diced tomatoes 800gm strained

1 ½ green pepper diced in small pieces

1 ½ red peppers diced in small pieces

2 hot green peppers minced or 1-2 teaspoon of hot paprika

2 tablespoons of regular paprika

1 tablespoon of salt

1 head of garlic crushed

1-2 teaspoon of cumin

¾ cup of oil

DIRECCTIONS:

Place everything in a large pot bring to a boil and let simmer for a few hours.

 This freezes very well. Enjoy

Summer Salad

You don’t usually think of fruit in a lettuce salad but you would be surprised how good it can taste. There are many combinations one may try but I will give you what I find to be the simplest and tasty version of “summer salad”.

Summer Salad

INGREDIENTS:

One bag of spinach leaves

1 mango sliced

1 avocado sliced

1 can or mandarins drained

1 small red onion diced

A handful of strawberries sliced

A handful of craisins

Honey glazed nuts (optional)

¼ cup olive oil

¼ cup lemon juice

¼ cup sugar

DIRECTIONS:

Place the first 8 ingredients in a bow. Place the last 3 ingredients in a cup and mix well.

Season right before serving. Note that you can omit any fruit or add any fruit to your liking.

Challah Kugel

Have you ever wondered what to do with left over challah? If it’s fresh and whole you can put it in the freezer no problem. However if it’s open or already out of the freezer, you can either dry it out and make bread crumbs in the food processor or you can make challah kugel. Most recipes I found were sweet, but I know my clients and they don’t go for two much sweet. So together with my sister Sarah I put together this recipe.

Challah Kugel

INGREDIENTS:

1 challah cut length wise over night to dry out.

1 ½ cups water

½ cup oil

3 medium onions sliced and sautéed

1 ½ tablespoons salt

½ tablespoon pepper

4 eggs

DIRECTIONS:

Preheat the oven to 180°. Crumble challah to small pieces in a large bowl and pour water over it and mix to make sure it’s all covered with water. After about five minutes add the all the other ingredients. Bake for about an hour in a large pan.

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