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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.



This dish is very simple but the taste can be very different with some extra touches. I always thought it was an Israeli dish but when I introduced it to my Israeli friends they never heard of it. It's called farfel (but not the bow tie pasta that I have seen in the super markets called farfel) or toasted pasta. There are different variations in the size and shape. I usually make it write after I fried shnitzel in the same pan with the leftover oil and crumbs. If I have extra matzah meal and eggs from the shnitzel I mix them together and break little pieces and add them in. Another alternative is to use chicken stock for the water; this is to ensure the best flavor.





1 onion chopped 

1 bag of farfel






Fry the onion until dark brown. Add the farfel and let it fry for about 2 minutes. The bag of farfel will give you clear instructions of how much water to add mix and keep mixing. When the water boils lower the flame and cover for about 5-7 minutes. Enjoy


Chocolate Date Cake


In honor of Tu Bshvat I wanted to make a cake using dates. I remembered seeing a recipe and it looked fairly simple. Everyone who tasted said it was delicious. I know Tu B'shvat is over now, but this recipe can be used whenever you want. 

Chocolate Date Cake


1 cup chopped dates

1 cup hot water  

1 tsp. baking soda

1 cup sugar 

½ cup shortening or margarine

½ teaspoon salt

1 teaspoon vanilla

1 ¾ cup flour

½ teaspoon baking soda

2 teaspoon cocoa powder

1 well beaten egg

1 cup chocolate chips

½ cup Chopped walnuts 


Preheat the oven to 180º. Mix dates together with hot water and baking soda. Let cool. Cream

sugar, shortening, salt, and vanilla. Add date mixture, flour, baking

soda, cocoa and egg. Place in greased  pan. Top with

chocolate chips and chopped nuts. Bake  for 35-40



Eggplant Parmesan


I love anything with eggplant. Be it fried cooked or baked so it should come to no surprise that one of my favorite dishes is eggplant parmesan. This is how I do it and its really simple and tasty.

Eggplant Parmesan


1 large eggplant

2 eggs


Tomato sauce

Basil oregano


Garlic powder

Onion powder

Crushed dried pepper

Grated cheese


Cut the eggplant in medium slices. Beat the eggs and add a bit of salt to them. Place the breadcrumbs meal in a bowl.

Place a pan with oil on a medium to high flame. Coat the eggplant in breadcrumbs meal then egg and breadcrumbs. Fry the eggplant on both sides until its soft and golden. Place the tomato sauce in bowl and add all the spices in. I can’t give amounts but be generous.

Preheat your oven to 180° Oil a pan and place a layer of tomato sauce add a layer of eggplant add a layer of tomato sauce and sprinkle cheese. You should be able to make three to four layers in this order.

Bake for 20-30 min. Enjoy

Marinated Mushroom Salad


Last night when I was cooking with my friend Julia I was planning to make a cooked mushroom salad but she suggested doing a fresh mushroom salad and I remembered this recipe which my mother makes. Enjoy.

Marinated Mushroom Salad


½ kilo fresh Mushrooms

½ a red pepper

½ green pepper

½ red onion

1/8 cup oil

½-3/4 cup vinegar

¼-1/2 cup white sugar

A pinch of salt


Peel and slice the mushrooms and place in a mixing bowl. Chop the peppers and onions and add them to the bowl. Place the rest of the ingredients and mix. Place in the refrigerator and let it marinate overnight.

A la recherche d'anciens messages? Consultez les archives sur la barre latérale.