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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.

Cheesy Vegetable Lasagne

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A cheese lasagna is usually made with ricotta cheese. However I usually don’t find it so I make it with cottage cheese. To get the most out of my lasagna and to make it a really filling meal I like to sauté a bunch of vegetables. Enjoy

Cheesy Vegetable Lasagne


Sheets of lasagna pasta

500 grams  of tomato sauce

500-750 grams cottage cheese





Garlic powder

1 onion cut in strips

1 red pepper cut in strips

½ eggplant cut in strips

1 zucchini cut in strips

1 carrot cut in strips

5 mushrooms cut in strips

(and any other vegetable you like)

250 grams of grated cheese


Sauté onion to your liking. Add all the other vegetables and let is sauté until its soft and add some salt.

Pre heat the oven to 180°. In a separate bowl mix the tomato sauce with cottage cheese and spices. In a baking pan add a layer of sauce then pasta then sauce then vegetables. Continue this pattern to make three layers.

I like to use the pasta that doesn’t need to be cooked before. If you can’t find such pasta you can add a little bit of water to the pan before baking. Bake for 1 hour


Tomato Quiche


Who doesn't love a good quiche? I know I do. This is one of my favorite and easiest ones, especially when using a frozen pie shell. I don't always have one. So in that case I make my own. For now I am only posting the recipe for the filling of the quiche and one day I will post the recipe for the dough of the quiche. Enjoy.

Tomato Quiche


1 unbaked pie shell

1 cup of grated cheese

1 small onion, chopped

2 tablespoons of butter

1/2 a teaspoon of salt

1/2 a teaspoon of pepper

3 eggs

3/4 cup of milk

2 firm tomatoes sliced thinly

( I like to add basil and oregano to anything with cheese. So although this recipe doesn't cal for it I sprinkle some anyways.)


Preheat the oven to 180º. Sprinkle the grated cheese evenly over the unbaked pie shell.  In a frying pan saute the onions in butter until transparent and add the seasoning and cool.

In a medium bowl, beat eggs lightly and add milk, stirring well. Spoon onions over the grated cheese. Place a single layer of thinly sliced tomatoes on top of the cheese and onions. Carefully pour egg mixture over it all.

Bake until crust is golden brown, Approximately 40 minutes.

Quinoa with fried mushrooms


Quinoa is something that some people might be afraid to touch, however it is really easy to cook and since by itself it doesn't have much of a taste there is so much you can do with it. Below you will find an easy and tasty recipe.

Quinoa with fried mushrooms


1 cup quinoa

2 cups water

a pinch of salt

1 medium onion chopped in small pieces

10 medium mushrooms cut in medium pieces

1 tablespoon mushroom powder mix

1 teaspoon salt 

A pinch of black pepper


Rinse the quinoa and place in a pot with water and salt. Bring to a boil and lower the flame and cover for about 10-15 minutes until there is no more water and it looks pearl shaped.

While the quinoa is boiling heat up a frying pan with some oil. Saute the onions to your liking add the mushrooms and let them get soft. Add the rest of the ingredients. Mix it together with the quinoa and you have a healthy delicious side dish.

Coconut Cups


I saw this recipe in a cookbook called Cooking with Color by Estee Kafra. It looked so nice but I didn't think it would be so easy to make. The taste is great and although rich in flavor it can be very addictive.

Coconut Cups


Macaroon cups:

2 1/4 cups of shredded coconut

1/2 cup of sugar

2 egg whites

Ganache filing:

4oz chocolate

1/2 cup of margarine

3 egg yolks, slightly beaten

3 tablespoons of cocoa powder



Preheat the oven to 140°. Grease the compartments of a mini muffin pan. Mix the ingredients for the macaroon cups in a bowl. Wet your fingers and line fill the walls and floor of each compartment evenly but make sure the bottom is not to thick. Bake for 30 minutes and let cool completely before removing..

For Genache filling, melt chocolate and margarine in the top of a double boiler and stir. Once melted remove from heat and let cool for about 3 minutes. Stir in egg yolks while whisking thoroughly to prevent from cooking. Add cocoa mix and mix well. Pour mixture into the coconut cups while still warm and leave it in room temperature to set. store in a airtight container. This yummy desert freezes well.

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