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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.

My mother’s Fried Lokshin Kugel

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I have a very special guest in town who doesn’t come very often. My parents. So I am taking advantage and asking my mother to make one of her specialty dishes Lokshin (spaghetti) Kugel.

Have a good Shabbat and I am sure like me you are all waiting to taste your first bite of challah.

My mother’s Fried Lokshin Kugel


1 kilo angel hair pasta

6 eggs

4 tablespoons oil

Salt & Pepper to taste

1 medium onion chopped and sautéed

Oil to fry


Boil the pasta. When cool add the rest of the ingredients. Heat a frying pan with oil until its sizzling hot and drop the batter inside. Keep on high fire for 3-5 minutes until crust forms. Lower heat to medium to low flame and let fry for half an hour or until golden brown on the bottom. Using a large plate flip the kugel over and slide back into frying pan, and let fry for half an hour until golden brown.


Thai Slaw Salad

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I found this recipe in one of the many cookbooks I have. Kosher by design entertains by Susie Fishbein. When I read the recipe it sounded different. I decided to try it and loved it. Warning put on gloved when handling  the jalapeno peppers, I didn’t and my fingers were tingling and burning the whole day.

Happy Pesach Cleaning.

Thai Slaw Salad


1 ½ cups shredded red cabbage

3 cups shredded green cabbage

½ cup grated or shredded carrots

2 scallions, thinly sliced

½ red onion, thinly sliced

½ cup slivered almonds

1 cup craisins

12 cup plus 3 tablespoons oil

1 tablespoon toasted sesame oil

Juice from 2 lemons

1 jalapeno pepper, ribs and seeds discarded, minced

¼ teaspoon salt

Freshly ground pepper

Black and white sesame seeds for garnish


In a large bowl, toss the red cabbage, green cabbage, carrots, scallions, red onions, almonds, and cranberries. Toss to combine and set aside.

In a medium bowl (or in the bowl of a food processor) with an hand blender, combine the oil, sesame oil, lemon juice, jalapeno pepper, salt, and pepper. Blend until it is very well blended. Pour dressing over the salad. Mix to combine. Garnish with the sesame seeds. Allow the flavors to mingle for at least a ½ hour before serving.

Pesto Sauce


A while back my sister in law Gittie gave me a really easy pesto sauce to put over salmon or pasta. Personally I enjoy it over spaghetti but it is also very good over a slice of baked salmon.

Pesto Sauce


2 tablespoons frozen basil

1-2 cloves of garlic

¼ cup olive oil

1 teaspoon salt

A hand full of pine nuts

And when using it with pasta a hand full of toasted pine nuts


Place all the ingredients besides the toasted pine nuts in a food processor and blend well.

Mix together with pasta and place the toasted pine nuts as garnish. Enjoy

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