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Great recipe for Gillian's Lokshen Kugel. Using her Grandma Rose's recipe, our niece Gillian makes the best lokshen kugel. She serves it on a Friday night and when all the family gathers.
To begin with this recipe, we have to first prepare a few components. You can cook gillian's lokshen kugel using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Gillian's Lokshen Kugel:
- Take 400 g dried egg lokshen (use tagliatelle or wide egg noodles if you cannot find lokshen)
- Get 2 medium eggs, beaten
- Make ready 3 tablespoons ground cinnamon
- Prepare 4 teaspoons ground ginger
- Prepare 200 g raisins
- Make ready 1 x 540g can of rhubarb, drained, or 4 sticks of fresh rhubarb cut into 12mm chunks
- Get 3 Bramley apples, peeled and coarsely grated
- Make ready 175 g seedless raspberry jam
- Prepare Juice and finely grated zest of 1 lemon
- Make ready 125 g margarine, plus extra to coat the inside of the baking dish
- Make ready 3 tablespoons granulated sugar, plus extra to sprinkle on top
I was looking for a dairy-free kugel recipe as I didn't have any of the cottage cheese or cream cheese on hand that most kugel recipes seem to call for and I came across this. My Jewish mother-in-law's recipe for noodle pudding. INGREDIENTS Lokshen kugel with apples and raisins. Lokshen Kugel With Apples and Raisins.
Instructions to make Gillian's Lokshen Kugel:
- Preheat your oven to 180°C / 350°F / gas mark 4.
- Boil the lokshen or noodles until just al dente, strain and rinse with cold water.
- Put the lokshen back into the pan, add the margarine, jam, lemon zest and juice and stir over a low heat until well combined.
- Add the rest of the ingredients and mix well.
- Grease a baking dish, pour in the lokshen mixture and smooth the top.
- Cover the dish with foil, place on the middle shelf of your preheated oven for 1½ hours.
- Remove the foil and bake for a further 45 minutes until the top of the kugel is well browned and sticky.
- Take the lokshen kugel out of the oven, sprinkle with a tablespoon of sugar and, as Gillian pointed out in the recipe she sent me, all that’s left to do is: ‘Eat the bloody thing!’. Leftovers can be successfully frozen and reheated.
Lokshen kugel, or noodle pudding, is anticipated fare on the Jewish New Year table. This sweet lokshen kugel or noodle pudding is delicious and incredibly quick to put together - you don't even have to boil the noodles before baking it! A lokshen kugel is a kugel made with noodles. There are endless variations on the noodle kugel theme; they can be made savory or sweet, topped or untopped, with dried fruit or nuts or seasonings. Sweet lokshen kugels tend to be the most popular in the U.
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