Actually, a Lokshen Kugel from the Old Country
This is a time of the year when I feel most connected to being Jewish. The new year brings a time of renewal. As we sit in the synagogue and hear the haunting sounds of the shofar being blown, I think of all the Jewish people across the whole world listening to the same sound at (more or less!) the same time, and I feel connected. I feel connected in the same way that we feel towards generations past when we make these recipes from the old world.
The lokshen kugel comes from Natanya‘s grandmother Sara, who was almost 101 when she passed away just before our book (and her recipe) was published. A kugel is an Ashkenazi pudding or pie, often made from noodles (lokshen) or potatoes.
Many, many years ago, Natanya’s Nana Betty gave Sara this heirloom recipe from her own family. Sara was always amazed at what a wonderful cook Betty was and how well she managed out of her tiny kitchen, without the use of any modern utensils. Sarah made this dish so often, that it eventually became ‘Sara’s Lokshen Kugel’. How proud they would be to watch Natanya continuing the tradition they both started.
We are so thrilled to have published and shared this recipe and hope that we have helped create a connection (just like the shofar!) not only from past generations to ours, but between all the many cooks across the world.
A Sweet Ricotta Noodle Pie for #LetsLunch Recipe
By September 13, 2013Published:
- Yield: 12 - 16 Servings
- Prep: 30 mins
- Cook: 60 mins
- Ready In: 2 hrs 0 min
A sweet noodle pudding with ricotta and sultanas. (see video above for a step by step video guide)
- 250 g (1/2 lb) wide egg noodles
- 3 eggs, separated
- 4 - 5 tablespoons Caster (Superfine) Sugar
- 500 g (1 lb) ricotta cheese
- 1 cup Sultanas (golden raisins)
- 1 large granny smith apple , peeled and grated
- 100 g (1 stick) Butter ,melted
- cinnamon sugar
- Preheat the oven to 180 C ( 350 F). Grease an ovenproof dish (25 x 20cm; 10" x 12")
- Cook the noodles in a large pot of salted boiling water until just al dente. Drain and rinse with cold water.
- Whisk the egg whites until stiff peaks form.
- In a separate large bowl, beat together the yolks and the sugar until light and fluffy. Beat in the ricotta until combined.
- Add the sultanas and the apple, and mix in the noodles and butter.
- Gently fold the egg whites into this mixture and place into the prepared dish. Sprinkle with cinnamon sugar.
- Bake for 50 minutes to 1 hour, or until the top is golden and a little crisp.
Serve warm or at room temperature.
Let’s Lunch (#LetsLunch) is a twitter-based virtual lunch club where anyone interested can join this monthly ‘lunch date’. A topic is posted at the beginning of the month, everyone now takes it in turns, and all posts are made on the same day by this random but lovely group of food bloggers, writers and people who just love cooking from all around the world. Anyone can join at any time – just join us on twitter by searching and adding the hashtag #LetsLunch. Check back here soon for the others’ posts.
Annabelle‘s Chocolate Pie at Glass of Fancy
Anne Marie‘s Apple Pie Sandwiches at Sandwich Surprise
Betty Ann‘s Calamansi Pie at Asian In America
Cheryl’s Mexican Cottage Pie at Tiger in a Kitchen
Grace‘s Easy Apple Pie with Lard Crust at HapaMama
Jill‘s Guava and Cream Cheese Empanadas at Eating My Words
Lisa‘s Sweet Ricotta Noodle Pie at Monday Morning Cooking Club
Linda‘s Biscoff Banana & Pear Galette at Spicebox Travels
Lucy‘s Sweet Potato Custard Pie at A Cook and Her Books
Margaret‘s Cushaw (Squash) Pie at Tea and Scones, Too
Nancie‘s Edna Lewis’s Tyler Pie at Nancie McDermott
Naomi‘s Huckleberry Pie Ice-Cream at The Gastro Gnome
Rebecca‘s Summer-Fall Hand Pies at GrongarBlog
Sara‘s Herb Pie from Ottolenghi and Tamimi’s “Jerusalem” at Three Clever Sisters