This month we celebrate the Jewish festival of Shavuot, a time when people all over the world fress (eat with abandon!) cheesecake, cheese blintzes and pretty much anything with cheese in it, savoury or sweet.
This is a recipe from the old world. It came to us from Natanya for our first book – from her grandmothers – and over the years we have played around with the recipe a little. It didn’t need much tweaking, just the addition of sour cream and an update of the method. We have also halved the size as we find in these times people need dishes more appropriate for 1, 2 or 4 rather than the 12 or so in many of our original recipes.
Ricotta Lokshen Kugel
- 125 g flat egg noodles
- 250 g ricotta cheese 1 cup
- 2 eggs
- 55 g caster sugar 1/4 cup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 150 g Sour Cream heaped 1/2 cup
- 1 granny smith apple
- 80 g Sultanas 1/2 cup
- 40 g Butter plus extra, 2 tablespoons
- 1 tablespoon Cinnamon Sugar for sprinkling
- Preheat the oven to 180℃. Butter a 5 - 6 cup (1.25 - 1.5 litre) baking dish.
- Fill a medium saucepan with water, add a good pinch of salt and bring to the boil.
- In the meantime, make the custard base. Melt the butter in a small bowl in the microwave (or in a small saucepan). Set aside. With an electric beater, beat together the ricotta and the eggs until smooth. Add the sugar, vanilla and salt and beat until combined. Add the sour cream and melted butter and beat until smooth.
- Cook the noodles in the boiling water according to the directions on the pack until just al dente.
- In the meantime, peel and grate the apple using a box grater. Add the apple and sultanas to the custard and stir through. When the noodles are cooked al dente, drain and put the hot noodles into the custard. Mix well to combine.
- Pour into the prepared dish. Sprinkle with cinnamon sugar.
- Bake for 50 minutes or until golden on top and well set.