Perfect for Shavuot or any time: a ricotta noodle dish with apple, sultanas and cinnamon.

This very special heirloom recipe comes from my grandmother (on my mum’s side), Sarah, who was almost 101 when she passed away. Many, many years ago, my other Nana, Betty, gave Sarah this recipe for lokshen kugel, a sweet noodle pudding. Sarah was always amazed at what a wonderful cook Betty was and how well she managed out of a tiny kitchen, without the use of any modern utensils. Sarah made this dish so often, eventually it became hers and not Betty’s. 

The recipe was first shared in our first book, Monday Morning Cooking Club – the food, the stories, the sisterhood.

Kugel is Yiddish for pudding or casserole, and this one is a pudding made of ‘lokshen‘, the flat noodles that are often egg-enriched and perfect for chicken soup. The noodles are transformed by the addition of ricotta cheese, eggs, sugar, apple and sultanas. And of course a little butter! It is baked until the top is golden and crusty, and the inside is soft and irresistible. It makes a wonderful afternoon tea treat in winter, and a delicious dessert, though perhaps after a light meal. It has become one of our favourite winter indulgences. And leftovers can be refrigerated and cut into squares for a quick anytime snack.

We’re happy to share the recipe + video below.

 

Lokshen Kugel
Votes: 4
Rating: 4.25
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Servings
10
Servings
10
Lokshen Kugel
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Print Recipe
Servings
10
Servings
10
Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 180°C (350°F). Grease a 25 x 20 cm (10” x 8”) baking dish.
  2. Cook the noodles in a large saucepan of boiling salted water until just cooked. Drain and rinse with cold water.
  3. Whisk the egg whites until stiff peaks form.
  4. In a separate large bowl, beat together the egg yolks and sugar until light. Beat in the ricotta until well combined, then add the sultanas and apple and mix well.
  5. Mix in the noodles and melted butter, then gently fold through the egg whites.
  6. Place the mixture in the baking dish and sprinkle with the cinnamon sugar.
  7. Bake for 50 minutes, or until the top is golden and a little crisp. Serve warm or at room temperature.

 

 

 

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Looking for a dairy free lemon tart?
 Here it is.

This Lemon Tart is gorgeous and glossy and is a great one to make right now, while lemons are at their peak. And even better If you're lucky enough to have your own lemon tree (or know someone who does).

This cracker of a recipe comes from Melbourne kosher caterer @naomialthaus. One of the greatest challenges if you keep kosher (and therefore don’t mix dairy foods with meat) is making desserts that can be eaten with a ‘meat’ meal. Just as an example, if you make roast beef for your main course, your desserts can’t be made with butter or cream or cheese. It’s quite a challenge! So, when Naomi gave us this recipe some years ago, we were excited to share it. The beauty of the filling is that it is already dairy free, and Naomi makes her pastry with margarine instead of butter and it works really well. We will always go back to butter but we’ve tried it with marg (we used Nuttelex) and it was pretty great!

The recipe is in our second book The Feast Goes On, and it is a winner. Those of us who do not keep kosher will continue to make the pastry using butter, and for those who do, margarine is a great option.

Time to get juicing! 
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​#tart #lemontart  #foodphotography #sweet #dessert #desserts #winterdessert  #bakingathome #comfortfood #comfortfoodeats #feedfeed #forkyeah #comfortfoods #f52grams #​ #mondaymorningcookingclub #winterwarmers #alanbensonphoto #mmccrecipe #lifeandthyme #bakingwithlove #f52community #thebakefeed
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This Carrot Soup with Coconut and Harissa has long been one of our favourites. Glamorous enough for a dinner party and fast enough for a midweek meal. Find the full recipe below and click the link in our bio for our roundup of all our favourite soup recipes. Remember you can also save any of our recipes by hitting the bookmark icon on the bottom right corner of your screen! 

​Ingredients
2 tablespoons coconut or olive oil
1 onion finely chopped
2 cloves garlic crushed
700 g carrots peeled and sliced (1 1/2 lbs)
1 litre vegetable stock (4 cups)
6 cloves
1 1/2 - 2 teaspoons harissa
250 ml coconut milk (1 cup)
sea salt to taste
toasted shaved coconut for garnish
1 1/2 - 2 teaspoons harissa

Servings:
6

Instructions
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 15 minutes until softened.

Add the garlic and cook for a minute.

Add the carrots and toss through and then add the stock and cloves, bringing it to the boil.

Lower the heat, partially cover the pan and cook for 25 minutes or until the carrots are tender. Remove the cloves.

Puree the soup with a stick blender (or blender).

Return the soup to the pan and whisk in the harissa and then the coconut milk. Bring the soup to a simmer and cook for 10 minutes.

Season to taste with salt and harissa. Sprinkle with toasted coconut to serve.
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#soup #soupeason #souprecipe ​#forkyeah #bakingathome #comfortfoodeats #mmccrecipe #f52grams #comfortfood #winterwarmers #mondaymorningcookingclub #thebakefeed #comfortfoods #lifeandthyme #alanbensonphoto #​ #feedfeed #f52community #bakingwithlove
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