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A golden ricotta noodle pudding, perfect for Shavuot or any time.

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
Votes: 2
Rating: 3.5
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Servings
6
Servings
6
Ricotta Lokshen Kugel
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 180℃. Butter a 5 - 6 cup (1.25 - 1.5 litre) baking dish.
  2. Fill a medium saucepan with water, add a good pinch of salt and bring to the boil.
  3. 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.
  4. Cook the noodles in the boiling water according to the directions on the pack until just al dente.
  5. 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.
  6. Pour into the prepared dish. Sprinkle with cinnamon sugar.
  7. Bake for 50 minutes or until golden on top and well set.

 

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Now for Something Sweet

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Now that the lead up to the festive season is in full swing, we thought it was time to share one of our favourite Chanukah treats. Potato Latkes are the most delicious golden crisp potato cakes and they’ve become a staple in Jewish kitchens across the world to celebrate Chanukah. ⠀

But latkes are not only made over Chanukah. In fact, we make them in the weeks (more like months!) leading up to Chanukah…just to practice, and because we absolutely adore them! We eat them just with a little salt, or with smoked salmon and a dollop of sour cream. ⠀

Join Lisa next Sunday the 13th at 10:00am and cook-along in real time to make your own batch of simple, perfect latkes. Once you register for the event, you will get a list of ingredients.⠀
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