Ricotta Lokshen Kugel: Monday Morning Cooking Club

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

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 noodle kugel pudding shavuot

ricotta lokshen noodle kugel pudding
Ricotta Lokshen Kugel
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Print Recipe
Servings
6
Servings
6
ricotta lokshen noodle kugel pudding
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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Today is the first day of Autumn! Where has the time gone?! This simple Tuna Tagine is perfect to celebrate the change in season. This recipe comes to us from Zoe and Adam, creator of @paperboykitchen in Melbourne’s CBD. View the full recipe below and via the link in our bio.

Ingredients
2 onions sliced
2 red capsicum (pepper) sliced
2 garlic cloves crushed
2 tbsp extra virgin olive oil
1 tsp ground ginger
1 tsp ground coriander
1 tsp smoked paprika
1 tsp salt
1/2 bunch of flat leaf parsley chopped
4 waxy potatoes peeled and thinly sliced
1/2 lemon thinly sliced, pips removed
2 cups vegetable or chicken stock
4 tuna steaks
lemon juice and olive oil to serve
Servings 4 people

Instructions
Choose a tagine or casserole dish (at least 3 litres) with matching lid that can be taken from the stove directly to the dining table.

Fry the onions, peppers & garlic in the olive oil over medium heat until soft, about 15 minutes. Add the spices, salt and half the parsley and fry until fragrant, adding a little more oil if needed.

Divide the onion mix into three parts, leaving one part in the dish.

Divide the potato slices into three parts. Seasoning each layer as you go, place one third on top of the onion mix in the dish. Continue to layer potatoes and onion mix, finishing with potatoes. Top with the lemon slices and season.

Pour in enough stock to almost cover the vegetable layers; a few pieces can poke up above the liquid. Bring to the boil, reduce heat to a good simmer, then cover and cook on low heat for 40 minutes, or until the potatoes are soft.

Sprinkle the tuna steaks with salt and pepper and drizzle with olive oil. Lay over the tajine, replace the lid and let the tuna steam for 5-10 minutes, or until cooked through. If you prefer, sear the tuna in a hot pan and serve on top of the vegetables. Finish with a squeeze of lemon juice, sprinkle the remaining parsley and drizzle over some extra olive oil.

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#fishdish #tuna #fishdinner #alanbensonphoto #mmccrecipe #weeknightdinner #healthydinner #healthydinnerideas #fish
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To mark the very last day of summer here in Australia (wah, we can't believe it!), we thought we’d share a beloved classic, the iconic pavlova 😉 The incorporation of sour cream into this pav adds welcome relief from all the sweetness. Figs are also currently in season here in Australia until mid-autumn so enjoy them while you can! We recently shared the full recipe of this gorgeous Fig and Caramel Sour Cream Pavlova (which appears in our latest book Now For Something Sweet) with NZ's
@vervemagazine You can access the full recipe via the link in our bio.
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#mmccrecipe #summerdessert #aussiesummer #australiansummer #pav #alanbensonphoto #pavloval #fig #figs #dessert #baking #weekendbaking #bakinginspo #mondaymorningcookingclub
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