Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, gillian's lokshen kugel. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Gillian's Lokshen Kugel is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Gillian's Lokshen Kugel is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have gillian's lokshen kugel using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Gillian's Lokshen Kugel:
- Make ready 400 g dried egg lokshen (use tagliatelle or wide egg noodles if you cannot find lokshen)
- Get 2 medium eggs, beaten
- Prepare 3 tablespoons ground cinnamon
- Get 4 teaspoons ground ginger
- Make ready 200 g raisins
- Prepare 1 x 540g can of rhubarb, drained, or 4 sticks of fresh rhubarb cut into 12mm chunks
- Take 3 Bramley apples, peeled and coarsely grated
- Prepare 175 g seedless raspberry jam
- Get Juice and finely grated zest of 1 lemon
- Make ready 125 g margarine, plus extra to coat the inside of the baking dish
- Make ready 3 tablespoons granulated sugar, plus extra to sprinkle on top
Instructions to make Gillian's Lokshen Kugel:
- Preheat your oven to 180°C / 350°F / gas mark 4.
- Boil the lokshen or noodles until just al dente, strain and rinse with cold water.
- Put the lokshen back into the pan, add the margarine, jam, lemon zest and juice and stir over a low heat until well combined.
- Add the rest of the ingredients and mix well.
- Grease a baking dish, pour in the lokshen mixture and smooth the top.
- Cover the dish with foil, place on the middle shelf of your preheated oven for 1½ hours.
- Remove the foil and bake for a further 45 minutes until the top of the kugel is well browned and sticky.
- Take the lokshen kugel out of the oven, sprinkle with a tablespoon of sugar and, as Gillian pointed out in the recipe she sent me, all that’s left to do is: ‘Eat the bloody thing!’. Leftovers can be successfully frozen and reheated.
So that is going to wrap it up with this exceptional food gillian's lokshen kugel recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
