Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, gillian's lokshen kugel. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Gillian's Lokshen Kugel is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Gillian's Lokshen Kugel is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook gillian's lokshen kugel using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Gillian's Lokshen Kugel:
- Prepare 400 g dried egg lokshen (use tagliatelle or wide egg noodles if you cannot find lokshen)
- Prepare 2 medium eggs, beaten
- Take 3 tablespoons ground cinnamon
- Prepare 4 teaspoons ground ginger
- Make ready 200 g raisins
- Take 1 x 540g can of rhubarb, drained, or 4 sticks of fresh rhubarb cut into 12mm chunks
- Prepare 3 Bramley apples, peeled and coarsely grated
- Make ready 175 g seedless raspberry jam
- Get Juice and finely grated zest of 1 lemon
- Prepare 125 g margarine, plus extra to coat the inside of the baking dish
- Get 3 tablespoons granulated sugar, plus extra to sprinkle on top
Steps 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’s going to wrap this up with this exceptional food gillian's lokshen kugel recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
