Easy preparing recipe Gillians Lokshen Kugel with 11 ingredients and 8 stages of easy cooking, which is easy and delicious.
Without fail cooking ultimate Gillian's Lokshen Kugel easy, bouncy, practical.
How are you my mother, at this time you can make recipe Gillian's Lokshen Kugel with 11 ingredients and 8 steps. Below this is how to cook, please carefully carefully.
In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 11 ingredients and 8 stages of easy cooking Gillian's Lokshen Kugel.
Ingredients for Gillian's Lokshen Kugel
Needed : dried egg lokshen (use tagliatelle or wide egg noodles if you cannot find lokshen).
Prepare : medium eggs, beaten.
Prepare : ground cinnamon.
Needed : ground ginger.
Prepare : raisins.
Needed : x 540g can of rhubarb, drained, or 4 sticks of fresh rhubarb cut into 12mm chunks.
Needed : Bramley apples, peeled and coarsely grated.
Prepare : seedless raspberry jam.
Needed : Juice and finely grated zest of 1 lemon.
Needed : margarine, plus extra to coat the inside of the baking dish.
Needed : granulated sugar, plus extra to sprinkle on top.
If all basic ingredients Gillian's Lokshen Kugel it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.
Process Cooking 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..
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