Lokshen, or noodle kugel, is a Jewish pasta casserole historically made on holidays with huge egg noodles and a custard comprised of eggs, cottage cheese and soured cream. It makes a fast, savoury, one-pot dinner or candy, stodgy dessert that makes use of up pasta odds and ends or leftover cooked pasta.
Meals socialite Felicity Spector says, “It’s a bit like bread-and-butter pudding, however made with pasta as an alternative of bread, which sounds horrible however is definitely actually scrumptious, particularly with cinnamon; I at all times put raisins in, too.”
My tackle it’s a candy model topped with stale crushed cereal and nuts; crushed biscuits additionally make a yummy topping.
Stodgy, comforting and economical, noodle kugel could be candy or savoury, and this candy model is upcycles leftovers and reasonably priced components right into a decadent and gooey dessert. It’s even scrumptious the subsequent day, eaten chilly for breakfast or reheated for tea. It’s going to maintain within the fridge for as much as 5 days, and could be reheated within the oven or microwave till scorching proper by.
2 massive eggs
100g softened butter, plus additional for greasing
300g soured cream, cottage cheese and/or cream cheese
75g brown sugar
½ tsp cinnamon
¼ tsp sea salt
450g cooked pasta (ie from about 250g dried pasta)
75g raisins, or different dried fruit (eg cherries, cranberries, chopped apricots)
For the topping (elective)
30-50g cornflakes (I exploit natural ones, that are heavier), calmly crushed
50g pecans, walnuts or different nuts
1 tbsp brown sugar
½ tsp cinnamon
20g melted butter
In a big bowl, beat the eggs, softened butter, soured cream, cottage cheese and/or cream cheese (I exploit a mix of all three, however only one will even work), brown sugar, cinnamon and sea salt.
Stir the cooked pasta and raisins or different dried fruit (eg cherries, cranberries, chopped apricots). Grease a small, 20cm x 20cm baking dish or pan with butter, then fill with the kugel combination.
For the topping, if utilizing, combine the calmly crushed cornflakes with the nuts, brown sugar, cinnamon and melted butter, then sprinkle evenly over the pasta and bake in a 200C (180C fan)/390F/gasoline 6 oven for 35 minutes, till set. Serve scorching, chilly or at room temperature.