Gillian's Lokshen Kugel
Gillian's Lokshen Kugel

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, gillian's lokshen kugel. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Gillian's Lokshen Kugel is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Gillian's Lokshen Kugel is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first 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:
  1. Prepare 400 g dried egg lokshen (use tagliatelle or wide egg noodles if you cannot find lokshen)
  2. Get 2 medium eggs, beaten
  3. Make ready 3 tablespoons ground cinnamon
  4. Take 4 teaspoons ground ginger
  5. Make ready 200 g raisins
  6. Prepare 1 x 540g can of rhubarb, drained, or 4 sticks of fresh rhubarb cut into 12mm chunks
  7. Get 3 Bramley apples, peeled and coarsely grated
  8. Prepare 175 g seedless raspberry jam
  9. Prepare Juice and finely grated zest of 1 lemon
  10. Get 125 g margarine, plus extra to coat the inside of the baking dish
  11. Take 3 tablespoons granulated sugar, plus extra to sprinkle on top
Steps to make Gillian's Lokshen Kugel:
  1. Preheat your oven to 180°C / 350°F / gas mark 4.
  2. Boil the lokshen or noodles until just al dente, strain and rinse with cold water.
  3. Put the lokshen back into the pan, add the margarine, jam, lemon zest and juice and stir over a low heat until well combined.
  4. Add the rest of the ingredients and mix well.
  5. Grease a baking dish, pour in the lokshen mixture and smooth the top.
  6. Cover the dish with foil, place on the middle shelf of your preheated oven for 1½ hours.
  7. Remove the foil and bake for a further 45 minutes until the top of the kugel is well browned and sticky.
  8. 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 for this exceptional food gillian's lokshen kugel recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!