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Find out how to flip pasta scraps right into a comfort-food bake | Meals

Lokshen, or noodle kugel, is a Jewish pasta casserole historically made on holidays with extensive egg noodles and a custard constructed from 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 all the time 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.

Noodle kugel

Stodgy, comforting and economical, noodle kugel may be candy or savoury, and this candy model is upcycles leftovers and inexpensive substances right into a decadent and gooey dessert. It’s even scrumptious the subsequent day, eaten chilly for breakfast or reheated for tea. It should maintain within the fridge for as much as 5 days, and may be reheated within the oven or microwave till sizzling proper by.

Serves 4

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 (non-compulsory)
30-50g cornflakes (I take advantage of natural ones, that are heavier), flippantly 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 take advantage of a mix of all three, however only one can 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 flippantly 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 sizzling, chilly or at room temperature.



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