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Jewish Lockshen Kugel Noodle Dessert Recipe

20/05/201022/10/2016 by Charlotte J

Lockshen is a traditional Jewish dish made with egg noodles (use something of tagliatelle width, or there abouts). It can be a savoury dish made with cheese but it’s most popular version is the equivalent to bread and butter pudding. I like to serve it on a plate sprinkled with cinnamon and icing sugar. Serve it hot for best results. And if you make a big batch you can always freeze it for up to one month.

Ingredients

50g margarine (so the recipe is kosher)

225g egg noodles

2 eggs

cinnamon (I like a lot, about 1 tbsp but you can flavour as desired)

1 grated cooking apple

zest of 1 lemon

75g currents

Instructions

Preheat the oven to 150 degrees Celsius

Put margarine into an oven-to-table casserole dish

Warm dishes/melt margarine in oven

Mix eggs, sugar, cinnamon, currents and apple

Boil the noodles until just soft

Take dish out of oven

Coat sides of dish with margarine

Any excess margarine pour into the apple and current mixture

Drain noodles and cool under cold water

Mix noodles with apple and current mixture

Pour noodle mixture into dish

Bake for 1 hour or until set inside and crisp on top

Cut into portions and serve with a sprinkling of icing sugar and cinnamon

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Traditional German Ginger Cake Recipe

13/01/201018/10/2016 by Charlotte J

There is something about the smell of ginger and spices that fill the house with the internal warmth one seeks during the cold, bitter, winter months. And haven’t these last few weeks been bitter! I believe the UK has had more snow than some of the East European countries famed for their skiing. I’m no gourmet cake expert but I do love throwing everything in, stirring and baking making this recipe ideal. Using a foil tin in place of a baking dish (only an option) also means there is little washing up! I warn you, this is rich and for those who would prefer something a little lighter it may be best to omit 1/4 of the treacle in place of an extra 1/4 of golden syrup. Enjoy with a mug of tea or strong coffee.

Ingredients

150g butter

200g golden syrup

200g black treacle

125g dark muscovado sugar

2 tsp finely grated ginger

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp bicarbonate soda dissolved in 30ml warm water

250ml full-fat milk (do not use semi-skimmed or skimmed!)

2 eggs, beaten

300g plain flour

Instructions

Preheat the oven to 170 degrees Celsius (adjust for a fan oven) / Gas Mark 3

Grease a 30 x 20 x 5 cm foil tin

(Alternatively, line a roasting tin or ovenproof dish with baking parchment)

Melt the butter on a low heat in a saucepan

While the butter melts, add the sugar, syrup, treacle, fresh and ground gingers and cinnamon

Take off the heat

Add the milk (this cools it slightly so the egg should not scramble)

Add the eggs and dissolved bicarbonate

Put the flour into a bowl and pour in the liquid ingredients

Beat until well mixed

(The batter is not thick which makes the cake very sticky)

Pour the batter into the cake tin and bake for 45 minutes until risen

Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into squares

The cake can also be stored whole in an airtight container for up to 2 weeks or be frozen for up to 3 months. Defrost thoroughly at room temperature for 3 to 4 hours and then cut into squares. Cut when desired.

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Deliciously Light Lemon Cake

23/04/200917/10/2016 by Charlotte J

If you are permanently on the hunt for the lightest cake in the world, look no further. This Romanian cake is made from a blend of thick yogurt, lemon and honey and is the lightest cake I have ever consumed.

Ingredients:

50g butter

115g caster sugar

2 large eggs

115g Greek yogurt

Grated rind of 2 lemons

Juice of 1/2 lemon

150g self-raising flour

1/2 tsp baking powder

curls of lemon rind to decorate

For the syrup: juice of 1/2 lemon, 4 tbsp honey, 3 tbsp water, 1 cinnamon stick

Instructions:

Preheat oven to 190ºC

Grease and line a shallow, 7-inch square cake tin (I made extra to fit my rectangular tin)

Allow butter to soften.

Cream together the softened butter and sugar either in a bowl or a mixer until pale and fluffy.

Slowly add the egg yolks, Greek yogurt, lemon rind and juice.

Beat until smooth.

In a separate bowl, whisk the egg whites until just stiff.

Sift together the flour and baking powder.

Fold flour and baking powder into yogurt mixture. Fold carefully, do not excessively stir because you will stretch the gluten in the flour.

Then, fold in egg whites, again carefully, making sure they do not lose all their air, otherwise the cake will not be light. A top tip is to use a metal spoon not a wooden one!