KUGELS

Lokshen Kugel

Potato Kugel

Matzo Kugel

Lokshen (Noodle) Kugel

1/4 tsp. salt

1 can crushed pineapple (398 ml/ 14 oz.)

5/6 of 12 oz. package of egg noodles

3 eggs

1 c. sugar

¼ c. vegetable oil

3 packets Dr. Oetker vanilla sugar (3 tbsp.)

1 tsp. baking powder

1/2 c. raisins

Cinnamon

Fill 1/3 of a large pot with warm water and add salt.  Cover the pot and bring the water to a boil over high heat.

In the meantime, set a colander above a small bowl.  Pour the canned pineapple through the colander to catch the juice in the bowl.  Squeeze the pineapple and set aside to drain.

When the water boils, add the egg noodles.  Reduce heat to medium-low, and cook the noodles, stirring occasionally, for 30 minutes, or until they are fluffy.  Drain the noodles.  Rinse them under cold water and set them aside to drain some more.

Preheat oven to 350 degrees.  Grease a large baking dish.  A transparent one is good, if you have it, so you can see the bottom.

Rinse out the pot.  Combine the eggs and the sugar, and mix well.  Add the vegetable oil and mix well.  Add the noodles, vanilla sugar, baking powder, raisins, and pineapple, and mix until very frothy.  If the mixture is too dry, add enough reserved pineapple juice to achieve a thick, liquid consistency.  Taste the mixture to make sure it’s sweet enough.  If not, add more sugar.

Cover ½ of the pot with cinnamon and mix well.  Pour the batter into the baking dish and sprinkle it with cinnamon.  Shake the dish from side-to-side to smooth out the top. 

Bake for 1 to 1 ½ hours, or until the kugel is brown allover.  Cool and enjoy warm or at room temperature.

Potato Kugel

4 big baking potatoes (older are better)

2 cooking onions

1 c.flour/ matzo meal

1 ½ tsp. salt

white pepper

3 eggs

Peel the potatoes and soak them in cold water for 40 minutes.  Dry them and cut them into big chunks.  Grate them with a food processor.  Transfer the pieces to a large bowl.  Add ¼ c. flour/ matzo meal/ a splash of lemon juice to keep the potatoes from turning brown. 

Preheat the oven to 350 degrees.  Grease a large baking dish. 

Peel and chop the onions into large pieces.  Using the food processor, chop them into to very small pieces.  Add the potatoes and blend everything to mush. 

Transfer the mixture back to the bowl.  Add the eggs, ¾ c. flour/ matzo meal, salt, and a pinch of white pepper, and mix well.

Pour the mixture into the baking dish.  Coat your hands in vegetable oil and smooth out the top.  Bake for 1 ½ hours or until the kugel is brown allover.  Enjoy warm.

Matzo Kugel

Old matzo

1/8 c. matzo meal

1 can crushed pineapple (398 ml/ 14 oz.)

3 eggs

1 c. sugar

4 packets Dr. Oetker vanilla sugar (4 tbsp.)

1 ½ tsp. cinnamon

1 tbsp. baking powder

½ c. raisins

¼ c. shredded coconut

1 Spy apple

½ orange

vegetable oil

Break the matzo into pieces in a large mixing bowl.  Soak the pieces in steaming hot water for 10 minutes. 

In the meantime, drain the crushed pineapple.  Grate the orange peel.  Peel and grate the apple. 

Preheat the oven to 350 degrees.  Grease a baking dish.

Drain the matzo in a colander, and rinse it under lukewarm water, pressing and crushing it into smaller and smaller pieces. 

Return the matzo to the mixing bowl.  Stir in 1/8 c. of matzo meal, or more, until the matzo sticks together.  Add the crushed pineapple, eggs, sugar, vanilla sugar, cinnamon, baking powder, coconut, raisins, apple, and orange zest, and mix well. 

Pour the batter into the baking dish.  Smooth a few handfuls of vegetable oil over the top of the kugel.  Bake for 1 hour and 15 minutes.  Cool and sprinkle with icing sugar.  Chill in the fridge and enjoy!