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Gillian's Lokshen Kugel
Gillian's Lokshen Kugel

Before you jump to Gillian's Lokshen Kugel recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Can Help You Stay Fit As Well As Healthy.

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With regards to sitting down to dinner you should in addition think about lean proteins and fish such as salmon. You will see that salmon can also be rich in Omega-3 and various other nutrients. Protein is vital for your diet, however you do not need to eat a lot, as a 3 ounces is all you actually need. To be able to reduce your fat intake you really should cut off any obvious fat before you prepare the meats.

For people who want to begin living a healthier life the tips above will be able to help you do that. Also if you remove all the processed foods that you shouldn’t be eating anyway, you might find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to gillian's lokshen kugel recipe. You can cook gillian's lokshen kugel using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Gillian's Lokshen Kugel:
  1. You need 400 g dried egg lokshen (use tagliatelle or wide egg noodles if you cannot find lokshen)
  2. Use 2 medium eggs, beaten
  3. Take 3 tablespoons ground cinnamon
  4. Use 4 teaspoons ground ginger
  5. Take 200 g raisins
  6. You need 1 x 540g can of rhubarb, drained, or 4 sticks of fresh rhubarb cut into 12mm chunks
  7. Use 3 Bramley apples, peeled and coarsely grated
  8. Use 175 g seedless raspberry jam
  9. Get Juice and finely grated zest of 1 lemon
  10. Use 125 g margarine, plus extra to coat the inside of the baking dish
  11. Get 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.

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