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Sultana farfel kugel recipe

Sultana farfel kugel recipe


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Farfel is a small pasta used for Jewish kugel, which can be either a side dish or a filling dessert. This recipe is a sweet kugel with sultanas.

36 people made this

IngredientsServes: 6

  • 500g farfel
  • 6 eggs, beaten
  • 70g sultanas
  • 1/2 teaspoon salt
  • 200g caster sugar
  • 2 tablespoons ground cinnamon
  • 60g butter

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Preheat oven to 180 C / Gas mark 4. Grease an 20cm baking dish.
  2. Soak farfel in water 10 minutes. Drain.
  3. Add beaten eggs into the bowl of farfel, and let stand 10 minutes. Stir in sultanas, salt, sugar, cinnamon and butter. Transfer mixture to prepared dish.
  4. Bake in the preheated oven for 50 to 60 minutes.

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Reviews & ratingsAverage global rating:(37)

Reviews in English (32)

by EricaKop

This kugel was incredible!!!!Let me start off by saying, I doubled the recipe before I even tried it after reading the reviews. After having used my flat bakeware for other recipes, I had to bake it in a souffle baker - ok, so it would be a bit tall.When preparing the recipe, I beat the eggs in the mixer and made them super fluffy. After soaking the matzoh, and following the directions to the letter (except I added extra raisins...mmmm, and used marg. instead of butter to serve with meat) , I ended up putting what looked like soup into the oven (I was a bit concerned at this point).Let me tell you.... I had to bake this a bit longer than the recipe called for because of the height of my baker, but what came out of the oven was an incredible, delicious sweet, moist kugel like I have never had. I make this twice and brought it to two seders, and EVERYONE raved! We couldn't stop eating it!I will be using this recipe all year round!!-22 Apr 2008

by atm

Absolutely fantastic!. My dh and dd loved it and asked for seconds. I will need to make a double batch next time. Husband usually complains when I put raisins into anything - but he loved this - and it was so simple to make. The only change I made was to use margarine instead of butter so I could serve with a meat meal.-16 Apr 2006

by MURFEIN

I JUST SERVED THIS FOR MY SEDAR DINNER. THE DISH WAS SCRAPED CLEAN. IT IS SO GOOD I PLAN TO MAKE IT ALL YEAR ROUND.EVERYONE REQUESTED THE RECIPE-04 Apr 2007


Classic Kosher Potato Kugel Recipe (Pareve)

This kosher recipe for dairy-free (pareve) potato kugel made with potatoes, onions, and eggs is a classic. It can be eaten with a meat or dairy meal. Potato kugel is a staple Shabbat and holiday dish in Eastern European (Ashkenazi) Jewish cooking. It's sometimes called potato pudding, as kugel is Yiddish for pudding.

The best potato kugels are tender on the inside, crispy on the outside, and make the perfect side dish for roast chicken or brisket. There are lots of delicious variations on the classic potato kugel, some of which include carrots, zucchini, garlic, or a host of other vegetables. Many kugels are made with noodles, e.g., noodle kugel. But for many people, nothing beats a kugel like this one, made simply with russet potatoes, onions, and eggs. Purely vegetarian or vegan options are easy, too.

If you've never had it before, kugel may seem confusing if you've never had it before, because it can be made sweet or savory, leading you to wonder if it's a side dish or dessert (it's the former). Additionally, many enthusiasts will argue it's equally delicious served hot, warm, or cold, but that's up to you. Regardless, this recipe shows potatoes, eggs, and onions at their very best for a satisfying casserole dish.


NOTES

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 958

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Sultana Coconut Bliss Balls


This week i have been working on some new recipes that are of course gluten free but also raw, refined sugar free, dairy free and vegan. I find that these type of recipes are quick and easy to prepare and you have yourself a delicious, sweet treat to enjoy. Here i welcome you to my quick, simple 5-ingredient bliss ball recipe.

Today’s recipe are these yummy and sweet Sultana Coconut Bliss Balls. Refined sugar free, gluten free, dairy free, raw and vegan. The sultanas provide sweetness so there is no need to add any more sugar. I love how quick you can make these and they are all done in the food processor. I’m sure you all have had your fair share of bliss balls but i rarely see ones made primarily out of sultanas, also known as raisins.

I always like to refrigerate these before i eat them as i find them too soft and slightly warm, due to the soaking of the sultanas. These are also perfect for your kids to take to school as a healthy sweet snack. Enjoy these tasty bliss balls and i look forward to sharing with you more healthy sweet treats!


"Strudel" a German word, derives from the Middle High German word for "whirlpool" or "eddy". [1]

The apple strudel variant is called "Strudel di mele" in Italian, “strudel jabłkowy” in Poland, "Ștrudel de mere" in Romanian, "jabolčni zavitek" in Slovenian, "štrudla od jabuka" or "savijaca sa jabukama" in Croatia, Almásrétes in Hungarian [2] and Apfelstrudel in German. [2]

The oldest known strudel recipe is from 1697, a handwritten recipe housed at the Wienbibliothek im Rathaus. [3]

Whether as a type of sweet or savoury layered pastry with a filling inside, the strudel gained popularity in the 18th century through the Habsburg Empire (1278–1780). Austrian cuisine was formed and influenced by the cuisines of many different peoples during the many centuries of the Austrian Habsburg Empire's expansion. [4] Strudel is related to the Ottoman Empire's pastry baklava, which came to Austria from Turkish via Hungarian cuisine. [5]

Strudel is most often associated with the Austrian cuisine, but is also a traditional pastry in the whole area formerly belonging to the Austro-Hungarian empire. In these countries, apple strudel is the most widely known kind of strudel. [6] [7] Apple strudel is considered to be the national dish of Austria along with Wiener Schnitzel and Tafelspitz. [ citation needed ]

Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. [8] The filling is made of grated cooking apples (usually of a tart, crisp and aromatic variety, such as Winesap apples [7] ) sugar, cinnamon, [9] [10] and bread crumbs.

Strudel uses an unleavened dough. The basic dough consists of flour, oil (or butter) and salt although as a household recipe, many variations exist.

Apple strudel dough is a thin, elastic dough, [11] consisting of many thin layers and known as "Blätterteig", the traditional preparation of which is a difficult process. The dough is kneaded by flogging, often against a tabletop. Dough that appears thick or lumpy after flogging is generally discarded and a new batch is started. After kneading, the dough is rested, then rolled out on a wide surface, [12] and stretched until the dough reaches a thickness similar to phyllo. Cooks say that a single layer should be so thin that one can read a newspaper through it. [2] [13] The dough is also stretched carefully to make it large enough to cover the kneading table.

The filling is arranged in a line on a comparatively small section of dough, after which the dough is folded over the filling, and the remaining dough is wrapped around until all the dough has been used. The strudel is then oven-baked, and served warm. Apple strudel is traditionally served in slices, sprinkled with powdered sugar. [6]

In traditional Viennese strudel the filling is spread over 3/4 of the dough and then the strudel is rolled, incorporating the dough through the filling and making a swirl pattern when the strudel is cut across. Perhaps this is the origin of the name which means whorl or whirlpool.

Toppings of vanilla ice cream, whipped cream, custard, or vanilla sauce are popular in many countries. Apple strudel can be accompanied by tea, coffee [2] or even champagne, and is one of the most common treats at Viennese cafés. [14]


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Contents

The name "macaroon" comes from the Italian maccarone or maccherone meaning "paste", referring to the original almond paste ingredient this word itself derives from ammaccare, meaning "to crush". [5]

Culinary historians write that macaroons can be traced to an Italian monastery of the 8th or 9th century. The monks came to France in 1533, joined by the pastry chefs of Catherine de' Medici, wife of King Henry II. Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came to Nancy seeking asylum during the French Revolution. The two women paid for their housing by baking and selling macaroon cookies, and thus became known as the "Macaroon Sisters". [6]

Italian Jews later adopted the cookie because it has no flour or leavening (macaroons are leavened by egg whites) and can be eaten during the eight-day observation of Passover. It was introduced to other European Jews and became popular as a year-round sweet. [6]

Recipes for macaroons appear in recipe books at least as early as 1725 (Robert Smith's Court Cookery, or the Complete English Cook), and use egg whites and almond paste. Mrs Beeton's Book of Household Management [7] includes a typical traditional recipe. Over time, coconut was added to the ground almonds and, in certain recipes, replaced them. Potato starch is also sometimes included in the recipe, to give the macaroons more body.

Dominican Republic Edit

Macaroons in the Dominican Republic are very dark. Grated coconut is mixed with ginger and cinnamon.

France Edit

There are many regional variations of French macaroon. The coconut macaroon is known as the "Congolais", [8] [9] or "le rocher à la noix de coco".

Germany Edit

Mandelhörnchen (Almond crescents) are a common treat in Germany. Made of a similar flour to the macaroon's, they are formed to resemble a crescent, then covered in sliced almonds and dipped in chocolate. [10] [11]

India Edit

Thoothukudi in Tamil Nadu and Mangaluru in Karnataka have their own varieties of macaroon made with cashews and egg whites, adapted from those introduced in colonial times. [12]

Ireland Edit

A macaroon chocolate bar is made by Wilton Candy in Co. Kildare, Ireland. The description on the packaging is "macaroon pieces in Irish milk chocolate." It was first made in 1937. [13] Cleeve's Irish Confectionery also make a macaroon chocolate bar - ingredients include cocoa butter, milk powder and desiccated coconut.

Italy Edit

Ricciarelli are a soft almond variety originating from Siena. Amaretti di Saronno are a usually crunchy variety from Saronno.

Both are often served on special occasions such as Christmas.

Philippines Edit

Philippine coconut macaroons are uniquely cake-like in texture. They are slightly crunchy on the outside and soft, moist, and chewy on the inside. They are usually baked into colorful tiny cupcake wrappers and topped with a raisin. They are popular during holidays and special occasions. [14] [15] [16]

Puerto Rico Edit

In Puerto Rico, coconut macaroons are called besitos de coco (little coconut kisses). A few variations of besitos de coco can be found on the island, the most popular ones including lemon zest and vanilla as additional ingredients.

Scotland Edit

Macaroon chocolate bars are also popular in Scotland. Buchanan's make a macaroon with Belgian chocolate and toasted coconut. They are a long-established family business based in Greenock. Scottish Macaroon is made with a paste of potato and sugar.

Spain Edit

The carajito is a macaroon variant made with hazelnuts and honey from the town of Salas, Asturias in northern Spain. [17] [18] A larger size version is commonly known as sultana or suspiros del moro.

Turkey Edit

Acıbadem kurabiyesi is a traditional Turkish variety made of almonds, sugar and egg whites. The traditional recipes include a small amount of bitter almonds, which gives this cookie its name. Because bitter almonds are not readily available, almond extract is typically used as a substitute. These cookies are part of the stock-in trade of almost every bakery in Turkey, as they are seldom made at home.

United Kingdom Edit

In Britain generally, the traditional almond macaroon often includes almond essence to strengthen the flavour, and is topped with an almond flake. Coconut macaroons are also popular. In Scotland, the Scottish macaroon has a dense, sugary centre and is covered in chocolate and roasted coconut. Traditionally they were made with cold leftovers of mashed potatoes and sugar loaf. When the macaroon bar became commercial the recipe no longer used mashed potato because of shelf life limitations. The modern macaroon is made from a combination (depending on producer) of sugar, glucose, water and egg white. These ingredients make a fondant centre. This recipe was reportedly discovered by accident in Coatbridge in 1931, when confectioner John Justice Lees was said to have botched the formula for making a chocolate fondant bar and threw coconut over it in disgust, producing the first macaroon bar. [19]

United States Edit

Coconut macaroon is the best known variety in America [ citation needed ] . Commercially made coconut macaroons are generally dense, moist and sweet, and often dipped in chocolate. Homemade macaroons and varieties produced by smaller bakeries are commonly light and fluffy. Macaroons made with coconuts are often piped out with a star shaped tip, whereas macaroons made with nuts are more likely shaped individually due to the stiffness of the dough.

Jewish Americans Edit

Because they are not leavened and do not even contain any grain, macaroons are often eaten during Passover by many Jewish Americans. [20] [21]


Saturday, February 24, 2018

Fay Drus's Caramel Apple Crumble Cheesecake


Ingredients
Crust

2 cups graham cracker, crumbled
⅛ cup brown sugar
⅓ cup butter

Filling
16 oz cream cheese, softened
¼ cup brown sugar
¼ cup white sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
¼ teaspoon ginger
1 teaspoon vanilla extract
2 green apples, peeled and thinly sliced

Topping
¼ cup rolled oat
¼ cup flour
¼ cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter, melted
caramel sauce

Preparation
Preheat oven to 350°F (180°C).
In a bowl, mix the crust ingredients.
Press into the bottom of a greased 8-inch (20 cm) springform pan.
Bake for 5 minutes.
In another bowl, mix all the filling ingredients except the apples.
In another bowl, mix all the topping ingredients except the caramel.
Spread the filling over the graham cracker crust, then layer the apple slices on top.
Sprinkle the topping mix evenly over the apple layer. .
Bake for 30 minutes
Drizzle on caramel sauce.
Enjoy!


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