An epal of mine, sent me, initiator of the Kosher Cooking Carnival, a request for a "parve noodle kugel."
To define terms:
parve= neither meat nor dairy, an important aspect of kosher cooking, which forbids eating meat and dairy at the same meal; fish also has certain restrictions
goes-with-everything= parve, not even fish
noodle= pasta, but in these concoctions, the broad, long "egg noodles" are usually used, though it's not required; you won't be jailed or ridiculed if you use shells, wagon wheels, elbows, spaghetti, or anything you want to get rid of, even a combination of shapes
kugel= Yiddish for casserole, tasty, whatever you call it
This is a "family size" recipe. You can make less, or divide it in freezable baking dishes, or cut it after cooking for freezing.
a 1 pound (or 500 gram) package of "egg noodles"
1/2 cup or less of brown sugar, or white, not crucial, I personally like brown
a handful of raisins
a diced apple
optional for a more exotic flavor, small can of diced pineapple
spoon of cinnamon
- cook the noodles, rinse
- put in a large bowl, or even directly into your casserole baking dish, if you're sure it's large enough
- mix with the eggs, cinnamon and fruit
- bake, same temperature as a cake, until "dry" inside, like a cake check with fork or toothpick, or how "springy" when you press the middle
- If you want to make a dairy version, use a cup of cottage cheese instead of two of the eggs
Remember: You don't have to be Jewish to eat kosher food!