Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, gillian's lokshen kugel. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Gillian's Lokshen Kugel is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Gillian's Lokshen Kugel is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook gillian's lokshen kugel using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Gillian's Lokshen Kugel:

1. Get 400 g dried egg lokshen (use tagliatelle or wide egg noodles if you cannot find lokshen)
2. Take 2 medium eggs, beaten
3. Prepare 3 tablespoons ground cinnamon
4. Make ready 4 teaspoons ground ginger
5. Take 200 g raisins
6. Get 1 x 540g can of rhubarb, drained, or 4 sticks of fresh rhubarb cut into 12mm chunks
7. Make ready 3 Bramley apples, peeled and coarsely grated
8. Take 175 g seedless raspberry jam
9. Prepare Juice and finely grated zest of 1 lemon
10. Get 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.

So that’s going to wrap it up for this special food gillian's lokshen kugel recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!