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This mouth-watering yummy — one of the traditional representatives of the Jewish cuisine. The word "Kugel" or "Kugel" in Yiddish means "round". That is the name of the dish is derived from its shape. This is just one of the options Kugel (Yes vospitat joy milk lovers! :-) ). For those who have a large family or guests in the house, we recommend to double the amount of ingredients for big family zoomatic all in two, and will be happy to receive from you another piece of this delicate "polubedina-polunamekami" with him.
Ingredients for Pasta Kugel
- Vermicelli - 1 Cup.
- Chicken egg - 3 PCs
- Curd - 250 g
- Sour cream - 200 ml
- Milk - 100 ml
- Sugar - 0,5 stack.
- Butter - 120 g
- Cream cheese - 120 g
Step by step instruction of cooking Pasta Kugel
First of all boil the noodles (do not salt water), drain and rinse.
Eggs, softened butter (or margarine) and cream cheese mix with a mixer at slow speed.
Add cheese and sour cream and mix.
Gradually in small portions add sugar and milk. All mix well.
Get watery mixture, which gently beat in the noodles.
At this stage my cat is under the table loudly went mad :-D . I have a milk man!
Pour all in well-lubricated with butter or margarine form and generously sprinkle with cinnamon.
Bake in preheated oven for 5 minutes at 220 degrees,
then reduce the temperature to 180 degrees and bake for another 45 min.
Better to cut once the Kugel is slightly cool, as it is a very delicate dish, as I said.
I love to be served with different berry syrup or fresh berries in the presence thereof.
Do such snacks often and forget about what a calcium deficiency! ;-)