Tuesday, March 30, 2010

Sasha's Kitchen: Passover Mango Noodle Kugel

For the second night of Passover, I thought I would share my recipe for kosher for Passover noodle kugel, a Jewish version of noodle pudding made with gluten-free Kosher for Passover noodles.  During Passover, Jews cannot eat any leavened bread for eight days to commemorate the fact that they did not have time to wait for bread to rise when they escaped from slavery in Egypt.  This extends to pasta, hence special gluten-free Kosher for Passover noodles were used in this recipe.

This kugel recipe can be made two ways, either with or without half a cup of sugar.  If you use the sugar, it will be sweet like a conventional noodle kugel, but without the sugar, it is more of a noodle kugel with a bit of fruit - but without a residual sweetness.  Therefore, I have left the sugar optional in the recipe, depending your preference.  In addition, you will find that most noodle kugel recipes use cottage cheese rather than ricotta cheese.  I always use a combination of ricotta and non-fat sour cream because I simply detest cottage cheese and it is one of the few ingredients that I refuse to incorporate into any recipe (a trait I apparently picked up from my mom who also hates cottage cheese).

Sasha's Kosher For Passover Mango Noodle Kugel
Two boxes of Geffen Kosher for Passover gluten-free wide noodles
1 1/2 cups non-fat sour cream
1/2 cup sugar (optional)
1 mango, diced
1/2 cup raisins
16 oz skim milk ricotta cheese
1/2 stick of butter, melted
6 eggs

Preheat the oven to 375.  This is quite simple to prepare.  Simply prepare the pasta and combine in a bowl with all of the other ingredients.  Put in a large casserole dish and bake for about 45 minutes until golden brown.   Serve warm.


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