Carrot kugel
Ingredients
1 tablespoon vegetable oil - for greasing the tin
1 kg / 2.2 pound carrots - peeled and grated
1 onion - peeled and grated.
2 teaspoons ground cinnamon
1 teaspoon salt
1 tablespoon brown sugar
Juice of ½ lemon
¼ teaspoon ground nutmeg
1 ½ teaspoons baking powder
1 teaspoon bicarbonate of soda
6 eggs
100g / 1 cup plain flour
100g / 1 cup fine matzah meal
Freshly ground black pepper - to taste
Garnish: Dusting of ground cinnamon and sprigs of parsley
An sweet way of enticing children to eat vegetables - recipe by renowned Jewish cookery writer Denise Phillips
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Method
1 Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
2 Line a 30 cm / 12 inch x20 cm/ 8 inch baking tray with non stick baking parchment paper.
3 Place the grated carrot, onion, cinnamon, nutmeg, salt, pepper, brown sugar, lemon juice, baking powder and bicarbonate of soda in a mixing bowl.
4 Add the eggs, flour, matzah meal and mix well.
5 Spoon kugel mixture into the prepared tin and level off the surface with a knife.
6 Bake for 40 minutes or until firm and crispy.
7 Cool for 5 minutes. Remove from the tin and cut into squares.
To Serve
Dust the plate with some ground cinnamon and garnish with sprigs of parsley
Recipe courtesy of Denise Phillips, www.jewishcookery.com
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21/11/2009 10:32:47 PM
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21/11/2009 9:19:10 PM
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20/11/2009 10:14 AM GST
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