I love to cook. After a day of mental exertions and various people- and process-related stress, there’s nothing like combining some ingredients, getting your hands gooey, controlling physical and chemical reactions in the process known as cooking, and then serving a satisfying meal to a group of appreciative people.
Ethnic food is wonderful, and recipes from my eastern European Ashkenazi Jewish roots have a very special place in my heart.
One family recipe that I often get asked for is for noodle kugel, a vegetarian egg-based recipe, suitable as a main course or side dish. It’s easy to make, lasts a long time warming in the oven, and is good for those evenings when everyone is arriving home at different times, or as a dish to take to a party where it will eventually be re-warmed in a microwave.
300g pasta (I normally use cut lasagna noodles, medium egg noodles, or penne)
250g cottage cheese
250g sour cream
2 small onion
3 Tbsp dill (optional)
Salt and pepper to taste
Preheat oven to 190° C
Boil pasta as per instructions on packet until al dente
While the past is boiling, lightly beat the eggs in a mixing bowl. Add the cottage cheese, sour cream, salt, pepper, and optionally dill, and lightly mix. Chop the onions into small pieces, and mix them in the bowl as well.
When the pasta is finished cooking, rinse under cool water in a colander, separating the noodles. Drain.
Grease a covered baking dish with small amount of butter or oil.
Place the pasta in the baking dish, and then pour in the mix of other ingredients. Mix well in the dish.
Cover the baking dish, and place in the oven for 45 minutes. Uncover the dish, and allow to cool and set for a few minutes before serving.