Recipies
Golden Sweet Lokshen Kugel
1 pkt Blue Lagoon Wide Noodles
300g sugar
100g matzomeal
1/2 cup honey
1/2 cup oil
1 tsp salt
5 eggs
2 tbsp vanilla sugar
Cook noodles, drain & rinse. Cool.
Using a fork, fold in all ingredients until well combined.
Pour into a lined container.
Bake covered at 160’c for 70 minutes.
Deep Brown Yerushalmi Kugel
1 pkt Blue Lagoon Thin Noodles
350g sugar
1 tsp salt
1/2 tsp pepper
5 eggs
3/4 cup oil
Cook noodles, drain & rinse.
In a separate pot over a low flame, dissolve sugar in the oil
until liquid & deep brown in colour.
Add noodles and continue mixing until completely brown. Cool.
Add eggs, salt & pepper, mixing well.
Pour into a lined container. Bake covered at
160’c for 1 hour.
Egg Pasta Mince Bake
1 pkt Blue Lagoon Egg Pasta
450g minced meat
1 onion
1 tbsp vegetable oil
1 tbsp parsley
2 tbsp ketchup
1 tbsp soy sauce
Salt & pepper to taste
2 eggs
Cook egg pasta, drain, rinse & put in a mixing bowl.
Heat oil in a deep pan & cook onion until softened.
Add meat. Cook, stirring until it begins to go brown.
Add parsley, ketchup, soy sauce, salt & pepper & 4 tbsp water.
Mix, cover & simmer for 10 mins.
Remove pan from heat & add meat mixture to egg pasta. Add 2 eggs & mix.
Pour into a greased container.
Bake covered at 180’c for 40 minutes.
Pasta with Vegetables
By Mrs Malka Engel-Padwa. Well known author of ‘Malka’s Kosher Kitchen’
1 pkt Blue Lagoon Egg Pasta
1 leek
250g carrots
1 onion
2 glasses frozen peas
2 tsp soy sauce
2 tsp soup powder (chicken flavour)
salt & pepper
Finely chop onion & leek & saute in oil until slightly brown.
Grate carrots and add to pan with onion & leek.
Add a glass of water & saute 15 mins.
Put in peas and let cook slowly another +-20 mins.
Then add soy sauce, soup powder, salt & pepper.
In a separate pot, cook pasta according to time specified on the packet.
Drain and mix with vegetables.
(Can refrigerate for a few days in closed container)
Serve on it’s own, or with fish or meat.
Pasta with Cheese Sauce
By Mrs Malka Engel-Padwa. Well known author of ‘Malka’s Kosher Kitchen.’
1 pkt Blue Lagoon Elbow Egg Pasta2 1/2 cups skimmed milk
2 tbls Blue Lagoon flour
50g butter in pieces
100g yellow grated cheese
salt & pepper to taste
Cook pasta according to time specified on packet.
Put in a pan, milk, flour, & butter.
Cook slowly and stir until thickened.
Remove from flame & immediately pour grated cheese into mixture & spice.
Portion macaroni onto plates and pour cheese sauce on top.
Serve immediately.
PASTA SALAD
By Malka Engel-Padwa. Well known author of ‘Malka’s Kosher Kitchen’
For Salad:
1 pkt Blue Lagoon Egg Pasta
400g Frozen Peas
4 carrots
1 cucumber
2-4 sour cucumbers
For Dressing:
4 Tbls Oil
4 Tbls Acid
2 Tsp Honey
1 Tsp Mustard
Salt & Pepper to taste
Mayonnaise
Preparation:
Cook pasta according to instructions on packet, drain.
Finely grate carrots and together with peas cook it tender
for about 10 minutes. Drain & cool. Finely cut cucumber &
sour cucumber & mix altogether. For the dressing, pour all
ingredients in a bowl. Add 4 Tbls mayonnaise & mix altogether.
TIP: Can be prepared a day before. Cover well and keep
refrigerated. Enjoy
SPELT CHALLOS
NOODLE LATKES WITH HONEY MUSTARD SAUCE
1 packet Blue Lagoon Angel Hair Noodles
4 Spring onions cut into thin slices
1 heaped cup sliced mushrooms
1 cup petit-pois peas
2 large eggs
2 Tbls Blue Lagoon Plain flour
2 Tbls (olive) oil
2 Tbls toasted sesame seeds (optional)
Salt & Pepper to taste
Cook noodles according to package directions. Drain.
In a bowl combine noodles with all ingredients and mix well.
Heat a large pan with ¼ inch deep oil over a medium high heat.
Drop in a handful of noodle mixture and form a 2-3 inch pancake.
Fry 2-3 minutes on each side or until golden brown. Remove from pan onto paper towels to drain. Serve warm with Honey Mustard Sauce.
FOR THE SAUCE
¼ cup Mustard
½ cup Honey
¼ cup Lemon Juice
1 cup Oil
Blend together in a bowl, mustard, honey & lemon juice.
When blended, slowly add oil until you have a creamy sauce
Serve individual portions.