| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | pk | Vermicelli-type lochen/pasta |
| 1/2 | pk | Parve margarine (in the U.K. we use Tomar) |
| 1 | Egg | |
| 1 | c | Sugar |
| 2 | ts | Vanilla essence |
| 1 | Apple (grated) | |
| Handful of sultanas |
INSTRUCTIONS
to make : cook the pasta as directed on packet (probably add to boiling water and cook for three mins) - chuck it in a bowl and add the Tomar which will then melt obviously. Add the beaten egg and sugar and flavourings and stir it all. Add the sultanas and stir. Bake in medium oven for about half an hour until crispy on top, but still deliciously soft underneath. To really make this into a fattening dessert, add a sponge topping and/or golden syrup when cooked. Enjoy! Posted to JEWISH-FOOD digest V96 #093 From: "Hilary Mildiner" <HILARY@jcare.org> Date: Wed, 4 Dec 1996 10:53:06 +0000
A Message from our Provider:
“Jesus feels your pain”