7/21/2019 Matzo Kugel from THE FEAST GOES ON by Monday Morning Cooking Club

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7/21/2019 Matzo Kugel from THE FEAST GOES ON by Monday Morning Cooking Club

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277Tradition

Preheat the oven to 180°C (350°F/Gas 4). Grease a 20 cm (8 inch)square ovenproof dish.

Break the matzo into rough 3 cm (1¼ inch) square pieces, place in

a bowl, cover with water for a minute, then drain and squeeze out any

excess water.In a separate bowl, whisk together the eggs, sugar, cinnamon and salt

until well combined. Fold in the sultanas, apple and matzo. Pour into

the prepared dish and pour the melted butter or margarine on top, then

sprinkle with the extra sugar and cinnamon. Bake for 45 minutes, or untilgolden brown.

Serves 8

3 6

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80 (½ )  (

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4 ,

115 (4 ) 

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 No matter which city I was in, or who I was having Seder with, I always followed the traditions of making the same dishes

that I had grown up with. Without exception, everyone always fell in love with the matzo kugel – and still do. People

 always come back for seconds – and then ask for the recipe. I imagine that our matzo kugel is now made in many different

countries, by iends scattered all over the world. My mother taught me this recipe, given to her by a cousin in the USA.

Matz kugl 

Growing up in Melbourne in a traditional Jewish household and being educated at a Jewish school meant

that the yomtovim were very much a part of our routine of family life. For as long as I can remember,

 Pesach was marked by the arrival aer main course of matzo kugel, brandied oranges, chocolate mousse and

 pavlova. I can go so far as to say that the dessert selection actually told us what festival we were celebrating.

 Aer finishing university I worked as a journalist in London, had my three children in Sydney and then

lived the expat life with my family in Asia.

 My cooking reflects my life so far. I enjoy to cook the traditional Jewish food to mark the Jewish holidayswith my family, but I also love to cook Chinese, ai and Malaysian dishes. My children also like to mix a

traditional Jewish life with the adventures of tasting, travelling and learning about the world. I hope that

my experiences have instilled in them the desire to make the most of everything life brings and not waste a

 single precious minute.

ROCKY LAMBERT