Rugelach, a traditional Jewish crescent-shaped pastry, hails from Eastern Europe (Americans added the cream cheese to the recipe). My limited research found several Yiddish interpretations for rugelach, including “little twists” and “royal” and I won’t claim to know the answer. Here are a few recipes to make your own. First, find chocolate cherry rugelach from Family Fun (pictured above). Find rugelach on allrecipes.com here (pictured below). And lastly, about.com has links to thirteen different recipes. 
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How to make Curried Eggs – Classic Curried Eggs with Keen’s Curry Powder
If there’s one recipe that instantly takes me back to the kitchen table growing up, it’s this one—curried eggs made with Keen’s Curry Powder. You know the one—the yellow tin that’s probably still sitting in the pantry at Mum’s house. It’s been a comfort food staple in our family for as long as I can remember.
This is my go-to version. I’ve been making it since I was first learning to cook, and even now, it’s the recipe I reach for when I need something easy, tasty, and satisfying. It’s perfect for a quick dinner, lazy Sunday lunch, or even as a filling for a good old-fashioned sandwich. (Cold curried egg sandwiches? Yes please.)
It’s not fancy. It’s not complicated. But it always delivers.
Ingredients:
- 6 large eggs
- 1 tablespoon butter or mild olive oil
- 1 small brown onion, finely chopped
- 2 teaspoons Keen’s Curry Powder (adjust to taste), alternative brands here.
- 1 teaspoon plain flour (optional, for thickening)
- 1 cup milk (or half milk, half cream for a richer version)
- Salt and black pepper, to taste
- Chopped parsley, chives, or a sprinkle of paprika to serve
- Optional: A small squeeze of lemon juice for brightness
Method:
- Boil the Eggs
Place the eggs in a saucepan, cover with cold water, and bring to the boil. Reduce heat and simmer for about 9–10 minutes. Drain and cool under cold running water. Peel and cut the eggs into halves or quarters. - Sauté the Onion
In a medium saucepan or frypan, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent. Don’t rush this bit—it brings out the sweetness in the onion. - Add the Curry Flavour
Stir in the Keen’s Curry Powder and cook for another minute until the spices become fragrant. If you like a thicker sauce, stir in the flour now. - Make the Sauce
Slowly pour in the milk, stirring constantly. Let the sauce simmer for a few minutes until it starts to thicken. Season with salt and pepper. If it thickens too much, just add a splash more milk. - Warm the Eggs in the Sauce
Gently place the boiled eggs into the sauce. Spoon the curry over them and warm everything through for a couple of minutes. Try not to stir too much—keep those eggs whole and lovely. - Serve and Enjoy
Serve your curried eggs over rice, mashed potato, or hot toast. Sprinkle with parsley, chives, or paprika for a bit of colour. A tiny squeeze of lemon juice lifts the whole dish beautifully.
Notes from My Kitchen:
- Keen’s Curry Powder gives this dish that signature Aussie taste—mild, warming, and full of character.
- Great served hot or cold. Leftovers? Pop them into a sandwich with soft white bread and butter. So good.
- Add peas, baby spinach, or even a handful of sautéed mushrooms if you want to bulk it out or sneak in some veg.
You must be reading my mind…I’ve been thinking about these all week. We use ot make them for holidays when I was a kid. We always did a nut one and a fruit one, sometimes poppy seed filled ones too-yum!I think I need to go to the store and make some this year.