Tag Archive for: 07.12.2021

French Quiche Lorraine

 

French Quiche Lorraine

Jutta Weiss - National pastor's wife in Germany
Enjoy Quiche Lorraine warm with a salad for a main dish or cold as a starter. A French woman who belongs to our congregation gave me this recipe from her homeland.
Print Recipe
Course Main Course, Side Dish
Cuisine French
Servings 4

Ingredients
  

  • 1 roll puff pastry
  • 1/4 lb bacon
  • 4 eggs
  • 14 oz crème fraiche
  • 3 cups grated cheese
  • salt and pepper

Instructions
 

  • Preheat oven to 350° F.
  • Place pastry in a pie pan and pierce with fork.
  • Place the bacon on top of the pastry.
  • Beat the eggs and add some salt and pepper.
  • Add the crème fraiche and beat gently.
  • Mix in half of the grated cheese.
  • Pour the egg mixture on the bacon. Sprinkle with the remaining cheese.
  • Bake for 25-30 minutes.

 

Bulgarian Shepherd’s Salad

 

Bulgarian Shepherd's Salad

Iliyan and Kirilka Itsov - National pastor and wife in Bulgaria
Print Recipe
Course Salad
Cuisine Bulgarian
Servings 2

Ingredients
  

  • 2 tomatoes
  • 2 red peppers roasted and peeled
  • 1/3 lb cucumber
  • 1 red onion thinly sliced in half circles
  • 1/3 lb ham diced
  • 1/4 lb mushrooms
  • 1/4 lb yellow cheese cubed
  • 4 tbsp cooking oil
  • vinegar
  • salt
  • 2 hardboiled eggs cut in wedges
  • 1/3 lb feta cheese crumbled
  • parsley
  • 10 olives

Instructions
 

  • Chop the tomatoes, peppers and cucumber.
  • Add the onion, ham, mushrooms, and yellow cheese.
  • Add the cooking oil.
  • Mix well and flavor with vinegar and salt.
  • Serve the salad decorated with hard boiled eggs, crumbled cheese, parsley and olives.

 

Nepali Flat Bread (Roti)

 

Nepali flat bread (Roti)

Cathy Duncan - Friendly Counselor Wife
Roti is a popular dish in Nepal. It is eaten as a side to dal to help soak up all the delicious sauce.
Print Recipe
Course Side Dish
Cuisine Nepali
Servings 8 people

Ingredients
  

  • 2 cups self rising flour
  • 1/2 cup whole wheat flour
  • 2 Tbs. plus 1 tsp. vegetable oil divided, plus extra for the pan.
  • 2/3 to 1 cup warm water
  • 1 Tbs. melted unsalted butter optional

Instructions
 

  • Gather all ingredients.
  • Place flour in a bowl. Mix in 2 TBS. of the oil.
  • Add the warm water slowly, stirring as you go, until the dough starts to come together. Keep stirring, adding more water in small amounts, until the dough forms a ball.
  • Turn the dough out onto the counter and knead for a few minutes, adding a little flour if it is too sticky. The dough should be soft but not sticky enough to adhere to your hands or the counter.
  • Let the dough rest for 10 minutes, covered with a damp cloth.
  • Roll out the dough into a large circle, about 1/4 inch thick. Spread the remaining 1 tsp. oil over the surface of the dough. Roll the dough up into a long roll.
  • Slice the log into 8-10 pieces. Roll each piece flat into a 6 inch circle. Let the circles rest, covered with a damp cloth for 5 minutes.
  • Heat a flat heave griddle or skillet over med-low heat.
  • Roll the first circle of the dough out as thin as possible(to about 8-9 inch circle.)
  • Add about 1 tsp. of oil to the skillet and add a circle of dough. Cook 1-2 minutes, until the bread puffs up and turns light brown on the underside. Slide the roti to the side of the pan and quickly flip to brown the other side, cooking about 1-2 minutes more.
  • Remove from pan and place roti in a colander to cool. Cover roti with a damp cloth while you cook the rest; this will help keep them from becoming hard. Add more oil to the skillet if needed.
  • Brush the finished roti with melted butter before serving, if desired.
  • Serve and enjoy.
Keyword cathy duncan, flat bread, Nepal, nepali, roti

 

Haitian Sweet Potato Pudding (Pen Patat)

 

Haitian Sweet Potato Pudding (Pen Patat)

Mary Schultz - Missionary Wife
Print Recipe Pin Recipe
Course Dessert, Side Dish
Cuisine Carribean, Haitian
Servings 10 people

Ingredients
  

  • 2 lbs white or orange sweet potatoes peeled
  • 1 large ripe banana peeled and cut into 1" pieces
  • 1 cup packed brown sugar
  • 1/2 cup raisins
  • 1 tsp fresh grated ginger
  • 1/4 tsp salt
  • 12 oz evaporated milk
  • 1 tsp vanilla extract
  • 1/2 tsp grated nutmeg
  • 1 tsp ground cinnamon
  • 3 cloves crushed
  • 1 medium lemon grated rind only
  • 1.5 cups coconut milk
  • 3 tsp butter
  • 1 tbsp brown sugar for sprinkling on top

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit
  • Grate sweet potatoes into mixing bowl
  • Mash banana into grated potatoes
  • Add all remaining ingredients to mix one at a time, blending thoroughly
  • Spread evenly in a 9x13" baking pan
  • Sprinkle 1 tbsp brown sugar over top of pudding
  • Bake 90 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown
  • Serve warm or cold
  • Refrigerate leftovers
  • Can be topped with whipped cream or rum syrup
Keyword dessert, pudding, sweet potatoes