Tag Archive for: Recipe

Australian Lemon Myrtle Pavlova

 

Australian Lemon Myrtle Pavlova

Print Recipe Pin Recipe
Course Dessert
Cuisine South Asian
Servings 8

Ingredients
  

  • For meringue:
  • 4 egg whites room temperature
  • 1 1/4 cups sugar
  • 1/4 tsp salt
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • 1 tbsp dried lemon myrtle leaves finely ground
  • For topping:
  • 1 1/2 cups heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Fresh seasonal fruit
  • A sprinkle of extra ground lemon myrtle or lemon zest for garnish optional

Instructions
 

  • Preheat oven to 250F. Line a large baking sheet with parchment paper. Lightly dust with cornstarch to prevent sticking (optional).
  • Beat egg whites with the salt until stiff, glossy peaks form. The peaks should hold their shape when the whisk is lifted.
  • With the mixer running on medium speed, gradually add sugar, one tbsp at a time, beating well after each addition until the sugar is completely dissolved and meringue is thick and shiny, about 5-7 minutes. Merengue should feel smooth, not gritty.
  • Reduce the mixer speed to low. Sprinkle in lemon myrtle, cornstarch, and vinegar. Beat until just combined. Don’t overmix.
  • Gently spoon meringue onto prepared baking sheet, about 8-10” wide and about 2” high.
  • Place the baking sheet in oven and immediately reduce the temperature to 200F.
  • Bake for 1 hour, 15 minutes to 1 hour, 45 minutes, or until the meringue is dry to the touch and outside feels firm. Try not to open the door too often. Meringue should still be mostly white.
  • Turn off oven and leave inside to cool completely with door slightly ajar. This can take several hours, or even overnight.
  • Just before serving, whip the chilled heavy cream in a clean bowl with the powdered sugar and vanilla extract until soft peaks form. Don’t overwhip.
  • Carefully transfer meringue to a serving plate. Spread the whipped cream evenly over the top. Arrange the fresh fruit over whipped cream. Sprinkle with extra lemon myrtle or lemon zest
  • Serve immediately. Pavlova is best enjoyed fresh.

Notes

Lemon myrtle offers a more intense and slightly sweeter lemon flavor than regular lemon zest.

 

Swedish Apple Pie

 

Swedish Apple Pie

Print Recipe Pin Recipe
Course Dessert
Cuisine swedish
Servings 9 people

Ingredients
  

Crust:

  • 2/3 cup butter
  • 1/3 cup sugar
  • 1 2/3 cups flour
  • 1 tsp. baking powder

Filling:

  • ¾ cup heavy cream
  • ¾ cup sour cream
  • 1/3 cup sugar
  • ½ tsp vanilla
  • 2 apples peeled and grated finely
  • sugar & cinnamon mixture

Instructions
 

  • Use a mixer to combine the crust ingredients. Press into a greased pan. (I have used either a large pie pan or 2 small pie pans. Adjust baking times accordingly.)
  • Use a fork or whisk to combine the filling ingredients. Pour over the crust.
  • Sprinkle the grated apples over the filling. Sprinkle the cinnamon/sugar mixture over the apples.
  • Bake at 350 for 35-45 minutes, depending on your pan size.
  • The pie will still be jiggly when removed from the oven, but it will continue to set as it cools. The pie tastes best when it served a little bit warm.

Notes

This is a very old recipe from Ann-Sofi and Hans' mother. She was a faithful Lutheran woman known for her delicious food, gracious hospitality, and service to others.

 

Navajo Red Sumac Berry Pudding (CHIIŁCHIN)

 

Navajo Red Sumac Berry Pudding | CHIIŁCHIN

Print Recipe Pin Recipe
Course Dessert
Cuisine Apache

Equipment

  • Sauce pan
  • Measuring cups & spoons
  • Sieve
  • Whisk
  • Stovetop or hotplate
  • Large bowl

Ingredients
  

  • 1 cup water
  • 3 T red sumac berries
  • ¼ cup cornmeal or flour
  • 2 T granulated sugar
  • ½ tsp salt
  • ¾ cup water

Instructions
 

  • Pour 1 cup of water into sauce pan and bring to a boil.
  • Strain sumac berries through a sieve to remove excess.
  • Whisk sumac berries, cornmeal, sugar and salt in large bowl.
  • Add ¾ cup of water to mix and whisk.
  • Add mixture to boiling water in saucepan.
  • Cook for 3-5 minutes, whisking constantly to avoid lumps.
  • Remove from heat.
  • Serve warm.

Notes

The Diné (Navajo) communities enjoy pudding made out of red sumac berries called ""Chiiłchin."" The berries are picked, washed and sundried. The sumac berries are available through Valley Trading Post or Navajo Agricultural Products Industry (NAPI).

 

Navajo Blue Cornmeal Pancakes (Abe’ Bee Neesmasi)

 

Navajo Blue Cornmeal Pancakes (Abe' Bee Neesmasi)

Print Recipe Pin Recipe
Course Breakfast
Cuisine Apache
Servings 10 pancakes

Ingredients
  

  • 1 cup flour
  • 1 cup roasted blue cornmeal
  • 2 tsp baking powder or juniper ash
  • 2 tsp granulated sugar
  • 1/2 tsp salt
  • 1 1/2 cups milk
  • 2 tsp cooking oil
  • Maple syrup or homemade jam for toppings optional

Instructions
 

  • Whisk together flour, blue cornmeal, baking powder or juniper ash, sugar, and salt in large bowl.
  • Add milk and stir.
  • Heat pan or griddle to medium heat.
  • Coat pan with cooking oil.
  • Use ladle to scoop approximately 1/4 cup of batter and pour into pan.
  • Flip pancake when bubbles form on the top.
  • Cook other side until golden brown.
  • Serve plain (traditional) or with optional toppings.

Notes

Juniper Ash is a traditional ingredient used in cooking among the Diné (Navajo) communities. Pancakes made with juniper ash will be denser and have a deeper purple color than those made with baking powder. Roasted blue corn and juniper ash are available through Navajo Agricultural Products Industry (NAPI).

 

Filipino Corned Beefsilog

 

Corned Beefsilog (Corned Beef with Garlic Fried Rice and Egg)

Print Recipe Pin Recipe
Course Breakfast
Cuisine South Asian
Servings 4

Ingredients
  

  • 1 can corned beef
  • 1 potato diced
  • 1/2 onion diced
  • 4 eggs
  • 2 cups white rice cooked
  • 2 tbsp oil
  • 2 tbsp fresh minced garlic

Instructions
 

  • Sautee the corned beef, potato, and onion in a pan for about 10 minutes or until lightly fried.
  • Fry 4 eggs and set aside.
  • To make the garlic fried rice, fry the garlic in oil first, then add the already cooked rice and mix together.
  • Heat until the rice is slightly fried.
  • Serve corned beef mixture and fried eggs on top of garlic fried rice.

Notes

This is a staple breakfast comfort food.

 

German Leipzig Ringtaler

 

Germany Leipzig Ringtaler

Print Recipe Pin Recipe
Course Dessert, Snack
Cuisine German

Ingredients
  

  • 8 apples
  • 1/3 cup sugar
  • 4 Tbsp lemon juice
  • 2 eggs
  • 1 cup flour
  • 3 Tbsp cornstarch
  • 3 Tbsp butter
  • 1 pinch salt
  • 1 cup milk
  • 6 Tbsp heavy cream
  • Oil or fat for frying
  • Ground cinnamon & sugar

Instructions
 

  • Peel the apples and cut out the core. Then cut the apples into 1cm thick rings.
  • Drizzle the apple rings with lemon juice and sprinkle a thin layer of sugar.
  • Separate eggs into yolks and whites. Beat the egg whites with the mixer until stiff.
  • Put the two egg yolks, flour, cornstarch, butter, salt, remaining sugar, milk and cream in a bowl and mix everything together. Then carefully fold in the stiffly beaten egg whites.
  • Dip the apple rings into the batter and fry in hot oil/fat in a pan until golden.
  • Sprinkle the finished rings with cinnamon and sugar and serve warm.

 

Asian Sweet and Sour Ribs

 

Asian Sweet and Sour Ribs

Missionary Tim Matthies – Asia-Oceania Team
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian, Hong Kong
Servings 3

Ingredients
  

  • 1 rack of relatively small pork ribs
  • 2 tbsp cooking oil
  • 10 slices fresh ginger
  • 1 tbsp cooking wine
  • 3 tbsp soy sauce
  • 4 tbsp rice vinegar
  • 5 tbsp white sugar
  • 2 cups hot water
  • 1 tsp salt
  • Pinch of white sesame seeds optional

Instructions
 

  • Rinse the rack of ribs and remove excess water with paper towel.
  • Cut the rack of ribs into individual ribs with meat on both sides of the bone.
  • Drizzle cooking oil into large pan/wok, bring to medium heat, and briefly sauté ginger slices.
  • Add ribs and stir-fry until the rib meat changes color and the surface of the ribs is golden/slightly caramelized.
  • Add seasonings in the following order, stirring briefly after each one is added: cooking wine, soy sauce, rice vinegar, and lastly sugar.
  • Pour enough hot water for the ribs to be mostly covered and simmer over medium-low heat for 20 minutes, stirring occasionally.
  • Add salt and cook over high heat, stirring frequently to avoid burning, until the sauce thickens/becomes shiny.
  • Remove ribs from pan/wok. Sprinkle sesame seeds on top for optional garnish.

Notes

NOTES: Best served with jasmine rice and a stir-fried green vegetable of your choice. The number of ginger slices and ratio of rice vinegar to sugar may be adjusted according to taste.

 

Asian Steamed Fish

 

Asian Steamed Fish

Ariel Barthels – Missionary Wife
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4

Ingredients
  

  • Saltwater fish
  • Ginger sliced
  • Green onions chopped
  • Oil
  • Soy sauce
  • Sugar
  • Chili flakes Optional

Instructions
 

  • Picking your fish: Look for saltwater fish with thin skin (no big scales) that’s generally 8-12 inches long. Pick one that fits into your pan without having to cut it in half.
  • Clean the fish thoroughly.
  • Cut slices of ginger and chop your green onions.
  • Place the fish on a plate and scatter the ginger and green onions over it. Note: Some people also put a pair of chopsticks under the fish and place the green onions around to keep airflowing underneath.
  • Put water into a wok and bring it to a boil. Place fish inside steaming tray (we use a bamboo steamer).
  • Put the cover on and steam the fish for 8-13 minutes. Timing is dependent on weight of the fish.
  • Switch off the stove and let the fish sit for 2 minutes. Do not open the cover; this will cause the heat to leak out.
  • To prepare your sauce, liberally add oil to a heated pan.
  • Add soy sauce and a bit of sugar.
  • Add extra ginger and chili flakes (if desired).
  • Optional: Pour the juice from the fish into the sauce.
  • Bring to a boil. Add your green onions last so they remain green and don’t get overcooked.
  • Pour the boiling sauce over the fish and serve.

Notes

Eating whole fish with bones in it is common in China and Hong Kong. Don't be shy about eating the meat that's on the head—the cheeks are supposed to be the best part of the whole fish! Chinese tradition also says that eating the eyes will help you see better.
Keyword Asian, Hong Kong

 

German Potato Pancakes

 

German Potato Pancakes

Lu Hirsch – Evangelical Lutheran Free Church (Germany)
Print Recipe Pin Recipe
Course Side Dish
Cuisine German
Servings 4

Ingredients
  

  • 4 1/2 lbs. potatoes
  • Sunflower oil or other fat
  • Salt

Instructions
 

  • Peel the potatoes and grate coarsely or finely, whatever you prefer, with a kitchen grater.
  • Add 1/2 tsp of salt to the mixture and stir.
  • Heat sunflower oil or other fat in a pan for frying.
  • Use a spoon to add the potato mixture to the hot oil and flatten slightly.
  • Fry the potato mixture until one side is golden brown. Turn the potato pancake and fry on the other side.
  • Enjoy your meal!

Notes

You can also add sugar, cinnamon, and applesauce on top of your potato pancakes.
Keyword Europe, German

 

English Mince and Tatties

 

English Mince and Tatties

Ruth Nitz – Missionary Wife
Print Recipe Pin Recipe
Course Main Course
Cuisine English, Scottish
Servings 4

Ingredients
  

  • 1 tbsp oil
  • 1 lb ground beef beef mince
  • 1 large onion
  • 1 large carrot chopped to the samesize as the onion
  • 1 tbsp flour
  • 1 tbsp tomato paste
  • 1 tbsp tomato ketchup
  • 1 tbsp Worcestershire sauce
  • 2 cups beef stock
  • Mashed potatoes made to your liking

Instructions
 

  • Fry the beef in the oil for a full 15 minutes, until the fat is released from the meat and it looks browned.
  • Add the carrots and onions and cook for 10 more minutes.
  • Sprinkle the flour over the pan and stir, cooking for two minutes to get the raw taste out of the flour.
  • Stir in the tomato paste, tomato ketchup, and Worcestershire sauce. Slowly stir in the beef stock. Add salt and pepper to taste and bring to a simmer.
  • Cook for 45-50 minutes until the mixture looks thick and dark brown. Serve over the mashed potatoes and garnish with green onion if desired.

Notes

This is a Scottish comfort food recipe. Kids absolutely love it!
Keyword English, Europe, Scottish