Tag Archive for: World Missions

German Senfeier

 

German Senfeier

Jennifer Wolfgramm - Missionary wife
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Course Main Course
Cuisine German
Servings 3

Ingredients
  

  • 9 small to medium potatoes peeled
  • 1/4 cup butter
  • 1/3 cup flour
  • 2 cups water
  • 1 cup 2% milk
  • 2 tbsp mustard
  • bouillon
  • 1 tbsp vinegar
  • 1 tsp sugar
  • salt
  • 6 eggs
  • greens for serving

Instructions
 

  • Boil the whole potatoes in salted water until tender. Remove from water but keep warm.
  • Melt the butter in a medium pot over medium heat. Stir in the flour. Whisk in the water and milk until you have a smooth sauce.
  • Stir the mustard, some bouillon powder, vinegar, and sugar into the sauce. Add salt to taste. Heat through and keep warm on low heat.
  • Boil the eggs to your desired doneness. Peel the eggs carefully and cut in half.
  • To serve: Ladle some mustard sauce into a shallow bowl or deep plate. Add to the sauce 3 potatoes and 4 egg halves. Sprinkle generously with fresh parsley, dill or chives.

Notes

Senfeier (Eggs in Mustard Sauce) is an easy and economical lunch from old East German times. Google often mis-translates Senfeier as "Mustard Party," which, although incorrect, is much more fun!
Keyword Europe, European, German

 

European Potato Soup

 

European Potato Soup

Anne-Kathrin Thiele - Evangelical Lutheran Free Church (Germany)
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Course Soup
Cuisine European, German

Ingredients
  

  • 2 lbs potatoes
  • 1 1/4 lbs carrots
  • 1 onion
  • 1 parsnip
  • 1/4 celery root
  • 1/2 leek
  • 3 tbsp vegetable bouillon
  • Hotdogs

Instructions
 

  • Heat oil in a big pot and fry the onion pieces until they are glazed.
  • Cut the potatoes and all the other vegetables into cubes and fry for a bit.
  • Add enough water to cover everything as well as the bouillon dissolved in a few spoonfuls of hot water.
  • Let everything simmer over low heat until it's soft.
  • Blitz with a blender until everything is smooth and there are no more chunks.
  • Cut hotdogs into small pieces and add to the soup.
  • Serve with a sprinkling of fresh or dried parsley.
Keyword Europe, European, German

 

English Toad in the Hole

 

English Toad in the Hole

Valerie Kohler-Regel - Holy Word Lutheran Church, London, England
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Course Main Course
Cuisine English
Servings 4

Ingredients
  

  • Sunflower oil
  • 8 sausages large
  • 4 sprigs fresh rosemary
  • 2 large red onions sliced
  • 2 cloves garlic sliced
  • 2-3 tbsp butter
  • 6 tbsp balsamic vinegar
  • 1 cube/tbsp vegetable stock
  • 1 1/2 cup milk
  • 1/2 cup flour
  • Salt
  • 3 eggs

Instructions
 

  • Whisk the milk, flour, and eggs together with a pinch of salt.
  • In a small baking pan, or bread tin, add a thin layer of oil (about 2 tbsp) and place in the middle shelf of your oven at about 475 F. Place something underneath to catch any oil that boils over.
  • Once the oil is hot, add the sausages. Cook until lightly golden.
  • Take the sausages out of the oven and add your batter mixture with the rosemary added in.
  • Carefully put the pan back in the oven for another 20 minutes or so. Remove from the oven when golden.
  • Fry your sliced onions and garlic in the butter for 5 minutes, or until translucent. Add your balsamic vinegar and cook down to half.
  • Sprinkle in your vegetable stock powder and add some water. Simmer.
  • Serve your toad in the hole with gravy over the top. Add a side of mashed potatoes and your preferred vegetable.

Notes

Toad in the Hole is a traditional English dish consisting of sausages in Yorkshire pudding batter, and best served in the winter for either lunch or dinner.
Keyword English, European

 

African Mabuyu

 

African Mabuyu

Kate Dowling, Missionary wife
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Course Drinks
Cuisine African
Servings 8

Ingredients
  

  • 1 baobab pod
  • 1 pitcher of warm water
  • sugar to taste

Instructions
 

  • Hit the baobab pod with something very hard until it cracks open.
  • Remove the white chalky seeds from the pod and place seeds in a pitcher.
  • Pour warm water over the seeds and stir until the white coating has dissolved.
  • Use a sieve to remove the seeds.
  • Add sugar to taste and stir well.
  • Drink immediately or let sit for a few hours or overnight.
  • Serve warm or chilled.
Keyword african, zambia

 

Ecuadorian Grilled Corn with Cheese Salsa

 

Ecuadorian Grilled Corn with Cheese Salsa

Missionary Elise Gross – Latin America mission team
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Course Side Dish
Cuisine Ecuadorian

Ingredients
  

  • 1 egg
  • 1-2 cloves garlic
  • 3/4 cup oil
  • 6 oz shredded cheese
  • 1 lemon, juiced
  • 1/4 cup finely chopped cilantro about 1 medium bunch
  • Salt to taste
  • 1-2 ears of corn per person

Instructions
 

  • Blend the egg, crushed garlic, cilantro, pinch of salt, and 1/4 cup of oil in a blender.
  • Continue to blend and slowly add the rest of the oil until the sauce begins to thicken.
  • Add the shredded cheese and lemon juice and blend until you get a creamy sauce.
  • Taste and add salt as desired.
  • Spoon over roasted corn on the cob and enjoy!

Notes

This is a very popular way to eat corn in Ecuador.
Keyword Ecuador, Latin America