Tag Archive for: World Missions

German Glühwein

 

German Glühwein

Jennifer Wolfgramm - Missionary wife
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Course Drinks
Cuisine German
Servings 4

Ingredients
  

  • 1/2 orange medium
  • 3/4 cup water
  • 1/4 cup sugar
  • 12 cloves whole
  • 2 cinnamon sticks
  • 2 star anise
  • 1 bottle dry red wine (750 ml)
  • Rum or amaretto for serving optional

Instructions
 

  • Use a vegetable peeler to remove the zest from the orange.
  • Combine water and sugar in a pot and boil until the sugar is dissolved.
  • Reduce the heat and add cloves, cinnamon, star anise, orange zest, and the juice form the orange. Simmer about 1 minute.
  • Reduce the heat to low and add the wine. Let the wine simmer for at least 20 minutes (you can leave it on the stove on low for few hours).
  • Strain and serve in small mugs. You can add in a shot of rum or amaretto if desired.
  • Garnish with orange, star anise, and/or cinnamon sticks if desired.

Notes

Glühwein is most common at German Christmas markets. Each town will have its own mug design for the annual Christmas market, and each year the design is new. You pay for the glühwein as well as a deposit on the mug. Then you can return the mug or keep it for your collection. Glühwein is really easy to make at home, and it makes a fun addition to a cozy winter evening. Don't use an expensive dry red wine, but do use a wine that you would be happy to drink plain.
Keyword European, German

 

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

 

Albanian Meatballs

 

Albanian Meatballs

Pavlina Bishka - National Pastor's Wife in Albania
Print Recipe
Course Appetizer
Cuisine Albanian
Servings 5

Ingredients
  

  • 1 lb ground beef
  • 2 eggs
  • 1 slice of bread soaked in milk or water
  • 1 tbsp olive oil
  • salt
  • black and red pepper
  • 1 onion
  • 4 cloves garlic
  • fresh parsley
  • oregano

Instructions
 

  • Finely process the onion, garlic, and fresh parsley.
  • Mix all ingredients together.
  • Form small balls, about 2 inches in diameter.
  • Roll meatballs in a little flour.
  • Bake at 350 degrees F for about 30 minutes.

Notes

You can stick a toothpick in each meatball for easy serving. Be careful not to bake them too long or they might become dry. 

 

Ecuadorian Llapingachos

 

Ecuadorian Llapingachos (Fried potato Pancakes)

Carla Vivar - Missionary Wife
Print Recipe
Course Side Dish
Cuisine Ecuadorian

Ingredients
  

  • 2 lbs potatoes peeled
  • 1 tbsp salt
  • 1 green onion chopped finely
  • 2 tbsps parsley minced
  • 1 cup queso fresco cheese crumbled
  • oil for light frying
  • 1/2 head lettuce washed and drained

Instructions
 

  • Quarter potatoes and boil in salted water until the outsides begin to crumble, about 25 minutes.  
  • Drain and mash until smooth.
  • Mix onion and parsley with crumbled cheese.
  • Grab a handful of mashed potato and form into a bowl in your palm.
  • Place a tablespoon of cheese mixture into a bowl. Seal the potato around the cheese forming a pancake about 1 inch thick and 3 inches wide. Repeat with remaining potatoes.
  • Fry each side until brown and crispy in a lightly oiled skillet.
  • Shred lettuce. Serve two llapaingachos on shredded lettuce with peanut sauce.

Notes

Typically accompanied by a fried egg and rice.

 

Nepalese Chicken Momos

 

Nepalese Chicken Momos

Cathy Duncan - World Missionary Wife
Print Recipe
Course Main Course
Cuisine Nepalese
Servings 15 pieces

Ingredients
  

For Filling

  • 200 grams ground chicken
  • 1 small onion chopped
  • 1 tbsp sunflower oil
  • 2 sprigs spring onion chopped
  • 1 1/2 tsp salt
  • 1 tsp momo marsala
  • 1/2 tsp tumeric powder
  • 1 tsp chili powder
  • 1/2 tsp ginger
  • 1/2 tsp garlic
  • 1 tsp soy sauce

For Dough

  • 1 cup plain flour
  • water as needed

Instructions
 

For Filling

  • Mix the ground chicken in a bowl with spices and mix well to combine.

For Dough

  • Mix flour and water to form a firm and soft dough. Set aside to rest.

For Assembly

  • Take the rested dough and roll into small balls and flatten it with a rolling pin to create a small a thin, flat and round shape. Take a small portion of meat mixture and put it in the center of the dough. Wrap it over making sure you conceal the dough so no meat mixture shows. Repeat.
  • Boil water in a momo steamer, once the water boils, grease the steamer and place momo's at the top shelf making sure they do not touch. Steam for 15 minutes. Serve hot.

Notes

This is a favorite dish of many people in Asia. We especially enjoyed them in Nepal. I actually went to a class and learned how to make them with my granddaughters.

 

Russian Cabbage Salad

 

Russian Cabbage Salad

Jennifer Wolfgramm - Missionary Luke Wolfgramm's Wife
Print Recipe
Course Salad
Cuisine Russian
Servings 6

Ingredients
  

  • 1 lb green cabbage thinly sliced
  • 2-3 carrots coarsely grated
  • 1 tsp sugar
  • salt
  • 1 tbsp vinegar
  • 1 small cucumber sliced into circles and then into thin sticks
  • oil Russians usually use sunflower oil
  • fresh dill

Instructions
 

  • Mix the cabbage, carrots, sugar and salt in a large bowl. Squeeze and stir the mixture with your hands to help the cabbage release some juice.
  • Add the vinegar, cucumber, oil, and lots of fresh dill.
  • Add more salt or vinegar to taste.

Notes

This cabbage salad is the most common salad in classic Russian cuisine. It's name in Russian is literally "Vitamin Salad." I've given you the base recipe, after this you are only limited by your imagination! Here are some common variations:
Variation 1. Omit the cucumber. Add in finely chopped sweet red pepper and finely chopped sweet red (or sweet yellow) onion.
Variation 2. Omit the cucumber. Add in apple and sweet onion, thinly sliced into "sticks."
Variation 3. Omit the carrot. Increase the amount of cucumber and other greens (green onion, dill, parsley). I like this salad with the pretty shades of green.
Variation 4. Omit the cucumber.
This is a fresh, healthy salad that is an excellent replacement for coleslaw in your summer menus. It makes a nice side dish with pork, beef, or other heavier main dishes.