Tag Archive for: World Missions

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.
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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 Paunch Soup (Shkembe Chorba)

 

Bulgarian Paunch Soup (Shkembe Chorba)

Iliyan and Kirilka Itsov - National pastor and wife in Bulgaria
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Course Soup
Cuisine Bulgarian
Servings 4

Ingredients
  

  • 1 1/4 veal paunch
  • 1 cup milk
  • black pepper
  • chili pepper
  • salt
  • garlic
  • vinegar

Instructions
 

Step 1

  • Prepare the paunch for cooking. If you manage to find prepared paunch, continue with step 2.
  • Boil the paunch with boiling water for 3-4 min then immediately clean the inner part with a knife.
  • Boil it again for another 3-4 min and clean the outer part with a knife; remove the skin too.
  • Wash the paunch, put it in a saucepan and cover it with cold water.
  • To be ready for cooking, the punch should be boiled about 3 hours.
  • While boiling, it should be always covered with water.
  • After that, take it out and chopped it in small pieces.

Step 2

  • If you manage to purchase prepared paunch, then start here.
  • Wash the paunch, chop it and start to boil it with 1 quart water.
  • Wait 20 min, add the milk.
  • Wait 10 min, add salt and some cooking oil.
  • Boil for 5 min.
  • In an additional small pot, mix the chopped garlic and the vinegar.
  • Serve the soup and flavor it with the garlic mixture and the chili spice.
  • If you like black pepper spice, you can add it to flavor the soup.
  • For best taste, the soup must be consumed hot.

 

Bulgarian Kavarma

 

Bulgarian Kavarma

Iliyan and Kirilka Itsov - National pastor and wife in Bulgaria
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Course Main Course
Cuisine Bulgarian
Servings 5

Ingredients
  

  • 1 1/2 lbs chicken or pork meat
  • 3/4 lb mushrooms
  • 2 lbs onion
  • 5-6 green and red sweet peppers
  • 2 lbs tomatoes
  • salt
  • cooking oil
  • 1 cup wine

Instructions
 

  • Roast and peel the peppers, then chop them in small pieces.
  • Boil the mushrooms in boiling water with 1 Tbsp vinegar. Drain.
  • Slice the onion into thin half-circles.
  • Slice the meat and boil it.
  • Add the chopped peppers and tomatoes to the meat and continue to boil.
  • When the tomatoes begin to melt, add the boiled mushrooms and sliced onions.
  • After the onions are soft, add salt and cooking oil. Boil for another 3 – 5 min.
  • Pour the meal into a baking dish and add the wine.
  • Cover it with cooking foil and bake in a preheated oven for 15 min.
  • Serve the kavarma decorated with parsley leaves.

 

Bulgarian Shepherd’s Salad

 

Bulgarian Shepherd's Salad

Iliyan and Kirilka Itsov - National pastor and wife in Bulgaria
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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.

 

German Raspberry Dessert

 

German Raspberry Dessert

Jutta Weiss - National pastor's wife in Germany
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Course Dessert
Cuisine German

Ingredients
  

  • 1 lb. frozen raspberries
  • sugar
  • 1 3/4 cups whipping cream
  • 1 1/2 - 3 tsp whipped cream stabilizer
  • 2 cups mascarpone
  • 2 cups yogurt
  • meringues

Instructions
 

  • Put the raspberries in a bowl and sprinkle with some sugar.
  • In a separate bowl mix the mascarpone and yogurt. Add sugar if desired.
  • Whip the cream (adding sugar again), and fold into the mascarpone mixture.
  • Put the cream on top of the raspberries and decorate with meringues.

 

Albanian Yogurt Casserole with Lamb

 

Albanian Yogurt Casserole with Lamb

Pavlina Bishka - National pastor's wife in Albania
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Course Main Course
Cuisine Albanian

Ingredients
  

  • 2 1/4 pounds lamb
  • 4 1/2 cups plain yogurt
  • 5 eggs
  • 1/2 cup rice
  • 3 tbsp flour
  • 2/3 cup butter
  • salt and pepper

Instructions
 

  • Boil the lamb meat with 4 cups of water for about 30 minutes.
  • Remove the meat from the broth.
  • In a bowl mix together the eggs, yogurt, salt, pepper and flour with some of the broth.
  • Stir in the rice.
  • Pour the rice mixture into a greased baking dish.
  • Place the meat on the top.
  • Cut the butter into small pieces and add to the top of the casserole.
  • Bake for 20 minutes at 400° F, or until rice is done.

 

Traditional Albanian Cake

 

Traditional Albanian Cake

Pavlina Bishka - National pastor's wife in Albania
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Course Dessert
Cuisine Albanian
Servings 12

Ingredients
  

  • 5 Eggs
  • 1 1/4 cups sugar
  • 1 1/3 cups thick plain yogurt
  • 2/3 cup sunflower oil
  • 2 cups flour
  • + 2 Tbsp. flour
  • 1 tsp baking soda
  • ½ cup chopped nuts
  • 1/3 cup raisins
  • Vanilla extract
  • 1 Tbsp. finely diced orange peel
  • Powdered sugar

Instructions
 

  • Beat together the eggs and sugar. Mix in the sunflower oil, yogurt and flour. Slowly add the baking soda.
  • Fold in nuts, raisins, vanilla, and orange peel.
  • Bake for 40 minutes at 350° F. Sprinkle cake with powdered sugar if desired.
Keyword cake

 

Brazilian Cheese Bread (Pao De Queijo)

 

Brazilian Cheese Bread (Pao De Queijo)

Linda Marquardt - Former Missionary Wife in Brazil
Pao de queijo go well with a meal or just a cup of coffee or tea. They don't keep well so it's better to eat them the day you make them. If you roll the balls a little larger, you can add some cheese and/or meat to them after they are baked to make little sandwiches.
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Course Side Dish
Cuisine Brazilian

Ingredients
  

  • 2 cups tapioca flour
  • 1 cup milk
  • 1/2 cup butter
  • 1 tsp salt
  • 1 1/2 cups grated parmesan cheese
  • 2 eggs

Instructions
 

  • Add milk, salt and butter to a large pot and bring to a boil. Remove from heat.
  • Add the cheese and eggs. Stir until mixed well.
  • Stir in tapioca flour and stir until dough is stiff enough to roll into balls.
  • Preheat oven to 400 degrees F.
  • Form the mixture into balls a little bigger than the size of a walnut. Place on a greased baking sheet.
  • Bake until golden brown.
  • Best eaten soon after baking.

 

Malawian Samosas

 

Malawian Samosas

Katherine Waldek - Former Missionary Wife in Malawi, Africa
This is the fast food of Malawi. I remember seeing trays of samosas handed up to bus windows for passengers to purchase for their journey. Our family enjoys these over the Christmas holidays when they were home to help assemble and fry. This recipe also originally came from Linda Roecker who served in Malawi as well.
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Course Main Course
Cuisine African
Servings 20

Ingredients
  

  • 1 lb hamburger
  • 2 tbsp butter
  • 1 can green chilis
  • 4 cloves of garlic finely minced
  • 2 tsp ground coriander
  • 1 onion finely chopped
  • 1 tsp ginger
  • 3 tsp curry powder
  • 1/2 tsp salt
  • 1 finely chopped seeded tomato optional
  • 2 tbsp flour
  • 2 tbsp water
  • 1 package wonton wrappers
  • oil for deep frying

Instructions
 

  • Saute onions and chili in butter, add and brown hamburger in very fine pieces, add spices and tomato if desired, simmer.
  • All moisture should be evaporated.
  • Place approx. 1-2 tsp of meat on inside of wonton wrapper and fold into triangle shape and secure edges with flour and water paste.
  • Once all wrappers are filled deep fry until golden brown about 4 minutes drain on paper towel.
  • Serve warm (you can reheat a tray of them in warm oven)

 

Indonesian Potato Croquette (Kroket Kentang)

 

Indonesian Potato Croquette (Kroket Kentang)

Ester - National Church Member in Indonesia
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Course Side Dish
Cuisine Indonesian
Servings 15

Ingredients
  

Potato Dough

  • 500 gr potato boiled/steamed and mashed
  • 2 tbsp milk powder
  • 1 tsp salt
  • 1/2 tsp ground white pepper

Filling

  • 250 gr ground beef
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced or grated
  • 100 gr carrot diced
  • 1 stalk green onion finely chopped
  • 2 tbsp all purpose flour
  • 1 tbsp chopped celery
  • 1 tsp salt
  • 1/2 tsp ground white pepper
  • 1/4 tsp nutmeg powder

Frying

  • 3 tbsp all purpose flour
  • 6 tbsp water
  • 2 cups bread crumbs

Instructions
 

Filling

  • Melt butter in a pan.
  • Add garlic and saute until soft and fragrant.
  • Add ground beef and cook until they turn color.
  • Add carrots and seasonings.
  • Cook until the carrots are soft.
  • Add green onions, celery and all purpose flour and stir to combined.
  • Have a taste and adjust the taste to your preference. Set aside to let it cools down completely.

Potato Dough

  • Cut the potatoes into small cubes and steam for 15-20 minutes until they can be easily mashed.
  • Mash until they are smooth.
  • Add milk powder, pepper, and salt.
  • Stir to combine until you can form a dough.
  • You may add a little bit of all purpose flour if the dough is too soft.

Wrap and Shape

  • Lightly oil your palms.
  • Portion the potato dough into about 35-40 grams dough balls.
  • Flatten the dough slightly to form a round circle.
  • Put about 1/2 Tbsp of filling in the middle and then gather the two sides to enclose.
  • Form into an oval or round shape.
  • Mix all-purpose flour with water.
  • Dip the kroket into the flour slurry and then coat with bread crumb.
  • Repeat with the rest.
  • Put this in the freezer for one hour before frying.
  • Fry kroket with cooking oil in medium heat.

Notes

This is commonly for snack, eaten with ketchup.