Purposeful MissionsCommunity Cookbook) • More-With-Less Cookbook (World Community Cookbook)...
Transcript of Purposeful MissionsCommunity Cookbook) • More-With-Less Cookbook (World Community Cookbook)...
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Brazilian Cheese Bread
Ingredients1 cup whole milk1/2 cup oil3/4 tablespoon salt10 ounces tapioca flour (available in the health food
section of most grocery stores, at most natural food stores, or online)
1/2 cup shredded mozzarella or cheddar cheese1 cup parmesan cheese2 eggs
Note: The cheese bread may be frozen. After putting the dough on the baking sheet, place in the freezer. Once frozen, transfer to a sealed plastic bag and keep frozen. When you are ready to use them, preheat the oven to 400 F degrees, and bake for 25 to 30 minutes.
Recipe from Joyce Tempel, a Brazilian, serving at the Church of the Nazarene Global Ministry Center in Lenexa, Kansas, USA. “‘Pão de queijo’ [cheese bread] is one of my favorite snacks; it is crispy on the outside but amazingly soft and chewy on the inside—not to mention being gluten-free! Pão de queijo are at their best when they are still warm from the oven.”
Dalmatian Chard with Garlic and Olive OilOR Blitva s maslinovim uljem i lukomwww.bit.ly/DalmationChard
ŠtrukliHere is a recipe for a traditional Zagreb dish called štrukli: www.bit.ly/Strukli. The links for these recipes were submitted by Betsy Scott, missionary to Croatia. She writes of Dalmatian Chard with Garlic and Olive Oil, “It is our favorite side dish that is usually served with grilled fish, but we serve it with roasted chicken as well—a Croatian coast specialty.”
Irish Soda Breadwww. http://bit.ly/Soda-Bread
Carrot and Coriander Soupwww.bit.ly/CarrotCoriander
Fish Piewww.bit.ly/ICA-FishPie
The links for these recipes were submitted by Sarah Voight, Nazarene missionary to Ireland.
Preparation1. Preheat oven to 375 F degrees.2. Combine milk, oil, and salt in a saucepan, and
bring to a boil.3. In a mixer, add tapioca flour and hot milk
mixture. Mix well. The texture will be sticky.4. With mixer still on, add eggs, one at a time.5. Once eggs are incorporated, add cheese, a
little at a time, until fully incorporated. The dough should be soft and sticky; if needed, add more tapioca flour. The consistency should be between cake batter and cookie dough.
6. Using an ice cream spoon or tablespoon, scoop rounded portions of dough, and place on a baking sheet covered with parchment paper.
7. Bake for 25 minutes.
Recipes from Living Mission 2017-18Purposeful Missions
Lesson 1
Recipes from NMI Mission Book, Eyewitness, begin on page 10, A Cooking Conversion Chart is available on page 14
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Recipes from Armenia
Cardamom Fruit SaladNote: The fruits in this salad are symbols of Armenia. Pomegranates are Armenia’s symbol of life, and many
believe that a mature pomegranate has 365 seeds, one for every day of the year. Apricots are believed to have originated in Armenia; in fact, the fruit’s scientific name is Prunus armeniaca (“Armenian plum”). Grapes are associated with Noah’s planting a vineyard after his ark landed on Mount Ararat, which runs along the border between Armenia and Turkey.
Ingredients 1 cup (230 grams) apricots, peeled and sliced1 cup (230 grams) seedless purple grapes, halved1/2 cup (115 grams) pomegranate seeds1/2 cup (120 millilitres) orange juice2 tablespoons honey 2 tablespoons lemon juice 1/4 teaspoon ground cardamom
Armenian Chickpea Salad
Ingredients1 16-ounce (456 grams) can of chickpeas (garbanzo beans)1/4 cup (57 grams) chopped parsley1/4 cup (57 grams) chopped mint leaves1/2 cup (114 grams) grape tomatoes, halved1/4 teaspoon paprika Salt to taste2 tablespoons olive oil 2 tablespoons lemon juice
Preparation1. Combine apricots, grapes, and
pomegranate seeds in a serving bowl. Set aside.
2. In a small saucepan, combine orange juice, honey, lemon juice, and cardamom. Bring to a boil, then reduce heat and simmer for 5 minutes. Let cool.
3. Pour sauce over the fruit mixture and toss.4. Served chilled.
Preparation1. Rinse and drain the chickpeas.2. Add parsley, mint, and tomatoes.3. Add paprika and season with salt.4. Add olive oil and lemon juice.5. Toss and serve chilled.
Lesson 2
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Unimix Recipe (based on percentages)Unimix is not exactly what you would call “fine dining.” It’s a nutrient-dense “porridge” used in places like refugee camps and is designed to be easily absorbed by the fragile digestive systems of malnourished children. (Living Mission—Forgotten People Vol. 1.2)
Ingredients30% maize (or corn) meal10% oil10% milk powder (actual milk can be used instead of
powder)40% beans (mashed or ground)10% sugar
***Food Deserts
A food desert is a location, urban or rural, where nutritious food is difficult to obtain due to availability, affordability, or the distance to or number of grocery stores. The health and diet of individuals living in these areas is affected.
Rather than making a recipe for this session, suggest that your group donate funds they would have spent to a local food pantry or soup kitchen. Or have group members (or the whole group) go to the grocery store together, then take produce to the food pantry or soup kitchen. While you are there, volunteer for a while.
Donating produce and volunteering will take advance planning. Contact the location you will visit and ask what types of produce they need and when your group can volunteer.
***Cookbooks
While these are not free, these cookbooks (available on Amazon.com) provide dishes from around the world (and good content to go with the recipes):
• Extending the Table: Recipes and stories from Afghanistan to Zambia in the Spirit of More-with-Less (World Community Cookbook)
• More-With-Less Cookbook (World Community Cookbook)
Preparation1. Mix one cup of Unimix, three cups water, and
mix with two tablespoons oil.2. Cook for 10 minutes.3. This can be added to other dishes such as
bread or desserts/cookies by adding Unimix to ingredients like oil, water, flour, and sugar.
Lesson 3
Lesson 4Family Chocolate Cake
Since Kawshalya grew up on a tea estate, members of the group could host a Sri Lankan tea if you use her story as part of the lesson. Visit this link (www.bit.ly/Family-Chocolate-Cake) for Sri Lankan chocolate cake. Sri Lankans serve cake with afternoon tea.
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Lesson 5
Lesson 6
• Have a baking/cooking night where children and youth learn how to bake/cook favorite dishes. • Take the dishes to a local shelter or to the homebound, giving the meal to those in need.
Coffee Figs
Ingredients500 grams (7 ounces) figs500 millilitres (17 ounces) strong black coffeeSugar, to taste1 teaspoon cloves1 orange rind, gratedIce cream or whipped cream (optional)
Deirdre Brower Latz, the author of this lesson, writes: “A global, easy dish that reminds me of Jesus’ declarations of bearing fruit is Coffee Figs.”
Working Together for SuccessTo keep the work and cost minimal, have the group bring ingredients for a “make-your-own” bar for baked potatoes, ice cream sundaes, trail mix, salad, or Mexican Stacks (instructions are available on the Internet). It is reminiscent of the story Stone Soup (variations of which are told in many cultures). Each member participates in the success of the whole.
Preparation1. Pour coffee into a bowl.2. Add figs to the coffee liquid, and soak
overnight.3. Transfer to a saucepan, and cook the figs in the
coffee liquid for 10 to 15 minutes.4. Remove figs from liquid and place on a serving
dish.5. Add sugar, cloves, and orange rind to the liquid,
and simmer for another 10 minutes.6. Pour liquid mixture through a strainer, removing
the cloves and rind, then pour the liquid over the figs.
7. Serve. Provide small forks to pick out the figs for eating as dessert or a snack.
8. Serving Variation: Place the figs and a little liquid in separate bowls, adding a scoop of ice cream or whipped cream.
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Tortiere (French Meat Pie from OXO Beef Cube Company)
Ingredients1 1/2 pounds ground pork2 teaspoons instant minced onion (reconstituted)1 teaspoon sage1/2 teaspoon thyme1/4 teaspoon dry mustard1/8 teaspoon ground cloves1 beef bouillon cube1/2 cup boiling water2 beaten egg yolksPie crust for 9”—2-crust pie
Tarte au Sirop D’Erable Pur (Maple Sugar Pie)
Ingredients1 cup maple syrup1 tablespoon butter1/2 cup heavy cream1/2 cup milk2 tablespoons flour8-inch uncooked pie shell (Double recipe if using
9-inch pie shell)
Vegetable Soup (Recipe from La Ferme Quinn—Quinn’s Farm)
Ingredients3 tablespoons butter2 leeks (white part)1 medium onion, chopped2 potatoes, cubed1 large carrot, sliced1 1/2 teaspoon salt1/4 teaspoon pepper6 cups water1/4 cup rice12 asparagus stems cut in 1-inch pieces
(separate ends and tips)1 pound spinach, cut up2 cups milk, warmedSalt & pepper, to taste1/2 cup 35% cream
Preparation1. Preheat oven to 450 F degrees.2. Dissolve beef bouillon cube in boiling water.3. Mix together meat and onion and brown in pan.4. Add spices and liquid beef bouillon to meat. Cover
and cook 20 minutes. If too dry, add more water.5. Chill 15 minutes, and stir in egg yolks.6. Pour into prepared pie shell, and add top
crust. Make slits in crust.7. Bake at 450 F degrees for 10 minutes.8. Reduce heat to 350 F degrees, and bake 25 minutes
or until browned.
Preparation1. Put the maple syrup and the butter in a pan, and
heat to melt the butter.2. Mix flour with milk and cream, then stir it slowly
into the syrup, continuing to mix. Cook until 210 F degrees F (105 C degrees) on medium heat. Refrigerate mixture until thickened (about 20 minutes), and turn into uncooked pie shell. (If desired, top with a lattice crust, or leave in single shell).
3. Bake at 375 F degrees for 10 minutes, then at 425 F degrees for about 30 minutes.
Preparation1. Melt butter in large pot.2. Add leeks and onions on low heat and cook until
transparent.3. Add potatoes, carrot, salt, pepper, and water.4. Heat until boiling then lower heat, cover, and let
simmer for 15 minutes.5. Add rice, cover, and simmer 20 minutes.6. Add lower part of asparagus, and cook 10 more
minutes.7. Add tips of asparagus, and cook for 5 more minutes.8. Add spinach, and cook 5 minutes or until all veggies
are tender.9. Stir in warmed milk.
10. Season to taste.11. Add cream, then heat soup without boiling it.
These recipes are from former Canada Quebec District NMI President Sharon Harvey. “I had to translate some of these from French for you! These are pretty typical foods for Quebec.”
Lesson 7
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Lesson 8Chinese Dumplings
Ingredients 1 pound bok choy or napa cabbage
1 pound ground pork1 tablespoon scallions or green onions1 teaspoon minced ginger2 teaspoons salt1 teaspoon brown sugar2 tablespoons soy sauce2 teaspoons sesame oilSmall bowl of waterApproximately 60 dumpling shells, about 3 inches in
diameter (frozen section of any Asian market or Asian or produce section of a grocery store)
2 tablespoons oil2 tablespoons waterDipping Sauce (see recipe in this lesson)
Dipping Sauce
Ingredients2 tablespoons red chili oil 1 tablespoon soy sauce1 teaspoon garlic
Sauce Variations: Dumpling (gyoza) dipping sauce with shredded ginger, or plain soy sauce with shredded ginger. The dipping sauce and soy sauce can be found in the Asian food section of a grocery store.
Joan Brunk, former missionary, writes, “Here is a recipe for Chinese dumplings.” She says that these are popular at parties like the ones she mentioned in her story.
Barbecue Chicken Wings
Ingredients2 kilograms chicken wings1 bottle barbecue sauce
Stir-fried Pea Shootswww.bit.ly/Pea-Shoots
Dave and Kim Hane serve as missionaries to the Asia-Pacific Region.
Preparation1. Cut up the bok choy/napa cabbage finely, and
blanch in boiling water for about 3 minutes. Remove cabbage from boiling water, and plunge into cold water to stop the cooking process.
2. Grate fresh ginger finely.3. Mix first eight ingredients together.4. Lay out several dumpling shells, and place 1
heaping teaspoon of the mixture in the center of each shell.
5. Dip your finger in the water, and wet the perimeter of the shell. Fold the shell in half, and seal the edges.
6. Place 2 tablespoons oil and 2 tablespoons water in a skillet. Fry dumplings in the skillet until golden brown on both sides.
7. To serve, place dipping sauce in small bowls beside plates to dip dumplings just before eating. Enjoy!
PreparationMix three ingredients together.
Preparation1. Place chicken wings and barbecue sauce in a
slow cooker.2. Cook on low for 8 hours.3. Serve with rice.
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Italy
Parmesan Zucchini
Ingredients 1 medium onion, choppedOlive oil3 cloves garlic, minced2 cups zucchini, thinly sliced28-ounce can stewed tomatoesSalt and pepper, to taste1 teaspoon Italian seasoning1/2 cup fresh Parmesan cheese, grated
Former missionary Carol Ketchum sent this recipe. Daniel and Carol Ketchum served as Eurasia Region field strategy coordinators for 20 nations on the Western Mediterranean and South Eastern Europe fields, living in Cantu, Italy, from 2000–2004. Permission is granted to reprint for NMI publication. Buon Appetito!
LebanonLebanese-style Red Lentil Soup
www.bit.ly/Allrecipes-Red-Lentil-Soup
Former missionary Kay Browning sent the link for this soup.
Costa RicaGallo Pinto (Costa Rican Rice and Beans)
www.bit.ly/Food-Gallo-Pinto
Carol Rittenhouse, missionary to Costa Rica, writes, “I am sending a recipe I found online, but I’ve checked the recipe and it’s how I make it. I just add 1/2 clove of garlic (or to taste) after the onion and red pepper are tender. Canned black beans (with most of the juice) can be used in place of cooking the black beans outright. Lizano salsa might be purchased at a Mexican grocery store. It is made in Costa Rica and absolutely ‘makes’ the dish what it is!”
Preparation1. Sauté chopped onion in olive oil until
translucent (about 3 minutes).2. Add minced garlic and sliced zucchini, and stir
as needed until tender.3. Pour in stewed tomatoes.4. Salt and pepper to taste, then add Italian
seasoning.5. Top with freshly grated Parmesan cheese.6. Place lid on pan, and simmer 8 minutes.
Lesson 9
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Lesson 9 (continued)
Philippines
Green Peas with Cashew Nuts and Quail Eggs
Ingredients 3 cups green peas, cooked1 medium onion, diced2 tablespoons (approximately 3 cloves) minced garlic1/2 cup chicken breast, cooked and cubed1/2 cup (approximately 1/4 kilogram) medium shrimp,
shelled and sprinkled with salt1/2 cup chicken stock1 cup diced carrots (about 2 medium-sized)1/2 cup roasted cashew nuts6-10 boiled, shelled quail eggs1/2 cup cream2 tablespoons butterSalt and pepper, to taste
Champorado (Sticky Rice with Chocolate)
Ingredients1 cup glutinous rice (malagkit), washed and drained2 cups coconut milk, mixed with 1 cup water1 cup brown sugar1/4 cup cocoa powder (Hershey’s is good)1/2 cup pure coconut milk
Marnie Modine was born in the Philippines. She and her husband, Mitch, are missionaries on the Asia-Pacific Region. Marnie sent in these recipes with the following comments, “Here are two that I hope you will like. Try them. Mitch, my husband, likes the champorado. We don’t normally measure our ingredients, we estimate. To give you these recipes, I had to think about the measurements..”
Other ideas may be found by googling “Country’s Name” recipes.
Preparation1. Sauté garlic in butter until golden brown.2. Add onion and sauté for a few minutes.3. Add carrots, sauté for about 2 minutes.4. Add chicken and shrimp, then chicken
stock; and simmer for few minutes until shrimp is cooked.
5. Add green peas, then season with salt and pepper.
6. Add the cream, cashew nuts, and quail eggs; and gently stir.
7. Serve with steamed rice.
Preparation1. Boil the glutinous rice with the coconut milk/
water mixture for about 30 minutes over medium high heat. Stir constantly until the rice is cooked, so it won’t stick to the bottom of the pan.
2. Mix brown sugar with cocoa powder. Pour it in the boiling rice when the rice is cooked. Continuously stir. The mixture should be sticky.
3. Adjust the sweetness, according to taste. If the champorado is too sticky, add water. The texture should be like porridge.
4. Add 1/2 cup coconut milk (if available) or evaporated milk at the end. Let boil one more time, then serve.
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Coconut Rice
Ingredients 2 cups rice2 cups water1 cup coconut cream
Sweet Potato Pancakes
Ingredients Sweet potatoes or taro, gratedEgg, optionalOil, to keep from sticking
Global Mission Director Verne Ward and his wife, Natalie, served as missionaries in Papua New Guinea, before Verne was appointed Asia-Pacific regional director, then Global Mission director. Natalie provided these recipes and says there are many varieties of sweet potatoes and taro in Papua New Guinea. The people eat them numerous ways—boiled, roasted, fried. Coconut is also popular in PNG. Where the Wards served, meat was uncommon; mainly served at celebrations. Natalie mentioned that, in the cities, people sometimes have more elaborate meals, recipes for which can be found online.
Preparation1. Boil rice in the water until tender.2. Add coconut cream and bring to a boil, then
lower the heat and simmer for approximately 40 minutes.
Preparation1. Grate sweet potatoes or taro.2. Press into a pancake shape. (Add an egg, if they
do not stick together.)3. Heat a bit of oil in a skillet.4. Place the pancakes in the skillet, and brown on
both sides.
Lesson 10
Lesson 12Filipino Chicken/Pork Adobo
www.bit.ly/Chicken-Adobo
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Peach Soup
Ingredients1 kilogram (2.2 pounds) peaches2 litres (8.5 cups) milk2 decilitres (6.75 fluid ounces) whipping cream20 grams (4 teaspoons) vanilla sugar1
2–3 tablespoons regular sugarWhipped creamSliced almonds
Strawberry Soup
Ingredients800 grams (1.75 pounds) strawberries (fresh or frozen)30 grams (2 tablespoons) vanilla sugar3 decilitres (10 fluid ounces) whipping cream1 litre (4.25 cups) milk (fresh is better)5 tablespoons regular sugar
Option: Serve vanilla ice cream and additional fresh fruit for extra toppings on the soup. The ice cream will give it more of a vanilla taste and make it thicker and richer.
Variation: This recipe is nice with other berries, mixed forest fruit (a mixture of any red/blue/black berries), and peaches. With some fruits, like sour cherries, apples, pears, and gooseberries, we cook the fruits beforehand, adding cinnamon, cloves, and lemon juice to taste. After the fruit is cooked, chill, then make according to recipe.
Apple Soup
Ingredients6-7 apples2-3 tablespoons sugar3 litres (3 quarts) water2 decilitres (3/4 cup) sour cream2 tablespoons flour1 package vanilla sugar (12 grams; approximately
1/2 ounce)
1 Vanilla sugar may be purchased or be prepared at home. Combine approximately 2 cups of white sugar with the scraped seeds of one vanilla bean. Or add 1 to 2 whole vanilla beans to an airtight jar containing 1 to 2 cups of white sugar; let the mixture age for approximately 2 weeks; replace sugar as it is used and the beans will last indefinitely.
Recipes from NMI Mission Book, Eyewitnessby Gusztinné Tulipán Mária
Preparation1. Chop 0,5 kilogram (1 pound) peaches.2. Blend peaches and 1,5 litres (6.25 cups) milk.3. Add the cream and continue to blend.4. Add the vanilla sugar and regular sugar.5. Add the remaining milk.6. Chop and add the remainder of the peaches.7. Chill before serving.8. Serve with whipped cream and almonds, or
serve with vanilla ice cream.
Preparation1. Put 600 grams (1.3 pounds) strawberries (fresh
or frozen, but defrosted), regular sugar, vanilla sugar, and a little bit of milk into blender.
2. Blend slowly, so the fruit blends well with the other ingredients.
3. Add cream and blend for a minute to thicken the soup.
4. Add the remaining milk.5. Pour soup into serving bowl, and add the
remaining fruit, chopped.6. Refrigerate soup for a minimum of 30 minutes.7. Serve whipped cream and sliced almonds in
bowls on the table. Everyone can garnish their soup, according to their preferences.
Preparation1. Peel the apples and cut them into cubes.2. Boil the water with sugar.3. Mix the sour cream with the flour.4. Put the apple cubes into the boiling water.5. Remove the soup from the stove and pour in
the sour cream, stirring until thickened.6. Add the vanilla sugar.
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Another Apple Soup
Ingredients60 dekagrams (1-1/3 pounds) tart applesZest of one lemon (approximately 1 tablespoon)1 stick of cinnamon2 nutmegs1 pinch salt6 dekagrams (3-3/4 tablespoons) sugar2 decilitres (3/4 cup) sour cream3 dekagrams (1-3/4 tablespoons) flour (or 2 egg yolks)1,5 litres (6 cups) water
Nectarine Cream Soup
Ingredients30 dekagrams (10.5 ounces) nectarines3 decilitres (10 liquid ounces) water1 decilitre (3.4 liquid ounces) milk (1,5% fat)1 egg, separated1/2 tablespoon cinnamonLiquid sweetener or honey (to taste)150 grams (5 liquid ounces) yoghurt (1,4%)1 tablespoon fresh lemon juice
Strawberry–Sweet Cherry Soup
Ingredients1/2 cup strawberries2/3 cup sweet cherries1-2/3 cup cold milk3/4 cup cream4 tablespoons sugarPinch of salt1-1/2 cups water10 whole cloves1 small cinnamon stick1 lemon peel
Preparation1. Peel the apples and cut them into thin slices.2. Put the apples into cold water with all the spices,
and cook them. (You may want to put the spices into a removable cooking bag.)
3. When the apples are tender, remove the spices (or the spice bag) and remove pot from stove.
4. Mix the sour cream with the flour and add it to the soup, stirring constantly. Mix well. (You can also use egg yolks for thickening the soup instead of the sour cream-flour mixture.)
5. In summer, pour the soup into a serving bowl and place the bowl on a bed of ice to serve.
6. In winter, serve the soup at room temperature or warm.
7. The same recipe can be used with sour cherries, but add more sugar (10-15 dekagrams; 3.5–5 ounces).
Preparation1. Peel and slice nectarines.2. Add the lemon juice, cinnamon, and honey/sweet-
ener to the water in a pan, and steam the fruit.3. When the fruit is cooked (but not mushy), allow
the fruit and water to cool, then blend well.4. Add milk, yoghurt, and egg yolk, then whip until
foamy.5. Whip egg white separately until stiff peaks form.6. Fold the whipped egg white into the soup.7. Refrigerate the soup for 1–1,5 hours. (The soup
will not only cool down, but will also become creamier.)
8. Serve the soup chilled and garnish with fruit pieces.
Preparation1. Remove the pits from the cherries.2. Mix and mash both fruits in a blender.3. Put the mix through a strainer. You should have
the strained juice of the fruits.4. Add cold milk, cream, sugar, and salt to the fruit
juice.5. Prepare the spices by cooking the cloves,
cinnamon stick, and lemon peel in water for 5 minutes.
6. Cool the spiced water, pour it into the fruit soup through a strainer, then stir.
7. Serve the soup chilled, with whipped cream and pieces of fruit.
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Sour Cherry SoupFeeds: Approximately 4 people2-litre (2-quart) cooking pot
Ingredients1 litre (34 liquid ounces) water1 can (680 grams; 24 ounces) of sour cherriesSugar (according to taste)Cinnamon (according to taste)2-3 pieces of clove (according to taste)3 decilitres (10 liquid ounces) whipping cream1 package (40 grams; 1.5 ounces) instant vanilla
pudding
Rhubarb Soup
Ingredients1 package of vanilla sugar
(12 grams; approximately 1/2 ounce)8-10 stalks of rhubarb2.5-3 litres (2.6-3 quarts) water1 lemon (use one that is not bitter, or use lemon juice)2-3 decilitres (7-10 ounces) sour cream1 tablespoon flour (I do not like it very thick. For
thicker, use up to 2-3 tablespoons flour; it also depends on how thick the sour cream is.)
2–3 tablespoons sugar (cane sugar)—amount is according to taste
Preparation1. Pour the can of sour cherries into the pot, add
water, and season with sugar. Add cinnamon and clove according to taste. Bring to a boil at medium heat.
2. While waiting for soup to boil, stir pudding with whipping cream until smooth.
3. After soup comes to a boil, remove from heat, and allow to cool. When it is lukewarm, remove 2 decilitres (approximately 7 ounces) of the sour cherry soup and mix well with the pudding, then add the mixture to the remaining soup.
4. Serve the soup lukewarm or cold with whipped cream on top.
Preparation1. Clean the rhubarb (cut off the leafy portion and
discard) and wash.2. Slice rhubarb.3. Cook rhubarb in water until the fruit is half-
tender.4. Peel a small lemon, slice into circles, and place
into the soup.5. Add package of vanilla sugar.6. Mix the sour cream and flour, and pour mixture
into soup, stirring well.7. Add sugar (cane sugar is best). It is important to
add the sugar late; otherwise, it burns.8. Bring soup to a boil, stirring constantly.9. Serve the soup cold or warm.
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Chestnut Cream Soup with Sour Cherry(Serves: 4)
Ingredients15 dekagrams (5.3 ounces) sour cherry
(canned, without seeds and drained)1 decilitre (3.4 liquid ounces) waterFew drops artificial extracts/flavourings2 for cooking
(vanilla, rum, or other flavoured extract)9 decilitres (30.4 ounces) milk with 2,8% fat1 pod vanilla (scrape out the vanilla beans from
both halves)1 tablespoon pudding powder for thickening (not
instant; vanilla fits well)1 decilitre (3.4 liquid ounces) milk with 2,8% fat25 dekagrams (8.8 ounces) chestnut puree1/4 teaspoon (1 millilitres) ground cinnamon2 tablespoons honey (polyflora honey preferred)
2 I use Dr. Oetker aromas (artificial extracts/flavourings). They are non-alcoholic aromas/flavourings for cooking and baking that the cook dilutes with water. They can be purchased online.
Preparation1. Drain the canned sour cherry, removing seeds
if necessary.2. Mix the extract/flavouring with the necessary
amount of water (according to extract packaging), and soak the sour cherries in it for 2 hours.
3. Heat the larger amount of milk slowly, stirring the vanilla beans into it.
4. Mix the smaller amount of milk with the pudding powder.
5. Add the pudding to the heated milk-vanilla mixture, blending it well. Continue to heat to boiling.
6. Crumble the chestnut puree into the soup.7. Remove the boiling soup from the stove, and
use a kitchen mixer to make the soup smooth.8. Put soup back on the stove, and add cinnamon
and honey.9. While the soup is cooking, make sure to stir it
well.10. Drain cherries from the extract liquid, and
discard liquid.11. Add the sour cherries to the soup, bringing it
to a boil again, then remove from heat.12. Allow soup to cool to room temperature, then
chill.13. Serve with whipped cream and slices of
orange.14. Serve the soup cold or warm.
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Volume
US Standard MetricPinch;1/16 teaspoonDash;1/8 teaspoon .5 millilitre
1/4 teaspoon 1 millilitre
1/2 teaspoon 2.5 millilitre
3/4 teaspoon 4 millilitre
1 teaspoon 5 millilitres
1 tablespoon;3 teaspoons;1/2 fluid ounce
15 millilitres
1/8 cup;2 tablespoons;1 fluid ounce
30 millilitres
1/4 cup;4 tablespoons;2 fluid ounces
60 millilitres
1/3 cup;2.6 fluid ounces 78 millilitres
1/2 cup;8 tablespoons;4 fluid ounces
118 millilitres
3/4 cup;6 fluid ounces 178 millilitres
1 cup;8 fluid ounces 237 millilitres
1.5 cups;12 fluid ounces 355 millilitres
1 pint;2 cups;16 fluid ounces
473 millilitres
1 quart;4 cups;2 pints;32 fluid ounces
1 litre
1 gallon;16 cups;4 quarts;128 fluid ounces
3.79 litres
Weight
US Standard Metric4 ounces;1/4 pound 115 grams
6 ounces 170 grams
8 ounces;1/2 pound
227 grams;1/4 kilogram
12 ounces;3/4 pound; 340 grams
16 ounces;1 pound
453 grams;1/2 kilogram
32 ounces;2 pounds 1 kilogram
128 ounces;8 pounds 3.6 kilograms
temperature
Descriptive Fahrenheit Celsius
Very slow; very low225° 110°
250° 120°
Slow; low275° 140°
300° 150°
Moderately slow; warm 325° 160°
Moderate; medium 350° 180°
Moderate; moderately hot 375° 190°
Moderately hot 400° 200°
Hot 425° 220°
Hot; very hot 450° 230°
Very hot 475° 250°
Extremely hot 500° 260°
Cooking Conversion Chart