NEW LIFE ON-LINE MINISTRIES (UK) - Brian Goodacre's Web Church

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pastor's kitchen

Ah, food for the body...

Links will be added as and when. Enjoy!


Ingredients for 8

    300g plain flour  
    1 egg  
    4 tbs oil  
    a drop of vinegar  
    180 ml water  
    4 large eating apples, peeled and cored  
    icing sugar, to serve 


  • Sift the flour and salt into a bowl and mix in the egg, oil, vinegar and water until smooth.
  • Knead the resulting pastry for as long as you can put up with it and place back in the bowl. Cover and leave to rest for half to three-quarters of an hour.
  • In the meantime, prepare the filling: melt the butter in a fairly large saucepan and add the chopped apples; leave to stew until they start softening.
  • Add some breadcrumbs.
  • Mix in sugar, cinnamon and sultanas to taste, and leave to cool.
  • Spread a clean cloth out onto a board and roll out the pastry as thin as you dare - don't stop until you can see through it, but make sure you DON'T tear it! Spread the filling over the pastry and, using the cloth to help you, roll the strudel up.
  • Place on a greased baking tray in a hot oven, for about half an hour (the pastry should remain fairly pale).
  • Serve warm, sprinkling each portion with icing sugar.

This recipe in RTF (right click to 'save as') 


Pfeffernusse is a traditional German Christmas cookie.  The Danes and the Swedes also claim this Christmas tradition as their own calling these cookies Pebernodder and Perrarnotter respectively.  The name Pfeffernusse, Pebernodder, or Perrarnotter  translated into English is Pepper Nuts.  These are somewhat different than the ones you can buy in the stores at Christmas time.  Instead of being hard, dry spice cookies, these are soft, moist spicy cookies.  


2 eggs  
3/4 cup dark brown sugar, firmly packed  
3/4 cup granulated sugar  
Grated rind of 1 lemon  
2 heaping tablespoons of finely chopped mixed candied fruit  
1/4 cup finely chopped almonds  
1 teaspoon ground cinnamon  
1/2 teaspoon ground cloves  
1/2 teaspoon ground allspice  
1/4 teaspoon ground cardamom  
1/2 teaspoon ground black pepper  
3-1/2 cups (approx) all-purpose flour  
1 teaspoon baking soda  
Light rum  
Confectioners' Sugar 


  • Beat the eggs with both sugars until the mixture is very thick and almost white.
  • Add lemon rind, candied fruit, almonds, baking soda and spices.  Mix well.
  • Add flour a little at a time and stir in thoroughly until mixture is very heavy and will form a ball when kneaded in the hand without sticking to the hand.
  • Turn dough out onto a lightly floured board and form into several rolls, approximately 1 inch in diameter.
  • Cut the rolls into 3/4 inch slices. Arrange the slices on a buttered cookie sheet, leaving approximateluy 2 inches between cookies in all directions.  Bake in a 300 degree F. oven for approximatley 15 minutes or until the bottom of the cookies brown.  Remove cookies from the oven and allow to cool for approximately 5 minutes.
  • Remove cookies from cookie sheet one at a time and dunk in a bowl of light rum for 3 seconds.
  • Drain each cookie briefly and then coat with confectioners' sugar.
  • Place cookies in single layers on racks or cookie sheets or cardboard covered with aluminum foil and allow cookies to dry for several hours (overnight is best).
  • Carefully remove cookies and place in plastic bags or other airtight containers for storage.
    These cookies will remain delightful for at least a month if they are stored in airtight containers.  

    Makes about 4 dozen cookies.  
    This recipe in RTF (right click to 'save as')  

Quaker's Original 1955 Oatmeal Cookies

Ingredients (for 4 servings)

    2 cups Sifted flour 
    1/2  teaspoon Salt 
    1/2  teaspoon Baking powder 
    1 teaspoon Cinnamon 
    1/2 teaspoon Ground cloves 
    1 cup Shortening 
    1 1/2  cups Brown sugar 
    2 Eggs -- beaten 
    2/3  cup Sour milk (Add lemon juice -- to regular milk) 
    1 1/3  cups Rolled oats 
    1 cup Raisins 
    1 cup Chopped nuts 


  • Sift first five ingredients. 
  • Cream shortening and sugar; add eggs; beat until smooth. 
  • Add dry ingredients in small amounts alternatively with milk. (You may do this by hand.)
  • Stir in last three ingredients.
  • Drop by teaspoonful onto greased cookie sheets. Bake at 350 deg. until golden.

    This recipe in RTF (right click to 'save as') 

Nasi Goreng (Indonesian Fried Rice)


2 eggs
4 Tbs peanut (or other mild flavored) oil
1 onion, peeled and chopped
1 clove garlic, peeled and chopped
4 oz (100 g) pork, chicken or beef, diced fine
4 cups cold cooked rice
1 Tbs Hoisin sauce*
4 oz (100 g) cooked small shrimp, shelled
8 oz (225 g) peas, defrosted if frozen
2 scallions or green onions, chopped in 1/2 in. (1 cm) pieces
1/2 Tbs chili sauce (optional)

Beat the eggs and heat half the oil in an omelet pan. Pour the eggs in and allow to set into a pancake-type omelet. Turn out, slice into 1 in. (2.5 cm) ribbons and set aside. In the same pan, put the rest of the oil and fry the onion and garlic for 3 minutes. Add the meat and cook for 3 minutes, then add the rice and stir till well heated. Season with the Hoisin sauce, and the shrimp, scallions and peas with the chili sauce, if used, and allow to heat through. Serve decorated with strips of omelet.

Serves 4.

*Available in most good supermarkets and in Asian groceries and specialty shops.


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