Recipes From St. Albans Adventist Church’s Cook-Along Group
Published on: 06-30-2020
While my local church has been on lockdown, we’ve been using Zoom for Sabbath services. After singing and making our offerings via various online options, we stick around and chat, not wanting the Sabbath fellowship to end. It was funny when Sharon M. asked, “So, what’s everyone eating for Sabbath lunch today?” That got everyone chatting! Sharon M. and her husband, Pavle, had prepared aubergine (eggplant) curry. Sarah’s family was having tomato soup and panini.
Before we knew it, a plan for everyone to cook together on a Sunday was hatched. We were going to make authentic Greek Spanakopita, demonstrated by Margarita, who moved to the U.K. from Greece as a teenager. She sent us a list of ingredients and instructions for preparation. We met via our Zoom link and saw into each other’s kitchens as we each prepared this tasty spinach, dill, and feta dish. Sharon M. asked, “What shall we have with it?” and on the spur-of-the moment, Margarita suggested lemon potatoes. Soon, she was walking us through the preparation of that dish. We shared pictures when the food came out of the oven.
The next week we decided to try Melita’s pea and dumpling soup. Melita is from Serbia, and this is a Balkan region traditional dish, also loaded with dill. She sent us all a photo of the soup she made as she figured out the recipe. She also gave us a list of ingredients and told us what to prepare ahead of time.
We hope you enjoy these recipes as much as we enjoyed virtually cooking them together!
1 package filo dough, thawed (approx. 10-12 sheets)
2 medium onions, diced
500 g. (16-20 oz.) fresh spinach
Handful fresh flat leaf parsley
Handful fresh dill
200-300 g. (7-11 oz.) feta cheese (or vegan cheese)
2 eggs (or blended ½ cup silken tofu)
6 tbsp. extra virgin olive oil
100 ml. (approx. ½ cup or 4 oz.) vegetable oil
You’ll need a 10″ x 15″ lasagna pan and a pastry brush.
Blanch spinach and squeeze juice out once cooled.
Finely chop onions, dill, and parsley.
Crumble feta (or vegan cheese) with a fork or grate.
Beat eggs (or blend silken tofu).
Combine all ingredients together and add oil and pepper (pinch of salt only as feta is already salty).
Layer 5-6 sheets of filo across dish to cover bottom and edges. Brush with vegetable oil between layers.
Empty spinach mixture into the dish and spread out evenly.
Layer the rest of the filo, 5-6 sheets, on top of the spinach the same as you did the first.
Roll in the filo edges and brush the top with oil.
Cut through the top layers carefully with serrated knife to the filling to designate each piece.
Bake at 160 C. (325 F.) for approximately 45 minutes or until filo has browned.
Remove from oven and leave to cool a bit before cutting each section through to the pan bottom.
1.5 kg. (3 pounds) of potatoes
Juice of 1 lemon
2 tsp. oregano
2 tsp. paprika
1 tbsp. salt
6 whole garlic cloves
6-8 tbsp. vegetable oil
Chop potatoes into wedges or quarter them.
Place potatoes in baking dish.
Sprinkle oregano, paprika, and salt over potatoes and mix.
Add oil and lemon juice over potatoes and mix.
Add half a cup of water over potatoes and mix.
Bake at 180 C. (400 F.) until potatoes have cooked through and are starting to brown, maybe 30 minutes.
Stir potatoes every 15 minutes, and add more water if needed.
Pea and Dumpling Soup
2 stalks celery
2 large carrots
1 large onion
1 medium parsnip
2 cloves garlic
1 extra-large or 2 large potatoes
700 g. (6 cups) frozen peas
Handful flat leaf parsley
Handful fresh dill
2 tbsp. vegetable oil
1-2 tsp. black pepper
Pinch cayenne pepper (optional)
Vegetable stock (3 cubes Knorr brand works well, but use what you have)
1/2 cup plain flour
Pinch dried dill (optional)
2 tbsp. water
Pinch of salt
Make the dumpling mix and keep in fridge until it’s time to drop them into the soup.*
Wash and peel all vegetables.
Take the stock cubes and dissolve in 500 ml. (2 cups) of boiling water.
Take the finely chopped onions and roughly chopped garlic cloves and sauté in a pot with 2 tbsp. oil.
Chop the celery in fine slices.
Chop carrots, parsnip, and potato in even small cubes and add, along with the celery, to the pot once the onion starts to soften. Add the stock already prepared in 500 ml. (2 cups) water, and add another 1.5 liters (6 cups) of water and bring to a boil. Lower the temperature to medium and cook for 15 minutes until the potato is almost cooked through. Add the frozen peas, and once it begins to boil again, one by one add the dumplings. Keep at a simmer until the dumplings all rise to the top, then cook another 5 minutes.
Add paprika, salt, and pepper to taste.
Beat an egg in a bowl and add flour.
Add 2-3 tbsp. water.
Add a pinch of salt and a pinch of dried dill and mix. The consistency you want to get is quite solid and sticky, so that if you turn the plate sideways, it moves quite slowly.
To create dumplings, you’ll need a teaspoon and a tablespoon.
Dip the two spoons into the hot soups to prevent dough sticking. Scoop half a teaspoon of the dough, and with the tablespoon slide it off the teaspoon into the soup.
Get close to the soup as the steam will help it slide in.
Repeat the process until all the dough has been used.