Welcome to the “Favourite Foods and Recipes” section of Biblical and Reformed!
Here, I share a taste of my kitchen and the joy that comes from creating meals with love and care.
Cooking is more than just nourishment for the body; it’s an opportunity to express creativity, share fellowship, and reflect on the blessings God has given us.
It is an act of love—both for those we serve and for the One who provides. I hope these recipes inspire you to gather around the table, share in fellowship, and enjoy the simple pleasures of a home-cooked meal.
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Chicken Fricassee with Shallots and Bacon
Ingredients: – 4-6 chicken thighs, skin-on, bone-in – Salt – Freshly ground black pepper – 4-5 slices of bacon, cut into strips – Bacon oil (from frying bacon) – 3-4 garlic cloves, minced – 8-10 shallots, peeled and halved – Fresh thyme sprigs – 1/2 cup chicken broth Instructions: 1. Preheat the Oven: Set your
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Stuffed Eggplant Rolls
Ingredients: – 2 large eggplants (or 3-4 if using smaller varieties like Chinese eggplants), sliced lengthwise into 1/4-inch thick strips – 1 cup ricotta cheese – 1/2 cup shredded Parmesan cheese, plus extra for sprinkling on top – 1 egg – 2 cloves garlic, minced – 3 tablespoons fresh parsley, chopped – 1/4 teaspoon salt
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