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-Germany -Malta -Venezuela

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BY:

MARTA CRISTOBAL 

PAULA DEL RIO

JOHANNA ENCABO


20

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20

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Arepas with ground beef

Arepas, it is said that is a traditional Venezuelan appetizer but his origin is not known exactly. The word ‘’arepa’’ comes  from the voice “erepa”, that means “maize” for the Cumanagotos.

Ingredients:

  1. 2 cups pre-cooked white corn meal
  2. 2 ½ cups warm water
  3. 1 teaspoon salt
  4. 1 pound ground beef 
  5. ½ green pepper finely chopped
  6. ½ onion finely chopped
  7. 4 cloves garlic finely chopped 
  8. 2 tablespoons Olive Oil
  9. 1 teaspoon sweet pepper 
  10. 1 tablespoon fresh chopped parsley

*Salt and pepper up to taste

Preparation:

  1. First, preheat the oven to 177º C so when you need it it will be ready to use.

    In a bowl combine warm water and salt, mix them together with a continuous movement of a spoon. Slowly add the cornmeal and continue stirring with your hands.

  2. Then knead the dough until it’s smooth, soft and flexible. Then form the arepas into discs  of 1’23 cm in thickness., transfer the arepas to a dry pan, cook on medium heat.

  3. When the crust has developed, and they look slightly golden, flip them. Cook it for 3 more minutes, when both sides have developed, change it to a rack of the preheated oven. Cook it for 10 - 15 minutes.

  4. Remove one arepa from the oven and tap it. If it sounds empty it is ready, otherwise, leave the arepa inside for five more minutes.

  5. Carefully remove the arepas and let cold down a little before adding the filling. Add olive oil to a saute pan, once the oil begins to ripple add garlic. When the garlic has crisp edges, add the onion. As the onion becomes translucent add the green pepper.

  6. Add the ground beef, breaking up the meat as it cooks, with 1 teaspoon salt and 1/2 teaspoon of pepper. Once the beef has melt down its fat and juices and add the paprika. Mix all of it to combine.

  7. Continue to cook the beef mixture until the meat has absorbed the pan juices. Taste it and adjust salt and pepper to your taste.
    Carefully cut arepas in half, creating a pocket like that of a pita. Fill the pocket with the warm ground beef, sprinkled with fresh parsley, and serve.

Quesillo from Venezuela

This recipe is a dessert from Venezuela. We adapted it  to those who have allergies and  can’t eat eggs.

Ingredients: 

  1. 100ml of milk (half glass)
  2. 500ml Liquid cream 
  3. Cheese spread Philadelphia (one  packaging)
  4. 6 Tablespoon of sugar
  5. 2 Envelopes of Royal Curd
  6. Caramel liquid
  7. Cookies

Preparation:

  1. First in a saucepan put the liquid cream and the cheese to boil and stir it with a wooden spoon. Meanwhile, in the half glass of milk, put the sugar and the two envelopes of Royal curd, mix it with a spoon until it dissolves. 
  2. When the saucepan of the cream and the cheese are boiling, add the mixture of the glass. Let it boil a little (2-3 minutes).
  3. Then in a mold spread with liquid caramel add the mixture, on top of this place the cookies. Let it cold down. Then put it inside the fridge and left there for a few hours. Then it will be ready to remove it from the mold and to serve.


Donauwelle from Germany

Ingredients:

For the cream: 

  1. 1 pack of vanilla flan 
  2. 250g of butter at room temperature 
  3. 2 spoons of sugar
  4. 400ml of milk at room temperature 
  5. For the cupcakes:  
  6. 4 eggs 
  7. 175g of sugar 
  8. 1 spoon of vanilla 
  9. 2 teaspoons of yeast (10g)
  10. Some salt
  11. 370g of flour
  12. 2 spoons of cocoa powder 
  13. 200g of cherries
    For chocolate cover:
  14. 300g of melting chocolate 
  15. 3 teaspoons of nutella
  16. 1 tablespoon of butter

Preparation:

  1. First prepare the cream: mix the flan preparation with the sugar and a little bit of milk, so it dissolves. Put the rest of the milk to boil and when it reaches it, remove from the heat then add the mixture of vanilla custard and return it to medium heat. Remove until the cream thickens.

  2. Remove and transfer it to a bowl. Tape up with transparent film stuck to the cream. Once is cold add the butter and mix it to integrate. Replace it and reserve.

  3. Secondly, preheat the oven 175 ° C. Grease and flour a mold, removable. Mix flour, baking powder and salt, sieve. Reserve. Beat the butter and sugar, at medium speed until the mixture is fluffy and smooth. Add the eggs one by one while stirring and the vanilla. Then add the flour three times, alternating with the milk, starting and ending with the flour.

  4. Separate the mixture in two equal amounts. Then add the cocoa to the 2 tablespoons of milk, mix it until is dissolve and then serveit in one of the halves and mix to integrate. Next divide the half of the vanilla into the mold and over the other half of the chocolate, taking care not to mix them.

  5. Place the cherries on top pressing down slightly. Bake 30 - 35 minutes. Then remove the mold from the oven and let it cool on a rack. Later unmold and let it cool on the rack.

  6. Prepare the chocolate coating: melt the chocolate in a water bath. Add butter and Nutella. Remove until the cover is smooth. Let it cool down at room temperature.

  7. Draw waves with the help of a fork. Cover it with plastic wrap and keep it in the refrigerator for at least 2 - 3 hours. Then remove it and cut into rectangular portions of equal size.

Timpana from Malta

Ingredients:

  1. 2 tablespoons of olive oil
  2. 1 onion
  3. 250g of ground beef
  4. 250g of ground pork
  5. 1 cucharada of (extracto) tomatoes
  6. 2 (400g) expert tomatoes
  7. 250cc meat broth
  8. 500g of noodles
  9. 4 strip of bacon
  10. 250g of Chicken's liver
  11. 3 eggs
  12. 75g of parmesan cheese
  13. 250g of ricotta cheese
  14. 200ml of milk
  15. 3 boiled eggs
  16. Salt and pepper
  17. 3 puff pastry dough sheets


Preparation:

  1. Preheat the oven to 180 * C.  
  2. Heat half the oil in a pan and saute the onion 5 minutes until it’s tender. Then add the grounded pork and the grounded beaf. Mix it with a wooden spoon and countinue doing it until is brown. Add the tomato extract and cook it mixing it for a minute. Add the tomatoes and the broth and let it boil. 
  3. Reduce the heat, let it cook 45 minutes and stir it often. Remove and let cool for 30 minutes. Meanwhile, cook the tomatoes in salted water according to the package instructions. Strain and let cool. Next brown the bacon for 5 minutes until is crispy. Remove it with skimmer and stand on paper towels.
  4. Add the rest of the oil in the pan and cook half of the chicken livers. After 2 minutes, remove it and cook the rest until is golden brown. Mix the preparation of chopped pork, noodles, grated cheese, bacon, ricotta and milk then add the hard eggs, and mix until well integrated. Spice it with salt and pepper. Line the base of the cake with a dough disk, let it stick out at the edges.
  5. Fill it with half of the pasta filling then place the livers on the top and cover it with the remaining noodle filling and smooth the surface. Cover with the remaining dough and seal the edges. Brush with beaten egg and bring to the oven. Bake it an hour, if the dough browns quickly, cover with aluminum foil and continue cooking.

Pastizzi of ricotta from Malta

ingredients:

  1. 3/4 puff pastry 
  2. 400g of ricotta cheese
  3. 2 eggs 
  4. 2 teaspoons of parsley
  5. 2 tablespoons of cheese to grill 
  6. Ground black pepper

Preparation:

  1. First, turn the oven to 180 degrees so it’s warm. In a bowl, beat the two eggs and then add the ricotta and cheese to gratin. Then stir until everything is well mixed, then take the pepper and parsley (better if it is fresh), keep stirring.
  2. Secondly to make the mass of the pastizzis, you have to make circles with the puff pastry. It is best to use a rolling pin, because this way the dough will stretch better. When you have spread it well, cut circles about 9 cm in diameter.  
  3. Next when you have the circles, put a spoonful of the filling mixture in each piece. To close them, fold the puff pastry in half and squeeze the edges to close the sides. Put the pastizzis in the oven and leave it for half an hour at 180º. When they are brown, take them out and let them cool.

Germany omelette from Germany 

Ingredients:

  1. 10 sausages from Frankfurt
  2. 100g of smoked bacon 
  3. 4 eggs 
  4. 100ml of milk 
  5. 1 teaspoon of butter 
  6. Salt 
  7. Pepper

Preparation:

  1. First put a little oil in the pan and roast the sausages on both sides.Then cut the bacon into strips.
  2. Beat the eggs, add the powdered milk and salt and the pepper. Heat the butter in a pan and fry the bacon.
  3. Finally, serve the egg and, while is stirring, let it set at low temperature. At the end, add the sausages and the pepper.