-Germany -Malta -Venezuela
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.
*Salt and pepper up to taste
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.
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.
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.
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.
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.
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.
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.
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
For the cream:
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.
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.
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.
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.
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.
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.
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
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
Germany omelette from Germany