Matzah
Arepas (Colombia)
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2 cups PAN flour
2 teaspoons salt
2 tablespoons unsalted melted butter
1 cup shredded mozzarella cheese
½ cup shredded feta cheese.
2½ cups whole milk.
1 teaspoon nonstick cooking spray.
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1.In a large mixing bowl, combine the PAN flour, salt, butter and shredded mozzarella cheese. Mix well to incorporate the ingredients evenly.
2. Pour milk while continuously mixing the dough. Knead the dough until it becomes smooth and manageable, adding more milk if necessary to achieve the right consistency.
3. Let the dough rest for about 5 minutes.
4. Divide the dough into equal-sized portions and roll each portion into a ball. Flatten each ball into a disc shape, about ½ inch thick.
5. Heat a skillet over medium heat and spray with nonstick cooking spray. Place the arepas on the skillet and cook for about 5 minutes on each side, or until they develop a golden brown crust.
6. Let them cool for a few minutes before serving.
7. You can fill the area with cheese or any other ingredient.
CAUSA (Peru)
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5 potatoes.
Juice of two limes.
Salt and pepper to taste.
A few sprigs of chopped parsley.
2 chicken breast.
1 tablespoon of mayonnaise.
1avocado sliced.
2 hardboiled eggs chopped into cubes.
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1.Place the unpeeled potatoes in a large pot of cold water, adding 2 tablespoons of salt. Bring it to a boil and boil the potatoes until they’re cooked and soft. Strain and set aside to cool.
2. When the potatoes have cooled sufficiently, remove the skin. Pass them through a potato ricer three times until the dough achieves a smooth and soft consistency. Add salt and pepper to taste, lime juice and the sprigs of parsley. Knead the potato dough until you get a pliable and form texture.
3. cook the chicken in boiling water, and when it's ready, shred it and mix it with mayonnaise
4. To serve, use a greased 3-inch diameter mini-springform pan to help you put each individual causa together. Spread the potato dough on the base, about 1 inch high. Then place a layer of mashed avocado, followed by a layer of the chicken filling, and finish your causa with another 1 inch layer of potato dough. Remove the springform and repeat 3 more times.
5. Decorate each serving with chopped egg and ají limo chili pepper, and enjoy!
Tequeños (Venezuela)
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Wiener wraps.
Mozzarella cheese.
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1. Cut the wiener wrap into strips.
2. Cut the mozzarella cheese into sticks.
3. Freeze the cheese sticks for 15 minutes.
4. Wrap the cheese sticks with the wiener wrap.
5. Bake for 10 minutes, remove from the oven and let cool for 5 minutes.
Sweet Bananas (Brazil)
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1/2 tablespoon butter
1 large banana , slightly under-ripened, peeled, cut into 3/4-inch slices.
100 gr. condensed milk.
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1.Melt butter in a small pan over medium-high heat. Place banana slices in the pan in a single layer; cook for 1-2 minutes per side, undisturbed, until a golden crust forms (keep an eye on them and adjust the heat if they brown too quickly.)
2. Remove banana slices from the pan, and pour condensed milk over the banana slices. Allow to cool slightly.
Beef Patty (Jamaica)
Matzah Balls
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Ingredients
6 Cups of Chicken broth
4 Large carrots, peeled and cut
4 Celery stalks cut
1 Large onion, peeled and quartered
1 Bunch fresh parsley
2 Bay leaves
4 Cloves garlic, peeled
Salt and black pepper to taste
Matzah Balls
1 Cup matzo meal
4 Large eggs
1⁄4 Cup vegetable oil
1⁄4 Cup chicken broth or water
1 Teaspoon salt
1⁄2 Teaspoon baking powder (optional)
1⁄4 Teaspoon ground black pepper
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Soup:
1. Put the chicken broth in a big pot
2. Add carrots, celery, onion, parsley, bay leaves, garlic, salt, and pepper. Let it boil.
Prepare Matzo Balls:
1. Whisk eggs, oil, broth, salt, baking powder, and pepper. Stir in matzo meal. Chill for 30
minutes.
Cook Matzo Balls:
1. Form mixture into golf-ball-sized balls. Boil in salted water. Simmer for 30-40 minutes until fluffy.
2. Ladle soup and matzo balls into bowls. Top with dill or parsley. Enjoy this simple, warm meal!
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Pastry:
450 g Plain Flour.
227 g Butter.
1 tbsp Curry Powder.
1 tbsp Turmeric. 1 tsp Salt.
1 tbsp Baking Powder.
300 ml Milk.
1 Egg For Egg Wash.
Beef Filling
500 g Minced Beef Ground Beef.
1 Onion.
3 Spring Onions.
2 Garlic Cloves.
To Taste Ginger. 2 tbsp Smoked Paprika.
2 tbsp Onion Powder.
2 tbsp All Purpose Seasoning.
2 tbsp Garlic Powder.
2 tbsp Black Pepper.
To Taste Thyme.
2 tbsp Ketchup.
2 tbsp Dark Soy Sauce.
1 tbsp Browning Sauce Optional
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Pour plain flour into a large mixing bowl and add a tablespoon each of curry powder, turmeric, baking powder and a teaspoon of salt. Mix until evenly distributed.
2. Add cubes of butter into the mixing bowl and rub-in until the mixture resembles breadcrumbs.
3. Pour half of the milk into the mixture and mix together before pouring the remaining half bit-by-bit mixing each time.
4. Use your hands to bring the dough together. Then place in the fridge for at least 15 minutes, you can use this time to prepare the filling.
5. Pour the minced (grounded) beef into a large mixing bowl and add a tablespoon of smoked paprika, onion powder, all purpose seasoning, garlic powder and black pepper. Mix together until evenly distributed.
6. Add oil to a pan and heat on a high heat. Fry the garlic, onions, spring onions, ginger, thyme for 2 to 3 mins.
7. Add the minced beef meat into the frying pan and stir continuously, add a tablespoon of smoked paprika, onion powder, all purpose seasoning, garlic powder and black pepper. Continue to fry for 2 to 3 minutes.
8. Add 2 tablespoons of soy sauce, ketchup and a tablespoon of browning sauce and mix until evenly distributed.
9. Leave to simmer for 5 minutes with the lid on, then continue to stir for 2 to 3 minutes breaking any clumps with the back of your wooden spoon.
10. Flour your work surface and roll out the pastry, cut out circle shapes using a bowl (or plate). Add 2 to 3 tablespoons of the beef filling to the lower centre of the pastry.
11. Make an egg wash by whisking an egg and use it to coat the edge of one half of the pastry. Fold over the pastry and press the edges together with your fingers. With a fork, dip it in flour and press down to create the authentic patty crimped edges.
12. Preheat the oven to 180°C (350°F). Coat the pastry with an egg wash and bake in the oven for 20 to 25 minutes.
