Apple-Cinnamon MuffinsArepas Artichokes with Herb Dip


100 g / 3.5 oz
0.25 tsp
0.15 l / 0.6 cup
10 g / 1 tbsp
cornmeal Pan
margarine, unsalted

Serves 2 - 217 cal per serving
Prep-time: 15 min. - Total-time: 20 min.

--> Pao de Queijo / cheese balls
Arepas are small corn tortillas that are baked in the pan. Arepas are served in Venezuela and Colombia mostly as a sidedish. It's important that you use the special white Pan cornmeal from Venezuela for the arepas, as it has better adhesive properties then the usual yellow cornmeal. Fill Pan cornmeal in a bowl and season with salt for this original basic recipe. Stir in water with a wooden spoon and then knead the dough by hand. Before baking, the dough should rest for about 5 minutes. Then divide the dough into three equal pieces and roll into balls. Press the dough balls a little flat and round off the edges. Brush a non stick frying pan with some margarine. Bake the Arepas for about 5 minutes per side in the pan until they begin to brown. To determine whether the arepas are cooked through, take the arepas from the pan and tap the top with your knuckles. If it sounds hollow, the arepas are cooked. Arepas are eaten warm.

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