I first tried Tequeños from a street vendor during a family holiday in Venezuela and it quickly became my favourite finger food. They may resemble our mozzarella sticks, just a better version of it. What makes them so special is the dough which once fried (or baked), tastes like a piece of soft bread stuffed with melted cheese. They can be served alone or with … Continue reading Venezuelan Tequeños
In 2022 I spent Christmas with my family in Toulouse, France, as my grandmother was too ill to travel. Each family member cooked something and amongst other things, my cousin Laurene prepared this fabulous chickpea side dish with oranges. When I returned back home in London, I wanted to add my own touch to it and I added avocado and roasted salmon. The result was … Continue reading Chickpeas a la Laurène
They resemble the Italian panzerotti, but the difference between the two is that calzone is made of pizza dough, and Venezuelan empanadas are made of corn dough. They are so versatile. You can eat them with any type of filling and although they can be baked, they’re best when fried. With this recipe, I added three examples of empanadas: with shredded beef; with black beans … Continue reading Venezuelan Empanadas
A Venezuelan and Italian fusion type of pizza. I followed the pizza method using the dough to prepare Arepas. At first, even my husband was perplexed. But the result was fantastic! And so are-pizza was born. It’s crunchy, delicious, and perfect for a stay-in party with friends and family. With this recipe, I used mozzarella, tomatoes, and basil because they are my favourite pizza ingredients. … Continue reading Are-pizza
Cooking with Lilia 