Rot war die Farbe des Tages. (Red was the color of the day.)
This is our class picture, yes, we only had a gentleman in our room (hihi)! Our (almost) 5 months German course ended today, sadly. Although the group will still be doing application and resume training for the remaining weeks of May, we spent our last day today with our very efficient teacher. (She’s in the middle wearing gray blazer.) We all agree that she is the best teacher we could ever have. During our classes, she has rubbed on us her positivity, tolerance and respect in many ways to which we were thankful for. (Danke!)


Since it’s our last day we decided to bring specialties from our respective countries for everyone to taste. Last night, I cannot decide on which to bring, my choices were pancit, puto, and adobo…Unfortunately I don’t know how to make puto, I have never been yet successful with pancit (embarassingly) and I don’t actually want to bring adobo and rice because it means I also need to bring kubiertos with it. So I decided to bring adobo rice shaped as onigiri…I remember seeing this from MunchkinMommy once. (Thanks girl!) I used chicken for adobo, above was hubby’s breakfast :).

adobo rice
I also made pancit canton with the help of our very reliable Mama Sita mix (lol)! Hubby however advised against it, saying it was bland. ๐Ÿ˜€ So I scratched it off the menu. I just brought dried mangoes and Nagaraya (adobo flavor) too. I think I made the right choice bringing adobo rice, my colleague from Peru especially liked it…she ate two and brought home half more hehe. The dried mangoes appealed much to the gentleman and I gave him some to take home.


Our colleague from Egypt brought an Egyptian specialty, falafel. It is is a fried ball or patty made from spiced chickpeas and/or fava beans. Falafel is usually served in a pita-like bread called lafa, either inside the bread, which acts as a pocket, or wrapped in a flat bread. In many countries falafel is a popular street or fast food item.

preparing falafel(left photo: Preparing falafel as our teacher looks on.)
Falafel could be topped with salads, pickled vegetables and hot sauce, and drizzled with tahini-based sauces; that of ground sesame seeds used in cooking. We had salad and tahini with olive oil for the sauce. A healthy combination,ย  may I add. I finished a whole wrap and wouldn’t mind having another had I not felt so full after eating one.




Pita Pizza

This gastronomic surprise comes from Serbia. I do love Chicken Tender Pita from Kenny Rogers…(I am not sure ifthey still have that) but this one has ham, salad, cheese and loads of spices which Serbian cuisine is known for. The wrapping used is thinner than the usual pita though but blends well with theย  filling.

Though the word Pita can be traced back to modern Greek for “pie,” “cake,” or “bread”;ย  In Serbian it means pie in general. Interestingly,ย  Another possible etymology is from a Romanian archaic word for bread, pit?. An alternative etymology traces the word to a cognate for pine pitch, which forms flat layers that may resemble pita bread, which in turn may share an etymological origin with pizza (Italian for “pie”). The word spread to Southern Italy as the name of a thin bread. In Northern Italian dialects pita became pizza, now known primarily as the bearer of savoury toppings but essentially still a flat bread. Indeed in some parts of southern Italy, there are pastries called Pita, which are filled with spicy fruit and nuts….I think I ate two and then I brought home two more ๐Ÿ˜€ My colleague from Serbia (there are 3 including the gentleman) prepared this herself.


Meet my seatmate/s, at least the other one because I already wrote about the gentleman sometime ago. Click here to see the sweets from Paris he bought us. Beside him is the youngest in the group (15 years old, also from Serbia), she has the same name as my daughter, she is sweet and as a typical teenager, active and full of laughter.

(I sit on the other side.) She bought a homemade cake, made from a combination of their healthy biscuit (plazma/lane biscuits: made out of domestically grown grains), fruits and cream. I had a big chunk of this cake, I really like the texture and the sweetness in it, I think though it wasn’t baked, but I might be wrong. I forgot to ask its particular name. At times, my seatmate would bring those biscuits for snack and we would munch happily hehe, in a way this is like our graham cracker cakes but the biscuits used are sweeter.



—I also forgot to ask what this pancake is called, it is a potato pancake from Slovakia so I just assumed that it is the same with Austrian palatschinken only with meat included.ย  Normally it is cooked without the meat, but my colleague said it tastes better with its inclusion though, this pancake is not exactly sweet but rather salty and somehow like hash potatoes. I do enjoy this more than the sweet ones.ย  In right photo, wearing red is our colleague from Slovakia (she also speaks/understands Russian and Serbish). Beside her is the “life of the group.” In terms of jokes and emotions that is, she comes from Columbia. She was responsible for today’s drinks and music. Although I would have really loved if she brought empanadas too. hihi.ย ย  These two are the tallest in our group, I am dwarfed whenever I stand beside them lol.


Tikvenik (Pumpkin Banitza)

This yummy treat is a Bulgarian symbol of cuisines and tradition, unassuming on the outside but very tasty on the inside! Banitza itself is prepared by layering a mixture of whisked eggs and pieces of sirene (a type of cheese) between filo/phyllo pastry and then baked.Putting pumpkin a filling is the same as that of apfelstrรผdel; with sugar, walnuts and cinnamon. I forgot to ask our teacher though how she prepared this. ๐Ÿ˜€ I was so engrossed in it, savoring every bite while I listen to my “classmates” chattering.

(A closer look.)



Last would be fingerfoods from Peru, from my colleague who I always leave the building with. If I’m not mistaken this is a version of Papa a la Huancaina…normally served as a salad with the sauce poured over the potatoes. (I have to ask my colleague lol). I thought that potatoes would also be patatas in Peru having Spanish as their mother language…wrong.

myvdfAnyway, potatoes are a cornerstone of the Peruvian diet, and for a good reason: they have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which comes in a myriad of shapes, colors, and sizes. The potato balls comew with a special dip made from fresh white cheese (similar to farmers cheese), vegetable oil,ย  onions, aji amarillo (yellow Peruvian pepper), evaporated milk and salt mixed in a blender. This made me remember something from Pinas but I can’t really tell which. I would say a bit of caldereta sauce since we include potatoes and cheese (sometimes) in this dish. Though the papas she made where really soft almost like mashed potato.

All in all it was a lovely feast! Admittedly I did ate a lot (lol) and I was trying to avoid much food since last week lol. Perhaps…the aftermath of restricting myself…now I’m back to day one!

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