I see lots of Northern Hemisphere food bloggers writing about beautiful summer recipes such as homemade sorbets, fruit salads, cold drinks, and plenty of other refreshing dishes! People are having a great time enjoying the beaches in Provence, throwing a bbq picnic somewhere in Canada but here in the Downunder things are not quite the same…
We didn’t have proper summer either autumn in NSW this year and while the weather is just about to get more and more miserable, I have to confess that apart from the rain, I do love winter.
Winter for some reason feels more romantic and it is also the time of the year where we eat a lot of comfort food. Not to mention that this is what we’ve been doing since January.
It is time for a good soup, a slow-cooked meat, a hot drink, simple cakes, and why not some hot cheese buns!
Pão de Queijo recipe
Pão de Queijo or Brazilian Cheese Bread are basically made of tapioca starch, eggs and your choice of shredded Brazilian cheeses. Served hot, crunchy in the outside, gooey in the inside. It is just a perfect choice to go with a hot cup a tea.
Its basic form – which is a tapioca bun – is from the state of Minas Gerais, where around the 1600s, slaves were making manioc flour for the farmland owners.
Minas Gerais is also well known for some of the best cheeses that you will find in Brazil so that gives you an idea of how cheeses were added later to the recipe.
There are lots of variations in its recipe. The one I’m sharing today I’ve got from my friend Mari.
- 2 eggs
- ½ kg blended shredded cheeses. I’ve used mozzarella, tasty and Parmesan cheeses
- 250 ml natural yogurt
- 250 ml milk
- A pinch of salt
- ½ kg tapioca starch
Preheat oven to 200°C.
In a blender, mix all ingredients except tapioca starch. Blend it until smooth.
Place the tapioca starch in a bowl. Add the dough to the bowl and use a spatula to gently fold ingredients together.
Grease muffin tins with oil.Fill muffin tins half full with the cheese dough.
Bake it for approximately 20 minutes or until golden brown.
Serve it warm.