By Helen Westwater
La Ola Fresca
With just under two months to go to the opening of the XXXI Olympic Games in Rio de Janeiro, we get ahead of the game with our recipe for Brazilian “Pão de Queijo” (pan de queso).
Pão de queijo originated from the African slave trade and was made from the residue of the processed tapioca root, which was discarded as not t to eat. A good choice as tapioca, which comes from the cassava plant otherwise known as yucca, is high in carbohydrate and so helps to put weight on! Originally it was literally just balls of rolled baked starch but later, in the principal dairy-producing Brazilian state of Minas Gerais, milk & cheese & eggs were added to the mix. So with these added ingredients plus the oil, we are really going to have to take up Olympic shot-putting to eat these Moreish little numbers. When served direct from the oven, they have a light yet chewy texture that makes them absolutely irresistible. They are also so easy to make that, while Brazil may be struggling to get ready on time, you won’t be late for any deadlines.
Pre-heat the oven to 180C / 300F.
Prepare 2 baking trays with greaseproof paper.
First mix all the liquid ingredients (milk, olive oil and water) and bring to the boil in a saucepan. Being careful not to burn your hands, mix with the our, the beaten eggs and grated cheese.
With a spoon and your hands roll into small ball shapes and place on the ready prepared baking trays. Leave enough space between each ball for them to grow a little in the oven. Cook in oven at approximately 180C for approximately 10 – 15 minutes. Remove from the oven when they are golden and have puffed up.Serve while still hot.
Ingredients (makes about 35)
•250 ml milk
•250 ml light olive oil
•250 ml water
•1 kg yucca our
•6 eggs300 gm strong cheese,grated (for example, cheddar or parmesano)
June in La Ola Fresca
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