It’s mandarin season! In our house, mandarins don’t last long at all, we can get through a few kilos in a week mainly because they are Andre AND Jenga’s favourite. Jenga will come out from wherever he is snuggled as soon as the sweet sweet […]
Month: August 2018
For almost five years I managed a hospitality store in Sydney’s CBD- we sold knives, chef uniforms and kitchen utensils to chefs and cooking enthusiasts. We also supplied to hospitality schools and colleges and would sometimes be invited to dinners where the students were given […]
My first introduction to Pão de Queijo was few years ago when a big bunch of friends and I went to a Brazilian restaurant for Churrasco which is a term that refers to grilled or barbecued meat. If you’re a meat lover and you haven’t been to a Brazilian Churrascaria- stop what you’re doing, Google the nearest place and make a reservation.
At the beginning of what can only be described as an absolute meat fest, a little bowl of what I thought were pastry puffs were placed on the table. I grabbed one thinking it would be similar to a savoury profiterole but to my delight it was much, much better.
What I bit in to was crispy on the outside, chewy in the middle and coated my mouth with cheesy gooey goodness. I could have eaten the entire bowl but alas, my friends liked them as well. I never in my wildest imagination thought that someday I would be making Pão de Queijo in my own kitchen. It seemed too complex and I imagined it would be a complicated process where one wrong measurement could ruin the batch. Then I met Andre.
Andre is from Brazil and we’ve made Pão de Queijo many times together. Andre likes to go rogue sometimes and has been known to add a whole random assortment of things in to the batter- onion, bacon, chorizo, herbs and even beer have been thrown in to the mixing bowl and while they were all tasty, I like to keep things simple with straight up cheese.
There are many different ways to make Pão de Queijo. Some recipes require you to boil the milk first, some of them are rolled in to balls and baked on a cookie tray and others are like this one- where you whizz everything up in a food processor and bake them in mini muffin tins. Too easy.
I literally made this batch of Pão de Queijo in 20 minutes (if you don’t count having to run to the shop after discovering the cheese I was going to use was turning green- oops). They’re the perfect accompaniment to any meal and coeliacs put your hands up because these bad boys are gluten free!
For this recipe I just used good old tasty cheese but parmesan works great as well. You can also take a leaf out of Andre’s book and experiment with adding other ingredients- you do you!
I could eat a whole tray of these so they’re best made for a shared situation unless of course you want to eat them all, in which case I salute you.
We ate seafood growing up but for some reason I’ve never really embraced all that is has to offer. For me, seafood conjures up memories of days spent at the beach on holidays, wandering over to the local fish and chip shop in my swimmers […]