Pão de Queijo (Brazilian Cheese Bread Recipe)

The freshly made Pão de Queijo, Brazilian cheese bread have a gooey texture and they are very delicious!

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Pão de Queijo (Brazilian Cheese Bread Recipe)
Votes: 2
Rating: 4.5
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Course Dessert, Lunch
Cuisine Brazilian
Servings
pieces
Ingredients
Course Dessert, Lunch
Cuisine Brazilian
Servings
pieces
Ingredients
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. Let’s make the dough for the pão de queijo. In a small pot, combine the water, milk and the olive oil. Turn on the burner.
  2. Swirl the pot to even out the temperature. Heat the mixture until just before it begins to boil.
  3. Pour the mixture into a bowl of tapioca starch. With a heat-resistant spatula, quickly combine the mixture.
  4. When the dough is cool enough to touch, knead it by hand.
  5. Add half of the beaten egg and continue mixing. Add the rest of the egg.
  6. Add the grated Parmesan or Edam cheese.
  7. Continue kneading the dough until the cheese is mixed evenly.
  8. Coat your hands with oil to help avoid sticking and shape the dough into balls. Take about 1 tablespoonful of the dough and shape it into a ball.
  9. Repeat the process and place 12 balls onto a baking sheet covered with parchment paper. If the dough is too soft to shape, you can also spoon it directly onto the sheet.
  10. Heat the oven to 170°C (340°F) and bake for about 20 minutes. Even if the balls are uneven, they will become round while baking.
  11. Remove the baking sheet. Place the pão de queijo onto a cooling rack.
Recipe Notes
  • In this recipe, we used a minimum amount of cheese to reduce the usage of salt but you can add more cheese to taste.
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Spaghetti Carbonara (Japanese-inspired Pasta Recipe)

This Japanese-inspired Carbonara is slightly altered to fit the Japanese palate. We will be careful not to overcook the egg. The egg, cheese and bacon are spiced up with the salt and pepper.

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Japanese-inspired Carbonara (Spaghetti Pasta Recipe)
Votes: 0
Rating: 0
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Course Lunch, Main Dish
Cuisine Italian
Servings
people
Ingredients
  • 80 g Spaghetti
  • 1000 ml Water
  • 7 g Salt to make 0.7% salt water
Course Lunch, Main Dish
Cuisine Italian
Servings
people
Ingredients
  • 80 g Spaghetti
  • 1000 ml Water
  • 7 g Salt to make 0.7% salt water
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Slice the chunk of bacon into 7mm (0.28") square strips. This is a cut from the belly or side of the pork and also known as slab bacon.
  2. Combine the whole egg, grated Parmesan cheese, milk and black pepper. Thoroughly mix the the ingredients in a bowl.
  3. Place the crushed garlic into a pan. And pour in the extra virgin olive oil. Heat the pan on medium heat. When it begins to sizzle, reduce the heat to low and saute the garlic until aromatic.
  4. Add the bacon. Continue sauting until the bacon is browned and it starts to grow more fragrant.
  5. Pour in the white wine and swirl the pan. When the sauce is slightly thickened, turn off the burner.
  6. Let’s cook the pasta. Boil about 0.7 percent of a large amount of salt water. The bacon and cheese both contain salt so a little less salt was added to the water. Submerge the spaghetti in the pot. Cook the pasta for 30 seconds less cooking time than shown on the package.
  7. Now, the pasta is ready. Using tongs, place it into the pan. Turn off the burner of the pot and begin heating the pan again. Toss to coat the pasta with the sauce.
  8. When the pasta is heated, place it into the bowl of the egg mixture. Toss to coat again. If the egg mixture doesn’t have the desired consistency, heat the bowl in the remaining hot water. Now it is ready.
  9. Place the carbonara onto a plate. Top with the chopped spring onion leaves. Finally, sprinkle on the grated Parmesan cheese and black pepper.
Recipe Notes
  • This recipe will help to avoid overcooking the egg since the sauce is not heated in the pan.
  • If you like a richer version of the carbonara, use whipping cream and egg yolks instead of the milk and the whole egg.
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