Ingredients: |
Ingredients: ¼ cup filtered water
¼ cup vegetable oil like sunflower or avocado
1 tsp sea salt
1 egg
1 cup tapioca starch (Bob's Red Mill brand)
4 oz. Italian parmesan cheese
4 oz. fresh whole mozzarella cheese
⅓ cup plain, whole yogurt
Topping:
chopped fresh-picked rosemary
sea salt
Gourmet cheese options:
compté, emmantaler, fontina, grana pedrana
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Directions: |
Directions:Grate cheeses (OK to mix in same bowl).
Add all ingredients to blender in order listed except topping.
Blend very well at high speed, stopping to scrape
down sides. Mixture will be slightly thinner than
pancake batter. For best results, refrigerate for at least 30 min.
Spoon into non-stick mini-muffin tin to no more than 3/4 capacity.
Sprinkle pinches of rosemary & salt on top.
Bake at 450ºF for ~18 min or until lightly golden. Let cool a few minutes so they emerge easily.
OK to refrigerate unused batter.
Best served hot out of the oven! |
Personal
Notes: |
Personal
Notes: I cobbled together this reliable and easy recipe after many trials with online recipes for Brasileiros in the USA with saudade* for home. The fresh cheese from Minas Gerais in Brazil is not like the Mexican queso fresco we get in the US, but mozzarella plus parmesan makes a good approximation. Make sure to use good quality cheeses without preservatives, and never use pre-shredded!
*Saudade is not directly translatable into English. It refers to the bittersweet feelings of nostalgia, gratitude, sadness, loss, celebration and longing for people, places, times that are now absent from one's life.
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This recipe for Perfect Pao de Queijo is from