The Experimental Side (or the Brazilian Side part 2)

I’m back OMG! I wrote more than a month ago! Seriously I should be embarrassed! Not really, but I do feel a little guilty, in any case I had my reasons for not writing ok? If you didn’t notice I’ll tell you, in the beginning of the month there was some revamping done to the site: now you can find it under foodontheside.com (not wordpress.com) and there’s a new logo, which is way prettier, if I say so myself (not bragging…).So even if I was super excited about the new looks of the blog, I did spend some time on it, which took some time off my cooking, photographing and writing. But here it is! I hope you guys didn’t run away by now with all this babbling…oh well!

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So this week I wanted to share with you an experiment I did last Sunday while trying to figure out what I wanted to cook as much as I wanted to eat. I didn’t want sweets but also I didn’t want a massive dish that I wouldn’t be able to eat because I can’t seem to be able to cook for less than 4 people that are extremely hungry. I wanted something salty that I could snack on, and that would last for around 3 days without going bad. So I remembered Brazilian Cheese Bread (Pao de Queijo) and I wanted to try it, since I’ve never done if before. I looked around some recipes on the internet and found out that to make the real deal I would need Tapioca flour, which I can’t seem to find in a regular market nearby. So I decided to try it with regular flour, which I guessed wouldn’t give it the same texture but the taste shouldn’t be ruined. As I was going with regular flour, I also went with regular cake baking powder, so it would have like a sponge style texture. And since I was in the mood for mixing things up, and also because I’m super cheap, I decided to make it with Kaşar cheese, which is kinda like cheddar cheese, instead of the original recipe using Parmesan cheese. Kaşar cheese is my Turkish go to cheese since it melts amazingly well, and it also available everywhere at a reasonable price.cheesebread-1

The result was actually quite delicious! The texture (as you can see in the pictures) was a mix between cake and soft cookie and tasted like amazing cheesy cheese. I ended up sharing these babies with some friends, and they were all over within the day. I guess it was a success so I’m sharing with you this easy cheap version of the Cheese Bread.

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Here’s what you’ll need (make around 30):

  • 2 eggs
  • 2 tbsp of caster sugar
  • 1 tbsp of baking powder
  • 1/2 cup of vegetable oil
  • 1 tsp of salt
  • 250 ml of warm milk
  • 200g of shredded Kaşar/ Cheddar cheese
  • 500 g of all purpose flour

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And here’s how you do it:

  1. In a bowl mix the eggs, the sugar, the baking powder, the oil, the salt, the milk and the cheese. Mix until it’s all well combined.
  2. Start adding the flour, a little at a time, until you can incorporate all the flour. You can do this with a fork most of the way, but at the end I would advice taking the dough out of the bowl and give it a little mix with your hands. At the end you should have a soft dough that will be a little sticky but that’s easy to handle.
  3. Leave the dough to rest inside the bowl for about 20 minutes.
  4. With your hands, take small portions of the dough and make little balls with your hands (around 4/5 cm diameter) and put them in a tray lined with flour.
  5. Put them in a hot oven pre-heated to 250 C for around 30 to 40 minutes. Keep checking the oven as it depends on the size of the balls you made the time they take to cook and you don’t want them burned. And Voila!!

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So as you can see it was super easy! Just mix it up and it’s done!

They were so good I might do them again, at the risk of gaining some serious weight. They can be taken as salty cookies too, however you wish, though I still think they are more like tiny bread. So I ate a bunch of them, and shared them, so no cheese bread is left by now. If you are feeling extra lazy and would like a treat, I think this is it. Also this would be super delicious with some marinara sauce, make it taste like pizza. Or melt some extra cheese inside them, I guess next time I’ll do that. So just experiment with it, after all this is the experimental side 🙂

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Let me know if you tried this and comment below if you have any question!

Cheers 🙂

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