Translating to "cheese bread", this traditional Brazilian recipe is the perfect snack.
From my hometown in Brazil, Uberaba, Minas Gerais, I bring you the world-famous Pão de Queijo, also known as Brazilian cheese bread. This bread is made in just about every Brazilian churrascaria (a Brazilian style steak restaurant). It’s easy to make and is really an amazing recipe.
Ingredients
- 2 cups whole milk
- ½ cup vegetable oil
- 5 cups tapioca starch
- 2 tsp fine table salt
- 2 large eggs
- 2 cups shredded mozzarella
- 1 cup grated Parmesan cheese
Prep & Seasoning
- Combine the milk and vegetable oil in a large saucepan over mediumhigh heat. Bring just to a boil, and then remove from the heat.
- Combine the tapioca starch and salt in a large bowl or the bowl of a stand mixer.
- Begin mixing the tapioca starch and salt with a hand mixer or stand mixer while slowly adding the milk–vegetable oil mixture. Add the eggs and continue mixing until the ingredients are combined.
- Add the mozzarella and Parmesan cheeses. Stir until a dough is formed.
Method
- Preheat the oven to 325°F (163°C).
- Line a large baking tray with aluminum foil. Spray a light layer of nonstick cooking spray onto the foil.
- Using two spoons, form the dough into small balls, and then place the balls on the prepared baking tray.
- Bake for 30 minutes or until lightly golden brown. (This bread will last up to 6 months in the freezer.)
Learn about World Baking Day 2023 and check out delicious recipes to inspire
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
One of my guilty go-to takeaways, perfect with a homemade flatbread and a yogurt dip. It’s so moreish and a lot cheaper than ordering in.
What better way to welcome the weekend than with the smell and sound of frying herb-loaded ijeh?
‘Fish doesn’t have to be boring—my mother taught me that. Samkeh harra translates to “spicy fish,” though it’s more about a gentle kick than true heat. It’s a perfect balance of creamy, nutty tahini and the crunch of golden, roasted nuts. Oh, I do love nuts! I usually overload my plate so you almost can’t see the fish anymore, but that’s me. The nuts bring a deep, toasty richness that elevates the dish into something truly irresistible.’
These festive pavlovas are dipped in white chocolate and topped with toasted hazelnuts, cream and berry sauce to make an impressive dessert.
Think of this as exactly what Nando’s wishes it was: vibrant spicy chicken with crispy skin served with crunchy fries and a spicy dipping sauce. Piri piri chillies aren’t widely available in Australia, unless you grow them yourself, but bird’s-eye chillies are easy to find and they do the trick.
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.
Not quite a red curry, not quite a satay, this dish is the best of both worlds, inspired by Thai flavours and it is divine. It’s a throw-and-go recipe and I know we all love those at BOL. Perfect served with creamy coconut rice, some sliced red chilli and flatbreads.
Camellia Punjabi's recipe for the classic North Indian dish of stir-fried peppers with paneer is flavoured with a medley of spices and aromatics and makes for a brilliant vegetarian dish.
