The buffet breakfasts in Brazil were bloody brilliant, loads of different types of cake, fruit, cereal etc, but best of all was the squidgy cheese balls known as Pao de Queijo.
Encased in a golden crisp shell with the inside all soft and… well… gooey!
Ingredients:4 fl oz olive oil 2 1/2 fl oz water 2 1/2 fl oz milk 1 teaspoon salt 10 oz tapioca flour 2 cloves of garlic, crushed 3 1/2 oz freshly grated Parmesan cheese (you can use any cheese but Parmesan is nice and strong) 2 eggs, beaten
Method: First preheat oven to 190C. Then pour the olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth (it will look a little lumpy that’s the nature of the tapioca flour). Set aside to rest for 10 to 15 minutes. Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, desert spoon sized balls of the mixture onto an ungreased baking sheet. Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.