It only happens every four years! Our clocks have been set to Brazilian time since June 12th. Brazil is actually hosting the event for the second time since 1950.
32 countries are participating in the competition organized by FIFA which began in the Arena Corinthians stadium in Sao Paulo and which will end on July 13th for the final at the Maracana stadium in Rio de Janeiro. You probably understood that I’m talking about the Soccer World Cup!
Pao de queijo is a small cheese bread roll very common in Brazil and originally from the state of Minas Gerais. These rolls, which look a little like cheese puffs (gougeres) can be eaten hot, as an appetizer, as a side to accompany a meal or breakfast. The secret of their airy consistency and flavor comes from cassava flour (or polvilho).
Cassava has no secret for our team. Mike has tried to scare us with its Nigerian bejus by warning us about the presence of cyanide in the root but no need to worry, you just need to cook cassava well!
Cyanide? OK! But cassava also has anti-oxidant and anti-cancer properties, and this ingredient has many other virtues.
For example, cassava can help treat rheumatism by spreading a mixture of cassava leaves and ginger onto your skin. A simple infusion of cassava leaves can help with fevers or counter wound infections. And guys, no need for Viagra! Cassava alone will do just fine!
But back to football!
As the mother of two boys, both soccer enthusiasts, it emotional! Yes at home there are rules during the World Cup! After the defeat of France, I understand better than I have the right to smile when their favorite team wins and I have the right to speak out in 90 minutes, the additional time extensions or even penalties!
Anyway… I can’t wait for July 13th so I can talk and smile… or not!
- 4 cups cassava flour
- 1 cup milk
- ¼ cup olive oil
- 4 large eggs
- 5 oz. cheese , finely grated
- 3 oz. mozzarella , finely grated
- 3 oz. Parmesan , finely grated
- 1 teaspoon salt
- 2 pinches white pepper
- Place flour and salt in the bowl of a mixer.
- Boil the milk and oil.
- Start the mixer at low speed, then gradually pour the hot mixture. Add cheeses. Beat for one minute.
- Increase to medium speed. Add the eggs, one at a time and beat the mixture until the dough is smooth. Wait until each egg is fully incorporated before adding the next one. Let the dough rest 30 minutes in the refrigerator.
- Preheat oven to 350 F.
- Make small rolls of about 1 to 1-1/2 oz and place them on a baking sheet lined with parchment paper. Leave enough space between them so they have room to expand. Bake in the middle rack for 20 to 25 minutes.