Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Sunday, March 11, 2012

Pão de Queijo - Brasilian Cheese Popovers

This is one of the things i miss from Brasil the most, besides my family. You can buy these in any bakeries at any time of the day and they will be fresh off the oven.
The original recipe is a bit denser, and you actually roll into balls and bake, but i got this quick recipe from my friend Cecilia, and it's just like a popover.
The tapioca flour is available at any health food stores and Bob's Red Mill carries a good one. I recommend having a bag of these flour in your pantry at all times, as these are so addictive and quick to make. And when you have a friend coming over for afternoon tea, pop these in the oven and serve with different jellies or dulce de leche, it's mouth watering good.
I baked half the tray with chopped pepperoni and half plain, and you can play around with the recipe and add more cheese, herbs, prosciutto...so many possibilities! Enjoy!



Ingredients:

makes 24 small or 12 large

3 eggs
1/2 cup milk
1/2 cup vegetable oil
1/2 cup shredded asiago or parmesan cheese
1 1/2 cup tapioca flour
1 teaspoon salt




Preheat oven to 375F.
In a large bowl whisk all ingredients together until combined.
Lightly grease your cupcake pan(mini or regular)
If adding chopped cold cuts, place a few pieces on the bottom of each cup. If adding herbs or more cheese, mix it into egg mix.
Pour mixture into prepared pan. Bake in preheated oven for 16-18 minutes for the mini muffin pan and 25-30 minutes for the regular size muffin pan. Remove from pan and serve right away.






15 comments:

  1. I just tried a wacky popover recipe that really let me down and I thought I would just stick to the plain. But not after reading this! YUM! I can't wait to give them a try. My one question is, why tapioca flour over regular? Seriously can't wait to give these a try!!!!

    ReplyDelete
    Replies
    1. Hey Allison, The texture of the tapioca flour (also know as tapioca starch)mixed with cheese is so different, I'm not sure how to describe, but definitely different than regular flour! And it's gluten free!!!<3

      Delete
  2. These sound delicious Bia! You wouldn't happen to have a good Portuguese Sweet Bread recipe would you? I have one but it doesn't taste right.

    ReplyDelete
    Replies
    1. Hey Carrie, like the sweet breads we find all over portugal and brasil with the custard on top? I'll look up my grandma's book and get back to you!!!xo<3

      Delete
  3. There's no custard in this kind but that sounds good too. It's more like a really light and airy big hard roll with a glazed top. I know it sits for 3 days or something and you have to keep punching it down. I've only been able to find them in Fall River, MA and my father in-law has been dying for it. He had a recipe that his brother gave him but it didn't come out right. Thanks for looking! xo <3

    ReplyDelete
  4. My husband and I were in Brasil a few years ago and we got hooked on these! Yours look amazing Bia, I can't wait to try making them at home!

    ReplyDelete