So we both wake up early just for our boy. And when both of us are up, only 1 of us need to attend to him. Since breakfast is supposedly a key element in every nutritionist's recommendations, recently I have volunteered myself to make breakfast for the both of us. Armed with Nigella Lawson's book and many inspirational blogs, I am more than ready.
I found this nice easy little bread recipe in Ju's The Little Teochew blog - Pão de Queijo. What a cool name isn't it? Or you can simply call it Brazilian Cheese Bread.
It was really easy to make and the batter can be kept in the fridge for up to a week. Taste wise it reminded me a lot of French Toast (no kidding!) but this texture is slightly more chewy.
What a good way to start Christmas Day! Merry Christmas!
Brazilian Cheese Bread
Recipe from here
(Makes about 20 mini muffin sized bread)
1 egg (at room temperature)
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese of your choice (I used grated mozzarella for this. Simply because it is found readily in my fridge)1 tsp salt (or more to taste)
- Preheat oven to 200°C.
- Grease a mini-muffin tin.
- Put all of the ingredients into a blender and pulse until smooth. (I like to leave the cheese bits intact so I did not pulse until puree stage). At this point you can store the batter in the refrigerator for up to a week.
- Pour into the mini muffin pan. (I sprinkled some sugar on top for half of it as I preferred a slightly sweeter version. Think French Toast with sugar and you'll get the idea)
- Bake in the oven for 15-20 minutes, until all puffy and just lightly browned.
- Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later (Best to eat them fresh out of the oven).