Brazilian Cheese Bread: Pao de Queijo

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Pao de Queijo  translates into 'Cheese Bread' in Portuguese.
These are absolutely moreish. If you have one, you're not going to be able to stop.
It's no ordinary cheese mixed with normal bread. The key ingredient in this is the tapioca flour.

Now I've never travelled to Brazil, so I have no idea if these are similar tasting or texture to traditional Brazilian cheese bread. Although from what I've investigated, mine don't look quite how they should. They should be really puffy and dome like. But I can tell you that either way, they're delicious!

I really want you to try these. Try these and I want to know if you could stop at one.
I definitely couldn't!

Brazilian Cheese Bread:

Ingredients:
1 large egg
2/3 cup of milk
1/3 cup of olive oil
1/2 grated cheese. (I used mozzarella because I love the taste and the stretchy cheesiness)
1 1/2 cups of tapioca flour
1 teaspoon Murray River Salt ( or sea salt)

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Dessert: The Blood Splattered Bride

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I know reading the title, you're probably thinking "Wow she's totally gone nuts!"
But fear not, its not how it seems. I promise!

I was invited to a Sydney blogger meetup Celebration for Chocolatesuze's birthday.
Unfortunately on this night, I was already booked to be in Newcastle for family photos that had been planned since early in the year, about February.
So, I missed the chance of a life time meetup which was Quentin Tarantino dress-up themed, but never mind! I created some delicious themed treats in honor of Chocolatesuze's get together.

My favourite Quentin Tarantino film by far is Kill Bill Vol 1. So I got a little bit creative and decided to go with the yellow and black suit colours with blood splatter as a dessert.

Combination of yellow meringue, dark chocolate mousse and a tart raspberry coulis. The dark chocolate mousse is a recipe from The Salt Book. It suggests serving it with a teaspoon of extra virgin olive oil and Murray River Pink Salt to get a full punch of the flavours. I'll have to try it like this!

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Cookbook of the Month: The Salt Book

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New section! Cookbook of the Month!
I'm excited, are you excited? You should be, because there's a lot of great books out there that need to be experienced. To be honest, I have a lot already that I need to start exploring, and what time then now!

First off the band wagon – The Salt Book.
Now my first thought was "Hmm, a book about salt that contains recipes….interesting".
Salt wasn't at the top of my priority shopping list I must say, to be honest, I forget to put it in when cooking quite often. However I gave the book a go and I must say, I was pleasantly surprised.

The cover is a beautiful photo of a rainbow of salts, which I hate to say, I didn't realise the range was so vast!

The beginning gives a run down of the history and facts about salt in our diet, and most importantly, how we can benefit from using different salt to the regular "Table Salt" when cooking and seasoning. So to start the experience, I had a look at the recommended sites the book lists to purchase the salts online. That same day though, I wandered into Harris Farm Markets for some veggies on the fly and found the Murray River Pink Salt and a grinder of Himalayan Pink Rock Salt.

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Butterbeers All Round!

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OH: "I thought there was a pet shop along this road…?"
Me: "Maybe it's like the Room of Requirement, it only shows up when it's needed"

Yes, I really said that the other morning. Out loud to my other half. Luckily he loves me with all my geekiness.

Now, some people may find it a bit embarrassing to admit. But not me, no. I am definitely a Harry Potter fan. I'm actually in the process of teaching myself to knit and making a Gryffindor scarf ready for the next movie release.Who doesn't like a movie where anything can happen and people have magical powers?

It's coming into winter now so I thought I would be daring again and try making my very own Butterbeer. I googled my little heart away trying to find the right Butterbeer recipe for me. I've found hot ones and cold ones, ones that require ale and ones that require butterscotch schnapps. Different recipes call for butter, some for vanilla creaming soda.

The most important requirements to me for the perfect Butterbeer would have to be that it is a warm drink, correct colour and that it has a head of foam. I was pretty pleased with the first attempt. I say first attempt, as I plan on re-making it and improving on the recipe to make the ultimate Butterbeer. This one however is an adults version, I haven't tested a kiddie one yet.

 

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