Pão de queijo (cheese breads)
Combine the milk, oil, and salt in the saucepan, and whisking occasionally, bring it to a gentle boil. Remove from heat as soon as you see big bubbles coming through the milk. Add all of the tapioca flour to the saucepan and stir until you see no more dry tapioca flour. The dough will be grainy and gelatinous (i.e. not appetising) at this point.
Transfer the dough to a bowl. Beat the dough for a few minutes (at medium speed if you are using a mixer) until it smooths out and has cooled enough that you can hold your finger against the dough for several seconds. Whisk the eggs together in a small bowl. Beat the eggs into the dough in two additions.
Beat in the cheese until fully incorporated. The resulting dough will be very sticky, stretchy, and soft with a consistency between cake batter and cookie dough. Scoop out small portions to make golf-ball-sized puffs. Place onto a lined baking sheet.
Transfer the sheet with the puffs to the oven and bake at 350°F for 25-30 minutes, until the outsides are dry, and they are just starting to color. Cool briefly and eat.
Brigadeiros (chocolate truffles)
2 cans of condensed milk (sweetened) – 400g each
35g of cocoa (unsweetened unless you have a very sweet tooth)
2 tablespoons of butter
And as many toppings as you like. We used coconut, hazelnut, sugar
sprinkles. But you can use whatever you like: almonds, pistachios, etc.
condensed milk, cocoa and 2 tablespoons butter to boiling, stirring
constantly with a spoon. Reduce heat to medium-low; cook 10 to 15
minutes, stirring constantly, until mixture is thick and shiny. Pour
mixture into shallow pan; cool completely (refrigerate to firm up
hands to shape into small balls. Roll each ball in coconut or sprinkles.
Place in mini paper cups.
Abacaxi com hortelã (pineapple and mint juice)
1 to 2 handful of fresh mint
sugar (if needed)
Cut and peel your pineapple. Add it into the bowl of your blender. Add water about halfway up the pineapple. You can always adjust the amount of water later on. The less water you put, the more smoothie-like it will be. Blend slowly to avoid too much froth. Add in the washed mint leaves (without the stems). You can add in sugar here if you like. Brazilians tend to have a very sweet tooth and add sugar to all juices, but I prefer it natural. Finally, add in about 5 ice cubes of ice. Blend until all smooth. Don’t worry about the froth, this is normal. Adjust sugar and water if needed and drink. You will have to keep mixing the juice as it tends to separate quickly. But it usually goes down fast!
I hope these will give you a taste of Brazil and maybe you can make some of those for watching your next football/soccer match with the children.
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