Brazilian cheese bread (Pao de Queijo) originated from African slaves who worked in the mining industry in Brazil. Common flour in that region was a rarity (and a luxury), so the local population began to work with cassava root. However, the product obtained from it is something between flour and starch (and closer to the second). There was no cheese then either, they did without it. But over time, life has improved, the number of products has increased and now Pao de Queijo is the business card of Brazil.
Carrot cupcakes are good all year round, but right now carrots are the sweetest and juiciest, so I suggest that you do not delay the preparation of this wonderful dessert for a minute! The cake turns out very tasty-moist (but not wet!), soft, tender, moderately sweet… This is the most that neither is a Brazilian recipe, moreover, it is already a classic of modern Brazilian baking. The dough for it is prepared in a very ordinary blender, which is very convenient. As the Brazilians say- ” Misturou, está pronto!” (“mixed and done!”). And Bolo de cenoura is unthinkable without chocolate icing, so do not exclude it, especially since it differs from the usual options.
When we are planning a party, a romantic evening or a girl’s get-together, we are puzzling over the question: what to cook? To make it delicious, unusual, and memorable – this is the combination that is usually expected from us. So this original and simple recipe for cheese jelly was born one day, which will not leave any cheese lover indifferent.
New potatoes, fried in the skin, with a crispy crust, soft inside. A bit like baked on a fire. Garlic and herbs. Very tasty, very fragrant! Make a minimum of effort, cook quickly. There are a lot of new potato recipes on the site now, but I haven’t found them yet. So I decided to offer my own version. I’ve been cooking for so many years and it always turns out with a bang! Also, did you know that new potatoes in the peel are good for you?!