Pao de Queso

40 pz / 40 pieces

500 farina tapioca / 500 gr tapioca flour

100 gr parmigiano / 100 gr grated parmesan

50 gr emmenthal / 50 gr grated emmenthal

160 ml acqua / 160 ml water

160 ml panna liquida / 160 ml cream

200 ml olio di semi
/ 200 ml vegetable oil

4 uova
/ 4 eggs

sale / salt

Scaldare il forno a 170°.

Pre-heat oven to 170° C.

In una casseruola unire l’acqua, l’olio, il sale e la panna. Portare ad ebollizione.

Put in a casserole the water, the salt, the vegetable oil and the cream. Bring to boil.

Unire d’un colpo la farina e mescolare velocemente. Lasciare raffreddare per 10 minuti.

Add quickly the flour and mix well and quickly. Set aside for 10 minutes.

Sbattere le uova a parte e unirle assieme al formaggio. Impastare bene,

Beat the eggs separately and add them along with the cheese. Knead well.

Formare delle palline del diametro di circa 3-4 cm.

Roll the dough into small balls of 3-4 cm diameter.

Disporle su una leccarda coperta di carta forno. Infornare per circa 20 minuti circa.

Put them on a dripping pan coated with baking paper. Bake for 20 minutes circa.

A me piacciono con una fetta di salame tagliato a mano (so che non è molto brasiliano ma l’associazione è semplicemente perfetta).

I love them halved and with some salami (I know this is not very brasilian but the taste is simply great). 

The Triple Chocolate Cheesecake

Base:

300 gr chocolate biscuits

1 tbs bitter cocoa powder

180 gr unsalted butter

Farcitura / Fillings

800 gr di formaggio spalmabile / 800 gr cream cheese

280 gr di zucchero / 280gr granulated sugar

3 cucchiai di amido di mais / 3 tbs corn starch

5 uova / 5 eggs

200 gr di panna acida / 200gr sour cream

200 ml di panna / 200 ml cream

1 bustina di vanillina / 1tsp vanilla extract

100 gr di cioccolato bianco / 100 gr white cioccolate

Copertura / Frosting

100 gr cioccolato al latte / 100 gr milk chocolate

70 gr panna liquida / 70 gr plain cream

Base: Crumble finely the biscuits and mix them with the melted butter and the cocoa. Coat a  greased 23 cm diamater baking pan base with the dough above. Keep in refrigerator.

Filling: Meanwhile mix together the corn starch and the sugar in a bowl.

Whip the cream cheese for 7/8 minutes with the vanilla extract.

Add the sugar+corn starch mixture.

Add the eggs, one at a time.

Now add both the sour cream and the plain cream.

At bain-marie melt down the white chocolate. Once melted assi t to the cheese mixture.

Pour the mixture into the cheesecake mould on the biscuit base.

Bake for 1H at 170° C, let cool down and refrigerate for 4hours, better if overnight.

Now we can prepare the ganache: break the chocolate into small chunks and put the in a container. Meanwhile boil the cream, once boiling hot, pour it on top of the chocolate chunks and let infuse for 10 minutes. Then whip it energically and mix well until smooth.

Pour the ganache on top of the cheesecake and let cool down for a couple of hours before serving.

Quesadillas

flour tortillas as per recipe below: http://eatwithmarco.com/en/tortillas/

400 gr grated Gouda or Monterey Jack cheese

50 gr sliced and preserved jalapenos

3 tbs vegetable oil

Oil a pan with a couple of drops of oil and heat it up.

Roll the dough to a round of 20/25 cm diameter.

Put into the pan. Fill in half of the tortilla iwth some cheese and the jalapenos. Close the tortilla into a half-moon. Cook both sides for 3/4 minutes and medium-high heat.

This is the basic version but you can fill them in as you like (add anything you like, such as cooked chicken, grilled vegetables, etc).