Pao de Queijo

These Brazilian cheese puffs are wonderfully melt in your mouth. Savoury little snacks that are made with tapioca flour instead of wheat flour, making them good for people with an intolerance to wheat.

They are best served straight out of the oven, when they're still a bit gooey inside from the delectable cheese.



Pao de Queijo
source : Recipezaar
Ingredients :

* 2 cups sweet manioc starch or sour manioc starch alias tepung tapioka
* 1 cup milk
* 1/2 cup margarine (dita - I prefer butter)
* 1 teaspoon salt
* 1 1/2 cups grated parmesan cheese
* 2 eggs

Directions :
1. Preheat oven to 400 degrees F.
2. Bring the milk, salt, and margarine to a boil.
3. Remove from heat.
4. Slowly add manioc starch, stirring constantly until thoroughly mixed.
5. Add the cheese and eggs.
6. Knead until smooth.
7. Form into balls approximately 2-inches in diameter and place on a greased baking sheet.
8. Sprinkle with Parmesan cheese.
9. Bake until golden brown (dita - 15-20 minutes).
10. Eat while hot.
11. Makes 20 cheese buns.

KBB # 10 : Caramel Pots with Minted Shortbread Sticks

Sesuatu yang berhubungan dengan karamel, gue pasti suka. Makanya ngerjain tantangan kali ini juga semangat banget, walaupun dalam kondisi hamil yang sekarang, rasa kantuk yang parah sering menjajah gue. Dan lagi gue memang berniat nyelesaiin tantangan ini cepet-cepetan supaya acara liburan keluarga di tengah bulan bisa berjalan dengan lancar.



Kebetulan pula pada tantangan ke-10 ini, gue dan Lina dipercaya untuk menjadi host. Wuuiihhh....ternyata banyak banget ya bo suka dukanya. Pesan gue bagi temen-temen untuk the next challenge, please ikuti tata cara pengiriman sesuai format yang sudah ditentukan, supaya round up bisa berjalan dengan lancar. Kalo entry gak komplit-komplit, round up jadi tersendat dan host juga jadi pening :). Mohon kerjasamanya ya di lain waktu, supaya member senang, host senang, semua pun senang :). Sampe akhirnya....gue kelupaan untuk nge-publish kerjaan gue sendiri *oppsss sorry*. Over all sih seneng banget jadi host, banyak pengalaman yang didapet.

Untuk tantangan sendiri, gue gak menemukan kesulitan berarti. Bikin Shortbread sticksnya gampang banget. rasanya renyah dengan wangi vanilla dan sama-samar rasa mint. Karena gak ada vanilla batangan, gue pake esens vanila. Pada saat pembuatan caramel yang agak tricky. Tapi untung aja inget ilmu bikin karamel waktu bikin Paris Brest (bahwa saat bikin karamel gula gak boleh diaduk-aduk kalo diaduk jadinya mengkristal) jadi semuanya bisa berjalan lancar. Cuman karena bikin karamel itu lama dan harus sabar, sementara kondisi hamil gue gak memungkinkan untuk berdiri lama di depan kompor, terpaksa gue menggotong kursi untuk duduk di depan kompor. Karena takut ninggalin karamel, ngeri gosong.

Caramel Pots with Minted Shortbread Sticks
Source: Chef Fred Wiesehutter, Heritage Christchurch, posted at Foodtown Magazine.



Minted Shortbread Sticks

Ingredients :
100g icing sugar
200g flour
100g cornflour
250g unsalted butter, softened
1 vanilla pod, seeds removed and reserved
1 sprig mint, chopped



Directions :
Preheat the oven to 150C. Line a baking tray with baking paper.

Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well. Roll out to about 1cm thick. Cut into 2 x 8cm fingers. Place on the prepared tray and bake for 20-25 minutes, until lightly golden. Cool and store in an airtight container until required. Makes about 30.

Caramel Pots

Ingredients :
125g caster sugar
2 Tbs water
125ml milk
250ml cream
3 egg yolks



Directions :
Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cream in a separate saucepan and warm-do not boil. Whisk the milk into the caramel. Cool slightly.

Beat the egg yolks, until creamy. Gradually pour the hot caramel onto the egg yolks, mixing well.

Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.