My friend, Arey, explained the offside rule to me many years ago. Using cups, shot glasses and other visual aids, I finally understood the rule that so many others had attempted to clarify. The only problem is, I still can’t transfer that knowledge to actual football. All those players, running about, are confusing - give me a kitchen table over a football pitch any day!
Preparation time: 30 minutes
Cooking time: 20-25 minutes
- 60ml vegetable oil (any mild tasting oil will do)
- 140ml milk
- 1 tsp salt
- 140g tapioca flour
- 1 egg
- 60g grated cheese
- Put the oil, milk and salt into a saucepan and heat gently.
- When it comes to the boil, remove from the heat and add 140g tapioca flour. Beat with a wooden spoon until all the flour is incorporated. (At this point, you’ll be cursing my name for causing you to waste all that tapioca flour, but keep going. It looks like all is lost right now, it’s not.)
- Transfer the dough into a big bowl and knead until it starts to look a little smoother.
- Add the egg and beat it into the dough. An electric mixer with a dough hook would be perfect, otherwise it’s good ol’ elbow grease.
- Add the cheese and mix well.
- Put some oil on your hands and shape walnut-sized pieced of dough into balls and place on a lined baking sheet.
- Bake for 20-25 minutes, until crispy and golden.
- Your pão de queijo will be crispy on the outside and soft on the inside and are best eaten still warm. Cold, they soften up and you can use them like little bread rolls.