In November 2017 I went to Brazil for the first time with two friends, Nati and Ana. Actually I joined a trip that they had planned, luckily I did it because it was so much fun (I will tell you more details in the travel section!). As I feel a little nostalgic I decided to prepare these breads, which remind me of everything we lived through, this time accompanied by a great beetroot hummus.
As you already know, I really like to try typical food from the places where I travel. I love Brazilian cheese bread, or “pao de queijo”, if you have never tried it, I recommend that you make the recipe that I share below. They are gummy unlike scons which are sometimes grainy.
On that trip I ate all the cheese bread I could find
My friends laughed at me because I ate all the time, they were right, every time we stopped the car I bought a cheese bread.
I had never looked for the recipe until recently, and when I saw how easy it is to make, there was no going back. With this recipe you can make approx 20 large Brazilian cheese breads.
You can eat the cheese bread by itself or, as I prefer, with hummus. I decided to make beet hummus because of its bibrant color that gives life to the photo.
Of course, every time I cook something I have the set ready to take photos (if the preparation is moderately nice lol). For that, I first look for some reference photos of how this type of food is stylized, or how it is usually done, and then I make a reference sketch to assemble the set and place the food when it is ready.
The sketch is always a good starting point even if it is modified in the end. Also in food photography what we are going to photograph has an expiration, not because it is going to rot on the table, but because the aspect deteriorates with the passage of minutes. There is very little time to make the shot, we can´t assemble the set when the food is ready. It is the typical case of things that melt like mozzarella or cappuccinos.
Let’s go now to the promised recipe!
For Cheese bread:
–Cassava starch 500g
–Grated cheese 250g (parmesan or mozzarella)
-Salt 1 tablespoon
-Milk 1 glass
-Olive Oil 1/2 glass
-400 g cooked chickpeas
-1 cooked beet (approx 180g)
-4 tablespoons of olive oil
-salt to taste
-30g tahini (optional)
-2 cloves of garlic
-juice of half a lemon
-Put the milk, oil and salt in a saucepan, heat to a boil.
-In a bowl put the starch and pour the hot preparation on top.
-Stir until lumps are removed and allow to cool.
-Place the eggs and cheese to the preparation, join with your hands until you get a dough. You can put oregano or whatever you like to flavor them.
-cook in medium oven (approx 210ºC) until golden.
-In the bowl of a food processor place all the ingredients for the hummus and process until everything is incorporated.
If you make this recipe, snap a photo and hashtag it #cpolisceni I love to see your results!! Find me @carolina_polisceni_fotografia_