Recipe of Kosher Brazilian Cheese Rolls

This recipe is a famous one in Brazil as known as " Pao de Queijo" and the Kosher ones are doubled price in Jewish markets in Brazil...Thus, it's just impossible to find a ready kosher sale of these delicious rolls in Brooklyn.

I've made dozen of these for this past Chanukah when we indulge in cheese eating...One bite leads to another! They are rich in iron and are amazingly delicious!

Here goes the recipe that takes only 10 minutes, if you want more, all you have to do is double its ingredients -

One can note that the main ingredient is "Sweet Polvilho Starch" which is a Brazilian product, therefore, if one can't go all the way to Queens to buy it, it can be used either "Tapioca Starch" or "Sweet Cassava Starch" - since this "Polvilho" Powder comes from Tapioca. So, in other countries it might be named either Tapioca Starch or Cassava Starch !

Ingredients

4 Cups of sweet Tapioca Starch or Cassava Starch ( Polvilho Doce in Portuguese);

1 table spoon of salt or as one may like it;

2 cups of Milk ( 300 ml);

1 ounce of Oil ( the original recipe says 1 cup, it's up to you);

2 big egg ( I use one - if you want it lighter you can use only the white);

4 cups of shredded cheese;

Oil to grease

Preparation :

1 - Put the starch in a pot;

2- Separately bring to boil in a pan, the milk and oil;

3- when it boils, scald the starch with this mixture, mix very well to avoid little bumps;

4- Let it cool;

5- Add the eggs one at a time, alternating with the shredded cheese and stir well after each addition;

6 - Make your hands greasy with oil if needed;

7 - Make balls of 2(cm) size and put them on a baking sheet;

8 - Take to the oven in a medium temperature of 180 degrees, pre-heated;

9 - Bake until it reaches a golden color !


And Enjoy this dairy treat !


Some kosher Brazilian products can be found in regular supermarkets in Brazil, therefore, if exported to the USA they can be bought in places like in Queen where there are Brazilian markets; here goes a Brazilian site of kashurut/ kosher items :

http://www.bdk.com.br/GaleriaProdutos.aspx you can be directed at it by clicking on the text above.

My spicy KOSHER Salmon recipe

B"H

Hi my dear visitors and friends,

A lot of people who enjoy eating FISH always inquire me how I prepare specially salmon.

I have some different recipes. But, I have created this one myself, as I enjoy creating some dishes sometimes. So, I've named Salmon la Carine...

I usually do this quick style for Friday nights (SHABAT/SABBATH DAY).Nevertheless; you can leave soaking Thursday night to Friday in the refrigerator.

You can use any Salmon cut, but I prefer the boneless fillet style, since I don't want my guests choking before me because of some spine bone.

You can use as much fish as you want depending for how many people you desire to serve.

I mostly use lemon in all my fish recipes, because it keeps fresh and without any odor.

SALMON A LA CARINE


Ingredients:

At least two Salmon fillets

1 half lemon (depending how much fish, add more)

½ cup of water

2 Tbs. chopped garlic or as desired

1 Tbs. of all fish seasoning spices or more if desired

1 tea spoon of preferred pepper

1 tea spoon of paprika

Optional: sprinkle a little coriander


INSTRUCTIONS

Wash the Salmon thoroughly well and remove skin with a knife carefully not to remove the flesh together. Give the quick wash again.

Set the Salmon in a pan or container. With a fork carefully make few holes and add the water, lemon and part of that amount of seasonings. Leave soaking for at least 15 minutes if possible. Meanwhile, preheat the oven at 350 c set to broil.

It can be set for the oven with the marinating sauce, and to make more presentable sprinkle the remaining seasoning directly on the fillets, first the garlic and then the pepper, paprika and all spice fish seasoning. Broil for least 15 minutes, don’t let it get dried!

Right when setting the hot surfaces before Shabbat, place it close to a low flame, then, just to make it hot for the Shabbat table after Kiddush and hand wash.

Enjoy it!


Recipe by Carine Silberstein ©

KOSHER RECIPES

INFORMATION ABOUT THIS MEAT DISH

I’m posting some Kosher Recipes, and this one in particular is the kosher alternative of a well popular Brazilian style of the French cuisine dish called STROGONOFF. The kosher version of course has a Glat kosher boneless chuck roll cut in pieces and there’s no dairy sauce whatsoever obviously.

The chuck roll beef is a great source of animal protein in someone’s diet, and besides it whoever wants to keep the weight and health it’s an excellent red meat, since when taken the fat out, it’s slim and has great value of proteins, vitamins and minerals and helps to prevent anemia, since it’s a good source of iron.

MEAT STROGONOFF
1,1 lb of boneless chuck beef cut in small cubits

2 Table spoon of vegetable oil

1 (optional – I don’t like onion, and use pressed garlic) big chopped onion

1 tea spoon of sal (optional)

1 Tbs. of ketchup

1 Tbs of vinegar

1 Tbs of sugar (optional to put)

1 Tbs of tomato sauce (I put much more…And you can use real fresh pressed tomatoes)

½ Nutmeg

Syrian pepper and cinnamon as you may desire

0,66 lb of cooked mushrooms

1 Tbs of flour

2 Tbs of mayonnaise or 1/3 cup coconut milk or soy milk (parve)

INSTRUCTIONS

Cook the meat in the oil until dried, add the seasonings; cover with water and cook (preferably in a steaming pan) for 20 minutes until soft.

Mix the flour with ½ cup of water; add to the pan with the mushrooms and cook for more 5 minutes.

When serving, mix the mayonnaise or coconut milk or soy milk[w1] .

Ps: You could alternate using chicken ( cut in small pieces) also!

I HOPE YOU LIKE IT !

[w1]This recipe is my English version from the Brazilian Portuguese Kosher recipe of Sheila Sasson from the recipe book : Kasher com prazer.
The soy milk is also what I mostly use in America, as the coconut milk might be slightly more difficult to find in Brooklyn stores.