Yesterday my wall shelf got home! What the hell, Juliana? I don’t know if I ever talked about this with you guys, but all my decorations, cupcake stands, pretty things for photos, they all need a place to stay. And my mom couldn’t stop pestering me about when I would move them out of my old room.
They always had a destination: my wall shelf. It was on the first project made by the architects, with a very cool design they did after my inspiration pictures. Its layout is supposed to have wall cases of different sizes. But as you all can imagine, the money was gone before I even had a chance to see the shelf alive.
So I went after other options for that space. I tried separated cases I could mount together and form the whole wall shelf, but that would be a lot of work and I would have to maybe mess my wall up. Next step was decor stores, where they always had a nice project to help me but the price was as expensive as ordering my wall shelf from my architects’ project.
Slowly I decided to let it go https://www.youtube.com/watch?v=moSFlvxnbgk. But just as a swift from destiny, me and mom managed to multiply our incomes like Jesus multiplying bread and fish. And so here it is.
“Wow, but it is so… white”, yeah, it is, as everything else in this apartment is, because I love it. And I have so many dishes and stands and colorful stuff that if the shelf also had colors, we would have a brazilian carnival.
What now? Well, the big shelf for my books, which couldn’t be set up yesterday. But it will and it’s actually very quick to do it. And then I will be able to put together my whole kitchen/TV room.
While that’s happening, please make these pão de queijo at home. Our brazilian classic, which can be roughly translated as cheesebread, is nothing but incredibly delicious. So good I made this recipe three times in two weeks.
Pão de queijo
Yields: 60 tablespoon sized balls
Recipe by Paula, from The Cookie Shop, with adaptations.
2 cups (480ml) milk
650g polvilho doce (also known as sweet tapioc flour, you can purchase this at brazilian specialty stores)
1 tablespoon salt
200g meia cura cheese (natural brazilian cheese, but you can use parmesan if you can’t find it)
1 – Take the milk to a boil with the butter, until everything it melted. You don’t need the milk to actually go up, just heat it enough so it can melt the butter. Keep aside to cool down a bit.
2 – Sift the polvilho and salt into a large bowl. Grate the cheese and set aside. Beat the three eggs slightly in another bowl and set aside.
3 – Open a small hole in the center of the polvilho and pour the warm milk and butter. Mix with a spoon until it’s all incorporated. Next add the eggs and keep stirring. It will look like it won’t mix together, but you need to use a bit of workforce. Burn some calories before eating these beauties!
4 – At last, add the cheese and mix well. If you prefer, just drop the spoon and mix it with your hands, it’s beter this way. When it’s uniform, keep the dough in the fridge, it’s easier to roll the balls when they are cold.
5 – If you want to bake them immediatly, pre-heat your oven to 190˚C and bake until they are getting golden brown on top, on a baking sheet with wax paper. To freeze them, make the balls and take them to the freezer on a baking sheet until they harden. Then just store them inside ziploc bags.
I’m very weird when it comes to some food traditions. One of them is the pão de queijo: I like mine with the stickiness inside, and less cheese. So for me this adaptation of Paula’s recipe was perfect. But feel free to adjust the quantities of polvilho and cheese to your liking.
– When I made them with parmesan cheese, I followed Paula’s recipe to the letter and used 500g polvilho. When I made it with the meia cura cheese, the dough wouldn’t be consistent enough to roll the balls so I added 150g more polvilho. It was perfect! If you do make them with parmesan, be aware of this detail.
– Buy the cheese in blocks and grate at home. Don’t buy the pregrated ones, they suck.
– If you use a salty cheese, adjust the salt of the recipe accordingly. My friend made them with a bit of provolone cheese and it was awesome.