Cooking and baking have been one of the most popular ways to keep busy during the pandemic.
To show what Bergen students have whipped up in the kitchen, the Hospitality Club has teamed up with Phi Theta Kappa Honor Society to compile a cookbook of quarantine recipes. The book will be coming out at the end of the semester, with proceeds going to The Center for Food Action in Englewood. This month, we will publish some of those recipes to help promote the cookbook.
For information on how to purchase the book, please email firstname.lastname@example.org
Brazilian Pão De Queijo
By Raquel Dos Santos
These little cheese buns are a traditional recipe eaten all over Brazil, but are rooted in the Afro-Brazilian community. They are great with both sweet and savory combinations, but are traditionally eaten at breakfast, often paired with jam.
1/2 cup of olive oil
1/3 cup of milk
1/3 cup of water
1 teaspoon of salt
2 cups of Tapioca flour
2 teaspoons of garlic powder (or minced garlic)
2/3 cup of parmesan cheese either grated or shredded
2 beaten eggs
Preheat oven at 375 degrees F
Pour the olive oil, milk, water and salt into a large saucepan over medium – high heat. When the mixture boils, turn off the heat and add the tapioca flour and garlic, stirring it until the mixture is smooth.
Set the mixture aside for 15 minutes.
Add the cheese and egg into the mixture until it is well mixed.
Let it rest for another five minutes.
Make rounded balls with the mixture and place them on a baking sheet. It is not necessary to add more grease to it as the mixture already has a good portion of olive oil.
Bake it in the preheated oven for 17 – 20 minutes or until the tops of the cheeseballs are slightly brown.