These mini cheese breads are so incredibly tasty that when you have them for the first time you will wonder where these treasures have been hiding and how incredibly easy they are to make. They are best served hot and are a great thing to nibble on at anytime, as an appetiser or a snack. Sometimes I like to make them in larger sizes so they can be tossed in the microwave for a quick breakfast on the go. I had these as a child growing up but never ate them again until I was in college, and fell in love again. Served alongside yucca fries, ham croquettes and a heart of palm salad, these are great for entertaining at a diner party or a summer time picnic (well you can picnic any time of the year). Yucca, the main component, also known as manioc or cassava. It is a long root that is ground into powder to make this dish. It is also what tapioca is made of. Originally from the tropics of Brazil it has been transplanted to many regions of Africa where, like the potato ( same family of root vegetable) has become a staple in the regional diet. Medicinally it is very good for any digestion problems and economically can be transformed into a bio fuel.1 cup milk
1 stick butter
2 cups yucca flour
2 eggs
1 tsp salt
2/3 cup parmesan cheese
Preheat oven to 400
Melt butter and add milk get to just underneath boiling temp
Remove from heat add salt and flour and mix
add eggs and parmesan and kneed into soft dough
roll out 1 inch balls
place on greased baking tray
cook 15-20 minutes and serve hot
Word of caution, these are incredibly addictive, make sure you make enough or are prepared to run as you decide to hoard them from your guests
No comments:
Post a Comment