Cheese Breads

This recipe is from my dear friends Ana Júlia and Eduardo. I worked with Ana Júlia at Baduzzi – she was my first chef de partie, and what a blessing to have worked with her. She trained me but she also became a very good friend, as did her partner Eduardo. I would often crash at their flat in Auckland city after a few too many drinks, and then spend the next day on the same couch gossiping and laughing. One day my friend Holly and I were particularly hungover and Eduardo made us cheese breads, a Brazilian recipe. I honestly don’t think I have ever eaten anything quite like it, and I think I might have eaten around 15 in a row. They have kindly shared the recipe and I really recommend that you try it. Tapioca starch can be found in most supermarkets.

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Instructions

1.	Preheat the oven to 180°C fan-bake. Line a baking tray.
2.	Add the milk, water, oil and salt to a medium saucepan over a medium heat. Bring to a boil.
3.	Remove from the heat and add the tapioca starch. Stir and let cool down.
4.	Add the eggs and stir well. Add the cheeses and stir to combine.
5.	Put some oil on your hands and roll the mixture into balls. Place on the prepared tray.
6.	Bake for 25–35 minutes or until golden-brown in colour.
7.	Do not open the oven door while baking. Spread over some mayonnaise and serve.