Cheese Croquette Bolinho De Queijo Recipes

BAKED CHEESY POTATO CROQUETTES

Steps:

• Preheat the oven to 200c/400f and put a flat baking tray to one side.
• Place the flour, salt and pepper in one bowl and mix together
• Place the egg in a second bowl and lightly whisk.
• Place the breadcrumbs in the third bowl. Sprinkle the smoked paprika onto the breadcrumbs and then drizzle on the oil. Mix together so the the oil absorbs into all of the breadcrumbs.
• Take a heaped tablespoon of mashed potato and flatten it in your hand. Place a cube of cheese in the middle and wrap the mashed potato around it. Shape into a cylinder shape.
• Dip the croquette into the flour, then into the egg and finally into the breadcrumbs, ensuring the croquette is completely covered. Place on the baking tray and repeat with the rest of the mashed potato.
• Ensure there is a little space between each of the croquettes on the tray, then place in the oven for 12-15 minutes until the croquettes are golden. Don't overcook or the cheese will start to seep out and the croquettes will flatten out a little.
• Take out of the oven and leave to cool for a few minutes before serving.

BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
• Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
• Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

HAM AND CHEESE CROQUETTES

Steps:

• In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
• Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
• Cook's Note: This recipe doubles easily if you have enough leftover potatoes.

PAO DE QUEIJO (CHEESE PUFFS-BRAZILIAN)

Steps:

• Preheat oven to 400 degrees F.
• Bring the milk, salt, and margarine to a boil.
• Remove from heat.
• Slowly add manioc starch, stirring constantly until thoroughly mixed.
• Add the cheese and eggs.
• Knead until smooth.
• Form into balls approximately 2-inches in diameter and place on a greased baking sheet.
• Sprinkle with Parmesan cheese.
• Bake until golden brown.
• Eat while hot.
• Makes 20 cheese puffs.

BRAZILIAN CHEESE BREAD (PãO DE QUEIJO)

Steps:

• Heat the oven to 220C/200C fan/gas 7. Oil or butter a baking sheet and set aside.
• Heat the milk, butter and salt in a medium saucepan and bring to a boil. Remove from the heat and add the tapioca flour. Stir vigorously, then leave to cool a little.
• Pour the dough into a standing mix to beat the dough until its cool, or use a wooden spoon and beat by hand. Beat the eggs in one at a time, waiting until each is completely incorporated before adding the next. When the dough is glossy and mixed, add the parmesan. Beat again until mixed.
• Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.

HAM & CHEESE CROQUETAS

Steps:

• To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 mins or until lightly coloured. Stir in the flour and cook for 30 secs. Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy. Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 min more until the cheese melts, stirring constantly.
• Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight - the mixture needs to be very stiff to form the croquetas. Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl.
• Roll each of the croquetas lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins (or to freeze, see tip, below left).
• Meanwhile, make the tomato chilli jam. Put all the ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lit and cook for 50 mins - 1 hr, stirring occasionally, until thick and glossy. Leave to cool before serving.
• Fill a large saucepan one-third full with the sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquets into the oil and cook for 1.5 mins or until golden brown. Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest. Serve with the chilli jam for dipping.

CHEESE CROQUETTES

Steps:

• Mix all ingredients EXCEPT the 1 beaten egg and cracker crumbs.
• Shape into croquettes.
• Dip into crumbs, beaten egg, and crumbs again.
• Chill.
• Fry in deep fryer or deep pot with oil.
• Drain.

CHEESE CROQUETTE (BOLINHO DE QUEIJO)

Steps:

• Dissolve bouillon in boiling water and set aside. Heat the frying pan and melt the butter. Add flour and brown lightly. Add bouillon mixture rapidly to the flour and butter mixture so that it will not become lumpy. Cook stirring constantly until thick and smooth. Remove from the heat. Whip together egg and egg yolk and add to the thickened mixture. Add the Parmesan cheese and return to the low heat. Cook, stirring constantly, until the mixture comes loose from the bottom of the pan, forming a ball. Add the parsley, and let cool until the mixture can be handled. When cool, form the small croquettes into a ball. Roll in flour, beaten egg white and bread crumbs and fry in oil that is not too hot. Serve immediately.

BELGIAN CHEESE CROQUETTES

Steps:

• In medium saucepan, melt butter; blend in the 1/3 cup flour.
• Add the 1 1/2 cups milk all at once; cook and stir until thickened.
• Add pepper and nutmeg.
• Stir about 1/2 cup hot mixture into egg yolks; return to hot mixture.
• Cook and stir 10 minutes.
• Add cheese; stir until smooth.
• Spread cheese mixture in lightly greased 11x7x1 1/2 inch baking pan.
• Chill until firm.
• Cut chilled mixture into 12 portions.
• In small bowl, beat together the 2 eggs and the 1/2 cup milk.
• Roll cheese croquettes carefully in the 1/2 cup flour; dip in egg mixture, then roll in crumbs to coat.
• Deep fry in oil heated to 375° until golden, 2 to 3 minutes.
• Drain.

PAO DE QUEIJO (BRAZILIAN CHEESE BREAD)

Steps:

• Bring milk and oil to a boil in a small saucepan.
• Add to the manioc.
• Mix and allow to cool a little.
• Incorporate the eggs, one at a time.
• Add the cheese and blend well.
• Divide into pieces the size of a walnut or small plum.
• Place a little oil on the hands and round dough into balls.
• Arrange on a baking sheet.
• Bake at 375 degrees Farenheit until done, about 10 to 12 minutes.
• Serve warm.