1 no ingredients
Directions
~Brazil
1/2 lb Parmesan cheese, ~freshly grated
1/2 lb Mozzarella cheese, ~freshly grated
3 lg Egg whites
2 tb (heaping) flour Vegetable oil for frying
Salgadinhos are small, usually savoury, fried appetizers that are a
large part of Brazil's before dinner rituals. They are frequently
balls of fish, cheese, or vegetables which are served with a variety
of spicy sauces. These cheese balls would be prepared from the
wonderful white cheese that comes from Minas Gerais in Brazil. Here a
mixture of Parmesan and Mozzarella is substituted.
Mix the cheeses together in a large glass or ceramic bowl. Beat the
egg whites into stiff peaks in another large bowl; and add them to
the cheese, and fold in well. Form the mixture into balls and roll
them in the flour. Meanwhile, heat 4 or 5 inches of oil in a large
heavy saucepan to 350 to 375^F over medium-high heat.
Drop in the cheese balls a few at a time and fry them until they are a
golden brown. Remove them with a slotted spoon and drain them on paper
towels. Serve hot with cocktails.
Source: Tasting Brazil
>From The Cookie Lady's Files. Posted on GEnie's Food & Wine RT by
COOKIE-LADY [Cookie] on 9/18/93
MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;
SWOODWARD/NVN)
Nutritional Information per serving: xx calories, xx gm protein, xx
gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg
sodium, x g dietary fiber
>From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com
Servings: 1 servings
Bolinhos De Queijo (Cheese Balls) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese
The History of Recipes
Written recipes as an idea can be tracked back into ancient history, in truth as far back into recorded history as pharonic Egypt, and quite possibly further than that. In practice though, in the main part, these ancient records were just very simple hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Continuing our culinary historical journey, we have a couple of interesting cookery books which were published in the fourteenth century - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian curry that we all know today, but rather descriptions of the types of meals on the tables of the rich people of the time. Later on, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy land, including spices like coriander, parsley, and rosemary. The introduction of these new tastes was responsible for an eruption in recipe books, the majority of which are now in academic collections. Over the succeeding few centuries, the upper-class families of Europe tried to serve the most extravagent meals, and consequentially the best chefs and their recipes were highly sought after. Notwithstanding that, it was during the 19th century that cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, verifying, and recording recipes to allow everyone to enjoy them. When we get to the twentieth century, cooking books are increasing in popularity mostly as a result of better eduction, people having increased free time and being a little richer. The TV revolution brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Bolinhos De Queijo (Cheese Balls) recipe.
