- Sunflower oil (1 finger of a small glass)
- Milk 1.5 small glass
- Mature cheddar cheese 400g
- Polvilho Doce 500g
- Salt 1 kitchen spoon
- Eggs 4
- Small-medium sized cooking dish for cooking milk and oil
- Your hands (for kneading)
- Baking pan (oven-wide)
- Baking paper
- Bowl in which to mix the dough
- Grater for grating cheddar cheese
- 1 or 2 kitchen glasses for measuring oil/milk
- Put the oil and milk together in the cooking dish on high heat
- While the oilmilk is cooking, grate the cheese
- Once the oilmilk starts boiling/steaming - turn off the heat and remove from the stove so it cools down
- Bowl section:
- While the oilmilk is cooling down, put the polvilho in the mixing bowl.
- Put 4 eggs (or 3 big ones)
- Add 1 kitchen spoon of salt
- Add the previously grated cheese
- Wait until the oilmilk is cool enough you can dip your finger in it
- Put a bit of oilmilk (not all!!) into the bowl
- Start kneading and repeat the previous step as needed. NOTE: You will probably not use all of oilmilk. You should only use enough so the dough does not stick to your fingers!
- Continue kneading as the cheesebread will be better the more you knead
- Turn on the oven to 180C
- Make balls of any size you want: 2-3cm? Bigger? You choose!
- Put the balls on a tray which has the baking paper layed in, and make sure to space them out as they will flatten and grow
- Once the oven is hot, put the tray inside in the vertical middle of the oven
- NOTE: Switch the oven to the broiler (top heater only)
- Throw away the unused oilmilk
- Wait until the cheesebread is slightly brown on top, then remove. It's usually 15-30 minutes depending on the oven.
- The cheesebread will be gooey inside. They solidify once cold, but are delicious either way :)