Brazilian Cheese Bread

Something I've never heard of before, until the World Cup of Soccer 2014 started. Apparently these balls are a delicacy in Brazil. They are called Pão de Queijo.

You will only need 4 ingredients:
- 100 g glutinous rice flour
- 100 ml milk
- 50 g parmezan
- 1/2 table spoon oil

First mix the rice flour with the milk..
Then mix it with oil and parmezan.
Then bake it in a 180 °C oven.

That's it.

Now let's try if it's edible...

Fettuccine Alfredo

Everyone can make pasta with cream, but it takes skill to make pasta with Alfredo sauce because the key is to add the egg yolk to the pasta without making scrambled eggs.

The Seasoned Cook gives a very good class on how to make this:

Follow these instructions in the right order, you can choose how much you add of each ingredient:
1) First cook the pasta and drain it.
2) Add the egg yolk to the pasta and mix it while it's hot (but not too hot because you'll get scrambled eggs).
3) Add the hot cream.
4) Add pepper, Parmezan cheese.
5) Add olive oil.
6) Add parsley

Penne Pesto

Penne with pesto is delicious and healthy.

To make the pesto we just mix following ingredients:

• 2 cups fresh basil
• 3 table spoons of pine nuts, toasted
• Salt and pepper, to taste
• 1 table spoon of lemon juice
• ½ cup olive oil
• ¼ cup Parmezan cheese

Then we cook the penne.

Next on, we reheat the pesto in a pan and add the cooked penne. Do not overcook it or the cheese will melt and you don't want that to happen. Add some more olive oil to coat the penne well and season it with herbs like basil, oregano. Add salt and pepper to your taste.

If you want to add a little more texture to it, you could add pan fried mushrooms to it and deglaze it with white wine and a little bit of cream.

Chocolate Mousse

Chocolate mousse isn't easy to make, you need to do the right things at the right times. Use the right temperature and time to mix everything.

First, make a pate à bombe.

For three people we use these ingredients.
- 3 egg yolks
- 3 ounces of sugar: 80 g (use less sugar if you don't want it to be too sweet)
- 0.75 ounce water: 25 g

Whisk the egg yolks while boiling the sugar sirup. When the sugar sirup has reached 120 °C, then slowly pour it in the egg yolks while mixing.

This is the result:

Then we melt the chocolate. Be sure to buy chocolate without any sugar in it or otherwise you will have to decrease the amount of sugar in the pate à bombe.:
-3 ounces or 80 g chocolate.

And we mix it to the pate à bombe.

If you want the chocolate mousse to be lighter of texture, you can whip those 2 left over egg whites and add it to the mixture at this stage. But I don't use it. Add a pinch of salt to get a special taste.

Next, we whip some cream to stiff peaks. Don't forget to cool the cream with an ice bath, otherwise you won't succeed in getting it whipped.:
- 4 ounces or 100 g cream. Use more cream if you want it to be lighter of texture.

And fold it to the mixture.

Then put the mixture in a cup and store it for more than an hour in the fridge and it's done.