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   mametschko (mametsuko@mk.absturztau.be)'s status on Wednesday, 13-Nov-2024 03:47:21 JST mametschko

   it seems there is a cafe where i can eat pãn de quejio near my exam place
   
   i should have visited last time then i didn't have to suffer from hunger
   
   i will visit tomorrow :akko_thumbup:

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     on-lain ✔ᵛᵉʳᶦᶠᶦᵉᵈ (lain@lain.com)'s status on Wednesday, 13-Nov-2024 03:47:20 JST on-lain ✔ᵛᵉʳᶦᶠᶦᵉᵈ

     in reply to
     @mametsuko I made some for my wife, it’s nice because it’s gluten free
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     on-lain ✔ᵛᵉʳᶦᶠᶦᵉᵈ (lain@lain.com)'s status on Wednesday, 13-Nov-2024 04:01:38 JST on-lain ✔ᵛᵉʳᶦᶠᶦᵉᵈ

     in reply to

     • Ulrike Walter-Lipow
     @lipow @mametsuko Makes 16 bread rolls
     Ingredients:
     1 1/3 cups (170g) Tapioca flour
     2/3 cup (160ml) Milk
     1/3 cup (80ml) Oil
     1 Egg, large
     1/2 teaspoon Salt
     2/3 cup (85g) Grated mozzarella cheese or any other cheese
     1/4 cup (25g) Parmesan cheese, grated
     
     Directions:
     1. Preheat oven to 400°F (200°C).
     2. In a large bowl place tapioca flour. Set aside.
     3. In a large pan place milk, oil and salt. Bring to a boil. Pour into the tapioca and stir until combined. Add egg and stir until combined. add cheeses and stir until incorporated and a sticky dough forms.
     4. Shape the dough into balls and place on a baking tray lined with parchment paper. Bake for 15-20 minutes, until lightly golden and puffed.
     5. Eat warm or let cool.
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     Ulrike Walter-Lipow (lipow@norden.social)'s status on Wednesday, 13-Nov-2024 04:01:40 JST Ulrike Walter-Lipow

     in reply to

     • on-lain ✔ᵛᵉʳᶦᶠᶦᵉᵈ

     @lain @mametsuko That looks so good! Recipe?

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     Ulrike Walter-Lipow (lipow@norden.social)'s status on Wednesday, 13-Nov-2024 04:03:20 JST Ulrike Walter-Lipow

     in reply to

     • on-lain ✔ᵛᵉʳᶦᶠᶦᵉᵈ

     @lain THANK YOU! I will try that soon! @mametsuko

     on-lain ✔ᵛᵉʳᶦᶠᶦᵉᵈ likes this.
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     on-lain ✔ᵛᵉʳᶦᶠᶦᵉᵈ (lain@lain.com)'s status on Wednesday, 13-Nov-2024 04:04:07 JST on-lain ✔ᵛᵉʳᶦᶠᶦᵉᵈ

     in reply to

     • Ulrike Walter-Lipow
     @lipow @mametsuko it’s quite flexible when it comes to the cheeses, I did it with only mozzarella or only hard cheeses, Gruyère, Parmesan, whatever you have.