Ingredients
| 170ml olive oil | |
| 160ml milk | |
| 460g tapioca flour | |
| 130g feta-style cheese, crumbled | |
| 200g parmesan-style cheese, grated | |
| 4 scant teaspoons salt | |
| 1 teaspoon baking powder | |
| 4 eggs, size 7 | |
| 60ml canola oil, for greasing |
Instructions
| 1. | Place the olive oil, milk and 160ml water in a large pot and bring slowly to a simmer. |
| 2. | In a large bowl, put the tapioca flour, cheeses, salt and baking powder. |
| 3. | Toss together thoroughly to distribute the cheeses through the flour. |
| 4. | Remove the liquids from the heat once they come to a simmer. |
| 5. | Add the tapioca flour mix. |
| 6. | Stir with a strong wooden spoon to form a stretchy, stiff and shaggy dough. |
| 7. | Return to the heat and keep stirring until you can begin to see the cheese melt. |
| 8. | Remove from the heat and keep stirring. |
| 9. | The dough will be stiff and resemble terrible cottage cheese, but do not fret, that is how it should look. |
| 10. | Allow the dough to cool for 10 minutes. |
| 11. | Return to the cooled dough and beat in the eggs one by one. |
| 12. | The addition of each egg will make the dough more silken and easy to stir. |
| 13. | The final dough will be wet enough to pour. |
| 14. | Grease a non-stick muffin tray with canola oil. |
| 15. | Put approximately 2 tablespoons dough into each muffin slot. |
| 16. | Bake at 180°C for 18 minutes. |
| 17. | Allow to cool before removing from the tray. |
| 18. | Serve warm with smoky tomato butter see recipe here. |
Food styling, recipes & photography David Neville
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