https://www.corridorkitchen.com Necessity is the mother of invention. Tue, 23 Feb 2021 23:46:09 +0000 en-US hourly 1 https://wordpress.org/?v=4.0.38 https://www.corridorkitchen.com/2011/08/caipirinha-no-abacaxi/ https://www.corridorkitchen.com/2011/08/caipirinha-no-abacaxi/#comments Fri, 26 Aug 2011 06:16:28 +0000 http://www.corridorkitchen.com/?p=1928 I’m not in any way implying that people in Northern Brasil show up to people’s houses with a pineapple dangling from their chops, far from it (and also, if they did, they’d use cachaça, not rum). But I couldn’t really get my head around not drinking a caipirinha and drinking it out of a pineapple, although touristy and tacky, was my favourite way to do it. This explains why Senhor R and I found ourselves hacking away at a pineapple one Sunday night to make a cup for our rum caipirinha. Sticky.]]> https://www.corridorkitchen.com/2011/08/caipirinha-no-abacaxi/feed/ 4 https://www.corridorkitchen.com/2011/08/pao-de-queijo/ https://www.corridorkitchen.com/2011/08/pao-de-queijo/#comments Thu, 18 Aug 2011 21:41:41 +0000 http://www.corridorkitchen.com/?p=1871 I don’t know about you, but travel for me is mostly about food. When I eat the thing from the place in the actual place of the thing, well, that’s not a very articulate way of putting it, but in the words of Maeve O’Meara, it’s a revelation. And there’s no better way to attempt to relive your travel than to eat the thing that you ate in the place of the thing, but this time, eat it at YOUR place. I found myself at a bit of a loose end this week, so I decided to make Pão de Queijo (Cheese Puffs), a typical Brazilian snack/breakfast food which I don’t even particularly like, but I wish I was in Brasil right now and what better way to celebrate that than to bake. The main ingredients are manioc/tapioca starch, cheese, eggs, liquid and fat. ]]> https://www.corridorkitchen.com/2011/08/pao-de-queijo/feed/ 0