Hot, cheese-nuanced baked breads from Colombia- try them and you'll be saying "mmmmmmm!" in no time!
When asked about her favourite recipe in her book, The Secrets of Colombian Cooking- Patricia McCausland-Gallo (or Pachi as she’s affectionately called my most) instantly replied “Pandebono!” Pachi describes the breads in her book by saying, “Originally from the Valle del Cauca, these are my favourite food in the world. I learned to eat them while living in Cali, the city where all my children were born. Every afternoon I would have them for my afternoon snack. With my friend Connie from Barranquilla, I would visit every place where they sold pandebonos to buy only the best!”
"El Algo" Time
This writer recalls marveling at Pandebonos during that afternoon snack time referred to by Pachi (called “El Algo” or “the something”- kind of like a Colombian high tea only they prefer to drink coffee or hot chocolate with baked goods) as a little girl visiting family in Medellin. The still-warm from the oven breads (purchased at the neighbourhood bakery of course) paired with a good cup of Colombian hot cocoa were heavenly to a wide-eyed eight year old who thought pandebonos and cocoa were (and still are) a match made in gustatory heaven!
Every culture has one of these baked cheese breads- the Brazilians rightly enjoy their melt-in-the-mouth Pao de Queijo, the French their Gougères…. Enjoy!
Pandebono Recipe couresty of Patricia McCausland-Gallo
Yield: Makes 30 little breads
Ingredients:
- ¾ pound (or 2 cups) finely grated white farmer’s cheese *
- ½ cup cassava starch, yucca flour, or yucarina (found in many Latin Markets in North America)
- 2 tablespoons precooked yellow cornmeal
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 egg
- Vegetable oil spray or butter for the baking pan
NOTE:
* Regarding the Farmer’s Cheese- if you’re making these abroad, chances are the farmer’s cheese in your area isn’t very salty at all. Pachi suggests you adjust the salt accordingly- although she’s taken this reality into account when crafting this recipe.
Method:
- Preheat the oven to 475°F.
- Place the cheese, cassava starch, cornmeal, sugar, and salt in the food processor and mix 15 seconds.
- Add the egg and process 2 minutes more. The mixture will leave the sides of the food processor after 1 minute; continue mixing until you don’t feel or see the cheese and the mixture is soft.
- Take dough by tablespoonfuls and form with your hands into little balls. Place on baking sheet. (Dough can be formed into ring form too.).
- Place the baking sheets or molds on the upper rack in the oven, close the door and immediately lower the temperature to 425° F. Bake for 10 to 15 minutes, or until the bottom is golden. (If they are getting too dark on the bottom, place a second sheet underneath.).
- Serve warm from the oven.
