Difference between revisions of "Sopa paraguaya"
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+ | <span class="review"> <div class="right_imgs" style="float: right; width: 320px;"> <span class="reviewHeader"> | ||
+ | ===Recipe review=== | ||
+ | </span> | ||
+ | '''<span class="reviewTitle">Yay! Cheesy cornbread</span>''' | ||
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+ | <span style="line-height:180%"><span style="font-size:180%;">4.7<span class="reviewScore"></span>/5</span> | ||
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+ | <span class="reviewDesc">I love stuff like this - thanks Julia!</span> <span class="reviewAuthor"> - [[User:Chef|Jerry]] </span></span> | ||
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|TotalCalories = 4220 | |TotalCalories = 4220 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 45 minutes | |CookTime = 45 minutes | ||
− | |Image = [[Image:Sopa paraguaya recipe.jpg | + | |Image = [[Image:Sopa paraguaya recipe.jpg|alt=Electus]] |
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Although this literally means 'Paraguayan [[Soup|soup]]', this is in fact a type of [[Bread|bread]] made with [[Cornmeal|cornmeal]] and [[Cheese|cheese]]. | Although this literally means 'Paraguayan [[Soup|soup]]', this is in fact a type of [[Bread|bread]] made with [[Cornmeal|cornmeal]] and [[Cheese|cheese]]. | ||
Revision as of 15:37, 19 June 2021
Recipe review
Yay! Cheesy cornbread
4.7/5
I love stuff like this - thanks Julia! - Jerry
Although this literally means 'Paraguayan soup', this is in fact a type of bread made with cornmeal and cheese.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 115g butter
- 2 medium onions, finely chopped
- 225g cottage cheese
- 225g Cheddar cheese, grated
- 225g cornmeal
- 340g sweetcorn, pulverised
- 1 teaspoon coarse salt
- 280ml milk
- 6 eggs separated
Mise en place
- Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
Method
- Grease a baking tin measuring about 25cm x 32cm.
- Heat half of the butter and sauté the onions until they are softened and set aside.
- Cream the remaining butter and add to the cottage cheese, blending thoroughly.
- Add the Cheddar cheese and the onions.
- In another bowl combine the cornmeal, sweetcorn, salt and milk and mix thoroughly.
- Combine the corn mixture with the cheese mixture, blending thoroughly.
- Beat the egg white until they form soft peaks and beat the yolks separately.
- Combine the two and fold them into the cornmeal and cheese mixture.
- Pour the batter into the baking tin and bake for about 45 minutes.
- Whilst still warm, cut the bread into squares and allow to cool on a wire rack.
Serving suggestions
Serve on its own, or with meat and poultry dishes. It is the traditional accompaniment to So'o-yosopy.
Variations
You can add a further 60g finely cubed Cheddar into the mixture at the last moment to give the bread a lightly different texture. You could also use Parmesan if you want a cheesier flavour.
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https://www.cookipedia.co.uk/recipes_wiki/Sopa_paraguaya