Recipes of Uruguay
Antipasto(Carne trufada)
Marinate eye fillet stake with white and black pepper for half an hour. Then marinate in pork drip and roll it on cooking paper. Roast in the barbecue and when almost ready put in a sauce pan with hot oil for 2 minutes. Take it put and cut in thin slices. Cover the slices with platefuls and finely chopped parsley and hard boiled eggs.
Quince pastry (Dulce de membrillo)
Peal and clean the seeds of quinces. Boil them for 5 minutes. Take them out. Boil half the weight of water and add the figs and the fig’s weight in sugar. Boil until it acquires consistency and stir with a wooden spoon until sticky. Pour in a mold and let cool down.
Quince marmalade (Mermelada de membrillo)
Peal and cut in four pieces each quince. Take out the seeds and boil in water. When soft sieve and weight the fruits. Boil with an equal amount of weight in sugar steering until it get texture. Do not add water.
Quince jelly (Jalea de membrillo)
Wash and cut the quinces in small pieces. Do not remove the seeds. Boil in enough water to cover the fruits. When completely soft, drain the liquid using a tea towel. For each liter of juice add 1 kilogram sugar. Boil on high heat for 1 and a half hour or until it get consistency.
Preserved cherries (Guindas en alcohol)
Wash and remove the steam and pips of the cherries. Cover them with white alcohol for 12 hours. Then drain the alcohol off the cherries with a sieve for another 12 hours. Put the cherries in a container and cover them with sugar. Put a second layer of cherries and sugar alternating, finishing with sugar. Cover and let the cherry’s juice dissolve the sugar. It will take 15-20 days.
Fig jam (Dulce de higo)
Collect green figs and put them in water for a few hours and add a bag of ashes. Wash them again and boil until soft. Make a caramel sauce by boiling water and sugar. Add the figs and cook until the mix acquires texture.
Sweet Potato, sweet potatoes jam (Dulce de boniato)
Wash and boil the Sweet Potato until the skin peels off by touching it. Take them out and put in cold water. Remove the skin and cook them again in their weight of sugar until it acquires texture.
Tourron (turron)
Boil half a liter honey with 1 kilogram sugar and add the white of one egg and a small amount of water until reaching consistency. Add almonds and pour the mixture in containers.
Sugar fingers (Deditos de azucar)
Mix four egg yolks and 125 g of sugar for 15 minutes. In a separate container bit the egg’s whites until very spongy and add them to the yolk mixture. Slowly add 60 g flower. Put the mixture into a bag and dispense the mixture in the shape of long fingers onto a flat surface covered with baking paper. Pour custard sugar on the fingers and 5 minutes later cook in low heat over until the fingers have a caramel colour.
Biscuits (Alfajores)
Make a hold in the middle of half a kilogram corn flower and add a quarter kilogram of sugar, 2 tablespoon of butter four egg yolk and 2 egg’s white and a shot glass of brandy. Knead the dough and roll it. Cut the pastry in circles and cook on a flat surface covered with baking paper on high heat oven. Let them cool down and join two halves with caramel sauce and sprinkle with icing sugar. The alfajores can be rolled over coconut or finely chopped peanuts that will stick to the caramel sauce.
Biscuits for tea (Ricochitos)
In a saucepan put 50 grams of butter, 100 grams of sugar, 1 glass of water and the skin of one lemon. Add flower until forming a thick pastry that will be ready when it is easily detached from the saucepan walls. Remove from the heat and mix in three eggs. Roll the mix by hand on a flat surface and cut the pastry with a knife. Fry the pieces in not too hot dripping. Once golden colour put them in a container and sprinkle sugar on them.
Alcoholic cream (Sambayon)
6 egg yolks are bitten with 6 spoons of sugar. Add some vanilla essence drops. When completely mixed add jerez, brandy, champagne, or any good wine. Still beating cook on low heat stirring until it acquires texture. Do not let it boil. Serve with sponge cake or vanilla cookies. It can also be used as ice cream salsa.
Chocolate cake (Torta de chocolate)
Beat 8 egg yolks with a cup of sugar, one of flower a spoon of baking powder, butter and four grated big chocolate bars. Mix everything and in a separate container beat 8 egg whites until it looks like snow. Fold the egg whites to the cake mix and bake.
Cake without eggs (Torta sin huevo)
200 grams of sugar, 125 g butter, 450 g flower one cup and a half of milk, 1 teaspoon of bicarbonate dissolved in white vinegar. Beat the sugar with the butter and add the flower. Then add the milk and then the bicarbonate. Pour the mix into a baking tin Bake in moderate heat for about 2 hours. When ready, let it cool down. Cut it by the middle and spread marmalade or any other jam. Cover the cake with icing.
Icing (Bano Glace Blanco)
250 g of icing sugar. Add 1 egg white and stir until forming a smooth mix.
English pudding (Budin Ingles)
Melt 450 g butter, add 450 g sugar and beat until it gets white. Add 8 eggs one by one. Add 570 g of flower and 250 g raisins. Mix everything and cook in moderate oven.
Semolina pudding (Budin de semola)
Boil 1 liter milk with 50 g butter and cinnamon. Add while stirring 150 g of semolina. Cook for 20 minutes in low heat. Remove from heat and let it cool down. Add 6 spoons of dried chopped sweet pastry, 4 spoons of raisins, 125 g chopped almonds, 8 egg yolks and 4 egg whites. Pour in a pudding mould and cook in the oven. Once cooked let it cool down and serve with sambayon or fruits.
Heaven’s pudding (Budin del cielo)
Make a caramel jam with 1 liter milk, one quarter sugar and vanilla. Boil the ingredients stirring from time to time until it gets caramel colour. In a separate container slightly beat 12 egg yolks and one egg white. Prepare a caramel sauce by heating sugar and water until it turns caramel colour. Immediately after pour it into a mould. Mix the caramel jam and the eggs, and pour in the caramelised mould. Bake.
Pizza
Fold 3 cups of flower, 5 teaspoons of baking powder and 1 and a half teaspoons of salt. Add water and mix with a fork. Stretch the dough in an oily surface. Top it with four chopped pealed dried tomatoes, anchovies, olives, thin slices of onions, thin slices of peppers, sparkle oregano and green pepper.
Bread pudding (Budin de pan)
Soften bread in milk and then blend in three eggs, 4 spoons of sugar vanilla, raisins. Mix and pour in a mould previously caramelized. Bake.
Tuna bread (Pan de atún)
Use a big tin of tuna and squeeze out the oil. Make a potatoes puree add the tuna and mix with bread softened in milk. Add salt, white pepper and mix until well blended. Put the mix in a nice serving dish and cover it with mayonnaise and olives. Does not require cooking.
All ingredients soup (Menestra)
Cook all kind of finally chopped vegetables. Cook chick-pea, peas, bacon, pork sausages. Add a plate of spaghetti and leave cooking for 5 minutes. Serve sprinkled with cheese.
Meat juice (Jugo de carne)
To serve with eggs, spinach, other vegetables. Cut in slices three quarters kilograms of beef meat Cut 100 g of bacon. Mix 150 g of melted butter with 2 spoons of flower, 1 whole small onion and one basil leaf. Put the bacon and the meat in the butter and cook slowly for 1 hour. Sieve the meat, and add dry wine to the liquid. Serve hot.
Mayonnaise (Mayonesa)
Beat 2 egg yolks and add slowly oil always stirring. Add salt and white pepper and a few drops of lemon. It is ready when the cream detaches from the cooking pot.
Wine sauce (Salsa de vino)
Mix 1 spoon of flower with 2 spoons of butter and once well mixed add four glasses of hot beef stock and one glass of wine. Add one spoon of mushrooms. Add salt white pepper, nutmeg and sugar. Boil for 15 minutes sieve and mix the juice away from heat with 2 egg yolks. Serve with meat or fish.
Green sauce (Salsa verde)
Boil 2 eggs and puree the egg yolk. Mix with the white part of bread softened with water. Add chopped parsley. Mix until looks like a cream. Add oil, vinegar, salt, pepper and mustard. Serve on top of fish or other white meats.
White sauce (Salsa Blanca)
Put in a saucepan 1 spoon of flower and three fingers of butter. On low heat stir the mix and slowly add half a litre milk. If it is too thick add more milk. If too runny add more butter with a small amount of flower. Add nutmeg and white pepper.
Hollandaise sauce (Salsa Holandesa)
125 g of butter, three egg yolks and a spoon of vinegar. Mix and heat over a hot water pot until it acquires texture. Before serving add lemon juice to the mix.
Potatoes omelette (Tortilla)
Peal and cut half a kilogram potatoes in small squares. Add salt and fry them. Beat eggs, add chopped parsley and once the potatoes are golden colour add everything together. Fry on one side. Detach it from the saucepan and invert it onto a flat surface. Put it back on the saucepan to cook on the other side. Sprinkle with white pepper and nutmeg.
Rum omelette (Tortilla al ron)
Beat tour egg yolks with two spoons of sugar and in a separate container beat the egg white. Add 3 spoon of milk before adding the egg white to the yolks. In a sauce pan add oil and heat. Put the egg mix in the saucepan and with two forks fold the egg so that the border goes to the center of the saucepan. Put the folded egg on a serving dish pour rum or cognac and light it when serving.
Stuffed green pepper (Ajis rellenos)
Use mince, bacon a boiled egg, parsley and garlic, salt and pepper. Add butter and cook in a saucepan. Put the mixture in each half of a pepper and cover them in flower and egg. Fry them. When golden colour remove from the heat. Use the oil to make a salsa with species and add it to the peppers.
Venissian cabbage (Repollo a la vienesa)
Wash a cabbage. Boil it in salt and water. Drain and chop in thin slices. Fry 120 g sliced bacon in butter and add a finely chopped onion. Sprinkle a spoon of flower and keep frying. Add the cabbage and a few spoons of beef stock, salt pepper and mustard. Cook for 20 minutes. Serve with croutons.
Raviolis (ravioles)
Boil 3 bunches of silver beet or 9 of spinach in water and salt. Drain and chop them. Add Frankfurt sausage, 3 or 4 eggs salt, grinded cheese, bread crumbs softened in milk, parsley pepper nutmeg a bit of oil. Mix all until it looks like a salsa. With one kilogram of flower and half a cup of salty water, add 3 eggs and 1 or 2 spoons of oil. Knead the dough caring that it is not too soft. Knead it thin and put the vegetables mix on it, cover with more dough and cut with a ravioli mould. Boil the ravioli in salty water. When they float, drain them and serve in a serving dish covered with salsa or butter.
Spaghetti (Tallarines)
Put on a table half a kilogram flower and in the middle add enough salty water to make a soft dough. Add 2 eggs. Knead and let it rise for 10 minutes. Make it flat and roll the dough in a cylinder. Cut the dough in slices. Let them dry on the table and boil them in water for 2-3 minutes. One cooked, sieve and put them in cold water. Can be served with butter tomatoes salsa.
Green spaghetti (Tallarines verdes)
Half a kilogram flower, 4 eggs 2-3 bunches boiled chopped spinach. Knead the dough and let it rise for 10 minutes. Make it flat and spread flower on it. Roll it to cut the spaghetti. Cook in water for 2 minutes. Add meaty sauce, parmesan cheese or butter.
Noquis (noquis)
Cook 1 kilo of potatoes in water and salt. Make a puree and put it on the table. Add half a kilogram flower and 3-4 spoons cheese. Kneel the dough into cylinder shape that is cut at a distance of 1-2 cm. Roll the piece over a fork. Boil them in water and serve with a salsa or butter.
Cannelloni
Make dough like the one for spaghetti with 1 kilogram flower and four eggs. Make a dough and spread it very thin. Cut in 10 cm squares. Cook them in water and salt. Make a white salsa and mix ham, chicken or mince. Fill the squares with the mix and roll it. Serve with meat and tomatoes salsa, parmesan cheese.
Bow tie pasta (Monitas)
Make dough like the one for spaghetti. Spread it and cut in small squares 3 cm. Press two sides of each square to give it the bow tie shape. Boil in water and salt for 5=6 minutes. Serve with butter or salsa.
Salsa for pasta
Fry in oil 2 finely chopped onion, 2 green pepper, 2 tomatoes, a pinch of salt pepper, oregano, thyme, basil and parsley. Fry a piece of meat add 2 garlic, 2 spoon of stock, 1 spoon of tomato paste, sausages, 1 spoon of mushrooms, half a kilogram peas, 3-4 chopped carrots, a glass of wine. Boil for 1-2 hours.
Peas (Faina)
Leave in water for 2 hours a quarter kilogram of peas flower. Add three spoons of oil and salt. Put the pastry in a flat dish damped in oil. Put some oil over the dough and bake until golden colour. Serve with white pepper.
Pancakes (Panqueques)
150 g flower, 1 spoon sugar, three egg yolks and three whole eggs