Friend’s Day: How to Gift Homemade Treats

July 2021 – Today, the 20th, is celebrated as Friend’s Day. But with the restrictions of isolation and social distancing imposed to combat the coronavirus pandemic, reuniting with friends is still not recommended.

Even so, gifting loved ones—even from a distance—can be a wonderful way to show admiration and affection. “It’s a day to lovingly remember that person who is always by your side. And if you are the chef of the group, why not prepare a special recipe and send it by delivery?” comments Umami Committee nutritionist, Graciela Vargas.

To embrace the spirit of the occasion, Graciela shares a queijadinha recipe that yields 25 portions and can be shared with many people. “The Parmesan cheese used in the preparation is an umami food—the fifth basic taste of the human palate—that enhances the ingredients and highlights the characteristic flavor of the queijadinha. Cooking is one of the most charming ways to show affection; your friend will surely notice how special your friendship is!” she concludes.

Queijadinha

Ingredients

• 3 eggs
• 1 can sweetened condensed milk
• ½ cup unsalted butter, at room temperature
• 5 tbsp all-purpose flour
• 1 cup grated Parmesan cheese
• 200 g grated dried coconut

Directions

1. In a bowl, place the egg yolks (strained), the egg whites, and beat with a whisk for about 30 seconds.
2. Add the condensed milk and butter, mixing well.
3. Gradually add the flour, Parmesan, and coconut, stirring until smooth.
4. Line muffin tins (6 cm diameter) with paper cups and distribute the batter.
5. Bake in a preheated oven at 180 °C (350 °F) for 35 minutes, or until golden.
6. Remove from the oven and serve warm or cold.

Preparation time: 20 minutes (+ 35 minutes baking).
Yield: 25 units.

Umami

Umami is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when University of Miami researchers identified specific receptors on the taste buds. Glutamic acid and the nucleotides inosinate and guanylate are its main substances. Its two main characteristics are increased salivation and a lingering taste for minutes after eating. Learn more at www.portalumami.com.br.