Make your holiday trip easier with practical recipes

Learn the step-by-step for three delicious and easy-to-make dishes

São Paulo, December 2023 – With the end of the year approaching, many people take the opportunity to go on vacation and travel, enjoying the hot summer days. Whether at the beach, in the countryside, or by the pool, with family or friends, the main goal of these days of rest is to escape the routine a bit and recharge for the next year.

On a group trip, the menu should be planned to please all palates, without requiring much time in the kitchen and with options that are easy to take along on outings.

“Extremely tasty and nutritious, several practical recipes are excellent options to share when you are away from home and, by adding umami foods, it is possible to ensure a more intense and prolonged flavor, even if the preparation is simpler,” explains Umami Committee chef Matheus Aguiar.

Scientifically recognized as the fifth basic taste of the human palate, umami is provided mainly by glutamate, an amino acid naturally present in various foods. “Some examples of umami foods are tomato, carrot, potato, broccoli, meats, and matured cheeses such as parmesan,” says Matheus.

The chef selected three delicious recipes to prepare during the holidays. Take the opportunity to ensure a meal that is rich in umami, nutritious, and easy to make to share with the group. Check it out!

POTATO BLINIS

Preparation time: 40 minutes
Serves: 5 portions

Credits: Umami Committee

Ingredients

• 2 small Asterix potatoes, diced (300 g)
• 8 tablespoons all-purpose flour (80 g)
• 5 tablespoons heavy cream (75 ml)
• 2 eggs (100 g)
• 1 pinch salt
• 1 pinch black pepper

Directions

1. In a medium saucepan, add the potato, cover with water, and bring to a boil over medium heat. Cook for 20 minutes or until the potato is tender.
2. Remove from heat, drain, and transfer to a bowl. Mash with a fork and add the flour and cream, mixing until it reaches a purée-like consistency.
3. Add the eggs, salt, and pepper, and mix again until you obtain a homogeneous batter.
4. Grease a small nonstick skillet with oil and heat over medium heat. Spread a small portion of batter, shaping it like a mini pancake.
5. Cook for 2 to 3 minutes, flipping halfway through, or until set and golden on both sides. Repeat with the remaining batter.
6. Serve with spreads or as a base for canapés.

TURKEY BREAST QUICHE

Preparation time: 40 minutes (+ 45 minutes in the oven)
Serves: 8 portions

Credits: Umami Committee

Ingredients

Crust

• 3 cups all-purpose flour (330 g)
• 1 cup unsalted butter (200 g)
• 1 egg (50 g)
• half teaspoon salt (2.5 g)

Filling

• half cup diced smoked turkey breast (50 g)
• half cup shredded mozzarella (55 g)
• 3 beaten eggs (150 g)
• 1 cup milk (200 ml)
• half teaspoon salt (2.5 g)
• 2 tablespoons grated parmesan (20 g)

Directions

1. Make the crust: in a bowl, combine flour, butter, egg, and salt, and knead well. Refrigerate for 30 minutes. Line the bottom and sides of a round springform pan (26 cm in diameter) and prick the bottom with a fork. Bake in a preheated medium oven (180 °C / 350 °F) for 15 minutes.
2. Prepare the filling: in another bowl, add the turkey breast, mozzarella, beaten eggs, milk, and salt, and mix well. Pour over the crust, sprinkle with the grated cheese, and bake in a preheated medium oven (180 °C / 350 °F) for another 30 minutes, or until golden.
3. Remove from the oven and let cool slightly before unmolding.

Tip: to make it easier, roll out the dough between two pieces of plastic using a rolling pin and then line the pan.

ROAST BEEF SANDWICH

Preparation time: 10 minutes
Serves: 3 portions

Credits: Umami Committee

Ingredients

• half cup light cream cheese spread (100 g)
• 6 slices whole-wheat sandwich bread, with crust (120 g)
• 12 thin slices roast beef (250 g)
• half small carrot, grated (60 g)
• 1 small tomato, thinly sliced (130 g)
• half small red onion, thinly sliced (50 g)
• 3 leaves butterhead lettuce, torn (60 g)
• 1 tablespoon olive oil (15 ml)

Directions

1. Spread the cream cheese on one side of each slice of bread.
2. On half of the bread slices, layer the roast beef, carrot, tomato, onion, and lettuce. Drizzle with olive oil and close the sandwiches with the remaining bread slices. Serve immediately.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are the increase in salivation and the persistence of the taste for a few minutes after eating the food. To learn more, visit www.portalumami.com.br.