Exploring Uruguay

Expat & Travel Resource Guide

recipe

Recipe of the Week: Peach Sorbet and Chocolate Ice Cream in a Bag

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On Tuesday, we posted a video of Zoë making her very own Peach Sorbet in a bag. It’s a very easy recipe to make, and much less expensive than the store bought ice cream here in Montevideo.

We also made Chocolate Ice Cream using this method and it came out good. With the heat, it melted very fast, so be prepared to eat it right away!

If you’re looking for an inexpensive (and fun) way to cool off, give this recipe a try.

Peach Sorbet Ingredients:

  • 1 cup peach juice
  • 2 tablespoons sugar
  • 1/4 teaspoon vanilla
  • ½ cup rock salt
  • 1 pint-size Ziploc
  • 1 gallon-size Ziploc
  • Ice cubes

 

Chocolate Ice Cream Ingredients:

  • 1 cup milk
  • 2 tablespoons sugar
  • 1 ½ teaspoons powdered cacao
  • 1/4 teaspoon vanilla
  • ½ cup rock salt
  • 1 pint-size Ziploc
  • 1 gallon-size Ziploc
  • Ice cubes

Directions:

  1. Fill the large Ziploc half full of ice, then add the rock salt
  2. Seal the bag
  3. Put the juice, sugar and vanilla for sorbet (or milk, cacao, vanilla and sugar) for the ice cream into the small Ziploc
  4. Seal it
  5. Place the small Ziploc inside the large one and seal it again carefully
  6. Shake until the mixture becomes ice cream, about 5 minutes
  7. Take the small Ziploc out of the large one and scoop the sorbet or ice cream into a bowl
  8. Serve promptly because it melts quickly!

Tips and Modifications:

  1. Make sure the Ziplocs you use seal well – we used the type with the slide top and they leaked quite a bit while we were shaking them
  2. You can make vanilla ice cream by using ½ teaspoon of vanilla and no cacao
  3. Try out other types of extracts or juices for new flavors

If give this recipe a try, let us know what you think! We’d love to hear about any modifications or new flavors you experiment with.



Recipe of the Week: Spicy Meatloaf

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Meatloaf

This Spicy Meatlof is one of our family's favorites. It's very easy and fast to make, and goes great with mashed potatoes.

It's best if you use homemade ketchup (recipe can be found in The Expat Cookbook), but it's still good if you use store bought ketchup.

Meatloaf Ingredients:

  • ½ cup onion, diced
  • ½ cup red bell pepper, diced
  • 1 tablespoon jalapeño, minced (optional)
  • 2 garlic cloves, minced
  • 1 tablespoon grapeseed oil
  • 1 kilo (2.2 pounds) very lean ground beef
  • 2 eggs
  • ½ cup ketchup
  • 2 tablespoons red Tabasco sauce (optional)
  • 1 teaspoon Worcestershire sauce
  • 1 cup breadcrumbs
  • 2 teaspoons Oregano
  • 2 teaspoons Basil
  • 1 teaspoon thyme
  • ½ teaspoon rosemary
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ teaspoon ground cayenne pepper (optional)

Meatloaf Glaze Ingredients:

  • ½ cup ketchup
  • 1 tablespoon honey
  • 1-2 tablespoons red Tabasco sauce (depending upon your desired spicyness level)
  • Dash Worcestershire sauce

Directions:

  1. Preheat oven to 180° C (350° F)
  2. Heat grapeseed oil in sauté pan
  3. Add onions and bell pepper and cook for 3-4 minutes
  4. Add jalapeño and garlic and cook for 2 minutes
  5. Set aside to cool
  6. Add remaining ingredients to a large bowl
  7. Add pepper, onion and garlic mixture to bowl
  8. Mix thoroughly with your hands until everything is well blended
  9. Transfer to a loaf pan
  10. Mix meatloaf glaze ingredients in a small bowl
  11. Spread glaze over meatloaf
  12. Cook in oven for about 1 hour
  13. Serve

Make sure to get your copy The Expat Cookbook while it's on sale for 50% off through the end of 2009.