Portugal
EGG TOAST IN SLICE BREAD
INGREDIENTS
- 1 package of sliced bread
- 1 box of condensed milk
- 3 beaten eggs
- 2 cups of milk
- 1 tablespoon of cinnamon
- Sugar to taste
- Oil for frying
METHOD OF PREPARATION
- In a container, beat the eggs and add the cinnamon and set aside.
- In another, mix the milk with the condensed milk.
- Dip the slices of bread in the mixture with condensed milk.
- Then, dip them in beaten eggs.
- In a frying pan, heat a drizzle of olive oil.
- Fry the slices over medium heat until golden on both sides.
- Drain on paper towel and finally, coat in sugar and cinnamon.
- Serve.
Italy
Struffoli
Struffoli are one of the most famous Italian desserts that cannot be missed on the table during the Christmas time. If you’ve never heard of struffoli before, all you need to know is that they’re little sweet dough balls that are fried and then dipped in honey and decorated with colored sprinkles and candied fruit.
INGREDIENTS
- Flour 00 4 ⅓ cups (500 g)
- Sugar 1 ½ tbsp (20 g)
- Fine salt 1 pinch
- Butter ½ cup (100 g)
- Eggs 3
- Egg yolks 2 – (from medium eggs)
- Baking soda ¾ tsp (4 g)
- Orange peel 1
- Anise liqueur 1 ¾ tbsp (25 g)
- Lemon peel 1
FOR COATING THE STRUFFOLI
- Wildflower honey 1 ¾ cup (600 g)
- Sugar ½ cup (100 g)
- Lemon peel 1
- Orange peel 1
- Colored sprinkles to taste
- Candied orange 5.25 oz (150 g) – diced
- Candied cherries to taste
- Food decorations to taste – Silver sprinkles
FOR FRYING
- Sunflower seed oil to taste
METHOD OF PREPARATION
- To make the Struffoli, start by sifting the flour onto a pastry board, then spread it out to form a well in the center.
- Add the salt.
- Next, add the sugar and baking soda.
- Cut the butter into cubes and place them in the well.
- Start to knead the butter and sugar with your hands, then add the eggs to the well one at a time, and keep kneading. Add the egg yolks, too.
- Now add the anise liqueur and lemon and orange zest.
- Start to work the dough with your hands or using a dough cutter to get a smooth, even dough.
- Once smooth and even, wrap the dough in plastic wrap so it doesn’t dry out.
- Leave to rest for 30 minutes at room temperature.
- Take some of the dough, keeping the rest well covered at all times. Roll this dough into cylinders with a diameter of around 1 cm, then cut them into small pieces around 1-1.5 cm long. As you cut the dough into pieces, transfer them to a tray covered with a clean dish towel, leaving space between them. Repeat these steps until all the dough has been formed into these small pieces.
- Now move on to the frying: pour the oil into a large pot and heat it to a temperature between 300°F and 320°F (150-160°C).
- Immerse a few pieces of dough at a time, using a skimmer to help, and move them around a little while they’re cooking so they take on a round shape.
- Drain once they’ve turned nice and golden; this will take around 3-4 minutes.
- Transfer the fried dough balls to a tray lined with paper towel to drain off the excess oil. Repeat these steps to cook all of the Struffoli.
- Now move on to the decoration. Take the candied orange and cut it into cubes. Place the honey and sugar in a pot. Heat over low heat, stirring from time to time.
- As soon as the mixture begins to boil, turn off the heat.
- Let it cool and then add the lemon and orange zest.
- Add the chopped candied orange and stir again. Let it cool for 5-6 minutes, then pour the Struffoli into the pot.
- Stir well with a wooden spoon until the Struffoli are coated well and cool.
- Transfer to a serving dish and decorate with the colored sprinkles, candied orange peel, and candied cherries.
Your Struffoli are ready to enjoy!
UK
Sherry Trifle
Ingredients
- 4 tbsp raspberry jam
- 300g bar cake madeira or lemon cake, thickly sliced and halved
- 300g raspberries, plus extra for decoration
- 4-6 tbsp sweet sherry
- 2 tbsp custard powder
- 1 tbsp caster sugar
- 500ml milk
- 284ml pot and 142ml pot double cream
- a handful flaked almonds, toaste
Method of Preparation
- Spread a little jam on each slice of cake.
- Arrange on the bottom of a glass dish.
- Spoon over the raspberries and squish down a little with a fork then sprinkle over the sherry.
- Put the custard powder and sugar into a bowl and mix in 2 tbsp of the milk.
- Heat the rest of the milk then gradually pour over the powder, mixing all the time.
- Return to the pan and simmer for a few minutes until thickened.
- Leave custard to cool to room temperature then spoon over the raspberries.
- Chill for 30 minutes.
- Softly whip the cream and dollop over the custard.
- Scatter over the almonds and raspberries then chill for an hour before serving.
Singapore
Chendol
Ingredients
- 10 pandan leaves, sliced to about an inch length
- 100g mung bean flour, sifted
- 1/2 tsp alkaline water (optional)
- pinch of salt
- 45g sugar
- 650 ml water
- 500ml coconut milk (to mix with pinch of salt)
- 100ml gula melaka (palm sugar) syrup or as needed
Method of Preparation
- Put chopped pandan and about 50ml water to blitz in a blender.
- Strain the mixture to about 650ml of pandan water.
- Mix pandan water with mung bean flour.
- Add salt and sugar.
- Cook the mixture over medium heat and whisk continuously to prevent the batter from getting burnt at the bottom.
- Prepare a tub of ice water.
- Press the chendol batter onto a perforated ladle and allow the mixture to drop directly into the cold water. Drain chendol from ice water and use.
- Garnish the chendol with gula melaka (palm sugar) syrup and coconut milk.
- Stir with ice cubes before serving!
Recipe here: Chendol – My Singapore Food
Canada
Butter Tarte
Asking “Are butter tarts Canadian?” is like asking if the sky is blue: the iconic dessert is one of the tastiest things to ever be created on Canadian soil. Nothing beats the flaky pastry filled with a perfectly sticky-sweet center.
Ingredients
- 30 (2-inch) unbaked tart shells
- 1 ½ cups packed brown sugar
- ½ cup butter
- 2 large eggs
- 2 cups raisins (optional)
- 1 cup chopped walnuts or pecans
- 2 tablespoons heavy cream
Method of Preparation
- Preheat oven to 325 degrees F. Arrange tart shells on a baking sheet.
- Beat sugar, butter and eggs together in a large bowl with an electric mixer until creamy.
- Stir in raisins, walnuts and cream until thoroughly combined.
- Spoon batter into tarte shells, no more than half full.
- Bake tartes in oven until pastry is golden and filling is set, 20 to 25 minutes.
- Allow tartes to cool on a drying rack.
Recipe here: Our Best Butter Tart-Inspired Recipes (foodnetwork.ca)
Colombia
COLOMBIAN FRITTERS
INGREDIENTS
- Vegetable oil for frying
- ¾ Cup cornstarch
- ¼ Cup cassava flour
- 1 cup shredded coastal or feta cheese
- ½ Cup queso fresco
- 2 eggs
- ¼ Teaspoon baking powder
- 2 tbsp sugar
- Pinch of salt
- 1 tablespoon milk
Method of Preparation
- Place all the ingredients except the oil in a medium bowl and mix well with your hands until you get a smooth dough and form balls.
- In a very deep pot, heat the vegetable oil to 300°f. Carefully place the balls in the hot oil.
- Cover the pot and after about 3 to 4 minutes, turn up the heat and fry until golden brown.
- Remove from oil and drain on a plate covered with paper towels. Serve.
Recipe here: https://www.mycolombianrecipes.com/es/bunuelos-colombianos/
India
Gulab Jamun
Perhaps one of the most popular Indian dessert recipes across India, it is one that is not only liked by all age groups but can also be attempted by all age groups. Made with milk solids, most commonly known as mawa or khoya, the Gulab Jamun recipe has evolved to have many variants which mainly differ with the type of key ingredients used for it. Milk powder is used to make instant mawa, and which is eventually used to make these fried jamuns. Due to the use of sugar syrup which acts as a preservative, the shelf life of this sweet dessert is high compared to other Indian sweets.
Ingredients
- Jamun
- 3/4 cup (100 grams) of milk powder, unsweetened
- 1/2 cup (60 grams) of maida (all purpose flour) (which helps give consistency to the bread)
- 1/2 teaspoon of baking powder
- 2 tablespoons of ghee (clarified butter)
- Milk, for kneading
- Ghee or oil for frying
-
Sugar syrup
- 2 cup sugar
- 2 cup water
- 2 green cardamom
- 1/4 teaspoon kesar (saffron)
- 1 teaspoon lemon juice
- 1 teaspoon rose water
Method of Preparation
- Firstly, in a large bowl take 3/4 cup milk powder, 1/2 cup maida (all purpose flour), and 1/2 teaspoon baking powder.
- Mix well, homemade gulab jamun mix is ready.
- Now add 2 tbsp ghee and mix well making the flour moist.
- Further, add milk as required, start to combine.
- Combine well forming a soft dough. do not knead the dough.
- Cover and rest for 10 minutes.
- Meanwhile, prepare the sugar syrup by taking 2 cup sugar, 2 cup water, 2 cardamom and ¼ tsp saffron.
- Mix well and boil for 5 minutes or until the sugar syrup turns sticky. do not attain any string consistency.
- Turn off the flame and add 1 tsp lemon juice and 1 tsp rose water. lemon juice is added to prevent sugar syrup from crystallizing.
- Cover and keep the sugar syrup aside.
- After 10 minutes or resting the dough, start to prepare small ball sized jamuns.
- Make sure there are no cracks in the jamun. if there are cracks then there are high chances for jamuns to break while frying.
- Deep fry in medium hot oil or ghee. Frying ghee gives good flavor to jamuns.
- Stir continuously and fry on low flame.
- Fry until the jamuns turn golden brown.
- Drain off and transfer the jamun into a hot sugar syrup.
- Cover and rest for 2 hours or until jamuns absorb the sugar syrup and double in size.
Enjoy Gulab jamun with ice cream or as it is.
Recipe from:
https://hebbarskitchen.com/milk-powder-gulab-jamun-recipe/#Recipe_card_for_Gulab_Jamun
Mexico
Cornbread
Their origin dates to the Viceroyalty, when the Spaniards introduced a baking tradition that would be enriched with ingredients native to the Mexican territory, such as corn. At present, this dessert is often served during various celebrations and has been changing its original recipe with the incorporation of other ingredients, and many people even accompany it with additions such as milk caramel, condensed milk, cream cheese, chocolate and sometimes with vanilla ice cream.
Ingredients
- 1/2 kilo of frozen sweet corn
- 125 grams of butter at room temperature
- 1 cup of rice flour (which helps give consistency to the bread)
- 1/2 teaspoon of baking powder
- a pinch of salt
- 2/3 cup of sugar
- 4 eggs at room temperature
- 23 cm + 13 cm loaf pan, previously greased and floured
Method of Preparation
- Separate the egg whites from the yolks.
- Sift the flour, baking powder, and salt, and stir.
- Thaw the corn kernels and grind them with a little milk.
- Beat the butter with the sugar, reserving a little sugar to include with the egg whites.
- Add the yolks one by one and integrate them well.
- Once the mixture is fluffy, incorporate the flour.
- Subsequently, integrate the corn mixture and set aside.
- Beat the egg whites until fluffy; then, add the reserved sugar and integrate well.
- Finally, fold the egg whites into the corn mixture with gentle, enveloping movements.
- Pour the mixture into the pan and level it.
- Bake in a preheated oven at 180°C/350°F.
- After 50 minutes, perform a test with a toothpick to check that it comes out clean, indicating that it is perfectly cooked.
- To prevent it from sticking to the pan, once cooled, remove it.
Recipe: https://www.youtube.com/watch?v=WXyQvok6zfA
Australia
Pavlova
Named after the Russian ballerina, Anna Pavlova, who visited Australia in 1920s, the pavlova is synonymous with Australian summer celebrations. The dish is commonly served as a dessert on Christmas and/or at a backyard barbeque. It’s a super delicious sweet treat on a hot and sticky summer’s day!
Ingredients
- 6 eggs separated
- 1 ¼ cups (270g) caster sugar
- 2tsp cornflour
- 1tsp white vinegar
- ½ tsp vanilla extract
- 300ml thickened cream
- 2tbsp pure icing sugar, sifted
- Fruit of your choice (e.g. passionfruit, strawberry, mango, raspberries, blueberries, and mulberries)
Method of Preparation
- Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil.
- Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy, and sugar has dissolved. Rub a little meringue between fingers. If still “gritty” with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla, and whisk until just combined.
- Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to form little peaks around the edge of the pavlova.
- Bake in oven for 1.5 hours or until pavlova is dry to touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer pavlova to serving plate and store in an airtight container until required.
- Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form. Spoon cream onto the top of the pavlova. Top with cream and preferred fruit.
Recipe from https://www.taste.com.au/recipes/pavlova-3/e62d3cc8-a69d-4ae3-8a6d-5226751a274d
Romania
Cozonac – Romanian Christmas Sweet Bread
The Romanian cozonac is a traditional Christmas dessert that is enjoyed by many during the holiday season. Every region has a different recipe, and every household has its tricks to get the fluffiest cozonac. The filling can include cocoa powder, nuts, raisins, poppy seeds, or even Turkish delight. It’s best if you have it fresh from the oven, but it will last in your pantry for up to a week. You can have it for breakfast with a cup of milk, as a snack or as dessert.
Ingredients
- 1 kg of sifted flour
- 250 gr sugar
- 550 ml of warm milk
- 6 egg yolks
- 150 ml of melted butter
- 15 gr of dry yeast
- 1 tablespoon of vanilla extract
- zest from 1 orange
- zest from 1 lemon
- 1 pinch of salt
Filling
- 350 gr of walnuts
- 150 gr of sugar
- 3 tablespoons of cocoa powder
- 3-4 tablespoons of milk
- Turkish delight
Method of Preparation:
- Mix the yeast with a tablespoon of sugar and a little warm milk. Let it sit for 10-15 minutes until it becomes frothy.
- In a large bowl, combine the flour with salt and sugar. Make a well in the middle and add the eggs, melted butter, lemon zest, orange zest, vanilla extract, and the activated yeast.
- Mix the wet and dry ingredients together and knead until you get a soft dough that doesn’t stick to your hands. If the dough is too dry, you can add a little more warm milk.
- Cover the bowl with a clean towel and let the dough rise in a warm place until it doubles in size. This might take around an hour or more, depending on the room temperature.
- Once the dough has risen, divide it into two equal parts, and shape each piece of dough into a long, flat rectangle.
- Mix the filling ingredients together and spread them over the dough.
- Roll the dough tightly into a log, ensuring the filling is enclosed.
- Place each rolled dough into greased loaf pans.
- Cover the pans with a towel and allow the dough to rise again until it fills the pans.
- Preheat the oven to 180°C (350°F). Brush the tops of the risen cozonacs with beaten egg.
- Bake the cozonacs for approximately 30-40 minutes or until they turn golden brown.
- Remove from the oven and allow them to cool in the pans before slicing and serving.
Enjoy this delightful treat and have a wonderful Christmas celebration!
Want to make it? Find the video recipe here: https://www.youtube.com/watch?v=Ujh6L4_F5IQ
Spain
Roscón de Reyes (Kings’ Cake) Recipe
This classic cake is a traditional Christmas dessert in Spain. It’s easy to make, and a fun game to play; find the hidden toy in your slice for good luck all year! One of the best things to do in Malaga in January is celebrate Three Kings Day. This delicious Roscon de Reyes is the traditional cake. If you get a piece with the hard lima bean inside, it means you’ll be footing the bill!
Ingredients
- 4 cups plain flour
- ½ teaspoon of salt
- 1-ounce dry baker’s yeast
- ⅓ cup milk lukewarm
- ⅓ cup water lukewarm
- 6 tablespoons butter at room temperature
- 6 tablespoons sugar
- Rind of 1 large orange grated
- 2 large eggs
- 1 tablespoon brandy or rum
- 1 egg white
- 2 cups assorted candied fruit chopped in different sizes
Method of Preparation
- Sift the flour and salt into a large mixing bowl, and make a well in the middle.
- In a smaller bowl, dissolve the yeast into the lukewarm milk and water. Once the yeast is completely dissolved, pour the mixture into the well of the flour.
- Scrape in just enough flour from around the well to create a thick batter, sprinkle some extra flour on top, and cover with a kitchen towel. Leave the bowl in a warm place for around 15 minutes, or until the batter is doughy and sponge-like.
- Meanwhile, in another medium mixing bowl, use an electric beater to combine the butter and sugar until creamy.
- Once the dough is appropriately spongy, add the eggs, brandy, orange rind, and a splash of water to it. Mix well, until the dough is elastic and a bit sticky.
- Add the butter and sugar mixture to the dough and mix until smooth.
- Shape the dough into a ball and cover in oiled plastic wrap.
- Keeping it in the large mixing bowl, cover it once more with a kitchen towel and leave in a warm place away from draft. As the dough proves, it will double in size. This can take anywhere between 1 to 2 hours depending on the strength of the yeast culture.
- While the dough rises, grease a large baking sheet for later use.
- Once the dough has doubled in size, remove the plastic wrap.
- Punch down the dough and place it on a lightly floured countertop or cutting board.
- You need to knead the dough for two or three minutes, and then roll it into a large rectangle; roughly 2 feet by ½ a foot.
- Next, roll the dough inwards from the long edge to create a sausage shape.
- Bring the ends together to create the iconic donut, and place on the baking sheet.
- Want to add the bean or a ceramic toy? Do it now by poking it withing the dough.
- Wrap the dough once more with plastic wrap and leave in a warm place for roughly one hour to again double in size.
- Preheat the oven to 180°C (350°F).
- Once the dough has risen, lightly beat the remaining egg white and brush it across the top.
- Cover the cake in the assorted dried fruits, pushing gently so they do not fall off of the cake while it is baking.
- Bake for 30 minutes or until golden.
- Cool on the rack before serving.
Recipe: Roscón de Reyes Recipe (Spanish Kings’ Cake) – Spanish Sabores
Chile
Leche Asada
Ingredients
- 1 1/2 cups of sugar
- 3 tablespoons of water
- 1 Teaspoon vanilla extract
- 750 ml of milk
- 6 eggs
- 1 tablespoon lemon zest
- Caramel sauce
Method of Preparation
- Cook the water with 1/2 cup of sugar in a pot, set over low heat until caramelized.
- Pour the caramel into a mold, covering the entire base. Reserve.
- Beat the eggs with the cup of sugar, milk, vanilla essence and the tablespoon of lemon zest. Mix well.
- Then, pour the mixture into the mold that contained the candy. Place the mold on top of a platter and add water to the platter (Bain-marie).
- Preheat the oven to 170°C. Put the dish in the oven for approximately 45 minutes.
- Cool, unmold and add caramel sauce
Brazil
The Brigadeiro
Post-WWII Brazil was a hotbed of political debate. Democratic elections had been suspended in 1937 but were to be reintroduced on December 2nd, 1945. All around Brazil, political parties were, therefore, fundraising and attempting to sway voters. One of the most popular presidential candidates at the time was a military brigadier named Eduardo Gomes. Gomes was also a notorious ladies man. Supporters decided to create a new confectionery item to sell in support of Gomes. The idea being, that candy was more fun than traditional political merchandise. Creating a new kind of confectionery item in 1945 wasn’t easy. Post-war food shortages meant that milk and sugar were scarce. Supporters of Eduardo Gomes had to get creative. In place of sugar and milk used in traditional milk chocolate, Rio de Janeiro confectioner Heloisa Nabuco de Oliveira found a way to use readily available condensed milk. This provided sweetness and creaminess and was easy to combine with locally produced cocoa powder.
Ingredients
- 1 tablespoon of butter
- 14 oz (395g) of condensed milk
- ¼ cup (30g) of raw, preferably organic cocoa powder
- 1 cup of chocolate sprinkles
Method of Preparation
- To get started, melt the butter and condensed milk in a large frying pan or skillet over low heat.
- Next, add your cocoa powder and start stirring continuously. Made correctly, Brigadeiro mixtures will quickly start to resemble melted chocolate. However, it is important to keep stirring until the mixture is thick enough to start to shape.
- When ready, set the Brigadeiro mixture aside and allow to cool.
- When chilled, the mixture should be firm enough to be able to roll into small balls, which can then be rolled in chocolate sprinkles.
Recipe: The Brigadeiro: History and Recipe – Santa Barbara Chocolate
United States
Apple Pie
Homemade apple pie is always a good idea — and if you’re looking for the best apple pie recipe of all time, you’ve come to the right place. Grandma Ople’s recipe is one of our most popular recipes ever. Try it today to learn what all the hype is about!
Ingredients
- 8 small Granny Smith apples,
- ½ cup unsalted butter
- 3 tablespoons all-purpose flour
- ½ cup white sugar
- ½ cup packed brown sugar
- ¼ cup water
- 1 (9 inch) double-crust pie pastry, thawed
Method of Preparation
- Peel and core apples, then thinly slice. Set aside.
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a saucepan over medium heat.
- Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes.
- Add both sugars and water; bring to a boil.
- Reduce the heat to low and simmer for 3 to 5 minutes. Remove from the heat.
- Press one pastry into the bottom and up the sides of a 9-inch pie pan.
- Roll out remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips.
- Place sliced apples into the bottom crust, forming a slight mound.
- Lay four pastry strips vertically and evenly spaced over apples, using longer strips in the center and shorter strips at the edges.
- Make a lattice crust: Fold the first and third strips all the way back so they’re almost falling off the pie. Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position.
- Fold the second and fourth vertical strips back. Lay one of the three unused strips perpendicularly over top. Unfold the second and fourth strips back into their original position.
- Repeat Steps 6 and 7 to weave in the last two strips of pastry. Fold and trim excess dough at the edges as necessary, and pinch to secure.
- Slowly and gently pour sugar-butter mixture over lattice crust, making sure it seeps over sliced apples. Brush some onto lattice, but make sure it doesn’t run off the sides.
- Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft, 35 to 45 minutes.
Serve with vanilla ice cream!
Recipe here: Apple Pie by Grandma Ople Recipe (allrecipes.com)
Germany
Bremer Klaben
Bremer Klaben, or just Klaben, is a type of Stollen from Bremen, Germany. This celebrated bread, famous in Northern Germany, is traditionally eaten during the Christmas season. It is said that Bremer Klaben tastes especially good when it is baked two weeks before serving. It has a shelf life of several months (make sure to foil it closely).
Different from Stollen, a traditional German Christmas bread made of nuts, spices, and dried or candied fruit, often with marzipan, coated with powdered or icing sugar, Klaben is not coated with sugar and its dough is juicier and heavier, thanks to the high fruit content and the addition of rum and plenty of butter. People are still keen to serve it with additional butter to put on top (sometimes even with smoked sausage, “Mettwurst”) 😀
Ingredients
- 1 kg white flour
- 100 g sugar
- 125 g yeast
- 250 ml milk
- 500 g soft butter
- 1 dashed tsp cardamom
- 1 tsp salt
- 125 g candied lemon peel
- 125 g grated almonds
- 750 g sultanas
Method of Preparation
- Mix the milk with the yeast and 1 teaspoon of the sugar in a small bowl and leave to stand until it foams.
- Mix the flour with the salt and stir half with the yeast, butter and sugar to form a soft dough. Cover and leave to rise in a warm place for 30 minutes.
- Add the rest of the flour and knead into a smooth dough.
- Wash the sultanas and pat dry. Fold in together with the candied lemon peel, almonds and cardamom
- Place the dough on a baking tray lined with baking paper or, even better, in a Klaben baking tin and leave to rise for 30 minutes.
- Preheat the oven to 180 C and bake the Klaben for 40-60 minutes, preferably covered. Make sure that the sultanas do not get too dark.
Argentina
DULCE DE LECHE
In Argentina, the holiday season takes place during summer, making fruit salad and ice cream (specially dulce de leche ice cream) staples on dessert tables. Dulce de leche, a favorite among Argentines, is very versatile and is used as a topping, in cakes, pancakes, to make mousse.
There are several stories about its origin: the most popular one dates to 1829, during the “Pact of Cañuelas.” This agreement between Governor Juan Manuel de Rosas, of the province of Buenos Aires, and his opponent, General Juan Lavalle, aimed to the end the civil war in the country. Legend has it that Rosas’s cook was distracted and left milk and sugar on the stove. When she returned, she found a thick, brown substance. Rosas, intrigued and pleased by its flavor, shared the sweet with Lavalle while negotiating the pact. Now, let’s share the recipe for our authentic Argentine dulce de leche!
Ingredients
- 1 liter of milk
- 250g sugar
- 1 teaspoon of vanilla extract
- 1/2 teaspoon baking soda
Method of Preparation
- In a pot, combine the milk and sugar, bringing it to a boil over medium heat.
- Once the sugar dissolves, lower the heat and add half a teaspoon of baking soda and a teaspoon of vanilla essence.
- Stir constantly to prevent boiling and ensure a smooth texture without lumps or the mixture sticking to the pot.
- The preparation will gradually take on the characteristic brown hue of “dulce de leche”.
- The process to achieve the ideal texture and color can take around two hours.
- Once the perfect texture is achieved, remove from the heat and stir for another five minutes.
- Store in previously sterilized airtight jars.
- When kept in the fridge (sealed airtight), it can last more than two weeks.
