I was looking for a light accompaniment for the empanadas for our Argentinian dinner. I came across Marmiton on a recipe entitled “Argentinian salad”, I had never heard of this dish when I was in Argentina but I liked the composition and it married well with the theme. My boyfriend prepared it and he was successful in a jiffy.
For dessert, however,, I did not hesitate one second, I had the dulce de leche. This is what is called dulce de leche in France, which is a kind of caramel with milk and sugar. We do not find a single dessert or cake in Argentina that is not based on this fabulous substance. I had a little head full of apples in mind predicting family dinner, so I added a little cream to the soft palate and a crisp for the Breton and now my “Dulce de Leche Delights”.
Serves 4 people
- 2 lettuce hearts
- 1 can of tuna in brine
- 2 ripe avocado
- 2 bananas
- Balsamic Vinaigrette
Dispose lettuce leaves in individual plates.
Add each plate 2 tablespoons tuna crumbs, a 1/2 lawyer into pieces and one1 / 2 sliced banana.
Chill. Serve with a Balsamic Vinaigrette.
Dulce de leche delights
Serves 4 people
- 150gr dulce de leche (milk jam)
- 150grams of whole thick cream
- 1 teaspoon sugar
- 2 apples
- 10g salted butter
- 4 Shuffleboard Breton + 1 for decoration
Peel and cut apples into small pieces. In a hot pan, sauté apple pieces with a little salted butter over high heat for 5 minutes. Reduce heat and let the apples soften for another 5 minutes.
In each glass (or ramekin), drop a puck Breton. Then add a layer of cooked apple bits. Keep refrigerated.
A few minutes before serving, get the cream (very cold) in whipped cream with a teaspoon of sugar.
Place the dulce de leche in the microwave a few seconds (barely) to cool and make it a little liquid.
In each glass, put 2 large teaspoons of whipped cream over the apples and pour the dulce de leche.
Sprinkle the glasses with crumbs of Breton biscuits. Serve immediately.