Pure! Delicious and healthy
Dulce de Leche (milk jam, caramel).
A traditional spread for everyone.
An easy to use delicacy for every day, to enjoy, to savour and to share. It doesn't matter what we call it, it's a simple spread, without pretensions, and one that when used in cooking will always shield a secret. Here are some original recipes in which Dulce de Leche plays the leading role. Simple suggestions for deserts, cakes, ice cream, mousse and many other variations to tempt us all.

Orange and poppy seed muffins
100 g Dulce de Leche for confectioners
140 g plain flour
140 g butter
1 table spoon baking powder
140 g sugar
3 eggs
100 ml cream
grated rind of 1 orange
2 table spoons poppy seeds

1. Melt the butter and allow it to cool. Beat the eggs and the sugar together until the mixture is light and frothy. Add the grated orange rind.
2. Sieve the flour and the baking powder twice and fold it gently into the egg mixture. Add the butter and the poppy seeds.
3. Fill small buttered patty tins or paper cases with the mixture and bake in a moderate oven (175°C) for 20 minutes. Turn out the muffins and when cool spread with a Dulce de Leche and cream mixture (mix equal parts of whipped cream and Dulce de Leche).

The ordinary Dulce de Leche is the recommended product for coating cakes. Warm enough Dulce de Leche au bain-marie and pour it directly onto the surface to be coated.

Puff pastry tarts
100g puff pastry
100g Dulce de Leche
100g brown sugar
2 eggs
80 g butter
1/2 tea spoon of vanilla essence
2 table spoons flour

Waffles with Dulce de Leche sauce
2 glasses chocolate milk

For the sauce:
100 g Dulce de Leche
125 ml orange juice

Roll the pastry to about 0.3 cm and cut out 12 rounds, 7.5 cm cutter to line the patty tins. Mix the Dulce de Leche with the brown sugar, eggs, butter, vanilla essence and flour. Fill the pastry cases and bake in the oven (200°C) for about 15 minutes.

For the waffles
200 g flour
2 eggs
2 table spoons sugar
a pinch of salt
500 ml milk
grated rind of 1 orange

Beat all the ingredients together and bake the waffles in a waffle iron. Mix and warm the orange and the Dulce de Leche, put to one side. Add the chocolate milk, warm Dulce de Leche and orange segments.

Dried fruit squares
60 g butter
125 ml g honey
100g brown sugar
100 g Dulce de Leche for confectioners
100 g prunes
100 g cereal flakes
100 g grated coconut
150 g puffed rice (rice crispies)

Add the butter, honey, sugar and the Dulce de Leche together and warm until the sugar dissolves. Bring to the boil and then remove the pan from the heat. Add the remaining ingredients. Line a rectangular baking tine with grease proof paper pour in the mixture; press it down firmly with the back of a spoon. Put in the fridge until set, then cut into squares.

Classic Argentinian Rogel

400 g flour
1 egg
8 egg yokes
2 table spoons alcohol
2 table spoons water
2 table spoons sugar
50 g soft butter
500 g Dulce de Leche light
For the meringue
4 egg whites
8 table spoons sugar

1. Place the flour in a large bowl and make a hole in the middle, for the egg, egg yokes, butter, water, sugar and alcohol.
2. Mix together carefully until you get a smooth dough. Cover the bowl with cling film and leave to rest for 30 minutes at room temperature. Divide the dough into 10 pieces and stretch each one as thinly as possible so that you have circles about 30 cm in diameter.
3. Bake in a warm (180°C) oven until golden. Allow to cool.
4. Cover each disk with Dulce de Leche and stack the layers on top of each other. Make a stiff meringue mixture with the egg whites and the sugar and use this to cover the tart. Bake in a hot preheated oven (220°C) until the meringue begins to brown, about 10 minutes.

Dulce de Leche is delicious with summer fruits as well as oranges and lemons.

Meringue with strawberries

300 g Dulce de Leche for confectioners
1 meringue round
30 small meringues
200 cm3 white chocolate
200 cm3 cream
200 g strawberries
100 g plain chocolate for decorating

1. Place the meringue round in a loose bottomed tin. Chop the white chocolate.
2. Warm the cream and pour over the white chocolate. Stir well and allow to cool.
3. Pour the white chocolate and cream mixture on top of the meringue and put in the fridge to set. When set, cover with Dulce de Leche.
4. Halve the strawberries and place them on top of the Dulce de Leche. Finish with a layer of meringue and decorate with the melted plain chocolate.