Torta MilHojas con Dulce de Leche and lentils for quarantine

 

We are not in forced quarantine, but schools are closed and we are doing our part to deal with this situation. I had prepared this post fore last Friday, but that day was crazy here......
Few years ago, I posted one of my favourite cakes.....Torta Mil Hojas de Dulce de Leche....

Experimenting with new dough, I found one that is faster to make, easier, the dough is more flaky, it has less ingredients, and the taste is even better!!

I like to put some pastry cream in between; thus, the result is not overly sweet, and is a pleasure to the palate

Torta Mil Hojas
300 g of pastry flour 
200 g cold butter (small pieces)
140 g of whole milk
1 jar of dulce de leche
Pastry cream my recipe is :
1 cup of milk, 1 egg, 1 and 1/2teaspoon of cornstarch, 1 teaspoon of vanilla essence and 1 tablespoon of sugar. 


Mix the flour and butter until you have a sandy texture. Add the milk slowly until you have a dough that  is not sticky. I used about 140 ml of milk, but in your case can be less milk.

Divide it in 6 pieces. Freeze them for 30 minutes. With a rolling pin, roll it until they are really flat (2 mm). Place them on a parchment paper in the fridge.

In the meantime, make your pastry cream as you wish. 

Preheat the oven at 350F. I have 3 levels in my oven, and I use the 3 levels at the same time. Place the dough on a oven proof tray. Bake them for 12 minutes or until golden brown. Fill it immediately, and leave it in the fridge for 12 hours before eating it. ENJOY!

First circle: Dulce de leche
Second circle: Dulce de leche
Third circle:Pastry cream
Fourth circle: Dulce de leche
Fifth circle: Pastry cream
Sixth circle: Dulce de leche

I love lentils, and I can eat them daily. I made this recipe on Thursday, and we ate it for a couple of days.  

Lentils with spinach and spices

400 grams of red lentils washed and clean
3 tablespoons of rice
150 grams of spinach clean and chopped
1/2 onion (diced)
Olive oil
salt
spices at your taste: turmeric, cumin, ginger, chili powder, oregano, dill, garlic, salt, cinnamon, berbere, whatever you want to add.

In a pressure cook, add the olive oil and sautee the onion until is translucent. Add all the spices you want. I add 1/4 teaspoon of each. Add the spinach and sautee until it is cooked. Add the lentils and rice, add water until it covers the lentils, and a little bit more. Cook it in a pressure cooker for 17 minutes. Let it rest under this pressure for 1 hour. Enjoy!