Don Gaucho

Recipes

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1 Minute Banoffee Profiteroles Recipe!

1 minute? If you think this is a joke, it’s not. Banoffee is a very serious matter. If you’ve ever made a Banoffee Pie from scratch – this must sound like a made up story…

Well, I’m happy to say I’ve discovered the holy grail for instant gratification and satisfaction of my persistent sweet tooth. These little beauties take less then a minute to make, are insanely decadent and delicious that you’ll think you’ve eaten a whole cake (especially if you cram the whole thing in your mouth at once), but are only 75 calories per profiterole. I bought the big ones which are conveniently cut through the middle with cream already inside (have you realised how lazy this recipe is yet), they’re called “Lionesas” here in Spain, and are are approx 20g each.

HEAVEN!?

WHERE HAS DULCE DE LECHE BEEN ALL YOUR LIFE??

OK, so here goes. It’s so easy it’s not really even a recipe, and I didn’t make any of it myself, it’s more of an instruction of how to assemble the ingredients you are about to devour and forever thank me for showing you.

1) Buy a pack of store profiteroles, you can usually find them in the freezer section, or buy them fresh from a bakery (you could even go wild and do this with a chocolate Eclaire).  If yours come with chocolate on top – even better. Get the ones that are already filled with whipped cream if you can, otherwise buy a can of squirty cream (nowhere near as good as the real deal, but we’re going for the lazy and fast route to deliciousness here so don’t judge me).

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2) Take the lid off the profiterole or cut it in half depending on how yours came from the shop, and eat half of the cream inside if its a real mouthful.

3) Dollop on a teaspoon of Don Gaucho Dulce de Leche. No other will do, it just won’t, don’t try it.

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4) Lick the spoon.

5) Stop pulling that face.

6) Slice up a ripe banana and add one slice on top of the Dulce de Leche. If your profiteroles didn’t come with cream already inside, add a squirt of cream next.

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7) Put the lid back on the profiterole.

8) Try and fit it all in your mouth at once! OMG!! I ate four in a row and let insert the disclaimer here, that is too much. Actually I ate five, I had a plain one before I did any recipeing.

To die for! 🙂

You can make pretty much anything into Banoffee by just adding Don Gaucho Dulce de Leche and banana…it’s that easy.

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By in Recipes 0

New Recipe – Huevos Gauchos (Gaucho Eggs)

If you thought our Chimichurri’s only came out to play for the grill or BBQ, think again! Our products are so versatile you can use them as a marinade, condiment, dipping sauce, or a base for pretty much any type of recipe you like. In this series of recipes I will show you many different ways to enjoy your Don Gaucho products.

In this recipe I used our Spicy Chimichurri to ramp up the flavour in a hot hangover cure breakfast. This is how we started our Sunday this week…a breakfast of champions and really healthy too. Check out how we made it: (serves two people)

INGREDIENTS

Don Gaucho Spicy Chimichurri
Half a red bell pepper
Half a yellow bell pepper
Half a green bell pepper
Half a white onion
6 button mushrooms
6 cherry tomatoes
4 eggs
Olive oil
Corriander
1 Avocado
Sliced wholemeal bread or flour tortillas
(Cup of tea optional!)

Don Gaucho Huevos Gauchos Recipe 1

HOW I MADE IT

Chop the onion, peppers and mushrooms into small pieces and fry for 5 mins on high heat in a generous glug of olive oil until softened and well combined. Chop the cherry tomatoes into quarters and add to the mix and fry for a further 3 to 4 mins until the mixture is equally softened and starting to look like more like a sauce…like the photo below. At this point, add two dessert spoons of Spicy Don Gaucho Chimichurri and stir well.

Don Gaucho Huevos Gauchos Recipe 2

Turn off the heat and fry 4 eggs in a (separate) warm pan in a glug of olive oil, the lower the heat the better, take your time so the eggs dont get too crispy underneath and wobbly ontop. In the meantime, roughly chop the avocado and toast the bread (or toast the tortillas in a clean dry frying pan), spread the avocado on the toast and top with your warm pepper mixture. When your eggs are ready, place them ontop of the pepper mixture and sprinkle chopped corriander ontop.

DEEEEELISSSSSH…Huevos Gauchos!! (Inspired by Huevos Rancheros from Mexico).

I fried my eggs too fast, so they could be prettier – BUT still tasted amazing!

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