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	<title>Corridor Kitchen &#187; argentinian</title>
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		<title>Cheat&#8217;s Dulce de Leche</title>
		<link>http://www.corridorkitchen.com/2011/01/cheats-dulce-de-leche/</link>
		<comments>http://www.corridorkitchen.com/2011/01/cheats-dulce-de-leche/#comments</comments>
		<pubDate>Thu, 06 Jan 2011 19:53:09 +0000</pubDate>
		<dc:creator><![CDATA[Corridor Kitchen]]></dc:creator>
				<category><![CDATA[Sweet]]></category>
		<category><![CDATA[argentinian]]></category>
		<category><![CDATA[caramel]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten-free]]></category>
		<category><![CDATA[rich]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[<strong></strong><a href="http://www.corridorkitchen.com/wp-content/uploads/2011/01/dulce1.jpg"><img class="alignnone size-full wp-image-534" title="dulce1" src="http://www.corridorkitchen.com/wp-content/uploads/2011/01/dulce1.jpg" alt="" width="599" height="338" /></a>

It’s no secret to anyone who knows me that I have a very sweet tooth. So imagine my delight at every hostel I stayed at in Argentina and Uruguay when each breakfast come complete with dulce de leche, the classic spreadable caramel that is liberally dolloped on desserts, cakes and even toast. No matter how dodgy the coffee, how tepid the ‘orange fruit drink’ or how stale the bread, there was always dulce de leche to smother it and more than compensate. My favourite way to eat it was as ‘Flan con dulce’, basically a crème caramel slathered in the stuff. Heaven.]]></description>
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