Traditional recipes

Guguluf with dried fruits

Guguluf with dried fruits

Again I gathered a bunch of egg whites in the freezer and made a guguluf, this time with dried fruit. Very good and fragrant.

  • 10 egg whites
  • -10 tablespoons sugar
  • -10 tablespoons flour
  • -4 tablespoons oil
  • -1 sachet of baking powder
  • -almond extract
  • -mix of dried fruits (cranberries, bananas, apricots, figs, dates, plums)
  • -shell from a lemon
  • -candied orange peels
  • For the glaze:
  • -150 g chocolate
  • -a little milk
  • -orange slices

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Guguluf with dried fruits:

Beat the egg whites until stiff. Gradually add the sugar and continue beating until the sugar melts and the foam is shiny and hard, add the oil, then the flour mixed with the baking powder. When you add the flour, mix lightly from top to bottom with a spatula or spoon. Add the vanilla essence, dried fruit, grated lemon peel and orange peel. Pour the composition into a pan greased with butter and lined with flour and bake the cake in the preheated oven for about 30 minutes. Let it cool in the form, then take it out and glaze it with chocolate.


Guguluf with dried fruits - Recipes

Pilaf with dried fruits and almonds

The pilaf is always prepared from rice. But the other ingredients can vary endlessly: you can add dried fruits and sweet spices or vegetables and greens. This recipe is very fragrant.

Ingredients

    12 halves dried apricots cut in half 15 g butter 1 medium-sized chopped onion 175 g jasmine rice or other long-grain white rice a powdered cardamom powder ground pepper to taste 600 ml low-sodium vegetable soup 75 g large raisins (sultanas ) 40 g scallions of fried almonds sprigs of green rosemary for garnish

Cut the apricots with scissors into thin slices. Melt the butter over medium heat in a large Teflon pan. Add onion, rice, cardamom and pepper and cook for about 8 minutes or until the rice is lightly fried.

Incorporate the soup, raisins, almonds and apricots and bring everything to a boil. Then reduce the flame to a minimum. Cover and simmer for about 25 minutes or until soup is completely absorbed. Remove the pan from the heat and let it rest for 5 minutes. Sprinkle the rice with a fork, then serve garnished with rosemary sprigs.


for guguluf:
a bag of fusilli pasta (500g)
3 tablespoons milk
3 tablespoons sugar
fruits: strawberries, kiwi, pineapple, cherries
1 tablespoon flour
1 tablespoon oil
6 tablespoons semolina
A pinch of salt
for the caramel sauce:
200 g sugar
70 g butter
150 ml whipped cream (30% fat)

Caramel sauce:
Put the sugar in a saucepan and caramelize it, without lumps of sugar, then add the diced butter and mix until it melts, add the liquid cream carefully because it rises steam is left on low heat until it starts to boil, then turn off the heat

The following:
Boil the pasta in salted water when they are cooked, put them in a strainer and rinse them with cold water. Take a guguluf form and grease it with oil, then line it with flour and place a layer of pasta (½ in quantity).

Beat the eggs with the sugar, then add the milk.

Wash / squeeze the fruit from the syrup and cut the pieces.

Pour ½ of the beaten egg over the pasta, sprinkle 3 tablespoons of semolina, place the sprinkled fruit evenly and place the rest of the semolina and the rest of the pasta, pour the remaining egg over the pasta.
Put everything in the preheated oven for 45 minutes
Take the hood out of the oven and let it cool in the form! When it has cooled, take it out of the mold and grease it with caramel sauce, garnish with fruit and serve it cut into slices, with maple or strawberry syrup.

Try this video recipe too


Do it yourself - how to do it yourself

I have loved dried fruits since I was a child - apples, apricots, cherries. Before method of making dried fruit it was quite time consuming. I pre-cut the fruit into small pieces, then dried in the sun, placed on boards and stirring constantly.

We had to constantly worry that it would rain and it would be necessary not to dry from place to place. But progress does not stop: special electric household dryers have been invented for drying fruit.

This is exactly the type of dryer our family acquired. We were all very happy with this purchase, because it saved us a lot of trouble and accelerated the drying of the fruit.

I will tell you in detail how we prepare dried apricot fruit. We have had a very prolific apricot tree for many years. This year, it was again thanks to the rich harvest.

To keep it, we decided to dry some fruit. As soon as the horses were cooked, I gathered them in a small bucket and took them to the yard, where I chose the most juicy and ripe ones. After finishing the sorting, I started to remove the bones from the fruit.

By this time, the electric dryer was ready. In each branch (there are five in total), I put halves of apricots. And it was placed so that there was a place between them - the air produced by the engine must circulate to the top.

After placing the fruit and closing the electric dryer with a lid, it is necessary to set the optimum temperature for drying the fruit. I usually put 60-70 °. Then leave the apricots in the dryer for 13 hours.

At the end of drying, I could only get the dried fruit and put it on for 1-2 hours to cool in a small cup.

We put cooled dried fruits in boxes or bags and store them in a well ventilated area.

Recipe: Dried apricot jam - Amber amulet

Jam is great because it is made from dried apricots.

You need to take 0.5 kg of dried apricots, 1 kg of sugar, 4 a glass of water, 1 toothbrush. Dry the apricots, pour cold water for 15 min. Then rinse with cold water 2-3 times, refill with cold water, leave for 8 h.

Then throw the fruit in a sieve, put water in a separate bowl and cut the dried apricots into small slices. Add sugar to apricot water and sugar syrup to boil. Put the apricots and shells in a boiling syrup. Cook min. Packed in banks.


Cozonac filling with dehydrated, dried, candied fruits

The leavened dough is poured on the floured worktop and spread in a rectangular sheet 0.5 cm thick. The sheet is divided into 2 rectangles and on each of them is placed half of the fruits and nuts (in a row aligned near one of the long sides) then roll. The result is 2 long rolls of approx. 40-50cm.

The rolls can also be baked in classic cake forms (lunguiete) or they can be woven and placed in a guguluf shape (Guglhupf, Kougloff) well greased with butter or lard. I chose the last option because I really like this shape.

I have several ancient forms of guguluf inherited from two great-grandmothers. They are enameled and bake very well even after almost 80 years of existence. I also have shapes made of old and oxidized sheet metal, but I always have the impression that they transmit a metallic smell to the dough. So I kept thinking which one to choose and I stayed with the dark blue one because it is bigger, more spacious.

Grease the baking tin with butter and place the wreath in the shape of a crown in it. Leave to rise for another 30 minutes (covered with a clean towel and in a warm place) after which it is greased with egg yolk and put in the oven heated to 180C (medium stage for those with gas).


I must admit that lately, I have hardly dared to turn on the oven. Despite all the heat outside (and inside the house), the cravings did not go away. We still keep ours in check, but what do we do with the dwarves? But looking through the fridge, I found the solution: a blueberry cake, like everything & hellip

Ingredients: 3 eggs1 glass of sugar1 tablespoon vanilla extract1 / 2 glass of oil1 glass of ground walnuts2 tablespoons cocoa1 glass of flour1 baking powder250 g mascarpone * as a measure I used a glass of 250 ml. Preparation: Mix eggs with sugar and vanilla until they turn white and double in volume. Then add the oil in a thin thread & hellip


  • 8 egg whites
  • 160 g sugar
  • 130 g flour
  • 60 ml oil
  • 1 and 1/2 teaspoon baking powder
  • 1 vanilla essence
  • a pinch of salt
  • 50 g dried cherries
  • 50 g dried cranberries
  • 50 g raisins

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Method of preparation

Mix the egg whites until they become hard foam.

Add the sugar mixed with the vanilla sugar spoon by spoon and mix until you get a hard and shiny meringue.

Add the mayonnaise-like oil, stirring lightly with a spatula.

Mix the sifted flour with the baking powder and start to gradually add it to the composition.

Pour the composition into a form greased with butter and lined with flour.

Sprinkle the dried fruit and mix lightly with a fork to distribute throughout the composition.

Put the form in the preheated oven over medium heat, for about 45 minutes. We do the toothpick test.

Remove the hood from the mold and let it cool for half an hour, then turn it over on a plate.

Glaze: put in a cream pan and when it heats up (without boiling) set aside and add the broken chocolate pieces and butter. Mix until you get a fine composition. We pour it over the chilled hood.

Extremely simple and fast (and to prepare and eat) :)) A very good idea to use the remaining egg whites.

Fruits are optional. Use whatever fruit you like or what you have on hand.


If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Below you can read the interview I gave for Mixtopia.ro.

At the table with Recipes of all kinds

But what was the first dish you failed, do you remember that?

What is the preparation presented on the blog that has wreaked havoc among readers?

How often do you cook? Everything you cook you put on the blog?

As a child, what did you like most and most about eating?


Video: Chocolate Mint Sponge Cake CC Eng Sub. JamilaCuisine (December 2021).