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Guguluf aperitif

Guguluf aperitif


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We prepare a bowl in which we mix eggs, flour and sour cream. Incorporate diced ham, peppers and olives, finely chop the greens and season to taste.

We put all this in a guguluf shape lined with baking paper and bake for 35 minutes.

It is served both hot and cold (I cut it hot because the ladybugs had a craving :))), and it didn't look too good, but it tasted great;)!


Method of preparation

Leeks cleaned and cut into slices, lightly fry with olive oil and a little water. Then add the mushrooms, finely chopped kapia pepper, grated pumpkin, leaving to harden for approx. 10 min on low heat, uncovered. In the hardened composition add the eggs, flour and cheese, mix until all the ingredients are combined, then season with salt and pepper, and pour into a heat-resistant form that is baked in a preheated oven. 30 minutes at 200 g. After passing the toothpick test, remove the gugulu from the oven, turn over on a plate and leave to cool.

The gooseberry is served cold or hot, plain or accompanied by sm & acircnt & acircnă.

Festive appetizers

Boats with br & acircnza, cherry radishes, carved cucumbers, all meant to be

Rolls with spinach and cheese

Dough: Heat the milk a little, melt the butter. Rub the yeast in a bowl with the sugar


Guguluf aperitif

Guguluf aperitif from: yeast, sugar, flour, leeks, bacon, butter, milk, green peas, salt, butter, green parsley and breadcrumbs.

Ingredient:

  • 25 g of yeast
  • 1 teaspoon sugar
  • 500 g flour
  • 1 small leek
  • 300 g bacon
  • 2 tablespoons butter
  • 100 ml milk 200 g green frozen peas
  • salt
  • 3 tablespoons chopped green parsley
  • 2 tablespoons breadcrumbs for wallpaper shape

Method of preparation:

Pour 100 ml of lukewarm milk into a bowl, add the yeast, sugar and three tablespoons of flour. Stir and allow to rise in a warm place for 30 minutes. Wash the leeks and cut into strips. Cut the bacon into cubes, fry a little in a pan, remove, add the butter and leeks.

Leave for five minutes until soft, add the scalded and drained peas. Let it cool. Sift the flour into the bowl, add a teaspoon of salt, the yeast and 180 ml of lukewarm water. Knead a smooth dough, sprinkle lightly with flour, cover with a clean towel and let rise in a warm place for an hour.

Add the bacon, leeks and peas and chopped green parsley to the dough and knead. Grease with butter and line with breadcrumbs a guguluf form, put the dough and let it rise for the next 20 minutes. Bake in the preheated oven over low heat for about an hour, until nicely browned.


Guguluf pumpkin appetizer

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. The mystery box challenge continues, although the initiator of this challenge, Cerasela Badr El-Din with her blog Goodies from around the world gathered, he probably withdrew more than likely for well-founded personal reasons. It is a great realization that this challenge is still alive.

So I come back with the regulation: “Our virtual box will contain a number of 7 to 10 ingredients as well as a star ingredient that will shine in your preparation, ingredients with which you will have to make a recipe or more depending on your imagination. & # 8230 Preparations must not contain ingredients other than those proposed by the host, the only accepted being water, any type of vegetable or animal fat, sugar, honey or other sweeteners, flour, starch, salt, spices (including liquid spices for example: soy sauce, worcestershire sauce, teriaki sauce etc. but also all types of vinegar, mustard, ketchup, mayonnaise), greens (parsley, dill, coriander, thyme, etc.) vanilla pods, flavors for cakes and other food additives (vanilla and flavored sugar, gelatin, preservatives, dyes), leavening agents for doughs (baking soda, ammonium baking soda, baking powder and yeast).

Anyone who wants to participate must make a recipe with the respective ingredients (you can use all or only part of them, the only ingredient that must appear in the recipe is the star ingredient), to post it on your personal blog with a link to this post, to promote this challenge and link to the blog that launched the challenge of that month and which will host the parade with the participating recipes.

If you don't have a blog, you are welcome, but in addition to the picture with the final dish, you will have to send the recipe as well as your name… ”


Fluffy guguluf with lemon

Today we prepare together a delicious recipe - Fluffy Guguluf with lemon - perfect for morning coffee, for the school package and the sweet snack. It is an easy to make cake, fluffy and moist, which keeps very well for 3-4 days in a hermetically sealed casserole or in the refrigerator.

I have to admit: the first guguluf which I made was… for the sake of the baking form! I was at the beginning of the blog, in 2007 and I was discovering new forms of baking, other than the round shape of the cake and the cake / cake tray. But my love for guguluf or bundt cake (as it is known in America) or Ciambella (as it is popular in Italy) started with my visit to America. There I discovered so many types of Guguluf: Red Velvet, Brownie, Carrot Cake, Apple Spice… all delicious and all wonderful!

Why should you try the Guguluf Fluffy Lemon Recipe?

Today I show you a very quick version of Guguluf - Fluffy Guguluf with lemon. It is a fluffy cake, super good-looking and not too sweet, only good to enjoy with tea, coffee or hot chocolate. I think the shape of the cake and the glossy icing make it perfect for Christmas and festive meals!

For the fluffy Guguluf recipe with lemon, I used Margaritar sugar, the sugar I have been using for years for cakes, a classic sugar, which my mother and Buni Sia, the supreme housewife, trust me! In the Margaritar range you can find caster sugar but also 3 types of powdered sugar, for cakes and sweets perfect for carolers!

Ingredients for Fluffy Guguluf with Lemon:

  • 4 eggs
  • 150g old Margarita
  • 250g natural Greek yogurt
  • peel and juice from a lemon
  • 150g oil
  • 350g flour
  • a sachet of baking powder
  • vanilla essence to taste
  • a pinch of salt

Ingredients for Guguluf fluffy glaze with lemon:

Preheat the oven to 160 ° C and line with butter and flour or spray non-stick special tray for guguluf. Separate eggs. Beat the egg whites with a pinch of salt until we have a fluffy meringue. In another bowl, mix the yolks with the caster sugar and vanilla until you have a cream like ointment. Add lemon juice and peel, yogurt and oil. We mix. At the end we add sifted flour together with baking powder. Homogenize very well.

Add the egg whites and incorporate them with a spatula, with movements from top to bottom, folding, so as not to remove the air from the composition. Pour the composition into the pan. Bake for 45-50 minutes or until the toothpick test passes. Being a tall cake, I advise you to use a skewer to test the cake. The wooden skewer should come out without traces of dough. This way we know that our fluffy hood is ready.

While the hood is in the oven, prepare the icing. Mix the extra-fine powdered sugar with the lemon juice, using a whisk. We need to get a very fine, glossy glaze without lumps. Pour the lemon glaze over the guguluf.


Post guguluf

Every spring, the shops LIDL they are full of colorful utensils, trays and silicone baking trays, pastel and cute. Yes, I have a lot of trays. Yes, I have even more forms of baking. And dozens of spatulas. No, that never stopped me from sighing in front of the shelves and, holding a tray in my hand, imagining what recipes I would bake in it, how I would decorate them, how Luca would enjoy in the end. So… it is quite possible that SI this time left with new "toys" from Lidl. And you may have used the guguluf form in today's recipe - Lent guguluf! Below is a small preview of the products for the kitchen and for baking that you can find now in Lidl stores, and you can consult the entire offer HERE.

[box] Why I chose the Guguluf fasting recipe: [/ box]

  • it is prepared quickly, with ingredients that you can find at any time, in any Lidl store
  • it is perfect not only during fasting, but also in general, when you want a fluffy cake, with fewer calories, perfect for breakfast with coffee or tea
  • you do not need special tools to prepare the recipe for fasting Guguluf, a bowl and a plate are enough
  • if you do not have a special shape for guguluf, you can use a cake form with a diameter of 22-26 cm or a cake tray
  • just as well you can bake the cake in a rectangular tray and then cut the defenders

Ingredients for Lenten Guguluf

  • 350g faina Castello
  • 180g old cough
  • 200ml water at room temperature
  • 100ml Vita D’or oil
  • 200ml Vita Fit orange juice
  • peel from an orange
  • a sachet of Castello baking powder

Mix water at room temperature, orange juice and sugar. Mix well until the sugar granules are gone. Add the oil in a thin thread and mix. Sift flour and baking powder, orange peel and optionally vanilla essence. We mix everything very well, until we have a homogeneous composition, which has no lumps. Pour in the shape of a guguluf greased with oil and lined with flour or use a non-stick spray. Bake the gugulu for 40-50 minutes in the oven heated to 170 ° C or until it passes the toothpick test.

To decorate the cute fasting guguluf, I let it cool very well and powdered it with Castello powdered sugar. So simple and yet, so fluffy, fragrant and delicious! May you be the best!


Guguluf pumpkin appetizer

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. The mystery box challenge continues, although the initiator of this challenge, Cerasela Badr El-Din with her blog Goodies from around the world gathered, he probably withdrew more than likely for well-founded personal reasons. It is a great realization that this challenge is still alive.

So I come back with the regulation: “Our virtual box will contain a number of 7 to 10 ingredients as well as a star ingredient that will shine in your preparation, ingredients with which you will have to make a recipe or more depending on your imagination. & # 8230 Preparations must not contain ingredients other than those proposed by the host, the only accepted being water, any type of vegetable or animal fat, sugar, honey or other sweeteners, flour, starch, salt, spices (including liquid spices for example: soy sauce, worcestershire sauce, teriaki sauce etc. but also all types of vinegar, mustard, ketchup, mayonnaise), greens (parsley, dill, coriander, thyme, etc.) vanilla pods, flavors for cakes and other food additives (vanilla and flavored sugar, gelatin, preservatives, dyes), leavening agents for doughs (baking soda, ammonium baking soda, baking powder and yeast).

Anyone who wants to participate must make a recipe with the respective ingredients (you can use all or only part of them, the only ingredient that must appear in the recipe is the star ingredient), to post it on your personal blog with a link to this post, to promote this challenge and link to the blog that launched the challenge of that month and which will host the parade with the participating recipes.

If you don't have a blog, you are welcome, but in addition to the picture with the final dish, you will have to send the recipe as well as your name… ”


Guguluf appetizer of minced meat

ingredients
500 g minced meat mixture, 2 pieces leeks, 2 eggs, 4 cloves garlic, 4 potatoes, 100 g whole small mushrooms, 1 tablespoon mustard, 80 g cheese, 1 teaspoon dried thyme, 1 bunch green parsley, 50 ml oil, salt, pepper

Difficulty: Average | Time: 1h 30 min


Marbled guguluf

Gugulu is a classic dessert from Austrian cuisine. This recipe shows you how to make marbled guguluf quickly and easily.

Preparation:

  1. Preheat the oven to approx. 170 ° C and grease the guguluf form with liquid butter.
  2. Beat the butter with the yolks until they froth, add the powdered sugar and mix until you get a creamy composition. Add the vanilla sugar and some of the lemon peel.
  3. Beat the egg whites with the caster sugar until you get a thick foam. Mix the flour with the baking powder, add half the amount of milk to the mixture with the egg yolks, then add the beaten egg whites and flour alternately.
  4. Put less than half the amount in the shape of a guguluf. Mix the rest of the amount with the cocoa powder as well, add the rum and pour into the mold.
  5. Gently mix the composition with a spoonful (make some waves in the dough).
  6. Bake 50 - 55 minutes. Allow to cool slightly, then turn the cake over. After it has cooled, sprinkle powdered sugar over the cake.

History of taste:

It can't be missing from any window of a respectable cafe: the marbled hood. Along with the apple strudel and the Sacher cake, guguluful is one of the most popular cakes along with a milk espresso called Kleiner Brauner, a "Melange" or other coffee specialties.

Ingredients

  • 200 g butter
  • 4 eggs
  • 400 g of flour
  • 250 ml milk
  • 100 g caster sugar
  • 80 g powdered sugar
  • 1 packet of vanilla sugar
  • 1 packet of baking powder
  • 3-4 tablespoons of sifted cocoa powder
  • 1 tablespoon rum or to taste
  • Grated lemon peel

The main purpose of the two domains www.austria.info and www.austriatourism.com is to promote Austria as a holiday destination.

  • Salzburg Tourismus Salzburg GmbH / Popp-Hackner
  • Salzburg Wanderlust Chloe
  • Salzburg Fortress Tourism Salzburg GmbH Salzburg
  • Twierdza Hohensalzburg Austrian National Tourist Office / Astrid Bartl
  • garden of Mirabell palace Tourismus Salzburg GmbH / Günter Breitegger
  • Hellbrunn Tourismus Salzburg GmbH Hellbrunn Palace
  • Salzburg Toy Museum Salzburg Museum
  • Haus der Natur Haus der Natur
  • Salzburg Mihai Jurca
  • Museum of Fine Arts Vienna Austrian National Tourist Office / Peter Burgstaller
  • Esterhazy Palace Schloss Esterhazy Kulturverwaltung GmbH / Rupert Mühlbacher

Ingredients (the unit of measurement is the glass of yogurt in my case one of 125g)

  • 1 125g fruit yogurt
  • 3 eggs
  • 3 glasses of flour
  • 2 glasses of sugar
  • 1 glass of oil
  • 1 sachet baking powder (10g)
  • 1 teaspoon lemon or orange essence

All ingredients must be at room temperature!

How do I make yogurt?

Preheat the oven to 180 degrees Celsius

Mix the eggs with the sugar until it melts and the mixture increases in volume. Add the oil and mix gradually, then the flour and yogurt, the essences and mix at low speed until smooth.

Pour the composition into a guguluf form greased with butter and bake for 35 minutes.

Remove the cake, let it cool and then turn it over on a plate.

Optionally, if you want, you can prepare a lemon glaze.

The icing is made from 100g of powdered sugar to which 2 teaspoons or more of lemon juice are added until the desired consistency is reached. What's that? The glaze must be white and not transparent.

Pour the icing over the well-chilled gugulu, let it cool and then serve the sliced ​​cake.

Another similar recipe is the Check with yogurt.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Video: Vlog - Toată ziua în bucătărie: (June 2022).


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