Mix of dried fruits in a luxury box

Mix of dried cherries, dried pitted prunes, dried apples, dried pears and dried apricots.


  • Oat pastry with dried prunes

    4 eggs
    200 grams of yogurt
    150 grams of oatmeal, fine
    150 grams of dried prunes
    1/2 teaspoon of soda bicarbonate
    150 grams of cow's cheese

    Beat the eggs with a wire stirrer. Add the crushed cheese and the yogurt mixed with the soda. Stir and add the oatmeal. You do not need to add extra fat, but the next time you can add some cow's butter to have a greasy flavor. Put the mixture in a form of terrine, before you can put baking paper. It is good to be used a shape for a 30x10 cm terrain. Once you have put the mixture on the top, arrange the prunes cut into halves. It is good to press the plums so they can sink into the mixture. Bake at an average level in an oven heated 180 degrees. Baked about 30 minutes. Turn the oven off and open the door. Let it cool in the oven.
    Enjoy your meal!

  • Fruit bars

    100 grams of dried prunes
    100 grams of dried black pitted cherries
    100 grams of dried pears
    60 grams of oat flakes
    80 grams of butter

    Put half of the dried fruit in a blender with a little warm water. The water is good to be about 30 milliliters. Once you have braced them, put the remaining fruits, again with water, and blend. Return the first part in the blender to mix both by adding butter and oat flakes. Blend multiple times. Remove the blend from the blender cup and stir vigorously. Then put stretch foil in a tray and pour the mixture into stacks. Bake and refrigerate for 5 to 6 hours. Remove the pan from the refrigerator and cut into pieces of any size you want.
    Enjoy your meal!

  • Cherry sweets

    100 grams of white chocolate
    40 grams of dried black or golden cherries
    30 grams of cuddle
    sprinkling cinnamon
    pumpkin seeds for decoration

    Melt the chocolate in a water bath. Bake chocolate candy chops. Pouring must be done on the inside of the mold. Arrange the dishes in a plate and put it in the freezer while preparing the filling. Put the dried cherries and honey in a blender with about 20 milliliters of water and arm. Remove the sweets from the freezer and fill them with cherry cream. Put one teaspoon of chocolate on the cream to close the candy. Then sprinkle with cinnamon and decorate with pumpkin seeds. Store in a refrigerator for one hour. Remove the candy from the refrigerator and remove the paper packaging.
    Enjoy your meal!

  • Summer Cake

    230 grams of dried cherries
    140 grams of prunes
    70 grams of coconut sawdust
    200 grams of cream cheese
    2 eggs
    800 grams of apricot puree*
    15 grams of gelatin
    quinine granules for sprinkling
    *Apricot puree is prepared from about 1 kilogram of apricots.
    They are cleaned, put in a blender and blended.

    Put the dried cherries, prunes , coconut and about 50 milliliters of water into a blender. Blend until the fruits are good. Transfer the ground fruit to the bowl. Add broken eggs and cream cheese. Stir well and transfer the mixture to a 24 cm diameter tray. The tray should be with a falling ring. Cover the baking tin in advance with baking paper. Bake at an average level in the oven for about 10 minutes, 200 degrees. Remove the roast bake from the oven and let it cool down. Put gelatine in a glass with a little warm water. The water must be so as to cover it. During this time prepare the apricot cream. It is prepared as the apricot puree is heated in a small casserole. After warm, but not hot, add gelatin. Stir well and transfer the apricot cream over the swamps. Leave the cake at room temperature to cool down well and then transfer it to the refrigerator for one night or 5 to 6 hours. Then carefully transfer it to a tray or a flat plate. Remove the baking paper by pulling it out. Sprinkle with a milled quinine. Hinap is a new discovery for us, and the pieces resemble caramelized nuts.
    Enjoy your meal!

  • Parfait with apricots

    Products for swamps:
    2 eggs (106 grams)
    100 grams of dried apricots
    30 grams of apple flour

    Products for the cream:
    300 grams of apricot + 120 grams for decoration (8 pieces)
    400 grams of sheep's yogurt
    40 grams of gelatin

    Start with the cream. Mix gelatin with 150 milliliters of water and remove aside. Apply the apricots and put them on a hot plate with 50 ml of water. Place cover and keep warm for 5 minutes. According to the recipe , if they do not boil for a short time, the cake's durability drops. There must also be something warm for cold gelatin. Cut apricots into pieces as much as possible because they become soft. Put the yogurt and gelatin in a blender and blend into a homogeneous mixture. Then add the chopped apricots and mix well. It is good all the ingredients to be put in a blender and blended like that. If you want you can change this step to feel the pieces of apricot in the cream. The blender we used is Nutrible and it's pretty strong. There would hardly be a single piece of apricot. Try the cream and if you are not sweet enough, add a little honey or another sweetener. Remove the cream sideways and take care of the preparation of swamps. In the blender put the eggs, dried apricots and apple flour. I blew for a short time and left small pieces of dried apricots. According to the original recipe has acted differently here. First he drank the eggs with the apricots and then added spelled flour and baking powder. However, we missed the baking powder and so there is no description of the products as in her recipe. Pour the swamp mix into a 20 cm diameter tray. In the tray, put paper for roasting on the bottom and walls. Spread the mixture well in the pan. I used a spoon that I dipped from time to time in warm water because otherwise the blend stuck to the spoon. A thin blay is obtained. Bake in a preheated 170-175 degree oven for 8-10 minutes. Once cooked, remove the tray and let it cool down. Once the marsh has cooled, pour it with cream. Put the mold overnight in the refrigerator to tighten. Once tight, carefully remove the tray from the tray and the paper from the walls. Gently pull the paper under the swamps. It's easy to remove because the perfume is pretty juicy and the cream has absorbed well in the swamps and has softened the paper. Then cut / cut imbedded pieces, and why not cut whole pieces / on the perfume. Put on each piece half an apricot.
    Enjoy your meal!

  • Oatmeal muffins with dried raspberries and apricots

    Продукти за блата:
    150 grams of oatmeal
    150 grams of yogurt, 100 ml of water
    10 grams of soda bicarbonate, 1 egg (52 grams)
    40 grams of brown sugar
    20 grams of cow butter
    50 grams of dried apricots
    50 grams of dried raspberries
    1/2 pack of crunchy pieces of quinine
    cow butter for spreading molds

    Put the yogurt, water and soda in the bowl. Stir until the milk boils. Add the flour of oats, sugar, butter and egg. Stir until a thick, homogeneous mixture is obtained. Cut the apricots into small pieces. Lubricate the butterfly molds with oil. Divide half of the mixture into shapes. Apply apricots and raspberries to the mixture. Distribute the remaining mixture at the top. Sprinkle with crunchy kiwi. Bake in a preheated 180 degree oven, on average in the oven for about 15 - 20 minutes. After baking, remove from the molds and allow to cool.
    Enjoy your meal!