YDRAFLOW Ezidri User manual

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ULTRA FD1000 AND SNACKMAKER
HOME FOOD DRIER
C 0 N T E N T S PAGE
Introduction 2
Features 2
Specifications 4
Important Safeguards 6
Care of your Ezidri 7
Using your Ezidri 7
Helpful Basic Guidelines 8
Drying Fruits 10
Drying Table for Fruits 12
Drying Roll-ups 16
Drying Table for Roll-ups 18
Drying Vegetables 20
Drying Table for Vegetables 22
Drying Meats & Fish 26
Drying Herbs & Spices 29
Drying Flowers 31
Recipes 34
Warranty 49
YDRAFLOW INDUSTRIES LIMITED
TM
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INTRODUCTION
With the introduction of the EZIDRI ULTRA FD1000 and the EZIDRI SNACKMAKER,
HYDRAFLOW INDUSTRIES LIMITED have superseded all other food driers. No
other driers have the 21st century technology to make top quality, nutritious and
delicious dried foods, which are so easily produced WITHOUT USING
PRESERVATIVES OR ADDITIVES.
USER-FRIENDLY soft-touch temperature settings with visual indication on the
SNACKMAKER and manual variable control on the EZIDRI ULTRA FD1000 provide
for simple operation.
FEATURES
The EZIDRI airflow pattern with microprocessors and integrated PLD circuitries
ensures accurate airflow temperature and exceptional expandability. This enables
the SNACKMAKER to dry up to 15 trays and the EZIDRI ULTRA FD1000 up to 30
trays. These features ensure fast, even drying with minimal electricity consumption
and using only quality materials and high manufacturing standards provide the most
cost effective driers on the market with years of reliability, service backed operation.
The EZIDRI ULTRA FD1000 and the EZIDRI SNACKMAKER are the most cost-
effective driers on the market. Constructed using top quality materials and high
manufacturing standards, each drier is guaranteed for 12 months and will provide
years of reliable operation.
The EZIDRI ULTRA FD1000 consists of the base, five trays, one mesh and one
solid sheet, the lid and instruction recipe book. The maximum number of trays
recommended when drying roll-ups, meals and soups is 15 trays; for fruit, vegetables
and beef jerky 20 trays; for herbs and flowers 30 trays.
The EZIDRI SNACKMAKER consists of the base, five trays, one mesh and one
solid sheet, the lid and instruction recipe book. The maximum number of trays
recommended when drying roll-ups, meals and soups is 10 trays; for fruit,
vegetables and beef jerky 12 trays; for herbs and flowers 15 trays.
As both units incorporate electronic temperature control, the electricity cost over
the average drying cycle of 12 hours is approximately 1/2 a unit per hour for the
EZIDRI ULTRA FD1000 and approximately 1/3 a unit per hour for the EZIDRI
SNACKMAKER. Although the EZIDRI can be operated using only one or two
trays, it is more economical to dry several trays of produce at the one time as the
electricity cost is the same.
POWER FAILURE: In the event of a power failure, the ULTRA FD1000 will remain
on the set temperature, but the SNACKMAKER must be reset to the desired
temperature setting.
TRAYS: One layer of sliced fruit or vegetables can be placed directly onto each
tray. The trays are then placed on the base with the lid on top.
MESH SHEET. The mesh sheet is a detachable plastic mat insert which flexes
for easy removal of the toughest dried-on food and also used when drying small
produce which may slip through the spokes of the tray.
SOLID SHEET. The solid sheet (lightly oiled first) is used when making roll-ups
and for drying soups and meals. It is also used on the bottom tray when drying
marinated meats for beef jerky or when drying flowers and herbs.
SPACER RINGS: These rings provide extra height when drying larger items, such
as bunches of herbs, flower heads or stemmed flowers. They can be purchased
from your local stockist or national distributor.
APPLE PEELER/SLICER/CORER (Suction model): This gadget will peel, slice
and core your apples and firm pears in a matter of seconds and the uniform 5mm
slices are just the right thickness for drying. Available from your local stockist or
national distributor.
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TM
ULTRA FD1000
5 TRAYS
EXPANDABLE
TO 30
THE EZIDRI HEATED AIRFLOW PATTERN
TM
SNACKMAKER
5 TRAYS
EXPANDABLE
TO 15
Base ABS Plastic ✔✔
Basecover Flame retardant Polycarbonate ✔✔
Trays Food Safe ABS Plastic ✔✔
Mesh! Food Safe Polypropylene ✔✔
Solid Food Safe Polypropylene ✔✔
Lid ABS Plastic ✔✔
Dimensions Diameter: 340mm 390mm
Height: (with 5 trays and lid) 268mm 280mm
Weight 3.4kg 4.7kg
Tray Capacity 15 Trays 30 Trays
Motor Fan Max. High Revving ✔✔
Wattage 500 watts ✔
1000 watts ✔
Operating Voltage 230-240 volt AC 5OHz ✔✔
Safety Features Element unit, thermal cut out ✔✔
Motor, thermal cut out ✔✔
Double insulated ✔✔
Temp Selection ‘Soft Touch’ control ✔
Manual control ✔
High, Medium, Low ✔
Drying range 30°to 63°C ✔
Test Certification AS/NZS 3350.2.9.1966, ✔✔
IEC335.2.9.1993 ✔✔
Warranty 12 Months ✔✔
SPECIFICATIONS
Due to on-going product advancement, Hydraflow Industries Limited reserve the right
for the products to differ from the specifications.
EZIDRI SNACKMAKER ULTRA FD1000
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IMPORTANT SAFEGUARDS
The EZIDRI ULTRA FD1000 and the EZIDRI SNACKMAKER have been
manufactured to the highest standards. As with all household electrical appliances,
care should be taken to ensure units remain electrically safe and the following
instructions should be noted:
1 PLEASE READ ALL INSTRUCTIONS.
2 WHEN THE UNIT IS FIRST SWITCHED ON, ENSURE THAT THE FAN IN
THE CENTRE OF THE BASE IS ROTATING. This will be apparent by both
sight and sound. If not,unplug the EZIDRI immediately and return it to your
local retailer.
3 To protect against electrical hazards:
(a) Do not immerse the Ezidri base, cord or plug in water or other liquid.
(b) Do not pour or spill water or liquid down the opening at the top or any
other opening.
(c) When preparing roll-ups or purées always fill the solid sheet on an
individual tray off the Ezidri and then carefully transfer the tray to the unit.
(d) When preparing roll-ups, ensure that the purée is of such a heavy consis
tency that it will not spill over the solid sheet. The consistency should be
such that a spatula is required to spread the produce evenly.
(e) Do not move the unit whilst the produce is being dried.
(f) To clean the base - first switch off the power and remove the plug from the
power supply. Wipe the base with a damp cloth.
4 Unplug the unit from the outlet when not in use.
5 Do not operate the appliance if it malfunctions or has been damaged in any
manner. Return appliance to your retailer or send to an authorised service
agent for examination, repair or adjustment.
6 If the cord or plug is damaged, it must be replaced by an authorised service
agent.
7 Do not use the unit or accessories for any other purpose than that for which
the appliance has been designed - ie: food drying.
8 Do not use accessory attachments not recommended by the manufacturer.
9 Avoid using sharp instruments that could damage the Ezidri.
10 Do not use outdoors.
11 Do not let cord hang over edge of table or counter, or touch hot surfaces.
12 Do not place on or near a hot gas or electric burner, or in a heated oven.
13 Always refer to the Instruction Book supplied and if in doubt contact your
local retailer or national distributor for advice.
14. The appliance is not intended for use by young children or infirm persons
without supervision.
15. Young children should be supervised to ensure that they do not play with the
appliance.
CARE OF YOUR EZIDRI
TOP: Wipe with a soft, damp cloth after removing from the unit. Do not use
abrasive pads or sharp utensils.
TRAYS & MESH SHEETS: Soak in warm water with a mild detergent. A soft
bristled brush will loosen dried-on food particles. A weak solution of bleach and
water will whiten badly stained mesh sheets.
SOLID SHEETS: Wash with warm water or wipe over with paper towel. Do not
use detergent.
BASE: DO NOT PUT BASE, CORD OR PLUG IN WATER: Wipe with a soft,
damp cloth and do not use abrasive pads or sharp utensils.
DO NOT USE: any solvents on any part of the EZIDRI as these may damage the
unit.
USING YOUR EZIDRI
1 Remove trays which are located between the top and base of your EZIDRI.
2 Plug cord into electrical outlet and switch on the power. Check that the fan is
rotating and allow the unit to warm up for a few minutes while preparing the
first tray of food.
3 Select the temperature recommended for the product you are drying.
4 Place the food on the trays with pieces not quite touching. Do not spray trays
with vegetable oils or fat as this may cause the trays to crack.
5 Use a mesh sheet on a tray when drying herbs and flowers or items which
can slip through the spokes in the tray. The flexibility of the mesh sheet
makes it easy to remove dried-on fruit and vegetables, like bananas and
tomatoes.
6 Use a solid sheet, lightly oiled with vegetable oil, on a tray when drying
purses for roll-ups or soups and meals. Use a paper towel to wipe the solid
sheet if excess fat accumulates on the solid sheet. Place a solid sheet on the
bottom tray nearest the base when drying herbs and flowers.
7 Always fill the trays away from the drier and then carefully transfer the tray to
the base of the unit, particularly when making roll-ups, as the pur6e could
spill into the base.
8 Place the unit in a WELL VENTILATED AREA.
9 HYGIENE
■Wash hands thoroughly before handling food.
■Detergent, bleach and water will ensure utensils, containers and cutting
surfaces are thoroughly cleaned.
■Prepare food quickly for drying and store excess supplies in refrigerator
until ready to be used.
■If leaving dried food to cool in drier before storing, cover the centre outlet
to stop flies and insects entering.
■Always store dried foods in air-tight containers in a cool, dark place.
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HELPFUL BASIC GUIDELINES
The more you dry the more proficient you will become. You will notice that there
are many factors which affect the drying process, such as humidity, altitude,
preparation and the quality of the fresh produce.
PREPARATION: Choose mature, ripe produce and prepare it quickly. Do not
leave sliced produce for long periods before placing in the drier as this affects the
quality of the finished product. Where possible, cut fruit and vegetables into the
same number of pieces so you will know how many slices to put into a particular
recipe. To ensure that the produce will dry at the same rate, cut produce into
uniform slices or circles 5mm thick or use a food processor or slicer.
OPTIONAL PRE-TREATMENT: Pre-treatment does prevent oxidization (the
darkening of light-coloured foods like apples) and prevents loss of essential
vitamins. Used natural dips like citrus fruit juices can be used as an alternative to
sodium metabisulfite or citric and ascorbic acid.
DRYING: Always operate your drier in a well-ventilated position. Pre-heating the
unit before commencing drying is recommended. Dry the same type of produce
together and do not add fresh product to partially dried as this will increase the
drying time for both products. Spread one layer of food only on each tray.
DRYNESS TEST. If possible, check your produce near the end of the drying
cycle as over-dried food loses nutritional value and taste and is more difficult to
reconstitute. A cooled piece of produce should be torn in half and squeezed. If
no moisture is apparent, it is dry enough to be stored.
Generally, fruit and roll-ups are pliable and leathery, although if honey has been
added they may still be slightly sticky. Vegetables will be either tough or crisp
and beef jerky and fish will be quite tough and will bend.
CASE HARDENING occurs when moisture becomes trapped in the centre of the
produce because the outer skin has dried too quickly. After a short storage time,
the product will deteriorate, because of the moisture trapped inside, and will have
to be discarded. To prevent this, ensure that the drier is set at the recommended
temperature.
PACKAGING: Always cool your dried product completely before packaging it in
airtight, moisture-proof containers, away from insects and possible reconstitution
caused by humidity.
■Vacuum packaging bags or glass jars are ideal for long term storage.
■Glass containers previously used for food storage are most commonly used.
■Bag sealers can also be used but always squeeze the bag to remove as
much air as possible before sealing.
■Ordinary plastic bags are not airtight so they are not moisture proof.
STORAGE: Dried food should always be stored in a COOL, DARK, DRY LOCATION.
For every 10°C drop in storage temperature, the shelf life of dried food increases up
to four times. The ideal storage place is your refrigerator or deep freeze for such low
acid foods as vegetables, meats and fish. Any possibility of insect infestation can be
overcome by placing your packages of dried produce in the deep freeze for up to 48
hours.
RECONSTITUTION: Do not add too much water when reconstituting dried food as
nutritional loss will result. The amount of water dried food will absorb and the time it
takes to complete reconstitution varies according to the size of the food and its degree
of dryness. If the liquid is absorbed quickly and the food still looks shrivelled, add a
little more water until the food will hold no more. Boiling water hastens reconstitution.
Although a lot of fruit is eaten dry as a snack, fruit for stewing and pie recipes is
reconstituted by adding one cup of fruit to one cup of water. Allow to stand until
reconstituted and then proceed with the recipe.
A general rule for reconstituting vegetables is to add 1
1
/
2
cups of water to each cup of
vegetables. For stews and casseroles the vegetables can be placed directly into stock
to reconstitute during the cooking process but remember to add extra stock to allow
the dried vegetables to reconstitute fully.
DRYING TEMPERATURE CHART
EZIDRI ULTRA FD1000 SNACKMAKER
Herbs & Spices 35-40°C Low
Vegetables & Flowers 50°C Medium
Fruit & Fruit Roll-ups 55°C Medium
Meat & Meals 60°C High
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DRYING FRUITS
DRYING TEMPERATURES: EZIDRI ULTRA FD1000 55 ° C
EZIDRI SNACKMAKER Medium
AVERAGE DRYING TIMES: 10 to 14 hours
Different fruits take varying times to dry. Drying times can be affected by the
thickness of the slices, humidity, altitude and moisture content of the fruits.
Always place the drier in a good air flow so that the moist air being extracted
from the produce is not being re-used and causing extra humidity.
For high quality dried fruits, choose firm, ripe fruits, when the sugar and
nutritional content is high. Over-ripe fruit is used for roll-ups.
Process fruit quickly; prepare sufficient produce for one tray at a time. Then
place it on the pre-heated drier and prepare the next.
PREPARATION:
Wash fruit well, remove blemishes, pips and stems. Pat dry with paper towels.
Generally fruit is sliced 5mm thick with a sharp knife, food processor, or apple
peeler/slicer/corer. Uniform sized slices result in even drying. Apples, pears,
citrus fruit and stone fruit can be dried without peeling, if desired.
SHOULD FRUITS BE PRE-TREATED?
THIS IS NOT NECESSARY FOR MOST FRUITS WHICH ARE SIMPLY SLICED
AND DRIED. However, pre-treatment does help to keep fruit a bright colour and
prevents loss of vitamins A and C.
Natural pre-dips like citrus or pineapple juice reduce browning, which mainly
occurs in apples. Slice fruit directly into juice and remove after five minutes, drain
thoroughly and place on trays. Stone fruit (Apricots, Plums etc), Kiwifruit and
Tamarillo can be treated by preparing a solution of one part of honey dissolved in
two parts of water, heat the solution to ensure honey is totally dissolved, then
allow it to completely cool and add the sliced fruit and soak overnight before
drying. This will help to retain the colour and give a lightly glac6d fruit which is
delicious.
Ascorbic Acid/Citrus Acid: Dissolve 15 mls (1 tbs) in two litres of water. Soak fruit
for two minutes to prevent browning, drain thoroughly and place on trays.
Sodium Meta-bisulfite: USE FOOD SAFE SMB ONLY. Dissolve 2.5 ml (1
/2tsp) of
SMB in two litres of water. Stand fruit in solution for two minutes. This method is
not recommended for those people with respiratory or asthmatic conditions or on
restricted sodium diets.
POPPING BACKS:
Popping the backs (inside-out) of apricot and plum halves and placing the fruit
skin down on the tray speeds drying time. Larger fruit should be cut in quarters
or 5mm slices for faster drying.
CHECKING:
If drying whole fruits with a natural wax coating like grapes and blueberries it is
advisable to dip them into boiling water for three minutes. This crazes the skin
and makes them more porous as small lines allow moisture to escape thus
speeding up drying time. Be sure to dip fruit in ice cold water after dipping in
boiling water. Large grapes can be halved and placed skin down on trays without
checking.
FILLING TRAYS:
Place food slices evenly in single layers on each tray and do not overlap as these
areas will take longer to dry. Each tray will hold approx. 1
/2kilo of “wet” fruit.
DRYNESS TEST.
Most fruit will be pliable or leathery without damp spots when properly dried.
Tear a cooled piece of fruit in half and check by squeezing to see if there is any
moisture left inside.
RECONSTITUTION:
Allow one cup of water to one cup of fruit. Boiling water hastens reconstitution.
Let stand until reconstituted and then proceed with the recipe. Reconstitute in
fruit juice for fruit salad or directly into yoghurt.
HUMIDITY:
In very Humid conditions it is recommended to set the Snackmaker to high and
the Ultra FD1000 to max°C to compensate for the high moisture content.
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DRYING TABLE FOR FRUITS
NOTE: Very humid conditions will require higher
temperature settings: ULTRA FD1000 - Max°C
Snackmaker - High
Note: Drying times shown are guidelines only.
Fruit Preparation Average Dryness Uses
Drying Test
Time
Apples Peel (if desired), 8-12 hrs Pliable Snacks, pies, fritters
slice, core. Pretreat - optional
Apricots Slice firm, ripe fruit or cut in 12-24 hrs Leathery Snacks, muesli,
half, stone, pop back. or meat dishes,
Pretreat or soak overnight pliable desserts
in honey and water - optional
Bananas Slice ripe bananas 5mm 12-16 hrs Leathery Snacks, muesli,
thick or divide lengthwise. banana cake
Pretreat in citrus juice -
optional
Blue- Wash and remove stems. 12-16 hrs Leathery Ice-cream,
berries Blanch for 3 mins; place in yoghurt, muesli,
cold water pies, muffins
Other small
berries Suitable for roll-ups only
Cherries Wash, remove stems, pit, 14-24 hrs Leathery Pies, ice-cream,
or cut in half cakes,snacks
Citrus: Slice 3mm thick. Peel can 14-18 hrs Crisp or Snacks, powder,
Oranges be dried separately if leathery cakes, desserts,
Tangelos desired chocolates
Mandarins
Lemons
Coconut Drain off liquid and gouge 10-14 hrs Crisp or Cakes, icings,
out flesh. Remove dark leathery muesli, curries
outer skin and grate flesh desserts
or slice 5mm thick
Feijoas Cut fruit in half, scoop out 10-14 hrs Leathery Snacks, desserts,
flesh avoiding grittiness. chocolates
Slice 5mm thick
Figs Slice, halve or quarter ripe 10-24 hrs Leathery Stewed, puddings,
figs. Simmer in honey or or cakes,snacks
sugar to make more pliable
pliable - optional
Drying Temperatures
EZIDRI ULTRA FD1000 55°C
SNACKMAKER MEDIUM
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DRYING TABLE FOR FRUITS
(continued)
Fruit Preparation Average Dryness Uses
Drying Test
Time
Grapes Whole or slice in half. 18-26 hrs Pliable Cakes, muesli,
If whole, craze skins for snacks
3 mins
Kiwifruit Peel ripe fruit and slice 10-12 hrs Pliable Snacks, dessert,
5mm thick chutney
Melons: Cut in half, remove seeds 10-16 hrs Leathery Snacks
Rock and fibrous tissue, peel.
Water Slice 5mm thick
Spanish
Mangoes Peel and slice around stone, 5mm 10 - 14 hrs Leathery Snacks, Muesli
Nectarines Wash thoroughly, halve, 10-12 hrs Leathery Dessert, pies,
Peaches remove stone, slice 5mm snacks, chutney
thick
Papaya Cut in half, remove seeds 10-12 hrs Leathery Snacks, fruit salad
and fibrous tissue, peel.
Slice 5mm thick
Pears Slice 5mm thick - pretreat. 10-12 hrs Leathery Snacks, dessert.
peeling and coring optional serve dry with cheese
Persimmons Ripe but firm. Peeling 12-14 hrs Leathery Snacks, fruit, salad
optional. Slice 5mm thick cream cheese
Pineapple Peel, core, slice 14-18 hrs Pliable Muesli, fruit salad
5mm thick snacks
Plums Slice firm ripe fruit 10-14 hrs Leathery Dessert, muesli
or cut in half, stone, pop snacks, chutney
backs.
Quinces Suitable for roll-ups only
Rhubarb Slice 5-10mm thick 8-12 hrs Leathery Pies, stewed
Strawberries Slice firm fruit 8-10 hrs Crisp Muesli, ice-cream,
5mm thick yoghurt
Tamarillos Peel, slice 5mm thick 10-12 hrs Brittle Snacks, stewed,
fruit salad, chutney
Approximate Dried Apples 1.5 kilos Peaches 1.5 kilos
Fruit Yields from Apricots 1.5 kilos Pears 2.0 kilos
10 Kilos Fresh Fruit: Cherries 2.0 kilos Bananas 2.0 kilos
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FRUIT ROLL UPS
DRYING TEMPERATURES: EZIDRI ULTRA FD1000 55 ° C
EZIDRI SNACKMAKER Medium
AVERAGE DRYING TIMES: 10 to 12 hours
NOTE: Very humid conditions will require higher temperature settings:
Ultra FD1000 - Max°C
Snackmaker - High
Roll-ups are dried, rolled sheets of plain or sweetened, cooked or uncooked,
mashed or pursed fruits or vegetables. Mashed fruit results in thicker roll-ups than
pureed fruit. Fruits which oxidize rapidly like apricots, apples, peaches and berry
fruits, are best heated to boiling, cooled, then puréed.
■Place the solid sheet into the tray away from the base of the unit and
LIGHTLY OIL THE SOLID SHEET with vegetable oit to stop the roll-up
sticking to the solid sheet.
■Purée or mash fruit or vegetables (preferably over-ripe) to a thick
consistency.
■Use a spatula to spread the pur6e evenly onto the lightly-oiled solid sheet.
Ideally the centre should be thinner than the outside edge.
■The Ezidri Ultra FD 1000 solid sheets takes 2 cups of purée and the Ezidri
Snackmaker 1
1
/
2
cups.
■Place the tray and solid sheet carefully onto the base.
■Avoid spillage which could result in damage to the base.
■Do not move the unit while drying the roll-ups.
■Set EZIDRI SNACKMAKER on MEDIUM and EZIDRI ULTRA FD1000 on 55°C.
■Most roll-ups are dry when the centres are no longer sticky. Banana and
berry roll-ups remain slightly sticky. Berries are best combined with
another fruit so that the roll-ups are not too brittle with too many seeds.
■Average drying time is 12 to 14 hours - ie: overnight.
■Blended roll-ups have an even texture while mashed roll-ups are heavier
and will take longer to dry. Banana and kiwi-fruit are best mashed, not
blended.
■Remove the roll-up from the solid sheet while it is still warm, then roll,
allow to cool, cover with plastic wrap and store in an air-tight container.
Shelf life is increased by storing roll-ups in the refrigerator.
USES:
Roll-ups are delicious snacks. They can be reconstituted by adding one part
water or juice to one part roll-up for use as a pur6e or sauce. They make easy
desserts for babies and small children. Line a trifle dish or cover a pie crust
before adding the filling. For sugar-free jam, reconstitute three parts roll-up to
one part hot water.
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NOTE: Very humid conditions will require higher
temperature settings: Ultra FD1000 - Max°C
Snackmaker - High
DRYING TABLE FOR ROLL-UPS
DRYING TEMPERATURES:
EZIDRI ULTRA FD1000 55°C
EZIDRI SNACKMAKER Medium
Average drying time: 12-14 hours.
Fruit Combinations Flavourings
and Garnishes
Apples Bananas, all stone and berry fruit, grapes Cinnamon, honey, citrus, juice,
nuts, sunflower seeds
Apricots Apples, bananas Honey, brandy
Bananas Pineapple, papaya, citrus juice, peanut butter Nuts, coconut
Blueberries Apples, bananas Honey
Cherries Apples, rhubarb Nuts, honey
Feijoas Bananas, apples Honey, citrus juice
Grapes Apples, bananas Honey, citrus juice
Guavas Bananas, apples, pineapple Coconut
Kiwifruit Tamarillos, apples, bananas Citrus juice
Mangoes Pineapple, apples, bananas Natural
Nectarines Apples, plums, strawberries Nutmeg, honey, cinnamon
Peaches
Papaya Bananas, pineapple, rock-melon, Coconut
passionfruit, apples
Pears Apples, bananas, grapes Cinnamon, citrus juice,
nutmeg, coconut
Persimmons Apples Honey
Pineapples Passionfruit, bananas, papaya, guavas Coconut, sesame seeds
Plums Apples, peaches, strawberries, bananas Honey, brandy
Pumpkin Brown sugar, allspice, honey
Raspberries Strawberries, apples, bananas Honey
Rhubarb Apples, bananas, strawberries Sugar, honey
Strawberries Rhubarb, apples, bananas Honey
Tamarillos Kiwifruit, apples, bananas Citrus juice
Rockmelon Bananas, pineapples, papaya Citrus juice
Yoghurt Any fruit except kiwifruit Nuts and seeds
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DRYING VEGETABLES
DRYING TEMPERATURES: EZIDRI ULTRA FD1000 50 ° C
EZIDRI SNACKMAKER Medium
AVERAGE DRYING TIMES: 6 to 10 hours
NOTE: Very humid conditions will require higher temperature settings:
Ultra FD1000 - Max°C
Snackmaker - High
Different vegetables take varying times to dry. Drying times can be affected by the
thickness of the slices, humidity, altitude and moisture content of the vegetables.
Always place the drier in a good air flow so that the moist air being extracted from
the produce is not being re-used and causing extra humidity. Choose fresh, crisp
vegetables for a high quality dried product. Just like fruits, vegetables should be
picked ripe and dried as soon as possible to minimize nutritional loss.
PREPARATION:
Wash the vegetables thoroughly and remove any blemishes. For best results, slice
or dice vegetables 5 mm thick with sharp knife or food processor. Asparagus and
beans should be cut on a long angle (French style).
PRE-TREATMENT-
Vegetables like beans and peas benefit from steam blanching, which reduces the
number of micro-organisms which cause spoilage in vegetables, stops destructive
chemical changes, preserves the colour, stops the ripening process and helps to
dry the vegetables more quickly because the outer skin is more porous.
STEAM BLANCHING:
Bring about 20 mm of water to a brisk boil in a pan with a tight fitting lid. Place
sliced vegetables in a colander into the pan and cover it. Steam as long as suggested
in the Vegetable Drying Table. Cool in iced water to stop the cooking action. Drain
and pat dry with paper towels.
MICROWAVE PRETREATMENT-
Place sliced vegetables in microwave dish and cook for 3 /4 of normal cooking
time. Stir the vegetables half way through the pretreatment.
FILLING TRAYS:
Place vegetable slices in single layers on trays to dry. Each tray will hold approx.
1
/2kg of “wet” vegetables.
DRYNESS TEST-
Take a cooled vegetable slice, bend and tear it. It should be quite hard and firm with
no soft spots or moisture.
RECONSTITUTION:
Add 11
/2cups of water to each cup of vegetable, allow to stand until reconstituted
(approx. 20 mins) and then use in the normal cooking procedure. Boiling water
hastens reconstitution. Dried vegetables added to soups and casseroles without
prior soaking will reconstitute during the cooking process.
POWDERED DRIED VEGETABLES:
Dried vegetables, such as onions, garlic, mushrooms and celery, can be powdered
in a blender and used in dips, soups, baby food and salads.
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NOTE: Very humid conditions will require higher
temperature settings: Ultra FD1000 - Max°C
Snackmaker - High
DRYING TABLE FOR VEGETABLES
DRYING TEMPERATURES:
EZIDRI ULTRA FD1000 50°C
EZIDRI SNACKMAKER Medium
Note: Drying times shown are guidelines only.
Vegetable Preparation Average Dryness Uses
Drying Test
Time
Asparagus Cut on long angle 20mm 6-8 hrs Leathery Blend into powder
pieces. Blanch 5 mins for soups and
sauces
Beans Cut young beans thinly on 4-6 hrs Brittle Reconstitute in
long angle. boiling water for 5
Blanch 3 mins. Do not overdry. mins then cook as
One layer to each tray for fresh beans
Broad Shell young beans. Boil 5 8-1 0 h rs Leathery Stews
beans mins to craze outer skin.
Place in cold water
Beetroot Cook until tender. Cool, 8-10 hrs Leathery Reconstitute in
cut into 5mm slices vinegar for salads
Broccoli Wash tightly formed heads 6-8 hrs Crisp Soups, stews, quiches
Cauliflower thoroughly. Cut each floret
length-wise 5mm thick and
blanch for 3 mins
Carrots Peel, slice 5mm thick or 8-1 0 h rs Leathery Casseroles, soups,
grate and blanch for 5 mins carrot cake
Celery Cut 5mm thick 6-8 hrs Crisp Powder for celery
salt, soups, stews
Corn Husk, steam until milk sets. 6-1 0 h rs Brittle Fritters, soups,
Remove kernels stews
Cucumber Slice peeled or unpeeled 6-8 hrs Leathery Use dry on salads
5mm thick or with dip
Eggplant: Slice peeled or unpeeled 8-10 hrs Leathery Italian dishes,
Aubergine dark purple eggplant 5mm casseroles
thick and blanch 5 mins
Greens: Wash thoroughly, trim leaves 4-8 hrs Brittle Powder for soups
Silverbeet from stems. Blanch until and stews.
Spinach slightly wilted. Do not clump Cabbage can be
Cabbage together rehydrated in vinegar
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DRYING TABLE FOR VEGETABLES
(continued)
Vegetable Preparation Average Dryness Uses
Drying Test
Time
Mushrooms Young mushrooms should be 6-10 hrs Crisp Powder for soups,
brushed or wiped with damp sauces, omelettes,
cloth. Dry whole or in slices casseroles, pies,
stir-fries, pizzas
Onions Remove skins, tops and root 6-10 h rs Crisp Powder for soups,
ends. Slice 5mm slices or sauces, onion salt,
rings. Best dried alone pies, stews, pizzas
Parsnips Peel and slice 5mm thick or 8-10 h rs Leathery Casseroles and
dice. Blanch 5 mins stews
Peas Shell young peas and blanch 5-8 hrs Brittle Mix with other
One layer to each tray. Do not vegetables, stews
overdry. or soups
Peppers: Cut 5mm strips or rings - 8-10 h rs Leathery Italian meals,
Capsicums remove seeds casseroles, soups
Potatoes: Wash, peel, slice 5mm 8-10 casseroles Soups, stews
White thick dice or grate. Cook casseroles
Sweet in boiling, Salted water hash browns
Kumara for 5 mins. Rinse well in
Yams cold water
Tomatoes Wash firm, ripe tomatoes. 10-12 hrs Leathery Italian dishes,
Slice 5mm thick. Load each soups, pizzas.
tray on unit immediately it is Powder. Barely dry
filled. Make over-ripe for immersion in
tomatoes into roll-ups in oil
Turnips Peel thinly, slice 5mm 8-10 hrs Leathery Casseroles and
thick and blanch 8 mins stews
Zucchini: Remove ends, slice 5mm 7-9 hrs Leathery Soups and
Courgettes thick and blanch 2 mins casseroles, chips
with dip
Approximate
Dried Vegetable
Yield From
Fresh Vegetables
Approximate Dry Equivalents
1
1
/
2
kilos
1 kilo
3 kilos
1 kilo
1
1
/
2
tbs onion power or
1
/
4
cup dried minced onions
2 kilos
1 kilo
2 tbs powdered spinach
1 kilo
1 tbs powdered tomato
Fresh Produce
10 kilos carrots
10 kilos celery
10 kilos corn
10 kilos onions
1 onion
10 kilos peas
10 kilos spinach
1 cup spinach
10 kilos tomatoes
1 medium tomato
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DRYING MEATS AND FISH
DRYING TEMPERATURES: EZIDRI ULTRA FD1000 60 ° C
EZIDRI SNACKMAKER HIGH
AVERAGE DRYING TIMES: 6 to 8 hours
JERKY OR BILTONG
is raw meat, usually beef or venison, which has been salted or marinated and then
dried. Raw chicken and pork are not recommended.
DRIED COOKED MEAT AND MEALS:
Meat is first cooked then cut into small pieces and dried. It can also be cooked as
part of complete meals such as casseroles, stews or stir fries, then dried and recon-
stituted by adding water. Chicken and pork, which are not used for jerky, are also
suitable.
FISH JERKY
is raw fish which has been salted, sometimes smoked, then dried to a low moisture
content.
DRYING BEEF JERKY:
Choose lean meat without fat, as fat goes rancid during storage. Two kilos of lean
meat will make 1/2 kilo of jerky. Ask your butcher to slice the meat into long strips
5mm thick or use a sharp knife. Par-fly frozen meat is easier to slice. Meat cut on
the cross-wise grain is less chewy than that cut length-wise.
Game Meat: Any cut can be used because the meat is always lean. It is advisable to
freeze game meats for at least 60 days before drying as a safe-guard against any
diseases the animal might be carrying.
Using 500 grams of lean beef or venison, marinate in the following:
4 tbs soya sauce 2 cloves garlic
4 tbs Worcestershire sauce 1 /2tsp salt
1 tbs tomato sauce 1 tbs grated root ginger
1
/4tsp black pepper 1 tbs curry powder
Completely coat meat in the marinade, cover, and let stand in the refrigerator for 6
to 8 hours. Drain. Use a solid sheet on the first tray (to catch any drips) and mesh
sheets thereafter. Turn the meat after four hour’s drying. Dry at 60°C or High for 6 to
8 hours. It is ready when it bends like a willow, without breaking.
There should be no moist spots. Shelf life is up to 4 weeks and for long term
storage, store in an air-tight container in the refrigerator or freezer.
CORNED BEEF JERKY:
Purchase seasoned corned beef, ready to cook. Slice the uncooked, seasoned
corned beef into long, narrow, even strips. Lay flat on mesh sheets. Dry until
leathery. Dried corned beef should break when bent, but should not be brittle.
Seal in air-tight container and refrigerate.
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DRYING COOKED MEATS:
Use tender cooked beef, venison, pork, ham, bacon or poultry and cut off all fat.
Leftover steak or roast is ideal. Ensure that the meat is completely cooked. Dry in
5mm slices or 10mm cubes on mesh sheets for 6 to 8 hours at 60°C or High. When
dry, the meat should be hard and crisp without moisture. Shelf life is 6 weeks or
refrigerate in an airtight container for up to 8 weeks or freeze up to 6 months.
Meat which is cooked as part of a casserole or stew should be cut thinly so that
both meat and vegetables will dry and reconstitute in the same time. Savoury mince,
chicken chow mein and stir-fried pork all dry well. Reconstituting cooked fish is not
recommended.
Meals should be dried on lightly-oiled solid sheets at 60°C or High for 6 to 8 hours.
Stir after 3 hour’s drying. Store in an airtight container in a cool, dry place or pack-
age ready for the out-doors and store in the refrigerator or deep-freeze.
To reconstitute, barely cover with cold water and slowly bring to the boil, stirring
constantly. Turn element down as low as possible and simmer for up to 20 minutes
or until reconstituted.
DRYING FISH:
Choose lean, fresh fish, clean it promptly and keep it cold until it is to be dried.
Make sure it has not previously been frozen. It can still be used but the flavour and
texture will be inferior to fresh.
Cut fish into slices 5mm thick and marinate for 6 to 8 hours in the refrigerator. This
marinade must include 4 tsp salt per kilo of fresh fish. Place on mesh sheets on
trays and dry at 60°C or High for 6 to 8 hours until they are tough and dry with no
moist spots - never crumbly or crunchy.
Store in an air-tight container in a cool, dry place or in refrigerator or deep-freeze if
keeping over 2 weeks. It is best to use fish with a low fat content, like groper, cod,
schnapper, whiting and perch.
LEMON MARINADE (for one kilo of fish)
4 tsp salt
2 tbs dried parsley flakes
2 tsp onion powder
1
/2cup lemon juice
Mix well and distribute evenly over each
layer of fish.
DRYING HERBS AND SPICES
DRYING TEMPERATURES: EZIDRI ULTRA FD1000 30-40 ° C
EZIDRI SNACKMAKER Low
AVERAGE DRYING TIMES: 4 to 8 hours
Herbs are easily grown and dried when available during the summer months for
winter soups, casseroles and sauces. By drying herbs in the EZIDRI at controlled
temperatures, your herbs will retain their bright colour and most of their nutritional
value, though fresh herbs and spices will always have a stronger smell and flavour.
Harvest young and tender herbs in the early morning when they are at their most
aromatic.
Dry them on the stem as they can easily be stripped off once they are dry. Seeds
may require further drying after removal from their seed pods.
Herbs will go brown if dried at too high a temperature. This should not exceed 35’C
or LOW for correct drying of herbs and 40°C or LOW for spices.
PREPARATION:
Strip stalks off woody parts of herbs and wash thoroughly.The seeds and leaves are
easily stripped off once they are dry.
FILLING TRAYS:
Put mesh sheets on the trays which helps prevent smaller particles falling through
to the trays underneath. Place one layer of herbs on each tray. If drying larger
bunches of herbs, spacer rings between each tray provide extra height.
DRYNESS TEST-
Herb leaves can be crumbled between the fingers when they are dry and seeds will
be brittle. Strip the leaves from the stems and cool before placing in an air-tight
container. Check after a few days and if there is any condensation they will need
further drying.
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STORAGE:
Store herbs in opaque jars with air-tight lids in a cool dark place and retain extra
flavour by crushing or grinding them as you need them. Do not store herbs in paper
bags because the oils will be absorbed by the paper causing flavour loss. Label the
jars as herbs can be difficult to recognise after they are dried.
USING DRIED HERBS:
One kilo of herbs dries down to about 125 grams so use sparingly. Some herbs like
coriander and basil will lose their flavour more rapidly than others and sharp flavour
deteriorates with age.
HERB TEAS: Use one heaped teaspoon of dried herbs to one cup of boiling
water. Let stand for five minutes and strain.
DRYING FLOWERS
DRYING TEMPERATURES: EZIDRI ULTRA FD1000 50 ° C
EZIDRI SNACKMAKER Medium
AVERAGE DRYING TIMES: 6 to 12 hours
Here’s a truly interesting use for the EZIDRI and you will be surprised by the won-
derful results. By using the EZIDRI with its controlled conditions, you will find that
all parts of the flower dry quickly and evenly thus eliminating the mould problem
common when using other drying methods.
Most open-centred flowers dry well, like roses, peonies, cornflowers, daisies, lark-
spur and delphiniums. The heads of peonies, sunflowers, camellias, even magnolias,
can be dried successfully using spacer rings.
An ACCESSORY KIT is available for both EZIDRI ULTRA FD1000 and EZIDRI
SNACKMAKER which includes:
■SPACER RINGS for the drying of stemmed flowers, bunches of herbs and
large flower heads.
■DEMONSTRATION VIDEO giving step by step instructions on the
preparation and drying of stemmed flowers and pot pourri.
■INSTRUCTION BOOK, PRE-DRYING SOLUTION, THORN & LEAF
STRIPPER, SECATEURS, BUNCH FASTENERS, FLORISTS’ WIRE TIES
AND DRIED FLOWER PRESERVATIVE are also included.
■The Accessory Kit or separate items are available from your local stockist
or national distributor.
POT POURRI:
When gathering flowers for pot pourri, pick open blooms preferably in the morning
after the dew has evaporated, choosing them for their colour, form and freshness.
Cut unblemished flower heads and aromatic leaves with secateurs. Strip petals
from larger flowers and place one layer on each tfay, or use one or two spacer rings
between each layer of flower heads.
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Although most pot pourri mixes use rose petals or lavender as a base, there are lots
of other flowers such as lilac, honeysuckle, jasmine and scented leaves, like
geranium, which add interest and perfume to the pot pourri. Tight roseheads should
be slit about 5mm at the calyx and slice each large carnation head in two to ensure
thorough drying.
Mix well after drying and include some spices to add a musky scent to the mix. A
fixative such as fresh orris root or dried citrus peel helps to hold the perfume of the
flower petals.
Store pot pourri in air-tight metal or earthenware crocks, in a cool dry place for up
to eight weeks. Stir occasionally. Place a small quantity in a beautiful bowl to be
enjoyed until it fades and needs to be replaced.
An exotic pot pourri can be made by drying unripe fruit, vegetables, nuts, cones an
seeds which can then be combined with dried sunflowers, calendulas, marigolds or
large daisies.
Red, green and purple chillies of all shapes and sizes can be dried whole or slit
down one side. They make a wonderful display in a wooden bowl or combined with
cones and nuts.
POT POURRI MIXES
The ingredients and proportions for pot pourri are a matter of personal taste and
dependent on what is available in a particular season.
ALL RECIPES USE DRIED MATERIALS
A general guide for proportions of ingredients is as follows:
4 handfuls of herbs and flowers
1-2 tbs fixative (orris root or dried citrus peel)
1-2 tbs mixed spices
Optional: a few drops of flower oil - use sparingly.
In a large bowl, mix the dried flowers and herbs gently. In a separate small bowl
combine flower oil, fixative and spices. Blend well and sprinkle evenly over the
flower mix, gently crushing some of the herbs. Pack the pot pourri loosely in clean,
tightly-covered earthenware jars. Store in a cool, dark place for 6-8 weeks taking
care to shake or stir the mixture twice a week which allows the pot pourri mixture to
“mellow” and it is then ready for use by placing in a bowl which complements the
colours in your pot pourri.
SWEET & SPICY POT POURRI
1 cup rose petals 1
/2cup lavender blossoms
2 tbs rosemary 2 tbs chamomile
1
/2cup grated orange peel 1 tbs coriander seeds
1 tbs whole cloves 1 stick cinnamon, crumbled
WINTER POT POURRI
10 red & green chillies 10 sunflowers
20 larch cones 4 magnolia seed heads
10 almonds (unshelled) 10 walnuts (unshelled)
1 cup lemon slices 1 cup pear slices
2 tbs mixed spice 1 cup lichen
KIWI MIX
1 cup red tamarillo slices 1 cup kiwifruit slices
1 cup orange slices 1 cup larch cones
1 cup green chillies 1 cup macadamia nuts
The fruit and nuts were picked green and dried with skins intact. Slice the fruit 5mm
thick and dry all ingredients approx. 12 hours.
POMANDER BALLS
These old-fashioned aromatic delights dry quickly and easily when placed on a tray
with the addition of one or more spacer rings, depending on the size of the fruit.
Apples, lemons, limes or oranges all make good pomanders.
Using a skewer, punch holes evenly all over the skin of the fruit and push a whole
clove into each hole. The skin should be completely covered. Now roll the balls in
the following mixture, thoroughly coating it.
35 gms cinnamon 35 gms ground nutmeg
1 tsp powdered orris root
Let the Pomander Balls stand in the mixture for several days turning occasionally.
Place the balls on a solid sheet on a tray and add the appropriate number of spacer
rings. Dry at 40°C until shrunken and lightweight - approx. 36 hours.
When dry, tie a long ribbon or cord around each one or wrap in netting and tie with
ribbon.
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RECIPES
FRUIT SALAD
1
/2cup each dried kiwifruit, nectarine, pineapple, apricots
strawberries, plums, peaches, apples
4 cups of water or fruit juice
1
/2cup brandy (optional)
Reconstitute until soft and chill before serving.
• To make Conserve, mix 1 cup reconstituted fruit
with 1 cup of sugar Bring to the boil, stirring
constantly.
Boil until conserve thickens.
TROPICAL FRUIT SALAD
1
/2cup each dried pineapple, mango, pawpaw,
citrus fruit, coconut
2 tbs crystallised ginger
21
/2cups orange juice
Mix fruits and ginger, pour over juice and mix
gently. Let stand until fruits have softened.
Delicious served with ice-cream.
• Add a dash (or two) of orange liqueur.
APPLE, PINEAPPLE OR FEIJOA FRITTERS
1cup dried fruit 1 cup water
1 cup flour 1 tsp baking powder
3 tbsp sugar 1 egg
1
/3cup milk 1 tsp melted butter
pinch salt
Soak fruit in the water until reconstituted.
Beat egg and add milk and butter. Add sifted flour,
baking powder, salt and sugar and beat to a smooth batter. Fold in fruit. Fry until
brown on each side. Place on paper towel to drain.
• Sprinkle with sugar and cinnamon.
GLACÉ KIWIFRUIT, TAMARILLOS OR CITRUS FRUIT
1kilo fruit 1 cup sugar
2 cups water
Peel and cut fruit into 5mm slices. Add sugar to water and
bring to the boil. COOL syrup and place fruit into liquid.
Leave overnight. Gently drain and place fruit on mesh sheet
on trays. Dry at 55°C or Medium for approx. 12-14 hours.
• Dip one end in melted dark chocolate.
• Substitute 1
/2cup of creme de menthe liqueur for 1 /2cup water.
TAMARILLO & KIWIFRUIT TRIFLE
2 cups dried glacéd tamarillos & kiwifruit
2 cups water sherry (to taste)
1
/3 cup slivered almonds 1 tamarillo roll-up
1 trifle sponge 1 cup vanilla custard
Reconstitute fruit until soft. Line glass dish with tamarillo
roll-up. Add sponge sprinkled with the sherry; spoon
over the fruit and syrup. Cover with vanilla custard and
decorate with slivered almonds. Chill before serving.
• Use plum roll-up and brandy instead of tamarillo roll-up and sherry.
PLUM CRUMBLE
11 /2cups dried plums 1 tbs brandy
2 cups water 1
/2cup sugar
2 tbs sago or cornflour
Topping:
115gms butter 1
/2cup brown sugar
1
/2cup flour 1 /2cup coconut
Reconstitute plums in the water and add sugar,
sago and cinnamon. Pour into pie dish. Mix brown sugar,
flour and butter until crumbly. Sprinkle on plums and scatter
coconut on top. Bake at 180°C for 30 minutes.
• The same recipe is great using apples, peaches or apricots.
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FEIJOA ROLY POLY
13/4Cups flour 115gms butter
1/4cup coconut 3/4Cup milk
1/4cup sugar 2 tbs orange juice and rind
2 tsp baking powder 1/4tsp salt
1 feijoa roll-up 1 cup water
Break roll-up into pieces and reconstitute for 2 mins
in 1 cup of water in microwave or let stand for
approx. 15 minutes. Sift flour, baking powder and salt
into a bowl and rub butter into it until it is like fine
breadcrumbs. Add coconut. Then sufficient milk to make
a stiff dough that can be rolled out to a rectangular shape,
approx. 20 cms. Mix the feijoa roll-up with orange rind,
juice and sugar. Spread over the dough, leaving a border all
around. Then roll up lengthwise and place join down in a baking
dish. Bake at 200°C for 30 mins until golden. Serve hot with custard, cream
or ice-cream.
• Try blackberry and apple roll-up which tastes like the old-fashioned jam roly
po/y.
CHRISTMAS FRUIT MINCE
3 cups dried mixed fruit including apples
Rind and juice of 1 lemon & 1 orange 1 tsp mixed spice
1 cup brown sugar 1 tsp salt
1/2tsp ground cloves 1 tsp cinnamon
1/4cup brandy, whisky or rum 11/2tsp grated nutmeg
Chop fruit in blender, add remaining ingredients and mix well. Put into jars and
cover. Keep in refrigerator or cool, dark place.
• Use any type of left-over dried
fruits from previous years or
make a tropical fruit mince using
pineapples, coconut and papaya.
Freeze the dried fruit first. This
makes it easier to chop in the
blender.
CARROT NUT CAKE
2 cups boiling water 2 cups dried grated carrot
2 cups sugar 11/2cups vegetable oil
2 cups sifted flour 2 tsp baking soda
2 tsp baking powder 1 tsp salt
3 tsp cinnamon 4 eggs well beaten
1/2cup chopped walnuts
Pour boiling water over dried carrots. Let stand 1/2 hour
to reconstitute and drain off excess liquid. Mix sugar
and oil together. Add dry ingredients and eggs.
Then add carrots and nuts. Pour into well-greased,
floured, cake tin. Bake at 175°C for 30-35 minutes.
Ice with cream cheese icing when cool.
CREAM CHEESE ICING:
250 gms cream cheese 125 gms butter
1 tsp vanilla 2 cups icing sugar
Beat cream cheese and butter until fluffy; add vanilla and gradually add the icing
sugar. Beat until smooth and creamy. Spread icing over cake and garnish with
chopped walnuts.
PERSIMMON BREAD
1 cup sugar 1 cup oil
31/4cups flour 4 eggs
1 cup dried persimmons 1 tsp salt
11/2cups boiling water 2 tsp baking soda
1 tsp cinnamon, nutmeg & cloves
1/2cup crushed nuts
Reconstitute persimmons in hot water for five minutes and blend.
Mix sugar, salt, oil, spices, eggs and soda (dissolve first in quarter cup water). Add
flour and nuts. Bake in two greased loaf tins at 180’C for one hour or until tests
done. Remove from tins at once and cool on rack.
DRIED FRUIT SQUARES
200 gms butter 1 egg
11/2cups dried kiwifruit 3 large cups rice bubbles or tamarillos
1/2cup sugar 1 cup water
Reconstitute fruit in hot water for five minutes. Melt butter and sugar in saucepan,
add egg, then dried fruit. Cook for 5 minutes. Add rice bubbles. Put in flat tin until
set. Cut into squares and sprinkle with coconut. Keep in deep freeze until needed.
• Try dried apple and apricot slices.
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BANANA CRUNCH BAR
100gms butter 2 tbsp honey
1/2cup raw sugar 1/2cup coconut
1 cup wholegrain oats 1/2cup plain flour
1/2cup chopped 1 tsp baking powder
banana roll-up
Melt butter, sugar and honey in saucepan. Stir in remaining
ingredients and mix well. Press into greased sponge roll tin. Bake at 175°C for
15-20 minutes. Cut while warm.
BLACKBERRY & APPLE MUFFINS
1cup bran 1 tbs golden syrup
1 cup wholemeal flour 1 tsp baking soda
1 blackberry & apple roll-up 1 tsp melted butter
1 cup milk
Heat syrup, milk and butter and add baking soda.
Mix with dry ingredients and fruit roll-up to a soft
consistency, a little softer than scones. Cook in
patty tins at l80°C for 25 to 30 minutes.
• Put roll-ups in the freezer to make them
brittle so that they will break and blend easily.
FRUIT LOAF
2 cups sugar 2 cups water 60 gms butter
1 tbs mixed spice 1/2cup milk 31/2cups self-raising flour
2 cups blended dried mixed fruits (apples, pears, tamarillos, kiwifruit, etc.)
2 eggs
Place first six ingredients in pot and simmer 1 0 mins. Cool; then add beaten eggs
and flour. Mix well. Bake in two medium-sized loaf tins approx. one hour at 190°C.
BANANA & RUM DESSERT
2 cups dried bananas 1/2cup rum
Double cream 2 heaped tsp brown sugar
Cover the dried bananas with rum and water and
add brown sugar. Cook in oven until soft.
Serve warm with double cream.
PLUM SPRITZER
1/4plum roll-up 1/4cup water
1 large glass soda water or lemonade
Break plum roll-up into small pieces, mix with the water and
reconstitute by microwaving for two minutes. Stir well and
cool. Combine with soda water or lemonade.
• For a sharper flavour use rhubarb and apple roll-up.
BANANA SMOOTHIE
1 cup milk 1 cup plain yoghurt
1/2cup dried banana roll-up 1/2tsp vanilla
1 tsp honey (optional)
Place all ingredients in blender and purée until thick and smooth. Serve immediately.
• Dried ripe bananas will never go crisp because of their high sugar content To
add crispness keep them in the deep freeze.
• A nutritious delight for the children.
DRIED BRANDIED FRUIT
4 cups dried fruit (kiwifruit, pineapple, peaches, apricots,
pears, apples, citrus fruit, yellow tamarillos and figs)
2 cups sugar
2 cups water
2 cups brandy or rum
Place dried fruit in layers in a large glass jar. Bring
the water and sugar to the boil, stirring occasionally.
Cool and add the brandy or rum; stir well and pour
over fruit. Do not pack the fruit to the top as it will
swell as it reconstitutes. Leave for a few months
before serving with whipped cream and
icecream or cold ham or pork.
• Use honey instead of sugar and substitute
feijoas for kiwifruit and tamarillos.
48pp A5 Ezidri 9/1/04, 4:51 PM38-39
Black