HOW TO DRY APPLES

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Drying apples is so easy!

 

To dry, simply wash your apples, then create 5mm apple slices by using your Apple Peeler Corer Slicer and cutting down one edge to separate.

 

If you want to prevent browning, pretreat the apple slices by placing them into a bowl & covering with Lemon Juice or Unsweetened Pineapple Juice for 2-3 minutes. This doesn't affect the taste in any way, apples are still delicious when not pretreated!

 

Then simply lay the fruit onto the trays of the Ezidri, ensuring that they aren't touching. Dehydrate at 55 deg C for 8-12 hours until pliable, leave to cool and then enjoy!

To store, place in an airtight container in a cool, dry, dark place.

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BUTTERFINGER BITES

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Ingredients

2 cups coconut
2 cups dried apples, chopped
2/3 cup peanut butter
1 1/2 Tbsp vanilla essence

Method

In a large bowl, combine all ingredients; mix well. Shape into 1-2cm balls. Place onto mesh sheets & dehydrate at 55 deg C for 4-5 hours, or until firm & crisp on the outside.

Allow to cool, then enjoy!

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Recipe courtesy of www.everythingkitchens.com

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MINCE, APPLE & RAISIN ROLLUPS

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Ingredients

 

Mince Mixture
650g very lean minced steak
1/2 cup dehydrated grated carrots
1 Tbsp ground dehydrated onion
1/4 tsp ground dehydrated garlic
2 tsp dried parsley
2 Tbsp ground dehydrated celery
1 tsp ground dehydrated celery leaves
1 Tbsp Worcestershire sauce
1 Tbsp tomato sauce
2 Tbsp dried breadcrumbs
1 egg, lightly beaten
1/2 tsp dry mustard
1/2 tsp salt
freshly ground black pepper

 

Apple & Raisin Mixture
6 dried apple slices
1/2 cup raisins/sultanas
1/2 Tbsp ground dehydrated celery
1/2 Tbsp ground dehydrated onion
1 cup dried breadcrumbs
1/4 tsp garam masala
1 Tbsp lemon juice
1/4 tsp salt
freshly ground black pepper

Method

Combine all mince mixture ingredients & leave for a few hours to blend the flavours.

Meanwhile, prepare the Apple & Raisin Mixture. Barely cover dried apple slices with boiling water & leave, covered, for 1 hour. Drain, chop finely & combine with the remaining ingredients.

Place a sheet of waxed paper on a table or bench & brush lightly with flour.

Place meat on the waxed paper, cover with a sheet of plastic wrap & roll out to approximately 1cm (1/2in) thick.

Remove the plastic wrap, spread the raisin & apple mixture over meat & roll up using paper. (Don't roll the paper inside the meat!).

Place roll in a lightly greased shallow baking dish & bake in a moderate oven at 180 deg C for 1 hour.

Serve up in slices & enjoy!

 

Recipe courtesy of Drying Food, by Ricky M Gribling.

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PORK & APPLE DELIGHT

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This recipe is brought to you by one of our EziClub Members! It was a winning entry in our Apple Peeler Corer Slicer Competition in the first issue of the Ezidri Express!

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Ingredients

Pork schnitzels
Dried apple slices (rehydrated)
Horseradish cream
Breadcrumbs  

Method

This recipe couldn't be easier! Simply flatten the pork schnitzels & spread a thin layer of horseradish cream, followed by a layer of apples.

Roll up & coat in breadcrumbs.  Spray with oil & bake in an oven preheated 180 deg C until roll is browned & pork is cooked through.

Cut into slices, serve with salad & enjoy.

 

Recipe courtesy of G. Lowdell, Victoria.

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SPECIAL APPLE SAUCE

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This apple sauce is exceptionally delicious with pork - why not make it for your next special occasion!

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Ingredients

8 dehydrated apple slices

1 Tbsp olive oil

1 Tbsp dehydrated onion

1/2 cup unsweetened apple juice

1 tsp cider vinegar

1 tsp honey

1/2 tsp Dijon mustard

1 Tbsp grated preserved ginger

good pinch of ground cloves

1/4 cup thickened cream

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Method

Barely cover dried apple slices with boiling water. Cover & leave for 1 hour. Drain.

Heat oil in frypan & cook onion very quickly. Add apple & remaining ingredients except cream. Simmer gently for 10 minutes.

Put through blender, return mixture to pan, heat through & add cream.

Pour over pork medallions, chops or roast pork & enjoy!

 

Recipe courtesy of Drying Food, by Ricky M Gribling

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