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ULTRA FD1000 - SNACKMAKER FD500 - CLASSIC FD300

HOME FOOD DRIER

C 0 N T E N T S PAGE

Introduction 2

Features 2

Specifications 4

ImportantSafeguards 6

CareofyourEzidri 7

UsingyourEzidri 7

HelpfulBasicGuidelines 8

DryingFruits 10

DryingTableforFruits 12

DryingRoll-ups 16

DryingTableforRoll-ups 18

DryingVegetables 20

DryingTableforVegetables 22

DryingMeats&Fish 26

DryingHerbs&Spices 29

DryingFlowers 31

Recipes 34

Warranty 49

YDRAFLOW INDUSTRIES LIMITED

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INTRODUCTION

Withover25yearsofDehydratormanufacturingexperienceHydraflowIndustriesLimited,NewZealandhaveincorporated21stcenturytechnologytoleadtheworldintheproductionoftheEZIDRIFoodDryers.WiththeHydraflowSealofQuality,theEZIDRIrangeofFoodDriersprovideoutstandingreliabilitywithanaccurateheatedairflowsystemtoensurethehigheststandardofnaturallydeliciousandnutritiousdriedfoodwithouttheuseofpreservativesoradditives.

Certified to International electrical and food grade standards, EZIDRI is a world leading brand of Food Dehydrators.

Theuniqueheatedairflowpattern,combinedwithmicroprocessorsandintegratedPLDcircuitry,provideaccurateandanevenheatedairflowtemperature,ensuringfast,evendryingwithminimalelectricityconsumptionand exceptional expandability,EZIDRIFoodDriersprovideyearsofreliableandcosteffectiveoperationbackedbyInternationallyacclaimedaftersalesservice.

FEATURES

EZIDRI ULTRA FD1000 – The Ultimate Food DrierCompletewithbaseand5trays,with1MeshSheetand1SolidSheet,Inst/RecipeBook.Designedtotake15Kgsapproxofwetproduce,theUltraisExpandableupto30traysforHerbs&FlowerDrying,24traysforFruit,VegetablesandBeefJerky,15traysforFruitPureeroll-ups,MealsandSoups.Temperaturecontrolisbymanualvariablesetting,rangingfrom35�C �� 63�C�C �� 63�C��63�C�C

EZIDRI SNACKMAKER FD500 – Family Food DrierCompletewithbaseand5trays,with1MeshSheetand1SolidSheet,Inst/RecipeBook.Expandableupto15traysforHerbsandFlowers,12traysforFruits&VegetablesandBeefJerky,10TraysforFruitPureeRoll-ups,MealsandSoups.Temperaturecontrolissofttouch,3settings,Low-Medium��High

EZIDRI CLASSIC FD300 – Everyday Food DrierCompletewithbaseand4trays,with1MeshSheetand1SolidSheetInst/RecipeBook.Designedasageneralfooddrierforsmalleramountsofproduce,snacksetc.Expandableupto10trays.Notemperaturecontrol.Factorypre-settohaveanaveragedryingtemperatureof50��55�C�C

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TRAYS: Onelayerofslicedfruitorvegetablescanbeplaceddirectlyontoeachtray.Thetraysarethenplacedonthebasewiththelidontop.

MESH SHEET. Themeshsheetisadetachableplasticmatinsertwhichflexesforeasyremovalofthetoughestdried-onfoodandalsousedwhendryingsmallproducewhichmayslipthroughthespokesofthetray.

SOLID SHEET. Thesolidsheet(lightlyoiledfirst)isusedwhenmakingroll-upsandfordryingsoupsandmeals.Itisalsousedonthebottomtraywhendryingmarinatedmeatsforbeefjerkyorwhendryingflowersandherbs.

SPACER RINGS: Theseringsprovideextraheightwhendryinglargeritems,suchasbunchesofherbs,flowerheadsorstemmedflowers.Theycanbepurchasedfromyourlocalstockistornationaldistributor.

THEEZIDRIHEATEDAIRFLOWPATTERN

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IMpORTANT SAFEGUARDSTheEZIDRIrangeofFoodDriershavebeenmanufacturedtothehigheststandards.Aswithallhouseholdappliancescareshouldbetakentoensureunitsremainelectricallysafeandthefollowinginstructionsshouldbenoted.PLEASE READ ALL INSTRUCTIONS

1. Whentheunitisfirstswitchedon,ensurethatthefaninthecentreofthebaseis rotating.Thiswillbeapparentbybothsightandsound.Ifnot,unplugtheEZIDRI immediatelyandreturnittoyourlocalretailer.2.Theoutersurfaceoftheappliancemaygethotwhenitisoperating3.Toprotectagainstelectricalhazards: (a)DonotimmersetheEzidribase,cordorpluginwaterorotherliquid. (b)Donotpourorspillwaterorliquiddowntheopeningatthetoporanyother opening. (c)Whenpreparingroll-upsorpurees,alwaysfillthesolidsheetonanindividual trayofftheEZIDRIbaseandthencarefullytransferthetraytotheunit. (d)Whenpreparingroll-ups,ensurethatthepureeisofsuchaheavy consistency,thatitwillnotspilloverthesolidsheet.Theconsistencyshould besuchthataspatulaisrequiredtospreadthepureeevenly. (e)Donotmovetheunitwhilsttheproduceisbeingdried. (f) Switchoffthepowerandremovetheplugbeforecleaning.(see‘Careofyour EZIDRI’) (g)Theapplianceisnotintendedtobeoperatedbymeansofanexternaltimeror separateremote-control.4. Unplugtheunitfromtheelectricaloutletwhennotinuse.5. Donotoperatetheapplianceifitmalfunctionsorhasbeendamagedin anymanner.Returntheapplianceorsendtoanauthorisedserviceagentfor examination,repairoradjustment.6. Ifthecordorplugisdamaged,itmustbereplacedbyanauthorisedservice agent.7. DonotusetheEZIDRIoraccessoriesforanyotherpurposethanthatforwhich theappliancehasbeendesignedfor��i.e.:fooddrying.8. Donotuseaccessoryattachmentsnotrecommendedbythemanufacturer.9. AvoidusingsharpinstrumentsthatcoulddamagetheEZIDRI.10.Donotuseoutdoors.11.Donotletcordhangoveredgeoftableorcounter,ortouchhotsurfaces.12.Donotplaceonornearahotgasorelectricburner,orinaheatedoven.13.AlwaysrefertotheinstructionBooksuppliedandifindoubtcontactyour supplierornationaldistributorforadvice.14.Thisapplianceisnotintendedforusebypersons(includingchildren) withreducedphysical,sensoryormentalcapabilitiesorlackofexperienceand knowledge,unlesstheyhavebeengivensupervisionorinstructionconcerning useoftheappliancebyapersonresponsiblefortheirsafety.

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CARE OF YOUR EZIDRITOP: Wipewithasoft,dampclothafterremovingfromtheunit.Donotuseabrasivepadsorsharputensils.TRAYS & MESH SHEETS: Soakinwarmwaterwithamilddetergent.Asoftbristledbrushwillloosendried-onfoodparticles.Aweaksolutionofbleachandwaterwillwhitenbadlystainedmeshsheets.SOLID SHEETS: Washwithwarmwaterorwipeoverwithpapertowel.Donotusedetergent.BASE: DO NOT PUT BASE, CORD OR PLUG IN WATER: Wipewithasoft,dampclothanddonotuseabrasivepadsorsharputensils.DO NOT USE: anysolventsonanypartoftheEZIDRIasthesemaydamagetheunit.

USING YOUR EZIDRI1 RemovetrayswhicharelocatedbetweenthetopandbaseofyourEZIDRI.2 Plugcordintoelectricaloutletandswitchonthepower.Checkthatthefanis rotatingandallowtheunittowarmupforafewminuteswhilepreparingthe firsttrayoffood.3 Selectthetemperaturerecommendedfortheproductyouaredrying.4 Placethefoodonthetrayswithpiecesnotquitetouching.Donotspraytrays withvegetableoilsorfatasthismaycausethetraystocrack.5 Useameshsheetonatraywhendryingherbsandflowersoritemswhich canslipthroughthespokesinthetray.Theflexibilityofthemeshsheet makesiteasytoremovedried-onfruitandvegetables,likebananasand tomatoes.6 Useasolidsheet,lightlyoiledwithvegetableoil,onatraywhendrying puréesforroll-upsorsoupsandmeals.Useapapertoweltowipethesolid sheetifexcessfataccumulatesonthesolidsheet.Placeasolidsheetonthe bottomtraynearestthebasewhendryingherbsandflowers.7 Alwaysfillthetraysawayfromthedrierandthencarefullytransferthetrayto thebaseoftheunit,particularlywhenmakingroll-ups,asthepuréecould spillintothebase.8 PlacetheunitinaWELLVENTILATEDAREA.

15.Correct Disposalofthisproduct:ThismarkingindicatesthatthisproductshouldnotbedisposedofwithotherHouseholdwastesthroughouttheEU.Topreventpossibleharmtotheenvironmentorhumanhealthfromuncontrolledwastedisposal,recycleitresponsiblytopromotethesustainablereuseofmaterialresources.Toreturnyouruseddevice,pleaseusethereturnandcollectionsystemsorcontacttheretailerwheretheproductwaspurchased.Theycantakethisproductforenvironmentalsaferecycling.

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HELpFUL bASIC GUIDELINES

POWER FAILURE: Intheeventofpowerfailure,theUltraFD1000willremainonthesettemperature,buttheSnackmakermustberesettothedesiredtemperaturesetting.

Themoreyoudrythemoreproficientyouwillbecome.Youwillnoticethattherearemanyfactors,whichaffectthedryingprocess,suchashumidity,altitude,preparationandthequalityofthefreshproduce.

PREPARATION: Choosemature,ripeproduceandprepareitquickly.Donotleaveslicedproduceforlongperiodsbeforeplacinginthedrierasthisaffectsthequalityofthefinishedproduct.Wherepossible,cutfruitandvegetablesintothesamenumberofpiecessoyouwillknowhowmanyslicestoputintoaparticularrecipe.Toensurethattheproducewilldryatthesamerate,cutproduceintouniformslicesorcircles5mmthickoruseafoodprocessororslicer.

OPTIONAL PRE-TREATMENT:Pre-treatmentdoespreventoxidization(thedarkeningoflight-colouredfoodslikeapples)andpreventslossofessentialvitamins.Naturaldipslikecitrusfruitjuicescanbeusedasanalternativetocitricandascorbicacid.

DRYING: Alwaysoperateyourdrierinawell-ventilatedposition.Pre-heatingtheunitbeforecommencingdryingisrecommended.Drythesametypeofproducetogetheranddonotaddfreshproducttopartiallydriedasthiswillincreasethedryingtimeforbothproducts.Spreadonelayeroffoodonlyoneachtray.

DRYNESS TEST: Ifpossible,checkyourproduceneartheendofthedryingcycleasover-driedfoodlosesnutritionalvalueandtasteandismoredifficulttoreconstitute.Acooledpieceofproduceshouldbetorninhalfandsqueezed.Ifnomoistureisapparent,itisdryenoughtobestored.

Generally,fruitandroll-upsarepliableandleathery,althoughifhoneyhasbeenaddedtheymaystillbeslightlysticky.“Vegetableswillbeeithertoughorcrispandbeefjerkyandfishwillbequitetoughandwillbend.

9 HYGIENE ■Washhandsthoroughlybeforehandlingfood. ■Detergent,bleachandwaterwillensureutensils,containersandcutting surfacesarethoroughlycleaned. ■Preparefoodquicklyfordryingandstoreexcesssuppliesinrefrigerator untilreadytobeused. ■Ifleavingdriedfoodtocoolinthedrierbeforestoring,coverthecentre outlettostopfliesandinsectsentering. ■Alwaysstoredriedfoodsinair-tightcontainersinacool,darkplace.

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PACKAGING: Alwayscoolyourdriedproductcompletelybeforepackagingitinairtight,moisture-proofcontainers,awayfrominsectsandpossiblereconstitutioncausedbyhumidity.

■Vacuumpackagingbagsorglassjarsareidealforlongtermstorage.■Glasscontainerspreviouslyusedforfoodstoragearemostcommonlyused.■Bagsealerscanalsobeusedbutalwayssqueezethebagtoremoveas muchairaspossiblebeforesealing.■Ordinaryplasticbagsarenotairtightsotheyarenotmoistureproof.

STORAGE: DriedfoodshouldalwaysbestoredinaCOOL,DARK,DRYLOCATION.Forevery10�Cdropinstoragetemperature,theshelflifeofdriedfoodincreasesuptofourtimes.Theidealstorageplaceisyourrefrigeratorordeepfreezeforsuchlowacidfoodsasvegetables,meatsandfish.Anypossibilityofinsectinfestationcanbeovercomebyplacingyourpackagesofdriedproduceinthedeepfreezeforupto48hours.

RECONSTITUTION: Donotaddtoomuchwaterwhenreconstitutingdriedfoodasnutritionallosswillresult.Theamountofwaterdriedfoodwillabsorbandthetimeittakestocompletereconstitutionvariesaccordingtothesizeofthefoodanditsdegreeofdryness.Iftheliquidisabsorbedquicklyandthefoodstilllooksshrivelled,addalittlemorewateruntilthefoodwillholdnomore.Boilingwaterhastensreconstitution.

Although a lot of fruit is eaten dry as a snack, fruit for stewing and pie recipes isreconstitutedbyaddingonecupoffruittoonecupofwater.Allowtostanduntilrecon-stitutedandthenproceedwiththerecipe.

Ageneralruleforreconstitutingvegetablesistoadd11/2cupsofwatertoeachcupofvegetables.Forstewsandcasserolesthevegetablescanbeplaceddirectlyintostocktoreconstituteduringthecookingprocessbutremembertoaddextrastocktoallowthedriedvegetablestoreconstitutefully.

EZIDRI ULTRA FD1000 SNACKMAKER CLASSIC

Herbs&Spices 35-40�C Low Notrec.

Vegetables&Flowers 50�C Medium On

Fruit&FruitRoll-ups 55�C Medium On

Meat&Meals 60�C High Notrec.

DRYING TEMpERATURE CHART

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DRYING FRUITS

DRYING TEMPERATURES: ULTRA FD1000 55°C SNACKMAKER FD500 Medium CLASSIC FD300 Pre-set Temp AVERAGE DRYING TIMES: 10 to 14 hours

Differentfruitstakevaryingtimestodry.Dryingtimescanbeaffectedbythethicknessoftheslices,humidity,altitudeandmoisturecontentofthefruits.

Alwaysplacethedrierinagoodairflowsothatthemoistairbeingextractedfromtheproduceisnotbeingre-usedandcausingextrahumidity.

Forhighqualitydriedfruits,choosefirm,ripefruits,whenthesugarandnutritionalcontentishigh.Over-ripefruitisusedforroll-ups.

Processfruitquickly;preparesufficientproduceforonetrayatatime.Thenplaceitonthepre-heateddrierandpreparethenext.

PREPARATION:

Washfruitwell,removeblemishes,pipsandstems.Patdrywithpapertowels.Generallyfruitissliced5mmthickwithasharpknife,foodprocessor,orapplepeel-er/slicer/corer.Uniformsizedslicesresultinevendrying.Apples,pears,citrusfruitandstonefruitcanbedriedwithoutpeeling,ifdesired.

SHOULD FRUITS BE PRE-TREATED?

THISISNOTNECESSARYFORMOSTFRUITSWHICHARESIMPLYSLICEDANDDRIED.However,pre-treatmentdoeshelptokeepfruitabrightcolourandpreventslossofvitaminsAandC.

Naturalpre-dipslikecitrusorpineapplejuicereducebrowning,whichmainlyoccursinapples.Slicefruitdirectlyintojuiceandremoveafterfiveminutes,drainthoroughlyandplaceontrays.Stonefruit(Apricots,Plumsetc),KiwifruitandTamarillocanbetreatedbypreparingasolutionofonepartofhoneydissolvedintwopartsofwater,heatthesolutiontoensurehoneyistotallydissolved,thenallowittocompletelycoolandaddtheslicedfruitandsoakovernightbeforedrying.Thiswillhelptoretainthecolourandgivealightlyglacedfruitwhichisdelicious.

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AscorbicAcid/CitrusAcid:Dissolve15mls(1tbs)intwolitresofwater.Soakfruitfortwominutestopreventbrowning,drainthoroughlyandplaceontrays.

POPPING BACKS:

Poppingthebacks(inside-out)ofapricotandplumhalvesandplacingthefruitskindownonthetrayspeedsdryingtime.Largerfruitshouldbecutinquartersor5mmslicesforfasterdrying.

CHECKING:

Ifdryingwholefruitswithanaturalwaxcoatinglikegrapesandblueberriesitisadvisabletodipthemintoboilingwaterforthreeminutes.Thiscrazestheskinandmakesthemmoreporousassmalllinesallowmoisturetoescapethusspeedingupdryingtime.Besuretodipfruitinicecoldwaterafterdippinginboilingwater.Largegrapescanbehalvedandplacedskindownontrayswithoutchecking.

FILLING TRAYS:

Placefoodslicesevenlyinsinglelayersoneachtrayanddonotoverlapastheseareaswilltakelongertodry.Eachtraywillholdapprox.1/2kiloof“wet”fruit.

DRYNESS TEST.

Mostfruitwillbepliableorleatherywithoutdampspotswhenproperlydried.Tearacooledpieceoffruitinhalfandcheckbysqueezingtoseeifthereisanymoistureleftinside.

RECONSTITUTION:

Allowonecupofwatertoonecupoffruit.Boilingwaterhastensreconstitution.Letstanduntilreconstitutedandthenproceedwiththerecipe.Reconstituteinfruitjuiceforfruitsaladordirectlyintoyoghurt.

HUMIDITY:

InveryHumidconditionsitisrecommendedtosettheSnackmakertohighandtheUltraFD1000tomax�Ctocompensateforthehighmoisturecontent.

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FRUIT pUREES / ROLL UpS

DRYING TEMPERATURES: ULTRA FD100055°C SNACKMAKER Medium CLASSIC FD300 Pre-set temp AVERAGE DRYING TIMES: 10 to 12 hours

NOTE: Veryhumidconditionswillrequirehighertemperaturesettings: UltraFD1000-Max�C SnackmakerFD500-High

Roll-upsaredried,rolledsheetsofplainorsweetened,cookedoruncooked,mashedorpuréedfruitsorvegetables.Mashedfruitresultsinthickerroll-upsthanpuréedfruit.Fruitswhichoxidizerapidlylikeapricots,apples,peachesandberryfruits,arebestheatedtoboiling,cooled,thenpuréed.

■Placethesolidsheetintothetrayawayfromthebaseoftheunitand LIGHTLYOILTHESOLIDSHEETwithvegetableoiltostoptheroll-up stickingtothesolidsheet.

■Puréeormashfruitorvegetables(preferablyover-ripe)toathick consistency.

■Useaspatulatospreadthepuréeevenlyontothelightly-oiledsolidsheet. Ideallythecentreshouldbethinnerthantheoutsideedge.

■TheEzidriUltraFD1000solidsheetstakes2cupsofpuréeandtheEzidri Snackmaker11/2cups.

■Placethetrayandsolidsheetcarefullyontothebase.

■Avoidspillagewhichcouldresultindamagetothebase.

■Donotmovetheunitwhiledryingtheroll-ups.

■SetEZIDRISNACKMAKERonMEDIUMandEZIDRIULTRAFD1000on55�C.

■Mostroll-upsaredrywhenthecentresarenolongersticky.Bananaand berryroll-upsremainslightlysticky.Berriesarebestcombinedwith anotherfruitsothattheroll-upsarenottoobrittlewithtoomanyseeds.

■Averagedryingtimeis12to14hours-ie:overnight.

■Blendedroll-upshaveaneventexturewhilemashedroll-upsareheavier andwilltakelongertodry.Bananaandkiwi-fruitarebestmashed,not blended.

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■Removetheroll-upfromthesolidsheetwhileitisstillwarm,thenroll, allowtocool,coverwithplasticwrapandstoreinanair-tightcontainer. Shelflifeisincreasedbystoringroll-upsintherefrigerator.

USES:

Roll-upsaredelicioussnacks.Theycanbereconstitutedbyaddingonepartwaterorjuicetoonepartroll-upforuseasapuréeorsauce.Theymakeeasydessertsforbabiesandsmallchildren.Lineatrifledishorcoverapiecrustbeforeaddingthefilling.Forsugar-freejam,reconstitutethreepartsroll-uptooneparthotwater.

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DRYING VEGETAbLES

DRYING TEMPERATURES: ULTRA FD100050°C SNACKMAKER FD500 Medium CLASSIC FD300 Pre-set temp AVERAGE DRYING TIMES:6 to 10 hours

NOTE: Veryhumidconditionswillrequirehighertemperatures

Differentvegetablestakevaryingtimestodry.Dryingtimescanbeaffectedbythethicknessoftheslices,humidity,altitudeandmoisturecontentofthevegetables.

Alwaysplacethedrierinagoodairflowsothatthemoistairbeingextractedfromtheproduceisnotbeingre-usedandcausingextrahumidity.Choosefresh,crispvegetablesforahighqualitydriedproduct. Just likefruits,vegetablesshouldbepickedripeanddriedassoonaspossibletominimizenutritionalloss.

PREPARATION:

Washthevegetablesthoroughlyandremoveanyblemishes.Forbestresults,sliceordicevegetables5mmthickwithsharpknifeorfoodprocessor.Asparagusandbeansshouldbecutonalongangle(Frenchstyle).

PRE-TREATMENT:

Vegetables likebeansandpeasbenefitfromsteamblanching,whichreducesthenumberofmicro-organismswhichcausespoilageinvegetables,stopsdestructivechemicalchanges,preservesthecolour,stopstheripeningprocessandhelpstodrythevegetablesmorequicklybecausetheouterskinismoreporous.

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STEAM BLANCHING:

Bringabout20mmofwatertoabriskboilinapanwithatightfittinglid.Placeslicedvegetablesinacolanderintothepanandcoverit.SteamaslongassuggestedintheVegetableDryingTable.Coolinicedwatertostopthecookingaction.Drainandpatdrywithpapertowels.

MICROWAVE PRETREATMENT:Placeslicedvegetables inmicrowavedishandcookfor2minsofnormalcookingtime.Stirthevegetableshalfwaythroughthepretreatment.

FILLING TRAYS:

Placevegetableslicesinsinglelayersontraystodry.Eachtraywillholdapprox.1/2kgof“wet”vegetables.

DRYNESS TEST:

Takeacooledvegetableslice,bendandtearit.Itshouldbequitehardandfirmwithnosoftspotsormoisture.

RECONSTITUTION:

Add11/2cupsofwatertoeachcupofvegetables,allowtostanduntilreconstituted(approx.20mins)andthenuseinthenormalcookingprocedure.Boilingwaterhastensreconstitution.Driedvegetablesaddedtosoupsandcasseroleswithoutpriorsoakingwillreconstituteduringthecookingprocess.

POWDERED DRIED VEGETABLES:

Driedvegetables,suchasonions,garlic,mushroomsandcelery,canbepowderedinablenderandusedindips,soups,babyfoodandsalads.

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DRYING MEATS AND FISH

JERKY OR BILTONG

Israwmeat,usuallybeeforvenison,whichhasbeensaltedormarinatedandthendried.Rawchickenandporkarenotrecommended.

DRIED COOKED MEAT AND MEALS:

Meat is first cooked then cut into small pieces and dried. It can also be cooked as part ofcompletemealssuchascasseroles,stewsorstirfries,thendriedandreconstitutedbyaddingwater.Chickenandpork,whicharenotusedforjerky,arealsosuitable.

FISH JERKY

Is raw fish which has been salted, sometimes smoked, then dried to a low moisture content.

DRYING BEEF JERKY:

Chooseleanmeatwithoutfat,asfatgoesrancidduringstorage.Twokilosof leanmeatwillmake1/2kiloof jerky.Askyourbutcher toslicethemeat into longstrips5mmthickoruseasharpknife.Partiallyfrozenmeatiseasiertoslice.Meatcutonthecross-wisegrainislesschewythanthatcutlength-wise.

GameMeat:Anycutcanbeusedbecausethemeatisalwayslean.Itisadvisabletofreezegamemeatsforatleast60daysbeforedryingasasafe-guardagainstanydiseasestheanimalmightbecarrying.

DRYING TEMPERATURES: ULTRA FD100060°C SNACKMAKER FD500 High CLASSIC FD300 - not suitable AVERAGE DRYING TIMES:6 to 8 hours

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Using500gramsofleanbeeforvenison,marinateinthefollowing:

4tbssoyasauce 2clovesgarlic4tbsWorcestershiresauce 1/2tspsalt1tbstomatosauce 1tbsgratedrootginger1/4tspblackpepper 1tbscurrypowder

Completelycoatmeatinthemarinade,cover,andletstandintherefrigeratorfor6to8hours.Drain.Useasolidsheetonthefirsttray(tocatchanydrips)andmeshsheetsthereafter.Turnthemeatafterfourhour’sdrying.Dryat60�CorHighfor6to8hours.Itisreadywhenitbendslikeawillow,withoutbreaking.

Thereshouldbenomoistspots.Shelflifeisupto4weeksandforlongtermstorage,storeinanair-tightcontainerintherefrigeratororfreezer.

CORNED BEEF JERKY:

Purchaseseasonedcornedbeef,readytocook.Slicetheuncooked,seasonedcornedbeefintolong,narrow,evenstrips.Layflatonmeshsheets.Dryuntilleathery.Driedcornedbeefshouldbreakwhenbent,butshouldnotbebrittle.Sealinair-tightcontainerandrefrigerate.

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DRYING COOKED MEATS:

Usetendercookedbeef,venison,pork,ham,baconorpoultryandcutoffallfat.Left-oversteakorroastisideal.Ensurethatthemeatiscompletelycooked.Dryin5mmslicesor10mmcubesonmeshsheetsfor6to8hoursat60�CorHigh.Whendry,themeatshouldbehardandcrispwithoutmoisture.Shelflifeis6weeksorrefrigerateinanairtightcontainerforupto8weeksorfreezeupto6months.

Meatwhich iscookedaspartofacasseroleorstewshouldbecutthinlysothatbothmeatandvegetableswilldryandreconstituteinthesametime.Savourymince,chickenchowmeinandstir-friedporkalldrywell.Reconstitutingcookedfishisnotrecommended.

Mealsshouldbedriedonlightly-oiledsolidsheetsat60�CorHighfor6to8hours.Stirafter3hour’sdrying.Storeinanairtightcontainerinacool,dryplaceorpackagereadyfortheout-doorsandstoreintherefrigeratorordeep-freeze.

To reconstitute,barelycoverwithcoldwaterandslowlybring to theboil, stirringconstantly.Turnelementdownaslowaspossibleandsimmerforupto20minutesoruntilreconstituted.

DRYING FISH:

Chooselean,freshfish,cleanitpromptlyandkeepitcolduntilitistobedried.Makesureithasnotpreviouslybeenfrozen.Itcanstillbeusedbuttheflavourandtexturewillbeinferiortofresh.

Cutfishintoslices5mmthickandmarinatefor6to8hoursintherefrigerator.Thismarinademustinclude4tspsaltperkilooffreshfish.Placeonmeshsheetsontraysanddryat60�CorHighfor6to8hoursuntiltheyaretoughanddrywithnomoistspots-nevercrumblyorcrunchy.

Storeinanair-tightcontainerinacool,dryplaceorinrefrigeratorordeep-freezeifkeepingover2weeks.Itisbesttousefishwithalowfatcontent,likegroper,cod,schnapper,whitingandperch.

LEMON MARINADE (foronekilooffish)

4tspsalt 2tbsdriedparsleyflakes 2tsponionpowder 1/2cuplemonjuice

Mixwellanddistributeevenlyover eachlayeroffish.

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DRYING HERbS AND SpICES

DRYING TEMPERATURES: ULTRA FD100030-40°C SNACKMAKER FD500 Low CLASSIC FD300 - not suitable AVERAGE DRYING TIMES:4 to 8 hours

Herbsareeasilygrownanddriedwhenavailableduringthesummermonthsforwin-tersoups,casserolesandsauces.BydryingherbsintheEZIDRIatcontrolledtem-peratures,yourherbswillretaintheirbrightcolourandmostoftheirnutritionalvalue,thoughfreshherbsandspiceswillalwayshaveastrongersmellandflavour.

Harvestyoungandtenderherbsintheearlymorningwhentheyareattheirmostaromatic.

Drythemonthestemastheycaneasilybestrippedoffoncetheyaredry.Seedsmayrequirefurtherdryingafterremovalfromtheirseedpods.

Herbswillgobrownifdriedattoohighatemperature.Thisshouldnotexceed35’CorLOWforcorrectdryingofherbsand40�CorLOWforspices.

PREPARATION:

Stripstalksoffwoodypartsofherbsandwashthoroughly.Theseedsandleavesareeasilystrippedoffoncetheyaredry.

FILLING TRAYS:

Putmeshsheetsonthetrayswhichhelpspreventsmallerparticlesfallingthroughtothetraysunderneath.Placeonelayerofherbsoneachtray.Ifdryinglargerbunchesofherbs,spacerringsbetweeneachtrayprovideextraheight.

DRYNESS TEST-

Herbleavescanbecrumbledbetweenthefingerswhentheyaredryandseedswillbebrittle. Strip the leaves fromthestemsandcoolbeforeplacing inanair-tightcontainer.Checkafterafewdaysandifthereisanycondensationtheywillneedfurtherdrying.

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STORAGE:

Storeherbs inopaque jarswithair-tight lids inacooldarkplaceandretainextraflavourbycrushingorgrindingthemasyouneedthem.Donotstoreherbsinpaperbagsbecausetheoilswillbeabsorbedbythepapercausingflavourloss.Labelthejarsasherbscanbedifficulttorecogniseaftertheyaredried.

USING DRIED HERBS:

Onekiloofherbsdriesdowntoabout125gramssousesparingly.Someherbslikecorianderandbasilwilllosetheirflavourmorerapidlythanothersandsharpflavourdeteriorateswithage.

HERB TEAS: Useoneheapedteaspoonofdriedherbstoonecupofboiling water.Letstandforfiveminutesandstrain.

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DRYING FLOWERS

DRYING TEMPERATURES: ULTRA FD100050°C SNACKMAKER FD500 Medium CLASSIC FD300 - not suitable AVERAGE DRYING TIMES:6 to 12 hours

Here’satrulyinterestingusefortheEZIDRIandyouwillbesurprisedbythewonderfulresults.ByusingtheEZIDRIwithitscontrolledconditions,youwillfindthatallpartsoftheflowerdryquicklyandevenlythuseliminatingthemouldproblemcommonwhenusingotherdryingmethods.

Mostopen-centredflowersdrywell,likeroses,peonies,cornflowers,daisies,larkspuranddelphiniums.Theheadsofpeonies,sunflowers,camellias,evenmagnolias,canbedriedsuccessfullyusingspacerrings.

POT POURRI:

Whengatheringflowersforpotpourri,pickopenbloomspreferablyinthemorningafterthedewhasevaporated,choosingthemfortheircolour,formandfreshness.Cut unblemished flower heads and aromatic leaves with secateurs. Strip petalsfromlargerflowersandplaceonelayeroneachtfay,oruseoneortwospacerringsbetweeneachlayerofflowerheads.

Althoughmostpotpourrimixesuse rosepetalsor lavenderasabase, therearelotsofotherflowerssuchas lilac,honeysuckle, jasmineandscented leaves, likegeranium,whichaddinterestandperfumetothepotpourri.Tightroseheadsshouldbeslitabout5mmatthecalyxandsliceeachlargecarnationheadintwotoensurethoroughdrying.

Mixwellafterdryingandincludesomespicestoaddamuskyscenttothemix.Afixativesuchasfreshorrisrootordriedcitruspeelhelpstoholdtheperfumeoftheflowerpetals.

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Storepotpourriinair-tightmetalorearthenwarecrocks,inacooldryplaceforuptoeightweeks.Stiroccasionally.Placeasmallquantityinabeautifulbowltobeenjoyeduntilitfadesandneedstobereplaced.

Anexoticpotpourricanbemadebydryingunripefruit,vegetables,nuts,conesanseedswhichcanthenbecombinedwithdriedsunflowers,calendulas,marigoldsorlargedaisies.

Red,greenandpurplechilliesofallshapesandsizescanbedriedwholeorslitdownoneside.Theymakeawonderfuldisplayinawoodenbowlorcombinedwithconesandnuts.

POT POURRI MIXES

The ingredientsandproportionsforpotpourriareamatterofpersonal tasteanddependentonwhatisavailableinaparticularseason.

ALLRECIPESUSEDRIEDMATERIALS

Ageneralguideforproportionsofingredientsisasfollows:

4handfulsofherbsandflowers1-2tbsfixative(orrisrootordriedcitruspeel)1-2tbsmixedspicesOptional:afewdropsoffloweroil-usesparingly.

Inalargebowl,mixthedriedflowersandherbsgently. Inaseparatesmallbowlcombine flower oil, fixative and spices. Blend well and sprinkle evenly over theflowermix,gentlycrushingsomeoftheherbs.Packthepotpourrilooselyinclean,tightly-coveredearthenwarejars.Storeinacool,darkplacefor6-8weekstakingcaretoshakeorstirthemixturetwiceaweekwhichallowsthepotpourrimixtureto“mellow”anditisthenreadyforusebyplacinginabowlwhichcomplementsthecoloursinyourpotpourri.

SWEET & SPICY POT POURRI

1cuprosepetals 1/2cuplavenderblossoms2tbsrosemary 2tbschamomile1/2cupgratedorangepeel 1tbscorianderseeds1tbswholecloves 1stickcinnamon,crumbled

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WINTER POT POURRI

10red&greenchillies 10sunflowers20larchcones 4magnoliaseedheads10almonds(unshelled) 10walnuts(unshelled)1cuplemonslices 1cuppearslices2tbsmixedspice 1cuplichen

KIWI MIX

1cupredtamarilloslices 1cupkiwifruitslices1cuporangeslices 1cuplarchcones1cupgreenchillies 1cupmacadamianuts

Thefruitandnutswerepickedgreenanddriedwithskinsintact.Slicethefruit5mmthickanddryallingredientsapprox.12hours.

POMANDER BALLS

Theseold-fashionedaromaticdelightsdryquicklyandeasilywhenplacedonatraywith theadditionofoneormorespacer rings,dependingonthesizeof the fruit.Apples,lemons,limesororangesallmakegoodpomanders.

Usingaskewer,punchholesevenlyallovertheskinofthefruitandpushawholecloveintoeachhole.Theskinshouldbecompletelycovered.Nowrolltheballsinthefollowingmixture,thoroughlycoatingit.

35gmscinnamon 35gmsgroundnutmeg1tsppowderedorrisroot

LetthePomanderBallsstandinthemixtureforseveraldaysturningoccasionally.Placetheballsonasolidsheetonatrayandaddtheappropriatenumberofspacerrings.Dryat40�Cuntilshrunkenandlightweight-approx.36hours.

Whendry,tiealongribbonorcordaroundeachoneorwrapinnettingandtiewithribbon.

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RECIpES

FRUIT SALAD

1/2 cupeachdriedkiwifruit,nectarine,pineapple,apricotsstrawberries,plums,peaches,apples4cupsofwaterorfruitjuice1/2cupbrandy(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

1/2 cupeachdriedpineapple,mango,pawpaw,citrusfruit,coconut2tbscrystallisedginger21/2cupsorangejuice

Mixfruitsandginger,pouroverjuiceandmixgently.Letstanduntilfruitshavesoftened.Deliciousservedwithice-cream.

• Add a dash (or two) of orange liqueur.

APPLE, PINEAPPLE OR FEIJOA FRITTERS

1 cupdriedfruit 1cupwater1cupflour 1tspbakingpowder3tbspsugar 1egg1/3 cupmilk 1tspmeltedbutterpinchsalt

Soakfruitinthewateruntilreconstituted.Beateggandaddmilkandbutter.Addsiftedflour,bakingpowder,saltandsugarandbeattoasmoothbatter.Foldinfruit.Fryuntilbrownoneachside.Placeonpapertoweltodrain.

• Sprinkle with sugar and cinnamon.

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GLACÉ KIWIFRUIT, TAMARILLOS OR CITRUS FRUIT

1 kilofruit 1cupsugar2cupswater

Peelandcutfruitinto5mmslices.Addsugartowaterandbringtotheboil.COOLsyrupandplacefruitintoliquid.Leaveovernight.Gentlydrainandplacefruitonmeshsheetontrays.Dryat55�CorMediumforapprox.12-14hours.

• Dip one end in melted dark chocolate.

• Substitute 1/2 cup of creme de menthe liqueur for 1/2 cup water.

TAMARILLO & KIWIFRUIT TRIFLE

2cupsdriedglacédtamarillos&kiwifruit2cupswater sherry(totaste)1/3cupsliveredalmonds 1tamarilloroll-up1triflesponge 1cupvanillacustard

Reconstitutefruituntilsoft.Lineglassdishwithtamarilloroll-up.Addspongesprinkledwiththesherry;spoonoverthefruitandsyrup.Coverwithvanillacustardanddecoratewithsliveredalmonds.Chillbeforeserving.

• Use plum roll-up and brandy instead of tamarillo roll-up and sherry.

PLUM CRUMBLE

11/2cupsdriedplums 1tbsbrandy2cupswater 1/2cupsugar2tbssagoorcornflourTopping:115gmsbutter 1/2cupbrownsugar 1/2cupflour 1/2cupcoconut

Reconstituteplumsinthewaterandaddsugar,sagoandcinnamon.Pourintopiedish.Mixbrownsugar,flourandbutteruntilcrumbly.Sprinkleonplumsandscattercoconutontop.Bakeat180�Cfor30minutes.

• The same recipe is great using apples, peaches or apricots.

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FEIJOA ROLY POLY

13/4 Cupsflour 115gmsbutter1/4cupcoconut 3/4Cupmilk1/4cupsugar 2tbsorangejuiceandrind2tspbakingpowder 1/4tspsalt1feijoaroll-up 1cupwater

Breakroll-upintopiecesandreconstitutefor2minsin1cupofwaterinmicrowaveorletstandforapprox.15minutes.Siftflour,bakingpowderandsaltintoabowlandrubbutterintoituntilitislikefinebreadcrumbs.Addcoconut.Thensufficientmilktomakeastiffdoughthatcanberolledouttoarectangularshape,approx.20cms.Mixthefeijoaroll-upwithorangerind,juiceandsugar.Spreadoverthedough,leavingaborderallaround.Thenrolluplengthwiseandplacejoindowninabakingdish.Bakeat200�Cfor30minsuntilgolden.Servehotwithcustard,creamorice-cream.

• Try blackberry and apple roll-up which tastes like the old-fashioned jam roly po/y.

CHRISTMAS FRUIT MINCE

3cupsdriedmixedfruitincludingapplesRindandjuiceof1lemon&1orange 1tspmixedspice1cupbrownsugar 1tspsalt1/2 tspgroundcloves 1tspcinnamon1/4cupbrandy,whiskyorrum 11/2tspgratednutmeg

Chopfruitinblender,addremainingingredientsandmixwell.Putintojarsandcover.Keepinrefrigeratororcool,darkplace.

• 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.

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CARROT NUT CAKE

2cupsboilingwater 2cupsdriedgratedcarrot2cupssugar 11/2cupsvegetableoil2cupssiftedflour 2tspbakingsoda2tspbakingpowder 1tspsalt3tspcinnamon 4eggswellbeaten1/2cupchoppedwalnuts

Pourboilingwateroverdriedcarrots.Letstand1/2hourtoreconstituteanddrainoffexcessliquid.Mixsugarandoiltogether.Adddryingredientsandeggs.Thenaddcarrotsandnuts.Pourintowell-greased,floured,caketin.Bakeat175�Cfor30-35minutes.Icewithcreamcheeseicingwhencool.

CREAMCHEESEICING:

250gmscreamcheese 125gmsbutter1tspvanilla 2cupsicingsugar

Beatcreamcheeseandbutteruntilfluffy;addvanillaandgraduallyaddtheicingsugar.Beatuntilsmoothandcreamy.Spreadicingovercakeandgarnishwithchoppedwalnuts.

PERSIMMON BREAD 1cupsugar 1cupoil 31/4cupsflour 4eggs 1cupdriedpersimmons 1tspsalt 11/2cupsboilingwater 2tspbakingsoda 1tspcinnamon,nutmeg&cloves 1/2cupcrushednuts

Reconstitutepersimmonsinhotwaterforfiveminutesandblend.Mixsugar,salt,oil,spices,eggsandsoda(dissolvefirstinquartercupwater).Addflourandnuts.Bakeintwogreasedloaftinsat180’Cforonehouroruntiltestsdone.Removefromtinsatonceandcoolonrack.

DRIED FRUIT SQUARES

200gmsbutter 1egg11/2cupsdriedkiwifruit 3largecupsricebubblesortamarillos1/2cupsugar 1cupwater

Reconstitutefruitinhotwaterforfiveminutes.Meltbutterandsugarinsaucepan,addegg,thendriedfruit.Cookfor5minutes.Addricebubbles.Putinflattinuntilset.Cutintosquaresandsprinklewithcoconut.Keepindeepfreezeuntilneeded.

• Try dried apple and apricot slices.

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BANANA CRUNCH BAR

100gmsbutter 2tbsphoney 1/2cuprawsugar 1/2cupcoconut 1cupwholegrainoats 1/2cupplainflour 1/2cupchopped 1tspbakingpowder bananaroll-up

Meltbutter,sugarandhoneyinsaucepan.Stirinremainingingredientsandmixwell.Pressintogreasedspongerolltin.Bakeat175�Cfor15-20minutes.Cutwhilewarm.

BLACKBERRY & APPLE MUFFINS

1 cupbran 1tbsgoldensyrup1cupwholemealflour 1tspbakingsoda1blackberry&appleroll-up1tspmeltedbutter1cupmilk

Heatsyrup,milkandbutterandaddbakingsoda.Mixwithdryingredientsandfruitroll-uptoasoftconsistency,alittlesofterthanscones.Cookinpattytinsatl80�Cfor25to30minutes.

• Put roll-ups in the freezer to make them brittle so that they will break and blend easily.

FRUIT LOAF

2cupssugar 2cupswater 60gmsbutter1tbsmixedspice 1/2cupmilk 31/2cupsself-raisingflour2cupsblendeddriedmixedfruits(apples,pears,tamarillos,kiwifruit,etc.)2eggs

Placefirstsixingredientsinpotandsimmer10mins.Cool;thenaddbeateneggsandflour.Mixwell.Bakeintwomedium-sizedloaftinsapprox.onehourat190�C.

BANANA & RUM DESSERT

2cupsdriedbananas 1/2cuprumDoublecream 2heapedtspbrownsugar

Coverthedriedbananaswithrumandwaterandaddbrownsugar.Cookinovenuntilsoft.Servewarmwithdoublecream.

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PLUM SPRITZER

1/4plumroll-up 1/4cupwater1largeglasssodawaterorlemonade

Breakplumroll-upintosmallpieces,mixwiththewaterandreconstitutebymicrowavingfortwominutes.Stirwellandcool.Combinewithsodawaterorlemonade.

• For a sharper flavour use rhubarb and apple roll-up.

BANANA SMOOTHIE

1cupmilk 1cupplainyoghurt1/2cupdriedbananaroll-up 1/2tspvanilla1tsphoney(optional)

Placeallingredientsinblenderandpuréeuntilthickandsmooth.Serveimmediately.

• 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

4cupsdriedfruit(kiwifruit,pineapple,peaches,apricots,pears,apples,citrusfruit,yellowtamarillosandfigs)2cupssugar2cupswater2cupsbrandyorrum

Placedriedfruitinlayersinalargeglassjar.Bringthewaterandsugartotheboil,stirringoccasionally.Coolandaddthebrandyorrum;stirwellandpouroverfruit.Donotpackthefruittothetopasitwillswellasitreconstitutes.Leaveforafewmonthsbeforeservingwithwhippedcreamandicecreamorcoldhamorpork.

• Use honey instead of sugar and substitute feijoas for kiwifruit and tamarillos.

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CANDIED CITRUS PEEL

2cupspeel1cupwater1cupsugar

Barelycoverpeelwithwaterandgentlysimmer.Makeasyrupofwaterandsugar(usethewaterthepeelwascookedinprovidingitisnotbitter).Cookuntilallthewaterhasevaporatedstirringthemixtureoccasionallyuntilsyrupyandthick.Drainwell.Dryonmeshsheetsapprox.14-16hoursat55’CorMedium.Microwaverecipe:Makeasyrupofthewaterandsugar,addpeel,putintomicrowave,boil,thenturntomediumandcookuntilfruitissoftandclear.Drainwell,thendryasabove.

• Use figs cut into halves or quarters and simmer until fruit looks clear (1-11/2 hours). Drain very well. Roll segments in castor sugar, cinnamon or ginger, if desired.

PERSIMMON & CREAM CHEESE PIN WHEELS

1persimmonroll-up25gmscreamcheese

Lightlymashover-ripeastringentornon-astringentpersimmons,leavingtheskinson.Dryat55�CorMediumfor10-12hours.Coolandspreadthicklywithcreamcheese.Cutintopinwheelswithsharpknifeorscissors.

• Serve with coffee or pre-dinner drinks.

GRANNY SMITH MUESLI

1cupwholegrainoats 3apples1/2cupflakedalmonds 1tbshoney1tbsvegetableoil 1cupapricotyoghurtJuiceof1lemon 1/2tspsalt1/4 cupsesameseeds

Grateunpeeledapples.Placeinabowlwithotheringredientsandmixwell.Letstandfor20minutes.Placemixtureonlightlyoiledsolidsheets.Dryforapprox20hoursat55�CorMedium.Stiroccasionally.

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ORANGE & HONEY MUESLI

3cupswholegrainoats 1cuporangejuice1/2cupchoppeddriedfruit 1/2tspnutmeg1/2cupsunflowerseeds 2tbsliquidhoney1/2cupwheatgerm

Mixoats,fruit,wheatgerm,sunflowerseeds&nutmeg.Inasmallsaucepanheathoney&orangejuiceuntilitsimmers,stirringregularly.Pouroveroats,tossingtodampenallingredients.Dryonsolidsheetsat55�CorMediumforapprox.10hours.

• The longer the muesli is dried, the crisper it will be.

EDIBLE WREATHS

Thecentreslicesofunpeeledapplesandpearswhichshowthepipsandshapeofthefruitarebestforwreaths.Slicefruitvertically5mmthickanddiscardthefirstandlastsliceswhicharemainlypeelanddryat55’CorMediumfor8-12hours.Arrangeinacirclebystickingeachappleorpearslicetoapre-cutroundcardboardbackingormeshsheetwithadollopofmeltedchocolate.Thenaddanextrainnercircleortwo.Driedstrawberryandkiwifruitslicesaddcolourandwillhelptofillthegaps.Thecentreofthewreathcanbefilledwithatartanboworabowmadefromplumorstrawberryroll-up.Extrabackingcouldbeprovidedbyakiwifruitroll-upstuckontothemeshsheet,againwithmeltedchocolate.

• Make a heart-shaped wreath for Valentine’s Day or a traditional wreath for Christmas Day. They are fun to make, look decorative and are delicious to eat.

HEALTH ROLL-UP

1cupwholegrainoats2cupsapricotyoghurt2cupsripemashedbananas1/2 cupsliveredalmonds

Mixwellanddryapprox.16hoursat55�CorMedium. • Use 2 cups diced fresh fruit instead of bananas

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DRIED FRUIT CHUTNEY

1/2cupdriedkiwifruit 1/4cupdriedonion1/2cupdriedpeaches 1/4cupdriedgrapes1/4cupdriedorangepeel 1tsppowderedginger1/2cupbrownsugar 1tspsalt1cupwhitevinegar 1cupwater1/8tspcayennepepper 1tspcurrypowder

Putallingredientsinsaucepan,bringtotheboilandsimmerforonehour.Thencool,bottleandsealtightly.

• Spread on crackers and top with a small wedge of Camembert cheese.

TAMARILLO CHUTNEY1 cupdriedtamarillos 1/2cupdriedonions 1/4cupchoppedginger1/2cupdriedapples 3/4cupdriedgrapes 1/2cupdriedpineapple1cupwhitevinegar 1cupbrownsugar 2cupswater1tspmixedspice 1/8tspcayennepepper 1tspsalt

Putallingredientsintosaucepan,bringtotheboil,stirringuntilsugarhasdissolved.Boilslowlyforonehouruntilfruithasreconstitutedandthemixturethickens.Bottleandsealwhencold.

• Although the Chutney recipe used dried fruit, a combination of fresh, dried and tinned fruit could be used but add less water. This chutney is great with roast pork.

VEGETARIAN CURRY

1/2cupofthefollowingdriedfruitsandvegetables:

Pineapple,apple,kiwifruitTomatoes,redandgreencapsicums,onions1chilli(optional) 1tbscurrypowder2cupswaterorstock 2tbsflour2tbsbutter

Putcurrypowder,butterandflourinpanandstiroverlowheatuntilwellmixed.Adddriedfruit,vegetablesandstockandcookslowlyforatleastonehour.

• For extra flavour, make the day before serving. Try replacing part of the liquid with coconut milk.

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TASTY BURGERS

1 kgmincedbeeforlamb12driedapricots1onionfinelychopped 1egg1cupchoppedwalnuts 2/3cupwhitewine1slicecrumbedbread 1/2tspgroundallspicesalt/peppertotaste1/4cupdriedpowderedtomatoes

Soakapricotsinwinefor10minutes.Drainandmixleftoverliquidwithtomatopowder.Addextrawineifneededtomakeconsistencyoftomatopaste.Combinemince,onion,nuts,apricotsandspicesandmixwell.Shapeintohamburgers,topwiththetomato/winemixtureandbake30minutesat150�Corcookoverlowheatonthebarbeque.

• Substitute minced pork and dried apples for beef or lamb and apricots.

PUMPKIN SOUP

1kgpumpkin 2onionschopped2cupswater 2cloveschoppedgarlic2tspbeefstock 2tspsugar1/2tspgratednutmeg 2-3cupsmilksalt/pepper 1/2tspcurry(optional)

Peelandchoppumpkin.Cookpumpkin,onion,garlic,sugar,waterandstockuntilpumpkinistender.Puréethismixturewithmilkandseasonings.Coolanddryonlightlyoiledsolidsheetsat55�CorMediumforapproximately8hours.Thissoupcanbeleftinrollupformorbrokenupandblendedforinstantsoup.

• Most “thick’soups, such as leek, tomato and spinach, dry well and easily blend into instant soup. To use, put 1 tbs of soup mix into a mug of boiling water. This will reconstitute and be ready to drink in a few minutes.

CORN FRITTERS

1/2cupsiftedflour 1cupdriedcorn1tspbakingpowder 1beatenegg1/4tspsalt Blackpeppertotaste1cupmilk

Simmer1cupdriedcornin1cupofmilkuntiltender,addbeatenegg.Siftflour,bakingpowder,saltandpepperandstirintocornmixtureandmixwell.Fryspoonfulsuntilgoldenbrownonbothsides.

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TACO CHIPS

1/4 cuponions 1/2cupredorgreenpeppers1cupgratedtastycheese 1/2tspcayennepepper1/4tspchillipowder 1choppedgarlicclove2cupstinnedcreamedcorn

Puréeallingredientsinblenderuntilsmooth.Spreadontolightlyoiledsolidsheetsanddryat55�CorMediumforapprox.10hoursoruntildryononeside.Carefullyturnoveranddryfor2hourslongeroruntilcrisp.Breakintochips.

POTATO CHIPS

Boilpotatoes,addsalt,pepperandenoughmilktomakeapurée.Donotaddbutterasitgoesrancid.Spreadonlightlyoiledsolidsheetsanddryat60�CorHIGHfor10-12hours.

DRIED TOMATOES IN FLAVOURED OIL

1/4cupvegetableoil 3clovescrushedgarlic1cupbarelydriedtomatoes 1smalldriedredchilliDriedsprigsofparsley,oreganoandrosemary 1cupvirginoliveoil

Insmallsaucepanheatvegetableoil.Addgarlic, rosemaryandchilli.Cookuntilgarlicturnscrispand goldentoflavourtheoil.Removefromheatandcool toroomtemperature.Packtomatoesanddriedherbs intoclean1/2 litrejarandstraininflavouredoil, discardingthecookedparticles.Addoliveoilto covertomatoes.Closejarandstorerefrigeratedfor uptosixmonths.

• If tomatoes are too dry, they will not absorb oil. Try adding cubed Feta cheese.

VINAIGRETTE USING DRIED TOMATOES IN FLAVOURED OIL

1/4cupdraineddriedtomatoes 2tbsvinegar6tbsoilfromdriedtomatoes 2tbscapersGroundblackpeppertotaste 1tbsparsley

Processuntilsmooth.Serveasadressingoverslicedmozzarellacheese,cucum-bersormixedgreensalad.Makes1/2cup.

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PESTO USING DRIED TOMATOES IN FLAVOURED OIL

1/2cupdraineddriedtomatoes 1cupwater1/2cupoilfromdriedtomatoes 2clovesgarlicGroundblackpeppertotaste 1/4cuppinenuts2tbsparmesancheese

Heatdriedtomatoesandwatertoboiling.Coverandsimmer10minutes.Draintomatoes.Reservecookingliquid.Inblendergrindtomatoesuntilfinelyminced.Addoil,pinenuts,garlic,saltandpepper.Processuntilsmooth.Stirinparmesancheeseandenoughreservedcookingliquidtomakeasaucyconsistency.Serveoverpasta.Willkeepinrefrigeratorinairtightcontainerforuptotwoweeks.Makes11/4 cups.

DRIED TOMATOES FOR PASTA

Placebarelydriedtomato,capsicumandaubergineslicesinajarinlayerswithgarlicandbasil.Repeatuntilthejariswellpacked,thenfillthejarwitholiveoil.

Touse:Drainoffvegetableslices,cutintothinstripsandcoverwithwhiteorredwinetosoften.Addoliveoilthevegetableswerestoredin,heatandmixwithpasta.Grateparmesanorromanocheeseontop.

• Add anchovies for a touch of the Mediterranean.

SOUTH AFRICAN BILTONG

1kgvenison 1tbscoarsesalt2tspsugar 1/2tspgroundblackpepper1tbsgroundcoriander 1/4cupvinegar

Slicemeat1Ommthickandcoverwithmarinadeovernight.Drainanddryonmeshorsolidsheetsat60�CorHighfor10-12hoursuntilstripsbendbutdonotbreak.

DENDENG MANIS

(SweetIndonesianStyleDriedBeef)

1kgtopsidebeef 250gbrownsugar1tbslaosorgingergrated1tbslemonjuice1tspsalt 3-4tbsgroundcoriander

Slicethebeef5mmthickacrossthegrainandaddthemarinade.Donotaddanywaterasthejuicesfromthebeefwilldilutethemarinade.Standovernight.Drainandplaceonmeshorsolidsheets.Dryat60�CorHighforapprox.8hours.

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MINCE ROLL-UP

500gmstopsidemince 2dicedonions6clovescrushedgarlic 4slicedtomatoes1/2tspchillipowder 2tsporegano

Fryallingredientswithoutoilfor5minutes,mashingandstirringwithwoodenspoonuntilbrownedallover.Spoonoutanyfat.Blendinfoodprocessoruntilthickandsmooth.Spreadontolightlyoiledsolidsheetsanddryat60’CorHighfor8-10hours.

Toreconstitute,addonecupwarmwatertooncupminceroll-upandsimmeruntilheatedthrough.Makesathick,nourishingsoup.

ARABIAN LAMB CHOPS

2kgsleanlambchops 5dicedonions1quince&gingerroll-up 1tbsoliveoil1tbscorianderorparsley Dashblackpepper,cayenne,paprika,salt

Coverthechopswithspicesandonions.Heattheoilinaheavypanandcookchopsuntiltender.Drainoffanyfat.Addtheroll-upbrokenintosmallpiecesandcookafurther1/2hour.

• Serve with unsweetened yoghurt and boiled potatoes.

SWEET & SOUR PORK WITH RICE

500gmspork 2slicedapples 240gmstincrushedpineapple1tsprootginger 2slicedonions 100gmsgreenbeans2tbsbrownsugar 1tspcitricacid 1/2tspcurrypowder1/2tspturmeric 3tbscornflour 3tbsBistogravymixsalttotaste

Cutporkintosmallslicesorcubes,discarding allfat.Cookwithsaltandgingeruntiltenderin potoverlowheatwithlidon.Addvegetables, fruitandotheringredientsandcookforone houroverlowheat.Spreadonsolidsheetsand dryat60�CorHighfor8-10hours.Stirafter afewhour’sdrying.

Toreconstitute,barelycoverwithwaterand bringtotheboil,stirringconstantly.Simmer for20minutesandserveonabedofrice.

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RICE: Cook2cupsriceasdescribedonpackage.Placeonsolidsheetsanddryat55�CorMedium.Toreconstitute,addanequalamountofboilingwatertoriceandletsitforfiveminutes.

• All cooked stews, casseroles, tinned meals, spaghetti and baked beans can be dried and reconstituted as described in the Sweet & Sour Pork recipe. Meat should be cut into small cubes or strips and minced meat is ideal.

PAUA OR ABALONE

Rawpauamaybedriedwholeorcookedinapressurecookerfor1-2hoursorboiledoverlowheatfor5-6hoursanddriedat60�CorHighforapprox.16-24hours.Toreconstitute,leavetosoakinwaterovernight.Rawslicedormincedpauaisdriedat60�CorHighforapprox.6-10hoursandwillreconstituteinacoupleofhours.

SQUID

Thoroughlycleansquidandremovetube.Cuttubeandtentaclesinto10mmpieces,steamblanchfor5minutesanddryat60�CorHighonmeshsheetsfor8-12hours.Toreconstitute,soakin1litrewaterand1/2tspbicarbonatesodauntiltenderoreatdry,astheJapanesedo.

DRIED FISH & SOUR CREAM DIP

1 cupsourcream 1/4tsppepper1/4cupmayonnaise 1tbschoppedparsley2tbslemonjuice 1cupdriedfish1clovecrushedgarlic

Stirtogethersourcream,mayonnaise,lemonjuice,garlic,pepperandparsley.Stirincrumbleddriedfish.Servewithcrispcrackers,potatochips,driedtomato,zucchiniorcucumberslices.

POWDERED HORSERADISH, GARLIC & GINGER

Scrubandchop,thenmince.Placeonsolidsheetsanddryat50�CorMediumfor3-5hours.PowderinafoodprocessorandreturntotheEzidriifstilldamp.Coolandplaceinanair-tightjarinacool,darkplace.

Touse,take3tspsofhorseradish,barelycoverwithwhitevinegar,letstanduntilthevinegarhasbeenabsorbedthenmixin1/2cup ofsourcream.Servewithroastbeef.

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TROPICAL HEALTH BARS

1cuppeanutbutter 1/2cuphoney1cuppowderedmilk 1/2cupsesameseeds2cupsdriedpineapple,mango&banana,finelychopped

Combinepeanutbutter,milkandhoneyuntilwellblended.Thenaddfruitandsesameseedsandmixwell.Pressmixtureinto20cmtinandcutintosmallsquares.Carefullyremovesquaresfromtinandplaceonmeshsheet.Dryat60�CorHighforapprox.6hoursoruntilfirm.

• Health bars taste great with any combination of dried fruits.

MIXED FRUIT BALLS

2cupsmixeddriedfruit 1/2cupsweetenedcondensedmilk1/2cupcrushedalmonds 1/2cupcoconut

Combinemixedfruitandalmonds,pourinmilkandmixwell.Chillfortwohoursandthenshapeinto15mmballsandrollincoconut.Dryat60�CorHighforap-prox.5hoursoruntilcrispontheoutside.Storeinanair-tightjarortin.

• Use last season’s excess dried fruit blended in a food processor.

PEANUT BUTTER BITES

1cupcoconut 2cupschoppeddriedappleslices1/2cuppeanutbutter 1tspvanilla

Combineallingredientsandmixwell.Shapeinto15mmballsanddryat60�CorHighforapprox.5hoursoruntilcrispontheoutside.

• Use chopped banana roll-up instead of apples.