Good morning, my drier simply stopped this morning in mid operation.There was no power surge and I tried it on different power outlets, but no joy. Could the problem simply be a fuse to replace or something else I could look at please ?

2 comments:

Mr. Anderson

February 28, 2025

A possible cause of the EZIDRI ULTRA FD1000 drier stopping mid-operation could be a power failure. According to the manual, in the event of a power failure, the ULTRA FD1000 will remain on the set temperature when power is restored. To fix this, check if there was a power outage and ensure the unit is plugged in and receiving power. If the issue persists, verify the power source and inspect the unit for any faults.

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Phil Blackwell

March 3, 2025

@Mr. Anderson .... Hey, thankyou sincerely for taking the time to respond to my question. There hadn't been any surge or power interuption, and so I took it to a local sparkie /appliance tech and it simply needed a replacement fuse. - a good lesson to always check the simple things first !

Tania Pita

March 10, 2025

Hi, normally when I plug in the drier I can either set the temp and time immediately, else I can press the power button twice and then select the settings The power button is now unresponsive, and I can’t make a selection

1 comments:

Mr. Anderson

May 14, 2025

If the power button on the ULTRA FD1000 dryer is unresponsive, check if the appliance is plugged in properly. If it still does not work, do not operate the appliance. Return it or send it to an authorised service agent for examination, repair, or adjustment. If the cord or plug is damaged, it must also be replaced by an authorised service agent.

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Summary of Contents for Hydraflow Industries Limited EZIDRI ULTRA FD1000

Page 1: Table Of Contents
YDRAFLOW INDUSTRIES LIMITED ULTRA FD1000 - SNACKMAKER FD500 - CLASSIC FD300 HOME FOOD DRIER C 0 N T E N T S PAGE Introduction Features Specifications Important Safeguards Care of your Ezidri Using your Ezidri Helpful Basic Guidelines Drying Fruits Drying Table for Fruits Drying Roll-ups Drying Table for Roll-ups Drying Vegetables Drying Table for Vegetables Drying Meats & Fish Drying Herbs & Spices Drying Flowers Recipes Warranty...
Page 2: Introduction
Certified to International electrical and food grade standards, EZIDRI is a world leading brand of Food Dehydrators. The unique heated airflow pattern, combined with microprocessors and integrated PLD circuitry, provide accurate and an even heated airflow temperature, ensuring fast, even drying with minimal electricity consumption and exceptional expandability, EZIDRI Food Driers provide years of reliable and cost effective operation backed by Internationally acclaimed after sales service. FEATURES EZIDRI ULTRA FD1000 – The Ultimate Food Drier Complete with base and 5 trays, with 1 Mesh Sheet and 1 Solid Sheet, Inst/Recipe Book. Designed to take 15 Kgs approx of wet produce, the Ultra is Expandable up to 30 trays for Herbs & Flower Drying, 24 trays for Fruit, Vegetables and Beef Jerky, 15 trays for Fruit Puree roll-ups, Meals and Soups. Temperature control is by manual variable setting, ranging from 35�C �� 63�C �C �� 63�C �� 63�C �C...
Page 3 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. THE EZIDRI HEATED AIRFLOW PATTERN...
Page 5: Expandable
U L T R A F D 1 0 0 0 5 TRAYS ExpANDAbLE TO 30 S N A C K M A K E R F D 5 0 0 5 TRAYS ExpANDAbLE TO 15 C L A S S I C F D 3 0 0 4 TRAYS ExpANDAbLE TO 10...
Page 6: Important Safeguards
IMpORTANT SAFEGUARDS The EZIDRI range of Food Driers have been manufactured to the highest standards. As with all household appliances care should be taken to ensure units remain electrically safe and the following instructions should be noted. PLEASE READ ALL INSTRUCTIONS 1. 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. 2. The outer surface of the appliance may get hot when it is operating 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 purees, always fill the solid sheet on an individual tray off the EZIDRI base and then carefully transfer the tray to the unit. (d) When preparing roll-ups, ensure that the puree is of such a heavy consistency, that it will not spill over the solid sheet. The consistency should be such that a spatula is required to spread the puree evenly. (e) Do not move the unit whilst the produce is being dried. (f) Switch off the power and remove the plug before cleaning. (see ‘Care of your EZIDRI’) (g) The appliance is not intended to be operated by means of an external timer or separate remote- control. 4. Unplug the unit from the electrical outlet when not in use. 5. Do not operate the appliance if it malfunctions or has been damaged in any manner. Return the appliance 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 EZIDRI or accessories for any other purpose than that for which the appliance has been designed for �� i.e.: food drying.
Page 7: Care Of Your Ezidri
15. Correct Disposal of this product : This marking indicates that this product should not be disposed of with other Household wastes throughout the EU. To prevent possible harm to the environment or human health from uncontrolled waste disposal, recycle it responsibly to promote the sustainable reuse of material resources. To return your used device, please use the return and collection systems or contact the retailer where the product was purchased. They can take this product for environmental safe recycling. 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.
Page 8: Helpful Basic Guidelines
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 the 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. HELpFUL bASIC GUIDELINES POWER FAILURE: In the event of power failure, the Ultra FD1000 will remain on the set temperature, but the Snackmaker must be reset to the desired temperature setting. 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. Natural dips like citrus fruit juices can be used as an alternative to 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.
Page 9 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 recon- stituted and then proceed with the recipe.
Page 10: Drying Fruits
DRYING FRUITS DRYING TEMPERATURES: ULTRA FD1000 55°C SNACKMAKER FD500 Medium CLASSIC FD300 Pre-set Temp 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 peel- er/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.
Page 11 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. 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. kilo 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.
Page 16: Drying Roll-Ups
FRUIT pUREES / ROLL UpS DRYING TEMPERATURES: ULTRA FD1000 55°C SNACKMAKER Medium CLASSIC FD300 Pre-set temp AVERAGE DRYING TIMES: 10 to 12 hours NOTE: Very humid conditions will require higher temperature settings: Ultra FD1000 - Max�C Snackmaker FD500 - High Roll-ups are dried, rolled sheets of plain or sweetened, cooked or uncooked, mashed or puréed fruits or vegetables. Mashed fruit results in thicker roll-ups than puréed 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 oil 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 purée 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 cups. ■ Place the tray and solid sheet carefully onto the base.
Page 17 ■ 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 purée 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.
Page 20: Drying Vegetables
DRYING VEGETAbLES DRYING TEMPERATURES: ULTRA FD1000 50°C SNACKMAKER FD500 Medium CLASSIC FD300 Pre-set temp AVERAGE DRYING TIMES: 6 to 10 hours NOTE: Very humid conditions will require higher temperatures 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.
Page 21 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 2mins 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. kg 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 1 cups of water to each cup of vegetables, 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.
Page 26: Drying Meats & Fish
DRYING MEATS AND FISH DRYING TEMPERATURES: ULTRA FD1000 60°C SNACKMAKER FD500 High CLASSIC FD300 - not suitable 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 reconstituted by adding water. Chicken and pork, which are not used for jerky, are also suitable.
Page 27 Using 500 grams of lean beef or venison, marinate in the following: 4 tbs soya sauce 2 cloves garlic 4 tbs Worcestershire sauce tsp salt 1 tbs tomato sauce 1 tbs grated root ginger tsp 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.
Page 28 DRYING COOKED MEATS: Use tender cooked beef, venison, pork, ham, bacon or poultry and cut off all fat. Left- over 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 package 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.
Page 29: Drying Herbs & Spices
DRYING HERbS AND SpICES DRYING TEMPERATURES: ULTRA FD1000 30-40°C SNACKMAKER FD500 CLASSIC FD300 - not suitable AVERAGE DRYING TIMES: 4 to 8 hours Herbs are easily grown and dried when available during the summer months for win- ter soups, casseroles and sauces. By drying herbs in the EZIDRI at controlled tem- peratures, 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...
Page 30 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.
Page 31: Drying Flowers
DRYING FLOWERS DRYING TEMPERATURES: ULTRA FD1000 50°C SNACKMAKER FD500 Medium CLASSIC FD300 - not suitable AVERAGE DRYING TIMES: 6 to 12 hours Here’s a truly interesting use for the EZIDRI and you will be surprised by the wonderful 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, larkspur and delphiniums. The heads of peonies, sunflowers, camellias, even magnolias, can be dried successfully using spacer rings. 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.
Page 32 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...
Page 33 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.
Page 34: Recipes
RECIpES FRUIT SALAD cup each dried kiwifruit, nectarine, pineapple, apricots strawberries, plums, peaches, apples 4 cups of water or fruit juice cup 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 cup each dried pineapple, mango, pawpaw, citrus fruit, coconut 2 tbs crystallised ginger...
Page 35 GLACÉ KIWIFRUIT, TAMARILLOS OR CITRUS FRUIT 1 kilo 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 cup of creme de menthe liqueur for cup water. TAMARILLO & KIWIFRUIT TRIFLE 2 cups dried glacéd tamarillos & kiwifruit 2 cups water sherry (to taste) cup slivered almonds 1 tamarillo roll-up 1 trifle sponge...
Page 36 FEIJOA ROLY POLY Cups flour 115gms butter cup coconut Cup milk cup sugar 2 tbs orange juice and rind 2 tsp baking powder tsp 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...
Page 37 CARROT NUT CAKE 2 cups boiling water 2 cups dried grated carrot 2 cups sugar cups vegetable oil 2 cups sifted flour 2 tsp baking soda 2 tsp baking powder 1 tsp salt 3 tsp cinnamon 4 eggs well beaten cup 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 cups flour 4 eggs 1 cup dried persimmons 1 tsp salt cups boiling water 2 tsp baking soda 1 tsp cinnamon, nutmeg & cloves cup crushed nuts Reconstitute persimmons in hot water for five minutes and blend.
Page 38 BANANA CRUNCH BAR 100gms butter 2 tbsp honey cup raw sugar cup coconut 1 cup wholegrain oats cup plain flour cup 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 1 cup 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...
Page 39 PLUM SPRITZER plum roll-up cup 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 cup dried banana roll-up tsp 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.
Page 40 CANDIED CITRUS PEEL 2 cups peel 1 cup water 1 cup sugar Barely cover peel with water and gently simmer. Make a syrup of water and sugar (use the water the peel was cooked in providing it is not bitter). Cook until all the water has evaporated stirring the mixture occasionally until syrupy and thick. Drain well. Dry on mesh sheets approx. 14-16 hours at 55’C or Medium. Microwave recipe: Make a syrup of the water and sugar, add peel, put into microwave, boil, then turn to medium and cook until fruit is soft and clear. Drain well, then dry as above. • Use figs cut into halves or quarters and simmer until fruit looks clear (1-1 hours). Drain very well. Roll segments in castor sugar, cinnamon or ginger, if desired. PERSIMMON &...
Page 41 ORANGE & HONEY MUESLI 3 cups whole grain oats 1 cup orange juice cup chopped dried fruit tsp nutmeg cup sunflower seeds 2 tbs liquid honey cup wheatgerm Mix oats, fruit, wheatgerm, sunflower seeds & nutmeg. In a small saucepan heat honey & orange juice until it simmers, stirring regularly. Pour over oats, tossing to dampen all ingredients. Dry on solid sheets at 55�C or Medium for approx.10 hours. • The longer the muesli is dried, the crisper it will be. EDIBLE WREATHS The centre slices of unpeeled apples and pears which show the pips and shape of the fruit are best for wreaths. Slice fruit vertically 5mm thick and discard the first and last slices which are mainly peel and dry at 55’C or Medium for 8-12 hours. Arrange in a circle by sticking each apple or pear slice to a pre-cut round cardboard backing or mesh sheet with a dollop of melted chocolate. Then add an extra inner circle or two. Dried strawberry and kiwifruit slices add colour and will help to fill the gaps. The centre of the wreath can be filled with a tartan bow or a bow made from plum or strawberry roll-up. Extra backing could be provided by a kiwifruit roll-up stuck onto the...
Page 42 DRIED FRUIT CHUTNEY cup dried kiwifruit cup dried onion cup dried peaches cup dried grapes cup dried orange peel 1 tsp powdered ginger cup brown sugar 1 tsp salt 1 cup white vinegar 1 cup water tsp cayenne pepper 1 tsp curry powder Put all ingredients in saucepan, bring to the boil and simmer for one hour. Then cool, bottle and seal tightly. • Spread on crackers and top with a small wedge of Camembert cheese. TAMARILLO CHUTNEY 1 cup dried tamarillos cup dried onions cup chopped ginger cup dried apples cup dried grapes cup dried pineapple 1 cup white vinegar 1 cup brown sugar 2 cups water...
Page 43 TASTY BURGERS 1 kg minced beef or lamb 12 dried apricots 1 onion finely chopped 1 egg 1 cup chopped walnuts cup white wine 1 slice crumbed bread tsp ground allspice salt/pepper to taste cup dried powdered tomatoes Soak apricots in wine for 10 minutes. Drain and mix left over liquid with tomato powder. Add extra wine if needed to make consistency of tomato paste. Combine mince, onion, nuts, apricots and spices and mix well. Shape into hamburgers, top with the tomato/wine mixture and bake 30 minutes at 150�C or cook over low heat on the barbeque. • Substitute minced pork and dried apples for beef or lamb and apricots. PUMPKIN SOUP 1 kg pumpkin 2 onions chopped 2 cups water 2 cloves chopped garlic 2 tsp beef stock 2 tsp sugar tsp grated nutmeg 2-3 cups milk salt/pepper tsp curry (optional) Peel and chop pumpkin. Cook pumpkin, onion, garlic,...
Page 44 TACO CHIPS cup onions cup red or green peppers 1 cup grated tasty cheese tsp cayenne pepper tsp chilli powder 1 chopped garlic clove 2 cups tinned creamed corn Purée all ingredients in blender until smooth. Spread onto lightly oiled solid sheets and dry at 55�C or Medium for approx. 10 hours or until dry on one side. Carefully turn over and dry for 2 hours longer or until crisp. Break into chips. POTATO CHIPS Boil potatoes, add salt, pepper and enough milk to make a purée. Do not add butter as it goes rancid. Spread on lightly oiled solid sheets and dry at 60�C or HIGH for 10-12 hours. DRIED TOMATOES IN FLAVOURED OIL cup vegetable oil 3 cloves crushed garlic 1 cup barely dried tomatoes 1 small dried red chilli Dried sprigs of parsley, oregano and rosemary 1 cup virgin olive oil In small saucepan heat vegetable oil. Add garlic, rosemary and chilli. Cook until garlic turns crisp and golden to flavour the oil. Remove from heat and cool to room temperature. Pack tomatoes and dried herbs into clean litre jar and strain in flavoured oil, discarding the cooked particles. Add olive oil to cover tomatoes. Close jar and store refrigerated for up to six months. • If tomatoes are too dry, they will not absorb oil. Try adding cubed Feta cheese. VINAIGRETTE USING DRIED TOMATOES IN FLAVOURED OIL cup drained dried tomatoes 2 tbs vinegar...
Page 45 PESTO USING DRIED TOMATOES IN FLAVOURED OIL cup drained dried tomatoes 1 cup water cup oil from dried tomatoes 2 cloves garlic Ground black pepper to taste cup pinenuts 2 tbs parmesan cheese Heat dried tomatoes and water to boiling. Cover and simmer 10 minutes. Drain tomatoes. Reserve cooking liquid. In blender grind tomatoes until finely minced. Add oil, pinenuts, garlic, salt and pepper. Process until smooth. Stir in parmesan cheese and enough reserved cooking liquid to make a saucy consistency. Serve over pasta. Will keep in refrigerator in airtight container for up to two weeks. Makes 1 cups. DRIED TOMATOES FOR PASTA Place barely dried tomato, capsicum and aubergine slices in a jar in layers with garlic and basil. Repeat until the jar is well packed, then fill the jar with olive oil. To use: Drain off vegetable slices, cut into thin strips and cover with white or red wine to soften. Add olive oil the vegetables were stored in, heat and mix with pasta. Grate parmesan or romano cheese on top. • Add anchovies for a touch of the Mediterranean. SOUTH AFRICAN BILTONG 1 kg venison 1 tbs coarse salt...
Page 46 MINCE ROLL-UP 500 gms topside mince 2 diced onions 6 cloves crushed garlic 4 sliced tomatoes tsp chilli powder 2 tsp oregano Fry all ingredients without oil for 5 minutes, mashing and stirring with wooden spoon until browned all over. Spoon out any fat. Blend in food processor until thick and smooth. Spread onto lightly oiled solid sheets and dry at 60’C or High for 8-10 hours. To reconstitute, add one cup warm water to on cup mince roll-up and simmer until heated through. Makes a thick, nourishing soup. ARABIAN LAMB CHOPS 2 kgs lean lamb chops 5 diced onions 1 quince & ginger roll-up 1 tbs olive oil 1 tbs coriander or parsley Dash black pepper, cayenne, paprika, salt Cover the chops with spices and onions. Heat the oil in a heavy pan and cook chops until tender. Drain off any fat. Add the roll-up broken into small pieces and cook a further hour. • Serve with unsweetened yoghurt and boiled potatoes. SWEET & SOUR PORK WITH RICE 500 gms pork 2 sliced apples 240 gms tin crushed pineapple...
Page 47 RICE: Cook 2 cups rice as described on package. Place on solid sheets and dry at 55�C or Medium. To reconstitute, add an equal amount of boiling water to rice and let sit for five minutes. • 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 Raw paua may be dried whole or cooked in a pressure cooker for 1-2 hours or boiled over low heat for 5-6 hours and dried at 60�C or High for approx. 16-24...
Page 48 TROPICAL HEALTH BARS 1 cup peanut butter cup honey 1 cup powdered milk cup sesame seeds 2 cups dried pineapple, mango & banana, finely chopped Combine peanut butter, milk and honey until well blended. Then add fruit and sesame seeds and mix well. Press mixture into 20cm tin and cut into small squares. Carefully remove squares from tin and place on mesh sheet. Dry at 60�C or High for approx. 6 hours or until firm. • Health bars taste great with any combination of dried fruits. MIXED FRUIT BALLS 2 cups mixed dried fruit cup sweetened condensed milk cup crushed almonds cup coconut Combine mixed fruit and almonds, pour in milk and mix well. Chill for two hours and then shape into 15mm balls and roll in coconut. Dry at 60�C or High for ap- prox. 5 hours or until crisp on the outside. Store in an air-tight jar or tin. • Use last season’s excess dried fruit blended in a food processor. PEANUT BUTTER BITES 1 cup coconut 2 cups chopped dried apple slices...

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