APPLES
The following recipes show you why Apples are such a great fruit to dehydrate! If you're interested in drying apples, investing in a Hillmark Apple Peeler Corer Slicer makes perfect sense! It peels, cores & slices in one easy action, making preparation so easy! The apple rings created are 5mm - the perfect thickness for drying!
With an Ezidri dehydrator you can create dried Apple slices, chips, rollups and more in no time at all! Dried apple makes a great snack and is also delicious when rehydrated & used in a variety of recipes like biscuits, pies, meals, sauces & more!
Simply click on the dish you're interested in to go to that recipe:
* How to dry Apples
* Apple & Chicken Patties with Creamy Mustard Sauce
* Apple Raisin Biscuits
* Butterfinger Bites
* Dried Apple Pie
* Mince, apple & raisin rollup
* Pork & Apple Delight **EZICLUB MEMBER RECIPE**
* Special Apple Sauce
* Spicy Apple Muffins **EZICLUB MEMBER RECIPE**
* Very Juice Apple Torte **EZI CLUB MEMBER RECIPE**
HOW TO DRY APPLES
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 (Snackmaker - Medium) 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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APPLE & CHICKEN PATTIES WITH CREAMY MUSTARD & DILL SAUCE
Ingredients
Sauce
2 Tbsp French mustard
2 Tbsp dehydrated dill
1 cup thickened cream
1/4 tsp salt
freshly ground black pepper, to taste
Patties
15 dehydrated apple slices
1 leek
1 Tbsp oil
2 spring onions, chopped
600g chicken mince
2 spring onions, chopped
1 tsp grated lemon rind
1/4 tsp sage
1/4 tsp salt
freshly ground black pepper
extra oil for frying
Method
Sauce
Place all of the ingredients in a bowl & mix well.
Patties
Barely cover dried apple slices with boiling water. Cover & leave for 1 hour. Wash leek well, drain, slice & fry in oil with spring onion. Cool.
Place chicken mince into a blender with the rest of the ingredients, including leek mixture and apple & water mixture. Mix well. If mixture is too moist, add a little cornflour.
Form into patties, heat oil in a frypan & cook patties until golden brown.
Serve with Creamy Mustard & Dill Sauce on side and enjoy!
Recipe courtesy of Drying Food, by Ricky M Gribling.
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APPLE RAISIN BISCUITS
Ingredients
1 cup dried apple pieces (5-10mm in size)
1 cup dried grapes (raisins)
1 cup apple juice
1 tsp baking soda
1 cup butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
3 eggs
2 cups all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp gound cloves
1/s tsp ground nutmeg
1/2 tsp salt
2 cups rolled oats
1 cup chopped nuts (such as walnuts, pecans or peanuts)
Method
Place the dried apple pieces, raisins, apple juice & baking soda in a bowl and stir to combine. Let sit for at least 15 minutes to allow dried fruit to rehydrate.
Meanwhile, in a large bowl, cream the butter with the brown & granulated sugars until smooth. In a small bowl, beat together the eggs, then add them to the butter mixture, stirring well.
In another bowl, combine the flour, spices & salt. Add the rehydrated fruit mixture, including the liquid, and stir to coat all of the fruit pieces thoroughly. Stir in the rolled oats. Add the fruit-oat mixture to the butter-egg mixture & combine the dough thoroughly. Stir in the chopped nuts. Let the dough stand, loosely covered at room temperature for 15 minutes.
While the dough rests, preheat the oven to 180 deg C, and grease a baking tray. Use about a tablespoon of mixture for each biscuit, leaving 5cms between each to allow the biscuits to expand. Bake in oven for 12-15 minutes, or until they are firm to the touch & just starting to brown. Leave to cool on a rack & enjoy!
Recipe courtesy of Mary Bell's Complete Dehydrator Cookbook.
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BUTTERFINGER BITES
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 (Snackmaker - Medium) for 4-5 hours, or until firm & crisp on the outside.
Allow to cool, then enjoy!
Recipe courtesy of www.everythingkitchens.com
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DRIED APPLE PIE
Ingredients
Puff pastry to line a 25cm (10 in) pie dish
3 cups peeled, dried apple slices
2 cups apple juice or water, warmed
1/2 cup sugar, plus additional for sprinkling on crust
2 Tbsp cornflour
1/2 tsp ground cinnamon
Pinch of ground nutmeg
1 Tbsp butter
Milk for brushing top crust
Method
In a saucepan, combine the dried apple slices & and the warm juice or water. Let sit for 15 minutes to rehydrate.
Place the pan over medium heat & bring the liquid to a boil. Simmer the mixture for 5 minutes until the apples are soft but not mushy. Let cool.
Preheat the oven to 200 deg C.
While the apple mixture is cooling, line the bottom of a 25cm (10 in) pie dish with the pastry. In a small bowl, combine the sugar, cornflour, cinnamon, nutmeg & sprinkle half of the sugar mixture over the unbaked pie shell. Pour the apple mixture into the shell & sprinkle the filling with the remaining sugar mixture. Cut the butter into bits and dot over mixture.
Trim, then moisten the rim of the bottom crust. Arrange the top crust over the filling, trim & seal the bottom & top edges together firmly. Flute the edges, if desired. With a sharp knife, cut slits in the top crust as steam vents. Brush the top crust with milk & sprinkle it with sugar.
Bake the pie for 10 minutes. Lower the heat to 180 deg C & bake for 25 minutes, or until bubbly & lightly browned on top. Let the pie cool on a rack & then enjoy!
Recipe courtesy of Mary Bell's Complete Dehydrator Cookbook.
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MINCE, APPLE & RAISIN ROLLUP
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 (1/2 in) 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
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!
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
This apple sauce is exceptionally delicious with pork - why not make it for your next special occasion!
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
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 a 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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SPICY APPLE MUFFINS
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!
Ingredients
1 1/2 cups dried apple slices
1 Tbsp mixed spice
1 Tbsp cardamon
1 cup coconut
1 cup self-raising flour
3/4 cup sugar
110g soft butter
2 eggs
1/4 cup sour cream
Method
Preheat oven to 180 deg C.
Beat eggs, butter, sugar & sour cream together until thick & creamy. Mix all dry ingredients into egg mixture.
Grease muffin tin & spoon in equal amounts.
Bake for 20-30 mins, or until a knife inserted into the centre comes out clean.
Allow to cool, then enjoy!
Recipe courtesy of R Piano, Western Australia.
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VERY JUICE APPLE TORTE
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!
Ingredients
Base
300g self-raising flour
150g butter
150g sugar
1 egg
Filling
500g dried, sliced apples (rehydrated)
1 Tbsp sugar
1 tsp vanilla
1/4 tsp cinnamon
3 eggs
Rind of 1 lemon
500g cottage cheese
40g semolina
Method
Base
Rub butter into flour until mixture resembles breadcrumbs. Add sugar & egg, mixing well. Spread two-thirds of the mixture into a greased spring-form pan.
Filling
Place apples, sugar, cinnamon & vanilla into a saucepan & simmer until apples are tender, approximately 6 minutes.
Beat eggs & 100g of the sugar until foamy. Add lemon rind, cottage cheese & semolina.
Strain excess juice from apples and spread on top of crumb base. Top with cheese mixture. Sprinkle remaining flour mixture over the cheese.
Bake in an oven preheated to 180 deg C for 1 hour.
Turn off oven & allow torte to cool in oven for 10 minutes, then slice & enjoy!
Recipe courtesy of J Alexander, Victoria.
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