TIP #1 - Salad tomatoes can be turned into delicious tomato crackers!

TIP #2 - Crackers are so easy to make, simply cut your tomatoes into quarters, place into a blender & then blend until smooth.

TIP #3 - When dry the mixture should be quite crisp with no signs of moisture.

TIP #4 - Here are some delicious ideas (L-R) 1. Plain Tomatoes, 2. Tomatoes with Sesame Seeds, Balsamic Vinegar & Garlic Powder. 3. Plain Tomatoes with Sesame Seeds sprinkled on top, 4. Rough chopped tomatoes with herbs. Yum!

Images courtesy of www.ezidri.co.uk

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VEGETABLE ROLLUPS

The following recipes show you why Vegetable Rollups are such a great dehydrating idea! With an Ezidri dehydrator there's no limits to the combinations you can create! For instance tomato rollups are also delicious when you sprinkle them with sesame seeds or combine them with garlic powder or soy sauce! Rollups are great as a snack and are also delicious when used in a variety of recipes like sauces, quiches & more!

Simply click on the dish you're interested in to go to that recipe:

* How to dry Rollups
* Pumpkin Flan
* Raw Tomato Crackers

HOW TO DRY ROLLUPS

Not only are rollups delicious & nutritious, they're super easy to make! A variety of vegetables can be used which is why we encourage you to experiment, because nothing can really go wrong!

To prepare your rollup mixture, simply cook your vegetables & then place in a blender or food processor to mix to a smooth puree. Blend thoroughly until the mixture is free of chunks to make sure it dries evenly.

To dehydrate simply pour onto pre-oiled Solid Sheets in your Ezidri Dehydrator, making sure the mixture is spread evenly. Dehydrate at 55 deg C (Snackmaker - Medium) for 10-14 hours until the mixture shows no sign of visible moisture.

Peel the rollup off of the Solid Sheet & leave to cool for 5 minutes, before rolling in plastic wrap. Some vegetable rollups can be a little brittle instead of soft & pliable but don't worry, these will soften up within a few days.

Here's a delicious rollup idea to get you started - simply blend 2 cups fresh pumpkin; cooked & pureed, 1/2 cup honey, 1/4 tsp cinnamon, 1/8 tsp nutmeg & 1/8 tsp powdered cloves & dehydrate at 55 deg C (Snackmaker - Medium) for 10-14 hours. The end result is delicious! 

Information courtesy of Drying Food, by Ricky M Gribling & recipe courtesy of www.hungrymonster.com.

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PUMPKIN FLAN

Ingredients
2 eggs
1/4 cup soft brown sugar
1/4 tsp garam masala
1/2 cup reconstituted pumpkin rollup
1 cup milk
Ready-rolled short pastry to line a 20cm (8in) pie dish

Method
Beat eggs, sugar & garam masala lightly. Add cooled pumpkin & milk.

Line 20cm (8in) pie dish with pastry, fill with pumpkin mixture.

Cook in a hot oven at 220 deg C for 15 minutes. Turn temperature down to 180 deg C & bake for a further 20 minutes.

Serve hot or cold with a fresh green salad & enjoy!

Recipe courtesy of Drying Food, by Ricky M Gribling.

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RAW TOMATO CRACKERS

This recipe for tomato crackers couldn't be simpler!

To fill an Ezidri Solid Sheet you will need between 4 & 7 tomatoes, depending on their size. This particular recipe uses normal salad tomatoes, but you can use other sorts also.

Simply slice the tomatoes into quarters & place them in your blender. Blend to a fine pulp, with no seeds or other bits showing. Or, if you prefer a more 'rustic' looking cracker, blend for less time.

At this point you can add other flavourings like Garlic Powder, Sesame Seeds, Soy Sauce or Balsamic Vinegar to give them a different taste.

Pour your mixture onto a pre-oiled Solid Sheet in your Ezidri dehydrator, making sure you cover the sheet evenly. This point is another opportunity for adding a different flavour - if you like you can sprinkle herbs or seeds over the mixture.

Dehydrate at 55 deg C (Snackmaker - Medium) for 10-14 hours, until quite crisp. Allow to cool, then remove from the dehydrator & break into crackers.

Enjoy!

Recipe courtesy of www.ezidri.co.uk

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