04/07/2024

Drying recipes

Haushalt & Gesundheit

Drying apples

Preparation:

Wash apples under hot water and dry.
Remove the core and stems and cut into strips or rings about 0.5 centimeters thick.
Line up apple rings on racks or wire racks (ideally with dehydrator film). The pieces should not touch each other.
Now dry at about 50 degrees for 12 to 14 hours until the apple rings are hard and brittle.
They break under moderate pressure and show no noticeable signs of liquid inside. Allow to cool and store.

Drying plums

Preparation:

Wash and dry the plums thoroughly.
Cut it in half and remove the core. Leave the skin on.
Now the halves can be placed on the dehydrator's shelves, with the outer edges facing down. Using dehydrator film is recommended.
Set the dehydrator to 55 degrees Celsius and 20 hours. The smaller plums should be ready after 16 hours.
Then let the plums cool down and store them in an airtight container and consume within 6 to 9 months.

Drying grapes

Preparation:

Raisins from whole grapes:

Wash the grapes and place them on a toothpick. Dry them in the dehydrator for 24 to 36 hours, until no liquid is visible or noticeable inside or on the outside. The surface should feel hard and rough. The individual raisins should no longer stick together. As they cool, the surface will become slightly leathery.

Raisins from half grapes:

Wash the grapes and halve them. Dry for 20 to 24 hours, until no liquid is visible or noticeable inside or on the outside. The surface should feel hard and rough. The individual raisins should no longer stick together. As they cool, the surface will become slightly leathery.

Drying strawberries

Preparation:

Strawberry chips:

Wash the strawberries and remove the stems.
Cut the strawberries into slices a few millimeters thick using a knife or mandolin.
Place them side by side on the drying racks of the dehydrator. The strawberries should not touch each other. Using dehydrator film will prevent the strawberries from sticking to the rack.
Dry at 50 degrees for 6 to 8 hours.
The strawberries should feel completely dry and firm. After 8 hours, they will still be slightly flexible; after 10 or more hours, they will become firm and may break. Adjust the drying time according to personal preference.

Half strawberries:

Wash the strawberries. Then peel them and remove the stems.
Halve the strawberries.
Place the halved strawberries on the drying rack of a dehydrator. The cut side should face up so that as much of the strawberries as possible have direct contact with air. The strawberries should not touch each other. Using dehydrator film will prevent the strawberries from sticking to the rack.
Set the temperature to 50 degrees Celsius and dry the strawberries for 14 to 20 hours. The drying times vary depending on the size of the strawberries. Larger strawberries will take longer.
The strawberries should feel completely dry, but still be flexible and not break when squeezed.

Drying mango or kiwi

Preparation:

Peel mango or kiwi
Using a sharp knife, cut the mango into 0.5-centimeter-thick strips and pieces along the pit. / Cut the kiwi into 0.5-centimeter-thick slices.
Place the mango/kiwi slices on the dehydrator's drying racks. The pieces should not touch each other. (Using dehydrator film will prevent the kiwi/mango pieces from sticking to the rack.)
Dry the mango at 50 degrees for 10 to 12 hours.
The dried fruit is ready when it is completely dry, feels leathery but can still be bent flexibly.

Muesli bars from the dehydrator

Ingredients:

250 g delicate oat flakes
100 g Quinoa
125 g Raisins
50 g Honey
25 g chopped almonds
50 g Coconut flakes
75 g Pistachio kernels
50 g pumpkin seeds
1/2 Tbsp cardamom
1/2 Tbsp cinnamon
1 Organic orange large

Preparation:

Mix the oat flakes, quinoa, almonds, coconut flakes, pistachios, pumpkin seeds, cardamom, cinnamon, 50 g of the raisins and the orange zest well in a bowl.
Peel the orange completely and remove any seeds.
Mix the orange, 75 g of raisins and the honey into a paste using a blender or hand blender.
Mix dry ingredients thoroughly with the paste.
Form the mixture into bars using a cereal bar mold or by hand.
Dry in the dehydrator at 40 degrees for about 18 hours until the bars have a firm consistency.
Allow to cool and consume within 4 weeks.

Drying mint

Ingredients:

Mint, as dry and clean as possible

Preparation:

Cut off entire shoots with a sharp knife or scissors. If the mint is outdoors, it's best not to do it in the morning, as morning dew makes it difficult to dry. The mint should be very ripe and already budding; then it will be particularly aromatic.
Do not wash the mint shoots. Remove individual leaves from the shoots and place them side by side on a drying rack in the dehydrator.
Like all herbs, mint is best dried at low temperatures. 35 degrees Celsius is ideal, but even 40 degrees Celsius can still produce good results.
Mint leaves are usually very thin, so you can expect good results after just one hour. Try the rustling test: Take several leaves in your hand and gently press them together. If they rustle like dry leaves, they're completely dry. If not, try again after 15 minutes.
When it comes to storage, the drier and more protected from the sun, the better. An airtight jar is ideal. This way, dried mint will remain aromatic and enjoyable for a year or more.

Zucchini chips

Vinegar-mustard zucchini chips
Ingredients:

2 Zucchini
2 tbsp apple cider vinegar
1 tsp sweet mustard
1 tsp salt
1 tsp sugar

Preparation:

Wash the zucchini, do not peel it, and cut or slice it into thin slices (about 3 mm).
In a bowl, combine the vinegar, mustard, salt, and sugar. Then add the zucchini slices and mix well.
Spread the marinated slices on the drying racks (ideally using a drying film) and dry in the dehydrator or in the oven at 60 degrees Celsius for 5 to 7 hours until the chips have a crispy consistency.
Allow to cool and package airtight or serve immediately.

Parmesan zucchini chips
Ingredients:

2 zucchini
1,5 tbsp Balsamic Vinegar Bianco
1 tbsp Honey
1 tbsp salt
3 tbsp Parmesan

Preparation:

Wash the zucchini, do not peel it, and cut or slice it into thin slices (about 3 mm).
In a bowl, combine balsamic vinegar, honey, and salt and add the zucchini slices. Mix everything well.
Spread on a drying rack (preferably with dehydrator film) or wire rack, drizzle Parmesan cheese on top of the zucchini slices.
Dry in a dehydrator or oven at 60 degrees Celsius for 5 to 7 hours until the chips have a crispy texture. Caution: Parmesan cheese is high in fat and tends to go rancid if stored for long periods after drying. These chips should therefore be eaten within a few days of preparation.

Beetroot chips

Basic recipe for beetroot chips

Cut the beetroot into thin slices (about 3 mm thick).
Spread out on the drying racks (drying film is recommended) and sprinkle each slice with a little salt.
Now let it dry in the dehydrator or oven at 55 degrees for about 8 to 12 hours.
The beetroot chips are ready when they can no longer be bent without breaking.

Sour beetroot chips
Ingredients:

500 g cooked beetroot
3 tsp salt
2 tsp sugar
2 tbsp olive oil
200 ml apple cider vinegar

Preparation:

Wash the beetroot and cut or slice into thin slices (about 3 mm).
In a bowl, mix the vinegar, olive oil, salt, and sugar. Then add the beetroot slices and let it soak for 30 minutes.
Spread the marinated slices on the drying racks (ideally with drying film) and dry in the dehydrator or oven at 55 degrees for 10 to 14 hours until the chips are crispy.

Rosemary-Ginger Beetroot Chips
Ingredients:

500 g cooked beetroot
1 tsp dried rosemary
1 tsp dried ginger
2 tsp salt

Preparation:

Wash the beetroot and cut or slice into thin slices (about 3 mm).
Arrange slices on the drying racks and sprinkle each one with rosemary, ginger and salt.
Dry in a dehydrator or oven at 55 degrees for 8 to 12 hours until the chips are crispy.