Rollups

Ezidri Dehydrated Delicacies - Rockin' Rollups

If you're looking for a nutritious, healthy & delicious snack, you can't go past rollups! Kids & adults alike will love the taste and will also enjoy making them!

With an Ezidri home food dehydrator, there's no limits to the rollup combinations you can create using fruits, vegetables, yoghurt, nuts, spices & more! Rollups are more nutritious than sweets and are a favourite for morning tea or the lunchbox.

So why pay for expensive, commercially-made rollups which are full of sugar or other snacks lacking in nutrition when you can enjoy creating your own dehydrated delicacies with Ezidri dehydrators!

With the huge amount of fruit & vegetables available you'll find it hard to know where to start!

We've included a range of different recipes as well as handy tips on drying rollups in this section - happy dehydrating!

FRUIT ROLLUPS

The following recipes show you why Fruit Rollups are such a great dehydrating idea! With an Ezidri dehydrator there's no limits to the combinations you can create! Of course, they don't have to only contain fruit. Rollups are also delicious when you sprinkle them with nuts or coconut or combine them with honey or yoghurt! Rollups are great as a snack or used in trail mixes & cereals. They are also delicious when used in a variety of recipes like jams, chutneys, sauces & more!

* How to dry Rollups

* Chocolate Fruit Crunch

* Chutney

* Curried Lamb Chops with Pineapple

* Fruit Rollup & Honey Tarts

* Fruit Rollup Bread & Butter Custard

* Jam

HOW TO DRY FRUIT ROLLUPS

Not only are rollups delicious & nutritious, they're super easy to make! Any combination of fruits can be used which is why we encourage you to experiment, because nothing can really go wrong! If you do happen to have a 'failure', cut the rollup into small pieces, cover with boiling water, leave for 30 minutes & make into a sugarless jam, chutney or sauce.

To prepare your rollup mixture, simply chop up your choice of fruit & place in a blender or food processor to mix to a smooth puree. Blend thoroughly until the mixture is free of chunks of fruit to make sure they dry evenly.

Most combinations are delicious when you add a 1/4 cup of plain yoghurt to them. Or why not try adding a bit of coconut or honey for somehting a bit different.

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

Here's a few delicious rollup combinations to get you started.

* Apple Berry - 3 cups chopped apples, 3 cups berries.

* Apple Cream Leather - 6 apples, 1/2tsp cinnamon, 1/4 tsp cloves, 1 cup plain low-fat yoghurt, 1/2 tsp nutmeg.

* Apple sauce & Fruit Rollups - 3 cups strawberries, 3 cups apple sauce or 2 cups bananas, 2 cups apple sauce.

* Banana Peanut Butter - 4 cups mashed bananas, 2 cups peanut butter.

* Blueberry Fruit Leather - Blueberries, Honey & Cinnamon.

* One Minute Fruit Rollups - 2 cups apple sauce. Both flavoured & plain are delicious & so easy!

* Orange Rollups - 1 1/2 cups apple sauce, 1 small apple (peeled, cored & chopped), 2 tsp dried ground orange, 1 1/2tsp vanilla.

* Peach Pear - 3 cups chopped peaches, 3 cups chopped pears, 1 tsp cinnamon.

* Pina Colada - Pineapple & coconut.

Information & recipes courtesy of Drying Food by Ricky M Gribling; The Dehydrator Cookbook by Joanna White; www.everythingkitchens.com; www.hungrymonster.com

CHOCOLATE FRUIT CRUNCH

Ingredients

60g Copha
300g dark chocolate
1/2 cup dried apricots
1/2 cup any fruit leather (mixed is nice)
1/2 cup macadamia nuts
1/4 cup dessicated coconut
1/4 tsp ground dehydrated ginger
100g packet plain fried noodles

Method

Chop Copha & chocolate roughly & melt in a double boiler.

Cut apricots & fruit leather into small pieces with scissors. Slice macadamia nuts thinly.

Add apricots, leather, nuts & remaining ingredients to melted chocolate and Copha mixture. Stir thoroughly & spoon mixture into paper patty pans, refrigerate.

Enjoy with a cuppa at morning tea!

Recipe courtesy of Drying Food by Ricky M Gribling

CHUTNEY

Ingredients

2 fruit leathers, any combination
2 small onions, peeled & chopped
1/2 cup brown sugar
1/4 cup raisins
1/2 tsp ground cloves
1/2 tsp ground dehydrated ginger
1/2 tsp salt
Grated rind & juice of 1/2 lemon
Grated rind & juice of 1/2 orange
3 whole chillies
1/2 cup white wine vinegar

Method

Place chopped onions in an enamel saucepan, add remaining ingredients except the chopped leathers. Stir to combine & bring slowly to the boil. Simmer gently for 1 hour.

Chop leathers into small pieces with scissors. Add leathers to the saucepan & continue to simmer gently until nearly all the liquid has been absorbed by the fruit.

Cool slightly & pour into warm sterilised jars.

Use on your sandwiches, meats & more and enjoy!

Recipe courtesy of Drying Food, by Ricky M Gribling.

CURRIED LAMB CHOPS WITH PINEAPPLE

Ingredients

6 forequarter lamb chops
1 Tbsp olive oil
1 pineapple leather, finely chopped
1 Tbsp dehydrated onion
1/4 tsp ground dehydrated garlic
2 Tbsp dehydrated capsicum, red, green or both
3 Tbsp plain flour
1 Tbsp curry powder
1 cup water
1/4 cup sultanas
1 Tbsp tomato sauce
1 Tbsp vinegar
1/4 tsp salt
Freshly ground black pepper, to taste
1/2 cup cream

Method

Cut all fat from chops, heat oil in frypan & brown chops on both sides.

Remove from pan.

In same pan, quickly brown onion, garlic & capsicum. Stir in flour & curry powder, fry for 1 minute. Add water, pineapple leathers, sultanas, tomato sauce & vinegar. Stir until sauce thickens, cool slightly & put through a blender.

Return to the pan, add reserved lamb chops, salt & pepper. Simmer covered, for 30 minutes or until chops are cooked. Stir in cream but do not boil.

Serve with vegetables or salad & enjoy!

Recipe courtesy of Drying Food by Ricky M Gribling.

FRUIT ROLLUP & HONEY TARTS

Ingredients

Sheets of ready-rolled short pastry
1 1/2 mixed fruit rollups
3 Tbsp honey
1 tsp finely chopped preserved ginger
1 tsp butter
3 Tbsp melted dark chocolate
1/4 tsp ground cinnamon
2 Tbsp chopped mixed nuts

Method

Line greased patty tins with short pastry & bake in a moderate oven at 180 deg C until brown. Cool on a wire rack.

Chop fruit rollups with scissors & combine with honey, ginger, butter, melted chocolate & cinnamon. Place in a suacepan & slowly bring to the boil.

Cool slightly, put through a blender.

Spoon warm mixture into baked pastry cases. Sprinkle with chopped nuts.

Enjoy!

Recipe courtesy of Drying Food, by Ricky M Gribling


FRUIT ROLLUP BREAD & BUTTER CUSTARD

Ingredients

1 mixed fruit rollup
3 eggs, separated
2 Tbsp soft brown sugar
2 1/2 cups milk
1/4 tsp ground cinnamon
1/4 tsp vanilla essence
4 slices stale white bread
1 Tbsp butter
1 Tbsp caster sugar

Method

Chop fruit leather finely with scissors.

Beat egg yolks with soft brown sugar, add milk, cinnamon & vanilla essence.

Butter bread, make 2 sandwiches using the fruit rollups as filling. Leave the crusts on.

Place sandwiches in a lightly greased 20cm (8in) baking dish. Pour over egg & milk mixture.

Bake in a moderate oven at 180 deg C until custard is set. Cool slightly.

Beat egg whites until stiff, add caster sugar. Spread over custard, return to the oven & bake until meringue is set & golden brown.

Cut into slices & enjoy!

Recipe courtesy of Drying Food, by Ricky M Gribling


JAM

Method

Any of the rollups can be made into jam. Cut rollups into small pieces with scissors. Barely cover with boiling water. Cover & soak for 1 hour.

Place in a blender & mix until smooth. Don't add sugar, it will be sweet enough.

One cup of finely chopped rollup, barely covered with boiling water, makes one cup of jam.

Enjoy on a piece of toast or a sandwich!

Recipe courtesy of Drying Food, by Ricky M Gribling


HOW TO DRY VEGETABLE 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 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.

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