Menu
1 kg. of beetroot.
1 dcl. of balsamic vinegar.
Dried basil to taste.
Sea salt to taste.
Procedure:
Peel the beetroot and cut into thin slices using a mandolin.
Mix the beetroot slices with the balsamic vinegar, dried basil and sea salt.
Leave to marinate for 2 hours.
Place the beetroot slices on the trays of the EZIDRI dehydrator at 60°C and dry for 6 hours until crisp.
Store in a dry place until use.
500 gr. of strawberries.
Honey or syrup to taste (optional).
Clean and blend the strawberries until smooth.
Spread the strawberry mixture on a teflon sheet to dry.
Dry at 55°C for 10 hours in the EZIDRI dehydrator until the mixture is dry to the touch and pliable.
Carefully roll out the rolls.
Store the rolls in a tightly sealed container at room temperature with a SILICÄGEL cube.
500 gr. of oat flakes.
Nuts to taste.
Chopped walnuts to taste.
Seeds (sesame or sunflower) to taste.
Yoghurt.
Honey to taste.
Mix the oat flakes, dried fruit, chopped nuts, seeds, yoghurt and honey in a bowl until a thick batter is formed.
Place the dough on a Teflon sheet and dry at 55°C for 8 hours in the EZIDRI dehydrator.
Cut the dry dough into the desired shape (sticks, triangles, cubes, etc.).
3 cups of finely chopped red onion.
1/2 cup of ground chia seeds.
1 cup of almond flour.
1/2 cup of poppy seeds.
1/2 teaspoon of salt.
In a large bowl, mix the chopped onion, ground chia seeds, almond flour, poppy seeds and salt until smooth.
Place the dough on a Teflon sheet in an even layer 5-7 mm thick.
Dry at 60°C for 2-3 hours in the EZIDRI dehydrator, then lower the temperature to 45°C and continue drying for an additional 10 hours until the biscuits are dry and crisp.
Store in an airtight container at room temperature with a SILICÄGEL tablet.
Note: The drying process may vary depending on the humidity of the environment.
Please follow the manufacturer’s instructions for best results.
INGREDIENTS:
Apples: to taste.
Cinnamon sugar: to taste.
Wash the apples and cut into even 5 mm thick slices with a mandolin.
Place the apple slices on the drying trays and sprinkle with cinnamon sugar.
Dry at 55°C for 10 hours in the EZIDRI dehydrator or until completely dry.
Store in an airtight container with a SILICÄGEL tablet.
Sea salt.
Fresh spruce needles.
Grind the spruce needles with sea salt in a mortar and pestle until smooth.
Place the salt and spruce mixture in an aluminium foil container to dry.
Dry at 55°C for 3 hours or until the mixture is completely dry.
Note: Spruce salt can be used as an addition to dishes and snacks.
It is recommended to be used to finish dishes and give them a touch of fresh flavour and fir aroma.
beetroot: 5 pcs.
water: 50 ml.
apple cider vinegar: 50 ml.
olive oil: 1 tablespoon.
salt (ideally Himalayan or sea salt).
pepper to taste.
star anise: 3 pieces.
Peel and thinly slice (1 mm) the beetroots.
Mix with the other ingredients in a bowl and leave to stand for 3 hours.
Place the slices on the drying trays and add salt and pepper.
Dry at 60°C for 7 hours, but check continuously.
Remove immediately or store in airtight containers after drying with a SILICÄGEL® tablet.
The ingredients for the jerky sticks include 500 g lean minced beef (preferably organic), 1 teaspoon salt, freshly ground pepper to taste, soy sauce to taste and 1 tablespoon of Tandoori masala spice mix.
First, process the minced meat with the ingredients and leave in the fridge overnight.
Then form the jerky sticks directly into the individual flats of the dryer.
Dehydrate at 65°C for about 4 hours.
If you have an EZIDRI food dryer, you can prepare these delicious vanilla balls with the following ingredients:
Hazelnuts: half a cup.
Dried dates: one and a half cups.
Flax seeds: 5 tablespoons.
Shredded coconut: 1 cup.
Vanilla powder: 2 teaspoons.
Soak the hazelnuts and dates and drain.
Pre-soak the flax seeds in 0.5 cups of water and grate the coconut.
Mix the hazelnuts, dates and the other ingredients in a bowl and mix well until a soft dough is formed.
Form the dough into small balls.
Place the balls on the individual trays of the dryer.
Dry at 55°C for about 9 hours.
And that’s it, you have a healthy and delicious dessert to enjoy.
Peanuts: 2 cups.
Chia seeds: 1 cup.
Water: 1 cup.
Dates: 4 pieces.
Cocoa: 2 tablespoons.
Salt: half a teaspoon.
Put the chia seeds and raw peanuts in a bowl, pour in water and mix.
Leave to soak for about 30 minutes.
Blend all the ingredients together until the mixture is finely chopped, but should not be completely smooth.
Apply the mixture to the Teflon sheet of the EZIDRI dryer and cut out the squares with the blunt side of the knife.
Leave to dry for 2 to 3 hours at 60 °C, then reduce the temperature to 45 °C and continue drying for another 10 hours until the squares are crisp.
TÖUFOOD is a complete line of products of exceptional quality, developed by GASTROCULTURA MEDITERRÁNEA SL, which allows the most well-known techniques of modern cuisine to be put into practice. Innovative recipes can be easily realised, bringing excitement and surprise to dishes, offering a stimulating and memorable culinary experience.