BIELMEIER BHG 601 Handbuch Seite 11

HOW YOU USE DRIED fOOD
f r u i t s can be used for snacks, dried as it is
but also as an ingredient for countless recipes.
If dried fruit is to be used in a recipe in the same
way as fresh fruit would be, it must be dehydrat-
ed by soaking in water to add what has been
withdrawn in the desiccating process. The cor-
responding amount of water is added, e.g. one
cup of water to one cup of fruit, leaving this to
soak about
4 hours, if in doubt use a little less water and a
little less time to prevent the items becoming
soggy.
You can also make use of cookbooks which pro-
vide various recipes according to each country.
Here are a few ideas:

Fruit pies and other baked goods, fruit bread,
muffins, variations and raisins etc.

Stewed fruit goes well with waffles and pan-
cakes, for sandwiches, deserts, applesauce
etc.

Ingredients for some meat and game recipes,
chutneys etc.

Ingredients for granola, pudding, yoghurt,
whipped cream, ice cream, fruit salad etc.

You can candy different kinds of fruit or frost
them according to your fancy. Bananas are
highly suitable for milk drinks and as an ad-
ditive to baby food. Grind the dried bananas
into a powder in this case.

Various fruits can be enhanced with honey or
nuts. You can easily mix fresh fruit and dry fruit
that has been dehydrated. Depending on the
recipe you leave them whole or chop them
but not finely.

An extra specialty is fruit leather from the
Himalayas which consists of various pureed
fruits with honey, nuts and spices added,
rolled out and cut into rectangular pieces,
then dried to a chewable consistency. After it
has been rolled out it can also be filled, rolled
up and cut into rolls.
V e g e t a b I e s are generally rehydrated by
soaking before being used. Add about 1 cup of
cold to warm water to a cup of dried vegetables.
Please don't add more water than is necessary
for any particular dish. Also, the vegetables that
have been soaked should not be left to stand
overly long.
 Dehydrated vegetables need to be cooked
about as long as frozen ones. Vegetables that
are used for soup and that have been cut rela-
tively fine need not be soaked before being
added to the soup. Dried herbs that are to be
used in soups, sauces, salad dressings etc. can
be cut to the desired sizes in a food processor.

Dried vegetables that have been ground are
highly suitable for baby foods, cream soups,
sauces etc. You should not grind more than
you expect to use in a month because grind-
ing reduces usability of the items.

Desiccated vegetables can also be used very
well together with fresh ones. Grind herbs
at the same time you are using them. Please
watch that all stems are removed.

Mushrooms are dehydrated and used just the
same as fresh ones. For soup and sauces add
some that have been ground.

Paprika and chili-peppers can be cut or
ground in a food processor and then stored
in jar for use as a spice.
Here are a few ideas:
 Vegetable soups like minestrone, ratatouille,
French cassoulet, Irish stew, vegetable stew,
mushroom stew, etc.

Artichokes wrapped in dough and fried.
 Your own herbal blends, herbal teas, herbal
oils, etc.

Celery salt, garlic salt: Mix 1 : 1 milled dried
celery (or garlic) with salt.

You will find many more uses in cookbooks.
There are practically unlimited applications for
these dried items.
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