This the one I use now. I used to have a Sunbeam one. I gave it to a friend when I got the new one. We got the NZ Ezidri because we could buy extra trays. I now have about 8 trays which I often use when I've got lots of excess tomatoes, etc . The machine is circular about the size of a large boiler Saucepan. The little motor is about the size of a hand held hair dryer. The main advantage is that I don't have to use the freezer to store food.
I keep trying to think up ways of using courgettes, always have too many at once. Last night we had baked veg, courgettes, red onion, runner beans, tomatoes, basil,cream cheese in it and topped with cheddar and baked in the oven. The juices ran into the rice we had with our fish, which was nice.
Fruity Courgette Cake
6 oz butter
12 oz Vergoise soft brown sugar
2 eggs
12 oz SR flour & 1tsp baking powder
12 oz grated courgettes, including skin
12 oz mixed dried fruit
2tbs marmalade
Slosh of milk (so it’s easier to mix, less stiff)
1 tps Cinnamon
1 tps4 épices or mixed spice
Method
Grease and line a 10” round cake tin. Oven at 180°, turn down to 160° after 20 mins
Cream the softened butter with the sugar until pale, beat in the eggs.
Fold in the flour then the milk and the other ingredients.
Pour into tin and bake for 1 hour.
Topping
Beat large pot of cream cheese, Philadelphia type, with zest of an orange, icing sugar to taste and a spoon of marmalade.
Last edited: 22 August 2017 08:56:44
Dordogne and Norfolk. Clay in Dordogne, sandy in Norfolk.
Who knew sugar could be so complex? Took me ages to sort myself out with the right stuff in Belgium where it's mostly from sugar beet and comes as icing, fine caster sugar, normal caster sugar, normal sugar then light brown ad very dark but no syrup or treacle or molasses. Here they don't do the light brown beet sugar, but do have raw cane sugar and it comes in plastic packs with a pouring nozzle. Going to be a whole new experience when I get into serious baking mode again.
Vergeoise is a soft brown sugar made from sugar beet. Comes in light and dark brown. The darker one has more flavour. If you can't find soft brown sugar then demerara sugar is fine.
Dordogne and Norfolk. Clay in Dordogne, sandy in Norfolk.
Oooooh! Such temptations. Hubby has lots of cake recipes and doesn't need to be tempted again, but I might just let him have a look at these ones.
If anyone wants that recipe for the Persian drink again, let me know and I'll dig the book out. It's nearly falling apart now from lots of use. My Iranian friend told me that the drink is sold by street vendors in the city and very welcome.
Pat yes please , I always like to try new drinks .....I had never tasted kvas until I arrived in Russia , every summer these little tanks crop up everywhere around the country , very refreshing .......fermented from brown bread
Posts
This the one I use now. I used to have a Sunbeam one. I gave it to a friend when I got the new one. We got the NZ Ezidri because we could buy extra trays. I now have about 8 trays which I often use when I've got lots of excess tomatoes, etc . The machine is circular about the size of a large boiler Saucepan. The little motor is about the size of a hand held hair dryer. The main advantage is that I don't have to use the freezer to store food.
Lilyp, here are a selection of some of the things that I dry in my machine.
Obelixx ?? looking forward to hearing what grape you have!
Pat, thank you very helpful. I think I will go for the one on special !
be ready for some "help" messages from me!
A A Milne
I have a dehydrator (Andrew James) that I use to make dog treats. I've a 10% off voucher somewhere.
Never tried it with people food yet!
Ooooh. Clari, that's the one I have ordered!!
Came top of my priority list in "Which"
A A Milne
I keep trying to think up ways of using courgettes, always have too many at once. Last night we had baked veg, courgettes, red onion, runner beans, tomatoes, basil,cream cheese in it and topped with cheddar and baked in the oven. The juices ran into the rice we had with our fish, which was nice.
Fruity Courgette Cake
6 oz butter
12 oz Vergoise soft brown sugar
2 eggs
12 oz SR flour & 1tsp baking powder
12 oz grated courgettes, including skin
12 oz mixed dried fruit
2tbs marmalade
Slosh of milk (so it’s easier to mix, less stiff)
1 tps Cinnamon
1 tps4 épices or mixed spice
Method
Grease and line a 10” round cake tin. Oven at 180°, turn down to 160° after 20 mins
Cream the softened butter with the sugar until pale, beat in the eggs.
Fold in the flour then the milk and the other ingredients.
Pour into tin and bake for 1 hour.
Topping
Beat large pot of cream cheese, Philadelphia type, with zest of an orange, icing sugar to taste and a spoon of marmalade.
Last edited: 22 August 2017 08:56:44
Sounds yummy, BL! What is Vergoise soft brown sugar? We just have light or dark...
Who knew sugar could be so complex? Took me ages to sort myself out with the right stuff in Belgium where it's mostly from sugar beet and comes as icing, fine caster sugar, normal caster sugar, normal sugar then light brown ad very dark but no syrup or treacle or molasses. Here they don't do the light brown beet sugar, but do have raw cane sugar and it comes in plastic packs with a pouring nozzle. Going to be a whole new experience when I get into serious baking mode again.
That cake sounds good Buy. OH has his eye on a recipe for carrot and courgette cake with orange icing on BBC Good Food - https://www.bbcgoodfood.com/recipes/1580644/carrot-courgette-and-orange-cakes
Vergeoise is a soft brown sugar made from sugar beet. Comes in light and dark brown. The darker one has more flavour. If you can't find soft brown sugar then demerara sugar is fine.
Pat yes please , I always like to try new drinks .....I had never tasted kvas until I arrived in Russia , every summer these little tanks crop up everywhere around the country , very refreshing .......fermented from brown bread