Rommelsbacher DA 350, Инструкция по эксплуатации

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Here are a few ideas for the use of dried fruit:
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Fruit pie and other pastries, fruit cake, alternative to raisins, etc.
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Compotes for waffles and pancakes, topping for sandwiches, desserts, apple sauce, etc.
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Ingredients for meat and wild game dishes, chutneys, etc.
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Ingredients for muesli, pudding, yoghurt, whipped cream, ice cream, fruit salads, fruits in
Armagnac, etc.
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You can candy or glaze various fruits as you like. Bananas are perfect for milk drinks and as an
ingredient in baby food if you grind the dried bananas into powder.
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Various fruits can be well refined with honey and nuts. You can also mix fresh fruits and dried
fruits after soaking. Depending on the recipe, they can be left whole or chopped more or less
finely.
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Early plums are not suitable for drying due to a lack of fructose.
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A special product from the Himalayas is fruit leather from various pureed fruits with the addi-
tion of honey, nuts and spices, dried to a tough condition and then cut into rectangular pieces.
You can also fill the flat cakes, roll them up and cut them into slices.
Vegetables usually have to be soaked before preparation. Add a part of cold or lukewarm water
to a part of dried vegetables. Please never use more water than is needed for the dish. The soaked
vegetables should also not have been left for a too long time before preparation.
Soaked vegetables need about as long to cook as frozen vegetables. Soup vegetables, which have
been dried relatively finely chopped, can be added directly to the cooking pot without soaking.
For soup vegetables, sauce ingredients, salad dressings etc., the dried vegetables can be chopped
to the desired grain size in the food processor.
For baby food, cream soups, sauces etc. the grinding of dried vegetables is recommended. You
should grind a maximum of a month's supply, as grinding reduces the shelf life. After soaking,
dried vegetables can also easily be prepared together with freshly harvested vegetables.
Herbs are ground or crushed immediately before use. Make sure that no hard stems are contai-
ned.
Mushrooms are soaked and used like fresh mushrooms. For soups and sauces a part of it can be
added when ground.
Paprika and hot peppers can be chopped or ground in the food processor and kept as a spice in
an airtight glass.
Here are some suggestions for the various possibilities using dried vegetables:
Vegetable soup like Minestrone, stews, ratatouille, Irish stew, vegetable goulash, mushroom gou-
lash, artichokes wrapped in dough and deep-fried, special herbal mixtures, herbal teas, herbal
oils, celery salt, garlic salt.