Orange marshmallow. Girls, to whom I promised to post pastille recipes, it’s all here! Currant marshmallows step by step

25.11.2023

Pastila is a traditional dessert of Russian cuisine, which is prepared on the basis of applesauce and egg whites. Pastila is not only a tasty, but also a healthy dessert. It contains pectin, which helps remove harmful substances from the body, and even those who are watching their figure can afford marshmallows. Even children can prepare it, since preparing apple marshmallow at home is very simple.

It is better to use aromatic and sour varieties of apples for marshmallows, for example, Antonovka.

Pastila was invented back in the 17th century. The court servants were ordered to prepare a dessert that would not spoil for a long time and retain its properties! Over time, marshmallow became such a popular dessert that it was ordered in Paris, and the French washed it down with champagne. At that time, marshmallow was considered a real delicacy, and Empress Catherine II was a big fan of this dessert.

For unknown reasons, the production of marshmallow stopped, but in the 19th century they began to produce it again!
Ingredients:

Sour apples – 1 kg
1 egg
Sugar - 1 glass.
Vanilla sugar - 2 teaspoons
Powdered sugar

Preparation:

Wash the apples, peel them, cut them into 4 parts, cut out the core, place the apples on a baking sheet.
Preheat the oven to 200 degrees, bake apples until soft for 30 minutes.
Grind the finished apples into a homogeneous, smooth puree using a blender or rub through a sieve.
Separate the white from the yolk, beat the egg white until fluffy white foam, gradually adding all the sugar, beat until snow-white fluffy mass, with stable peaks.
Gradually add the whipped egg whites to the applesauce, stirring gently from bottom to top.
Beat the apple mass with a mixer until it becomes airy, place 2/3 of the mass on a baking sheet with a silicone mat, and smooth it out.
Preheat the oven to 100 degrees and dry the marshmallows in the oven for 6 hours.
Roll the pastille into a roll, grease the top of the roll with the remaining apple mixture, and dry in the oven for another 3-4 hours.
Sprinkle the finished dessert thoroughly with powdered sugar on all sides.

Marshmallow with oranges and dried cranberries

Delicate marshmallow with a bright citrus taste and aroma! You can use lemon instead of orange, but then you need to increase the amount of sugar. I tried making this marshmallow with grapefruit and it turned out pretty good.
The marshmallow turns out to be a beautiful orange color, and the burgundy specks of cranberries look very impressive!

Ingredients:

Sour apples - 750 grams
Oranges - 500 grams
Egg whites - 2 pcs.
Dried cranberries - 100 grams
Sugar - 400 grams.
Agar-agar - 1 teaspoon
Water - 1.5 cups.
Powdered sugar

Preparation:

Peel the apples, cut out the core, cut into 4 parts.
Bake apples in an oven preheated to 200 degrees for 30 minutes.
Remove peels and membranes from the oranges and grind them in a blender into a smooth puree.
Beat the egg whites with half the sugar until smooth, fluffy, snow-white.
Pour agar-agar into 100 ml of water, stir and leave for 30 minutes.
Mix apple and orange puree in a saucepan, add sugar and water, cook, stirring until the sugar is completely dissolved.
Add fruit puree and cranberries to the egg whites, mix at low mixer speed.
Add agar-agar to the protein mass, mix at the highest speed of the mixer.
Place the mixture on a baking sheet with a silicone mat and let it harden for 6 hours.
Cut the finished marshmallow into cubes and roll well in powdered sugar.

Pastila with mango and pineapple

A very unusual but tasty recipe that will appeal to lovers of exotic fruits. You need to use ripe mango, because if the mango is not ripe, it can spoil the taste of the marshmallow.

Determining the ripeness of a mango is quite simple: if the mango is ripe, it is soft - when pressed, it leaves a small dent. And if the mango is unripe, it is hard and tough. But, even if you bought an unripe mango, you can put it in a dark place for about a week, it will ripen quietly and will be sweet and tasty.

Instead of fresh pineapple, canned or frozen will do. If you use frozen, you need to defrost it and drain the liquid. You need to drain the syrup from canned pineapple.

Ingredients:

Apples - 750 grams.
Mango - 2 pcs.
Sugar - 1 glass
Fresh pineapple (peeled) - 350 grams.
Egg whites - 2 pcs.
agar-agar - 2 teaspoons
Vanilla sugar - 2 teaspoons
Water - 350 ml.
Powdered sugar

Preparation:

Place the apples in a baking sleeve and bake in the microwave at full power for 5 minutes.
Grind the apples into a smooth puree.
Peel the mango and cut the pulp into small cubes.
Grind the pineapple and mango in a blender into a smooth puree.
Add agar-agar to 200 ml of water, stir and leave for 30 minutes.
Beat egg whites with sugar and vanilla sugar until snow-white, fluffy, shiny mass.
Mix 2 types of puree in a saucepan, add water and cook for 5 minutes.
Cool the puree and add to the whites, mix with a mixer at medium speed.
Bring agar-agar to a boil, but do not boil.
Add agar-agar to the whipped mass, beat everything again at maximum speed for 2-3 minutes.
Place the mixture on a baking sheet with a silicone mat and smooth it out.
Leave the marshmallow to harden at room temperature for 6–8 hours, or preferably overnight.
Cut the finished marshmallow into cubes and roll in powdered sugar.
Let the pastille dry slightly for 30 minutes.

Pastila with peaches and lemon zest

Delicate and fragrant marshmallow! Feel free to replace peaches with nectarines or apricots. Lemon zest can be replaced with orange zest.

Ingredients:

Apples – 600 grams
Peaches – 500 grams
Sugar - 1 glass
Lemon - 1 pc.
agar-agar - 2 teaspoons
Powdered sugar
Water - 1.25 liters

Preparation:

Pour 1 liter of water into a saucepan and bring to a boil.
Using a slotted spoon, submerge the peaches in water and turn them to cook for 30 seconds.
Remove the peaches from the pan and place in cold water for 30 seconds.
Halve the peaches, remove the pits and peel the peaches.
Cut the peaches into small pieces and grind in a blender into a homogeneous puree.
Peel the apples, cut out the core, cut into small pieces.
Place the apples in a baking bag and bake the apples in an oven preheated to 180 degrees for 20–25 minutes.
Grind the finished apples in a blender into a smooth mass.
Grate the lemon zest on a fine grater and squeeze the juice out of half a lemon.
Add agar-agar to 250 ml of water, stir and leave for 30 minutes.
In a small saucepan, mix 2 types of puree, lemon zest and juice, heat slightly and cool.
Beat egg whites with sugar until thick, shiny white mass and stable peaks form.
Add fruit puree to the whipped mixture and mix gently.
Bring agar-agar to a boil, but do not boil.
Add agar to the protein mass and mix at maximum mixer speed.
Place the fruit mixture into the mold and leave the pastille to harden at room temperature for 6–8 hours.
Cut the marshmallow into small pieces and roll in powdered sugar.
Leave the pastille to dry for 30 minutes

How to make marshmallow with berries

Pastila with a rich berry taste! Instead of raspberries and blackberries, lingonberries, cranberries, black currants, strawberries or blueberries are suitable, there is room for your imagination to run wild! Experiment!

Ingredients:

Apples - 1 kg.
Fresh or frozen raspberries - 300 grams
Blackberries fresh or frozen - 300 grams
Sugar - 350 grams
Egg whites - 3 pcs.
agar-agar - 3 teaspoons
Juice of half a lemon.
Water - 2 glasses
Powdered sugar

Preparation:

If the berries are frozen, they must be thawed and all the liquid drained.

Place the berries in a small saucepan, add 150 grams of sugar, 1 glass of water, lemon juice and cook for 5-7 minutes, stirring constantly, until the sugar is completely dissolved. Remove from heat, cool slightly.
Rub the berries through a sieve to remove the seeds.
Peel the apples, cut out the core, cut into 8 pieces and bake in an oven preheated to 180 degrees for about 30-35 minutes.
Cool the apples and puree them using a blender or rub through a sieve.
Add agar-agar to 100 ml of water, stir and leave for 30 minutes.
Mix apple and berry puree in a saucepan, add half a glass of water, bring to a boil and cook over medium heat for 5 minutes.
Beat egg whites with sugar until smooth, snow-white and shiny.
Add agar-agar to the puree and cook over medium heat for another 5 minutes.
Add puree to whites and mix.
Pour the berry mixture into the mold, smooth it out and leave to set at room temperature overnight.
Cut the finished marshmallow into portions and sprinkle generously with powdered sugar.

Pastila with bananas and cinnamon

Cinnamon can be replaced with ginger, nutmeg or cloves. You can add 1 teaspoon of cocoa powder to make a chocolate marshmallow!

Ingredients:

Apples – 600 grams
Bananas - 400 grams
Sugar - 1 glass
Water - 250 ml.
Egg whites - 3 pcs.
Agar-agar - 2 teaspoons
Powdered sugar

Preparation:

Beat the egg whites to a snow-white shiny mass; it should stick well to the whisks and not be runny.
Peel the bananas and puree them with a blender.
Peel the apples, remove the core, cut into small pieces, add cinnamon, mix.
Place the apples in a baking bag and cook in the microwave at full power for 5 minutes.
Punch the finished apples into a smooth puree with a blender.
Add agar-agar to 100 ml of water, stir and leave for 30 minutes.
Combine applesauce and banana puree in a saucepan, add 150 ml of water, cook over medium heat for 5 minutes.
Add agar-agar, bring to a boil, cook over medium heat for 5 minutes.
Add the fruit mixture to the egg whites, mix at maximum speed of the mixer.
Place the mixture on a baking sheet with a silicone mat and leave the pastille to harden overnight.
Cut the finished dessert into portions and sprinkle thoroughly with powdered sugar. Leave the pastille to dry for another 30 minutes.

Pastila with lemon and pistachios

Pastila with a pronounced lemon taste and aroma, and green pistachios look beautiful against a yellow background!
Instead of lemon, you can add orange, and instead of pistachios, any nuts to taste. You can add lime zest, it will turn out very fragrant and elegant!
Ingredients:

Apples - 750 grams.
Sugar - 300 grams
Lemon - 1 pc.
Unsalted pistachios - 50 grams
Agar-agar - 2 teaspoons.
Powdered sugar
Water – 250 ml

Preparation:

Peel the lemon and remove membranes, grind into a smooth puree without lumps.
Peel the apples, cut out the core, cut into small cubes.
Place the apples in a small saucepan, add 150 ml of water and 100 grams of sugar, cook over low heat until the liquid evaporates and the mass thickens.
Grind the finished apples into a smooth puree.
Mix apple and lemon puree and heat over low heat for 3 minutes.
Add agar-agar to 100 ml of water, stir and leave for 30 minutes.
Beat the egg whites with the remaining sugar into a snow-white, shiny, dense mass of stable peaks.
Add agar-agar to the fruit puree, bring to a boil, but do not boil.
Peel the pistachios and grind them into fine crumbs in a blender.
Add fruit puree to the whipped egg whites and mix at the highest speed of the mixer.
Add pistachios and mix gently at low mixer speed.
Place the mixture in the mold and let the dessert harden at room temperature for 6-8 hours.
Cut the finished dessert into portions and roll in powdered sugar.
Let the dessert dry for another 30 minutes.

Pastila with spices and pears

Pastila with a spicy taste and delicious aroma! You can use any spices, for example, vanilla, cardamom, nutmeg. You can add dried cranberries - it will be very tasty.

Ingredients:

Apples – 700 grams
Pears (soft varieties) - 600 grams
Sugar - 250 grams
Agar-agar - 3 teaspoons
Ground cinnamon - 1 teaspoon
Ground ginger - 1 teaspoon
Cloves - 3 pcs.
Water - 1 glass

Preparation:

Grind the cloves into powder in a mortar
Peel the pears, remove the core, cut into small pieces, add cinnamon, cloves and ginger, mix.
Place the pears in a baking sleeve and bake in the microwave at full power for 5-7 minutes.
Grind the finished pears in a blender into a smooth puree.
Peel the apples, cut out the core, cut into small pieces.
Place the apples in a baking dish and bake in a preheated oven for about 25-30 minutes.
Grind the finished apples in a blender into a smooth puree.
Beat egg whites with sugar until snow-white, shiny and stable mass and stable peaks.
Mix apple and pear puree in a saucepan, pour in 100 ml of water, bring to a boil, cook for 5-7 minutes.
Add agar-agar to 100 ml of water, stir and leave for half an hour.
Add agar-agar to the saucepan with the fruit puree and bring to a boil.
Add fruit puree to the egg whites, mix at maximum speed of the mixer.
Pour the mixture into the mold and leave to harden for 8 hours, or preferably overnight.
Cut the finished dessert into portions and sprinkle generously with powdered sugar.
Leave the dessert to dry for another 30 minutes.

Now you know not only how to prepare apple marshmallow at home, but you can also surprise your guests and household members with an original version of this dessert. Try different options to find the perfect recipe for you!

3rd course of 4th menu
Fruits are an endless space for imagination. You can cook so many tasty and healthy things with them! For example, I suggest making you apple marshmallow with dried apricot and orange cream. The dessert is made exclusively from fruit and does not contain additional sugar, so I recommend it to those who are watching their figure.

Step 1

So, prepare the fruits and dried fruits and get started!

Step 2

First of all, you need to thoroughly rinse the dried apricots under running water, place them in a deep bowl and pour boiling water over them. You can forget about dried apricots for now (for about 15 minutes).

Step 3

In the meantime, let's deal with apples. You need to select apples that are sweet and sour, plump, and not too juicy. Antonovka would be ideal, but other apples will do. So, remove the core from the apples, peel them and cut them into small slices.

Step 4

Then put them in a saucepan with thick walls and set to simmer on low heat. The apples will begin to release juice after a while, so there is no need to add water. Simmer the apples until they become completely soft.

Step 5

When the slices soften and break easily with a spatula, you can remove them. Now let's use the blender. Grind our apples into a homogeneous puree without lumps. At this stage, for those with a sweet tooth, you can add a little sugar or honey. But this is purely individual and depends not only on taste preferences, but also on the variety of apples that will be used. For example, I got a puree with a pleasant sourness, which went well with the sweet cream of dried apricots and orange.

Step 6

Then we line a small baking sheet or baking dish with baking parchment and pour our applesauce there. Place in an oven preheated to 80-100 degrees for an hour and a half. If you have a microwave and a suitable glass or ceramic form, you can put the marshmallow there. This will take much less time (7-10 minutes), but you need to be careful so that the treat does not burn.

Step 7

Having set the marshmallow to dry, we return to preparing the filling. In addition to dried apricots, we will also need the zest of half an orange and the pulp of a whole fruit. Therefore, we wash the orange well and remove the orange part from half the fruit with the finest grater, without touching the white part. Then we take out the pulp, remove all the films and mix with the zest. It is advisable to remove the films over the bowl so that all the juice flows there.

Step 8

Drain the water from the dried apricots, put it in a saucepan, add new water, but just a little so that it covers the dried apricots. Place the orange with zest and juice in the same pan. Place the pan on low heat and simmer for about 15 minutes until the dried apricots soften.

Step 9

Then the blender comes to the rescue again. We take the device and grind the orange and dried apricots into puree. The cream turns out sweet (due to the dried apricots), but not cloying (due to the orange) and very aromatic. If desired, you can add vanilla or cinnamon. I didn’t add any because the cream is already very fragrant.

Step 10

When the marshmallow is dry, remove it from the mold and remove the paper. If the marshmallow is ready, it turns out very easily.

Step 11

And then you can arrange the dessert at your discretion. For example, I made small horns and placed them on a plate, garnishing them with mint leaves.

This time orange pastille and lemon in. There are more recipes for the dryer on the author’s website here.

That’s how the marshmallow came up, in which oranges and lemons took part. Ideally there should be an equal number of them. It is very desirable that both the first and second ingredients are juicy, including the skin - if this only condition is met, everything should work out.
Wash the lemons and oranges, cut them into slices along with the skin and place them in different saucepans. Don't forget to remove the seeds!
Grind the contents of both saucepans separately in a blender - you get a mixture of very small cubes and juice. This is what happened to the orange:

and with lemon:

Add sugar to taste and place on the stove over very low heat. Cook until the skin (the darkest square) becomes soft (about 15 minutes).
Let the mixture cool and call the blender and its chopper for help a second time to achieve final homogeneity. Learned? This is an orange:

And this is what was called a lemon:

In the next step, you can use a pastry bag, cardboard cone or regular plastic bag to place the lemon and orange mixtures on the parchment covering the drying tray. In the absence of the first and misunderstanding of the second, my recipe will include the following package:

And the one with the hole:

Depending on your culinary experience and your imagination, you can create anything on parchment:

Of course, you could leave it like that, but the marshmallow must be marshmallow, so you need to carefully smooth out the holes with a spoon and try to make a pancake of the same thickness:

Next - prose: dry first - in mode No. 2, then - until ready in mode No. 1. The surface of the finished marshmallow should not be sticky and, when touched, stick to your hands, giving away its pieces. If the marshmallow is ready, turn the parchment over, slightly moisten its surface with water and after a couple of minutes remove it, leaving only a striped pancake. You can eat it this way, you can roll it in any direction and cut it into rings, you can first cut it into strips and then carefully roll it into snails. The taste will not change at all from these movements, and lemons and oranges can bring you joy for a long time, perhaps until their next invasion...

So why exactly black And red currant interested me this time? In fact, everything is very simple. The only challenge I set myself when cooking for my family is– This benefit, a desire to improve health and quality of life in our very modern world. Then I think about how to make these healthy products taste delicious. Well, if you manage to decorate the dish aesthetically beautifully, then this is a 100% guarantee of success. Such food will be appreciated first. For example, currant pastille, tied with beautiful bows, is eaten first by my children.

Now about the beneficial properties of black currant. The first thing that comes to mind is– this is, of course, high in vitamin C. In this case, black currants– leader among other plants. 100 g of product contains 200 mg of ascorbic acid, and the daily requirement of an adult is 75-100 mg.

The list of beneficial properties of this berry is endless. Let's name the most important ones, in my opinion. These are B vitamins (B6, B5, B3, B2, B1)– good mood and good sleep. The potassium content in currants is higher than in bananas, and it strengthens the heart muscle. Also sodium, potassium, iron and many other microelements that we and our children need every day.

Let's say a few more words about the benefits of red currants and move on to the recipe itself. We will not find as much vitamin C in red currants, although they are more acidic than black ones. This berry contains a lot of vitamin P, a large amount of pectin, which normalizes the activity of the intestinal tract, helps digestion and has a bactericidal effect. Pectin removes harmful and toxic substances from the body, which allows us to attribute this berry to the now very fashionable word “ detox product ».

I think I have convinced you, dear readers, of the benefits of these wonderful berries. To summarize and smoothly move on to cooking, we can jokingly call these berries a good mood, healthy blood vessels and strong immunity!

What do we need to prepare this vitamin marshmallow?

Blackcurrant – 2 l
Red currant – 2 l
Zucchini – 4 small or 2 large
Lemon – 1 pc.
Orange – 1 pc.
Honey – 4 tbsp. l. (the amount of honey can be adjusted to taste)
Large capacity for mixing ingredients
Blender
Dehydrator (or simply dryer)

My favorite household appliances help me make this work quick and enjoyable, blender and dehydrator (popularly a dryer). The latter helps preserve all the beneficial properties of products without subjecting them to high-temperature processing. The berries only lose moisture, but all the beneficial vitamins remain.

Currant marshmallows step by step

Let's start cooking. Necessary wash products and peel the red and black currants from the branches.

Let's fall asleep black currants into a blender and mix thoroughly, because. this berry has a thick skin. If you don't grind it well, you can end up with quite hard and sour marshmallow sheets. Therefore, we grind it into a fine puree of homogeneous mass and color so that the dark currant skins are not noticeable. Pour the ground berries into a container in which we will mix everything.

Then grind red currants. Everything is simpler here, it grinds quickly and has a more liquid (watery) consistency. You may feel some bones in the finished marshmallow, but this is not a problem if you think that it is useful for intestinal motility. Pour the red currants into the black ones.

Zucchini! It will be useful to us in this case, because currant puree is quite watery, and so that the marshmallow, after drying, is soft and flexible, comes off the trays well and does not crumble, we add this vegetable into it. It has a gluing effect and you will never smell or taste it, it is neutral. Well, the thought that my children eat raw zucchini without knowing anything about it makes me happy. Grind and add to berries.

Then rub lemon and orange zest. In my opinion, the zest enhances the taste of currants and makes it unusual, and in winter the smell of the zest will be especially pleasing and uplifting.

Add honey and zest to the berries. The amount of honey determines how sticky the marshmallow will be or not. A large amount of honey makes the marshmallow sticky. But my kids prefer to eat sticky but sweet marshmallows! If you have already added honey, remember: you can dry the marshmallow at a temperature of no more than 45 degrees. At higher temperatures, healthy honey will turn into poison.

All together is good mix. Lubricate dehydrator trays with olive oil and pour the mixture onto them in an even layer. Set the temperature to 45 degrees and dry for 24 hours. I always check each pallet individually. It happens that some dry well, while others need a little more time, because... It is not possible to perfectly pour the mixture onto pallets.

When the pastille is ready, filming it from pallets. I use a wooden spatula: it’s convenient, and the marshmallow doesn’t tear, even if it’s stuck to the pallet somewhere. We close it in jars with vacuum lids. We wrap the marshmallow with brown parchment and tie a bow for aesthetics.

I am sure that you will enjoy currant marshmallows as much as my family does. And you can even taste its benefits. Enjoy!

Pastila, Pastila, Pastila!!! We dry everything.

Catch it! Many, many recipes!

Since then, I’ve been inventing and collecting marshmallow recipes from everywhere. Many and varied. I haven’t tried many of these recipes myself - they are honestly stolen (Kowdow to the authors!) I will make many of them this season.

When frozen, 20-25% of vitamins are lost, when dried, only 2-5%.
Plus, the energy structure of the product changes. Isn't this a reason to dry everything out? And the problem of preservation is solved - I kept all the marshmallows at home, in boxes.

I use raw marshmallow recipes as much as possible - the less heat treatment of the product, the more vitamins we retain. You can grind raw fruits and vegetables in a blender, then you will get a more vitamin-rich and therefore healthy product.

I use honey instead of sugar. Fans can use stevia. Many fruits and berries do not need to be sweetened at all. They are already good.

pay attention to recipes with nettles, amaranth leaves, dandelions. We have no doubt about the benefits of these plants.

Currant and zucchini pastille
currants - 1 part
zucchini (apples) - 2 parts

Blueberry and zucchini pastille.
blueberries, 2.5 kg
zucchini 3.5 kg
sugar to taste

Blueberry, dandelion and zucchini marshmallow
blueberries, 400
dandelions 200
zucchini 600

Apricot, nettle and zucchini pastille
apricot - 400
nettles - 30
zucchini - 800

Apricot and cucumber marshmallow I don't have a lot of apricots. But do you have something?!
apricot - 800
cucumbers - 400
sugar to taste
water - 100 grams

Blueberry, amaranth and zucchini marshmallow
blueberries - 400
amaranth leaves - 30
zucchini - 800
sugar to taste

Zucchini and banana pastille
zucchini + bananas - in equal proportions

Strawberries with zucchini - you need to try the proportions

"Yogurt delight".
For marshmallows we need: yogurt, pine nuts
Yogurt can be mixed with pine nuts or placed on top.

2 liters of puree, immediately blend in a blender at a time. This is enough for 5 trays.
Ingredients - 1 liter of berries (various), 3 medium bananas and 1 medium zucchini, honey (sugar - 3-5 tablespoons) depending on the sweetness or acidity of the berries.

Last summer, overripe bananas cost 2 rubles. Quite suitable for marshmallows, although they are blackened in places, but not moldy.

Banana with leaves
As a basis, I’ll take bananas, lemons (you can add more if you like it sour), not a lot of honey and herbs that grow in the garden: lemon balm, mint, currant leaf, raspberry leaf, oregano, you can add some berries, grape mustache, calendula flowers, chamomile and much more.
Blend all this with a blender and dry it no higher than 40 because honey cannot be heated higher.

And this styrnetila

Spicy marshmallow
Grind tomatoes, a small clove of garlic, a little black pepper, and five large basil leaves in a blender. Place the mixture on a pastille sheet greased with oil and dry for 12-15 hours. Delicious to eat with fresh rye-wheat bread.

Pastila "Apple"
Peel the apples from the core and chop in a food processor or grate on a coarse grater along with the peel. This is the basis. For dressing, take fresh or frozen mashed Victoria berries, add crushed ripe bananas. Stir everything well. The mass should be like pancake dough. Mix with apples and place everything on greased marshmallow trays. Dry at 55 degrees for 11-12 hours. Remove while warm and immediately roll up. The berries for dressing can be different - strawberries, wild strawberries, cranberries, lingonberries, honeysuckle, sea buckthorn and others. You can use plum jam or other jams. For elasticity, add bananas to the berry puree, preferably overripe ones. If it is sour, add dark sugar. You can add a little cinnamon. Apple marshmallow replaces chips if you add seeds and nuts.

"Banana-apple crackers"
Peel ripe apples and bananas. Prepare a couple of spoons of honey (if the apples are sweet, you can do without honey or replace it with a few dates if you are allergic to honey). Grind the fruit in a food processor or blender, add honey. Grease the pastille tray with vegetable oil. Add walnuts or almonds. If you dry the marshmallow to an almost solid state (15-18 hours, depending on the thickness of the layer), then you can not roll it into tubes, but arrange it in the form of cookies, cut into rectangles with a knife or scissors.

Yogurt delight
For the marshmallow we will need: yogurt, pine nuts and poppy seeds. Yogurt can be mixed with pine nuts or placed on top. Place on a lightly greased pastille tray. Dry at a temperature of 50-55 degrees (Medium) until ready. It turns out something like an eastern dastarkhan.

Candied zucchini and pumpkin
Cut zucchini and pumpkins into slices (0.5 cm thick), cover with sugar for 1 hour. Then stir, bring to a boil, simmer over low heat until they become transparent. Drain off all the syrup. Add 1 tbsp. a spoonful of honey, lemon (or citric acid), cinnamon. Bring to a boil, cool, and drain the remaining liquid through a sieve. Dry on a continuous Isidri tray.

"Almond sweets"
Peel ripe local apples and add a little cinnamon. Grind until smooth. If the apples are not sweet enough, you can also add brown sugar or honey to taste. Next, as usual, apply the apple mixture onto a tray greased with vegetable oil and set to dry. But do not bring it to readiness, but catch the moment when the marshmallow is no longer liquid, but still sticky and plastic, like plasticine. Cover the nuts with marshmallows to form small candies, roll in coconut flakes and leave to dry for a few more hours. Well-dried candies do not stick together and are perfectly stored in glass or tin jars.

Loose marshmallows prepared using an Isidri dryer
Pastila is made from whipped applesauce; natural additives are added to the puree: sugar, honey, berries, nuts. You need to beat until it becomes sour cream, so that the puree does not spread during drying; for this you can add egg white (whipped). Pour puree onto 1 continuous pastille sheet in a thick layer (about half a liter). Each layer is dried separately, and then greased with a thin layer of honey and connected together into a beautiful pie. By experimenting with different additives and layers, you can get the most unexpected taste. It's hard to imagine that there is no flour in it at all. Compared to regular unwhipped marshmallow, it turns out very tender and tasty.

Rhubarb pastille
Twist rhubarb (stalks) in a meat grinder, apples (sweet) - 3 pcs. twist, add 2 tbsp. spoons of sugar. Lay out to dry.

Sorrel marshmallow
Take chopped sorrel, mash 2 bananas, stir.

Pastille "Red Banana"
Take red twisted tomatoes, add 2 mashed bananas and 1 tbsp. l sugar.

Pastila Siberian kiwi
Grind gooseberries and orange (along with peel) through a meat grinder, add 2 tbsp. l. sugar and set aside to dry.

Cherry marshmallow
Grind the cherries through a sieve. Grind lemon balm through a meat grinder. Separately twist the apples, add 1 tbsp. l. Sahara.

Carrot marshmallow
Grate carrots and 1 orange. Mix everything, add 1 tbsp. l. sugar, mix and set aside to dry.

Cucumber marshmallow.
Grate cucumbers and apples, add 1 tbsp. spoon of sugar.

Zucchini marshmallow.
Grate zucchini and apples, add 1 tbsp. spoon of sugar.

Pastila Fresh currant.
Mix twisted currants and apples with 1 tablespoon of sugar and chopped mint.

Raspberry and mint pastille.
Add 1 tbsp to mashed raspberries and apples. l. sugar and mint.

Pastille for colds.
We take 1 orange, raspberry leaves and berries, rhubarb petioles, cornflower and calendula flowers, plantain, nettle, coltsfoot. Grind everything through a meat grinder and mix with mashed banana. Add 1-2 tbsp. honey, mix and lay out to dry.

Apricot and banana marshmallow.
Mash apricots and bananas, add 1 tbsp. l. sugar and set aside to dry.

Pastila “With pepper”
Take apricots and bananas and mash them. Grate the cucumber, add a mixture of peppers (“Mill”), combine everything, mix and lay out to dry.

Are there any other options:
Carrots + banana + orange or Zucchini + orange (with peel) + banana + apple + carrots - grate everything.

Strawberry and banana marshmallow:
for 1 serving: 0.5 kg strawberries; 1 medium banana; 3 tbsp. spoons of condensed milk.
Option 1: grind the strawberries through a sieve, add banana and condensed milk to the mixture, beat in a blender.
or option 2: Lightly crush the berries and banana with a fork so that you can feel individual pieces, add condensed milk, stir. Place the mixture on a continuous sheet. Dry until ready (so that it does not stick to your hands and does not lose elasticity).

Rhubarb (stalks)-1kg, granulated sugar - 300g.
Rinse the rhubarb petioles in cold water, cut into large pieces, sprinkle with granulated sugar, place pressure on top and leave for one day. Drain the released juice, place the petioles on baking sheets and dry in the dryer. Place dried rhubarb in a box or glass jar. Preserve the juice and sugar by boiling it and immediately rolling it into a sterilized jar.

Apple roll:
Apples - 1 kg, granulated sugar - 300 g. Any apples, at any stage of ripeness, wash, cut into pieces, sprinkle with granulated sugar and leave in an enamel pan for 2-3 hours, when the juice appears, bring the apples to a boil, rub through a sieve . Another option: the apples remaining after cooking the juice are rubbed through a colander. Pour the resulting mass in a thin layer onto a sheet (greased with vegetable oil) to dry in the dryer. You can sprinkle cinnamon and ground nuts on top. When the mass becomes thin and elastic during the drying process, it must be removed from the sheet, sprinkled with granulated sugar, rolled into a tight roll, and cut into pieces.

Candied watermelon rinds
watermelon rinds - 1 kg, granulated sugar - 1 kg, citric acid - 5 g, flavoring (orange zest, almonds, lemon zest, vanilla) - to taste.
To prepare candied fruits, watermelons with a thick rind are used, as well as unripe melons, which are usually thrown away as inedible products. Peel the watermelon rinds and soft parts, cut into pieces of the same size, taking into account that they will boil down later, add water and cook for 3 minutes. Then drain the water, rinse the boiled pieces with cold water, pour boiling syrup made from 1 kg of granulated sugar, 200 g of water and 5 g of citric acid. For flavoring, you can also add lemon or orange zest and almonds. Boil the watermelon rinds until transparent, then remove with a slotted spoon, dry in a dryer and roll in powdered sugar. You can also roll watermelon rinds in a mixture of granulated sugar and crushed nuts.

Candied sugar beet
Sugar beets - 1 kg, citric acid - 3 g, granulated sugar - 100 g, water - 0.5 l, lemon zest, vanillin or other flavoring.
Wash the beets, peel them, cut them into pieces of the same size (straws, cubes or slices), add water, add granulated sugar, citric acid and simmer over low heat until all the liquid has evaporated. For flavoring, beets can be boiled together with lemon or orange zest, honey, cardamom, and vanillin. Place the finished beets on a marshmallow sheet and dry in the dryer. Then rolled in powdered sugar, mixed with cocoa powder or chopped nuts.

Sun-dried apples
2 kg peeled apples, 1 orange, 1 lemon, 1 tbsp. Sahara.
Peel and core the apples and cut into slices approximately 1cm thick. Cut lemon and orange into half rings, 2 mm thick (amount of citrus to taste). Arrange apples and citrus fruits in layers, periodically sprinkling the layers with sugar. Press down on top and leave for half a day to release the juice. The juice can be used for compote, and apples, lemons and oranges can be placed on trays and dried for 6-7 hours.

Apple marshmallow
2.5 kg of apples and 2 cups of sugar.
Chop the apples, peel and core them, and simmer covered for 15-20 minutes until they become soft. Add sugar and crush with a pusher. You can beat it in a mixer, then the marshmallow will have a more uniform structure. Lightly grease the pastille tray with vegetable oil, place the puree on it and level it to form a layer of 0.5 cm. Dry for 9-10 hours at a temperature of 60-70C. You can add peeled crushed peaches, grated melon and kiwi to applesauce. It will turn out delicious if you add the grated zest of one lemon, one orange and a little cinnamon to the puree.

Beetroot “Spicy Novokurskaya”
We cut the raw beets into thin strips, coat them with adjika and dry them in the Isidri dryer.

Canapes “Venegretic”
Boil potatoes, beets, and carrots separately. Grind in a meat grinder, also separately. Add a little mashed potato to the carrots and beets for binding, otherwise the beet and carrot plates will tear when drying. Salt, add herbs and spices to taste. Add fried onions, salt and spices to the mashed potatoes. We spread the mixture of vegetables onto pastille sheets, greased with vegetable oil, grease the top with mayonnaise, sour cream or ketchup, and dry the flatbread until it becomes flexible. Please don’t overdry, this is important and not difficult. Cut the sausage without fat into slices and dry on a tray in the dryer. Cut the resulting vegetable cakes and sausage into 2x2cm squares and string them, alternating, onto toothpicks. What came out was a snack version of marshmallow, really very unusual. These “vinaigrette canapushki” do not spoil even in the heat; you can take them with you on any vacation, on a trip, or on a business trip.

Bulk apples
Small ranetki (3 cm in diameter), make strong sugar syrup (about 0.6 kg of sugar per 2 glasses of water). Place the apples in boiling water for 1-2 minutes, then drain the water. Pour boiling sugar syrup over apples and leave until cool. Then bring to a boil and cool again. Repeat this 1-2 more times until the apples are completely soft. Then let the syrup drain completely, place it on a drying tray and dry until the apples become dried; store the syrup in the refrigerator. It is useful for making candied pumpkin, zucchini, carrots, beets, etc.

Dried fish
Without removing the scales, we gut a bucket of fish, rip open the belly without washing it, and pour it into the bucket in layers: a layer of fish, a layer of salt. You don’t have to be afraid to oversalt the fish; it will take as much salt as it needs. We put pressure on top so that the fish is completely immersed in the brine without access to air. We stand for three days. After three days, wash the salted fish in running water to wash off excess salt. Place the washed fish on a paper towel, removing excess moisture. We place the dried fish on Isidri trays, sorting them by size, so they dry evenly. After filling the trays, turn on the dryer at 60°C. And we dry it, depending on the size of the fish, from 10 hours to a day. You can also try drying at a lower temperature of 55 and 35 °C. Drying this way produces the best quality dried fish, but drying may take 2 or 3 days for larger fish. You can combine drying modes: dry at the beginning at 60°C and finish drying at an economical mode of 35°C.

Treats for tea
Make cherry jam and roll it up. There is syrup left after the jam.
Take the zucchini and cut it as desired. And add chopped zucchini to cherry syrup. Boil for 30-40 minutes, stirring occasionally. The zucchini pieces turned a beautiful ruby color. Drain them in a colander and then put them to dry in Isidri.

“Fantastica” vegetable puree soup with croutons
Boil vegetables in beef broth: onions, potatoes, white cabbage, broccoli, carrots, bell peppers, green beans, corn. Spices and salt to taste. Grind the finished soup in a blender. Dry on an oiled sheet. Grind the dried soup in a coffee grinder. Croutons: Cut black bread into small cubes. Pour vegetable oil into a wide plate, squeeze out the garlic, sprinkle with spices and salt to taste. Mix this butter with breadcrumbs and place in the oven until an appetizing crust forms. Serve soup 2-3 tsp. powder into a mug. Sprinkle croutons on top.

Puree potato soup with mushrooms
Boil potatoes, onions and mushroom powder in a saucepan. Salt to taste. Mash the finished potatoes and dry them on a sheet. Grind the dried soup in a coffee grinder. Serve 2-3 tsp. powder into a mug. Sprinkle breadcrumbs on top.

Pancakes with mushrooms
Add 2 tsp to 3 glasses of milk. mushroom powder. Boil for 20 minutes. Cool. Add 2 eggs, flour and salt to taste. Fry pancakes in a frying pan.

Mushroom sauce
Add 2 tsp to 1 glass of milk. l. mushroom powder and boil for 20 minutes. Dilute 1 hour in 100g of cold water. l. starch and pour into milk. Cook, stirring until thickened.

Candied Pineapple Pumpkin
Cut the pumpkin into cubes. Place in a saucepan, sprinkle sugar on top and squeeze in lemon. Leave overnight. The next morning the juice will be released. Bring the pumpkin to a boil and remove until cool. Repeat 2-3 times. For the last time of cooking, squeeze the orange into the pumpkin. After cooling, drain the syrup and place the pumpkin cubes on a mesh drying sheet and dry.

Candied beets
Boil boiled beets in strawberry syrup. Leave until cool. Place on a mesh sheet and dry in the dryer.

Unusual berry
Boil chokeberries a little in cherry leaf syrup and leave until cool. Place on a mesh sheet and dry in the dryer.

Pastila "Sun"
Chop the peeled carrots and boil in sea buckthorn juice. Cool. Make a puree using the masher. Place on a greased marshmallow sheet.

Pastila “Yummy”
Peel the apples and cut them into slices. Place in a saucepan, add a few cranberries, cinnamon on the tip of a knife, a little water and steam over the fire until the apples become soft. Cool. Mash into puree using a masher. Place on a greased marshmallow sheet.

Pastila Apples+cranberry+banana
Peel the apples and cut them into slices. Place in a saucepan, add a few cranberries. Steam over heat until the apples become soft. Cool. Mash into puree using a masher. Grate the banana and quickly mix with the applesauce. Place on a greased marshmallow sheet.

Candies
Steam dried apples for 5 minutes. Grind through a meat grinder 1 part dried apricots, 1 part apples and 0.5 parts prunes (flavorless). Add pine nuts. Pour the resulting mixture with condensed milk. Mix everything and put it in the refrigerator for 5-6 hours so that the components become friends. Then roll into balls and roll them in shortbread crumbs or coconut flakes or sesame seeds. And place on a mesh dryer sheet for 6-8 hours.

Bagels with apples
Prepare yeast dough. Steam dried apples, grind in a meat grinder and add a little sugar. Roll out the dough into round disks and then divide them into 8 segments. Then we put the apple filling into each segment and begin to twist it from the wide side to the corner. Bake in the oven. Sprinkle the finished bagels with powdered sugar before serving.

Compote of dried apples and beets
Pour boiling water over the apples and slightly dried beets (for color) and cover with the Vax vacuum system. After 5 min. the compote is ready.

Pumpkin soup
1 kg pumpkin
2 onions chopped
2 glasses of water
2 cloves garlic, minced
2 tsp. beef broth
2 tsp. Sahara
1/2 tsp. ground almonds
2-3 glasses of milk
Salt, pepper to taste
1/2 tsp. curry (to taste)

Peel and cut the pumpkin into pieces. Cook pumpkin, onion, garlic, sugar, water and broth until pumpkin is soft. Stir the mixture with milk until pureed and add seasonings. Cool and dry on a lightly oiled solid tray for 8 hours at 55°C or Medium.

The soup can be stored either in marshmallow form or in powder form (grind in a coffee grinder) for making instant soups.

Most soup ingredients, such as leeks, tomatoes and spinach, are easy to dry and can also be easily ground into an instant soup powder in a coffee grinder. To prepare the soup, add 1 tbsp. l. Add dry soup mixture into a mug and pour boiling water over it; the soup will be ready in a few minutes.

Drying fish
Take lean, fresh fish, quickly clean it and keep it refrigerated until dry. Make sure the fish has not been previously frozen. This type of fish can also be dried, but the flavor and texture will be reduced.

Cut the fish into 5mm thick strips and marinate for 6-8 hours in the refrigerator. This marinade should contain 4 tsp. salt per kilogram of fresh fish. Place the fish on mesh trays on trays and dry for 6-8 hours at 60°C or High until the fish is tough and moisture is escaping - but not crumbling.

Store in airtight containers in a cool, dark place or refrigerator, or deep freeze if storing for more than 2 weeks. It is better to use fish with low fat content, such as cod, perch, etc.

Lemon marinade
4 tsp. salt,
2 tbsp. l. dried parsley,
2 tsp. onion powder,
1/2 cup lemon juice.
Mix well and brush evenly over each layer of fish.

Dried fish with sour cream
1 cup sour cream
1/4 tsp. pepper
1/4 cup mayonnaise
1 tbsp. l. dried parsley
2 tbsp. l. lemon juice
1 cup dried fish
1 clove garlic, minced

Mix together sour cream, mayonnaise, lemon juice, garlic, pepper and parsley. Chop the dried fish and mix with this paste. Serve with crackers, chips, dried tomatoes, zucchini or cucumber slices.

Savory crunches
Grate the pumpkin. Also grate 1-2 cloves of garlic on a fine grater.
Mix pumpkin and garlic. Add chopped herbs to the resulting mass: cilantro, basil, parsley, dill. Or someone likes something, according to their taste. Place on a marshmallow sheet for 10 hours. Then remove, cut into pieces, you get very crispy, spicy and healthy chips (which is especially important in winter).

Easy rolls
Making pumpkin puree. Add persimmon to the puree (I took two varieties, chocolate and regular) and mix everything in a blender. Place on a marshmallow sheet for 9 hours. Take a banana and mash it with a masher. We peel the kiwi and cut it into thin strips. We cut the marshmallow into strips 4-5 cm wide, spread the banana puree and put the kiwi in the middle and wrap it. We make several of these rolls, put them on a plate, sprinkle them with coconut flakes, and decorate them with dried wild strawberries (very fragrant) and kiwi slices.

Fruit cookies “Orange Sun”
For the suns, I took everything orange that I found at that time. I ground persimmon and pumpkin in equal proportions in a meat grinder. I placed small cakes in the form of circles on a greased marshmallow sheet with a teaspoon. On top of this layer, a layer of carrots (cooked and twisted). Next is a layer of twisted orange zest with honey. I put a hazelnut in the middle. Then she took the twisted dried apricots and placed them around the nut to form a semicircle (hill). I poured squeezed sea buckthorn juice on top of the cookies. And set it to dry.

Fruit cookies "Croissants"
Twist persimmon and pumpkin in equal proportions. Add squeezed sea buckthorn (to taste) to the mixture, mix everything, place on a marshmallow sheet and dry. Then cut into triangles. Top each triangle with twisted yellow raisins. Roll into tubes from wide edge to narrow edge.

Summer delight
Making pumpkin puree. Add persimmon to the puree (I took two varieties, chocolate and regular) and mix everything in a blender. Place on a marshmallow sheet for 9 hours. When you add chocolate persimmon, the result is a darker marshmallow, and when you add regular marshmallow, you get an orange one. Using curly scissors, cut out several smaller triangles and 2 pieces. more. We put ice cream in a bowl, roll roses out of small triangles, stick them into the ice cream, sprinkle with grated chocolate, nuts, and you can cut shaped strips and also decorate the ice cream. We roll up two large triangles and insert them into a tall wine glass, put ice cream inside and decorate with broken chocolate.
On a hot summer day, just what you need!

Delicate puree soup
Grate the pumpkin. Also grate 1-2 cloves of garlic on a fine grater. Mix pumpkin and garlic. Add chopped herbs to the resulting mass: cilantro, basil, parsley, dill. Or someone likes something, according to their taste. Place on a marshmallow sheet for 10 hours. Then remove, cut into pieces, you get very crispy, spicy and healthy chips (which is especially important in winter). Grind these pieces in a coffee grinder, put them in a jar up to the lid of the VAX.

Application: put a few spoons of the ground mixture in a deep plate and pour warm or hot milk or water, you can sprinkle fresh herbs on top and throw in a few crackers (salt, spices to taste). The result is a very tasty puree soup, slightly spicy and tender.

Hello from summer
Cut kiwi, pear, banana, persimmon into slices. Place on a mesh sheet and dry for 8 hours. Grate the pumpkin. We make puree from persimmons. Mix everything and place on a marshmallow sheet for 9 hours. We take the resulting marshmallow and place dried fruits on it; so that the fruits stick to them, they need to be greased with a few drops of melted chocolate.
We close the hole in the middle with dried rose petals (using the same scheme, we fasten them with chocolate). It turns out to be a very original edible decoration for any kitchen (can be hung).

Chocolate dessert
Cut persimmons (not soft) into circles. Lay out the mesh sheet and dry for 9 hours. Melt chocolate or icing. Dip the cooled dried persimmon circles (whole or half) into the melted glaze, you can sprinkle with coconut flakes and nuts.
Eats right away!

Candied pumpkin
Sugar - 700 gr.
Water - 1 glass
Pumpkin - 1 kg.
Orange - 1 pc.
Spices - vanilla, cinnamon, cloves (to taste)

We cut the pumpkin into pieces, oranges into slices. We make syrup from water and sugar. As soon as the syrup boils, add spices, pieces of pumpkin and orange. Boil everything for 5 minutes, turn it off, leave for 2-3 hours. We repeat this three times so that the pumpkin pieces become transparent. Place in a colander to drain the syrup. Place the pumpkin and orange pieces on drying trays and dry for 12 hours. Bon appetit, delicious, no need for sweets.

Nuts in a frame
Grind equal proportions of persimmon and pumpkin in a meat grinder. Place flat cakes with a diameter of 5 centimeters. Place any nuts in the middle and set to dry. After drying, so that it is not too sweet, dip it in 100% sea buckthorn juice and dry again.

Pastila “Marble”
We take sweet aromatic melon and fresh (or frozen) lingonberries. Grind (separately) in a blender. Pour into a lightly greased marshmallow tray, alternating melon and lingonberry puree. Dry in Ezidri at a temperature of 50-55 degrees (Medium) for 7 hours. We wrap it in rolls and cut it into “lozenges” and enjoy the contrasting taste of lingonberry sourness and aromatic melon sweetness.

Pastila “Taiga Fairy Tale” (lingonberries with pine nuts)
Take fresh (or frozen) lingonberries. Grind in a blender. If desired, you can add sugar to the lingonberry puree (1 tablespoon per 0.5 liter of puree). Mix lingonberry puree with pine nuts. Place on a lightly greased pastille tray. Dry in Ezidri at a temperature of 50-55 degrees (Medium) until ready. We cut the dried circle into “lozenges” and recharge ourselves with the strength and energy of the gifts of the Siberian taiga.

Are you still pointing your finger at the green arrow, a little crazy from the abundance of such deliciousness?!!!

Start drying immediately!

PS. I haven’t seen it myself, but I read that the Belarusian-made dryer “Belomo 8360” is an analogue of the New Zealand Izidri, only 3 times cheaper. I couldn’t find it anywhere, is it possible to increase the pallets, like Isidri’s, up to 15? Will the quality of drying suffer in it?

Those who have purchased and tried it, please share your impressions and recipes.