Marinate the squid in beer in a glass bowl for 1 hour in the refrigerator.

Preheat the Air Fryer to 390°F.

Rinse the squid and pat it dry.

Set up a breading station: one bowl with flour, one with whisked eggs, and a third with cornstarch mixed with salt, black pepper, and Old Bay seasoning.

Dredge the squid rings in the flour, then dip into the egg mixture, and finally coat with the cornstarch mixture.

Arrange the coated calamari in the Air Fryer basket in a single layer.

Spritz with cooking oil.

Cook for 9 to 12 minutes, depending on your preferred level of crispiness, working in batches as needed.

Serve warm with your favorite dipping sauce.

Bon appétit!

Preheat your Air Fryer to 360°F and lightly spritz the basket with cooking oil.

Pat dry the cod fillets with a kitchen towel.

Beat the egg in a shallow bowl.

In another bowl, combine the salt, crushed tortilla chips, and olive oil.

Dip each fillet into the egg, then coat thoroughly in the tortilla mixture.

Cook the fish in the Air Fryer for approximately 12 minutes or until golden and crispy.

In the meantime, prepare the avocado sauce by mixing the mashed avocado, mayonnaise, sour cream, mustard, lemon juice, garlic, black pepper, salt, and hot pepper sauce in a bowl.

Refrigerate until ready to serve.

Serve the crispy cod fillets with the chilled avocado sauce.

Bon appétit!

Preheat the Air Fryer to 380°F.

Lightly brush the cooking basket with 1 tablespoon of sunflower oil.

Cook the fish in the Air Fryer for 10 minutes, flipping halfway through.

Grease a baking pan with the remaining tablespoon of sunflower oil.

Transfer the cooked fish to the pan.

Add the red chilies, coriander powder, curry paste, coconut milk, salt, white pepper, fenugreek seeds, shallots, garlic, and pureed tomato.

Reduce the Air Fryer temperature to 350°F and cook for an additional 10 to 12 minutes or until the curry is heated through.

Serve hot with steamed rice or naan.

Enjoy!

Prepare Cheese Filling:

In a small bowl, combine cream cheese, blue cheese, and finely chopped leek or scallion.

Prepare Raisin-Pedro Ximénez Sauce:

In a small saucepan, combine golden raisins and Pedro Ximénez sherry.

Bring to a simmer over low heat, stirring occasionally, until the sherry becomes syrupy, and the raisins are softened.

Prepare Phyllo Dough:

Cut the phyllo dough lengthwise into 16 (3-inch-wide) strips.

Then, cut each strip crosswise into 4 equal strips, resulting in 16 (4.

5 x 3.

5-inch) strips.

Assemble and Fold Pastries:

Place about 1 tablespoon of the cheese mixture in a corner of each strip.

Fold each strip into a triangle, resembling a flag, by folding from corner to corner.

Seal the ends with water.

Fry the Pastries:

Heat at least ½ inch of olive oil in a medium skillet over medium-high heat or use a deep fryer set at 375°F.

Once the oil browns a cube of bread quickly, place the pastries in the oil.

Cook, turning once, until lightly golden, approximately 2 minutes.

Transfer the pastries with a slotted spoon to paper towels to drain.

Drizzle with Sauce and Serve:

Drizzle the pastries with the prepared Raisin-Pedro Ximénez Sauce.

Serve the Blue Cheese and Cream Pastries hot, and savor the exquisite blend of flavors.

Cook the asparagus in boiling salted water for 4 minutes, then remove them from the pan and keep them warm.

Reserve 1 1/2 dl of the cooking water.

In a large pan, melt the butter over medium heat.

Add the courgette slices and shallots, and sauté for 2 minutes, stirring occasionally.

Reduce the heat to low, then add the rice and lemon zest strips.

Cook, stirring constantly, for 2 minutes until the rice grains become translucent.

Gradually pour in the reserved asparagus cooking water and the chicken broth, stirring occasionally.

Add the liquid in portions, ensuring each addition is absorbed before adding more.

After about 20 minutes, when the rice is almost cooked, stir in the asparagus and heat for another minute.

Remove the pan from the heat and stir in the grated Parmesan cheese.

Season with freshly ground black pepper to taste.

Set up a breading station with three shallow dishes: one with whisked egg whites, one with flour, and one with a mixture of Parmigiano-Reggiano, breadcrumbs, and seasonings.

Dip each prawn in flour, then egg whites, and finally coat them in the Parmesan-breadcrumb mixture, ensuring even coverage.

Preheat the Air Fryer to 390°F.

Lightly grease the basket with cooking spray.

Place the prawns in the basket in a single layer and cook for 5 to 7 minutes or until golden brown.

Work in batches to avoid overcrowding.

Serve warm with lemon wedges if desired.

Enjoy!

Preheat the oven to 325°F (165°C).

Arrange the chicken strips in the bottom of a casserole dish.

Place Swiss cheese slices over the chicken strips.

In a bowl, mix together the cream of chicken soup and milk.

Pour the mixture evenly over the chicken and cheese in the casserole dish.

In another bowl, combine the mixed stuffing and melted butter.

Spread the stuffing mixture evenly over the chicken in the casserole dish.

Bake the casserole in the preheated oven for 1 1/2 hours, or until the chicken is cooked through and the stuffing is golden brown.

In a large pan, heat enough olive oil to cover the bottom.

Brown the crushed garlic and thinly sliced onions until caramelized.

Add the canned mushrooms.

Stir in the tomato paste and cook on low heat for 15 minutes.

Add the 8 cans of water, salt, pepper, dried basil, and dried parsley to the pan.

Simmer for 45 minutes.

Meanwhile, in another pan, fry the sliced bell peppers until they are soft.

Set them aside.

If desired, coat the chicken breasts with a mixture of flour, salt, and pepper.

Brown the chicken in hot oil.

Transfer the browned chicken, fried peppers, and sauce with mushrooms to a large pan.

Mix well.

If the sauce seems too thick and “hugs” the chicken too much, add 1 can of water.

Cook the mixture for another hour or until the chicken is tender.

In the last 20 minutes of cooking, add the red wine to the pan.

Serve hot.

Preheat your Air Fryer to 380°F.

Pat the salmon steaks dry with a kitchen towel.

In a ceramic dish, combine the honey, sesame oil, lemon zest, lemon juice, garlic, cayenne pepper, dill, sea salt, and black pepper.

Whisk until smooth.

Marinate the salmon steaks in the mixture and refrigerate for 1 hour.

Transfer the salmon steaks to the Air Fryer basket, reserving the marinade.

Cook the salmon for 12 minutes, flipping halfway through.

In a small sauté pan, cook the reserved marinade over moderate heat until it thickens into a glaze.

Pour the glaze over the salmon steaks and serve warm.

Pair with mashed potatoes or steamed vegetables if desired.

Enjoy!

Preheat your Air Fryer to 380°F.

Lightly grease the Air Fryer basket with cooking oil.

In a mixing bowl, combine all ingredients for the halibut cakes.

Knead with your hands until the mixture is evenly combined.

Shape the mixture into equally sized patties.

Place the patties in the Air Fryer basket.

Cook for 10 minutes, turning the patties over halfway through the cooking time.

For the sauce, mix grated horseradish with mayonnaise in a small bowl until smooth.

Serve the halibut cakes warm with horseradish mayo on the side.

Enjoy!