Recipes

Corn and Sweet Potato Hash Browns with Sausages

Corn and Sweet Potato Hash Browns with Sausages

Couverts4 servings
Deel op Facebook Print Recipe

Equipment

  • Airfreyer

Ingredients

  • 1 ½ pounds sweet potatoes chopped
  • Cooking spray
  • 2 fresh corn cobs kernels removed
  • 2 green onions finely chopped
  • 4 thick breakfast sausages about 1 pound
  • ½ cup rice flour
  • 2 eggs
  • 1 ¾ cups shredded unsweetened coconut
  • Baby spinach leaves and tomato chutney for serving

Instructions

  • Pull out the pan and basket from your 5- or 6-quart air fryer.
  • Place the chopped sweet potatoes in the basket and spray them with cooking oil.
  • Slide the pan and basket back into the appliance.
  • Set the temperature to 350°F and the timer for 20 minutes.
  • Turn the sweet potatoes halfway through the cooking time.
  • Carefully pull out the pan and basket, and add the corn kernels to the basket.
  • Set the timer for 5 minutes and allow the corn to cook.
  • Transfer the cooked sweet potatoes to a bowl and mash them.
  • Cut the kernels from the corn cobs and add them to the mashed sweet potatoes along with the finely chopped green onions.
  • Season the mixture and mix well.
  • Place the sausages in the basket.
  • Reset the temperature to 350°F and set the timer for 15 minutes to cook the sausages until they are browned and cooked through.
  • While the sausages are cooking, shape heaped â…“ cup portions of the sweet potato mixture into patties and place them on a tray lined with parchment paper.
  • Place rice flour in a bowl, lightly beat the eggs in a shallow bowl, and place shredded coconut in a third bowl.
  • Dust the patties in flour, shaking off any excess; dip them in the beaten eggs, and then coat them with the shredded coconut.
  • Place them in the freezer for 10 minutes to set the coating.
  • If you’re not cooking the patties immediately, refrigerate them.
  • Transfer the sausages to a plate and cover to keep them warm.
  • Spray the sweet potato patties with oil on both sides and place them in the basket.
  • Reset the temperature to 325°F and set the timer for 10 minutes, turning them halfway through cooking time until the patties are golden brown.
  • Serve the sausages with the sweet potato hash browns, baby spinach leaves, and tomato chutney
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Course; Air fryer / Breakfast

White Bean Shakshuka

White Bean Shakshuka

Couverts2 servings
Deel op Facebook Print Recipe

Ingredients

  • 4 stalks of cilantro
  • 2 teaspoons extra virgin olive oil
  • 2 green onions finely chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 12.5 ounces arrabbiata pasta sauce
  • 1 can 15.5 ounces cannellini beans, drained and rinsed
  • 8 ounces jarred roasted red peppers drained and sliced
  • 3 eggs at room temperature
  • 1 medium avocado diced
  • Purple salad leaves and grilled split pita bread for serving

Instructions

  • Grease a 3-cup, 8-inch ovenproof dish that will fit into a 5- or 6-quart air fryer.
  • Alternatively, use two large ramekins and increase the number of eggs to four.
  • Finely chop the stalks and leaves of the cilantro.
  • Place the chopped stalks, olive oil, green onions, and spices in the dish.
  • Pull out the air fryer pan and basket.
  • Place the dish in the basket and slide the pan and basket back into the appliance.
  • Set the temperature to 350°F and the timer for 3 minutes, cooking until it becomes fragrant.
  • Carefully pull out the pan and basket, and stir in the pasta sauce, beans, and roasted red peppers in the dish until combined.
  • Cover the top of the dish with foil.
  • Set the timer for 10 minutes and cook until the mixture is hot.
  • Make three indents in the bean mixture and break an egg into each one.
  • Season the eggs.
  • Set the timer for 8 minutes, cooking until the eggs are just set or cooked to your liking.
  • Serve the shakshuka topped with diced avocado, salad leaves, and grilled pita bread.

Notes & Wine Advice

While traditionally a breakfast dish, you can also serve this Middle Eastern Shakshuka as a light supper.
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Course; Breakfast

Monster Carrot Cake Muffins

Monster Carrot Cake Muffins

Couverts6 muffins
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat a 5- or 6-quart air fryer to 325ËšF for 3 minutes.
  • Stack three muffin wrappers together to create six triple-layered muffin wraps.
  • In a large bowl, combine almond meal, chia seeds, baking powder, baking soda, and the spices.
  • In a medium bowl, whisk together the eggs, olive oil, sugar, and vanilla.
  • Add the wet ingredients to the dry ingredients, stirring until just combined.
  • Grate the zucchini, carrot, and apple into a medium bowl.
  • Using your hands, pick up handfuls of the zucchini mixture and squeeze firmly to remove excess liquid.
  • Fold the zucchini mixture into the almond mixture until just combined.
  • Spoon the muffin mixture into the stacked muffin wraps.
  • Carefully pull out the air fryer pan and basket, then place the filled muffin wraps in the basket.
  • Slide the pan and basket back into the appliance.
  • Keep the temperature set at 325ËšF and set the timer for 5 minutes.
  • Allow the muffins to cook.
  • Cover the top of the muffins with a piece of foil.
  • Set the timer for 25 minutes and let them cook.
  • Top each muffin with a spoonful of ricotta and scatter chopped almonds on top.
  • Set the timer for 5 minutes and cook until a skewer inserted into the center of a muffin comes out clean, and the ricotta is browned.
  • Transfer the muffins to a wire rack to cool.

Notes & Wine Advice

These muffins can be stored in an airtight container in the fridge for up to one week or frozen for up to two months. Enjoy your Monster Carrot Cake Muffins!
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Course; Air fryer / Breakfast / Cupcakes-Brownies

Herbed Feta Scrambled Eggs with Bacon

Herbed Feta Scrambled Eggs with Bacon

Couverts2 servings
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat a 5- or 6-quart air fryer to 350ËšF for 3 minutes.
  • Grease a 2-cup heatproof dish or bowl generously with the softened butter.
  • Crack the eggs into the dish, add the milk, and season with salt and pepper to your taste.
  • Beat the mixture with a fork until well combined.
  • Carefully pull out the air fryer pan and basket; place the buttered dish in the basket.
  • Lay the bacon flat in the basket and position the slices of wholegrain bread beside it, propping them up against the dish if necessary.
  • Add the halved tomatoes wherever they will fit.
  • Slide the pan and basket back into the appliance.
  • Keep the temperature set at 350ËšF and set the timer for 10 minutes; let it cook.
  • After 10 minutes, stir the eggs with a rubber spatula.
  • Set the timer for an additional 3 minutes and cook until the eggs are almost set, the bread is toasted, and the bacon is crisp.
  • If needed, cook for a bit longer.
  • To serve, divide the toasted bread, crispy bacon, and tomatoes between plates.
  • Spoon the scrambled eggs onto the toast and top with crumbled feta and fresh thyme leaves.
  • Season with salt and pepper to taste.

Notes & Wine Advice

You can also experiment with herbed cream cheese, soft goat cheese, or cheddar as alternatives to feta cheese for added flavor.
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Course; Air fryer / Bacon / Cheese / Eggs

Honey and Tahini Scones with Dates

Honey and Tahini Scones with Dates

Couverts8 scones
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat a 5- or 6-quart air fryer to 350ËšF for 3 minutes.
  • In a bowl, combine honey, yogurt, tahini, salt, pumpkin pie spice, and 2 tablespoons of water.
  • In a separate bowl, place the flour.
  • Pour the yogurt mixture over the flour.
  • Using a dinner knife, gently mix the wet ingredients into the flour to form a loose dough.
  • Scatter the chopped dates into the dough.
  • Place a piece of parchment paper on a work surface.
  • Turn the dough out onto the paper.
  • Using your hands, knead the mixture briefly and pat it out until the dough is approximately 1 ¼ inches high.
  • Using a floured cutter, cut out six rounds that are about 2 ¾ inches in diameter.
  • Gather the remaining scraps of dough, press them together, and repeat the cutting process to make a total of eight scones.
  • Carefully remove the air fryer pan and basket.
  • Spray the basket with cooking oil, then place the scones in the basket side by side.
  • Slide the pan and basket back into the air fryer.
  • Adjust the temperature to 325ËšF and set the timer for 10 minutes.
  • Allow the scones to cook.
  • Cover the top of the scones with foil and set the timer for an additional 10 minutes, or until the scones have risen and turned golden brown.
  • Serve the scones while they are warm.
  • Top them with yogurt and sliced pear, and drizzle honey over them.
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Course; Air fryer / Bread / Breakfast

Creamy Roasted Tomato Soup with Garlic-Parsley Croutons

Creamy Roasted Tomato Soup with Garlic-Parsley Croutons

Total time 1 hour 55 minutes
Deel op Facebook Print Recipe

Ingredients

Garnish:

Instructions

  • Preheat your oven to 400°F (200°C).
  • Brush the tomato halves with olive oil and place them, cut sides down, in an aluminum foil-lined shallow baking dish.
  • Bake for 45 minutes or until the tomatoes are soft and their skins are dark.
  • Once done, let them cool to touch and then remove the skins.
  • Rinse the fennel thoroughly.
  • Trim and discard the base of the bulb, and also remove the stalks.
  • Coarsely chop the fennel bulb.
  • In a large saucepan, melt the butter over medium heat.
  • Add the chopped fennel, shallot, and carrot, and cook for about 12 minutes or until the vegetables are tender.
  • Pour in 2 cups of chicken broth and add the tarragon and parsley sprigs.
  • Reduce the heat, and let it simmer, uncovered, for 30 minutes.
  • Remove from heat and discard the herb sprigs.
  • Add the roasted tomato halves and let the mixture cool slightly.
  • Transfer the mixture into a blender and process until smooth, making sure to stop and scrape down the sides as needed.
  • Return the puree to the saucepan, and stir in the heavy whipping cream.
  • Bring it just to a simmer, and then stir in the remaining 1 cup of chicken broth, salt, and pepper.
  • To serve, ladle the creamy tomato soup into individual bowls and top each serving with the Garlic-Parsley Croutons.
  • You can also garnish with chopped tomatoes if desired.
  • Enjoy your delicious Creamy Roasted Tomato Soup with Garlic-Parsley Croutons!
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Course; Soup

Parsley Croutons

Parsley Croutons

Deel op Facebook Print Recipe

Ingredients

Makes 1 dozen croutons / Prep: 5 min., Bake: 5 min.

Instructions

  • Brush both sides of baguette slices with olive oil; rub garlic halves over slices.
  • Place slices on an ungreased baking sheet, and sprinkle evenly with cheese and parsley.
  • Bake, uncovered, at 400° for 5 minutes or until golden.
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Course; Bread / Side Dish

Creamy Cilantro Soup

Creamy Cilantro Soup

Couverts6 servings
Total time 25 minutes
Deel op Facebook Print Recipe

Equipment

  • blender

Ingredients

Garnishes:

  • fresh cilantro sprigs
  • a dollop of light sour cream

Instructions

  • In a blender or food processor, combine the cilantro leaves and 1 cup of chicken broth.
  • Blend until smooth, occasionally scraping down the sides.
  • In a Dutch oven or large soup pot, melt the butter over medium heat.
  • Whisk in the all-purpose flour and cook until it forms a smooth paste.
  • Gradually add the remaining 3 cups of chicken broth, whisking constantly to ensure no lumps form.
  • Allow the mixture to come to a boil and let it simmer for 1 minute.
  • Stir in the cilantro mixture, fat-free cream cheese, light sour cream, minced garlic, salt, ground red pepper, and ground cumin.
  • Simmer the soup for 15 minutes, stirring occasionally until it’s heated through and well combined.
  • Serve the creamy cilantro soup hot, garnished with fresh cilantro sprigs and a dollop of light sour cream.
  • Enjoy your delicious Creamy Cilantro Soup!
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Course; Soup

Zesty Lemon Rice Pilaf

Zesty Lemon Rice Pilaf

Couverts6 servings
Total time 30 minutes
Deel op Facebook Print Recipe

Equipment

  • Large skillet

Ingredients

Instructions

  • In a large skillet, melt the butter over medium-high heat.
  • Add the thinly sliced celery and finely chopped green onions to the skillet.
  • Sauté until the celery becomes tender.
  • Stir in the hot cooked rice, grated lemon zest, salt, and pepper.
  • Continue to cook over low heat for about 2 minutes or until everything is thoroughly heated.
  • Your Zesty Lemon Rice Pilaf is now ready to serve!
  • This dish brings a burst of fresh lemon flavor to your meal.
  • Enjoy!
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Course; Rice
Diets; Vegetarian

Homemade Fried Rice

Homemade Fried Rice

Couverts4 servings
Total time 30 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • If you have time, consider cooking and chilling the rice a day ahead.
  • Chilled rice has a firmer texture that’s ideal for stir-frying.
  • In a skillet or wok, heat 1 tablespoon of oil over medium-high heat for about 2 minutes.
  • Add the eggs and cook for 1 minute on each side.
  • Remove them from the skillet, chop them, and set them aside.
  • Heat the remaining 3 tablespoons of oil in the skillet or wok.
  • Add the diced ham and stir-fry for 1 to 2 minutes or until it turns golden.
  • Add the diced red bell pepper and sweet onion, and stir-fry for 5 minutes until they become tender and fragrant.
  • Stir in the thawed frozen sweet peas and the next 3 ingredients (cooked rice, soy sauce, and chili-garlic sauce).
  • Continue to stir-fry for 3 to 4 minutes or until everything is thoroughly heated.
  • Finally, add the reserved chopped egg and sprinkle the dish with sliced green onions.
  • Your homemade Fried Rice is ready to be served!
  • Enjoy this flavorful and satisfying dish.
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Course; Rice