Recipes

Sesame-Crusted Fish with Sweet Potato Chips

Sesame-Crusted Fish with Sweet Potato Chips

Deel op Facebook Print Recipe

Ingredients

Yogurt Sauce:

Instructions

  • Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
  • Scrub the sweet potatoes, pat them dry, and then cut them into chips.
  • Place the chips in a large bowl, drizzle with olive oil, and season with salt; mix well to coat.
  • Carefully pull out the air fryer pan and basket, and place the sweet potato chips in the basket.
  • Slide the pan and basket back into the appliance.
  • Keep the temperature set at 350°F and set the timer for 15 minutes.
  • Cook the chips, turning them halfway through the cooking time, until they are golden.
  • Transfer the chips to a plate and cover them to keep warm.
  • Meanwhile, place flour in a shallow bowl.
  • Lightly beat the egg in a second shallow bowl.
  • In a third shallow bowl, combine the spices, salt, sesame seeds, and bread crumbs.
  • Dust the fish fillets in flour, shaking off any excess, then dip them in the beaten egg, and coat them in the breadcrumb mixture.
  • Spray the crumbed fish generously on both sides with cooking oil.
  • Place the crumbed fish fillets in the basket.
  • Keep the temperature set at 350°F and set the timer for 13 minutes.
  • Cook the fish until it is golden and cooked through.
  • While the fish is cooking, make the Yogurt Sauce by combining all the sauce ingredients in a small bowl.
  • Season to taste.
  • Serve the Sesame-Crusted Fish with Sweet Potato Chips along with the Yogurt Sauce and lime wedges.

Notes & Wine Advice

You can use a variety of sweet potatoes, including orange, white, or purple, based on your preference. Additionally, you can use any firm white fish fillet you like, such as tilapia, cod, bass, grouper, haddock, catfish, or snapper fillets.
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Course; Air fryer / Fish / Main Course

Citrus-Infused Cherry French Toast

Citrus-Infused Cherry French Toast

Deel op Facebook Print Recipe

Equipment

  • Airfreyer

Ingredients

Instructions

  • Peel a thin strip of rind from one orange and finely grate 1 teaspoon of orange rind.
  • Squeeze the juice from both oranges; you will need 1/2 cup of juice.
  • In a small heatproof bowl, combine the orange strip, orange juice, and maple syrup.
  • Add the halved cherries and the extra whole cherries to the bowl.
  • Pull out the pan and basket of your 5- or 6-quart air fryer.
  • Place the bowl in the basket and slide the pan and basket back into the appliance.
  • Set the temperature to 350°F and set the timer for 4 minutes to preheat the air fryer and warm the cherry mixture.
  • In a shallow dish, whisk together the grated orange rind, eggs, milk, ground cinnamon, and vanilla until well combined.
  • Dip half of the bread slices, one at a time, into the egg mixture, allowing them to soak briefly, and then drain away any excess liquid.
  • Carefully pull out the air fryer pan and basket, remove the bowl with the cherry mixture, and cover it to keep it warm.
  • Spray the basket with cooking spray and place the soaked bread slices in the basket.
  • Keep the temperature set at 350°F and set the timer for 10 minutes to cook the French toast, turning them halfway through the cooking time, or until the bread is browned and cooked through.
  • Transfer the French toasts to a plate and cover them to keep warm.
  • Repeat the process by dipping the remaining bread slices in the egg mixture and cooking them with additional cooking spray.
  • Serve the French toasts topped with Greek yogurt, toasted flaked almonds, and the warm cherry mixture.
  • Drizzle extra maple syrup and sprinkle with ground cinnamon.

Notes & Wine Advice

For dairy- and gluten-free options, you can substitute your preferred non-dairy milk and yogurt and use gluten-free bread.
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Course; Air fryer / Breakfast

Blueberry Pie Baked Oatmeal

Blueberry Pie Baked Oatmeal

Couverts2 servings
Deel op Facebook Print Recipe

Equipment

  • Airfreyer

Ingredients

Instructions

  • Preheat a 5- or 6-quart air fryer to 325°F for 3 minutes.
  • Grease a 4-cup ovenproof dish, ensuring that it will fit into the air fryer.
  • In the greased dish, combine rolled oats, ground ginger, salt flakes, brown sugar, and half of the chopped almonds.
  • In a large bowl, whisk together the milk, half of the honey, and the olive oil until well combined.
  • Add this mixture to the oats, stirring until just combined.
  • Fold in half of the blueberries and two-thirds of the pear wedges.
  • Spread the mixture evenly in the dish.
  • Cover the dish tightly with foil.
  • Carefully pull out the air fryer pan and basket and place the prepared dish in the basket.
  • Slide the pan and basket back into the appliance.
  • Keep the temperature set at 325°F and set the timer for 20 minutes.
  • Cook until the oats are tender.
  • Let the dish stand in the appliance for an additional 5 minutes.
  • Serve the baked oatmeal topped with Greek yogurt and the remaining blueberries and pear wedges.
  • Drizzle the remaining honey over the top and dust with ground cinnamon.

Notes & Wine Advice

Enjoy your delicious Blueberry Pie Baked Oatmeal!
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Course; Air fryer / Breakfast / Fruit

Chard with Pickled Red Onions

Chard with Pickled Red Onions

Acelgas con Cebollas en Escabeche Chard is used in homey soups and stews and also as a wrapper for tamales. It’s also wonderful as a side dish with roasted pork or lamb. Pickled red onions add a nice touch of color and flavor.
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Prepare the pickled onions.
  • Reserve.
  • Cut the thick center rib out of the chard leaves and discard.
  • Coarsely chop the leaves and put them into a large saucepan.
  • Add ¾ cup of water, cover, and cook until wilted and tender, about 10 minutes.
  • Drain well.
  • Return the pan to the heat and add the oil and garlic.
  • Stir well to mix.
  • Add the chicken broth, salt, and pepper.
  • Bring to a boil, stirring, and cook over high heat until the liquid has evaporated.
  • Stir in the red onions.

Notes & Wine Advice

Heat through and serve hot.
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Course; Side Dish
Cuisine; Mexican

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