• Take a large saucepan.
• Add the olive oil into the pan.
• Add the padron peppers into the pan.
• Fry the padron peppers until they turn golden brown on all sides.
• Add the salt and black pepper on the peppers.
• Mix well.
• Add the butter and chopped parsley on top of the padron peppers.
• The dish is ready to be served.

• Take a large pan.
• Add the butter into the pan & melt it.
• Add the potatoes, onions, salt and pepper into the pan.
• Cook the potatoes well and then add the cayenne pepper into the pan.
• Cook the dish for 2 to 3 minutes and then dish out.
• Add the eggs when the mixture cools down.
• Mix everything well.
• Add the formed mixture into a greased baking dish.
• Place the baking dish in a preheated oven.
• Bake the tortilla for about 20 minutes.
• Dish out the tortilla when it attains a golden-brown color.
• The dish is ready to be served.

• Take a large bowl.
• Add the olive oil, mozzarella cheese, tomato puree, salt, lime juice, garlic, and black pepper into the bowl.
• Mix the ingredients well.
• Roll out the dough & cut into strips.
• Add the prepared mixture on top of the strips.
• Place the strips on a greased baking dish.
• Bake the bread for about fifteen minutes.
• Dish out the bread when they are done.
• Your dish is ready to be served.

• Mix together the ground beef with the rice, onion, garlic, parsley, dill, and egg in a large bowl; shape into small meatballs and roll in flour.
• Add the tomato juice to a slow cooker.
• Add meatballs and pour water to completely cover the meatballs.
• Add in the butter.
• Cover & cook on low 6–8 hr. , checking occasionally to make sure the cooker doesn’t boil dry.
• Add salt and pepper to taste.
• The dish is ready to be served.

• Preheat air fryer at 190°C for 3 minutes.
• In a medium bowl, whisk together olive oil, orange juice, orange zest, erythritol and salt.
• Toss in watermelon cubes and let marinate for 10 minutes.
• Add watermelon mixture to ungreased air fryer basket.
• Cook for 2 minutes.
• Toss.
• Cook for an additional 2 minutes.
• Serve warm or at room temperature, garnished with fresh mint.

• Preheat air fryer at 140°C for 3 minutes.
• In a medium bowl, whisk egg white together with vanilla, brown sugar, cinnamon and salt.
• Add walnuts and toss until well coated.
• Place walnuts in air fryer basket lightly greased with olive oil.
• Cook for 8 minutes.
• Stir, then cook for an additional 8 minutes.
• Let cool for 10 minutes, then store in an airtight container at room temperature until ready to serve.

• In a medium bowl, combine cream cheese, sour cream, eggs, erythritol, orange zest, orange juice, vanilla and salt until smooth.
• Spoon into an ungreased 18cm springform pan.
• Cover with aluminium foil.
• Preheat air fryer at 200°C for 3 minutes.
• Place springform pan into air fryer basket and cook for 14 minutes.
• Reduce air fryer heat to 180°C, remove aluminium foil and cook for an additional 5 minutes.
• The cheesecake will be a little jiggly in the centre.
• Refrigerate covered for a minimum of 2 hours to allow it to set.
• Release sides from pan and serve.

• Cut a piece of baking paper to size of a grill pan.
• Draw a 15cm circle on paper.
• Flip paper, ink side down, onto grill pan.
• Set aside.

To make Pavlova:

• In a medium metal bowl, beat egg whites with an immersion blender on high.
• Add cream of tartar, then add erythritol, 1 tablespoon at a time, and blend until stiff peaks form.
• Fold in cocoa powder and espresso powder.
• Blend in apple cider vinegar and vanilla.
• Preheat air fryer at 110°C for 5 minutes.
• Spoon or pipe egg whites over baking paper circle, creating higher edges around perimeter, like a pie crust.
• There should be a divot in the centre.
• Add grill pan to air fryer and cook for 60 minutes.
• Turn off heat, and let pavlova stay in air fryer for an additional 30 minutes.
• Remove grill pan from air fryer and gently peel off baking paper from bottom of pavlova.
• Transfer to a large plate.

To make Topping:

• Whisk together whipping cream and erythritol in a small bowl.
• Fold in sour cream and espresso powder.
• Fill pavlova with whipped cream.
• Using a vegetable peeler, shave chocolate into curls over pavlova and serve.

• Cut a piece of baking paper to the size of a grill pan.
• Draw a 15cm circle on paper.
• Flip paper, ink side down, onto grill pan.
• Set aside.

To make Pavlova:

• In a medium metal bowl, beat egg whites with a blender on high.
• Add cream of tartar, then add erythritol, 1 tablespoon at a time, until stiff peaks form.
• Add orange juice and vanilla and blend.
• Preheat air fryer at 110°C for 5 minutes.
• Spoon or pipe egg whites over parchment paper circle, creating higher edges around perimeter, like a pie crust.
• There should be a divot in the centre.
• Add grill pan to air fryer and cook for 60 minutes.
• Turn off heat, and let pavlova sit in air fryer for an additional 30 minutes.
• Remove grill pan from air fryer and gently peel off baking paper from bottom of pavlova.
• Transfer to a large plate.

To make Topping:

• In a small bowl, whisk together whipping cream, orange juice, orange zest and erythritol until creamy.
• Fill pavlova with whipped cream and top with raspberries.
• Serve.