⚡ Air Fryer Essentials

Ingredients

• 200 grams of Peanuts
• 2 tablespoons of flour
• ½ teaspoon salt
• ½ teaspoon Amchur
• 1 tablespoon oil
• 1 tablespoon water

Method

1. Preheat the Air Fryer for 3 min at 180 degrees.
2. Mix all the ingredients together in a bowl.
3. Put them in to the air fryer and fry for 13-15 min till crisp.
4. Turn them twice while they cook to get a uniform colour and texture.

Ingredients

• 4 ounce Frozen onion rings, battered

Method

1. Place frozen onion rings in the basket of the Air Fryer.
2. Preheat to 350ºF/180ºC and set cooking time for 10 minutes.
3. When timer is finished, remove the basket and toss the onion rings.
4. Place basket back into the air fryer. Repeat step 2.

Ingredients

• 6 eggs
• 4 cups button mushrooms, cleaned
• 1 red onion
• 2 tablespoons olive oil
• 6 tablespoons feta cheese, crumbled
• 1 pinch salt

Method

1. Peel and slice a red onion into 1/4 inch thin slices.
2. Clean button mushrooms, and then cut into 1/4 inch thin slices.
3. In a saute pan with olive oil, sweat onions and mushrooms under a medium flame until tender. Remove from heat and place on a dry kitchen towel to cool.
4. Preheat the Air Fryer to 325ºF/170°C (3-5minutes).
5. Crack 6 eggs and whisk throughout and vigorously, adding a pinch of salt. Pour eggs into the baking dish with onion and mushroom mixture and cheese. Place the baking dish in the cooking basket and cook in the Air Fryer for 27-30 minutes (325°F/170°C).
6. The frittata is done when you can stick a knife into the middle, and the knife comes out clean.

Method

1. Remove the cocktail franks from the package and drain; pat dry on paper towels. Cut the dough into rectangular strips, approximately 1-inch x 1.5-inch. Roll the strips around the franks, leaving the ends visible. Place in the freezer for 5 minutes to firm.
2. Preheat the Airfryer to 330°F. Remove the franks from the freezer and place half of them in the cooking basket. Cook each batch for 6-8 minutes or until golden brown. 1 12-ounce package cocktail franks 1 8-ounce can of crescent rolls

Ingredients

• 1 small cabbage
• ¼ of an onion (chopped fine)
• ¼ piece of capsicum (chopped fine)
• ½ of a medium carrot grated
• 1 cube of Amul cheese grated

Method

1. Mix the onion, capsicum and carrot with 1/4 of cheese.
2. Cut the cabbage from the top in such a way that you can take out round pieces from it which forms the boat.
3. In this put the onion cheese mixture and top it with remaining grated cheese.
4. Make four of these small boats.
5. Preheat your Air Fryer for 3 mins at 180 degrees.
6. Put these in the Air Fryer for 2 minutes. Dessert

Ingredients

• FOR THE STUFFING
• 1 slice of white bread
• 1 garlic clove, crushed
• 1 tablespoon flat-leafed parsley,
• finely chopped
• Ground black pepper to taste
• 1 tablespoon olive oil
• Stuffed Garlic
• Mushrooms

Method

1. Preheat the Airfryer to 390°F. In a food processor, grind the slices of bread into fine crumbs and mix in the garlic, parsley and pepper to taste. When fully mixed, stir in the olive oil.
2. Cut off the mushroom stalks and fill the caps with the breadcrumbs. Pat crumbs into caps to ensure loose crumbs do not get pulled up into fan. Place the mushroom caps in the cooking basket and slide it into the Airfryer. Cook the mushrooms for 10 minutes or until they are golden and crispy.

Method

1. Take one slice of bacon and wrap it around the shrimp, starting from the head and finishing at the tail. Return the wrapped shrimp to the refrigerator for 20 minutes.
2. Preheat the Airfryer to 390°F. Remove the shrimp from the refrigerator and add half of them to the cooking basket, cooking each batch for 5-7 minutes. Drain on a paper towel prior to serving. 1 pound tiger shrimp, peeled and deveined 1 pound bacon, thinly sliced, room temperature Meat

Method

1. Make the filling. Place the shredded chicken into a bowl and mix with the celery, carrot and mushrooms. Add the ginger, sugar and chicken stock powder and stir evenly.
2. Combine the egg with the cornstarch and mix to create a thick paste; set aside. Place some filling onto each spring roll wrapper and roll it up, sealing the ends with the egg mixture. Preheat the Airfryer to 390°F. Lightly brush the spring rolls with oil prior to placing in the cooking basket. Fry in two batches, cooking each batch for 3-4 minutes or until golden brown. Serve with sweet chilli sauce or soy sauce. FOR THE FILLING 4 oz. cooked chicken breast, shredded 1 celery stalk, sliced thin 1 medium carrot, sliced thin ½ cup mushrooms, sliced thin ½ teaspoon ginger, finely chopped 1 teaspoon sugar 1 teaspoon chicken stock powder FOR THE SPRING ROLL WRAPPERS 1 egg, beaten 1 teaspoon cornstarch 8 spring roll wrappers ½ teaspoon vegetable oil

Ingredients

• Baked Feta

Method

1. Make the pesto. In a food processor, add parsley, basil, parmesan, garlic, toasted pine nuts and salt. Turn on the food processor and slowly add the olive oil. When all of the olive oil is incorporated into the pesto, store and refrigerate them.
2. Preheat the Air Fryer to 400°F/200°C (3-5minutes). Slice the tomato and the feta into thick circular slices. Pat tomato dry with a paper towel. Spread 1 tablespoon of the pesto on top of each tomato slice and top with the feta. Toss the red onions with 1 tablespoon of olive oil and place on top of the feta.
3. Place the tomatoes/feta into the cooking basket and cook for 12-14 minutes (400°F/200°C) or until the feta starts to soften and brown. Put a pinch of salt and an additional spoonful of basil pesto in them. FOR THE TOMATO 2 heirloom tomatoes 1 8-ounce block of feta cheese ½ cup red onions, sliced paper thin 1 tablespoon olive oil 1 pinch salt FOR THE BASIL PESTO 1/2 cup parsley, roughly chopped ½ cup basil, rough chopped ½ cup parmesan cheese, grated 3 tablespoons pine nuts, toasted 1 garlic clove ½ cup olive oil 1 pinch salt

Ingredients

• 12 large shrimp, raw
• 1 cup egg white, raw
• 1 cup coconut, dried, unsweetened
• 1 tablespoon Cornstarch
• 1 cup Panko
• 1 cup Flour, white

Method

1. Place the shrimp on paper towels.
2. Mix the panko and coconut together in a pan and set aside. Mix cornstarch and set aside.
3. Place the egg white in a bowl.
4. Dip one shrimp at a time into mixture, then into the egg white, and finally into the coconut mixture.
5. Place the coated shrimp into the Fry Basket and repeat until all the shrimp is coated.
6. Place the Fry Basket into the Air Fryer. Adjust cooking time for 10 minutes at 350°F/180°C.
7. After 5 minutes, rotate all shrimp if needed. Meat

Ingredients

• 2 Cups of leftover Mac and cheese
• 1/3 Cup cheddar cheese, shredded
• 3 Eggs
• 2 Cup milk
• 3/4 Cup white flour
• 1 Cup bread crumbs, plain

Method

1. Mix the shredded cheese with the leftover mac and cheese. Set aside.
2. Place the breadcrumbs in a bowl. Mix the egg and milk together and put them in a bowl.
3. Roll the mac and cheese balls in the egg mixture. Finally, roll in the breadcrumbs.
4. Place the mac and cheese balls in the Fry Basket.
5. Place the Fry Basket in the Air Fryer.
6. Adjust the cooking time for 10 minutes at 350°F/180°C, and press “ON” and rotate them halfway through the baking time.

Ingredients

• 4 slices of brioche or white bread
• ½ cup sharp cheddar cheese
• 1/4 cup butter, melted

Method

1. Preheat the Air Fryer to 350°F/180°C (3-5minutes).
2. Place cheese and butter in separate bowls. Brush the butter on each side of 4 slices of bread.
3. Place the cheese on 2 pieces of bread. Put the grilled cheese together and add to the cooking basket.
4. Cook for 5-7 minutes (350°F/180°C) until the bread is golden and the cheese is melted. Dessert

Ingredients

• 3 medium russet potatoes, peeled
• 1 tablespoon olive oil

Method

1. Peel the potatoes and cut them into 1/4 inch by 3 inch strips.
2. Soak the potatoes in water for at least 30 minutes, then drain thoroughly and pat them dry with a paper towel.
3. Place the potatoes in a large bowl and add some oil to coat the potatoes evenly.
4. Preheat the Air Fryer to 350°F/180°C (3-5minutes).
5. Add the potatoes to cooking basket and cook for 20-30 minutes (350°F/180°C) until golden and crisp. Note:
6. Shake 2-3 times during cooking.
7. It is faster to cook thinner potatoes than thicker ones.

Ingredients

• FOR THE FILLING
• 4 medium russet potatoes, peeled
• and cubed
• 2 egg yolks
• 1 cup parmesan cheese, grated
• 2 tablespoons all-purpose flour
• 3 tablespoons chives, finely
• chopped
• 1 pinch salt
• 1 pinch black pepper
• 1 pinch nutmeg
• FOR THE BREADING
• 3 tablespoons vegetable oil
• 3/4 cup all-purpose flour
• 2 eggs, beaten
• 3/4 cup breadcrumbs

Method

1. Cut potatoes into cubes and boil the potato cubes in salted water for 15 minutes.
2. Drain and mash finely in a large bowl with a potato masher or ricer. Cool completely.
3. Mix in the egg yolk, cheese, flour and chives, and season with salt, pepper and nutmeg. Shape the potato filling into the size of golf balls and set aside.
4. Preheat the Air Fryer to 400°F/200°C (3-5minutes).
5. Add oil and breadcrumbs and stir until the mixture becomes loose. Place potato balls into the flour, adding eggs and breadcrumbs, and roll them into cylinder shape. Press coating to croquettes.
6. Place the croquettes into the cooking basket, cooking for 7-8 minutes (400°F/200°C) until golden brown.

Ingredients

• 7 medium russet potatoes, peeled
• ½ cup milk
• ½ cup cream
• 1 teaspoon black pepper
• ½ teaspoon nutmeg
• 1/2 cup Gruyere or semi-mature cheese, grated

Method

1. Cut the potatoes into thinner pieces.
2. Put milk, cream, salt, pepper and nutmeg into a bowl, mix them and coat potato slices.
3. Preheat the Air Fryer to 400°F/200°C (3-5minutes).
4. Transfer the potato slices to a 8-inch heat-resistant baking dish and pour the rest of the cream mixture from the bowl on top of the potatoes. Place the baking dish in the cooking basket into the Air fryer. Set the timer and cook for 25 minutes (400°F/200°C).
5. Remove cooking basket and pour the cheese evenly over the potatoes. Set the timer for 10 minutes (400°F/200°C) and bake the gratin until it is nicely browned.

Ingredients

• 6 medium russet potatoes
• 2 tablespoons canola oil
• 1 ½ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt

Method

1. Scrub the potatoes under running water to clean. Boil potatoes in salted water for 40 minutes. Cool completely (approximately 30 minutes) in the refrigerator.
2. Mix canola oil, paprika, salt and black pepper in a bowl. Cut cooled potatoes into quarters and lightly toss in the mixture of oil and spices.
3. Preheat the Air Fryer to 400°F/200°C (3-5minutes). Add the potato wedges to the cooking basket and place skin side down, being careful not to overcrowd.
4. Cook the wedges for 14-16 minutes (400°F/200°C) until golden brown.

Ingredients

• 4 medium russet potatoes
• 1 tablespoon olive oil
• 2 teaspoon rosemary, chopped
• 2 pinches salt

Method

1. Scrub the potatoes under running water to clean. Cut the potatoes lengthwise and peel them into thin chips directly into a mixing bowl full of water.
2. Soak the potatoes for 30 minutes, and change water several times. Drain thoroughly and pat completely dry with a paper towel.
3. Preheat the Air Fryer to 325°F/170°C (3-5minutes).
4. Coat potatoes with olive oil in a mixing bowl. Place them into cooking basket and cook for 30 minutes (325°F/170°C) until golden brown, shaking frequently to ensure the chips are cooked evenly.
5. When finished, put them in a large bowl with rosemary and salt.

Ingredients

• 250 grams Potatoes
• 1 tablespoon Cooking Oil
• Dash of Paprika

Method

1. Scrub the Potatoes clean and cut into wedges.
2. Soak the wedges in water for about 30 minutes.
3. Drain and pat dry on a clean kitchen towel.
4. Coat them with oil in a bowl and sprinkle some paprika powder.
5. Cook in a preheated Air Fryer for 20 min at 180 degrees.

Ingredients

• 3 pounds chicken wings
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 6 cloves garlic, finely chopped
• 1 habanero pepper, seeds and ribs
• removed, finely chopped
• 1 tablespoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon white pepper
• 1 teaspoon salt
• 2 tablespoons brown sugar
• 1 tablespoon fresh thyme, finely
• chopped
• 1 tablespoon fresh ginger, grated
• 4 scallions, finely chopped
• 5 tablespoons lime juice
• ½ cup red wine vinegar

Method

1. Add all the ingredients in a bowl, covering the chicken thoroughly with the seasonings and marinade. Transfer to a 1 gallon resealable bag and refrigerate for 2 hours, up to 24 hours.
2. Preheat the Air Fryer to 400°F/200°C (3-5minutes).
3. Remove the wings from the bag and drain all liquid. Pat wings completely dry with a paper towel. Place the wings in the cooking basket and cook for 12-15minutes, shaking halfway through the cooking time.
4. Serve with blue cheese dipping sauce or ranch dressing.

Ingredients

• 6 Chicken tenders
• 3 Large eggs
• ½ cup Flour, white
• 1 cup Panko
• 1 teaspoon Sea Salt
• ½ teaspoon black pepper
• 1 teaspoon olive oil
• ½ cup milk

Method

1. Combine panko breadcrumbs with olive oil in a bowl.
2. Mix egg and milk in a bowl. Pour flour into a pan or bowl.
3. Dip chicken tenders into the flour, then into the egg mixture, and finally into the panko mixture. Place breaded tenders into the Fry Basket. Repeat Step 3 if necessary.
4. Place the Fry Basket into the Air Fryer. Adjust cooking time for 14 minutes at 400°F/200°C. Flip the tenders over halfway through the cooking time.
5. Enjoy with your favorite dipping sauce.

Method

1. Combine the ingredients for the chimichurri in a mixing bowl. Cut the steak into 2 8-ounce portions and add to a re-sealable bag, along with 1/4 cup of the chimichurri. Refrigerate for 2 hours up to 24 hours. Remove from the refrigerator 30 minutes prior to cooking.
2. Preheat the Airfryer to 390°F. Pat steak dry with a paper towel. Add the steak to the cooking basket and cook for 8-10 minutes for medium-rare. Garnish with 2 tablespoons of chimichurri on top and serve. Tip: The time will vary depending upon the size of the steak and the degree of doneness you prefer. 1 pound skirt steak FOR THE CHIMICHURRI 1 cup parsley, finely chopped ¼ cup mint, finely chopped 2 tablespoons oregano, finely chopped 3 garlic cloves, finely chopped 1 teaspoon crushed red pepper 1 tablespoon ground cumin 1 teaspoon cayenne pepper 2 teaspoons smoked paprika 1 teaspoon salt 1/4 teaspoon black pepper 3/4 cup olive oil 3 tablespoons red wine vinegar

Ingredients

• FOR THE MARINADE
• ½ cup olive oil
• ¼ teaspoon crushed red pepper flakes
• 1 teaspoon chopped thyme
• 1 teaspoon chopped rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• zest of 1 lemon
• Roasted Cornish
• Game Hen

Method

1. Set the Cornish hen upright on a cutting board and with the back of the hen facing you, use a boning knife or a chef ’s knife to cut from the top of the back bone to the bottom of the back bone, making 2 cuts. Remove the back bone. Split the hen lengthwise, cutting through the breastplate. Take the two halves of the hen and set them aside.
2. In a mixing bowl combine all ingredients for the marinade, then add the hens. Refrigerate for 1 hour up to 24 hours.
3. Preheat the Airfryer to 390°F. Remove the hens from the marinade, draining any additional liquid with a strainer. Pat dry with a paper towel. Add the hens to the cooking basket and cook for 14-16 minutes or until the leg is at an internal temperature of 165°F.

Method

1. Preheat the Air Fryer to 275°F/150°C (3-5minutes).
2. Cut the salmon into four 6-ounce portions and drizzle 1 teaspoon of olive oil over each piece. Season with a pinch of salt. Place the salmon into the cooking basket and cook for 20-23 minutes (275°F/150°C).
3. Make the dill sauce. Mix the yogurt, sour cream, chopped dill and salt. Top the cooked salmon with the sauce and garnish with an additional pinch of chopped dill. FOR THE SALMON 1 ½ pounds salmon (4 pieces, 6oz each) 2 teaspoons olive oil 1 pinch salt FOR THE DILL SAUCE 1/2 cup non-fat greek yogurt ½ cup sour cream 1 pinch salt 2 tablespoons dill, finely chopped

Method

1. In a mixer add the yeast, 1/2 cup sugar and 1/2 cup milk. Mix all the dry ingredients in a bowl.
2. Add one egg to the mixer with all the dry ingredients and mix until it forms a ball.
3. Set aside and separate them into double in size. When the dough is ready, place on the counter and roll out to 1 inch thickness.
4. With round cutters make doughnuts. Place in the Fry Basket.
5. Mix egg yolk and 2 Tbsp. milk to make egg wash.
6. Brush the doughnuts with egg wash. Place the Fry Basket into the Air Fryer.
7. Adjust cooking time for 16 minutes at 300°F/160°C.
8. Turn the doughnuts over during cooking.
9. Mix 1/2 cup of sugar and 1 Tbsp. cinnamon. Dip into mixture when doughnuts are still warm. 1/2 ounce yeast 1 large egg 2 tablespoon butter, unsalted 2 1/2 cup flour, white 1/3 cup sugar 1 cup sugar 2 tablespoon milk ½ cup milk, nonfat ½ teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon sea salt 1 tablespoon cinnamon 1 egg yolk

Ingredients

• 2 eggs, large
• ½ teaspoon Vanilla Extract
• 1 cup honey graham cracker crumbs
• ½ cup sugar
• 2 tablespoon butter, unsalted

Method

1. Cut a circle out of a piece of parchment paper. Place it in the Baking Pan.
2. Mix the butter and graham cracker crust together and press into the Baking Pan.
3. Place the Baking Pan in the Fry Basket of Air Fryer.
4. Adjust cooking time for 4 minutes at 350°F/180°C.
5. In a mixer, blend cream cheese and add the sugar. Add one egg at the same time until creamy. Add the vanilla and mix well.
6. Remove the Fry Basket from the Air Fryer and pour the cheese mixture on top of the graham cracker crust.
7. Place the cheesecake back into the Air Fryer.
8. Adjust cooking time for 15 minutes at 300°F/160°C.
9. Chill for 3 hours before serving. Cheesecake