4 oz. bread crumbs
4 oz. chorizo, sliced
1 serve mushroom risotto rice
sea salt to taste
Directions:
Mix the mushroom risotto rice with finely sliced chorizo, add salt to taste and let it cool in the refrigerator.
Preheat the Air Fryer to 390F and set the time to 5 minutes. Create a rice ball.
Take 2 tablespoons of risotto and roll it in the plain flour. Break the egg into a bowl, whisk it with milk and dip the rice ball into it. Then roll the rice ball in bread crumbs.
Repeat the same procedure with the remaining risotto mass.
Fill the baking dish of the Air Fryer with the rice balls, arranging them in such way, so there must be some distance between them.
Bake the rice balls for 20 minutes or until the crispy golden crust will appear.
Serve warm. It tastes great with fresh vegetables and garden salad.
Brussels Sprouts, Bacon, And Horseradish Cream
(Prep + Cook Time: 1 hour 40 minutes | Servings: 4)
Ingredients:
½ lb. thick cut bacon, diced
2 tbsp butter
2 shallots, sliced
½ cup milk
1 ½ lbs. Brussels sprouts, halved
2 tbsp all-purpose flour
1 cups heavy cream
2 tbsp prepared horseradish
½ tbsp fresh thyme leaves
⅛ tsp ground nutmeg
1 tbsp olive oil
½ tsp sea salt
ground black pepper to taste
½ cup water
Directions:
Preheat the Air Fryer to 400F.
Cover the Brussels sprouts with olive oil and season it with pepper and salt. Cook for 30 minutes, stirring halfway. Remove and set aside.
Put the bacon into the Air Fryer basket. Add the water to the drawer below in order to catch the grease. Set the timer to 10 minutes and cook stirring 2-3 times throughout the process.
Add shallots and cook for another 10-15 minutes. The shallots should become soft enough and the bacon should become brown.
Then season the ingredients with pepper and let it drain on paper towels.
Meanwhile, melt the butter. Then combine it with the flour and whisk well. Pour in heavy cream with milk slowly and whisk again.
The sauce should be thick enough, so continue whisking it for 3-5 minutes.
Add horseradish, thyme, salt, and nutmeg, stirring well again.
Prepare the 9’’x13’’ baking dish and preheat the oven to 350 F.
Spread the Brussels sprouts over this dish, cover it with horseradish cream sauce, layer bacon, and shallots on top.
Bake in the oven for 30 minutes and serve hot.
One Pot Cheesy Risotto
(Prep + Cook Time: 40 minutes | Servings: 2)
Ingredients:
1 onion, diced
2 cups chicken stock, boiling
½ cup parmesan cheese or cheddar cheese, grated
1 clove garlic, minced
¾ cup arborio rice
1 tbsp olive oil
1 tbsp butter, unsalted
Directions:
Preheat the Air Fryer to 390F and adjust the time to 5 minutes.
Take round baking tin, grease it with oil and add stirring the butter, onion, and garlic.
When the fryer is hot, adjust the time to 8 minutes.
Place the tin into the Air Fryer and cook for 4 minutes. Then add rice and cook for another 4 minutes. Stir three times during the cooking time.
Reduce the heat to 320F and set the timer to 22 minutes. Pour in the chicken stock and stir gently. Do not cover the Air Fryer and cook for 22 minutes as have been set.
Add in the cheese, stir once again and serve.
Morning Vegetables on Toast
(Prep + Cook Time: 25 minutes | Servings: 4)
Ingredients:
4 slices French or Italian bread
1 red bell pepper, cut into strips
1 cup sliced button or cremini mushrooms
1 small yellow squash, sliced
2 green onions, sliced
1 tbsp olive oil
2 tbsp softened butter
½ cup soft goat cheese
Directions:
Sprinkle the Air Fryer with olive oil and preheat the appliance to 350F.
Add red pepper, mushrooms, squash, and green onions, mix well and cook for 7 minutes or until the vegetables are tender, shaking the basket once during cooking time.
Transfer vegetables to a plate and set aside. Spread bread slices with butter and place in the Air Fryer, butter-side up.
Toast for 2 to 4 minutes or until golden brown.
Spread the goat cheese on the toasted bread and top with the vegetables.
Serve warm.
Morning Cinnamon Toasts
(Prep + Cook Time: 15 minutes | Servings: 4)
Ingredients:
10 medium bread slices
1 pack salted butter
4 tbsp sugar
2 tsp ground cinnamon
½ tsp vanilla extract
Directions:
Place salted butter to a mixing bowl and add sugar, cinnamon, and vanilla extract.
Mix well and spread the mixture over bread slices.
Preheat the Air Fryer to 380F and place bread slices to a fryer.
Cook for 4-5 minutes and serve hot!
Air Fried French Toast Sticks
(Prep + Cook Time: 25 minutes | Servings: 2)
Ingredients:
4 slices of your bread of choice
2 tbsp soft butter
2 eggs, lightly beaten
pinch of salt
pinch of cinnamon
pinch of ground nutmeg
pinch of ground cloves
nonstick cooking spray
confectioners’ sugar or maple syrup for serving
Directions:
Combine the eggs, salt, and spices in a shallow bowl. Spread both sides of the bread with butter and cut the bread into strips.
Alternatively, use cookie cutters to make fun French toast shapes.
Briefly preheat your Air Fryer to 350F.
Dip each strip of bread in the egg mixture and place in the Fryer, cooking for 2 minutes or until golden brown.
Remove the cooking tray, spray the tops of the bread strips with cooking spray, turn, and cook for an additional 4 minutes.
Dust the finished French toast sticks with confectioners’ sugar (or drizzle with maple syrup) and serve.
Peanut butter Bread (V)
(Prep + Cook Time: 15 minutes | Servings: 3)
Ingredients:
1 tbsp oil
2 tbsp peanut butter
4 slices bread
1 banana (slices)
Directions:
Get the slices of bread and on one side add the peanut butter.
Place slices of banana and cover with the other slice.
Grease the Air Fryer with oil.
Place the bread in it and cook for 5 minutes on 300F.
When done, enjoy the delicious breakfast!
Shrimp Toasts
(Prep + Cook Time: 30 minutes | Servings: 4)
Ingredients:
¾ pound raw shrimps, peeled and deveined
4-5 white bread slices
1 egg white
3 garlic cloves, minced
2 tbsp cornstarch
salt and black pepper, to taste
2 tbsp olive oil
Directions:
In a medium bowl combine chopped shrimps, egg white, minced garlic, cornstarch, salt and pepper. Stir to combine.
Spread shrimp mixture over bread slices with a knife.
Sprinkle each slice with olive oil.
Preheat the Air Fryer to 370F and place bread slices in the basket.
Cook for 10 minutes or less, until crispy and lightly brown.
Serve.
English Breakfast
(Prep + Cook Time: 35 minutes | Se
rvings: 2)
Ingredients:
2 eggs
1 sausage
2 cups beans in tomato sauce
1 cup sliced and diced potatoes
1 tbsp olive oil
salt to taste
Directions:
Preheat your Air Fryer to 390F. Crack the eggs onto an oven safe dish. Sprinkle with salt if desired. Place the beans next to the eggs.
In a separate container, place the potatoes, and 1 tablespoon of olive oil, combine well. Sprinkle with salt if desired.
First place the potatoes in the Air Fryer. Cook for 10 minutes. Then place the form with the eggs and the beans. Cover the potatoes with parchment paper to separate. Cook for an additional 10 minutes.
Cut the sausage into pieces and add to the dish with the beans and eggs. Cook for another 5 minutes.
Serve with toast and coffee for a big and hearty breakfast.
Potato Bread Rolls (V)
(Prep + Cook Time: 30 minutes | Servings: 5)
Ingredients:
5 large potatoes, boiled
salt and pepper to taste
1 tbsp olive oil
½ tsp mustard seeds
2 small onions, chopped
½ tsp turmeric
2 sprigs, curry leaves
8 slices of vegan wheat bread, brown sides discarded
2 green chilies, seeded and chopped
1 bunch coriander, chopped
Directions:
In a bowl, mash the potatoes and season with salt and pepper to taste.
Set aside. Heat olive oil in a skillet over medium low flame and add the mustard seeds. Stir until the seeds sputter.
Then add the onions and fry until translucent.
Stir in the turmeric powder and curry leaves.
Continue to cook for 2 more minutes until fragrant.
Remove from heat and add to the potatoes.
Stir in the green chilies and coriander.
This will be the filling. Wet the bread and remove the excess water.
Place a tablespoon of the potato mixture in the middle of the bread and gently roll the bread in so that the potato filling is completely sealed inside the bread.
Brush with oil and place inside the Air Fryer.
Cook in a 400F preheated Air Fryer for 15 minutes. Make sure to shake the Air Fryer basket gently halfway through the cooking time for even cooking.
Kale and Potato Nuggets (V)
(Prep + Cook Time: 25 minutes | Servings: 4)
Ingredients:
1 tsp extra virgin olive oil
1 clove of garlic, minced
4 cups kale, rinsed and chopped
2 cups potatoes, boiled and mashed
1/8 cup almond milk
salt and pepper to taste
vegetable oil for spraying
Directions:
Preheat the Air Fryer to 390F.
In a skillet, heat the olive oil over medium heat and sauté the garlic until golden brown.
Add in the kale and cook for another 3 minutes. Set aside.
In a mixing bowl, combine the mashed potatoes and kale mixture.
Add milk and season with salt and pepper to taste.
Spray vegetable oil on the surface of the nuggets.
Place inside the Air Fryer basket and cook for 15 minutes.
Be sure to give the fryer basket a shake halfway through the cooking time for even cooking.
Twice Fried Vegan “Cheesy” Potato Wedges (V)
(Prep + Cook Time: 20 minutes | Servings: 4)
Ingredients:
1-pound fingerling potatoes, cut into wedges
1 tsp extra virgin olive oil
½ tsp garlic powder
salt and pepper to taste
½ cup raw cashews, soaked in water overnight
½ tsp ground turmeric
½ tsp paprika
2 tbsp nutritional yeast
1 tsp fresh lemon juice
2 tbsp to ¼ cup water
Directions:
Preheat the Air Fryer to 400F.
Place the potatoes in a bowl and add the olive oil, garlic powder, salt and pepper. Toss to coat the potatoes.
Place the potatoes inside the fryer basket and cook for 10 minutes.
Meanwhile, make the cheese sauce by mixing the remaining ingredients in a blender. Pulse until well combined. Adjust the consistency of the cheese sauce by adding less or more water.
Once the potatoes are done, transfer in a bowl that will fit inside the Air Fryer.
Pour the cheese sauce on top and air fry again for another 3 more minutes.
Air Fried Avocado Tempura (V)
(Prep + Cook Time: 20 minutes | Servings: 4)
Ingredients:
½ cup panko breadcrumbs
½ tsp salt
1 pitted Haas avocado, peeled and sliced
liquid from 1 can white beans or aquafaba
Directions:
Preheat the Air Fryer at 350F.
In a shallow bowl, toss the breadcrumbs and salt until well combined.
Dredge the avocado slices first with the aquafaba then in the breadcrumb mixture.
Place the avocado slices in a single layer inside the Air Fryer basket.
Cook for 10 minutes and shake halfway through the cooking time.
Avocado With Eggs
(Prep + Cook Time: 15 minutes | Servings: 4)
Ingredients:
2 large avocados, sliced
1 cup of panko bread crumbs
½ cup of flour
2 eggs, beaten
¼ tsp of paprika
black pepper to taste
salt to taste
Directions:
Preheat the Air Fryer 400F for 5 min.
Season the avocado slices with some salt and pepper.
Dust the avocados with some flour and dip them in the eggs then roll them in the breadcrumbs.
Place the avocado slices in the Air Fryer then fry for 6 min.
Notes: To make it tastier, add in ½ teaspoon of dry oregano to the breadcrumbs.
Fluffy Egg Recipe
(Prep + Cook Time: 25 minutes | Servings: 2)
Ingredients:
½ cup milk
1 cyp pumpkin puree
2 eggs
2 tbsp oil
2 tbsp vinegar
2 cups flour (all-purpose)
2 tsp baking powder
1 tsp baking soda
1 tbsp brown sugar
1 tsp cinnamon powder
Directions:
Preheat the Air Fryer to 300F
Whisk eggs into a bowl. Add milk, pumpkin puree, flour, baking powder, baking soda, and brown sugar and cinnamon powder.
Mix well and add milk. Grease the baking tray with oil and pour the mixture.
Place it in the Air Fryer and cook for 10 minutes.
When ready, enjoy!
Crispy Fried Tofu (V)
(Prep + Cook Time: 40 minutes | Servings: 4)
Ingredients:
1 block firm tofu, pressed and cut into 1-inch thick cubes
2 tbsp of soy sauce
2 tsp sesame seeds, toasted
1 tsp rice vinegar
1 tbsp potato starch
Directions:
Preheat the Air Fryer to 400F.
In a mixing bowl, mix all ingredients except the cornstarch until the tofu cubes are well combined.
Toss the tofu in the cornstarch and place inside the Air Fryer basket.
Cook for 25 minutes and shake every five minutes of cooking time.
Vegan Rice Paper Bacon (V)
(Prep + Cook Time: 30 minutes | Servings: 4)
Ingredients:
3 tbsp soy sauce or tamari
2 tbsp cashew butter
2 tbsp liquid smoke
2 tbsp water
4 pieces rice paper, cut into 1-inch thick strips
Directions:
Preheat the Air Fryer to 350F.
In a large mixing bowl, combine together the so
y sauce, cashew butter, liquid smoke, and water.
Soak the white rice paper for 5 minutes.
Place the rice paper in the Air Fryer making sure that they do not overlap.
Air fry for 15 minutes or until crispy.
Serve with steamed vegetables.
Breakfast Muffins
(Prep + Cook Time: 25 minutes | Servings: 4)
Ingredients:
4 small eggs, whisked
4 tbsp vegetable oil
½ cup milk
1 cup plain flour
1 tbsp baking powder
½ tsp of mustard powder
2 oz Parmesan, grated
1 tsp Worcestershire sauce
2 tomatoes, for garnishing
A Handful of basil leaves, garnishing
Equipment: 8 paper muffin cases
Directions:
Preheat the Air Fryer to 390F. Combine two muffin cases to form one. Take a large bowl and whisk the egg in it.
Then add milk and oil. Add in the baking powder and flour. Combine it to form a smooth paste.
Add the cheese, mustard powder and Worcestershire sauce. Mix well and then fill the muffin cups with the mixture.
Cook in Air Fryer for about 15 minutes. Then arrange the muffins in the muffin tray and garnish with slices of tomato and basil leaves.
Breakfast Taco Crisp Wraps (V)
(Prep + Cook Time: 30 minutes | Servings: 4)
Ingredients:
1 tbsp water
4 pieces commercial vegan nuggets, chopped
1 small yellow onion, diced
1 small red bell pepper, chopped
2 cobs grilled corn kernels
4 large tortillas mixed greens for garnish
[2017] Air Fryer Cookbook: 550 Recipes for Every Day. Healthy and Delicious Meals. Simple and Clear Instructions. Page 3