Cumin Chili Squash
(Prep + Cook Time: 45 minutes | Servings: 4)
Ingredients:
1 butternut squash (medium)
2 tsp cumin seeds
1 bunch coriander
¼ cup pine nuts
1 pinch chili flakes
1 tbsp olive oil
2/3 yoghurt (greek)
salt and pepper to taste
Directions:
Slice squash and cut into small chunks.
Mix with spices and oil pan.
Roast squash at 380F for 20 minutes in the pan.
Toast nuts and serve with yoghurt, sprinkle coriander.
Enjoy your meal
Baked Heirloom Tomatoes with Feta & Pesto
(Prep + Cook Time: 25 minutes | Servings: 4)
Ingredients Pesto:
½ cup fresh parsley and basil, chopped (the proportion does not matter much - do whatever sounds good!)
½ cup parmesan cheese, grated
3 tbsp pine nuts, toasted
1 clove garlic, toasted
olive oil
pinch of salt
Ingredients Tomatoes and Feta:
At least 2 heirloom tomatoes, cut into ½ inch slices
8 oz block of feta cheese, cut into ½ inch slices
½ cup red onion, sliced paper-thin
1 tbsp olive oil
pinch of salt
Directions:
Prepare the pesto by combining all of the pesto ingredients excluding the olive oil and salt in a food processor.
With the machine running, slowly drizzle in the olive oil until a thick paste (pesto is Italian for paste!) forms. Season with salt to taste.
Toss the tomatoes, feta, and red onion with the olive oil.
Briefly preheat your Air Fryer to 350F.
Arrange the tomato mixture in the food tray and cook until soft and beginning to brown, 12-14 minutes.
Portion the tomato mixture onto individual plates, top each with a dollop of pesto, and serve.
Samosas
(Prep + Cook Time: 55 minutes | Servings: 4)
Ingredients:
2 russet potatoes, peeled and cubed
½ cup of green peas
2 tsp garam masala powder
1 tsp ginger-garlic paste
1 tsp chili powder
1 tsp turmeric
salt to taste
½ tsp cumin seed
vegetable oil for frying and brushing
2 cups all-purpose flour
1 tsp carom seed
1-2 tsp ghee (melted butter will also work)
Directions:
Prepare the crust: in a medium bowl, combine the flour, carom seed, ghee, and as much water as necessary to make a smooth dough. Knead the dough briefly and chill in the refrigerator for 30 min.
While the dough chills, prepare the filling: in a medium saucepan, cover the potatoes with water and bring to a boil. Add the peas and continue to boil until the vegetables are tender. Drain and mash them well.
Add the garam masala, ginger- garlic paste, chili powder, and turmeric to the potato mixture. Season with salt to taste and mix well.
In a small sauté pan, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and toast until aromatic and sizzling. Add the cumin to the potato mixture, mix well again, and set aside.
Remove the dough from the refrigerator, roll out on a counter, and cut into several squares approximately 3-4 in. across.
Place a spoonful of filling in each square and fold the samosa to resemble the photograph above, carefully sealing the edges.
Briefly preheat your Air Fryer to 350F.
Brush the samosas with oil, place in the Fryer, and cook until golden, 18-20 min. Serve.
Vegetable Spring Rolls
(Prep + Cook Time: 35 minutes | Servings: 10)
Ingredients:
2 cups cabbage, shredded
1 large carrot, cut into thin matchsticks
2 large onions, cut into thin matchsticks
½ bell pepper, cut into thin matchsticks - any color will work
2 inch piece ginger, grated
8 cloves garlic, minced
2 tbsp of cooking oil plus more for brushing
A few pinches sugar
A few pinches salt
1 tsp soy sauce
1 tbsp black pepper
2-3 green onions, thinly sliced
10 spring roll wrappers
2 tbsp cornstarch
water
Directions:
Notes: When preparing the vegetables for the filling, take care to cut them all to a uniform size, as this will ensure even cooking and allow for a more attractive presentation.
Prepare the filling: in a large bowl, combine the cabbage, carrot, onion, bell pepper, ginger, and garlic.
In a medium sauté pan, heat 2 tbsp oil over high heat. Add the filling mixture, stirring in a few pinches of sugar and salt (the sugar helps the vegetables maintain their color). Cook for 2-3 min, add the soy sauce and black pepper, mix well, and remove from heat. Stir in the green onions and set aside.
In small bowl, combine the cornstarch and enough water to make a creamy paste.
Fill the rolls: place a tablespoon or so of filling in the center of each wrapper and roll tightly, dampening the edges with the cornstarch paste to ensure a good seal. Repeat until all the wrappers and filling are used. Alternatively, cut the wrappers into smaller sizes and make mini spring rolls - fun!
Briefly preheat your Air Fryer to 350F.
Brush the rolls with oil, arrange in the Fryer, and cook until crisp and golden, about 20 min, flipping once at the halfway point.
Semolina Cutlets
(Prep + Cook Time: 25 minutes | Servings: 2)
Ingredients:
5 cups milk
1 ½ cups of your favorite vegetables (I like a combination of cauliflower, carrot, peas, green beans, and bell pepper)
1 cup semolina
salt and pepper to taste
oil for frying
Directions:
In a medium saucepan, heat the milk over medium heat. When hot, add the vegetables and cook until softened, 2- 3 minutes. Season with salt and pepper.
Add the semolina to the milk mixture, continuing to cook until thickened, about 10 minutes. Remove from heat, spread in a thin layer on a parchment-lined baking sheet, and chill in the refrigerator until firm, 3-4 hours.
When ready to cook, remove the baking sheet from the refrigerator, and cut the semolina mixture into cutlets using a sharp knife. Alternatively, use cookie cutters to make fun shapes if you will be serving the cutlets to children.
Briefly preheat your Air Fryer to 350F.
Brush the cutlets with oil, arrange in the Fryer, and bake until golden, about 10 minutes.
Serve with hot sauce!
Onion Pakora (V)
(Prep + Cook Time: 25 minutes | Servings: 6)
Ingredients:
1 cup graham flour
¼ cup rice flour
2 tsp vegetable oil
4 onions, finely chopped
2 green chili peppers, finely chopped
1 tbsp fresh coriander, chopped
¼ tsp carom
1/8 tsp chili powder
turmeric
salt to taste
Directions:
In a large bowl, combine the flours and oil. Mix well, adding water as necessary to create a thick, dough-like consistency.
Add the onions, peppers, coriander, carom, chili powder, and turmeric. Season with salt and mix well.
Briefly preheat your Air Fryer to 350F.
Roll the vegetable mixture into small balls, arrange in the Fryer, and cook until browned, about 6 minutes.
Serve with hot sauce and enjoy!
Charred Shishito Peppers (V)
(Prep + Cook Time: 20 minutes | Servings: 4)
Ingredients:
20 shishito peppers (about 6 ounces)
1 tsp vegetable oil
coarse sea salt
1 lemon
Directions:
Pre-heat the Air Fryer to 390F.
Toss the shishito peppers with the oil and salt. You can do this in a bowl or directly in the Air Fryer basket.
Air fry at 390F for 5 minutes, shaking the basket once during cooking.
Turn the peppers out into a bowl. They should be a little charred in places.
Squeeze some lemon juice on them and season them with coarse sea salt.
These should be served as finger foods. Pick the pepper up by the stem and eat the whole pepper, seeds and all. Watch for that hot one!
Sweet Potato Chips
(Prep + Cook Time: 20 minutes | Servings: 2)
Ingredients:
2 large sweet potatoes, thinly sliced with a mandoline.
2 tbsp olive oil
salt to taste
Directions:
Briefly preheat your Air Fryer to 350F.
In a large bowl or zip-top plastic bag, toss the sweet potato slices with the oil.
Arrange in the Air Fryer and cook until crispy, about 15 minutes.
Curried Cauliflower Florets (V)
(Prep + Cook Time: 15 minutes | Servings: 4)
Ingredients:
¼ cup sultanas or golden raisins
½ cup olive oil
¼ cup pine nuts
1 head cauliflower, broken into bite-size florets
1 tbsp curry powder
¼ tsp salt
Directions:
Soak the sultanas in 1 cup of boiling water to plump them.
Briefly preheat your Air Fryer to 350F.
Add the oil and pine nuts to the Fryer and toast for a minute or so.
Toss the cauliflower with the curry powder and salt and add to the fryer, mixing well. Cook for 8-10 minutes. Depending upon the capacity of your Air Fryer, you make need to cook the cauliflower in two batches.
Drain the sultanas, toss with the cauliflower, and serve.
Mushroom, Onion and Feta Frittata
(Prep + Cook Time: 60 minutes | Servings: 4)
Ingredients:
6 eggs
4 cups button mushrooms, cleaned
1 red onion
2 tbsp olive oil
6 tbsp feta cheese, crumbled
1 pinch salt
Directions:
Peel and slice a red onion into ¼ inch thin slices. Clean button mushrooms; then cut into ¼ inch thin slices. In a sauté 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.
Preheat the Air Fryer to 330F. In a mixing bowl crack 6 eggs and whisk thoroughly and vigorously, adding a pinch of salt. In an 8-in. heat resistant baking dish, coat the inside and bottom with a light coating of pan spray.
Pour eggs into the baking dish, then the onion and mushroom mixture and then the cheese. Place the baking dish in the cooking basket and cook in the
Air Fryer for 27 to 30 minutes. The frittata is done when you can stick a knife into the middle, and the knife comes out clean.
Curried Cauliflower Florets.
(Prep + Cook Time: 30 minutes | Servings: 4)
Ingredients:
1 tbsp curry powder
1 head of cauliflower
½ cup olive oil
¼ teaspoon salt
¼ cup golden raisins
¼ cup toasted pine nuts
Directions:
Preheat the Air Fryer to 390F.
In a mixing bowl toss pine nuts with one teaspoon olive oil.
Place pine nuts in the Air Fryer, cook for 1-2 minutes. Remove, cool, and set aside.
Place golden raisins in a bowl and pour 1 cup of boiling water over and set aside.
Place the head of cauliflower on a clean cutting. Using a chef’s knife core the head of cauliflower. Cut florets of cauliflower; into 1-inch pieces.
Combine curry, salt, cauliflower and olive oil in a mixing bowl. Into the Air Fryer, place half the cauliflower florets and cook for 8-10 minutes.
Repeat the process till all florets are cooked. Drain the golden raisins into a strainer.
Combine and toss cauliflower, golden raisins, and pine nuts.
Salsa Mix Recipe
(Prep + Cook Time: 15 minutes | Servings: 2)
Ingredients:
1 green bell pepper, chopped
1 tbsp sour cream
1 cup milk
1 tbsp salsa
1 cup cheese, shredded
1 cup cilantro leaves, chopped
2 onions, sliced
Directions:
Mix green bell pepper with sour cream.
Add milk, salsa, cheese, cilantro leaves and onion.
Pour the mixture in the baking tray. Place the onion slices on the mixture.
Let it cook in the Air Fryer for 17 minutes on 300F.
When done, serve and enjoy the simple meal.
Dessert Recipes
Easy Pineapple Sticks
(Prep + Cook Time: 20 minutes | Servings: 4)
Ingredients:
½ fresh pineapple, cut into sticks
¼ cup desiccated coconut
Directions:
Preheat the Air Fryer to 400F.
Roll pineapple sticks into the desiccated coconut and place in Air Fryer basket.
Air fry in preheated Air Fryer for 10 minutes.
Serve and enjoy.
Pumpkin Chocó Chip Muffins
(Prep + Cook Time: 25 minutes | Servings: 6)
Ingredients:
2 eggs
1 cup pumpkin puree
1 tsp baking soda
1 tbsp pumpkin pie spice
¼ cup cornstarch
1/3 cup butter, melted
½ cup honey
½ cup chocolate chips, semi-sweet
¼ tsp baking powder
1 cup whole wheat flour
½ tsp salt
Directions:
Preheat the Air Fryer to 350F.
In a bowl combine together flour, pumpkin spice, baking soda, cornstarch, baking powder, and salt.
In another bowl combine together eggs, honey, pumpkin puree, and butter.
Fold wet mixture into the dry mixture gently. Add chocolate chips in batter and fold well.
Pour batter into the muffin cases and place in Air Fryer basket.
Bake in preheated Air Fryer for 16 minutes.
Serve and enjoy.
Banana Oats Cookies
(Prep + Cook Time: 20 minutes | Servings: 6)
Ingredients:
2 cups quick oats
¼ cup milk
4 ripe bananas, mashed
¼ cup coconut shredded
Directions:
Preheat the Air Fryer to 350F.
Add all ingredients into the bowl and mix well to combine.
Spoon cookie dough onto baking sheet and place in Air Fryer basket.
Bake cookies in preheated Air Fryer for 15 minutes.
Serve and enjoy.
Crisp and Sweet Bananas
(Prep + Cook Time: 20 minutes | Servings: 4)
Ingredients:
4 ripe bananas
1 tbsp almond meal
1 tbsp cashew, crush
1 egg, beaten
1 ½ tbsp coconut Oil
¼ cup corn flour
1 ½ tbsp cinnamon sugar
½ cup breadcrumbs
Directions:
Heat coconut oil in pan over medium heat and add breadcrumbs in pan and stir for 4 minutes.
Remove pan from heat and place breadcrumbs in bowl.
Add almond meal and crush cashew in breadcrumbs and mix well.
Peel bananas and cut into half pieces.
Dip banana half in corn flour then in beaten egg and finally coat with breadcrumbs.
Place coated banana in Air Fryer basket.
Sprinkle bananas with Cinnamon Sugar.
Air fry at 350F for 10 minutes.
Serve and enjoy.
/> Chocolate Muffins
(Prep + Cook Time: 25 minutes | Servings: 12)
These sweet chocolate muffins make wonderful desserts, or can even be served up as a tasty snack! They are full of flavor and delicious sweetness that will leave your mouth watering. Plus, they are simple to make!
Ingredients:
2 1/8 cups caster sugar
2 cups self-rising flour
½ cup butter
1/8 cup milk chocolate, chips or broken up chunks of baker’s chocolate
5 tbsp milk
2 tbsp cocoa powder
½ tsp vanilla extract
2 eggs, medium
water
Directions:
Start by preheating your Air Fryer to 350F for about 10 minutes.
In a large mixing bowl, combine the sugar and cocoa until it is completely mixed.
Cut in the butter by cutting it into small chunks and putting it in the sugar and cocoa mixture.
Rub it in until the entire mixture has the consistency of breadcrumbs.
In a small mixing bowl, crack the eggs in and beat them together.
Pour in the milk and then mix it into the eggs until they are thoroughly mixed.
Add the egg and milk mixture into the sugar mixture and blend the two together until they are completely combined.
Add the vanilla extract and mix the batter. If it is too thick, add some water, a little bit at a time, until it creates a cake batter consistency.
If you are using baker’s chocolate or another large piece of chocolate, smash it under a rolling pin to create small chunks. If you are using chocolate chips, skip this step. Mix the chocolate into the batter until it is evenly distributed.
Give the muffin batter a final mix to make sure everything is combined.
[2017] Air Fryer Cookbook: 550 Recipes for Every Day. Healthy and Delicious Meals. Simple and Clear Instructions. Page 27